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  • Board Topic

    White (Easter) Borscht

    I can’t help with a recipe but I do hope you find one. But as for the mushrooms have you thought about using dried morels? The flavor is very similiar to those I’ve had in Eastern European/Russian households. A few...

  • Board Topic

    Best French Fries

    I can’t rave enough about the sweet potato fries at Ditcharo’s (Carondelet at Girod). And, the cheese burger, by the way, is of good quality. Very flavorful and juicy.

  • Board Topic

    Grigson, Charcuterie and Pork Terminology - Help!

    of my packages of fat are labelled "fat back." Does that mean I have to hunt down a source for the other fat, do I need to trim some fat from my roasts, or can I do something to use the fat I’ve got? I’ve never made...

  • Board Topic

    What goes in your pulled pork sandwich?

    Second the Martin’s Potato Roll...can’t be anything else. Oh and I like #2 with Spicy Vinegar Sauce

  • Board Topic

    Funny 1970s Recipe Cards

    Oh thank you so much! I can’t tell you how I needed that bit of hysteria on this dreary morning!

  • Board Topic

    Substitute for heavy cream in recipes?

    in the way of calories only flavor. Others may have a better answer, but none will be non comprimising. Sorry, you can’t have that. To me there are plenty of great recipes in the culinary world that do not involve cream...

  • Board Topic

    Port Rec

    First choice would be an LBV in your price range. I’m, personally, not a fan of having Vintage Port with food, except for some cheese and nuts, after dessert. With food, I’ll usually grab a Tawny, but with the...

  • Board Topic

    Buffets in Lancaster Pennsylvania

    . Not great food, but definitely above average and you definitely can’t beat the quantity. Thanks for the suggestions.

  • Board Topic

    "Don't Go There"

    of their restaurants so that we can do take out. I can’t deal with waits anymore.

  • Board Topic

    Ketchup revisited- Canadian Heinz vs. Heinz Organic vs. normal Heinz

    Just a personal thing with cloves. When I was young I baked an Easter ham and put too many cloves in it. I can’t eat anything with cloves without my stomach turning. Just thinking of that ham right now still makes me...

  • Board Topic

    I Coppi -- New Tuscan in the East Village

    for much longer, and because I like them so much, I can’t be objective. The two friends are Lorella and John. Lorella is from Tuscany and has worked in the front of many high-profile Italian restaurants in town (e.g., Le...

  • Board Topic

    Review of Dumpling Master with Pics

    After Focus plaza I head South and West towards Monterey Park. If this is a dumpling hunt there’s one spot I have to hit before it’s all over, Dumpling Master. I can’t really say I’ve been on a dumpling hunt and not visit a place...

  • Board Topic

    Real barbeque in the outskirts of St. Louis

    I can’t believe there’s actually someplace that gets it. On Main Street in Winfield MO, it’s a bit out of the way, but bases on a small sample (brisket and sauce), The Fat Texan has the goods. The brisket has...

  • Board Topic

    Portuguese Chorizo in Ottawa?

    You may want to try the Mercado Latino on Montreal Road (west of the Vanier Parkway). They sell wonderful Chorizo, though I can’t guarantee they stock the Portuguese version.

  • Board Topic

    Signorello Wines

    /funkiness. This blew off in a few moments, and then I got Cab, or maybe a Cab-based blend. I made my declaration, and the host pointed out that it was a Zin! Oh well, can’t win 'em all. Hunt

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