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  • Board Topic

    dinner party questions

    It is unnecessary to get approval of the exact menu, but I usually ask everyone if they have any dietary restrictions and, thus far, have not had anyone abuse the question. I make every effort to accomodate their requests because...

  • Board Topic

    Local Palate finally features chowhounds

    else are ya gonna go? I stand firmly behind my nomination! Rob Link: http://www.chowhound.com/topics/show/110366#595605

  • Board Topic

    The Burger Shoppe - Review

    on that. Although the breading was very very good, and the onion flavour was great too, you can always tell frozen when the onion loses its firmness and becomes almost liquified. I miss the onion texture and prefer to not have...

  • Board Topic

    Essentials of Classic Italian Cooking: Pasta and Other Starches Recipe Reviews

    It was made with dried porcini and was actually quite saucy, the bowls made it look less so. The rice was perfect with that tender but firm core. I put it in the cereal bowls because my DH needed to have some meat along side. I...

  • Board Topic

    Supermarket Saver's Cards- Hate 'em

    I’ve linked a sort of interesting article about how after 9/11, supermarkets, rental car firms, and other companies have shared “huge swaths of consumer data” with law enforcement. Link:...

  • Board Topic

    South Sea Seafood Village, Sunset, SF (v. long)

    insisted, “yes, uncle, you must try this”. [calling older gentlemen “uncle” is a sign of respect] The lobster was also top quality. Meaty and tender-firm, cooked to just the right juicy doneness and...

  • Board Topic

    Atkins diet? Yes or No?

    know we can be fit, firm, and healthy AND still eat ice cream sometimes. It’s called Intuitive Eating!

  • Board Topic

    Your Favorite Soup Recipe?

    ,drained & julienned 3 Tbs cornstarch and 3 tablespoons cold water 1/4 cup distilled white vinegar 1/4 of a (12 oz) block of firm tofu, cut into 1/4 inch dice 1 egg, beaten 2 green onion stalks, diced (including tops) 1/2 Tbs toasted...

  • Board Topic

    Is there any DIMSUM place in NYC that's at least comparable to LA or SF standard ?

    Ah, but she didn’t make these. Just resuscitated them. If you have store-bought pieces, make sure they’re really cold so that they’re firm enough to slice in the same way. And, use peanut oil and a non-stick pan...

  • Board Topic

    Now Open- Bollini's - The Best Pizza in L.A.

    of Antica Pizzeria in Marina Del Rey, owned by Pepe Miele, who is, I believe the only certified Neapolitan pizza master in the U.S. Bollini’s crust is even better, thin yet firm, a perfect platform for a luscious selection...

  • Board Topic

    Starting a Cookbook Collection?

    was at a corp firm in NYC, my biggest desire was to get home by 8 someday to make dinner at home. But then I hadn’t had time to shop before that day, so there was nothing in the refrigerator! Now I have a low key atty job...

  • Board Topic

    The Great Buca Di Beppo debate

    This probably needs to be moved to the Chains board, but for what it’s worth.... I’m firmly in the “Hate BdB” crowd. And I grew up in Pittsburgh, so I have more than casual exposure to southern Italian...

  • Board Topic

    Unstated Specials Prices -- A Legal Analysis

    a friend of mine was a waiter at an expensive place here in boston, with a very deep and notoriously pricey winelist. group of lawyers came in (4 of them) to celebrate having just won a huge judgement. the firm made a fortune...

  • Board Topic

    Four Days in Vegas: Twelve Meals, Eleven different restaurants reviewed.

    ’t a single bad sounding option on the dessert menu. The bread pudding at Table 10 was exemplary consisting of a wonderfully tender Strawberry Brioche Bread Pudding, firm in texture and served hot with Toasted Almond Ice Cream on...

  • Board Topic

    The eating healthy for $3 a day challenge … help

    Don’t forget the tofu. It is super cheap ($1 package), and is a good source of protein. Easy to cook – Easiest is to get firm, drain it by wrapping it in a clean towel and weighting it. Cut into cubes, marinade it if...

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