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  • Board Topic

    Top Chef: The "Scandal" ...reactions?

    competition, not just make dishes you’ve been cooking for a few years at a restaurant. honestly, i would never go to ilan’s restaurant if i could get the same food but exceptionally done by andy nusser at casa mono.

  • Board Topic

    "The Perfect Bar"

    would like to see more tap beers and some sense of ethnic heritage or connection to the community such as a “wall of fame.” I also agree with the one-sided menu and being known for a certain type of food.

  • Board Topic

    How to tactfully avoid inviting others.

    the bill would be charged on our club account). It amazes me what an art some people make of mooching. Another night two summers ago, the woman passed out (literally) in her plate of Mexican food after too many margaritas. There...

  • Board Topic

    Your Most Requested Dish Recipe

    Hungarian apricot bars — by far and away, even pre-dates my career as a pastry chef by a decade Lime cheesecake Roasted parsnips — so easy, who woulda thought?

  • Board Topic

    Rafi: hurry---today, last day for dessert at Shibucho

    So it’s from my name that I get my taste for expensive food items... Thanks for a great tip — whether it was addressed to me or my caviar slinging namesake. I’m overdue for a return trip to shibucho. Perhaps...

  • Board Topic

    As Requested....From a Waiter's Perspective...

    entertaining them are not (a) throwing food at others, (b) proving the theory of gravity by seeing how much food they can move from the table to the floor, © have your kids play on the floor in between tables, (d) try out...

  • Board Topic

    TOPCHEF - 19 sept [SPOILERS]

    Absolutley great episode – perhaps the past of all 3 seasons since this one was truly about food - and hard to execute food at that. When it comes to classic cooking Hung really showed how superior he is to the other...

  • Restaurant

    Bar & Boeuf

    (514) 879-9555 - 500 Rue McGill, Montreal, QC H2Y2H6, CA

  • Board Topic

    Designing your Dream Kitchen

    lamp and drop down shelves to hold or rest foods

  • Board Topic

    Any C'Hound Baby Boomers?

    I was wishing recently that the Dugan’s delivery truck still came around. I’d love to have the driver come up my front walk and hand me a box of Whole Wheat raisin muffins for breakfast. My mother didn’t drive...

  • Board Topic

    Little things that irk you about restaurants ...

    ground pepper on our meals. The chef asked if the food needed pepper and the busboy responded cheerfully “why of course sir”. My friend retorted "Then why didn’the f***ing chef put it on the food. Why is some...

  • Board Topic

    What to do when dragged to a bad restaurant...

    with having your meal on the cheap, regardless of what you order. I think it’s pretty much unthinkable to not offer to pay for part of the bday girl’s meal.... If I could afford it I would just go and choke down the...

  • Board Topic

    Provence & Paris Travel Log

    I am fairly new to the Chowhound site. I have been posting on the NYC board mostly since that is where I live. The following report is from a trip that my wife Allison and I took this past May. It is fairly long and contains some...

  • Board Topic

    Fifth Floor

    is described (like Senderens, with whom he worked at a relatively early stage in his career, I believe) as liking to collect ancient recipes and I had had certain expectations relative to potentially updated ancient recipes. That...

  • Board Topic

    Your most infamous kitchen misadventure

    . It exploded out of that blender so fast – and when it hit the bricks , it was hot and quickly cooled and cemented itself. it was awful and it kinda taught me a lesson. Actually 3 lessons: 1. never blenderize hot foods 2....

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