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  • Board Topic

    Can you name 3 things you like about Starbucks?

    1) fresh double chocolate croissant that doesn’t leave a buttery film around your mouth 2) good music selection – I hate coffee shops that play the radio because in the morning, it’s ALL commercials 3) The coffee...

  • Board Topic

    Rhode Island specialities [moved from a discussion on the Boston board]

    it for the place in the kitchen where the food is stored (a cabinet is a milkshake with ice cream – called a frappe in MA, and coffee everything is a specialty of RI). The Italian food is better in Providence than it is in...

  • Board Topic

    Top Chef Season 4

    Bourdain did seem much toned-down. But I believe the overall tone of this season will be more serious and food-focused than ever. This is part of what makes the show great. Great chefs are coming out to compete and great judges...

  • Board Topic

    Top Chef Finale! (spoilers)

    is really talented and has a great sense of composition and really knows food. I’m sure all three of them will be very successful.

  • Board Topic

    Sushi Shibucho Needs Turnover!

    I think his generosity is more likely to bankrupt him than his skepticism. Rarely has my bill for food ever exceed $35 per person, even though he’s served me as much as ten pieces (including toro). And, why should he share...

  • Board Topic

    Recent Beer Discoveries?

    are on the big island (or Oahu, where they have a restaurant/bar) I highly suggest a brewery visit. It has a great feel and excellent food (try the pizzas). Their longboard lager is OK, too. I’d steer clear of their big...

  • Board Topic

    Trader Joe's has buffalo milk mozzarella! Now what?

    there are so many Food & Drug hurdles to jump in the dairy industry. I think people are using the term “buffalo” mozzarella just to distinguish the difference between the many seal wrapped mozzas and the ones packed...

  • Board Topic

    A Wonderful Bit of Paris in L.A.: Anisette Brasserie (Dinner, Brunch & Breakfast) [Review] w/ Pics!

    the classic French food he’s grown up with to a new audience and create a place where it’s immediately clear to the customer what kind of restaurant it is from the moment you walk in: a classic French brasserie. Every...

  • Board Topic

    [DFW] 5 Days in Dallas Report...

    Spent 5 days in Dallas focusing on food during my trip visiting a local friend. Here’s a basic rundown with in depth notes on each day to follow soon: Went to top-end places for dinner. In order of preference, here’s...

  • Board Topic

    Gelato

    't believe that ‘bulk’ food is taxable. And on the size issue – yes, they have the smallest portions I’ve found – not that that matters if the quality is there – but for comparison, the $3.90...

  • Board Topic

    Bottled Water Waste of Money - Unhealthy Too

    . There was that scene in the film, “Return to Me,” where the server (soon to be the new love interest) puts up with an obnoxious earful from a Valley Girl type who will only drink French bottled water. Back in the...

  • Board Topic

    Languedoc: Turned Away at Restaurant Emile in Toulouse

    more like the cassoulet of my dreams. Dark brown crusty splotches of baked meat juices, a thin film of bread crumbs, and the bubbling hot white beans were picture perfect. The browned crust was mostly carmelized fat and meat...

  • Board Topic

    Ice Cream Summary

    on Food TV’s Food Finds. The Devon location is a pleasant place, friendly service, chairs inside and out to relax and directly across the street from the Chicago Public Library, Edgebrook Branch." Evanston Creamery/Chocolate...

  • Board Topic

    Dinner Party Wine Etiquette

    I think it also might depend on what the nature of the social relationship is. Is this a “social” dinner- then the wine is a gift for some other time, or is everyone a bunch of foodie/Chowhounders who might get...

  • Board Topic

    Philadelphia-style (eggless, uncooked) peach ice cream report

    . peeled, sliced fresh peaches 3/4 c. sugar 3 TB fresh lemon juice 1 tsp. vanilla extract 1/2 tsp. almond extract 1/8 tsp. salt 2 c. heavy cream, chilled In food processor or blender, puree everything together except the cream. If there...

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