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  • Board Topic

    Debate: tea at your workstation?

    Sounds like y’all need a bombilla straw. It’s a little metal straw that has a filter. Traditionally used for yerba mate type drinks. You can grab one at any health food store/coop, probably even Whole Foods.

  • Board Topic

    Top Chef - best cut ever (obviously a spoiler...)

    I am so glad they kicked Sara off. I couldn’t watch her whine for one more second. And as much as other people didn’t do their best tonight, NOT bothering to start cooking the food you’re serving is a mistake...

  • Board Topic

    Chocolate Comparison and Survey: Piron (Evanston) vs Chocolate Box (Winnetka) and Other Chocolatiers

    that places price their chocolates this way; that’s just marketing. What I STRONGLY object to is that some places actually refuse to tell you how many pieces are in a pound. Product weight is basic information, and is how...

  • Board Topic

    August 2007 - Grocery outlet

    Chicken Sausage w/Roasted Peppers & 5 Cheese Blend, 3 lbs (15 links), $5.99, fully cooked, no nitrates, no nitrites, no MSG, no antibiotics, fully cooked, in a pork casing, 9 grams total fat per 3 oz. link. From Monterey Gourmet...

  • Board Topic

    An unscientific look at local by-the-glass wine pricing [moved from Boston board]

    /unusual selections, staff knowledge, accompanying food, etc. I understand how someone who loves The Butcher Shop could look at these numbers and say, “To me, their wines by the glass are still a good value”, the...

  • 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...

  • Board Topic

    Tried & True Crawdad Etouffee?

    . cayenne (I love and live for hot, spicy food. And, this is to spicy for me!!! I cut it in half and use one teaspoon of cayenne. Probably a lot of cajuns out there who would disagree) 1 tsp. white pepper 1 tsp. black pepper 1 tsp....

  • Board Topic

    I Need to Get Organized

    business accounting tools. As long as we are NOT TALKING ABOUT FOOD... Link: http://www.indefatigable-indolence.org

  • Board Topic

    Can screw-top wines spoil or go bad?

    choices, one has no right to demand a wine or even a food that one likes or enjoys. Never ordered anything it turned out you didn’t like? Not everyone enjoys sea urchin, but as the old saying goes “you bite it, you...

  • Board Topic

    What's the Most Time Consuming Thing You Have Ever Cooked?

    as good! Recipe here: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22267,00.html

  • Board Topic

    scrambled eggs

    opinion the ultimate, best ANYTHING that any of us have ever had, or ever will have, is the simple, every day, comfort food of our memories, whether prepared by a mother, father, grandmother, friend, or who ever.

  • Board Topic

    Leite's Culinaria: Entrees

    the effort but I disagree and did not find the recipe arduous at all. I did use my food processor for the onions and spinach and bought boned and cut up lamb from my butcher. What took the longest was getting the onions browned...

  • Board Topic

    Store bought bread vs. bread machine bread

    Just to be clear, I mean the kind of cereal that you cook into porridge, not the ready-to-eat stuff (and not the ‘instant’ oatmeal either). I don’t think it’s that expensive. At Whole Foods and others of...

  • Board Topic

    Two Bellies full of Fried Bellies

    crossed, Chuck S!); but now I see an occasional pilgrimage to the Box in my future. I’ll just have to bring a book to while away the long wait in line. The Crawl didn’t take as long or cost as much as I had feared...

  • Board Topic

    Zuni Cafe Cookbook--the BEST, BEST roast chicken and bread salad EVER!! (long)

    /interesting to know where chow-food-people are from and shopping.) I prefer/love the Sichuan peppercorn version, but came up with the following recipe – the secret is the salt, sugar and seasoning and marinating for 3-5...

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