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  • Board Topic

    Paring knife (curve edge or straight edge).

    , whereas the user need to be more exact when he/she is using a straight edge. However, the straight edge is better for peeling a flat skin off fruits or vegetables for food prep. For example, only a straight-edge knife can do...

  • Board Topic

    Delivery man yelled at us for not tipping 20%

    happened. Like hill food said, the guy likely won’t be working for them for very much longer.

  • Board Topic

    does anyone else hate eating alone in public?

    food so i can move on as soon as possible OR i choose not to eat at all and go hungry until i get home (it’s usually the latter). i love the idea of sitting down at a bar or table and having a great meal with a few glasses...

  • Board Topic

    Snob terminology [Moved from Ontario Board]

    . Accuracy is important with food. There are allergies, preferences, religious requirements and safety to be considered. So, unless you’re certain about what something is or isn’t, just avoid the term. You can still...

  • Board Topic

    Minneapolis Pizza Survey

    salty), bruschetta, sweet potato soup, spaghetti alla carbanara (a safety dish that turned out to be not so safe), and a vegetarian lasagne layered with potato instead of pasta. This follows in the wake of numerous crappy Italian...

  • Board Topic

    Ralphs Ices coming to Austin St. in Forest Hills

    , whitefish and pickled herring can be traced to the appetizing store that used to be next door to Cakeland. And Stark’s had the juiciest chickens anywhere. And the German Deli near Key Food had succulent roast beef and...

  • Board Topic

    Help me outfit my kitchen (part 1)

    A 12" skillet is a necessity. Check out today’s LA Times Food section for reviews of a bunch of them.

  • Board Topic

    Top Chef-Kids

    I’m thinking the show’s done, and Bravo throws in Andrew’s “I've got a culinary b-ner” ? what was that? I know this was filmed a while back, but I thought it was pretty interesting to watch a $10 (at...

  • Board Topic

    Rant: What is WRONG with the canned cranberry people?

    To turn back 20 plus years.Very few things were RED.The food industry had not worked the kinks out of colouring agents after the loss of the historic ones for safety/cancer reasons.The last time I looked at a can it had more than...

  • Board Topic

    Jazzing up pot roast?

    to 155 after the rest). This is somewhat lower than the current USDA standard of 160 degrees, but well above the minimum for safety. Pork needs to be held at 140 degrees for less than a minute to eliminate any threat of...

  • Board Topic

    eating well to lose weight

    good? Lunch is usually with people from the office or something quick and affordable (which sometimes means fast food). When it is fast food though, I try to stick to a salad. Dinner is usually something pretty quick, but I can...

  • Board Topic

    Its not what you know, its who you know (Spring World - Yunnan)

    , not at all grassy as some green teas can be, a nice chaser as well. And the food: Appetizer plate four ways – conch in a sneaky hot sauce, also very chewy; the famous chicken in black vinegar dressing, maybe the finest dish...

  • Board Topic

    The Big Green Egg

    " steaks, but it turns out beautiful roasts. I think, when people see “weber” and they think, been there, eaten that. When I serve them something out of the Kamada, they think what an interesting “BBQ”,...

  • Board Topic

    5 Kitchen Gadgets you can't live without???

    As I reorganized my kitchen cupboards looking for food to donate to the annual food drive in my town, I was astonished at how many gadgets I’ve accrued over the years. All of them are important for one reason or another,...

  • Board Topic

    O Sushi Shibucho! (long)

    -cross pattern through the dark oily flesh. The Atlantic salmon had been handled expertly for the best flavor, texture and safety. Frozen for three days to kill parasites (which he says all salmon have), salted for a day, then...

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