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  • Board Topic

    What's for dinner--Meatloaf!

    points in the Weight Watchers system. I don’t care about the points, but I really like this meatloaf.

  • Board Topic

    Host Gifts; What Is The Etiquette?

    something small and non food or drink .. when i forget i send them a handwritten thank you note (sometime do this anyway, it’s a lost art)& if it was a lavish or particularly lovely party i’ll send a tiny gift. it...

  • Board Topic

    Thomas W's 2006 Las VegasTrip Report. Includes Mon Ami Gabi, Delmonico, Bradley Ogden, Lotus of Siam and much more

    . The navigation system in that fancy shmancy car took us via the freeway and we enjoyed pizza, a steak, a burger and some salad, along with two of the beer samplers ($73 before tip). The food was ok, nothing that special, but we...

  • Board Topic

    Little tricks that help make cooking faster, easier?

    I keep a collection of plain white Corningware Corelle dishes (2 bowl sizes and two plate sizes) stacked in a three-tier plate stand (within arm’s reach) for microwave use, heat/reheat/warm/melt/defrost. Corelle is...

  • Board Topic

    Is it time to stop/reduce tipping? (moved from LA)

    and at a minimun, my food delivered as ordered and basic requests handled in a polite and efficient manner. Is that too much to ask? I’m begening to think I might as well quit automatically tipping . If the service is...

  • Board Topic

    Polo Lounge: the non-plus-ultra of corkage idiocy.

    From today’s L.A.Times article: http://www.calendarlive.com/dining/cl-fo-review4jul04,1,3475631.story?coll=la-headlines-food "Corkage fee $50 if the bottle you bring is not on their wine list; if it is, you pay the same price...

  • Board Topic

    Your one cooking tip ?

    Romanmk is right. The way I always think of it and tell people who ask for tips is “leave the pan on the burner.” Don’t shake it much, don’t toss everything around all the time, just let the food cook. You...

  • Board Topic

    What else is better in Canada?

    they went to baking them in the US. Canadians don’t seem to have gotten quite the health faddishness with their foods as in the US, praise be (or they are smarter, since those modification by McDonald’s in the US...

  • Board Topic

    Subdividing This Board Into More Local Ones

    This board is the shame of the site : ) We never intended to have one single board cover this entire region. It’s almost insulting (fwiw, I LOVE food in the Midwest....can’t wait to get back!). So...if we split it up,...

  • Board Topic

    Not Being Told of the Specials

    We were the first customers of the night Friday at a new, sort of upscale BBQ place. The food was excellent as we had heard, but when we were halfway done another couple arrived and were told of some specials. My husband was...

  • Board Topic

    1994 Port Tasting Notes (very long!)

    Here’s the entry from my wine diary, typed up immediately after the tasting for my own personal use. A bit more flamboyant than my usual recordings, I was probably still high from tasting such great wines. To calibrate to my...

  • Board Topic

    French Press Coffee / Gevalia Coffee

    and down the street IMO. Now Starbucks is only for desperate times. That being said, the best coffee I have had in my life was some that the Whole Foods expert roaster guy roasted in front of my eyes and handed to me moments...

  • Board Topic

    Kona Coffee...Is there a similar tasting coffee that doesn't have a price tag fitting of gold?

    and not a single varietal; if it’s good arabica frehly roasted, it won’t be flavorless). One of the best coffees that is very consistent due to the way it is marketed through a govt. auction system, and is in the same...

  • 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

    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.

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