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  • Board Topic

    Seeking Budapest Restaurants (By tomorrow)

    . Hungarians have the good fortune of an abundant basket of food to choose from. I bought armloads of various types of Hungarian paprika and salamis for Christmas stocking stuffers. My wanderings put me in front of a daunting set...

  • Board Topic

    If the Bay Area Only Had a .......

    Med small plates, flatbreads, fruit, olive,cheese plates Interior DARK ...leaded glass covers only window, no front door, no signage — you gotta know where it is Sound damping is well done with curtains, tiles (jazz 2-3...

  • Board Topic

    More rules of thumb?

    Never eat at a place that has a plastic animal in front of the building.

  • Board Topic

    Top 10 Tastes of California [L.A. Area]

    Top 10 things to “taste”? In no particular order: *Beef roll at 101 NOODLE EXPRESS *Fish tacos at TACOS BAJA ENSENDA *Ice cream (any flavor) at FOSSELMAN’S *Knife-cut beef nooodles at HEAVY NOODLING *Pork rump at...

  • Board Topic

    Essentials of Classic Italian Cooking: Pasta and Other Starches Recipe Reviews

    I have lots of favorite Marcella recipes (most from Marcella Cucina), but tonight I made a new sauce from Essentials: Tomato Sauce with Olive Oil and Chopped Vegetables, Variation with Marjoram and Two Cheeses. The unusual thing...

  • Board Topic

    1,985 Miles of Food, Wine, and Beer – Oregon Road Trip Report

    of a Krispy Kreme doughnut—but make a filling meal as they are served open faced with abundant toppings. A wide selection of shmears, spreads, vegetables, and meats are available to customize your bagel. We chose one with...

  • Board Topic

    I never eat _______ out because nobody makes it right but me.

    agreed sauce is a non-negotiable, although olive garden does a great job with theirs (notice that comment laden with sarcasm) I think it would be good idea to share some of the ones we had mentioned given others interest. I dont...

  • Board Topic

    As A Chowhound, What Did You Get For Christmas?

    herb gardens and a personalized chef’s coat.

  • Board Topic

    Korean Advice

    & only Korean place down the street from my office, named Sharon Gardens. I have nothing to compare it to, so it could be the Taco Bell of Korean for all I know, but I am suddenly afraid there’s something great there I...

  • Board Topic

    Nectarine dessert at Zuni is just that

    a lot of value. The true believers are the ones who go beyond that and object to restaurants offering no-value-added items that other people like to order. Manresa’s "Into the vegetable garden ..." contains both raw and...

  • Board Topic

    Where [in SF proper] should a Chowhound live?

    Chinese groceries, vegetables and roast duck). You’ve got a nice bakery Arizmendi. A lot of Thai, Japanese, Vietnamese and Indian options. Restaurants are non-pretentious in this 'hood, but easy to frequent. If you venture...

  • Board Topic

    Article on American food -- "the second-worst culinary tradition in the world"

    Worthy target——shallow thinking BTW, on a recent trip to London I was enjoined to note that the English have learned how to cook. "Have the vegetables" I was told. Well, I did. The brussels sprouts were perfectly...

  • Board Topic

    Not Being Told of the Specials

    vegetables in a foie gras demi glace (sounds tasty eh?) and we sell 8 of the 10 orders within the first hour. I have a party of 4 as a next table, most of the time I’ll preface the speech with, "Tonight we have a special of...

  • Board Topic

    Whats wrong with Tex-Mex?

    I lived in California and Arizona that I saw fish and those green fruits and vegetables associated with other styles of Mexican Food.

  • Board Topic

    Boston Globe Mag. article re: prices in Boston

    a roasted half-chicken comes with mashed potatoes and sauteed vegetables and costs $14.75." So to establish a “good restaurant” in Boston, do the chefs first have to become known as a high-end chef before backing away...

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