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  • Board Topic

    chowhound formative influences?

    Coming from Greek parents I grew up eating a lot of food that my playmates thought were “weird” — lamb kidneys and rice, octopus stew, porgies with plenty of tiny bones, Avgolemono soup, sweetbreads, stinky cheese,...

  • Board Topic

    Best Breakfast or Brunch spots

    coffee cake filled with almond paste and drizzled with sweet glaze. 3. Flour in South End - (bakery) great savory sandwiches, freshly made soups, and a nice selection of sweet cakes, muffins, and breads.

  • Board Topic

    I may be in the minority, but...

    Thought of a new one from another thread: I don’t really like Teaism, except I had a decent rice pudding, but I won’t go to a place just for rice pudding... Everyone seems to like it, but I don’t. I even ordered...

  • Board Topic

    You Know You're a "Home Cooking Chowhound" when...

    You celebrate having found a store that carries White Lily self-rising flour by making a big batch of biscuits for breakfast, even though it’s over 80o by 8:00 am and you’re in the middle of the South Beach Diet,...

  • Board Topic

    If I came to visit...

    jewellery, and RenMin park to drink tea and listen to retired people sing karaoke. I would take you to that great restaurant whose name I’m still trying to decipher (sorry), deep fried rabbit legs and mapo tofu and the ribs...

  • Board Topic

    Your favorite steak - and how do you prepare it at home?

    and some green onions, and drizzle the sauce over. serve with rice.

  • Board Topic

    Food in Every Country

    lifestyle. Many people became vegetarians ... preparing meals from legumes (beans), rice, and vegetables.” A few recipes to highlite the food of this region include: Broiled Salmon Steaks, Marinated Artichokes, Parsley New...

  • Board Topic

    Berkeley, near Gilman/San Pablo

    , but if you need a better than supermarket sliced loaf ... flour ground on-site daily and lots of organic breads as well as samples - Sea Mi – too many bad reports. I ate there when it opened and thought it had lots of...

  • Board Topic

    this may be opening a can of worms... ;-)

    I also love Nigella and I use her recipes frequently, from the almond flour whole tangerine cake to chicken tikka and tomato/onion/cinlantro salad to her marzipan coconut cake to her fabulous sweet potato or squash and garbanzo...

  • Board Topic

    Chowhounding and nutrition [Moved from General Topics]

    Well put. And remember, there is plenty of lean pork available now. At my place we try to eat a lot of poultry, fish occassionally, I’ve been trying to use whole grains instead of all refined flour stuff (but I still hate...

  • Board Topic

    "Preserving the Organic Integrity of Food" - Tell me why I shouldn't snicker.

    coming into contact with a few grains of conventional coffee in the grinder or whether the scoop I use to get my organic flour once touched the conventional stuff. Who cares? Maybe I’m missing something. Here’s your...

  • Board Topic

    Winterland closing!!

    , then the piece of cartilage slips out easily. Then he deep-fries them using a light rice flour-based tempura batter. I asked if he might extend the closing date another week since they’ve been so popular and busy in these...

  • Board Topic

    Giving Thanks

    , by a Weber, preparing that meat. I also like their larbs which have a strong hand with the ground rice. Spoon Thai (4608 N. Western) - I save the best for last. In my meager opionion, and with the admission of not having been to...

  • Board Topic

    Are steakhouses worth it??

    critize the prices steakhouses charge. For the top sushi, you are paying ridiculous prices for a piece of raw fish and some rice. How is that price ratio any different than a steakhouse? Rice is a subsistance food and at least...

  • Board Topic

    Your most infamous kitchen misadventure

    , it was extremely watery. Turns out, I forgot to add the flour! I was so upset but my poor dad (what a nice guy) ate some of the ‘cake’ anyway to make me feel better. He said it was delicious...yea, right, but...

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