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  • Board Topic

    Leaving the stove on, leaving the house

    I won’t leave the house with oven or stove top on for any reason. I do have a suggestion, which I’ve used. I use a slow cooker for stock, a lot. It keep the temperature consistant and don’t hard boil helping me...

  • Board Topic

    Looking for interesting birthday suggestions-phx/scottsdale

    an all around good experience. Geg, I think that I may have actually noticed that Coup des Tartes is booked on the night I would need, good suggestion, though. Quinessence looks fantastic, as well, although it is a bit of a...

  • Board Topic

    South Maui/Upcountry/Central Maui restaurants/food review (LONG)

    place, was within walking distance of our condo. I found it average/mediocre (we have better Hawaiian plate lunches in CA) and not particularly impressive. Unfortunately, since it was right next door, we ended up eating there...

  • Board Topic

    What does cardamon taste like?

    Short answer: a combination of ginger and cinnamon. That’s the feedback I get from people who’ve never tasted it before. Those who eat it all the time come up with much more complex answers (probably because...

  • Board Topic

    Heed this warning about Ping's in Chinatown!!!!

    .) So, we stumbled upon Ping’s—and I remembered the name from a series of posts here. I hadn’t read the posts, and still haven’t, but, man, if anyone had anything good to say about this hell hole,...

  • Board Topic

    Vegas.. LOS, accomodating to large groups?

    I’m going to Vegas in April with a group of 17 and we’re looking for a place for dinner on Saturday night. I’ve read so much about LOS on this board, that I really want to go there, but I’m not sure if...

  • Board Topic

    A Chowhound loses his veneer of omniscience in France

    ressemble à un céléri mais qui a le goût des oignons jeunes, qu’on mange à la vinaigrette." ("A starter of the official vegetable of Wales, that light-green thing which looks like a celery but tastes like young onions,...

  • Board Topic

    The Girl and the Fig in Glen Ellen

    eating. I like the anise/ licorice flavor in general but for some reason have a very low tolerance for fennel. These mussels were on the whole medium sized and steamed perfectly. No rubberiness at all and the fennel was very...

  • Board Topic

    How often do you use your Food Processor?

    Not at all. Most meals are just for two of us. I used mine almost every day when I was single too. It depends on the kind of cooking you do. I make almost everything we eat, all baked goods, all preserves, all soups, sauces etc....

  • Board Topic

    Understanding Americans: Food Terminologies

    Good point, Jersey City Mods – glad you brought it up!! Actually, I believe that “butty” is a term used across the British Midlands in general to refer to a sandwich. When I went there several years ago, I was...

  • Board Topic

    Review of Pasion! the ceviche restaurant in San Antonio

    and 6 tiny pieces of shrimp buried in a bed of lettuce. Dunno about you ... but I don’t think I can eat $3.25 of lettuce in a whole day ($7.50 restaurant cost)! Identical dishes ordered came to the table not even remotely...

  • Board Topic

    The Call of the Paczki - for love of a donut

    being referred to as a paczki pusher. Someone wrote their mother put slips of paper in plain paczki making fortune paczki … give me the jelly, thanks. Well, given that I’m unlikely to eat a decent paczki in the Bay...

  • Board Topic

    Group dining in Vancouver

    Hunds~we will be in town for a medical conference in early April. We have to join “the group” on some evenings for a meal. (We plan to hit Bin 941, Vij’s and Aurora Bistro on our own). What would be a good place...

  • Board Topic

    Deeply boring sausage balls

    We were supposed to go to a potluck kinda party tonight, and I decided (it being ridiculously chilly here in LA County just lately) that I’d make some good ol' sausage balls like I did back in Nashville. I had somehow...

  • Board Topic

    Review: Pizzeria Bianco - Phoenix

    components. The wood roasted vegetables, sopresatta and bits of cheese were lounging on the plate as the plate was liberally handed around. It all looked quite good. JK said it would be a perfect dish for people who weren’t too...

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