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  • Board Topic

    FoodNetwork — What's the Right Amount/Kind of Personality?

    . Rachel Ray can barely write her name in the ground with the sharpened end of a stick. How she got to be a food “Star” is beyone me. Giada makes good quick meals and is easy on the eyes, but the travel show is just...

  • Board Topic

    What is your deal breaker?

    cookies made of meringue and ground almonds with buttercream sandwiched in between. (see, e.g. http://www.davidlebovitz.com/archives/2005/10/french_chocolat.html) The latter definitely require a pastry bag, and the former...

  • Board Topic

    Weight Watchers "Core" vs. "Points" Plans

    childhood pet dog picked up a piece of FF cheese off the ground and immediately spit it out. I took that as a sign. ;)

  • Board Topic

    What do you serve with drinks before Thanksgiving Dinner?

    I actually wrote out the blue cheese dip in another thread that I will look for. Here is the recipe for caviar pie: 12 eggs — hard-boiled mayo salt and freshly ground pepper One medium red onion, chopped 8 ounce block of...

  • Board Topic

    Do you ever like the crappy better than the excellent?

    Oh, yeah, Tater Tots. Thanks for reminding me of school cafeteria potatoes. I have a great recipe for Tater Tot Casserole, too: 1 package Tater Tots 1 lb. ground beef 1. can cream of mushroom soup 1 c. grated cheddar cheese Brown the...

  • Board Topic

    Do you Understand Adult Picky Eaters?

    a friend of mine from Hong Kong with a similar papaya aversion associates papaya with them being grown in yards where chickens are kept (actually grown in what chickens leave behind on the ground).

  • Board Topic

    Another bbq thread: Is parboiling really acceptable?

    actually, when I do Chinese style spare ribs, I suspend the ribs from the upper rack in the oven(with some “S” hooks that I made for just this use) over a pan of water with ground ginger added to it. This keeps the...

  • Board Topic

    How do you feel about the Michelin guide spurning L.A.?? [moved from L.A. board]

    "i don’t care so much that L.A. got “passed over” anymore. thanks guys!!" HURRAH!! Good, now you can do what I always do, ignore the naysayers (Although a couple do deserve the bird every now and then just to...

  • Board Topic

    Restaurant Service in San Diego

    young trainees into the business at an age where they absorbed a lot by virtue of having to learn the business from the ground up while satisfying a tough task master and achieving some set standards of competency. In many U.S....

  • Board Topic

    Berkeley / Oaklandreccomendations under 15$ each pls

    Noodles" - it turns out that my waitress, at least, had no idea what I was talking about. She reccomended the Taiwan Country-Wide Rice Noodles, which were slivers of fresh rice noodles in a light broth, served with sliced green...

  • Board Topic

    Trader Joes

    In San Francisco, our third T.J.'s has recently opened on the ground floor of newly reconstructed “Public Housing Project”...they also went out of the way to hire people from this complex...It is however, not far away...

  • Board Topic

    Potluck-style Thanksgiving...am I being rude or reasonable?

    I think you are posting the wrong question. It’s not either or, not either you suck or not, not either you are right or your wife is right. There is a vast middle ground that can be achieved. Can’t we all get along?...

  • Board Topic

    SF Bay Area Polish Food Recap

    a plate of Russian dim sum. Filled with ground pork, beef and onion, they released a soupy broth and I thought ... Russian xlb ... only drizzled with sour cream and topped with fresh chopped dill. This is a big plate with...

  • Board Topic

    When did fake crab meat become so ubiquitous? And why isn't anyone else complaining?

    My imagination pretty much already connected the dots about how the stuff is made, but thanks for the link anyway...Yes, “suri” (擂り) as a verb means ground, grinded, or rubbed. So you can have anything with a...

  • Board Topic

    Favorite Beer in America?

    Most of Yeungling’s beers seem to tread a middle ground between the yellow beers of the Mega brewers and the well-hopped and/or malty beers or the smaller brewers. Their not as dense with flavor as many beers, but they do...

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