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  • Board Topic

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

    Sam, I’d be happy to try a Japanese fish cake anytime you agree to make it for me. I am pretty sure that this is not what most of us are referring to when we express our disgust at receiving the substance I described in my...

  • Board Topic

    Sushi Monster Devours Peninsula: The Big List v. 3.0

    sushi that day, and lots of it. Whereas ordinarily I would be quite happy with a big plate of anything from goat tacos to dim sum, on this day nothing but sushi would suffice. The following day, the hunger hadn’t abated....

  • Board Topic

    What is "Americanized" Chinese food?

    /chef was an older chinese man who kept hovering between the kitchen and the dining room. The egg rolls weren’t your usual mushy, fried messes, either. They were full of hunks of vegetables and lightly fried, and the crab...

  • Board Topic

    Number of McDonald's visits in the last 5 years

    the world, and always at least order a beverage to be polite. I’ve ordered a happy meal once or twice because I wanted the toy. And a Shamrock Shake for nostalgia reasons (although, I can never finish them and usually...

  • Board Topic

    New Ice Cream Maker!

    ...stuff like that. Enjoy it! It’s a wonderful addition to your kitchen!

  • Board Topic

    I'll go first - Recipes from the SF Hounds Picnic - Frito Pie

    honey tastes with cheese (blue cheese, parmesan, and feta). This is adapted from a recipe I found on Epicurious. All proportions to taste. The combination of salt, sweet, and pepper will keep your mouth happy. 1 pound of good feta...

  • Board Topic

    Essentials of Classic Italian Cooking: Meat and Seafood Recipe Reviews

    access to the Essentials recipe (pg. 403 in my version), I’d be happy to post a paraphrased version.

  • Board Topic

    Blow out culinary tour of LA for NY chef friend

    IMO, for sushi/sashimi, Kiriko is the best. Orris is not to be missed, sit at the counter, order anything and you will be happy. Service is exceptional. Saddlepeak Lodge is amazing, on a warm night, sit outside. The rack of elk...

  • Board Topic

    MAY COTM Flexitarian Table SPRING MEAT and VEG MAINS

    in a little oil with a couple of thyme sprigs and added drained huitlacoche and some salt and heated through. I grated a combination of a mild cheddar that I’d bought at the farmer's market and leftover comte from the FT...

  • Board Topic

    Whats the best fish for a first time fish eater?

    , I love most fish, but I prefer mine poached or steamed, especially when I’m cooking it myself. For instance, cooking salmon any way but poaching stinks up my kitchen unbearably (and even with poaching, my roommate can...

  • Board Topic

    What foods do you find disgusting?

    Yes! Count me in! I’m not alone in this. While it seems inocuous..I loathe the stuff-have to open the kitchen windows when my husband gets a jones for the stuff. Why is it so nasty? I like hardboiled eggs, I like mayo, I...

  • Board Topic

    How bad off is the restaurant industry?

    OT, but you reminded me of a time, about 30 years ago, when I worked in a steakhouse in London, Ontario. One of the waiters came running up to the kitchen and demanded a baked potato, immediately. “Sure” said the cook...

  • Board Topic

    Proper tip on wine? Seeking waiter's perspective

    I’m probably atypical in this respect, but as a waiter I don’t mind a customer tipping significantly less on a bottle as the bottle price rises or as bottles accumulate. If the kitchen doesn’t accidentally...

  • Board Topic

    Minnesota State Fair foods?

    it was a log structure (I was there in pouring rain last year and could only think of shielding my treat from the rain and not what my location was). Enjoy the Fair folks! We live right next door in SAP and love to see all the...

  • Board Topic

    Lupa - Great Pasta/Questionable policies??

    't put salt and pepper on the table. My friend used to tell me how people would get PISSED at her, when it was actually the kitchen's policy – the funny thing is that it affected her tips. I love Lupa, so in my humble...

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