unbiased, as a California native (25+ years) who spent 15 in NYC. I feel that cities go through very positive times in terms of their food energy and creativity, and then less positive times. NYC’s was in a real high during...

architecture, and I’m just posting to say thanks for listening. I’ve been on the boards for some years now, and wouldn’t want to give up on Chowhound. Now if you’d just do something about the dried blood...

chicken at Marouche Prime sirloin burger with cheddar cheese and sauteed mushrooms at Arnie Morton’s downtown Coconut waffle balls from the Thai vendor at the Hollywood Farmers' Market Carrot cake cupcakes with blood orange...

blood after the fall of the iron curtain from great baking cultures (Polish, Czech, Hungarian etc). So it’s not like it’s all stuck backwards in time. A lot of our Polish bakeries are actually not so traditional and...

in takeaways. It can’t possibly be worse for my blood pressure than the Tustin Whole Paycheque.

different from one visit to the next that you have to assume that either recipes do not exist, or that cooks can’t read. When you find a Chinese restaurant that consistently makes dishes to a reasonably similar and high...

La Oaxaquena (on Milwaukee) is popular with this board and apparently prepares some very creative and delicious tortas. However, I find it to be indistinguishable from the dozens and dozens of high-quality “Oaxacan”...

against the “cupping” that often occurs on a single piece. Maple is the species of choice because of its high density. Woodwork forums can steer you to other woods that approximate its strength. To find a knot-free...

adobo. *another rich-looking stew with cubes of pig’s blood in it *some kind of Chinese greens (mustard greens) stir-fired with very thin slivers of preserved vegetables We expressed interest in putting together a dinner...

in the other dish were lovely touches. Apparently they tasted as good as they looked (which is not always the case). They were definitely the kind of dishes I would expect to see in a cutting-edge, high-end restaurant. I was kind...

1.) depends, if you must, skimp on dessert, unless it’s really good. as for water, it is easy to obtain water, and you shouldn’t feel guilty about it. 2.) true to a certain degree. 3.) depends on the place/cuisine. high...

and to keep the proportion of potato versus egg high so it’s not too liquidy. all your personal preferences are absolutely fine. I’m not criticizing them (I even agree with a few...I happen to like browned potatoes in...

of a juicer — oranges being squished down onto whirring machinery — is real “Wes Craven” stuff to me (lol!). (Tho orange juice — without being near the ‘backstage’ work to make it —...

challenge, I think he and Manuel could have come up with something good using a Mexican theme. I think what was notable was that they quality of the dishes was apparently quite high, unlike past dinner party challenges. When a...

of a cuisine that was as promising as that I saw described in certain press coverage of Chef Gras. In a manner that is highly uncharacteristic of myself as a diner, I had let my cynicism with respect to the general quality of...