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  • Board Topic

    Eating with Non-CH's

    in our party ordered various steaks. The weird part? They raved! To me, all of the steaks looked thin, dried out and overcooked. I guess I must be a steak snob because I will only order a steak at a high end steakhouse or simply...

  • Board Topic

    Chow Weekend -- Little Three Happiness and Salam

    Woe is me to throw a monkey wrentch on the LTH lovefest...but I do have one complaint about the crispy skin chicken. Now, first, let me say that the slightly more authentic blood ring around the joints is one classic even I could...

  • Board Topic

    Seattle is in a serious need of a good Chinese restaurant

    through the U.S., so my expectations are high. Sadly, Seattle falls short. That said, I still enjoy some of those smaller noodle and pork places, as well as the Sichuan Restaurant, when I want a small budget meal. I know what to...

  • Board Topic

    Cooking for one

    better after sitting for a few days. I also highly recommend that you get a good vacuum sealer. It requires an initial investment ($200-$300 for a good one plus some bags/jars), but it will greatly extend the life of your...

  • Board Topic

    Any C'Hound Baby Boomers?

    is that it might work in exurban NJ... high density housing, proximity to dairy farms. Sorry if this is too far off topic.

  • Board Topic

    Best Pizza in Brooklyn

    by a guy with no direct blood lineage (think he''s a son in law or something), an older guy with a ponytail. He was ok, not great. The magic was gone. That same guy (could his name be Jerry?) moved to the Manhattan branch when it...

  • Board Topic

    Blue Sky Cafe - "HK" style western in Belmont

    other dishes. I sure that the other are/were better but Blue Sky is closer to me. With gas as high as it is that makes me happier. So I feel better that now that you explain that this was the short form Mainland writing since I...

  • Board Topic

    Divergent opinions unite!

    in the city...actually, the restaurant itself is probably #1 in the city 9. Blood Orange martinis at Cuchi Cuchi And, finally.......... 10. I LOVE THE MARGARITAS AND FAJITAS AT THE BORDER CAFE!!!!!!!!!!! let the detracters go off....

  • Board Topic

    Chowhounds and Raisins

    I was being dramatic by employing the word “guts”—as in "blood and guts." And careless/silly by using “thyroid” instead of “thymus.” I’m well aware of—and...

  • Board Topic

    Delfina?

    . The community will then be more responsive to you and we can maintain the high quality of content that has made Chowhound such a great resource. Link: http://chowhound.com/chowmarket/index.html

  • Board Topic

    How Did You "Deal" With Being Poor (and Young) Before You Could Afford to Dine Out (or eat well dining in)?

    this was an (unintentional) high-carb diet all the way. Ah, youth and metabolism. Plus, going back home once a week and coming back on the subway with containers filled with my parents' lovingly made home-cooked meals, which would...

  • Board Topic

    Epicurioius Garden

    love the high end small plates they serve for dinner, particularly the deconstructed rack of lamb tartar. And the pork chop – my god, it is incredible! The chef really know what he’s doing. Soop i or miss. Some are a...

  • Board Topic

    Can't miss restaurants in NYC?

    chowhound lists) I did not enjoy as much Some others I have never been to that are highly thought of..... Chanterelle Danube Sushi Yasuda Per Se Daniel Le Bernadin(I have been told this is a must) If you have any questions, I know I may...

  • Board Topic

    Entertaining Friends who Don't Reciprocate

    business associates, acquaintances and friends of friends, you should nix them from the guest list without a moment’s guilt or hesitation. They will NEVER return the favor because they don’t throw parties! Don’t...

  • Board Topic

    Well, how did you Thanksgiving Go?

    , teeny dash of salt, fresh cracked Telicherry pepper, chives, 1 tsp. country Dijon, 3 tbsp. Chili oil, about 1/2 tsp. of a high-oil, hot cinnamon. Cracked a little more pepper over the shrimp once they were in the broiler pan....

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