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  • Board Topic

    call for Thanksgiving debriefing: the good, the bad & the ugly. Please share your greatest successes and also any duds to learn by

    " containers to pack up leftovers for guest to take home. -An excellent cheese plate, based on “Something old, something new, something goat and something blue.” Thanks to the Hound that posted that one once upon a...

  • Board Topic

    Four Days in Vegas: Twelve Meals, Eleven different restaurants reviewed.

    in design. A front bar/lounge and a back dining room with mostly whites and woods – Elegant but "home-y" would be the best way to describe it, yet slightly odd with the single spotlights peering down on each table. Arriving...

  • Board Topic

    Polo Lounge: the non-plus-ultra of corkage idiocy.

    don’t. (But few are the restaurants or coffee houses that make an espresso or cappuccino as well as I do at home.) As far as water is concerned, I usually drink tap water in the SF Bay Area or in New York, so . . . . Cheers,...

  • Board Topic

    Your Favorite Chocolate Bars!

    Santander has an excellent 70% bar of Colombian chocolate with ground espresso beans. It’s a bit stronger than your specified range, but the Santander Colombian chocolate tastes sweeter than you would expect from the...

  • Board Topic

    2008 MN State Fair

    Thank you SO much for that, seahag. If there’s no corned beef, and no sauerkraut, then I can skip it! Whew!!! Sorry, cardiologist, you’ll have to get that summer home off of someone else. Of course, I’ll just...

  • Board Topic

    What is on your menu for the holiday feast?

    sause over Angel Hair Dessert – Something chocalate. Plenty of good wine, champagne and home made egg nog. Chirstmas Day – Country Ham. App’s, sides, and desseert to be determined

  • Board Topic

    Thanksgiving Dinner ideas

    and Nut Stuffing Cranberry Sauce with Roasted Shallots and Port Tiramisu Trifle with Toasted Almonds Chocolates Espresso All can be made ahead (a must....I don’t know how people cook while guests are there. I have ultimate...

  • Board Topic

    Simple Yet Impressive Desserts?

    instant espresso) over all. It’s elegant and you get dessert, liqueur and demi tasse in a single bite.

  • Board Topic

    The Perfect Scoop by David Lebovitz

    through the book. Personally, I don’t intend to paraphrase any of his recipes since I hope if people are curious enough they will check it out from their library or buy it. I got very excited when I perused it at home for...

  • Board Topic

    PDX - bluehour

    the top. It was delicious. We also had two decent cups of espresso, and though it comes with a sugar cube, it doesn’t come with lemon peel. Since we were both driving we each had a glass of champagne at the beginning of the...

  • Board Topic

    The Most Amazing Food Store in the World (Lodi, NJ)

    For those who didn’t notice the announcement on our home page, take a look at link below Link: http://www.chowhound.com/dinner/dinner.html

  • Board Topic

    Big Red

    were talking about some kind of espresso MACHINE when you said this!! No wonder I got rejected by Brown.... Is “frappe” also used there? Has cabinet slipped away to “milkshake” as in Boston, due to the...

  • Board Topic

    Tipping ?

    We would think nothing of tipping a bartender, but a coffee bar employee, who might have comparable skills and is doing a similar type of job, gets no tip. Why? A perfect espresso, not to mention a beautifully executed latte, is...

  • Board Topic

    Is a food processor even necessary?

    I am registering for a wedding, and am contemplating getting a food processor. I don’t think I need one...I’d rather use a Braun hand mixer, and I am getting a KitchenAid mixer too. What do people think, is a food...

  • Board Topic

    1789 report (long)

    for you.) It took a little while (5-10 minutes) for the drinks to come but that was a minor issue. Waiter brought out an espresso cup with a carrot saffron cream soup. Just the right amount as the soup was extremely rich, with...

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