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  • Board Topic

    LA Newbie - What/where is a MUST eat?

    menu on the wall of a tiny place of amazing cooked and raw dishes, noodles and more. Plus, the walls of kitch alone are worth the visit. BYOB, no alcohol served. Nearby Asanebo is some of the best traditional Sushi in LA. Worth a...

  • Board Topic

    Spoon Thai Secret Menu

    that would stretch from Beijing cuisine through our Afghan/Uzbeki/Georgian etc to my beloved Iraqi pacha at Lawrence/Kedzie (and then, through Jewish cuisine beyond that to the ‘pieds et paquets’ of Provence!) ;) Re:...

  • Board Topic

    Thai Avenue - no sweat - Long

    taste as good whole whitefish from a jewish deli. That comparison, by the way, earned me a scoff from my tablemates, but I stand by it. And I was smelling it on my fingers the whole rest of the night. RST – i remember coming...

  • Board Topic

    Your favorite sandwich. Ones you make at home.

    1) Corned beef sliced thick on a good (toasted) bakery jewish rye, swiss cheese, coleslaw, mayo on the coleslaw side, spicy Guildens brown mustard on the corned beef side, and a halfsour or garlic pickle along side. And a couple...

  • Board Topic

    Your culinary history?

    My mother was Jewish Askenazi but born in Palestine. She wasn’t the greatest cook but liked fish, salads and veggies. We were not afraid of garlic. We were latchkey children so did most of the dinner cooking. Her mother was...

  • Board Topic

    San Franciscans planning LA trip

    /smoke), but the other Jewish deli standards that I had (matzoh ball soup, potato pancakes, chopped liver... everything except the knishes) were actually much better than any version I’ve had in NYC (with 2nd Ave Deli as my...

  • Board Topic

    Nasty Little Treats

    my mom, aunt and sisters all love the traditional korean dish of barbecued chicken anuses! i used to eat them when i thought they were chicken livers but discovered what they were when i watched anthony bourdain’s trip to...

  • Board Topic

    NY Hound considering move West, need help and convincing

    with delicious, guilt-free beef, lamb, chicken, eggs, and seafood. We are experiencing an explosion of artisan food producers: we have three traditional charcuterie makers, excellent bakeries, incredible cheese shops,...

  • Board Topic

    Toronto - San Francisco = ?

    ), which I believe is owned by Palestinians and has more of a Lebanese than an Israeli flavour. Although I love both cuisines, I prefer Jerusalem to any of the Israeli restaurants in the city, and I happen to be Jewish. It has...

  • Board Topic

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

    It has the makings of a joke: jewish kid, greek kid and protestant kid live together with little money....what happens? Non stop care packages from family who knew wed starve as the holidays started in September and ran through...

  • Board Topic

    Your Top 5 "must visit" chow-related stores in Manhattan

    How about some old school Jewish bakery items while you’re down on the Lower East Side or in the East Village? For the former hood, I recommend just about anything at Gertel’s, on Hester Street, and, in the East...

  • Board Topic

    "Ooh! You Made Bruschetta!"

    and obscured their true identities. The original Italian meanings of the words are fairly clear. Crostini means, “Little toasts,” and traditionally referred to small, thin slices of Italian bread, toasted and used as a base for...

  • Board Topic

    Top Chef Finale Part 1 (spoilers)

    the behavior in my own Jewish family and in many others from around the globe.

  • Board Topic

    How do east- and west-coast Chinese-American food differ?

    -openers for me. For example, there’s a 1946 menu from a Boston Chinese restaurant that contains the entry, “Chicken Won Ton (Kreplack).” This really amused me, but it also reinforced the accuracy of the Chinese...

  • Board Topic

    let's share a cooking "trick"

    I posted on another thread that an old Jewish lady, best cook next to my grandmother I’ve ever known, told me years ago that the best way to make any vegetable taste garden-fresh is to add a pinch of sugar. The natural...

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