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  • Board Topic

    N. Side, Kid-friendly, Authentic Ethnic - Any Suggestions?

    is awesome, but you should consider yourself forutnate to be so uninvested in an issue that is becoming one of the primary factors when we are looking for a good place to eat. As a chowhound, having kids really keeps us on a...

  • Board Topic

    Cooking Light subscribers/readers?

    meals because (1) a lot of the recipes are relatively simple, and (2) I’m trying to keep my weight down!

  • Board Topic

    What makes LA a foodie city? Tell Me

    Folks, thanks for keeping this board focused on foods found uniquely in the Los Angeles region. We removed a few tangents that strayed off course. If you’d like to discuss L.A. versus other cities, please start a new thread...

  • Board Topic

    cookbook ideas

    in making flan, or what type of tomatoes are best for pasta sauce). Heck, maybe you should get her a subscription to the Cook’s Illustrated magazine— she’ll want to keep each issue forever.

  • Board Topic

    NY Times Article on Beef

    people of the world. The farmers who are unable to sell it will not ship it abroad at their own expense, and will either switch to producing some other product, or cut back on production and look for another job to keep them in...

  • Board Topic

    chowhound formative influences?

    THAT is a great response. I’m already getting something, are you? Keep 'em coming.

  • Board Topic

    Mexican Food Hell.

    I’d like to keep this board alive and try to sum it up on pleasant Mexican dining experiences, so we make a short list of places to seek out rather than the long list of places to avoid. My choices: The Mexican Restaurant...

  • Board Topic

    dinner party questions

    No, I wouldn’t cook for them again. The gracious thing for the recipient to have done would have been to sprinkle in some salt/pepper/whatever and keep silent. It’s not like they paid for it. Unless, of course, the...

  • Board Topic

    Stupid baking/cooking mishaps? Share, laugh, and learn

    and could bounce as high as a superball. You know the balls of rubber band some people keep on their desks? Like that. In curry sauce. I didn’t do it, but the worst-tasting error I’ve ever encountered was a peach...

  • Board Topic

    Univ. of Chicago

    tasty, BUT, I wondered if Garret’s had left out a secret or two, as the popcorn doesn’t keep its crispness long enough! On those humid days that I was there a small bag of popcorn went from wonderfully tasty and...

  • Board Topic

    Our Dinner at Le Bernadin (long)

    of these traditions survive anywhere. (Answer: “Non.” This guy should read The Art of Eating if he doesn’t already — Edward Behr has nothing for purism on him.) Eventually he pulled up a chair and joined...

  • Board Topic

    Any good places to chow in Seoul, Korea?

    was commonplace and too thinkly sliced, and my fortune cookies were just too weird. Felt like badly conceived out-of-the-box cookies. On top of the fare, the atmosphere was poor. Mostly younger people (early 20s) with all of their...

  • Board Topic

    Chinese Greens (formerly NY Noodletown)

    I keep trying and trying, and I can’t for the life of me understand what all the fuss is about this place. It smells bad, the people are awful, and the food (though I haven’t tried much of it) seems low average. But...

  • Board Topic

    Good eats from Midway to Evanston?

    folks/two days This itinerary while a little convoluted does accomplish the task of not getting too sidetracked (i.e. keeps you moving in the northerly direction) and sticks to the el. okay, take the orange line downtown and get...

  • Board Topic

    is it correct that home cooking skills are seriously disappearing in our society??

    My wife and I are both 26 and we cook at home 3-5 nights a week. I’ll admit we do get many recipes off of the food network (Healthy Appetite with Ellie Krieger is our favorite) and we do try to keep prep time to a minimum....

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