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  • Board Topic

    Wiener Factory - warning!

    Ralphs PS only makes a beef and pork wiener. For an all beef, try Jack’s suggestion of the Gelsons dog. I seem to remember that the little market on the corner of Coldwater and Moorpark had a good all beef dog in their meat...

  • Board Topic

    What makes "American" food distinctive?

    with, and we can be incredibly creative with our interpretations of others ethnic foods, and then, we can serve up mass quantities of it like there is no tomorrow. Debbie DownerGod

  • Board Topic

    Top Chef - best cut ever (obviously a spoiler...)

    , but I really hope that Howie goes soon. And Hung...cauliflower foam with the ice cream? Really? Along with like seven other things? Oh Hung, dial it back a little.

  • Board Topic

    Chain vs. non-chain (from SF board)

    I like Panera because it’s somewhat cheap, a block from my apartment, consistent, and pretty good... I also feel a little bit healthier when I eat there... I may not be, but hey, I like to live in my delusional world! I...

  • Board Topic

    Foods you have a mental block on?

    Most condiments. I don’t know why. I just can’t take them. Ketchup, mustard, relish, mayo, sour cream.. just looking at them makes me queasy. It’s not that my parents forced them upon me when I was little, and...

  • Board Topic

    Top Chef Finale Part 1 (spoilers)

    , but as the competition has progressed, he’s kinda grown on me. And I get a little annoyed that he seems to get portrayed as The Stephen or The Marcel of season 3. He’s got way more heart than they did. Personally, I...

  • Board Topic

    Now, that's annoying!

    friendly servers: “Hi, my name is Debbie Ruth. I’ll be your server tonight. How you guys doin’? I’ll be right back. Swooosh.” 5. Ancient, my-feet-hurt servers: “Tonight’s special (groan) is...

  • Board Topic

    2008 MN State Fair

    Brad, first of all, I’m a goofball. I don’t mean from the Dairy Building, I mean from the Dairy Barn. From the little window on the side of the building that houses the actual cows. Forgive my misspeaking on that...

  • Board Topic

    Top Chef-Improv

    i agree. it is just incomprehensible to me that nikki is still on. i am kindof hoping she does something interesting to make her presence a little less ridiculous, but i doubt she will.

  • Board Topic

    What am I missing at the French Laundry?

    Wow, I feel so much less crazy reading all of these posts! We ate there in February, and I was left with a big feeling of “huh?” I’ve been meaning to post about it, but was a little abashed. Yes, each course was...

  • Board Topic

    Enough of the praise ... what's the 5 WORST of LA?

    the dang beer lines, please!) Pit Fire Pizza, North Hollywood (tastes EXACTLY like the little Weight Watcher’s personal pizzas, at twice the price.) Sweet Lady Jane (the balding counter guy was jerk and made me cry by being...

  • Board Topic

    Mr Taster's getting married! Help me with my Chinese banquet.

    That’s not a great budget, about $50 to $70 per person? But it depends on what kind of menu. If you want sharks fin that may be a little low. For a four tables party you may want to look for a smaller venue and order from...

  • Board Topic

    Number of McDonald's visits in the last 5 years

    recommended McDonald’s fruit & walnut salad, I think I’m a little off the hook. The salad is wedged red & green apples, a dollop of low fat yogurt, and a packet of candied walnuts. And I know this because, yes,...

  • Board Topic

    Nozawa should be ASHAMED of himself

    their sushi. The fact that the tuna and the bonito were a little dark and gray around the edges didn’t help our experience any. The only item that I could remember in a positive light was the heavily stuffed blue crab hand...

  • Board Topic

    cooks illustrated

    been not only good but outstanding, and they go out of their way to test products better than the average. This is the only cooking magazine I really look forward to. Maybe a little intense for the beginner, but you won’t...

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