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  • Board Topic

    As A Chowhound, What Did You Get For Christmas?

    if you’re envying the 9qt...the 9qt Doufeu is currently sitting on the clearance rack at WS near my house...I think it was around $210 marked down from $295.

  • Board Topic

    A Wonderful Bit of Paris in L.A.: Anisette Brasserie (Dinner, Brunch & Breakfast) [Review] w/ Pics!

    over that mark. In addition they had a very extensive Specialty tails section, so I opted to try a few. :) I started with a L’Anisette, made of fresh muddled Mint, Lime, mixed with Anisette Liquor and Belvedere Vodka with a...

  • Board Topic

    Food "Bucket List"?

    Funny, in international agricultural research that targets poverty, we say that we go through three stages marked by the key question we ask as we enter a new place. When young, we ask, "Where are the girls (aka...

  • Board Topic

    What do CHers consider GOOD service

    Why do people think the customer is always right? I assure you, some guests think they’re entitled to some pretty off the wall requests. For example, my restaurant had run out of a popular, cheapie cabernet (Hess Select or J...

  • Board Topic

    Rhode Island specialities [moved from a discussion on the Boston board]

    YEAH willow tree chicken salad with cranberry sauce...J's deli in smithfield does a great rendition.

  • Board Topic

    Philadelphia-style (eggless, uncooked) peach ice cream report

    hours before it can be considered truly edible. Mark Bittman, on the other hand, says it is freshest and best right away, even given the semifreddo-like consistency of the product, and that even after freezing in a container, it...

  • Board Topic

    Pet Peeve

    know this game because wine and booze is so marked up and this is where the restaurant’s profits are. I’ve also told servers we’ll pick the wine AFTER we decide what to eat. The best response I ever heard to a...

  • Board Topic

    Top Chef-Healthy meal

    to the winners of this Quickfire. No other prize was noted in the broadcast airing. WINNER: There was no one winner for this challenge. The Winners' Group: Antonia, Dale, Erik, Jennifer, Mark, Richard, Ryan, Spike The Losers'...

  • Board Topic

    Eight Hours of Barbecue on the South Side

    the door marked 5914. Then home to bed and dreams of meat. A friend called early next morning to see if I wanted to go to Manny’s for a breakfast of corned beef hash. “No way in hell,” I replied, then chugged...

  • Board Topic

    Snob terminology [Moved from Ontario Board]

    definition. I used to go by the 50 year mark since that was the definition a couple of decades back, iirc. I forget what it was before that. Nowadays since people are cashing in on the heirloom tomato craze, sellers have taken to...

  • Board Topic

    "White Trash"-themed barbecue: your suggestions?

    turned out pretty well; many guests swore to me they had no idea barbecue could be so fine. Other stuff I provide, in the best form I can manage: hot dogs, burgers, condiments, lemonade, jam cake, pork rinds, Buffalo wings, corn...

  • Board Topic

    Where's the good Indian food??

    to J.Heights. Curry in a Hurry was inititally the place I would most often return to, but my interest in them faded and there was another place that my Paki co-workers brought me to which supplanted it. I vaguely remember its...

  • Board Topic

    Trader Joe's must haves?

    good. The package recommends 8 min. I do mine for 10 for a crisper crust. For the goat cheese one, I take it out at the 8 min. mark and spread the goat cheese out over the pizza and then put it back for another 2 min. frozen...

  • Board Topic

    chowhound formative influences?

    would have pb&j or a hot dog while the grown-ups ate weird fish or veggies. This, along with frequent trips to lots of ethnic restaurants (say what you will about Cleveland, but I do miss its concentrated chow diversity), gave me...

  • Board Topic

    Whats wrong with Tex-Mex?

    As I have never been to Texas, I’d like to know if there is a marked difference between what is available down there and what is generally available elsewhere. Almost every iteration of Tex-Mex I have had in my life,...

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