Has anyone been to Methode Bistro? I have been hearing wonderful things...the menu looks terrific! http://www.methodebistro.net/dinner.aspx (9 replies, last updated by ciaogal August 23, 2007)

How to do a step by step SEARCH on this forum? Thank you (1 reply, last updated by The Chowhound Team December 12, 2005)

Is there a difference between the two methods? I was at BevMo last night wanting to stock up for the week and celebrations ahead and in the French champagne section, I saw two that looked interesting at a great price to boot.... (6 replies, last updated by zin1953 December 24, 2006)

Anyone tried this one? I’m very skeptical.... For those who have not heard, it’s rumored that his method is to put the fries (no thicker than 3/8") in a pan, cover with room temp oil, and heat until the fries are... (25 replies, last updated by bnemes3343 August 12, 2009)

For something a little different this book is great: http://www.amazon.com/Preserving-Food-without-Freezing-Canning/dp/1933392592 Lot’s of quirky methods for preserving food. Sometimes multiple ways to do the same thing. One... (10 replies, last updated by Pantry Party August 12, 2009)

with an Italian themed restaurant. Does anyone know if this has happened already? Or when its closing date is? http://www.azcentral.com/ent/dining/articles/2008/05/14/20080514methode.html (1 reply, last updated by Bill Hunt June 5, 2008)

I had come across a prior post on strawberries in a jar which was a great way to store them. http://www.chowhound.com/topics/301817#1685623 I now have a bunch of blueberries and am wondering if the same treatment is optimal? Cooks... (3 replies, last updated by missmadeleine July 23, 2008)

We finally visited Methode Bistro last weekend after reading the great reviews by ciaogal. My wife and I arrived early, and sat in the beautiful bar before meeting our friends. The general layout is the same as Restaurant Hapa,... (10 replies, last updated by ciaogal February 18, 2008)

I bought a new wok – which i love – so more stir frying. But I am weak on the fundamentals of asian cooking method and sometimes it trips me up. My question is around the aromatics/flavourings – I have been told... (5 replies, last updated by bnemes3343 February 8, 2008)

. Her method of working pie crust dough inside a plastic bag is unfamiliar to me, but I decided to follow her recipe to the letter (a bit unusual for me...I don’t always do what I’m told) and found this way of working... (15 replies, last updated by babette feasts November 30, 2006)

I love to try unique dishes or unorthodox methods of cooking. What may be odd to me, may not be to others, so no offense to anyone. Sometimes I look at things at the market like ox tails, or pig ears, and just wonder if people... (14 replies, last updated by Sam Fujisaka March 21, 2007)

Hey Hounds Hey Nik So intriqued by Niki’s post about adding water to her burgers AND being in charge of making burgers for fathers day lunch, I decided to set out a quarter pound of meat as a test burger. All the seasonings... (17 replies, last updated by hitachino June 22, 2007)

So I purchased a beautiful, grass-fed flank steak this weekend and realized that I’ve only made flank steak twice, both times on the grill. What are some favorite methods of doing it indoors? And after cooking/resting, you... (10 replies, last updated by torty September 3, 2006)

Hi... the question about Persian cooking, below, made me remember to share this method with you, which I just love. It is so simple, and really, really improves the flavor of melons, especially this time of year. And, you can do... (0 replies, last updated by JennBenn February 14, 2005)

Go for the Paula Wolfert method and cook it until it “disintegrates wonderfully,” as my husband describes it. No, don’t score it – that will let more of the liquid out. (15 replies, last updated by ricepad January 24, 2006)