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  • Board Topic

    Ann Burrell's new show on FN - June 29

    "She might have something interesting to show us" I’m probably “blasé” when I’m watching cooking shows, there are very few “new things” that I can use in my day-to-day cooking, especially from...

  • Board Topic

    Etiquette question: Picking up food

    be that one person who knows nothing about etiquette and will say to everyone that will listen “Can you believe epicure_NY did that!!!???” For example, a woman at the next table the other day gave me a funny look for...

  • Board Topic

    Help: I'm too chicken to roast a chicken!

    your way there. But I often go back to this, particularly at the end of a crazy day. It works and it is SO EASY. I have a slightly more intricate version here. http://www.chowhound.com/topics/409738 But your first time, just do it...

  • Board Topic

    Carlo Petrini disinvited from Ferry Plaza Farmer's Market

    I would like very much to know which farmer Petrini found who is so gouging customers at the market that he can work two days a week and surf the rest. I think he’s apocryphal, Petrini’s idea of what he saw at the...

  • Board Topic

    I'm a Potluck FAILURE

    For about 10 years, my contribution to the office holiday luncheon was a big pot of cream of broccoli soup and there was never any left at the end of the day.

  • Board Topic

    1,985 Miles of Food, Wine, and Beer – Oregon Road Trip Report

    ——————— 219 Cliff Street Newport, OR 541-265-3334 http://www.nyebeach.com/ Seeking a sweet closure to our day, we chose to eat dessert at the café in our hotel. We pulled up some seats at one...

  • Board Topic

    New New Italian Options in Austin, Which Ones Stack Up?

    make, using flank steak and a tomato paste base. To give some background, I’m from Austin but my mother is an Italian-American from up north—so I grew up on Italian-American cooking, modified based on what’s...

  • Board Topic

    Trader Joe's must haves?

    in those days, but was the place to go for low cost brie, coffee beans, nuts and wine. It didn’t take long for the people in this area to get into TJ’s, but I remember telling people at work about it when the first...

  • Board Topic

    Vegetarian Thinking of Quitting - MOVED from General Topics

    treat it with the greatest respect and kindness, I feel okay about it. But we all have our different perspectives which do change over time. Change is good; it means you learn new things. The flack I have gotten was not from my...

  • Board Topic

    overrated restaurants

    I’m with you on Perry Street. Went for lunch last year for my mom’s birthday and was the only unimpressed person at the table. Went again this weekned for Mother's Day (she cleaerly love it and anything else Jean...

  • Board Topic

    Whats wrong with Tex-Mex?

    You can throw present day Oklahoma and Kansas in the same mix, as folks have migrated up and down the Southern Plains for work and family for 150+ years. By now it’s an indigenous style; lots of beef and corn dishes-just...

  • Board Topic

    Ready for the Next Food Network Star?

    cooks to be chefs and our chefs to be the best. That said, look at couple of the visiting judges on Top Chef this year. Koren Grieveson was boring as hell. Rick Tramonto was referred to on this board the other day as either...

  • Board Topic

    Top Chef-Reunion

    , and claimed he had lost his rule sheet. had he ever seen the show before & understood how important it was to follow SOP [and had some understanding of the typical nature of the challenges], he might not have been the one to go...

  • Board Topic

    Aziza Again – The Slanted Door of Moroccan Food

    for groups of 8 to 20 people. There are pictures of all rooms and more info on the Aziza website. Although closed on Tuesday and Wednesday, the restaurant can be booked for parties all seven days. The check came with a card that...

  • Board Topic

    London Trip Report

    frequently and spend lots of time overseas so have been able to sample superb food in different places for very reasonable prices especially throughout Asia. in London i tend to steer clear of so-called fine dining these days,...

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