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  • Board Topic

    cigar smoking

    a separate room(parlor or bar) for smoking. In all my years in France, I found the diners most considerate—cigarettes, of course, but cigars are a very different story. I don’t think I have an attitude...as a food...

  • Board Topic

    Favorite summer cocktails?

    vodka, fresh lemon juice, sugar, tonic and cucumber slices. The cucumber definitely added a different clean and refreshing taste to the drink. And my new favourite drink is the sidecar. Here’s a great page on it:...

  • Board Topic

    Suggestions for the ethnically-impaired

    Last time I was in Westminster (aka Little Saigon), refilling on the food of my childhood, I noticed a very painful scene: non-Asians ordering the Wrong Way, and then leaving disappointed. I had noticed this before. I almost...

  • Board Topic

    The weight of McDonald's coffee - eerily light?

    , and then later weigh the same cup after filling it with water. The weight should be the same. Otherwise I believe that this would defy the laws of physics. My best guess is that McDonald’s is using a new type of plastic...

  • Board Topic

    great groceries -- where do you go? I like Pemberton's

    I’m a new poster and I really enjoy this site! As I was reading about the great Kimchi place in the posting about the Fresh Pond area, I was reminded how lucky I am to live in the Davis Square/Porter Square area. (Redbones,...

  • Board Topic

    Kara’s Cupcakes … kinda good actually … organic cupcakes & Flying Goat coffee

    They bake all day, replacing empty trays with just-baked trays. I was there at 4 pm and fresh cupcakes were still coming out of the kitchen. They are open until 10 pm on Friday & Saturday if you need a late-nite cupcake fix. OK,...

  • Board Topic

    NYT - "You Do the Math" about anxiety over birthday parties in restaurants

    , is the fact that those who don’t eat or drink much get stuck subsidizing those who do – a topic that’s been hot on the CH "Not About Food" board. As someone who typically doesn’t drink much in...

  • Board Topic

    talk to me about your Dutch oven...

    Lucky me – a brand new Dutch oven just landed in my lap. I seasoned it today (with moderate success) and I’m ready to go. So, my question is what do most people use them for? I want to try making braised short ribs,...

  • Board Topic

    Houston report - DaMarco, Aries, Goode BBQ

    more times and get something new and interesting every time. The oxtail ravioli special with black trumpet mushrooms was incredible, as was the venison. I wish we had a restaurant like this in San Francisco. Truly incredible. I...

  • Board Topic

    Restaurant charging for items and not telling you

    One of my pet peeves: restaurants opening new bottles of mineral water without asking, then charging for then. As happened recently in NYC, at English is Italian.

  • Board Topic

    Appropriate Dress In Serious Restaurants

    “seem” better when dress is, at the least, approrpiate, say with at least a sport coat for men in non summer months. I know that D. C. is actually more “formal” and “traditional” than, say, Los...

  • Board Topic

    Recommendations for sushi

    but I wasn’t wowed. For a great sushi experience in a beautiful setting with happy people and fantastic food, go to Joss Cafe Sushi Bar on Main Street in Annapolis. I can’t recommend this place enough. Prices are...

  • Board Topic

    Making Pulled Pork Today - Need Advice

    I guess I was confused about how they worked. I thought you would have to keep moving the meat and lifting the hot grate to keep fresh coals under it. The BF has done most of the grilling, but I’d like to learn to use the...

  • Board Topic

    Help me identify this Italian cake

    covered with candied whole fruit. Maybe you could make your own There’s a picture of a pretty typical cassata at the Website of De Robertis Cafe in New York, which, presumably, carries it. Link:...

  • Board Topic

    Mac n Cheese -- Why does my sauce separate?

    Wow, this does indeed sound like a project for food scientists (we need a “Cornell Mac 'n Cheese”!) I’ve always wondered about applying some fondue-stabilizing techniques. Swiss acquaintances have told me that a...

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