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  • Board Topic

    My xiaolongbao week tour (long)

    , with a limited menu but some obvious talent in the kitchen. It’s probably worth a try for some main dishes. ______________________________________________ Shanghai Restaurant (Shanghai Xiao Chi) 930 Webster St Oakland, CA...

  • Board Topic

    When did fake crab meat become so ubiquitous? And why isn't anyone else complaining?

    To some people, it IS worth the price. A normal pot of gumbo, out of my wife’s kitchen runs us about US$300 for 5 gals. but this is becaues she uses real ingredients, and most have to be imported to PHX (DEN before) for her...

  • Board Topic

    Kosher Hot Dogs

    Bravo Abbe, your elegant response brought back the smells and tastes of my Grandma’s kitchen. Before she passed, my mother got some of her “recipes” (really, more like techniques and “feelings” for...

  • Board Topic

    Good eats on the Big Island (LONG!)

    service say that you keep that to yourself and start turning on the charm so we’ll leave you a big, fat tip. But that didn’t happen here. The place wasn’t busy. Our waiter was hanging out at the kitchen,...

  • Board Topic

    Number of McDonald's visits in the last 5 years

    was completely irrelevant, it seemed. I’ve been forced to eat at Chili’s, Ruby’s, Olive Garden, Johnny Carino’s, Cheesecake Factory, Marie Callenders, California Pizza Kitchen, and Coco’s. I’ve...

  • Board Topic

    Iceberg Lettuce

    I think it has its uses in the kitchen. I like a wedge salad with blue cheese or thousand island, shredded as a base for crab/shrimp remoulade or chicken salad, a topping for gringo hard shell tacos & tostadas, a BLT. I tend to...

  • Board Topic

    Reporting back from SF/Napa/CIA!

    all steps of production from selecting the fruit to shipping it out of that tiny kitchen. Also it probably didn’t help that we are in prime fruit season so she might be busier than usual. In the off season she conducts...

  • Board Topic

    Family of 6 report - Aziza - Moroccan

    recipes. Lots of comfort foods at Tajine. Aziza is far more upscale and attentive service is a hall mark. Presentation is as much of a concern as the taste and it is evident that some classical culinary training is part of the...

  • Board Topic

    Butcher Shop -- really insanely expensive

    of experience that Boston has in spades. Sure, the kitchen is better, etc. but when it opened, the Butcher Shop offered NOTHING that could be found in other establishments. It was fun, it was exciting and it had promise. I...

  • Board Topic

    Zuni, A16, Foreign Cinema

    I did seriously consider heeding your suggestion to bring it to the homeless at U.S. but because we weren’t going straight back to the hotel , I decided to give them back to the kitchen (wonder what they did with it??). I...

  • Board Topic

    Strassbourg and Dijon, France

    in his kitchen. I saw a painting of Jean and Pierre Troisgros at Roanne by the same artist, and had liked it there as well (one accesses it by walking past the gastronomic library). The same artist has works displayed in the...

  • Board Topic

    Jewish deli food in Chicago

    /take-out section dividing the kitchen from the dining room. Service, never a strong suit, really suffered as the people had the rove back and fourth. Yet, such food!

  • Board Topic

    What's wrong with "full-fat"??

    don’t allow reduced-fat yogurt (aside from Activia, but never the non-fat version) in our kitchen. We’ve gone from trying to eat fat-free to embracing it, in cooking and baking and those perfect cappuccinos. BUT these...

  • Board Topic

    NY Chowhound visiting LA

    on Western Ave and one in Santa Monica) Chan Dara (Thai) The Kitchen (Los Feliz) Cobras & Matadors (Spanish food, yummy.) DuPar’s (for pancakes) There’s also the Fountain Coffee Shop at the VERY historic pink Beverly Hills...

  • Board Topic

    Disturbing example of CH insider-ism and why it might discourage new members

    kitchens!

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