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  • Board Topic

    dining out on thanksgiving

    away and cannot make the trip here for health reasons, but we still like to visit her. I would be glad to make the dinner, but would have to do everything in advance, because Grandma’s flour is 5 years old, her vegetable...

  • Board Topic

    Hosting first t'giving: fresh or frozen turkey?

    a roasting pan that could go on top of the burner, I would even pre-heat the pan like the Zuni recipe. I think I’ll rub a little olive oil on the outside of the skin but not use any butter and not baste at all. We’ll...

  • Board Topic

    The Ubergeeks are moving to north OC!

    A coworker of mine recommended Cortina’s and that’s where I go now — haven’t been for the restaurant half, but the store half is the only place I can get Polly-O ricotta, or regular ol' olive oil...

  • Board Topic

    How do east- and west-coast Chinese-American food differ?

    tons, sui gao) and if topped with won tons (and the like), served with oyster sauce. My personal favourite was the one topped with finely julienned pork and a hot, slightly sweet red chili sauce/oil mix called jia jiang...

  • Board Topic

    Spicy Mina's?

    had dinner there last night in the rain – only 1 other table with 1 person in the restaurant and that’s just too bad. because it was excellent. we had the fish in mustard oil, the shrimp dopagee (sp), okra, palak...

  • Board Topic

    lousy hawaiian

    hand-shape the patty, season the exterior with salt and pepper, and grill it until the outside is crisp and the inside juicy, warm and red. Gorgonzola cheese melts on top of the burger. The burger gets mushrooms sauteed in butter...

  • Board Topic

    Top Chef - Ep. 4

    They had Casey dead to rights on the tartare. I’ve had what sounds like the same tuna tartare at Shinsei and it was bland and tasted of nothing so much as olive oil. It’s the only dish on the menu that I will never...

  • Board Topic

    Pork-a-rama Berkeley: The Fatted Calf, MIA

    Bakery. Sunset magazine wrote last year in the link below that Aldo’s makes "Traditional Italian colomba bread ... infused with almond oil and citron, then baked in the shape of a dove and dusted with powdered sugar They...

  • Board Topic

    Chowhound on a diet

    Eat smaller portions Never eat between meals Lay off anck foods Eliminate bread as much as possible, especially in restaurants. Cut way back on starches as side dishes like pasta, rice, etc. Eat lots of salad with olive oil

  • Board Topic

    What's the deal with Indian Buffets?

    Buffets are a great way to get indestructible (in other words, catering-type) food offered in palatable but not exceptionally delicious ways. They also tend to be very high in fat, because extra oil is often used to keep...

  • Board Topic

    Marriage proposal at restaurants... [moved from SF Bay]

    was 19, and his parents had offered to let me move into their home, or gave permission for me to move in with him (different times back then). So he excused us, took me out to the garage, and next to the cabinet with all the...

  • Board Topic

    Philly Phoodie Barcelona-Madrid

    Sounds like a great chowhound itinerary, you’ve done your research. I haven’t been to BCN in a while but suggest that you try the delicious day-old bread slices smeared with garlic and tomato, with olive oil drizzled...

  • Board Topic

    Effort to lose wt -- I ask myself if I really am hungry for a 6oz salmon fillet.... or just pasta/ sandwich/ a sweet, etc....

    ? However, if it works for you, it works for you. That Jared guy lost weight eating mediocre sandwiches. I’m certainly no medical expert or snake oil salesman with a good line. I can only say what works for me which is...

  • Board Topic

    Excessive restaurant wine prices -- Dallas

    There’s oil in them thar hills . . .

  • Board Topic

    Reporting back from SF/Napa/CIA!

    oil. For entrees, we ordered the Wood Farm chicken al mattone (meaning it is cooked under a heavy brick) with grilled tomato, zucchini, and sweet corn polenta, as well as the wood oven-roasted squid with rocket and fennel salad...

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