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  • Board Topic

    Beach Eats: Let's Be Honest

    I like Antoinette’s a lot – the angelhair with black olives and feta is super. Yeah, I could make it at home, but why should I ;-) Apart from that I totally agree with this thread; the Beach sucks for food.

  • Board Topic

    Chez Panisse downhill slide

    and olives to nibble. I’ve eaten at Chez Panisse many times and never had a significant service problem. Probably helps that if I’m unhappy about something I’ll flag the server.

  • 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

    P. F. Chang's?

    's great! I’ll bet the suburbanites are really raving about Olive Garden too! I think like Stanley. I’m happy going to a slightly dingy joint in Chinatown, where my chances of getting an authentic, and possibly an...

  • Board Topic

    The greatest pie of my life: Toni Marie's (plus gen'l bakery thoughts)

    jewel actually has some very tasty ‘artisanal’ breads. i was surprised, but will not look a gift horse in the mouth. they HAD a delicious and crusty loaf with kalamata olives, until recently.its now gone, alas. they...

  • Board Topic

    WWYD If your dinner guests...

    something she does know to do. Although even then she is peering over my shoulder making sure I’m not adding in anything “crazy” like cilantro or mushrooms or “gasp”, olive oil. I should also leave...

  • 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

    Dealing with food snobbery?

    “fancy” food is just putting on airs and needs to be put in place. Gets pissed off by unfamiliar foods. 6) The Fresh And Local Snob "I only eat food grown within 100 miles of home, except for spices and olive oil."...

  • Board Topic

    Quintessential Montreal?

    . - The Old Montreal lunch spots: Olive & Gourmando, Cluny ArtBar. - The neighbourhood restos: Jolifou, Bouchon de Liège, Au Cinquième Péché, Cuisine et Dépendance, Les Trois Petits Bouchons, M sur Masson, etc. - The BYOBs,...

  • Board Topic

    dining-out dress codes

    this eat like the world was going to end in 30 seconds. It was almost like a scene from Animal House. A good dress code—well enforced—would have sent these clowns to the Olive Garden and saved the evening for the rest...

  • Board Topic

    Broke college student - what did YOU eat?

    lucky: my Jewish Mother and his Greek Aunt would always think we needed to eat to gain weight, which meant constant care packages. We would drink our dinners and then eat late at night Med Style meals: wine, cheese, olives,...

  • Board Topic

    A long hour at Whole Foods, San Francisco (long)

    Foods ... at least Whole Foods. Sure, there are certain copy-cat aspects in terms of having an olive bar or a bigger prepared food section in upgraded Safeways. But with the exception of the cheese department in Fremont, it is...

  • 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

    food network: gourmet next door promo

    Plus, the writer seemed to be very status conscious – either that, or wants to be a fashion or society writer. The “promotional” comments seemed to jump out at me with every paragraph. "dressed in a gray T-shirt,...

  • Board Topic

    Article on American food -- "the second-worst culinary tradition in the world"

    of fresh thyme or cilantro and work it into the meat, before cooking along with some very small-dice onions that have been sweated in olive oil over a low flame...

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