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  • Board Topic

    Anyone else dreaming of a non-traditional T-day dinner?

    culinarian who has spent the past 12 Thanksgivings either working or searching in vain for a Chinese delivery place that stayed open. Count the blessings and endure the food. And try to have fun in spite of the inevitable...

  • Board Topic

    Based on these, Any suggestions ? (long,sorry)

    Remember there are two locations of Flints. The one on Shattuck was open when I drove by about three weeks ago. Any more recent word on Shattuck or the San Pablo location? Guess I’m not ready to accept that either has...

  • Board Topic

    [Austin] Darn Good Sichuan in Austin!

    Americanized Chinese fare slopped up by most restaurants in this country. I just found the place in Houston a couple of weeks ago, then, my pal Mick, who writes reviews of Asian restaurants for the Austin Chronicle, told me about...

  • Board Topic

    Why do wines all taste the same to me?

    'm single, I get a lot of take out and junk food on my way home from work. Somehow, a glass of $35 wine with my Jack in the Box meal seems like a waste of good wine. Then after a couple days after opening it I’ll cook at...

  • Board Topic

    Secret Food Myths - Let the De-Bunking Begin!

    British born “curries” that have become part of national cuisine and are Asian inspired or served in Anglicized Indian restaurants...so while I would say that curry is a linguistic misnomer, in the modern world there...

  • Board Topic

    Food shopping bargains: Tips and suggestions?

    we don’t eat meat often), and preserve all our extras (freezing, canning). We also cook larger meals and use the leftovers for lunches- both of us very rarely eat lunch out. We also take advantage of deals like Restaurant...

  • Board Topic

    Saffron--do you love it?

    purple, cup-shaped bloom. The best time to harvest the stigmas is mid-morning on a sunny day when the flowers have fully opened and are still fresh. Carefully pluck the stigmas from the flowers with your fingers, then dry them in...

  • Board Topic

    Sam Lok - SF Chinatown Chowdown Lunch Series #8 Report

    fellow hounds? Sam Lok 655 Jackson Street San Francisco 415-981-8988...

  • Board Topic

    NYer in search of real Chicago Pizza

    I’ll second Manning’s comment on Pompei. They have great homemade pasta and an awesome chopped salad w/chicken. They also serve sandwiches and what they call “Pizzicottos”, I call it stromboli. They have...

  • Board Topic

    Touring the best bakeries in Los Angeles

    , as well as providing some terrific baked goods. Ideally, I’d like to stay out of the Valley, but if anyone can think of a bakery therein that must be visited, I’d make the schlep. If there is a cafe or restaurant as...

  • Board Topic

    Riding The Rails: Dining & Other Adventurs On Amtrak (Long)

    incomprehensible to human ears. Chino Wayne glanced longingly at Traxx restaurant, while briefly resting on his sojourn through the non air-conditioned echo chamber. With about 150 impatient passengers clamoring to all get aboard...

  • Board Topic

    New Jamie Oliver Show?

    For me, I’m just really glad to see Jamie Oliver back on television in the United States. It’s been a long stretch since we’ve seen him just cooking instead of fighting the British school lunch program or...

  • Board Topic

    SF pasta carbo load PRE-marathon meal

    I guess it’s never to early for an October posting. I am also coming in for the Nike Women’s Marathon in October. I’m looking for an italian restaurant to carbo load Saturday night. I will be staying somewhere on...

  • Board Topic

    PORK SNORKEL: Eating our way through the Bay from North to South, please help us plan!

    for the Soul closed. In San Leandro, you could hit whatever Vatran’s Flying Sausages is called now. Most (all?) of my favorite restaurants from Hayward to Milpitas are muslim.

  • Board Topic

    Top Chef 2 - Episode 2 - authenticity questions

    They didn’t claim that the “panna cotta” was a Korean dessert, only that they were using Korean ingredients. The failure of that dish was particularly impressive given that Marisa is/was the pastry chef at Ame,...

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