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  • Board Topic

    Mexico, One Plate at a Time: Entrees

    The parchment paper (or heavy foil) helps to seal the pot. The paper itself doesn’t touch the meat, but should come close to the meat. Press down on the paper so that it comes close to touching the meat and the ends of the...

  • Board Topic

    What makes LA a foodie city? Tell Me

    ) very Slow Food/organic/grass-fed beef/etc. oriented. L.A. is not that kind of place. L.A. is like what NYC was 100 years ago — an urban area widely populated by foreign communities that have been transplanted lock,...

  • Board Topic

    Food Networks new game plan (from the ny times)

    to the road on a motorcycle. Poor Alton, like a trained seal. Alton Brown had one of THE funniest hours in FN television. It was a takeoff on Tom Hank’s movie ‘Castaway’ and had Alton cooking on a deserted...

  • Board Topic

    Is your Thanksgiving menu/setting formal/informal, traditional/contemporary, family/friends?

    Our thanksgiving menu is mostly etched in stone. Shrimp tail to start...while the prep and such is still going on Champagne and martinis Beaujolais Nouveau (new but once a year) Turkey (in recent years, organic, free range, and fresh

  • Board Topic

    Top Chef-Tailgating

    tailgating party you moron! I’ve been to many & this guy would be possibly beaten like a baby seal for trying to serve poached pears & creme fraiche. You can get away with that crap at a 49’ers tailgate but not in...

  • Board Topic

    What's your favorite "impressive but easy" recipe?

    case, usually grouped with all the other organic / vegetarian / ethnic / yuppy food. Miso paste comes in a bunch of different strengths and colors. I have tried this dish with white (pale yellow really), yellow, and red, and and...

  • Board Topic

    El Rey Pakal

    wines & liquers made from honey, pine sap & anise. http://www.emexico.gob.mx/work/EMM_8/yucatan/municipios/31058a.htm One final note... the restaurant proudly features the State of Yucatan Seal... as well as the jerseys of...

  • Board Topic

    What are your staples?

    Staples include... 4 or 5 different kinds of cheese Artichokes Salad makings...grape tomatoes, romaine lettuce Boneless organic chicken breasts Roasted red peppers, Italian sweet cherry peppers, and poblanos Chicken drummettes...We...

  • Board Topic

    balls!

    oil or liquid. Add the rest of the ingredients and mix well. Take a tablespoon of the filling mixture and place into the cavity in the bulghour balls. Bring the cavity edges together and seal the filling inside. Add 2 teaspoons of...

  • Board Topic

    New World dishes Question

    is indeed simple and repetitive But is typical of any subsistence culture. The exact mix depends on what can be grown in that particular climate. The Incas (and predecessor cultures) brought a high level of organization to the...

  • Board Topic

    [PDX] Dining Guide & Tip Sheet v1.0

    & Middle-Eastern | Hamburgers Italian Latin-American Mexican Mexican-American Northwest Cuisine Pizza Seafood Thai Vietnamese MARKETS Asian Farmer’s Gourmet/Organic Meat RESTAURANTS AMERICAN 1. Fife Restaurant

  • Board Topic

    Pinole Restaurant Recap – Not Just for Pinoleans

    of cake used at Bear Claw. They also sell Sunrise organic coffee by the cup and by the bag. You can have the coffee ground to your specifications. Although I usually like dark roast coffee, I enjoyed the mellow Mike’s Blend...

  • Board Topic

    Mr Taster's getting married! Help me with my Chinese banquet.

    What about chicken soup w/kreplach? Not too far from won ton soup. Congrats – guess the 6 months in Asia sealed the deal!

  • Board Topic

    Foods most commonly prepared badly... that are great when made well. (Who knew? What's the key?)

    - since you did ask – cook veggies JUST before you are ready to plate the meal. I like getting greenbeans in the organic section of the grocery – the ones in the little bags. Just snip the corner & micro them for 2...

  • Board Topic

    Arabesque: Starters, Kemia, Meze, and Mezze

    into the salad. Very, very, very good. CUKE SALAD (Cacik – Turkey)- I used Fage Greek yoghurt mixed with a little Pavel’s lowfat organic. The cukes were on special at Berkeley Bowl – a bag of Persian cukes for 99...

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