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  • Board Topic

    What are you serving for Thanksgiving dessert?

    , I’d probably buy a good quality lemon curd like Stonewall Kitchens.) The pie was originally served with a rhubard compote, appropriate for its spring publication date. Two of the reviewers didn’t have rhubarb, so...

  • Board Topic

    Suprising Eats in Montgomery, Alabama

    PLACE CAFE casual elegance in dining serving seafood, steaks, entrees, and house specialties* 809 Company Street, Wetumpka AL hours Tues-Sat Open at 4pm 334.567-8778 APPETIZERS *Fried Green Tomatoes 10 Sliced, Battered, Deep Fried,...

  • Board Topic

    Is there anything you just can't make, no matter how hard you try? [Moved from General Topics board]

    is the ONLY way to get a true white frosting. Then you add butter flavoring to the icing. Here are a couple of recipes from Wilton. I can’t say how good they are since they don’t have the original Wilton recipe...

  • Board Topic

    I'm moving from NYC to London for univ...

    How exciting for you! :) Moving is always scary, but you’ll meet lots of new mates to explore the city with. I’m actually located next door to you. I’m at SOAS doing my PhD (though originally from...

  • Board Topic

    Blow out culinary tour of LA for NY chef friend

    monica – sang yoon, old executive chef from michaels opened this joint. decent tapas but a rockin gourmet burger if you can stand the frat boys and noise and lack of seating. tommy’s – go to the original on...

  • Board Topic

    supermarket goodies.

    I got kind of sick of the Morningstar Farms sausage patties, because they started tasting too much like meat! But now I’m in love with the Breakfast Strips (which I should have mentioned in my original list, because my...

  • Board Topic

    Top Chef-Puerto Rico

    to Phaedrus' original post— the pigs were 60 lbs, not state-fair-winning 600 lbs. there is an, er, huge, difference :-). lisa sucks. i will say that her new haircut is nicer than her old look. i turned to dh and was like,...

  • Board Topic

    Anybody Almost Always Overdo & Drive Self Insane Cooking For Dinner Party?

    Print out the original post above. Laminate it and affix it to your refrigerator so you will remember it next time. My problem is that my husband, the wonderful jackp, is a very good cook and he always wants to make more stuff....

  • Board Topic

    Latest addiction

    where I want a lot of them. The carby/sugary cravings I get are more emotional in origin, I suspect. It’s pretty easy for me to work up a craving for pasta, good bread or ice cream, but I do try to balance those out with...

  • Board Topic

    Potluck-style Thanksgiving...am I being rude or reasonable?

    times the amount of work to set up. Hey, maybe that’s why the original poster’s wife is ticked. She didn’t want the dinner at the house period.

  • Board Topic

    On the subject of a cup of tea....rant!

    I would recommend the Chaiwalla Tea shop in Salisbury (NW Corner of CT) for a proper tea service. Harney & Sons Tea company is located in Salisbury but I don’t think they have a company store or cafe.

  • Board Topic

    An unscientific look at local by-the-glass wine pricing [moved from Boston board]

    people from the distribution companies push crappy wine on them so they make more on commission. I do not wanna drink $12/gl Kendall Jackson Chard, i wanna drink tasty, refreshing wine. There are alot of issues that can be...

  • Board Topic

    is everyone here (except me) rich?

    I really think that it’s comments like yours that make the original poster, and others, feel as if “everyone” on CH is rich. “it's NOT really expensive at $175 per person, excluding wine” — I...

  • Board Topic

    DiFara's Pizza - Second Attempt, Still Not Impressed

    Jim, from what I understand, Sbarro asked Umberto to help create a higher-quality, more homestyle pizzeria. This was the genesis of the Mama Sbarro stores. Eventually the two companies parted ways and Umberto is no longer...

  • Board Topic

    Top Chef-Improv

    the actual product available. I’m not defending their decision, per se, just expressing understanding as to where it might have originated.

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