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  • Board Topic

    "I made ____ myself!" - the Thrill of Home Cooking Victory

    of the pie plate but it tasted delicious ( I made myself a blackberry-plum pie.) My second proudest moment: having 4 fresh baked loaves of whole-wheat bread come out of the oven and they were delicious, the smell of it alone made...

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    Your one cooking tip ?

    Mise en place, definitely. Warming my serving plates.

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    how to split the check?

    In that 45 minutes, my friends and I would polish off a cheese plate and another bottle of wine, but then we all prefer eating and drinking to accounting.

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    Which snacks to beat pre-dinner munchies/diet sabotage?

    if you like em, hearts of palm, cauliflower, broccoli (blanced for me please), asparagus, mushrooms, cherry tomatoes, sprinkled with garlic salt or just salt and some seasoned vinegar or balsamic... great munchies because they...

  • Board Topic

    What are Chowhounds having for dinner tonight?

    Chicken with Salsa Verde – tomatillos cilantro serraon chilies, garlic, lime juice. I’ll bake the chicken, first breading it with panko. Then make the sauce stove top, and serve the sauce on the plate, place the panko...

  • Board Topic

    Your favorite sandwich. Ones you make at home.

    Reminds me of McSorely’s in NYC: they have a lunch plate which is sliced white onion (raw), slices of a sharp cheese (probably cheddar), and saltines... wow, is it good! McSorely’s is a classic old Irish bar (some say...

  • Board Topic

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

    spoon with some ancient mom actually baking pies in the back. Some place that serves pie. Maybe ala mode, but not required. On a plate, with at least a palatable cup of joe on the side. I want to be able to stop for a piece of pie...

  • Board Topic

    What am I missing at the French Laundry?

    comfortable carrying on a conversation, and acting as the servers didn’t exists... and then having lengthy conversations about each item as food was being plated (most courses were served “Russian Style”).......

  • Board Topic

    What else is better in Canada?

    Tim Horton’s has a few outposts in Rhode Island so I recently tried a few and they were among the worst donuts I’ve ever had. Sandwiches were decent and it was a nice change to get food on an actual ceramic plate.

  • Board Topic

    What is your deal breaker?

    the line on prices for absolute top grade imported from Japan “true” Kobe beef. It’s cheaper to buy a pea, roast it, and guild it with 24 karat gold leaf prior to having the liveried servers carry it into the...

  • Board Topic

    Top 10 Tastes of California

    sweet, and the fish actually comes to life in the soup. The taro soup/stew was excellent too. I had several of their big grilled fish plates (with wraps and herbs) - although I don’t remember which one it was, the...

  • Board Topic

    What do you serve with drinks before Thanksgiving Dinner?

    onions on top of egg salad. Mix cream cheese and sour cream until smooth. Spread over onions. You can be prepared up to this point the day before (recommended). Put the spring-form on a paper towel on a plate (the sour cream tends...

  • Board Topic

    German food - undeserved bad reputation

    , not including Vegas. Similarly, for reasons of climate and a lack of pictures involving azure skies and palm trees we do not see mass-marketing Club Med adventures in St. Petersburg, Finland, Belgium, Poland and, yes, Germany.

  • Board Topic

    Santiago de Chile Restaurant and Wine Reviews

    urchin and mushroom mixture in a spinach leaf, for the main we had a trio of congrio (dorado, colorado and negro) and for dessert we had a berry concoction. CLP$36.000. The second time we went there we liked it just as much. The...

  • Board Topic

    Recipes for a first-timer

    my turn. It’s really fun to see what happens when you put a whole chicken in a pot, cover it with cold water, throw in some cut up celery, carrots, an onion, a parsnip is nice, a few peppercorns, some kosher salt, a bay...

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