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  • Board Topic

    Are you satisfied with your tap water?

    I too am in Puddletown and totally agree! It’s mountain snowmelt that percolates into reservoirs, then flows downhill into our taps. I’ve a simple filter that gets rid of the chlorine. I can’t imagine why people...

  • Board Topic

    Anything newer or on the way to Dade?

    Pollo Campero’s Fried Chicken is much better than their grilled if I may say so myself. I saw where they are opening a place called MIA at the bottom of a downtown Miami Sky Scrapper. Anything else new percolating in the...

  • Board Topic

    In response to Rachel Ray thread

    lived. Had he lived in San Francisco or LA, his options would have been much wider (of course the sushi in LA is overall better today that in 1978, but that’s not really my point) And now, Japanese pop culture has percolated...

  • Board Topic

    What foods do restaurants most frequently mess up?

    Where I grew up it was Cain’s Hotel & Restaurant Blend. I can’t believe we drank that stuff. At the cafeteria we made it in these enormous percolators, in which you would make the coffee, then pour three carafes of...

  • Board Topic

    Worst kitchen screwup.

    when I go to boil water for tea or something get stuff well cooked on. Early in the morning is the worst. I once got everything ready for coffee (in a percolator), plugged it in, then went to take a shower. When I got out of the...

  • Board Topic

    cooks illustrated

    I do enjoy reading CI, but it does have its flaws... I am a bit put off by the haute cuisine vitriol that seems to percolate from some of the posters here, though.. The magazine does sort of stick to a repetitive Euro-U.S. comfort...

  • Board Topic

    How can I learn to become a good cook?

    . There can be a lot of status, snobbery and insecurity attached to what we eat, where we buy it, where we eat it, how we make it, and what we make it in. I remember once trying one board where I admitted I made my coffee in...

  • Board Topic

    chowhound formative influences?

    for chicken fricasee; the Farberware coffee percolator; the old waffle iron; dented blackened cookie sheets that my mother will never replace; the knife that my grandmother brought over with her from Poland 70-odd years ago, worn...

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