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  • Board Topic

    Am I just an ugly American?

    to sell as much food and drink as possible to the customer, not just to boost my restaurant’s profits, but to ensure I could make a living off of a percentage of that gross in the form of tips. I also needed to do as much...

  • Board Topic

    What am I missing at the French Laundry?

    relationship between food and wine that I’ve experienced anywhere. Etc, etc, etc. What I am supposed to be getting at the French Laundry that I’m not? I know his cooking is incredibly labor intensive, but to what end?...

  • Board Topic

    MAY COTM Flexitarian Table SUMMER MEAT and VEG MAINS

    by itself. If I did it again, I’d use more cayenne and other seasonings, but then, I like Thai food and other hot things. Also, I thought they were a dryish food, compared with other deep-fried and molded items, but I...

  • Board Topic

    My obsession with china

    -Hardwick-for-Mikasa "Persian Red" bone china, also service for 12. Nice wide red band with narrow gold framing bands that really makes a holiday table pop, BUT!!! You MUST wear gloves when setting it out because the red picks up...

  • Board Topic

    Hot sauce - What do you have in the house

    chips & other starchy foods El Yucateco XXXtra Hot Sauce (Habaneros)... to liven up fruit based sauces, American stds La Guacamaya (Cora Chiles)... THE sauce for seafood... ceviches, tails etc., Salsa Huichola (Wild Nayar...

  • Board Topic

    Review: Vincent's on Camelback - Phoenix (w/ photos!)

    is considered one of the premier chefs and restaurateurs in Phoenix metro and his awards and accolades speak volumes about his ability to create a warm atmosphere with great food and stellar service. What occurred from the onset...

  • Board Topic

    Who has the BEST baked (read desserts, cakes, pastries) goods within 100 miles of Boston?

    )! Overall though, flour appears to me to be “exec chic” instead of “luminescence in pastry”. The “after theater” places are VERY lame – stuff cooked the previous day (or was it last...

  • Board Topic

    Arabesque: Starters, Kemia, Meze, and Mezze

    in the food processor, did salt and drain the cucumbers for a while, and used a combination of fresh dill and mint for the herbs, which I liked. Zucchini Fritters (Kabak Mucveri) - these were very tasty and were even good cold the...

  • Board Topic

    Cool/delicious fruits from around the world?

    And in China, pregnant women are not supposed to eat watermelon as it’s a “cold” food.

  • Board Topic

    Top 10 Tastes of California [L.A. Area]

    a 2-hour drive one way) and the environs in between are fair game. We are willing to travel for great food. — Nothing is set as of yet, although I plan to make reservations at Manresa in Los Gatos and Chez Panisse in...

  • Board Topic

    MAY COTM Flexitarian Table SIDE DISHES (all seasons)

    and delicious and paired really well with the rice, cheese and butter. I used scallions and green garlic, and instead of Asiago cheese, I used up a nub of Grana Padano. I also feel that the ginger was key here. I don’t often...

  • Board Topic

    Toronto - San Francisco = ?

    I’ll be in Toronto for a few days soon on business and want to plan ahead to eat as well as possible. Ideally I’d like to find any ethnic / regional food we don’t have in San Francisco. I’ve heard...

  • Board Topic

    Where to live (and eat) in Chicago

    be better off? Am I right in suspecting that Lakeview restaurants are more about the scene than the food? And how far apart are these neighborhoods, anyway? (I know...about 3 miles...but do people ever walk from one neighborhood...

  • Board Topic

    Things you like slightly burned or burnt?

    carmelization. only thing you forgot is that i agree with whoever above said hot dogs/sausages on the grill and barbecue. and i’m realizing as i write this that i like a lot of food “burnt”! :)

  • Board Topic

    your one kitchen design tip

    /range should be located close to the sink. (In my brother’s kitchen, the cooktop is located on the other side of the kitchen from the sink. This drives him crazy because he has to carry steaming pots of food across the...

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