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  • Board Topic

    Ethical Question About Tipping

    that the tip was adequate because she “doubled the tax.” In NJ, sales tax on food is 6%, so this would equal a tip of 12%. Usually, my mother-in-law dines in NYC where the tax is (I think) 8½% which doubled is a fair...

  • Board Topic

    Mangarosa, Tony Nik’s, Lichee Garden, Coit Liquors, Golden Gate Bakery & Mitchell’s (SF)

    on Friday and funeral services on Saturday. We ate and drank very well in honor of Mrs. Yimster, respecting her culture’s tradition of using food and drink to cure the blues. To help those not able to attend or others who...

  • Board Topic

    Hama-Ko -- Thank you, Limster!

    broke out the photos of Isaac Stern and Yo-yo Ma eating at Hama-ko. Stern prefers sashimi to sushi and has been to Hama-ko about 35 times, according to the chef, Ma about 20. One picture showed Ma playing cello in the restaurant...

  • Board Topic

    Debate: tea at your workstation?

    Sounds like y’all need a bombilla straw. It’s a little metal straw that has a filter. Traditionally used for yerba mate type drinks. You can grab one at any health food store/coop, probably even Whole Foods.

  • Board Topic

    BevWizard -- anyone tried it?

    There was a thread on this on the Not About Food Board a few days ago. The device is total hogwash.

  • Board Topic

    Langer's Pastrami

    ‘s are disappointed in the portions. Unlike a Katz’ (or Carnegie or 2nd Ave. Deli) tower of meat, Langer’s gives a fairly moderate amount of meat. Personally, I like this, as the bread plays a real role in the...

  • Board Topic

    Yoku Yoku - Froyo & Gelato (Westside Village)

    have one!), and he knows his food! I am not a lemming, as I hope most of our fellow bloggers aren’t. Can’t see what would drive someone to even consider trying them, given all the hysteria. I am guessing that you...

  • Board Topic

    kitchen design report #1

    rarely bake, and I primarily make food of Chinese, Japanese, and southeast Asian origin, so I use the stovetop more than I use the oven. We tend to host large family gatherings, so dinner for 24 happens several times a year. We...

  • Board Topic

    Babbo - Why I won't go back (long story)

    basically blames them for not complaining during the meal (a fair criticism, as there was nothing the restaurant could do to help after the meal), but then shocks us all by saying with an air of incredulity "you gotta be kidding,...

  • Board Topic

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

    Indian food. Not looking for something authentic, I just want a decent chana masala or chicken curry recipe that tastes like a boring Indian restaurant made it. I’ve tried, and after all that work, I’ve never been...

  • Board Topic

    Looking For A Great Every Day Pot

    kind all sorts of different considerations come into play.

  • Board Topic

    I need new knives!

    . There are many good brands out there and you can spend $40 or over $1000 on a nive chef’s knife. Decide your budget and get out and hold some. Play with them. Decide which one feels best in your hand. The knife I love you...

  • Board Topic

    I Need to Get Organized

    statements are shredded. A record of all payments is maintained by Quicken (as long as you back up your files, but Quicken offers an online service for that too.) I just upgraded my Quicken and am going to play with the version...

  • Board Topic

    Morelia & Huatulco restaurant report (long)....

    .00) - a light green, airy, not too sweet confection. Service was attentive – I felt a bit self conscious because I was the only person there at first – other diners arrived, the fire place was lit, a piano player...

  • Board Topic

    Susur at West

    Unfortunately this reflects a general lack of understanding of the small producers (including fishers and small wineries) that are really driving the food revolution in B.C. And it’s about time. Although, compared to, say,...

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