After hearing such rave reviews on Chowhound (and Citysearch) regarding Thalassa, I finally decided to try it this weekend. It was, unfortunately, disappointing or at least not what we expected. Here are my comments: Thalassa...

Its easy for any jerk off the street to say that a burger restaurant should grind in house. However there are many factors that have to be considered such as capital for equipment, source costs, labour costs, etc. How do you...

I had a chat with a friend regarding ranges. My first dream range was a Vulcan, having seen the one my uncle had from the 60’s in his house in Southern California. On Craigslist, I found one (full unit including oven) for...

We have a gas cooktop in our island, with separate wall, electric 2x ovens elsewhere. The pros of the cooktop location are (a) the social advantages that you note, and (b) that there is lots of room on the island that is...

I can’t tell you how the pros do it – the other posters have offered some solutions – but I can tell you what works for me at home, and my salad greens are always dry and never bruised. For tender greens like...

The current fridge is running fine, but was thinking about down the road when it’s time for a new one. Have always liked ones with the freezer on the bottom-grandma’s was the one I always knew and was excited when...

I was getting takeout from Geido (Flatbush and 7th Ave.) the other day and I overheard one of the servers saying that there is going to be a cafe/bar opening next door to them. The place next door is still boarded up, so I...

PROS The chow recommendations (agnolotti with duck, the mushroom polenta, and the bananna tart) were all great. Chowhound got it again! The 3-course prix fixe lunch is a reasonable $34 (but excluded pasta dishes). The space is very...

A friend has been sharing very generously from his cellar for brown bag tastings (eg. St. Emilion/Pomerols from the 80s, vintage port from 83, northern Rhone stuff). I’d like to bring a few wines to the brown bag tasting...

Asking all chowhounds to give their preference of the three and why, plus what they like or dislike about the other two. Obviously I cannot decide, which to pick. Thanks for your always insightful help.

Our own top-dog was included in Erica Marcus’s article on Queens/LI food professionals' N.Y. food resolutions. Interesting. Link:...

? Can you please give me specifics on pros and cons of the models that you like, or just on machines you’ve worked with. Any horror stories or innovative uses for a food processor that isn’t commonly known would be...

Hint: Frosting is easier if your cake is cold. Plus, the ultra-secret crumb layer trick.

From cave paintings to burgers, beef has long been a part of human history.

I know there have been several discussions on the BGE, kamado and other ceramic cookers before, but i’m wondering if anyone has a strong opinion on one brand over another and why. i know of primo, kamado, big green egg, and...