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  • Board Topic

    newlywed would love some of your tried and trues

    I think one of the most satisfying things in the world is a perfectly roasted chicken. I’ve use Jacques Pepin’s recipe over the years and tried just about every other famous chef’s recipe, too. Pepin’s is...

  • Board Topic

    Do your friends invite you to dinner?

    . When I called, she accepted and laughingly mentioned that I was the first person to invite her to dinner since a very famous goddess of food. Well, that was all I needed to start trying too hard — for example, I bought...

  • Board Topic

    Hot Tip: Chickie's Beef

    as you walk, or in a park, or on your front stoop. See, e.g., ribs, Harolds, Maxwell St. stands, shrimp houses, Italian Ice, beef stands (the good ones). When I moved to Chicago, starting in Hyde Park, I thought I was in a real...

  • Board Topic

    Why are people so passionate about 'Q and their favorite BBQ Joints?

    to be heavier on smoke... whereas Pibil tends to be lighter etc., There are many other regional variations... but these are the famous ones. In terms of locations.... The gigantic Restaurante Arroyo in Mexico City does very good...

  • Board Topic

    Tipping ?

    , half of the orders were wrong, and the other half were ice cold. You make the call. It still sounds fair to me.

  • Board Topic

    New poster in desperate need for help with itinerary in SF/Napa!

    in Italian varietals like Sangiovese and Pinot Grigio. They are worth it just for the tasting alone, but I know that they also do a sit-down food and wine pairing. I don’t know when they have one scheduled, but you can look...

  • Board Topic

    The importance of wine?

    For me, a nice bottle of wine goes very well with “fine” dining. Note the quotes. With French or Italian food, or American food based on either, I like red wine. OTOH, if I am eating Indian food, even the most...

  • Board Topic

    Jeez, is everyone still recovering from the Westernathon?

    place to have ice cream, in another season, and RST already scouted out the interesting-looking Cupid’s Candies, which dates back to the 30s and sounds promising but is not open on the weekends. But I’m ahead of...

  • Board Topic

    call for Thanksgiving debriefing: the good, the bad & the ugly. Please share your greatest successes and also any duds to learn by

    ). Turkey: 30lbs, brined overnight with 2cups salt, 1cup sugar, basil, italian seasoning and 1 orange. Baked to perfection. We went up to 180F which worked for this oversized bird. Plump, moist white meat and perfect dark meat....

  • Board Topic

    Thomas W's 2006 Las VegasTrip Report. Includes Mon Ami Gabi, Delmonico, Bradley Ogden, Lotus of Siam and much more

    and checked out the new restaurants. Then TBWOTP attended the Pilates class at the spa (a measly $10). She liked this spa much better than the famous Canyon Ranch. The pool area and the spa are very nicely done. After that, we...

  • Board Topic

    Chowing with the Hounds Picnic Recipe Requests and Discussion

    sites. But since I altered it a little, I’ll post it here as well. As for family stories around a dish, this dish is famous in my family for being the only way I’ll eat mushrooms, which I loathe in almost every other...

  • Board Topic

    Eight Hours of Barbecue on the South Side

    is a real joy: there are just so many aspects of the food life of Chicago that remain completely undiscovered and it was one thrill after another to spot signs for “cheesy popcorn” “cheesesteak”...

  • Board Topic

    Cooking for non-food people

    kitchen is close enough to vegan kosher to serve non animal products out of it. I made cherry Italian ice once for a BBQ, and quickly learned that strict veggies and vegans won’t eat anything with Jello powder. Oh well,...

  • Board Topic

    Breakfast in KC -- Where To Go?

    Oh, darn! The 5 a.m. news just reported that Lamar’s Donuts original location (the one I just wrote about here a few hours ago) is history. Ray and his wife Shannon say their health is preventing them from continuing to...

  • Board Topic

    Korean Advice

    Betty, you are so, so lucky to be getting this food from a real cook, unmediated by any developed market expectations – I remember my first thai food in NY served in a Blimpie base alongside the sandwiches, and my first...

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