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  • Board Topic

    Buying hot dogs in Manhattan

    , which actually had a shaker of celery salt. In Providence I found a big man with a heavy grill attached to the rear of his pickup truck, who had parked and was grilling up food. He served what looked like a regional brand of hot...

  • Board Topic

    Winter's back, what's cooking?

    2 weeks ago I was sitting in sunshine and 70 degree weather. My crocus were starting to bloom. Today it has been snowing and raining and it is raw and cold. For tonight I’m making lentil soup with French green lentils,...

  • Board Topic

    Guacamole recipe

    to figure out what’s lacking though, and then just doctor it up, as necessary. I have tried it with lime, I prefer lemon. Gives the guac a bit more of a tang. Used to put in abt 1/4 cup of onion, but I’m not a raw...

  • Board Topic

    Speaking of Meyer Lemons, Caitlin...

    's great to have around. not only does it last forever, but you get the delicacy of scent to use in baked goods if you use just the sugar, or you can fuzz some all up together in the food processor and you have built in zest...

  • Board Topic

    balls!

    I’m researching recipes for food from around the world shaped in balls — meatballs, matzoh balls, cheese balls, rum balls, tartufo, etc... So whip out your balls, so to speak, and let me know what you got!

  • Board Topic

    Roast Chicken-Takeout

    quality to others) that, painful as that was, the place does not make a HABIT of serving raw chicken. They’d be out of business in two days. It was a screw-up, which is a drag, but doesn’t damn the place in and of...

  • Board Topic

    Myth and La Suite

    , sticky in your teeth effects. Perfect with the Somellier-suggested sauternes. Somellier was great Waiter was great Food has potential to be great Decor is great Mood is celebratory Price is hefty (165 for 2 not including tip, bottle...

  • Board Topic

    When the tip is too small, group dinning

    this time you had lobster and I had chicken, but maybe next time, I’m pounding the drinks and you’re on the South Beach Diet of the week.. I know what you’re about to say (see? I also read minds) and we are all...

  • Board Topic

    Pie in Chicago?

    This is without question a “new-style” pie, “yuppie” pie if you wish: no overstewed filling, no long-cooked yumminess. The apple slices (not pre-cooked) were in fact just that side of the raw/cooked...

  • Board Topic

    Jai Yun (SF Chinatown)- where chefs go- chowhound gathering ?

    made a reservation for five (my wife). For reading the postings it seem that this place Shanghai food. I sure that this place serves great food, but I need to know a little more before I can setup a menu. Email me back to see if...

  • Board Topic

    Maykadeh Chowhound dinner (long)

    Melanie and Caitlin organized a Chowhound dinner last Tuesday at Maykadeh, a Persian restaurant in North Beach. The 10 hounds in attendance were: Caitlin & Mike Joan & Jessie Derek Felice Malik Cheryl (Celery) Paul H Melanie Persian food...

  • Board Topic

    Got me some Sourdough Starter...now where should I start?

    / starter for the rustic loaf??! I’m confused; thought that the point of starter was to avoid commercial yeast, as that’s considered a cop out and “cheating”? Any clarification would be appreciated. Also...

  • Board Topic

    The Slow Mediterranean Kitchen: Meats

    last weekend. I made the recipe as directed, except for the sprinkling of chopped raw onion and parsley as a garnish. As with slow-roasted rib roast, the slow-roasted rack of lamb ensures, as Wolfert says, that it will be rare and...

  • Board Topic

    Help needed: Biarritz/San Sebastian Area

    Gordon- For it’s size, San Sebastian is the best food town in the world for it- Arzak (Michelin 3 star?) is outstanding- lots of other good places, my favorite meal was actually in a walk in place in the city’s old...

  • Board Topic

    Chocolate Comparison and Survey: Piron (Evanston) vs Chocolate Box (Winnetka) and Other Chocolatiers

    that places price their chocolates this way; that’s just marketing. What I STRONGLY object to is that some places actually refuse to tell you how many pieces are in a pound. Product weight is basic information, and is how...

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