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  • Board Topic

    Future of American (Micro)brew

    that it’s been long enough to determine where it all might settle down. Big beers garner much attention from the serious beer drinkers. But most American craft beer is purchased by regular folks, not beer geeks, and they're...

  • Board Topic

    being invited to eat where there are cats

    over the food or shudder give them a lick off something they're eating. I’ve never understood why cat owners allow them to roam about the countertops either, but it seems they’d be hard to control that way, if they...

  • Board Topic

    Dining alone

    feel for the neighbothood. For more upscale spots, I’ll eat at the bar and chat with the bartender. Dining alone in an upscale, top spot in the city you're in is the pits, regardless of the quality of the food.

  • Board Topic

    Blue Sky Cafe - "HK" style western in Belmont

    Thanks to dabinlo (aka HK hot pot) for the heads up about this new place in Belmont. Blue Sky Cafe, a new HK style western cafe kind a place, occupies the space that was Sichuan Court, nested in the corner of a complex of...

  • Board Topic

    is it correct that home cooking skills are seriously disappearing in our society??

    open-can-reheat deal. I do think it comes down to more a desire to want to cook, but I still don’t think it’s a matter as simple as age. Re: women entering the work force. My mother is a doctor, worked full-time, and...

  • Board Topic

    The line between homemade and...not so much.

    “home made” is. I’ve never chased down a chicken in my life. I’ve been lucky to get an egg off a nest on a rare occasion.

  • Board Topic

    Funniest Kitchen Disasters

    wonders. So they're inspecting their treasure on the kitchen table when someone notices mom in the driveway. Quick thinking his brother isn’t, but quick acting he was so the whole lot was swept up into the bag and quickly...

  • Board Topic

    Forgotten foods.

    year-round. So imagine my surprise reading Edna Lewis and discovering that meat was traditionally considered as seasonal as plants. Or imagine ancient Italian sauces without tomatoes, since they're native to the New World...

  • Board Topic

    Childhood literary chow memories

    You're good. That quote was the first that popped into my mind when I saw the topic. There were several memorable feasts in TWITW. As a kid, I devoured Mary Laswell’s stories about Mrs. Feely and the girls, which always...

  • Board Topic

    What did you grow up eating? typical meal? (moved from Manhattan)

    was pulled in different directions, convenience products popped up now and then (like frozen lasagna or pre-breaded chicken breasts) but now that it’s an empty nest, when the kids come over for dinner, it’s a big...

  • Board Topic

    How do east- and west-coast Chinese-American food differ?

    Durst you think I was referring to you? Are all those exclamation points the work of a maudlin person? You're certainly right in being grateful to the creators of New York Chinese cuisine; after all, they went to great trouble to...

  • Board Topic

    The secret is out... Chef Andy Wai's own restaurant in San Mateo

    My bad, it turns out Andy used to work at the original Tsui Hang Village (aka Harbor Village) in Hong Kong years ago according to whatever online articles are available via google search on the man, which explained why he was...

  • Board Topic

    Top Chef 2 Finale, lets get the conversation started (Spoilers inside)!

    Re: saffron/paprika comment – exactly what I thought. He might like himself, he might like his personality, but if he can’t get others to work well with him (or work with him at all!), it will continue to be a problem...

  • Board Topic

    Point Richmond Restaurants & Spectacular Shoreline Picnic Area

    bun with the same condiments as the burger – lettuce, onion, mayo, tomato. It says they are “so good they're almost a sacrament”. Great American Hamburgers & Pie Co. 35 E. Richmond Pt. Richmond, Ca 94801 510-233-2223 It...

  • Board Topic

    chowhound formative influences?

    spaghetti pot into a saucepan, nested a smaller saucepan in it, and lit a burner. He cracked an egg into his hand, let the white drip out between his fingers, and plopped the yolk into the empty saucepan. “Now you!” and...

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