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  • Board Topic

    Two Weeks in Berkeley (trip report, long)

    , dull, dull. The worst offender was a seafood curry that appeared to just have coconut milk in it, nothing else. No one wanted a second taste, they packed it for us to take home, and it sat in the fridge until we threw it out. Duck...

  • Board Topic

    please, a definition of "authentic mexican"

    or soft, not hard/folded. For the most part, I would expect tacos to have cabbage, not lettuce, on them and not to have cheese. When cheese does show up, on frijoles for example, it often would be white, not yellow. Similarly,...

  • Board Topic

    Help me "wow" my staff on our Berkeley food adventure

    have been 15 types of radishes, and maybe 30 of apples. several people grabbed snacks there, and then we headed to rockridge. we wandered separately and together. i opted for a lovely potato, red onion and bleu cheese tart and...

  • Board Topic

    favorite quick prep snack foods?

    Don’t know if anyone else posted this yet, but take a package of pork rinds (e.g. rolets) and in each one put an anchovy fillet rolled with a caper, straight from the can. Have a glass of red wine and enjoy yourself. for...

  • Board Topic

    Fondest Childhood Memories...

    My great grandma also had one of those stools, in red. There’s a picture of me sitting on it with my red corduroy jumper next to an apple pie. Now, I really want that stool, but when my great grandma died, I was only 11 and...

  • Board Topic

    Foods not worth cooking at home

    Cabbage kimchi just seems easier to buy, although I’d love a recipe for cucumber kimchi to make at home.

  • Board Topic

    Food Network Chefs

    Jack Russell Terrier = rat dog. Trust me. When the weather cools off and the rodents start to look toward human habitations for warmth and shelter, my JRT’s intensity meter pegs out in the red. On the job 24/7, food, sleep,...

  • Board Topic

    APRIL 2007 MSP Month End UPDATE - inform your fellow chowhounds

    Little Szechuan – i love the chun king chicken, hate the chun king shrimp (i usually like shrimp, maybe i got a bad batch). Also love the beef short ribs and cucumber stuff. Oh, and fish + tofu + about 10 lbs of chili...

  • Board Topic

    lousy hawaiian

    hand-shape the patty, season the exterior with salt and pepper, and grill it until the outside is crisp and the inside juicy, warm and red. Gorgonzola cheese melts on top of the burger. The burger gets mushrooms sauteed in butter...

  • Board Topic

    An Expat’s Dining Survival Guide to Tulsa Updated 9-2007

    Two of my favorites that aren’t mentioned - Cedar’s Deli & Catering 2606 S. Sheridan Rd. Tulsa, OK, 74129 Phone: 918-835-5519 I don’t know what kind of food you’d call it – they have the BEST cabbage...

  • Board Topic

    Korean Advice

    . This stuff is different from Bamboo roots. That is the extent of my namul knowledge. The other branch of veggies is kimchees. Kimchee itself is known for cabbage or chinese lettuce kimchee, but it actually refers to the group...

  • Restaurant

    Stara Polska

    Toronto, Toronto, ON , CA

  • Board Topic

    tom sietsema versus phyllis richman

    fried pita in yogurt sauce are excellent choices. The vegetarian cabbage dish is like my grandmother used to make and she, of course, was the best cook in the world. Even closer to my home, I can go to La Cote d’or and have...

  • Board Topic

    Is food "CREATION art?

    will concede that too much of today’s elite cooking is more akin to fashion design than cooking. I’m just not a fan of having three drops of red goo and a plume of scallion adding sixty bucks to the price of dinner.

  • Board Topic

    Real BBQ in Chicagoland

    to go to the regional specialty places which you describe upthread as “one trick ponies”. a place which has pulled pork, ribs, AND brisket on the menu would send up red flags, in the same way as a sign on a new...

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