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  • Board Topic

    What's the Most Time Consuming Thing You Have Ever Cooked?

    sheet and let it dry in the oven. The next day, turn them all over and dab a drop of coffee (or brandy, or fruit juice) on the damp spot, then bake. When done, let ripen in a container with a cut apple for several weeks. I...

  • Board Topic

    Ten Days in Montreal: C'etait magnifique! (very long)

    whipped cream, perfectly ripened berries and a base of white chocolate, a small scoop of banana ice cream and bit of strawberry coulis along the side. Simple, delicious, each flavor bringing out another. Finally, two tiny homemade...

  • Board Topic

    Foods you have a mental block on?

    My best friend in elementary school delighted in waiting until I bit into an apple, to inform me that I was eating a "ripened ovary".

  • Board Topic

    1994 Port Tasting Notes (very long!)

    healthier vines and more even ripening of fruit. Vines from the new planting the 8 to 10 year-old mark in 1994 contributing better quality fruit that made a big difference in the wines. New style plantings now comprise about 30%...

  • Board Topic

    What is your deal breaker?

    tasteless pseudo-ripened-on-the-truck grocery store produce, I know that my result won’t be good. Also things like good cheese (not the store brand) or fresh fish or seafood (my regular grocery store consistly sells...

  • Board Topic

    MARCH COOKBOOK OF MONTH: Fuchsia Dunlop

    MMR: I’m sure you can purchase salted chilis (It does take at least a week and a half before they’re ready), but you really must make them. Even if they take almost the whole month to ripen, you can use them for so...

  • Board Topic

    "I made ____ myself!" - the Thrill of Home Cooking Victory

    , the steaming ham is revealed) potatoes, glazed carrots, baked pumkin, vine ripened tomatoes stuffed with fetta and pasto. 2 salads. Xmas pud with 2 sauces, brandy butter and custard, Summer berry pudding. Pavlova. I decorated the...

  • Board Topic

    More CH demographics

    we get “in season”. That juicy, meaty tomato we get in the summer is incomparable; watermelon ripened on the vine OH MY GOD; sweet Queen corn, yum! Sorry, can you tell I’m ready for summer? We’ll be back in...

  • Board Topic

    The Perfect Scoop by David Lebovitz

    My first batch of the vanilla yogurt is ripening in the freezer as I type. It shows great restraint for me not to have eaten it directly out of the machine. Heck, it was hard enough not to eat the yogurt-vanilla-sugar mix! I used...

  • Board Topic

    Carlo Petrini disinvited from Ferry Plaza Farmer's Market

    on informed research they would be productive, but most of his statements are ignorant and contradictory. I imagine a few people will be sneaking in vine ripened, organic, heirloom tomatoes when he speaks at the big Slow Food...

  • Board Topic

    Secret Food Myths - Let the De-Bunking Begin!

    That’s a good trick to know. Recently, I was away for 5 days and before leaving I put a perfectly ripe banana into the fridge. When I got home, the peel was totally black, but the banana had ripened no further. I ate it...

  • Board Topic

    The Next Iron Chef

    Alton Brown is my favorite food network star. But there has been at least one occasion when his research staff let him down. On one show he said that avacados do not ripen on the tree. Fooled me! The best ripe avocados I’ve...

  • Board Topic

    Proper tip on wine? Seeking waiter's perspective

    . Generalizing about service in all restos being “basic labor with a little people skills mixed in” is like claiming there is no difference between a perfectly ripe heirloom tomato from a local sustainable farmer to...

  • Board Topic

    Giving Thanks

    was priced at $2. The cool guys at the produce area ended up cutting these fruits up for me to taste: we had a fun fruit-tasting party and discussion in the back room! I don’t know if the zapote negro was picked while green...

  • Board Topic

    The importance of wine?

    't argue, because I am just stating an opinion. But the “care and effort and skill” argument only goes so far. A well-ripened, just-picked, freshly-shucked ear of corn takes LESS effort to prepare well than an ear of...

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