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  • Board Topic

    Super Bowl Sunday: I Need Some Recipes

    I always make an eggplant appetizer from the Canyon Ranch book as a healthy alternative amidst the wings and pigs in blankets: Roast a large eggplant for 40-45 minutes. Let it cool, then peel it and put it in a food processor...

  • Board Topic

    Brave Talk about the SF Tip Sheet

    Not to discourage this discussion in any way, but if people weren’t aware, there will be a “Chowhound's Guide to San Francisco” published next year, which will be a good place for newbies to get their feet wet...

  • Board Topic

    Vegetable side dish

    Shred peeled beets in food processor, saute in a touch of mild oil (or oil/butter mix) with a little rosemary and grated orange rind, S&P to taste. Beets are incredibly sweet and delicious!

  • Board Topic

    guinness distinctions

    I have had multiple people that Guiness is “graded”. The first grade stays in Ireland, the second grade goes to commonwealth countries. The third grade goes everywhere else. So I believe the answer is "No, there is no...

  • Board Topic

    Dreams DO Come True – A Report on the Secret Japanese BBQ Restaurant on Pico

    Warning: I am still giddy over my experience at this restaurant, so this report may include ramblings and hackneyed descriptors of the food and the experience – and it will probably be the longest post I will ever provide on...

  • Board Topic

    Champagne

    Here are some of the producers of champagnes favored at the Annual Champagne Taste-Off, Dec. 8, 1999, NYC, followed by the surprisingly most disliked. Prices listed are approximate, some may still be available at Nancy’s...

  • Board Topic

    Whatever happened to flavorful steaks?

    evaporates from the muscle creating a greater concentration of beefy flavor and taste. Secondly, the beef’s natural enzymes break down the fibrous, connective tissue in the muscle, tenderizing it. Most of the tenderizing activity...

  • Board Topic

    charcoal grills

    the ride more enjoyable. I also give credence to the people at Cook’s Illustrated. It is a great food magazine, and the product testing is virtually always informative and interesting. This one really caught me off guard...

  • Board Topic

    Cast Iron Advice

    When they are well seasoned, cast iron fry pans are almost non-stick, but aways use some oil or fat when you cook in one or food will glom on. I use my old 12" cast iron pan all the time— for pancakes and french toast, for...

  • Board Topic

    single malt scotch, recommendations please

    This is not exactly a reply to your question, but since it is on the topic on single-malts, I want to repeat my post from the "Not About Food" board. Trader Joe’s has recently introduced two single-malts under their own...

  • Board Topic

    Distinguished Dog Houses

    of the temples of dogdom seems to be focussed on the east side of the Mississippi. Surely west coast 'hounds can mustard up a compendium of palaces of this cylindrical food marvel, so please, post 'em here.

  • Board Topic

    BevMo vs. TJ's

    I think zin1953 provides a good comparision above. I actually shop at both TJ’s and Bevmo and a specialty retailer. TJ’s is handy because I generally stop in once a week to buy food, and their wine selection is more...

  • Board Topic

    Croatia: Zadar & Hvar report

    crust, a sprinkling of dried herbs – a pleasant lunch.   And the location on the square can’t be beat. Menego Hvar Grad http://www.menego.hr/ Dinko is still serving great food - the slovenia sausage was spicy, the...

  • Board Topic

    Meat terrines/pates

    . Taking about 1/3 of the meats and fat at a time, chop them up coarsely in your food processor. Don’t forget to include the chicken livers. After processing the meats coarsely, process 1/2 to 2/3 of the meat again to...

  • Board Topic

    Continuation from New York's Manhattan Board

    there meal because they were childish and childless. The potential for a problem that night was much greater from other adult patrons then a sound asleep baby. Second, this notion of being able to tell the overtly child friendly...

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