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  • Board Topic

    Self-Scraping BeaterBlade Attachment

    Has anyone tried the Self-Scraping BeaterBlade attachment for stand mixers? If so, does it work well? Also, would you adjust the mixing times specified in recipes because the beater is more efficient than standard paddle...

  • Board Topic

    Self-Catering an event - tips? Recipes?

    . Examples of what I mean, and suggestions for your party, are: Fresh Mozzarella Bocconcini...........buy a prepared tub that includes the Olive Oil and improve it with Fresh Basil, Roasted Red Peppers and etc. Italian...

  • Board Topic

    Jfood review of Pastis - Lots of Room for Improvements

    ) Is the company more important than the food? absolutely and (2) What happens when a restaurant really tries. Do the best you can and move on. Jfood thinks the FOH did a nice job while the BOH was in need of a self-assessment.

  • Board Topic

    Best online resources to improve my cooking?

    , and they are sitting in my Amazon shopping cart, but my budget is limited for the moment, and the library is closed until Monday, and I’m ANTSY! Are there any good websites you can point me towards where I can start...

  • Board Topic

    Anybody Almost Always Overdo & Drive Self Insane Cooking For Dinner Party?

    , or what. And dinner is always at least 1/2 hour after stated “eating time”. Not that anyone cares. And I have vastly improved on at least having the kitchen clean-ish when people show up so when they come to talk to...

  • Board Topic

    Gorikee: new/improved decor, and winter lobster menu...

    Just checked with the wife (note to self: implement listening mode while wife is talking!) and yes, Gorikee has the multi-course lobster offering: $80 for two or $45 for a solo diner...

  • Board Topic

    Industry opinions on how food writers could improve their reviews?

    I write about the restaurant/wine/spirits industry from a business perspective and I also do some critic writing, both for my employer and as an author of a dining fuide. I am self taught. I have taken cooking classes and wine...

  • Board Topic

    Individual self saucing chocolate puddings, any ideas for rich, restaurant quality results ??

    Hi Hounds, I have made these recently with a recipe that produced the most tasteless poor textured, gluggy sauced, dry, uninspiring puddings. The recipe was made up of Self raising flour, cocoa powder,castor sugar, 1 egg, 1/4 cup...

  • Board Topic

    Santa Rosa’s D & D Hot Dogs @ Friedman’s Home Improvement

    was there in February, complete with self-serve condiments and a picnic table to take a seat. http://farm3.static.flickr.com/2364/2705318150_00611f853a.jpg?v=0 D&D uses my favorite, Miller’s, although only the skinless ones and not...

  • Blog

    Back to Basics

    Cooking a tough old bird.

  • Board Topic

    The deceased AIX to return as Mexican or Mediterranean Restaurant; La Cocina Mexicana is not hopeless

    So say the self-identified new owners who were sitting out in front of the former AIX-occupied territories the other day, as construction crews hammered away, inside. Apparently the game plan hasn’t yet been completely...

  • Blog

    Bordeaux Out to Here

    Today I’m at the home of my friends Jack and Thelma, who really know how to throw a party.

  • Board Topic

    Fried shrimp in Mountain home arkansas

    and slaw are extra, fries are not frozen they make them on the premises themselves, the tartar sauce could be improved though but otherwise It is out of this world , yesterday was my 3rd trip to mountain home from Harrison 50...

  • Board Topic

    The Closest Thing to "FRIENDS"

    Have you ever watched those New York based sitcoms and chuckled to your self, saying “apartments like that don’t exist.” Have you ever wondered where the coffee shop from friends is? Well last week I found Max café which is the...

  • Board Topic

    what to do with chicken sausage?

    Not to undercut your valiant efforts at self-improvement, but I have yet to taste a chicken sausage that wasn’t inehrently dry. (Turkey sausages often seem to have enough fat in them to contribute to a dish, but for some...

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