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  • Board Topic

    SF Chronicle's 2006 Top 100 Restaurants list

    of the original Le Cirque. The restaurant’s tables will feature Reidel stemware, Villeroy & Boch china, silver by Greggio and Ricciarelli and the restaurant staff will be outfitted with custom designed ties from Stefano...

  • Board Topic

    America's Best Chowhound Cities

    of fact (where we managed to run into Manute Bol (spelling?) the 7 foot plus basketball player and he sat down at our table!!!). Also some of the best Vietnamese I have ever had was in Georgetown. There was also a top flight...

  • Board Topic

    [BIG ISLAND] 7 Day Trip Report....

    near the best restaurant on the island. Since it was closer to Kona where we were staying than most of the other options farther up in Kohala, it made a good choice for our anniversary dinner. We got there early and had a table...

  • Board Topic

    Question about catering and free tastings

    , education and expertise to the table and so does the caterer plus there is the added cost of the caterer’s food product. I do not see this as an equal example. While both are seeking new clients, the caterer is actually...

  • Board Topic

    Top Chef 2 = Finale Part 1 (potential spoilers)

    It was VERY obviously that Elia was out, almost from the beginning of the judges eating the food and then again at the beginning of Judge’s Table. But from everything they had been saying, I really thought Sam’s food...

  • Board Topic

    So Many Critics...Do any of them have any training?

    would be chowhounders, who do nothing all day but pontificate about food. In Los Angeles, we’re lucky to have had someone like Jonathan Gold share in our experience all these years (and still does!), but he’s the only...

  • Board Topic

    Color me stunned-Top Chef-Spoiler

    wow- that sounds interesting do you mind sharing the sites for those?

  • Board Topic

    NYC Food Myths

    I share your sentiment. “There's no good XYZ in NYC” presumes familiarity with a standard of quality that many, many New Yorkers have probably never come into contact with. What exactly are we comparing with over...

  • Board Topic

    Article on American food -- "the second-worst culinary tradition in the world"

    where would we take him for a really excellent burger to show him the error of his ways.>> Although I’m frequently optimistic that others will share my enthusiasm for chow, it doesn’t always work out. I once spoke with...

  • Board Topic

    Disaster preparedness: What's in your desk?

    Well, yes, but better yet ... no weapons to protect the stash? Ruth is either a generous person who will share or proficient with cutlery. That’s great that disaster planning people are mentioning food, most of the disaster...

  • Board Topic

    Iceberg Lettuce

    What’s everyone’s opinion on iceberg lettuce? My view is that it’s fine for those british people who don’t know or care about food (much of this country), but I was also wondering if the continentals...

  • Board Topic

    What foods do you find disgusting?

    that chance. And I don’t eat tongue or brains. It’s the memory of the smell of beef tongue cooking and then being presented whole to be carved at the table when I was a self conscious teenager that keeps me away from...

  • Board Topic

    Ann Burrell's new show on FN - June 29

    The problem is you can’t give a range of quantities with out knowing exactly what kind of salt someone is using. A teaspoon of Diamond Crystal Kosher Salt does not equal a teaspoon of Morton’s. You’d need 2x as...

  • Board Topic

    Fermented Bean Curd

    such an odd, complex flavor. I haven’t made the leap to buying my own, though, so I can’t share my favorite brand. In fact, I’d love to hear which you’d reccomend!

  • Board Topic

    Trio experience

    at 7:15 on a Thursday night I was surprised to see only a few other tables occupied. As the evening progressed, only 18 diners appeared. Maybe people were saving up for the 10th anniversary blowout scheduled for the following 2...

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