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  • Board Topic

    gyoza and wrappers and dipping sauce and Napa cabbage

    important difference with the color I should know about? Any reason I can’t just make triangles instead of the usual half moon shapes? Thinking of a dipping sauce of rice vinegar, hot pepper flakes, sugar and soy sauce, but...

  • Board Topic

    Veggie/light appetizer(s) to fill out this menu?

    that is lighter and involves veggies. I could do a simple platter of olives, crudite, pita triangles and homemade hummus, but I’d like to elevate this a little. The honoree throws wonderful, elegant parties, and I’d...

  • Board Topic

    Non-ravioli use for egg roll wrappers

    , neufchatel cheese, peas, duxelles, a splash of white wine and herbest de provence. I put a spoonful onto each wrapper and rolled them up, canelloni-style. Then, I made up a quick bechamel with a splash of sherry and poured it...

  • Board Topic

    Jfoods back in NOLA - Brigtsens, Lillettes, Cafe Amelie, Commanders (Long)

    a couple of triangles of grit cakes. The bacon vinaigrette was also complemented by a little basil oil. This was very good. Jfood would definitely recommend this dish. The boudin balls were not to Jfood’s liking. They were...

  • Board Topic

    Spanish food - full of mayo?

    I’ve spent time in Andalucia in and around the Sherry triangle. I found the food in that region to be wonderful. I don’t remember having anything that remotely resembled mayo while I was there. We ate much grilled...

  • Board Topic

    Real Chicago pizza isn't deep dish? [moved from Los Angeles board]

    the Midwest...imo: it makes sense for a thin-crust pizza, but I prefer triangles for everything else. Thankfully, Chicago also offers a burgeoning array of quasi-NY-style and traditional Roman pizzas.

  • Board Topic

    Sick of Cheese and Crackers -- What Else to Put Out for Guests?

    flatbreads. —Toasted pita triangles paired with “lazy” hummus (coarsely mashed canned chickpeas with lemon, garlic, and black pepper). —Toasted foccacia cut into squares/triangles, sprinkled with pecorino &...

  • Board Topic

    Tapas Help?

    Tortilla de Patatas, empanadas, Gambas al Ajillo (garlic shrimp), BBQ’d mini ribs, meatballs in a tomato sauce, cubes of tuna marinated in lemon juice, sherry, herbs, and then skewered and quickly grilled. And maybe as a...

  • Board Topic

    What melon for melon soup?

    a pie wedge and having triangle shaped pieces. I need to think ahead, so next time I will use plastic wrap on the bottom of the pan so that I can (hopefully) pull it out in one piece and then cut the circles. The gelee...

  • Board Topic

    Menu ideas needed!!!!

    Do a caprese salad with tomatoes, mozzarella cheese, fresh basil, EVOO & sherry wine vinegar. Can add scallions or avocado as well. Make dressing Sat. night when you prep. Love the butterflied leg of lamb idea. Marinate leg when...

  • Board Topic

    Planning a small Tea/Lunch...What to make??

    I’m partial to little tea sandwiches... white bread cut into triangles with no crusts, filled with egg salad or cream cheese and cucumber. Chocolate covered strawberries. A nice assortment of olives. Crostini or brushetta

  • Board Topic

    your one kitchen design tip

    that you like but “nobody” else is doing and hence might be off the table. Be bold, and be personal. I know this doesn’t help with work-triangle issues or product selection, But I hope it makes you consider the...

  • Board Topic

    Arbor, Jamaica Plain (long)

    , batman!), croutons, and paprika oil. It was nicely chilled, had lots of zing from sherry vinegar, and was a lovely set of textural contrasts between the soup, the grapes, and the croutons. This was my favorite part of the meal....

  • Board Topic

    help with tapas party

    always use fresh, but it would be much easier and less time-consuming to use frozen. I assume with all the spices the difference in the end result will be negligible. Thoughts? -mushrooms w/ garlic & sherry -deviled eggs w/ Spanish...

  • Board Topic

    need inspiration to cook fish

    Recently I have become addicted to cooking fish “en papillote” or in parchment paper. Essentially, you place a fillet of fish, some thin vegetables and maybe a tablespoon of white wine or sherry on one side of a...

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