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  • Board Topic

    salty sweet

    I just made a slow-cooked pork roast, and accompanied it with roasted pineapple. I loved it. I’m definitely in agreement with you about the deliciousness of salty and sweet. Favorites include: -watermelon with a little (very...

  • Board Topic

    newlywed would love some of your tried and trues

    Hello Chowhounders! I have been married for 1 month and realize that I was raised by wolves! I love good food, I am willing to do the work but I can’t find any great recipes(or is it me...lol) I find a book-a few things are...

  • Board Topic

    marble slab ice cream, evanston

    -ins on the slab, the line moves glacially. I think it will get a little quicker as the newness wears off the but the slab mixin thing ensures that it will stay a little slow also did i mention it’s kinda steep for a waffle...

  • Board Topic

    Help with Quiche - Why Do My Quiches Always Taste More Like Souffles?

    it at a slightly lower temperature for longer, or using a water bath to slow down/even out the cooking. Also, honestly, what you’re looking for doesn’t sound like the ideal of any quiche I’ve eaten or tasted....

  • Board Topic

    It's that Soup Time of Year Again

    And I’d be remiss if i didn’t begin a discussion regarding one of my favorite comfort food places that I have discovered during my short stay in Chicago. SoupBox, located at 2943 Broadway in Lakeview, has fast become...

  • Board Topic

    Lobster like Shrimp

    't a concern when coming here as long as we got our fill of lobster.We spent 400.00 that day and bought nothing but food and drinks.When we got home the next day we went to a local place in Wisconsin and had a 20oz. tail for...

  • Board Topic

    A fine 40-course meal at Urasawa - LONG post

    food as art. Course 4: Sashimi combination on a solid iceblock artfully carved by Hiro-san himself. Pebbles (riverstones) lined the plate, along with a hydrangea branch. The toro was decadently fatty. The snapper melted in my...

  • Board Topic

    tea time

    I try not to be a food snob, but there are some things where snobbery pays off with big time flavor. Tea is one of them. Loose tea is WORLDS better than teabags, and if you’re truly interested in acquiring a taste for teas,...

  • Board Topic

    Le cruset French Oven , buy it or not?

    of course for slow cooking- I make soup in mine regularly and absolutely no steam escapes.

  • Board Topic

    Is Salt Lick BBQ overrated?

    . The salt lick is the buca di beppo of BBQ around here. Sometimes the food is not the most important thing, but at least it is passable. But aren’t we lucky to have all of these great joints in the area? The finer points and...

  • Board Topic

    Ramen Wars!

    ramen to be had in L.A. — you will know it when you taste it. Think about those places that have great soup: totally different from canned soup. It’s all about the slow-cooked broth and the homemade noodles. Daikokuya...

  • Board Topic

    joe's NY pizza in santa monica = hyped & awful

    I haven’t tried the pizza but I agree with you – shouldn’t denigrate a fast food place for not taking cards, and also for not being in the most pristine area. Heck, then we should all bash Harold and...

  • Board Topic

    Fromageries

    What’s the best: Murray’s, Artisanal, Ideal, Zabar’s or Fairway? I am going to give Despana an honorable mention too. If anyone suggests Whole Foods I’ll have to have them thrown off the Board.

  • Board Topic

    Going on a bakery spree this weekend

    I heartily second the recommendations for Jin Patissire (especially for the tea service) and EuroPane. I don’t think it’s worth your time to stop at Bluebird—the food is just okay in my opinion. I also like...

  • Board Topic

    Need your best cheap/easy make-ahead recipes for bake sale

    , lemon bars, coconut macaroons – the recognizable things. Pies and cakes, especially bundt and pound cakes, did well because people could take them home for dinner desserts. The beautiful, gourmet items were often slow...

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