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  • Board Topic

    Investigative Food Journalism - fascinating expose!

    I just read all your comments and think you make a very weak case. I think Scott’s work is squarely within the great American journalistic spirit of muckraking. Sure, he’s not uncovering police corruption, rancid...

  • Board Topic

    Farmers Markets : A massive rip-off?

    the exception in my experience. I think it’s easy to get caught up in the spirit of the Farmer’s Market.

  • Board Topic

    Asheville's Best Restaurants

    either Early Girl’s or Tupelo, though probably will go to Flying Frog for a G&T. Their actual food menu seemed to silly-eclectic, but their infused spirits looked cool and get great reviews.

  • Board Topic

    What to do about bad hosts?

    Serving less expensive food doesn’t make you a bad host, just like serving caviar doesn’t make you a good host. It’s about the spirit of the thing (generosity, ideally) and the company. I have no problem with...

  • Board Topic

    What is your deal breaker?

    For me at home, it’s things that don’t belong. I hate shortcuts that short circuit the tradition and spirit of a recipe. I love CI/ATK but they can be really bad at this. They can also have too many steps/ingredients...

  • Board Topic

    Jim Leff and NY Times Article 11/22/06

    -product, there are cases where that is not necessarily the case. On the spirits board, you’ll see comments that some gins are the best for drinking by themselves, while others lend themselves better to being mixed. There...

  • Board Topic

    Top Chef 2 episode 6

    I found this elimination challenge so odd in that all contestants weren’t participating. Why would they give immunity to 5 people and force the other 5 to duke it out? I don’t think I’d be in much of a...

  • Board Topic

    Another bbq thread: Is parboiling really acceptable?

    In the spirit of annually reawakening such controversial topics as authenticity, I thought another bbq argument was long overdue. In a recent Boston thread, we got sidetracked into a parboiling argument. I was flabbergasted to...

  • Board Topic

    La Luncheonette

    spirit, which helps me to stir the golden bronze stew that’s simmering on the stove. ** I can’t help but taste the Sullivan Street Pain Puglese crust; charred and smokey sopping up the sauce left on the plate. One...

  • Board Topic

    no chowhound friends???

    I don’t seem to have found one single friend who is a true kindred spirit in this way who “gets” the fabulousness that is my cookbook collection. sigh

  • Board Topic

    Are we really THAT rare? Guess so...

    I have a friend who used to bring a bag of potato chips as her contribution to potlucks. I think someone might have said something and now, she is more adventurous and takes the time to put together something that is more...

  • Board Topic

    food allergies.....ask or tell?

    because they don’t know if their neighbor is checking the lettuce as kosher due to bugs or if they have the proper kavanah (spirit) while making a blessing over challah to make it truly challah. As for IBS, I monitor myself...

  • Board Topic

    ever wish you could lower your food standards?

    money on poorly executed meals when I know my food would be so much better. But the experience of all of us being together is so worth it. It does wonders for my spirit to hear my sons while they’re eating mind you, say...

  • Board Topic

    Things I don't like about the new site

    in this field, so I am extra sensitive in this regard, I suppose. I guess its up to the old chowers to keep the spirit of the board alive and help keep its true identity no matter what new “skin” it has.

  • Board Topic

    Chowhounding in Good Nabes vs. Bad Nabes

    I anxiously await the future of chowhound. It is my hope it will unleash you upon the restaurants of the tri-state area and your fellow hounds will benifit from your inate ability to find great chow. In the spirit of this thread,...

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