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  • Board Topic

    [PDX] Burgers...

    Skyline is my favorite burger in town. That is unless you include Castagna but I don’t think its fair to compare the two. I think the steak burger w/cheese at Skyline is the best diner type burger i’ve had. Plus you...

  • Board Topic

    Appetizer with "Wow Factor" to bring to a Friend's House

    I made a steak and blue cheese bruschetta recently that went over really well. My step daughter over Easter made asparagus bundles: asp, a great cheese, proschutto wrapped in phylo. I think this was it: http

  • Board Topic

    How To Ease Into Sushi?

    That’s easy. Start with the california roll or a tempura maki. Then, to ease you into eating raw fish, try a roll with raw fish such as a tuna roll. If you’ve eaten ceviche or some type of fish tartare, then eating...

  • Board Topic

    Industry opinions on how food writers could improve their reviews?

    another tuna tartare appetizer... they certainly don’t need cordon bleu certificates to do their jobs, but to write with less tunnel vision would be an improvement.

  • Board Topic

    How did your Christmas feast(s) go??

    Our tradition for Christmas has been the same for years – and there are no complaints here. For Christmas Eve, we make steak and lobster for the family; a whole lobster per person, plus a filet mignon. Sides are baked...

  • Board Topic

    The Front Porch Opens -- (long)

    got was pretty stale. The tomato salad couldn’t be more boring, and too much mayo. The steak was mostly fat, and had this spicy rub on it that was just about being spicy, with little flavor. The side of corn was fine, but...

  • Board Topic

    Do you have never-fail last-minute pantry dinners? Here are mine...

    or grilled steak: 2/3 cup olive oil 2/3 cup garted Parmesan Cheese 1/2 cup fresh lemon juice (from 2 or 3 lemons), with zest from lemons 1 t salt or to taste 1 t black pepper or to taste 1 pd dried spaghetti 1/3 cup chopped basil - Start...

  • Board Topic

    Obsolete Childhood Food Memories?

    , ground meat, turkey, and steaks was lightly dredged in all-purpose flour and pan-fried (usually with reserved bacon fat, sometimes with solid Crisco), seasoned only with salt and pepper. Never the least bit greasy, never a...

  • Board Topic

    San Franciscan's trip report

    missed this since it’s at the bottom of the cheese page). Lamb skewers with sunchokes and Niçoise olives, not very memorable. Grilled skirt steak with roquefort butter, good though the blue cheese didn’t make a lot of...

  • Board Topic

    a tourist's hit list

    spicy chopped tuna tartare in delicate sesame cones that you eat with drinks with your hands. A MUST GET!!! Enjoy!

  • Board Topic

    Accuracy of published restaurant recipes?

    prime steaks. It’s a research project to do it. Some restaurants have no problem. Some high end restaurants order from specialist merchandisers who have access to food we don’t ordinarily. Try to find out where your...

  • Board Topic

    Food you are ashamed to say you like!

    Breaded fish squares with tartar sauce and a side of baked macaroni & cheese. Add a carton of chocolate milk and you are suddenly 10 years old eating lunch in the grade school cafeteria on Friday.

  • Board Topic

    Top Chef -- 12 Nights (spoilers)

    . And agree with others, Steak and Cauliflower Puree is NOT a one pot dish. You give the chefs just 45 minutes to make a one pot dish and you can forget a nice stew or something complex, you are going to get FAST. The parameters...

  • Board Topic

    London/France trip of a lifetime!

    lebanese dishes; get 'em to make you a chicken shawarma sandwich. 5. boshporous kebab house on old brompton road, a 100 yards up from south ken tube, serves delicious turkish kebabs. excellent is the lamb steak over rice with hot...

  • Board Topic

    Question Two: Sushi

    was expecting to be blown away, but it didn’t live up to the expectation. Two dishes were divine (we got the omakase): the Black Miso-Glazed Cod and the chocolate dessert. The Tuna Tartare was good, but the sushi course...

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