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  • Board Topic

    Origins of dim sum in San Francisco and Hong Kong (split from Ontario board)

    off as largely Cantonese, and then as the years goes on, Chinese from different regions came in, older residents moved out to the suburbs. It’s largely Fuijanese now. HK is at the front of the pack of the evolving dim sum...

  • Board Topic

    suggestions for wine newbie

    branch out to more refined bottles. I love my wine notebook that I keep in my purse. SO much good information. I do keep an online wine journal as well, but only after it gets jotted in the notebook.

  • Board Topic

    Is food "CREATION art?

    there is a point where food is no longer primarily food, it is an experiential thing. see some of the recent discussion on the creations of cutting-edge small plates places. there is also a point where “food” becomes...

  • Board Topic

    A good rotisserie chicken take-out?

    and, though I don’t think it’s ever risen to the level of offense, I could see where it could be a bit too attentive (this coming from a male- maybe I’m too pc). Umbria’s service is more refined- it is...

  • Board Topic

    Le Vichyssois: All Hope Abandon, Ye Who Enter Here

    Welcome back, Harry. That is a writeup for the ages, right next to Muman on Sugar. I’m startled by the detail about the steak being deep-fried— are there any circumstances under which that would be normal, or make any...

  • Board Topic

    Free Issue of NY ChowNews

    .yahoo.com/py/ypMap.py?Pyt=Typ&tuid=22008436&ck=1707532252 Amazon Locater: http://www.amazon.com/gp/yp/B00034Q76O Omen (see also ChowNews #119) serves refined, authentic Japanese food in a dark, serene room in Soho. It’s the...

  • Board Topic

    The weakest drinks, smallest sizes, cheapest ingredients … bye-bye bread and butter, hello reformulated cheese

    bread or chips. I am totally ticked that products use HFCS instead of sugar to cut costs. I rarely buy those. The distinction is applying the correct terms. The smaller sizes. I feel i’m being tricked. Paying for veggies...

  • Board Topic

    Why do wines all taste the same to me?

    the nuances. I’m about 7 years into my fascination with wine, and I can look back and appreciate how much more refined my 'buds are now.

  • Board Topic

    Little tricks that help make cooking faster, easier?

    for trash for small jobs, the sink for big ones, then scoop out sink. a refinement is to also have a container or zip-bag for trimmings to be used in homemade soup stock that gets popped into the freezer until full enough for a...

  • Board Topic

    Best hoods for food shopping in London

    in Oxford Street which are foodie heaven. Once you refine macro lifestyle choice it becomes a lot easier to recommend the best foodie areas. For example Brighton is far better than Eastbourne for food, or Chiswick is much better...

  • Board Topic

    Seven Days in Rome--a meal-by-meal account

    tipica siciliana ripiena di ricotta di bufala scoglie cioccolato canditi con affianco di moscato di Noto: deep-fried half-moon pastries dusted with sugar and filled with ricotta, chocolate, candied fruit, all accompanied by a...

  • Board Topic

    Number of McDonald's visits in the last 5 years

    refined and a chow-heart so pure that dining on anything other that locally-grown, organic honeycrisp apples, hormone free yogurt (or Fage, better yet), and imported Spanish candied walnuts would send me spiraling into some...

  • Board Topic

    How do you feel about the Michelin guide spurning L.A.?? [moved from L.A. board]

    , even the most refined style here, doesn’t meet the criteria of the michelin guide. Urasawa comes closest, but the style of food, the serving at the bar, the range of the service, the style of beverages move outside the...

  • Board Topic

    Starting a Cookbook Collection?

    like Gale Gand’s "Butter Sugar Flour Eggs." Everything I’ve made from it has turned out well and I’m not much of a baker.

  • Board Topic

    Boston Globe Mag. article re: prices in Boston

    just a fraction of the fine dining restaurants that are lacking. For example, we can’t find a serious ristaffel here, or a Buddha Jump Over the Wall banquet or a seasonal and refined kaiseiki dinner. The peking duck we have...

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