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  • Board Topic

    Cooking Light subscribers/readers?

    I have subscribed after buying & loving several issues over the years. It really helps me to think about healthier meals in a new way, even when the recipe doesn’t come from it’s pages. For example, I recently grilled...

  • Board Topic

    In Awe, plus Old Menu's, Guidebooks, etc.

    to Chicago restaurants, and specifically those establishments that have closed. These are treasure. This list includes, Urbus Orbis, Eldo Cake & Bakery (Chinese bakery on Cermak), Rhumba, The Original Wishbone, Tribal Grill, Okno,...

  • Board Topic

    Languedoc: Turned Away at Restaurant Emile in Toulouse

    glass of French wine. I dashed down the street and tapped on the doors of two restaurants that were supposed to still be open. The doors were locked already and the staff inside just turned their backs on me. The last restaurant...

  • Board Topic

    Decent Cup of Tea in Even A High End Spot -- Rare As Bigfoot

    the tea in the pot and cover it with the just boiled water and put a lid on it. The main problem in a restaurant is boiling the fresh water. That requires access to a tap as well as a burner. The tap is not usually the issue, but...

  • Board Topic

    Portion Size at Finer Restaurants

    Grill, TGI Fridays, or PF Changs, everyone can get full on a single entree. With those huge portion sizes, why would you even bother listing appetizers and desserts? Yeah it’s nice to get bang for you buck, but sometimes, I...

  • Restaurant

    Toronado Pub

    16 Discussions (415) 863-2276 - 547 Haight St, San Francisco, CA

  • Board Topic

    Little tricks that help make cooking faster, easier?

    Hot water is a no-no because when it’s hot it can more easily leach stuff from your pipes. In old plumbing we’re talking about lead & other nastiness. it really doesn’t take any longer if you cover your pot &...

  • Board Topic

    We Came, We Ate, We Drank: The 2005 Chowing with the Hounds Picnic

    : the restrooms are probably closed and locked around six, and they won’t let you stay after sunset, which is at around seven), but we may compromise by starting an hour or so later. (However, to be honest, with the traffic...

  • Board Topic

    how to split the check?

    diner owed about $60. My colleague across from me indignantly said he was paying for what he had consumed which came to about $25. My dinner consisted of a single dish, grilled trout, costing under $20. Neither of us had any wine...

  • Board Topic

    Rafi: hurry---today, last day for dessert at Shibucho

    one last time! In August, one of the Cheesestore employee’s (think he used to be the manager for Ozzy Osbourne) is supposedly opening up a gourmet foods shop near you...think it is the courtyard by Stella’s Cafe on...

  • Board Topic

    Toronto - San Francisco = ?

    in that, a must try is Pantheon in greek town. Amazing grilled calamari, great dips too. Wonderful whole fish. Enjoy.

  • Board Topic

    french laundry reservations

    that I totally don’t distinguish between delicious experiences at all, on any basis. I don’t know what the word “ethnic” means (other than chains, everything’s ethnic, no?). The chef I most respect...

  • Board Topic

    MSP - Mid Month Update - Post a Review of places you've dined at in MARCH 2007!

    with minimal waiting the last couple times. Very cool. They’ve switched out one of the taps recently, and it’s Sam Adams White Ale right now. I hope they bring the Surly Bender back soon. If you haven’t added...

  • Board Topic

    Moving to Porter Square

    sports packages with audio and is a friendly place. You could do worse than to sit at the bar on a Sunday afternoon to catch a football game (the taps are pretty awful, though, both selection-wise and cleanliness of the...

  • Board Topic

    Forgotten foods.

    I have a Sunset Magazine cookbook ca. 1950. It has recipes for half a dozen versions of tamale pie, which was a potluck buffet standard of the era. In the '60s cooks moved on to other things, and lasagna usurped tamale pie on the...

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