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  • Board Topic

    Butchering the Chef's Masterpiece

    . My cousin was pleased. If I’m paying for my food, then I will say leave out any fennel, avocados, pine nuts or croutons. If I am a guest of a friend, I will eat the avocados, before I dig in, ask if anyone wants extra...

  • Board Topic

    Returning Dishes For Being Too Spicy or Weird

    of a favorite Japanese restaurant in Chicago summed it up quite well whenever a guest said, “Can I substitute sushi for the tempura?” or “Can you please remove the skin from the mackerel?” With a face...

  • Board Topic

    First time to New York...$500.00 dollar food budget...what would you do?

    goes for Banh Mi at Banh Mi So 1 on Broome, by Mott. Salads — Bread, on Spring between Elizabeth and Mott makes fantastic salads and sandwiches. They’ve become a go-to place for me whenever I have guests. Tea — I...

  • Board Topic

    Slow Food Challenge?

    Parma. Your historical diatribe also seems to confuse localism with nativism. Locavores have no objections to cultivating non-native plant species. I am surprised to hear that you can’t find good, pasture-raised beef or...

  • Board Topic

    Portion Size at Finer Restaurants

    remember years ago making a reservation to experience a ‘hot’ new chef’s arrival in Manhattan, sitting through a prix fixe meal which was innovative and quite good, only to find myself eating later that evening...

  • Board Topic

    4 hours 50 dishes – 15,000 calories later - SF Hounds Picnic Report

    no contest at all or just one “Best Thing I’ve Put In My Mouth All Day” (wink, wink…) award to honor the most astonishing/wonderful food at the picnic. We can name it the Best Bite Award. 3. Guests don’t...

  • Board Topic

    Cheating

    week at the local supermarket. If you want to use a highly-processed product with an over-the-top sodium content such as V-8, be my guest. But don’t pretend that you’re serving healthy, sustainable food. You’re...

  • Board Topic

    Your most amazing cheese moment (that was all about the cheese)

    's good in salads. It’s good on a great steak. It’s amazing just broken off in chunks and eaten before the guests arrive with that lovely meritage you were planning to start the evening off with them...

  • Board Topic

    Pete and Will's Big Adventure (Long)

    . I ordered fried chicken. After being served my Pinto’s and beans first, our waitress announced that my chicken was “just about ready to come out of the grease.” How could you not love a place where they make...

  • Board Topic

    Chowhounds at the French Laundry

    and also to see some of the same staff members. The sommelier who discussed our wines with Melanie on Saturday presented Bourdain and his guests with the salmon cornets on the show. And the staff all wore whites rather than the...

  • Board Topic

    Funniest Kitchen Disasters

    DUMMMMMM! Surprise was the mildest of her emotions. My Dad divulged his plan to walk the pig on a leash through the neighborhood streets on Sunday morning just as the neighbors were coming home from church, giving all and sundry...

  • Board Topic

    Starting a Cookbook Collection?

    great and she can use that to torture her BF, friends and neighbors ;-)Once the temperature drops again on the east coast, braising is a great do ahead way to entertain guests. I also think the big yellow Gourmet cookbook is...

  • Board Topic

    Santiago de Chile Restaurant and Wine Reviews

    the 2 story restaurant was laid out. We also loved that it was totally non-smoking. We were the first ones there at 8:30pm when they opened and we seemed to surprise them. By 10 pm when we left, the place was almost full. We had...

  • Board Topic

    Miami Spice 2007

    Yes, it’s ridiculously early to start thinking about this, but I figured I’d create a post for the occassion. Here’s a link to the list so far. Evolution and Table 8 are surprising participants. Noticeably...

  • Board Topic

    your favorite cheese

    qts. In the dessert category there were several cheesecakes and a tiramisu. No surprises there. But then the cake dubbed “Chocolate Nightmare” had a bottom layer of dense moist chocolate sponge cake make with...

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