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  • Board Topic

    Help me understand New Haven Pizza!!

    entity to New York. The people of the New Haven area have been making trips to Pepe’s for generations. Maybe websites like Roadfood (run by Yalies) have spread that notoriety. But outside of NY’s metropolitan area,...

  • Board Topic

    The nit-picky cook/baker: what shortcuts do you take, and what shortcuts make you cringe?

    but I set my sights high so I will produce the best I can every time. I hate the tiny red “cigars” that form from cooked tomato skins so I always peel them. I don’t like tasting sweet peppers for hours after I...

  • Board Topic

    What is your top pet peeve when going through a chain restaurant drive thru?

    once when i complained online about the sweet tea flavor change at my mcdonald’s, i got an email from corporate AND a call from the local outlet’s management!

  • Board Topic

    Can I survive a move form Manhattan to Pittsburgh?

    mango noodle hut in regent square is excellent for thai, and sweet basil/la philipiniana, which has locations in lawrenceville and squirrel hill, is good but sort of expensive. tram’s has very good vietnamese food...

  • Board Topic

    A bunch of MSP questions

    Try a Jucy Lucy. But please, try it at Matt’s, the place where it was invented (I know the debate, so 58 Clubbers settle down). If you can put together Nye’s (try to get there when Sweet Lou is at the helm),...

  • Board Topic

    Top Chef - Puerto Rico II - finale (possible spoilers)

    in the weeds. i think his food is so intricate that having his sous yoinked for the last hours of cooking really messed up his carefully laid plan of attack and he had to make a lot of compromises at the end. he was spread too...

  • Board Topic

    COOKBOOKS of MONTH OF JUNE: Penelope Casas

    Just wanted to add in that paella pans are not essential to making paellas, unless you are looking to make the traditional Valencian style paellas that require a very thin layer of rice spread over a large surface area. You can...

  • Board Topic

    Eating on a Budget

    veggies that are slightly past their prime. Unless it’s going in a salad, I will use bruised or otherwise imperfect veggies that friends of mine would throw away. Or sweet potatoes topped with spiced black beans and yogurt....

  • Board Topic

    What makes "American" food distinctive?

    strikingly different flavors, but they often aim at a balance. Another trait of American cuisne is sheer quantity. Also we use a lot of sugar and lately favor a lot of recipes that combine fruits with savory dishes. And our...

  • Board Topic

    TC #5 The Beatdown

    to fix it has resulted in a crostini spread with all the appearance of wet dog food – it is a disaster. The moral of the story......the fact – that in 15 minutes – these Top Chef contestants can come up with an...

  • Board Topic

    Spoon Thai Secret Menu

    , Yum Thai barely fills its small dining room. We all need to get a bit of RST in us and spread the word that real, authentic, affordable, and entirely satisfying Thai food exists in places not related to Arun’s. VI

  • Board Topic

    COTM Discussion

    Thanks for starting this thread! As I posted in the voting thread, I think I prefer one book per month rather than a group. Having only one COTM seems to provide a much more comprehensive resource on the book rahter than spreading...

  • Board Topic

    Meet a Chowhound moderator

    How nice, Melanie! Thanks. I think the interview was done early in January, but not 100% sure. I stepped down as General Topics Digest editor the beginning of the year. Giving it up was definitely bitter-sweet. This is the first...

  • Board Topic

    Restaurants you've been to repeatedly?

    a line out the door and at least a half hour wait each visit. So i spread the joy and the love with discretion now.... ;)

  • Board Topic

    What is a "Foodie"

    were traveling in Korea, and you were feeling homesick and were tired of kimchi, and you really wanted some great pizza. You go into a local pizzeria, and when they serve it to you, it’s topped with corn and sweet potatoes....

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