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  • Board Topic

    A thought experiment regarding Kentucky Fried Chicken

    Pete, if you enjoy KFC so be it. Me, I've had it twice in my life, 15 years apart and in different cities. Got sick both times. It may have been psychosomatic. Maybe not. In any event, next time you’re going on the road or...

  • Board Topic

    edible gifts to bring back to New York?

    My boyfriend and I will be celebrating our anniversary/the holidays with a week’s stay in Montreal this December. I've gotten great tips (and cravings) from this site for places to eat, snack, drink, etc. and we can’t...

  • Board Topic

    Stephen Starr's Town - Good or Bad?

    (I really thought the fried rice was overpriced for its simplicity), but pick the right dishes (see appetizers) and you’ll have an excellent meal. Although I've heard some people have merely passable meals at El Vez, my own...

  • Board Topic

    Help me choose my vacation...Rome, Venice or Florence?

    back to Venice but only after I've been to every other place I want to visit in Italy. My impression is that the pleasure in Venice is getting away from the toursist sites and exploring some of the islands. But still no food...

  • Board Topic

    Ed's Potsticker House Menu

    And Westerners should be advised to ask specifically for the “Chinese” or “Placemat” menu. If you don’t, you’ll be drowning in a sea of sweet and sour. Westerners are automatically given the...

  • Board Topic

    SF Trip Report

    I've just uploaded a couple of articles detailing my recent trip to the Bay Area (I found tons of great chow!). Take a look. If your opinions differ, feel free to chime in on this board! Likewise if you think I've missed...

  • Board Topic

    Hospital food - is anything being done?

    in nourishment. I've searched the internet unsuccessfully for any U.S. programs designed to improve the quality of hospital food. (There is an initiative in the U.K. in which a group of organic farmers and hospital nutritionists...

  • Board Topic

    ANOTHER post on Astrance? Well, yes ... [long]

    de l’Egarran 2000) that went for 30 € at Astrance and retails for something like 6 €. To find — soon! But on to the chow: 1. Amuse-bouche: shatteringly crisp friture. Love them little sardine-y things. 2. The...

  • Board Topic

    Risotto help!

    Joe, I am going to try your recipe soon. But there’s one part I’m not sure of. You say: "When the wine has completely disappeared start adding stock one ladle at a time (about 2/3 cup) and cook stirring constantly until...

  • Board Topic

    menu ideas/moral dilemma

    I pretty much agree with Erin. I've been doing the South Beach diet for awhile (with some success) and never expect people to cook specifically for me. When hosting a dinner party I try to take my guests preferences into account...

  • Board Topic

    Cheese Class - Progress!

    people like Elise take the time to take the reins and plan an activity. What I've seen on the other regional boards is suggestion after suggestion get shot-down and nothing happens. I’d hate to see that here. If...

  • Board Topic

    Basic Dining ettiquette (manners)

    ", but when confronted with the reality of actual children and how they’re just kids and haven’t been taught any better (most of the time), it’s difficult to be as outraged. I mean, I could shake my head over...

  • Board Topic

    Hampton Chutney Co.

    First – I am in no-way opposed to nice restaurants. Perhaps I’m using the wrong word... I've had lunch there at least 4 times. I don’t hate it, I don’t go out of my way to go, and sometimes it hits the...

  • Board Topic

    TOO HOT to cook

    As a long term solution, think about a convection oven. I had a similar problem, one long room, air conditioner too far from the stove to do any good. I bought a convection about a year and a half ago, and I like it better than...

  • Board Topic

    Need Fish advice/ideas

    gave me Peterson’s book for Christmas a few years ago. Fast forward...I now cook fish with confidence. As do friends with similar “fish blocks” to whom I've recommended the book. When I encounter a new recipe or...

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