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  • Board Topic

    TC 3 Episode 5 - Dame Chocolate (Spoiler Alert!)

    . Hung = Marcel. Full of himself, anyone with criticism is passe. I’ve begun to notice the editing. They show Collichio saying the braised pork dish won’t be good with the reduced timeframe, and it would probably be...

  • Board Topic

    Food Network pan

    that can be imparted in the TVFN’s general format, and as much as I enjoy watching other people prepare food, I enjoy doing it myself more. This puts a ceiling on how many times I can watch ANYONE grill or sautée ANYTHING,...

  • Board Topic

    Ralphs Ices coming to Austin St. in Forest Hills

    attorney of the time who was brought in to mediate the conflict and later wrote a book called “Forest Hills Diary.” His name was Mario Cuomo. Enough for now. Ted

  • Board Topic

    Your most embarrassing chowhound moment?

    -cream cheese, grilled on pumpernickle. gaaacckk, again!

  • Board Topic

    "White Trash"-themed barbecue: your suggestions?

    I once attended a completely unironic “White Trash” BBQ in Seagrove, NC. We were told to bring our own meat to grill. The hosts furnished condiments, canned beer, moonshine, weed, speed, potato guns, M-80s, and a...

  • Board Topic

    Top Chef-restaurant concept episode (spoilers inside)

    I don’t really think it’s the true content of what Gail says —it’s her tone. To me there is just a gutteral difference between hearing a judge say "This burger should have been removed from the grill...

  • Board Topic

    Who are we?

    was in a small town in Montana once and decided one night to eat at a local authenic barbecue place. It was one of the worst meals of my life. The next night I was at Pizza Hut and you know, it was better. In these place one...

  • Board Topic

    balls!

    Here’s a recipe for balls I’ve made a few times: Rocky Mountain Oysters (Montana Tendergroin) 2 pounds bull testicles (lamb/sheep, calf or turkey testicles can also be used) 1 cup flour 1/4 cup cornmeal 1 cup...

  • Board Topic

    Designing your Dream Kitchen

    one regret, i didnt get the french top. I opted for the standard burners and a grill. The second deep sink is also a great option. One thing not to over look, the wine cooler(s).

  • Board Topic

    Food prank -- pulled on you or by you

    When my uncle was a teenager, he frequented a local grill. His standard order was a very rare hamburger “just warm it up.” One time the restaurant decided to play a joke on him, so they served him a raw burger. He...

  • Board Topic

    Chowhounding Rules of Thumb

    displaced California Chowhound) in Montana last fall. We had a little dinner party with some of his friends. Scott and I cooked up a very servicable Mexican feast. It drew raves. During the course of dinner conversation, mostly...

  • Board Topic

    Favorite IPAs?

    Josh, the name escapes me, but the liquor store next door to Med Grill in Hillcrest had the Rogue DIPA as of a couple weeks ago. Don’t know how fre is, but I did indeed see it on the shelf.

  • Board Topic

    What's American food anyway?

    California cuisine, simple grilled fish with locally fruit. In the Northeast you have chowders, NY pizza, bagels, clam bakes, buffalo wings. I’m missing a lot, but the general idea is that what people consider American food...

  • Board Topic

    Cooking for non-food people

    the other side. That being said i agree with many posters who suggest to bumb it down. I used to make fancy guest meals and it was intimidating to some of our friends. Since my serving-catharsis i make a lot of grilled stuff, with...

  • Board Topic

    Top Chef- right now

    AND you’ve got to read the blogs on Bravo-TV’s website - Ted Allen’s is just hysterical! And Harold has a brief comment on Rocco. :-) ETA: Bourdain’s blog is up on the Bravo site. He likened Rocco to David...

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