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  • Board Topic

    Does New York mexican food really suck?

    of a packet, but great things are done with such chorizo all over Mexico, and likewise here. The result was a masterwork of cumin, hearty grill flavor, and eggy tenderness (a subtlety which would not have survived wrapping in...

  • Board Topic

    Enough of postive ingredients - How about some negative ingredients

    Small sprouts with any wilted outer leaves removed. X cut in bottom to promote even cooking. Steamed until just tender, then quickly sauteed in butter until beginning to slightly brown, a sprinkle of salt and a squeeze of lemon....

  • Board Topic

    NY Times Article on Beef

    Grass feed beef does infact taste better to the majority of people who try it. It tastes different, less greasy and more tender. But the big reason that our society should turn to grass fed beef as our primary red meat source is...

  • Board Topic

    Cal-Mex vs. Tex-Mex vs. "authentic" Mexican?

    . The paste hardens, forming a delicious crust—but also sealing in most of the juices. The result is tender and moist and unbelievably delicious. I’ve certainly never seen anything like that in a US...

  • Board Topic

    Review: Vincent's on Camelback - Phoenix (w/ photos!)

    by a couple of sliced fingerling potatoes, sautéed vegetables, and a reduction sauce. The duck is fall-off-the bone tender but the taste is exceptionally one-dimensional. I have had duck confit several times in the past and I...

  • Board Topic

    Chowhounds at Shang Hai Taste Delight

    those who have copies of the translated menu identify the dishes. su4 huang2 que4, $6.50 (long and tender skins stuffed with a dice of bean curd and pickled veggies)—Tofu skins with vegetables (Chinese name was something...

  • Board Topic

    Help!: Planning a Once-in-a-Lifetime Trip

    to not order another plate... Pizzetta, out in the outer Richmond, makes the most perfect thin-crust pizzas in the city with gorgeous toppings like tender prosciutto and farm-fresh eggs, and the two women owners are great. This is...

  • Board Topic

    The Majumdar Brothers in NO

    Orleans). Even though a recent poster had a less than vital experience, I still reconmend Clarke’s Outpost for its longhorn studded drive, ultra-tender brisket and outrageous pies. So there are at least two reasons to go to...

  • Board Topic

    Overdue homecoming report

    (outrageous) and fresh octopus, so tender and succulent it seemed to be a different creature. Inspired sake list. Came back soon after for lunch. SNUG HARBOR I had been wondering about this Santa Monica (Wilshire + 23rd)...

  • Board Topic

    The password is.... CHEAP!

    . A few minutes later, his wife brought out the freshly boiled octopus, sliced, with fresh ponzu, wasabi, and shiso. The octopus was so tender and sweet, it almost made me cry. It’s probably no big deal to a fisherman, but...

  • Board Topic

    No self-respecting hound would go out to dinner tonight - what's on your home-cooked menu?

    that the risotto came out tender and flavorful (thanks to CH), but otherwise I guess I wasn’t too impressed. Luckily I found some blue roses, a momento of the first flowers I ever bought her on valentine’s day three...

  • Board Topic

    can someone convert me to pizza?

    of fresh, tender, non-bitter arugula. These ingredients just seem to work together perfectly. As I have mentioned before in my defense of this place, the pizza is Roman/Neapolitan style, bearing no relation to any of the other...

  • Board Topic

    Seeking Budapest Restaurants (By tomorrow)

    paprika. Robust and savory, the wild boar was firm yet tender as a good textural contrast to the chewy egg dumplings. A dessert of apple strudel was tasty but the pastry was tough. All in all, the meal was satisfying for 4,500F...

  • Board Topic

    New New Italian Options in Austin, Which Ones Stack Up?

    of calamari not tender in the least, the mussels shrunken in their shells, and the nondescript whitefish flabby and falling apart. The housemade sausage is bland and very dry. The gnocchi dish suffered more acutely from confusion...

  • Board Topic

    Favorite chowcentric lines from favorite books

    ! Anybody else have others? "So if you’re lucky enough to get a holt to an alligator tail, there’s a section about a foot long just behind the back legs that’s tender and juicy." (Ernie Micklers' “White...

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