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  • Board Topic

    Summer '09 Restaurant Week - plans and reviews

    and scrumptiousness of our main course. Parry’s dish of roasted monkfish wrapped in pancetta and served over a reduction of Merlot red wine and oven baked artichoke hearts was awe-worthy. The monkfish was succulent, the...

  • Board Topic

    Vancouver-ites: Your Top 5 Value Eats

    of frites? And idea how they are prepared? Lastly, with the sandwich places, can you help explain what is so good about them? Bake their own bread? Roast their own meats? What makes them so special... unique combinations? Im not...

  • Board Topic

    I feel I've been neglecting cabbage

    cheese into the hot sauce. Put the cabbage in a greased baking dish. Pour the cheese sauce over. Bake until brown on top.

  • Board Topic

    Girl Scout cookies

    different selections were offered. I’d assume that the GS organization has kept going in that direction – using big baking companies to supply more of the troops. Also, don’t forget, only fairly recently has the...

  • Board Topic

    La Scarola

    ricotta filling and crushed nuts in a perfect baked pastry wrap. Definite fan.

  • Board Topic

    Designing your Dream Kitchen

    that cooks/heats the food and generates heat. It (can) also include portable appliances like crockpot, electric rice cooker, etc. Near the HOT zone, it makes sense to store the equipment necessary for this procedure – pots,...

  • Board Topic

    mcewan?

    Article in Toronto Life (with pics), "First look inside Mark McEwan’s gourmet grocery store." The 20,000-square-foot space is predominantly occupied by counters serving charcuterie, baked goods, seafood and cheese, as well as...

  • Board Topic

    extra freezer (good in theory or good in practice?)

    of baking. We currently have several Indian dishes (curried lamb, various lentil and bean dishes and koftas), some refritos, Chinese red-cooked pork belly, various soups and gallons of ragu bolognaise and stock. And fully baked...

  • Board Topic

    Best tomatos for making pasta sauce?

    As anyone who has been to a resturant knows not all “experts” are good cooks. Try this............ Take 4 pints of fresh small tomatoes (anything but cherry) put them in a shallow pyrex baking dish, cover with 1/4 cup...

  • Board Topic

    comptoir à vin « bouchonné »

    After being stuck in the wilds of New Brunswick for two weeks, I ran to Bouchonne for a fix this evening. If you have half a chance, go try the oven baked cod with salmon cream cheese, capers, and bagel crisps. Oh my dear god it...

  • Board Topic

    Best Authentic Vietnamese cuisine in South Bay ?

    Tomas- Don’t go here. The BBQ chicken served over rice was actually a roasted thigh/drumstick that looked/tasted like it was baked hours ago & left on a steam table; the meat & skin were so dried out that it tore into...

  • Board Topic

    Interesting Letter from Heinz re HFCS in Worcestershire

    . In addition, HFCS holds moisture in foods like bread and other baked goods, thereby extending shelf-life. This has led to the appearance of HFCS in things that should not be sweet, such as pizza dough and white bread. The...

  • Board Topic

    My Circulon pan is flaking plus other pan questions

    stuff, so if you keep them really clean, they’re practically ns anyway. That said, I have heard of this line called Sitram Cybernox, but have not used it. It’s super expensive. The coating is not black, it...

  • Board Topic

    The End of the World as We Know it

    bread crumbs, stuffing, or pudding, or lunch in the form of toasted sandwiches. Ratty fruit goes into a box of jello. Don’t waste money on prepared foods. Do your own baking. Make your own babyfood. Read the paper to see...

  • Board Topic

    Is Charles' buffet ever open?

    DESSERT, their bread pudding is probably the silkiest and most exultant I’ve tried in Manhattan, sweet potato pie equally worthy but less to my palate. The only slight menu-dud is, as I mentioned before, the fried chicken,...

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