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  • Board Topic

    What is the one spice in your cupboard you seldom use but if you threw it away you think you may need it?

    ! (Same reason I keep unsweetened sugar packets—for company.)

  • Board Topic

    New Orleans Travel Log - Warning Very Long

    the Prince Conti that came courtesy of Allison’s company. We headed back to the hotel for a nap. Dinner tonight was at Peristyle which had recently reopened (six weeks ago) after a devastating fire. We started with a glass of...

  • Board Topic

    La Luncheonette

    I’ve been a La Luncheonette intermitant regular for about 4+ years, during Jean-Francios and Melva’s struggling years. Now that a number of galleries have moved into the area they are finally receiving...

  • Board Topic

    Foods most commonly prepared badly... that are great when made well. (Who knew? What's the key?)

    of the original post implies there are going to be strong opinions on the way foods are prepared.

  • Board Topic

    TJ's vs. supermarkets

    . A company that enables access to the budget, mass-market shopping that so many depend on to get by without making a person feel like a budget human being should be applauded in my mind. So while I’m not impressed by their...

  • Board Topic

    Maxwell Street Foray, 9/15/02

    damaging sourness in america’s candy aisle" For a long time I was pretty loyal to lemonheads – for 2 reasons – 1. local company, and 2. I loved the little ross perot lookalile logo. but recently i tried altoids'...

  • Board Topic

    call for Thanksgiving debriefing: the good, the bad & the ugly. Please share your greatest successes and also any duds to learn by

    this experience I realize I’m not a fan of turkey liver. However, the sides were great, and there was nothing wrong with the wine, beer or company.

  • Board Topic

    obsessive east coast chef seeking Seattle opinions/options

    Also, for Tukwila eating, try the Pacific Crest Brewing Company, a brew pub that serves barbecue from Hole in the Wall barbecue. They have a great outside deck. It’s a neat place and one of a few good places to eat in...

  • Board Topic

    Bringing your own bags

    I was actually responding to the phrase “larger supermarkets,” way back in the original post, meaning Ralphs, etc. But I mostly shop at TJs, Whole Foods and Bristol Farms, and have never felt pressured at any of those...

  • Board Topic

    Four Perfect Days In San Francisco?

    . I also enjoy the grab-bag nature of the bottles – they vary in color & have names of old businesses etched in them from all over the U.S. (though mostly NY). Anyway, I highly recommend Seltzer Sisters! FYI – I...

  • Board Topic

    The Next Food Network Star

    on that challenge. The panel liked his recipe and his original garnish. What they didn’t like was the last minute add-on. Giada was right, Jag did take one for the team in the tag-team presentation. Had he not had dead-bang...

  • Board Topic

    lost causes

    of the Thompson Center (where you can get a big bag of pita crisps with thyme for 50 cents). Berghoff is way too expensive. I like the Caesar salad at Sopraffina, but I can’t go there every day. My company just moved its...

  • Board Topic

    Restaur RANT - How pro food critics should write reviews

    i think the original posters point was not in the addition of any salt in all cases, but in the addition of lots of salt in so many cases. as was said, different tastes mean some are put off by excessive salt and that perhaps...

  • Board Topic

    Showing LA to an NYC visitor

    You got it right. There is a very large population of Japanese ex-patriots either working or retired in the So Cal area, a lot of Japanese industrial company's have major operations here. The sushi is definately gonna be much...

  • Board Topic

    How do you make rice?

    What I noticed in your original post: your practice is to bring the water to a boil and then put the rice into the boiling water. You’ll have much better results if you measure the rice into the pot, add cold water (and...

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