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  • Board Topic

    South African lunch truck? + misc Devon notes + other sightings

    I have two South African cookbooks that discuss the variety of foods in the country. Unfortunately, only one I believe is available in the U.S. The first, Simply South Africa (available from Amazon), is a pretty glossy one, but...

  • Board Topic

    Are Chinese Restaurants the most intimidating ethnic establishments?

    dressing and forks, and you’re going to have to show them that you’re not like that, that you have an adventurous palate and you’ll find soon enough that you’ll be treated accordingly These folks have been...

  • Board Topic

    You are likely to not have a good meal at a restaurant if . .

    I’m afraid that I don’t know which state Redwood Falls is in (northern CA, perhaps?), but my choice between Taco John’s and nothing would be nothing. If my choice is Long John Silver's or nothing for seafood,...

  • Board Topic

    Childhood Favorites

    and unusual and palatable even for a calorie conscious teenager... Braciole, baked chicken, homemade ravioli, bacala salad, stuffed calamari...could make me weep if she wasn’t so damn mean!!!

  • Board Topic

    Top Chef 3 - Ep. 3

    microcosm of the corporate destruction of the American palate in the 20th century.

  • Board Topic

    Top Chef - Restaurant Wars [Possible Spoilers]

    WOW – did i call it or what!!! and yeah, good decision by the judges... Dale is obviously the least talented and so deserved to go. Cause you know, Mai House Spike (and now Lisa) are that much more talented than Dale. oh, and...

  • Board Topic

    let's share a cooking "trick"

    trick too—it’s a great one but mentioned in exactly one cookbook I own. Really it only works with the longer cooking hard eggless pasta. The fresh eggy stuff would moosh in a New York second.

  • Board Topic

    Regional "food quirks"

    BLOODY Caesars (aka “Caesars”) are a Calgary invention, The Owls Nest resto in what is now the Westin. Calgary also gave the rest of Canada ginger beef, Silver Inn Chinese resto, sometime in the 1960s. I like ginger...

  • Board Topic

    Mediocrity reigns re: D.C. area restaurants!

    certain that he does cost them a lot But he has a great deal of leverage; if he wins the Beard Award next month Marriott will milk it for all its worth. In fact I wouldn’t be surprised after his cookbook comes out if he...

  • Board Topic

    What do people have such low standards when it comes to dessert?

    . We stunted our taste buds. If you don’t think this is true, go to any church or ladies' group cookbook, and the favorite recipes all have shortcut ingredients and methods. - This experience is a lot like what is found...

  • Board Topic

    No idea social was a great success

    another outrageously sensitive, intelligent, and charming person. Total sensory overload. A glimpse of paradise, I wonder? No, in paradice my stomach would be bottomless, my palate ever refreshed and ready. Bitter sweet, like...

  • Board Topic

    Eating with Non-CH's

    . As the job stretched on a little longer, the client decided to reciprocate. He had a coupon, so we went to Long John Silver.

  • Board Topic

    Chowhounds at the French Laundry

    for the experience of dining with the fabulous chowhounds, I would not say the money was well spent. I didn’t feel cheated. I recognize what went into these dishes. It is probably me. My palate isn’t at that top level....

  • Board Topic

    Chowhound approved convenience food

    I find many of the frozen foods at natural food groceries like Whole Foods, Wild Oats, and Trader Joes are much more palatable than what’s sold in conventional groceries. Some of these brands are even available at...

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