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  • Board Topic

    Do you ever like the crappy better than the excellent?

    julia used skippy. saw it at the smithsonian, in her kitchen, on the counter.

  • Board Topic

    Being a proper guest?

    but the guests 9/10 bring what they like or want to try and the jfoods do not drink) - jfood can not remember anyone EVER asking to bring uncle sid or aunt gertrude. if it is one unexpected guest for a real reason, not a problem,...

  • Board Topic

    Northern Chinese breakfast, really.

    " I asked one of the guys bring stuff out of the kitchen. “Guobian...” Guobian something or rather. Guo1 means Pot, Bian1 means side. Good stuff. Then I saw someone eating the soft soybean curd in a similar type of...

  • Board Topic

    Is attitude affecting your dining experience?

    disappeared for long periods of time — 25 minutes was her personal best. She delivered the food a dish at a time as it came up in the kitchen. It took forever to get tea. The entire dinner took three hours — no joke....

  • Board Topic

    Two Weeks in Berkeley (trip report, long)

    phraya salmon looked terrific but were muted to the point of vanishing. For some reason, some of our party decided to have dessert in, so our end of the table ordered a couple to share. I don’t know what was going on in the...

  • Board Topic

    How bad off is the restaurant industry?

    are in survival mode which means slashing labor among other things, I don’t like this because when we are unexpectedly busy we don’t have the staffing to take care of the customer the way I would like but we have no...

  • Board Topic

    Bumped at the Bar

    Yeah, I’d say move. There’s no reason not to be accommodating. It’s not a big deal. What are you missing by moving down a seat? Now if you’re going to be pushed into the corner next the kitchen door,...

  • Board Topic

    Sushi Monster devours Peninsula: The Big List v. 2.0

    variety and the thrill of the unexpected, you can get that, too. The partners (one of whom is always behind the bar) seem to delight in springing surprises on unsuspecting customers who they think might appreciate them. Sometimes...

  • Board Topic

    Are Chinese Restaurants the most intimidating ethnic establishments?

    !) and only pictures to help us out. The best part was the kitchen staff who was watching us through a glass window that separated the kitchen from dining room. Apparently we ordered a breakfast item for the table and they all...

  • Board Topic

    Childhood Favorites

    night date night." I would stumble into the kitchen, eat my egg foo yung, and right back to sleep! Trips to NH with a stop at the A & W drive carhop. Trips to the car hop at the howeard johnsons in drive . OTOH, I will say my...

  • Board Topic

    In which country would you (a Hound & more) like to retire?

    It is pleasant to observe that so many persons have had memorable food / living experiences in so many parts of the world. But to have to choose one at the exclusion of all others is a cruel task. For those of us dealing with an...

  • Board Topic

    Raising Chowpups/Great food experiences with kids?

    with me and my 20-month old is frequently drawing on paper next to me while i prep food on our butcher block. i think just encouraging them to be in kitchen is having an effect. just learned last night that my 4 1/2 year-old...

  • Board Topic

    French Laundry reservation policy (long)

    1) I have no idea why they are so disorganized or lazy or stupid that they can’t manage to accept reservations further than 2 months in advance. The best meal of my life was at the kitchen table at the extremely...

  • Board Topic

    September 2006 Cookbook of the Month: Your Feedback Here

    to investigate that white chocolate espresso tart. I wish I could give it a try this weekend but am hosting a party for about 24, rather unexpectedly on Sat. PM and am surrying to get the house ready, so I don’t have the...

  • Board Topic

    Ok..I have to get this out in 2006..I HATE TRADER JOES

    (in-laws coming- don’t want to buy 20 lbs of crispy-pink winter tomatoes to try to make sauce...),some hard cheeses, some inexpensive goat cheese for appies, some frozen appies for unexpected guests (mini-quiches, etc...)....

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