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  • Board Topic

    overrated restaurants

    Sorry, Must disagree with anyone on WD-50. Slow poached egg appetizer with chorizo essence and black olive powder was amazing. Ditto the porc belly main which had been brined 4 days and cooked at 155 for 24 hours. Also unlike...

  • Board Topic

    RST

    . Look forward to your reply on Oaxaca, here, there or in my email, and thanks yet again – my gratitude overfloweth, with the nutmeg ice cream. d

  • Board Topic

    NY Hound Not Kidding Around

    and will open up the world of SF dining (lots of ice cream hints in there). It is also light weight, so you can carry it with you, and no matter where you find yourself in your SF travels, there will always be a reference to...

  • Board Topic

    Korean Menu terms

    -boiling beef broth and brought to your table still boiling (this is a one person-one bowl soup). One garnishes it with salt and scallions and red bean paste if offered. A little black pepper works too. Unlike a similar dish,...

  • Board Topic

    Any advice for a first-time visitor?

    'tit Plateau, Colombe, Yoyo), they will notice—and may comment on—your bottle if it’s a nice one. If you’re going to P’tit Plateau, here’s what I’d suggest: Take a half bottle of sweet...

  • Board Topic

    Why is 7th Ave. in Park Slope so full of dreck?

    that bland soup. Breads were uniformly uninteresting. Dessert special was some kind of doughy dumpling around dried apricot, with a ball of OK cinnamon ice cream. Overall, I’ve had better, similar food in a fair number of...

  • Board Topic

    Friday, Saturday, Sunday Rest, Jan 1 vs Four Seasons Fountain - Philly?

    Lasagne. Oh and the cheese cart and the chocolate Souffle served with Heavy Whipped cream and light as a feather...save room and this is a don’t miss restaurant. Let the concierge know it is your first time there and a...

  • Board Topic

    Lucas Carton detail report, LONG

    could not imagine drinking this wine when it was only 10-15 years old). The wine was very earthy and rich and simply lifted the earthy and rich chicken and cream sauce another 2 or 3 levels up to the stars. This was a case where...

  • Board Topic

    Mina-Sat night report

    , both excellent, and all but once in all the times i was there it was cooked EXACTLY to order. When i order it rare, it comes rare. :o) my girlfriend swears by the chicken, and their rice (yellow or white) and beans (red or black...

  • Board Topic

    Wines from the former Yugoslavia at Baby O's + Croatian Cultural Center

    ever feel any kind of resentment or hostility; although it was a bit hard to communicate with the bartender who spoke very little English. In fact, it was my Montenegrin neighbor who first broke the ice by turning to me to chat...

  • Board Topic

    Home Appliance help needed for a Kitchen Reno

    Good points. I used to have your typical freezer on top which always seems ridulous to me; you run to the kitchen hungry but with no plan as to what to eat and the one thing at eye-level is ice cream. In my last place I bought a...

  • Board Topic

    In Awe, plus Old Menu's, Guidebooks, etc.

    , Hot Dogs, Deep Dish Pizza, Thin Crust Pizza, Stuffed Pizza, Chicken, Chili, Bakeries, Breakfast, Ice Cream, Cannoli, Italian Beef, Steak, Caesar Salad, Corned Beef, Hamburgers, Soul Food, Tacos. I just picked up a mint copy of...

  • Board Topic

    Proper tip on wine? Seeking waiter's perspective

    ice cream. And I always love the subtle veiled threat of inflicting poor service on the next visit if you “recall” we didn’t tip big before. Dealing with server expectations when tipping on wine is quite...

  • Board Topic

    It's time to talk about Mississippi Food

    salty, catfish and fried pickles there. The caramel cake at Primos Northgate (in North Jackson) and its next-door deli is GREAT. I love that stuff. Mmm, that caramel icing... (Primos Northgate Deli, 4330 N. State St.,...

  • Board Topic

    Isaan/Issan (sp) cooking in chicago?

    was mislabelled for Cezanne. And Isaan cooking is unmistakable, absolutely identifiable at first taste, as different from Bangkok cooking as black and white. However, there we have it: at least for now ONE reference point for...

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