. In message board terms, as signal to noise ratio declines and loses tight focus, the board becomes far less useful for its original purpose. I find it terribly annoying when the conversation here is less than chowish. If one... (31 replies, last updated by MMRuth July 11, 2006)

When I say gooey, you say...duck! geo! duck! geo! duck! I think that’s the correct pronunciation of the giant clam. Hmm, since I’m a programmer, I also think GUI. For food purposes: caramel brownies, good chocolate chip... (22 replies, last updated by cycloneillini January 10, 2009)

I wondered if there was a thread like this, and now that I have found it, I too say thank you for the tight moderation, in particular on the “children in restaurants” thread. The ambiguity of some deleted remarks had me steamed... (5 replies, last updated by The Chowhound Team August 14, 2009)

she did say yes! so the calimari....what temp would you fry it at? when i put it in for a minute.. it didnt turn a light golden brown.. i pulled it out.. when the flour turned a light veige /brown which was defnitely more then a... (18 replies, last updated by lollya October 4, 2009)

What do you say when you've gone to a restaurant and everyone seems to like it but you think its fair and don’t want to start up with others. I’ve been taking a lot of ribbing lately because I say the place was o.k.... (4 replies, last updated by paulette January 15, 2002)

Thanks for the rec; I’ll have to look at it. Viognier is actually both my favourite white these days; I’m tired of the oak in and price of the Chards. I also like to order it when I’m with company; I find that... (4 replies, last updated by Ex-DC January 16, 2003)

, and some McKensie Ham would do the trick. It is the wrong season for cider, all you will find might as well be from concentrate, but when in season it is a fine thing. Damn Ottawalla for dooming us all to pasturized juices. If it... (36 replies, last updated by greenmtnjenny March 2, 2007)

Anniversary on it. I was telling somebody of all of our freebies to which she replied, "Oh, I always say it’s a celebration when it isn’t. You get more free stuff that way." I was a little bit surprised about that. Do... (56 replies, last updated by Morticia April 27, 2008)

, and it’s rare I’m surprised by something on the palate when I’ve already really, really concentrated on the nose. That said, the guy sounds a little annoying, and you had a good chuckle by saying, "Oh, the... (47 replies, last updated by CindyJ February 13, 2009)

After build-up like that, you have got to tell us the name of this restaurant in San Antonio... (8 replies, last updated by HomeCookKirsten November 21, 2007)

Try calling Babbo the day of for a reservation. This has worked for us before at both Babbo and other Batali restaurants. I second both Cacio e Pepe and Barbuto. Have heard good things about Falai, but haven’t been yet. (6 replies, last updated by adam January 17, 2006)

Are you really the same person who wanted to talk about liking restaurants no matter what other people say? Is this your way of testing my devotion? (199 replies, last updated by rednyellow October 9, 2008)

I hate to do this again, but I will. Saying “what's goat cheese like?” is akin to saying “What's cow cheese like?”. There are literally hundreds of cheeses made from goat’s milk Are you talking about... (32 replies, last updated by thunderbug84 May 7, 2007)

Kater, I believe a similar thread was floating around recently. You are under NO obligation to put out food a guest brings. You can say, "Thanks so much for the XXX. It will be a great dinner/snack/side dish for us tomorrow when... (69 replies, last updated by PattiCakes May 28, 2009)

has you blending everything before serving, one doesn’t. I had the finished soup when I was a kid and don’t remember the chicken even being in there, so it must have been blended. I rarely, if ever, see ground chicken... (6 replies, last updated by KathyR December 24, 2005)