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  • Board Topic

    Andrea Nguyen's Corn Dumplings (from "Into the Vietnamese Kitchen"/post from Candy)

    used coconut milk to save a trip to the store. Another variation—we processed only half the corn, leaving the remaining kernels corn whole. Candy (or anyone who’s familiar with this recipe), what do the dumplings look...

  • Board Topic

    Stillman's Farm CSA - any good?

    After reading the thread below about CSA, I checked out the CSA website and found that Stillman’s Farm delivers to J.P. They still have shares available at $250 per half and $400 for whole from June-October. I’d be...

  • Board Topic

    Please tell me why/if large-scale industrially produced (feed lot) meat is better/as good as local pasture-raised.

    literally getting sick. Not to mention pollution and the welfare of animals forced to eat a diet that doesn’t agree with them, and the resultant abuse of antibiotics. That said, I’ve gotten a lot of flack on this board...

  • Board Topic

    Bouchon, Yountville (long)

    's finer cultivation on the service side of things. The wonderful chocolate sauce drizzled over the well crafted profiteroles only at the table to prevent sogginess. A simple gesture that shows thoughtfulness on the...

  • Board Topic

    In-N-Out Burger Virgin

    Having read Joe H’s “The 5,000 Mile Hamburger” in today’s General Food Topics, I am now sure that my husband and I must share the experience when we visit California in May. We’ll be landing in San...

  • Board Topic

    Jawing Off on Sharks Fin

    —wild sharks are basically stripped of their fins and thrown overboard to die. Because of this, dozens of shark species have essentially become extinct. I’m not one to get worked up about animal rights or anything,...

  • Board Topic

    Where to buy grass fed beef in bay area?

    You might talk with some halal butchers about how their animals are raised. I’m not sure about beef but typically they get whole lambs and goats from Central Valley family farmss.

  • Board Topic

    Anatolia (Turkish) in Waterbury, CT

    for soup anywhere. I dream of their tripe soup and tomato soup (neither ordinarily favorites of mine), but tonight I just had regular old lentil, which I spooned up like a crazed starving animal. And service as always was...

  • Board Topic

    Cat at restaurant?

    I believe the restaurant should honestly post a sign or notice at the entrance to an area where animals-especially feral cats-are sharing the space. This would eliminate any problems which could result from patrons who are for...

  • Board Topic

    Mail-order meats

    I’ve been doing a lot of steak at home lately and I’m itching to try meats esp from the small, family-owned ranches and butchers that have put their goods up for online ordering. I dug around a bit and found a whole...

  • Board Topic

    a review of ALMOND in bridgehampton in pics

    we rented a car and enjoyed a nice winter weekend in the hamptons. of course the best thing is that you can enjoy yourself in the whole region without all the summer crowds. the highhlight was an excellent dinner at THE ALMOND in...

  • Board Topic

    Defining "vegetarian"

    My sister stopped calling herself a vegetarian among other reasons because she became so annoyed by the whole labeling issue. Generally, I’d say a vegetarian doesn’t eat any animal flesh while a vegan doesn’t eat...

  • Board Topic

    FDA approves cloned beef...

    — in fact, it’s the opposite: the whole reason for cloning is so that the DNA from an animal that has proven to have desirable characteristics will not be modified, as it is in the normal reproductive process, which...

  • Board Topic

    Exotic Ruminants, or Am I the Only One with This Problem?

    that such a tasty looking animal most likely won’t ever make it to your dinner plate. Anyone else share this obsession?

  • Board Topic

    Blue Smoke

    preference with spare and beef, but mine is with the texas pepper beef ribs. Im going back next week for a full order. the texture was perfect, the meat was melted onto the bone, a perfect crispy outside and the animal instinct...

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