http://www.chow.com/boards/59 Thu, 25 Jan 2007 21:43:44 GMT Keep track of the lastest threads on Chowhound http://www.chow.com/topics/665162#5163319 Not sure where you're looking, but there Brooklyn & Queens restaurants right here: http://www.chow.com/restaurants/regions/18/new-york-city Maybe you're just searching in Manhattan, rather than Outer Boroughs? Here's the result of a search for Afghan restaurants outside Manhattan: http://search.chow.com/search?query=afghan&search_board_id=19&search_boardgroup_id=8&sort_mode=newest&type=Topic&from_date=1+year+ago Sat, 07 Nov 2009 17:44:55 GMT http://www.chow.com/topics/665162#5163319 http://www.chow.com/topics/665374#5163169 For Vito Provolone's Restaurant in Indianapolis, There is no where to update the listing. Can you please update it with this: website: http://vitoprovolone.com Hours: Mon-Thurs 4pm-10pm Fri-Sat 4pm-11pm Sun 4pm-9pm Price range $12-24 Credit cards accepted: visa, mc, amer expr, discover alcohol - beer and wine thank you! Sat, 07 Nov 2009 16:12:45 GMT http://www.chow.com/topics/665374#5163169 http://www.chow.com/topics/665311#5162739 Thank you. I'd done my very best to find it but my method was not good enough. Sat, 07 Nov 2009 06:15:49 GMT http://www.chow.com/topics/665311#5162739 http://www.chow.com/topics/665027#5162292 I agree. And I don't think that thread should have been moved either as we were all discussing Vancouver, Calgary and Edmonton restaurants (aka restaurants in Western Canadian cities). Yes it was in relation to gift certificates being sold from Costco, but if you actually read the discussion you see us talking about service at the restaurants. http://chowhound.chow.com/topics/662407 Sat, 07 Nov 2009 00:32:27 GMT http://www.chow.com/topics/665027#5162292 http://www.chow.com/topics/665015#5161893 A big part of the value of our site is in the archives, which other people can read and learn from. We don't remove old posts simply for being no longer timely. It would be way too much work, and in many cases, that same information is helpful to other people at other times. Fri, 06 Nov 2009 22:02:32 GMT http://www.chow.com/topics/665015#5161893 http://www.chow.com/topics/647936#5156414 Perhaps so. Insert ironic remark here. Wed, 04 Nov 2009 23:29:09 GMT http://www.chow.com/topics/647936#5156414 http://www.chow.com/topics/663332#5154361 http://www.chow.com/stories/11948 Another hijack this morning. Wed, 04 Nov 2009 12:50:59 GMT http://www.chow.com/topics/663332#5154361 http://www.chow.com/topics/663535#5143118 That action used to happen automatically when one opened a thread that had been read. It hasn't happened for a long time now, Don't know why.... Fri, 30 Oct 2009 17:17:35 GMT http://www.chow.com/topics/663535#5143118 http://www.chow.com/topics/645881#5142613 I second that. Has this been done? I can't find anything about NJ. Fri, 30 Oct 2009 14:35:53 GMT http://www.chow.com/topics/645881#5142613 http://www.chow.com/topics/656887#5134145 I stand shoulder-to-shoulder with my sista Parigi. Wish Dish, I'm lovin' it. Tue, 27 Oct 2009 14:35:00 GMT http://www.chow.com/topics/656887#5134145 http://www.chow.com/topics/648309#5133453 Tatuaje Cigars are AWESOME!!! Thanks for bringing that story up, cheapbastid!! Some how, tho, I doubt CHOWHOUND is gonna pick it up. Their loss. Tue, 27 Oct 2009 03:08:31 GMT http://www.chow.com/topics/648309#5133453 http://www.chow.com/topics/480232#5127292 Hello same no edit button for me either for this listing http://www.chow.com/restaurants/26340/red-ginger-asian-bistro New Ownership and slightly new name but additional updates Red Ginger China Bistro 5999 Rice Creek Parkway Suite #102 Shoreview MN, 55126 http://www.redgingerbistro.com Hours of Operation Monday - Thursday 11:00am to 9:30pm Friday and Saturday 11:00am to 10:00pm Sunday 11:00am to 9:00pm Price Range $3.50 - $13.95 Credit Cards V-MC-Dis We Serve Beer and Wine Other Features - Lunch Buffet Monday - Friday 11:00am to 2:00pm Thank you Sat, 24 Oct 2009 14:59:08 GMT http://www.chow.com/topics/480232#5127292 http://www.chow.com/topics/661110#5119132 I tried to submit a recipe, and ran into a lot of frustrations, which I will vent here. If you were to fix these, it would make the system a lot easier to use. * I would like the ability to save drafts of recipes so I can work on them later. * I saved a test recipe where I tested some of the Textile formatting codes, but then I found that I am not given the option to delete the test recipe I submitted. * I would like the ingredients list of the recipe submission form to permit the addition of sub-lists. For example, let's say I have a recipe for a dish that involves a sauce, a filler, and a wrapping pastry. Let's say they each use some ingredient in different quantities. I would prefer not to list that ingredient several times; I would prefer to be able to create several ingredient lists for each component of my recipe. *The same request applies to instructions. I would like to be able to divide the instructions into several sub-procedures. Please make these changes to the recipe submission form. It would make the form a lot easier to use. Wed, 21 Oct 2009 10:28:51 GMT http://www.chow.com/topics/661110#5119132 http://www.chow.com/topics/659256#5117928 I respect your opinion, and thanks for sharing your thoughts in such detail. Tue, 20 Oct 2009 20:27:46 GMT http://www.chow.com/topics/659256#5117928 http://www.chow.com/topics/659733#5108049 Reports of spam on CHOW stories are really best sent to info@chow.com, but I'll raise the issue of the out of date contact information on the about page. Fri, 16 Oct 2009 16:40:39 GMT http://www.chow.com/topics/659733#5108049 http://www.chow.com/topics/658400#5097813 Hi rworange, Thanks for your comment. I'm sorry to hear that you're having trouble with your connection and the replaying controls. That's frustrating. I'm hoping that video players, and the flash technology in general, will grow more sophisticated over time and work more precisely, so that there aren't such gaps in service and view-ability. I can't speak to food video in general, but I can speak to CHOW video for some of your other points. We work really hard to make the videos as recipe-free as possible; that is, we try to make them conceptual, so that people can remember what they've seen, and not be dependent on a recipe to help them execute. That's why the "You're Doing It All Wrong" series is the way it is. Sometimes we fall short of this goal but it is definitely what we're after. Also, we totally understand that some people don't like or aren't able to watch video because they are at work. We've tried writing longer and more useful summary paragraphs with our CHOW Tips to help those people out. If they continue to be interested, perhaps they might decide check out the tips later when at home or when they have more time. Plus our videos have a chance to reach places that other CHOW stories can't--through YouTube, itunes, broadcast, and even in grocery stores and at gas stations. It is great to try to spread good information through all of these channels, and reach new viewers and readers. The last thing I'd say is that video works really well when the content is best suited to be seen in a video format. Our Obsessives series could not be done in any other way--seeing into the lives of people intricately involved with food is not something that translates as a written story, or not as well at least. Video does serve a purpose, and our aim at CHOW is to set the bar high on using video effectively. When James Norton goes to the Minnesota State Fair, and you can see Supertaster flying through the air in a gondola--well, that's when video works well for the Supertaster column. In general, I want to say to people who are skeptical of video that I understand its limitations, but hope that you can also see its possibilities, and if you give some of our videos a chance with an open mind, you might enjoy them more than you think! Meredith, video producer for CHOW Mon, 12 Oct 2009 21:42:48 GMT http://www.chow.com/topics/658400#5097813 http://www.chow.com/topics/658253#5091088 Just checked. Go to your profile and click on newsletters. Then unsubscribe to whatever you don't want. Fri, 09 Oct 2009 16:27:44 GMT http://www.chow.com/topics/658253#5091088 http://www.chow.com/topics/656236#5085563 I've found this tool: http://caloriecount.about.com/cc/recipe_analysis.php tremendously helpful for analyzing recipes. You'll often have to do a moderate amount of tweaking to get the ingredients to work, but it's the best, easiest recipe analyzer I've come across. Wed, 07 Oct 2009 17:00:23 GMT http://www.chow.com/topics/656236#5085563 http://www.chow.com/topics/656972#5083535 We've removed the video. Thank you for raising the issue. Tue, 06 Oct 2009 20:59:40 GMT http://www.chow.com/topics/656972#5083535 http://www.chow.com/topics/624556#5083141 Just tried the new Print Recipe link and it worked like a charm (for the Tiramisu Dip). Looks like it will be a great feature! Tue, 06 Oct 2009 18:42:28 GMT http://www.chow.com/topics/624556#5083141 http://www.chow.com/topics/648932#5077681 Have you heard of "companion planting"? There are alot of articles on what plants compliment each other/keep away pests from the other that might help you get started. "Carrots love tomatoes" and "Roses love garlic" are 2 popular books on the subject. Best of luck! :) Sun, 04 Oct 2009 12:02:00 GMT http://www.chow.com/topics/648932#5077681 http://www.chow.com/topics/625002#5073068 Are these new replies included in the RSS feeds? I was thinking about subscribing via RSS to keep track of latest updates and news. Thu, 01 Oct 2009 21:48:08 GMT http://www.chow.com/topics/625002#5073068 http://www.chow.com/topics/654382#5068577 "Hate the chow, love the chowhound" is a good guideline. Lately, I've been getting an angry vibe from a couple of posters... I widh they would keep things in better perspective. Wed, 30 Sep 2009 05:55:05 GMT http://www.chow.com/topics/654382#5068577 http://www.chow.com/topics/654170#5055131 Colorado is covered on our Southwest board: http://chowhound.chow.com/boards/6 Thu, 24 Sep 2009 16:39:48 GMT http://www.chow.com/topics/654170#5055131 http://www.chow.com/topics/654653#5055114 You should be able to add a comment at the bottom of the recipe. Thu, 24 Sep 2009 16:36:31 GMT http://www.chow.com/topics/654653#5055114 http://www.chow.com/topics/580909#5048763 The best thing, I've found, is to just highlight the text of the actual recipe and then in the dialogue box for your printer choose 'selection' instead of 'all' or 'pages'. Tue, 22 Sep 2009 15:10:42 GMT http://www.chow.com/topics/580909#5048763 http://www.chow.com/topics/653239#5048757 Something similar is on my wishlist, but please see: http://chowhound.chow.com/topics/475963 -- Jacquilynne, Community Manager for Chowhound Tue, 22 Sep 2009 15:09:27 GMT http://www.chow.com/topics/653239#5048757 http://www.chow.com/topics/559141#5046501 Thank you!!! Mon, 21 Sep 2009 18:54:04 GMT http://www.chow.com/topics/559141#5046501 http://www.chow.com/topics/652634#5037428 Thank you for the email and help. I have re-registered and changed my Chowhound name to Sensuous. Thu, 17 Sep 2009 19:30:01 GMT http://www.chow.com/topics/652634#5037428 http://www.chow.com/topics/636503#4968005 ...and the ability to export a .csv to input into GPS system would be most helpful. Even printing a hard copy is helpful, but would help to be able to sort by N/S E/W, etc. I'm sure it's lot on the priority list, but we can dare to wish... Sat, 22 Aug 2009 15:59:40 GMT http://www.chow.com/topics/636503#4968005 http://www.chow.com/topics/611197#4946921 You are welcome, and please do feel free to use the "Report" link on a post if you feel it's out of line. We do evaluate each reported post, so reporting a post won't automatically mean it gets deleted, but it will mean we'll look closely and decide if it's out of bounds. Fri, 14 Aug 2009 19:21:01 GMT http://www.chow.com/topics/611197#4946921 http://www.chow.com/topics/632734#4916834 I'll try that the next time it happens. It's been pretty stable, for the most part, but thanks for the tip. Tue, 04 Aug 2009 19:25:48 GMT http://www.chow.com/topics/632734#4916834 http://www.chow.com/topics/641964#4916594 May I suggest a resident expert greengrocer/farmer for later in August, or next month? With harvest season in full swing in the Northern Hemisphere, it would be interesting to have expert advice on how to select the best produce at the farmstand/supermarket. Preferably, this would be someone who has experience with locally-grown and heirloom varieties of fruits and vegetables as well, as opposed to a supermarket produce manager who is dealing only with the crops supplied by large agribusiness. If this is too broad a topic, I'd suggest an expert in heirloom apples, such as the people at Gould Hill Orchard in NH. Tue, 04 Aug 2009 18:18:08 GMT http://www.chow.com/topics/641964#4916594 http://www.chow.com/topics/610524#4916542 May I suggest a resident expert greengrocer/farmer for later in August, or next month? With harvest season in full swing in the Northern Hemisphere, it would be interesting to have expert advice on how to select the best produce at the farmstand/supermarket. Preferably, this would be someone who has experience with locally-grown and heirloom varieties of fruits and vegetables as well, as opposed to a supermarket produce manager who is dealing only with the crops supplied by large agribusiness. If this is too broad a topic, I'd suggest an expert in heirloom apples, such as the people at Gould Hill Orchard in NH. Tue, 04 Aug 2009 17:58:48 GMT http://www.chow.com/topics/610524#4916542 http://www.chow.com/topics/641158#4914382 Hey, Jeff, You may want to check out this link: http://chowhound.chow.com/topics/641603 to participate in the beta of some new functions in this area. Mon, 03 Aug 2009 22:28:26 GMT http://www.chow.com/topics/641158#4914382 http://www.chow.com/topics/599949#4891172 I git the same message but apparently it works here at this moment. I try not to breath too loud incase my luck runs out. It must be a glitch. I 'll try the other and see if it works Sun, 26 Jul 2009 13:45:24 GMT http://www.chow.com/topics/599949#4891172 http://www.chow.com/topics/639374#4889809 I loved the milkshake recipes and the current Spring Cocktail feature, but slide show presentations are annoying at best. It's just not the most user-friendly format. I prefer the regular format such as the recent Korean BBQ article where you can see all the food on one page and can click over directly rather than having to page through. Sat, 25 Jul 2009 17:47:47 GMT http://www.chow.com/topics/639374#4889809 http://www.chow.com/topics/635840#4849827 Hi: You can't remove or move a post, but if you use the report function, we'll take care of it for you. Sat, 11 Jul 2009 23:50:22 GMT http://www.chow.com/topics/635840#4849827 http://www.chow.com/topics/634131#4834235 You can use the Create a List function to save lists of restaurants you're interested in -- as well as share those lists with others. Can you tell me what search terms you're using to try and find Portage Bay Cafe? Mon, 06 Jul 2009 21:10:32 GMT http://www.chow.com/topics/634131#4834235 http://www.chow.com/topics/633876#4833677 Can you read this post? You should be able to read everything, even if you aren't logged in. Sometimes when I hit a glich I logout and then log back in and that helps. Do make sure you are logged in, not that it should matter. Look in the upper right hand corner and it will have your user name if you are logged in. Mon, 06 Jul 2009 18:48:17 GMT http://www.chow.com/topics/633876#4833677 http://www.chow.com/topics/587788#4831726 Hate the mobile version. Don't use it at all, I go with google or yelp. I'm a bit worried about chowhound keeping up with the tech advances and having appeal to especially younger people, which is odd considering it was taken over by cnet... Mon, 06 Jul 2009 00:41:47 GMT http://www.chow.com/topics/587788#4831726 http://www.chow.com/topics/633425#4825365 It's user-contributed list, perhaps for personal use, and perhaps a work in process. As with all user-generated content, it's personal opinion. If you want to start your own list, you are more than welcome to do so, at http://www.chow.com/lists Thu, 02 Jul 2009 21:11:56 GMT http://www.chow.com/topics/633425#4825365 http://www.chow.com/topics/632461#4816689 This should be fixed. Tue, 30 Jun 2009 02:08:36 GMT http://www.chow.com/topics/632461#4816689 http://www.chow.com/topics/632448#4814646 Ah, okay. Restaurants for any region can be added to the Restaurants & Bars listings and linked using Link to a Place for the boards, but there are only hubs for a small number of our most active regions, unfortunately. Mon, 29 Jun 2009 14:48:18 GMT http://www.chow.com/topics/632448#4814646 http://www.chow.com/topics/631703#4808435 It just appears that way for some browsers and some timezones. They're not actually sticky. Fri, 26 Jun 2009 16:37:42 GMT http://www.chow.com/topics/631703#4808435 http://www.chow.com/topics/631402#4805023 Sorry, but we can't go back and clean up all mentions of a restaurant that's since closed. Our archives are too extensive, and our conversations too intertwined with discussions of many places in the same threads. If there's a Place record for it, you can edit the name field to include "Closed" after the restaurant name. Thu, 25 Jun 2009 15:17:08 GMT http://www.chow.com/topics/631402#4805023 http://www.chow.com/topics/631556#4804826 Someone is posting strange and incomprehensible strings of URLs, stock tips and other spammy things on the Drinks Recipes page: http://www.chow.com/recipes/41/category Please fix! Thanks. Thu, 25 Jun 2009 14:14:54 GMT http://www.chow.com/topics/631556#4804826 http://www.chow.com/topics/630267#4801900 Unfortunately there isn't a way to easily report posts on CHOW stories, but if you send us an email to moderators@chowhound.com with the URL of the comment you want removed, we'll take care of it. We deleted the comment you wanted removed. Wed, 24 Jun 2009 16:37:23 GMT http://www.chow.com/topics/630267#4801900