The CHOW Blog rss

Insights, tips, and restaurant reports from CHOW editors and Chowhound.

Hole in One of a Hot Dog

Penmar’s Golf Course’s Coffee Shop makes one of the best hot dogs in town. It’s grilled to perfection, with a bun cooked golden on the griddle, and all the condiments you can handle. This unexpectedly awesome hot dog can be credited to Gus, their main grill man, who puts so much care into everything he does, says banquisha. His fries are cooked at just the right temperature, too, for optimum crispness with minimum greasiness.

You don’t have to be a golfer to enjoy these great dogs; the coffee shop is open to the public every day of the week.

Penmar Golf Course Coffee Shop [Beaches]
at Penmar Golf Course
1233 Rose Ave., Venice

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The Best Hot Dog I’ve EVER had… you’ll be surprised!

Beverly Hills Kosher French Cafe

Cow Jumped Over the Moon is a kosher dairy restaurant disguised as an ultra-cute French caf

Canned Cheese and Butter!

There is good canned cheese and canned butter in this world. Really. So if you need some canned cheese for some reason–like you’re traveling in high heat, or you want some canned cheese for your pantry, try these:

Scruncheons has had excellent canned cheese, produced by Washington State University. It’s not processed; it’s real cheese. Try their “Cougar Gold”, a sharp white cheddar.

Joel reports having canned Stilton from the UK. It was a pale ivory color, and when he opened it up, there was no evidence of the characteristic blue veins. Within minutes, the blue veining appeared! It was delicious.

Internet Grocer sells canned butter and canned cheese. The butter contains only cream and salt.

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Real canned butter (not ghee) & canned cheese

Romance, eGullet style

What happens when two food-obsessed eGullet members fall in love? They spend a week eating their way through Seattle, they prepare dinner for friends, they even challenge each other to an Iron Chef–style cook-off. And they blog the whole thing.

Follow the adventures of Lorna and Henry as they sample so much food and high-quality chocolate, it might just make your head spin. From an impressive potluck with eGullet friends, to a sentimental trip to Salumi and a visit to a truly amazing private cookbook collection, the week unfolds as a food lover’s delight.

The depth of knowledge between the pair is astounding, and they both have delightfully strong opinions. The only real question—besides who won the Iron Chef title—is how they manage to stay so trim after such prodigious eating.

This blog is not for the meek of stomach, so be forewarned. The rest of you may just find yourself signing up for eGullet afterward, looking to start a little foodie romance of your own.

Hooray for Superficially Attractive Female TV Chefs!

Details is “sizing up the most fetching domestic goddesses currently on the small screen,” and damned if they’re not contributing to the destruction of Western culture in the process.

The piece is called “Sexpots in the Kitchen,” a title that deserves points not only for being pleasantly blunt, but also for cleverly working “pot,” a cooking implement, into the headline. “Sexpans in the Kitchen” or “Sexspatulas in the Kitchen” would have been a reach—it’s clear that Details hit the sweet spot with this one.

The general drift of the piece can be picked up here:

You can trace the fantasy back to the covertly hot housewives we grew up watching in TV reruns. Take Elizabeth Montgomery in Bewitched. Not only did Samantha look smokin’ in a polka-dot tunic, but all she had to do was twitch her button nose and the whole darn house was spotless.

Actually, you can probably trace the fantasy further back than that, to the halcyon days of the 14th century, when a good percentage of women everywhere served as food- and baby-making domestic slaves.

The article also glosses over the underlying contemporary context of the emerging “domestic diva” phenomenon. And that’s the damage that tartification has done to other, parallel pursuits, such as television news, moviemaking, and Law & Order. It’s a veritable epidemic of sexy. A sexidemic, if you will.

This isn’t to say that Rachael Ray or Sandra Lee can’t cook, but who knows how many wildly more qualified—funnier, more learned, more legitimately skilled in the cooking arts—women don’t and will never have TV shows because pure pulchritude is becoming the coin of the land.

Not that she didn’t have a certain emu-like majesty, but Julia Child wouldn’t stand a Popsicle’s chance in the sixth layer of hell in this day and age, and that’s a darn shame.

Make Your Own Soda Pop

How to brew homemade ginger beer and root beer. READ MORE

Your Sassafras Has Been Neutered

Your Sassafras Has Been Neutered

Sassafras contains safrole, a believed carcinogen -- so it's unlikely that you'll find any in your root beer. READ MORE

They’re Just Like Us!

Can you get any room service you desire? Well, if you’re Jay-Z and you want red M&Ms (and only red M&Ms), the answer is an emphatic “yes!”

Every month, the UK’s Observer brilliantly queries hotels and restaurants about celebrity requests like this one, and depending upon the responses, you can get a sense of how far the hospitality industry will bend over backwards to meet their needs (and how well certain stars rate).

One chef offered to fly in crab for Elle Macpherson when questioned about cooking something off the menu for the model, and when three restaurants were asked if Russell Crowe could dine gratis, two of the eateries were willing to cough up a free meal.

There must be the occasional “Do you know who I AM?” moments as well, however. As the Observer proved back in April with a round of fake phone calls seeking last-minute reservations to hot London eateries, even Madonna wouldn’t be able to score a last-minute reservation at the much-lauded The Fat Duck.

Art of the Shock-tail

Art of the Shock-tail

Bacon-infused vodka martinis, rum and steak sauce -- has it really come to this? READ MORE

In Forbes, Veritas

Forbes has posted a clever online slide show about how to order wine for a business dinner.

They could have skipped the word “business”; it’s a pretty good primer for anyone looking to make the right connection between vino and victual. The trick with one of these features is always calibrating the level of expertise. Too high, and nobody but Robert Parker knows what you’re talking about. Too low, and even casual foodies will post sneering comments. Forbes hit the sweet spot.

From “don’t start too big” to “be direct” (about budget constraints) to the depressingly useful “go for the lowest common denominator,” the slides are a respectable blend of gut wisdom and informed expertise.

Only one real complaint: Forbes slide shows always seem to move at roughly 17 slides per second.