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JimTheBeerGuy

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  • Location: Chicago's South Suburbs

Ultra-Smashed Cheeseburgers

If you're ever in Central Illinois, get a double cheeseburger from Krekel's (a small chain with several locations mostly around Springfield and Decatur). They do burgers just like this and they're amazing.

Poll: Pineapple on Burgers: Way or No Way?

I hope she never sees that comment though because my brain said "Canberra" but my fingers typed "Melbourne"

Poll: Pineapple on Burgers: Way or No Way?

@larley: I was about to post my friend in Melbourne's description of a "burger with the lot"

"OK: nice big hburger bun; patty, flattened on the grill; onions on the grill; cheese; fried egg on the grill; bacon on the grill; pineapple on the grill; pickled beetroot; lettuce; tomato. Pile it all together with the cheese on the patty. "

I'd give it a shot!

Taste Test: The Best Frozen Deep Dish Pizza

I don't think I've had the frozen version but the sauce is probably the primary reason why Lou's is my favorite deep dish restaurant pizza. You nailed it.

A Sandwich a Day: Italian Sub at Italia Imports in Orland Park

Hey cpd007

You can request the sharp provolone (they call it "imported provolone") on the Italian at JP Graziano's. In fact, my regular order is the Italian w/ prosciutto added & the sharp prov subbed for the regular, w/ hot giard. My current favorite sandwich and I just had one yesterday in fact. So many strong flavors but they all work together. Highly recommended!

Watch Jon Stewart's Epic Chicago Deep Dish Pizza Rant

eh, Stewart's busting balls, just remember that in Chicago we can order our pizza, whether thin crust or deep dish, with giardiniera on it.

Charcoal-Grilled Ecstasy at Khan B.B.Q.

It was certainly my impression that 1) there was a LOT of fat in the dish (which I do not mean in a negative way at all, just an observation) and 2) it tasted very much like butterfat. I suppose the way to find out for sure would be to ask them at Khan.

Charcoal-Grilled Ecstasy at Khan B.B.Q.

seconding the dal palak though I think much of its deliciousness comes from the fact that there's as much butter in it as lentils or spinach :)

It's been too long since I've hit Khan

The Complete Serious Eats Barbecue & Sauce Style Guide

It's pretty strange to see Chicago rib tips mentioned without hot links. The tip/link combo is my standard BBQ order. The Chicago hot link is essentially similar to a garlicky breakfast sausage, but in a hog casing with a substantial hit of red pepper flakes to spice it up. And it's a pretty essential part of the Chicago barbecue tradition.

Eat This Now: Birria en Barro at Birrieria Zaragoza

Why would you get it dry? As good as the goat is, and it is fantastic, the consomme is *essential* eating. I wish I could make something that good at home.

Cook the Book: 'Ultimate Nachos'

Pulled pork nachos are definitely where it's at, with some garlicky refried black beans and some fresh hot salsa, damn

Cook the Book: 'The Adobo Road Cookbook'

I grew up eating pretty straightforward midwestern Americanized fare, hot dogs, mac & cheese, spaghetti, Chef Boyardee cans, casseroles featuring "Cream Of..." soups, etc. But my wife and I are both pretty adventurous with what we cook and serve at home (sometimes more so than 2 of our 3 kids would like). She cooks Filipino Adobo pork all the time; I'd love to try a bunch of adobo variants!

Cook the Book: 'The Chinese Takeout Cookbook'

I benchmark takeout places by their Mongolian Beef generally.

Deep Fried Chicago: Visit Bridgeport Bakery for All Your Fat Tuesday Paczki Needs

Bridgeport Bakery = bacon buns. The donuts are fine too but bacon buns are where it's at. Gotta get there early though.

Or maybe I'm giving away a south side secret? If this post suddenly disappears you'll know why ;)

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

It really is good on just about anything. I think most recently I put it on some Phillipine pork adobo.

Holiday Giveaway: The Amazing Thermapen Thermometer

A robust holiday porter, post-boil, as I was chilling it to pitching temperature. Going to be a fun New Years Eve.

21 Cheap Eats We Love in Chicago's River North

Chili chicken (or mutton masala depending on my mood) with naan (plus some of their raita and hot sauce) at Baba Palace (334 W. Chicago) was one of my goto lunches when my office was in the area. $7, enough to feed both me and my hangover, and though their dishes might not stack up to some Devon Ave. favorites they are fine, and the naan is very good.

Seriously Delicious Holiday Giveaway: The Baking Steel

It's so easy to overdo it when you're making a pizza at home just 'cause it's so hard NOT to. I like to put Italian sausage on there, mushroom, onion, maybe some garlic or thinly sliced fresh chilies from time to time.

What kind of stuffing are you making?

My mom's pretty straightforward sage/bread stuffing (we call it stuffing even when it's really dressing, sorry) recipe IS the flavor of Thanksgiving to me. Not making it to Mom's this year but I'll be making the stuffing--I make it *nearly* as well as Mom does.

Win Pop Chart Lab's 'Breweries of the United States' Poster

I don't live far from either Three Floyds or Flossmoor Station but my favorite Chicago-area brewery might be Two Brothers.

Staff Picks: The Best Meals in Chicago for Under $5

Nobody wanted to be the guy who picked a polish with fries at Jim's for $3.25? Great list though, I want to try those potato tacos!

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

I just ate some Mongolian Beef with lo mein noodles and a healthy dose of sriracha for lunch! (though I think some chili oil might have done better for the Mongolian Beef, it was delicious) I guess my favorite thing to put it on is anything vaguely Asian that ought to have a little kick but doesn't. Laab, curries, noodles, soups, whatever.

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

So much deliciousness can come from the pig, it's hard to choose. My favorite might be different every day. Today, I am craving the breaded pork tenderloin sandwiches that you can get just about anywhere in the midwest EXCEPT for Chicago apparently. So I'll say that.

16 Tamales We Love in Chicago

oh man it has been too long since I've had the Oaxacan tamale at Maxwell Street Market.

Giveaway: Win a Free All-Natural Bell & Evans Turkey from Pat LaFrieda

man, that's a lot more Thanksgiving recipes than I remember from last year! So much good stuff. My mom and sister are both on gluten free diets, so the GF recipes are standing out to me (especially the corn/scallion pancakes) but I think I'm definitely going to be making big batches of that onion confit for the 2 different Thanksgiving dinners I'll be attending (what a pig I am!)

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