Detective: ... Don't tell me this $#!T's gettin' to ya. Not Harry Callahan. Say it ain't so.
Harry Callahan: ... No, this stuff isn't gettin' to me... that doesn't bother me a bit...But you know what does bother me?
Burly Detective: What?
Harry Callahan: You know what makes me really sick to my stomach?
Burly Detective: What?
Harry Callahan: Is watching you stuff your face with those hot dogs. Nobody, I mean NOBODY puts ketchup on a hot dog.
Could you clarify the chicken measurements? 1 pound is 454 grams. 1100 grams would be about 2.5 lbs.
If thick tomato soup and generic mozzarella on a folded piece of cardboard is what New Yorkers call pizza, then I'll happily stick with the casserole (or lasagna in bread dough) I get from my local pizza thrower in Roscoe Village, Chicago.
This could be sacrilege, but I substitute generic taco sauce for half the ketchup.
Any preferred dipping sauces for these?
Not a single mention about pizza bagels? Jesus Marimba!
Would any berries work for this? My wife can't stand strawberries. (I promise, it's her only fault!)
Dirty Harry said it best:
Nobody, I mean NOBODY puts ketchup on a hot dog!
Attention Chicago diners (with Detroit roots) The Diag Bar & Grill (Southport & George) makes a foot long version with chopped onions and yellow mustard for a true Coney Island meets Grilled Cheese fantasy. Incredibly tasty. Plus they have great beer on draft with which to wash it down!
Not to be negative, but adding butter, cream, cheese, and bacon to almost anything will make it more than palatable. Won't the b-sprouts be lost in the smoky/creamy decadence? Thanks.
Krankys. Think chocolate covered frosted flakes. I find them at the Mexican super markets.
Chocolate chip Cookies with sea salt topping
Bartoli's is right around the block from me and I walked in to grab a quick slice. They asked if I wanted it heated. When I said no, they explained to me the best way to re-heat it at home. They will also ask you if you want your pizza sliced before delivery. Their theory (and I'll back it up) is that when a pizza is cut the sauce and juices will seep through and make the bottom of the crust soggy. In the end, they make great pizza and I find the sauce to be well balanced.
Bacino's does make the best stuffed (Spinach is my pref).
I think Bayless was an Anthropology major in college and went to mexico to study the culture. This would explain his deeper take on food, its origins, and its authenticity. In reference to many comments about authenticity being a snapshot of food in time/space, Bayless' restaurant Topolobampo has been running tasting menus from certain eras in Mexico, e.g. pre-Columbian, Mexico City in 1700, etc...
Pass Endgrain (terrible customer service and mediocre coffee) and hit Gather, a bit farther up Lincoln. The Ooey Gooey Cinnamon Bun is awesome!
Despite Rachel Ray's endorsement, we still go to Kitsch'n for Green Eggs and ham and the Chilaquiles.
And washed down with Vernor's? Awesome! Totally awesome! All right, Hamilton!
One year removed from attending a "small" wedding - 1300 people - in Chandigharr. There were 100 different foods to eat. However, the best meal we had, during the week's worth of ceremonies, was during the Engagement Party. In the groom's family backyard, they had arranged 20 or so street vendors to serve. All of the smells, over which my wife and I had been drooling in the market places, were now cleared for consumption (by our protective hosts.) Goat brain curry, daal machni, kulfi, et al... All served with Kingfisher beer! Incredible!
All I know is that I'm going out to buy a deep fryer, stand-up mixer, and pomegranate molasses.
home-made candy canes or icicles. Ho Ho Ho
Thanks friends, ed.
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