edmund dantes

  • Location: chicago
  • Favorite foods: burgers
  • Last bite on earth: Bleu cheese bacon burger and a chocolate malted

Chili Cheese Dog Grilled Cheese

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!

Over-the-Top Creamed Brussels Sprouts Gratin

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.

21 Halloween Candies We're Hoarding

Krankys. Think chocolate covered frosted flakes. I find them at the Mexican super markets.

Win a Copy of 'Ovenly'

Chocolate chip Cookies with sea salt topping

The Best Deep Dish Pizza in Chicago

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).

What's the Difference Between Tex-Mex and Mexican Food?

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...

The 12 Best Places to Brunch in Chicago

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.

The Food Lab: Maximize Flavor by Ultra-Smashing Your Burger

And washed down with Vernor's? Awesome! Totally awesome! All right, Hamilton!

We Eat Our Way Through An Epic Four-Day Indian Wedding Feast

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!

Staff Picks: What's Your Recipe Deal-Breaker?

All I know is that I'm going out to buy a deep fryer, stand-up mixer, and pomegranate molasses.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

home-made candy canes or icicles. Ho Ho Ho

Alternative Ingredients for Food Sensitivities

Thanks friends, ed.

Alternative Ingredients for Food Sensitivities

My wife suffers from migraines which are triggered from these (so far only these) ingredients: strawberries, red wine, and oranges. Strawberries are 99% replaceable by other berries. I can make do without the red wine, or substitute red wine vinegar or white wine depending on the recipe. Oranges are troublesome. I'm hesitant to use the zest, but I can't replace it with lemon, lime, or grapefruit. Same thing for a recipe calling for OJ.
Does anyone have a similar situation or recommendations? Thanks in advance. ed

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