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A useful plant which can be rather easily turned into a good pasta dish.
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No more Twinkies?!? What's this world coming to? Apparently, the company isn't making enough profit to keep making the spongey goodness. One wonders what's going to happen to the Deep Fried … more
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I went to this place sometime after New Year's day. I figured that it was worth a try since it had gotten good reviews from Yelp, Adobo Nation and was "Kagat Approved" (means worth … more
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BaronSamedi3 posted a Quick Tip about Chicago Deep Dish Pizza.
January 03, 2012
posted in Windy City Secrets
You'll want to be very, very careful with this stuff, because it will one day kill you. I love the way deep-dish pizza is done - the sauce is the top of the pizza, and the actual topping is cooked into … more
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The Great Syrupy Breakfast Food Competition - Pancakes vs. French Toast! First contender, the french toast, what you get when you mix together eggs with milk, dunk bread into it, and then cook the bread … more
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RabidChihuahua posted a Quick Tip about Ramsay's Kitchen Nightmares.
December 28, 2011
posted in Pass The Remote!
Out of the two versions of Kitchen Nightmares out there (the UK and US versions), Ramsay's Kitchen Nightmares (UK version) is the best by a pretty wide margin. The UK version focus much more on the … more
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BaronSamedi3 posted a Quick Tip about Chicago Style Hot Dog.
December 24, 2011
posted in Windy City Secrets
A lot of sweetness, which is why they don't use ketchup. A vienna beef hot dog in a poppy seed bun with mustard, sweet relish, hot peppers, a dill pickle, celery salt, tomatoes, and onions. The only question … more
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I used to loath persimmons when I was a little kid, but now I love them! I dig Fuyu persimmons in particular because they're tasty whether they're still a little raw or ripened. I love them either way! … more
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This is actually very easy to make. I don't want to brag, but I make a killer Korean Bulgogi! I like to use thin rib eye for my bulgogi, I like making the pork and chicken ones too but they are not … more
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Great when you are making soup laced with Guava. Fish head is where all the flavor is at; I actually use a fish head to make my dishes and then remove it when I am about to serve guests. … more
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