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Artist, Food Photo Blogger, Ranter, Humorist and Amateur Chef - virtualcheeseburger.blogspot.com
Joined: Jan 28, 2002
"Really easy to make! I use a 7qt enameled cast iron pot and add just enough oil to cover however many potatoes I use."
Dec 5, 2010 on Food.com
"Thanks for the credit. Technically, my original recipe ( http://www.food.com/recipe/eds-chicago-cocoa-chili-chocolate-chili-18414 is vegetarian if you just use frozen soy crumbles (check your freezer aisle instead of meat."
Oct 18, 2010 on Food.com
"I've had success and failure with this recipe. Mosty due to bad thermometers and impatience.
The most difficult part about making fudge is:
1 Heating to the right temperature
2 Cooling to the right temperature before stirring.
TEST YOUR THERMOMETER before you make candy.
Traditional candy thermometers can be inaccurate. I double ..."
Jan 3, 2010 on FoodNetwork.com
"For the guy looking for a grocery store deep dish, I believe Gino's East will be the closest you'll get to authentic deep dish in the freezer aisle. Also, you might look for Reggio's. The so-called Uno's Chicago Grill frozen pizzas (and the restaurants other than the original Pizzeria Uno and Due in Chicago are not authentic. Cheese goes on the b ..."
Oct 8, 2009 on FoodNetwork.com
"Traditional Chicago style deep dish dough is not the same as thin crust or new york style dough. It has more oil, less water, little or no salt and absolutely ZERO cornmeal. There is a much shorter mix/knead time.
It's not a surprise that Bobby Flay lost this throwdown, regardless of the "impartial" judges..
Also, I'm not so sure I'd ever p ..."
May 9, 2009 on FoodNetwork.com
"There's nothing better than a bowl of Ed's Chicago Cocoa Chili and a bottle of your favorite beer!"
Feb 4, 2002 on Food.com