November 21Nov 21 19 minutes ago, TwiceHorn said: My jam was the 14 peppered beef. my memory is failing but I think I would get the #12 which I believe was the basic bitch turkey ham and cheese. if I was feeling dangerous I’d spring for a #20. loved that place.
November 21Nov 21 38 minutes ago, TwiceHorn said: Kinda with ya there. I ate the shit out of Oscar Meyer bologna as a kid, but also ate Vienna sausages and deviled ham. Now, bologna/mortadella sounds kind of gross to me. I know it's not quite the same and the smoke adds a dimension, but still . . . . I'm with you on bologna. I couldn't stomach that Oscar Meyer crap when I was growing up in the 70's but damn if I didn't love the potted meats (Deviled ham and chicken) and I'd eat a whole canister of Vienna sausages if you'd let me. Mortadella is insanely good, especially when it's pan-fried and used in a sandwich.
November 21Nov 21 3 hours ago, C-Man said: It's basically their take on Anthony Bourdain's mortadella sandwich. seems much more like the la paradiso from all'antico vinaio which was pretty good but not worth waiting in line for hours. the one i went to in milan was only a few minutes wait. Edited November 21Nov 21 by elfenix
November 21Nov 21 1 hour ago, elfenix said: seems much more like the la paradiso from all'antico vinaio which was pretty good but not worth waiting in line for hours. the one i went to in milan was only a few minutes wait. You're probably right. It's an unbelievably good sandwich. BTW, I watched a YouTube of that same chef making some bad ass Chicago Tavern style pizza the other day. That's my next pizza adventure.
November 21Nov 21 Damn - That tavern style looks amazing. Might make that our meal for Friday next week after Thanksgiving and then leftover turkey and sides on Saturday.
December 3Dec 3 22 hours ago, Steel Shank said: Burger for the boy. Love the tears on the edge of the plate, bemoaning the lack of more Fritos.
December 3Dec 3 Popular Post Italian sausage, mushrooms, caramelized peppers and onions, tomato sauce, smoked provolone on a hollowed-out medium bolillo. It was good.
December 8Dec 8 Solid work there!Someone posted the Canard Steam Burgers recipe recently and I decided to give it a go tonight. Solid, though I may try it with a bit more time in the pan next time.
December 8Dec 8 I don’t know what I’m looking at, but I would definitely eat it. Is that whole pan just enough for those four?
December 8Dec 8 On 11/21/2025 at 5:53 PM, BlueGreySky said: Damn - That tavern style looks amazing. Might make that our meal for Friday next week after Thanksgiving and then leftover turkey and sides on Saturday. Did you make it? I whipped up the dough on Saturday and it's fermenting in my refrigerator. I'll probably use it tomorrow night or Wednesday.
December 8Dec 8 Got a sinus infection that knocked me down for a few days, so did not yet. Will have to make the dough tonight and pizza later this week as well.
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