Dominic Armato
@darmato.bsky.social
Voice of Guybrush Threepwood. Homeless dining critic. Old-school community food guy. Influencer culture can get bent. Defender of pears. Cubs devotee. On the path of devolution back to Web 1.0.
YAAAAAAAAAAAAAAAY!!!
November 12, 2025 at 7:38 PM
YAAAAAAAAAAAAAAAY!!!
Why must everything I love die.
November 4, 2025 at 3:38 PM
Why must everything I love die.
I really don’t like to make a habit of sharing dunks, especially from other sites, but c’mon… this is a work of art worthy of the Uffizi.
November 2, 2025 at 5:19 AM
I really don’t like to make a habit of sharing dunks, especially from other sites, but c’mon… this is a work of art worthy of the Uffizi.
I cannot fucking believe we are now marketing salsa macha as “Mexican Chile Crisp.”
October 31, 2025 at 8:44 PM
I cannot fucking believe we are now marketing salsa macha as “Mexican Chile Crisp.”
Hanging out at Stage 5 today.
October 28, 2025 at 7:13 PM
Hanging out at Stage 5 today.
Lomo Saltado mise is the prettiest mise.
October 28, 2025 at 5:03 AM
Lomo Saltado mise is the prettiest mise.
Ohhhhhh, yeah… there it is. Had no idea.
October 27, 2025 at 8:41 PM
Ohhhhhh, yeah… there it is. Had no idea.
*facepalm*... PSA: When cooking with Sichuan pepper, the husks are the part you want, people. The *seeds* are the gritty, bitter part that you want to remove. (An impossible task. Seek brands that have already done a good job of doing so.)
October 23, 2025 at 8:04 PM
*facepalm*... PSA: When cooking with Sichuan pepper, the husks are the part you want, people. The *seeds* are the gritty, bitter part that you want to remove. (An impossible task. Seek brands that have already done a good job of doing so.)
Uh... TWO entire countries, minus one metro region.
October 22, 2025 at 6:37 AM
Uh... TWO entire countries, minus one metro region.
Terrible photo, but I’ve had the pleasure! (And would again!)
October 21, 2025 at 3:54 PM
Terrible photo, but I’ve had the pleasure! (And would again!)
"Thanks for the recipe; my grandfather would have enjoyed it. I still have the marble table pictured in the left part of the photo.
Ron LoLordo
Santa Fe, New Mexico"... (18/26)
Ron LoLordo
Santa Fe, New Mexico"... (18/26)
October 21, 2025 at 1:47 AM
"Thanks for the recipe; my grandfather would have enjoyed it. I still have the marble table pictured in the left part of the photo.
Ron LoLordo
Santa Fe, New Mexico"... (18/26)
Ron LoLordo
Santa Fe, New Mexico"... (18/26)
That's Patsy, post-ventilation. The room had completely changed, of course. But then I look on the right edge of the photo and see it... THE FIREPLACE. The tile is unmistakable. That's our fireplace. The hit wasn't nearby. It was IN OUR LIVING ROOM. So we did the only thing we could do... (12/26)
October 21, 2025 at 1:47 AM
That's Patsy, post-ventilation. The room had completely changed, of course. But then I look on the right edge of the photo and see it... THE FIREPLACE. The tile is unmistakable. That's our fireplace. The hit wasn't nearby. It was IN OUR LIVING ROOM. So we did the only thing we could do... (12/26)
But the point is, don't be That Guy. Don't be a Vienna Beef marketing drone. Learn a little history, get out and try more dog stands, explore the city a bit and appreciate the fact that there is and always has been more than ONE EXACT WAY to make a great Chicago-style dog. (/fin)
October 20, 2025 at 12:26 AM
But the point is, don't be That Guy. Don't be a Vienna Beef marketing drone. Learn a little history, get out and try more dog stands, explore the city a bit and appreciate the fact that there is and always has been more than ONE EXACT WAY to make a great Chicago-style dog. (/fin)
Gene & Jude's, open 1946, is mustard, relish, onion, peppers. Are you telling me they don't serve a real Chicago-style dog? Ditto Patio, 1948, and Jimmy's Red Hots, 1954. Superdawg, 1948, uses pickled green tomato. And that's just a handful of the oldest greats... (7/11)
October 20, 2025 at 12:26 AM
Gene & Jude's, open 1946, is mustard, relish, onion, peppers. Are you telling me they don't serve a real Chicago-style dog? Ditto Patio, 1948, and Jimmy's Red Hots, 1954. Superdawg, 1948, uses pickled green tomato. And that's just a handful of the oldest greats... (7/11)
Some of the early depression dogs, like Fluky's, included all kinds of vegetables like cucumbers and lettuce. (Byron's, which was super popular in the '80s, did the same.) A popular minimal style in the '40s and '50s was mustard, sweet relish, onion and maybe sport peppers. That's it... (4/11)
October 20, 2025 at 12:26 AM
Some of the early depression dogs, like Fluky's, included all kinds of vegetables like cucumbers and lettuce. (Byron's, which was super popular in the '80s, did the same.) A popular minimal style in the '40s and '50s was mustard, sweet relish, onion and maybe sport peppers. That's it... (4/11)
But that "standard" wasn't a natural evolution. Those were all common elements, but their codification was a matter of top-down marketing from Vienna Beef, further bolstered by a famous Mike Royko column in the '70s. The reality on the ground both historically and today is very different... (3/11)
October 20, 2025 at 12:26 AM
But that "standard" wasn't a natural evolution. Those were all common elements, but their codification was a matter of top-down marketing from Vienna Beef, further bolstered by a famous Mike Royko column in the '70s. The reality on the ground both historically and today is very different... (3/11)
Hey, while I'm ranting, can we talk Chicago-style dogs? The amount of erroneous gatekeeping — coming mostly from *Chicagoans* who don't even know their own signature foods — is both ignorant and shameful. No, a lack of celery salt, etc. does NOT mean that it isn't a "real" Chicago dog... (1/11)
October 20, 2025 at 12:26 AM
Hey, while I'm ranting, can we talk Chicago-style dogs? The amount of erroneous gatekeeping — coming mostly from *Chicagoans* who don't even know their own signature foods — is both ignorant and shameful. No, a lack of celery salt, etc. does NOT mean that it isn't a "real" Chicago dog... (1/11)
While I'm chuffed by the burgeoning interest in my most beloved hometown foodstuff, a lesson:
This is an Italian Beef. Peppers (both kinds) are optional. Juice soaking the bread — with some wiggle room for degree — is not. Note: crusty roll with cut ends for optimal juice soaking and NO CHEESE*.
This is an Italian Beef. Peppers (both kinds) are optional. Juice soaking the bread — with some wiggle room for degree — is not. Note: crusty roll with cut ends for optimal juice soaking and NO CHEESE*.
October 18, 2025 at 7:33 AM
While I'm chuffed by the burgeoning interest in my most beloved hometown foodstuff, a lesson:
This is an Italian Beef. Peppers (both kinds) are optional. Juice soaking the bread — with some wiggle room for degree — is not. Note: crusty roll with cut ends for optimal juice soaking and NO CHEESE*.
This is an Italian Beef. Peppers (both kinds) are optional. Juice soaking the bread — with some wiggle room for degree — is not. Note: crusty roll with cut ends for optimal juice soaking and NO CHEESE*.
If you'd told 14-year-old me that Future Dom would sometimes cook and enjoy a pasta that is literally made with ketchup and hot dogs, I'd have told you to get the hell out of my dorm room.
October 15, 2025 at 5:47 AM
If you'd told 14-year-old me that Future Dom would sometimes cook and enjoy a pasta that is literally made with ketchup and hot dogs, I'd have told you to get the hell out of my dorm room.
(No shade, but La Grande Jatte isn’t even my favorite piece *in that room*)
October 9, 2025 at 9:55 PM
(No shade, but La Grande Jatte isn’t even my favorite piece *in that room*)