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Deep Dish Q and Gino's East Recipe

danv23danv23 Posts: 692
edited 3:09PM in EggHead Forum
Hi all,

I don't know how to post a link so I'll just copy it in here. If you love Gino's East but don't live in Chicago, this guy comes as close to it as I have had and I've tried LOTS of recipes.

My question is, I HAVE to try and cook this on the egg. Please let me know how you all would set it up, temp, time, etc. I love details so please don't be shy!


The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

Cumming, GA

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Comments

  • JeffersonianJeffersonian Posts: 4,244
    I gotta say, we went to Chi-town last year and made a point of eating at Gino's East, and I was very disappointed not even accounting for the hype.
  • SheepDogSheepDog Posts: 176
    I would think the time and temps would be identical for the BGE. Just don't heat the pan prior to the cook.
  • SheepDogSheepDog Posts: 176
    By the looks of his menu Gino is proud of his *%@#! :ohmy:
  • Hmm usually the yellow color comes from semolina flour?
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