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Probably the first thing I would make is beer, as having something nice like this would help me nail temperatures more accurately. But I'd also end up (with careful cleaning between uses) using it for BBQ & roasts, deep-frying, everything. I'd want a bright color like orange or red so I could avoid losing it :)
If you're ever in Central Illinois, get a double cheeseburger from Krekel's (a small chain with several locations mostly around Springfield and Decatur). They do burgers just like this and they're amazing.
I hope she never sees that comment though because my brain said "Canberra" but my fingers typed "Melbourne"
@larley: I was about to post my friend in Melbourne's description of a "burger with the lot"
"OK: nice big hburger bun; patty, flattened on the grill; onions on the grill; cheese; fried egg on the grill; bacon on the grill; pineapple on the grill; pickled beetroot; lettuce; tomato. Pile it all together with the cheese on the patty. "
I'd give it a shot!
I don't think I've had the frozen version but the sauce is probably the primary reason why Lou's is my favorite deep dish restaurant pizza. You nailed it.
You can request the sharp provolone (they call it "imported provolone") on the Italian at JP Graziano's. In fact, my regular order is the Italian w/ prosciutto added & the sharp prov subbed for the regular, w/ hot giard. My current favorite sandwich and I just had one yesterday in fact. So many strong flavors but they all work together. Highly recommended!
eh, Stewart's busting balls, just remember that in Chicago we can order our pizza, whether thin crust or deep dish, with giardiniera on it.
It was certainly my impression that 1) there was a LOT of fat in the dish (which I do not mean in a negative way at all, just an observation) and 2) it tasted very much like butterfat. I suppose the way to find out for sure would be to ask them at Khan.
seconding the dal palak though I think much of its deliciousness comes from the fact that there's as much butter in it as lentils or spinach :)
It's been too long since I've hit Khan
It's pretty strange to see Chicago rib tips mentioned without hot links. The tip/link combo is my standard BBQ order. The Chicago hot link is essentially similar to a garlicky breakfast sausage, but in a hog casing with a substantial hit of red pepper flakes to spice it up. And it's a pretty essential part of the Chicago barbecue tradition.
Why would you get it dry? As good as the goat is, and it is fantastic, the consomme is *essential* eating. I wish I could make something that good at home.
Pulled pork nachos are definitely where it's at, with some garlicky refried black beans and some fresh hot salsa, damn
I grew up eating pretty straightforward midwestern Americanized fare, hot dogs, mac & cheese, spaghetti, Chef Boyardee cans, casseroles featuring "Cream Of..." soups, etc. But my wife and I are both pretty adventurous with what we cook and serve at home (sometimes more so than 2 of our 3 kids would like). She cooks Filipino Adobo pork all the time; I'd love to try a bunch of adobo variants!
I benchmark takeout places by their Mongolian Beef generally.
Bridgeport Bakery = bacon buns. The donuts are fine too but bacon buns are where it's at. Gotta get there early though.
Or maybe I'm giving away a south side secret? If this post suddenly disappears you'll know why ;)
It really is good on just about anything. I think most recently I put it on some Phillipine pork adobo.
A robust holiday porter, post-boil, as I was chilling it to pitching temperature. Going to be a fun New Years Eve.
Chili chicken (or mutton masala depending on my mood) with naan (plus some of their raita and hot sauce) at Baba Palace (334 W. Chicago) was one of my goto lunches when my office was in the area. $7, enough to feed both me and my hangover, and though their dishes might not stack up to some Devon Ave. favorites they are fine, and the naan is very good.
It's so easy to overdo it when you're making a pizza at home just 'cause it's so hard NOT to. I like to put Italian sausage on there, mushroom, onion, maybe some garlic or thinly sliced fresh chilies from time to time.
My mom's pretty straightforward sage/bread stuffing (we call it stuffing even when it's really dressing, sorry) recipe IS the flavor of Thanksgiving to me. Not making it to Mom's this year but I'll be making the stuffing--I make it *nearly* as well as Mom does.
I don't live far from either Three Floyds or Flossmoor Station but my favorite Chicago-area brewery might be Two Brothers.
Nobody wanted to be the guy who picked a polish with fries at Jim's for $3.25? Great list though, I want to try those potato tacos!
I just ate some Mongolian Beef with lo mein noodles and a healthy dose of sriracha for lunch! (though I think some chili oil might have done better for the Mongolian Beef, it was delicious) I guess my favorite thing to put it on is anything vaguely Asian that ought to have a little kick but doesn't. Laab, curries, noodles, soups, whatever.
So much deliciousness can come from the pig, it's hard to choose. My favorite might be different every day. Today, I am craving the breaded pork tenderloin sandwiches that you can get just about anywhere in the midwest EXCEPT for Chicago apparently. So I'll say that.
oh man it has been too long since I've had the Oaxacan tamale at Maxwell Street Market.
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