@goodcookie: My apologies! You add the ground beef when you simmer the sauce. I added the step in.
@cpd007 I had been wondering when you were going to comment! Always look forward to what you have to say, even if we don't agree 100 percent on everything. I'm so glad I got to Louisa's. If that place were closer, I'd be there all the time.
@historical Art Fox: Both serve great pizza, but as an experience Pequod's is much, much more fun. It's always packed, serves alcohol, and basically screams Chicago in every way. It's the place I take out of town guests to the most, because it's far easier to get to than Burt's. I'm assuming most people get My Pie delivered.
Hope you enjoy it!
@brbeats: I agree about the amount of sugar at a lot of places. Some of the sauces were insanely sweet. While Bartoli's sauce had some sweetness, it was balanced with a good deal of acidity.
@dennis lee: There's no doubt that cooking it sous vide would be great for the roast, but you're still going to have find a way to slice the meat extra thin. That was by far the biggest issue I had to deal with here.
@Lacey Muszynski: This will definitely give you all the au jus that you'd need!
@derricktung: Thanks! Let me know how it turns out.
@meat guy: Okay, I'll try to address as many of the questions you raised as possible.
You're totally right that a number of places have more herbs and spices mixed in. But some don't. Originally, I wanted to mimic Al's #1, deciding later to hold off, because it's such a unique take on the sandwich. Instead, I focused on making the au jus as beefy as I possibly could. You can easily add herbs if you'd like, but I think it's great as is.
In regards to dry roasting, because this method calls for a bunch of meat scraps and bones to roast and create fond, it dramatically increases the amount caramelization. I also wanted to avoid using any store-bought beef broths or beef bases, though Worcestershire is almost always a very good idea.
I roasted the bell peppers because I wanted to remove the skins. That's always bothered me about sweet peppers around town.
As for the bread, I addressed that in the post. I'm certainly not convinced that the rolls are the absolute best, and would love to recommend fresh French bread. What places use them so I can taste one out?
Thanks for the comments.
@liam781: Thanks for pointing that out. It's fixed.
@huskerchad: That's exactly how I feel about them. I grew up in Indiana with the dry kind of cake doughnuts, and I just assumed that was how they should be. Fortunately, there are some other good examples of the style in Chicago, including Dinkel's and Somethin Sweet, though both are far from downtown.
@zaseitz: Bento Box is a great pick. I've always been really impressed with my meals there. Honestly haven't made it to Antico, but it's on my list.
@jscrow: Brooklyn Nine-nine
@vaneats - ha, that's actually simple syrup made with raw sugar.
@beavisPeters: Thanks for pointing that out.
I love that people have such strong opinions about celery here. You are all incorrect, obviously, but I respect anyone who has definite opinions on what should and should not go into egg salad.
Sorry guys. Looks like it was 90 minutes not 45. The restaurant's Facebook page was wrong. Though that's still an impressive number.
@Tis Tess: My bad. Thanks for pointing that out! Fixed.
I have to admit, these kind of look awesome.
@elangomatt: I only included the pizzas I'd recommend. Those two weren't terrible, but the ones listed above I'd actually eat again. I do wonder what sausage would add to the equation. I just needed a way to keep the playing field level. Or something like that.
That plate is genuinely beautiful. Plus, carrots with mole? I'm in.
Apologies for the confusion. The chili is minced. I updated the recipe to reflect this.
@irene: Glad you enjoyed it! Steak for lunch sounds like an excellent idea.
@baconsushi: Thanks for pointing that out! It's there now.
@deliciouslymeta: That's fascinating. At the dinner I asked twice, and both times they told me it was vodka. But that link proves your point. Why would they tell me otherwise?
@coppertone24: Great idea. This definitely is inspiring me to check out Chicago's nacho options. In the meantime, I do know that Little Goat serves a very good version.
I definitely tried the pechuga mezcal in Oaxaca. While good, I could never get past the idea that there was a chicken breast involved. I mean, I still drank whole glass, but there was a lot of thinking going on.
Ah, man. This all does look really good. I'm especially interested in the beef dish. I've never encountered a dish quite like that.
@bexlizard: Bento Box was one of my first stops, and I was stunned to find out that it no long serves bento boxes. It's very confusing. Food is still great, though.