Nick Kindelsperger's Profile

Tex-Mex Cheese Enchiladas With Red Chili Gravy

@goodcookie: My apologies! You add the ground beef when you simmer the sauce. I added the step in.

The Best Deep Dish Pizza in Chicago

@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.

The Best Deep Dish Pizza in Chicago

@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!

The Best Deep Dish Pizza in Chicago

@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.

How to Make Chicago-Style Italian Beef at Home

@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.

Homemade Italian Beef

@liam781: Thanks for pointing that out. It's fixed.

Where to Eat in the Merchandise Mart in Chicago

@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.

Staff Picks: What's the Most Underrated Restaurant in Chicago?

@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.

Sloppy Jessica, or Mac-and-Cheese-Chili Pizza on a Bun

@jscrow: Brooklyn Nine-nine

Behind the Scenes in Nick's Home Kitchen

@vaneats - ha, that's actually simple syrup made with raw sugar.

Eat This Now: Excellent Carne Asada Pambazo at El Habanero

@beavisPeters: Thanks for pointing that out.

Dinner Tonight: Open-Faced Egg Salad Sandwich With Bacon

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.

First Look: Leghorn Chicken Brings 'Socially Conscious' Fried Chicken Sandwiches to Ukrainian Village

Sorry guys. Looks like it was 90 minutes not 45. The restaurant's Facebook page was wrong. Though that's still an impressive number.

A Sandwich a Day: Italian Beef at Roots Handmade Pizza

@Tis Tess: My bad. Thanks for pointing that out! Fixed.

Lunch in the Loop: Get Your Next Salad at the Farmer's Fridge Vending Machine

I have to admit, these kind of look awesome.

Taste Test: The Best Frozen Deep Dish Pizza

@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.