Content about Italian Beef
February 22, 2011
Nick eats lunch at home everyday, usually scrounging up leftovers in his fridge into some kind of new creation. He'll post about more successful attempts.
After making a big batch of beef broth for the best risotto of my life, I was also left with an insane amount of poached beef. Though a simple beef sandwich with horseradish would have worked, I instead decided to make a modified Italian Beef. Not 100% successful, but still delicious.
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March 10, 2010
Which Italian deli in Chicago makes the best subs?
We assembled at 11 a.m., seven hungry men, at J. P. Graziano's. This unadorned storefront in the restaurant supply district of Chicago's West Loop seemed like an odd place to begin a journey to find the best Italian sub in Chicago. The shop's exterior had no tell-tale signals that it made sandwiches--just a sign stating their business as wholesale importers. The interior contained no vine covered trellises or...
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January 11, 2010
Welcome! Here's our weekly roundup of what the two of us have written over on Serious Eats.
"Dinner Tonight" Column
Quick meals to your table five days a week.
Omelet with White Beans and Green Onions
This odd omelet from José Andrés features sauteed white beans and scallions.
Alice Waters' Chicken Noodle Soup
Sometimes the simple recipes surprise you the most.
Red Posole Stew with Chicken
This restorative and...
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April 22, 2009
Hey everyone! Check out the most recent DIY issue of Time Out Chicago and you'll see me! The issue is online today and should be sent out tomorrow. The article focuses on some of the more absurd projects Blake and I have done here on the site. It also quite accurately describes the chaos of creation and the battle scars that occasionally result. There's even a great picture of me in my cleaner-than-usual kitchen...
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February 13, 2009
How to make this Chicago classic.
The other issue I had to face was how to cut the meat. As I remembered from my visit to Al's #1, the beef should be shaved as thinly as possible. Al's used an huge deli slicer, which I obviously didn't have. Saveur recommended just tossing the meat in the freezer for 2 hours before serving and then slicing it as thinly as possible with a chef's knife. Some recipes recommended taking the cooked meat...
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February 11, 2009
Discovering Chicago's distinctive beef sandwich.
The mystery is that while the sandwich's meat is incredibly tender, it isn't made from some expensive cut of beef. From the research that I've done, most Italian beef recipes call for round or the sirloin tip, which are both tough and lean cuts. The use of a cheap, neglected cut really interested me.
At first glance, the sandwich looks a lot like a cheese-less Philly cheesesteak....
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All content copyright Nick Kindelsperger and Blake Royer.
