Content about Prosciutto
April 14, 2010
The brief, wondrous history of a Chicago sandwich.
A few weeks ago, a mad group of seven men took part in the great Chicago Italian Sub Tour of 2010. We visited six places, ate way more than we should have, and came away with the pretty definite conclusion that J.P. Graziano served the best Italian sub of the day. They used the best bread, and paid the most attention to each individual element of the sandwich. Oddly though, mixed in with all the Italian subs was one oddball sandwich that we...
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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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August 3, 2009
Though Blake announced his move to Chicago about a month ago, and even updated folks about his recent rental in Bucktown, I can personally vouch that he is not here. Believe me, if he were just down the block I'd be pestering him to take more pictures of his food. I know he spent months in an apartment that didn't have a stove, but come on! I have been absolutely trouncing him this year on PC posts. (It's 32 to 20 right now, for those...
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November 28, 2007
A results of a simple dry-cured meat project revealed
About ten days after I hung a salt-cured duck breast in the vestibule of my garden apartment, wrapped in cheesecloth and suspended by kitchen string in a little tent of wooden dowel rods, I retrieved it, unwrapped it, and laid it on a cutting board in my kitchen. It was my first attempt at curing, my Duck Prosciutto.
The flesh had taken on a dark red, almost black color on the outside, and the fat had become yellowed. The...
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All content copyright Nick Kindelsperger and Blake Royer.
