CHICAGO IS A PARADISE FOR GOURMETS From pizzas and ribs to the brownie Among all of Chicago’s upmarket venues and the pomp of its restaurants, local “foodies” speak with equal passion (and relish) about neighbourhood taquerias and fast-food stands
IF YOU ARE HEADING TO CHICAGO FOR THE FIRST TIME , be sure to include at least some of our recommendations on your menu and only think about your weight when you return home. Deep-dish pizza If one Chicago speciality could be singled out as being the most fa- mous, that would certainly be the city’s unique pizza. Comprising a thick crust, spicy tomato sauce, dressing and a rich layer of cheese, this Chicago dish dares to deviate from its Italian roots. A rich blend of cheese and tomato sauce, with- in a unique butter crust, is some- thing unforgettable. Tavern-style pizza Once you’ve tried the deep-dish version, it’s time to check out Chi-
cago’s other favourite: tavern-style pizza. And where does this name come from? When pizza first ap- peared on the scene, bars would serve this version as a cheap bar snack to help the drinks slide down more easily. They cut these thin- crust pizzas into squares to ease snacking. The majority of Chica- goans will probably tell you that they actually prefer these crack- er pizzas. Beef sandwich A crunchy Italian bread roll topped with oodles of thinly sliced and spiced roast beef, with add- ed peppers and the sauce of your preference... This widely renowned sandwich is undoubtedly delicious, though a heated debate always rag- es among locals over who makes the city’s best version. Al’s claims
to have invented this cult Chica- go speciality and has won count- less awards since first opening back in 1938. You can order your Al’s Italian beef sandwich dry (with the beef drip-dried), wet (with extra beef juice), or dipped (submerged in gravy). You can also complement it with various cheeses, sweet pep- pers or the special Italian-style Gi- ardiniera pickled vegetables. Chicago-style ribs Chicago barbecue boils down to two cuts: spicy, coarsely ground sausages called “hot links” and the bony, cartilaginous ends of ribs, known as “rib tips”. You'll need napkins and paper towels at the ready, as these cuts of unadulter- ated gourmet fantasy, coated in hot sauce, are guaranteed to leave you as grimy as a kid.
U Čikagu je rođen brauni Ako niste znali, brauni je rođen u Či- kagu, a zasluge pripadaju Berti Ono- re Palmer, od koje je traženo da napra- vi ukusan desert koji može da se jede dok šetate po vruć ini. Gospođa Pal- mer je odmah počela da radi u kuhinji „Palmer Hausa“ i svoj kolačić nazvala braun verovatno zbog boje tamne čo- kolade. Za razliku od drugih recepata za braunije, koji su počeli da se pojav- ljuju 1904. godine i koji su precizirali da se puter i šeć er prvo umute pre nego što se kombinuju sa malom količinom otopljene čokolade, brauniji „Palmer Hausa“ se prave sa čak 250 grama otopljene čokolade i isto toliko rasto- pljenog putera, a gotov kolač je lagano glaziran želeom od kajsije. Čokoladna bomba koja mora da se proba.
BROWNIE WAS BORN IN CHICAGO In the case that you didn’t know, brownies were invented in Chicago and the cred- it belongs to Bertha Honoré Palmer who was asked to concoct a delicious and eat- while-walking-in-the-heat dessert. Mrs Potter went right to work in the Palmer House kitchen and named her speciality the brownie, probably because of its dark chocolate colour. Unlike other brownie recipes, which started appearing in 1904 and specified that butter and sugar were first creamed before being combined with a small amount of melted chocolate, the Palmer House brownie is made with more than a pound of melted chocolate and a pound of melted butter. The finished brownie is also lightly glazed with apricot jelly. A true chocolatey fantasy. A must-try chocolate bomb.
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