Panther in the Den wrote:Seem like he had little tolerance for David’s suggested corrections.

Kman wrote:Can't say it's my thing but clearly some people do enjoy a massive load of starch *in* their sandwich so it's scratching some people's itch.

JoelF wrote:I know fries in the sandwich is a very Pittsburgh thing. Fries in gyros were all over Greece... But are gyros a sandwich?

Panther in the Den wrote:

Kman wrote:Can't say it's my thing but clearly some people do enjoy a massive load of starch *in* their sandwich so it's scratching some people's itch.

I think it might be all that some people can afford?

In this season of giving please consider donating to organizations that provide for the homeless.

Binko wrote:

Kman wrote:Can't say it's my thing but clearly some people do enjoy a massive load of starch *in* their sandwich so it's scratching some people's itch.

The Cleveland Polish Boy does the same thing. A couple years ago, I took a road trip that took me both through Pittsburgh and Cleveland and had a chance to try both Primanti Brothers and a Cleveland Polish Boy. In both cases, I thought the fries would be better on the side and detracted from a reasonable deli sandwich and a really good Polish sausage-barbecue sauce-coleslaw concoction.

Binko wrote:

JoelF wrote:I know fries in the sandwich is a very Pittsburgh thing. Fries in gyros were all over Greece... But are gyros a sandwich?

Uh oh ... don't you start! (Seems I've been in too many of these "are hot dogs a sandwich" and "are tacos a sandwich" type discussions. ) I personally would say "yes."

Puckjam wrote:I had literally stumbled upon Primanti's years ago while in Pitt and very hungry at the time. This was before they became "famous." So I knew nothing about them and actually had a beer to see what type of food crossed by my path before I ordered. I refused to let them put those beautiful fries on my sandwich. They obliged and the meal was great. I don't get the fries on sammy part. To each their own though.

Kman wrote:

Binko wrote:

Kman wrote:Can't say it's my thing but clearly some people do enjoy a massive load of starch *in* their sandwich so it's scratching some people's itch.

The Cleveland Polish Boy does the same thing. A couple years ago, I took a road trip that took me both through Pittsburgh and Cleveland and had a chance to try both Primanti Brothers and a Cleveland Polish Boy. In both cases, I thought the fries would be better on the side and detracted from a reasonable deli sandwich and a really good Polish sausage-barbecue sauce-coleslaw concoction.

Exactly my experience. The few times I've tried these I quickly thought to myself "the fillings seem pretty good but these fries really distract and would be much better as a side". Having given this style several tries I can say it's just not for me.

BuddyRoadhouse wrote: they also offer a Polish Boy Deluxe (aka PB Deluxe), which adds pulled pork to the party. It is an unholy mess and quite tasty.

Binko wrote:

BuddyRoadhouse wrote: they also offer a Polish Boy Deluxe (aka PB Deluxe), which adds pulled pork to the party. It is an unholy mess and quite tasty.

Which is also served as a "Polish Girl" at other Cleveland joints. I was going to say that this was the only case I remember of a "feminine"-named version of a dish being the more "gilded" one, but then I remembered the croque monsiuer vs the croque madame.

Veggie Burger
Burger. Substitute fries for burger patty

The Al's Poor Boy
Gravy bread with fries on it

Panther in the Den wrote:Some french fry sandwiches from Al's Italian Beef's Secret Menu.

Veggie Burger
Burger. Substitute fries for burger patty

The Al's Poor Boy
Gravy bread with fries on it

https://www.dnainfo.com/chicago/2015052 ... -watering/

“... can be ordered at any of Al’s #1 Italian Beef’s Chicago spots and other franchise locations.”

JimTheBeerGuy wrote:oh shit I finally clicked on the link and read the article and dude stole the Mother-In-Law photo from my website! My photo, with my plate and my tablecloth.

David Hammond wrote:Reading it, I thought it sounded familiar, and quickly found that it was cribbed from a piece by Louisa Chu from 2017:

spinynorman99 wrote:We were back in CDMX recently and encountered Klein's Deli, home of the fried salami and french fry taco:

The GP wrote:

spinynorman99 wrote:We were back in CDMX recently and encountered Klein's Deli, home of the fried salami and french fry taco:

Those look oddly good.

G Wiv wrote:

JimTheBeerGuy wrote:oh shit I finally clicked on the link and read the article and dude stole the Mother-In-Law photo from my website! My photo, with my plate and my tablecloth.

David Hammond wrote:Reading it, I thought it sounded familiar, and quickly found that it was cribbed from a piece by Louisa Chu from 2017:

What a putz, and the stuff from L Chu is verbatim.

David Hammond wrote:Okay, now I've got to let this go, though I'm pretty sure we've located only a few of the unnamed sources for this odd, odd listing.

Dr Neil Gale, PhD wrote:Because this Journal is a not-for-profit and is not academically funded, plagiarism is a non-issue.

Rene G wrote:

David Hammond wrote:Okay, now I've got to let this go, though I'm pretty sure we've located only a few of the unnamed sources for this odd, odd listing.

There's lots more outright plagiarism.

Dr Neil Gale wrote:The Atomic Cake has been the centerpiece of choice at birthday celebrations and other rites of passage, from first to last, for generations of Chicagoans on the South Side. Born in the optimistic Atomic Era for which it is named, and coupled with the baby boom, it's no wonder it became an iconic birthday cake. Yet, perhaps because of a geographic and generational divide, many Chicagoans have never heard of it.

"You start with, a layer of banana cake topped with a banana filling, with Bavarian cream custard and freshly sliced bananas," says Calumet Bakery owner Kerry Moore. "Then you put on a layer of yellow cake topped with a strawberry filling, with fresh sliced strawberries in glaze and strawberry cream. Then you put on a layer of chocolate cake with fudge on top. You ice it up, more times than not with whipped cream, but some people like buttercream, and that's it."

Louisa Chu in Chicago Tribune wrote:The Atomic Cake has been the centerpiece of choice at birthday celebrations and other rites of passage, from first to last, for generations of Chicagoans on the South Side. Born in the optimistic Atomic Era for which it is named, and coupled with the baby boom, it's no wonder it became an iconic birthday cake. Yet, perhaps because of a geographic and generational divide, many Chicagoans have never heard of it.

What is this cake?

"You start with, a layer of banana cake topped with a banana filling, with Bavarian cream custard and fresh sliced bananas," says Calumet Bakery owner Kerry Moore. "Then you put on a layer of yellow cake topped with a strawberry filling, with fresh sliced strawberries in glaze and strawberry cream. Then you put on a layer of chocolate cake with fudge on top. You ice it up, more times than not with whipped cream, but some people like buttercream, and that's it."

Dr Neil Gale wrote:This sandwich is an Italian feast on a roll. It originated on the South Side of Chicago and continues to be one of our city's favorite sandwiches. Slices of beef are simply breaded and deep-fried, dipped into a marinara sauce, then placed in a dinner roll. The steak is usually topped with mozzarella cheese, sweet peppers and/or hot or mild giardiniera. There is nothing refined about the Chicago-Style Breaded Steak Sandwich. This flavorful sandwich is gooey, messy, and filling.

Great Chicago Italian Recipes wrote:A breaded steak sandwich is an Italian feast on a roll. It originated on the Southside of Chicago and continues to be one of our favorite sandwiches. It is definitely right up there with our Chicago-Style Beef Sandwich and Deep Dish Pizza.

Thin slices of beef are simply breaded and deep fried, dipped into a marinara sauce, placed in a dinner roll. Then the steak is usually topped with mozzarella cheese, sweet peppers and/or hot or mild giardinaira. It is a flavorful sandwich that is very rich and fulfilling.

There is nothing refined about the Chicago-Style Breaded Steak Sandwich. It is gooey and messy but oh so delicious.

Dr Neil Gale wrote:The origins of the Italian-American dish are unknown, but some suggest it might have been popularized by the Vesuvio Restaurant, which operated at 15 East Wacker Drive, Chicago, in the 1930s. Other food historians have suggested that variants of Chicken Vesuvio can be found among the chicken dishes of the traditional cuisines of southern Italy.
Chicken Vesuvio is a dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp. The casserole is often garnished with a few green peas for color, although some more modern variations may omit some of these. In Chicago, one also often finds the technique applied to other foods, like "steak Vesuvio," "pork chops Vesuvio," or even just "Vesuvio potatoes."

Wikipedia wrote:Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp. The casserole is often garnished with a few green peas for color, although some more modern variations may omit some of these.

In Chicago, one also often finds the technique applied to other foods, like "steak Vesuvio", "pork chops Vesuvio", or even just "Vesuvio potatoes".

The origins of the dish are unknown, but some suggest it might have been popularized by the Vesuvio Restaurant, which operated at 15 E. Wacker Drive, Chicago, in the 1930s. Other food historians have suggested that variants of Chicken Vesuvio can be found among the chicken dishes of the traditional cuisines of southern Italy.

Dr Neil Gale wrote:Giardiniera ("jar-din-air-ah") wasn't invented in Chicago. It originated in Italy, where it means mixed pickles. This fiery mix contains some combination of pickled chiles, celery, cauliflower, carrots, and olives submerged in oil. Giardiniera adds instant heat, crunch, and acid to many of our city's iconic foods, including Italian beef and sausages, Italian subs and deep-dish pizza.

Nick Kindelsperger in Chicago Tribune wrote:Everyone understands the risk of handing a Chicagoan ketchup, so what's the right condiment to pass? That's easy. Giardiniera. (Say it with me, "jar-din-air-ah.") It's the quintessential Chicago condiment, one that's as brazen and boisterous as the city itself.

This fiery mix contains some combination of pickled chiles, celery, cauliflower, carrots and olives submerged in oil. Like an edible exclamation point, giardiniera adds instant heat, crunch and acid to many of our city's iconic foods, including Italian beefs, Italian subs and deep-dish pizza.
. . .
As important as it is here, giardiniera wasn't invented in Chicago. It originated in Italy, where it means mixed pickles.