Chicago Food-tionary
Chicago Food-tionary
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Chicago Food-tionary
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Post #1 - May 4th, 2009, 2:54 pmHi all!
I'm putting together a glossary for foodie words that are associated with Chicago. They'll appear in a larger glossary of other food-related terms. Among others, I have these:
Chicago Hot Dog (alas, sans ketchup)
Deep-Dish Pizza
Foie Gras (ha!)
Italian Ice (or lemon ice)
Italian Beef
Mother-in-Law
I'd like to hear some good ol' LTH feedback. Thanks in advance!
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Post #2 - May 4th, 2009, 8:28 pmHow about Maxwell St. Polish?
Edited to add Shrimp De Jonghe and Chicken Vesuvio.Fettuccine alfredo is mac and cheese for adults.
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Post #3 - May 5th, 2009, 10:00 amCombo As in beef and sausage combo."Good stuff, Maynard." Dobie Gillis
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Post #4 - May 5th, 2009, 11:50 amJibarito
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Post #5 - May 5th, 2009, 4:40 pmPardon my ignorance, but what's a mother-in-law? In Chicago food terms, I mean."Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
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Post #6 - May 5th, 2009, 5:04 pmKatie wrote:Pardon my ignorance, but what's a mother-in-law? In Chicago food terms, I mean.
I had never heard of the mother-in-law either till I read this thread: viewtopic.php?f=14&t=3932&hilit=mother+in+lawFettuccine alfredo is mac and cheese for adults.
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Post #7 - May 6th, 2009, 7:30 amI'd hardly call "Italian ice" a Chicago-centric food. Altho there are many good examples here, on hot summer days you used to be able to find a comparable version on almost every street corner in South Philly (or Brooklyn, probably, or any other city with a tradition of Southern Italian immigration). Here's a related note from Wikipedia:
"In October 2007, Dennis Moore of "Little Jimmy's Italian Ice" in Elizabeth, New Jersey, submitted the term "Italian ice" as a possible addition to the Acceptable Identification of Goods and Services Manual of the United States Patent and Trademark Office.""The fork with two prongs is in use in northern Europe. In England, they’re armed with a steel trident, a fork with three prongs. In France we have a fork with four prongs; it’s the height of civilization." Eugene Briffault (1846)
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Post #8 - May 6th, 2009, 7:47 ammaybe chicago giardiniera -- "jardinaire"i used to milk cows
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Post #9 - May 6th, 2009, 7:50 amDon't forget chicken vesuvio."Bass Trombone is the Lead Trumpet of the Deep."
Rick Hammett
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Post #10 - May 6th, 2009, 8:02 amflaming saganakii used to milk cows
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Post #11 - May 6th, 2009, 8:04 amjbw wrote:I'd hardly call "Italian ice" a Chicago-centric food. Altho there are many good examples here, on hot summer days you used to be able to find a comparable version on almost every street corner in South Philly (or Brooklyn, probably, or any other city with a tradition of Southern Italian immigration). Here's a related note from Wikipedia:
"In October 2007, Dennis Moore of "Little Jimmy's Italian Ice" in Elizabeth, New Jersey, submitted the term "Italian ice" as a possible addition to the Acceptable Identification of Goods and Services Manual of the United States Patent and Trademark Office."
Yeah, you're probably right about that.
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Post #12 - May 6th, 2009, 8:05 amThanks guys, for all your help! These are great suggestions...keep 'em comin'!
This list is making me hungry...
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Post #13 - May 6th, 2009, 9:07 amteatpuller wrote:maybe chicago giardiniera -- "jardinaire"
What is Chicago-centric about giardiniera/jardinaire/jardiniere?
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Post #14 - May 6th, 2009, 9:09 amDarren72 wrote:teatpuller wrote:maybe chicago giardiniera -- "jardinaire"
What is Chicago-centric about giardiniera/jardinaire/jardiniere?
Try ordering it anywhere else and see what you get. Usually, you are served large chunks of veggies in a vinegar based marinade. Not at all the hot pepper-centric, oil-based condiment we are accustomed to in Chicago.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #16 - May 6th, 2009, 10:43 amstevez wrote:Darren72 wrote:teatpuller wrote:maybe chicago giardiniera -- "jardinaire"
What is Chicago-centric about giardiniera/jardinaire/jardiniere?
Try ordering it anywhere else and see what you get. Usually, you are served large chunks of veggies in a vinegar based marinade. Not at all the hot pepper-centric, oil-based condiment we are accustomed to in Chicago.
I asked for giardiniera one time outside of the Chicago area and I got chopped up yellow banana peppers.Fettuccine alfredo is mac and cheese for adults.
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Post #17 - May 6th, 2009, 10:47 amNot so much a food, but a phrase used in conjunction with the Chicago Hot Dog:
"Through the Garden," As in, I'll take a dog, drag it through the garden."Baseball is like church. Many attend. Few understand." Leo Durocher
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Post #18 - May 6th, 2009, 11:02 amI might be wrong, but are tips a Chicago thing? (Maybe Chicago and Mississippi)
Hot links here are a different breed from most "hot sausages" as well.
Do other parts of the country know what a butter crust pizza is like you all do? It's a thin crust, sure, but for me it's easily its own category. I'd never be able to compare home run inn to vito & nicksWe cannot be friends if you do not know the difference between Mayo and Miracle Whip.
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Post #19 - May 6th, 2009, 1:09 pmTalk about LTH dominance, when you google image search "mother in law tamale" the first 6 images are from LTH.
Fettuccine alfredo is mac and cheese for adults.
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Post #20 - May 6th, 2009, 1:20 pmBlown Z wrote:Talk about LTH dominance, when you google image search "mother in law tamale" the first 6 images are from LTH.
Or more specifically: Rene G.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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