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Do you prefer cheesy to a normal Italian beef sandwich?

Do you prefer cheesy to a normal Italian beef sandwich?
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  • Post #61 - June 12th, 2019, 9:19 am
    Post #61 - June 12th, 2019, 9:19 am Post #61 - June 12th, 2019, 9:19 am
    chicagojim wrote:We refer to them as "condiment cows."

    If you haven’t seen it already, have a look at https://www.condimentcow.com. The latest four-teat model can be yours for just under two grand.
  • Post #62 - June 12th, 2019, 9:25 am
    Post #62 - June 12th, 2019, 9:25 am Post #62 - June 12th, 2019, 9:25 am
    MungryJoe wrote:Thanks a lot, bobbywal! Great post. So interesting. Question: What problems have you found with Chicago bread? I'm interested to know. Thanks!


    At the risk of derailing some excellent condiment content - I should point out there is plenty of excellent bread to be found in Chicago.

    That said, run-of-the-mill neighborhood joints seem to just take whatever they get. Often the crust can be too soft - there is an optimal crispiness for sandwiches - or the insides too doughy, etc. or the bread is just stale. The best places in Chicago, in general, are picky with their bread and I think that is a big part of why they rate so highly, because they've considered the importance of the crust/crumb! I've never found the quality of the bread lacking at Alpine, for example.

    But there are surprising exceptions, from an Eat This Now article on the Bari IB:

    Honestly, the only component that maybe could use some work is the bread. Instead of the same crusty rolls used for the Italian sub, which come from D'Amatos Bakery's coal-fired oven, Bari goes with a softer roll for the Italian beef. When I called, an employee confirmed that a different roll was used because it stood up better to the beef (she was also pretty sure the rolls came from Jewel).


    Similarly, ages ago, even Frank Podesta ranked bread last behind meats and cheeses in terms of dictating Italian sub quality. Maybe it's because he was taking D'Amato's for granted? Which also resulted in this revealing conversation:

    Fontano: Bread is funny. In the winter months, it's the most gorgeous bread you can eat. It's real crispy and nice. We use Gonnella Bakery bread. But when it's summer, it's like a guy that's 80 years old -- just flops over.

    DiCosola: We use bread from the Turano Baking Company in Berwyn. The other day it was warm and very humid, and the bread was soft. It becomes a different bread. If you leave it standing up, it flops over. When we get it, we open the bag up and let it hit the air -- it gets crisper.
    source: Craving an Italian Sub
  • Post #63 - June 12th, 2019, 9:38 am
    Post #63 - June 12th, 2019, 9:38 am Post #63 - June 12th, 2019, 9:38 am
    bobbywal wrote:
    MungryJoe wrote:Thanks a lot, bobbywal! Great post. So interesting. Question: What problems have you found with Chicago bread? I'm interested to know. Thanks!

    That said, run-of-the-mill neighborhood joints seem to just take whatever they get. Often the crust can be too soft - there is an optimal crispiness for sandwiches - or the insides too doughy, etc. or the bread is just stale. The best places in Chicago, in general, are picky with their bread and I think that is a big part of why they rate so highly, because they've considered the importance of the crust/crumb! I've never found the quality of the bread lacking at Alpine, for example.

    I have a friend who was from Chicago but found a Bride and now lives in Thailand part time.

    Every time I post a sandwich picture he always mentions the weakness of the bread in the USA. He absolutely refuses to eat it.

    I have replied with some premium bread places...

    Speaking of Alpine, My Bride thinks it is too soft and doesn’t prefer it.

    Alpine Food Shop
    7538 W North Ave, Elmwood Park

    I didn’t know they have an outpost in Westchester???

    10712 W 31st St
    "Very good... but not my favorite." ~ Johnny Depp as Roux the Gypsy in Chocolat
  • Post #64 - June 12th, 2019, 10:26 am
    Post #64 - June 12th, 2019, 10:26 am Post #64 - June 12th, 2019, 10:26 am
    Rene G wrote:
    chicagojim wrote:We refer to them as "condiment cows."

    If you haven’t seen it already, have a look at https://www.condimentcow.com. The latest four-teat model can be yours for just under two grand.


    This is hilarious. We absolutely need one.
  • Post #65 - June 14th, 2019, 10:35 am
    Post #65 - June 14th, 2019, 10:35 am Post #65 - June 14th, 2019, 10:35 am
    Rene G wrote:
    Panther in the Den wrote:Found a pic in the takeout pan...

    612BC9F3-69F3-42C0-874B-FD5DC0952583.jpeg

    Now that is a gooey, gloppy mess!

    To me, that photo makes a strong argument against cheesing a beef.

    What is it with Chicago?

    We take a perfectly wonderful creation and turn it into a casserole.

    This, pan pizza. While I do take a stroll on the wild side from time to time (1 out of 10 times) I also prefer the originals.
    "Very good... but not my favorite." ~ Johnny Depp as Roux the Gypsy in Chocolat

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