VMS's in Chicago now broadcast anti-ketchup (https://thetakeout.com/chicago-anti-ketchup-propaganda-expressways-1827630938) propaganda. I wonder how they feel about mustard?
Quote from: US71 on July 18, 2018, 09:34:46 PM
VMS's in Chicago now broadcast anti-ketchup (https://thetakeout.com/chicago-anti-ketchup-propaganda-expressways-1827630938) propaganda. I wonder how they feel about mustard?
See "While You Were Sleeping."
Currently being discussed in most absurd VMS signs thread in Traffic Control:
Quote from: tribar on July 13, 2018, 12:29:53 PM
(https://uploads.tapatalk-cdn.com/20180713/81c365536c6158e97d039c530a4c668d.jpg)
And I will darn put ketchup on my hot dogs no matter what the food snobs say. :crazy:
Ketchup should never be on a coney or a Chicago style hot dog. Mustard only.
No Texting? (yeah a good idea)
No Speeding? (You know how many people don't speed in Chicagoland - < ~25%
No Ketchup? YOU DAMN RIGHT!!!
Quote from: SSOWorld on July 18, 2018, 11:48:12 PM
No Texting? (yeah a good idea)
No Speeding? (You know how many people don't speed in Chicagoland - < ~25%
No Ketchup? YOU DAMN RIGHT!!!
IL tollway is pushing the that 45 work zone crap again.
Does the dissed substance include BBQ sauce? Some folks consider that simply ketchup with hickory flavoring!
Quote from: US71 on July 18, 2018, 09:34:46 PM
VMS's in Chicago now broadcast anti-ketchup (https://thetakeout.com/chicago-anti-ketchup-propaganda-expressways-1827630938) propaganda. I wonder how they feel about mustard?
Mustard :love: :love:
Mustard is effin' nasty. No wonder Chicago sucks...
:awesomeface:
Quote from: SSOWorld on July 18, 2018, 11:48:12 PM
No Speeding? (You know how many people don't speed in Chicagoland - < ~25%
And all of them are in the left lane.
Quote from: triplemultiplex on July 19, 2018, 09:12:33 AM
Mustard is effin' nasty. No wonder Chicago sucks...
:awesomeface:
I don't like mustard, but I can't diss Chicago (even if it IS f'ing cold in the Winter). My family is from there.
Out of spite, I had a hot dog with hamburg relish today. I don't dislike Chicago, and I think mustard is the best condiment out there, but I find food absolutes silly.
Imho, ketchup, mustard, and hot dogs can all chomp donkey taint
Ketchup only belongs on fast-food burgers and fries. Putting it on a hot dog is absolute blasphemy. Especially an all-beef hot dog like Vienna, Nathan's, or Hebrew National.
I could never put ketchup on a Koegel's hot dog or a Vienna Beef it doesn't seem right and I don't like it on there. A Chicago style hot dog is mustard, onion, relish, pickle spear, tomato, sport peppers and celery salt.
Dearborn Sausage in Detroit makes a good hot dog too.
Chicago dog sauce, anyone? :-D
Heinz learns why you don't mess with Chicago's strict hot dog tradition
https://www.cnbc.com/2017/07/18/heinz-learns-why-you-dont-mess-with-chicagos-strict-hot-dog-tradition.html (https://www.cnbc.com/2017/07/18/heinz-learns-why-you-dont-mess-with-chicagos-strict-hot-dog-tradition.html)
#ketchupdidnothingwrong
If tomatoes are a fruit, then ketchup is a smoothie
Quote from: kurumi on July 19, 2018, 11:57:42 PM
If tomatoes are a fruit, then ketchup is a smoothie
Ketchup is a vegetable. If Ronald Reagan said it, it has to be true. :)
But, fruit, vegetable, or smoothie, KETCHUP DOES NOT BELONG ON A HOT DOG!!!!!!! In fact, it doesn't belong on most foods, other than maybe meatloaf and McDonalds burgers & fries.
The Bible never talked about ketchup seeds.
I don't find it a matter of exclusivity. I have cooked a couple of hot dogs and put ketchup on one and mustard on the other. It's all good.
Still, when at one of those Chicago joints that are obnoxious sticklers about no ketchup, do as the Chicagoans do, I suppose.
I'm no fan of ketchup on hot dogs, but I make exception for specialty ketchups, like Tabasco ketchup and the like.
While I love a good chicago style dog, sometimes mustard and salsa is all I need.
Quote from: formulanone on July 20, 2018, 07:52:28 AM
The Bible never talked about ketchup seeds.
That's my problem with this not ketchup pronouncement. It's quasi-religious.
Quote from: jon daly on July 20, 2018, 09:47:35 AM
Quote from: formulanone on July 20, 2018, 07:52:28 AM
The Bible never talked about ketchup seeds.
That's my problem with this not ketchup pronouncement. It's quasi-religious.
Well, mustard is the condiment of the gods.
Ketchup is just an emulsified manmade abomination. :)
I do not care for ketchup as a solo condiment on anything. I don't like catsup, either.
But I also do not like all those toppings (pickle, relish, onions, poppyseed bun, etc.) that go onto a Chicago-style dog.
I will eat ketchup with mustard on a burger. On a dog, it's mustard only. I will also eat mustard only on a burger. But I do not want any of that stuff on a ham sandwich, bologna sandwich, or any other lunchmeat sandwich.
And mayo is Satan's semen. Gag.
Next thing you know, they'll be posting signs about pizza crust styles.
Not putting ketchup on hot dogs I can understand, but do Chicagoans really not put ketchup on hamburgers?
Quote from: qguy on July 20, 2018, 12:06:27 PM
Not putting ketchup on hot dogs I can understand, but do Chicagoans really not put ketchup on hamburgers?
I've never heard that. I do.
I love ketchup on my hot dogs.
Sorry all, but I love a Chicago style Hot Dog WITH Ketchup... Please don't kick me out of the forum! :-/
Quote from: hbelkins on July 20, 2018, 11:40:57 AM
I do not care for ketchup as a solo condiment on anything. I don't like catsup, either.
But I also do not like all those toppings (pickle, relish, onions, poppyseed bun, etc.) that go onto a Chicago-style dog.
I will eat ketchup with mustard on a burger. On a dog, it's mustard only. I will also eat mustard only on a burger. But I do not want any of that stuff on a ham sandwich, bologna sandwich, or any other lunchmeat sandwich.
And mayo is Satan's semen. Gag.
Next thing you know, they'll be posting signs about pizza crust styles.
catsup is ketchup in the US.
I think it's a sin to put ketchup on a coney dog too and I've seen people put ketchup on a Flint style coney but never have I seen it done on a Detroit style coney.
Quote from: dcharlie on July 20, 2018, 01:53:41 PM
Sorry all, but I love a Chicago style Hot Dog WITH Ketchup... Please don't kick me out of the forum! :-/
Don't worry about that. But they might kick you out of Chicago, though. :-D :D :)
I personally l prefer ketchup and onions on my hot dogs. Don't like it? Nobody's forcing you to eat it.
:bigass:
I don't generally use ketchup on anything, though I may use it in a recipe if needed. But I couldn't care less what anyone else does. President Trump famously orders his steak well-done with ketchup. I think both are foul (I like mine medium-rare), but if he's paying and he likes it that way, why shouldn't he be allowed to have what he wants? I find this whole Chicago attitude baffling. You don't like ketchup on your hot dog, don't put it on your damn hot dog, but what skin is it off your nose if someone else does otherwise? (I prefer mustard, and only mustard, no other condiment, on a hot dog, but I hate that disgusting bright-yellow "ballpark mustard." Give me spicy deli mustard like Boar's Head.)
Quote from: Flint1979 on July 20, 2018, 05:00:34 PM
I think it's a sin to put ketchup on a coney dog too and I've seen people put ketchup on a Flint style coney but never have I seen it done on a Detroit style coney.
WTH is a "coney" ? I understand that term to refer to rabbits (such as the way Samwise uses the word in "The Two Towers" ), but that's clearly not what you mean. Is it some strange western reference to Coney Island?
"Thou shalt not place Ketchup (or Catsup, or Cat Soup) on your hot dogs."-11th commandment.
Quote from: 1995hoo on July 20, 2018, 05:32:10 PM
Quote from: Flint1979 on July 20, 2018, 05:00:34 PM
I think it's a sin to put ketchup on a coney dog too and I've seen people put ketchup on a Flint style coney but never have I seen it done on a Detroit style coney.
WTH is a "coney" ? I understand that term to refer to rabbits (such as the way Samwise uses the word in "The Two Towers" ), but that's clearly not what you mean. Is it some strange western reference to Coney Island?
A Coney Island hot dog is a specific type of hot dog; despite the name, they are the dominant type of hot dog in some places nowhere near Coney Island, one of which is Detroit.
I put ketchup on my hot dogs all the time. Especially cheese dogs. I don't see what the fuss is about.
And those VMS messages aren't clever, they're stupid. There was one that said something like "get home to your bae safely, don't text and drive." Fuck off, IDOT.
Quote from: qguy on July 20, 2018, 12:06:27 PM
Not putting ketchup on hot dogs I can understand, but do Chicagoans really not put ketchup on hamburgers?
The "no ketchup" rule only applies to hot dogs. Although I've been violating it for 39 years and counting.
Quote from: 1995hoo on July 20, 2018, 05:32:10 PM
President Trump famously orders his steak well-done with ketchup. I think both are foul (I like mine medium-rare), but if he's paying and he likes it that way, why shouldn't he be allowed to have what he wants?
As detailed by Anthony Bourdain in Kitchen Confidential, if you order a well-done steak, they'll use the steak that was going to go bad in the next 5 minutes (or the steak that went bad 5 minutes ago), because you won't be able to tell the difference. So, at minimum, you're not getting the most bang for your buck by ordering it well done.
Quote from: 1 on July 20, 2018, 05:44:49 PM
Quote from: 1995hoo on July 20, 2018, 05:32:10 PM
Quote from: Flint1979 on July 20, 2018, 05:00:34 PM
I think it's a sin to put ketchup on a coney dog too and I've seen people put ketchup on a Flint style coney but never have I seen it done on a Detroit style coney.
WTH is a "coney" ? I understand that term to refer to rabbits (such as the way Samwise uses the word in "The Two Towers" ), but that's clearly not what you mean. Is it some strange western reference to Coney Island?
A Coney Island hot dog is a specific type of hot dog; despite the name, they are the dominant type of hot dog in some places nowhere near Coney Island, one of which is Detroit.
RI has something similar called a hot weiner or NY System weiner made of pork, veal, and beef. I only tried it once, but I'm not a fan.
Considering that the Ketchup rule has kind-of derailed the topic in sorts to a non-roads format, this will be moved to Off-topic.
Quote from: 1995hoo on July 20, 2018, 05:32:10 PM
I don't generally use ketchup on anything, though I may use it in a recipe if needed. But I couldn't care less what anyone else does. President Trump famously orders his steak well-done with ketchup. I think both are foul (I like mine medium-rare), but if he's paying and he likes it that way, why shouldn't he be allowed to have what he wants? I find this whole Chicago attitude baffling. You don't like ketchup on your hot dog, don't put it on your damn hot dog, but what skin is it off your nose if someone else does otherwise? (I prefer mustard, and only mustard, no other condiment, on a hot dog, but I hate that disgusting bright-yellow "ballpark mustard." Give me spicy deli mustard like Boar's Head.)
Quote from: Flint1979 on July 20, 2018, 05:00:34 PM
I think it's a sin to put ketchup on a coney dog too and I've seen people put ketchup on a Flint style coney but never have I seen it done on a Detroit style coney.
WTH is a "coney" ? I understand that term to refer to rabbits (such as the way Samwise uses the word in "The Two Towers" ), but that's clearly not what you mean. Is it some strange western reference to Coney Island?
A coney is a hot dog with chili (no beans), mustard and onion Detroit style it's popular all over Detroit with a coney island restaurant on just about every corner in the Metro Detroit area. Lafayette and American sit side by side downtown and are iconic landmarks in the city like Pat's and Geno's in Philly but they are known for coneys in Detroit. Flint is basically a mini Detroit about 65 miles away and they have different type of coney, the coney sauce is a more dry meatier type of sauce and like Detroit gets mustard and onion on it but the sauce isn't a chili like Detroit's. I prefer the Flint style basically because I live closer to Flint than I do Detroit and I like the sauce better. The water crisis in Flint hasn't bothered Abbott's Meat or Koegel Meats, Abbott's mass produces the coney sauce and Koegel's makes the hot dogs, both are iconic to Flint and have been in business for over 100 years.
I'm not a big fan of ketchup, but I do like it on my hot dog. I'm also with HB, that I don't like onion, anything pickle, or tomato on my sandwiches.
My favorite condiment is ranch dressing. I don't like mustard unless it is in something and I love mayo, especially Hellmann's.
Quote from: 1 on July 20, 2018, 05:44:49 PM
Quote from: 1995hoo on July 20, 2018, 05:32:10 PM
Quote from: Flint1979 on July 20, 2018, 05:00:34 PM
I think it's a sin to put ketchup on a coney dog too and I've seen people put ketchup on a Flint style coney but never have I seen it done on a Detroit style coney.
WTH is a "coney" ? I understand that term to refer to rabbits (such as the way Samwise uses the word in "The Two Towers" ), but that's clearly not what you mean. Is it some strange western reference to Coney Island?
A Coney Island hot dog is a specific type of hot dog; despite the name, they are the dominant type of hot dog in some places nowhere near Coney Island, one of which is Detroit.
It's basically a Chili dog with mustard and onion I guess is the best way to describe it. It depends on where you are on the type of coney you'll get most every coney island in Flint does it Flint style and all in Detroit do it Detroit style I haven't seen a Flint style in Detroit but I'm sure there might be one somewhere. Totally impossible to count the number of places that serve coneys in this area.
Chili ain't chili without beans! I like coneys despite the missing beans. Ketchup is fine on a hot dog, but I don't put them together very often.
If Chicago's hatred for ketchup is all they have to be proud of, then they are in trouble.
Cincinnati chili on a dog? :D
Quote from: cjk374 on July 20, 2018, 10:22:14 PM
Chili ain't chili without beans! I like coneys despite the missing beans. Ketchup is fine on a hot dog, but I don't put them together very often.
If Chicago's hatred for ketchup is all they have to be proud of, then they are in trouble.
Well, there's the
Sears Willis Tower and
John Hancock Center 857 N Michigan Building. ;)
Quote from: Rothman on July 20, 2018, 11:11:21 PM
Cincinnati chili on a dog? :D
Pretty much. Both Gold Star and Skyline have cheese coneys on their menus, although the hot dogs are smaller than the normal wiener.
Part of my issue with onions is that I'm borderline allergic to them. Not only do they cause me a lot of gastrointestinal distress, but they give me a headache as well.
And I really don't care what the food snobs say, I want my meat well-done. I will accept medium-well, but want no part of raw or undercooked steaks.
I think the whole "no ketchup" thing is similar to the same argument you'll get from Chicagoland about pizza. To the denizens of that area, there's only one way to make pizza, and it's the deep dish stuff that New Yorkers and Jerseyites ridicule with great disdain.
And of course I know that ketchup and catsup are the same thing, I was just being tongue-in-cheek. When I was growing up, the preferred spelling was catsup and that's the way you saw it on bottles of the tomato-saucy condiment. I'm not really sure when ketchup took over, and I don't know if anyone sells it as catsup these days anyway. I'd be interested to research when the popular spelling changed. And since I found my AP stylebook when I recently relocated to a new office, I might have to look it up in that reference manual. (The book's eight years old and I know a lot has changed with AP style, but I doubt catsup/ketchup has changed in that time frame.)
Quote from: abefroman329 on July 20, 2018, 08:32:02 PM
Quote from: 1995hoo on July 20, 2018, 05:32:10 PM
President Trump famously orders his steak well-done with ketchup. I think both are foul (I like mine medium-rare), but if he's paying and he likes it that way, why shouldn't he be allowed to have what he wants?
As detailed by Anthony Bourdain in Kitchen Confidential, if you order a well-done steak, they'll use the steak that was going to go bad in the next 5 minutes (or the steak that went bad 5 minutes ago), because you won't be able to tell the difference. So, at minimum, you're not getting the most bang for your buck by ordering it well done.
I've heard that sort of thing as well, but who cares? If he's paying for his own steak, he can get what he wants.
Quote from: cjk374 on July 20, 2018, 10:22:14 PM
Chili ain't chili without beans!
Or hunks of meat. Cincinnati-style chili sucks.
I never thought I'd miss any of the food in DC, but I really miss Hard Times Cafe.
Quote from: 1995hoo on July 21, 2018, 08:34:45 AM
Quote from: abefroman329 on July 20, 2018, 08:32:02 PM
Quote from: 1995hoo on July 20, 2018, 05:32:10 PM
President Trump famously orders his steak well-done with ketchup. I think both are foul (I like mine medium-rare), but if he's paying and he likes it that way, why shouldn't he be allowed to have what he wants?
As detailed by Anthony Bourdain in Kitchen Confidential, if you order a well-done steak, they'll use the steak that was going to go bad in the next 5 minutes (or the steak that went bad 5 minutes ago), because you won't be able to tell the difference. So, at minimum, you're not getting the most bang for your buck by ordering it well done.
I've heard that sort of thing as well, but who cares? If he's paying for his own steak, he can get what he wants.
My grandfather, a Greek immigrant; had his own way (apparently common in Greece) for cooking steaks: Get a NY cut, at least 1.25" thick, trim it down. Pat olive oil onto both sides and coat it liberally with coarse cracked black pepper & oregano; plate it and put it into the refrigerator overnight. Cooking: Take a chunk of bacon, put it in a big iron skillet, and render it down so it's just a bubbling liquid at the bottom of the skillet. Get it so hot the bacon fat is bubbling and cracking; take the steaks out and cook them in the skillet for about 15-30 seconds (depending upon how hot you can get your stovetop) on either side, run them around the edges of the skillet to sear the sides, and serve them.
Sorry to all you well-done fans, but these will invariably be charred on the outside and quite rare in the middle (this method doesn't lend itself to overcooking!). Outside of a couple of Midwest steak houses, these were the best steaks I ever ate! If you dare (and don't have a prohibitive cholesterol issue), feel free to use the recipe.
Quote from: sparker on July 21, 2018, 02:48:15 PM
Quote from: 1995hoo on July 21, 2018, 08:34:45 AM
Quote from: abefroman329 on July 20, 2018, 08:32:02 PM
Quote from: 1995hoo on July 20, 2018, 05:32:10 PM
President Trump famously orders his steak well-done with ketchup. I think both are foul (I like mine medium-rare), but if he's paying and he likes it that way, why shouldn't he be allowed to have what he wants?
As detailed by Anthony Bourdain in Kitchen Confidential, if you order a well-done steak, they'll use the steak that was going to go bad in the next 5 minutes (or the steak that went bad 5 minutes ago), because you won't be able to tell the difference. So, at minimum, you're not getting the most bang for your buck by ordering it well done.
I've heard that sort of thing as well, but who cares? If he's paying for his own steak, he can get what he wants.
My grandfather, a Greek immigrant; had his own way (apparently common in Greece) for cooking steaks: Get a NY cut, at least 1.25" thick, trim it down. Pat olive oil onto both sides and coat it liberally with coarse cracked black pepper & oregano; plate it and put it into the refrigerator overnight. Cooking: Take a chunk of bacon, put it in a big iron skillet, and render it down so it's just a bubbling liquid at the bottom of the skillet. Get it so hot the bacon fat is bubbling and cracking; take the steaks out and cook them in the skillet for about 15-30 seconds (depending upon how hot you can get your stovetop) on either side, run them around the edges of the skillet to sear the sides, and serve them.
Sorry to all you well-done fans, but these will invariably be charred on the outside and quite rare in the middle (this method doesn't lend itself to overcooking!). Outside of a couple of Midwest steak houses, these were the best steaks I ever ate! If you dare (and don't have a prohibitive cholesterol issue), feel free to use the recipe.
Make sure you have a well-ventilated kitchen or, at the very least, neighbors who don't mind you setting off your smoke alarm repeatedly.
Quote from: abefroman329 on July 21, 2018, 09:02:55 AM
Quote from: cjk374 on July 20, 2018, 10:22:14 PM
Chili ain't chili without beans!
Or hunks of meat. Cincinnati-style chili sucks.
I never thought I'd miss any of the food in DC, but I really miss Hard Times Cafe.
Hard Times was going downhill by the time I left the area in the mid 2000s.
Detroit Chili Company makes the coney sauce for the Detroit style coney. They sell it at Gordon's.
Quote from: sparker on July 21, 2018, 02:48:15 PM
Quote from: 1995hoo on July 21, 2018, 08:34:45 AM
Quote from: abefroman329 on July 20, 2018, 08:32:02 PM
Quote from: 1995hoo on July 20, 2018, 05:32:10 PM
President Trump famously orders his steak well-done with ketchup. I think both are foul (I like mine medium-rare), but if he's paying and he likes it that way, why shouldn't he be allowed to have what he wants?
As detailed by Anthony Bourdain in Kitchen Confidential, if you order a well-done steak, they'll use the steak that was going to go bad in the next 5 minutes (or the steak that went bad 5 minutes ago), because you won't be able to tell the difference. So, at minimum, you're not getting the most bang for your buck by ordering it well done.
I've heard that sort of thing as well, but who cares? If he's paying for his own steak, he can get what he wants.
My grandfather, a Greek immigrant; had his own way (apparently common in Greece) for cooking steaks: Get a NY cut, at least 1.25" thick, trim it down. Pat olive oil onto both sides and coat it liberally with coarse cracked black pepper & oregano; plate it and put it into the refrigerator overnight. Cooking: Take a chunk of bacon, put it in a big iron skillet, and render it down so it's just a bubbling liquid at the bottom of the skillet. Get it so hot the bacon fat is bubbling and cracking; take the steaks out and cook them in the skillet for about 15-30 seconds (depending upon how hot you can get your stovetop) on either side, run them around the edges of the skillet to sear the sides, and serve them.
Sorry to all you well-done fans, but these will invariably be charred on the outside and quite rare in the middle (this method doesn't lend itself to overcooking!). Outside of a couple of Midwest steak houses, these were the best steaks I ever ate! If you dare (and don't have a prohibitive cholesterol issue), feel free to use the recipe.
Sounds great, but damn, I'd have to put fans blowing out all the windows before trying that–unless I set a cast-iron pan or plancha outside on the grill and cooked the steak there.
Quote from: 1995hoo on July 21, 2018, 10:24:58 PM
Quote from: sparker on July 21, 2018, 02:48:15 PM
Quote from: 1995hoo on July 21, 2018, 08:34:45 AM
Quote from: abefroman329 on July 20, 2018, 08:32:02 PM
Quote from: 1995hoo on July 20, 2018, 05:32:10 PM
President Trump famously orders his steak well-done with ketchup. I think both are foul (I like mine medium-rare), but if he's paying and he likes it that way, why shouldn't he be allowed to have what he wants?
As detailed by Anthony Bourdain in Kitchen Confidential, if you order a well-done steak, they'll use the steak that was going to go bad in the next 5 minutes (or the steak that went bad 5 minutes ago), because you won't be able to tell the difference. So, at minimum, you're not getting the most bang for your buck by ordering it well done.
I've heard that sort of thing as well, but who cares? If he's paying for his own steak, he can get what he wants.
My grandfather, a Greek immigrant; had his own way (apparently common in Greece) for cooking steaks: Get a NY cut, at least 1.25" thick, trim it down. Pat olive oil onto both sides and coat it liberally with coarse cracked black pepper & oregano; plate it and put it into the refrigerator overnight. Cooking: Take a chunk of bacon, put it in a big iron skillet, and render it down so it's just a bubbling liquid at the bottom of the skillet. Get it so hot the bacon fat is bubbling and cracking; take the steaks out and cook them in the skillet for about 15-30 seconds (depending upon how hot you can get your stovetop) on either side, run them around the edges of the skillet to sear the sides, and serve them.
Sorry to all you well-done fans, but these will invariably be charred on the outside and quite rare in the middle (this method doesn't lend itself to overcooking!). Outside of a couple of Midwest steak houses, these were the best steaks I ever ate! If you dare (and don't have a prohibitive cholesterol issue), feel free to use the recipe.
Sounds great, but damn, I'd have to put fans blowing out all the windows before trying that–unless I set a cast-iron pan or plancha outside on the grill and cooked the steak there.
Precisely! My grandfather really didn't give a shit about such things -- he'd just invite the neighbors over for a steak dinner. Myself -- outdoor gas grill and a big-ass fan (general description, not the brand!) shooting the smoke over the fence into the street rather than the neighbors' yards. And, with an average 45 seconds per steak and another 30 seconds between them, the whole process is done for a party of 6 (I won't go through all that without enough folks to enjoy the feast, which invariably includes baked potato & salad) in about 25 minutes maximum (allowing time to render the slab of bacon). Put it this way -- in 40+ years of cooking the stuff (started in college) nobody's called the fire department on me yet! Oh, BTW: make sure you have a
long pair of tongs and decent gloves so you don't burn the hell out of your forearms!
Canada imposed retaliatory duties on US products and one item is imported US Ketchup....Heinz in particular. People are starting to call it "Trump Ketchup" and some restaurants are now making the point that they have switched to Canadian made French's Ketchup.
http://time.com/5327864/canada-trump-retaliatory-tariffs/
" Speaking Sunday in Leamington, Ontario, Prime Minister Justin Trudeau thanked Canadians for standing united against President Donald Trump's sanctions. He urged Canadians to "make their choices accordingly" in considering whether to buy American products"
"The selection of Leamington, known as Canada's tomato capital, was no accident. The town is home to a food-processing plant that supplies tomato paste and other products to French's, a major competitor of Kraft Heinz. Heinz left Canada and sold its Leamington plant in 2014, after 105 years of Canadian operations"
Quote from: Rothman on July 21, 2018, 08:57:36 PM
Quote from: abefroman329 on July 21, 2018, 09:02:55 AM
Quote from: cjk374 on July 20, 2018, 10:22:14 PM
Chili ain't chili without beans!
Or hunks of meat. Cincinnati-style chili sucks.
I never thought I'd miss any of the food in DC, but I really miss Hard Times Cafe.
Hard Times was going downhill by the time I left the area in the mid 2000s.
I thought it was still tasty when I left in 2013.
Quote from: sparker on July 21, 2018, 02:48:15 PM
My grandfather, a Greek immigrant; had his own way (apparently common in Greece) for cooking steaks: Get a NY cut, at least 1.25" thick, trim it down. Pat olive oil onto both sides and coat it liberally with coarse cracked black pepper & oregano; plate it and put it into the refrigerator overnight. Cooking: Take a chunk of bacon, put it in a big iron skillet, and render it down so it's just a bubbling liquid at the bottom of the skillet. Get it so hot the bacon fat is bubbling and cracking; take the steaks out and cook them in the skillet for about 15-30 seconds (depending upon how hot you can get your stovetop) on either side, run them around the edges of the skillet to sear the sides, and serve them.
Sorry to all you well-done fans, but these will invariably be charred on the outside and quite rare in the middle (this method doesn't lend itself to overcooking!). Outside of a couple of Midwest steak houses, these were the best steaks I ever ate! If you dare (and don't have a prohibitive cholesterol issue), feel free to use the recipe.
That's not even cooked. A friend of mine would love them. His standard order, when asked "How would you like that cooked?" is "Walk it through a warm room."
Quote from: hbelkins on July 21, 2018, 01:22:04 AMTo the denizens of that area, there's only one way to make pizza, and it's the deep dish stuff that New Yorkers and Jerseyites ridicule with great disdain.
And wait until you see what real Italians think of deep-dish!
Then again, actual Italians also don't think much of New York and area's 'Italian' food either.
Retaliatory deities? I did not know that Canada had them at their disposal. This might alter the whole global power scheme.
Quote from: ghYHZ on July 22, 2018, 08:20:20 AM
Canada imposed retaliatory deities on US products ....
Gives new meaning to Romans 12:19 ("Beloved, do not look for revenge but leave room for the wrath; for it is written, 'Vengeance is mine, I will repay, says the Lord.'"). :-D
Quote from: 1995hoo on July 22, 2018, 10:52:54 AM
Quote from: ghYHZ on July 22, 2018, 08:20:20 AM
Canada imposed retaliatory deities on US products ....
Gives new meaning to Romans 12:19 ("Beloved, do not look for revenge but leave room for the wrath; for it is written, 'Vengeance is mine, I will repay, says the Lord.'"). :-D
Good one! Fixed!
Quote from: wanderer2575 on July 22, 2018, 10:13:26 AM
Quote from: sparker on July 21, 2018, 02:48:15 PM
My grandfather, a Greek immigrant; had his own way (apparently common in Greece) for cooking steaks: Get a NY cut, at least 1.25" thick, trim it down. Pat olive oil onto both sides and coat it liberally with coarse cracked black pepper & oregano; plate it and put it into the refrigerator overnight. Cooking: Take a chunk of bacon, put it in a big iron skillet, and render it down so it's just a bubbling liquid at the bottom of the skillet. Get it so hot the bacon fat is bubbling and cracking; take the steaks out and cook them in the skillet for about 15-30 seconds (depending upon how hot you can get your stovetop) on either side, run them around the edges of the skillet to sear the sides, and serve them.
Sorry to all you well-done fans, but these will invariably be charred on the outside and quite rare in the middle (this method doesn't lend itself to overcooking!). Outside of a couple of Midwest steak houses, these were the best steaks I ever ate! If you dare (and don't have a prohibitive cholesterol issue), feel free to use the recipe.
That's not even cooked. A friend of mine would love them. His standard order, when asked "How would you like that cooked?" is "Walk it through a warm room."
Or, as Penn Jillette put it, "My friend likes his steak so rare, he and the cow share a cigarette afterwards."
Quote from: abefroman329 on July 22, 2018, 11:18:11 AM
Quote from: wanderer2575 on July 22, 2018, 10:13:26 AM
That's not even cooked. A friend of mine would love them. His standard order, when asked "How would you like that cooked?" is "Walk it through a warm room."
Or, as Penn Jillette put it, "My friend likes his steak so rare, he and the cow share a cigarette afterwards."
Cute! Back in college, I wasn't even thinking about cooking steaks (this was a few years after my grandfather's passing), but for a while I had a girlfriend who when we went out to dinner ordered her steak "burnt on the outside and raw in the middle, please!" (so polite!). I casually mentioned this method of cooking steak, and she immediately pressured me to do a batch for her -- and this was a tiny girl, barely 5' tall and 95-97 pounds sopping wet, but who could outeat almost anyone I've ever met -- must have had the metabolism of a hummingbird! So after weeks of nagging, I went home and expropriated one of my mother's iron skillets, took it back to Riverside, and wheedled one of my buddies who was renting a house with a commercial stove into using his kitchen. I made about eight of the things that afternoon (my then-GF wolfed down two with positive comments between bites); I generated a reasonable amount of smoke (vented with fans through an adjacent patio door), but it was a breezy day and it dissipated quickly (thank God!). Everyone involved liked the steaks, so it became a yearly tradition at the end of the next couple of school years, even after that lady and I parted company (she ended up marrying her graduate advisor!). In any case, I haven't made these for about three years now; but right now it's just too damn hot around here to consider it. Maybe later this fall if we get some consistent cooling. It'll be a special occasion; we're trying to cut down on red meat around here (my propensity for gout and her hypertension), so bacon-fat-cooked-steaks may be at best a once-per-year treat!
What sort of bacon do you use for that? Slab bacon?
Quote from: 1995hoo on July 22, 2018, 02:41:43 PM
What sort of bacon do you use for that? Slab bacon?
Yeah -- get it from Winco out here; they have it in bulk and cut it behind their butcher counter. Usually get a bit over a pound; figure you need about an ounce per steak to be cooked. For the steak coating, I use EVOO, crack black peppercorns using a roller and wax paper, and use full-leaf dried oregano (no powder). A bit of prep work, but it's worth it. BTW: Greek salad: mixture of romaine and butter lettuce, crumbled feta cheese, pitted black kalamata olives, and the dressing is a mixture of EVOO and fresh lemon juice, seasoned with a bit of kosher salt and fresh ground pepper. If you want a hint of sweetness in the salad, use Meyer lemons.
Bon appetit!
Quote from: abefroman329 on July 22, 2018, 11:18:11 AM
Quote from: wanderer2575 on July 22, 2018, 10:13:26 AM
Quote from: sparker on July 21, 2018, 02:48:15 PM
My grandfather, a Greek immigrant; had his own way (apparently common in Greece) for cooking steaks: Get a NY cut, at least 1.25" thick, trim it down. Pat olive oil onto both sides and coat it liberally with coarse cracked black pepper & oregano; plate it and put it into the refrigerator overnight. Cooking: Take a chunk of bacon, put it in a big iron skillet, and render it down so it's just a bubbling liquid at the bottom of the skillet. Get it so hot the bacon fat is bubbling and cracking; take the steaks out and cook them in the skillet for about 15-30 seconds (depending upon how hot you can get your stovetop) on either side, run them around the edges of the skillet to sear the sides, and serve them.
Sorry to all you well-done fans, but these will invariably be charred on the outside and quite rare in the middle (this method doesn't lend itself to overcooking!). Outside of a couple of Midwest steak houses, these were the best steaks I ever ate! If you dare (and don't have a prohibitive cholesterol issue), feel free to use the recipe.
That's not even cooked. A friend of mine would love them. His standard order, when asked "How would you like that cooked?" is "Walk it through a warm room."
Or, as Penn Jillette put it, "My friend likes his steak so rare, he and the cow share a cigarette afterwards."
Apparently, my church used to have a pastor who loved to have her steaks almost raw. According to my parents, they (or some friends of theirs) were eating at a restaurant with her when the waiter and chef started to get fed up with her due to the fact that she kept sending her steaks back as "too overcooked". Eventually it got to the point where the waiter just simply asked, "Do you want us to send out the raw steak, ma'am?"
To which she replied, "Nah, just wave it over the grill on the way out."
sparker, thanks for the info. I won't be trying that unless and until I get a plancha or other outdoor griddle, but I copied your post and e-mailed it to my brother because he loves super-rare steaks. (So does our father, but I won't send it to him because he's dealing with some medical issues right now.)
You're more than welcome. Over the years I've accumulated a few recipes (most of which were in the form of verbal lore rather than written instruction) from the Greek side of the family, including stufata, a meat (lamb or beef) and string-bean ragout full of pureed tomatoes, onion and garlic that I've screwed up more times than have gotten it right! My late uncle (son of that same grandfather) was making browned-butter and mizithra cheese pasta years before the Old Spaghetti Factory started featuring it (also an outstanding potato/egg/mustard salad that I've come close to duplicating). He (uncle) used to describe himself as "half Greek and half people who can't cook!" However, my mom was a very good cook and got recipes from both sides of her heritage (Greek and Belgian). Besides the steaks, I cook Szechuan & Hunan dishes on occasion; I use Henry Chung's Hunan Style Chinese Cookbook (from the founder of the original Hunan restaurant in San Francisco) as a guide. Also a cooking style that can result in the generation of a sizeable amount of smoke! However, the results are worth it -- sometimes I'm convinced that's among the reasons that my GF sticks it out with this particular audiophile & roadgeek!
Quote from: abefroman329 on July 21, 2018, 09:02:55 AM
Quote from: cjk374 on July 20, 2018, 10:22:14 PM
Chili ain't chili without beans!
Or hunks of meat. Cincinnati-style chili sucks.
I never thought I'd miss any of the food in DC, but I really miss Hard Times Cafe.
BLASPHEMY! I LOVE Cincy style chili. Of course, it's more of a Hungarian dish than a Tex-Mex dish. That having been said, I like all chili.
We have a great chili place in Westmont, IL called Bishop's. I love the food at this joint.
I've tried Skyline, at two different locations, and just can't get behind it.
Quote from: abefroman329 on July 23, 2018, 10:28:58 AM
I've tried Skyline, at two different locations, and just can't get behind it.
At a restaurant, I can't tell the difference between Gold Star and Skyline. I'm told that puts me in a very distinct minority. Most people have a distinct preference for one or the other, much like Coke vs. Pepsi.
Both firms sell frozen chili/spaghetti dinners in this area. You have to add the shredded cheese, or beans and onions to make it a "way," however. In those frozen dinners, I can tell a distinct difference between Skyline and Gold Star. And of those two, I prefer Gold Star -- which is fortunate for me, since it's sometimes available at a local grocery store, but the Skyline is only available at Walmart Supercenters down toward the central part of the state.
Quote from: hbelkins on July 21, 2018, 01:22:04 AM
Quote from: Rothman on July 20, 2018, 11:11:21 PM
Cincinnati chili on a dog? :D
Pretty much. Both Gold Star and Skyline have cheese coneys on their menus, although the hot dogs are smaller than the normal wiener.
Part of my issue with onions is that I'm borderline allergic to them. Not only do they cause me a lot of gastrointestinal distress, but they give me a headache as well.
And I really don't care what the food snobs say, I want my meat well-done. I will accept medium-well, but want no part of raw or undercooked steaks.
I think the whole "no ketchup" thing is similar to the same argument you'll get from Chicagoland about pizza. To the denizens of that area, there's only one way to make pizza, and it's the deep dish stuff that New Yorkers and Jerseyites ridicule with great disdain.
And of course I know that ketchup and catsup are the same thing, I was just being tongue-in-cheek. When I was growing up, the preferred spelling was catsup and that's the way you saw it on bottles of the tomato-saucy condiment. I'm not really sure when ketchup took over, and I don't know if anyone sells it as catsup these days anyway. I'd be interested to research when the popular spelling changed. And since I found my AP stylebook when I recently relocated to a new office, I might have to look it up in that reference manual. (The book's eight years old and I know a lot has changed with AP style, but I doubt catsup/ketchup has changed in that time frame.)
This isn't really true. Chicagoans love Chicago style thin crust just as much, if not more than deep dish.
Nah. Deep dish rules the day in Chicago. I am sure it isn't a matter of exclusivity, but there is a general preference for deep dish there.
Chicago deep dish isn't pizza. It's a casserole labeled as a pizza.
A couple of weeks after I started my freshman year at college, I inquired about where I could get good pizza. The response I got was "What do you like, Greek sponge or Italian cardboard?
At the time (1980), deep dish was still relatively unheard of in the Boston area (IIRC, there were only one or two local restaurants that sold it, and mentioning Uno would have gotten you a "Huh?")
Quote from: MNHighwayMan on July 23, 2018, 01:11:11 PM
Chicago deep dish isn't pizza. It's a casserole labeled as a pizza.
No. It's REAL pizza.
Quote from: MNHighwayMan on July 23, 2018, 02:11:35 PM
Quote from: inkyatari on July 23, 2018, 01:58:30 PM
Quote from: MNHighwayMan on July 23, 2018, 01:11:11 PM
Chicago deep dish isn't pizza. It's a casserole labeled as a pizza.
No. It's REAL pizza.
WRONG.
^^^
This is why I compared the pizza debate to the no-ketchup debate.
FWIW, I looked up both "catsup" and "ketchup" in the AP Stylebook. There's no entry for "catsup," and there is just the word "ketchup" with no admonishment not to use "catsup," such as there is for Kriss Kringle (not "
Kris.")
Quote from: tribar on July 23, 2018, 01:01:55 PM
Chicagoans love Chicago style thin crust just as much, if not more than deep dish.
Quote from: Rothman on July 23, 2018, 01:09:54 PM
Nah. Deep dish rules the day in Chicago. I am sure it isn't a matter of exclusivity, but there is a general preference for deep dish there.
The best
pizza.....period! I've had in the Chicago area was from a little "hole-in-the-wall" place out in Elmhurst on York Ave. a couple of blocks north of the Metra station. I was on my way through town, staying in a nearby Red Roof (this was 1989, on a very extended cross-country trip), had a batch of laundry to do, and this place was next to a laundromat. It was late afternoon, and I had skipped lunch, so I decided "what the hell, just get a pizza". Didn't know what to expect from this place, although I had figured it would likely be deep-dish (not my favorite, but more than acceptable in a pinch). They
did have a deep-dish on the menu, but they featured "Chicago-Style Medium-Thin Crust" as their specialty. So I tried it with my usual toppings (sausage, mushrooms, olives, extra garlic if available) -- and it came out: a
square pizza, about 16" on a side, and cut into 16 4" x 4" slices with, as advertised, a "medium-thin" crust -- thicker than the usual NY-type "cracker" crust, but not even approaching deep-dish status. It was one of the best pizzas I'd experienced. I wolfed down about half of it immediately and had them put the rest in a box to go; after finishing my laundry, I ended up eating another couple of slices on the way to the motel, nuked a couple more that evening while watching TV, and having the rest semi-cold on my way to my next stop in Iowa.
Postscript: I went back there about 9 months later, and it had changed ownership -- and, frankly, the pizza had gone from great to mediocre in the process. But at least the original experience showed that Chicago pizzerias are capable of turning out a superior "conventional" pie! But I can't remember for the life of me the name of the pizzeria (with the drop in quality, I'd venture a guess it's no longer in business anyway).
Before this thread gets too derailed about pizza, I must say: it is very much wrong to put ketchup on pizza in any way, either as the sauce, and/or as an additional topping/condiment.
Quote from: MNHighwayMan on July 23, 2018, 03:12:09 PM
Before this thread gets too derailed about pizza, I must say: it is very much wrong to put ketchup on pizza in any way, either as the sauce, and/or as an additional topping/condiment.
Ketchup on pizza?????? :eyebrow: :eyebrow: Now that is very wrong....
Ketchup and mozzarella cheese shall not be united in any way.
Regarding ketchup: not really a fan (too sweet); on fries I prefer either seasoned salt or a good tart BBQ sauce (like Stubb's or Kinder's); on burgers I'll mix up ketchup & mayo half-and-half (the old "secret sauce" recipe touted in Fast Times at Ridgemont High); a slice of red onion, butter lettuce, and Swiss, on an onion or Kaiser roll, completes the product.
Quote from: WR of USA on July 23, 2018, 03:18:57 PM
Ketchup and mozzarella cheese shall not be united in any way.
(https://i.imgur.com/ffCuvGG.jpg)
Gee, if only all meals had to adhere to a strict Manual of Uniform Foodstuffs, with no local deviation, no attempted fusion, was rigorously tested in a laboratory, and it all tasted the same way we'd first experienced it when we were seven years old.
...If only.
I live in Chicago, and eat thin crust all the time. It's called tavern-style pizza here, and Home Run Inn does a great one (and you can wash it down with Sprecher's root beer!), but nearly every pizzeria sells a version of it, including Giordano's and Lou Malnati's.
New York-style pizza is fine when it's served hot, but I'll nevee get the appeal of a slice that was made several hours ago and reheated in an oven for a few minutes.
My dad & my daughter put ketchup on everything...including scrambled eggs! I have never liked the taste of eggs ruined with ketchup.
Quote from: cjk374 on July 23, 2018, 05:27:46 PM
My dad & my daughter put ketchup on everything...including scrambled eggs! I have never liked the taste of eggs ruined with ketchup.
Same. I've tried to get behind hot sauce on eggs, but can't.
My being from Louisiana would make you think I like hot sauces. I don't like any of them because they have a strong (to me anyway) vinegar taste.
I hate vinegar, but haven't found that to be the case with hot sauce. I love Buffalo wings and Buffalo shrimp.
Quote from: cjk374 on July 23, 2018, 05:27:46 PM
My dad & my daughter put ketchup on everything...including scrambled eggs! I have never liked the taste of eggs ruined with ketchup.
Besides it looks like a train wreck.
Quote from: abefroman329 on July 23, 2018, 05:31:35 PM
Quote from: cjk374 on July 23, 2018, 05:27:46 PM
My dad & my daughter put ketchup on everything...including scrambled eggs! I have never liked the taste of eggs ruined with ketchup.
Same. I've tried to get behind hot sauce on eggs, but can't.
I visit some hotels with bland and repetitive breakfast choices, so occasionally I reach for a little hot sauce.
Ketchup doesn't improve too many flavors or textures; I only use it on very bland and unsalted french fries.
Re: pizza stuff
https://www.youtube.com/watch?v=Ue5YC666rtI
Fact: the best pizza is neither Chicago-style or NY-style.
It's probably slightly closer to NY-style, but then again, NY-style is a lot closer to one's expectation of pizza in general.
Quote from: ET21 on July 23, 2018, 03:16:40 PMKetchup on pizza?????? :eyebrow: :eyebrow: Now that is very wrong....
There was a Dominoes one here in the UK a while back called Meltdown with some of the spicier menu options before being topped with America (yellow) Mustard. Now, not only is mustard on a pizza gross and far more wrong than Ketchup, but yellow mustard isn't spicy at all (certainly by English standards, where our own mustard is bright yellow and blows your head off) despite being on there to make it spicier. :no:
Though it's good to see that even American food can be twisted across an ocean enough to be abominable, just as the Americans did with various other cuisines. :-D
Quote from: hbelkins on July 23, 2018, 02:31:59 PMFWIW, I looked up both "catsup" and "ketchup" in the AP Stylebook. There's no entry for "catsup," and there is just the word "ketchup" with no admonishment not to use "catsup," such as there is for Kriss Kringle (not "Kris.")
And the Malay word we borrowed in English is spelt 'kecap'. It's all just different fonetik spellings (made worse by English not being a phonetic language). Catchup was one previous Eng-NAm spelling.
Malaysia and Indonesia have 'kecap manis' (lit sweet ketchup), often called black ketchup - soy sauce and molasses and maybe some spices reduced until syrupy. In Indonesia, normal soy sauce is 'kecap asin' (salty ketchup). Though the original thing the English settlers of Malaya were trying to copy was a pickled and spiced fish sauce, rather than those. Mushrooms were originally used to make it (savoury flavor and all), but eventually tomatoes were.
Then Mr Heinz replaced unripe tomatoes with pickled ripe ones, adding some more vinegariness, and a load more sweetness, and that made a very different sauce that has crowded out the others due to being much more of the flavour profile of a child. Ironically, the reason for the replacement was the Pure Food Act - given how sweet tomato ketchup is now seen as ruining pure food!
How can anyone complain about ketchup on hot dogs when powerful men commit this culinary faux pas straight out of "Here Comes Honey Boo Boo"?
http://www.post-gazette.com/life/food/2018/09/04/Brett-Kavanaugh-pasta-with-ketchup-Yale-Supreme-Court-nominee/stories/201809040115
Quote from: english si on July 24, 2018, 05:17:03 AM
There was a Dominoes one here in the UK a while back called Meltdown with some of the spicier menu options before being topped with America (yellow) Mustard.
We had a chain down in the far SW Chicago suburbs called Marchelloni's that had a cheeseburger pizza that had mustard as the sauce. I guess if you think you're eating a cheeseburger, it's OK, but if I want a cheeseburger, I'll get a cheeseburger.
Quote from: jon daly on September 05, 2018, 11:43:36 AM
How can anyone complain about ketchup on hot dogs when powerful men commit this culinary faux pas straight out of "Here Comes Honey Boo Boo"?
http://www.post-gazette.com/life/food/2018/09/04/Brett-Kavanaugh-pasta-with-ketchup-Yale-Supreme-Court-nominee/stories/201809040115
Henry Hill shakes his head in disgust.
Quote from: abefroman329 on September 05, 2018, 12:59:55 PM
Quote from: jon daly on September 05, 2018, 11:43:36 AM
How can anyone complain about ketchup on hot dogs when powerful men commit this culinary faux pas straight out of "Here Comes Honey Boo Boo"?
http://www.post-gazette.com/life/food/2018/09/04/Brett-Kavanaugh-pasta-with-ketchup-Yale-Supreme-Court-nominee/stories/201809040115
Henry Hill shakes his head in disgust.
I thought of him, too. Maybe I'll crosspost this to the Favorite Joe Pesci Movie thread :).