With Labor Day weekend coming up and the last big barbecues of summer, it seems a fitting time to talk about these meaty emporiums, known for their cookout supplies, hot links and hand-cleaned chitlins.
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Jews serve tzimmes at Rosh Hashana, a holiday rich in symbolic foods, because custom calls for serving sweet dishes at the High Holidays in hopes of a sweet New Year. In the 19th century, most Chicagoans drank untreated water from Lake Michigan. Before the reversal of the Chicago River in 1900, raw sewage flowed into the lake and the water was frequently contaminated with the effluvia of slaughterhouses and factories. Water-borne diseases, such as typhoid, cholera and dysentery, were common. If you could, you bought bottled [...] Pimento cheese spread remains beloved fare below the Mason-Dixon Line. What it is: In this dish from Ethiopia, doro means chicken, tibs are sauteed meats and wat indicates a peppery stew. To make the dish, spices are first slowly stewed together to create niter kibbeh, a spice-infused clarified butter. Then breast of chicken is added and quickly cooked in the mixture. I can see that, when even Mr. Zee’s, a Greek snack shop in Morton Grove has rebranded itself as Mr. Gee’s B.B.Q. on Demand, the barbecue trend might be getting a little ridiculous. But I think it’s fantastic — bring it on! All styles, all flavors, the more the merrier. Let’s have Kansas City-style, St. Louis-style, Texas-style, South Carolina-style, you-name-it-style … heck, we can even encompass Western Kentucky barbecued mutton. Nary a hot-dog stand in the city serves the brand, but we can hardly let Hot Dog Month go without a few words about Chicago’s most famous sausage maker: Oscar Mayer. (Part 9 of a series in honor of National Hot Dog Month.) Yes, we’re the home of the extra-long wiener. (Part 8 of a series in honor of National Hot Dog Month.) Before Chicago had its Picasso, it had Picklecasso. |
 
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