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Chicago, Illinois

America’s third largest city, Chicago rises up majestically along the shores of Lake Michigan. Carl Sandburg described early 20th century Chicago as “hog butcher for the world” -- the invention of refrigerated railroad cars meant that meat could be processed, packed and shipped cold to the East. Today, Chicago has one of the finest fine-dining scenes in America. It also offers an enormous array of simpler, crowd-pleasing fare, like the unique Chicago hot dog (an all-beef dog on a poppy seed bun piled high with mustard, sweet pickle relish, chopped onion, tomato wedges, dill pickle, sport peppers and a dash of celery salt. But no ketchup!) There is no shortage of ethnic foods here either - everything from Polish perogies to Puerto Rican jibarito steak sandwiches. Italian beef sandwiches are a Windy City favorite. Sadly, Chicago recently lost one of its mainstays of German cuisine, when the Berghoff closed its doors after more than a century of business. Another claim to fame: Chicago-style, deep-dish pizza – created in 1943 at Pizzeria Uno.

Featured Cook thewanderingone Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Fort Lauderdale, Florida, USA

About me: Well for as much as I love food and cooking, I dislike reading cookbooks. I own over 20 recipe books, but as of yet have not used them for more then getting a list of ingrediants for ideas and seeing what spices are commo in a certain nationalities food. I get bored reading how long to cook and how to mix, or even how much to use of a specific ingrediant. I just try it and make it work is the way I approach cooking. My wife is trying to get me to write down my recipes and start being able to reproduce some of my food more often, but it is hard going since I don't measure anything and cook by sight and smell of the food. My biggest love in the kitchen is getting spice combinations that taste good and are unique. Salt has been outlawed in my kitchen except for very specific tasks that it is suited for (preserving certain meats, helping sweat onions), and for some of my guests who can't taste any flavor except for salt. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »