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Thursday, December 5

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Blog Wed Jul 22 2009

Make It Right

The Paupered Chef explains how to properly make a Chicago-style hot dog.

The ratio of bun-to-dog in a normal hot dog is just about right: not too bready, not too meaty, just balanced. A tongful of sauerkraut or some minced onions, a smear of good mustard: isn't this all a hot dog needs?

Chicagoans laugh. They condescend. They throw away inhibitions like ratio and create a new set of rules. No, a hot dog needs much more. Not only mustard and chopped onion. It needs tomato slices. It needs relish. It needs hot peppers. It needs an entire dill pickle spear the size of the dog itself. It needs celery salt. The only thing it doesn't need is ketchup.

 
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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
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About Drive-Thru

Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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Editor: Robyn Nisi, rn@gapersblock.com
Drive-Thru staff inbox: drivethru@gapersblock.com

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