If your breakfast routine is feeling a little boring these days, Nick and Erica have just the thing for you: deep-fried Cream of Wheat – with a surprise center.
Since the rib tip is not only a Chicago institution but also a finger food, we decided it was the best candidate this week for a beer-batter-and-hot-oil dunk.
Midwesterners could be forgiven for thinking that Wisconsin has a lock on all things cheese. But in Chicago, we’ve managed to one-up our neighbors to the north: we set it on fire.
Many Chicagoans have sweet memories of the confection we’re about to dunk in hot oil: the Frango mint. But they might be surprised to learn that the signature candy of Marshall Field’s was not created in Chicago.
For our new summer series, we take some of Chicago’s favorite foods and, like the name says, we deep-fry them and deal with the big questions. Today’s sacrifice to the gods of hot oil: Chicago-style tamales.
This week’s installment of our new battered-and-fried summer series goes deep on Chicago’s odorous namesake: the ramp.