Vic Smith wrote:
On Tue, 29 Dec 2009 09:32:52 -0800, "Bill McKee"
wrote:



That thing just cooks both sides of a small piece of meat. White Castles
are great. Kids used to have me get a bunch to bring home to Calif when I
went to Chicago on business. Any meat steamed on top of a grill full of
onions and then have the bun soak up the meat juice and onion flavor has to
be fantastic.


You hit on the key thing there. There was a Vienna dog place on the
south side that often had a line outside. Bought many dogs there.
The reason they were better than other places was they steamed the
buns. Wrapping good fries in the paper with the dogs didn't hurt
either.

--Vic



Gene and Judes. Not south side but the same!