On Fri, 08 May 2009 15:52:18 -0400, HK wrote:

Vic Smith wrote:
On Fri, 8 May 2009 15:47:48 -0400, "D.Duck" wrote:

"Vic Smith" wrote in message
...
On Fri, 8 May 2009 15:21:01 -0400, "D.Duck" wrote:

I believe he's getting to you. Of course you'll deny it.

Friendship doesn't have to be based on intellectual equivalence.

Yep. Sometimes all it takes is a shared liking for Italian beef.
I figured you'd be gone with your pal by now.

--Vic
1 hour, 15 minutes and counting.

Damn. I'm getting hungry,



Explain "Italian beef," if you don't mind.

Around Chicago it's thin sliced beef served on Italian bread.
I don't know all the details, like what cut of beef or all the prep
steps.
But what you see from the counter is the sliced beef pulled out of
the hot juice and slapped onto the bread. I get peppers, which
are green peppers likewise softened by cooking.
I say "dipped" and it at least part of the sandwich gets dipped in the
juice. Wouldn't eat it any other way.
Duck is probably a bigger fan. I *have* had some beef without much
taste. But when it's good, which is normal, it's very good.
Even when the beef isn't the best, the juice and peppers make up for
it.

--Vic

Vic Smith wrote:
On Fri, 08 May 2009 15:52:18 -0400, HK wrote:

Vic Smith wrote:
On Fri, 8 May 2009 15:47:48 -0400, "D.Duck" wrote:

"Vic Smith" wrote in message
...
On Fri, 8 May 2009 15:21:01 -0400, "D.Duck" wrote:

I believe he's getting to you. Of course you'll deny it.

Friendship doesn't have to be based on intellectual equivalence.

Yep. Sometimes all it takes is a shared liking for Italian beef.
I figured you'd be gone with your pal by now.

--Vic
1 hour, 15 minutes and counting.

Damn. I'm getting hungry,


Explain "Italian beef," if you don't mind.

Around Chicago it's thin sliced beef served on Italian bread.
I don't know all the details, like what cut of beef or all the prep
steps.
But what you see from the counter is the sliced beef pulled out of
the hot juice and slapped onto the bread. I get peppers, which
are green peppers likewise softened by cooking.
I say "dipped" and it at least part of the sandwich gets dipped in the
juice. Wouldn't eat it any other way.
Duck is probably a bigger fan. I *have* had some beef without much
taste. But when it's good, which is normal, it's very good.
Even when the beef isn't the best, the juice and peppers make up for
it.

--Vic



Sounds like "french dip."

On Fri, 08 May 2009 16:23:15 -0400, HK wrote:



Sounds like "french dip."

French dips I've had are better beef and cost twice as much for half
the sandwich. But they're close.
This pretty well describes it.
http://en.wikipedia.org/wiki/Italian_Beef

I was wrong about the bread. It's a roll.
I get a kick out of this:
"In the 1950s and '60s this dish was commonly known as "Dago Beef" and
signs on local taverns (and the menus within) would advertise it as
such well into the '80s. As the term Dago became more widely
understood to be offensive, the term Dago Beef has begun to vanish."

That's probably bull****. I never saw "Dago Beef" in my life.
I grew up in rough places and Dago is a fighting word.
You could barely get away with guinea T.
Maybe purely mick neighborhoods. Wouldn't put anything past the
micks.

--Vic

On May 8, 3:45*pm, Vic Smith wrote:
On Fri, 08 May 2009 16:23:15 -0400, HK wrote:

Sounds like "french dip."

French dips I've had are better beef and cost twice as much for half
the sandwich. *But they're close.
This pretty well describes it.http://en.wikipedia.org/wiki/Italian_Beef

I was wrong about the bread. *It's a roll.
I get a kick out of this:
"In the 1950s and '60s this dish was commonly known as "Dago Beef" and
signs on local taverns (and the menus within) would advertise it as
such well into the '80s. As the term Dago became more widely
understood to be offensive, the term Dago Beef has begun to vanish."

That's probably bull****. *I never saw "Dago Beef" in my life.
I grew up in rough places and Dago is a fighting word.
You could barely get away with guinea T.
Maybe purely mick neighborhoods. *Wouldn't put anything past the
micks.

--Vic

when in St. louis MO the best Italian quisine resteraunts are located
on "Dago Hill" and that area if St Louis is called that today. just
ask any wop.

On Fri, 8 May 2009 17:45:49 -0700 (PDT), Tim
wrote:


when in St. louis MO the best Italian quisine resteraunts are located
on "Dago Hill" and that area if St Louis is called that today. just
ask any wop.

Weird. Maybe scarface Al had us non-Dago Chicago guys wised up about
the word.

--Vic

Vic Smith wrote:
On Fri, 08 May 2009 15:52:18 -0400, HK wrote:

Vic Smith wrote:
On Fri, 8 May 2009 15:47:48 -0400, "D.Duck" wrote:

"Vic Smith" wrote in message
...
On Fri, 8 May 2009 15:21:01 -0400, "D.Duck" wrote:

I believe he's getting to you. Of course you'll deny it.

Friendship doesn't have to be based on intellectual equivalence.

Yep. Sometimes all it takes is a shared liking for Italian beef.
I figured you'd be gone with your pal by now.

--Vic
1 hour, 15 minutes and counting.

Damn. I'm getting hungry,


Explain "Italian beef," if you don't mind.

Around Chicago it's thin sliced beef served on Italian bread.
I don't know all the details, like what cut of beef or all the prep
steps.
But what you see from the counter is the sliced beef pulled out of
the hot juice and slapped onto the bread. I get peppers, which
are green peppers likewise softened by cooking.
I say "dipped" and it at least part of the sandwich gets dipped in the
juice. Wouldn't eat it any other way.
Duck is probably a bigger fan. I *have* had some beef without much
taste. But when it's good, which is normal, it's very good.
Even when the beef isn't the best, the juice and peppers make up for
it.

--Vic



Yup.