As a native south-sider, I can tell you that our Italian Beef sandwiches can't be beat. Of course, every restaurant/carry-out place has their own version .... but here the trick is to use authentic Italian beef ... in Chicago, it's Scala's Italian beef, hands-down (along with the requisite gravy). We are fortunate in that we can buy it in most deli departments of the chain stores. Next comes the roll ..... you will usually see an "Italian roll" which is about 6-8" long, a very chewy crust with a heavy interior. Usual toppings are sweet or hot peppers and mozzarella cheese, and "red" sauce (a thick spaghetti or pizza sauce). I prefer mine with sweet peppers (green) and mozzarella cheese only. Another option, which has proved to be very popular in the area where I live, is that the sandwich is made from garlic bread. (The bread appears to be Italian bread, with a light coating of garlic butter.) As for the hot dog buns, I can't wait to try them this weekend. As a kid growing up on the south side of Chicago in the 1950's, I vividly recall an elderly man pushing a hot dog cart on hot summer evenings in our neighborhood. The bun was definitely steamed, the hot dogs were simmered, and the taste was out of this world! While at Midway Airport, I did try the char-grilled hot dog, and while it was tasty, that is NOT a typical Chicago hot dog. Vienna Beef Franks really rock, and, for me anyway, that's what its got to be. However, I envy your lobster rolls! That's what's so great about the USA -- regional favorites! One little quibble about the original article .... I noticed "Southside Hot Dogs" mentioned somewhere. You simply cannot refer to the Cubs when mentioning a Southside Hot Dog! LOL Keep these great recipes and articles coming! Ah, you caught me - Susan referred to the Cubs, I added the "Southside" reference, and my bad for not knowing the two clashed! So - should have been White Sox (who are on my radar right now due to you guys getting Kevin Youkilis)? Anyway, I'm cutting and pasting your description - great jumping off place, thanks. PJH

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