As someone who also lived in the Chicago area for 10 years and still visits it periodically, these are pretty close. They held up well to the ingredients. (There is no way to eat a Chicago dog without spilling the toppings, though.) I would note, though, that there is no egg in Vienna hot dog buns, and they weigh 57 grams each. Mine came out more like 67 grams each. When I make hot dog buns from Moomies recipe, I use 2.25 ounces of dough (64 grams) for a hot dog bun, next time I think that's what I'll do with these, giving a yield of 11-12 buns rather than 10. Mine also came out a bit too long, less dough would probably help that as well. As to Chicago style Italian beef, there's a pretty good recipe for it on the Food Network Site from their show The Sandwich King. The challenge is slicing it really thin without a deli slicer. Using shaved beef from the deli is worth trying, the au jus is the real key to Italian beef. I use the hoagie rolls recipe that came with my sandwich roll pan, which King Arthur no longer sells. (That recipe is posted in my recipes on the Baking Circle, though.) They don't hold up quite as well when making a dipped (or wet, depending on whether you're a south sider or a north sider) sandwich, but other than that they've got the right flavor profile. Thanks, Mike - I know what a good baker you are, so I appreciate your feedback - especially since you've experienced "the real thing" in Chicago. Now, as for the Italian beef - I've been emailing with another fellow, and we agreed using shaved steak or deli roast beef (in the absence of owning a meat slicer) would be fine. And that it's the "jus" that counts. So, thanks for the hint about the hoagie rolls - I'll see if I can find the recipe somewhere, and "toughen" it up just a bit to hold up to a dip in jus... Can't wait to get going on what sounds like a very tasty project - with the help of Italian beef lovers out there... PJH

• Reply