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Seeing Chicago on the cheap
09.05.10
CHICAGO — There is this moment in travel when a city becomes more than just the faceless skyscrapers and unnamed bridges over teal rivers — Anytown, USA.
On this particular trip, it happened when I turned onto West Washington Street on a Friday morning and saw a collage of mast-like steel slats, a massive structure that looked like it could intercept public access television from Japan. It was the Frank Gehry-designed band shell at Jay Pritzker Pavilion in Millennium Park.
Hello, Windy City.
The News Tribune recently sent me to Chicago with a CTA pass and a loose plan: Have fun. Don’t spend any money.
The goal was to simulate a weekend trip by Duluthians who now have access to direct airline flights to Chicago.
I was given a meager per diem — enough to keep me rich in Dunkin’ Donuts, but I probably wouldn’t, for instance, end up at Charlie Trotter’s waxing hysterical about seasonal veggies. (Carpe per diem!)
This was a pretty easy mission in a city that boasts Millennium Park, Lincoln Park Zoo, amazing architecture, seamless public transportation and pockets of free art exhibitions.
There are some spicy foods out there that will bring you to tears, but those are not the ones we’re talking about. The five dishes you’re about to check out could cause the faint-hearted to…well, faint. And just so we’re clear, because you’ve tried Mexican food once or twice in your life doesn’t mean you know anything about spicy food. Here are the five ultimate tongue-numbing dishes:
5. Neua Pad Prik (Thai Pepper Steak)
[ Photo Credits ]
This Thai delicacy is as spicy as it is simple. The cook simply throws some pieces of beef into a pan, seasons them with herbs like shallots, basil and garlic and only then ads the main ingredient, a large quantity of birds-eye chili peppers. Famous across Thailand and Indonesia, these chillies are the main reason Thai cuisine is famous for its spiciness.
4. Sichuan Hot-Pot
[ Photo Credits ]
Before you try your first spoon of Sichuan Hot-Pot, make sure you have a towel near by, you’ll be soaked in a matter of minutes. Mongolian or other Chinese hot-pots you might have tried, don’t even come close to the Sichuan Hot-Pot. A boiling-hot broth full of garlic, onion and Sichuan Peppers is left simmering on the table and raw pieces of meat and vegetables are cooked in it, on the spot. Sichuan “flower” peppers are famous all around the world for their numbing effect, but, although you can try this specialty in many Chinese restaurants, the hot-pots served in Sichuan are the real-deal.
3. Vindaloo Pork
[ Photo Credits ]
In India, “spicy” is not the same thing as “hot”. To Indians, spicy food is a dish with many spices and strong flavors, whereas hot food is what we usually call spicy. Vindaloo Pork is, undoubtedly, one of the hottest dishes in the world. Brought to Goa, by the Portuguese, this recipe contained pork preserved in red wine, peppers and garlic, but it was adopted by the Indians and became a spice enriched curry.
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