Here are most beautiful postprandial words one can hear:
As we all know, pies are one of America’s greatest contributions to world cuisine (and don’t mention the French tartes, which, although often superb, are not PIES, while the best British pies are the savory ones, like Melton Mowbray pork pie). Our other great contribution is barbecue.
I’ve been keeping a mental fork all week, ever since I saw the announcement of the Second Annual South Side Pie Challenge held in the Ray School, an elementary school a mere two blocks from my office. The best pie-makers of Chicago’s South Side bring two exemplars of their finest pie to the Challenge, and enter in one of four categories: fruit, nut, cream, and sweet potato/pumpkin.
The judges taste one of the two pies before the competition, and then the doors open to let the eager public in to sample for…
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