The new criteria is:
A true tavern shall have 3 things:
1. A bun that is not too thick, too thin, too dry or too soft. The typical bun is made with white flour. But can be made with wheat and other types of grain. The bun shall be baked as to not allow all of the moisture of the meat and condiments to be soaked into the bun to make it too mushy or be so dry it falls apart. The bun can have sesame seeds on it or be dusted with corn meal but should not be too large. The inside of the bun can be toasted and/or buttered.
2. Condiments and toppings that are well proportioned together. There is no limit to various condiments or toppings, as each establishment is different and everyone has their favorite. But one condiment or topping shall not over power another. Condiments and toppings can include, but are not limited to: ketchup, mustard, pickle, onion, cheese, bacon, and even lettuce, tomato and rice. Sloppy Joe sauce or gravy sauces are NOT condiments when cooked into the meat as sauces are mixed with the meat to make a different type of sandwich. But such sauces or gravy can be added as a topping or condiment after the meat is cooked as can rice. Condiments or toppings should be offered by the establishment preparing the tavern leaving it to the individual consumer to decline and add condiments and toppings themselves.
Some establishments may or will offer the condiments and toppings on the side and let the consumer add them to the sandwich themselves. At this point it is the consumers personal choice as to what to add and how much. If the consumer makes a mistake and adds too much of one topping or condiment that adversely affects the flavor and quality of the sandwich that is on them and not on the establishment or restaurant.
3. The meat shall have enough spices added to allow for an even blend of both allowing for the flavor of the meat and the spices to come through. It shall never be bland with by not having enough or too little spices added or too much spices there is no flavor from the meat. Cooking the meat with onions and or pickles in it is acceptable. The meat shall be moist, but not so much that it soaks into the bun to make it mushy. The meat shall not be too lean or have too much fat content, 85% is usually ideal. Most of the meat shall stay on the bun but not be so moist it sticks together as if it is a solid patty. The meat shall be loose enough so that some will fall out of the bun, making a spoon a necessary to consume the loose meat that does fall out of the bun. The meat shall have a slight greasy flavor and texture to it,
Previous articles in the series:
Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information
Little Chicago Approved? Little Chicago Deli Tavern
Little Chicago Approved? Madonna Rose Cafe Tavern
Little Chicago Approved? Billy Boy Drive Thru
Little Chicago Approved? Branding Iron Concessions
Little Chicago Approved? Latham Loose-meat's
Little Chicago Approved? B. S. A. Troop 184 Tavern Sandwiches
Little Chicago Approved? Closed
Little Chicago Approved? History, Recipe, Information
Little Chicago Approved? Little Chicago Deli Tavern
Little Chicago Approved? Madonna Rose Cafe Tavern
Little Chicago Approved? Billy Boy Drive Thru
Little Chicago Approved? Branding Iron Concessions
Little Chicago Approved? Latham Loose-meat's
Little Chicago Approved? B. S. A. Troop 184 Tavern Sandwiches
Little Chicago Approved? Closed
