Chicago magazine

Tasty Tidbits

 It’s called pepper-hot mustard, and it’s a combination of local Plochman’s mustard mixed with chopped sport peppers. Owner Jim Christopoulos, the grandson of the founder, pickles his own serrano peppers. He says chopping them up into the mustard

You’re reading a preview, subscribe to read more.

More from Chicago magazine

Chicago magazine1 min read
Spritz Intrigue
◼ For those who think alluring fragrances only come from overseas, there is new evidence to the contrary: the emergence of Clue Perfumery, started in 2022 by childhood friends Laura Oberwetter and Caleb Vanden Boom, who live in Logan Square. Clue’s t
Chicago magazine1 min read
Parsing Power
Another busy week, same question. @MaryAnnAhernNBC via X Looking at just the major players in sports, it’s wild but somehow fitting that no one named McCaskey appears on the list. @readjack via X I have pushed myself to the brink like this once [“The
Chicago magazine2 min read
A Haven Of Nautical History
I ’ve been obsessed with ships for as long as I can remember. Perhaps it’s because I grew up in Iowa, and the largest body of water I saw as a kid wasn’t big enough for more than a rowboat. Even now, I still geek out over just about anything that flo

Related