On Mon, 09 Jun 2008 15:41:27 -0500, Lou Decruss >
wrote:

>I will use the oil based liquid from Chicago style giardiniera. It
>makes good dipping sauce for breadsticks or even a few drops on a
>pizza is good. I've added a bit to the pot when making Italian beef
>with good success as long as you like a bit of heat. I wouldn't do
>anything with the "spring mix" that most of the world knows as
>giardiniera.
>
>Lou
>

lou, is there a brand of this that might make it out of chicago?

your pal,
blake