Jay;

Now you said the magic word - Sourdough! If you want Sourdough bread it has to be from San Francisco if you want the real thing. Anything else is "McDonalds"! :)

Tom


>My mouth is watering at the thought of a pound of thinly sliced beef, au jus, juice seeping into the doughy part of the thick freshly baked sourdough bun. The fragrant melding of the meat and dough wafts towards you. Perhaps some onions, perhaps some green peppers add a bit of a crunch and color.
>
>It's held together only as long as the server composes the sandwich. You pay, grab your sandwich, and sit down where you can savor every last morsel. As soon as you take a bit, the juice seeps out, the bread falls apart, and you're in hog heaven.
>
>Indescribable (though I've given a shot!)
>
> Jay
>
>>>>I'll be placing an order this week for my upcoming birthday. I think (but haven't looked closely enough at the site) you might also find Italian Beef there. If not, there's got to be somewhere, and I just checked and there is: www.portillos.com (they ship too). While they're not as good as Roma's, they are better than any thing I can get locally. I usually have two or three of them when I'm up there.
>>>
>>>George,
>>>
>>>Thanks for another recommendation, and I will look into it. (Amazing what you can learn on a VFP Forum -- is this another feature of VFP that hasn't been well-publicized? <g>)
>>
>>
>>My pleasure. I can't think of many who've experienced a Chicago Italian Beef that don't love 'em. It's too bad that they're almost impossible to find outside of the Chicago area.
>>
>>And to think we had to talk you into posting this. Not only did you spark one of the best discussions here in recent memory, but you also found two sources for good food. While it isn't a feature of VFP, I'd say it's a feature of VFP developers. Or may just thread drift.:-)