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Buffalo wings bettered by beef on 'weck

UPI News Service, 06/21/2006 

The city of Buffalo, N.Y., is known in North America for chicken wings, but a local sandwich known as beef on 'weck can't be recreated anywhere else.

While the popular variety of Buffalo wings were created in 1964, the beef on a 'weck sandwich dates back to the late 1800s when a German baker came to the city with a recipe for a kummelweck, a kaiser-like roll with pretzel salt and caraway seeds baked onto the top. It is soft and chewy on the inside and firm on the outside. Thinly sliced rare roast beef is piled into it, topped with strong horseradish.

The Chicago Tribune said the Windy City has one restaurant that sells the sandwich, but a writer's comparison said the bun just wasn't the same as those in Buffalo.

Gene Staychock, the owner of Schwabl's, a very old Buffalo restaurant known for its beef on 'wecks, agreed with the Tribune.

"I don't care where you go in the country, no matter how good the bakery, they just can't get it," Staychock said. "You just can't find them outside western New York."

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Copyright 2006 by United Press International

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