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It’s a story about Chicago’s much lesser known (and superior) style of pizza.
Earlier quoted context omitted.
It’s a story about Chicago’s much lesser known (and superior) style of pizza.
> (and superior) Hey hey hey! waves hands in the air wildly If it doesn't come from New Haven I ain't interested. Besides, who wants to eat a saucy saltine. I like my gluten hydrated. Seriously though, pizza science has such a weird intersection with computer-types. Why don't computer-types get all fired up about lasagna, or ice cream sundaes, or stir fry? Why only things like pizza, cast iron, and espresso?
I love Kenji, his youtube channel and his cookbooks - I wonder if he is working on a new pizza cookbook.
Earlier quoted context omitted.
> (and superior) Hey hey hey! waves hands in the air wildly If it doesn't come from New Haven I ain't interested. Besides, who wants to eat a saucy saltine. I like my gluten hydrated. Seriously though, pizza science has such a weird intersection with computer-types. Why don't computer-types get all fired up about lasagna, or ice cream sundaes, or stir fry? Why only things like pizza, cast iron, and espresso?
I've never seen this intersection of computers and pizza before. There's stir fry enthusiasts though. Or at least wok users. You need wok hei and super hot burners, electric won't cut it etc... I've also seen some intense breakdowns of pad Thai, like it wasn't a recent invention for tourism
Earlier quoted context omitted.
It’s a story about Chicago’s much lesser known (and superior) style of pizza.
Detroit style doesn't get enough love. I feel like it's the perfect balance of pillowy thick but not filling you up. Laying stripes of sauce on top gives you a different flavor in every bite too.
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Earlier quoted context omitted.
It’s a story about Chicago’s much lesser known (and superior) style of pizza.
Detroit style doesn't get enough love. I feel like it's the perfect balance of pillowy thick but not filling you up. Laying stripes of sauce on top gives you a different flavor in every bite too.
https://www.seriouseats.com/detroit-style-pizza-recipe
(It would be this Chicago recipe, but if you live in Chicago you're never more than 20 minutes out from someone delivering a better version of it than you can make).
Ditch the giardiniera and put the sausage under the cheese instead of on top, and add a splash of red wine to the sauce and you'd have something more in common in the local pizza spots. Also can't forget the corn meal to keep the crust from sticking to the pan, which is just a part of the experience when you eat it. Personally the crust looks wrong. It's not a saltine, it's slightly thicker than that. There are pizza…
I love Kenji, his youtube channel and his cookbooks - I wonder if he is working on a new pizza cookbook.
I was always a huge fan of Serious Eats, but Kenji's head-mounted camera setup makes most of his videos unwatchable for me.