191–200 of 247 posts
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I am ignorant of the tavern (versus not) style. Suggestion?
The place in the article Vito & Nicks has a good example, but frankly you can find it in lots of places. There is a place near Midway called Palermo’s that I like. Italian Fiesta is probably my favorite but the service is atrocious.
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Yeah, sorry. Common complaint about a Chicago deep dish is that it is a lasagna or bread bowl and not a pizza. Different strokes for different folks but on the scale of New York thin crust to Chicago deep dish, I will veer towards the more hearty option every time.
I'm even more confused now, I thought the lasagne up-thread referred to ...lasagne, the pasta dish, but people call US/Chicago style deep pan pizza 'lasagne' too? I've never had one, maybe that would make more sense if I did!
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The place in the article Vito & Nicks has a good example, but frankly you can find it in lots of places. There is a place near Midway called Palermo’s that I like. Italian Fiesta is probably my favorite but the service is atrocious.
The other thing to do here is to just get out here and look us up.
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The other thing to do here is to just get out here and look us up.
I’m putting a no steakhouses (soft) rule on my next Chicago visit. The steaks are great. But I miss so much of the other cuisine.
I don’t know even if the spots I picked are standouts. They just are the ones near where I am when it’s appropriate to eat pizza.
Unlike say Chicago bbq a topic on which I have opinions.
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The other thing to do here is to just get out here and look us up.
I’m putting a no steakhouses (soft) rule on my next Chicago visit. The steaks are great. But I miss so much of the other cuisine.
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I've lived in California for almost ten years, had many a drunk burrito and missed kebabs every time :(
Yeah, kebabs really aren't a Thing here, for the most part. Nor is poutine, or "curry." You can find all of those, but they're not on every corner. What's drunk food in China, I wonder. Anyone?
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The one minute par-bake also makes it so much easier and stress free to slide a fully loaded pizza onto the stone. I don’t even use cornmeal just lightly dusted whole wheat flour for the raw dough. The par-baked crust needs nothing.
Semolina's better than cornmeal, but yeah: parbaking or parchment paper sounds much better.
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Yeah, kebabs really aren't a Thing here, for the most part. Nor is poutine, or "curry." You can find all of those, but they're not on every corner. What's drunk food in China, I wonder. Anyone?
Good mexican food is hard to come by, particularly texmex, and you can't find any texas style queso at all. People in the bay area have never heard of the stuff, even though it's on the menu at even non-mexican resturaunts and pubs in texas. I've seen it on the menu in seattle, idaho, north carolina, but the bay area is an absolute queso desert for some odd reason.
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Maybe, but have you bought anything like that recently? Probably if you know the right place to shop or the right people it wouldn't be much more, but I needed a bit of metal pipe to use as a lever and spent $40 on 3ft of 1.5in diameter pipe at Lowe's. I don't think I paid much more than that for the ratchet set I was using it with.
I buy steel all the time. certainly not at Lowes. its about $.90/lb for hotroll now. edit: the issue is they only sell 'wholesale' quantities. 20' sticks, 4'x8' sheets