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Why this recipe doesn’t mention 00 Flour. You can’t just make a pizza dough with normal flour, I feel like many people will be disappointed without this minor detail.
I'm from the Chicago area. Thin crust? He's a heretic.
Hardly. I'll put the thin crust of Home Run Inn up against any Chicago deep dish soup any day ... :) I'm being intentionally provocative, but people really underestimate how many things need to work together to get GOOD pizza, even if you get the ingredients right--that's why I love articles like this from J. Kenji López-Alt.
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Something like this[1]. It's easier to use than a pizza stone and yields better results. 1: https://bakingsteel.com/products/baking-steel
Jesus, $120? Does it knead, stretch, and top the dough itself too? Seriously, is it really supposedly that much better than my £15 cast iron 'stone'? (I put a lovely seasoning on it initially, but didn't look after it very well and it's all cracked and flaking off, so I need to start again really I think - I suppose it does save that maintenance work... but still, I could just buy a new one and start again several ti…
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Just want to say that I love your videos on YT, thanks for all the hard work you put into everything. You've really helped me and my family learn to cook better. My SO has a few dietary issues [0] that limits the ingredients we can use down to ~1 side of a double spaced page. So really learning how to cook and prepare those few ingredients in a LOT of ways has been super important to keeping the simple diet workable.…
Thanks for this note. It’s always nice to know you’ve made a positive impact.
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Burritos are too healthy and too filling.
Burritos are.... healthy??? Those must be some sad burritos
Burrito has a lot smaller portion of meat then kebab because of the filling. It probably has fresh vegetables (great), beans (good), rice (ok). Sauces are less fatty too often being fresh hot salsas. Guacamole is good too.
Kebabs served in bread (doner, shawarma, gyros, shish) are grilled meat dripping in fat. The vegetables might be fresh but often are pickled and (usually mix of acid/salt pickles) making whole thing saltier. There are no fillers so you have more meat. Because of the meat fat proper kebab might not even use sauces but it often does and they are based around something very fatty too.
Kebab per weight is less balanced and less healthy than burrito.
Pizza is generally even worse its just thin bread with mountain of cheese and some tomatoes.
Native Chicagoan here. Not totally a snob, but getting there. I didn't usually encounter really crispy crust growing up, but I'm not saying it's wrong. He does a lot of things here I've never tried, but now I'm going to. I had an Ooni, and after 5 or 6 meh attempts, I sold it. I also exited the r/ooni subreddit. I'm also out of love with the Neapolitan style baked at 700F+. Come at me. I think a pizza steel preheated…
I know this isn't directly related, but what's your recommended baking for a deep dish pizza? I get Giordano's shipped a few times a year as there's nothing remotely close locally (also open to other shipping options!). I tend to burn the crust before the toppings are done.
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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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Perhaps because everyone here thinks, as I do, “who needs Tex Mex when you have real Mexican food?”
easy there. I'm not Texan and never even spent much time there. But texmex is its own thing. If you look up "queso recipe" it often begins "take a pound of Velveeta."
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"Ultra-crispy" is definitely the style at Fox's, on the southwest side, which I grew up with. And Fox's isn't famous; it's just neighborhood Chicago pizza. Giardiniera is definitely a modern innovation, though; growing up, I'd be surprised to see anything other than green peppers on a pizza.
No pizza is as good as my memories of Fox’s - sausage and peppers under the cheese, herbaceous profile sliced into borderline bite size squares that you can eat a dozen of
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Kenji, I noticed you show up once every few years on HN when your article is posted. How does that happen? Do you set up alerts? Does your publisher let you know or ask you to engage with the comments? Do you read HN any other time? Thanks.
I have a lot of friends (mostly from college) on here who inevitably tell me when something of mine shows up.