Author Topic: Use of Tomatoes For Chicago Style Deep Dish and Deep Dish Tomato Sauce  (Read 5448 times)

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Offline Chicago Bob

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I heard somewhere that the 6-1s were sweeter and without as much citric acid. 
Hmmm, yeah,like maybe 5 posts above yours?   ;D
I've bought 7-11's at Penn Mac so you should have a few things to try after your upcoming visit. I think you'll like the 7-11. Whenever I've had them side by side with 6n1's I liked the 'lil extra tart of the 7-11.
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Offline pythonic

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Yep that's where I saw it.  Lol.  I hope I like the 7-11s, the 6 in 1s are starting to get a lil boring.  There is this place called barraccos in chi that has sauce that is very acidic and it's grt.
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: Use of Tomatoes For Chicago Style Deep Dish and Deep Dish Tomato Sauce
« Reply #22 on: August 01, 2012, 09:57:18 PM »
pythonic

I resently made pasta sauce with some Nina plum tomatoes and I was NOT impressed. FWIW

Just wanted to give an update on the Nina plums.  They were definitely average.  I also didnt care for the basil flavor.
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Offline mugwump

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(continued from another thread)

I have to question your use of Contadina crushed tomatoes however! :o


Well, when it comes to the history of chicago pizza, the name is Contadina.  :D

Anyhow, I've found that my kids and wife will plow the tomatoes off the slice and onto the plate if it doesn't have a slightly commercial taste.  Hence, the Contadina crushed with Italian Herbs spooned in for some flavor.
« Last Edit: June 07, 2013, 04:34:30 PM by mugwump »


 

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