Author Topic: Chi-town thin pics  (Read 31340 times)

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Offline shff1984

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Re: Chi-town thin pics
« Reply #125 on: May 29, 2013, 02:15:38 PM »
I just looked up the nutritional differences on the Premio website.  It looks like they are very similar in ingredients.  Both of the labels on the red portion of the front package say made with real imported fennel.  The main differences I see are that the mild Italian sausage is higher in fat and calories.  I haven't tried the sweet sausage so they might both taste good.  If its unhealthy it usually tastes good.  Here are some pics of the nutritional info:


Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #126 on: May 29, 2013, 03:20:41 PM »
I gotta try this Premio stuff.  I see the Mild pictured.  How are the Mild and Sweet different, C-Bob (or anyone else)?  It's confusing to me that they sell both separately, because I've only ever known "sweet" and "mild" to be interchangeable, with a producer picking one name or the other.
Big difference between the 2 Garvey.
Sweet is more like the bad imitations of Italian sausage you normally get at a grocery store or even Whole Foods. More basily than fennel like flavor and texture is wrong; sort of a greasy, finer grind feel in the mouth.

The mild is the closest I've come to good old Chicago fennel sausage we used at the pizzeria's back in the 70's. The fennel and porkiness come through and the grind/fat slight chunkyness holds up and gives the correct type of "chew" to this "mild" selection of Premio sausage.
It's odd that they look the same(grind) in their packages but the way they cook up is quite different. Try both if you'd like...the second best thing about this sausage is that it sells for under 3 bucks a pound! 8) Hope I've helped...

Bob
"Care Free Highway...let me slip away on you"

Offline Garvey

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Re: Chi-town thin pics
« Reply #127 on: May 29, 2013, 03:40:11 PM »
Yes, thanks, both of you!  Very helpful.  It's odd that they'd use different grinds and different meats, too.  I would have imagined they'd use the same base meat and grind for every product.

Offline redox

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Re: Chi-town thin pics
« Reply #128 on: May 29, 2013, 03:44:01 PM »
When I get the taste for pizza I can't always wait 3 days for Garvey's version (delicious as it is) so I'm gonna have to do yours again now that I've gotten a bit better at rolling the dough really thin. Soon...but I really have to watch my pizza intake since I can now make such good pies at home. That's one reason I bought the smallish 12-inch cutter pan. I'm becoming a big fan of cutter pans, btw. I got a Hex Quik Disk here http://www.pizzatools.com/Hex_Quik-Disks/30885/subgrouping.htm but haven't used it yet except to help launch a pie that was too big for my small pizza peel. I need to see how well that works for a thin crust.

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #129 on: May 29, 2013, 04:19:56 PM »
When I get the taste for pizza I can't always wait 3 days for Garvey's version (delicious as it is) so I'm gonna have to do yours again now that I've gotten a bit better at rolling the dough really thin. Soon...but I really have to watch my pizza intake since I can now make such good pies at home. That's one reason I bought the smallish 12-inch cutter pan. I'm becoming a big fan of cutter pans, btw. I got a Hex Quik Disk here http://www.pizzatools.com/Hex_Quik-Disks/30885/subgrouping.htm but haven't used it yet except to help launch a pie that was too big for my small pizza peel. I need to see how well that works for a thin crust.
I hear you on the pizza intake Jay.
I often use a little 10" cutter pan...only takes 5oz of dough.  ;)

Bob
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Offline Serpentelli

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Re: Chi-town thin pics
« Reply #130 on: May 29, 2013, 04:25:38 PM »
I just looked up the nutritional differences on the Premio website.  It looks like they are very similar in ingredients.  Both of the labels on the red portion of the front package say made with real imported fennel.  The main differences I see are that the mild Italian sausage is higher in fat and calories.  I haven't tried the sweet sausage so they might both taste good.  If its unhealthy it usually tastes good.  Here are some pics of the nutritional info:

Bob,

You need to call up your friends at the FDA and see if they can get a crack investigative team on this sweet/mild Premio deal??!!!!

Seriously, why would a company want to do this --- to have minor variations of a "similar" product causing only confusion amongst customers (like me! ???). I could understand if they called one "sweet" and one "fennel" but I just don't get the sweet/mild distinction. I can see that there's paprika in the sweet, and also that they list the preservatives on one but not the other. And now you're telling me the grind is different between the two??? Dang-it!

Admission: I think I have been getting the sweet all along (That's all they have at Costco). Embarrased to say I think its good :-[. And also I'm going to admit I thought "Ol' Bobby may just be a little bit too picky on his sausage and these products are just the same thing in different packages!"

But now you have piqued my interest sir, and I will be heading to Walmart, and buying some MILD premio, and doing a side-by-side, double-blinded, placebo-controlled trial of the two sausages in question.

I need help on one aspect of my study --- I need a good sausage placebo! Just kidding.

John K
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Offline redox

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Re: Chi-town thin pics
« Reply #131 on: May 29, 2013, 04:55:32 PM »
Bob,

You need to call up your friends at the FDA and see if they can get a crack investigative team on this sweet/mild Premio deal??!!!!

Seriously, why would a company want to do this --- to have minor variations of a "similar" product causing only confusion amongst customers (like me! ???). I could understand if they called one "sweet" and one "fennel" but I just don't get the sweet/mild distinction. I can see that there's paprika in the sweet, and also that they list the preservatives on one but not the other. And now you're telling me the grind is different between the two??? Dang-it!

Admission: I think I have been getting the sweet all along (That's all they have at Costco). Embarrased to say I think its good :-[. And also I'm going to admit I thought "Ol' Bobby may just be a little bit too picky on his sausage and these products are just the same thing in different packages!"

But now you have piqued my interest sir, and I will be heading to Walmart, and buying some MILD premio, and doing a side-by-side, double-blinded, placebo-controlled trial of the two sausages in question.

I need help on one aspect of my study --- I need a good sausage placebo! Just kidding.

John K

John,
I've been using the Premio Sweet Italian Sausage from Costco, too. I like it just fine although I've been thinking of adding fennel to the next thin crust to try to make it more "Chicago-like".
I'd be interested in your side-by-side taste test.

Offline shff1984

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Re: Chi-town thin pics
« Reply #132 on: May 29, 2013, 07:19:36 PM »
This one was a half sausage pizza cooked at 450 for 20 min on the bottom rack.  As CB would say, "Eazy Pezzy" :chef:

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #133 on: May 29, 2013, 07:27:11 PM »
What gives man...ya'll don't trust "OL" Bobby?  8)
Actually; I think it a good idea to try all 3 types.....different folks an all that. :chef:
"Care Free Highway...let me slip away on you"


Offline redox

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Re: Chi-town thin pics
« Reply #134 on: May 29, 2013, 07:32:23 PM »
This one was a half sausage pizza cooked at 450 for 20 min on the bottom rack.  As CB would say, "Eazy Pezzy" :chef:

Uh-oh, you're in for it now.  ;D

Offline shff1984

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Re: Chi-town thin pics
« Reply #135 on: May 29, 2013, 07:34:37 PM »
Sorry man,  I barely got 2 pieces last Sunday.  I had to have more of that pizza again.  Thanks for the recommendation on the sausage, it will be my go to sausage just like the Contadina sauce.  Its like I can't get enough pizza.  I want to try everything.  I think that last thin recipe you gave me is going to be next and then the Ice House.  It's good because I've been drinking the ice house lately.  The Ice House is very powerful! :pizza:

Offline Serpentelli

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Re: Chi-town thin pics
« Reply #136 on: May 29, 2013, 09:25:15 PM »
What gives man...ya'll don't trust "OL" Bobby?  8)
Actually; I think it a good idea to try all 3 types.....different folks an all that. :chef:

Nah,

It's just Newton's 1st Law of Inertia! Had the two Premio types been there side-by-side I would have purchased both. Since purchasing the mild would require a separate trip to Wallyworld it just didn't happen!

But now it will! Cuz Bobby has spoken! :)

John K
I'm not wearing hockey pads!

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #137 on: May 29, 2013, 09:32:47 PM »
This one was a half sausage pizza cooked at 450 for 20 min on the bottom rack.  As CB would say, "Eazy Pezzy" :chef:
Uh-oh, you're in for it now.  ;D
Feareth not for our humble pizza pal sir redox. For he knoweth not my ways...this time!!  >:D
"Care Free Highway...let me slip away on you"

Offline mrmojo1

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Re: Chi-town thin pics
« Reply #138 on: June 01, 2013, 12:48:34 AM »
This one was a half sausage pizza cooked at 450 for 20 min on the bottom rack.  As CB would say, "Eazy Pezzy" :chef:
great looking pizza!  were you happy with your bottom crust? still looks a little light....i think if you have that stone in there.  either cook with the cutter right on the stone, or after 5 min slide it off the cutter onto the stone!  unless you got it the way you want it!! then repeat repeat lather, rinse and repeat!! really good looking browning and leoparding on that cheese! 
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline CDNpielover

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Re: Chi-town thin pics
« Reply #139 on: June 01, 2013, 01:40:02 AM »
Yes, stone on bottom rack, didn't I say that pages ago?  :-D

Offline wrm2012

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Re: Chi-town thin pics
« Reply #140 on: June 01, 2013, 08:31:59 AM »
What gives man...ya'll don't trust "OL" Bobby?  8)
Actually; I think it a good idea to try all 3 types.....different folks an all that. :chef:
  I did just that with Johnsonville.  I preferred the hot. My son preferred the mild. Daughter preferred the sweet.  Wife was in the mild camp.  Funny thing is just for laughs I also cooked up some turkey breakfast sausage and we all picked that one as our second favorite.

Offline rkrider99

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Re: Chi-town thin pics
« Reply #141 on: June 01, 2013, 08:45:40 AM »
Not that it matters, but here is my recollection of Italian sausage growing up in Chicago in the 50's.

When dad said he was going to the butcher to pick up some sausage he'd ask what everyone wanted.

Sweet was the most mild, just a plain old Italian sausage, tasting mostly of fennel.
Mild was the next step up, I'd say the same as sweet but with more spice added.
Hot was hot, probably some red pepper flakes added to the mixture
And there was also extra hot, which almost no one ever wanted, probably cayenne added to the hot.

Now living in Tampa, I prefer SweetBay store brand Italian. Quite a bit of fennel, and as close to Chicago as I can remember.
I've had the Premio, and while it's good, just not as good as SweetBay.


Offline mrmojo1

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Re: Chi-town thin pics
« Reply #142 on: June 01, 2013, 11:40:08 AM »
Yes, stone on bottom rack, didn't I say that pages ago?  :-D
Heck yeah!! i think you did!! sorry about that!!  good info! worth repeating!! worth endorsing!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline BTB

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Re: Chi-town thin pics
« Reply #143 on: June 10, 2013, 12:32:23 PM »
Looking at all the great work that a large number of you guys and gals are doing on Chicago thin crust style pizzas makes me hanker for getting back to work on baking up some of these great pizzas.  Its been a while, but here's one I made in the past.
                                                                                          --BTB          :drool:

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #144 on: June 10, 2013, 12:47:31 PM »
Looking at all the great work that a large number of you guys and gals are doing on Chicago thin crust style pizzas makes me hanker for getting back to work on baking up some of these great pizzas.  Its been a while, but here's one I made in the past.
                                                                                          --BTB          :drool:
Awesome looking as always BTB...great to hear you have a hankering to get back to making some of these. Really look forward to that!!  :drool:
"Care Free Highway...let me slip away on you"

Offline BTB

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Re: Chi-town thin pics
« Reply #145 on: June 10, 2013, 01:01:43 PM »
Different Chicago Pizza Cuts:  "Squares" and "Strips" aka "Chesdan Cuts"
While  Chicago style thin crust pizzas were most often cut into "squares," a large number of great thin crust pizzerias in Chicago cut their pizzas into "Strips" instead.  The most famous of the pizza places that cut into strips was Chesdan's on Archer Ave, who for decades was a major competitor to another famous pizzeria a mile or so away, i.e., Home Run Inn.  And Mrmojo, you'll recall that DiMaggio's in Southwest Michigan cuts their pizzas into "strips" too.  (umm . . . just had one last Saturday night.)  The term party cut was never heard or spoken in circles that I traveled in until I started to visit this website a few years ago.

Here's some examples that I baked and cut in both ways in the recent past.

                                                                                                       --BTB                :chef:
« Last Edit: June 10, 2013, 01:08:48 PM by BTB »

Offline mrmojo1

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Re: Chi-town thin pics
« Reply #146 on: June 11, 2013, 11:05:51 PM »
oh man! that looks fantastic!!  i love dimaggios!!!  i miss it dearly! havnt  gotten back to the parents summer place in like 5 years!!!  how would you classify dimaggios?  is it chicago thin or something more akin to that area. i recall its crust, something about it like oil baked in? and lots of corn meal from the peel? man!! excellent sauce and sausage too!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline mrmojo1

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Re: Chi-town thin pics
« Reply #147 on: June 11, 2013, 11:06:50 PM »
great to hear from you again BTB!  your pizzas are amazing as always!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #148 on: June 11, 2013, 11:32:17 PM »
Different Chicago Pizza Cuts:  "Squares" and "Strips" aka "Chesdan Cuts"
While  Chicago style thin crust pizzas were most often cut into "squares," a large number of great thin crust pizzerias in Chicago cut their pizzas into "Strips" instead.  The most famous of the pizza places that cut into strips was Chesdan's on Archer Ave, who for decades was a major competitor to another famous pizzeria a mile or so away, i.e., Home Run Inn.  And Mrmojo, you'll recall that DiMaggio's in Southwest Michigan cuts their pizzas into "strips" too.  (umm . . . just had one last Saturday night.)  The term party cut was never heard or spoken in circles that I traveled in until I started to visit this website a few years ago.

Here's some examples that I baked and cut in both ways in the recent past.

                                                                                                       --BTB                :chef:
Hi BTB,
The 3rd pizza pic in your trio is haunting me...any chance you can link all of us to that particular one?  :drool:
Thanks!  :chef:

Bob
"Care Free Highway...let me slip away on you"

Offline redox

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Re: Chi-town thin pics
« Reply #149 on: June 29, 2013, 01:45:21 PM »
Bob,
No Chicago thin pics in awhile. You're not giving up pizza for the summer are you? A 14 minute or so bake with no stone is perfect for the hot weather. Btw, the more I use that cutter pan the more I like it, and I liked it a lot the first time I used it.  :)


 

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