Author Topic: My lastest Chicago  (Read 8535 times)

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Offline DKM

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Re:My lastest Chicago
« Reply #25 on: September 09, 2004, 07:43:21 PM »
Got postponed until this weekend.  I'm making one for a bakesale - auction this Saturday.

DKM
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Offline Randy

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Re:My lastest Chicago
« Reply #26 on: September 10, 2004, 10:01:11 PM »
Here is my latest Chicago.

Randy

Offline Foccaciaman

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Re:My lastest Chicago
« Reply #27 on: September 11, 2004, 12:55:14 AM »
I'd love to see a side shot of a piece of your pie Randy. Doubt there is much left but crumbs by now though. ;D
Looks Delicious....
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Offline giotto

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Re:My lastest Chicago
« Reply #28 on: September 11, 2004, 01:55:47 AM »
I like the looks of the crust.  You mentioned before its ability to hold large amounts of toppings, without standing out.  And in this picture, it's certainly holding a deep dish pie.

I was told by a champion of the USA team, that it is incorrect that most of the Chicago pizza crusts uses a dye.  He then sited who started this comment (I was so impressed with his conviction on this point, I can't even recall who he referred to or which medium was used to propogate it).  He then indicated that either corn meal or semolina is used as a standard as well in Chicago.
« Last Edit: September 11, 2004, 06:27:24 PM by giotto »

Offline Randy

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Re:My lastest Chicago
« Reply #29 on: September 11, 2004, 08:47:21 AM »
Thanks for the good comments I tired a version without cornmeal and although tasty I have went back to two tablespoons of yellow cornmeal.  To my taste, cup was a bit much.  Crisco shorting is what stiffens the crust.  Lard could be used, as well I would think.

Randy

Offline DKM

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Re:My lastest Chicago
« Reply #30 on: September 11, 2004, 11:43:07 AM »
I 've talked to people who have worked in 3 well known chicago deep dish places and they say there is no cornmeal and something is used to "color" the dough.

DKM
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Offline DKM

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Re:My lastest Chicago
« Reply #31 on: September 11, 2004, 11:43:59 AM »
Randy, that looks really good! :)

How big is it?

DKM
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Offline Foccaciaman

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Re:My lastest Chicago
« Reply #32 on: September 11, 2004, 12:42:19 PM »
Giotto , I have noticed that the pizza Champion's comment was that " most do not use a dye in their crust"

This obviously leaving dozens if not over a hundred who, although not being in the majority may still use a dye in the crust.

Mind you I am not discounting your information but I think since it has been brought up, this mystery needs to be tracked down and solved by the Sherlock Holmess of the forum. ;D

I have far too much faith in DKM's experiences to believe he has been completly mislead in the case of them using dye or something to color the crust.

We will need another opinion other than that of those who just think it tastes like this or that. Someone has to know which  is the case.
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Offline Randy

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Re:My lastest Chicago
« Reply #33 on: September 11, 2004, 12:45:14 PM »
DKM it is 10".

Randy


Offline giotto

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Re:My lastest Chicago
« Reply #34 on: September 11, 2004, 05:41:04 PM »
Foccaciaman:

Fortunately, he's not just some guy who has an opinion.  As the guy who started the USA Pizza team, he's been in the back and front and all around rubbing elbows with the best for over 20 years in the industry, as a national and world-wide champion covering styles that I have not even heard of before.  As you suggest, it doesn't cover it all.  But then neither does 3 places.
« Last Edit: September 11, 2004, 08:03:10 PM by giotto »

Offline DKM

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Re:My lastest Chicago
« Reply #35 on: September 11, 2004, 08:16:22 PM »
Like many things in life, wording is critical.  I know many Chicago area places do use cornmeal, semolina or some other item to "color" the dough.  However, I know that many of top ones do use coloring, check out the Gino's East website.

DKM
« Last Edit: September 11, 2004, 08:16:54 PM by DKM »
I'm on too many of these boards

Offline giotto

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Re:My lastest Chicago
« Reply #36 on: September 11, 2004, 11:40:48 PM »
Thanks for clearing up DKM.


 

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