Author Topic: My lastest Chicago  (Read 7969 times)

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Offline Foccaciaman

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Re:My lastest Chicago
« Reply #20 on: September 01, 2004, 11:31:23 AM »
Looks very nice Steve/DKM I like the way the recipe itself is posted with the transparency. ;D
I thing that I may like to enter a recipe on there also when I have the time, if you feel it worthy.
I think this is also a great opportunity to work in conjuction with the recipe thread that I suggested. However I do not want too create to much work for people to put them on the main page.
Or to have to many untested recipes on there.
Maybe suggested recipies should only be posted there after a few members have tried the recipe and agree that it is as worthy as DKM's and the others.
This will cut down on the average and often repeated recipes.
What do you think?
« Last Edit: September 01, 2004, 11:33:07 AM by Foccaciaman »
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Offline Pete-zza

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Re:My lastest Chicago
« Reply #21 on: September 01, 2004, 11:52:46 AM »
Foccaciaman,

I agree.  I think that only the el primo stuff should be at the front door to the site--recipes that have earned high praise from the members.

Peter

Offline Steve

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Re:My lastest Chicago
« Reply #22 on: September 01, 2004, 01:38:33 PM »
Yes, any recipe posted to the main site must be tried-and-true.

If you have such a recipe, I ask that you supply the text and any photos that you'd like. I will handle the layout, etc... and you'll get full credit.
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Offline Foccaciaman

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Re:My lastest Chicago
« Reply #23 on: September 01, 2004, 02:18:38 PM »
Cool.
Though,  I am sorry if have started something with this additional recipes idea that is going to cause you to much extra work Steve.
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Offline DKM

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Re:My lastest Chicago
« Reply #24 on: September 01, 2004, 11:27:47 PM »
Steve,

I have your page down loaded and have have fine tuned the recipe a little more.  Hope to have it to you by Sunday evening.

DKM
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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 »
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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.