Seeking a Copy Cat Lou Malnati's Chicago Deep Dish Pizza Recipe
10 years ago
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- 10 years ago
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What Do You Eat That Might Odd to Others?
Comments (99)It is referred to in our home as "peanie bunkle", and I am under orders from my husband to hide it from him and mete it out in reasonable portions as an occasional treat because if he sees the jar, he will eat it...all of it. It is the only reward that will convince Emily M.Scampercat to forget her umbrage at having her nails clipped...peanie bunkle distracts her from any irritation. As for radish sandwiches, I like them open faced,on a slice of good, crusty french bread, thickly sliced and thickly slathered with butter...sprinkled with salt&pepper. If there is a glass of wine and some strawberries or grapes in the picture, so much the better. Oooh, luxury though is the same meal, but with the bread spread with soft, aged brie instead of butter. Mmmmmm....See MoreWhat foods/dishes do you not cook because...
Comments (45)To be fair, most of my meals are pretty simple since it's normally just me. There's not a lot I couldn't or wouldn't cook, and there will always I'm sure be things I will want to try, though I don't delve particularly heavily unless I am having guests. My biggest impediment in the past has been feeling at once overwhelmed by extremely long ingredient lists in recipes, and sometimes by trying to figure out what some of that stuff is and where to find it, but I've tried to work on that and educate myself over time. I buy a lot of rotisserie chickens at Albertson's (most stores have them but I like theirs best), from which I can get several nice meals of varying types. I don't know if these are sold as "loss leaders" or fall in line with pricing of other items, but for what they cost I'm not going to put forth the effort or turn on the oven or invest in one of those Ron Popeil chicken cookers. I have found that I don't like purchased "red sauce" (eaten with pasta for a simple, quick workday meal) regardless of how I may try to doctor it so I make it, which is easy and keep it on hand that way. I go only rarely to any sort of notable steak house, but enjoy steak once in a while beyond that and am quite satisfied with what I can turn out with my All Clad grill pan at not that much cost purchased at a sale. I was surprised at the number of people who don't do rib roasts. They're not cheap, but they're very easy and if you have red meat eaters they make a really elegant special occasion meal. Baking of any kind I could do night and day and never tire of it. I'd like to learn more of the aesthetic aspect of it. Cooking is fine and I like it, though if I met up with a guy who liked to cook, I'd hand over the reins and never give it another thought, but I'd always continue with the hobby of baking....See MoreDim Sum Yum Yum!
Comments (48)Had lunch with my Chinese friends (in a pizza joint LOL) Got another lesson in dim sum culture: 1. Dim Sum does not really mean âÂÂa little bit of heartâÂÂ, âÂÂsmall heartâÂÂ, etc. it is a common misinterpretation of the essence of the concept. Dim means to point, or to focus. In other words, itâÂÂs all about the heart. 2. Dim sum is not about eating originally. Even today, a Chinese will not invite you to eat dim sum, instead, he/she will say,â LetâÂÂs go sip teaâÂÂ. 3. WiKi is inacurate in saying that: â At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacksâÂÂ. It was a common greeting in China, â Hey, congratulations, looks like you have gained a few pounds.â Fat was considered a very good thing, because you would be looking like Buddha. 4. Not too long ago in China, dim sum eating was a different thing. In the morning thatâÂÂs where scholars would meet, with their pet canary birds in exquisitely crafted bamboo cages to compete to see whose bird could sing better and they would exchange poetry and artwork. Commoners would bring their pet cricks in highly decorated boxes to have cricket fights with each other. Much like dog fights elsewhere, a lot of money would be involved, and the well known lineage of crickets could be very expensive. Little kids would bring their per spiders in match boxes, a special kind of spiders known as âÂÂGolden hair catsâÂÂ. They would have spider fights also. House wives and concubines would walk around the room to chat with relatives and friends they knew. Matchmakers would also be around to drum up business in arranged marriages. Cricket fights Such picturesque imagery. I asked him to recommend a few movies which would depict China in the old days. Hopefully with subtitles of course. dcarch...See MoreMakin' pizza!
Comments (24)Phyllis: I don't like to counter Post my friends but I do it a little different. There are many ways to make Pizza , try all of them. You may or may not like mine but it is worth a try. : An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the dough back in the oiled pan , put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new pans, they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 2 teasps sugar 1/4 Cup of Veg. Oil 1/2 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour Place in a mixing bowl, the Water, 1 cup of AP flour, wheat flour , yeast, sugar. Mix a little and let it sit to test the yeast, to see if it rises. Add the oil and salt and more flour. Add enough AP flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it backing the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. Dough should be about 3/16 " thick on the bottom and about ½" around the edge. Follow the previous instructions. Good luck, Lou PS:  RE: Pizza Sauce...how to make from store canned tomatoes clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Fri, Feb 16, 07 at 16:54 I used Pizza Sauce which is crushed Tomatoes and Puree, with Basil. You can use canned tomatoes but make sure they are Italian or a deep red color. Some choices are Contadina , Red Pack , HuntÂs , All Red, = Tutto Rosso. A lot of others are sort of orange, red color. . Try 1 large can of crushed tomatoes and 1 can of tomatoe Puree. You have to spice to your own taste. Start with 3/4 teaspoon of garlic pwd. (add more later to taste) 1 tablespn. of onion powder. 1 teasp. Salt. 3 teasp. Sugar ( add more if too acidy ). An italian pinch of pwd.cloves. 3/4 teasp. Oregano ( or to taste ) it is strong. 1 teaspoon of Parsley, 1/2 teasp. basil. 1/4 teasp. black pepper. ½ teaspoon + of ( Chicken flavored Soup Base ) Large handful of Parmasan Cheese, after cooking about 1/2 hour. Add water if it is too thick. SPAGHETTI SAUCE This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano ) also just add a can of Tomatoe Paste ,½ cup of fine chopped Onion. And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour ) Add the Parmasan Cheese after the sauce is cooked & stir ALSO !!! season to your own taste. Add more or less of what you like. LOU, Said that...See More- 10 years ago
- 10 years ago
It took me forever to find cheese that was very melty and strechy, but I did. Cacique is the brand. I had to make my own sausage because Lou does, and there is no fennel in theirs. Mine was incredibly tasty! Now I will forever make my own. Hubs loved the pizza. I can improve it. I will not make it with my starter. It was a little dense, but still delish.
10 years agolast modified: 10 years ago
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