Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby tifosi77 on Mon Mar 17, 2014 10:08 am

Irish Stew..... which is to say 'beef stew with Bushmills in it'.

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Re: Where my fellow cooks at???

Postby blackjack68 on Mon Mar 17, 2014 11:50 am

tifosi77 wrote:Irish Stew..... which is to say 'beef stew with Bushmills in it'.

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Dinty Moore?
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Re: Where my fellow cooks at???

Postby mac5155 on Mon Mar 17, 2014 12:19 pm

tifosi77 wrote:
viva la ben wrote:I was inspired by the steak thread and cast iron discussion here so I went to market district to buy strip steaks for the kids, delmonico for my wife and I.
Market district had a lot levels to pick from
-grass fed
-prime
-dry aged
-choice
We did choice strip for the kids, and one choice, one dry aged for the delmonico. The dry aged was twice as expensive, but it didn't really taste twice as good as the choice.

It's also important to know which end of the primal your steak is coming from, too. Generally, you want steaks from the chuck end (shoulders) of either the rib, short loin or sirloin. Those cuts are going to be made up of one single muscle, and will have much finer muscle fibers. Cuts from the other (rump) end will be made of two or three muscles, which means connective tissue between the muscle fibers. These tissues do not break down into gelatin in the quick cooking times used for steak cookery, nor will they break down at all at the relatively low temps at which one consumes steak.

You can spend a lot of money on something like American wagyu - that's like 35% fat - and still end up with a chewy, unenjoyable dining experience if the steak is from the wrong end.


Which is why you become good friends with your butcher. I bought a side of beef from mine and after cutting into it he wouldn't sell it to me. Said it "looked too tough"
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Re: Where my fellow cooks at???

Postby Shyster on Mon Mar 17, 2014 5:00 pm

After a long delay, I continued my voyage through the less-common flavors of Spam. This weekend I opened a can of Black Pepper Spam and make some sandwiches. Unlike Bacon and Jalapeño, which I could barely tell apart from regular Spam, the Black Pepper is loaded with big chunks of cracked pepper and is even spicier than the Jalapeño flavor. This one is a winner.
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Re: Where my fellow cooks at???

Postby tifosi77 on Sun Mar 23, 2014 9:15 am

Chefs Weigh In: Is Chicago Deep Dish Pizza Really Pizza?

I think pretty much everyone here could guess my position..... What say you?
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Re: Where my fellow cooks at???

Postby columbia on Sun Mar 23, 2014 9:40 am

It's like a pizza flavored quiche.
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Re: Where my fellow cooks at???

Postby Shyster on Sun Mar 23, 2014 2:01 pm

I say it's pizza. Pizza is so Americanized anyway, and I don't really think a single clear definition exists.

Also, that's a pretty biased sample. Only four guys, and two of them happen to originally be from New York? That's like asking four guys if Sidney Crosby is a whiner, and two of them are Flyers fans.
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Re: Where my fellow cooks at???

Postby blackjack68 on Sun Mar 23, 2014 2:36 pm

tifosi77 wrote:Chefs Weigh In: Is Chicago Deep Dish Pizza Really Pizza?

I think pretty much everyone here could guess my position..... What say you?


Pizza casserole, but not pizza.
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon Mar 24, 2014 2:12 pm

Shyster wrote:I say it's pizza. Pizza is so Americanized anyway, and I don't really think a single clear definition exists.

Oh, I disagree quite strongly with that. Look up any neutral source, and the definition is almost always that it's flat or flatbread.

To clarify: I do like deep dish, very much. And I'll take mediocre deep dish over bad flat pizza any day of the week. But to call it pizza is affront.
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Re: Where my fellow cooks at???

Postby pittsoccer33 on Mon Mar 24, 2014 2:26 pm

Is Pizza Hut pan pizza supposed to be the same kind of thing as deep dish? I ate pizza when I was in Chicago once because I know Chicago pizza is a "thing" but I dont remember what it was like at all.
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon Mar 24, 2014 2:41 pm

pittsoccer33 wrote:Is Pizza Hut pan pizza supposed to be the same kind of thing as deep dish? I ate pizza when I was in Chicago once because I know Chicago pizza is a "thing" but I dont remember what it was like at all.

Pan Pizza wasn't even introduced until the late 70s or early 80s. It's made in similar pans as deep dish, but it's just a very thick flatbread crust. I actually quite like Pan Pizza Supreme as a cold breakfast. (But my gold standard breakfast pizza remains Little Caesar's)

The very first Pizza Hut location in Wichita, KS
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Re: Where my fellow cooks at???

Postby blackjack68 on Mon Mar 24, 2014 2:44 pm

pittsoccer33 wrote:Is Pizza Hut pan pizza supposed to be the same kind of thing as deep dish? I ate pizza when I was in Chicago once because I know Chicago pizza is a "thing" but I dont remember what it was like at all.


Not in my experience. Chicago Deep Dish is almost like a real pie. Thin crust in a deeper pan filled with ingredients and sauce (too much sauce for my liking).
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Re: Where my fellow cooks at???

Postby viva la ben on Mon Mar 24, 2014 2:45 pm

I remember that tifosi, it was called Pizza Hut priazzo.
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Re: Where my fellow cooks at???

Postby blackjack68 on Mon Mar 24, 2014 2:48 pm

viva la ben wrote:I remember that tifosi, it was called Pizza Hut priazzo.


Yeah, that looks at least as little more authentic...
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon Mar 24, 2014 2:49 pm

That's different.... the Priazzo more or less was a deep dish pizza. But it only lasted on the menu a few years.
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Re: Where my fellow cooks at???

Postby columbia on Mon Mar 24, 2014 2:51 pm

I worked at Little Caesars when I was 19 and ate it five days a week for the whole summer; haven't set foot in one since then. :lol:
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Re: Where my fellow cooks at???

Postby count2infinity on Mon Mar 24, 2014 3:55 pm

Did you know Dominos originally planned to add a dot to their logo for every location until they realized they were going to expand well beyond that, so they stuck with 3 dots?
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Re: Where my fellow cooks at???

Postby pittsoccer33 on Mon Mar 24, 2014 4:02 pm

Is there a place in Pittsburgh where I can order one of these Chicago pie pizzas?
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Re: Where my fellow cooks at???

Postby columbia on Mon Mar 24, 2014 4:05 pm

They really just need to call it something other than pizza.
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Re: Where my fellow cooks at???

Postby viva la ben on Mon Mar 24, 2014 4:40 pm

pittsoccer33 wrote:Is there a place in Pittsburgh where I can order one of these Chicago pie pizzas?

Is Uno still in the homestead waterfront?
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Re: Where my fellow cooks at???

Postby shmenguin on Mon Mar 24, 2014 10:03 pm

Marinated pan seared pork chops are pretty pretty pretty good. Don't know why it's taken so long to put them into my meal rotation
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Re: Where my fellow cooks at???

Postby columbia on Tue Mar 25, 2014 7:05 pm

A few months ago, I had a pretty bad steak experience at a brew pub. At best, it was Select and I even question that, in retrospect.

It reminded me to never go below Choice at the grocery store.
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Re: Where my fellow cooks at???

Postby mac5155 on Wed Mar 26, 2014 1:07 pm

Image

Someone talk me out of this for $68 from Amazon.
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Re: Where my fellow cooks at???

Postby Letang Is The Truth on Wed Mar 26, 2014 2:05 pm

dont do it
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Re: Where my fellow cooks at???

Postby MRandall25 on Wed Mar 26, 2014 2:09 pm

I got a 403 Forbidden error trying to see the image on mobile.

Therefore, you shouldn't buy it.
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