On Wed, 11 Jun 2008 19:23:14 GMT, blake murphy
> wrote:
>On Tue, 10 Jun 2008 11:43:25 -0500, Lou Decruss >
>wrote:
>
>>On Tue, 10 Jun 2008 16:03:16 GMT, blake murphy
> wrote:
>>
>>>On Mon, 09 Jun 2008 15:41:27 -0500, Lou Decruss >
>>>wrote:
>>>
>>>>I will use the oil based liquid from Chicago style giardiniera. It
>>>>makes good dipping sauce for breadsticks or even a few drops on a
>>>>pizza is good. I've added a bit to the pot when making Italian beef
>>>>with good success as long as you like a bit of heat. I wouldn't do
>>>>anything with the "spring mix" that most of the world knows as
>>>>giardiniera.
>>>>
>>>>Lou
>>>>
>>>
>>>lou, is there a brand of this that might make it out of chicago?
>>>
>>>your pal,
>>>blake
>>
>>The best stuff comes from the deli counter in glass crocks just like
>>pickles. I'm sure that's not an option. So these are the bottled
>>biggies.
>>
>>http://www.viennabeef.com/products/i...?PRODUCT_ID=23
>>
>>http://www.dellalpe.com/
>>
>>http://www.hotsauceworld.com/ilprimgiar16.html
>>
>>http://www.cosmicchile.com/site/il-primo-giardiniera
>>
>>
>>Lou
>
>o.k., i was thinking more of the large pieces of cauliflower, carrot
>slices, etc. rather than the condiment.
Yes. That's the spring mix that's known as giardiniera outside
Chicago. I guess I was cornfuuzzed as to what you were looking for.
>i've been looking for the
>dilled cauliflower heads by mezzetta, which i used to see all the time
>but seems to have disappeared in the stores i go to.
Louise got a quart size jar of that from a dollar store for $1.09 a
few months ago. It was pretty good even though it was probably from
china. It's not something we normally get so I can't recommend any
brands.
>i have a jar of
>their 'california hot mix,' but it's almost too hot for what i have in
>mind, which is just a little something on the side for a sandwich or
>the like.
I've seen many recipes for giardiniera like what you're looking for.
They looked pretty easy. This one looks pretty simple:
http://tinyurl.com/4pkwr8
Here's one more like what I like and you can control the heat. I'd
use serranos though.
http://allrecipes.com/Recipe/Hot-Ita...ra/Detail.aspx
>but while we're almost on the subject, i've gotten subs at two
>quasi-sub places (quizno's and potbelly's) which offer hot peppers,
>but they are jalapeņos instead of crushed cherry peppers. that just
>ain't right. what's worse, the jerry's near me, the local source for
>cheesesteaks, has closed down. all signs of the coming apocalypse.
Sorry about your loss Blake. Around here we use these. They're
serranos.
http://www.hotsauceworld.com/ilprimsporpe.html
Sorry I can't be much help.
Lou