On Wed, 20 Sep 2006 18:59:09 GMT, "JoeSpareBedroom"
> wrote:

>I've done it that way, too, but at certain times, I want absolute control
>when cooking. You don't get that by dumping fresh, unlit coals onto the ones
>already burning.

Whatever works for you is best. Nothing has to be carved in stone.
The minion just works well for me so I thought I'd pass it along. On
the rare times when the temp has dropped too much I'll drop a handful
of lump through the handle area and give it about a 60 second blast
with a propane torch. That way I don't have to remove the grate and
I'm can back up to temp in just a few minutes.

Lou

On Wed, 20 Sep 2006 16:57:56 -0500, Andy <q> wrote:

>JoeSpareBedroom said...

>> Deli meats are their business. I don't know if their pepperoni is sold
>> in hang-up bags like others. Check the deli department, and ASK if you
>> don't see it.

No hang up bags. Fresh sliced only.

>I rang them up and Dora gave me the phone number of the Philadelphia
>distributor, saying they would have a list of stores they sell to in the
>area. They were closed for business (it is past 5pm). I'll ring them
>tomorrow.

Hopefully you'll have better luck than you did with the banana
peppers. <g>

>I did visit their website but the digital*delicatessen was too hokey,
>imho.

The site was way overdone. I got bored and never did find the
pepperoni

Lou

On Thu, 21 Sep 2006 01:02:35 GMT, "kilikini"
> wrote:


>Don't know, but here's their site: http://www.bjsbrewhouse.com/
>
>I didn't realize it was a brewhouse (didn't used to be), but it's supposedly
>Chicago Style pizza as well.
>
>kili

Those locations are nowhere near Chicago.

There was a show on FoodTV a few years ago about a NY style pizza
place in California. The owners hired chemists to "alter" their water
into New York Water. The interviewed guests all said it was just
like NY. The owners claimed their success was the water.

I've got friends and family all over the country and they all say
Chicago "Style" pizza is just that. Without the water it's going to
be different. Same with NY "style" pizza, bagels, etc etc.

I'm certainly not debating what's the best because it doesn't matter
to me and I like different styles at times myself. Sometimes I'll
make/order both a thin and a thick.

Lou

On Wed, 20 Sep 2006 21:35:54 GMT, "JoeSpareBedroom"
> wrote:

>Chicago pizza seems to have been invented by someone who thinks it's correct
>for mom to help 14 yr old Anthony put on 118 lbs in 6 months.

LOL... That's so true of the girls also.

Lou

On Wed, 20 Sep 2006 17:32:17 -0400, George >
wrote:

>Italian pizza varies by region but the common thing about it is that it
>tends to be minimalist. The pizza that is commonly found in greater NYC
>non-industrial pizza shops is a pretty faithful version of Italian
>pizza. I read that the Chicago style pizza was the idea of someone there
>to do an "American style" pizza to have something unique to market.

I've got a lot of Italian friends. They prefer it without much on it
too.

>This is much the same as Benihana. It has almost nothing to do with
>Japanese style food and was the invention of someone who came to the US.

Benihana is more a show than an eating experience. I haven't been
there in 25 years as I can't afford it.

Lou

On Wed, 20 Sep 2006 16:05:15 -0500, Andy <q> wrote:

>HEY!?? Philly has a large Italian population and we got it right with
>"regular" pizza.

LOL.. ok

>I had a Chicago style pizza from a clone called Numero Uno in L.A. I
>remember enjoying the mildly sweet crust!

Probably the corn meal. But it's still not made with Lake Michigan
water.

>And "to hell" with the funky Kalifornia pizzas! There oughtta be a law!

Most of those styles I'm not fond of either. There's a bunch of
California Pizza Kitchens around here. I went to one about 10 years
ago and never returned.

Lou

On Wed, 20 Sep 2006 13:42:45 -0500, notbob > wrote:

>On 2006-09-20, Lou Decruss > wrote:
>
>> the grill. Now you've done it and put me on a new mission. LOL
>
>I'm going to give it a shot, too. I use a perforated pizza pan in my
>oven, and it works pretty well. No reason I couldn't do it in a hot
>covered charcoal grill.
>
>nb

I've used both a deep dish pizza pan and a stone. But I've always
felt it was too close to the fire. I'm thinking the bricks will do
the trick. I've got a buddie that can probably get me about 8 of them
for nothing next time he does a fireplace. I'll report back someday
with results. LOL

Lou

"Lou Decruss" > wrote in message
...
> On Wed, 20 Sep 2006 17:32:17 -0400, George >
> wrote:
>
>>Italian pizza varies by region but the common thing about it is that it
>>tends to be minimalist. The pizza that is commonly found in greater NYC
>>non-industrial pizza shops is a pretty faithful version of Italian
>>pizza. I read that the Chicago style pizza was the idea of someone there
>>to do an "American style" pizza to have something unique to market.
>
> I've got a lot of Italian friends. They prefer it without much on it
> too.
>
>>This is much the same as Benihana. It has almost nothing to do with
>>Japanese style food and was the invention of someone who came to the US.
>
> Benihana is more a show than an eating experience. I haven't been
> there in 25 years as I can't afford it.
>
> Lou
>

It's originally peasant food, meaning many people couldn't AFFORD much on
pizza.

On Thu, 21 Sep 2006 15:20:07 GMT, "JoeSpareBedroom"
> wrote:


>It's originally peasant food, meaning many people couldn't AFFORD much on
>pizza.
>

Makes sense. Tks

Lou

"Lou Decruss" > wrote in message
...
> On Thu, 21 Sep 2006 15:20:07 GMT, "JoeSpareBedroom"
> > wrote:
>
>
>>It's originally peasant food, meaning many people couldn't AFFORD much on
>>pizza.
>>
>
> Makes sense. Tks
>
> Lou

A book you might like: "In Nonna's Kitchen", by Carol Field. The author
traveled around Italy and met with grandmothers whose recipes were probably
too simple - not trendy enough to be found in glossy overproduced books. The
recipes are great, but there are quite a few stories in the book, too, as
well as history. Until reading it, I never realized that even into the
1950s, sharecropping was common.

On Thu, 21 Sep 2006 15:49:29 GMT, "JoeSpareBedroom"
> wrote:

>"Lou Decruss" > wrote in message
.. .
>> On Thu, 21 Sep 2006 15:20:07 GMT, "JoeSpareBedroom"
>> > wrote:
>>
>>
>>>It's originally peasant food, meaning many people couldn't AFFORD much on
>>>pizza.
>>>
>>
>> Makes sense. Tks
>>
>> Lou
>
>A book you might like: "In Nonna's Kitchen", by Carol Field. The author
>traveled around Italy and met with grandmothers whose recipes were probably
>too simple - not trendy enough to be found in glossy overproduced books. The
>recipes are great, but there are quite a few stories in the book, too, as
>well as history. Until reading it, I never realized that even into the
>1950s, sharecropping was common.
>

Yes, that's my kind of book. Looks like she's written a few others
also. I love reading about the historical influences of different
foods. Amazon has that one for 6 bucks so I guess I'll be having
another book. (like I need another one) One of my favorite books is
called "The Complete Mexican, South American & Caribbean Cookbook"
It's a 500+ page book and the recipes don't start until page 85. I
found it a fascinating read.

Thanks for the tip.

Lou