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Post by drez on Jan 26, 2021 6:27:50 GMT -6
drez, how was the SV bottom round? I've not tried that cut yet but have done top round ("london broil") a few times but for much shorter periods. Did a tri-tip at 131 recently and it was phenomenal. It came out amazing. Extremely tender but still had texture. I would do it again for sure. This is what I followed for "inspiration". www.simplyrecipes.com/recipes/sous_vide_french_dip_sandwiches/
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Post by drez on Feb 16, 2021 11:18:14 GMT -6
Gave Chicago tavern style a try this weekend. I think it was a winner
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Post by Ken on Mar 1, 2021 20:05:31 GMT -6
Did you make that? Looks very Chicago Tavern to me.
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Post by drez on Mar 1, 2021 20:47:20 GMT -6
Did you make that? Looks very Chicago Tavern to me. I did and it was a huge hit. I will make it again for sure.
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Post by Ken on Mar 1, 2021 21:51:34 GMT -6
It would be cut that way too... squares not triangles. Damn, Drez... you need to drop everything and open a brewery/pizza place.
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Post by drez on Mar 2, 2021 6:13:37 GMT -6
It would be cut that way too... squares not triangles. Damn, Drez... you need to drop everything and open a brewery/pizza place. The old "Box cut". If there was any money in it I would love to.. well maybe 10 years ago I would have loved to. Now, I will just carb load on Pizza, Pretzels and Pilsners at home As for the cut, when I was researching the style it was said they cut it that way because they could put the pizza on the bar and you would only need a napkin not a plate to hold the piece. In reality, the pizza we get here because of the oblong shape is more often than not cut in a similar fashion.
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Post by Ken on Mar 2, 2021 8:54:28 GMT -6
I seem to remember reading something about how the square cut allows for more people to eat it because the pieces are smaller. Or... a person could eat more or less based on the shape because the squares are smaller than a triangle would be (depending on the width of the triangle, I suppose). So if someone was not as hungry, one square piece is smaller than one triangle piece. Either way, looks great to me. You need to open a place because... pizza. And beer.
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Post by bklmt2000 on Mar 2, 2021 8:58:05 GMT -6
I seem to remember reading something about how the square cut allows for more people to eat it because the pieces are smaller. Or... a person could eat more or less based on the shape because the squares are smaller than a triangle would be (depending on the width of the triangle, I suppose). So if someone was not as hungry, one square piece is smaller than one triangle piece. Either way, looks great to me. You need to open a place because... pizza. And beer.
I'll bring the wings.
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Post by Ken on Mar 2, 2021 9:57:35 GMT -6
Oooh, B2000 upping the ante!!
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Post by drez on Mar 2, 2021 12:43:16 GMT -6
I seem to remember reading something about how the square cut allows for more people to eat it because the pieces are smaller. Or... a person could eat more or less based on the shape because the squares are smaller than a triangle would be (depending on the width of the triangle, I suppose). So if someone was not as hungry, one square piece is smaller than one triangle piece. Either way, looks great to me. You need to open a place because... pizza. And beer.
I'll bring the wings.
I am in! Also "Known as “party cut” or “tavern cut” (or maybe just the right way to cut pizza), this crisp, square-cut style emerged in Midwest taverns after World War II, according to Rose Barraco George. That’s when her father, Nick, added pizza to their family’s 98-year-old tavern, Vito & Nick’s Pizzeria. George says the squares were just easier for tavern patrons to eat with beer.
Steve Dolinsky, author of the upcoming Pizza City, USA: 101 Reasons Why Chicago is America’s Greatest Pizza Town, adds, “These square pieces were intended as snacks, not meals. The boys stopping off at the bar on the way home had to save room for dinner with their families, so they had a couple of squares and a beer and headed home. That’s why it was important to be so cracker thin.”"
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Post by Ken on Mar 2, 2021 12:59:32 GMT -6
Steve Dolinsky is a foodie writer and reporter here. Not surprised he has a book like this. There is a place with multiple locations called Aurelio's and they cut it this way but the pieces are seriously small. Like 3" x 3" with some variation. That would advance the theory that the pizza was there as a snack to accompany beer. Drink some beer and soak it up with a bit of pizza but the amount you eat can vary greatly because the pieces are so small. Have one or have 10.
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Post by drez on Mar 2, 2021 13:12:01 GMT -6
My pieces were small. Those pies are about 12". Again I have a 12 and 8 year old so small pieces make sense sometimes.
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Post by shaggaroo on Mar 3, 2021 13:25:11 GMT -6
Back when I was in college, I used to hang out at an Italian restaurant/bar on the east side of Milwaukee called Calderone's that served Sicilian thin crust pizza... she always cut that in squares, about 3"x3".
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Post by bklmt2000 on Mar 3, 2021 17:43:45 GMT -6
Tonight was what my wife referred to as Sunday dinner on a Wednesday: meatloaf, paired with oven-roasted cauliflower, peppered green beans, and oven-baked potatoes Lyonnaise. Went over very well.
Had half the meatloaf left (which was planned), so on Friday (leftover night), the same sides will make another appearance, at my wife and son's request. Looking forward to that.
Some homemade vanilla ice cream is on deck once some room becomes available in my belly.
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Post by drez on Mar 3, 2021 17:52:58 GMT -6
Today was my son's 8th birthday and he requested a meatlovers Stromboli and chocolate cake with mint frosting. We have some ice-cream to top it off!
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