Welp, we didn't see George and Amal, but we did see these sweet boats in Varenna and had a great meal in Bellaggio. We stayed in Menaggio in a house that was called the White Villa, yet was a super bright orange color.
Seems that Lake Como is a lot like Hawaii in one regard: it is *everything* that everyone tells you it is. Just a very special place on earth.
Earlier this winter, I wrote about the old Lou Malnati's menu and mentioned that as I was waiting around for my pie to finish up, I spied an old Chicago Tribune article posted on the wall that included the original Lou Malnati's Italian Salad Dressing Recipe. The Tribune reporter called it "prized". We were set to host a little pizza party over the weekend, so I figured I'd give it a shot. Here's the article as seen through my mobile phone's camera.
I'm not a wine drinker, so the fact that the recipe called for Burgundy wine didn't strike me as odd. I went shopping at Angelo Caputos in Addison - a really incredible shopping experience - and when I got to the wine section I found Burgundy wine was carried ONLY in those HUGE jugs. And they were dirt cheap. The only issue is that needed just 4 ounces. We ended up with a whole-lotta-wine that Nat won't drink.
I've taken the recipe and modified it a bit by eliminating the percentages (60…
Last week, I was in the Elmhurst Lou Malnati's picking up a pie and noticed that they're NOW selling a bottled version of their salad dressing they've called "Lou Malnati's Sweet Vinaigrette". That's the second consumer packaged good they have in their take-out shops - with the first being Lou Malnati's Tomatoes. They sell it in 16 oz jars.
I didn't catch a price, but I did catch a photo of the ingredient list.
Hmmm...comparing that to the Lou Malnati's salad dressing recipe, it seems that there are a few differences. First, the bottled dressing uses corn oil (listed first) and olive oil (listed way down), while the recipe posted in the Tribune back 40+ years uses olive oil. The bottled dressing also has mustard, "natural flavors" and a few different preservat…
Back in November, I shared a moment of enlightenment about various styles/types of pizza. Specifically, after reading a book about pizza, I came across a list of terms defined including Sicilian and Grandma pizza styles. The 2 descriptions can be found on my post: Sicilian vs. Grandma Pizza.
Up until this week, the discussion was completely academic because I hadn't been to a place that had them side-by-side. That's no longer the case. While in NYC this week, I stopped by a slice joint and came across both of them right next to each other. That's the Sicilian on the right and the Grandma on the left. With both, you pick your slice and they throw it into a faux-wood-burning oven that is really just an open gas burner to reheat your slice. I really don't love this whole reheating process, but it seems it is the way New Yorkers roll. See how much thinner the Grandma pie is? They're both cut into "squares" - really rectangles - and the edges are crisp…