Nice Cups - Bar Pie - October 2021

Posted by on

A week later and another Bar Pie shot below.  Last week, I showed a photo and talked about my Bar Pie Progress with a sausage and giardiniera 12-incher (well done, of course) where I talked about what I've been working on since early Spring this year.  This is a 12" bar pie loaded with cupped pepperoni.  I didn't run out for the *right* cheese, so I used what was on hand.  Learned a little bit there - and will go back to my traditional blend.  This one, however, created a little bit of frico that you can see on the bottom right of photo below.

Nice Cups. Loaded with Pepperoni. Base chassis of: Crushed Tomatoes, cheese blend. Finished with a heavy hand of post-oven Romano and basil.  Hot Giardiniera added (pre-oven) to half.

Menu-wise, I haven't quite figured out how to talk about adding giardiniera to the base bar pie names.  Does it become a different pie? Or should all the base menu pizzas be offered with giardiniera as a 'plus-up'?  Along with pre-oven ricotta? Seems like that's the right answer - options to all base pies.

You can see a little bit more about Frico at the emerging project: PizzaParlance.com.

Comments

Post a Comment

Be nice to each other here.

Popular posts from this blog

Lou Malnati's Salad Dressing Recipe as Published in the 60's

Posted by on
Image
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 percentage...
Read more

Tom Thayer's Italian Beef Recipe

Posted by on
Image
TOM’S TAILGATER ITALIAN BEEF COURTESY OF Steve Dahl  and  DAHL.COM Ingredients: One 3 ½ to 4 pound boneless beef chuck pot roast One package of Zesty Italian Salad Dressing and Recipe Mix One 16 oz. jar of hot giardiniera One 16 oz. jar of mild giardiniera One dozen baguettes (French rolls) Directions: In a four-quart Crock-Pot, pour in one bottle of giardiniera. Place the roast on top of the layer of giardiniera. Sprinkle the salad dressing mixture on top of the roast. Add the second bottle of giardiniera to the top of the roast. Cover Crock-Pot and cook on high for 6 to 8 hours. When fork tender, shred the roast in the Crock-Pot and allow it to combine with the other ingredients. Slice the baguettes in half and pile on the beef and giardiniera mixture. ------------------------------------ For the babe's baptism party, we hosted a collection of family and friends back at our house after the church proceedings. We ordered some of t...
Read more

Overwintering Disneyland Roses With Leaf Mulch - Floribunda Roses - December 2024

Posted by on
Image
Yesterday, I posted photos of how I'm attempting to overwinter some Dahlia tubers in the ground and in a couple of those pics, you might have peeked at the chicken wire cages next to the piles of mulch on the dahlia tubers.  Those chicken wire cages are full of fallen leaves and are set on top of the three Disneyland Rose crowns along the southside of our house. See below for a couple of photos showing how I set up the ring of chicken wire and filled it with mulched-up leaves: These roses struggled this year, so here's hoping this little bit of extra Winter protection is going to help them get through the cold.
Read more