The Off Topic Topic

[grumbler]

And them there is Chicago style pizza ... boy was I ever disappointed by that! I'd heard it was not to be missed. I tried it, it was more like a stew than a pizza. Not a big fan here.

I have no idea what you ate in that case, but it certainly was not Chicago-style Pizza.  Chicago-style Pizza has a thicker but airier crust and the toppings are cooked a bit longer so are more "crunchy."  It resembles a stew in no way.

[Sheilbh]

The media correspondent for the Guardian was looking through the various complaints about the BBC (which is publicly released on a regular basis) and noted the intriguing story of the person who complained about a Radio Nottingham story because it could reduce the value of their home:


I cannot even imagine how exhausting the initial complaint letter must have been

[Malthus]

And them there is Chicago style pizza ... boy was I ever disappointed by that! I'd heard it was not to be missed. I tried it, it was more like a stew than a pizza. Not a big fan here.

I have no idea what you ate in that case, but it certainly was not Chicago-style Pizza.  Chicago-style Pizza has a thicker but airier crust and the toppings are cooked a bit longer so are more "crunchy."  It resembles a stew in no way.

What I had was Chicago style deep dish pizza.

It is described as "more like a pie than a flatbread". It is moist on the inside (see photos), expressly not crunchy. Though as you will see there is more than one type of pizza in Chicago.

https://en.m.wikipedia.org/wiki/Chicago-style_pizza

[Josquius]

I miss Swedish style pizza. Never remarked upon but oddly different to American and Italian. Good though.

Pizza with Surstromming instead of anchovies? 😉

They all tend to be like so:



All big and flat. But with chunky crusts and not crispy. Quite different to Italian style.

And hawaiian includes banana

[Threviel]

More like:

[grumbler]

What I had was Chicago style deep dish pizza.

It is described as "more like a pie than a flatbread". It is moist on the inside (see photos), expressly not crunchy. Though as you will see there is more than one type of pizza in Chicago.

https://en.m.wikipedia.org/wiki/Chicago-style_pizza

Nothing in that article describe Chicago-style pizza as "more like a stew than a pizza," which is your claim.  If that's what you had, I argue you didn't really have a Chicago-style pizza (unless "stew" is a very different thing in Canada than the US and on wikipediahttps://en.m.wikipedia.org/wiki/Stew).  And my claim is that the toppings end up more "crunchy" because they are cooked longer, not that the whole thing is crunchy.  The crust is more bread-like.  If you didn't like what you had, that's fine, but your reason seems unrelated to what good Chicago-style pizza is actually like.

[mongers]

More like:

For the love of god.

Also Tyr, there's more than just one style of italian pizza; I used to work in a reasonably 'authentic' Italian restaurant ie several Italians worked there and pizza was a real bone of contention between the Sicilian and the guy from Milan.

[Syt]

That's what the pizza at my preferred place in Vienna looks like:

[garbon]

[The Larch]

Yup, might be even deemed acceptable by an Italian. 

[Malthus]

What I had was Chicago style deep dish pizza.

It is described as "more like a pie than a flatbread". It is moist on the inside (see photos), expressly not crunchy. Though as you will see there is more than one type of pizza in Chicago.

https://en.m.wikipedia.org/wiki/Chicago-style_pizza

Nothing in that article describe Chicago-style pizza as "more like a stew than a pizza," which is your claim.  If that's what you had, I argue you didn't really have a Chicago-style pizza (unless "stew" is a very different thing in Canada than the US and on wikipediahttps://en.m.wikipedia.org/wiki/Stew).  And my claim is that the toppings end up more "crunchy" because they are cooked longer, not that the whole thing is crunchy.  The crust is more bread-like.  If you didn't like what you had, that's fine, but your reason seems unrelated to what good Chicago-style pizza is actually like.

I'm not the only one to think this. I guess all these people don't know what they ate, either. 😄

https://www.eater.com/2014/3/21/6257627/chefs-weigh-in-is-chicago-deep-dish-pizza-really-pizza

[DGuller]

That's what the pizza at my preferred place in Vienna looks like:

The first one is good even by NYC standards.  What the fuck is that second thing, though?

[Eddie Teach]

I think you may have the order reversed?

[DGuller]

The pan will smoke without oil.

Why do you need the oil to smoke? I normally only ever go that hot if it's a wok and I'm cooking certain very quick flash fry things.

That's the point, I don't want the oil to smoke, but I want it to get hot enough to sear the steak.  My thinking was that if I used avocado oil, I could get the oil hot enough to sear the steak, but be safely clear of the point where I have to watch out for smoke.  It didn't work out that way, the oil started smoking 100F before it should've on paper, so that's why I'm trying to figure out what it is that I'm not understanding.

I decided to throw caution to the wind, and get the oil hot enough to do the job, smoke be damned.  There certainly was a hell of a lot of smoke, plumes even, but my "hood" (really microwave over the oven) seemed to handle it.  The steak I got out of it was the best I had in recent memory.

[Duque de Bragança]

Also Tyr, there's more than just one style of italian pizza; I used to work in a reasonably 'authentic' Italian restaurant ie several Italians worked there and pizza was a real bone of contention between the Sicilian and the guy from Milan.

Pizza being Neapolitan, for starters.