[aaronatthedoublef]

Another interesting article here. Grocery prices are going down. Across the board.

[aaronatthedoublef]

Well, at least we aren't Venezuela (yet).

[aaronatthedoublef]

Len, how did the pizza taste? I'm trying new things to push my family beyond the usual. But my wife does not like rye. One of my sons does and the other two kids are ambivalent.

Here is an article I found about Ron Santo's Pizzerias... Doesn't talk about the frozen pizzas though. I remember Mr. Santo well but have no recollection of his pizza. But then I'm a fifth generation South Side White Sox fan!

[aaronatthedoublef]

I made what we refer to as chicken maggots (chicken nuggets). The bread crumbs were crumbs we made from leftover, stale bread and my three year old turned up her nose at them. Her big brothers both liked them though. Of course they're at the age that they like anything with enough catsup.

[aaronatthedoublef]

Len, I think you are the king of the rye bread!

So far all I've done this week is pizza again. The one thing I changed was I added some fontina to the usual mozzarella. I expected big complaints but no one noticed one way or the other.

Next week I will try a St. Louis style crust again. I have few ideas I want to try and I'll report the results back here.

• This reply was modified 7 years, 8 months ago by aaronatthedoublef.

[aaronatthedoublef]

Here is a very comprehensive list of food days.

[aaronatthedoublef]

Amazon has it for $3/lb. Kind of expensive...

[aaronatthedoublef]

BA, what a cool idea to bake off extra pancake batter as muffins. I just always make extra pancakes and freeze them.

How sweet are the hotcakes? My batter has just a tbl of sugar at this point because I know my kids will drown them with syrup.

Mike, I will look for first clear flour. I've never seen it in the grocery store but I'll check Walmart (which actually has a huge baking aisle) the next time I'm there. My chef friends will get me things too.

[aaronatthedoublef]

I'm with Len... I can only think of three styles, unless you count Sicilian but I hardly ever saw that and never thought of it as distinctively Chicagoan.

Growing up we went to a place called Nickie's which was thin because that was all there was in the neighborhood. Once or twice Dad would drive to the Northside for Uno's and that was when we had deep dish. We also went to Home Run Inn a couple of time which I remember as being a couple of miles west of Comiskey. Later on, when I lived in Seattle I found frozen Home Run Inn pizza in the grocery store near my house. It is still the best frozen pizza I've ever had.

Then Giordano's open on the Southside and a place called the Medici opened in Hyde Park and suddenly we had more choices than Nickie's thin crust.

So beyond thin, deep dish, and stuffed what are the other two?

[aaronatthedoublef]

Any suggestions for what kind of rye flour to order?

[aaronatthedoublef]

Hmmm. The East Coast trend to think about crust is relatively new. People used to look at me like I was crazy for making a slow rise crust. The other thing about East Coast - whether it's New York, New Haven, or Boston (which tends to be Greek-style) is that not only do they put olive oil in the crust, they douse their pizzas with olive oil after it bakes. They are usually way too greasy. My town probably has one pizza place per person, especially if you count the grocery stores that make their own pizza on the premises. None of them are worth going to. The latest one in town sent their exec chef to San Antonio to learn to make pizza. They have fancy toppings. And a big bar.

I'll get around to trying it at some point.

I always thought Chicago was about the whole pizza and I like it because it has more diversity than any place else I've ever been.

[aaronatthedoublef]

Thanks Len. My family noted the blandness too not that it slowed them down eating it. I will try again though. Butter might be even better than olive oil but the people I am most likely to make this for have serious dairy allergies (I've used non-dairy cheese for them) so I don't want to use it.

Also, my regular crust has no added fat - just flour, water, yeast, salt, and a little sugar to feed the yeast. And recently I've reduced the yeast too. So the slow rise really helps.

[aaronatthedoublef]

The other thing is, what rye flours... I have Arrowhead Mills, which is a pretty decent flour shop (I'd rather have KAF or Bob's because I am more experienced but Arrowhead will do). But I just have a light rye flour. After reading it might be good to use a couple of different ones.

No wonder it is so hard to find good rye bread. This stuff is complicated!

I do appreciate all the accumulated wisdom.

[aaronatthedoublef]

I'd never heard of an altus before. But when you mentioned it and I looked it up there are definitely people who swear by it. KAF has a two piece blog on making Jewish deli rye and the author also swears by an altus.

It's interesting who uses it and who doesn't. I can understand the attraction of Jim Lahey because he has a very simple approach to making artisan breads.

I think I will just make several different loaves and see what my friends prefer.

[aaronatthedoublef]

So I need to start with a good old rye bread to make a good, new rye bread. 🙂 I think I'll start with Jim Lahey's as it is the simplest. I'll see how it turns out and go from there.

I have BBA and I have a Marcy Goldman recipe and there are some interesting but involved ones on KAF as well. So there is no shortage of source material.

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