Mike Nolan
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They sell frozen cheesecake in stores, I don't know why you couldn't freeze yours.
It'd probably make a good tart pan, I like to make tarts with sable breton dough. They're a little tricky to handle because they're rather fragile, but they have a soft texture that people really like.
What's the diameter of each opening, I think I have one that has 6 openings, probably 3 inches in diameter.
I made my eye of round on the outdoor rotisserie today, it weighs in at about 4 1/2 pounds after cooking. I'm keeping some of it warm, wrapped in foil, for dinner tonight, the rest I'll let cool and then will slice up tomorrow. (This is one of those times when having a good slicer would be handy.)
I'm going to use the juice and drippings to try another batch of Italian beef jus, since my wife doesn't want gravy with her beef tonight. (Sigh, no mashed potatoes either.)
I've got a Meater Plus wireless meat thermometer, this may be the first time I've tried it on the outdoor grill, even with the repeater it barely went 20 feet before I lost connection, but it worked well enough as long as I left the repeater outside and my phone by the patio door.
Sounds like a great find, maybe a gold mine. I still wish I could make contact with Zen, she said she had the full recipe archives from KAF downloaded.
I've got close to a dozen tomatoes starting to show color, I may have ripe tomatoes to pick by next weekend.
The Aerogarden cherry tomatoes are blooming like crazy, I'm not sure if any fruit has set yet, I should know for sure in a few days.
My son says he more or less uses this recipe:
Italian BeefHe adds: with some tips I found elsewhere on jus temp, etc.
I ate Italian Beef for lunch nearly every day for about five years, so I'm definitely a fan.
Italian Beef fans will argue at lengths over Al's vs Mr. Beef vs Buona vs Portillos (and a few other candidates for 'best Italian beef'), as well as over how wet it should be (sopping!) and what toppings to use. When I was younger I liked it with the sport peppers, but these days I'm more a fan of sweet peppers. Giardiniera is IMHO a more recent addition to the mix, I can get it locally (in mild or hot versions), but it is kind of oily.
Ike tended to embellish his stories over time, the fact that he had his dates off by a few months isn't terribly persuasive.
Back when I was living in Chicago in the 70's, I knew one of the editors and business manager of Chicago Magazine (he was a fellow chess player), and even pitched him on the idea of a 'casual dining' food column for the magazine to complement the fine dining one. We decided to move to Nebraska before he could get the OK for the column, which did show up in the magazine a year or two later.
There was a lengthy story in the magazine on Chicago pizza around 1977, as I recall it divided Chicago pizza into 5 styles (I reviewed an early draft and I thought 7 was more accurate.) It was more a 'state of the pie' article than a historical treatise, though it did delve into the question of whether Nancy's invented stuffed pizza or the original Giordano's did. (My vote would have been for Nancy's.)
I'll have to ask my son what recipe he uses for his Italian beef, when he was taking it to his friend's now-closed restaurant for slicing (the restaurant served Italian beef), the owner told him his recipe was pretty good. I think he does it in an Instant Pot. I've made the Jeff Mauro recipe from scratch several times, it was pretty good but probably would have been much better if I could have sliced it thinner.
I tried the Serious Eats idea of buying pre-sliced meat, I think it has potential, but the real challenge with it is that the deli counters here only have roast beef that has been seasoned with garlic, so my wife either has to cut off the edges (it is probably a rub that doesn't get very far in) or eat something else.
If my wife sticks with her new food regime, with 2 servings of protein at each meal, I may buy a slicer, my son bought a "Chefs Choice" slicer on Amazon recently.
My wife doesn't like chicken skin, either, but if I take the skin off before cooking, the meat gets dry, so I leave it on but take it off before serving. I like chicken skin that has been fried and is crispy, but I'm not fond of it if it is chewy.
We had sandwiches tonight on all that lovely fresh bread. My wife is on a meal plan where she has to eat 2 servings of proteins, 1 or 2 vegetables, 1 carb and 1 fat for every meal. The carb can be bread or fruit.
Finding enough proteins and veggies is the challenge for some meals, especially breakfast.
An ounce of chicken skin has 3 grams of saturated fat, but 8 grams of unsaturated fat (the good kind.)
And as noted, chicken cooks differently if you take the skin off, it dries out.
Today I'm making a batch of sandwich rolls using the recipe that came with the Chicago Metallic pan, plus a batch of semolina bread, still tinkering around with the semolina-AP ratio a bit.
BA, the recipe you posted is essentially the same as the one that was on the cardboard liner of the pan I have, though the instructions might be slightly different.
I think I will make a batch of these tomorrow.
The rolls I made the other day make good sandwich rolls, though I think I'll keep looking for better options for Italian Beef.
As I noted in your recipe (thanks!), the rolls traditionally used in Chicago hold up well to being drenched in jus (though most Chicagoans call it a gravy.) The recipe I posted a link to earlier was said to hold up well when wet, but the batch I made of them yesterday didn't do well, which may be at least partially my fault.
I think I tried the Chicago Metallic pan recipe in an earlier experiment with Italian beef, but I don't remember how well it handled being soaked. I seem to recall that beef recipe was pretty good, but thin slicing is a key component to true Italian beef.
If there are any butchers in Lincoln willing to slice a roast after you've cooked it, I'm not aware of them. Grocery store butchers aren't very versatile, and sometimes not all that well trained or knowledgeable about meat.
We do have two newer more-or-less full-service butcher shops, I may ask them the next time I'm there. (That's where I went to buy 40 pounds of chicken backs, for example.) They're both on the other end of town, so it isn't somewhere we go weekly.
My son in Pittsburgh has been making Italian beef in his instant pot. He took it to a friend's restaurant a couple of times to have him slice it, but the restaurant closed during the pandemic. Since then he has bought his own slicer, next time I'm in Pittsburgh maybe I can get him to make it for us.
As to the rolls, as several writers on the subject of Italian beef have noted, the Gonnella or Turano rolls that are traditionally used in Chicago hold up to being drenched well. Not sure what their secret is, I think they're softer than most French rolls, though.
I have made this recipe a few times, without the garlic, though.
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