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Deep dish goes back to at least the 60's, because I had it at Gulliver's on Howard when I was at Northwestern, and I was there from 1967 to 1972. But thin crust was both more prevalent and more varied. And that was before the Uno's/Due's pizza war.
I remember going on a LONG car trip with some of my dorm mates from Evanston to a place on the south side (around 66th street) in about 1970, I would have said that was Giordano's but their website says they were founded in 1974. It was a 2-3 hour wait for a table on a Sunday afternoon.
Nancy's claims to have originated stuffed pizza in 1971.
I made creamy chicken marsala and served it on toast.
We had creamed tuna on biscuits tonight, comfort food that sounded good to my wife, I think her stomach is on the mend. Plus, after it hit 92 on Wednesday, it got cold and rainy again, so something warm was REALLY good.
The McGinnis Sisters grocery stores in the Pittsburgh area make a semolina bread that is fantastic, I've tried a number of times to duplicate the recipe, but haven't come close yet.
I haven't had to cut all alliums out of our diet yet, just garlic. I use onions in moderation.
I believe leeks are also alliums, as are chives, so anyone with a major allium problem probably can't substitute them.
Using the slow cooker to make a Russian black bread recipe is on my list of things to try 'soon', right now I'm just waiting for my wife's stomach to settle down again.
We do have two ovens in our 48" dual fuel DCS range, but the slow cooker still sounds like the way to go for this.
I've found bugs in our unsweetened baking chocolate once or twice, I don't know what kind they were. I keep it in plastic bags these days.
I know one time I opened a flour canister and there were larvae in it, plus several moths escaped, and it took a while to get that infestation under control.
The most common form of bugs in flour is the Indian meal moth. There are pheromone traps for them, and they work fairly well. I've fought several invasions of them, and also dealt with warehouse or cabinet beetles, which are harder to kill off, and there aren't pheromone traps for them.
Bugs can arrive in flours, pasta and dry pet foods, I've even found warehouse beetles in the bottom of the paper bag. I found some Indian meal moths in a bag of wild rice once, and once in trail mix, though I'm not sure if those were the source or just a place they spread to. Putting flour in the freezer for 2-3 days is said to destroy both the eggs and any larvae, though I don't know if that's been scientifically tested.
Many people think seeds make the sauce bitter and don't like getting them in between their teeth. Looking at the reduced sauce (about 8 quarts) I don't see as many seeds as I was seeing at first, I think the seeds may rise to the top during cooking. I'm declaring it finished and will let it start cooling. If I get enough tomatoes for another batch of sauce, I may try to concasse them before running them through the Roma mill to remove the skins.
The temperature last night dipped into the lower 40's here, and the high is supposed
to be 72 today. It may hit the 80's again tomorrow, but I think the 90+ heat is over.We got a break, the part came in and the service tech had a cancellation, so the freezer is repaired and getting nice and cold. We're starting to load it, so the sauce can go in there tomorrow.
I wound up with nearly 16 quarts of tomato pulp, which will likely reduce down to 10-12 quarts of sauce. For some reason I wound up with a lot more seeds in this batch than were in the last one, though I used the same processing method. I may try running some of the sauce through a canning screen to see how that works, it may trap too much pulp along with the seeds. I don't know if I have a Foley, but it might get rid of the pulp lumps, which we liked in the last batch.
I just picked about 45 pounds of tomatoes from the garden, so I'll be making sauce tonight, though I'm not sure where I'm storing it until the upstairs freezer is repaired, probably around the middle of next week.
These are fairly acetic tomatoes, I might try canning some, possibly adding a little citric acid. I've got a digital pH meter that I use for the hot tub, the information that came with it says it is safe for food use as long as I rinse it thoroughly before and after. USDA says it is safe to use the boiling water method for canning tomatoes as long as the pH is below 4.6.
Cooler weather and storms are headed this way, but if it doesn't get too cold or damp I should be able to pick another big harvest next week, and somewhat smaller batches for the next several weeks.
September 19, 2018 at 7:33 pm in reply to: What are you cooking the week of September 16, 2018? #13535We had beans and wieners for supper tonight, as my wife's stomach is starting to get back to normal.
September 19, 2018 at 3:00 pm in reply to: What are You Cooking the Week of September 9, 2018? #13531My experience has been that an immersion blender still leaves lots of tiny pieces of tomato skin, so I still skin tomatoes before saucing them, either manually or using my Roma Food Strainer.
Putting the tomatoes in boiling water for about 30 seconds deactivates an enzyme in tomatoes that causes them to separate when you make sauce. The last time I made sauce I used the Roma 'salsa' screen which removed all the skins and most of the seeds. The sauce had some lumpiness to it, but I actually liked that.
It may just need to cool and set up.
I've thought about using a slow cooker for trying an 18 hour black bread recipe.
I don't see any reason why whole wheat recipes wouldn't work if recipes using white flour work in a crock pot. The baking temperature and times are usually about the same.
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