[RiversideLen]

While Chicago does have some good deep dish pizza, anybody from Chicago knows that most Chicagoans eat some version of a thin crust. The thin crusts in Chicagoland is pretty diverse too, there is very thin, thin, somewhat thick and thicker. One thing most of them share is that the cheese goes on top of all the other toppings and it's sliced like a checkerboard.

[RiversideLen]

I roasted a pork chop and had it fresh asparagus and leftover lasagna.

[RiversideLen]

A made lasagna yesterday with roasted slices of eggplant in it.

[RiversideLen]

Yesterday I made an apple pie. I used 2 each, Granny Smith, Gala and Pink Lady. Made it with a crumble top that includes oats.

[RiversideLen]

I made a round roast, had it with rice and Brussels sprouts.

[RiversideLen]

I used to be on a cigar forum. It seems the bugs that infest flour is the same one that likes cigars. What they said was 24 hours at zero degrees killed off the eggs. But as it takes a while for the product to get down to 0 degrees, 2 or 3 days in the freezer should do it.

I've only had one time where I found a bug in a bag of flour, I guess I've been lucky.

[RiversideLen]

Tonight was the last of my pizza. The dough is best on day 3.

[RiversideLen]

Today I made a pizza, topped with thin sliced onion, sauce from my tomatoes, pepperoni and some left over bbq pork roast. It was delicious.

[RiversideLen]

I made an apple pie with a crumble top.

[RiversideLen]

I like my tomato sauce smooth. I run the tomatoes through a blender (counter top blender) then strain it through a fine mesh strainer. That removes the seeds and any small lumps. Then I season it and cook it a bit, usually add tomato paste to thicken it and it adds good flavor. I have found that a blender works better then a food processor for this.

[RiversideLen]

That looks interesting, BakerAunt. I just might give that a try. But first I have half a box of lasagna noodles to use up................

[RiversideLen]

Sorry about your freezer, Mike. It's really frustrating when refrigeration isn't working. Several years ago I bought a La Crosse digital thermometer, it consists of sending units (it comes with one but you can add up to 3) and a receiving unit (pictured). I have one sending unit in my fridge and one in my chest freezer. This way I can tell at a glance if my refridgeration is working correctly. A couple of years ago I was able to catch a problem with my fridge early on and repair it before it caused a real problem.

• This reply was modified 7 years, 9 months ago by RiversideLen.
• This reply was modified 7 years, 9 months ago by RiversideLen.

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[RiversideLen]

The top crust has softened up since it's been covered but it still doesn't taste like cinnamon buns. Like I said, it's more show then substance. I had to try it, once.

[RiversideLen]

BakerAunt, I love it when simple meals are tasty.

Tonight I made a vegatable lasagna. I haven't made a lasagna is a couple of years. I am very pleased with how it turned out.

[RiversideLen]

Yesterday I made the cinnamon bun apple pie. I used Honeycrisp apples. The pie in the video is prettier than mine, but they may have made several dozen of them to get a photo worthy one. The cinnamon roll top crust is more show then taste. It came out kind of hard. It's possible the fault is the crust recipe I used (I used an oil recipe, 2 1/2 cups of flour and a half cup each of oil and milk). The pie in the Emile Henry video uses a store bought refrigerated crust.

The pie itself is good, it's just that the top crust wasn't worth the effort.

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