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Discussion in 'Fred's Barcalounge' started by drmilktruck, Feb 10, 2021.
My French-Canadian Grandfather used to have it that way, would never be for me though.
Hmmmmmmmmmm - you guys make some good lookin pizzas.
Here in ATL, I like Anticos:
that’s what pie ala mode is in the Midwest - cheese on top. That’d
My mother did as well.
Heck no that isn't a midwest thing it is a Wisconsin thing. I grew up in Iowa with family all over Iowa Illinois Mn Texas everywhere I ever went pie ala mode was ice cream on top. Leave it to a cheese head to ruin a piece of pie!
We did the ice cream thing too on top, my mother just added the cheese. (She was from central Minnesota, grew up on a farm. Can't have too much dairy!)
Per wikipedia there was a fight over where the term was invented. Duluth MN or Upstate NY.
I'm not a baker but did try a very tasty apple pie where the cheese was crumbled into the crust.
It was obviously invented in Duluth. I’d swear it by the Kensington Runestone. Where’s Worknot Compton when we need him to defend the honor of Duluth?
I have to keep sweet and savory separate. I don't care for sweets much, my snacks of choice would be salty cheesy.
In the pizza vein, I have recently gone back to sourdough bread baking and someday soon will be making a sourdough pizza.
Even he moved away though, in the Brainerd area now.
He moved back to the Brainerd area, actually. Wayne grew up across the road from a couple of my cousins that lived on Mission Lake, north of Brainerd. Small world, here I meet a guy in Little Falls that grew up across the road from my Uncle’s resort, fifty years after the fact.
That is a wide field ... Pizza is a great dish, partially because it is so versatile.
In order to comply to my own rules, animals are not to be involved, but aside from that ... some people think asparagus on a Pizza is a great idea ... I don't think so, I don't like asparagus ... aside from that - open to close to anything. At least to try out.
Most buyable ones without actual cheese are expensive, and often not that great. So I usually make it by myself, using some quark-resembling stuff made from soybeans as replacement for cheese, which works good and tastes good, too.
Under that, a collection of a lot of vegetables, both fresh and pickled ... I'll just list the last one's ingredients, as it doesn't have a name that I know of:
Artichokes, olives (green and pickeld in oil or black, sometimes both), capotes, those little corn cobs, cut in slices, a lot of garlic, onion, bell pepper, chilis from my balcony on one half. Tomato sauce and dough, of course, below this.
Just saw an ad for Pizza Hut's Detroit style pizza, which looks suspiciously just like a rectangular Chicago style deep dish. Anyone had one?
There's a show on tonight on The History Channel about the Pizza Wars (10PM EST). Talk about timely. I'm not disparaging Detroit---I'm drinking a Vernor's Ginger Ale at the moment.
The crust on a Detroit style is different. It’s thick and crunchy, like the Sicilian.
Gonna have to try it!
There’s a chain of Detroit style pizza called Jet’s Pizza. Very tasty.
I think we have a Jet's nearby. I'm not going to Detroit, tho.
It's barely even a Wisconsin thing. I never even heard of cheese on pie until I was an adult, and to this day I don't think I've ever seen it firsthand.
You are probably right I just never heard of it until I was there. Never seen or heard of it anywhere else until this thread.
Made this tonight. Sicilian Sausage Pizza.
What if you don’t bring enough for every!
I made it from the recipe in the original post. If you want to come for dinner post-pandemic, let me know!