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The Best Ice Cream, Gelato, and Soft Serve in Austin

Very happy to not see Lick on this list. Although their flavor options are very enticing their ice cream has a rough, ice crystally texture. Been there with my wife twice and also took a pint to go - so 5 different ice creams on two occasions all had poor texture.

Really looking forward to trying Dolce Neve!

Daily Slice: Purple Pig from The Rolling Stonebaker, Beverly Shores, IN

@Daniel Zemans We went back there this weekend and got the Purple Pig - you are right, it's $9 for a 10 incher - and it was pretty darn good! It was much better than our first experience there. The crust did a good job holding up all those toppings and the pork was excellent. We recommended it to friends staying with us for the weekend and they loved it. Happy to have an alternative to Michigan City hotdogs or New Buffalo burgers while we're out there.

Daily Slice: Purple Pig from The Rolling Stonebaker, Beverly Shores, IN

We went here last weekend! I'm really happy to see it get reviewed on Slice. We normally hit up the hotdog joints in Michigan City when we go to our place in Beverly Shores so I was excited to have a good pizza option.

We didn't get the Purple Pig because it's pretty expensive (15 bucks for a 10" if I remember correctly). They also have a gluten free crust for $3(!) more. So a 10" Purple Pig with a gluten free crust is basically $20 - yikes.

We got a (less expensive) sausage and red onion pizza and it was OK. The crust was satisfactory, sausage tasted good, but was shaped/sized like little pellets instead of hunks of meat, and our's was either over-cheesed or needed longer in the oven because it was pretty "sloppy".

I guess next time we'll pony up for the more expensive specialty pizzas. They have a mushroom pizza with Michigan grown mushrooms that sounded pretty great.

If you end up not liking the pizza or need dessert: right across the street from the Stonebaker is a gas station that sells the best soft serve ice cream money can buy. I know that's weird, but trust me, it's the great.

Pizza Obsessives: Daniel Zemans, Slice Contributor

I am so happy you dismantled that goofy pizza cognition theory business.

What Is a DOP Tomato?

Whatever's on sale people!

Bread Baking: More Sourdough Bread

Looks great. I like that this is a same day bread - nothing to do the night before. Making this today.

Dinner Tonight: Herb-Roasted Chicken with Garlic Powder

The title says garlic powder, but the recipe uses granulated garlic. Two different things.

Sourdough Starter-Along: Day 10 - Second Harvest

Started my starter with the blog on day 1 and it looked great every step of the way. Baked the bread this afternoon.

The dough rose perfectly! Unfortunately, after it baked, it tasted exactly like plain white bread - no hint of sourdough anywhere. My girlfriend thought I just got impatient waiting to develop the starter and decided to bake a plain loaf. It also stayed pretty pale in comparison the brown crust pictures for the recipe.

I'm assuming I grew enough yeasties in the starter as the dough rose wonderfully and the starter's nice a bubbly. I only stir at morning feeds and sometimes before bed, as I thought that would increase the lactic acid production from the neighboring bacteria (I want a really sour sourdough).

It seems like giving the starter more time wouldn't do much, as adding water/flour for feedings and ramping up to bake just dilutes any lactic acid etc. you're trying to build up. What can I do to give this starter more sour-dough like flavor? Kinda disappointed.

Bread Baking: Starter-Along Sourdough Bread

Baked this today! I started the starter one Day 1 with you. I posted something similar in the day 10 thread also FYI.

The dough rose beautifully and looked/felt great. However it tasted exactly like plain white bread and didn't come close to browning as nicely as the loaf pictured.

It seems I had plenty of yeast in the starter 'cause the dough rose great. I only stirred my starter twice a day (once at feeding in the morning, once before bed) assuming that would give me more lactic acid to make a more sour dough. What gives? I feel like giving the starter more time wouldn't make much difference, as feeding and/or doubling will just keep diluting the lactic acid and it's already a really active starter.

Pretty disappointed in the flavor, starter help please!

Poor Maraschino Cherries, Everyone Is Always Picking on Them

You're drinking toxic ethanol - the cause of liver and kidney disease, stomach and esophageal disorders, and neurological depressant - and you're worried about the cherry in your drink because of some red dye and sugar? Silly. Love me a mary in my Manhattan.

Amen @nycpunk1

Sourdough Starter-Along: Day Zero

Alright, so I've got a question about starters from different locals having unique taste. I assumed this was because the yeast found naturally in the environment varied by location, creating starters with different flavors. After reading through the comments, however, I'm a little confused: Is the flavor dictated by the organisms naturally found in your flour, or your environment?

@schmonsequences said, for example, that any starter made with the same batch of flour will taste the same no matter where it's cultured. My intuition would have said the same batch of flour cultured in different locations would equal different flavor.

The reason I ask is - I live in Chicago, but have family in San Francisco. When my family comes to visit from San Fran this Christmas, can they bring me something (flour, water, something) that I could use to make a uniquely "San Francisco" starter? Or would they have to actually make the starter there and bring it to me to maintain?

I know you can order "San Francisco" starter kits, which are supposed to have the proper yeasts to be make an official San Fran dough, but that doesn't seem as cool as deriving your own starter from the location.

So? Can flour unique to San Francisco make a "San Francisco" starter in Chicago? Or do I need my relatives to make a complete starter for me because it's the location that has the magic?

Looking for Illinois' Best Pizza Not in Chicago

Went to college at U of I in Champaign; I lived on pizza there of course. Now I'm in the south loop of Chicago, and don't get me wrong, I love a good Lou Malnati's or Gino's, but I'm still looking for Champaign pizza replacements.

Before getting to the obvious Papa Del's or Monicals...

Antonio's pizza on Green Street is such a great little by-the-slice-shop. BBQ chicken pizza topped w/ tortellini and ranch was my go-to late night snack for 4 years. Also, almost right next to Antonio's is Za's, which is a custom pizza/sandwich place. Not great pizza, but the custom novelty never really wore off.

Hole-in-the-walls: Some people really like the hole-in-the-wall Second Story Pizza. We always got it by the slice walking in, but it's not my personal favorite. Another hole-in-the-wall in One World Pizza - 6$ one topping 14" pizzas - only get them freshly made as you walk in at 2:05am though. Alright, on to the "biggies".

Papa Del's deep dish pizza is so, so good. It's better than Girodano's and Uno's and the crust is so different it's difficult to compare it to Lou's or Gino's. It's almost like a soft bread crust (has to be made with scalded milk, just has to) with a pretty unique sauce (cooked I think) for a deep dish pizza. I get sad every time I see a Giordano's knowing Papa Del's is more deserving of the notoriety. I suspect they use the same dough to make their bread sticks. Just don't go during peak dining hours - you'll wait an hour for your table and hour for your pizza. Bonus: They serve a spaghetti sandwich - win.

Thin crust Monical's is a top notch pizza. Doesn't feel as gross to eat as say, a Rosati's thin crust. A Rosati's opened in Urbana a few years ago, and I went their often just for the convenience.

Noli's New York Style Pizza: A Reminder of the Opposite of Pizza Greatness

Don't judge a pizza quality on price - shame on you! At Lou Malnati's a 14" Large thin crust is $12.20 (this post's feature pizza is 14" for $11.00 - yes I know that includes a topping). Assuming there's no toppings and you're just judging cheese pizza - you can't tell me a buck twenty for the ingredients budget is going to change a pizza from "yuck" to world renowned respected pizza - it's not about price, it's about pizza.
Let's be honest, a fresh pizza of this admittedly lower quality is ALWAYS served hotter than any pizza you've ever had at a restaurant. There's something about hot, low quality cheese that gives "bad" pizza the best gooey melty cheese texture of any pizza. Not thick and over whelming, nor will it slide off in a sheet and burn your chin, just ozzing heat that coats your mouth. This post seems to acknowledge to special niche of inexpensive pizza cheese, kudos.

Reminds me of my college years, grabbing pizza on the way back from a bar, burning the roof of your mouth on the lava-like cheese and not realizing it until the following morning. That's priceless people.

Slice Poll: How Do You Reheat Your Leftover Pizza?

Broil only and always. I find this gives you more control than a toaster oven:

Preheat the broiler with one oven rack at the top and a second oven rack in the middle of the oven. Take cold pizza and place it cheese-side-down on tin foil. Stick the pizza underneath the broiler on the top rack and watch it for 1 to 2 minutes. This crisps the crust very quickly before the cheese even feels the heat. Once you're happy with the crust, slide the tin foil out of the oven, flip the pizza over so its now cheese-side-up and place on the middle rack of the oven. The broiler will now warm the the rest of the slices nicely - the heat from the crust rising through the pizza as the broiler heats from the top. You can always move it back to the top rack is you want more heat on the cheese.

Bonus: Eat on the tin foil for zero dish washing.


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