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Kansas City's Grinders and Its Tater Tot Chili Pizza, on 'Diners, Drive-Ins, and Dives'
Their tator tots are good, their pizza is good, but together? Probably not. We maybe should try it when you're back in town. - Jameson
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I've been making these since I was a little kid with my mom. I tried making them with the Grands from the recipe and the vanilla glaze to see if it was any better. Got to say, I prefer mine. The Grands puff up too large and are too doughy. The butter in the glaze seemed to soak into the dough and made them soggy too. I think if you experimented you could get the heat and oil right, but mine didn't work out too well.
I think simpler is better. I use the 49 cent Always Save biscuits. They're smaller and fry up crispier. For the glaze, I just use confectionery sugar and water to make a paste. It's more sugary and, um, glaze-ier.