Born and raised in Manhattan, now in Chicago. As far as pizza here, I've found some thin crust I like and some deep dish I love. Desperate for better New York pizza than Cafe Luigi or Jimmy's Pizza Cafe.

  • Location: Chicago
  • Favorite foods: Pizza, sushi, offal of all kinds (especially sweetbreads), any great fried potato product (especially if it is fried in animal fat).
  • Last bite on earth: Sal and Carmine's pepperoni slice washed down with a big gulp of Dr. Brown's cherry soda.

Latest Comments

Quick and Easy Vegetable Stock

Any reason why you couldn't give these veggies a quick roast before making the stock? I realize you couldn't use the resulting product for a recipe that requires a "clear" stock, but it should be fine for any other stock purpose, right?

Gold Rush Cocktail

Quick question: other recipes I've seen for this drink have the syrup as 2 parts honey to 1 part water due to the fact that honey, supposedly, has significantly less sugar per unit of volume than sugar. So you add more honey to try to make the sweetness similar to a normal simple syrup. Any reason why that's not done here?

What's Your Favorite Deep Dish Pizza in Chicago?

Obviously, my earlier post should read "My Pie" rather than "Me Pie."

What's Your Favorite Deep Dish Pizza in Chicago?

@cpd007 I always appreciate your passion about Lou's, among other subjects, but I definitely object to the idea that those of us who don't like it are haters. I tried it with an open mind, in fact I really wanted to like it since I love to eat food. Period. But neither I nor my wife thought it was anything above mediocre even after ordering a specific pie (I don't recall the exact combo) you recommended.

Obviously, there are the "deep dish is casserole" idiots, but I know tons of native Chicagoans who genuinely love Pequod's. Furthermore, I don't understand why you seem to think that the only opinions that matter are those of native Chicagoans.

Like I said, I really do always appreciate a back and forth involving you, whether with me or anyone here on Serious Eats. You bring passion and serious rigor to things. I just think you've gone a little bit off the boil on the subjects I discussed above.

What's Your Favorite Deep Dish Pizza in Chicago?

Pequod's and it's not even close. I do love Me Pie with a burning passion but it's not really deep dish in either flavor or consistency. It's its own strange style, imo, albeit a brilliant one.

Chicken Spaghetti Pie

Can you clarify something for me? It says "Quickly cook until pasta is al dente (about 2 minutes)." In my experience pasta, unless it's fresh, is unlikely to be anywhere close to al dente within 2 minutes. So is the point to cook it to al dente or to par cook it for a couple of minutes and then cook it more fully while it bakes?

Open Thread: What Are Your Super Bowl Pizza Plans?

I'm making four of bar pies (the ones from Kenji's "Star Tavern" inspired recipe). Two plain, one pepperoni, and one sausage (with both meats from Paulina Meat Market).

Prosciutto-Wrapped Stuffed Cherry Peppers

Approximately what temperature should the interior of the grill be at when you cook the peppers? I'd love to adapt this for an oven.

Seriously Delicious Holiday Giveaway: The Baking Steel

A spicy version of saucisson sec that I've only found at Pastoral in Chicago along with some thinly sliced fresno chiles. Can't be beat.

Cook the Book: Roy Choi's 'L.A. Son'

Every time I visit my parents in the summer, my mom and I cook a big meal for the family together on the grill. The first summer after I got married, my mom, my wife, and I made some unbelievably great thick sliced kurobuta pork chops with a cherry barbecue sauce. It was one of those moments where you realize your definition of what your family consists of has changed forever. Pretty special.

Apple Cider Doughnut Mini Muffins

I only have regular-sized muffin trays and are wondering if anyone has an idea for how the baking time would change? I'd assume it isn't the same for surface area-related reasons.

Smoky Chipotle in Adobo from 'Mastering Fermentation'

These look brilliant. Thinking about using Fresnos instead of Jalapeños for reasons of availability and flavor.

Poll: What Soda Do You Like to Drink With Your Pizza?

I always go with Dr. Brown's Cherry Soda. In fact, I had my all-time classic combo today while visiting home (Manhattan) for the first time in months. Sal & Carmine's pepperoni slice and Dr. Brown's Cherry Soda.

A Tale of Two Thai Curries at Rosded

So glad to see you hit this gem. I just loved this place and have enjoyed everything I've ever had there. I particularly love their take on Pad Gra Pow with pork and the Fried Catfish with Red Curry Paste. Plus, it's a ridiculous bargain. One of my favorite ways to enjoy a Chicago night is eating some Rosded takeout with close friends while drinking at Half Acre Tap Room.

Culinary 'To Do' Lists

I don't have a written list, but there's one in my head that's limited by time, money, and space in the tiny fridge I currently have in my rental apartment. Off the top of my head the list includes:

Preserved lemons
Demi glacé
Cooking/butchering rabbit in various ways

Cook the Book: 'Mastering the Art of Southern Cooking'

This is a very tough call, but I probably most want to master Sichuan cuisine. Very excited to learn how make okra chips.

Father's Day Giveaway: Win a Baking Steel!

My dad would be a plain pie from John's Pizza on Bleeker. He's simple and soulful, doesn't eat red meat, and is New York to the core.

Jeni Chats about Jeni's Splendid Ice Cream's Upcoming Chicago Location

Holy shit, can't believe that they're coming to Chicago. I did some political work in Ohio and had so many delicious flavors from their North Market stall. Best ice cream ever!

A Sandwich a Day: Wild Boar Sloppy Joe at Longman & Eagle

Definitely my favorite sandwich in the city and a ridiculous bargain. It makes dinner for two at Longman and Eagle a very affordable meal if you share this sandwich and another main.

Matt's Four-Pepper Collards from 'The Lee Bros. Charleston Kitchen'

Assuming we can't find red jalapeños, is there any reason why we couldn't/shouldn't sub in fresnos for red jalapeños, instead of using green jalapeños and red bell peppers?

New Haven Plain Pizza Recipe?

Pizza came out well with a slightly cooked sauce. Garlic was smashed then minced and incorporated into the sauce. Dough needed to be a little bit saltier, but that'll be a change for the next batch of dough. Thanks for the tips, all!

New Haven Plain Pizza Recipe?

Thanks for the tips, TheKaz and guycooking. One more question to throw at you all. Since a New Haven plain pie has the sauce uncovered by other items, except a dusting of parm, I'm thinking about throwing the sauce on entirely uncooked, with just some olive oil and a touch of salt and/or sugar mixed in. The reasoning would be that if I heat the sauce up, it still thickens somewhat even if it never gets to a bare simmer. I'm worried that this will end up with a sauce that is too thick due to the increased moisture loss from a lack of cheese coverage. Thoughts?

New Haven Plain Pizza Recipe?

Thanks for the pointers to That said, the link isn't that useful, since I'm not really looking for crust pointers. Yes, in an ideal world I'd be dead on with that element, but like Adam pointed out, my oven just isn't suited to get anything close to an authentic crust. Instead, I'm just going with the Peter Reinhart Neoneopolitan crust, which is close enough for me.

What I'm really looking for is a sauce recipe (or even tips) and some explanation of when the process the garlic is usually incorporated. I've had some ideas of how I want this to come out, but I always like to start with the original.

Even if you don't know what the authentic sauce recipe is, any thoughts on the following: thinly sliced cross-sections of garlic cloves tossed in oil on top of the thickly laid-on sauce, with grated parm on top of that. Sound good?

Cook the Book: 'The New Persian Kitchen'

We adapt Kenji's "Halal Cart Chicken" recipe and use sumac as an essential part of the second pan fry stage.

Poll: What Pizza Style Are You Most Thankful For?

For my wife and I, Thanksgiving and pizza totally go together. I'm a Thanksgiving food hater and have been for years (not including the always brilliant NYTimes/Craig Claiborne Sour-Cream Pumpkin Pie). So for the past four or five years, ever since we've lived far enough away from home that we don't go back for Thanksgiving at either of our families' places, we have an all-pie Thanksgiving. Pizza, cherry, and pumpkin. This year's pizza menu includes a pepperoni and fresno chile pie, a new york style white pie with cherry tomatoes on top, and a traditional cheese pie (aka "plain slice" pie). Can't wait.


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