tinytim’s Profile
Recent Comments
Portland, Oregon: Ken's Artisan Pizza
@WikiAdam; Yes just the bacon pie is the one I referred to.
The proportions of the other pies look great.
Portland, Oregon: Ken's Artisan Pizza
Looks good but isn't the outer crust rather large?
Seriously Italian: Broccoli Romanesco
I have 2 of these in the garden now along with Brussel sprouts, Parsnips & Carrots. All have survived 5 or 6 days below 29 degrees in Northern Illinois. These tolerate cold weather pretty well. If it stays warm for 2 or 3 more weeks I'll have a good harvest. Freezing actually improves the flavor of Brussel sprouts. Some years I wait till Jan or Feb to dig the sprouts out of the snow & enjoy!
See more comments by tinytim »
Recent Posts
See more posts by tinytim »
Recent Favorites
tinytim hasn't favorited a post yet.
Recent Polls
tinytim hasn't answered any polls yet.
Recent Quizzes
tinytim hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Mundelein, Illinois: Bill's Pizza & Pub
They have been around forever. Back in the early '70's they were THE
place to go for Pizza in Lake county. There was not a whole lot else around at that time, and I remember their pie was much better looking than
these photos. The atmosphere is charming, with all the stuffed animals
and lack of windows. Most charming are the 'JackAlopes' (Rabbits with antlers) that are scattered around the place.
Portland, Oregon: Ken's Artisan Pizza
@WikiAdam; Yes just the bacon pie is the one I referred to.
The proportions of the other pies look great.
Portland, Oregon: Ken's Artisan Pizza
Looks good but isn't the outer crust rather large?
Seriously Italian: Broccoli Romanesco
I have 2 of these in the garden now along with Brussel sprouts, Parsnips & Carrots. All have survived 5 or 6 days below 29 degrees in Northern Illinois. These tolerate cold weather pretty well. If it stays warm for 2 or 3 more weeks I'll have a good harvest. Freezing actually improves the flavor of Brussel sprouts. Some years I wait till Jan or Feb to dig the sprouts out of the snow & enjoy!
Pi Pizzeria, St. Louis: Checking Out President Obama's Purported Favorite Pie
I would hit that like a bad dog!
Video: 'Hot Kitchen' Cook Dishes Up Something 'a Little More Appetizing'
Posting this here was like throwing chickens at Sigfried & Roy during a show.
Participation in This Promotion May Be Hazardous To Your Health
This is the most un-appetizing thing I have seen recently on SE.
You couldn't pay me to eat that, much less X6!
Hot Dog of the Week: Chicago Dog
How could Gene n' Judes RUBBERDAWGS be left off the list?
http://www.roadfood.com/Restaurant/Reviews/2284/gene-judes
Are my sauerkraut and kimchi fermenting yet?
The most important thing is to keep the cabbage covered with brine. Add more water if you have to. The biggest mistake with Kimchi or Saurkraut is fermenting at too high a temperature, kraut must not be warmer than 70 degrees. 65 degrees seems to be ideal. If you ferment at too high a temp, the kraut will not taste right. Cover it with a plate weighted down by a milk jug filled with water. Skim the scum (if any, sometimes there is very little) once a week and transfer the whole batch into a new container, thus evening out the batch. Kraut improves with time, I ferment 5-6 weeks (in the dark) Taste it every week, for done-ness. Raw kraut is a great probiotic and will keep in the fridge for about a month. Heat canning kills the probiotic bacteria but then you can store it for over a year.
Kimchi is another story, I ferment with no weight or plate on top, jars covered with cheesecloth. The volume of the mash increases when fermentation starts. In a quart jar, I leave about 2" headspace. I usually ferment Kimchi for about a week before it goes in the fridge.
Electric Stove Top: Please Help
Get a camp stove. Problem solved.
Can we call them something different?
@SqueezeBottle
Thanks for sharing Adams' excellent post on this subject from last year.
I was on vacation when that was posted & as usual he's right spot on.
You Can't Go Wrong with Sliders at Eat Rite Diner in St. Louis
Am I the only one offended by these being called 'Sliders'? They look like a nice quality burger for sure.
I know that the term 'Slider' has come to mean a small hamburger by most people these days. My understanding of a 'Slider' is quite different.
I grew up with the square, steamed low quality burger with minced onion (you all know the places I'm talking about). While these are tasty & I still get a craving for them sometimes, one trip every 2 or 3 years reminds me of why we call them 'Sliders'; They slide in ya, you get stomach cramps & then you get the poops! 'Slide out!
Not the sort of thing to be proud of.
Taste Test: Mustard
Colemans' dry (powdered) mixed with Wild Turkey instead of water= head explosion. My Grandpa's trick I learned in 1967.
Archaeologists May Have Found Nero's Revolving Dining Hall in Rome
Funny but I don't see the mirrored ball on the celing. Are they sure they got the right place?
Dinner Tonight: Fried Egg Sandwich
White bread, buttered both sides with a double egg= heaven.
Yours looks great!
The Crisper Whisperer: Kohlrabi Remoulade
@ hungrychristel
Regular variety cant' help but get woody when they get much larger
than a baseball. I exclusively grow "Kossak" variety (from Jung seed co)
they get to be 10" diameter or more & never get woody. They are
just as tasty as the regular variety.
Hot Dog of the Week: Depression Dog
They're about a 5 minute ride from me now. Just like sliders though, you crave them, and after scarfing them you wonder why you did...
Critic-Turned-Cook Steels Herself for Canning Season with Canning Across America
I can a lot from my garden & blackberry patch. The hassle is worth it;
-Better taste, fresh
-Organic
I highly recomend a hand crank food mill like the one sold by "Back to basics", find them on Amazon. Using these you do not have to blanch & peel tomatoes; it separates the pulp & sends skins & seeds to a waste hopper. It also separates seeds from berries when you make jams.
Last weekend I made 16 pints off spagetti sauce by myself in 2 hours.
My secret? I add some tomato paste rather than simmering for hours & boiling away half my crop. I have gone the purist route before but it tastes the same & uses a ton more energy.
Overrated hot dog joints Part 3
Hoffys' 1/4 lb extra lean DinnerDawgs 110 calories, 5 grams fat.
Pan seared. Delicious, I don't know how they do it. I blind taste tested
these several times & many guests preferred over Hebrew National
jumbo dogs (31 grams fat)
If nobody's looking then no bun,just rake it thru some ketchup & devour!
Whole Foods CEO Criticizes Health Care, Some Shoppers Boycott
Bogus lawsuits & Ambulance chasing lawyers are a big part of
the healthcare cost problem. So why is tort reform not part of the
debate?
Oh yeah I forgot most politicians ARE LAWYERS!
Albano's Pizzeria in Cicero: The Biggest and Best Pizza Puff in Chicago
We call them "Belly bombs". They used to be a staple of my diet.
I stopped eating them after 5 angioplasty stents. Yes they will kill you.
Zooey Deschanel Guest Judges on 'Top Chef Masters' Tonight
brownie- This mission is looking impossible!
Oh the humanity!
Zooey Deschanel Guest Judges on 'Top Chef Masters' Tonight
I'll gladly have her over for beer & carrot sticks!
Would You Go to a Chain Restaurant on a First Date?
2 qualifications;
Cheap beer.
Loud music.
Bogey's Pizza & Guns, a Combination Pizzeria and Gun Shop
When I was in DC I went into what I thought was a convenience store.
On the outside it said "Department of Alcohol, Tobacco & Firearms".
They didn't sell any of that. BOY was I surprised!
Mundelein, Illinois: Bill's Pizza & Pub
@Daniel: they definitely have some interesting offerings. I've tried the bacon cheeseburger, the taco, the BBQ chicken, and the baked potato pies. While they all accomplish the flavor combinations they seek to attain, none of them ever strike a craving in me quite like the Pizza Pub Special. In fact, I'm craving one right now!
Mundelein, Illinois: Bill's Pizza & Pub
@MsHumpal: It's my understanding that virtually everyone who has lived in Mundelein or the surrounding parts of Lake County in the last five decades has been to Bill's. I'm guessing your dad has some good memories of the place.
@Mad Ernie: Thanks. I don't know about Pyramid Pizza, but Beau Jo's has a considerably larger and denser crust than the Double Decker at Bill's.
@steelcity: Every kind of pizza is my kind of pizza! I looked at the website for Bill's in NC and the pizza looked very Midwestern to me (square cut, lots of cheese). Then I read the history section and it all made sense - the people who started it moved there from Indiana. I am very intrigued by the Carolina influence of the place though - they offer a mustard pizza sauce?
@DinnerDuJour and hookrilla: Glad you approve of my description of your local pizzeria. It really was a fun place to visit.
Mundelein, Illinois: Bill's Pizza & Pub
I liked the review, and especially the pics! Nice job, Daniel. The pictures remind me of the thick braided crust pizzas you would find at places like Pyramid Pizza in Lawrence, KS or Beau Jo's in Colorado. http://slice.seriouseats.com/archives/2009/05/beau-jos-colorado-mountain-style-pizza-denver-idaho-springs-colorado-co-review.html
Mundelein, Illinois: Bill's Pizza & Pub
This is crazy cheesy! I would enjoy but I'm allergic to mushrooms :(
Funny about the name, I used to eat at a Bill's Pizza Pub in NC growing up. Daniel, I think it would be your kind of pizza... I actually submitted a review to Adam but he hasn't posted it yet. Hassle him so you can get a look at the pictures!
Mundelein, Illinois: Bill's Pizza & Pub
@travpard- I think they look really cheesy because they're pictures of the "double decker" pizzas mentioned in the article. As someone who spends her whole day making pizza, that much cheese does seem very extreme. I think the crust is the most important part, and theirs is a little doughy looking. but this was a really fun article to find- my dad is from mundelein. Dont know if he ever ate here though.
Mundelein, Illinois: Bill's Pizza & Pub
Thin crust tavern style is the way to go
Mundelein, Illinois: Bill's Pizza & Pub
Peanuts on the table is a definite plus--reminds me of my favorite chain restaurant as a little kid, The Ground Round, which had bowls of popcorn on the table.
However, that slice looks like a pizza from a box that has been dropped on the floor.
Mundelein, Illinois: Bill's Pizza & Pub
Some of those pics make the pizza look like it was in a horror movie.
Mundelein, Illinois: Bill's Pizza & Pub
been goin there for a good 20 years and i agree with what DinnerDuJour said... nicely put Z-man! if you're ever back up in the area, give me a holler. you need to try the Hawaiian pizza there (i know, not to traditional but it's awesome) and there is a place right down the street for some great carne asada tacos...
Pi Pizzeria, St. Louis: Checking Out President Obama's Purported Favorite Pie
My mileage has varied. I've been to both Zachary's and Little Star 10+ times (splitting my time between their Valencia and Divisidero locations). I find Little Star consistently better and not prone to the undercooked disease that can sometimes consume Zachary's deep dish pies. Plus, although not relevant to this discussion, the "other stuff" (salads, desserts) etc... is miles beyond Zachary's offerings.
That said, I still think Zachary's turns out a good product and were I an East Bay resident as opposed to an SF resident, I'm not sure whether I'd do bart + a cab to get the incremental Little Star benefit.
Portland, Oregon: Ken's Artisan Pizza
Ken's is one of my desert island pizzas. For all the awesome pizza that we have in SF, I still go to Ken's every single time I'm in Portland.
Portland, Oregon: Ken's Artisan Pizza
@pizzafreak, L.A. Pizza Maven, & egadman:
Count me in! A vehicle needs four wheels.
Seriously Italian: Broccoli Romanesco
I just saw these at my local co-op the other week and believed them to be either alien food or actual aliens lying in wait for an unsuspecting hippie to take them home. I suppose I'm somewhat of a newbie when it comes to "unusual" ingredients, although I do have a 23-year-old co-worker who had never heard of or seen a fig until a few weeks ago when I brought in your delicious fig and almond cookies. At any rate, I'm going to go hunting for these tonight -- alien or not, if it gets an endorsement from Gina, I'll definitely try it!
Portland, Oregon: Ken's Artisan Pizza
@pizzafreak & L.A. Pizza Maven
Far be it from me to invite myself to a gathering, but if y'all are looking for a Tour du Portland Pizza and want a third wheel, I'm always down for Ken's, and I can help guide you to the city's other char-y hot spots.
wifain gmail.com
Seriously Italian: Broccoli Romanesco
I don't think it's creepy either. It's beautiful.
Portland, Oregon: Ken's Artisan Pizza
@L.A. Pizza Maven
I live in Studio City. donbirra@pacbell.net
Portland, Oregon: Ken's Artisan Pizza
where you at,pizza freak?
Portland, Oregon: Ken's Artisan Pizza
Oh, Adam, sigh. . .the things we must do to earn a decent living. . .I'm not being sarcastic about the pizza reporting--I'm referring to having to navigate airport terminals, and being force to wait in long lines just to be able to take off your shoes in public.
We take a train trip to Portland from Seattle at least once a year. Even though we're old, we go for the nightlife. And Voodoo Donuts, and to check out the Mother of the Month at Mother's. We've never tried pizza in Portland, and based on your comments, I'm glad we never did. Thanks for the heads-up.
Portland, Oregon: Ken's Artisan Pizza
That's what happens when I don't have Robyn around to look over my shoulder and tell me I've wacked out the colors!
Portland, Oregon: Ken's Artisan Pizza
@Adam Kuban: There does seem to be a yellow tinge to the pizza pics. I compared them to the shots I had taken at Ken's, and the difference in color is pretty noticeable, particularly on that bacon pie. It seems like the reds were toned down.
Portland, Oregon: Ken's Artisan Pizza
@L.A. Pizza Maven
Want company?
Portland, Oregon: Ken's Artisan Pizza
Looks like I have to get up to Portland..those pies look like they used curry powder as a topping...is that pizza vindaloo?
Portland, Oregon: Ken's Artisan Pizza
@famdoc: I think the pies were a bit yellow in color. Then again, I'm colorblind, so I may have color-"corrected" these improperly.
@WikiAdam: Do you think the colors here are accurate?
Portland, Oregon: Ken's Artisan Pizza
Love Ken's, but you should really try Dove Vivi (also on 28th, just north of Glisan), a new kid on the block, for delicious cornmeal crust pizza with innovative, delicious toppings. Much cheaper, less of a wait, and waaay friendlier staff.
Recent Posts
Recent Favorites
tinytim hasn't favorited a post yet.
Polls
tinytim hasn't answered any polls yet.
Quizzes
tinytim hasn't taken any quizzes yet.
About tinytim
Location: Northern Illinois
About: Just an average Gardener, Canner & family cook. Nothing too fancy.
I cook low fat now because of clogged arteries. I try to make full flavored dishes using healthy substitutes to traditional ingredients.
Favorite foods: Deep dish pizza done right like Lou Malnatis.
Street pizza from Naples.
Spicy Southwest cooking.
Anything spicy hot.
Last bite on earth: Gyros & Saganaki with a big plate of onion rings fried in lard.
They have been around forever. Back in the early '70's they were THE
place to go for Pizza in Lake county. There was not a whole lot else around at that time, and I remember their pie was much better looking than
these photos. The atmosphere is charming, with all the stuffed animals
and lack of windows. Most charming are the 'JackAlopes' (Rabbits with antlers) that are scattered around the place.