I like both Chicago thin (hint of crunch to the crust and square slices make a difference...) and deep dish, but I prefer deep dish. Something about the thick, rich sauce being on top makes it all the more gooey, which I love.
I ordered one tonight here in Nashville (from the one place that makes them; sad) and this one was pretty good -- they didn't overcook the crust, the cheese/sauce blend was just about perfect, and the sausage was excellent.
The GF and I ate five of the eight slices of this large deep dish. (well I ate four. hehe)
We've ordered the chi-style thin crust (16") from this place and ate the whole thing. I look forward to putting a smidge of olive oil on it and sticking it in the oven to bring it back to life for lunch tomorrow.
I love chi-style deep dish... so much more flavor than NY-style...
Jif smooth -- nice rich, peanuty flavor.
To me, Skippy is really dry and bland... and Peter Pan is too sweet.
Kroger makes a decent (and cheap...) PB as well.
I'm not a big fan of the all-natural PBs -- bland and coarse/grainy.
Maybe I'm a fan of molasses and sugar, or at least the proportions present in Jif.
I lived in Chicago (Irving Park/Lake Shore area) about a decade ago, for a year, and I absolutely loved the deep dish -- Lou Malnati's, Gino's East, Giordano's, even Uno (even though they put the cheese on top...) were all excellent. It's apples and oranges:
- If you want a light meal you can take on the go, get NY style
Chicago-style flavor is a far more rich, robust slice. Cheese on the bottom, sauce on top. If you like rich tomato sauce and oregano, it is absolutely superior to NY style. NY style is more about the portability and the cheese.
Maybe those recipes with more of a tomato base and the use of Italian herbs/seasoning should be referred to as hybrids... maybe known as "Neapolitan Bolognese", which covers the heavy reliance on the tomato and seasonings of the sauces of Naples (and southern Italy in general) and the beef/milk/wine of the Bolognese.
Neapolitan Bolognese -- that's what I'll call my sauce henceforth. hehe
I did try it using crushed tomatoes instead of spaghetti sauce. Here are the differences I noticed:
- At the meat/milk stage, I actually added a tablespoon of tomato paste. This turned the milky white color pink (which makes sense...).
Isn't this topic supposed to be about our own recipes? I have done some reading on Bolognese, and in Bologna, these are the requirements:
I add oregano, basil and garlic (at least) because those are classic Italian seasonings that (to me) are assets in any tomato-based pasta sauce. Rosemary is nice too, and just smelling Thyme makes my taste buds hard (hehe). These are flavor enhancers. What is wrong with them? Did the fine folks of Bologna say, "No, we don't need no stinking Italian seasoning!"?
The Bolognese essentials are mentioned above; if YOU like a bit more tomato or perhaps some seasoning, go for it. Eat what tastes good to you, not what someone says should taste good.
I'll try using crushed tomatoes on my next attempt. To suit my taste, I'll likely end up adding more sugar and herbs/garlic.
I really like the flavor of mine the way it is (using spag sauce as the tomato base), but who knows... I might not know what I'm missing.
One thing is sure: if I can make a reasonable facsimile using crushed tomatoes, I'll gladly stick with that route, for two reasons:
1) A can of crushed tomatoes is cheaper than a jar of spaghetti sauce, and the extra sugar/herbs/garlic I'd add likely wouldn't offset that price difference... and
Thanks for the tip!
I've made my "quick" 2-hour version with white wine and beer. I like both, but i actually prefer the beer bastarduzatiob... try this out!
1. In a very large pan, sauté the onion/carrot in olive oil, about 8-10 minutes, on medium heat. Set the cooked veggies aside.
Serve with more Parm and enjoy! Makes about six-seven pounds; costs about $6-$10, depending on location.
***Edit: 1 teaspoon of Oregano... not a TBSP. Unless you absolutely can't get enough oregano. hehe
I have had the Chicago-style deep dish from Chicago Style Italian Beef (Nolensville Rd), and it is the real deal:
- Cheese on the bottom
That is Chi-style deep dish. This one is decent by Chicago standards: I can taste the oregano in the thick, rich sauce, which I really like... but the crust was just a tad chewy. But... it is authentic, and (to my knowledge) it is nowhere else in Nashville, so I am grateful.
Re: Obie's deep dish