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Topic: CFB 51 Cookbook, equipment discussion, techniques

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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1330 on: June 13, 2024, 02:18:00 PM »
Yeah, I know. Some people think brats are a hot dog. Idjuts.

To me, a Maxwell Street Polish Sausage is just "a Polish".

Kinda like an Italian Beef Sandwich is just "a Beef".
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1331 on: June 13, 2024, 05:51:29 PM »
Here in Central Texico a "chopped beef sandwich" is just "chop" or "chopped."

As in:

Please gimme two chop, a side of tater salad, and a coke.

Oh and a chop should always be served on a hamburger bun, it holds up to the sauce and grease better than plain ol' white bread.

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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1332 on: June 14, 2024, 06:22:59 AM »
What's a Coke? Dr. Pepper?
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1333 on: June 14, 2024, 09:31:34 AM »
Could be.

In general if I'm at the counter of a restaurant and I directly order a Coke then I'm expecting Coca Cola.

If I'm at the house kicking it with some friends and I say, "I'm going to the store to get some cokes, what do you all want?" The answers could be "sure, please get a Dr Pepper for me" or "I'll take a Mountain Dew" and so on.
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1334 on: June 20, 2024, 11:36:58 AM »
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1335 on: June 20, 2024, 12:19:58 PM »
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1336 on: June 20, 2024, 12:43:11 PM »
Quote from: 847badgerfan on June 20, 2024, 11:36:58 AM
5 Chicago Pizza Styles You Need to Try (msn.com)
I'd eat any and all of those.

Although I'm not sure I'd call #5-- the pot pie pizza-- a "style."  Since it's only made at one place, it sounds more like a signature dish, than a style.  I think for something to be a "style" it needs to be widely adopted/accepted across multiple locations or regions.

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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1337 on: June 20, 2024, 12:47:05 PM »
Yeah, no idea why that is in there.

Stuffed pizza is REALLY heavy. I don't like it at all.

Tavern >> Pan >>>> Deep Dish >>>>>>>> Stuffed.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1338 on: June 20, 2024, 01:09:31 PM »
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1339 on: June 20, 2024, 01:10:55 PM »
I've not seen it in stores here. 
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1340 on: June 20, 2024, 11:52:16 PM »
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1341 on: June 21, 2024, 11:14:06 AM »
Quote from: 847badgerfan on June 20, 2024, 12:47:05 PM
Yeah, no idea why that is in there.

Stuffed pizza is REALLY heavy. I don't like it at all.

Tavern >> Pan >>>> Deep Dish >>>>>>>> Stuffed.
Deep Dish >>>>>> Pan >>> Stuffed

Tavern doesn't even make the list, only pizzas that comes in wedge shaped slices are eligible.
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1342 on: June 21, 2024, 11:21:01 AM »
It's OK to be wrong, my friend. You'll be fine.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1343 on: June 21, 2024, 11:28:21 AM »
Actually I probably like stuffed about the same as pan.  We had a place around here that made a really tasty one, a local chain called Mangia Pizza, but the pandemic killed off the last couple of those, like it killed off many other good things.

But you definitely can't eat more than two slices, and usually more like just one.  It's rich and filling.



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