Originally Posted by
gaobest
Outdoor poker evening
so the pizza felt thick like lou malnattis thick. It’s not deep dish per se but it felt deep. Either I’m not ready to eat deep dish again or my pizza cooking is way too thin for the crust.
Yeah, Detroit style is all the rage these days. It's popping up everywhere in Chicago. I have to admit it's not my favorite style, crust is too thick. I love pizza, but Detroit style, kind of like deep dish, is more of a change of pace than a go-to for me. I don't understand why all of a sudden it's so popular, it's existed for quite a while. But I have to think the excitement will fade within a year.
Originally Posted by
gaobest
Which brand of brats?? Evergood makes them and I’ve only seen Johnsonville brand at Safeway for cheddar brats.
how are you doing the sauerkraut or is it jarred like my Rotkohl?
It was the Mariano's store brand from the meat counter. The last ones we had were delicious, better than we expected.
Sauerkraut - Frank's from the can, the gold standard here in the Midwest
. I like it straight from the can and heated. My wife's parents came from a European country that has it's own style of sauerkraut, so she grew up with a "doctored up" version - it's sweeter, has what I believe are brown sugar and some spices (caraway I think), and sometimes a meat/sausage. In that situation, the brat is bun-less and the kraut is a side dish. We'll be having my style tonight. I know it's of German origin, but how do I post an American flag emoji here?
Originally Posted by
phillygold
Was there an actual pizza beneath all of those toppings? Sorry, I’m old school 2-3 traditional toppings, max for me.
Lol...those pics made me want some! But I'm not sure it's pizza...