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Quote:

Originally Posted by Jaimito Cartero (Post 32579619)

We got those boxed pizzas, but I don’t think the ones we used were from Chef Boyardee. Appian Way pizza, I think. That dried cheese you sprinkled on top was pretty pathetic.

I hadn't thought about Chef Boyrdee pizza (should I put "pizza" in quotes? :D) in years. I have fond memories as a child of Friday nights when my mother would tell us that is what we were having. I'd probably hate it now, but it's a nice childhood memory

https://cimg2.ibsrv.net/gimg/www.fly...2f43746e14.jpg

Tonight's fare was a guilty comfort food: a couple of Sonic corn dogs. Feel free to judge ;)

Quote:

Originally Posted by cblaisd (Post 32579722)

Same. We had those pizza kits as a "treat" growing up.

Tonight's dinner was supposed to be chicken fajitas. I was out at dinner time, so I ended up having an Arby's Classic Roast Beef. No judgement here on your Sonic corn dogs. Some days, it's all about the comfort food.

Quote:

Originally Posted by cblaisd (Post 32579722)

Me three! My mother would put little hunks of ground beef on it. :D

Quote:

Originally Posted by ILuvParis (Post 32579731)

Me three! My mother would put little hunks of ground beef on it. :D

:) We didn't have that luxury! If we were lucky, we had shelf-stable pepperoni. Maybe a can of mushroom pieces and stems for half of it.

Quote:

Originally Posted by ILuvParis (Post 32579731)

Me three! My mother would put little hunks of ground beef on it. :D

Same here! Along with strips of this fine dining treat:

https://cimg8.ibsrv.net/gimg/www.fly...d2c80ec7f.jpeg

Quote:

Originally Posted by cblaisd (Post 32579762)

Same here! Along with strips of this fine dining treat:

https://cimg8.ibsrv.net/gimg/www.fly...d2c80ec7f.jpeg

So, you had real Italian pizza! :)

Quote:

Originally Posted by ILuvParis (Post 32579711)

I don't think that's quite correct. Lou's father, Rudy worked at Pizzeria Uno in the '40s and legend has it he had a hand in the creation of the deep dish pizza, however, he wasn't the founder of Uno's.

Ah yes. Just googled the history. Grazie :-)

Quote:

Originally Posted by cblaisd (Post 32579722)

I hadn't thought about Chef Boyrdee pizza (should I put "pizza" in quotes? :D) in years. I have fond memories as a child of Friday nights when my mother would tell us that is what we were having. I'd probably hate it now, but it's a nice childhood memory
Tonight's fare was a guilty comfort food: a couple of Sonic corn dogs. Feel free to judge ;)

Aww no judgment here.
I know or ate Chef B but didn’t know they had pizza. I recall random frozen pizzas including Stouffer’s thick pizza.
my childhood fridge/freezer was definitely larger than the one we now have, but I grew up in a larger house.

Quote:

Originally Posted by work2fly (Post 32579272)

FWIW, the Home Run Inn frozen pizza was pretty good, as far as frozen pizzas go.

An unusually buttery and flaky crust, lots of cheese, and a slightly sweet sauce.

It's certainly no substitute for a decent freshly made pie, but it was definitely better than most frozen and some of the crappier fresh alternatives. :D

This is definitely the best I've had, and consistently rated among the top frozen pizzas on any reliable list.

Quote:

Originally Posted by gaobest (Post 32579374)

I like barnabys pizza a bit - i‘m not a huge barnaby’s person but sometimes go there.

Barnaby's is good, there's one nearby me. It's not the best Chicago-style (tavern) I've had, but you know what you're getting.

Quote:

Originally Posted by ILuvParis (Post 32579459)

As much publicity as Chicago deep dish gets, there are only a few places that do it really well and thin crust is much more prevalent. You can get any kind of pizza in Chicago. There are a lot of places in Chicago that have good tavern pizza (cut in squares). Another thing is "Quad Cities" pizza. Lou Malnati's is my favorite for deep dish, but the best pizza I've ever had has been Pizzeria Uno or Due, but I find Lou's more consistent.

I think there's a whole thread somewhere on this. Roots makes the Quad Cities style in Chicago. It's annoying when people wonder out loud how Chicagoans eat filling deep dish pizza all the time. The truth is, we typically do that when we have out of town visitors. Maybe an occasional Lou's pizza if we really want one. But many surveys, as well as every corner bar, support the fact that tavern thin crust is far and away the favorite of Chicagoans. The only Uno's I'll eat at is the one in River North and it's after a day of escorting out of towners around the sights.

Quote:

Originally Posted by teddybear99 (Post 32579635)

I remember as a kid a pizza chain called Uno's that served Chicago style deep dish pizza. Didn't go there to often as my parents were New Yorkers. Also worked for a mom & pop place as a delivery driver for a few years for a couple originally from Chicago. They didn't do deep dish, but made the pizzas "Chicago" style. They said the difference between NY and Chicago styles was where the toppings go. Chicago would put the toppings on after the sauce, but before the cheese. NY would put the toppings on after the cheese. After all this time, I prefer the NY style, but as a driver, I would do 30 to 40 deliveries on an average night working 3 to 11 pm by myself or 20-30 deliveries working with a second driver on busy nights.

I started to comment on the Uno's chain, but I just won't...
The comment about the toppings going above or below the cheese - not sure about this. I would say this is generally true, but I've also had many with at least some toppings, such as pepperoni, above the cheese. As others have noted, Chicago style is a very thin crust, often cracker-like, round but cut into squares, and piled with toppings. IMO, that last part is the most important difference. NY pizza is a thin layer of everything. On a Chicago pizza you could expect to see the height of the toppings double (at least) the height of the crust. If you folded a Chicago style in half to eat, all the toppings and probably a fair amount of delicious grease would fall onto your plate.

I've never even heard of Chef Boyardee pizza. Our treat was a Tombstone frozen pizza...but in the early 90s my mom got onto the Boboli craze and started buying them, so we would assemble our own pizzas from those for a while.

Quote:

Originally Posted by chgoeditor (Post 32554435)

Halibut veracruz: We subscribed to Sitka Salmonshares (an Alaskan seafood "CSA" where we're buying directly from a collective of fishmen/women) and halibut was our first delivery. I've never been a huge halibut fan because I often find it to be dry, but this batch was great. Next week we get black bass, pacific cod and lingcod, then we'll have 3 months of various varieties of salmon before some non-salmon and shellfish.

Quote:

Originally Posted by JBord (Post 32555369)

I'd love to hear your thoughts on the quality and affordability as you receive more on the list. We eat fish about twice a week, but of course are limited to Chicagoland grocery stores, unless we splurge at one of the fish markets. Have found some good quality and prices at the Fresh Farms grocery stores, but I think we'd be interested in something like this CSA.

I just started looking at this thread and have only made it this far; apologies in advance if this has already been discussed. There is also Hooked on Fish Chicago. I think orders come in once a week and you pick them up from a designated porch near you. I don't know how many locations there are in the city and the suburbs. A friend has been doing this and is very happy with it so far. (And Fresh Farms has an overwhelming seafood selection!)

Quote:

Originally Posted by gfunkdave (Post 32580915)

Same here. Although my mom didn't buy Boboli, I believe she eventually made her own crust from a box mix. Tombstone has been replaced in my adult freezer with Jack's. Basically the same, but IMO a much better quality than Tombstone. We probably eat 1-2 of these per year, they're strictly for emergency meal situations :).

Quote:

Originally Posted by gfunkdave (Post 32580915)

I think you had to grow up in the late 60’s to late 70’s to really get into the pizza in a box “craze”. I don’t recall buying frozen pizza's until the 80’s.

When microwave ovens became popular, I think a lot of meals in a box lost market share.

Quote:

Originally Posted by Ord Liza (Post 32580958)

I get their emails, but haven't tried them yet. Have you tried it?

Dinner tonight: Leftover chicken-turmeric-bok choy soup (sort of like a congee).

Poached salmon (Scottish farmed sustainable)
homemade dill sauce
baked potatoes (rock salt bath inspired)
sautéed red onion

i crave dessert for myself :-)

After the great vegetarian stir fry lunch yesterday, I mentioned that it would make it even better with some Costco bacon bits. I guess the green beans were out, so I got some tender cauliflower. Still spicy, with onion, bell pepper and ginger over nasi putih.

https://cimg6.ibsrv.net/gimg/www.fly...01a8772c7.jpeg

No dessert yet, but I have nice Es Puter Kelapa Muda to try.