Possible OTC get together in Toronto?

unclehobart said:
Chicago was the general origin for really good over the top thick pizzas.

i prefer the thin ones, personally...

there was this fantastic little italian place over the road from where i used to live... they did great pizza... the place was run by a couple of old gay italian dudes. they'd get in nieces or nephews or whatever from italy for months at a time to do the serving... most of them didn't know very much english at all... they'd close for a month in the summer because they were off sunning themselves... it was a jolly good place.

wish i could rememebr the name of that place... next to the holborn hotel in london if anyone else knows it
 
no, it wasn't a chain...

you made me go beat google about more than i'd expect to get it coughing up the details:

Mille Pini
33 Boswell St
London - West End
WC1N 3BP

Tel: 0207 2422434
 
I've tried a few Italian pizzas when I visited Italy. I can honestly say I have no taste for their pizzas. The crust is too thin. I like a thicker crust. And second, they rarely put enough stuff on top. I like my pizza to buckle under the weight of the stuff I put on top. Pizza Pizza > any pizza I've had in Italy, and that includes the fine diners that charged you 25,000 liras or more for a pizza.
 
If you don't like pizza, we've also got Italian Beef... :licklips:

And if you do like pizza, we've got pizzas with Italian Beef, but personally I don't care for Italian Beef on pizza.
 
I'm actually ordering pizza right now
Squig - You ever heard of Vitos? I think it's in Cherry Hill or Marlton

lol what amuses me about steaks is people call them "Philly Cheese Steaks"
It's just "steak" or sometimes "cheesesteak"

I guess that happens to some other people when Pizza Hut advertises their "New York Pizza"
 
I posted an Italian beef recipe at JJR's, but forutnately I saved it, so I'll post it here too, you wanna see how we eat in Chicago, then cook this up!

ITALIAN BEEF

INGREDIENTS:
4-5 lb. rump, sirloin tip, or round roast of beef
1/2 cup of vinegar
3-4 tbsp. Worcestershire sauce
Garlic powder or fresh garlic (to taste)
Oregano (to taste)
Salt & Pepper (to taste)
1 whole medium white or yellow onion, sliced thick

DIRECTIONS:
Put roast in crockpot and add spices and Worcestershire sauce.
Pour vinegar over meat, and place onion slices on top.
Add up to 1 cup of water for cooking in crockpot.
Cover pot and cook on LOW for 8-10 hours.
Remove meat from pot, slice thin or cut into bite-size pieces.

SAUCE

INGREDIENTS:
4-5 cups water
1 beef bouillon cube
2 tbsp Worcestershire sauce
1 or 2 envelopes Good Seasons Italian or Zesty Italian Dressing mix (to your taste)

DIRECTIONS:
Mix all ingredients together in large saucepan on stove.
Bring to boil, reduce heat and simmer 10 minutes.
Add meat to sauce. (It's good to return both sauce and meat to crockpot for serving)
Serve on Italian or French bread or rolls, with cooked green peppers and/or hot peppers on the side.

TIPS:

1. You probably won't want to save the onion after meat is cooked; it will taste like vinegar.

2. You could add your cooked peppers to the meat and sauce before serving if desired (since not everyone likes peppers, it's usually best to put them out separately).

3. The meat will keep in refrigerator for up to 2 weeks; that is, if you have any leftovers!

4. The meat for the recipe could also be chuck roast. Even the cheaper cuts of meat will work because crockpot cooking makes it very tender. Rump or sirloin tip is probably the best though; use boneless if you can.

5. For "Cheesy Beef," add slices of Mozzarella and microwave until cheese is soft and hot. Yum!

Enjoy! :licklips:
 
Back
Top