Did and Didn't

[2jakes]

And they say that religion and politics are two things that you never should discuss among non-intimates unless you want a fight. I don't dis-like New York style pizza (I've has some that is outstanding), but I do have an obvious bias here.

Deep dish is a subject of its own: I prefer Chicago thin crust. And (just as you never put ketchup on a hot dog in Chicago, at least if you're over the age of five) never call it a "pie."

The only time I've heard of pizza "pie" was in a movie made in the 50s.
And besides mustard, a hotdog is not complete without chopped onions & chili .

 

[HudsonHawk]

The only time I've heard of pizza "pie" was in a movie made in the 50s.
And besides mustard, a hotdog is not complete without chopped onions & chili .

In New York, where they serve real pizza, the whole thing is called a "pie".

 

[HudsonHawk]

Don't just take it from me...

[video=youtube;BrqSizC-T-4]https://www.youtube.com/watch?v=BrqSizC-T-4[/video]

 

[Bushman]

Guys, guys.

Deep dish/Chicago style = Neapolitan pizza

thin crust/NYC style = Sicilian pizza

With that said, one wonders: do Italians argue over which is the better pizza?

 

[Stanley Doble]

I take one half exception to your list, Lizzie. Skimmed milk, as a by-product from obtaining cream did most certainly exist. It just wasn't seen as fit for human consumption by most people or sold in stores, but it was consumed on some farms. My father grew up drinking (for sweet milk) what would be the equivalent of half and half and some skimmed, as they kept their own dairy cow and made their own butter and sour milk. Occasionally they drank the actual skimmed milk, as they no longer kept hogs and couldn't afford to waste. (When I say drank, I mean used, generally.)

Oldest reference to skim milk off hand was from a book by a Maine storekeeper covering the period 1880 - 1930 or so. "she was the kind of woman who would bring a quart of skim milk to a church supper and take home a couple of pies". I am sure it was known long before that, from when milk was first used.

On dairy farms around here in the 19th - early 20th century the cream was separated from the milk and sold to make butter, and the skim milk mixed with chop made from grain, and fed to hogs.

 

[HudsonHawk]

With that said, one wonders: do Italians argue over which is the better pizza?

Italians will argue over anything. You should hear my wife and mother-in-law go on about stuffed artichokes.

 

[Bushman]

Italians will argue over anything. You should hear my wife and mother-in-law go on about stuffed artichokes.

Hahahaha :eusa_clap I'll drink to that! lol

 

[2jakes]

Italians will argue over anything. You should hear my wife and mother-in-law go on about stuffed artichokes.

Must be true. Every time I went to the Chicago pizza place, there was always the
sound of arguing among themselves...but perhaps not understanding the language, they were probably
discussing the weather or something. [huh]

 

[Bushman]

Must be true. Every time I went to the Chicago pizza place, there was always the
sound of arguing among themselves...but perhaps not understanding the language, they were probably
discussing the weather or something. [huh]

Knowing my mother, her sisters, and all their other Italian relatives. I'm guessing it's arguing.

Anyway, I think if there's one thing Chicagoans and New Yorkers can agree with, it's that Pizza Hut makes terrible pizza. lol

 

[LizzieMaine]

Skim milk was on the Did list -- it was "fat free" milk that's a postwar innovation. They aren't the same thing -- skim still has a residual amount of fat content, but "Fat Free," a product of the anti-fat fad of the latter years of the 20th century, eliminates even that small amount.

As for "pie" and pizza, it was often advertised in the 1930s as "Italian Pie," "Tomato Pie," and even "All-Italian Pie," for the benefit of people who didn't live in ethnic neighborhoods and didn't know that "Pizza" is not pronounced "pizz-ah"

1930s New England "All-Italian Pie" didn't use mozzarella cheese at all. It was finely grated Parmesan or Romano cheese sprinkled over the tomato sauce. This style of pizza lingered on into the 1950s as the basis of the popular "make your own pizza in a box" kits sold by Chef Boy Ar Dee and Appian Way.

 

[ChiTownScion]

Don't just take it from me...

[video=youtube;BrqSizC-T-4]https://www.youtube.com/watch?v=BrqSizC-T-4[/video]

To say that "Chicago pizza" only means "deep dish" makes as much sense as claiming that "Napa wine" only means "Robert Moldavi Cabernet Sauvignon." I get that deep dish is unique and what most people outside of the region associate with "Chicago style," but Chicago thin crust differs from New York as well. We don't even cut it the same as NY pizza. No wedges- perhaps that's a cultural statement that views pizza as a meal to be enjoyed with friends vs. a grab 'n go nosh.

Personally.... I don't say "no" to pizza in either incarnation. It's all good, really. I do have my limits, though: I draw the line at Domino's, Little Caesar's, and Papa John's.

 

[HudsonHawk]

I do have my limits, though: I draw the line at Domino's, Little Caesar's, and Papa John's.

Papa John's is awful. I mean really awful. It's far worse than Dominos or Little Caesar's. I really don't understand it's appeal.

 

[dh66]

There are several top notch pizza joints around metro Birmingham, but there's also plenty of Little Caesar's and Hungry Howie, and they both sell a large pizza for $5. I've got six kids, and they can plow through 3 or 4 pizzas in one sitting, so I'm not in any business to draw a line anywhere.

 

[Hercule]

Ok, I'll be the bad guy, any chance of moving the pizza discussion (much as I do appreciate the insight being in the land of bad pizza myself - its those damned conveyer ovens...) elsewhere, and getting back on topic?

 

[St. Louis]

You fine people have obviously never sampled the delights of St. Louis style pizza. In comparison, Papa John's and Pizza Hut are manna from heaven. St. Louis style pizza is essentially Elmer's Glue and Ketchup on a Saltines Cracker, underbaked and then left out in the rain for a half hour.

 

[HudsonHawk]

Ok, I'll be the bad guy, any chance of moving the pizza discussion (much as I do appreciate the insight being in the land of bad pizza myself - its those damned conveyer ovens...) elsewhere, and getting back on topic?

Feel free to do so. Complaining isn't exactly advancing the discussion either.

 

[LizzieMaine]

You fine people have obviously never sampled the delights of St. Louis style pizza. In comparison, Papa John's and Pizza Hut are manna from heaven. St. Louis style pizza is essentially Elmer's Glue and Ketchup on a Saltines Cracker, underbaked and then left out in the rain for a half hour.

I thought they went in big for brains in St. Louis. Is there such a thing as Brain Pizza?

 

[St. Louis]

Brains! I can't say that I've ever seen that on a menu locally, though I have had haggis here.

To bring the thread back to the Era (sorry, Hudson) I've certainly seen lots of wartime recipes for "lesser cuts" of meat, including brains and tripe.

And to bring the thread back to the original subject, I was amazed to read in the May 1940 issue of the Ladies' Home Journal that "hot pink" was a trend that year. I had always thought the name of that color was an invention of the 1960s. I know that Elsa Schiaparelli premiered Shocking Pink around 1936, but hot pink is a little different (maybe less fuschia) and, as I assumed, didn't become popular until the late 60s.

 

[Hercule]

+1 on tripe, pickled battered and fried though.

 

[GreatWhiteHunter]

Unfortunately the worst pizza's (plural) I've ever had have been in Florida. My sister lives near Fort Lauderdale and there, Pizza Hut is the premium pizza (yuck). About a month ago my wife and I went to Sanibel to for our 10th anniversary. We had pizza there from the local carryout joint that could only be described as "interesting". Once again any of the chain places or even the frozen kind would have easily beaten it.