Content about Cuisine of the Midwestern United States
April 3, 2009
Nick learns from his mistakes and makes a good deep-dish pie at home.
I was determined not to fail this time. My last attempt at deep-dish wasn't an absolute failure, but it was close. It was too soggy and messy, and had none of the glorious qualities that my favorite Chicago pizzeria, Pequods, displayed. I theorized about all kinds reasons for the failure, thinking it had something to do with the crust. Then I just gave up and asked you all to help me. Ended up I was way off...
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March 30, 2009
How to make Chicago's favorite condiment.
Most of the recipes online are found on generic websites and just have a bunch of cut up vegetables mixed with olive oil, which I already knew was completely wrong. There needed to be some kind of acidic kick, something to balance the aggressive heat and the fair amount of oil.
I had my first breakthrough when I found this random video from the Food Network show "Unwrapped". They were visiting agiardiniera factory, and...
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March 17, 2009
Nick struggles to perfect deep-dish pizza at home.
Or at least, that was my hunch. I searched for a long time and finally settled on this recipe from pizzamaking.com. Deep-dish dough is very different from its thin crust counterpart. The crust has a healthy dose of cornmeal, which gives it an interesting crunch and texture. All the elements seemed to be here. I tracked down some tomatoes, cheese, and even decided to add some spinach (an addition that has worked well...
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July 13, 2006
Searching for the perfect Voisilmäpulla, I encountered beautiful design and large tufts of dill
When I arrived into Helsinki Airport, the Finnish sun had been out for close to five hours: it was 8:02 in the morning. My bag came out of flappy rubber slats onto the belt and I sailed through customs, exiting the terminal onto a pristine pavement platform, a group of bus lanes. Everything was strangely silent. There were four other people waiting for buses, each squinting gently at the white sun. A cool breeze brushed by...
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All content copyright Nick Kindelsperger and Blake Royer.
