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TRIP REPORT !!! Illinois Keto MeatUp (MeetUp) #3 Chicago downtown: Fun !! Success !! Photos !!
WHO: Six (6) people this time !! u/2boredtocare, u/ketocultmember, u/LittleTillyFooFoo and husband, u/Angelica2121 and son. Three of us were available for lunch, then all six were available for dinner. Lou’s – ketocultmember, angelica, 2boredtocare Publican – left front to back Tilly, 2bored, ketocult – right front to back Tilly’s husband, angelica, angelica’s son WHEN: Saturday August 17th at 11:00 a.m. for lunch, 5:30 p.m. for dinner. WHERE: lunch at Lou Malnati’s 1235 W Randolph Street, Chicago, IL 60607, dinner at The Publican 837 W Fulton Market, Chicago, IL 60607. These are both “West Loop” locations. WHAT: As in, WHAT DID WE EAT?? Disclaimer: we frequently forgot to photograph the food before diving into it !! So some of the photos reflect the beauty of the food when it first arrived, while others reflect serving platters that have already been majorly noshed on !! At Lou’s, the Famous Crustless Pizza a.k.a. Sausage Crust Pizza – thick patty of Italian sausage as the bottom layer, loads of melty mozzarella (or possibly mixed Italian cheese?), topped with a chunky tomato sauce. So good !! Matches the hype and marketing enthusiasm that you’ve heard !! Crustless Pizza a.k.a. Sausage Crust Pizza At The Publican, diners are encouraged to order plates to be shared by the whole table, so we ordered almost every meat entrée on the menu !! Menu and Preparation Description of Meat Entrées We ordered and shared five (5) of the seven entrees, as well as a ham entrée described on a different section of the menu. Pork Belly Grilled Short Rib Dry-Aged Sirloin Farm Chicken Porchetta La Quercia Ham from Iowa The two menu entrees that we did not order were the “Nduja”, later Googled and described as “a particularly spicy, spreadable pork salumi from Italy. It is very similar to sobrassada from the island of Majorca in Spain” and the Country Rib. WHY: Lou’s crustless pizza is legend, and a way for keto eaters to have “Chicago Deep Dish” with no carbs !! The Publican, a newer restaurant on the scene, has been successful from day one as a “meat-centric” restaurant serving quality locally sourced meats. HOW: There was lots to talk about and to laugh about the whole day, but three conversation threads emerged frequently: art, running, and keto experiences. Between lunch and dinner, 2bored, ketocult and angelica spent the afternoon at the Art Institute. Miss 2 and Miss K are both very knowledgeable about art, and Miss A learned a lot of new stuff from them. We had time to see several galleries of European and American art, classics and modern, an exhibit featuring impressionist Edouard Manet, and an exhibit of colorful posters from the 1920s encouraging Londoners to ride the London Underground (subway) to visit desirable locations outside the city. Three of our group are experienced runners who’ve been recently putting in training hours and participating in planned 5Ks and other running events. 2bored and ketocult are C25K alums and currently active runners. And, on the morning of the day we met for dinner, Tilly’s husband had completed Muckfest 2019, running and crawling through a lot of mud as a charity event to benefit Multiple Sclerosis (MS). Our group has had a variety of keto experiences. Tilly has known about and followed keto for ten (10) years, sometimes strictly and sometimes taking a break from it. Her stories were so interesting about the beginning of her journey, and the total and complete “we don’t talk about keto ever” prevalent at that time. Tilly’s husband is enthusiastically keto, and they both enjoy planning, shopping and cooking their keto foods together. Angelica’s son does vegetarian keto and laughed that many keto pancake recipes yield 20 pancakes, an un-necessary bounty when you’re cooking for one. Angelica talked about how she found keto to improve her NAFLD and then stayed for all the other keto benefits of weight loss, absence of muscle aches and pains, etc. We celebrated 2boredtocare’s victory of reaching her lowest recent weight, and her determination to continue to succeed despite the family’s carb temptations in her house. We brainstormed a lot of ideas about convenient ways to carry and drink water when you are in the middle of an exercise run. Ketocultmember showed us some photos from when she weighed over 100 lbs more than she weighs now and talked about how her new fitness level will improve her upcoming canoe trip in the boundary waters. BONUS CONTENT: While we were waiting for The Publican to open, we walked across the street to their butcher shop “PQM Publican Quality Meats.” In addition to refrigerated cases full of quality cuts to purchase for cooking at home, the counter had various miscellania for sale, including Bacon Lip Balm which of course one of us had to purchase. You can guess who, but only the purchaser will reveal whether you’re correct, depending on whether said purchaser wishes to admit, or remain anonymous. Bacon Lip Balm – two photos – full display dish and the one tube that was purchased Biggest laughs of the day came from The Great Bread Mix-Up. To set up this story, two background items to know about the Publican: (1) the server who takes your order is assisted by a huge staff of other miscellaneous servers who bring food to the table when it’s ready (2) a bread and butter platter is not complimentary, it’s a priced menu item that must be ordered. At the beginning of our meal, a miscellaneous server brought out and mistakenly served us a huge platter of awesome-looking bread that had been ordered by another table. We didn’t know, and we thought this was a complimentary bread platter. Almost before the platter even touched the table, it seemed that all six of us exclaimed in some way “Oh, no, we don’t want bread” and “Please take this back” and “Don’t leave this, we won’t eat it.” The server was totally confused, as she thought we were declining something that we ourselves had ordered, so she was kinda like “are you sure” and seemed totally taken aback that someone would refuse the bread. Another server seeing and hearing the discussion stopped to help and said to the first server “I think they’re kidding.” We, befuddled why they wouldn’t gladly just take back the “free” bread, tried to explain “we’re not kidding” and “we don’t eat carbs” and “we eat low carb” and learned by her response that she had never heard of that!! After she left taking the bread with her, and one of our group recalled having seen the bread platter as a choice on the menu, we put two-and-two together about what had just happened, and had huge laughs about the total confusion all around, especially the looks on everyone’s face and the various comments that had been made !! We basically acknowledged that the bread looked so delicious that, had there been some reason why the bread needed to stay on the table, even the strongest among us might not’ve been able to resist it !! https://www.loumalnatis.com/ https://www.loumalnatis.com/chicago-west-loop https://www.loumalnatis.com/blog/2010/08/crustless-not-your-average-deep-dish/ http://www.thepublicanrestaurant.com/ https://www.yelp.com/biz/the-publican-chicago https://www.foodnetwork.com/restaurants/il/chicago/the-publican-restaurant
TRIP REPORT !!! Illinois Keto MeatUp (MeetUp) #3 Chicago downtown: Fun !! Success !! Photos !!
WHO: Six (6) people this time !! u/2boredtocare, u/ketocultmember, u/LittleTillyFooFoo and husband, u/Angelica2121 and son. Three of us were available for lunch, then all six were available for dinner. Lou’s – ketocultmember, angelica, 2boredtocare Publican – left front to back Tilly, 2bored, ketocult – right front to back Tilly’s husband, angelica, angelica’s son WHEN: Saturday August 17th at 11:00 a.m. for lunch, 5:30 p.m. for dinner. WHERE: lunch at Lou Malnati’s 1235 W Randolph Street, Chicago, IL 60607, dinner at The Publican 837 W Fulton Market, Chicago, IL 60607. These are both “West Loop” locations. WHAT: As in, WHAT DID WE EAT?? Disclaimer: we frequently forgot to photograph the food before diving into it !! So some of the photos reflect the beauty of the food when it first arrived, while others reflect serving platters that have already been majorly noshed on !! At Lou’s, the Famous Crustless Pizza a.k.a. Sausage Crust Pizza – thick patty of Italian sausage as the bottom layer, loads of melty mozzarella (or possibly mixed Italian cheese?), topped with a chunky tomato sauce. So good !! Matches the hype and marketing enthusiasm that you’ve heard !! Crustless Pizza a.k.a. Sausage Crust Pizza At The Publican, diners are encouraged to order plates to be shared by the whole table, so we ordered almost every meat entrée on the menu !! Menu and Preparation Description of Meat Entrées We ordered and shared five (5) of the seven entrees, as well as a ham entrée described on a different section of the menu. Pork Belly Grilled Short Rib Dry-Aged Sirloin Farm Chicken Porchetta La Quercia Ham from Iowa The two menu entrees that we did not order were the “Nduja”, later Googled and described as “a particularly spicy, spreadable pork salumi from Italy. It is very similar to sobrassada from the island of Majorca in Spain” and the Country Rib. WHY: Lou’s crustless pizza is legend, and a way for keto eaters to have “Chicago Deep Dish” with no carbs !! The Publican, a newer restaurant on the scene, has been successful from day one as a “meat-centric” restaurant serving quality locally sourced meats. HOW: There was lots to talk about and to laugh about the whole day, but three conversation threads emerged frequently: art, running, and keto experiences. Between lunch and dinner, 2bored, ketocult and angelica spent the afternoon at the Art Institute. Miss 2 and Miss K are both very knowledgeable about art, and Miss A learned a lot of new stuff from them. We had time to see several galleries of European and American art, classics and modern, an exhibit featuring impressionist Edouard Manet, and an exhibit of colorful posters from the 1920s encouraging Londoners to ride the London Underground (subway) to visit desirable locations outside the city. Three of our group are experienced runners who’ve been recently putting in training hours and participating in planned 5Ks and other running events. 2bored and ketocult are C25K alums and currently active runners. And, on the morning of the day we met for dinner, Tilly’s husband had completed Muckfest 2019, running and crawling through a lot of mud as a charity event to benefit Multiple Sclerosis (MS). Our group has had a variety of keto experiences. Tilly has known about and followed keto for ten (10) years, sometimes strictly and sometimes taking a break from it. Her stories were so interesting about the beginning of her journey, and the total and complete “we don’t talk about keto ever” prevalent at that time. Tilly’s husband is enthusiastically keto, and they both enjoy planning, shopping and cooking their keto foods together. Angelica’s son does vegetarian keto and laughed that many keto pancake recipes yield 20 pancakes, an un-necessary bounty when you’re cooking for one. Angelica talked about how she found keto to improve her NAFLD and then stayed for all the other keto benefits of weight loss, absence of muscle aches and pains, etc. We celebrated 2boredtocare’s victory of reaching her lowest recent weight, and her determination to continue to succeed despite the family’s carb temptations in her house. We brainstormed a lot of ideas about convenient ways to carry and drink water when you are in the middle of an exercise run. Ketocultmember showed us some photos from when she weighed over 100 lbs more than she weighs now and talked about how her new fitness level will improve her upcoming canoe trip in the boundary waters. BONUS CONTENT: While we were waiting for The Publican to open, we walked across the street to their butcher shop “PQM Publican Quality Meats.” In addition to refrigerated cases full of quality cuts to purchase for cooking at home, the counter had various miscellania for sale, including Bacon Lip Balm which of course one of us had to purchase. You can guess who, but only the purchaser will reveal whether you’re correct, depending on whether said purchaser wishes to admit, or remain anonymous. Bacon Lip Balm – two photos – full display dish and the one tube that was purchased Biggest laughs of the day came from The Great Bread Mix-Up. To set up this story, two background items to know about the Publican: (1) the server who takes your order is assisted by a huge staff of other miscellaneous servers who bring food to the table when it’s ready (2) a bread and butter platter is not complimentary, it’s a priced menu item that must be ordered. At the beginning of our meal, a miscellaneous server brought out and mistakenly served us a huge platter of awesome-looking bread that had been ordered by another table. We didn’t know, and we thought this was a complimentary bread platter. Almost before the platter even touched the table, it seemed that all six of us exclaimed in some way “Oh, no, we don’t want bread” and “Please take this back” and “Don’t leave this, we won’t eat it.” The server was totally confused, as she thought we were declining something that we ourselves had ordered, so she was kinda like “are you sure” and seemed totally taken aback that someone would refuse the bread. Another server seeing and hearing the discussion stopped to help and said to the first server “I think they’re kidding.” We, befuddled why they wouldn’t gladly just take back the “free” bread, tried to explain “we’re not kidding” and “we don’t eat carbs” and “we eat low carb” and learned by her response that she had never heard of that!! After she left taking the bread with her, and one of our group recalled having seen the bread platter as a choice on the menu, we put two-and-two together about what had just happened, and had huge laughs about the total confusion all around, especially the looks on everyone’s face and the various comments that had been made !! We basically acknowledged that the bread looked so delicious that, had there been some reason why the bread needed to stay on the table, even the strongest among us might not’ve been able to resist it !! https://www.loumalnatis.com/ https://www.loumalnatis.com/chicago-west-loop https://www.loumalnatis.com/blog/2010/08/crustless-not-your-average-deep-dish/ http://www.thepublicanrestaurant.com/ https://www.yelp.com/biz/the-publican-chicago https://www.foodnetwork.com/restaurants/il/chicago/the-publican-restaurant
For the pizza dough, sift the flours, sugar and salt into a large bowl and mix well. Mix the yeast and a splash of the water in a small jug. Make a well in the centre of the dry ingredients and ... White sauce is what keeps a decade-long career interesting and a 37-year marriage exciting. It’s all that, and it also happens to be delicious. Get the Recipe: White Pizza Sauce Of late, 'nduja—pronounced en-DOO-ya—has become quite popular in American restaurants, dolloped onto pizzas, spread on crusty bread, and mixed into pasta sauces, where its fiery red hue blends imperceptibly with that of tomatoes and fresh peppers. 'Nduja's rise in popularity has also made it easier to procure. Nduja pizza, from Fire and Smoke ... The basic dough and sauce can be used for any pizza, so play around with toppings. The biggest mistake people make is to add too many ingredients, which means ... If you fancy making charcuterie at home, then 'nduja is a great place to start. The fatty, fiery, spreadable Italian sausage does require a mincer, but the rest can be done by hand. If you don't have a curing chamber then you can hang it in the fridge for a fresher final product. Transfer to a well-floured wooden pizza peel or paddle. Using the tines of a fork, pierce the dough in 3 or 4 places. Slide the dough directly onto the pizza stone and bake until golden and crisp, 7 to 10 minutes. Remove from the oven and immediately, spread 1/3 of the nduja onto the top of the pizzetta leaving a 1-inch border around the edge. Every ingredient in this recipe has an extended, pantry-friendly shelf life, making this the perfect pasta for a quick and easy weeknight dinner. The soft spreadable texture and high fat content of 'nduja allows it to easily emulsify and meld into the mixture, for a meat sauce with no meat-cookery required. Open dough into a disc and apply sauce. Add the bacon, mozzarella, cherry peppers, cherry tomatoes and shaved Parmesan cheese. Bake. When pizza is about 2 minutes from being finished, remove from oven and add pinches of the ‘Nduja. Return to oven and finish baking. Meanwhile cook the pasta, drain it, place it in the pan and mix it with the sauce. Serve with a sprinkle of pecorino and parsley. 2. Pizza with Nduja and Gorgonzola. Follow our very own pizza recipe on the Vorrei blog and then top it with a heavenly mixture of Northern and Southern Italian ingredients. With this combination of tasty toppings ... The recipe. Bring a deep pan of water to the boil, salt it, then add 250g linguine and cook it for 8 or 9 minutes, until the pasta is tender. While the linguine cooks, make the sauce: in a shallow ...
Pizza Sauce Super Easy Recipe How to Make Quick Marinara ...
You can print this recipe and other recipes here on my website: https://inthekitchenwithmatt.comIn this episode of In the Kitchen with Matt I will show you h... A perfect Pizza Sauce Super Easy Recipe. Learn How to Make Quick Marinara Sauce. You'll learn Homemade Pizza Sauce Easy Recipe in Hindi.Topics Covered:1-pizz... This has to be my favourite Pizza recipe, cooked in the Uuni 2S spicy calabrian 'Nduja sausage with creamy mascarpone cheese, for me a perfect match, when co... My Easy Pizza Sauce Recipe - NO FAIL Authentic RecipePlease SUBSCRIBE: http://bit.ly/1ucapVHI'll show you how to make a simple, but very tasty pizza sauce.... Learn how to make a Pizza Sauce Recipe! - Visit http://foodwishes.blogspot.com/2012/02/pizza-sauce-lets-play-hide-little-fish.html for the ingredients, more ... Medium tomatoes : 5Canned tomato paste : 1/2 cup (optional)Oil : 2 tablespoons (preferably olive oil)Mixed herbs : 1 tea spoon Chilli flakes : 1 tsp Salt : 1...
