Damnit, I live waaaaaay to far away to taste this. But since we’re on the subject of pizza, I had a bit of inspiration the other night when making a far too late pie. It was something of a fridge-clearer, so it had barbecue sauce, roast chicken, Monterrey Jack and onions on way too much crust for the pan I used. Not wanting to waste the skin from my roast bird, I decided to see how it would be if it was stuck to the crust. I am here to tell you that stuffed crust is for losers; chicken skin crust is where it’s at, if you find yourself in a situation where chicken pizza is happening.
Oh dear. I must have walked past this venue when walking to the Cary Ale House (Feb. 2017). But then, I did have something good to eat there.
Metra has a very good fare deal from Chicago [Irving Park] to Cary (and Crystal Lake and Woodstock) on the UP NW Line. Everybody should contemplate riding it there. It will help dissuade the potential belief that everybody visiting from Chicago is a uncouth barbarian.
Oh, but there is a catch. the UP lines RUN LEFT-HANDED (just like Japan and the U.K.). Don't get stuck on the wrong platform as the train you wanted to catch pulls in on the _other_ track).
The general difference is that Jerry's is very much in that Lou Malnati's zone in terms of texture (thin crunchy "walls", relatively thin bottom) with a shorter (higher fat) dough. Milly's is square in the Pequod's/Burt's family where the base is more bread like, with a higher rise and more tender chew.
Damnit, I live waaaaaay to far away to taste this. But since we’re on the subject of pizza, I had a bit of inspiration the other night when making a far too late pie. It was something of a fridge-clearer, so it had barbecue sauce, roast chicken, Monterrey Jack and onions on way too much crust for the pan I used. Not wanting to waste the skin from my roast bird, I decided to see how it would be if it was stuck to the crust. I am here to tell you that stuffed crust is for losers; chicken skin crust is where it’s at, if you find yourself in a situation where chicken pizza is happening.
This article made me hungry. Great descriptions of the textures of flavors. Time to make pizza!
Glad you enjoyed it
Oh dear. I must have walked past this venue when walking to the Cary Ale House (Feb. 2017). But then, I did have something good to eat there.
Metra has a very good fare deal from Chicago [Irving Park] to Cary (and Crystal Lake and Woodstock) on the UP NW Line. Everybody should contemplate riding it there. It will help dissuade the potential belief that everybody visiting from Chicago is a uncouth barbarian.
Oh, but there is a catch. the UP lines RUN LEFT-HANDED (just like Japan and the U.K.). Don't get stuck on the wrong platform as the train you wanted to catch pulls in on the _other_ track).
Curious to know how Jerry's compares to Milly's; based on photos and description they seem very similar - like sorta Pequods-y but less dense, maybe?
The general difference is that Jerry's is very much in that Lou Malnati's zone in terms of texture (thin crunchy "walls", relatively thin bottom) with a shorter (higher fat) dough. Milly's is square in the Pequod's/Burt's family where the base is more bread like, with a higher rise and more tender chew.
Ah, got it. Thanks! I'm definitely going to make the trip out to try it.