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Chicago prefers the strong; it’s architecture, winter cold, summer heat, and, most of all, the flavors. As a Chicago expat living in San Francisco, I was excited to see a Chicago style pizza joint open in my sleepy neighborhood. When I shared the news about Patxi’s new Noe Valley location with Daniel Raffel, a friend and also former Chicagoan, a debate about the best local deep dish pizza ensued. Daniel argued feverently for Little Star. Very soon we were at an impass, the result of a fiery conversation comparing the San Francisco ‘Chicago facsimiles’ to the likes of Lou Malnati’s, Ginos, and Giradanno’s. There was, in fact, one way to settle it: a show down.
Being from Chicago and also digging both Patxi’s and science, I really enjoyed reading this. I salute you all.
The visual entropy of 24th street for the last 48 hours. Captured using a Raspberry Pi and camera sitting in my windowsill.
The other day I was to enter a BBQ sauce contest. I didn’t want to just make a sauce without any pizzaz. So I had the thought to make a BBQ sauce with Mentos and Diet Coke. This lead me to think about using Dr. Pepper instead (better flavor) and Pop Rocks (as I didn’t think mint would work well). In my local corner drug store, I found no Pop Rocks. Puzzled and standing in the snack aisle, I was face-to-face with the Slim Jims (which was a snack I remembered enjoying as a child). So I bought a few and a six pack of Dr. Pepper. I ate a Slim Jim and remembered the flavor and then thought it kinda looked like a vanilla bean. I’m not sure what was going through my mind when I thought to make a Slim Jim butter…but that’s the secret…that and a lot of varying spices.
- 4 T unsalted butter
- 1 10” Slim Jim Original Flavor
- 1 medium white onion, medium diced
- 1/2 yellow onion, grated
- 5 cloves of garlic, smashed and minced
- 1/2 cup tarragon vinegar
- 1/4 cup maple syrup
- 1/3 cup Worcestershire sauce
- 4 T tomato paste
- 1 cup ketchup
- 3 dried anjeo chilies, chopped
- 1 t black pepper
- 1 t white pepper
- 1 t sansyo pepper
- 1 T ichimi togarashi
- 1 t kosher salt
- 1 can of Dr. Pepper (12 oz)
Slice the Slim Jim lengthwise and scrape the innards into a medium saucepan with the butter. Throw the Slim Jim husks in too and set on low. Whisk occasionally till incorporated. Remove husks. Add garlic and chopped onion and cook on medium till soft. Increase heat to medium-high and add everything else. Once it’s almost at a boil, drop heat to low and reduce till thick for 30 minutes being careful not to over reduce it. Set in refrigerator overnight. Enjoy!
Yet another invite to a second individual. (Photo under CC by: http://www.flickr.com/photos/29419595@N00/98993461/)
View from the Barcelona office. on Flickr.
The T-Rex has spoken. on Flickr.