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Pepperoni on Sunday

Pepperoni on Sunday
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  • Pepperoni on Sunday

    Post #1 - November 15th, 2009, 9:28 am
    Post #1 - November 15th, 2009, 9:28 am Post #1 - November 15th, 2009, 9:28 am
    I am making pizza tonight and looking for a source for some good pepperoni. I love the stuff from Paulina. I normally go there but couldn't make it yesterday and they are closed on Sunday. So, any ideas?
  • Post #2 - November 15th, 2009, 11:39 am
    Post #2 - November 15th, 2009, 11:39 am Post #2 - November 15th, 2009, 11:39 am
    Bari has very good quality pepperoni.You may want to call ahead, but I but I believe they're open until 1:00pm on Sunday.

    :twisted:
    "Bass Trombone is the Lead Trumpet of the Deep."
    Rick Hammett
  • Post #3 - November 15th, 2009, 11:55 am
    Post #3 - November 15th, 2009, 11:55 am Post #3 - November 15th, 2009, 11:55 am
    Thanks, I will try Bari another day when I have more time. I forgot to mention that I am live in Lakeview and probably wouldn't go somewhere south of North Ave or north of Irving Park.
  • Post #4 - November 16th, 2009, 3:01 pm
    Post #4 - November 16th, 2009, 3:01 pm Post #4 - November 16th, 2009, 3:01 pm
    Paulina is our go-to as well, but I've made do with Boar's Head when I can only get to TI and it does OK. Sliced a little thick it has a bit of heat and a nice meaty chew, not all fat. The spicing is not the classic commercial pepperoni pizza taste profile, but that could be a positive depending on your preference.
    "Strange how potent cheap music is."
  • Post #5 - November 16th, 2009, 4:45 pm
    Post #5 - November 16th, 2009, 4:45 pm Post #5 - November 16th, 2009, 4:45 pm
    itshissong wrote:Thanks, I will try Bari another day when I have more time. I forgot to mention that I am live in Lakeview and probably wouldn't go somewhere south of North Ave or north of Irving Park.


    There's always Hormel at the Jewel, if you don't want to travel.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #6 - January 29th, 2018, 12:44 pm
    Post #6 - January 29th, 2018, 12:44 pm Post #6 - January 29th, 2018, 12:44 pm
    Hi,

    I am making pepperoni pizza. I was wondering if people had additional thoughts on what is good?

    Kenji from SeriousEats recommends using a good quality natural casing pepperoni with Boars Head as a contender.

    Is a good salami a solid contender for pepperoni?

    Thanks!

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #7 - January 29th, 2018, 2:29 pm
    Post #7 - January 29th, 2018, 2:29 pm Post #7 - January 29th, 2018, 2:29 pm
    Cathy2 wrote:Hi,

    Is a good salami a solid contender for pepperoni?


    Salami isn't pepperoni, but is good in its own rite.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #8 - January 30th, 2018, 8:42 am
    Post #8 - January 30th, 2018, 8:42 am Post #8 - January 30th, 2018, 8:42 am
    Hi,

    Stopped last night at Mariano's in Bannockburn. I stopped at the deli counter to learn they have two pepperonis available: one visible in the case was maybe two-inches in diameter.

    Behind the case available by asking were natural casing pepperoni sticks about 1 inch diameter weighing about half pound each. A small sample indicated this was a nice peppery pepperoni.

    The guys who helped did not know who made the pepperoni sticks. At approximately $6.69 per pound, it was worthy of a risk.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #9 - January 30th, 2018, 9:22 am
    Post #9 - January 30th, 2018, 9:22 am Post #9 - January 30th, 2018, 9:22 am
    Cathy2 wrote:Stopped last night at Mariano's in Bannockburn. I stopped at the deli counter to learn they have two pepperonis available: one visible in the case was maybe two-inches in diameter.

    Behind the case available by asking were natural casing pepperoni sticks about 1 inch diameter weighing about half pound each. A small sample indicated this was a nice peppery pepperoni.

    The Glenview West Marianos wasn't willing to slice any of the "stick"-style pepperoni, disappointingly.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #10 - January 30th, 2018, 2:04 pm
    Post #10 - January 30th, 2018, 2:04 pm Post #10 - January 30th, 2018, 2:04 pm
    JoelF wrote:The Glenview West Marianos wasn't willing to slice any of the "stick"-style pepperoni, disappointingly.

    Hi,

    I had some hesitation when I asked for 1/8 inch thickness. He brought a colleague from the back area to hand slice it.

    They were nice enough about it, though I guess I was lucky this time.

    I don't mind hand slicing, so next time I will do it myself.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #11 - January 30th, 2018, 3:14 pm
    Post #11 - January 30th, 2018, 3:14 pm Post #11 - January 30th, 2018, 3:14 pm
    Cathy2 wrote:
    JoelF wrote:The Glenview West Marianos wasn't willing to slice any of the "stick"-style pepperoni, disappointingly.

    Hi,

    I had some hesitation when I asked for 1/8 inch thickness. He brought a colleague from the back area to hand slice it.

    They were nice enough about it, though I guess I was lucky this time.

    I don't mind hand slicing, so next time I will do it myself.

    Regards,
    Cathy2


    Use your food processor or a mandolin.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven

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