[Magdalen] Pizza Spices.

[Joseph Cirou]

-----Original Message-----
>From: Scott Knitter <scottknitter at gmail.com>
>Sent: Mar 11, 2018 7:30 PM
>To: magdalen at herberthouse.org
>Subject: Re: [Magdalen] Pizza Spices.
>
>Apparently Detroit-style pizza started with Sicilian-style and developed by
>using a blue-steel pan (some sort of factory castoff?) and building up
>cheese along the edges, then a bit of sauce added on top after baking. The
>crust is a favorite of mine: thickish but airy, and crisp on the bottom. A
>bunch of upscale Detroit-style pizza places are opening in Evanston and
>Chicago with the name "Union" something. Union Grill, Union Lounge...
>
>On Sun, Mar 11, 2018 at 6:11 PM, Joseph Cirou <romanos at mindspring.com>
>wrote:
>
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>>  As a native Chicagoan I was introduced to Sicilian Pizza from my
>> classmates mother who made the Uno and Due's variety in her kitchen. In
>> fact when we first started to go to Uno's or Due's as teenagers with cars
>> we called their pizza' Mrs Lo Galbo's pizza. I still correspond with Manny
>> a retired a judge in Florida (we both went to Chicago seminaries) and
>> always reminds me of my mother's Baked Alaska, that I imagine she learned
>> from Julia Child I remind him of his mother's Sicilian items.
>>
>> Joe
>> -----Original Message-----
>> >From: Scott Knitter <scottknitter at gmail.com>
>> >Sent: Mar 11, 2018 6:55 PM
>> >To: magdalen at herberthouse.org
>> >Subject: Re: [Magdalen] Pizza Spices.
>> >
>> >We sometimes order (from Pizzeria Aroma) a "Soho White Pizza" that has
>> >extra virgin olive oil, fresh minced garlic, ricotta, mozzarella, aged
>> >parmesan, thyme, kosher salt, & ground black pepper. No tomato sauce. Good
>> >stuff, but I'm a little tired of it. Lately we've been getting Jet's
>> >Pizza...they specialized in Detroit-style square pizzas - a large one is
>> >really two squares and is called "eight corners" because every piece is a
>> >corner piece. This is important because the corner gives you more of the
>> >almost-burnt crispy cheese from the side of the pan.
>> >--
>> >Scott R. Knitter
>> >Edgewater, Chicago, Illinois USA
>>
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>
>-- 
>Scott R. Knitter
>Edgewater, Chicago, Illinois USA
We must be loyal to our roots yours in Michigan and mine in Chicago. I think about the time I became aware of Sicilian pizza I recalled that my adoptive grandmother and babysitter (actually we played 3 handed pinochle while my parents went out galavanting) asked "What is pizza." She was a real native Chicagoan born in 1893 on the then semi rural south side at 86th and Halsted.

They were German. She was among the first to attend the first Mass at St Kilian's in 1905. Before then they had gone to St. Leo's around 78th Street.

I thought she was old until I met one of my communion calls at St. Mary's founded in 1886 at 137th and Leyden. They lived behind the rectory. The couple was in their middle 90's. They also attended the first Mass at St. Mary's in 1886. Before then the wife (who was local; I don't know where her husband came from) when she was a child would take a  horse and wagon and go to St. Benedict's in Blue Island  (which is about 120th and Western or so) but closer east.

St Mary's was also a German parish (St. Kilian's and St. Leo were not exactly) She told me that she couldn't get into her grandmother (or mother's--it's been 40 years since I heard this story without saying Gelobt Sei Jesus Christus--Praised be Jesus Christ. That is a traditional greeting among Eastern and Western Catholics and Orthodox. The Poles say to this day. I always or frequently began my homily at St. Florian's with Praised be Jesus Christ in POlish (phonetically it is niek benje pokvialoni  Jesus Christus/ It's easier in Ukrainian or Slavonic. Slava Isusa Christu, Slava na vieki!

I heard from the lips of the elderly traditions that are not over 100 years old. I feel very fortunate!

Joe