Quad Cities Pizza: A Delicious Existential Dilemna

Harris Pizza

locations throughout the Quad Cities

I was glad to find myself in the Quad Cities for work and was hoping to try the place my friend Sarah had mentioned to me when I first became aware of Quad Cities pizza Quad Cities Pizza and the debate over whether it constitutes an actual style of pizza. As luck should have it, there was a Harris Pizza a block from where I was going so I got to do some tasty unraveling of the mystery that is QC pizza. The guy behind the counter had a hard time articulating what made Quad Cities-style pizza unique other than the fact that it was cut into strips and had the toppings below the cheese (less greasy that way but also makes the toppings fall out more). Basically the first pizza place in the area spawned a bunch of offshoots who all put their own spin on the formula within the parameters of the original Sicilian-style recipe. The owner was in to shed a little more light on the matter:

-The rectangular strips came about because her grandmother was a small woman and they didn't have circular pizza slicers back then so she had to use scissors.

- Her mother still spends 4 hours making the spice blend for that week's pies

- They use a custom blend of skim mozzarella which they bring down from Wisconsin in a refrigerated truck twice a week.

Slices from the lunch buffet are not cut into the trademark rectangular strips

malt in the dough gives the crust a darker look

I leave the final verdict on the pizza´s authenticity and the validity of the larger genre to pizza scholars. As a lay pizza lover I say the pizza was darn good, especially the volume of topping they were able to fit on each slice, making them quite hearty. I was only able to eat 4.  Thumbs up!

Fair Enough

As promised, I ventured out to the fairgrounds this evening- and on bike no less so I'd only come out about 1000 calories in the red.  I didn't have anyone to go with and was feeling a little lazy but a promise to my reader(s?) is a promise and I was hungry so off I went.

Appetizer Course: Bacon on a stick dipped in hot sauce

this was actually quite good despite the sauce's goopy appearance.  The bacon was super crisp and thick

I was definitely under-equipped (as in not at all) napkin-wise and embodied the quote in today's New York Times by Larry Fyfe, inventor of deep fried butter on a stick (who pretty much looks exactly like what you would expect )

"When it comes to state fair food, Mr. Fyfe said, 'dignity goes right out the window.'"

 That was a spontaneous warm up to the main event: a Hot Beef Sundae, composed of beef, gravy and cheese on top of mashed potatoes, with a cherry (tomato) on top.  Here's a well-styled picture I found online:

 

Mine actually looked a lot less sundae-like, but it was still really good:

I'd planned to leave it at that but I dug down deep and found some entertainment while digesting and rallying.

On to this year's big new item.  To quote the Times article:

The double-bacon, double-deep-fried corn dog on a stick. . .  is a hot dog wrapped in a slice of bacon, then immersed in hot oil until the bacon is crisp. After it cools, it is dipped in a cornmeal batter flavored with bacon bits, then deep-fried again. It is surprisingly flavorless, with the thick coat of cornmeal overwhelming the meat within.

I would have to concur with their assessment.  The breading was too thick and the dog itself was pretty poor quality.  I couldn't really make out the bacon wrap but did get some of the bacon batter.

It´s that time of the year . . .

The State Fair is happening.  And the bacon wars have erupted.  I hope to make it out there soon to send a dispatch from the front lines.

a short but productive hiatus

good news, bad news.  I'll be on vacation next week so there will be a lull in posts BUT I am going to what is considered a food truck mecca so I hope to return with lots of good pics and stories.

Footlongs in the haus

Hessen Haus

Des Moines

I've blogged about a lot of places over the years but somehow neglected to ever write up the one place where I'm a regular and they know what I want when I walk in the door (if the right server is there). Hessen Haus is an authentic German bier hall located in downtown Des Moines. They serve a wide selection of beers (drinking them out of an enormous glass boot is optional) and German food. For a while they took on the menu of a cajun place that had gotten flooded out, which created some interesting choices/variety on the menu.  Anyway, I walked in for lunch and had the usual: footlong brat with kraut, spaetzle and one of their pickles (made in a jar above the bar, as it should be).  I was particularly hungry the day I went and ate this down in about a minute flat.

On the Bourdain trail

Calumet Fisheries
Chicago, IL

clam strips and scallops

view from Calumet Park.  That is Indiana in the horizon...

After hitting the eco-pasty truck I had the thought to hit this place up on my way out of town.  I'd seen it on Anthony Bourdain's show "No Reservations" (Travel Channel) and was intensely intrigued by its history and remote location.  Located in an industrial area, Calumet fisheries serves all things aquatic fried or smoked.  I hope they're not fishing them out of the river from the back porch.  it's a tiny spot (i felt awkward and touristy snapping pics inside so I passed on that) so I heeded the advice of some online reviews and headed to a nearby park- good choice on my part!  it was a lovely day and I got to dip my feet in Lake Michigan.  Both the clams and the scallops were quite good- well-seasoned and accompanied by a spicy sauce.

If you write me, I will come (to your food truck)

 Bridgeport Pasty

Chicago: various locations

Fully electric and capable of going 40 miles on a 5-hr charge

bird´s eye view

I had the presence of mind to stop mid-devour and take a pic

The owners of this truck reached out after my tv appearance and I took them up on their offer to stop by when I was in Chicago last week.  A pasty (pronounced PASS-tee, so nothing to do with burlesque dance attire) is described by them as a ¨hand held pot pie.¨ From my frame of reference, it´s like an oversized empanada with a heartier crust.  I chose to sample the thai chicken ft. ginger, tomato and cauliflower.  Delicious and filling.  I especially enjoyed the crust!