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!

Pizza Fusion in Downtown DM

Fong's Pizza
Des Moines

Thai chicken pizza with peanut sauce, carrot, celery, onion, and cilantro

cheese egg rolls with mozzarella

Fong's is a downtown institution of sorts for the young, hip and boozy.  Housed in an old chinese restaurant, traditional and fusion pizzas (think thai chicken and crab rangoon) are the specialty with an array of exotic drinks in novelty glasses.

The taco truck that grew roots

La Michoacana
Iowa City

tripe (left)  and tongue (right)... with cilantro and lime

My favorite (ok, the only) taco truck in Iowa City recently put down roots.  I ventured over to see if the food was just as good and it was!  The restaurant is attached to a meat market and serves a wider variety of dishes since they have more than 10 sq. ft of kitchen to work with.  I approve

Savory Croissants- as euro as eating dinner at 10

La Mie Bakery
Des Moines

It was a tough choice between ham/cheese and spinach/feta but you see ham won out.  Excellent croissant with a crispy, buttery crunch to the outside.  I should've waited and heated it up at home but my self-control wasn't equal to the task . . .

Sweet Time Travel

Wilton Candy Kitchen
Wilton, IA

lime soda with sprinkles and a cherry

backroom stuffed with cool memorabilia

old-fashioned wi-fi

Recently unearthed these pics and remembered we hit this place on the way back from Flav's Fried Chicken.  Wilton Candy Kitchen is an awesome flashback to the era where the soda fountain was the place to be (that's how it seems in the movies but it's a bit before my time so I couldn't actually say).  Painstakingly preserved, it's been around since 1860 and run by the same family since 1910.  Go while you can... the current owners told me none of their children want to take over running the place.

You cannot buy a vowel

Strudlhaus pastry stand
Des Moines Farmers´ Market
South side of Court Ave. west of 4th st.

my sweet bounty

Pastries on the right

 I posted last week about the Strudlhaus sausage stand at the market.  Today I had the chance to try some of the goodies at the adjoining pastry counter.  Despite growing up in Iowa I hadn´t been exposed to dutch letters until moving to Des Moines (maybe because Des Moines is closer to Pella, the main dutch colony in these parts). They´re quite tasty: flaky, S-shaped, and stuffed with almond paste.  I wasn´t up for a whole one today so I got a piece (calle it a Dutch punctuation mark) and this other pastry which they couldn´t name but I know I love from experience.

Not your average pops

Fresh Market Stand, Farmers´ Market
3rd St at Court Ave. (NW corner), Des Moines

All of my savory treats got me thirsty.  I was thinking I´d get a wheat grass shot from Fresh but thought better of that when I saw they were selling wheat grass popsicles!  It´s actually wheatgrass mixed with agave-sweetened lemonade.  And only $1.  Awesome and refreshing!

Papillon Bosnian Food Stand

Des Moines Farmers' Market, across from Java Joe's

L to R: zeljanica (spinach pita) and sarma (stuffed cabbage rolls)

My technique for eating zeljanica to go (patent pending).  It lasted me about a block

I got out of the house bright and early to beat the crowds/heat to the market and hit up a longtime favorite of mine: Papillon, run by the folks who cook at Euro Café in Urbandale and a soon-to-open outpost in the 700 Locust Food Court (!!).  On tap for today, two of my Saturday breakfast favorites: sarma (cabbage stuffed with ground beef and rice; served with bread and ajvar (red pepper sauce) in a pepper/tomato broth) and zeljanica (spinach pita with cottage and mozzarella cheese).  Delicious and filling!

Mobile Urban BBQ

ribs, mac and cheese, and collard greens

Phat Daddyz BBQ
Fridays and Saturdays at  2500 MLK Drive, Des Moines

There are two things I've been hunting in Des Moines like Ahab's white whale: a bbq truck and an African restaurant (that'll be a future post).  So coming across not one but both of these on the same block definitely merited a sketchy u-turn on MLK.  Phat Daddyz operates out of a winnebago and serves a variety of sandwiches, along with combos that feature ribs, catfish, and "hindquarters" (animal unspecified).  I got the ribs as you can see.  The sauce was a little on the sweet side for my taste ( I prefer a more vinegary, NC-style sauce) but the meat was great.  Tons of meat and came off the bone cleanly without a knife.  Collards and mac were solid too.  Big thumbs up!

Kabab House Stand- Farmers' Market

veggie samosa with green peas and potato

The Kabab House (actual restaurant located on Ashworth in West Des Moines) was out at the market and I got to sample some of their tasty wares.  For those who don't know, a samosa is a type of savory turnover shaped like a lumpy pyramid and stuffed with ground meat and/or vegetables.  This particular one was quite tasty, especially the green jalapeño salsa they had with it (not pictured b-c the whole thing looked a little unappetizing given the poor light).

Lovely day for a sausage at the market

faces obscured to protect the hungry.  The owner´s bakery serving dutch letters is right next door.  We´ll leave that for a future post (can´t wait!)

#7- beef and pork with jalapeño, white pepper and spices (+ kraut)

all dressed up and only one place to go!

StrudlHaus German Sausage Stand- Des Moines farmers' market.  South side of Court Ave west of 4th St.  For more information visit the strudlhaus website

Michael Leo is an Austrian living in Iowa, so he knows his sausage and was looking for a butcher to supply him with the authentic goods.  His country's consulate referred him to another Austrian in Oklahoma certified by their government in Austrian sausage-making.  His business sells sausages and is also a bakery so you know the buns are top notch too.

Welcome! Jeopardy! viewers!

Greetings to those of you who have reached out or found this URL.  You'll see that this is a pretty modest undertaking but I hope you still enjoy perusing around some.  A note about the state of the site and how it works selecting your fun anecdotes on Jeopardy!  I auditioned in spring of last year and had to come with 5 "fun facts/stories" ready to share.  My blog was in a "dormant" phase then but I needed something to talk about so I put it down... Lo and behold, 9  months later it ends up on the air and is revived from its slumber.  So here it is:

Elvirita Cemitas Poblanas

mid-chow (i'm amazed I stopped long enough to take this). Also note the papalo

Boyle Heights, Los Angeles

Another LA discovery courtesy of an in-the-know local (sort of.  My friend from home read about this place in Johnathan Gold's famous street eats column in LA Weekly.  His New Yorker profile is recommended reading)  A cemita is a sandwich associated with Puebla, Mexico, containing pork, papalo (herb), avocado, and grated queso fresco.  It was great.

Late Night Korean at Hodori

L: spicy tofu;   R: clear noodles with beef

assortment of panchan

Koreatown, Los Angeles

So happy to have landed here one night (guided by a local).  Korean food has a wonderful tradition of serving a lot of side dishes (panchan) with meals.  Here we have kim chi- spicy pickled cabbage, national food of Korea, and forever tainted by its association with the ONE Jeopardy! question I really wish I could have back.  Anyway, to the right of that you have some pickled sprouts- they do seem to like their pickling over there.  Works for me...

Berlin Currywurst

to-go box

  

Silver Lake (Los Angeles)

Stumbled across this place completely randomly on my way to the movies with a friend before flying out. Currywurst is common German street food, served with a spicy ketchup and dusted with curry.  No American-style bun in sight.

"No, boyyyyyyyyyy!" Flav's Fried Chicken: Gone but not Forgotten

Musician, reality TV star, restauranteur (?)

strategic location much?   You can also tell the building used to be a Long John Silver´s

It's been said it's better to burn out than to fade away.  I count myself among the fortunate few able to try FFC during its brief run last year (I think it stayed open a month or two).  Apparently Flav had long dreamed of opening a fast food chain, and the partners he found to make that a reality convinced him to build the first outpost in their hometown of Clinton, Iowa.  I've never really spent much time in Clinton so I will just say it's not the first place in Iowa you'd think of when launching a new restaurant chain and leave it at that.  A group of us piled in a van and made the 1:30 pilgrimage from Iowa City to FFC.  You could sense even then that all was not well: collard greens as a side- unavailable. Credit card machine- not working. There was a sign hung up behind the counter that was soaked in grease:



 The food was fine for fast food chicken.





some random dude blocking my shot of the graffiti on the walls:

Fusion Cuisine in Disguise

 Prasek´s Smokehouse, Hillje, TX


What the Texans refer to as ¨kolaches¨ are one of my favorite treats when I happen to find myself down around those parts.  There were a lot of Czech/Polish immigrants in Texas back in the day, and they brought their foods with them, like the koláč, traditionally a sweet pastry.  History may never know who first thought to put savory fillings in a kolache, but he or she blessed future generations with this awesome treat.  I was thrilled to find a Czech bakery back in Iowa but they only made traditional sweet kolaches and not their modern, salty Texan descendants.

Tacos Villanueva

eaten off the trunk of my car... like on The Wire

Des Moines- NE 14th, across from Fazoli´s



Among DM taco trucks, Villanueva reigns supreme.  They have another truck on E. Grand between 15th and 16th and both are awesome, authentic mexican food.  Tacos served with fresh cilantro, onions, lemon, and a grilled pepper on the side.  Lately they´ve started toasting the tortillas a little so they have a great crunch to the outside.