WIS-TEX BBQ

Where are you eating and what do you think? What's opening, closing, succeeding, failing?
Stebben84
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Re: WIS-TEX BBQ

Postby Stebben84 » Wed Feb 29, 2012 4:28 pm

TheBookPolice wrote:Authenticity talk. Fun times.


My language comes from Kenosha and Chicago. There are a number of kick ass Italian Restaurants in those towns and many were owned by immigrants from Sicily. The styles I've had were always cracker thin often with cornmeal. To many of us it was often referred to as Sicilian. Totally wrong I guess.

With that said, I like cracker thin crust. :D

TheBookPolice
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Re: WIS-TEX BBQ

Postby TheBookPolice » Wed Feb 29, 2012 4:39 pm

Stebben84 wrote:My language comes from Kenosha and Chicago. There are a number of kick ass Italian Restaurants in those towns and many were owned by immigrants from Sicily. The styles I've had were always cracker thin often with cornmeal. To many of us it was often referred to as Sicilian. Totally wrong I guess.

Pizza made by Sicilians? Sounds like Sicilian pizza to me. Don't sweat it; just because it isn't every Sicilian's pizza doesn't mean it isn't Sicilian pizza.

[my opinion, man]
We can talk academically about food archetypes and food styles because they do exist. But they're not soapbox derby lanes, from which deviation only leads to disqualification. They're lines in a coloring book, and anyone with a crayon can change the rules.
[/opinion]

kissyfish
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Re: WIS-TEX BBQ

Postby kissyfish » Mon Mar 26, 2012 8:00 am

sadly, I read in the sunday paper that they have closed.

:(

TheBookPolice
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Re: WIS-TEX BBQ

Postby TheBookPolice » Mon Mar 26, 2012 9:00 am

kissyfish wrote:sadly, I read in the sunday paper that they have closed.

:(

See page 1 of this thread, post dated January 26. WSJ missed the memo, apparently.


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