We tried the most controversial food in Chicago (and Detroit)
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- เผยแพร่เมื่อ 1 ก.พ. 2025
- Evan and the gang try some pizzas and cakes with mayo!
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If you're new to my channel and videos, hi! I'm Evan Edinger, and I make travel vlogs of all the exciting places I visit. I started travel vlogging about 8 years ago because I wanted to see more of the world and be able to watch back some of my adventures. I also make weekly comedy videos every Sunday on my main channel usually revolving around funny differences between British vs American things! Anyway, thanks for stopping by!
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Mayonnaise in a chocolate cake is not a new or really even strange thing. Mayonnaise is essentially two ingredients: eggs and oil. Both of which are used all the time in cakes. The mayo helps to keep cakes moist and tender for longer. My great aunt made a delicious chocolate mayonnaise cake which is delicious!
Came here to say the same. Well, except for the great aunt part.
It’s so delicious it needed to be said twice… 😉
Actually mayonaise is egg, oil, and vinegar.
I've used mayonnaise as an egg substitute in cakes.
My son has baked mayonnaise cake twice this week. He pulled the recipe out of an old church cookbook. It’s super easy to make even for a 13 yo boy.
Most Chicagoans seldom eat pan pizza, reserving it for special occasions and out of towners. Our preferred pizza is the thin, crisp crust Tavern Style.
Exactly... Deep dish pizza is not "Chicago style pizza." It's tourist food.
My dad is a true Chicagoan and doesn’t eat deep dish with my mom and I. He is all tavern-style.
Tavern is great, but my favorite is a thick crust.
I was just about to write the exact same thing. I'm 63 and was born in Chicago and raised in Chicagoland so I know. Not every pizza joint makes a deep dish either. Some chain restaurant pizzas are good but just about everyone knows a local mom and pop pizza place that's the best in their area.
I came here to say this exact thing. Tavern-style cut in squares.
8:56 how could you go to Portillo's and not get an Italian beef sandwich? Missed opportunity. It's so much more than a spot for a cake milkshake.
I was honestly more curious about how tf their "gourmet salads" had more calories than their HOT DOGS.
@@EvanEdingerTravel Next time you go, you need some hot, wet beef. It's messy but really tasty.
@@human_brian I'ma sweet, wet guy myself.
I like mine sweet and wet. I was in the area in September and had to get an Italian beef fix. Cake shake had too many calories.
@@jmcg6189 You're so right, I forgot about the sweet peppers. I haven't tried the cake shakes though, seemed a bit too much for me, haha.
As a pro chef who has made (and consumed) many pizzas, I feel like every style of pizza has its place.
A floppy NY slice is great on the street, at a fair, or afterbar. With cola or soda.
A Detroit style is for game night, movie night, or at a tavern. With beer.
A deep dish is something I'd expect at a sit down restaurant with cloth napkins and candles. With wine.
But I will eat a Totino's party pizza with Kool-aid anytime. 😉
dont eat when walking or standing - food should be eaten when sitting down, with a knife and fork. Anything else is crude.
@@jjinwien9054 Nah..Stand up with the folded slice in one hand and a Beer in the other! No need to eat ike British Royalty.
Omg,I was with you till that last part. Totino's is the worst pizza on the planet! It doesn't even deserve to be called pizza. It's nasty, and I'm not really picky about pizza.
@@balancedactguy What's with British Royalty? It's just good manners - for everyone.
@@jjinwien9054 Working in a kitchen means eating most of our meals walking or standing. No choice in the matter. Gotta be ready to get back to work at any time!
I think the hallmark of Detroit style pizza is taking the topping to the very edge giving that lovely carmalized crust.. very good
I have never seen anyone spell caramelised according to its American pronunciation but frankly Americans should use that because they don't say the word caramel.
@danstratyt we actually don't agree on that. Some say caramel, some say carmel. We are all sure we are right.
@@ericcrichardson we have several restaurants that do it that way and are in no way connected to Detroit. We have others that are making Detroit pizza quite creditably. While it is clearly a Detroit thing and quite excellent, I'm pretty sure Detroit isn't the only city that knows how to cook with cheese.
At 10:17 that is LOUIS PIZZA on DEQUINDRE ROAD in Hazel Park, Michigan..and YES they have GREAT PIZZA! Been there a few times!👍👍
and the people running the place seem to be VERY nice , sweet , hard working & honest folks.
@@csnide6702 Yup...I recommend that place whenever I can! I wish Laurence and Tara had been there!
@ I live in West MI and first time I was ever there - I looked around the outside & thought "meh".... walked in and got some of the best service , kind words , cold beer and a Pizza served bubbling hot at an honest price. it was a VERY positive experience.
@@csnide6702 Good to hear! Pass the word around about Louies !
Now that Buddy's is owned by investment parasites and franchisees it's Louis and Cloverleaf keeping the tradition alive. And Grandma Bob's pushing it forward. Anyone in the far northern suburbs: make your way to Papa Bella's in Ortonville. Carry-out only but easily the best Detroit-style in the state. If you're old enough (and lucky enough) to have ever had Mr. Ed's (75 and Nevada) back in the day it is, somehow, an exact replica. It's Detroit-style perfection. I drive an hour with my Costco pizza bag for it once a month. And it's so small-town they somehow still do 2-for-1 pizza lol
Shout out to Tara and Laurence. I hope you get together in the UK one day.
Get well soon.
As someone from the Chicagoland area, everyone knows that thin crust is the go to
As someone born and raised in metro Detroit, I can tell you that it's not the full pizza experience if you don't almost blow out your suspension driving on our shitty roads to get there
LOL!
It's not a Michigan road if it isn't more potholes than road!
The daily pizza is "tavern" style, a crispier thin crust pizza cut into squares, not triangles. Not NY thin, but easy to share. The thick crust, (and would disagree with Lou's being the best, but they have reach, but a pizza wars thing is not my intent) isn't most people's daily driver. Unlike NYC, we have a lot of options which is a great thing. These 2 folks, who came from elsewhere (Indiana and UK, if memory serves) can be forgiven for not being real Chicago pizza eaters, points for trying. But those neighborhood places can often be amazing places for great pizza.
Never liked Lou Malnati's - too salty. Prefer Giordano. Don't particularly like New York style - tends toward being greasy. Tavern style is best. Deep dish is an occasion pizza.
Tavern style is Chicago style
I lived in southern side (outside Chicago) for 2 years. Beggers Pizza was the larger local chain - “where they pile it on thick”. And cut square.
Portillo is wonderful, although never had cake shake - that is a coworkers thing. I’d rather get fat from their Italian beef - dipped.
I mean, Lou's has Rosati's beat for pizza places that branched out from Chicago. Rosati's quality control is awful even in the Chicago area. Lou's and Giordano's, I think I'd take Lou's on the pizza cooked in a deep pan (not arguing the difference between deep dish and stuffed pizza) over Giordano's, but I'd take Giordano's thin crust over Lou's thin crust. Lou's thin crust can be problematic because of the butter. Few too many times I've had a slice of Lou's thin and it was sticky and doughy from the butter. Giordano's has been, the most consistent.
I'm with you on doughy pizza, I know some people like it but I want mine cooked. My son got a taco pizza that was doughy and someone's finger print was in the dough, that's not even acceptable.😊@@timoliver3587
Stand-up comic Gabriel “Fluffy” Iglesias has a whole story about going to Portillos and learning about the chocolate cake shake.
Yes! And it is hilarious!
How did I miss that
It's a classic bit
Actually during the depression and WW2 mayo (not Miracle whip) was put in cakes as an egg replacement. check out some vintage recipies. Personally I love deep dish, where I could normally eat 4 slices of regular pizza 1-2 is my max with a glass of beer. This meant a group could share one pizza easily and everyone be full!
Detroit style is the best. The crispy edge is one of the defining features of Detroit style. Michigan actually #5 in the US for pizza. Glad you enjoyed it!
Detroit pizza is like someone baked cheap bread and accidentally spilled tomato sauce and melted cheese on it.
Michigan & Trumbull
That's the name of the business in my opinion. The best, Detroit Pizza. Can't knock it till you try it
Detroit pizza is delicious.
@@StoneE4 and you sound goofy and prolly never had Detroit style outside crap a** Lil Caesars. Please never comment again...
@@StoneE4 have you actually tried it or just doing the usual, “my cities better bla bla bla”
In Detroit you should also try a Coney Dog, it’s another iconic Detroit food item. 👍
Along with Rock n Rye Faygo and Bettermade Chips.
Detroit is definitely a great style of pizza. In Chicago I prefer the crispy-crust tavern style pizza. I've never been a fan of New York pizza with its floppy crust.
I'm originally from NY and if the pizza is floppy you got a crappy pizza!
I am from Chicago area and have been my whole life. For deep dish I prefer Lou's or some local places BUT you have to get the sausage puck next time you go, I do prefer the Detroit deep dish most of the time like Lawrence. Chicago does have a thin crust called tavern pizza that I would recommend you try if you come back and would recommend Aurelio's for that and even better if you come to Homewood for the original location
Henry Ford invented the Assembly Line, to mass produce vehicles.
Ahh I Kind of think old Sam Colt beat Henry Ford on that assembly line thing by about 70 years. And I wouldn’t argue that it started 30 years earlier with John Hall at the Harper’s Ferry Arsenal.
Deep dish pizza originated at Pizzeria Uno by owner Ric Riccardo and his chef Alice May Redmond. A recipe by Riccardo was published in 1947.
Rudy Malnati, Sr. was a manager at Uno in the '50s and his son Lou was a bartender there, but neither had anything to do with the invention of deep dish pizza. Alice Redmond, while the day chef at Due, also moonlighted at Gino's at night...so that's how Gino's got started in the deep dish game.
Pizzeria Uno opened up some locations in San Francisco a couple decades ago, including one a block from where I worked at the time. I liked them, and wish they'd stuck around.
Before that, Zachary's in Berkeley was the only place to get Chicago-style deep-dish in the Bay Area.
We've also got Patxi's, which had a spot in my neighborhood for a while but no more.
I'm a Chicagoan and we eat fruit ALL THE TIME.
As a Chicagoan i like Detroit style better then Chicago deep or stuffed. But we also have pan pizza that is very close that’s just as good. Also the best Detroit style i had was from a New Yorker who owns a spot in Chicago. Paulie GEE. And yes, I went to the top 4 spots in Detroit whilst their for 2 mos for work.
I follow both Lawrence & Evan regularly --- More of Tara on your site ,Lawrence !
What Americans think Ford invented the car?
I personally don't get the pizza rivalries. It's all good! Each variety is different. Just enjoy each for what it is. Detroit pizza is, in fact, based on Sicilian. It was developed at Buddy's by the guy who went on to start Shield's, so either of those restaruants will give you a very authentic experience.
FWIW, the distinctives of Detroit-style pizza are: the way the crust is proofed longer (which makes it really yeasty & poofy); the crushed tomato sauce; the square pan with tons of olive oil & the cheese going to the edges, making that crispy crust & cheese - the corners are the best; and, for purists, the "racing stripe," or sauce on top of the cheese. (The order would be cheese, other toppings, then sauce.)
The rivalry is because a good chunk of NYC folks demand that you genuflect to all things New York.
I remember hearing from the generation that lived through WWII that mayonnaise was used in making cake because eggs (and probably oil) were rationed. If you ran out of your egg and oil rations, you use the thing that is made of eggs and oil...I guess.
I love the puns at the add. Eh, end. 😂
Real Chicagoans tend to eat our pub style pizza. Deep dish is for tourists and the occasional special event.
I have had that cake before and I only remembered because of your video. It gave me the sensory memory like a 4d situation. I also knew Portillos from the top of your cup. It is so weird these are core memories because I am a Texan born in Chicago. My dad and his side of the family are from Chicago. To wrap in the Detroit side of the video, we have Jet’s pizza and it is delicious. I like how none of the pizzas ignore the sauce.
The Portillo’s cake shake is delicious. This is not a subject for debate. Unfortunately, you did not go to Edzo’s in Evanston which has a seasonal pie shake, where an entire slice of pie is mixed in with the shake. It too is delicious and also is not subject to debate.
I think Edzo's closed. I think he retired.
I will debate you about the chocolate cake shake. I tried it and was not impressed. I would rather have the cake.
Our Polly's Pies in L.A. area do pie shakes, too, at least part of the year.
Everything can be debated, especially food since taste is all personal preference.
@jonas189 the person I commented to originally said that the subject was not up for debate. I chose to take up the challenge.
Ah, "random Chicagoans". Well played sir. Well played.
Detroiter here. Glad you liked the Detroit-style pizza. You missed out on trying the classic Detroit Coney style hotdogs. They feature two things: (1) an EXTREMELY spicy meat sauce; and (2) the dogs SNAP when you bite into them. Many Detroiters load them up with mustard and onions.
There are Coney spots all over metropolitan Detroit, but the two most famous are Lafayette and American. They are located right next door to each other, and all Detroiters have a clear preference for one or the other. Very similar to the Pat's vs Geno's cheesesteak rivalry in Philly.
lol what coney place are you going to with "EXTREMELY spicy meat sauce"?
Extremely spicy? Let's not get ahead of ourselves here. Lafayette is fantastic, but I'd never use the word "spicy" to describe coney sauce.
@@alwolschleger7242 Yeah I mean "spiced", maybe since it's not even really a chili as much as it is "greek-style meat sauce made from memory with leftover burger meat and diner condiments" since that's literally how coney sauce originated. But "spicy"? No. "EXTRMELY spicy"? Hell no
Ummm extremely spicy? Not true at all.
You should have tried an Italian beef sandwich - thin sliced roast beef with sauteed green bell pepper and lots of au jus on a French/Italian baguette.
The fillings are amazing in Italian beef, but I just could never get excited about soggy bread. Even if the broth sogging it up has amazing flavor, it's still soggy spongy white bread. Bleah.
@@heatherevert274 There's a happy medium if the bread is a true crusty Italian loaf and there is just the right amount of au jus, but I don't like it soggy either.
@@heatherevert274 You can request it "dry" at Portillos.
I used to go to this place named Kojak's on the Southside they used red sauce in their Italian beef either sweet peppers or hot peppers and they were delicious @@heatherevert274
I dont know if the cake put portillos on the map, but I'm always happy to see Chicago. I'll say, I have blue and blackberries in my fridge. I dont know where you're looking for fruit, but most cornerstores and grocery stores will have them. Idk why you're looking for fruit at a restaurant
Lawrence's forlorn look at being called "Northern Posh" at 06:15 just SAVED my 2025. Hilarious 😂 😃 😄
Detroit style is my favorite. For me, it generally goes Detroit > "Sicilian" > Chicago > New York >>> most non-Italian pizzas I've had. And I grew up with New York pizza (living in NYC).
The best pizza is always the one that tastes like a mix of childhood and adult 'tastes', with a good texture
The "Detroit" pizza place you went to (it's really in Hazel Park) is the next street over from the house my wife grew up in - I thought that place looked familiar :)
I walked around the area while waiting so I probably passed your old place haha
I have upgraded my travel adapter to the tessan 100w one 1 month ago. so sorry for a missed clickthrough 🙂
In any case I do recommend them. had a smaller one but this one that can charge everything I ever have on me while traveling (laptop, camera, stemdeck whatever else). so lives in my carry-on now and it's mostly the only charger me and my wife take with us on travels.
My mom was raised in NJ, Dad in OH. Growing up we had a pair of kitchen scissors that were for kitchen use only. We would wash it and use it for cutting pizza. As a grown up, I have a pair in my kitchen. And I use them for pizza
Love seeing Laurence and Tarah in this video!
And, despite living in the Chicago area, I completely agree about the pizza - Detroit style is better, though Chicago style is still good.
You're near the area where I grew up! Loui's Pizza on Dequindre Rd. in Hazel Park, MI has been there since I was in 1st grade. I'm 70 now, so it's been there quite a while. Glad you enjoyed it, and I'm really happy to see that it's still open for business.
You buy fruit in grocery stores in Chicago. Not sure where else you would find it in other cities. 😂
I think Evan did another U.S. vlog recently where he hunted for a piece of fruit and couldn't find a store/supermarket for many blocks (I can't remember which city he was in that time). I think it's the same here in the UK as what you say: you normally need a greengrocers/supermarket to buy fruit BUT places that sell pre-packaged sandwiches will normally offer a 'meal deal' with a piece of fruit or box of mixed fruit as an optional side, and there's a lot of those shops dotted around cities and towns here.
Native central Illinoisian here! I first had a deep dish sausage pizza at Gino's East in Chicago in the early 80s and loved it! Since I rarely go to Chicago, I was really excited when I found frozen Uno's deep dish pizza in a local grocery store...20 years later! Still love it. I would like to try Detroit pizza someday; the fried crusty-ness looks really delectable! We recently got a Portillo's near here, too. Those chocolate cake shakes are good but maybe include a bit too much icing!
My mom literally called it mayonnaise cake, not chocolate cake. I've eaten it my whole 50+ years and I grew up in Kansas
My mom makes it too
Detroit style pizza is a descendant of Sicilian pizza. Original recipe came from Sicilian immigrants who were working in the Detroit automotive factories. The pans are what make it special. The original pans were obtained from the automotive factory which are very similar to cast iron pans. The rest was history.
Yeah as a Detroiter I honestly used to believe that story was BS because "oh man everything in Detroit somehow has to revolve around cars in some way"
And then I started working at a restaurant and got to see people bring in all sorts of zany things to make some sort of special meal.
In a case of parallel evolution, Wisconsin came up with something that is, as best as I can tell, Detroit style. Or something between Detroit and Chicago pan-style. It's the hallmark of a regional chain named Rocky Rococo's.
The pans were originally for holding small parts for automotive assembly
Surprising thing, we learned we have a lot of Italian Americans from the Frozinone region of Italy when the local soccer club came to my club Detroit City FC in a friendly almost 8-9 years ago. Was a lot of Italian & Italian Americans there for the match.
The deep dish is tourist pizza. lol growing up in the south burbs, we only had thin crust or pan if we went to Pizza Hut. Also, they opened a Portillo’s in AZ. We were eating lunch and spied the workers frosting cakes. No joke, I saw them pull out that frosting can with the big red spoon on the label.
I prefer the tavern style over deep dish in Chicago. I think the deep dish overloads it with sauce.
I’m still working on fully recovering from the norovirus, so I have a pretty good idea of what you’ve been going through. I hope we both get back to 100% very quickly.
LOL, yep I instantly thought of Bruce Bogtrotter when I saw that slice of cake too.
I hope you tried the cinnamon rolls at Ann Sather while in Chicago. They are AMAZING!
I will have any of Detroit, NY, and Chicago (both deep and tavern) at any time and be 100% happy. Each of them is fantastic, especially when prepared in the "proper" manner.
So glad you got a chance to try Detroit style pizza. Next time you're in Detroit, you should try Almond Chicken at a Chinese Restaurant - it's uniquely a Michigan Chinese dish.
FWIW, I made a chocolate cake with mayonnaise in the mid-1970s from a vintage recipe cookbook. There was also one made with navy white beans that was also pretty good.
I grew up with a pizza cutter wheel. When I moved to LA, no one had a pizza cutter! I figure it had to do with the take and bake Papa Murphys pizza that is popular where I'm from, but it doesn't exist in LA.
I love just a few miles from Louis. Always the best.
Next time you’re in Chicago, if it’s summer go to Taylor Street for an Italian ice and get a beef sandwich from Al’s across the street.
I was grimacing over the cake shake - so grossly rich - then I remembered my childhood, mushing together cake and ice cream, even at birthday parties. So I've basically eaten it many times...50-plus years ago.
My favorite pizza growing up was from an old restaurant that serves pie thick chicago deep dish. To me, that is the best type of pizza!
Connecticut loves mayo. I lived there for 4 years. But I'm from Philly, like you, where I think we have the greatest pizza. But we didn't really do anything to distinguish it from NY pizza. It's more the superior small business environment creates great pizza places. But i appreciate Chicago and Detroit for doing something unique. The fact that we're even talking about their pizza is a victory for them, and a victory for creativity.
I've had full slices of pie in a shake as well. Also very good👍
Loui's is the best and most from the Detroit area will tell you that. There is a friendly rivalry between Loui's and Buddys pizza in our area. Apparently, they were partners at one time and split up over 70 years ago.....
It was VERY tasty
Mayo in chocolate cake
Isnt new, and even if it gives you the “ick” but it does add a richness that you can’t deny. It helps chocolate cake stay moist, which many say is dry.
Evan to be fair, Detroit style is based off of Sicilian style and the difference is 100% the crust. You can still get Sicilian style pizza in Michigan in some random places. But when I try to describe the difference to people I say this: For Sicilian, cutting the square pie so you have crustless middle pieces is totally acceptable. For Detroit style, you better not cut it so there is a crustless middle piece, and I'd be mad if someone took two of the corner pieces if it were a larger pie. (I wouldn't care if someone took all the corner pieces for a Sicilian pizza).
I'm going to chicago soon for work so this is good timing! Probably won't be trying that cake shake 😂
Btw the fruit situation isn't that they don't eat fruit it's that fruit is more of an at home food rather than a food you get when out.
I live in West Michigan and we don't buy fruit at the gas station, corner store or at a restaurant. We usually get it at the supermarket like Walmart or Meijer. It goes bad so fast that it causes a lot of waste in restaurants.
Mayo and Frit sauce are not the same 😂❤
as a native NY'er, other than the "pizza" argument which has been done to death, Chicago has excellent food. the Chicago dog is awesome, i love dirty water dogs, but they are a simple snack, the Chicago dog makes a solid argument that a dog can be a sandwich in a odd shape. it's a great food town if you don't let generations old, made up rivalries get in the way, and the Italian Beef is an S tier sandwich, no arguments will be entertained.
This is the correct take.
Chicago dogs shouldn’t work. But they do. So much.
And an Italian Beef is so deeply satisfying.
I remember when I had my first years ago during a trip to Chicago. I enjoyed it at the time. But weeks and months later I’d find myself thinking about it from time to time. That’s when you know something’s good.
Dipped and hot.
Any time I’m in back in Chicago I have to get a couple before leaving town.
Damn. I really want one now.
Chicago bar pizza is more like the NY style; thin crust. It's typically cut in squares, # but leaves smaller triangular pieces around the perimeter. You can pretty much find ALL styles of pizza in Wisconsin.
I have given up Mayo in many applications for Horseradish Sauce. It sort of has a mayo type base (no eggs) but the horseradish nip is really appealing to me, especially on a club sandwich, roast beef and cheese, meaty bagel etc.
Shoutout from a swiss person with the weird plug style 😉
It’s actually such a practical plug style because most things here are equipped with the two-pronged plugs and those plugs can fit into into many other sockets too, like in Germany or Austria for example! The three-pronged.. now that’s a different story 🙈
How my grandmother explained it to me was that oil was hard to come by during the war, so they put mayonnaise in the cake instead. I don't know how true that is but it makes sense.
I love you Evan. doesnt mean youre perfect it means i love you anyway ❤❤❤
I love deep dish as much as the next girl, but thin crust pizza is the more common option. My family’s favorite places are Rico’s and Aurelio’s
The "Swiss" plug is also used in Portugal and Spain. I had an adapter that was two round prongs, but the prongs were flat against the body of the adapter....didn't work in Spain or Portugal. I had to find an adapter, while in Spain, where the prongs were pushed out from the body of the adapter....NOT AN EASY TASK!! I recently bought the Apple multi country adapter set, but I'm definitely going to check out the Tessan one you mentioned for my other devices.
so many people say deep dish isn't pizza.....i don't care what people call it, it's amazing!
It was tasty!
Chicago tavern pizza is the best! Also, for fruit go to Jewel or Treasure Island grocery stores.
I could binge watch Tara doing conversational videos with Jason McBason 😊
My fave is the Detroit pizza. I have never been to Michigan. 😂😂😂
Being raised in New Jersey, I 100% agree with your take on Detroit Style Pizza. It reminds me of the classic Sicilian slice from my homeland (North Jersey). Living in Chicago, I miss that style of pizza.
This is gonna sound weird but I liked your ad at the end - it makes a massive difference when a content creator is promoting an item that's a) potentially very useful, b) relevant to their work and c) not the same thing you've seen on 100+ other channels already.
At the thought of mayo in a cake, my brain automatically recoiled, but then I thought "well, yes. I've heard of mayo being used as an ingredient in cakes to add moisture." I haven't knowingly eaten one though (even though I do love mayo). Then at the thought of cutting pizza up with scissors, my brain went "WHO THE HECK ARE THESE STRANGE HEATHENS???" I've still never heard of anyone doing that and as to in my house, we've got a couple of OXO Good Grips pizza cutters. Can't rate the Good Grips utensils highly enough, because they're nice and chunky to hold, so also good for anyone with dexterity issues. I really hope you're feeling better now, Evan. Touch wood, we haven't had Norovirus.
Portillos has a limited edition Lemon cake and a Strawberry Lemon cake shake during the summer. That is my favorite
I'm from the New Haven area. You have to try a proper apizza.
On the other hand, I now live in Oregon. People hear actually eat pizza with ranch.
My grandmother used to put mayonnaise in the batter when she made chocolate cake. Supposed to make the cake more moist.
Exactly. It's been around for decades.
Regarding the cake-shake, we have a place in Iowa City that puts a whole slice of pie in a shake, with multiple options of fruit or other kinds of pie. My favorite is strawberry-rhubarb.
You should have swung down to Dayton for Dayton-style pizza at Marion’s or Joe’s. (Ron’s, Cassano’s, and Donatos are also available but not nearly as good)
Using scissors is actually the preferred way to cut pizza in Naples (Italy), and Italians often eat pizza with knife and fork.
Think of Mayonnaise in a cake as a cheat most cake recipes need the exact ingredients in mayonnaise to be used in it. Its just added separately in cake recipes.
Cutting pizza with scissors FTW. Learned the custom in Sweden of all places but probably only works with thin crust.
The butter on a burger thing is also a Wisonsin thing with butter burgers
now I want pizza
Next time your in Detroit, try Buddy's Pizza
with mayo, I definitely think Americans use it more than us, but it tends to be used differently. Americans tend to use it as an ingredient in something else (like on a sandwich, or in a potato salad or similar), whereas we tend to use it as a dip in its own right. Even there though, mayo as a dip for chips isn't especially traditional (salt and vinegar is of course the traditional option, and ketchup is probably slightly more common as a dip)
Mayonnaise cake is really good.
I think the so called Detroit Style pizza was a happy accident. Gus Guerra (Buddy's) was trying to make a Sicilian pizza with the only square pan he could find. A deep blue steel pan designed hold auto parts. He used Wisconsin Brick cheese, and it caramelized on the edges. The result was a yummy pizza a bit different than the traditional Sicilian pizza. Loui's is my favorite of all of them.
When did Portillo's do away with the 1/2 inch straw for the cake shake?
Detroit style pizza is the shiz
Mayo adds 100% moisture...yes!
Next time they the lemon cake shake. Mind bending.
Portillos lemon cake is amazing, but only served in summer months.
Speaking of mayonnaise and chocolate cake, Kraft Brand Miracle Whip (mayonnaise substitute) is the main ingredient for a Chocolate cake recipe which they claim is their most requested recipe.
It is the wonderful Tara!! Woop, woop!!!👏🥳🌞✨️🎉
Mayonnaise is egg yolks and oil. Look at a recipe for chocolate muffins and it will contain eggs and oil. It’s not weird.
In a regular cake recipe, one doesn't emulsify the ingredients
Considering mayo is essentially egg, oil and water... same thing you add to a box cake.
Aww I wish we didn't miss the Hot Dog, that looked interesting!