On Jan 22, 10:38�pm, Lou Decruss > wrote:
> On Thu, 22 Jan 2009 18:02:52 -0800 (PST), Sheldon >
> wrote:
>
> >phaeton wrote:
>
> >> if you were to add a vegetable on the side of lasagna what would it be?
>
> >Giardiniera
>
> Giardiniera confuses people shemp. �If you were to use enough Chicago
> style giardiniera to consider it a side dish you'll be very sorry. �If
> you use the pickled spring mix in white vinegar I think it would pair
> up poorly. �I do use Chicago style giardiniera on beefs, pizza,
> lasagna, eggplant / chicken / veal parmesan and it's a perfect blend.
>
> But it's not a side dish, it's a condiment. �
>
> I've looked at recipes for years to make my own but never been
> impressed enough to try one of them. �Plus the fact that there's
> always at least 10 brands on the store shelves and at the deli counter
> so the motivation isn't there. �An it's dirt cheap to buy. �I do know
> someone who makes a fabulous product but I've never got him drunk
> enough to get the recipe. �
>
> Lou �

So essentially what you're saying is that you're an ignorant
*******... I heartily agree. That hacked up Chicago style compost
(tantamount to hot dog relish) is not anything like real Italian
Giardiniera. At a real Italian deli the display of Giardiniera is a
work of art... it's the perfect vegetable accompaniment to any Italian
meal. Giardiniera is the Italian version of health salad one would
find at a Kosher deli, only a far fancier presentation... often
displayed in an intricate mosaic in very large decorative glass
vessels. There ain't much authentic about Chicago's Little Italy, even
that deep trough slop they call pizza is a farce.