I don't know for sure the origins of giardiniera on pizza, usually
paired with Italian sausage, but I suspect it's Chicago. I've never
heard of it until relatively recently and I'm glad I did.

For some reason Wiki has this to say about giardiniera: "In the U.S.
it is not uncommon to use giardiniera even on pasta and pizza, which
would be impossible in Italy." I wonder what they mean by
"...impossible in Italy" - does giardiniera in Italy have a negative
gravitational force?

My version contains Spanish-style chorizo, spicy Italian sausage, hot
Chicago-style chopped giardiniera(*), fresh garlic, tomato sauce,
provolone, asiago, Parmesan, and black pepper.

https://www.flickr.com/photos/sqwert...ream/lightbox/

(*) This giardiniera is specifically formulated for pizza, chopped up
with green and black olives and no carrots. Packed in oil, true
Chicago style. Good stuff:

https://www.formellagourmet.com/prod...roductID =132

-sw

On 2015-09-14 19:37:13 +0000, Sqwertz said:

> I don't know for sure the origins of giardiniera on pizza, usually
> paired with Italian sausage, but I suspect it's Chicago. I've never
> heard of it until relatively recently and I'm glad I did.
>
> For some reason Wiki has this to say about giardiniera: "In the U.S.
> it is not uncommon to use giardiniera even on pasta and pizza, which
> would be impossible in Italy." I wonder what they mean by
> "...impossible in Italy" - does giardiniera in Italy have a negative
> gravitational force?

Seems they have a lot of culinary no-no's and seemingly respect them.

> My version contains Spanish-style chorizo, spicy Italian sausage, hot
> Chicago-style chopped giardiniera(*), fresh garlic, tomato sauce,
> provolone, asiago, Parmesan, and black pepper.

You crush the garlic and scatter it hither and thither, or put it in
the tomato sauce?

> https://www.flickr.com/photos/sqwert...ream/lightbox/
>
> (*) This giardiniera is specifically formulated for pizza, chopped up
> with green and black olives and no carrots. Packed in oil, true
> Chicago style. Good stuff:
>
> https://www.formellagourmet.com/prod...roductID =132
>

I find they have this at Amazon for $4.25--same as the web site. In
fact Formella seems to do their own fulfillment--at $9.25 a bottle!
Ouch! $4.25 for 16 oz. seems fair, but $13.50? I'm hoping I can find
it at one of the local Italian specialty shops first.

In snooping on their website I see that that a "minimum purchase
quantity of 3 applies". I'm not sure if that means three Formella
products or 3 jars of the one product...

"gtr" wrote in message news:2015091413325981871-xxx@yyyzzz...


>I find they have this at Amazon for $4.25--same as the web site. In fact
>Formella seems to do their own fulfillment--at $9.25 a bottle! Ouch!
>$4.25 for 16 oz. seems fair, but $13.50? I'm hoping I can find it at one
>of the local Italian specialty shops first.
>

On amazon when you place more then one in your cart the shipping doesn't
increase 9.25 for each item. Plus it doesn't have to be the same item. The
total shipping is less per an item with the more you order. So fill your
cart up then check your cart for total shipping.

for the item above with multiple purchases.
4.25+9.25 for 1 13.50 each
8.50+9.95 for 2 9.225 each
12.75+9.95 for 3 7.566 each
17.00+10.95 for 4 6.987 each
21.25+10.95 for 5 6.44 each

Robert

In article >, Robert
> wrote:

> "gtr" wrote in message news:2015091413325981871-xxx@yyyzzz...
>
>
> >I find they have this at Amazon for $4.25--same as the web site. In fact
> >Formella seems to do their own fulfillment--at $9.25 a bottle! Ouch!
> >$4.25 for 16 oz. seems fair, but $13.50? I'm hoping I can find it at one
> >of the local Italian specialty shops first.
> >
>
> On amazon when you place more then one in your cart the shipping doesn't
> increase 9.25 for each item. Plus it doesn't have to be the same item. The
> total shipping is less per an item with the more you order. So fill your
> cart up then check your cart for total shipping.
>
> for the item above with multiple purchases.
> 4.25+9.25 for 1 13.50 each
> 8.50+9.95 for 2 9.225 each
> 12.75+9.95 for 3 7.566 each
> 17.00+10.95 for 4 6.987 each
> 21.25+10.95 for 5 6.44 each

Cool, thanks for doing the math. I think I'll try a few of their
obscurities. This cHarissa stuff was a successful gamble, why not.

On 2015-09-14 22:26:56 +0000, Sqwertz said:

>> You crush the garlic and scatter it hither and thither, or put it in
>> the tomato sauce?
>
> I grated 2 large cloves using a standard-holed cheese grater and mixed
> it in with the drained giardinera before I "splashed" it all on.

Interesting. You just held it with your fingers? Gutsy! I play
guitar with my nails, and rarely take this kind of gamble.

> Distributing fresh garlic over pizza has always been problematic but
> this worked well. I didn't bite into any large deposits of garlic.
>
>>> https://www.formellagourmet.com/prod...roductID =132
>>>
>>
>> I find they have this at Amazon for $4.25--same as the web site. In
>> fact Formella seems to do their own fulfillment--at $9.25 a bottle!
>> Ouch! $4.25 for 16 oz. seems fair, but $13.50? I'm hoping I can find
>> it at one of the local Italian specialty shops first.
>
> I only priced the 3-pack, which was $11.46 but thne shipping was
> almost $14 (comes out to ~$8/bottle).
>
>> In snooping on their website I see that that a "minimum purchase
>> quantity of 3 applies". I'm not sure if that means three Formella
>> products or 3 jars of the one product...
>
> That is the description only for the 3-pack.

Neither of my local Italian deli's carry it...

While on the topic of Italian components we were using Beano's "Pizza
Sauce, Classic White, with Oregano" for a while and it's a tasty
addition, particularly for the simpler pizzas. I got it on a whim, I
have no idea where, and then haven't seen it since. So. We no longer
use it:

http://tinyurl.com/qgb7qbg

On 9/14/2015 5:08 PM, gtr wrote:
> On 2015-09-14 22:26:56 +0000, Sqwertz said:
>
>>> You crush the garlic and scatter it hither and thither, or put it in
>>> the tomato sauce?
>>
>> I grated 2 large cloves using a standard-holed cheese grater and mixed
>> it in with the drained giardinera before I "splashed" it all on.
>
> Interesting. You just held it with your fingers? Gutsy! I play guitar
> with my nails, and rarely take this kind of gamble.
>
>> Distributing fresh garlic over pizza has always been problematic but
>> this worked well. I didn't bite into any large deposits of garlic.
>>
>>>> https://www.formellagourmet.com/prod...roductID =132
>>>>
>>>
>>> I find they have this at Amazon for $4.25--same as the web site. In
>>> fact Formella seems to do their own fulfillment--at $9.25 a bottle!
>>> Ouch! $4.25 for 16 oz. seems fair, but $13.50? I'm hoping I can find
>>> it at one of the local Italian specialty shops first.
>>
>> I only priced the 3-pack, which was $11.46 but thne shipping was
>> almost $14 (comes out to ~$8/bottle).
>>
>>> In snooping on their website I see that that a "minimum purchase
>>> quantity of 3 applies". I'm not sure if that means three Formella
>>> products or 3 jars of the one product...
>>
>> That is the description only for the 3-pack.
>
> Neither of my local Italian deli's carry it...
>
> While on the topic of Italian components we were using Beano's "Pizza
> Sauce, Classic White, with Oregano" for a while and it's a tasty
> addition, particularly for the simpler pizzas. I got it on a whim, I
> have no idea where, and then haven't seen it since. So. We no longer
> use it:
>
> http://tinyurl.com/qgb7qbg
>
>
\|||/
(o o)
,---ooO--(_)--------.
| |
| Please don't |
|feed the Sqwerty & |
| Marty TROLLS! |
| |
`-------------ooO---'
|__|__|
|| ||
ooO Ooo

On 9/14/2015 5:28 PM, Sqwertz wrote:
> I tried their Southwest Sandwich Sauce


Bugger off outta here, shitbag.

On 2015-09-14 23:28:12 +0000, Sqwertz said:

> On Mon, 14 Sep 2015 16:08:47 -0700, gtr wrote:
>
>> While on the topic of Italian components we were using Beano's "Pizza
>> Sauce, Classic White, with Oregano" for a while and it's a tasty
>> addition, particularly for the simpler pizzas. I got it on a whim, I
>> have no idea where, and then haven't seen it since. So. We no longer
>> use it:
>>
>> http://tinyurl.com/qgb7qbg
>
> I tried their Southwest Sandwich Sauce but it was kinda lame. I
> almost tried their submarine dressing but I haven't seen it since I
> first saw it. Looks like they have a lot of products - probably too
> many none of which sell well enough for grocers to carry them except
> in their home town - which looks like Pittsburgh.

Well that was interesting: I went to the fridge to find out what kind
of sandwich oil-stuff I have that I really like on sandwiches, though
while losing 15 pounds I've set sandwiches aside for the summer. It is
in fact the Beanu sub dressing. I like it a lot, gives a lot more life
to a simple no-frills sandwich.

Now the interesting part: While finding it on the fridge door I ran
across a new Beano's Pizza Sauce bottle. When questioning the wife she
mentioned that she found it at the local Italian deli the other day.
Alright--I'm back in business!

On 9/14/2015 4:26 PM, Sqwertz wrote:
> I "splashed" it all on.


Just like you do with that damned Mayo!

On 9/14/2015 1:37 PM, Sqwertz wrote:
> I don't know for sure the origin


**** off and get out of here, woman-stalker.