jcarruthers
John Carruthers
jcarruthers
Quasi-legal popup operator, beer writer by day (and also night), author of two cookbooks.
Sep 28
24

Shameless product placement. At least it wasn’t a bag of Reese’s Pieces.

Aug 10
1

When I meet someone new there always comes a point when I ask them what their favorite pizza spot is.  If they’re a transplant they’ll usually say Roots or Pizza Parlor.  At that point I get excited because I’m going to take this person on a pizza journey that they didn’t know they needed.  Party cut is life.

Aug 8
1

Another terrific article. Food photography doesn’t usually do it for me, but yours does, John, since it looks so ‘authentic’ for want of a better word, and absolutely delicious. Read more

Aug 8
1

I’ve been making Cook’s Country’s thin crust sausage recipe for months now. Both the sauce and sausage are a lot less involved than this recipe, and taste great. I’m usually too lazy to spend time making and rolling out the crust, so I tend to use “Golden Home” brand ultra-thin crust pizza crusts. It’s the one brand - Read more

Aug 7
4

Yes! Fish sauce in pizza sauce is such an underrated addition, and I’d actually encourage it over whole anchovies. I use a mesh screen to strain out some of the liquid from the crushed tomatoes and don’t typically cook my sauce so the fish sauce is way easier to incorporate than chunks of whole anchovy. Read more

Aug 7
4

There’s a secret in the burbs of Shee-kaw-kqua: it’s called Ledo’s pizza, the best ‘tavern-style’ you’ll ever eat. I’ve nearly eaten off 2-3 fingers by accident from wanting to lick every morsel of that pizza from my person..yes, by accident. That’s it...

Aug 7
2

“it’s fun to include people” “San Marzano, if there’s a sale” and then fish sauce!! This all really won my heart.

Aug 7
1

Hah! We actually have a lot of mutual friends and I think we may have met once upon a time and might even follow each other on IG. I sent you a FB friend request under my secret identity.

Aug 7
1

You know what, I’m being snobbish. I’m an amateur, I should give instant a try myself. Certainly cuts down on advance prep!

Aug 7
2

I almost always use natural starter, but you can make tasty, complex dough with instant yeast. Making a biga or poolish helps tremendously, as does a long cold ferment.

Aug 7
1

Chicago Pizza and Oven Grinder is such a great little place, I always recommend it to friends that are visiting Chicago.

Aug 7
2

That liquor store... nothing good came from that liquor store. (I lived in Fox Lake, but had friends who lived in Island Lake and Wauconda, so I was down there all the time).

Aug 7
5

The important thing is to add it raw in chunks, so that the sausage flavor seeps into the sauce and the irregular texture gives you crispy bits and tender bits. Read more

Aug 7
4

I’d definitely do a pilgrimage to Villa Nova in Stickney if you like that classic sausage pie. Order it well-done and be prepared to be amazed at the sheer amount (and deliciousness) of sausage you will be eating.

Aug 7
3

Aurelio’s crust is a little different than what I’d call “standard” tavern crust - it’s actually better, in my opinion. That sweet sauce is an interesting choice - very common among the South Side pizzerias.