Were you there recently? What’s your go-to?
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I was there yesterday. I neglected to get a picture of my amazing reuben. It didnt last long enough!
ETA: its kinda out of the way for me now so I rarely go. When I was going to UIC it was less than a 10-minute walk so I could go between classes. Now its a 25 minute walk from Union station.
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Kitty’s friend had pizza rolls/bites in her lunch last week. Kitty asks her dad if she can have pizza rolls for lunch this week. Did we get frozen pizza bites? Of course not. I hope his plan works. Even expressing interest in a regularly eaten food in a different format is something good.
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@danimagoo had an awesome pizza roll recipe recently with provolone and pepperoni(?) i don’t remember if it was here, or that other place…
dani, if you see this, can you please point us to that recipe again? i still want to try it and others may as well.
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I remember the recipe @danimagoo posted and it looks delicious! But the spouse-chef has his own ideas and seems pretty pleased to be experimenting 
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cheers to culinary experimenting!
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It wasn’t really a written recipe. Just roll out pizza dough like you would for making a large pizza. Cut the raw dough into pizza-like slices. Place provolone and pepperoni along the outside of the “slice”, leaving enough room to fold over the ends. Then fold the ends over and roll the whole thing up. Repeat until you’ve made all your rolls, then bake like you would a pizza, until golden brown.
I’ve also seen lots of recipes for West Virginia style pepperoni rolls, and they look delicious, but are quite different. I may try them at some point. That’s easy enough to google. There’s tons of them.
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I always thought baloney was a variety of mortadella, which is one of the pinnacles of charcuterie craft. How would that not taste good?
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I imagine there’s a world of difference of proper mortadella Bologna, which is indeed delicious, and what most Americans think of when they heard “baloney”.
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There is a HUGE difference
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Its like the difference between pre-grated “Parmesan” cheese and Parmesano Romano
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Pecorino Romano, which is a sheep’s cheese that’s still made like it was 2000+ years ago.
Parmigiano Reggiano and Parmesan, which are cow’s milk cheeses that aren’t what they used to be, are what you’re thinking of.
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Close enough but you get the point. I would never look at the boloney sold in stores and imagine its in the same realm of traditionally made cured meat.
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Oh yeah, I got the point, just ca’t help being a pedant 
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can’t
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You can’t resist either?
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