Processed cheese food and crackers. Mtn. Dew.
@Friday, funny you should ask. If you ask any Detroiter they will know the story. It was developed about 10 years after WW2 in a little speakeasy. The owner needed a way to keep drinkers in their barstools longer.
He decided to try Sicilian style pizza.
It is different in a few ways. First is the type of pan used. The original was blue. rectangular pan which held nuts and bolts that he took from a factory down the street from the speakeasy. (Buddy's Rendezvous). It didn't rust and never had to be washed so it becomes seasoned kinda like cast iron. I'm not sure what kind they use now. Something similar. You would probably know.
It's always deep dish and rectangular. Never round.
It is also layered different than other pizzas. Dough, toppings, cheese and then the sauce is on top, but not spread all over just a few lines going across. The cheese is spread right to the edge so there isn't a crust and the cheese gets all golden and crispy. I guess it has a cheese "crust".
There are 3 different pizzerias claiming to be the best. Buddy's, the original. Shields, who got their recipe from Loui an ex employee of Buddys. And then he went on to open his place, Louis'. My personal favorite. My family has been going there since I was a wee lass. It's old and outdated. The decor is original 1968. Long red formica bar. Personalized Chianti bottles hanging all over. My parents have one hanging somewhere from 78. ❤ But they only have one restaurant and it's like 40 minutes from here. Buddy's and Shields expanded and opened a few different places. One about 4 miles from here. Score!!
Sorry ya asked. LOL.
Tonight we're having pork chops, Pierogi and salad.
The Macallan 
