Di Noko’s Deep Dish
@pamhillk and I were OK with Pizza Joe’s, our local pizza delivery place, but when it was purchased and eventually changed it’s name to Di Noko’s, it got much better. Even so, I still only liked it. Tonight however, I learned to love it. I decided to give their deep dish a try after reading this review at the always fabulous Heavy Table.
Di Noko’s deep dish pizza is truly incredible. I ordered it with sausage and spinach, and I really recommend you do too. That combination is not an accident; I learned to love it in Pizza Luce’s Ruby Rae which despite my love, doesn’t really need any extra attention. Like the Ruby Rae, the spinach, sausage, spicy sauce and submerged melted cheese combine to form pizza nirvana. Unlike the Ruby Rae, Di Noko’s is really a Chicago deep dish; one slice is a good meal for most people, and this bargain pizza comes with six slices.
The real kicker is their delivery zone. All of Minneapolis south of and including Downtown, Highland Park in St Paul, Eagan, Mendota Heights, Richfield, Bloomington and Edina. They even hint that if you’re not in one of those areas, you should still call because they might decide to deliver anyway.
Bought a new 7.9 gallon fermentation bucket, 3 new airlocks and a spigot for one of my existing ported buckets.
Before the end of the week, I need at least 1 more 7.9 gal fermenter, more yeast cultures and a couple of lactobacillus cultures.
Saturday will see very ripe wild plums being harvested from some friends and neighbors. I will also be harvesting the rest of the concord grapes at my parents. Then I will head into WI to Dumain Da Vine to pick some apples, pears, rose hips and grapes…maybe even some more concords. Depending on time, I may also pick some wild grapes at my parents for a small batch of pyment.
Then on Sunday, I will be picking some flowering crabapples for a flowering crab cyser. I will also pick anything I missed the day before.
Heidrun dry sparkling meads
OK, both the carrot blossom and buckwheat blossom meads are good. They truly are dry, which is a huge bonus.
The carrot blossom has a really unusual finish. I’m not sure yet how much I like it. I’m pretty sure it would benefit from some good food pairings.
The buckwheat is much less strange but has a slightly acetic aroma which is backed up by a much more aggressive acidity than the carrot variety has. That leads me to suspect that there were or are some acetobacter having a party somewhere in the course of its production or storage.
Last night I pressed the early St Croix and Frontenac that I had been fermenting on the skins. I got about a gallon of mostly fermented must.
The initial fermentation was done with sulfites, pectic enzymes and an Enoferm Syrah yeast. Then I added 12 lbs of basswood honey, a champagne yeast and enough water to top off to 6 gallons. It is now fermenting happily again.
I also manually destemmed and crushed some concord grapes my dad grew. He likes sweet kosher concord wines, so I will give it a shot and see how it goes. I still need to get more concords though if i’m going to get any varietal character in the final product.
I need more primary fermentation buckets! I still want to work with fruit from flowering crabs, wild grapes, late wild plums, and possibly some more grapes, rose hips, pears and apples.
I also just picked up 2 sparkling dry varietal meads from Heidrun Meadery. One was California Buckwheat and the other was Carrot Blossom. The buckwheat us really good, although I get something in the nose that I could do without. Haven’t tried the carrot blossom yet…