Sad news, this taste test, for a guy in upstate New York. No Whole Paycheck. Mazetta at my supermarket, but it's not rated. Makes my mouth water. Fie on you Tony_Spilotro....

Geo

Geo wrote:Sad news, this taste test, for a guy in upstate New York. No Whole Paycheck. Mazetta at my supermarket, but it's not rated. Makes my mouth water. Fie on you Tony_Spilotro....

Geo

Geo -full disclosure - my aunt is one of the family members behind Bunyon's. I believe I mentioned her father's (now shuttered) beef stand on here before as well as her father's obituary when he passed.

They are actively selling this product to Whole Foods in the Chicago land area so it's not widely distributed at this time. However; if you'd like a sample, I'd be happy to send you a bottle as I have more than a few extra jars in the pantry. Just PM me if you're interested - I still owe you for some Montreal rec's you sent my way when my wife and I traveled there about 5 years ago. Cheers...

I've recently found both hot and mild Ditka's is pretty darn good.

How many of you leave your giardinera in the jar out on the counter and how many keep it in the fridge?

kenji wrote:I've recently found both hot and mild Ditka's is pretty darn good.

How many of you leave your giardinera in the jar out on the counter and how many keep it in the fridge?

Fridged. Because my father always did, I think.

Not sure whether it's mass produced, but I'll also voice my support for the Victoria brand giardiniera (I prefer the hot) sold by Graziano's. It's my personal favorite. I've served it with Italian beef and I incorporated it into the olive salad I used to make the muffulettas for this past LTH picnic.

Speaking of giardiniera, here is a extremely simple condiment I've been making both at home and the restaurant.

Blend equal parts yellow mustard and giardiniera.
Put in squeeze bottle, use as condiment.

This summer we used this for events multiple times, mainly with smoked Chicago style hot links on a split top bun with smoked caramelized onions. Was a hit each and every time.

2014, Chicago Gourmet

Who is the babe, Gary?

A fried of mine sent me this link earlier today and my mouth is still watering:
http://www.eatgiardiniera.com/
The webpage is clearly under development but it's a really fun idea.
Their Master List is quite impressive!

Thanks for posting that link Brendan . . . love to see such passion about giardiniera and quite the nice resource.

BrendanR wrote:A fried of mine sent me this link earlier today and my mouth is still watering:
http://www.eatgiardiniera.com/
The webpage is clearly under development but it's a really fun idea.
Their Master List is quite impressive!

http://www.dnainfo.com/chicago/20150128/humboldt-park/chicagos-giardiniera-queen-has-47-jars-of-it-her-fridge
A little DNAinfo buzz today about Meaghan Thomas Olson, the woman behind the three-week-old web site. It's about time that giardiniera gets its moment of fame.

Also: reddit

How long can an open jar of commercial giardinara stay in the back of the fridge without having to worry about it?

threadkiller wrote:How long can an open jar of commercial giardinara stay in the back of the fridge without having to worry about it?

I'd make sure it was covered with new oil and a touch of vinegar, but the "commercial" stuff should last until it's fuzzy. It has salt, and vinegar, and it's been cooked. I had some of my home-made stuff last Saturday from a jar that was 5 years old. Not cooked, fridge stored, acid / saline levels acceptable. Still insanely good. Several partakers.

I've mentioned this before, but it seems that hot giardiniera is exclusively a Chicago thing! I was shopping on The Strip, a Pittsburgh landmark of funky foodstores and restaurants, and ordered stuff at the deli of the Pennsylvania Macaroni Company, a large store offering everything Italian. I asked for hot giardiniera, and no one at the deli had even heard of it. I broached this on ChefTalk, a national foodie website, an indeed, many from around the country responded they were not familiar with it.

I hardly know what to make of this.

If *anyplace* in Da 'Burgh would know about it, Penn Mac would. Weird. Altho', I might have....if fact I *did* see it at Superstition Ranch Market in Mesa AZ in mid-Jan. Can't remember the brand, tho'.

Ahhh, just thinking about the *smell* of Penn Mac brings a smile to my face! Haven't been to the Strip in a couple of years; miss it horribly. No place in Montréal anywhere near as good as Wholey's.

Geo

YoYoPedro wrote:I've had the Bari options, thought they were not bad, but the chunks were too big for my taste.

Happened to be in Bari and grabbed the big jar of hot. Haven't bought jars of giardinara from Bari in probably 15 years. The chunks were pretty big, wound up dicing it and using in dishes when cooking.

BTW, my wife came home a couple months ago with a jar of Ditka's hot. I was initially appalled, until I tasted it. If there were better options, wouldn't buy again, but you could do way worse.

Just saw some in our Market 32, a Northeast chain, up here in Plattsburgh NY. Didn't remark the brand, but will do next time I'm there.

Geo

At some point I hope to make my own, sans oil,and then treat it like a salad and dress with oil when serving.

Shockingly, the Aldi's stocks a perfectly serviceable one.

That's good news about Aldi, Pairs! Tnx for the info--I'll have to look next week when I'm there.

Geo

It appears that many Italian deli's carry their own brand. If you want some good stuff, Tenuta's Deli in Kenosha has their own and various versions. One is with evoo only. Bring an empty trunk if you go there though as you will buy a lot if you take the time to look around. Great and classic place. I am out $200 plus anytime I walk in.

^^^

It is funny you brought up Tenuta's Market as my friends from Milwaukee were discussing all of the things that they would buy there earlier this week. Tenuta's was my wonderland where I used to buy a good number of my Christmas gifts for my family and friends. They carry so many great foods at very reasonable prices.

I strongly recommend that if you are in Kenosha, especially during the summer months that you have one of their grilled sandwiches, brats or sausages as they do a really nice job.

I would also agree that they have a very good giardiniera.

Joe,

Does that Italian deli/restaurant in Mesa have their own giardiniera? I've never thought to look, but it's such a great place that I'd think they'd have their own.

Geo

Over the past couple of months, I've picked up some jars of "Fat Johnnies Friggin Hot Giardiniera" from Minelli's in Niles. It does pack some "delayed reaction" type heat. It also seems to contain more olives than is typical. I like it.

aschie30 wrote:I love Bari in general, but one of the reasons I don't take home jars of Bari giardiniera is that the ingredient list includes garlic, but does not list an acid, which is key to staving off butulism in anything that sits in oil and garlic. I don't know if that's an omission on the ingredient list or not, but I don't bother taking a chance. (For the "record," I have never been sick from anything from Bari, including their giardiniera, and I don't know of anyone who has.)

I just looked at the ingredient label on my now empty jar of Bari giardinara, still no acid listed. I always thought vinegar was a main ingredient in giardinara. Kind of odd it is omitted from a canning safety and flavor standpoint.

You are right about those sandwich's at Tenuta's in the summer. Back when the dog track was open, I would make sales calls in the area and finish by 11:00 so to visit Tenuta's and stock up. I always bought one of those freshly baked rolls in the deli along with many things. Once in the car, I would put the stuff in the trunk and bring the roll and meats into the front seat. There I would slice it and stuff it with mortadella (w/Pist), soppresetta, and capicola. Then drive to the track while eating this monster. Once in the parking lot, I would get out of the car carefully, shake all of the crust from the bread off and head in. Usually no evidence of the sandwich after the shake off. Good skill to learn.


Have been rotating several giardinaras and Alpino’s, picked up at Trader Joe’s, is really good. Seems pretty hot, but it may just be that I always use healthy quantities.

Al Ehrhardt wrote:

aschie30 wrote:I love Bari in general, but one of the reasons I don't take home jars of Bari giardiniera is that the ingredient list includes garlic, but does not list an acid, which is key to staving off butulism in anything that sits in oil and garlic. I don't know if that's an omission on the ingredient list or not, but I don't bother taking a chance. (For the "record," I have never been sick from anything from Bari, including their giardiniera, and I don't know of anyone who has.)

I just looked at the ingredient label on my now empty jar of Bari giardinara, still no acid listed. I always thought vinegar was a main ingredient in giardinara. Kind of odd it is omitted from a canning safety and flavor standpoint.

Is it possible that it's simply fermented? I know one method of making giardiniera is pickling the vegetables first (either with vinegar or natural fermentation which produces lactic acid) and then covering the whole thing in oil. That Pickle Guy's giardiniera does not list vinegar, either, but it's got a delicate tartness to it that I assume is from fermentation (and is absolutely delicious.)

Does it have phosphorus, maybe?