Quote:
Originally Posted by Gogar
Here's mine:
Impossible to find on the interwebs or outside of Chicago.
I get it at the Alpine in Elmwood Park, IL. I used to play in a band with the owner.
Amazing on sausage sandwiches, italian subs, pizza, crackers, eggs, etc.
It's like SUPER hot gardiniera chopped into a manageable spread.
Cheers
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Ah Jeremy, know the place well. I live "just down the street" in OP. Great place, Alpine Bakery. Killer sandwiches. However, I prefer my wife's home made gardiniera instead of store bought. She uses olive oil which stays clear giving the product a more colorful look in the jar. However, it develops a thin "crust" on the top when in the fridge. Consumers probably would not like that so all shelf stable gardiniera uses canola oil I believe. Doesn't develop that crust when refrigerated, but doesn't look as nice in jar. I'll have to get a jar of theirs to try. I love all gardiniera.
Sorry, TMI...