Since I haven't had any luck finding a real deep-dish pie in Nashville--make that a good deep-dish pie, though I'm all ears if anyone knows of one--I might have to make my own. The thought occurred to Liesl as well at Liesl's Confection Dissection, who's sorted through lots of recipes to find one she likes. She also shares some useful pointers (e.g., roll out the crust pretty thin, so it doesn't bunch up in the creases) along with Kristen Wiltse's pizza-porn photos. Is that a spicy sausage, or are you just glad to see me?
• Not so crazy about big honkin' fist-thick pizza slices? Lindsay and Taylor at Love and Olive Oil have an artichoke heart, olive and goat cheese pie that serves as a healthier (or at least flatter) alternative. The secret, they write, is the crust: "It's crisp, flavorful, and complex. It could practically pass as focaccia, delicious without any toppings at all. Granted, it requires most of the day as far as planning ahead, but the results are well worth it."
• Homemade pizza? Why bother, why Ulika's hit the motherlode: "There was a small hint of sweetness amidst the thickset tomatoes with a little bit of heat left behind. The pepperoni had a pleasantly surprising kick of heat as well in its big, juicy rounds...but the cheese is the highlight of the pie. This cheese is just out of control. It's a parmesan and mozzarella blend that is gooey, creamy, juicy and delicious with some of the highest pull away I've encountered. Mmmmm.... At the end of the day, this was one outstanding slice of pizza (and just $4.35 with a large fountain drink)." Click to find out where, although I'd know that cheese blindfolded. And stick around if you're as hooked as I am on Ulika's weekly BBQ sauce reviews--sounds like they found a winner this week in Redrum Golden BBQ Sauce.
• Thanks to Erin for tipping us to Eat.Drink.Smile, where Beth has a recipe for the "Steeplechase Sangria" her fellow tailgaters (tailgators?) consumed by the gallon. Gotta be the sparkling water (urp). Other recent topics include the allure of floral cocktails, the opening of Zumi Sushi and the Generous Helpings event next week at the Nashville Farmers Market. The best, though, is probably her account of a cooking class at Whole Foods with none other than Zola's Deb Paquette, our 2008 Iron Fork champion.
• Subjects for future study: Mike D'Angelo's addictive daily updates from Cannes on The Onion AV Club site (film coverage); the long-delayed Eataly NYC (mega-grocery); "Most Scary Cakes I Ever Seen" (photos); Criterion's edition of The Friends of Eddie Coyle, with Robert Mitchum (DVD); the quick roasted red pepper dip at Erin Cooks (recipe).