Author Archives: Erik
Cheat Codes: How To Make A Tostada Meal
People who are following PCFG may remember tostadas, from our post on how to make your own Crunchwrap from Taco Bell. They’re a lightly fried, crispy, corn tortilla that somewhat resemble a giant tortilla chip or a flat taco shell. They work really well for a number of different simple dishes or recipes.
But wait, actually, a tostada is also just the name of a meal in Mexican cuisine. Shit, this might be confusing. (Actually, it’s pretty simple. It’s made out of the aforementioned tostadas, and can be prepared in minutes.)
Quick Recipe: Simple Indian Dressing
One of the larger cornerstone ingredients in Indian cuisine is yogurt. Not the sugary, granola-laden dessert versions we enjoy here in America, but just plain-ass regular yogurt. It gets used for marinating meats, is turned into drinks like kefir, and can also be used as a condiment. Lately I put together this simple little recipe that sprang out of my love for burritos and curry. Surely, those two can’t combine, right? Well actually they do quite well. For anyone from the Long Island area, we recommend the hell out of a little hole in the wall that serves Indian-Mexican fusion, Taco Express in Selden, NY (ignore the handful of bad reviews complaining about service, we’ve never had any problems).
Anyway, this particular recipe is for a quick little dressing that does a good job of bringing that delicious, warm curry flavor to the table without requiring a ton of time or effort. Eat it on rice, in burritos, on sandwiches, salads, etc… It’s delicious and goes well with almost anything!
Pizza Lab #33: Marshmallow Krispie Treat Pizza
There’s not a lot of universal truths out there. It’s hard to make grand, sweeping statements that are actually true. And most professional writers and college professors will tell you the worst way to begin a piece is by doing basically what I’m doing here, but hey that’s besides the point. Anyway, here goes.
I venture to say, every single person under the age of 50 has eaten a Rice Krispie Treat, in America. Really. Come on, how can you not have? They’re a snack/dessert fixture for everyone. For many kids, that’s their first venture into the world of cooking, due to the overwhelming simplicity of them. Three ingredients, no knives or sharp objects, very little heating, and no complicated cooking involved. Everyone has to have had at least one in their life at some point.
Naturally, it’s about time we turned them into a pizza, don’t you think?
Quick Recipe: Taco-Style Shredded Chicken
One of the recipes I’m proudest for creating from scratch, by myself, is for a taco-style shredded chicken. Lots of people have requested we put it up on the blog, and here it is finally. It’s got the littlest, tiniest bit of kick to it, but even people who don’t like spicy foods will have no problems eating. Taste-wise, it’s got a dark, spiceful flavor that’s kind of similar to buffalo sauce, but different enough. You can place it in tacos, burritos, salads, sandwiches, or just eat it plain! It’s that good. You can make a large batch of it pretty easily, and take from it over the span of a week or two, so it’s ultra handy.
As a heads up, you’re best bet would be to buy a rotisserie chicken from the supermarket, and shred that, as I mentioned in my post about pulled/shredded meats. It’s fast, simple, and best of all cheap!
The Cereal Report: Frosted Flakes Energy Clusters
The Cereal Report is a column in which PCFG conducts various cereal reviews, of new or limited products, as well as providing brief backgrounds on the cereal. Cereal is delicious and fairly cheap as far as meals go. Everyone should eat cereal!
Frosted Flakes is cool. It’s a classic cereal that’s been around since the 1950s, it tastes good, and it’s pretty decent for you. I always liked that it’s sort of the meeting point between adult cereals and kid cereals, since it looks like a boring grown-up cereal, but it still has the yummy sweetness for all those of of us who don’t find cardboard and twigs to be particularly appetizing. Since they’re so successful, and considering their longevity, I sorta hold them in this legendary realm of God Tier cereals, ones that have been around forever, taste good, and are pretty much good on their own without need for tweaking. Very rarely does Kellogg’s release modifications or limited editions of Frosted Flakes, so when they do it’s a big deal. The last couple of iterations, Chocolate Frosted Flakes and Frosted Flake Gold (basically honey flavored), were interesting takes but ultimately fleeting. It’s been a while since their latest special edition.
“A Challenger Approaches!”
The Poor Couple's Food Guide 
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