Author Archives: Erik
Pizza Lab #14: Gluten-Free Jerk Chicken Pizza
Pizza Lab is a fun theoretical column in which Meg A. and Erik S. explore their innermost passion for baking and eating pizzas. It exists purely for the sake of experimenting in the kitchen. It may not necessarily be cost-effective everytime, so don’t try this at home kids.
Okay everyone I’m gonna go out on a limb and here and (sarcastically) make a bold statement here… I think the two of us maaay enjoy pizza. Just maaaybe we like pizza a lot. You could pooossibly make the claim we are pizza lovers. Yooou get the idea. Whyyy am I talking like this? Iiiiii don’t know.
Yeah so joking aside, pizza is a God-Tier food. You love it, they love it, we’re obsessed with it. But just imagine, if you will, for a moment that you couldn’t eat pizza. You wanted to, but just weren’t allowed. Misery! But yes there are some people who don’t eat pizza or whom cannot eat pizza for medical reasons. Such a meaningless existence seems empty and futile, and yes you’re right a diet without pizza is like breathing without oxygen. What’s the point? But as you know, there are many people with Celiac disease, possessing an allergic reaction to wheat products. Allergies are annoying, but could they be enough to keep you from your favorite foods? Well considering the reactions for Celiac sufferers range anywhere from stomach cramps to skin rashes to hysterical diarrhea, yeah, they probably are enough to keep you from eating pizza. Fortunately in recent years, gluten-free awareness has risen and more and more food providers cater to those with Celiac.
Erik S. So Pizza Lab is officially one year old now! How exciting!
Meg A. Yup! I feel so proud. I imagine this is what it’s like when your child turns a year old. Except Pizza Lab is way better than children.
Erik S. Yeah, pizzas are inexpensive and you can eat them when you’re done with them. Children feature neither of those perks.
Meg A. Exactly. Pizzas also don’t cry. Which is good, because it’d be incredibly uncomfortable to eat something that’s crying.
Erik S. Uncomfortable, or hysterical?
Meg A. Nonetheless, our pizza this time was a bit different than usual, and for good reason.
Support PCFG’s entry in the Lay’s “Do Us A Flavor” sweepstakes!
Last year Lay’s rocked the munchies world by launching a contest where people could submit ideas for new potato chip flavors. After the dust settled, the winner was Karen Mendham’s Cheese Garlic Bread flavor. We here at PCFG have tried them in the past few months and they seem to deserve the win, definitely having a cheese/garlic flavor to them.
Fast forward to present day, Lay’s is once again opening the floodgates for people to post all manners of stupid ideas, ranging from bacon doughnut to seviche to cinnamon sugar. Meg A. and I recently came up with our own idea and decided to submit it. That’s right, Poor Couple’s Food Guide is officially throwing our hat into the ring, with our idea for Tzatziki Gyro flavored potato chips! The idea is inspired from our mutual love for eating french fries dipped in tzatziki sauce while getting gyros. Now obviously, as a nationwide sweepstakes, the odds of winning are hilariously low. That’s why we ask you to give us some help and support our flavor on both Lay’s website and on Facebook.
If we make it to the finals, then YOU get to buy the flavor in stores when the other finalists are released in retail for final voting. So don’t do it for us, do it for yourselves!
Cheat Codes: Pizza English Muffins
It doesn’t exactly take a genius to realize the two of us love pizza. It’s a weekly ritual for us, and Pizza Labs are a highlight of every month. But sometimes there isn’t pizza dough on hand. Sometimes going out for pizza isn’t realistic. Sometimes you need to get creative. And today was a perfect opportunity for doing so, considering Long Island has been blasted with a snowstorm for the umpteenth time this winter.
Naturally I found myself craving pizza, not having eaten any in five days, but didn’t want to risk driving through six inches of wet, sloppy snow in my hilarious PT Cruiser. What is a man to do?
No, no, not quite that.
Pizza Lab #13: Pesto Green Pizza
Pizza Lab is a fun theoretical column in which Meg A. and Erik S. explore their innermost passion for baking and eating pizzas. It exists purely for the sake of experimenting in the kitchen. It may not necessarily be cost-effective everytime, so don’t try this at home kids.
With the holidays finally over, everyone is finally back in gear, with it being the third week of January. Here at Poor Couple’s Food Guide, we’re back at work in our secret laboratory churning out awesome recipes for everyone to enjoy. That’s not to say we took an entire break over Christmas! It wouldn’t be a month without Pizza Lab, and as such we made one for both experimentation of using green-colored cheese, as well as to give us something edible in the Italian-American seafood onslaught known as Christmas Eve. Winter can be tough, and January is a relatively crummy month since it’s host to blizzards, long periods of days below freezing, and post-Christmas bouts of depression. If you fall into the latter category, then we have a month-late surprise to cheer you up!
Disclaimer: I swear to God this isn’t lettuce, it’s cheese.
Easy Recipe: Homemade Battered French Fries
There’s a lot of reasons to like french fries. They’re cheap, they’re easy to make, they’re simple, and more importantly they’re delicious. A good french fry is a philosophical quandary of the culinary arts in that it can operate as both a side to any meal on the planet, but can also be it’s own meal. Sure, when some people bring up french fries, they think of the inconsistent pieces of yellow cardboard served by the likes of McDonalds and Burger King which can range from limp and greasy to starchy and dried out. Yet there is a whole world of fries out there to be had, and all one must do is dine at a few restaurants to notice. Certain types go for the golden and juicy variety, some are crusty with a bit of a zing, and some are just down-homey and simple. Everyone’s got their own way of making them, and most are delicious. Plain and simple, french fries are bangin’, as they say.
See how bangin’ they are?
The Poor Couple's Food Guide 
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