Blog Archives

The Cereal Report (Classic): Rice Krispie Treats Cereal

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!

 

Ever since Meg and I made our Rice Krispie Treat Pizza, it made me remember the good old days when Kellogg’s made a cereal entirely out of Krispie Treats. It managed to taste better than the disgusting pre-made treats you could buy at the store, and frankly seemed like something out of every kid’s most legendary breakfast-themed wet dreams. It was this miraculous, full-cycle of cereal where Kellogg’s took one of their cereals, turned it into a dessert, and then turned that dessert back into a cereal. Absolute genius. However that was back in the ’90s, which contrary to the modern day popularity of every frigging thing that existed from 1992-2001, we no longer live in that time period. And so for all intents and purposes, Rice Krispie Treat Cereal disappeared and we all forgot about it…

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Cheat Codes: How To Dry Your Own Herbs

Some people say variety is the spice of life. So I guess that makes spices the spice of food? However you wanna look at it, there’s no denying the important of herbs and spices in cooking. Without them, your flavor options would be pretty limited to really bland combinations of salt, cream, and plain vegetables/fruits. Virtually every recipe calls for herbs thrown in for that extra flavor mile. The only problem with these culinary truths is that buying herbs isn’t always cheap or convenient. We’ve already discussed growing your own herbs at home a long time ago on PCFG, but what if you want to hang onto those herbs all year round? Potted herbs are great, but sometimes it’s a pain to bring them inside over the Winter, and beyond that sometimes you just need to heartbreakingly say goodbye when a good herb plant simply dies in the cold. Big name spice companies dry their herbs and bottle them for sale, obviously. They probably use some sort of space-age water neutralization mega oven science shit. No one could do that at home, right? Believe it or not, actually yeah you can. And it’s pretty easy. Probably 90% of the process involves literally doing nothing, so it’s totally possible to dry herbs at home even if you’re super lazy.   Read the rest of this entry

Food 101: How To Make Tomato Sauce (or “Red Sauce” if you will…)

Tomato sauce, it’s everywhere. For Italians, it’s on and in everything, to the point that there probably isn’t a single human being in Italy over the age of 7 who doesn’t have an encyclopedic knowledge on how to prepare a pot of sauce. The majority of my family’s heritage is Italian. I grew up in a household where it got tossed on everything from pork to pasta to pizza. Every Sunday was time for everyone to head on over to my aunt’s house for a big-ass Italian dinner with pasta and antipasti and bread and etc… You get the picture. And yet, I have a confession to make, I actually don’t really like tomato sauce all that much.

DUN-DUN!!

Yes I know, I know, blasphemy. But in all honesty I felt like the fact tomato sauce had to be thrown onto every edible item on planet Earth kind of made me sick of it by the time I hit my teen years. Now, I don’t necessarily hate it, but it just feels overused and homogenous to me. That may not be a popular opinion, but I feel like many in Italian-American families simply don’t have the guts to actually come forth and say that, for fear of ridicule and mafioso style ” ‘ey, come on.” half-slaps on the cheek.

That all being said, I ironically am a staunch opponent of jar sauces, both because I’m pro-from-scratch on the food front and also because despite my relative lack of enthusiasm for it, I know what a good tomato sauce tastes like. And jar sauce tastes like shit, frankly. Rather, I will admit objectively that having a good tomato sauce technique in the back of your head is a vital skill for most cooks, if for at very least making pizzas.

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Because, well, pizza.

 

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The Cereal Report: Froot Loops Treasures

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!

Froot Loops is a tragic cereal. Don’t get me wrong, I really like them, but they fall into that group of kid cereals that get a bad rep due to their fairly high sugar content. Some cereals are pretty stupendously caloriffic, but Froot Loops isn’t particularly bad, featuring only 150 calories per serving with milk. It’s not really that bad for you, especially considering the sugars themselves are just plain sugar, not high fructose corn syrup, so a lot of the stigma comes from the fact they are pretty damn sweet-tasting. And I suppose sweetness isn’t for everybody, so let the people who dislike flavor stick to their plain Cheerios, but do not hold it against those of us who do enjoy partaking in sugary cereals for breakfast. (Because guess what, when you add sugar and fruits to your plain cereal, you’re not really making them that less sugary than Froot Loops.)

But I must digress, Froot Loops caught my eye the other day in the store when I saw a new iteration of them, Froot Loops Treasures.

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Recipe Time! Monkey Bread

Monkey bread is a wonderful food, with a strange name.  No one really seems to know for certain how it got its name, but rest assured – no monkeys are harmed in the making of this delicious treat.  And it’s not some weird code disguising something gross, like how “sweetbreads” are actually the thymus and pancreas of cows.  Monkey bread is made of biscuit dough cut into small pieces and covered in cinnamon, sugar, and held together with a kind of caramel.  Monkey bread made its first appearance in women’s magazines in the 1950s and fits very much with the vogue of using canned or frozen ingredients and spiffing them up in interesting (and occasionally horrifying) ways.  The 1950s ideology was all about making the modern housewife’s life easier with push buttons and quickly prepared foodstuffs.  I have fond memories of sitting in my grandma’s kitchen and eating monkey bread that she made, which makes sense since she was a young housewife in the 1950s.

I could go on about this stuff forever, since it is part of what I’m studying in school, but I digress.  Monkey bread is indeed an easy to make dish that can serve as breakfast, dessert, or just a little snack.

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