Blog Archives
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.
Snack Report: Pumpkin Round-Up
Since we are now firmly in December, it seems safe to say that pumpkin/pumpkin spice season has come to a close. Sure some people might have pumpkin pie for dessert on Christmas, but by and large most people are done for the year. Since this is the case, I’ve decided to round up all the pumpkin/pumpkin spice things I ate this year, so you know what to look for and what to avoid next fall.
Pizza Lab #11: Limburger 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.
So it’s November already, huh? What a shame Meg and I already created a Thanksgiving Pizza for Pizza Lab months ago. Hindsight may be 20/20, but now that I’m trying to look back, I can’t exactly remember the rationale in making a Thanksgiving-themed pizza back in the springtime… No matter. Time marches on, and so does Meg and I’s experimenting on all things food. If you recall, Meg recently gave her positive thoughts on everybody’s favorite stinky cheese, limburger. Being unabashedly weird and having a fondness for various weird things, the two of us knew we couldn’t settle with just the one review and call it a day. Instead, we surmised the possibility of a Pizza Lab involving the limburger and give it a send off worthy of our new favorite cheese.
Meg A. Once we realized there’d be leftover Limburger from our cheese adventure, we knew we had to use it on a pizza. We are us after all.
Erik S. Haha yeah, just trying limburger wasn’t enough, heh.
Meg A. Yet despite knowing for about a month we wanted to make this pizza, we kinda put the plans for it together rather slapdash. I fear we let the limburger down a bit.
Erik S. Yeah, we had a loose idea of a pizza, but it was literally the night before we made it, that we actually made a solid plan. Despite how some of our pizzas may look, we do generally put a lot of thought into them.
Meg A. Yeah, this one… we sorta dropped the ball on. We’ve been busy! Bah. Stupid lives and responsibilities we have. It should all just be baking pizza.
Erik S. Oh God I wish… It really should.
Meg A. But even with the relative lack of planning, the pizza still turned out pretty darn good! It has the potential to be my 5th favorite savory pizza we made. Pretty much the only thing keeping it from that was the unfortunate use of maple bacon.
Erik S. Yeah, once again bacon screwed us over in a Pizza Lab. We put too much faith in it for the Disco Fries pizza, and now this time it messed up our Limburger pizza.
Meg A. What makes it even worse is that in retrospect we probably didn’t even really need it. The few strips of regular we had would likely have been enough.
Erik S. Yeah… lesson learned for next time.
Food 101: Refrigerator Staples
Last week I gave you the rundown on pantry staples. This time I’m here to tell you about refrigerator staples. To be honest I’m not sure if that’s actually a term, or if I just made it up. But the concept still stands, so work with me here. Refrigerator staples are different from pantry staples in that in general you can’t buy them and expect them to still be good months later. They are by their nature more perishable and require more maintenance, so to speak. However there are a few things I think are important to keep on hand.
Cheese Review: Goat’s Milk Ricotta
Last week I told of our adventures in Limburger cheese – a cheese that we ordered special from the internet. This cheese was a much more spur of the moment purchase. A few weekends ago on our way to the Garlic Festival we visited a local dairy farm. I mostly just wanted to hang out with the goats, but we also wanted to buy some super fresh cheese.
The cheese is that way guys!
It was really nice there because they had a large selection of fresh cheeses made from cow, sheep, and goat milk. They also had fresh milk, butter, and eggs. We spent a really long time in front of the refrigerator case trying to decide which cheese to try. We probably would have bought more if we’d remembered to bring an insulated bag. But we didn’t want to risk buying a lot of cheese and having it all go bad sitting in the car all day. Anyway, after a lot of debate we finally decided to buy the goat’s milk ricotta.
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