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The Snack Report: Breyer’s Ice Cream Cake Ice Cream

My name is Erik S. and I have a confession to make.

I don’t actually really like ice cream cake all that much.

There, I said it. I said it, I can’t take it back, and I regret nothing. But before the ice cream heavens rain fiery vengeance upon me, let me say in my defense that while I don’t dislike ice cream cake, I just vastly prefer regular-ass ice cream, and think the cake form is overrated.

Okay, still not good enough? Well luckily, I found some middle ground for everyone out there torn between ice cream and ice cream cake:

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The Snack Report: Lay’s Indian Tikka Masala Potato Chips

It seems that this year instead of the “Do Us A Flavor” contest Lays is doing the “Passport to Flavor” contest, with four new limited edition global flavored potato chips.  I guess they got tired of having to sort through entries like toenail fungus and unicorn meat and decided to send people away.  I’m not really all that interested in the contest itself, but some of the global inspired flavors have caught my attention.  First I want to take a minute to ask: where is our royalty check for the Greek Tzatziki flavor?  We suggested practically the same exact flavor (a potato chip where the main flavor is tzatziki sauce) in the Do Us A Flavor competition two years ago.  We didn’t even make it to the finals, and now here it is as a flavor.  Hmmm.  Anyway.  The other flavors are Chinese Szechuan Chicken, Indian Tikka Masala, and Brazilian Picanha.  The one that really caught my attention was the Indian Tikka Masala.  A treat that Erik and I both enjoy when we go to the Indian buffet is dipping the vegetable (including potato) pakora in the tikka masala sauce.  It’s really yummy.  So I was intrigued.  I had the feeling that this could be a good chip.  Erik was much more skeptical however, that they could really capture the essence of tikka in a potato chip.

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Pizza Lab #43: Grilled Corn Pizza

Somehow we let the month of June slip by us without doing a Pizza Lab.  We’re still not entirely sure what happened, but it did; we let you and ourselves down.  So we definitely couldn’t let another month go by.  We were going to stay on top of things and get it done early in the month!  We had ideas of doing a red, white, and blue pizza for the 4th of July.  Yet somehow we ended up just getting around to doing Pizza Lab last week.  Where does the time keep going?  We decided too much time had passed since the 4th of July for red, white, and blue pizza to be relevant, so we opted instead for a summery pizza.

There are many classic summer-time foods.  One such food is corn on the cob.  Sure you can get frozen or canned corn year round, but good corn for eating off the cob is only available from around the 4th of July until Columbus Day.  Perhaps these dates are shifted a little in other parts of the country, but here on Long Island at least, that’s the time to hit up the farm stands and get yourself some local corn.  Erik is currently in the throes of his annual grilled corn obsession, so it’s no surprise we ended up featuring it on a pizza.  It took a lot of brainstorming to figure out what else to put on the pizza other than corn though.

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Pizza Lab #42: Cinnamon Bun Pizza

Ask and ye shall receive.  This month’s Pizza Lab was actually a request from a fan.  We’d already been tossing around ideas for a different pizza, but when the request came in we jumped to it and brainstormed how to make this pizza work.  We briefly tossed around the idea of making them cinnamon roll style, just using pizza dough instead of cinnamon bun dough.  But ultimately we decided that, while it’d probably be delicious, it strayed too far from the traditional pizza format to be a Pizza Lab (though we may still experiment with that sometime in the future).  Just putting cinnamon and sugar on the pizza dough would have resulted in a pizza too similar to the dessert pretzel pizza we made years ago.  It was time to take things to the next level.  We had to make this a stuffed pizza.

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Pizza Lab #41: Scallion Pancake Pizza

Ever been to a dumpling house? Or a noodle house? Or any of those delicious little restaurants serving small treats from Chinese and other Asian cuisines in an informal setting? Meg and I frequently hit up Red Tiger Dumpling House, up in Stony Brook, NY and we recommend the shit out of it if you’re in the area. Aside from the awesome wontons and buns and different dumpings you can get, one of the neater finger foods you can get are scallion pancakes. Considering they look like tiny, little pizza doughs, this seemed like a no-brainer for a Pizza Lab.

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