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The Snack Report: Breyer’s Salted Caramel Ice Cream

Hot on the heels of last week’s ice cream extravaganza, we’ve yet another frosty, creamy delight of a post for you all. There’s only a month left in Summer, and yet so many ice creams to eat… Though to be perfectly honest, I’m not really tethered to foods and times of the year. I have soup and hot cocoa and tea during the summertime if I’m feeling it, and sometimes I can’t help but crave a nice sundae during the dead of January. Unfortunately, most people consider ice cream season to mostly come to an end once October hits, so that’s why we’re trying to cram all our ice-cream-centric posts into this final stretch of Summer. Today we’ve got a fairly unique flavor, Salted Caramel.

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Pizza Lab #44: Ice Cream Pizza

Ice cream is a staple summer dessert.  Technically you can eat ice cream year round, but summer is when it really shines.  They even send trucks out to practically deliver ice cream to your house!  While that familiar jingle is a welcome sound of summer, you have to admit, in the dark evenings of winter it’d sound kinda creepy.  You’re also much more likely to want to eat a freezing cold treat when it’s hot out than when it’s freezing outside too.  Since August is the last full month of summer we wanted to make this month’s pizza lab nice and summer-y.  It was also time for a dessert pizza.  So as you may infer from the previous sentences, summer + dessert = ice cream!

That’s right.  We made an ice cream pizza.  It seems impossible at first, since pizza is baked and ice cream is frozen.  But as I’m sure many of us are aware, cold/room temperature pizza is a delicacy of its own, and so the step up to frozen isn’t actually that far of a leap.  Ice cream cake is a beloved party dessert (unless you’re Erik), so why not ice cream 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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Food 101: How To Make A Roast Chicken

Everyone likes chicken. That’s a fact of life. Even vegetarians like chicken, they’re just morally opposed the consumption of it (and even then it seems like most will admit chicken is the least morally objectionable of meats to consume). As far as I can tell there’s no religions specifically forbidding its consumption either. So yeah, chicken is like totally the best. And there’s a billion different ways to prepare it. We’ve talked about at least a hundred and fifty thousand of those ways, but today we’re gonna go back to where it all began and discuss the classic, basic dish of a simple roast chicken.

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The Snack Report: Unique Pretzels Splits

Pretzels are such an overlooked little snack food. Snacks get a bad rep thanks to classic junk foods like Doritos and Cheetos and Fritos, which all magically rhyme, something I never quite noticed before… Weird. But alas, the poor pretzel does not deserve to be lumped into the same category, as they are actually relatively benign in the grand scheme of snackature. Pretzels are merely tiny, little breads. Cool-shaped, miniature breadsticks with some salt. There’s nothing particularly malicious in them. Sure, they’re not a nutrient-laden power food, but let’s be honest here; if you’re worried about cramming vitamins and nutrition into your snacking then you either have a shitty diet, or your diet is so good that you get enough nutrients from your other food of the day. They’re not bad for you by any stretch of the imagination. Rather, pretzels are merely a fun, little snack, and that’s it. Unfortunately because of this, many brands of storebought pretzels seem to really just be cop-outs. You see a lot of bland, generic ones that sorta just have a boring, salty starch flavor. They’re good in a pinch, or to serve en masse with dip, but if you’re a true fan of pretzels like myself, you’re gonna wanna find a REAL pretzel brand that knows what they’re doing.

Not the pretzels we need, the pretzels we DESERVE.

Not the pretzels we need, the pretzels we DESERVE.

 

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