Blog Archives
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 #10: Apple Crisp 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.
It’s interesting to think there’s been ten Pizza Labs already. One a month, and we’ve got plenty more in the pipeline, trust me. That brings me to our first Fall-themed Pizza Lab! One of my favorite Fall foods/crops is apples. And actually not just Fall-wise, apples are some of my favorite food period, since they’re a delight to eat. A good apple is crisp, sweet, refreshing and juicy. Eating one is so frigging good that it’s basically like eating and drinking at the same time, considering how juicy and pleasant they are compared to some of your less juice-filled fruits (I’m looking at you, mangosteen). One perennial apple dish we all enjoy this time of year is none other than apple crisp, a delicious baked amalgamation of oats, sugar, spices, and apple slices. Which incidentally sounds way too much like some sort of stupid autumnal nursery rhyme adage, but I digress. This was the perfect opportunity to try and bring apples and pizza together in some holy-ass food matrimony.
Erik S. So we have been pretty much drowning in apples lately.
Meg A. That we have. Though I think “crushed by” is the more appropriate term since we didn’t make enough cider to drown in. But I’m pretty sure a sink full of apples would do some damage.
Erik S.This is true. And all being said, I’m not complaining either. Apples are my favorite fruit afterall.
Meg A. They are really yummy. Though actually, we had the idea for this pizza way before the onslaught of apples occurred.
Erik S. Yeah it’s going way back actually. This pizza was conceived in thought back when we were discussing our pretzel pizza.
Meg A. Yup! I’m really glad we saved it for its own pizza though.
Erik S. Yeah, it was a long time coming since apple season was months away at that point, but it was worth it. I am definitely spoiled, having an apple tree in the yard.
Meg A. You are very spoiled. Some of us actually have to leave our driveways to go get apples.
Erik S. Well I also don’t eat apples the rest of the year, so it balances out.
Meg A. I suppose.
Cheat Codes: Cinnamon Sugar
Some things are so easy to make yourself that I’m always shocked that people would pay money to have other people make it for them. One such item is cinnamon sugar. For as long as I can remember we’ve had a container of cinnamon sugar in my house that my mom would mix together herself.
This would be the container I’m talking about.
I was absolutely confounded when I saw small bottles of pre-made cinnamon sugar for sale in the grocery store. Cinnamon and sugar are both cooking staples you should already keep on hand, so why buy more of something you already have, and pay more for someone else to mix it up for you?
The Snack Report: Peanut Butter Pretzels Are the Best
One of the greater luxuries I’ve witnessed come with the dawn of the 2010s was the rise of peanut butter and pretzels as a food pairing, specifically in one single item. Basically companies take a pretzels nugget and inject it with a creamy peanut butter filling, resulting in a snack food that can best be described as “Holy shit these are awesome!” Unfortunately they were often hard to find and the companies that did make them usually kept them confined to small 16 oz. containers that could easily be devoured in a single airing of Breaking Bad. (Or two to three episodes of Transformers)
Cue dramatic pause, “Until now!”
What’s more amazing is that I actually purchased a Herr’s product.
The Poor Couple's Food Guide 
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