Blog Archives

Pizza Lab #47: Smokey Autumn Squash Pizza

As the Fall draws to a close and we all curse under our breath about the impending cold, let’s take one dip into the pool of delicious Autumnal foodstuffs. Pizza Lab has experimented with pumpkins before, but to avoid repetitiveness we went for a more alternate take on the edible gourd, and used a butternut squash instead. There was a point where we actually had trouble thinking up an overarching theme besides just “Fall” but we eventually decided to toss in some smokey flavors since it seemed like a nice complement. Oh, and also because we recently bought a food smoker and smoked meats are reeeeeeally good.

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The Snack Report: Choco-Chip Oreos

For some reason, limited edition and wacky flavor varieties of foods have become huge in the past few years. I assume it has something to do with the rise of social media since in the past, it was hard to reach any sort of significant audience and national attention simply by releasing a frigging soda-themed breakfast pastry, but alas, welcome to 2016. Hashtags dictate what every idiot does with their day and anything with more than six total fans can go viral in an instant.

One of the brands on the frontlines of this LE bombardment is the venerable Oreo. Nabisco sees fit to release them in every possible iteration you can imagine. While some of them are actually really good, some are overwhelmingly “meh”. The real crime isn’t necessarily trying out new flavor ideas, but really is releasing good new flavors, then taking them off shelves so they can think up new abominations like Swedish Fish Oreos or Limeade Oreos or who the hell knows, maybe Chicken Parmesan Oreos could be on the way.

Today, let’s take a look at their latest cookie mashup, Choco-Chip Oreos.

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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 #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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Spices 101: What is Paprika?

So, a common theme you see here on PCFG is that a lot of so-called “fancy” foods, aren’t actually all that fancy when you dissect them and figure out just what the hell they are. Paprika is a big, big offender of that notion, since it seems like half the population of Earth has heard of it, but doesn’t really know what it is. It’s just some sort of mysterious, fancy-pants seasoning that they sprinkle on your dish at the end of cooking, and it probably costs a billion dollars. Fortunately, most of that is false (though it is frequently sprinkled onto plates as a garnish).

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Paprika

Origin: South America
Appearance: Fine, red powder
Scent: Peppery, fruity, earthy
Taste: Dark, sweet, pungent
Foods:
Hungarian, Italian, Spanish, Latino
Rareness: Common

 

 

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