Blog Archives
Spices 101: What is Coriander? What is Cilantro?
I like to use the word coriander a lot when joking about high-class foods. Though coriander is yet another spice that sounds really complicated and fancy, but in reality isn’t as big a deal as one would think. It’s all in the name. It just sounds ritzy as hell. Four syllables, a bunch of vowels, doesn’t look like any other words… It has to be a big deal right? Weirdly enough, coriander is actually just the seeds of cilantro plants…
Coriander
Origin: Asia
Appearance: Tan, spherical seeds / coarse, beige powder
Scent: Sweet, citric
Taste: Nutty, fresh, Spice-spicy
Foods: Indian, Asian, and Middle Eastern cuisine
Rareness: Uncommon
The Snack Report: 1911 Pumpkin Hard Cider
Another week in October goes by, and so the world grows more and more orange. That’s cool though, save for a few idiotically cold days last weekend, it’s been a really awesome Fall so far. Continuing from last week’s snack report which covered Woodchuck’s Private Reserve, this week we take a look at a lesser-known brand, 1911 Hard Cider.
The Cereal Report (Classic): Rice Krispie Treats Cereal
The Cereal Report is a column in which PCFG conducts various cereal reviews, of new or limited products, as well as providing brief backgrounds on the cereal. Cereal is delicious and fairly cheap as far as meals go. Everyone should eat cereal!
Ever since Meg and I made our Rice Krispie Treat Pizza, it made me remember the good old days when Kellogg’s made a cereal entirely out of Krispie Treats. It managed to taste better than the disgusting pre-made treats you could buy at the store, and frankly seemed like something out of every kid’s most legendary breakfast-themed wet dreams. It was this miraculous, full-cycle of cereal where Kellogg’s took one of their cereals, turned it into a dessert, and then turned that dessert back into a cereal. Absolute genius. However that was back in the ’90s, which contrary to the modern day popularity of every frigging thing that existed from 1992-2001, we no longer live in that time period. And so for all intents and purposes, Rice Krispie Treat Cereal disappeared and we all forgot about it…
ohmyholyshithowdidwhen
Quick Recipe: Korean Garlic Soy Chicken
Despite being big fans of Asian foods, the two of us have only recently come around to find that Korean food is really yummy. In fairness, it hasn’t had much exposure prior to the past decade thanks to the rise of Korean BBQ restaurants and other efforts to further the cuisine in western civilization. We happened upon this sort of stir fry two years ago in Jasmine, the restaurant at Stony Brook University’s Wang Center. We enjoyed it so much we ended up making a copycat version of our own that was as close as we could get it. This garlic-soy chicken has a really dark, awesome flavor bolstered by the addition of sesame oil. If you like garlic and stir fry, this is totally up your alley. Be warned though, there is a lot of garlic in there, so unless you’re like me and Meg and particularly enjoy the smell of garlic, you may need to brace yourself.
Cheese Review: Wildspitz
Cheese is probably up there as one of my favorite foods. Fancy cheeses can be expensive, but every now and then Erik and I like to treat ourselves to a new cheese. This time we decided on Wildspitz.
Wildspitz originates near the Swiss Alps and is made up of a mix of cow and goat milk. The most notable feature of this cheese is its smell. Yes, it is a smelly cheese. What makes it kind of nice though is that you can actually kind of control the levels of funk. If you want to really experience all this cheese has to offer, let it sit out at room temperature for a bit before eating and let it get nice and stinky. However if you’re not as much into the funk, you can eat it cold straight from the fridge and it has just a mild bit of smell, not too much more than say a provolone. If you do this you may not get the full depth of flavor but it could be a good way to ease into the funk.
The Poor Couple's Food Guide 
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