Friday, September 30, 2005

The Flying Pie Pizzeria Review - 5 Stars

Wow, I had heard that these guys made an excellent pie but I have heard that so many times I never really believe it. These guys are for real. The pepperoni pizza is layered with cheese and pepperoni so thick that 2 slices will fill you up at first, and maybe a third a few minutes later. Very impressive and a 5 star ranking by The Fat Pride Times.

From their webpage:"Our Pizza Dough is homemade and hand-rolled daily. Fresh vegetables are cut and prepared each day. We use only 100% whole milk Mozzarella, Provolone and Romano Cheeses, and our meats are of the highest quality available. Our goal is to serve you the finest products and create an enjoyable atmosphere in which to serve you."

They have four locations:"The Portland Flying Pie Pizzeria is our first restaurant, where we have been serving our original secret pizza dough and sauce for over 20 years. Come see our new(huge)dining room. Issaquah is located just southeast of downtown Seattle, nudging the foothills of the Snoqualmie National Forest. It may be our #2 Flying Pie Pizzeria, but it is in no way second rate.The Lake Oswego Flying Pie Pizzeria is our #3 location —in the Lake Oswego Towne Square shopping center of Mountain Park. We hope you'll add their pizza to your list of tastful delights.Per your request, the Gresham Flying Pie Pizzeria (#4) is NOW OPEN and serving you the same great pies, with the same secret sauce, the same choice of crusts and deep toppings you crave -- without the drive across town." (Issaquah is in Washington State - the rest are in Oregon).

Thursday, September 29, 2005

Bread and Milk Bowl?

I recently was on a social visit to a prospective new staff member's home and witnessed something I found very odd. This person took some regular sliced bread and crumbled it onto bite-size pieces and put them in a large bowl. Then milk was poured over them and they were macked on like one might eat cold cereal. I am always open to new ideas, and maybe this is an old one even, but this really put me off my lunch. Has anyone else seen this move?

Monday, September 26, 2005



Monday, September 19, 2005

Tapatio Hot Sauce - 5 Star Ranking

This stuff is the real deal. Nuff said. Comes in three sizes: mini, regular and 40 oz. Available most markets. From

Give a kick to the taste of whatever you've got . . .It's not too mild and it's not too hot . . .Tap into the taste of Tapatío.

Tapatío Hot Sauce adds a kick to whatever you're craving! Our special recipe enhances but never overpowers . . .With the perfect balance between mild and wild! Tapatío Hot Sauce is going to take your taste buds to another level. So Tap into the taste of Tapatío!.

Jose-Luis Saavedra Sr. started the Tapatío Hot Sauce Company in 1971 as a privately held business and it continues being that way. The product's name " Tapatío " means a person born in Guadalajara, capital of the state of Jalisco in Mexico.

The beginning was humble, Mr. Saavedra started his business in a rented 485 square-foot building in Maywood, California and began the manufacturing and distribution of this popular hot sauce from this small industrial warehouse. He continued to work out of that site for the next fourteen years. The Tapatío Hot Sauce Company's modest beginnings were tumultuous to say the least. On a good day only several cases were produced. As sales increased, Tapatío required more help and the family responded; Jose-Luis Saavedra Jr. gave up his profession as a physician to become General Manager.

In 1985, the company moved to a new 7,800 square-foot location in Vernon, California, just 5 miles away from Downtown, Los Angeles. The building was much bigger than the first location, but it had only a single loading dock and limited storage space, which created a new series of problems for the company. Consequently, it was time to look for a larger place that would provide enough space to meet the company's current requirements and ever-growing needs. After a long search a site was found where a developer would build to suit the spacious new 30,000 square-foot facility that Tapatío presently occupies. It is a brand new state-of-the-art facility with several loading docks and a fully automated production line; the company that was founded in 1971 has evolved into a modern plant. In addition, Tapatío now has added help from Mr. Saavedra's two daughters; Dolores uses her law degree to handle all of the company's legal matters while Jacquie runs the business office.

Tapatío currently distributes nationally and has begun exporting to Mexico, Canada, Central America and some countries in Europe.

Visit the website for more info, history and cool t-shirts!

College Student Reader Needs Recipes

One of our loyal readers is currently attending college and has told the staff here that he needs some new ideas & recipes for quality food at reasonable prices. We suggested he go with the homemade salad and sandwiches plan as many of the ingredients can be used in both and 10.00 worth of supplies can make a lot of meals. However, we need some hot foods to suggest and some other ideas. Please help out a fellow reader and post your ideas using the comments word/link below. You dont have to sign-up to leave a comment - its real simple. (FYI: the photo above is not of the reader in need of recipes)

We Have a Nice Toaster Recommendation

Reader Magnum, who wrote about the problems he had with the Toastmaster toaster and uneven toasting results, has now found a winning toaster that makes the FatPride Times cut. The "GE Classic 4-Slice Toaster" is now in his kitchen and toasting it up proper. Magnum recommends it for anyone who likes fully toasted bread - which should be everyone.

Saturday, September 17, 2005

Cake Photo by Bruss "International Traveler"

Our roving international correspondant Bruss sent along this photo of a cake he macked on awhile back and regretfully the staff here misplaced until today. This cake is long gone by now.

Friday, September 16, 2005

Magnums's Microwave Cheeseburger Endorsement

Regular reader and contributor Magnum has reported with some interesting info for us. He has tried the Hormel brand frozen/microwave cheeseburgers and says:"These burgers for something that is already made and microwaveable are delicious. i would give them a 10+"

For cooking he recommends:" 1 minute 20 seconds in the microwave if you have an 1100 watt one and do not sit it on a paper towel like it says wrap it in a paper towel then cook it, if not the bun will come out hard". Nice work as always from Magnum

Thursday, September 15, 2005

The Hill People & Crazy Food Canning

Our international correspondant from New Zealand has pointed us to a webpage that tells the tale of some mountain folk and canning/preserving foodstuffs gone mad. The following info was found on the website.

"This year they helped plant the garden. I increased the garden size to accommodate our goal of entering 500 jars of canned goods at the fair this year," Maurer said.

"Last winter we canned venison, spaghetti sauce, pizza sauce, chili sauce, tomato soup, turkey, catsup, barbecue sauce, fish, sweet potatoes, duck, butternut squash, pumpkins and potatoes. You might say that whatever we find, we can. The entries will help out the competition at the fair and it will give the boys a little bit of income," said Maurer.

"I had never canned jams and jellies so we tried that. This year we are going to add jalapeno pepper jelly and canned squirrel. The canned squirrel was Smokey's idea. We asked the Fair Board to add it to the list of acceptable items and they did," Maurer said.

"This is a hands-on experience for the boys. They help plant the crop, pick the crop and can the crop. They label, wipe jars off and go with me to enter at the fair. There is hardly anything that can't be canned. We may try canning cauliflower and broccoli this year also," she said.

Ok, the key issue above, incase you missed it is canned squirrel. Holy christ man. I like squirrels and I feed them in my yard. However, they are basically rats with bigger tails in my opinion. The lasy says "You might say that whatever we find, we can", which also troubles me as I can only wonder what she has told us about.

Wednesday, September 14, 2005

Chicken Sausage Over Linguine

Just a quick picture of a meal we prepared here in the test kitchens at The FatPride Times Headquarters. Was simple yet excellent meal: tomato sauce - pasta - chicken sausgaes.

Tuesday, September 13, 2005

Toastmaster 4 slot toaster: Pure Rubbish

Longtime reader Magnum reports to us that you should not buy the Toastmaster 4 slot toaster - pictured above. Simply put: "you put the bread in and it comes out toasted only 3/4 of the way from the bottom". That doesnt cut it. Toastmaster says: "The Toastmaster name stands for a celebration of innovation, designed to serve your life and keep you cooking in style. This stylish 4-slice toaster with chrome features is a testament to Toastmaster dedication to form and function in the kitchen". Our readers have experienced otherwise. Thanks to Magnum for the fair warning!

Sunday, September 11, 2005

Weekend Binge Fast Food Festival

I gave the staff here at the FatPride Times the whole weekend off, so not much has gotten done blog wise. However, I did some fierce eating. Above is 2 large Quiznos subs abd 3 Carl's Jr. Classic Bacon Cheeseburgers. Couldnt get a Pepsi Max to go with though.

Friday, September 09, 2005

Pepsi Max: Questions Answered

The staff here has located the history of Pepsi Max via Here is the info from their website:

Pepsi Max debuted in Great Britain and Italy in April of 1993. The rollout was expanded to Ireland the following September, and to France, the Netherlands and Australia the following December. By the end of 1994, Pepsi Max was sold in approximately twenty countries. By the end of 1995, that figure had more than doubled.

The product remains unavailable in the United States (PepsiCo's native market, and the largest consumer of carbonated soft drinks), where one of its principle ingredients had not yet been approved by the Food and Drug Administration. The ingredient in question "acesulfame potassium" is combined with aspartame to provide the beverage's sweetness. Some people claim that this results in a better taste than that of other diet colas (most of which are sweetened with aspartame alone).

Thursday, September 08, 2005

Pepsi Max: A Beverage & A Roller Coaster

The staff here has been researching Pepsi Max all night and has come across a roller coaster at Blackpool Pleasure Beach in Blackpool, England. Stats: Name: Pepsi Max Big One - Height: 235ft - Speed: 72mph - G-Force: 3.5g - Type: Steel Hypercoaster - Manufacturer: Arrow Dynamics. Once the tallest rollercoaster in the world, and still offers a thrilling ride, especially at night.

More info as it comes in.

Tuesday, September 06, 2005

Minute Maid Light Limeade - Beverage of The Week

I have had many cartons of this the past few days as the local market has them on sale for 1.00 - usually priced 2.19. Excellent & Recommended. Heres some more info:

Minute Maid Limeade/Limonada is made with real limes and has a refreshing taste that's just the right balance of sweet and tart. Try both original Limeade and the slightly sweeter Cherry Limeade to add a little variety to your beverage choices. Or, for consumers looking for great taste with fewer calories, try Minute Maid Light Limeade. No matter which one you choose, your family will love the great taste of Minute Maid Limeade.




Monday, September 05, 2005

Barnabus Surf & Turf Special

Reader Barnabus comes thru again with another outstanding contribution.

"Prepared surf-n-turf for myself and the wife tonight. I had the lobster, while she had the shrimps. We both had aged black angus beef, prepared medium rare. No real recipe, just say it's all about timing. Get a nice hot fire going, then put your seafood on over foil about 10 minutes before you throw the steak on, directly over the flames (the lobster was boiled in water and rock salt for 8 minutes prior to being grilled)."

Sunday, September 04, 2005

U.K. Reader Goes On Bender: Forgets To Eat

One of our international readers from the United Kingdom went on a bender last week and fell asleep with fresh food sitting right out. When he finally awoke, it had spoiled. The staff at The FatPride Times is very disappointed in his behavior, however he is showing remorse for his behavior. The photo above is of the food that went spoiled and will be filed in our 'Hall of Shame'.

Homemade Pizza from Reader Bruss

Above we have another great photo from world traveler Bruss. He is currently in the United States and seems to have caught on to our lifestyle quickly and skillfully. The rumor was that all he ate was curry dishes - so this should finally put an end to those rumors.

Saturday, September 03, 2005

Some Classy Cuisine: Dill Sauce Salmon Recipe

Our International correspondants have begun submitting more material and it is of the highest quality. Our man in Canada, Pierre, submits the above picture and the recipe as well. Nice clean looking plate, obviously an excellent meal. Plus look at all those napkins within arms reach - thats living.

Dill Sauce Salmon Recipe

Start with either skinless/boneless Salmon fillets or if preferred salmon steaks, Pacific or Atlantic salmon its your choice.

Prepare the salmon by placing on a couple sheets of aluminum foil, use enough foil to wrap the salmon after preparation. Salt & Pepper the salmon, lightly butter and add approximately 2 tsp of lemon juice onto each fillet.

Prepare the dill sauce by adding equal amounts (~2 TBS) of Sour Cream, Mayonnaise and Milk to a small bowl (prepare enough sauce so that each fillet is easily covered prior to cooking). Mix the contents of the bowl and add ~1tsp of Dill weed, crush the dill weed between two fingers to release more flavor as you add it to the bowl.

Using a spoon ladle out the sauce onto each fillet and spread evenly to cover the entire piece of fish. Top each fillet with a sprinkle of parsley and 1-2 thin slices of onion.

Fold over the tin foil bake at 350C in an oven for 15-20min (until cooked) or can be BBQ on upper grill. Serve with rice or potatoes and a vegetable of choice. ENJOY!

Friday, September 02, 2005

Chili Dogs: Prep and Production Pics

Reader Billmanweh has shared via photos his prep and results when he goes on a chili dog binge. "Lately, when I binge, this is what I go with. In a single day I can usually down eight of these along with a bag of doritos and a two liter bottle of coke. Nice work Bill. We should all strive to be more like you.

Thursday, September 01, 2005

Junk Food Bender Last Night

Pictured above is the remains of the day from yesterday. Fp went on a bender. The beef jerky and the Curious George fruit snacks were the best part.

Breaking News: Walmart Cookies Warning

Longtime reader Crab has informed us that the above pictured cookies from Walmart can be a problem. "Yesterday me and my sister saw these cookies at Walmart. We thought they would be a good treat after a nice eat, however they ended up being a mistake! WARNING will cause bloating of the lower abdomine and relief of gassious pressures. They run for a little over $9 at Walmart. The FatPride Times is proud to break this story and is also shocked at the sticker price of 9 dollars as well. Shame on you Walmart!