Friday, January 18, 2008
Freschetta Pizza, allready respected around here as a great frozen pizza, has a new unique oven safe baking tray. Makes for an easy in and out of the oven and easy servings. How the tray does not melt in the oven, I have no idea - so we are just going with it. Pictured above is the 6-cheese variety, from box to oven to done.
Thursday, January 17, 2008
This is your standard pizza bread.
All it really takes is some leftover rolls, some prego tomato sauce (my favorite canned sauce),and some supermarket mozzarella.
Slice your rolls in half and cover them in tomato sauce and some mozzarella. I like a lot of sauce and light cheese, but this can be created to cater to anyone pizza taste. I ended up slicing them into smaller pieces to make my life a lot easier.
I usually make this when there is not much lying around, as it makes perfect for drunken nights, or just a quick meal to fill your belly.
Nice work Mr. Crim.
Thursday, January 03, 2008
The staff here has been working long days this week to catch up from the holiday season, and entering this contest was at the top of our list - right after cleaning up the mess from the benders that went on in the test kitchens again this year. The video could be sharper and the production values are low - we know this. If you can do better, please do so and we will post your clip right here for all to view.
Wednesday, January 02, 2008
The staff here at the FPT was able to get our hands on one of the "Sizzlin' Picante" limited edition flavors from Doritos. This was a small snack sizer in a unusual purple color bag. While we have really enjoyed the other recent new Doritos flavors, this one did not have much of a personality. The chips just tasted hot, not flavorful hot, but just temperature hot. When we looked over the chips for photos for our media library it appeared that some of the chips had more of the "flavor dust" than others - meaning that one chip would taste hotter than another. Not much to get excited about here - not the next X-13.
Tuesday, January 01, 2008
Charm City Cakes is an amazing business out of Baltimore, Maryland in the USA. The leader is Chef Duff who creates things that are redefining how the world views 'A Cake' as a concept. One of our regular readers pointed out his work to us and we encourage you to visit the website linked below for a great time.
Chef Duff has done many many television appearances and has had lots of press during his established career. However, we think that his appearance on the "Food Network Challenge: Rice Krispie Treat" must have been exciting.
Want a cake from Charm City? Book early as possible. The website states that he is booked - not taking new orders - until March 2008.
This all leads to Chef Duff's new tv show on the Food Network "Ace of Cakes" which has begun airing.
Charm City Cakes
Simple Chicken Nacho Dip. I made this for the first time today. Thought it would go good with some of my award winning soft tacos.
1 CAN CHICKEN
1 CREAM CHEESE
1 CUP RANCH DRESSING
1 CUP HOT SAUCE
1 CUP CHEDDER CHEESE
Mix all that stuff up in a baking dish and bake at 350 until the edges brown.
Took longer than expected to bake and turned out pretty decent. And now a few observations..... I think i the one cup of franks was a bit much. 1/2-3/4 cups should do it, as it was overpowering in this mix. It is not a "hot" issue as i do not find franks "hot" it is just that the distinct franks flavor is too strong in such large quantities. Extra ranch may be another way to go.
I also think it could be improved on by substituting beef, perhaps taco meat, in place of the chicken, as the chicken seemed rather tasteless amidst the other ingredients. I believe a taco meat or chili sauce could really ad some body to this dip. So I believe there is a future to look into with this foodstuff.
If i were to grade this dip i would give it a C. However it is truly simple to make, thus i am going up it to a B-.