Pumpkin Cream Pies…

I try and eat a bit healthier, but my "achilles heel" is the occasional crappy food item. It's sort of an ongoing joke to those in my life. A long running joke is for my office mate Ty to inquire: "What crappy food do you have today?" with a slight wink.

I do sympathize a lot with the typical college student. I get that eating a meal quickly (prepared by someone else to save you time) at a cheap price has a value far beyond economy, and as long as it is a "controlled consumption," it has its place. Therefore, any self-righteous pronouncements that I don't eat fast food will not be on this blog.

That said, McDonald's just up its game this autumn. They released the PUMPKIN CREAM pie (a stripe of sweet creamy goodness enveloped in the pumpkin filling, baked in a crust and sprinkled with cinnamon sugar).

At the local MickyD's, they're also 2 for a buck!

Just the right snack for this holiday season.

Junk Food News

Another burger alert!
Yeah I know. It's really not the best stuff for you. But I also know as a former college student that cheap and fast is a premium. It is with relative happiness that I stumbled upon the Jalepeño crunch double cheese at McDonald's.
It wasn't a bad burger (probably not great for you if you eat one every day…but tasty). My only wish was that the peppers piled on it were heated up, versus fridge temp. Two bucks at a McD's near you while offer lasts.

The Humble Waffle Iron…

I submit for your approval, the humble waffle iron.
Chances are you can pick one up on sale somewhere, or likely inherit one from someone in your family for free. I got mine in a neighborhood near UWM. A bride had a rummage sale nearby and I picked a new one up for 8 bucks.

I'd recommend the kind with adjustable heat setting. I'd also recommend you get a pizza pan larger than the waffle iron to catch any spill-over (especially if you make bacon) and be prepared with a wet towel to wipe up any spillage.

I've made a complete breakfast in the thing: first made the bacon (be prepared with a wet rag to hit the sides of the waffle iron and a pizza pan beneath it to catch the grease), then scrambled eggs, tater-tots pressed into waffle-hash browns, waffles (of course)...and even brownie mix for a midday snack.

Of course, the list has a few more things, and even a few recipe tweaks.

[click the photo to be taken to the ANSWERS.COM "top ten list."]

Microwave Cookie

Dorm life. In the day it meant quite a bit of hotpot and microwave cookery. Most dorms had an oven that you could reserve, but baking cookies seemed like too much work for most guys. Along comes this recipe (modified from Molly Alice's recipe blog) to make  chocolate chip (or raisin, or peanut, or whatever) cookies accessible.

ingredients

1/4 c quick-cooking oats
1 tbsp brown sugar (or agave syrup or honey)
1 tbsp peanut butter (or any other nut or seed butter, or coconut oil if you are allergic to nuts)
1 tbsp plain Greek or soy yogurt
1 tsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
1/8 tsp cinnamon
1 tbsp optional mix-ins — chocolate chips, raisins, craisins, chopped nuts, etc… get creative!

directions

1. In a small bowl, mix together dry ingredients (oats, sugar, cornstarch, baking powder, salt, and cinnamon). Add wet ingredients (peanut butter or coconut oil, yogurt, and vanilla) and mix to form a thick dough. Fold in any mix-ins.
2. Line a microwave-safe plate with a small piece of parchment paper. Scoop the dough onto the paper and pat it into a 3-4″ disk.
3. Microwave on high for 45 seconds to a minute and 10 seconds, or until just cooked (cooking time will vary depending on the strength of your microwave — don’t overcook, or it may be dry and crumbly or slightly hard). Let cool for two minutes--this is important to making the cookie more solid.

This won't be your traditional cookie, but it will be a satisfying (reasonably healthy) alternative.

CHEESE TALK...

I love cheese.  Heck-- I am a Wisconsinite.

While I am not necessarily a connoisseur, I do have a few cheeses that I heartily recommend that you give a taste. To me, these cheeses have superb flavor, and appeal to the broadest possible group. I would not hesitate to snap them up when you are at the store.

While some cheeses can be remarkably tasty, they sometimes have very limited appeal due to a variety of factors; scents, flavors, bacteriological effects, etc.  (think: Bries, Camemberts, Limburgers, Fontinas, Stiltons and Bleus). The short, unscientific list that I have here represent (IMO) populist "good cheese."


1. SARTORI, BELLA VITANO MERLOT
one of my friends joked that this cheese was "life changing."
It turns out that is not just hyperbole. A damn fine cheese with Merlot flavor.

2. KERRYGOLD IRISH "DUBLINER"
A firm, nutty, delicious cheese (very faintly parmesan-esque with a cheddar back note). This is also one of the cheapest on the list, and an all-purpose crowd-pleaser.

3. PRIMADONNA MATURA AGED GOUDASmooth, tasty aged gouda. 

4. COLLIER'S POWERFUL WELSH CHEDDAR

A great cheddar cheese (and despite the name not overpoweringly sharp IMO). Not incredibly pricey either for an imported cheddar.

5. WHITE CHEDDAR (SPECIALLY SELECTED AGED RESERVE)
I put a curveball on this list, but it definitely belongs here based on its taste and value. Believe it or not, this is an ALDI only cheese (ALDI/TRADER JOE'S) and is the absolute cheapest on the list, yet beats some far more expensive cheeses.

The Bestest Way to Reheat a Pizza

I have been posting so much about pizza that I figured I better add another category label. At any rate, this is a really short post about (IMO) the best way to reheat leftover pizza.

First you gotta wrap up the leftovers. It doesn't matter if its foil or wrap, but you don't want the leftovers to get that hardboard quality from being stored in the box (or – god forbid – even open on a cardboard disc in the fridge acquiring the cumulative flavor funk of your fridge.

DO NOT use a microwave. I'll concede it is faster, but it leaves the pizza kinda limp, and as it cools the crust gets a sort of toughened quality (and eventually hard).

While I cannot say I invented it, I've been doing this since I was a teen with great results.
The method you have to try is using a frying pan, set to a medium low heat. Place the slices crust-side down, and place a lid (I have the tempered glass lid pans which is nice). Heat em until the cheese starts to melt on top and the top gets hot. The bottom crust will be crispy (and keep an eye on it-- you don't want to burn it). For my oven its abut 15 minutes (on electric burner set to 3.5 /9).

LOCAL FRO-ZA (fer 'dem kidz over by 'dere)

I hit the polarizing topic of 'sliders' a while back. Frozen pizza is another one of those issues that hit close to the nerve.

I also think that frozen pizza (along with mac 'n' cheese and ramen) are another one of those "college experiences" that have a lifelong impact. When I was in school, most appliances were illegal in the Madison dorms. Friends with apartments had freezers and ovens, and those folks seemed to be the keepers of frozen pizza.

In Milwaukee, a few dorm rats had the small, boxy, portable pizza ovens that were easily hidden under loft beds or in closets (which made their rooms magnets among the "2 am" crowd).

I recall buying a brand from the local supermarket near campus that was 1.29 apiece (it was economy over taste in those days, and often filling a craving with junky stuff was enough to  satisfy the palette).

Flash forward 30 or more years, and I am STILL a fan of the frozen-za…just a bit more discriminating with which I buy.

Here's my current hit list:

Jimm's frozen pizza*
Jimm's is actually one of the more expensive brands out there, primarily because they do not get the leverage of big vendors (like Kraft or GFI). But it is a Racine-made pizza that has really pretty good flavor when prepared correctly. It is a thin crust offering, in a variety of toppings (I prefer plain freshmade sausage or sausage and mushroom). It is a thin crust variety (which I like in frozen) *And it is LOCAL! I'll concede that boosts it up in ranking in my opinion.

Dino's Classic Frozen*
Another relatively pricey pizza because they are the little guys (like Jimm's) and produce a limited amount of units, with limited shelf space and no umbrella brand leverage over retailers. A slotted or screened pan following the directions, and it is a tasty treat. It is a very thin, crackery crust (similar to other thin frozens) that doesn't hurt the pizza quality too much. Their handmade sausage is a fave. (and yes *LOCAL!)

Home Run Inn
A Chicago taverna brand that is really good. I'd advise baking it on a pan, or a slotted pan. I LOVE the brands that use the UNCURED pepperoni-- the flavor is so hard to get with the cured varieties, and their sausage is flavorful too. The crust has almost buttery texture, and when you prepare it right tastes decent for fro-za. They have national distribution, so it should be fairly easy to get.

Connie's Frozen
The cornmeal bottomed crust (with chemical leavening to give it a nicer texture). Its a bit more substantial than a thin crust, but not one of the self-risers… and the toppings on Connie's are wonderful. I know they changed the formulation slightly since I first started eating 'em, but Connie's still makes my list of frozens on its overall quality and flavor. Like the others, slotted or pan recommended for at least part of the cooking time.

World Table Sicilian
This last one is for those who like a thin crust with a bit of spiciness to it. I am not the biggest fan of Walmart as a business, but on occasion I will invade their frozen pizza aisle for this one alone. It is the perfect summer compliment to a good cold brew (or root beer), and has toppings like: pepperoncini, capocollo,  sliced sausage, hard salami, and a five cheese blend.






HONORABLE MENTIONS:

• EMIL's PIZZA (somewhat similar in crust style to Jimm's and Dino's). It probably is my #2 or 3, but wanted to list a variety of crust types Annie's Natural (really close to my top 5)
• Amy's Organic
• Gino's East frozen pie (cook carefully or break teeth)

ADDENDUM:

 Thanks to Laron Taylor-Lai Lida for reminding me to add EMIL's (Watertown) to the list. A really good sausage and mushroom frozen if you haven't had the pleasure yet.

Creative Hobbies and PUMPKIN PIE

So what creative hobbies do you have?

I do WOODWORKING, PHOTOGRAPHY,  PAINTING / ILLUSTRATING and COOKING.
I feel it is incredibly important for creatives to have creative hobbies that allow them to express themselves in other ways, without the pressures associated with their career  (or study) pursuits.

Occasionally I'll share a woodworking project, a drawing, or a photo.  I am also a bit of a foodie, and while I eschew the recipe exchange, I am definitely not above it!

With the holidays just around the corner, I recently came across (via CHOW) an incredible recipe for Pumpkin Pie by Boris Portnoy. In his CHOW recipe, Portnoy expresses everything I feel is wrong with Pumpkin Pie. Most pies seem to be about the spices, or “muddy-flavored” canned pumpkin.

I recently made Portnoy's pie, and it was pretty darn good!
I made just a few modifications. Instead of his crust, I used the über-flaky crust obtained by using the AMERICA'S TEST KITCHEN VODKA CRUST RECIPE!

I skipped the cookie cutter toppings (although in principle I have no problem with them) and created a brown-sugar crumble that is often associated more with homemade apple pies (just put it on 10 or 15 minutes before the time is due.

Using fresh pumpkin was incredible easy using Portnoy's method! And the flavor is so much more PUMPKINY.

Watch Portnoy's CHEW video here. (It also links to the recipe).

This is Chris Kimball's/AMERICA'S TEST KITCHEN's vodka crust.

A Polarizing Slider...

You either love 'em or hate 'em! In Wisconsin, there seems to be a Mason-Dixon line of sorts... I call it the Webb-Castle line... It runs through parts of Racine and Kenosha. Folks seem to either be Castlers or (George) Webbers (and quite a few are neither).

Having some familial Chicago roots, I am a Castle-fan. I warmly remember my Grandfather eating at one of the city's many locations. There was something neat about downing a sack 'o' sliders while being out on the town. I even vaguely recall the midnight "freakshow" at one of the city locations when I was a little kid with my family.

In all fairness, I also really dig the Steak'n'Shake Burger, as well some of the Culver's butter burgers, and even the Carl Jr.'s/Hardees "boigahs."Sometimes I'll even take in a Webb burger (depending on the location--they h'aint too bad).

If you are a Castle fan, you may even pick up a CRAVE CASE (the cardboard suitcase sized box filled with sliders) in the face of shaming crowds of haters. Before their Wisconsin locations, we used to drive across the state line to pick up a cooler load, then drive home and freeze 'em. Whenever you wanted one, pop it into the microwave!

I even make a Castle-slider breakfast sammy: fry or scramble an egg, and top a slider with the egg and some cheese. Goes great with a black coffee!

If you happen to be a slider fan, check out these wild contest-winning recipes using sliders (they actually taste pretty darn good too)!

RICE COOKER MAGIC

Someone told me that the late, great Roger Ebert was working on a cookbook of "things you can make in a rice cooker." Buzzfeed recently featured  a great collection of recipes towards that end.

Back in the 80's, the "hotpot" was standard-issue among the student body at Madison, and it was the only legal appliance students could have in the dormitories. Mac 'n' Cheese and Ramen were standard supplemental faire.

The Asian students also had the rice-cooker stowed away—and during any inspections it often passed for the aforementioned "hotpot." Most any asian family has (at least) one of these. I think since age 18, I have always had one. While I made primarily rice, on occasion I would cook meats in it. Little did I know the complete range of delectables that can be made in the humble rice cooker.

Click the link below for a world of deliciousness for rice cooker owners everywhere!

Cupcake Crazy

Those that know me know in addition to being a graphic designer, I am also an amateur who dabbles in carpentry and cooking. In fact, I am the "main cook" in our family, and I love preparing (and as my girth attests to) and eating good food. Of late, I've also been indulging in baked goods...and yeah, the cupcake craze has most certainly bitten me back.

A while back, I came across this baking site, and this particular post of cupcake recipes.  Tasty stuff!
(link by clicking on the image)

RICE MILK FOR THE MASSES

In various discussions over time, it has come to my attention that a huge number of people cannot drink dairy milk. Whether lactose-intolerance, true allergy, or a variety of other contributing factors that have come to light, many folks cannot have milk any more.

Like many, I have also used (and many friends continue to use) products like Silk (a soybean milk that works well overall--is very popular due to the removal of some of the soy flavor that usually lingers in lower-priced brands). There are still some that cannot use soy-milks due to sensitivities (phyto-estrogens, and for some it reduces the absorption of other meds). 

In all honesty, I personally still indulge in the occasional milk product, and usually deal with the 'consequences' over time. But for day-to-day use, I usually consume rice milk. There is an inexpensive, lesser-name brand product sold  through Woodman's that we have used for years. It isn't something that tastes particularly great on its own, but works over cereal in the morning after being chilled thoroughly.

I have recently discovered, through other's blogs and sites, the ABSOLUTE EASE of making rice milk at home, for PENNIES on the dollar at that. There are two recipes that I modify slightly, and a video from a YOUTUBE contributor that can help you through it all.

vegan reader recipe 1

rice flour recipe  and rice recipe 2

I add vanilla, a bit of cinnamon, and about a third of the honey or half of the rice/agave syrup sweetener they use in these.

YAKISOBA...

I recently revisited the "50 Ways to Serve Ramen" post, as the original link I posted had been taken down. Rasmussen college had the original article posted on their  blog, so I relinked that original post. It got me thinking to a product thats been around for a couple years now that is tasty and cheap (69 cents at Woodmans). Add water, microwave zap and...voila... noodle dish ala Japanese Soba or Chinese Mein.
My personal fave is the Teriyaki (a great blend of sweet and salty). I wasn't crazy about the cheese or tomato basil (although I LOVE those both as traditionally prepared pastas).
The pic on the left adds some sliced pork, pickled veggies, and chopped chive and cabbage (it does still taste great by itself though!)
Give it a whirl.

REALLY GOOD CHIPS

Potato chips are definitely not on the "healthy eating" list, but in moderation they can be OK. Problem is, with a really good potato chip (as the ol' jingle goes) you can't eat just one ...so moderation is the challenge. It gets much harder when you find a really awesome tasting chip.

So one of the things I do here is share with family friends, associates, and students awesome 'college grub.' [see the pizza, hotdog, and ramen entries]     On a recent hardware junket (yes hardware) to Menard's, I cam across Herr's Ketchup Chips. Dipping potato chips in ketchup has long been a favorite of Mrs. Pham, and I have tried other brands of ketchup chip, so I was in.

I find these chips more flavorful than competitors version, and definitely have trouble with the one serving rule. They are also available at other retail and grocery stores.  One of my kids is a huge fan of the Baby Back Rib chips by Herr's; beyond just BBQ, they taste like BBQ RIBS in all their ribby goodness. Flavorful stuff!

UPDATE: 3/12...Herr's has added a bunch of new flavors...two of the family favorites: Sweet Onion and the Fire-Roasted Sweet Corn! My kids' review: "Holy cow! How do they get the chips to taste exactly like roasted sweet corn?!?

Regional Hotdogs!

If you've read the blog before, you know that I wear many hats: designer,  graphic design instructor, dad and husband, music lover, movie fanatic, D.I.Y.'er, and avid foodie. I try and share food items that students (who are often on a budget) can relate to.

I've oft posted about Pizza. Pizza is the food I most associate with my college years (in addition to Ramen), and have a post that deals with all the regional variations of Pizza (of which btw, Detroit style has come into popularity in my house).

This post is about another great college staple--Hot Dogs. Sonic restaurants have recently added a couple of regional Hot Dogs to their menu. Even local grocers have become aware of the  cache of the 'tube-steak,' now offerring Nitrate/Nitrite free, low fat Angus versions (like costly brand The Frohman and the more ubiquitous Oscar Meyer Premium Selects Angus).

The regional varietals can have an altogether different composition to the sausage (like the east-coast dog that has a snappy-casing), but what often makes the regional variety is the  topping and bun. Around these parts, we tend to be partial to the Coney (bean-less chili topped--wit' onions and cheese please) or the Chicago (poppy roll, chopped onion, irridecent relish, mustard, celery salt, tomato and pickle wedges, and a port pepper on top).

Behold the magnificence of: The Sonoran (from AZ), the Southern-style Slaw dog, or the Hawaiin Puka Dog. Mmmm...pass the mustard (but no catsup please).

REGIONAL HOTDOGS

Tasty Treats on the Go for the Holiday Season

'Tis the season, and student friends who have to rush about at semester end (as well as non-students who double as busy shoppers this time of year) can both appreciate some eats on the go. While I'll readily admit--and my figure will attest to this--that the items we mention have no business in a healthy and regular diet, they are darn goooood!  They are also only Available for a limited time.

Lest you think me a corporate shill, I own no stock in either of these companies. They just both make a damn fine holiday product that I readily admit a mild addiction towards. McDonald's gets two endorsements from me (as useless as that is). One for their warm and delicious Caramel Mocha (nder 3 bucks for a medium), and another for their pumpkin and holiday pies. The pumpkin is in the late fall, then after Turkey day most franchisees switch over to offer the Holiday pie (sweet cream or custard in some circles). Both are easily eaten with one hand for driving/eating pleasure.

Hardee's offers the ridiculously good Caramel Crumb biscuits in the A.M. They area sweet and tasty offering as an alternative to their savory loaded omelette biscuits and breakfast sammies. heck, maybe get a frisco breakfast sandwich and the Caramel Crumb buscuits.

PIZZA, PIZZA...

Some things have changed so much since I was in college. Other things are constant and perpetual... and  pizza has got to be one of 'em. Nothing brings back 'fonder-er' memories than the late night 'za delivered fresh and hot from the Pizza Pit in old Mad-Town.

It was a momentary reprieve from the grind of studying / cramming filled with saucy and cheesy goodness. It was the accompaniment to a cold brew on a VHS/Beta movie night in a good friend's dorm room (note: the drinking age was once 18 in Wisconsin). It was the solace after a heartbreaking end to a relationship.

Funny thing was, there was always some student from another state, arguing that the 'pizza back home' was so much better. Predictably, the guys were often from Chicago or New York... but one guy was from Cincy and another from Detroit. It wasn't until years later that I learned about Ohio pies and Detroit style pizza. Like religion, politics, and women; the topic of pizza can bring folks together or cause rifts.

I'll leave it up to you to decide which locale has the best pies.

Check out the 21 (and some sites have more) regional pies out there and plan a road trip!

http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles.html?ref=skybox1

(Not Just For) For Hungry Students

Its nearing that time again... students across america are heading back to school.

As I look back in time, there are misty memories of supplemental hotpot meals concocted by a young freshman moving into the Southeastern dorms on the UW campus at Madison. At that time, the only appliance allowed in dormitories was the ever-present hotpot, made for boiling water.

Between the meal plans offered for the Southeastern Cafs and Pops shack, most students carried a stash of: cocoa, coffee, lipton and canned soups, macaroni and cheese, and the yardstick of campus food life- RAMEN (mind you, this predates the styrofoam cups of Ramen you can get nowadays, and the plethora of flavors now--we had like 3 or 4 then). With its 5 minute prep and 30 cent a package pricetag, Ramen cookery became a craft.

For those current students (as well as those Ramen alumnus from the golden days), I  share with you another blog that gives you 50 ways to prepare the economical student staple, the humble ramen noodle.
mmmm

50 ways to eat ramen