Monday, October 15, 2007

 

Strange News from the Food Front (10/15/07)

A weekly round-up of food and drink oddities:

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Wednesday, September 19, 2007

 

Review and Opinion: DiGiorno Ultimate Pizzas

A PR person for DiGiorno pizzas - which is a brand of Kraft - send a press release about the new Ultimate line of pizzas, comparing it as superior to chocolate and hugs. I won't get into the hugs debate, but better than chocolate? I wanted to try it, so they sent a DiGiorno Ultimate Supreme (pizza with sausage, pepperoni, mushrooms, red onion, and green and red pepper). The advance instructions said put it into the freezer when it arrived - and when it did, it had defrosted. By the time it eventually came out of the freezer, it had a hard curve in it.

But out it came for a family dinner, and I picked up a DiGiorno Ultimate Four Cheese (mozzarella, fontina, Reggiano Parmesan, and mild brick, whatever the latter is), as one pie didn't seem like it was going to be enough for five people.

After tasting both, I can safely say that chocolate - and hugs - are safe. The pizzas were adequate, but neither reached the level of pizzeria pie, let alone what you can do with homemade. At the market I went to, the cheese pizza was something like $7. I don't have the box, but am pretty sure that the pizza was maybe 12 inches across. Even though I wrote the Complete Idiot's Guide to Pizza and Panini, I don't consider myself a pizza snob and have often eaten frozen pies. But if you've got access to a good pizzeria, or don't mind rolling your sleeves up at home, I'd say give the DiGiorno Ultimate a pass unless you want to keep an emergency pie in the freezer.

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Tuesday, July 31, 2007

 

Recipe: Rye Bread

One of the unfortunate things about my upcoming Complete Idiot's Guide to Pizza and Panini is that I ran out of room and so I had to cut a number of recipes. Here's one for rye bread - an easy way to add some excitement to a sandwich.

Yield: 2 loaves
Prep time: 3 hours
Cook time: 25 minutes
Serving size: 2 slices

Ingredients

Directions

  1. In a small bowl, add 1 cup water to rye flour. Let soak for 20 minutes.

  2. In a small bowl, add yeast to remaining water, and stir until dissolved.

  3. In a large bowl, combine 4 cups bread flour, rye flour, ground caraway seed (if using), 1 tablespoon whole caraway seed (if using), and salt, and mix thoroughly with a wooden spoon. Add water and yeast mixture and rye flour and water mixture to the bowl, and mix. Add additional bread flour, 2 tablespoons at a time as necessary, until dough comes away from the sides of the bowl.

  4. Sprinkle flour on work surface, place dough on surface, and knead dough for 10 minutes until dough is satiny.

  5. Add vegetable oil to the empty bowl, and swirl the bowl to coat the inside. Don't worry if there's a little oil left in the bottom of the bowl. Return dough to the bowl, and turn dough to coat with oil. Cover the bowl with plastic wrap, and let dough double in volume.

  6. When dough has doubled in volume, turn out onto a floured work surface and fold to deflate. Divide dough into 2 parts. Shape each portion of dough into a loaf, and place in 2 greased 8[1/2]-inch loaf pans. Lightly oil two pieces of plastic wrap, each large enough to cover one pan, and loosely cover each pan, oil side in. Allow top of bread to reach top of pan.

  7. Preheat the oven to 350ºF. Remove the plastic from the pans, and brush each loaf with water. Sprinkle tops with remaining 1 tablespoon caraway seeds (if using). Bake 25 minutes or until the top is golden brown and the bottom, when removed from the pan, sounds hollow when tapped.

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Monday, July 09, 2007

 

Strange News from the Food Front (7/9/07)

A weekly round-up of food and drink oddities:

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