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The Foodie Review = Week Ending 08/22/20



FIND

If you are a pizzahaulic like myself you learn that eating out is going to quickly result in a budget crunch. Now, I would NEVER in a million years not tell you to enjoy your take-out/delivery but I do suggest trying, on occasion to make your own at home. You can get all creative with the toppings and customize it to your heart's content. I've been making pizza since I was 15 years old and my first home economics teacher taught us how to make dough from scratch...and trust, from-scratch dough is THE BEST there is. However, we live in a relentless world where we're competing for time and energy so learning a few shortcuts is nothing to be mad at. That's what leads me to this week's foodie find.

I've experimented with various pre-made doughs. I love Pillsbury's pizza crust when I want to make a quick calzone; but I never cared for Boboli (always had a weird "preserved for shelf life" taste to it), and as much as I wanted to LOVE the pre-made crusts from Target's Market Pantry line. I found myself feeling they were too cracker thin without the punch of a cracker crust. This week though I used Aldi's Flatbread Pizza crusts and am FOREVER changed. They had a great flavor, a nice balance of chewy yet crisp on bottom (I cooked on foil direct on the oven rack); and they held up to even the pickiest of palates. If you're looking for a quick canvas for some pizza perfection...go getcha' some.



FAIL

It's not a product, it's my failure to heed the warnings of Alton Brown. When cooking on the stovetop, you really need to recognize oil and it's smoke-point power. I made the mistake this week (it ended just fine), of using olive oil at high heat in an attempt to sear my ribeye steaks. Nope. Not that it tasted bad but I have 3 dogs who are terrified of the smoke alarm and let's just say I made our house a beautiful foggy smoked filled nightmare. When cooking with high heat, as Alton indicated pick oils that can handle the flames. Canola, Sunflower or Peanut will be my go-to from now on for high heat cooking. Lesson learned.



For more information on oil smoke-points: https://www.preparedfoods.com/articles/113636-fats-and-oils-oils-well

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