Food-Label Readers Stay Thinner and More News
In today's Media Mix, a 'Top Chef' Eagles menu, plus an $800,000 mini liquor bottle theft
The Daily Meal's Media Mix brings you the biggest news around the food world.
People Who Read Food Labels Are Thinner: An international study found that American women who consistently read food labels weighed about 8 pounds less than those who didn't. [Science Codex]
Top Chef Revamps Eagles Menu: Kevin Sbraga has designed a new menu for Philadelphia's Lincoln Financial Field, including a "Sloppy José." [Business Journals]
Airport Workers Steal 100,000 Mini Liquor Bottles: The grand total of the liquor stolen from JFK airport in New York? $800,000. [WSJ]
Tom Cruise Stiffed Wedding Caterer: Friend and Scientology member Sinar Parman hosted Cruise's wedding dinner, but was never compensated. [Business Insider]
Arlington County Cracks Down on Food Trucks: Tougher regulations are moving local food trucks out of the county. [Washington Examiner]
Disney Recipe: Soul-Inspired NYC Pizza!
We have a tasty NEW Pixar recipe to share!
This Instagram recipe is for a NYC-style pepperoni pizza that you’ll be able to make and enjoy with the whole family! With a prep time of 15 minutes and a cook time of another 15 minutes, you’ll be satisfying your own soul with pizza in no time!
Soul-Inspired NYC Pepperoni Pizza Recipe ©Disney | Pixar
The Nutrition Facts Label
Start your label reading adventure by looking at the "serving size" printed right under "nutrition facts." Portion control is an important part of weight management, but don't expect food manufacturers to make it easy for you. Pop-Tarts, for instance, come two to a package. The label says one serving is 200 calories. The catch is that's for "one pastry."
Label reading is easy when a package states there are one or two servings. It's the fractions that will send you to the calculator. For example, the label on a 6-ounce can of StarKist Tuna in water says one serving is 2 ounces (drained) so you might think the can holds three servings. But because you drain off some weight, the can actually contains 2.5 servings.
And how realistic are those printed serving sizes anyway? The South Beach diet recipe for South Beach Chopped Salad With Tuna calls for a 6-ounce can of water-packed tuna, and that's for a single serving of salad.
Calories and Calories From Fat
Next you'll see how many calories are in a serving and how many of those calories come from fat. A 2-ounce serving of tuna has 60 calories, 5 of which come from fat. If you eat the whole can, multiply these amounts by 2.5 for a total of 150 calories and 12.5 fat grams.
Nutrients by Weight and Percentage of Daily Value (%DV)
If you're counting fat or carbohydrate grams, you're familiar with this part of the label. It shows how much of each nutrient is in a single serving by weight in grams and by %DV. This symbol refers to the recommended daily allowance for a nutrient based on a 2,000-calorie diet (you'll see that some nutrients, such as sugar and protein, don't have a %DV). Fats are listed as "Total Fat" and also broken down so you can see how much is saturated fat, i.e., the kind you especially want to limit. Unfortunately, the label doesn't distinguish between natural sugars, such as those found in fruit, and added sugar. The U. S. Food and Drug Administration (FDA) Center for Food Safety and Applied Nutrition says the first nutrients listed on the label --total fat, cholesterol, and sodium -- are the ones most Americans get enough of or too much of in their diets. And one of the most overlooked nutrients essential for good health is fiber.
Vitamins and Minerals
Vitamins and minerals are listed by %DV only. Pay particular attention to vitamin A, vitamin C, calcium, and iron. They're listed first. The FDA says most Americans don't get enough in their diets.
Ingredients are listed in order from the greatest amount to the least. Just how much of a "fruit breakfast bar" is fruit? McLeod advises leaving the product on the shelf if the terms "enriched wheat flour" or "sugar" appear before "fruit." She also offers this rule of thumb: the fewer the ingredients, the better. "If there's a long list of scary ingredients you can't pronounce, you might want to put it back." Some labels also show you the total recommended daily allowances of nutrients for a 2,000-calorie diet.
What isn&rsquot always so clear is the ingredients listed on foods or drinks.
What do all those huge words mean? Can you always tell when something has a lot of sugar? How about sodium and trans fats? It may be hard to identify ingredients that you want to reduce in your diet to keep it heart healthy, such as saturated and trans fats, sodium, added sugars and cholesterol.
There are a few simple things to remember to help you navigate these lists, said Penny Kris-Etherton, Ph.D., R.D., distinguished professor of nutrition at Pennsylvania State University&rsquos Department of Nutritional Sciences and an American Heart Association spokeswoman.
&ldquoSome ingredients go by names other than what we expect,&rdquo Kris-Etherton said.
&ldquoBut with a little research you can know what&rsquo you&rsquore eating.&rdquo
Ingredients are listed in order of quantity, but that doesn&rsquot always tell the whole story. For example, if a jar of salsa lists tomatoes first, you know there are more tomatoes in the product than anything else.
But when it comes to sodium, added sugars and saturated and trans fats &ndash which in excess can damage your heart health and increase your risk of heart disease and stroke &ndash it can be difficult to tell just how much is in there.
The reason is, these ingredients can go by several names.
There are many terms used for sugar on food labels.
You might see sugar listed as the fourth ingredient in a product and think it&rsquos not so bad. But sugar can also be listed as high-fructose corn syrup or corn syrup, agave nectar, barley malt syrup or dehydrated cane juice, to name just a few. Read more about sugar and sweeteners.
Sodium also has several names.
There&rsquos salt, sodium benzoate, disodium or monosodium glutamate (MSG). Learn more about salt and sodium. &ldquoSodium nitrite is a source of salt in our diets,&rdquo Kris-Etherton said. &ldquoIt&rsquos in hot dogs, lunch meats and so on. It&rsquos used to preserve fish and meats and control bacteria, so it has legitimate uses, but we should be aware it contributes to our total salt intake.&rdquo This is important to know because too much sodium can raise blood pressure, increasing risk for heart disease and stroke. The American Heart Association recommends no more than 1,500 milligrams of sodium a day, but the average American consumes twice that much.
Perhaps trickiest of all is trans fats.
You won&rsquot find these listed as trans fats at all, but rather ingredients that contain trans fats: mainly partially hydrogenated oil and hydrogenated oil. Trans fats can elevate your risk of developing heart disease and stroke. These fats raise your bad cholesterol (LDL) and decrease your good cholesterol (HDL).
Some experts say you should choose foods with five or fewer ingredients. While this &ldquofive-limit rule&rdquo has gotten a lot of attention lately, Kris-Etherton said there&rsquos no reason to complicate your label reading to this degree.
&ldquoIt&rsquos well-intentioned, but the FDA oversees safety,&rdquo Kris-Etherton said. &ldquoWe have a safe food supply. Ingredients are safe.&rdquo
Written by American Heart Association editorial staff and reviewed by science and medicine advisers. See our editorial policies and staff.
Recipes: These flavorful dips are great to serve at a Ramadan iftar — or any dinner
Ramadan, which begins on Monday evening, April 12, is a month-long period of fasting during the day and breaking the fast after sunset at a meal known as iftar, often with family and friends.
The iftar dinner can be simple or elaborate. Many people start by drinking water, fruit juice or milk, and eating a date or two.
In Anaheim’s Little Arabia District, most break-the-fast meals are Middle Eastern. For many years we enjoyed going there with friends to lavish iftar buffets at restaurants but during the current period of limited gatherings, the restaurants can’t offer the buffets. In fact our favorite one, Olive Tree Restaurant, had to close last year we hope it will reopen soon.
Middle Eastern cuisines are known for meat dishes but cooks make a variety of vegetable dips as well, to serve as appetizers or side dishes. Turkish, Syrian and Palestinian iftars sometimes begin with an array of such dips. At home we make those savory, easy to prepare dips and spreads mostly from pantry foods combined with one or two fresh ingredients.
One is muhammara, a spicy walnut and red pepper pâté seasoned with cumin, semi-hot red pepper and pomegranate molasses. We tasted our most memorable muhammara near Gaziantep in southeast Turkey, at a restaurant on the banks of the biblical Euphrates River, where it was served with just-baked flatbread.
Grilled eggplant dip enriched with tahini and flavored with lemon and garlic, known as baba ghanouj or mutabbal, is another favorite of ours. For a reddish spread with a touch of sweetness, we add pureed grilled sweet red peppers. For a delicate flavor, we substitute yogurt for the tahini.
Hummus, the familiar chickpea and tahini dip, is the fastest of all to prepare if you use canned chickpeas. Middle Eastern cooks often give the hummus a bowl shape and drizzle olive oil in the center, then garnish it with chopped parsley and semi-hot ground red pepper.
What people eat for iftar varies according to their origins. At an Afghan iftar, for example, we had aushak —Afghan dumplings filled with leek chives and topped with meat and split pea sauce at a Pakistani iftar we ate peppery chicken curry and pakoras — vegetable and chickpea flour fritters a Ramadan meal we savored at a Sri Lankan restaurant featured biryani — meat cooked with spiced rice. No matter what the culinary style of the Ramadan dinner is, it can be a veritable feast.
Muhammara (spicy walnut red pepper pâté) garnished with red walnuts, fresh oregano, thyme, roasted garlic, drizzled with olive oil. (Photo by Yakir Levy)
Spicy Walnut and Red Pepper Pâté (Muhammara)
Serve this Middle Eastern spread in halved mini sweet peppers, on cucumber slices or in a bowl, with fresh bread. Oregano and thyme leaves and roasted garlic cloves are good additions to the garnish.
Yield: 8 servings
2 medium-size red bell peppers
2 cup walnuts (about 7 ounces), plus walnut quarters or halves for garnish
1 or 2 red Fresno peppers (optional), seeds removed if desired, finely chopped
2 tablespoons pomegranate molasses or strained fresh lemon juice
2 to 3 tablespoons extra virgin olive oil
1 1/2 to 2 tablespoons paprika
1 to 3 teaspoons crushed semi-hot Turkish red pepper or Aleppo pepper (coarsely ground, semi-hot Middle Eastern red pepper) or 1/2 teaspoon cayenne pepper, or to taste (optional)
Halved mini sweet peppers, mini cucumber slices or fresh flatbread (for serving)
Chopped Italian parsley (garnish)
Muhammara (spicy walnut red pepper pâté) served in mini sweet peppers and on mini cucumber slices, garnished with red walnuts and parsley (Photo by Yakir Levy)
1. Preheat broiler. Set bell peppers on a slotted broiler pan or in a roasting pan, lined with foil if you like. Broil, turning peppers a few times, until they are charred on all surfaces, about 7 to 12 minutes. Remove from broiler.
2. If you broiled the peppers on foil, enclose them in the foil otherwise put them in a bowl and cover, or put them in a plastic or paper bag and close bag. Let stand until cool enough to handle. Peel with aid of a paring knife. Cut them in half, draining off any liquid. Cut peppers in pieces, discarding cap and seeds.
3. Grind walnuts and breadcrumbs in a food processor until fine. Add chopped red Fresno pepper and peeled sweet pepper pieces and process to mix. Add pomegranate molasses, 2 tablespoons olive oil, sugar, paprika and cumin and process to a paste, leaving a few chunks if you like.
4. Transfer mixture to a bowl. For a thinner or moister spread, stir in 2 to 3 tablespoons water by teaspoons.
5. Add salt to taste and, if desired, semi-hot red pepper or cayenne and more pomegranate molasses or sugar. Refrigerate for 1 hour to blend flavors.
6. Serve the pâté drizzled with olive oil if desired, and garnished with parsley and walnuts.
Grilled eggplant dip with yogurt garnished with roasted seasoned almonds, red pepper, parsley, drizzled with olive oil. (Photo by Yakir Levy)
Three-way Grilled Eggplant Dip
The easiest way to cook eggplants is to grill them whole. You can make them into Middle Eastern eggplant dip with tahini, Persian-style eggplant with yogurt, or reddish- orange eggplant dip with roasted red peppers. (See variations.)
Globe eggplants are traditional but we like to use Chinese eggplants too. For garnish, use mint sprigs, olives, toasted almonds or pomegranate arils, or the customary chopped parsley and ground red pepper. Serve these dips with fresh pita bread or other Middle Eastern flatbreads.
Yield: 4 to 6 servings
2 globe eggplants (total about 2 pounds), whole
3 large garlic cloves, minced
4 to 5 tablespoons tahini (sesame paste), stirred in jar until blended before measuring, or more to taste
3 to 4 tablespoons strained fresh lemon juice, or to taste
Salt and freshly ground black pepper
Extra virgin olive oil (for drizzling)
About 2 or 3 teaspoons minced Italian parsley (garnish)
Aleppo pepper (coarsely ground, semi-hot Middle Eastern red pepper), coarsely ground hot or sweet paprika or cayenne pepper (garnish)
1. Preheat broiler or prepare grill with medium-hot coals.
2. Prick each eggplant 5 or 6 times with a fork. Set eggplants on a broiler pan, lined with foil if you like, or on grill. Broil or grill, turning eggplants a few times, until they are very tender, about 20 minutes. They should look collapsed and their skins should be charred check for tenderness by pressing on neck end or piercing it with a fork — it should go in easily.
3. Remove eggplants from oven or grill. Let stand until cool enough to handle.
4. Cut off eggplant caps. Halve eggplants lengthwise. Scoop and scrape out eggplant pulp from inside skin. Put pulp in a colander leave for 5 minutes to drain off any liquid. Chop pulp fine with a knife or by pulsing in a food processor.
5. Transfer eggplant to a bowl. Add garlic and mix well.
6. Spoon tahini into a medium-size bowl. Gradually stir in 3 tablespoons lemon juice and 1 tablespoon water. Add to eggplant and mix well. Season generously with salt, add pepper to taste and more lemon juice for a sharper taste or water for a milder taste or thinner dip. If you like, stir in more tahini taste again for seasoning. Refrigerate for 1 or 2 hours to blend flavors.
7. To serve, spread eggplant mixture in a thick layer on a plate, making edges slightly thicker than center. Drizzle center with olive oil. Garnish with parsley and Aleppo pepper.
Grilled Eggplant Dip with Yogurt
Omit tahini, lemon juice and water. Mix 1 1/2 cups whole milk yogurt into eggplant-garlic mixture. Add 1/2 teaspoon dried mint or more to taste, and, if desired, 1 to 1 1/2 teaspoons roasted peeled hot peppers such as jalapenos or pinches of cayenne pepperto taste. Taste for salt add more yogurt if desired.
Grilled eggplant dip with red peppers drizzled with olive oil, garnished with chopped parsley. (Photo by Yakir Levy)
Grilled Eggplant and Red Pepper Dip
Broil and peel 1 1/2 to 2 pounds red bell peppers, following steps 1 and 2 in recipe for Spicy Walnut and Red Pepper Pâté. Purée broiled peppers in a food processor. Add chopped broiled eggplant, minced garlic and tahini sauce to processor and blend until smooth. Taste for salt, and add 1/2 teaspoon Aleppo pepper, or cayenne pepper to taste. Serve drizzled with olive oil and, if you like, garnished with roasted red pepper strips.
Hummus (chickpea tahini dip) garnished with chickpeas, chives, edible flowers, red pepper, drizzled with olive oil. (Photo by Yakir Levy)
Chickpea and Tahini Dip (Hummus)
When time allows, we cook dried chickpeas for hummus their cooking liquid enhances the flavor. In addition to the usual garnishes — a drizzle of olive oil, and pinches of chopped parsley and ground red pepper, you can add chopped chives, mint sprigs, edible flowers, cooked chickpeas or toasted pine nuts.
Yield: 8 servings
1/2 pound dried chickpeas (garbanzo beans) (about 1 1/4 cups) or two 15-ounce cans
2 large garlic cloves, minced
1/4 cup tahini (sesame paste), stirred in jar until blended before measuring
1/3 cup strained fresh lemon juice
1 teaspoon ground cumin (optional)
1/2 cup chickpea cooking liquid or water
1 to 2 tablespoons extra-virgin olive oil (for drizzling)
Aleppo pepper, paprika or cayenne pepper (garnish)
Chopped Italian parsley (garnish)
1. Pick over chickpeas, discarding any pebbles and broken or discolored peas. Rinse well. If you like, soak chickpeas 8 hours or overnight in water to cover generously this cuts their cooking time slightly and helps improve the texture if peas are old. Drain soaked chickpeas and rinse.
2. Put chickpeas in a large saucepan and add 5 cups water. Bring to a simmer. Cover and cook over low heat for 1 1/2 hours or until very tender. Drain well, reserving cooking liquid. Cool slightly. If you like, rub chickpeas gently to remove their skins.
3. Chop chickpeas in food processor. Add garlic, tahini, lemon juice, cumin and 1/4 cup chickpea cooking liquid or liquid from the can. Puree until blended and chickpeas are finely ground. Transfer to a bowl. Gradually stir in more chickpea cooking liquid or water until puree is a smooth spread. Season with salt to taste. Refrigerate, covered, until ready to serve.
4. To serve, spoon hummus onto a serving plate. Spread it so edges are thicker than center. Drizzle olive oil into center. Garnish with pinches of Aleppo pepper and chopped parsley.
Can you toast the coconut?
When I was working on this cake, I was debating on whether to toast the coconut.
Toasting the coconut brings out more flavor and color. In most cases I probably would have toasted it.
However, I wanted it to be a white non-toasted cake.
You can certainly toast the coconut if you want. Spread the coconut in a single layer on a baking sheet then bake at 350F for about 5-10 minutes.
9 Essential tips for making the best s’mores ever
Put a marshmallow on a stick, toast it, you’re done. Right?
While that’s definitely the basic idea, if you’re looking to make the most epic s’mores possible, then these tips can help. From how to properly melt your s’mores chocolate to what you can use if you don’t have a fire pit or grill, these tips will ensure you bring your s’mores A game this summer.
1. Use a long stick or two to keep your ‘mallow in place
Never underestimate the heat of your fire. Whether it’s a grill or a campfire, you want to be able to stay at a comfortable distance. Using a long stick or skewer allows you to stay cool. Doubling up your skewers like you would for kebabs on the grill will keep the marshmallow from rotating over the fire on its own and toasting unevenly.
2. Don’t let it catch on fire &mdash or do
When it comes to toasting marshmallows, it’s all about personal preference. Whether you like a perfectly golden, intact ‘mallow or a charred, black blob, you should always feel entitled to create the marshmallow of your dreams.
3. Toast more than one ‘mallow at a time
Not only will your s’mores be even more outlandishly tasty, but two toasted marshmallows will help the chocolate melt faster and more thoroughly too.
4. Use a melting block
There’s nothing worse than chocolate that just doesn’t melt in your s’more. Avoid this by using a melting block. Just set a scrap of 2 x 4-inch wood at the edge of your fire (away from the flame!) where it’s nice and hot, and place your graham cracker topped with chocolate on it. While you toast your marshmallows, the cracker will get warm, and the chocolate will start to melt, ensuring the perfect gooey bite once you add your ‘mallows.
5. Cook them in cones
Want a hands-off s’mores experience? Bring some sugar cones on your next camping trip! Stuff them with chocolate chips, marshmallows, peanut butter, fruit &mdash whatever you like. Then wrap them in foil, and place them over hot coals, turning occasionally, for 5 to 10 minutes. You’ll be left with an ooey, gooey treat you can eat just like an ice cream cone.
6. Or in a banana
Add some fruit to your s’mores with this clever trick. Split open a banana, and stuff it with the s’mores ingredients of your choice. Wrap the whole thing in foil, and place on the grill for about 5 minutes, until warmed through.
7. Create individual toasters with terra-cotta pots
No grill or fire pit in sight? Not to worry! You can create a mini fire pit easily with a terra-cotta pot and some charcoal briquettes. This trick is perfect for parties, family barbecues or nights when you really want s’mores but don’t feel like firing up the grill.
8. Stuff your ‘mallows with candy for insta-s’mores
You’ll never have to wait for your chocolate to melt again when you try this trick. Before putting your ‘mallow on a stick, stuff it with a Rolo, Hershey’s Kiss, mini peanut butter cup or other small chocolate candy. While the marshmallow toasts, the chocolate will melt, giving you that gooey, decadent flavor combination quicker than ever.
9. Keep the wet naps handy
This may sound fussy, but you should keep wet wipes around to clean marshmallow off your fingers during the s’mores-making process. You’ll enjoy your treats a lot more when your fingers aren’t covered in ash, dirt, bugs, hair &mdash basically any of the gross outdoor stuff that would stick to a marshmallow.
Chronicle Readers Choose Conans as Their Favorite Pizza in Austin
By Jessi Cape, Fri., July 10, 2020
As the story goes, Jerry Strader and Scott Leist graduated from the University of Florida in June 1976 and hightailed it west in search of a spot to open a deep-dish pizza restaurant when, like so many people continue to do, they rolled into town and decided to stay. Forty days later, they opened Conans Pizza &ndash named for the guys' obsession with comic books &ndash on 29th and Guadalupe, right next to the University of Texas. More than 40 years later, after weathering the country's multiple financial crises, a rapidly evolving local food scene, and now an ongoing global pandemic, their original recipes just won The Austin Chronicle's inaugural Pie Fighters pizza competition.
Although Conans' first location on the Drag closed in June 2018, two locations remain to serve "Austin's Original Deep Pan pizza" &ndash south at Stassney (opened September 1978) and north at Anderson (opened May 1979). What's on this uniquely Austin menu to keep customers coming back for decades? It's not exactly Chicago-style (the robust sauce is conveniently located under the cheese), but their deep pan pies are hearty and thick and unlike anything else in town. They also boast a mean thin crust and interestingly, all five types of dough they make daily are vegan. While decidedly no-frills, their salad dressings are made in-house and their top-selling pizza is the deep-dish Savage with piles of sausage and hamburger (both spiced with a local mix), pepperoni, green peppers, onions, mushrooms, black olives, jalapeños, and anchovies. And while COVID-19 has their dining rooms temporarily closed, we'll assure you the wooden interiors, filled with comic memorabilia and arcade games, are as old-school Austin as it gets.
We caught up with Chris Strader, current co-owner alongside his siblings Chad and Carly, to chat about the victory.
Austin Chronicle: I'm happy to inform you that Conans Pizza won our Pie Fighters competition. Congrats, y'all!
Chris Strader: That's incredible! It was a fun time to play!
AC: So you're with the north location? And since you grew up in the local restaurant scene, tell me how things have evolved.
CS: Yes. We [Chris, Carly, and Chad] grew up as kids inside of every restaurant we ever opened &ndash it was our playground. We've since had every job in the business and about a year and a half ago, September 2018, we took over the north operations. There used to be as many as eight Conans at once with a big commissary warehouse, but the last 20-something years it's been the same three. When we closed 29th Street, the two locations remaining became independents on their own.
I would say that when we first opened, we opened a restaurant every year for six years because the competition was lacking. You're right that today there's as good of pizza options as ever in Austin. To that end, we were really humbled to be a part of the competition at all and completely amazed that we won.
In 1976 when our dad and his partner opened, there was no deep pan [in Austin] and there was no wheat crust &ndash and that was the only crust we offered. Today we actually make five kinds of dough every day. I believe we have the most customizable pizza product out there. Some of our competition has one size and one dough type. At Conans you have to choose between 17 different options before you can place your order. When people ask me about the pizza, I say, just order your favorite pizza and I bet we'll get it right.
AC: Speaking of customizable, Conans has had a longtime dedication to vegetarian options and all five kinds of dough are vegan, right?
CS: We were on the leading edge and that was an initiative we accomplished around 2011-2012. Man, [vegans] are loyal as ever and they spend more. At first only our deep pan was vegan, and we did have to tweak our thin recipe to make it vegan, but it's actually better than it was. And a few years later we added two gluten-free options.
AC: Maybe the vegan community put you across the finish line?
CS: Maybe! I try to feed everyone.
AC: How have things been lately, with the pandemic and all?
CS: Yeah, the last few months have been challenging. Probably the hardest we've ever faced. And we were fortunate that we could pivot faster than a lot of people because we were already doing takeout and to-go. But, you know, we've actually made the decision to keep our dining room closed even though we could have it open right now. In 2018 we were setting records every month, breakin' records year over year. As soon as this [pandemic] hit we felt it, but like I said, given the state of play we're doing okay. A lot of our customers have been eating with us for four decades. They're older now and their diets have changed and I definitely know a lot of them are waiting for a vaccine [for COVID-19]. Who knows when that'll be.
It's amazing. We literally have to solve new problems every day that we didn't wake up thinking would be a problem. We've never worked harder than this in our lives. We didn't get a two-month furlough and also it's still one day at a time. Anyone could get sick at any time, and then we'd have to close. That's always in the back of our minds. We did sign up with a professional service that sanitizes the restaurant on a regular schedule in addition to our own internal efforts. It makes everyone feel better.
AC: In lighter news, you wrote a song about Conans Pizza's 40th birthday recently?
We're rollin Forty deep
We're feeding all these peeps
We roll our dough deep
We like our pizza wheat]
CS: [laughs] You came up with the Pie Fighters [pizza competition idea] a few years ago, and I wrote that song a few years ago, but I just publicly released it, so this is great for both of us. All three of [our] restaurants have hit the 40-year mark on their own so we've actually gotten to promote us being 40 about four times now. We're a 40-year-old restaurant run by thirtysomethings in 2020.
AC: Any message I could deliver to our readers?
CS: Well, we're just a single small family we're humble pizza people. And nothing has kept us more consistent in our product than our senior baker Alan Robinson, who's been with us over 27 years. A lot of people have a cookie-cutter pizza product, and ours is very labor intensive. And I ain't got nothing but love for all pizza people and there's plenty of room in the market for us all! We're the longest serving deep pan pizza in Austin but there are some popular ones out there now, so I'm glad that we can remind people that we're still around. Can we double, triple, quadruple our normal Thursday deliveries? We'll get 'em out there, to the people.
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7 recipes for two in quarantine
So, you’re quarantined with your significant other. If you’re getting sick of them, or falling more in love by the day, I don’t want to hear about it (though Carolyn Hax might). I do, however, want to make sure you’re well-fed at home. Here are some recipes for two — or three, if a treasured roommate, kid or third party is around.
Crispy Sesame Schnitzel. Need a project to do together? One of you can bash the chicken until thin, and the other can dredge in flour, egg and bread crumbs to be fried. Serve with a bitter-greens salad. I hear arugula is out there.
Ginger-Marinated Zucchini With Lime Yogurt. If your CSA share becomes flush with zucchini this summer, use a vegetable peeler to cut them into thin, wide ribbons to lap up zingy yogurt sauce. Top with a crispy-edged fried egg or pile over toast.
To reheat frozen lasagna, transfer it to the refrigerator and thaw overnight. If thawing slices, you may only need a few hours.
When ready to bake, let it sit at room temperature for 30 minutes. Remove the foil and plastic wrap then cover with new foil.
Bake a full pan at 375F until hot, about 30-45 minutes. Then remove the foil and bake another 10-15 minutes or until the top is brown.
To bake individual slices, place them in a baking dish (either back in the loaf pan or 8 pan) and bake at 375F until hot, about 20-30 minutes. Then remove the foil and bake until brown, about 10 minutes.