Originally Posted by Baby Lee:
Dunno if you can get them for $7 where you are, but between $5.50 on sale and $7.00 regular price, it's tough to beat a CPK BBQ chicken pizza, store bought, home made, or restaurant.
It's also the best store bought pizza crust I've come across.
EDIT: Forgot, cilantro is a major flavor component. Your faulty genetics fail you once again, FMB.
I hate those goddamned things. In laws always cook them for giant ass get together a and I can't do it.
Me to they are only good for a hot molten lava mouth burn. Not to mention that same over garlicky sauce they put on the crappy pizzas. And what the hell is that after taste. [Reply]
Nope. Freschetta and DiGiorno are terrible. I'd really rather spend 1/5 the cost and have a Totino's.
Have you heard of the uncanny valley. It's basically that the closer something fake gets to the real thing the more likely we are to reject it? I feel that way about frozen pizza.
If rather have crappy fake pizza or real pizza than supposedly good fake pizza.
About once a year I'll decide I need to try the "good" frozen brands, and all that happens is me disappointed. Most of it ends up in the trash. [Reply]
Originally Posted by Baby Lee:
Dunno if you can get them for $7 where you are, but between $5.50 on sale and $7.00 regular price, it's tough to beat a CPK BBQ chicken pizza, store bought, home made, or restaurant.
It's also the best store bought pizza crust I've come across.
EDIT: Forgot, cilantro is a major flavor component. Your faulty genetics fail you once again, FMB.
Never tried the CPK frozen ones. They have other flavors than the BBQ chicken, are they good too? [Reply]
I have been on a bread making kick lately. Best part is the left over from the night before gets cut into thick rectangles and becomes French toast in the mornings. It is unbelievably delicious. I use real syrup too. None of that cheap shit. Shit is off the chart. [Reply]
Originally Posted by threebag02:
I have been on a bread making kick lately. Best part is the left over from the night before gets cut into thick rectangles and becomes French toast in the mornings. It is unbelievably delicious. I use real syrup too. None of that cheap shit. Shit is off the chart.
My wife won't eat real syrup. She makes this unholy concoction of water, brown sugar, and maple flavoring. :-) [Reply]
How dry or moist is the crust? I find sometimes there is a thin line between a nice crispy pie and one too dry. I always like a little cup of warm tomato sauce on the side to dunk my crust in when I am done. Old school....
Thanks, man.
It's crisp and airy. Not moist, but not dry. I would have liked a little dipper of sauce with it, though.
This was the first time I'd made the suave recipe, which is a no cook. It was very good. [Reply]
