You do realize that deep dish crust is actually fairly thin, right? On a scale of 1-10 (with 1 being NYC paper-thin and 10 being a focaccia/pizza hybrid), deep dish is like a 3 or 4. Also, the crust on a good deep dish pizza has way more in common with pie crust than it does bread, so you’re wrong there too. Do you…

I’ve loosely followed Chef John’s method for cast iron skillet deep dish pizza, and to call that a casserole wouldn’t be doing it justice. I ended up getting a wonderful creation that felt more like an Italian-American spin on biscuits n’ gravy. The nice, light butter crust works as a stand-in for biscuits, the…

Last fall, I noticed cook time discrepancies in mug-microwaveable pumpkin cakes despite preparing each one with the same carefully weighed amount of pumpkin puree and syrup. I was curious as to what was happening so I weighed the eggs in the carton and I found out that most of the eggs were 5-15% heavier than the…

I use the packaged protein shakes for protein oatmeal, and maybe I’m just being weird here, but after microwaving the oatmeal, I let it cool down for 15 minutes before stashing in the freezer (where I’ll let the oatmeal get to the point where it takes noticeable effort to dig a spoon into the oatmeal along the side of…

I’m considerably less picky now than when I was younger, so it’s been fun getting to try out “new” foods and flavor combos that teenaged me would’ve shot down on the spot. It also doesn’t hurt that I happen to like both peanut butter and burgers, so yeah, I’d give a peanut butter burger at least a cursory attempt to…

I’m not gonna use the term “flexitarian” to describe my eating habits (mainly because I’m not sure where the line between moderate and low levels of meat consumption is), but I have cut back on meat as a source of protein. As a result of my decreased meat intake, I’ve come to rely more on things like PB2 and light…

Sounds like it could use some veggie bouillon and a little fennel seed. I’m not a vegetarian, but I have made an effort to introduce some meat-free days into my weekly routine; one thing that I thought would be hard for me to make the meat-free switch with was pizza (mainly because I’ve always been a “pizza needs to…

I used to put garlic powder and Italian seasoning into my overnight doughs, and then I switched to just a salt/water/yeast/sugar dough with a 3-4 day cold ferment time. I’m not sure if I was covering up the “pizza dough” taste with garlic and seasoning or if I wasn’t really creating much of it with such a quick cold…

I had pretty much ignored pepper jelly after buying a jar of underwhelming Tabasco pepper jelly, and then my uncle towed a jar of this stuff up with him when he visited for last year’s Christmas dinner with the family. Honestly, the pepper jelly biscuits were the best part about that dinner, because for as good as…

In retrospect, I should’ve put the “maple syrup” part in quotes, as it’s not actually maple syrup. Since real maple syrup is a little more expensive, I tend to save my bottle for super active days where a nice little dose of carbs is actually needed. Otherwise, I figure if I’m planning on using the cheap imitation…

I don’t know if the hand in the top photo is making the Whopper look small in comparison, but that photo gives the impression that one of these things can be taken down in less than ten bites. The calorie count of the melt isn’t that much lower than the OG Whopper but at least the latter isn’t an apparently inhalable…

The powdered stuff has most of the fat removed and needs some kind of liquid to be prepared, but that’s where versatility and a little bit of creativity really comes in. It has a very robust peanut-forward flavor but you can put the fat back into it if you mix it up with a higher fat dairy product instead of water.…

Of course this works, because it’s just swapping out one form starch for another. If anything, it removes the worst part of the PBJ sandwich (the crust) and replaces it with more bites of glorious pasta.

I almost always go for the burger first. I don’t use mayo, so I can’t rely on a layer of mayo to provide the bun with any kind of protective coating. I like BBQ sauce/hot sauce/guacamole, but combined with juicier toppings, they help to turn the burger into a giant ticking time bomb. Squirmy toppings like tomato,…

Yeah, I understand that the amount of calories burnt doesn’t wholly translate in endurance activities, I only brought up calories to put into perspective just how little of an energy demanding event (as a whole) a 5k really is. I’ll admit I’m not too familiar with cross country, so I don’t know how long the events…

I’m over here laughing at the idea of carbo-loading for a 3.1 mile jog. Jogging 3.1 miles burns roughly the same amount of calories as a 3.1 mile walk, so for me that would end up being right around 200 calories. Remember folks, burnt lungs doesn’t equal burnt calories, it just means your ass is outta shape. 

I’ve got it down to a science; one 85 gram cinnamon raisin bagel split in half, and 14 grams of cream cheese that gets divided onto each half of the bagel. It’s not an eye-popping amount of cream cheese or anything, but it’s a nice even layer that provides some richness and just enough zing to counterbalance the…

There’s absolutely nothing wrong with eating green beans from the can. Heating up canned green beans doesn’t do a damn thing except make them warm, otherwise they taste the same and have the exact same texture. I can’t recall the last time I bothered nuking canned green beans but I feel like it’s been a decade at the…

That doesn’t sound correct, I think most toothpastes contain non-sucrose sweeteners like xylitol, sorbitol, and sodium saccharin. Putting sugar IN toothpaste kinda defeats the purpose, no?

I used to deliver pizza, and if we were able to get to and from the deliveries safely, we were totally fine with making them. If any of us had issues with getting stuck, we simply shut down for the evening. As for being out in bad weather, I worked during Seattle’s notoriously dreary rainy season, and driving in a…