A new batch of frozen pizzas has arrived at my local Safeway, meaning it's time to update my pizza tests. Some of the brands I reviewed in the past are gone, and there's a whole bunch of new ones. There are four in particular that look interesting, and I shall bake each and every one of them for you and let you know exactly what my opinion is.
In case you were not around for the last batch of tests, the winner was the Freschetta Brick Oven Fire Baked Crust Italian Style Pepperoni. It had a wonderfully caramelized crust that was bready yet light, not dense, and which was perfectly offset by exactly the right amounts of tangy sauce, cheesy cheese, and tangy pepperoni so that no one flavor dominated the mix. Ah, pizza ecstasy! So anyhow, that tells you the criteria I use to judge pizzas. All pizzas I test are pepperoni, and each is evaluated according to crust (must be light rather than dense, have a nicely bready taste with a hint of caramelization), sauce (should be plentiful and tangy but not overwhelming), cheese (should be plentiful and have a pleasantly smooth and cheesy taste without being overwhelming), pepperoni (should be plentiful and tangy), and overall balance (no single flavor should overwhelm the pizza). It will be interesting to see how each of these new pizzas evaluate against the reigning champ by those criteria. This penguin is pumped at this excuse to maintain his pleasing penguin rotundity!
The other thing I'm going to do is a new entry or two into the Bachelor's Cookbook. Most bachelor cooking is rather unhealthy processed food leaning heavily towards chili mac, tuna casseroles, and hamburgers. But what happens if we make soy burgers? Can a soy burger be made as tasty as a beef burger? Can soy burgers be prepared in the microwave and still be edible? This penguin is decidedly curious to see what happens!
-- Badtux the Food Penguin