Fast Food

add news feed

tweet a story

By now you know that Pizza Hut has upped the ante in the stuffed crust pizza game with a new 3-Cheese Stuffed Crust Pizza coming on October 20th.  Actually, is Pizza Hut the only one doing Stuffed Crust Pizza these days?  I know Little C...
By now you know that Pizza Hut has upped the ante in the stuffed crust pizza game with a new 3-Cheese Stuffed Crust Pizza coming on October 20th.  Actually, is Pizza Hut the only one doing Stuffed Crust Pizza these days?  I know Little Caesars had one at some point, but I think the idea of cheese stuffed into pizza crust has been met with scrutiny over who really came up with it.  At any rate, it’s going to be difficult to go back to simple mozzarella stuffed crust once 3-Cheese Stuffed Crust Pizza hits Pizza Hut locations nationwide in a few weeks.  I tried it early, keep reading to find out if your local Pizza Hut already has the new 3-Cheese Stuffed Crust Pizza. Back in 1995, the Original Stuffed Crust Pizza from Pizza Hut made its debut and set company sales records.  Since then we’ve seen Stuffed Crust innovations such as Crazy Cheesy Crust Pizza (cheese filled dough pockets), Stuffed Crust Gold (original Stuffed Crust Pizza with cheddar cheese baked onto the outer crust and a ring of cheese stuffed inside the crust), and Ultimate Stuffed Crust Pizza (cheese and toppings rolled inside the crust).  Nearly 20 years later, a couple of new cheeses will be joining mozzarella to create a richer blend of flavors to the stuffed pizza crust. With 3-Cheese Stuffed Crust Pizza, Pizza Hut has added white cheddar and provolone cheese.  The crust is Pizza Hut’s Hand-Tossed Style and will be priced at $12.00 for a one-topping pizza.So I recently sampled the new pizza and if you are near one of three specific restaurants, you can get your hands on 3-Cheese Stuffed Crust Pizza right now.  Pizza Hut records show that these three restaurants have sold more original Stuffed Crust Pizza than any other locations in the country so they have the new pizza already:3094a Story Road, San Jose, California3052 Lancaster Drive NE, Salem, Oregon9200 New Hampshire Avenue, Silver Spring, MarylandVisit 3CheeseStuffed.com to tweet your hometown and hashtag your #[CityST] and #3CheeseStuffed for an entry to get your location the new pizza early.The city with the most tweets will be announced Thursday, October 10th.  Coincidentally the city I grew up in is currently in the lead.My thoughts on new 3-Cheese Stuffed Crust Pizza… well after initially going with the backwards first bite my preference of saving best for last kicked in.  I’ve never been a big fan of Pizza Hut products and that leans more towards my disdain for their pan style pizza (for which I might be in the small minority).  To even things out slightly, I thought the Firebaked Flatbreads were pretty decent and I have an unhealthy love for Pizza Hut P’Zones.  As for 3-Cheese Stuffed Crust Pizza, I liked it.There is evidence of my fondness for white cheddar scattered through the pages of GrubGrade history and I think it was a great choice with this new pizza.  It’s a milder white cheddar, but has just enough bite to actually stand out amongst the trio of cheeses.  Mozzarella alone never cut it for me personally with the original Stuffed Crust Pizza and capping the blend with provolone and white cheddar made for a more well-rounded flavor.  The melt of the cheese was just right and I loved the outer crust enough to want 3-Cheese Stuffed Crust and forget the pizza altogether.  Each slice of the pizza contains two cheese morsels stuffed into the crust which makes everything nice and even.I do wish there were some accompanying dipping sauces made standard with this new pizza, but I guess that will have to wait for future alterations to the promotion.  If you like the original Stuffed Crust Pizza, there’s a good chance you won’t miss it once you try new 3-Cheese Stuffed Crust Pizza.  I never cared much for the original, but the newcomer stands out for me.
about 4 hours ago
It’s another episode of The Nosh Show for your listening pleasure my pals Marvo from The Impulsive Buy, Eric from Junk Food Guy and Dubba from On Second Scoop.  In episode 14 of The Nosh Show we talk about new M&M’s coming in...
It’s another episode of The Nosh Show for your listening pleasure my pals Marvo from The Impulsive Buy, Eric from Junk Food Guy and Dubba from On Second Scoop.  In episode 14 of The Nosh Show we talk about new M&M’s coming in 2014, Papa John’s Mega Chocolate Chip Cookie and Munchie Meals from Jack in the Box.  Cybele from CandyBlog.net joins us as our guest to discuss all things candy and the upcoming Halloween candy season.  We wrap things up with our Nosh of the Week picks.You can subscribe to the show on iTunes, Stitcher Radio, or subscribe to the show’s feed. Rate us on iTunes if you enjoy the show… thanks for listening!
1 day ago
So Good Readers, WHAT IS UP!?  Sorry for shouting, I’m a little delirious from watching the Raiders-Chargers game, which came on the air at 11:30PM EASTERN STANDARD TIME last night. Who STARTS a football game at close to midnight??...
So Good Readers, WHAT IS UP!?  Sorry for shouting, I’m a little delirious from watching the Raiders-Chargers game, which came on the air at 11:30PM EASTERN STANDARD TIME last night. Who STARTS a football game at close to midnight????  Stupid NFL.  Still, constant football and weeks and weeks of baseball playoff games is what makes […]
1 day ago
Welcome to Monday, home of soul-crushing drone work and Eating Styles polls! This week we’re focusing on the holy trinity of crunchy, salty snacking: Doritos, Fritos and Cheetos…otherwise known as the ‘tos. Frito Lay ha...
Welcome to Monday, home of soul-crushing drone work and Eating Styles polls! This week we’re focusing on the holy trinity of crunchy, salty snacking: Doritos, Fritos and Cheetos…otherwise known as the ‘tos. Frito Lay has poured buckets of time and money into researching exactly what ratios of salt, sugar and fat make a chip palatable, […]
1 day ago
Oh god...this is happening...it's really happening!KFC Go Cups - Travel With Your Food | KFC.com
Oh god...this is happening...it's really happening!KFC Go Cups - Travel With Your Food | KFC.com
1 day ago
I came across a new McWrap at BWI airport in Maryland today.  The latest McWrap that might see a wide release in the coming months is the Southwest Chicken McWrap.  Priced at $4.19, the Southwest Chicken McWrap is highlighted by the haba...
I came across a new McWrap at BWI airport in Maryland today.  The latest McWrap that might see a wide release in the coming months is the Southwest Chicken McWrap.  Priced at $4.19, the Southwest Chicken McWrap is highlighted by the habanero ranch sauce found in the Bacon Habanero Ranch Quarter Pounder released earlier this year.  The Southwest Chicken McWrap also features a cilantro lime glaze and tortilla strips to go along with the familiar spring greens, lettuce, tomato and cheddar jack cheese.  Nutrition-wise I was only able to spot the caloric values… 520 calories for the grilled chicken version and 680 calories for the crispy chicken.
2 days ago
Spam comments are friendly. They're weird, but they're friendly. Certainly better than the weird shit I get from real people, ranging from complaints directed to a specific branch of a multinational corporation or disturbingly specific h...
Spam comments are friendly. They're weird, but they're friendly. Certainly better than the weird shit I get from real people, ranging from complaints directed to a specific branch of a multinational corporation or disturbingly specific health issues, or personal attacks. Even the one that just said, 'ass this is my website ass' entertained me more than the diarrheic diatribe on...diarrhea. They keep me entertained during my long days, especially when I've caught up on work and have little to do but bake gluten-free muffins and dance with animatronic birds.Today's baking project came from Williams-Sonoma and my delightful mother, who spied this gluten-free mix from Bouchon Bakery's line in the clearance bin. Have you ever paid $10 for a muffin mix? No? How about $20? That's more than what I used to top off my gas tank this morning. The sleek box sat on my shelf until I had the time and energy to do more than shoot coffee into my veins and ponder the fascinating intricacies of arbitration. The instructions are wordy and require plenty of advance preparation. What, you don't have room-temperature eggs fresh from your last sabayon? Screw you, then.The packets were typical but for the sugar, which I found excessive. I appreciated that each ingredient had some form of carrot or carrot cake spice in it, from the dehydrated shreds in the flour to the carrot powder in the sugar mixture. The mix required more preparation than I found necessary- melting butter for a streusel topping, separately mixing sugar with oil and milk, things quintessential to homemade baking, but not necessarily quotidien to a mix. A mix that costs more than my renter's insurance. Five dishes, four forks, one measuring cup, and a spatula later, I had 36 miniature muffins. The mix makes many muffins, thankfully, working out to a very affordable 61 cents per muffin. And for all the packets, additional ingredients, and pomp, they taste primarily of raw flour and plain sugar.My sole deviation from the recipe was the omission of muffin liners, not wanting to put another lien on my apartment to bank them. Despite greasing up the tin with an udder's worth of butter, the muffins lose their tops faster than middle-aged hippies at a Dave Matthews concert. The streusel I'd slaved over flaked off as I lifted each muffin from its slot, but the scent was enticing enough to bite into one the moment it came out of the oven.How do they taste? Well, on one hand, I could say that these remind me of a very notorious dessert at a Michelin-recognized restaurant in Paris. On the flip side, though, that restaurant is Agape Substance, and that dessert is the infamous flour ice cream and raw butternut squash joke at the end of a Lexus payment's worth of a comedy set. The abundance of carrots in this unfortunately contributed to the downfall of each muffin, as they were persistently dry and stringy in texture, with a synthetic mouthfeel.I'd have been amenable to dehydrating the carrots separately if that's what it took, or adding a carrot concentrate in lieu of actual pieces, but the lynchpin of the recipe really fell to the wayside here, outside of running out of streusel on the last batch. It's a pity as the muffins were perfect in almost every other aspect. The texture was fluffy and springy, like a muffin made with regular flour, and the spices were none too cloying nor one-note.It gives me more encouragement to try Keller's Cup for Cup gluten-free flour substitute, which this was adapted from. But in the muffins, the flavor of the flour and carrots brought these from tasty to tepid for me. Suddenly, their presence in the clearance bin makes sense.
2 days ago
Here are five recent fast food news bites: A three cheese stuffed crust pizza? A three cheese stuffed crust pizza! A three cheese stuffed crust pizza! Come on, Pizza Hut! Get stupid! Get crazy! Stuff your crust with something that doesn&...
Here are five recent fast food news bites: A three cheese stuffed crust pizza? A three cheese stuffed crust pizza! A three cheese stuffed crust pizza! Come on, Pizza Hut! Get stupid! Get crazy! Stuff your crust with something that doesn’t bore my eyes, tongue, and stomach! (via Grub Grade) Get ready for an increase in KFC crumbs in automobiles. (via Businesswire) Also, get ready for an increase in Sonic Drive-In crumbs in automobiles. (via Businesswire) Is there a popular flavor that hasn’t made its way into a Rita’s Italian ice? It turns out there is. (via PR Newswire) Booghnuts! Krispy Skremes have returned! (via Grub Grade) Image via flickr user Tadson / CC BY ND 2.0
3 days ago
In a brief editorial by 'First We Feast,' the author decries the classic stereotype many people have about ethnic cuisine- we want it, but we don't want to pay high premiums for it. In assuming that position, the food and the culture cre...
In a brief editorial by 'First We Feast,' the author decries the classic stereotype many people have about ethnic cuisine- we want it, but we don't want to pay high premiums for it. In assuming that position, the food and the culture creating it is cheapened, relegated to a lower premium than steak or more European restaurant fare. The worth of Asian and Mexican cuisine can be just as high as that of Italian or French, as seen especially in restaurants like Shang Palace, with a level of authenticity as high as their less expensive counterparts. With this in mind, I was curious to try Besito, a John Tunney restaurant in West Hartford based on high-end, but authentic Mexican cuisine. Besito's complex and varied menu is tempered by their usage of appropriate ingredients that manage not to be appropriative, keeping the quotation marks and translations out of the picture. We started with an order of chips and salsa with tableside guacamole, and two cocktails. I was pleased to receive a heads up about the flavor of my drink, the jalapeno margarita, as well as an offer to omit the agave syrup to tone down the sweetness. A smart choice, one that I recommend be implemented permanently, as the orange juice and tequila were enough to contrast the spice of the peppers without crossing over into diabetic territory. The Bedfellow's margarita mojito, while attractively presented with a cane sugar garnish, was weak and diluted in flavor and booze, the mango nectar barely detectable and sickly sweet from the club soda. We made short order of the tableside guacamole, prepared carefully to our specifications. With spices, I have reached a rough agreement with the Bedfellow, and held my tongue when our waiter offered to add more spoonfuls of jalapeno. However, there was something missing in the flavor. While the attention to detail was obvious and appreciated- our server went through two avocados before he reached the one he would use for the guacamole, neither ripe enough for the dish, the flavor was muted and lacked an essential acidity, perhaps best enhanced by the inclusion of lime juice or red cider vinegar. An order of ceviche, promisingly described by our server, was average at best, better described as a fruit salsa with slices of fish than a proper ceviche. The plantain chips were chewy and oddly sticky, and the mahi-mahi had cooked too long in the pineapple and lime juice, leaving it tough despite being infused with flavor. Creamy plantains, dusted with a shaggy coating of queso fresco and drizzled with crema, were a marvelous counterpart to our tacos. Fresh from a read of Pete Wells’ essay decrying the pre-assembled restaurant taco, I was pleased to see that the tacos at Besito, in contrast with the beauty shots on the restaurant website, were presented in parts- a skillet of tender, fruity pork, a selection of colorful, but mild sauces, vegetables, and a basket of warm corn tortillas. The al pastor, admittedly not as cohesive as the local taco stand down the street from my pied-a-terre, was fragrant and tasty. Despite the assortment of toppings, we found the most satisfying combination came from the sides, with a helping of pork, salsa, and plantains piled atop a tortilla. The salmon was transcendent, though I should have asked and would have preferred the option of having it cooked rarer than was presented. With the sweet mole and crisp slices of plantain, all was forgiven. We fought over the last morsel of crispy skin and sopped up the remaining sauce with leftover tortilla chips. Additionally, The Bedfellow's second cocktail redeemed the weakness of the first. The inclusion of acidic pomegranate and tangerine juice in the classic margarita mitigated the sharpness of the alcohol, which packed quite the punch. Sweet salvation came in the form of a chocolate budino, a pudding I initially considered a consolation prize while salivating over the slab of tres leches cake the Bedfellow ordered, but to my surprise, the pudding reig
3 days ago
If you’re a fan of stuffed crust pizza, mark your calendars because Pizza Hut’s new 3-Cheese Stuffed Crust Pizza is coming October 20th. The cat’s out of the bag via http://www.pizzahutsocial.com/3cheesetease/ . White c...
If you’re a fan of stuffed crust pizza, mark your calendars because Pizza Hut’s new 3-Cheese Stuffed Crust Pizza is coming October 20th. The cat’s out of the bag via http://www.pizzahutsocial.com/3cheesetease/ . White cheddar, mozzarella, provolone make up the 3-Cheese Stuffed Crust Pizza. Here’s a first look:
3 days ago