You may not know it…but October is National Pizza Month. Perhaps you saw we’ve started implementing weekly pizza nights in our meal plans now that we have our killer crust recipe but did you know that Americans eat approximately 100 acres of pizza EACH day, or about 350 slices per second? That’s a heck of a lot of pizza!
A few weeks ago, we bought ourselves a FoodSaver V2860 vacuum sealer. If you’ve had a cheapo vacuum sealer before, you might think – so what? We had one too. Paid about €30 for it, used up all the foil that came with it, couldn’t find more and just sold it on ebay this week for €10 (considerably more than we thought we’d get for this 5 year old machine.) But I can honestly say that this FoodSaver is fantastic. Yes, the bags may get a bit expensive over here and I am still trying to convince Stefan that he doesn’t need to vacuum seal EVERYTHING he comes into contact with; but this sucker (literally) is the Ferrari of vacuum sealers. There are multiple suction speeds for wet and dry foods…and to prevent you from crushing things that are soft. You can seal canisters with it as well as regular canning jars to dry store whatever your heart desires. Or you can do like we did and buy a couple pounds salami to go on pizzas…and then count out the right number for one pizza, vacuum seal it into little packages and freeze until ready to eat. I would guess that we ended up with about a year’s worth of pizza toppings and since we put all sorts of things on our pizzas (not the same old pizza every week, people) we won’t get bored!
Back in the US, we were big fans of Papa John’s pizza, and were very happy to find a recipe for their dipping sauces online. But since we can’t get Cheez Whiz here, we just settle for the garlic butter sauce which is already heavenly and tastes just like the real thing. All this pizza talk has me thinking we might need to have pizza for dinner tonight after all…hmmmm 🙂
Special Garlic Sauce
* 1/2 cup margarine, spread
* 1/4 teaspoon garlic powder
Cheese Sauce
* 1/2 cup milk
* 2 teaspoons cornstarch
* 1/4 cup Cheez Whiz
* 2 teaspoons jalapeno juice, from canned jalapenos
