Culinary Circle Frozen Pizza - NOT Handmade

Posted by on
Our local Jewel has rolled out a new private label brand that they've positioned as a bit more upscale called Culinary Circle.  They bill it as "chef inspired" and generally, the products are pretty good.  As I was in the store this week doing checking out my favorite Home Run Inn frozens, I noticed that Jewel (and their parent Super-Valu has  recently extended the Culinary Circle line to frozen pizzas. 

They're nicely packaged, merchandised well, and generally look pretty appealing.   Being a store-brand, they get a lot of real estate in the freezers.   But, things get interesting when you take a closer look at the boxes. 

From a few feet away, things look harmless enough, right?
But, once you zoom in on the lower left corner (where the pizzaiolo is shaping the dough), we run into a bit of trouble.  Note the text:  "Product is NOT handmade."  As if we all didn't realize that each frozen pizza didn't start from a hand-stretched skin.
Really?  Was someone going to be confused? 

"Man....I bought this pizza the other day and when I opened it up it turned out to be made in a factory.  I was so bummed."

"You were?  Where'd you buy it?"

"From the frozen food aisle at the Jewel grocery story."

"So...you bought a frozen pizza?  What made you think it wasn't going to be anything but a factory-made regular frozen pizza?"

"Dude...they had me fooled!  You see, they had this small photo on the front of the box of a pizzamaker spreading the dough.  I figured that guy *actually* made *my* pizza."

"Guess you didn't look close enough to see if they put a disclaimer on the box"

"Guess not."

Seems the in house Super-Value Grocery legal department sure wanted to make sure they were needed and worked overtime on this one, eh?
Location: Chicago, IL, USA

Comments

Post a Comment

Be nice to each other here.

Popular posts from this blog

Lou Malnati's Salad Dressing Recipe as Published in the 60's

Posted by on
Image
Earlier this winter, I wrote about the old Lou Malnati's menu and mentioned that as I was waiting around for my pie to finish up, I spied an old Chicago Tribune article posted on the wall that included the original Lou Malnati's Italian Salad Dressing Recipe.  The Tribune reporter called it "prized".  We were set to host a little pizza party over the weekend, so I figured I'd give it a shot.  Here's the article as seen through my mobile phone's camera. I'm not a wine drinker, so the fact that the recipe called for Burgundy wine didn't strike me as odd.  I went shopping at Angelo Caputos in Addison - a really incredible shopping experience - and when I got to the wine section I found Burgundy wine was carried ONLY in those HUGE jugs.  And they were dirt cheap.  The only issue is that needed just 4 ounces.  We ended up with a whole-lotta-wine that Nat won't drink. I've taken the recipe and modified it a bit by eliminating the percentage
Read more

A Multimeter - Workshop Addition

Posted by on
Image
My father-in-law gifted me this Sears Craftsman 8-function Multimeter for Christmas and I've just gotten around to unboxing it and finding it's permanent home in my shop.  I wasn't quite sure what to do with a multimeter (or multi-meter as it is sometimes spelled), but Nat's Dad also sent along with CNET piece that explains all that this tool can do .   Here's the list: 1.  Test batteries 2.  Check extension cords 3.  Determine the life of lightbulbs 4.  Identify the 'hot' wire 5.  Find bad switches So...turns out, it wasn't all bird stuff at Christmas this year, right?!?
Read more

Tom Thayer's Italian Beef Recipe

Posted by on
Image
TOM’S TAILGATER ITALIAN BEEF COURTESY OF Steve Dahl  and  DAHL.COM Ingredients: One 3 ½ to 4 pound boneless beef chuck pot roast One package of Zesty Italian Salad Dressing and Recipe Mix One 16 oz. jar of hot giardiniera One 16 oz. jar of mild giardiniera One dozen baguettes (French rolls) Directions: In a four-quart Crock-Pot, pour in one bottle of giardiniera. Place the roast on top of the layer of giardiniera. Sprinkle the salad dressing mixture on top of the roast. Add the second bottle of giardiniera to the top of the roast. Cover Crock-Pot and cook on high for 6 to 8 hours. When fork tender, shred the roast in the Crock-Pot and allow it to combine with the other ingredients. Slice the baguettes in half and pile on the beef and giardiniera mixture. ------------------------------------ For the babe's baptism party, we hosted a collection of family and friends back at our house after the church proceedings. We ordered some of the food from Maggiano's in
Read more