{"id":9857,"date":"2013-08-20T11:07:20","date_gmt":"2013-08-20T18:07:20","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=9857"},"modified":"2013-08-20T11:07:20","modified_gmt":"2013-08-20T18:07:20","slug":"frozen-pizza-reviews-connies","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=9857","title":{"rendered":"Home Cookin’ – Connie’s Sausage and Uncured Pepperoni Frozen Pizza Reviews"},"content":{"rendered":"

I’ve previously tried<\/a> a Connie’s, an “all natural” line out of Chicago. \u00a0Today I spotted one with “uncured pepperoni” so I thought I would give that a world.<\/p>\n

In any increasingly (pseudo) health-conscious world, “uncured” meats are all the rage. \u00a0What exactly are uncured meats? \u00a0You see the label on bacon and other pork products these days, mostly.<\/p>\n

“Uncured” means no preservatives, no additives, no added MSG, and more importantly, no sodium nitrates or sodium nitrites, which seem to cause problems for some people.<\/p>\n

A peculiarity here is that according to the USDA, for a pork product to be called “bacon”, it must come from cured pork bellies. Apparently saying “Uncured bacon,” \u00a0skirts the rule.<\/p>\n

Sodium nitrates (salt peter) an sodium nitrites (pink salt) are two very common additives to cured meat; the former preserves the food, the latter provides a rosy color that Americans associate with “healthy meat.”<\/p>\n

\"Connie's<\/a>
Uncooked, Out of the Box<\/figcaption><\/figure>\n

Herein lies the problem: the rest of the ingredients in most “uncured” meats (including Connie’s pepperoni) are the very components one uses to cure meats: \u00a0celery powder, spices, and so on.<\/p>\n

So it’s one of those tricky labeling things – akin to the the flaps over “all natural”, “gluten free” and so on.<\/p>\n

But this website doesn’t exist for finger pointing (unless we get into a whole discussion about “American Kobe” beef, but rather to sample wares available to the public and tell said public what the author of this missive thinks about said ware.<\/p>\n

And Connie’s Thin Crust Sausage and Uncured Pepperoni is largely OK. \u00a0Flavorful sauce, pork products are nice, enough cheese, but for some reason, I can never get their crusts to crisp up in the oven – \u00a0let your pie sit for 5-10 minutes after removing it from the heat, and it will be crisp enough for most pizza lovers, if a thin crispy crust in one of your preferences.<\/p>\n

I like the pork sausage, fairly mild, I couldn’t make out any discernable difference between this pepperoni and any other.<\/p>\n

Another reason this one caught my eye today? It was on sale, for less than $6, and frozen pizzas are creeping up lately. You may recall I paid $10 for a frozen pizza<\/a> a couple weeks ago.<\/p>\n

That’s a tough slice to swallow, for me.<\/p>\n

\"Connie's<\/a><\/p>\n

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Frozen Pizza Reviews<\/p>\n

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I’ve previously tried a Connie’s, an “all natural” line out of Chicago. \u00a0Today I spotted one with “uncured pepperoni” so I thought I would give that a world. In any increasingly (pseudo) health-conscious world, “uncured” meats are all the rage. \u00a0What exactly are uncured meats? \u00a0You see the label on bacon and other pork products… Continue reading Home Cookin’ – Connie’s Sausage and Uncured Pepperoni Frozen Pizza Reviews<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":9860,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[16,22,26],"tags":[934,1504],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/9857"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9857"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/9857\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9857"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9857"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}