PIZZA HUT IMPERSONATE’S MY ROLLERO RECIPE WITH THEIR P’ZOLO!

Pizza Hut at the Helm?

So the last few months my “Rollero” video I posted with youtube for the Poor Mans Gourmet Kitchen blog was getting allot of hits out of NO WHERE…it was the least watched video I’ve had until one day I was averaging 20 to 30 plus hits a day on the Rollero video alone….nothing I know, but compared to a total of maybe 10 hits for a 3 week period it seemed pretty substantial, it didn’t go viral or anything but it attracted some kind of attention from someone that was getting it out to others or something…maybe another blogger re-posted it, I didn’t know. Then a few weeks ago the video views COMPLETELY stopped…..WHY? That was a weird little run of views out of no where that lasted for a few months to just suddenly halt.

Now let’s jump to this morning when I get the newspaper coupons in the mail today…front and center Pizza Hut is advertising their so called “P’zolo”…..seriously?? My Rollero, their P’zolo…??!!! COME ON!!!!!!

I WENT RIGHT DOWN TO PIZZA HUT AND ORDERED 2 OF THEM. LOOK AT THE PICTURES PEOPLE, LOOK AT THE DAMN PICTURES!

This isn’t a coincidence, and I’m not delusional! It looks to me like my Rollero video, http://youtu.be/neRuLjf9bwE , got studied and passed around the Pizza Hut corporation for a couple of months, because I certainly haven’t been getting mad hits from anything I’ve been doing, and the hits just so happen to stop a few weeks ago just in time for Pizza Hut to introduce their new copycat product of my Rollero, the P’zolo!  Original blog post here: http://poormansgourmetkitchen.com/baked-rollero-sandwich-calzones-recipe.html

Gotta Love Pizza Hut

I’ve got to admit, it’s quite flattering I suppose, and I’m sure that many skeptics could dismiss this as only quite coincidental but there are a few things here you really have to consider and take into account before you pass judgment.

First, my Rollero is fantastic and the sheer genius of my recipe using pizza dough is uncanny; not to mention that it’s a fun item that people would love to try, so why wouldn’t Pizza Hut want it on their menu?

2nd, obviously my video sparked up some real interest somewhere, and it seems to me that I was getting enough hits to be passed around an entire building of cooperate employees studying the possibilities of making the Rollero one of their products.

3rd, the very name itself, P’zolo; sure, I get it, Calzone/P’Zone, Rollero/P’Zolo.

4th, Look at the damn pics and see for yourself, seriously! Pizza Hut’s P’Zolo is really my Rollero! I rest my case!

The Best Pancake Mix Recipe for Popeye Pancakes

Popeye Pancake Mix Recipe

The German Puff Pancake in my family has always been known as Popeye Pancakes.  I don’t know where that name originated from but it’s how I refer to them and what I’ll be calling them from here out. Popeye pancakes are very simple to make; just a few ingredients for this Pancake Mix Recipe in a blender, a hot pan and an oven and within 20 minutes you’ve got a voluptuous mountain range you can’t wait to sink your teeth into.  Thanks to the amount of eggs in this recipe as well as a few other key ingredients, I’ll be showing you how to make a very puffy and sweet melt in your mouth Popeye pancake.

Pancake Mix Recipe Ingredients

1/2 cube butter
1/2 tsp. salt
1/2 banana
1 oz. Triple sec
1 tsp. sugar
1 1/2 cups milk
1 1/2 cups flour
6 eggs
powdered sugar

Directions for The Pancake Mix Recipe

Everything I’ve listed except for the butter will go in a blender or mixing bowl and whipped up until it is evenly portioned.  The butter needs to go in a preheated oven set at 375 degrees f. in order for it to melt before adding the Pancake Mix Recipe.  Use a 11 by 8-ish pan so the batter has room to rise.  Once the butter has completely melted within a few minutes of putting it in the oven, remove the pan and poor all of the Pancake Mix Recipe batter dead center into the middle of the pan.  Place the pan back into the oven and bake for 20 to 25 minutes.  Once the pancake rises and turns a golden brown around the edges of the cake it is ready to be pulled from the oven and served.  Powdered sugar is often sprinkled over the top like French toast or funnel cakes, and often served with syrup.  In this recipe, you do not have to include the banana or the triple sec.  A traditional German Pancake Mix Recipe does not include those 2 ingredients.

Blue Crab and Shrimp Gumbo Recipes

The Ugly Truth about Shrimp Gumbo Recipes

I’m not even going to lie about these Blue Crab and Shrimp Gumbo Recipes because I really didn’t know what the hell I was doing when I was making it.  I sought out the locals and some of my coworkers to get their take on preparation because I wasn’t raised around it and I had only had Gumbo one time before I moved to South Texas.  What I did know how ever is that I fell in love with it the very first and only time that I had tried it, so I decided when I moved to South East Texas that it was time to learn more about it.  I followed the ideas of a recipe that Emeril Lagasse had a 5 star rating on that even he wasn’t responsible for.  In fact the recipe he provided was originally a Chorizo and Seafood Gumbo that was written by someone else.  Then I not only cut the recipe in half but added a few extra personal taste ingredients that ended up working really well.  So well in fact my wife ate the left overs for almost every meal for the next two days after I made it.  So I definitely lucked out with this one and knocked it out of the park once again.

Shrimp Gumbo Recipes

1/2 cups vegetable oil
1/2 cups bleached all-purpose flour
1 cups chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
1 1/2 lbs. smoked sausage, finely chopped,

Creole seasoning
1 quarts shrimp stock,  (chicken stock is what I used)
1 cup clam juice
1/2 dozen frozen gumbo crabs, thawed
2 pounds peeled shrimp
2 pounds Louisiana Crawfish tails
2 tablespoons chopped green onions or scallions
2 tablespoons chopped fresh parsley leaves
6 cups cooked long grain white rice
Louisiana File Powder

Directions for Shrimp Gumbo Recipes

In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour.  Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes.  Add the chopped onions, bell peppers, chopped celery, and 1/2 pound chopped sausage.  Season with Creole seasoning. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes.  Add the stock and gumbo crabs, stir until the roux mixture and broth are well combined.  Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, 2 hours. Meanwhile, season the remaining seafood with Creole seasoning. Add the seafood and remaining sliced sausage to the gumbo. Cook for an additional 15 minutes.  Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface.  Taste for seasonings and adjust. Stir in the green onions and parsley and serve the Shrimp Gumbo in individual soup  or gumbo bowls with the rice and pass the file powder at the table.  This concludes this version of the Blue Crab and Shrimp Gumbo Recipes.