Chupaqueso.com

While I was in the local Hy-Vee grocery store today buying the usual stuff, I noticed a display case full of eye-catching boxes: Van Harden’s Cheese Crust Pizza. Naturally, I had to try one.

The crust is made with cheese and starch, and bakes up to a more-or-less crusty consistency - or would, at least, if I’d followed the directions a bit more exactly. (They call for 10-12 minutes at 450 degrees F, or until the cheese melts; the cheese had melted on mine at 8 minutes, but I let it run till 10 anyway.) It is very important to let it cool for 5 minutes to let the crust set. (I did that.)

The results weren’t bad, though it wasn’t the nice crispy crust I expected. The tomato sauce was quite good, and there was enough cheese and sausage on mine to satisfy me. I’m definitely going to try again, this time following the directions a bit more exactly.

If you live in a place with a Hy-Vee store, you should be able to find it in the frozen food section. If you don’t, and are feeling adventurous, you can also order online; they’ll ship overnight, in an insulated box with dry ice to keep it frozen.

We’ll be doing our famous chupaqueso demonstration and eat-in at Penguicon 5.0. The con runs from Friday, April 20 through Sunday, April 22 in Troy, Michigan (Detroit metropolitan area). The chupaqueso panel will be in the con suite, from 4 to 5:30 PM on Saturday.

Come see how we do it. Come taste one for yourself. Come suggest even stranger things to put in them (the last person who did that invented the chocolate chupaqueso!). Come meet the two of us, and maybe even some really famous people.