Food Adventures

Food Adventures Magazine

To find new food you must venture out.

Sum

mer Editi 2010 on

Organic Julio’s Cafe A Day in Austin Wheatsville Co-op Where’s the WHERE? Mmm, Mmm...Exquisite Home Slice vs. East Side Pies

Food Adventures

Table of Contents Summer 2010 4 Julio’s Café

Looking for a great Mexican restaurant- you found it.

5 Mac and Cheese

Yummy, yummy, I want this recipe in my tummy.

6 Home Slice vs. East Side Pies Which is better?

10 Wheatsville Food Co-op

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14 Mmmm, Mmmm...Exquisite Esseniscilit ullan hent nis adigna acip eugue delented mincilisi.

16 Cyber Scouts

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18 Where’s the WHERE?

An insight into food labeling and why it’s important.

20 Organic

Is organic farming really the answer to our food problems?

22 Cafeteria Food

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24 A Day in Austin

Local restaurants for breakfast, lunch, dinner and dessert.

28 Which Food Show is Right for You? Take this quiz to find which food program you should tune into.

29 Food For Thought

Seven days of recording what you eat.

30 Chocolate Cake Comparisons Tionsent auguerit, consequis.

Food Adventures

< The Chefs > Katelyn A

Molly G

Terra J

Molly enjoys eating, hanging out with friends, and baking. Molly frequently has bad days and takes it out on other people like Katelyn. Most days Molly would rather not be at school and spends most of the time complaining about being there. It may sound like Molly is a downer, but in Umsandio nsequis etum Katelyn is a small girl reality, she is kind-hearted dio odolessequis dolorem with a HUGE appetite. and makes everything fun. zzriurer iustie dit vulla con She decided to do a food vent augue conulluptat, vel magazine as an excuse enis nonulla faccumsan to stuff her face. Utnil ullum iure eum verilisi bla her metabolism goes, facilit velit lum do consheâ&#x20AC;&#x2122;s going to continue sequip estie erci euipsusto ignore those calories trud magna faccumsandip and scarf food down. Be eugiam, quate dolummy wary of her when she is nibh enibh ero od ming hungry, for she might eniEquostinat consume you to feed her ever present hunger.

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Julio’sCafé Graham J.

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I

n Hyde Park there aren’t many good Mexican food restaurants but if you’re looking for some amazing roasted chicken or some great enchiladas then you should check out Julio’s café. Julio’s café has been in business for 28 years and is renown for is divine Chicken Chalupa.

The food there is always fantastic. I couldn’t imagine anyone ever complaining about there food. ” I’ve been in businesses for 28 years and, that I can remember I’ve only had one complaint so most of the reactions I get are really positive.” Says Stella, one of the owners of Julio’s Café. I eat there every Friday night and it always makes me want to come back. I even have the same thing every time and it never gets old.

The service is always great and they always get your food out fast. With the size of there kitchen it’s a wonder they get your food out so fast. It always seems like the staff is happy and I bet all the compliments they get on their food helps with their moral. “The best part about it is getting positive feedback from everyone that eats here” says Stella.

Julio’s Café opened in 1983 and has been getting better ever since. When asked what inspiration she had for opening the restaurant Stella said “We love food. My family that I grew up with was the center of our life. I have six sisters and two brothers and when

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you get together it’s usually at dinner.” Now they’re helping other families get together over dinner.

I asked Stella where she gets inspiration for her amazing dishes and she said, “I go back to when I was a kid. Every time I introduced a new dish it because it’s something I loved when I was a kid.” I can see why she loved all this food when she was a kid. The food is always amazing especially if you like spicy stuff.

Restaurants like this have a major impact on the neighborhood their in. They help bring families together and untie the neighborhood. “It’s a family restaurant so I think it helps families come in and have dinner all together. In the 28 years I’ve seen kids in middle school and high school and now I see them come in with their kids” says Stella. There food is so great it keeps people coming back for years.

If you are at all interested in the divine food that is served at Julio’s, then stop by 4230 Duval Street.

Ingredients • • • • • • • • • • • •

1 tablespoon vegetable oil 1 (16 ounce) package elbow macaroni 9 tablespoons butter 1/2 cup shredded Muenster cheese 1/2 cup shredded Cheddar cheese 1/2 cup shredded sharp Cheddar cheese 1/2 cup shredded Monterey Jack cheese 1 1/2 cups half-and-half 8 ounces cubed processed cheese food 2 eggs, beaten 1/4 teaspoon salt 1/8 teaspoon ground black pepper

Directions

Macaroni & Cheese

The Four Cheese Way A delicious twist on a traditional recipe. Katelyn A

Cheesy.

Gooey.

Yummy.

Classic.

We all love macaroni and cheese. It has stalked us since we were toddlers falling into a bowl of this delcious snack or meal. Some people even like to eat it as a dessert. There’s elbow, bowite, penne,; whatever fits your craving. If you are an ardent lover of this delicious food, you are going to love this recipe. It combines the taste you’ve grown to love with a new and bold flavor. Happy trails on this food adventure. Hope you enjoy every scrumptious bite.

1. Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.

2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.

3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.

4. Preheat oven to 350 degrees F (175 degrees C).

5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.

6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

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Home Slice vs East Side Pies Battle of the Pizzerias Katelyn A

T

wo warriors take up their positions on the battlefield. The drums pound in time with their steps. First the expected stare down, and then they choose their weapons of choice- pizza cutters. It’s Home Slice vs East Side Pies. Customers watch apprehensively. Who will win their hearts in this great battle? Regardless of who the conquerer is, the field will run red with pizza sauce.

Pizza. This delicious food is loved by many, especially Austinites. Whether you like pepperoni, barbecue chicken, or just plain old cheese, pizza is universal. There has always been a great debate as to what’s the greatest pizza in Austin. Home Slice and East Side Pies are two of the best pizza places in town. But which is better?

It’s pretty competitive out there in the world of pizza. If you’re a pizza place, you have to stay on top of your food, your service, and your building. And to add to all that upkeep, everyone else is trying to do those things better than you. Home Slice and East Side Pies have to keep on their toes to beat each other.

Home Slice has great NY- style pizza that reminds people what it was like to be a kid with a slice of pizza and sauce running down your face.

“I don’t think there is a food with more passionate debate behind it than pizza, but I think ours is the best in Austin because it is authentic NY-style and made with fresh ingredients the old school way-- and by that I mean hand tossed and cooked on hot stones,” said Jen Strickland, owner of Home Slice.

Home Slice’s taste sure does wow customers. It’s known for the individual style it incorporates into its pizza. Collin Bowser is one of many who love Home Slice for their pizza.

“They have huge pizzas that taste great,” Bowser said.

Strickland believes Home Slice’s conventional practices are what make the pizzas taste delicious.

“We make our sauce from scratch, use the highest quality mozzarella, fresh veggies delivered every day and real italian meats made in the traditional way,” said Strickland.

Home Slice also places great stock in their service.

A restaurant can’t be great without great service.

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PICTURE

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“We care so much about friendly service and we always try to go the extra mile for our customers and I think people appreciate that,” said Strickland.

Some people disagree with Home Slice’s assertion that it’s Austin’s Favorite Pizzeria. Corina Santos, a student at Fulmore Middle School, prefers East Side Pies.

“It’s less crowded and has pizza just as good as home slice,” said Corina.

Spike Gillespie, a writer for Full Plate, likes East Side Pies better as well. He likes to focus on the actual food, and this is why he enjoys East Side Pies more than Home Slice.

“Some folks are bound to disagree with my first choice when ordering a pie. I don’t care.

My decision is made. When I crave pizza, I

This is East Side Pies. It’s located on East 11th street.

order

from

East

Side

Pies,”

said

Gillespie.

The atmosphere at East Side Pies is fun and interesting. They are kind to customers and support creativity.

“ESP encourages you to make changes to those established pies in hopes that they discover the next great flavor combination. It’s a refreshing approach to pizza, since many places ban substitutions,” Gillespie said.

Jake Carter has been to both East Side Pies and Home Slice numerous times. But out of the two, East Side Pies is his favorite. He enjoys the innovative variety of East Side Pies.

“East Side Pies has more choices in their specialty pies and more ingredients to choose from when designing your own pizza,” said Carter.

This is Home Slice. It’s located on South Congress.

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On Yelp, a review website, both Home Slice and East Side Pies were given an average of four stars. The thing is, they’re both awesome. Home Slice has food just as delicious as East Side Pies.

They both incorporate fresh ingredients and interesting recipes.

East Side Pie’s service is friendly, and Home Slice’s is fun. Home Slice goes for the more zany and kooky decor, while East Side Pies is modern yet still homey. Home Slice has deep dish NY style pizza, and East Side Pies incorporates

a super thin crust. One restaurant may be better than the other in one area, but over all, they are equally matched opponents.

The two warriors lock weapons. Each tries to gain control of the battle, but neither is stronger. They are equally balanced. They put down their weapons, shake hands, and create a treaty. For now. Because each will continue trying to become better than the other. If they didnâ&#x20AC;&#x2122;t, they wouldnâ&#x20AC;&#x2122;t ever improve. So the customers will go on benefiting from the ever present battle of the pizzerias. e x e r a e s s i .

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Photo by Navin75

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Strawberry and Chocolate Brownies

Brownie Time Ingredients * 6 eggs * 1 cup white sugar * 1/3 cup orange juice * 1/3 cup cocoa powder * 1 cup matzo cake meal * 1 (10 ounce) package frozen strawberries, thawed * 1 (12 ounce) bag semisweet chocolate chips Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 6x8-inch baking pans.

2. Beat the eggs in a bowl with a fork; beat in the sugar, orange juice, cocoa, and cake meal until thoroughly blended. Gently stir in the strawberries and chocolate chips; divide the batter between the 2 prepared baking pans.

3. Bake in the preheated oven until a toothpick inserted near the center of a pan comes out clean, about 45 minutes.

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Strawberry Cobbler

Strawberry Pretzel Salad

Get Your Cobbler On

Cool and Crunchy

Ingredients • 1/2 c. all-purpose flour • 3 c. granulated sugar • 1 tsp. salt • 6 c. rhubarb, sliced • 2 c. strawberries, sliced once if lg.

• 4 tbsp. butter • 1 tbsp. lemon juice • Pie crust Directions Butter lightly 9x13 inch pan. Combine flour, sugar and salt; sprinkle over rhubarb and strawberries and toss well. Heap mixture into buttered pan and spread to cover pan. Sprinkle with lemon juice and dot with butter. Top with pie crust. Prick pie crust or cut slots in the crust.

Place in a preheated 450 degree oven and bake for 1 hour. Delicious served with vanilla ice cream.

Ingredients • 2 cups crushed hard pretzels • 3/4 cup melted butter or margarine • 3 tablespoons sugar • 1 package (8 oz) cream cheese • 2 cups whipped cream or whipped topping • 1 package (6 oz) strawberry gelatin • 1 package (10 oz) frozen strawberries, thawed • 2 cups boiling water • 1 cup sugar Directions Mix together the crushed pretzels, butter or margarine, and 3 tablespoons of sugar. Put into a 9 x 13-inch baking dish; bake at 400° for 8 to 10 minutes. Mix together the cream cheese, 1 cup sugar, and whipped topping. Mix gelatin into boiling water, then add frozen strawberries.

Spoon over cream cheese mixture. Garnish with fresh strawberries.

Luscious Strawberry Party Punch

Pretty in Pink Ingredients • 1 (48-ounce) bottle CranStrawberry or Cranberry Strawberry Juice Drink, chilled • 2 quarts strawberry ice milk or ice cream, softened • 2 cups frozen strawberries, thawed • 2 (12-ounce) cans lemon-lime soda, chilled Directions Combine cranberry strawberry drink, ice milk and strawberries in a large punch bowl.

Use a rotary beater or wire whisk to thoroughly combine ingredients until creamy.

Gently stir in soda just before serving.

Makes about 50 (1/3-cup) servings

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photo by: corypina and Christian Cabl

Mmmm, Mmmm...

exquisite!

Above: upscale McDonaldâ&#x20AC;&#x2122;s in New York City

Molly G

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above : upscale taco bell below: fast food

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BLahBLah

O Photos by: machanikat and scorpions and centaurs

Seven months, seven dreadfully long months until Girl Scout cookie season rolls around again. Yes, it seems like a long time, but the season will get here sooner than you think. Caramel DeLites, Thin Mints, Lemonades, Peanut Butter Patties, Peanut Butter Sandwiches, Thanksa-lots, or Shortbreads; take your pick. Remember the first time you took a bite out of a Girl Scout cookie? That sugary goodness flooding through your mouth? Well, unfortunately, some Girl Scout cookie lovers are not able to enjoy these delicious cookies because they don’t have girl scouts in their area or they don’t have transportation to reach them. Sure, most people do have girl scouts around them or in their neighborhood, but the others are forgotten. It’s pretty cruel to deprive cookie lovers of Girl Scout cookies.

Now, what is the easiest way to solve this? The Internet. Millions of people in the US surf the net everyday. If they were aware of a place where they could buy cookies online, of course the cookie lovers would jump right on that opportunity.

Although allowing girl scouts to sell cookies online may alter the Girl Scout image a tad (which may be an issue with presenting this idea), it would also be safer, more reliable, and it would be taking advantage of modern technology.

Internet use around the world has increased since 2008 by 2 percent. Internet use is increasing slowly but surely, so the Girl Scout organization should get ahead of the game. They might be concerned about changing the image of the traditional Girl Scout, but times are changing and our values have significantly changed since the organization was established in 1912.

Selling cookies online would be taking advantage of modern technology and exposing Girl Scout cookies to a wider variety of people.

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CyberScouts Girl Scouts-- part of the new age of technology?

Molly Gipson

Seventy-four percent of North America has Internet access. This quote pulled from an article called Most Online Shopping Done by a few on http://www.physorg. com/news8702.html recognizes the amount of online shoppers.

“The survey found that more than half of young adults 18-24 (51 percent) and nearly half of those 25-34 (49 percent) will be shopping online during work hours.”

With so many people online, the Girl Scout organization would be ridiculous not to satisfy this group of people. Along with increasing the amount of buyers, selling cookies online would also increase the amount of cookies sold and would contribute to the organization.

The Girl Scout organization says that selling Girl Scout cookies online would be unsafe because it wouldn’t be as supervised as selling cookies the original way. If the Girl Scout organization devoted a section of their website to a girl scout cookie selling program and thoroughly monitored it, selling cookies online would actually be equally safe as selling door to door or at booths. I am not suggesting that they should only have girl scouts selling online, but simply allow it. This quote was taken from an article titled “Youth take fewer risks than 20 years ago” from http://www.safeteens.com, which is a website that provides articles related to online safety of teens, and helps support my point. “Contrary to what some people may think, young people are actually more responsible, more involved in their community, and more tolerant of diversity than they were 20 years ago (based on self-reporting).” This evidence adds to the argument of girl scouts being safe online. If girl scouts knew the rules and guidelines of online safety, then they would be more understanding and aware of the dangers on the Internet. This would exceptionally lower the issue of the lack of safety online.

Girl Scout cookie sales are a lot like the mafia—you have to have connections. To get the cookies you have to know someone or know the right store where the Girl Scouts set up booths. It’s difficult for people who don’t know anyone in Girl

Scouts. If an online Girl Scout selling place was provided, it would be more consistent and people would always have a place to refer to when they want cookies. From my own Girl Scout experience, I don’t go traipsing around my neighborhood asking people if they want cookies, so most of my neighbors don’t know I’m a girl scout. As for Terra, one of the writer’s of our magazine, she has had a similar experience and sticks to mostly selling to her friends, not door to door.

The Girl Scout administration could set up a section on their website that allows girls to take orders safely and successfully sell cookies online. They could monitor the section as well to eliminate safety concerns. With this monitoring, selling cookies online would be equally as safe as selling door to door or in booths. Having this secure section on the Girl Scout website, selling Girl Scout cookies online would be more efficient, much safer, and would be taking advantage of our modern technology.

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Girl Scout cookie sales

are a lot like the mafia —you have to have connections.

photo by: juverna

Organic vs. Conventional: W hich is the better choice?

Have you heard of the Organic movement recently? I have, in fact for most of my life I have grown up with organic produced products. I was a supporter way before this recent push for organic, and I’m certainly happy to see the movement come to life. Now if your a bit lost about what it means to be Organic from seeing the words “all-natural” and “Made with Organic Ingredients” tossed around a lot, its quite simple to explain. Organic products are made without the aid of any synthetic or non-naturally occurring materials; the word Organic literally means “Of, relating to, or derived from living organisms.” This is the fundamental idea behind the USDA Organic regulations, farmers and supporters. Now I have always supported organic farming over conventional farming because it is much healthier for you, produces better quality food, it’s much less harmful to the environment, and it levels the playing field for small farmers around the nation.

Organic food is a much healthier option to conventionally produced food because of the lack of harmful chemicals in the production. Synthetic pesticides are widely used in conventional farming, even though many have

18 Spring Issue

FA

By Terra J

been proven harmful to animals, the environment and even humans. Have you ever heard of DDT? It was first used for a pesticide in 1939 and in 1962 the book Silent Spring came out talking about the harmful effects of DDT. The book suggested that DDT is a carcinogen (causes cancer) and also severely hurt Bald Eagle populations. And even though DDT was banned in the US in 1972, the sad truth of the matter is that we still use synthetic pesticides that are just as bad in conventional agriculture. A recent article from Bacillus thuringiensis, a website run by the Aroian Lab at UCSD, states, “There are over 160 synthetic pesticides that are listed to be possible carcinogens. Many of these pesticides are still in use.” Not only can pesticides cause cancer but they can also cause lymphoma, leukemia, breast cancer, asthma, and many other immune disorders.

But organic farming has none of the health risks from the over 800 million pounds of conventional pesticides used every year in the US. Many large, conventional farming businesses use large amounts of antibiotics to speed up growth and to fatten up animals and plants; so that you can get that nice juicy steak and those perfect, seedless, watermelons. In most cases animals are fattened up so much that they can’t even walk or move properly.

From reducing animal populations to stripping the land, conventional farming severely hurts our environment.

Harmful chemicals used on crops are easily washed away when the crops are watered.

Then all of these toxins flow into ground water basins, rivers and streams; killing off water populations, creating dead zones in the ocean, and causing irreversible damage to our fresh water supply. Mono cropping harms our land and depletes the soil. Conventional farmers plant the same crop on the same plot of land continuously for so many years that the soil becomes completely

degraded. The soil gets to the point where it is simply impossible to grow healthy agriculture on the land or even to return the land to its former natural state.

Organic farms are regulated and watched by the USDA more then Conventional farms and so you know where your food comes from. Organic also produces better tasting foods because it does not contain harmful, and not to mention bad tasting chemicals and fertilizers. But a common misconception about organic is that the produce will go bad quicker, but this is not true. Organic produce produces healthier fruits, vegetables and flowers and is not spoiled early by the presence of growth hormones and other chemicals. Currently, especially in the Bay Area, most organic produce is supplied by local, regional farms, which means each item has had to travel less time and a shorter distance to get to your plate.

Contrast this to conventionally grown produce that averages 1500â&#x20AC;&#x201C;2500 miles to get to your supermarkets, often picked green and then chemically ripened at its final destination.

(Unfortunately, with current food distribution channels, organic produce in your local store is not necessarily from local farms, and people mistakenly think organics spoil quicker.

Fresh, organic produce is naturally healthier and stays fresh longer.)

Organic produce is grown in its natural environment and without toxic chemicals. Healthy produce from healthy soil means the best-tasting fruits and vegetables available.

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Spring Issue F A 19

By Graham Jones

According to a study done by Cynthia Ogden, PhD and a CDC epidemiologist, 15% of children and teenagers age 6-19 are overweight. Obesity is a major problem and the amount of kids overweight is growing. Now if all those kids

20 Spring Issue F A

what tastes good no matter if it’s good or bad for us. If all the kids who bought lunch started eating balanced meals from school cafeterias I would bet child obesity would drop. Then again sometimes it’s not the kids buying lunch but the ones bringing it from home. Even if their mom packs it doesn’t mean it’s always healthy, most of the time it is, though.

Unfortunately the cost of a homemade healthy lunch tends to be a bit more expensive than buying lunch at school. Also for

atributed to VirtualErn’s

Opinion Title

attend a school that is in the national school lunch program then 70% of them would be fed by the school’s cafeteria food. It seems to me that there might be a slight correlation between the amount of kids who eat cafeteria food and the amount of kids who are overweight.

I am not completely against school cafeteria food. I think that they do serve things that are bad for you but there are also plenty of good things too. Unfortunately some of us kids tend to want to eat only

the kids who make their lunch it can sometimes be a waste of time, especially in the mornings when they getting ready for school. One solution is parents can use special websites to limit what their kids eat at school cafeterias and make sure they’re eating healthy.

On the other hand homemade lunches are typically delicious and have high nutritional value. Depending on who made it, it may be a nutritious, well-balanced meal or it may be a candy filled health hazard. I sometimes make my lunch and even though

I would like to take all the junk food in the world as my lunch I end up taking a relatively healthy meal because I’m pressed for time.

It seems to me kids will eat just about anything these days. Sometimes I walk through the lunch line and I can’t even tell what it is they’re serving. Once I even asked the lunch lady and she didn’t know what it was. Some of the things I see in the lunch line I would rather skip lunch than eat. Anyway I also find that many things in the lunch line are also

pretty good and sometimes even healthy at the same time.

I guess what I’m trying to get across here is that school lunches have their pros and their cons and they can be a good thing is you don’t get all the unhealthy stuff. Also that making a lunch isn’t great either seeing as how a lot of kids just fill a lunch box full of candy and soda and call it lunch. If I had to take a side though I guess I would end up on the cafeteria food side.

Spring Issue F A 21

T

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Breakfast

KerbeyLaneCafe

Location:3704 Kerbey Lane >>>>>>>>>>>>>>>>>>>>>

By Graham

Jones

Fabulous Menu, Fries, and a Fork

H

Location: Austin What you’ll need: An empty stomach

}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}

Hyde Park Bar and Grill was started in 1982 by Bick Brown. It originated in a pink, run down house. Brown, along with John Woolsey and Robert Smith, fixed the place up and started his restaurant. He used a simple design to show off artwork he would display. The giant fork fit in with the creative ideals of Brown, and with a little help from Billy Glover and Richard Heinichen, it went up in front of the restaurant. Now Hyde Park and Grill is known by the fork. But they are also known for many other things. One of theses things is the award winning french fries. No one can eat here without sampling these delicious potato sticks. Wine is also on the list of the defining characteristics. Yummy. Nowadays, Hyde Park Bar and Grill has a delicous menu combing comfort, bistro, and vegetarian food. The opening of the second restaurant has been a great mark of succes for the restaurant. If you’re craving some good food, visit either location and you will be greatly rewarded.

If you’re looking for a good lunch and you’re in Austin, you should definitely hit up Hyde Park Bar and Grill. I decided to do this myself. My parents, my three younger sisters, and myself set out one fine afternoon to fill up our bellies. Our destination: the Westgate Hyde Park Bar and Grill.

Our waiter was named Gustavo. He was attentive and funny. He even suffered plentiful abuse from my sisters with good humor.

To start out, we had some of Hyde Park’s award winning fries. They truly were delicious. They had a very homey, almost like fried chicken.

Next we ordered entrees. I got the fried chicken breast sandwich. Much like the fries, it had a true comfort food taste. Although not all the food was homey. My sister ordered the penne florentine. It was full of delicious seasoning and spicy noodles.

Also, any chance you get order some condiments.

The hot sauce is fab, the mayonnaise is rich, and the sauce that comes with the fries is sublime.

One thing you shouldn’t do: order off the kid’s menu.

It’s not horrible food, but compared to the rest of the menu, it’s bland and tasteless. If you’re going to be eating here, order something new and adventurous.

Overall the prices are cheap too. The sandwiches are an average of $7, the entrees are an average of $11.50, and the pasta is an average of $11. For a well priced, tasty meal, stop by one the two locations. You won’t be disappointed.

KATELYN A

Spring Issue F A 22

M 23 Spring Issue F A

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what’s YOUR FAV

FLAVOR ?

}}}}}}}}}}}}}}}}}}}

Location: Austin / What you’ll need: a sweet tooth

T The founder of Amy’s Ice Creams, Amy Miller, originally worked for Steve’s Ice Cream in Boston. Once Steve’s Ice Cream was bought by a bigger corporation, Miller decided to start her own ice cream shop.

Amy’s Ice Creams began in 1984 after Amy and her business partner Scott Shaw decided on a place to found their own shop.

There are 13 Amy’s Ice Creams in total: 11 in Austin, one in San Antonio, and one in Houston. The employees at Amy’s are especially known for their tricks. They host an event every year called the Trick Olympics.

Employees get a chance to show off their own best tricks and to compete in groups.

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MOLLY G,

Spring Issue F A 24

WHICH FOODSHOW IS IS RIGHT FOR YOU?

Take this quiz to discover which food show suits your taste buds!

AFTER A LONG DAY AT SCHOOL ALL YOU WANT TO DO IS...

A

whip up a quick, delicious dinner

B

eat an intricate cake

C

watch some heated competition

IN THE FOOD DEPARTMENT, YOU MOST LIKE TO...

A B C

cook

If you answered mostly...

bake watch others cook and bake

IN A FOOD SHOW YOU MOST ENJOY...

YOU LIKE THE WEATHER MOST IN...

A

a person with funny sayings and an upbeat attitude

A

California

B C

Quirky people and cool techniques a more serious tone, but awesome food

B C

Baltimore A lot of different places

THE FLAVOR YOU LIKE MOST IS...

YOU WOULD MOST LIKE TO WATCH SOMEONE MAKE...

A

a family meal for four

B

cake

C

a gourmet meal

YOU MOST LIKE TO BE AROUND PEOPLE THAT ARE...

A B C

bubbly and positive eccentric and unpredictable driven and competitive

YOUR STOMACH GROWLS WITH HUNGER WHEN YOU SEE...

A B C

A B C

YOUR COOKING STYLE IS...

A B C

friendly fancy complicated

YOU LIKE TO SERVE YOUR FOOD...

a scrumptious homemade meal an intricate, custom-made cake

A B

a decadent bite topped with sprigs of parsley

C

25 Spring Issue F A

traditional sweet exotic

simply extravagantly creatively

A’s:

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B’s:

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C’s:

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Food for Thought:

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Terra J.

Home Recipe

Ingredients * 2 cups flour * 2 cups sugar * 6-8 tablespoons * 1 cup water * 2 sticks butter * 1/2 cups buttermilk * 2 eggs * 1 teaspoon vanilla Directions 1.Set oven to 400˚ 2.Mix flour and sugar 3.Microwave cocoa water and butter until almost bubbling 4.Pour cocoa butter mix over sugar flour and stir 5.Add buttermilk, eggs, and vanilla to mix and stir till mixed 6.Bake for 25 to 30 min and check after 15 min if center is firm, if so then it is done, check after 25 min and see if center is firm, if so, its done.

7.Icing- make while cake is cooking 5 or 6 tablespoons cocoa 6 tablespoons evaporated canned milk ½ cups butter 1 box powdered sugar 1 tablespoon vanilla

1.Bring cocoa, milk and butter to boil

2.Add sifted box powdered sugar and 1 tablespoon vanilla and stir till smooth

3.Pour over cake after cake has cooled for 10 minuets 8.Add nuts if desired

27 Spring Issue F A

Better Homes and Gardens Recipe

Ingredients * 3 cups all-purpose flour * 2 cups sugar * 2 cups cold water * 2/3 cup vegetable oil * 1/2 cup unsweetened cocoa powder * 2 tsp. baking soda * 2 tsp. white vinegar * 1 tsp. salt * 1 tsp. vanilla Directions 1. Heat oven to 350 degrees F. In large mixing bowl combine all ingredients. Beat with electric mixer on medium to high speed until well combined. Pour batter in a greased 9x13x2-inch baking pan.

2. Bake 35 minutes or until a toothpick inserted near center comes out clean. Serve with ice cream or whipped cream, or dust with powdered sugar.

Makes 12 servings.

Hersheys Recipe

Ingredients * 2 cups sugar * 1-3/4 cups all-purpose flour * 3/4 cup HERSHEY’S Cocoa * 1-1/2 teaspoons baking powder * 1-1/2 teaspoons baking soda * 1 teaspoon salt * 2 eggs * 1 cup milk * 1/2 cup vegetable oil * 2 teaspoons vanilla extract * 1 cup boiling water * “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING Directions 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

PERFECTLY CHOCOLATE” CHOCOLATE FROSTING 1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY’S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

NUTTY VANILLA RECIPE Umsan ulput utpatue magniam cortie magniam dui esequam dunt nit, core dolendiam, quam, ver sed modio odolessissed modip eu feugue faci ex erat. Lore dolore faccum

1/4 teaspoon almond extract

PREP: 5 minutes STAND: 0 minutes MAKES:2 servings

2 cups milk

STEP 1

Pour milk into a microwave safe bowl.

Heat on high for about 80 seconds or until hot.

STEP 2

Combine the remainder of the ingredients into the hot milk. Mix thoroughly.

3/4 teaspoon vanilla extract

STEP 3

Pour into mugs and serve right away.

STEP 4 Enjoy!

2 tablespoons sugar

Spring Issue F A 28