Page 1

Q&A with a food writer page 3

Menu of Austin eats pages 9-14



CHEERS TO SAVINGS ��������������������������������������������� ����������������������������������������������������������������� � �������������������������������������� �������������������������������������������������� �������������������



Longhorn Life / Food Edition

page 2

April 27, 2011



et’s put our differences aside. Whether you’re short or tall, a communications or engineering major, all of us Longhorns have one thing in common: our love of food. In fact, here at Longhorn Life we love food so much that we created an entire edition dedicated to the best restaurants and recipes in town. Craving french toast? We know where to go to get an amazing carrot cake version (page 10). Feeling ambitious? Make your own Reuben sandwich with the recipe on page 11. As always, we create these editions with you, our fellow Longhorns, in mind. It just wouldn’t be Longhorn Life’s style to not include you! So we hit campus hot-spots to see what students are actually eating. Check out Mystie Pineta happily chowing down on some lasagna and mixed veggies from Littlefield Patio Cafe to the right, then turn to page 6 for more photos!


Sheri Alzeerah Stephanie Bathurst Destinee Hodge Bianca Krause Jordan Schraeder Colby White


Sheri Alzeerah Stephanie Bathurst

Layout and Design Sheri Alzeerah

Cover Design

Alyssa Peters

Special Editions Student Editors Stephanie Bathurst Jordan D. Schraeder Stephanie Bathurst / Texas Student Media

Happy eating! Jordan Schraeder and Stephanie Bathurst, student editors

Radio-television-film sophomore Mystie Pineta enjoys lunch at Littlefield Patio Cafe on Monday.

Point South& Bridge Hollow A P A R T M E N T S

Special Editions Coordinator Adrienne Lee


Jalah Goette

Assistant to Director CJ Salgado

Local Sales Manager Brad Corbett

Broadcast Manager Carter Goss

Campus/National Sales Joan Bowerman

Student Ad Director Kathryn Abbas

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office hours: Mon-Fri 9am-6pm Sat 10am-6pm

The Special Editions office is looking for students who’d like to write for Longhorn Life. e-mail us at

Maryanne Lee

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Interested in writing for us?

Student Ad Managers

Come to our MEET & GREET (& EAT)!! TODAY 4:30-5:30 p.m. HSM C3-302 (conference room)

Longhorn Life is an advertising special edition of The Daily Texan written and produced by students. Copyright 2011 Texas Student Media. All articles, photographs and graphics are the property of Texas Student Media and may not be reproduced or republished in part or in whole without written permission. Contact us: Special Editions Office, HSM C3-308 Texas Student Media 512-471-5887

Expert q&A

Local food writer talks blogging, eating in Austin By Destinee Hodge

LL: In terms of food, what do you think Austin has to offer that is Editor’s Note: From food trailers unique in comparison to the other citto fancy restaurants, Austin is a ies you have been to or worked in? AB: Everybody loves Austin city filled with ways to satisfy your taste buds. Addie Broyles, a food because it celebrates individualwriter at the Austin American- ism and creativity, and that exStatesman, knows this better than tends into the food world. That’s anyone. Longhorn Life sat down why you see trailers that are with Broyles, who recently created so successful; people can come the Austin Food Blogger Alliance, here and make a living. That’s to talk about her experience as a food why the Austin community is as unique as it is. Now in the last journalist. Longhorn Life: What first got three years, it’s blossomed into this nationally recognized food you interested in food writing? Addie Broyles: I kind of fell city. And of course you’ve got into it in an odd way. When I the barbecue and the tacos and first got out of college, I interned all the traditional food you think at Texas Monthly Magazine. The about when you think of Central first day they took all the interns Texas. LL: Could and said one you tell me of us would about your work with Everybody loves involvement Pat Sharpe, Austin because it with the crethe long-time ation of the food editor. I celebrates Austin Food thought, “I’m probably going individualism and Blogger Alliance? to get more out creativity, and AB: When of this internI first started ship if I work that extends into the food job, I on a one-onstarted a food one basis rather the food world.” blog as well. than just in a I needed to group.” So I - Addie Broyles, find out who started workfood writer, Austin else was doing with her, ing that kind but didn’t reAmerican-Statesman of work in ally have an idea of what a food writer did. Austin, so I looked around and Like everybody, I thought that found about 10 or 12 bloggers. I restaurant criticism is the only was really fascinated by what I thing that you can do in terms of saw on their blogs, so we all got food writing. I learned a lot from together and hit it off really well. her and kept it in the back of my Pretty soon we were having pothead, but I didn’t really think I lucks, and I put together a Facewould make a career out of food book group to create an excuse for us to get together every couwriting. However, I was very inter- ple of months. We realized that ested in feature writing. I got the group was bigger than one hired at the Austin American- person could handle managing, Statesman as a copy editor, so we decided we would make a but the food-writing position 501(c)3 non-profit. LL: What does the AFBA do? opened up and I saw it as an AB: There’s an education opportunity to move into the features department. Luckily for component where we will bring me, they decided to hire me and speakers in to teach members now I get to work on how to be about various topics includa better cook. I didn’t go to cu- ing food photography, how to linary school, but I think I take increase your Search Engine that every-woman approach to BROYLES continues on page 4 the food section.

Longhorn Life / Food Edition

page 4

April 27, 2011 BROYLES continued from page 3

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Optimization on your blog and how to become a better blogger. We also have the social aspect where we coordinate potlucks and social events. We also established a code of ethics so we can be transparent in our actions. Bloggers kind of get a bad rap; but if we can set a standard for blogging, we can elevate all bloggers and challenge them to be more ethical in how they go about their business. LL: What do you enjoy most about food writing? AB: I’m really lucky because there are a lot of people who would just love to be doing what I do, and I’m very thankful. I mean, who doesn’t like food? I like trying to push beyond what has been done before, which is hard to do in food because there are no new ideas, only new ways of packaging them. Also, it’s hard finding new techniques or ingredients that people might not be familiar with. So it’s constant exploration on a personal level and also on a community level. Food has all these different layers of meaning, and every story touches on a different layer. LL: What is the craziest thing you have done for an article?

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Have Your CoFFee wiTH us

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in The Daily Texan on May 4 YING D STU E the GUID

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Look for Addie Broyles blog, Relish Austin, in the Austin AmericanStatesman For more information on the Austin Food Blogger Alliance, visit

Healthy Vegetarian Cuisine with a Delicious Oriental Flair


lash p s / g r .o orts

AB: I’ve worked as a cashier at H-E-B and a server at Alamo Drafthouse for two stories. I also took a daylong cooking class at the Culinary Institute of America in San Antonio when I was 8 1/2 months pregnant. LL: What suggestions would you give to students who might want to pursue a career in food writing? AB: My first suggestion is to start a blog. It shows that you’re dedicated to your craft, and that you’re self-assigning yourself to write once or twice a week or however often you choose to blog. I think that a blog is a really important thing for young writers to become better at what they do and focus their writing on one particular area. My other advice is to dive headfirst into social media, because you can’t afford to start working in social media when you start a job. You need to have already built up the conversational style you develop using Twitter, Facebook or Tumblr. You need to know how to use those tools for your own personal gain.

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Longhorn Life / Food Edition

April 27, 2011

page 5

shopping list showdown It’s no secret that girls and guys think differently about most everything, but does that include food?

In the name of science, we challenged couple Allie Murphy and Blake May to create shopping lists for a Memorial Day barbecue.

dri nks


w in e - a lc o h o l so d a - m ix er s

foo d

ch ic k en - r ib s to es - b u tt er MURPHY bpboqtasa u ce - sa la d public relations sa sophomore la d d r es si n g Ext ras

cu p s - p late s n a p k in s iP o d & sp ea k er s d ec o r at io n s


beer - girly beer (no mixed drinks allowed!) soda - water Food:

ground beef - sausage ribs - hotdogs - ketchup mustard - BBq sauce Extras:

plates - napkins utensils - ping pong balls boom box and Mp3 player football - volleyball


radio-television-film junior

Photo illustrations and design by Bianca Krause / Texas Student Media

page 6

Longhorn Life / Food Edition

What are you eating?

From fast and fried to sweet and sliced, students feast across campus

April 27, 2011

Photos by Stephanie Bathurst

Above, Communication sciences and disorders sophomore Natalia Rodriguez eats brisket, pasta and corn from Littlefield Patio Cafe. Below, Samuel Williams, architecture senior, eats a Spicy Chicken Sandwich from Wendy’s at the Texas Union.

Theater and dance freshman Taylor McCaslin eats a wrap from Jester while friends Daniel Sullivan, a biology senior, eats Zen and Stephen Naimoli, a theater and dance senior, eats Taco Cabana, at the Student Activity Center on Monday.

Above, Architecture senior Connie Rosado eats Chick-Fil-A chicken nuggets on the West Mall. Right, sophomores Lillian Chung and Katie Lin show off cookies bought at Jester City Limits.

Above, Senior Addison Gumbert and junior Michael Swan enjoy eggrolls from Hai’s Food and Lemonade Stand in front of the Littlefield Fountain. Left, Finance junior Jason Combs eats a wrap and Sun Chips at Cypress Bend Cafe.

Longhorn Life / Food Edition

April 27, 2011

page 7

Technology COLUMN

GE’s new profile induction cooktop boils water in the pot as ice remains frozen on the range, the result of induction technology.

Induction stoves make for more efficient cooking By Colby White American science has been sleeping in the kitchen. We have cars that park themselves, television sets that show you the world in 3-D and smartphones that can do just about anything. Technology has given us a plethora of sometimes useless and mostly superfluous advancements on a near daily basis, yet somehow our kitchens still function relatively the same as they did in the ’50s. Granted, refrigerators (and other appliances) are more energy-efficient, but most still rely on a heat pump. Public sinks have adopted the buggy motion-sensor idea, but that has yet to really trickle down to the domestic market. Dishwasher detergent has become more powerful, but the dishwashers themselves are still just boxes with water splashing inside that mostly misses the dishes. The kitchen has long been the center of small improvements that lack the wowing punch that makes nerds grin with delight. So how do we turn the kitchen into something that rivals our Wifi’ed living rooms? We take those high school physics experiments and bring them to our stoves in the form of induction cookers. Most electric stoves that are popular today pass huge amounts of electricity through multiple coils to heat a larger coil. A pot goes on top of that larger coil, allowing the direct contact to heat the pot and indirectly heat your food. It takes a considerable amount of energy to get the coil so hot and only a portion of that is even used to heat the pot. Induction cookers, though, have found a more efficient way. An alternating current is passed through a thinner and much more tightly wrapped coil made of copper wire. If you remember your physics les-

sons, an electric current passed through a coil will induce a magnetic field. That magnetic field in turn induces another electric current in the pot, providing a more direct heating method for the food. The current could be large, but very little voltage is actually used to create it, reducing the amount of energy used. No coils are turned red hot and the room doesn’t heat up as a result. In fact, the stove itself stays cool. All the heating is done to the actual pan, meaning the food actually cooks faster. So if this style of cooking is so much more efficient, why hasn’t it been fully adopted? Well, readers, this is America. Technological advances typically don’t come without the backing of a major corporation. But now induction has its corporate support. General Electric has made an investment in the technology and recently started to roll out its line of induction cooktops. The company has even produced a website titled (named after the 101 seconds GE claims it takes to boil water with induction) in an attempt to educate customers about induction. Of course, induction isn’t perfect. While early models were bug-prone, they are becoming more reliable. The biggest drawback is that the technique works best with pots that handle the magnetic field better, such as stainless steel and cast iron, and those with only a few pot options lying around may at first hesitate to adopt this technique. But with all the benefits — energy savings, instant temperature adjustment and safer cooktops — it looks like science has finally made its way back to the kitchen. White is a computer science senior and a Web programming and services consultant for an Austin technology provider.

Photo courtesy of GECI

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Longhorn Life / Food Edition

page 8

April 27, 2011


For the love of Sriracha sauce By Bianca Krause

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Lately I’ve adopted a new mantra about food: If I can’t use Sriracha sauce in it, then it’s not worth cooking. I even tweeted that mantra and, much to my surprise, received a response from @SrirachaCookbook, who wholeheartedly agreed with me. Never before had I felt more validated about a tweet. Thanks, @SrirachaCookbook. I’m a die-hard, self-proclaimed foodie and a longtime lover of spicy food, but I hadn’t really gotten “into” Sriracha until a few months ago when I started frequenting Veggie Heaven (see ad on page 2). Sure, I dabbled with the rooster sauce, as it’s often called, at my favorite Pho restaurants, but Veggie Heaven is stocked with the red, spicy paste at every table. With each order of a Veggie Heaven tofu bowl, I tried just a little more Sriracha.

You know that Gogol Bordello song “Start Wearing Purple”? It seems like all my food started wearing red. Of course I use Sriracha in typical Asian dishes — rice, noodles, veggie stir-fry — but I’m beginning to find so much food pairs well with the chili sauce. Sriracha burgers, chips and Sriracha dip, Sriracha and waffles — the possibilities are endless. I admit I often get carried away with my recipes and start feeling like Bubba from Forest Gump, minus the shrimp boat. (And, no, I don’t really eat Sriracha waffles.) But Bubba and I share the same point about our favorite respective foods. Sriracha should not be limited to Thai or Asian food in general. Use and infuse! I urge all the foodies on campus to embrace a little Sriracha the next time you’re nomming on a noodle bowl, BLT or bagel. You might find a nice surprise.

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the best

FOODS in Austin ! s e p i c e r lp us By

Sheri Alzeerah, Stephanie Bathurst & Jordan Schraeder

boutdoor seating &takes reservations vgood for groups

t serves alcohol

$ less than $10 $$ $11-$30 $$$ more than $31

breakfast page 10

The Best

Chocolate French Toast

Breakfast Taco

Prep Time: 10 minutes Cook Time: 15 minutes Servings: 2

Don Juan

Juan In A Million Photo by Sheri Alzeerah

Dig into an almighty pound of eggs, potatoes, bacon and cheese on a flour tortilla throne. $3.80 2300 Cesar Chavez St., 4723872,

bv$ The Best

The Best


Apple Pancake The Original Pancake House

This piping hot pillow of sugary goodness is the offspring of pancake and apple pie. 1700 W. Parmer Lane, #650, 873-7200,

Eggs Benedict

Classic Eggs Benedict Taverna by Lombardi

Poached eggs’ yolk is even more fun than the center of a Tootsie Pop. Rather than working toward a wad of gunk jabbed onto the end of a lollipop stick, you get to break into a hearty stream of pure gold. Jackpot. $11 258 W. Second St., 477-1001,

b&vt $$


The Best

Chicken & Waffle 24 Diner

The Best


The Florence The Local Yolk


Only at 24 Diner do “fried chicken and waffle” and “elegance” go hand-in-hand. $11.95 600 N. Lamar Blvd., 472-5400,

¼ cup milk

1 egg 2 tablespoons plus 2 teaspoons white sugar 1 tablespoon plus 1 teaspoon unsweetened cocoa powder 1/8 teaspoon baking powder 1/8 teaspoon salt 2 slices bread


1. Beat together milk, eggs, sugar, cocoa powder, baking powder, and salt. 2. Heat a lightly buttered skillet or griddle over medium heat. 3. Dip each slice of bread into egg mixture until well soaked, about 20 seconds per side. Place in pan, and cook on both sides until they are no longer gooey or shiny in the middle when cut in half, about 3 to 4 minutes per side. Adapted from

Three Cheese Omelette

Prep Time: 10 minutes Cook Time: 5 minutes Servings: 1 omelette

&v $$ t

1 ounce melted butter 3 large eggs, beaten well 1 ounce mild cheddar, shredded 1 ounce aged provolone, diced 1 ounce aged Swiss, diced

Cute trailer and charming appeal aside, this fried egg-pesto-mozzarellatomato sandwich means serious business. $6 1112 E. Sixth St., 745-9110,

b&v$ The Best

French Toast

Carrot Cake French Toast

South Congress Cafe

vt $$

Photo by Sheri Alzeerah

Carrot cake. Cinnamon. Vanilla. Creamcheese pecan syrup. Need I say more? 1600 S. Congress Ave., 4473905,


1. Using an 8-inch, non-stick skillet, melt butter over medium heat. 2. Add beaten eggs. As the eggs begin to coagulate, add the three cheeses evenly over the eggs. 3. As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over. Continue to cook until the cheese melts. 4. Turn omelette one more time. The finished omelette will be a nice yellow color with the cheese melted. Serve immediately. Adapted from

lunch page 11

Reuben Sandwich

The Best


Prep Time: 5 minutes Cook Time: 5 minutes Servings: 4

The Diablo

Hopdoddy Burger Bar

½ cup mayonnaise

1 tablespoon chili sauce 1 tablespoon parsley, chopped 1 teaspoon grated onion ½ teaspoon horseradish ¼ teaspoon Worcestershire sauce butter, at room temperature 8 slices rye bread 8 slices Swiss cheese 1 pound corned beef, sliced 2 cups sauerkraut, drained salt and pepper

But in all seriousness, all Hopdoddy burgers are tied for best burger. Just take it from the magical breadmaker cranking out fresh buttery buns behind the kitchen counter. $8 1400 S. Congress Ave., 2437505,


bt $$ The Best

Chips & Queso

Rosa’s Cafe Tortilla Factory

Photo courtesy of Frank

1. Combine the mayonnaise, chili sauce, parsley, onion, horseradish, and Worcestershire sauce in a bowl. Mix until well-combined. 2. Construct the sandwiches. Rub one side of each of the slices of bread with a bit of butter. Flip four of those slices over and spread 1 tablespoon of the dressing. Top each with 2 slices of Swiss cheese, 1/2 cup sauerkraut, 1/4 pound of corned beef, and final piece of bread. 3. Set a large skillet or grill pan over medium heat. Places the sandwiches on the pan and weigh down with another skillet or an iron skillet (you might need to do this in batches). Cook for about 5 minutes a side until the cheese has melted and the bread is nicely toasted. Serve up.

The Best

Hot Dog

Chicago Dog Frank

Skip the ball game, the park, the peanuts and the Cracker Jacks. Frank offers all of your stadium fare staples in the style of a snazzy downtown bar. $3.95 407 Colorado St., 494-6916,

vt $$ The Best



How Do You Roll? HDYR is the Subway of the sushi world. Filling choices include the traditional (avocado, spicy tuna) and the not-sotraditional (seasonal fruits, beef). Prices vary. 454 W. Second St., 320-8400, t

Pars Mediterranean Supermarket & Deli

The couple who runs Pars turns this house of hearty food into a home. If you tell a joke, dessert is on the house. $8.49 8820 Burnet Road, Ste. 502, 452-4888,


The Best


The Jalopy Original

The Jalopy It takes three minutes to make a sandwich at home. It takes the crew inside The Jalopy semi-truck 50 hours to make this chicken rotisserie and red onion marmalade sandwich. $6 1502 San Antonio St., 814-8557,


The Best



At Rounders, cheesy is what they’re aiming for. Mozzarella, ricotta and parmigiano-reggiano paint this pie pretty, proving a pizza doesn’t need to have sauce to be saucy. $11 for 14-inch 1203 W. Sixth St., 477-0404,

bvt $$ The Best


Photo courtesy of Hyde Park Bar & Grill

Kabob with Rice

bv $

Photo by Sheri Alzeerah


bvt $

Rounders Pizzeria

Adapted from

The Best

No, really. It is better than the one you think should win — thick, creamy and divine on Rosa’s homemade flour tortillas that warm the body, heart and soul. $3.29 1509 E. Whitestone Blvd., Cedar Park, 259-0505,

Fresh Hyde Park Fries

Hyde Park Bar & Grill

These hand-cut potatoes are dipped in buttermilk and seasoned flour before taking a bath in the deep fryer. $4.50 4206 Duval St., 458-3168, hpbng. com t

b& $$

dinner page 12

The Best

The Best


USDA Prime New York Strip 16 oz. Eddie V’s

Grilled Chicken with Lemon Basil Pasta


Family Style

Salt Lick Bar-B-Que Anyone who tells you otherwise cannot be trusted. $19.95 18300 FM 1826, Driftwood, 858-4959,

Prep Time: 10 minutes |Cook Time: 15 minutes Servings: 8


4 whole grilled chicken breasts, sliced 1 pound penne pasta, cooked until al dente ½ stick butter 3 whole lemons, juiced ¾ cups heavy cream ¼ cups half-and-half 1-½ cup grated Parmesan cheese (or Romano) Salt and freshly ground black pepper, to taste 20 whole basil leaves, chopped

Is it worth it? Yes. Should you wait until your parents are in town? Yes. $38.95 301 E. Fifth St., 472-1860,

&vt $$$ The Best


Sagra Think Easy Mac but swap cheese-like sand for fontina and SpongeBob-shaped noodles for spinach macaroni. Oh, and throw in chicken, bread crumbs and truffle oil. Basically, the same thing, right? $15 1610 San Antonio St., 535-5988, t

b&v $$

The Best


Oak Grilled Rare Hawaiian Ahi Tuna

Texas Student Media File Photo

Maccheroni al Forno

The Best

The Best



Garden Vegetable Enchiladas

Cheese Plate Justine’s

See “Best Steak”. $27 1400 S. Congress Ave., 291-7300,

Be forewarned: This may very well be the only thing you can pronounce on the menu. $14 4710 E. Fifth St., 385-2900,

b&vt $$$

b&vt $$


The Best

Avocado & Grapefruit Salad

Prep Time: 10 minutes | Servings: 2

1 pink grapefruit 1 teaspoon toasted sesame oil 1 teaspoon extra virgin olive oil 1 teaspoon maple syrup Freshly ground white pepper Sea salt 1 fennel bulb, thinly sliced 2 cups pea shoots 1 avocado, sliced

b&v $$

The Best

Moonshine Patio Bar & Grill

The generous ladle of chipotle cream gravy on top doesn’t hurt either. $14.95 303 Red River St., 236-9599, t

b&v $$

1. Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander. 2. In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed. 3. Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately. Adapted from

Eastside Cafe Using veggies grown in the cafe’s backyard, these enchiladas are the cream of the freshly picked crop. $10.95 2113 Manor Road, 476-5858, t

Chicken-Fried Steak



Crawfish Pho

Hot Boiled Pho & Crawfish New Orleans is just east of Vietnam anyway. $7.95 2501 W. Parmer Lane, 833-9057 t

v $


Photo by Sheri Alzeerah

Photo by Sheri Alzeerah

1. Segment the grapefruit over a bowl to catch any juices and squeeze excess juice from the membranes. 2. Use 1/4 cup of this juice for the dressing, whisking it with the olive oil, sesame oil, maple syrup, a pinch of white pepper (about 2 ground peppercorns or 1/16 teaspoon), and a pinch of sea salt. Taste and adjust seasonings, if desired. 3. Gently toss the fennel and pea shoots in half of the dressing. Arrange on two plates, top with the grapefruit and avocado, and drizzle the remaining dressing over the fruit. Adapted from


beverages page 13

are for a tasty beverage? As summer approaches and the warm weather makes its way back into our lives, happy hours are bustling and ice cold drinks are flowing. Get your spring morning started the healthy and delicious way with a fruit-filled smoothie; cool off later from a hot day with some homemade blackberry iced tea. You don’t have to be Martha Stewart to pull off these simple recipes that add a twist to classic springtime beverages. You may even impress your mom!

Homemade Blackberry Iced Tea

Servings: 7 1/2 cups

3 cups fresh or frozen blackberries, thawed 1/2 cup sugar 1 tablespoon chopped fresh mint Pinch of baking soda 4 cups boiling water 4 black tea bags 2 1/2 cups cold water Garnishes: fresh blackberries, fresh mint sprigs


1. Combine blackberries and sugar in large pitcher, crush the blackberries with a wooden spoon. Next add the mint and baking soda. Set aside. 2. In a separate container, pour four cups boiling water over tea bags; cover and let stand 3 minutes. Discard tea bags. Here is where it all comes together. Pour the tea over the blackberry mixture and let stand at room temperature 1 hour. Pour tea through a mesh strainer into a large pitcher, discarding solids. Add 2 1/2 cups cold water, stirring until sugar dissolves. Cover and chill until ready to serve. Garnish, if desired.

Cherry Almond Smoothie

1 banana 1 1/2 cups cherries, pitted 1 tsp vanilla extract 1 tsp almond extract 1/2 cup yogurt 1 cup almond milk 2 cups ice

1. Combine all ingredients in a blender; mix until you reach a smooth, creamy texture.

Strawberry-infused Mojito

Ice 1.5 ounces light rum (a shot) 12 mint sprigs 1 lime 1 tablespoons sugar Club soda

1. Place lime, mint and sugar in the bottom of a shaker. Muddle for one minute. Add ice, strawberry-infused rum, and shake. Pour the mixture into a serving glass, and fill with soda. 2. Garnish each with a slice of lime and a sprig of mint.


New Brews

With clean and classic, yet bold and bright, flavors, Austin Beerworks brings a new kind of brewing mentality to town — and to this spring season. Their four signature brews boast unique taste profiles that simultaneously bring together the brand. The company’s four founders are experienced craft brewers with backgrounds not only in brewing but also in the military, law enforcement and finance. So we can expect good things to come from these skilled brewers. Austin Beerworks’ one-of-a-kind beers range from pale to dark and hoppy to light. There’s the Fire Eagle American IPA, the Black Thunder German-style Schwarz, the Pearl-Snap German-style Pils and the Peacemaker Extra Pale Ale. Another distinguishing feature? They come in colorful, cleanly designed cans. And they only come in cans. Austin Beerworks opted against brewing for bottles, saying cans are better for recycling than bottles, better for tubing (clearly!), and beer simply stays colder in and tastes better from a can. They’re even urging customers to think of Austin Beerworks cans as tiny kegs. As the brewers themselves say, they brew beer for two reasons: “to make beer we love to drink with our friends and to build community in the town we love.” Austin Beerworks will brew its first batch this week and you lucky (21+) beer drinkers and buyers can look forward to opening a can of these crisp craft beers next month.

Lavender Coffee 3/4 cup of freshly ground coffee, preferably a fullbodied Breakfast Blend 1 sprig fresh lavender flowers, or 1/2 tablespoon dried lavender vanilla sugar cream (heavy cream, soy milk, etc.)

1. Place the ground coffee in the filter and add the lavender. Brew. If desired, add sugar or cream. Try other flavors like dried fruit and almonds in the coffee grinder.

dessert page 14

The Best

The Best



La Patisserie by Luxe Sweets

The Carney Gourdough’s

It’s not just a doughnut. It’s a doughnut topped with apples, caramel and dry-roasted peanuts. (Bonus points for ordering this since it’s not even on the official menu yet). $4.25 1219 S. Lamar Blvd.,


If you don’t explode from cuteness overload by the time you make it from the front door to the counter, order from the bakery’s rainbow roster of macaroons, ranging from caramel fleur de sel to strawberry champagne. $2 each 602 W. Annie St., 912-0033

b&t $$

The Best


LemonRosemary Cake Chez Zee

It’s as refreshing as lemonade, except way better because it’s cake. $6.95 5406 Balcones Drive, 4542666,

b&vt $$


The Best


The Best

Peanut Butter Cookie

Red Velvet

What used to be ‘80s landmark on the Drag Captain Quackenbush’s Intergalactic Dessert Company & Espresso Cafe is now a quaint bakery just north of campus that’s less a mouthful to say and more a mouthful of yummy treats. $1.99 411 E. 43rd St., 453-3399,

Quack’s 43rd Street Bakery


Hey, Cupcake!

Buy 11, get one free. Believe me, that’ll last you a day if you’re lucky. $2.75 Various locations, 476-CAKE,


bv$ The Best

The Best


Arroz con Leche

La Sombra Bar & Grill

Rice pudding takes a trip south of the border and picks up some Chai-port syrup, raisins, cinnamon and an almond-coconut crumble along the way. $6 4800 Burnet Road, Ste. 200, 458-1100, lasombra-austin. com

b&vt $$

Prep Time: 5 minutes

Servings: 4

Red Velvet-Vanilla Ice Cream Cake Shake Holy Cacao

Heaven may very well be an actual ingredient. $5 1311 S. First St., 851-2253,

bv$ The Best


Scone of the Day The Steeping Room

Quite fancy a spot of tea and scones? Swing by this charming teahouse with a lengthy menu devoted to tea-party staples. $2.50 11410 Century Oaks Terrace, Ste. 112, 977-8337,

b&t $$

Sweet Dessert Panini

Cook Time: 5 minutes



1 cup hazelnut spread 8 slices, white bread, cut ½-inch thick 2 bananas, sliced lengthwise 16 marshmallows, cut in halves Butter, softened Powdered sugar, for dusting

1. Preheat the grill to medium-low. 2. Heat hazelnut spread, so that it lightly coats the back

3-Ingredient Peanut Butter Cookies

Prep Time: 5 minutes | Cook Time: 9 minutes Servings: 1 dozen cookies

1 cup peanut butter 1 cup sugar 1 egg, gently beaten


1. Preheat oven to 350. 2. Mix peanut butter, sugar, and egg until well-integrated. (Fold in chocolate chips, if you want them.) Scoop dollops of dough onto cookie sheet. 3. Bake for 9 minutes. The cookies will still look a little under cooked. Let them rest on the pan for 10 minutes and they will start to firm up. Then slide the cookies onto a rack to finish cooling. Adapted from

of a spoon. Spread all slices of bread with a thin layer of hazelnut spread. Apply banana slices to 4 pieces of bread and marshmallows to the remaining 4 pieces. Take 1 slice of bread with banana, and 1 with marshmallows and press them together, making a sandwich. Repeat. Apply a

light layer of butter to each side of the sandwiches. 3. Place each sandwich on the pre-heated grill for 2 minutes per side. Once cooked, cut each sandwich in half on the diagonal. Put sandwiches on a platter and dust with powdered sugar. Adapted from

Save time for a little fun this summer! Register now! Summer sessions begin May 13, June 6 and July 12.


D esign








Longhorn Life / Food Edition

April 27, 2011

page 17

Bank says rising food prices threaten Asia’s poor By Kelvin Chan The Associated Press HONG KONG — World food prices that surged 30 percent in the first two months of the year threaten to push millions of Asians into extreme poverty and cut economic growth, the Asian Development Bank said Tuesday. The surging prices translated into domestic food inflation of 10 percent on average in many Asian economies, which could drive 64 million people into poverty, the bank said in a report, adding that it will also erode the living standards of families already living in poverty. Food prices have been driven higher by surging oil prices, production shortfalls due to bad weather and export restrictions by several food producing countries.

If higher food and oil prices persist for the rest of the year, they could shave as much as 1.5 percentage points from economic growth in developing Asian countries, the report said. Some countries will be hit harder than others. Singapore is highly vulnerable to inflation because the tiny city-state must import all its food. On the other hand, South Korea, where food accounts for a relatively small part of the consumer price index, will get off more lightly. The rapid increases in the cost of food are a serious setback for the region that has rebounded rapidly from the global economic crisis. Declining grain stocks, higher demand from Asian countries with big populations that are growing wealthier and a dwin-

dling amount of agricultural land will continue to keep food prices high in the short term. So will competition for food grains from biofuel production and stagnant or declining crop yields. Drought in China’s major wheat-producing belt and flooding in rice-producing regions of Asia have reduced supplies of those crops. ADB chief economist Changyong Rhee said food export bans and other short-term measures should be avoided. Instead, he urged greater spending to boost agricultural productivity and more investment to improve irrigation, food storage and other infrastructure. “Left unchecked, the food crisis will badly undermine recent gains in poverty reduction made in Asia,” he said.

Poor families in Asia are hit much harder by food price inflation because they spend as much as 60 percent of their income on food, a much higher proportion than in developed countries. Asia’s developing countries are home to two-thirds of the world’s poor — about 600 million people — who live on $1.25 a day or less. In contrast, people in the U.S. and other wealthy countries spend about 15 percent of their income on food, so the impact on rising food prices on their wallets isn’t as big. And a lot of the food sold in wealthy countries is processed, so manufacturing costs account for a bigger share of the final price. The ADB is a development lender whose mission is to alleviate poverty through loans, grants

and assistance projects. Global food prices jumped 34.2 percent in February over a year ago following a 28.4 percent rise in January, according to the Food and Agriculture Organization’s (FAO) benchmark index. Surging cereal, edible oil and meat prices were behind the increases. The FAO warned that 29 countries in Africa, Asia, Middle East and Latin America and the Caribbean would need food assistance. Afghanistan and Pakistan are among those that will face severe food shortages in part due to factors such as social unrest and ethnic conflicts. Cambodia and Laos also face unfavorable prospects for crops due to delayed and erratic rains. Associated Press writer Hrvoje Hranjski in Manila contributed to this report.

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Years in Austin

Home of the world famous us Tr Trudy Trudy’s d sM Me Mexican Martini!




t in a r b

on Facebook!

8 200 2009 UR 2010 PY HO A


2006 7 200




409 West 30th St. 512-477-2935

8820 Burnet Rd. 512-454-1474


901-C Little Texas Lane 512-326-9899

only seven days left in the semester!


US sheep growers benefit from low supply, high demand LUBBOCK, Texas — In his 33 years raising sheep in West Texas, Glen Fisher has never seen it so good. Demand by U.S. consumers is up, imports are down and prices have soared. “You have almost what you can call a perfect storm,” said Fisher, 64, who has about 3,100 animals on his acreage near Sonora. “The great part is we have record prices for lambs — the highest ever by a whole lot.” Last year’s May delivery of lamb fetched about $1.39 a pound; this year the price is around $2.20 a pound, said Fisher, the immediate past president of American Sheep Industry Association. Lamb numbers far outstrip those for mutton. In 2010 about 156 million pounds of lamb was slaughtered at federal and state inspected plants, compared with about 11 million pounds of mutton. About 30 percent of lamb is purchased near Easter and Christmas, and consumers this year likely have noticed the increased cost at supermarkets and nontraditional markets that cater to people of Hispanic decent and those from Middle Eastern and African countries who live in urban areas of the Midwest and Northeast.

The price is so high that Abbas Ammar, whose family owns two restaurants and a meat market in Dearborn, Mich., won’t carry it in the market. And he tells the restaurant’s wait staff to steer customers away from lamb. “Eat something else, pay less, enjoy,” said Ammar, who refuses to sell it in his market at $7 a pound. — The Associated Press

NC company recalls possibly contaminated cucumbers in 9 states

RALEIGH, N.C. — A North Carolina company is recalling thousands of cucumbers that could be contaminated with salmonella. L&M Companies Inc. said last Friday there have been no reports of illness with its cucumbers, and none of its other products are involved. The company says it decided on the recall after federal inspectors found salmonella last week on cucumbers at a Florida business. They were harvested on a south Florida farm at the end of March. The cucumbers were distributed whole and in bulk in cartons marked Nature’s Delight with a lot number of PLRID-002990. They were sent on April 7 to wholesalers in New York, Florida, Illinois, Indiana, Tennessee, Mississippi, Nebraska, Texas and Wyoming.

— The Associated Press

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a promotional look at things to do, places to go and services to check out

MAN UP TEXAS BBQ Whether you’re a native Texan or a visitor from out of state, you’re sure to come across barbecue in some form at some point. One local company has taken everything you need to know about barbecue in three different directions. What started out as a Texas barbecue blog has grown into a three-venture business all about the state’s staple food. Man Up Texas BBQ, founded by UT business law professor Drew Thornley and graphic designer Brad Istre, encompasses the original blog, a barbecue savings program and a barbecue sauce contest. The blog, Man Up: Tales of Texas BBQ, features regular posts about the best barbecue spots around the state as well as Texas barbecue news. The Q Card, Man Up Texas BBQ’s $10 savings card, gets card holders deals and discounts on barbecue from Austin to Abilene. The 2nd Annual Gettin’ Sauced event, which occurs in Austin this August, invites barbecue sauce makers and tasters to partake in this contest and festival held at Independence Brewing Co. For students who love all things barbecue, Man Up Texas BBQ even offers a for-credit internship in which students assist with the company’s planning and operational functions. With all these endeavors, Man Up Texas BBQ covers everything barbecue lovers could imagine. The only thing the business hasn’t done is open its own barbecue joint — yet.

Longhorn Life / Food Edition

page 19

This summer, treat yourself to great classes and lower tuition.

Abraham C., Round Rock Campus

Get classes that transfer at a great price. Apply today.

Austin Eats Food Tours Looking to spice up your weekend food options? You’ve never seen Austin eating like this: on walking tours in popular parts of the city. Stop at places you’ve never been, trying dishes you’ve never tried and hearing about foodie parts of the city you’ve maybe taken for granted. Austin Eats Food Tours will take you on three-hour walking tours where you stop at seven to eight locally owned (and partnering) eateries to sample dishes. Right now, Austin Eats has South Congress and downtown tours with a Barton Springs tour coming soon. Current partnering establishments include Guero’s Taco Bar, Haddington’s and Sugar Mama’s Bake Shop, among many delicious others. Prices start at $65 per person. They say to come hungry, because you’ll eat the equivalent of a large meal. With tours filling up weekly, it’s hard to believe this fledgling company just formed in December 2010. Austin Eats Food Tours is sure to quickly expand its presence around the city, so join the tour now while there are still spots! Check out their newly designed website for more information.

Check out what’s going on with 512-963-4545


The Daily Texan: Texas Student Television: KVRX 91.7 FM: Cactus Yearbook: Texas Travesty:

Longhorn Life: Food Edition  

We've got you covered for every meal of the day

Longhorn Life: Food Edition  

We've got you covered for every meal of the day