B TE
THE
OUR FIRST FALL ISSUE EVER
AT DUKE UNIVERSITY
`TIS THE SEASON Get festive with these holiday recipes
DEVILS FOOD
Learn to build a Monut
IT’S TIME TO START DRINKING Discover your new favorite wine
DON’T YUCK MY YUM VOLUME 3\ISSUE 1\DECEMBER 2014
Weird foods that somehow work
FALL 2014 DukeBite.org
1
LETTER FROM THE EDITORS
VOLUME 3 | ISSUE 1 | DECEMBER 2014
TAKE ANOTHER BITE. DURHAM TRULY ROCKS, and so does its food. Having spent the past three years and a summer in Durham, we can confidently say that Durham is full of wonderful meals that students need to take advantage of. Whether your experience with Durham eats has only reached the restaurants right off East or you have eaten your way through the surrounding neighborhoods, we hope that you can use this magazine to help you reach the next step in your stomach’s endless journey. Life is better with the perfect meal and in a place like Durham there’s no reason to not be enjoying one. Stay hungry, Harli Grant and Lauren Henschel
2
Duke Bite | Fall 2014
THE Vin Rouge
B TE
Editors In Chief Lauren Henschel and Harli Grant Creative Director Sophie Corwin
Piedmont Mad Hatters
Content Editor Julia Durnan Social Media Laura Valentine Layout Design Clay Pinckney Photo Director Charlie Nucci
O FAV UR O DUR RITE HAM BITE S
Geer Street Garden
Pompieri Pizza
Staff Ali Holzer, Amanda Meyer, Amanda Oñate-Trules, Anton Saleh, Ariel Wainer, Brooke Altman, Carly Lincenberg, Chandler Sopko, Charlie Nucci, Clay Pinckney, Danielle Mayall, David Soled, Gregory Lahood, Harli Grant, Isabel Dover, James Lenihan, Julia Durnan, Kyra Noonan, Laura Valentine, Laure Bender, Lauren Henschel, Nataly Lambert, Sophie Corwin, Sophie Cummins Four Square
Printed by Atkins Publishing
Watt’s Grocery
Funded by The Bassett Fund of Duke University and the Undergraduate Publications Board
FACEBOOK.COM/DUKEBITE
@DUKEBITE
FOLLOW, LIKE, AND CONNECT WITH US ON INSTAGRAM AND FACEBOOK
DukeBite.org
3
10
15
31
31
16
6
10 18
15
18 29
CONTENTS 5 6 8 9 10 14 15 16 4
Lettuce Turnip The Beet
18 a cooking playlist In Season 20 radishes & squash OverEasy 24 breakfast delivery Say What? Say This 26 commonly mispronounced foods `Tis The Season 28 holiday inspired recipes Beginners Guide to Beer 29 the basics of beer State Fair 30 the best bites of the fair Global Bites 31 food from abroad Duke Bite | Fall 2014
29
Heavenly Buffaloes
the best wings in Durham
Devil’s Food
bring your Durham favorites home
It’s Time to Start Drinking a guide to wine Cook Like You Know
quick and helpful cooking tips
Stop, Guac, and Roll
recipe for perfect guacamole
Hangover Food
restaurants that hit the spot
What Does That Really Mean? food labels and what they mean
Don’t Yuck My Yum!
weird foods that work
LETTUCE TURNIP THE BEET an ie Don McLe American P n Jack Johnso s e k a c n a P tt a Banan Jimmy Buffe e is d ra a P er in Cheeseburg 50 Cent Candy Shop ze Lime Shway Corona and arrant Cherry Pie W Band d Zac Brown Chicken Frie on 5 ix Sugar Maro e Diplo Rem im T y ll e J r e Peanut Butt ay ain Tay Zond Chocolate R elis on Milkshake K t Harry Nilss u n o c o C e e in th Put The Lim bbit Tequilla J Ra A Lollipop MIK er y Aaron Cart I Want Cand r Tops nch The Fou u B y e n o H Sugar Pie aby Bash Suga Suga B ver! us Food Oli illy Joel Food Glorio Restaurant B n a li a It n A Scenes From eatles orever The B F s ld ie F y rr Strawbe he 1975 Chocolate T ans Weezer Pork and Be
Hey Duke! Here’s a little taste of the music we listen to while we whip up our famous homemade protein shakes. Keep reading The Bite and enjoy! Anton Saleh and David Soled Duke 2015 LDOC Chairs DukeBite.org
5
INseason
BY AMANDA OÑATE-TRULES
RADISHES Radishes: Though radishes are native to Europe, they are now grown and consumed throughout the world. There are numerous varieties of different sizes and colors. Radishes are a cool-season crop, growing from October to January in most of the northern hemisphere.
Fun Fact: Radishes have been shown to soothe sore throats! Their pungent flavor and natural spice are great for fighting a cold. Because of their high vitamin C content and natural cleansing effects, regular consumption of radishes can help prevent viral infections… so eat up!
Why they’re great: Radishes contain a wide range of essential vitamins and minerals including potassium, vitamin C, fiber, magnesium, and vitamin B6. Radishes also aid in weight loss, due to their high fiber and low glycemic index, which help your metabolism.
Let’s Eat: Radishes are usually eaten raw, with a bit of salt and/or butter, but can also be pickled, roasted, or grilled! Try sautéed radishes with a little olive oil and sea salt, or picked radishes as a spicy taco topping.
6
Duke Bite | Fall 2014
SQUASH
Acorn squash is native to North and Central America, and was frequently grown by Native Americans. It has spread across the world due to European explorers who took squash seeds back to their countries and began to cultivate this fruit. Acorn squash can grow in very harsh conditions, and is extremely nutrient-dense, making it an important part of a balanced diet. Why it’s great: Acorn squash is not only nutrient-dense, but has a diverse range of nutrients. It is rich in fiber, and contains significant levels of vitamin C, vitamin A, potassium, iron, and calcium. Acorn squash is perfect for the cold, winter months because it
boosts the immune system. Fun Fact: Acorn squash, as well as other members of the squash family, are actually fruits! A fruit is the part of the plant that develops from a flower, and is the part of the plant that contains the seeds. Time to Eat: Acorn squash, like most squash varieties, can be baked, sautéed, steamed, stuffed, or mixed in with meat and vegetable dishes. If you’re a pasta lover, try stuffing ravioli with fresh acorn squash and spinach. DukeBite.org
7
OverEasy allows you to pre-order breakfast before going to sleep and have it delivered straight to your door in a 20-minute window of your choice. The menu features a gourmet breakfast burrito, kale wrap with egg whites, a variety of pressed juices, and incredible coffee. In just a few clicks, OverEasy wakes you up with a healthy breakfast. It’s your best alarm clock. Order your fresh breakfast at overeasyapp.com
8
Duke Bite | Fall 2014
LAUREN HENSCHEL
SAY WHAT? SAY THIS BY SOPHIE CORWIN
KROO-DA-TAY BOO-YA-BAYS CRUDITES
BOUILLABAISSE
SHAR-KOO-TUR-EE
YEER-OH
FUH
PAWNCH-KEY
CHARCUTERIE
PHO
GYRO
PACZKI
DukeBite.org
9
`TIS THE SEASON
celebrate the holidays with these recipes
SWEET POTATO WITH
PEARL ONIONS AND SAGE SERVES 2
30 MINUTES
1 medium sweet potato, cut into 2 inch chunks 5 pearl onions, whole 3 tablespoons of olive oil 1/4 cup of fresh sage leaves coarse salt and ground pepper Preheat oven to 450 degrees. Divide potato, onions, olive oil, and sage between two large rimmed baking sheets; season with salt and pepper and toss. Roast until sweet potato is tender, 20-25 minutes, tossing and rotating sheets halfway through.
D R AN E V O EL D NSCHEL B A S BY I REN HE LAU
10
Duke Bite | Fall 2014
APPLE LATTICE PIE IN AN APPLE BY ISABEL DOVER
FILLING 4 apples thinly sliced and peeled 2 tbsp lemon juice 1 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 4-6 tbsp sugar (depending on preference) Stir filling ingredients in a bowl until apples are evenly coated.
SERVES 4
35 MINUTES
PIES 4 large apples (Gala or Cortland work best) 1 package Pillsbury rolled pie crust (1) 1 tsp ground cinnamon (for garnish
LAUREN HENSCHEL Preheat oven to 400 degrees. Slice the top off each of your apples and scoop out the inside of the apple with a knife and spoon. Spoon the filling into the well of each apple. Unroll one pie crust and cut it into fourths; one for each apple. Then cut each quarter into 1/4-inch strips. Lay strips of the dough on top of the apple. Then take one new strip at a time and alternate weaving it over and under the pie strips already in place. Repeat until the top of the apple has been covered. Trim excess pie crust around the edges with a knife. Place apples in a baking dish and fill with 1/4-inch of water. Bake for 20-25 minutes or until crust if golden brown. After garnish, remove from baking dish, let cool and enjoy.
DukeBite.org
11
S’MORE SHOTS BY ISABEL DOVER
SERVES 4
1 MINUTE
Regular Sized Marshmallows Chocolate Milk, Bailey’s or Kahlua liqueur (if you are feeling extra snazzy)
LAUREN HENSCHEL TIP: for extra durability, put the marshmallows in the freezer after toasting!
Turn your stove on high. If you are using an electric stove, wait until the coils are red hot. Place a marshmallow on a fork and toast until golden brown on each side, including the top. Once browned, use another fork to scrape the marshmallow onto a plate. Leave the marshmallow to cool. As it cools, the inside of the marshmallow should sink in, forming a perfect shot glass. Pour the chocolate milk into the well of the marshmallow, and enjoy!
12
Duke Bite | Fall 2014
PEPPERMINT BARK BY HARLI GRANT
1 bag of milk (or dark, live a little) chocolate chips 1 bag of white chocolate chips 2-3 candy canes
SERVES 2
30 MINUTES
Place aluminum foil on a tray. Heat half of the milk chocolate chips in a bowl in 30 second intervals, stirring in between, until fully melted. Pour the melted chocolate onto the tray, spread it as thinly as desired and place in the freezer for 30 minutes. After 30 minutes, repeat this process for half of the white chocolate chips. Repeat with the rest of the milk chocolate chips, followed by the white chocolate chips. Break up candy canes and sprinkle them on top, then place back in the freezer to cool for 30 more minutes.
DukeBite.org LAUREN HENSCHEL 13
BEER
A Beginners Guide by JULIA DURNAN
As college students, most of us have learned to enjoy (or at least tolerate) beer- well if you can call Natty Lite and PBR beer... But how well do we really know what we’re drinking? If you’re anything like me, when you’re faced with a choice of actual beers at one of the many intimidatingly cool breweries and bars around our wonderful city of Durham, you’re pretty much just throwing caution to the wind. Next time, instead of looking over the long list of beers with cool names and choosing one more or less based on the alcohol content, use this key to find what you like, and let’s learn to love beer better. Hey, you should even feel free to take this guide with you across Durham as you taste test yourself to sophistication (and a good buzz).
General Tips? Here are some final take-aways, beer lovers. •Wheat beers are light and easy to taste •Darker beers have a stronger, heavier taste, and higher alcohol content •Light lagers are generally less bitter, pale ales generally more bitter •P.S. IBU means International Bittering Units, it measures bitterness •Amber beers are “versatile” (whatever that means), full bodied, and sweet •Blonde ales are light, crisp, and dry with low bitterness
Did you know North Carolina is home to almost 100 different breweries?
14
Duke Bite | Fall 2014
1 Let’s start with the basics: lager versus ale. Ales are brewed with top fermenting yeasts at higher temperatures, and tend to have a more savory, coarse, and dense taste, with slightly higher alcohol contents. Lagers are brewed with bottom fermenting yeasts at lower temperatures, resulting in a more smooth and refreshing beer. Thirsty? Try these: Imperial Amber Ale (Triangle Brewing Company), Dark Cloud Lager (Beer Durham)
2 Unfortunately, the distinctions don’t end there. Stouts and Porters are two popular kinds of ales, and while they are similar they have their differences. Porters are very dark, fruity-dry beers made with roasted malt. Stouts are another dark, rich, beer, made with unmalted roast, giving it a coffee-like character. So if you like dark beers, Stouts and Porters are the way to go. Thirsty? Try these: Best of Both Worlds Stout (Triangle Brewing Company), Hogwash Porter (Fullsteam)
3 Pale ales are one of my personal favorites. Pale Ales have a light floral taste, with a sweet malt flavor. IPAs, or Indian Pale Ales, are lighter, hoppy pale ale. They are golden to amber bodied ales, with a hoppy flavor and malty sweetness. For more information on IPAs, consult Charlie Nucci, our resident expert. Thirsty? Try these:Parrish Street Pale Ale (Bull City Brewery), Rocket Science IPA (Fullsteam)
N.C. STATE FAIR BY CHANDLER SOPKO
October is the best month to be a Duke student. “Why?” you ask. Is it Fall Break, Homecoming weekend, Parents Weekend, or Halloween? Well maybe, but October is when the State Fair comes to Raleigh for ten glorious days. It’s a time to forget about Loyo and Bin Candy and get your sweets fix the right way: deep-fried. Get the Tilt-A-Whirl and Slingshot urges out of your system immediately because you are not going to want to be thrown around with your stomach full of this deep-fried goodness. You might not be able to eat every fried treat your heart desires, but here are some State Fair all-stars that are still haunting our dreams:
DEEP-FRIED ICE CREAM SANDWICH
DEEP-FRIED UNCRUSTABLE
This sandwich is the best thing you’ll eat at the Fair and possibly in your entire life and should be savored accordingly. The outside is warm and flaky and covered in powdered sugar and inside the ice cream is still cold and creamy. Seconds and thirds are recommended.
It’s like the PB&J from your wildest childhood dreams and a very close second to the ice cream sandwich. Even if you don’t think you like PB&J you WILL like this and resent your mom for not having a deep-fryer on hand during elementary school.
DEEP-FRIED OREOS
DEEP-FRIED CANDY BARS
A fan favorite, deep-fried Oreos are a State Fair staple. There’s absolutely nothing wrong with milk’s favorite cookie battered, fried and covered in sugar. Nothing.
The Fair offers deep-fried Reeses, Snickers, and Milky Ways just to name a few and you really can’t go wrong. If you tried to dream up a way to make a candy bar better, it wouldn’t get any better than this.
Make sure to avoid foods you can get outside of the fair, so you don’t waste precious stomach space! THINK: deep-fried mac n’ cheese, pickles, burgers, fries, and chickenfingers.
SOPHIE CORWIN DukeBite.org
15
GLOBAL BITES The best thing to do when traveling is eat. BY THE ABROAD BITE STAFF
Denm
ark Paris
Madrid
16
Duke Bite | Fall 2014
Florence
Beijing
Sydney
Cape To
wn DukeBite.org
17
HEAVENLY BUFFALOES HEAVENLY INDEED BY GREGORY LAHOOD
DUKE CHRONICLE Formerly known as Sam’s Grill, the food shack on Markham Avenue across from the Bull City Carwash was revolutionized over the summer as Dain Phelan of Ninth Street’s Dain’s Place,
18
Duke Bite | Fall 2014
and loyal customer-turned business partner Mark Dundas prepared to launch Heavenly Buffaloes. Their catch phrase is “The Wing Joint You’ve Been Looking For” and I can’t think of
a more fitting tagline. Since their opening in early September, I’ve enjoyed a wide variety of their menu items on three distinct occasions and can state with confidence that my search
for the best chicken wing (and spicy chocolate fudge brownie) in Durham has indeed come to a close. Their traditional jumbo bonein wings are never frozen and are sourced from cage-free North Carolina chickens, so you don’t feel as bad pigging out. They also offer vegan nuggets, chicken nuggets and waffle fries of the traditional AND sweet potato varieties, wow. Customers can pair their chicken with a wide selection of 22-24 oz. beers ranging from Miller Lite, to Red Stripe, Yuengling to Guinness, a variety of more specialty options from Winston Salem’s Foothill’s Brewery and some boring soft beverage options. Every order of wings comes with celery as well as blue cheese or ranch and extras available for purchase. Finally, you do not want to miss the fudge brownies that are made from scratch by Dain’s wife, Jennifer. I enjoyed one of the spicy chocolate fudge brownies during my visit and it is perhaps the best brownie I’ve ever tasted (sorry Mom). The balance between spice and chocolate in the spicy brownies at Heavenly Buffaloes makes them a perfect fit for the menu. Dain and Mark were quick to point out that their wide selection of sauces and rubs (over 25) are also made by Jennifer and underwent rigorous testing before being deemed worthy for
THE WING JOINT YOU’VE BEEN LOOKING FOR their illustrious menu. Mark explained that their goal with the hottest sauces was for the consumer to get “flavor first, heat second.” As a result, they have managed to make eating their hot wings a physically enjoyable experience without necessarily dialing back the spice. Gone are the days of being forced to choose between challenging yourself with high spice and tasting your meal. Their kitchen contains four fryers, one of which is reserved for vegans. Moreover, bone-in wings and waffle fries as well as a large selection of their sauce options are gluten free. So, no need to worry about friends with increasingly common dietary restrictions feeling excluded when you suggest Heavenly Buffaloes as a lunch, dinner, or late night option.
The non-vegan fryers use beef tallow and the vegan fryer uses vegetable oil. Waffle fries can be cooked in the vegetable oil upon request. In addition to providing customers the ability to enjoy their meals at a cluster of picnic tables or as carry out food to enjoy at home, Heavenly Buffaloes offers a delivery option. So, not only can you finally get fantastic chicken wings in Durham, you can also enjoy them to your lazy heart’s content without stepping beyond your front door. Dain and Mark explained that their secret cooking methods are key to the deliverability of their product because the crispy exterior of their wings keeps the inside moist and warm in transit. Moreover, they proudly shared that their delivery times are generally only 20 to 25 minutes (30-45 if extremely busy) because chicken is in the fryer by the time you hang up the phone, in the car within a minute of leaving the fryer, and delivered within strategically drawn delivery zones that maximize efficiency. Dain and Mark have been thrilled with the business that they have received from Duke students and the Durham community and want everyone to know that they are able to cater large events. So, stop scouring the internet for good chicken wings, brownies, or waffle fry recipes, because the finished products are finally just a phone call or short drive away. DukeBite.org
19
D E V I L’ S
BY SOPHIE CORWIN
20
Duke Bite | Fall 2014
1
FOOD 5
TOASTED BAGEL
FRIED E GG
2
6
BEAN SPREAD
SALSA VERDE
3
7
R E D ONION
4
AVOCADO
QUESO FRESCO
8
TOMATO DukeBite.org
21
FROM PREVIOUS PAGE 1 bagel 1 egg, fried medium 1 schmear of bean dip 2 tablespoons of salsa verde 2 tablespoons of queso fresco ¼ avocado ¼ tomato, sliced 2 thin slices of red onion To taste, salt and pepper Begin by toasting your bagel.
MONUTS EGG SANDWICH SERVES 1
20 MINUTES
When it’s done, spread a bean-dip of your choice onto one half of it. Layer on the red onion, avocado and tomato. Next, crack an egg into a greased pan on a mediumflame. Let sit until the eggwhite is no longer runny, and the yolk has began to thicken.
Then, gently flip with a spatula. When the yolk is cooked to your liking, remove the egg from the heat and add it to the bagel. Drizzle the salsa verde and sprinkle the queso fresco on top of your egg. Add salt and pepper. Close your sandwich and enjoy!
BRING DURHAM FAVORITES... BY DANIELLE MAYALL
TOAST
AVOCADO, LEMON, AND GRANA PADANO CROSTINI SERVES 10
20 MINUTES
1 baguette, sliced ¾ cup olive oil 2 avocados, diced 3 tablespoons lemon juice ¼ cup olive oil ¼ cup grana padano, grated To taste, salt and pepper
Preheat oven to 350 degrees. Brush both sides of the baguette slices with olive oil, salt and pepper. Bake for about 10 minutes, or until golden, making sure to flip them over half way through. In a large bowl, mash avocados. Stir in lemon juice, olive oil, grana padano, salt and pepper. Distribute on to the crostinis. Add grana padano to garnish.
22
Duke Bite | Fall 2014
THE REAL REFECTORY KALE SALAD SERVES 1 20 MINUTES
1/3 cup tahini paste 1 garlic clove 2 tablespoons lemon juice 1 tablespoon miso paste 1/3 cup of water Salt to taste A bunch of kale leaves A handful of dried cranberries A handful of walnuts Begin making the dressing by adding tahini paste, garlic clove, lemon juice, miso paste and water to a food processor or blender. Mix kale, cranberries, and walnuts in a bowl. Add dressing and toss well!
...RIGHT INTO YOUR HOME DukeBite.org
23
WINE
It’s time to start drinking.
BY HARLI GRANT
Wine, otherwise known as the nectar of the gods, is arguably the best drink on the planet. Whether it’s slapping the bag at a darty or ordering a nice bottle at the Wa, more wine is always the right call. When it comes to knowing the types of wine however, most students knowledge falls short past simply red or white. Here’s a cheatsheet to help expand your knowledge of wine beyond the Devil’s Bistro selection and will give you a better idea of what you’re really drinking. Plus, drinking a glass of red wine at night is apparently good for your health and if science says to do it you probably should.
Dessert
Champagne Pinot Grigio Chardonnay Sauvignon Blanc
Tastes like: Very sweet and very fruity, which you probably gathered from the name.
Tastes like: Money and bubbles. This wine is sparkling, delicious, and fancy.
Pair with: Well, dessert.
Pair with: Pair with: A celebration or Pretty much orange juice. anything.
24
Duke Bite | Fall 2014
Tastes like: Light and fruity. Can think of it as the vodka of wine, doesn’t taste or smell too much and girls love it.
Rosé
Tastes like: Sometimes light and crisp, sometimes bold and oakey.
Tastes like: Fruity with a herbal twist, creating a refreshing drink.
Tastes like: Refreshing and sweet. There is no shame in drinking pink wine.
Pair with: Seafood.
Pair with: Poultry or a salad.
Pair with: Tapas.
Feeling Inspired? Check out these local wine bars: West End Wine Bar 601 W. Main Street Six Plates Wine Bar 2812 Erwin Rd #104 Straw Valley Food & Drink 5420 Durham-Chapel Hill Blvd
Pinot Noir
Merlot
Zinfandel
Syrah
Malbec
Cabernet Sauvignon
Tastes like: Delicate and fresh, with an elegant and almost rose petal-y taste.
Tastes like: Velvety and rich with a hint of chocolate. It’s easy to drink, think of it as red wine for beginners.
Tastes like: Zesty mix of berries, easy going with a large variety of types.
Tastes like: Blackberries with a hint of black pepper, but in a good way.
Tastes like: Plums, berries and spice, easy to drink.
Tastes like: Full bodied and powerful with tastes of dark fruits and a savory finish.
Pair with: Salmon or sushi.
Pair with: Barbecue.
Pair with: A hard cheese.
Pair with: Meat (hint: steak).
Pair with: Fancy salami.
Pair with: Red meat.
DukeBite.org
25
COOK LIKE
BY CHANDLER SOPKO
TALK THE
TALK
M I S E E N P L AC E
CHIFFONADE
The process of lining up and measuring out all of your ingredients before you begin cooking. This way, you won’t get halfway through a recipe and realize that you’re out of eggs!
A cutting technique used to make little ribbons of herbs, usually basil. Roll several basil leaves up and slice finely, then sprinkle on top of your recipe for a fresh and colorful garnish.
UMAMI
M AC E R AT E
The fifth taste! In addition to sweet, salty, sour, and bitter, umami rounds out the different tastes that our taste buds pick up from food. Japanese for “delicious”, umami tends to describe the savory foods that salty can’t quite do justice.
Marinate, fruit edition. When you macerate fruit you let it sit in a liquid, usually lemon juice, vinegar or simple syrup, for a couple of hours until the fruit absorbs the juices and plumps up. This makes the fruit tender, juicy and oozing with flavor.
MIREPOIX
MANDOLINE
A French flavor base made up of diced onions, carrots and celery- the starting point of many recipes.
A kitchen tool that makes slicing ingredients a cinch. Ditch your knife and simply run whatever needs to be chopped over the mandoline’s blade and watch as perfectly even slices stack up.
26
Duke Bite | Fall 2014
YOU KNOW
WALK THE WALK HARDIER HARDBOILED EGGS
KEEP LEFTOVER COOKIES MOIST
Chefs use this foolproof method for boiling eggs to get picture-perfect hard-boiled eggs every time. To avoid getting that green ring around the yoke, place eggs in a pot and cover with cold water. Set on the stove and bring to a boil uncovered. As soon as the water is boiling, turn off the heat and cover the pan and let the eggs sit for 12 minutes. Drain and submerge in ice water to make for easier peeling.
If you happen to have any extra cookies left over after you make a batch, putting them in a plastic bag doesn’t do a very good job of keeping them moist and chewy. However, if you put a slice of white bread in the bag with the cookies, they will absorb the moisture from the bread and your cookies will stay soft while the bread gets hard! Or you know, you could just not leave any left over cookies…
G E T T H E M O ST F R O M YO U R CITRUS
BETTER BROWNIE BATTER
Lemons and limes can be stingy about how much juice they let you squeeze out, so the best way to make sure you’re getting every last drop is to microwave the fruit for just 10 seconds before you start squeezing.
I’m not saying that there’s anything wrong with chocolate chip brownies, but have you ever noticed that all the chocolate chips end up at the bottom of the brownies? Well, if you toss the chocolate chips in about a quarter cup of flour, they won’t sink to the bottom of the batter and you’ll have gooey chocolate from top to bottom.
DukeBite.org
27
STOP, GUAC, AND ROLL BY AMANDA MEYER
What is one of the most trending snack foods that is taking over the millennials by storm? Chips and guac, of course. It’s a healthy, delicious super-food that even Buzzfeed has the hots for. There’s just something about avocados that has us all hooked, and guacamole has recently taken the nation by storm. As Pinterest put it: “It’s kinda like if you take a bunch of things that have pleasant flavors (garlic, onion, cilantro, sometimes jalapeño) and you put them together in a mix of creamy avocado goodness.” Let’s be honest, how many times do you see the word ‘guac’ in an instagram caption? #guac #girlsloveguac #guaclovers and the list goes on. I am a pretty big guacamole critic; I’ve experienced the Harris Teeter guac (extremely average), the Chipotle guac (better than average); I’ve even made my own guac (and cooking is not exactly my specialty). Through all of my amazing guacamole experiences, nothing beat’s my mother’s (Katy’s) guac.
4 large avocados, mashed, but still chunky 3 limes, squeezed 1 medium red onion, diced 2 medium tomatoes, diced 1 bunch of cilantro, chopped 3 garlic cloves, minced 1 jalapeños without the seeds, diced Salt and pepper to taste In a large bowl, mash the avocados. Next, squeeze in the lime juice, and stir. Add the red onion, tomatoes, cilantro, garlic and jalapeño. Mix again! Give it a quick taste. Delicious? Of course it is. Now, just add some salt and pepper to your liking. And voila! The best guacamole you’ll ever have. Get ready for a sudden surge in friends, cause you’re about to be the most popular kid on the block.
Anyone who has been to my house can attest, there is nothing better than Katy’s guac, and conveniently enough there’s always a batch in the house. Don’t believe me? Try some for yourself. TIP: When storing leftovers, press the plastic wrap onto the guacamole and cover completely. This prevents it from oxidizing, or turning it brown.
28
Duke Bite | Fall 2014
LAUREN HENSCHEL
E NG V HA O FOOD
We all have mornings where we wake up and immediately regret the amount of drinks we had the night before. We vow to never drink that much again even though we know we inevitably will. On mornings like these if you can manage to get out of bed these restaurants are guaranteed to aid in your recovery.
RISE
When feeling dehydrated and defeated, Rise is the perfect place to indulge on much needed carbs. Rise offers delicious biscuits, donuts, egg sandwiches and more. Winners of The Cooking Channel’s hit-show, “Donut Showdown,” Rise offers some of the most creative and delicious desserts in the triangle. I highly recommend the donut that won it all for them, The Banana Crumb Cake Donut, as well as their Garbage Wonut (Waffle-Donut) with chocolate, toffee chips, coconut and pecans. You also have the option of crafting a biscuit egg sandwich to your heart’s desire. Their mantra is a commitment to good food, good people, and good quality-- and they do just that.
R
BY NATALY LAMBERT
SCRATCH
Scratch is a wonderful bakery that serves baked goods, lunch and brunch. When you are suffering from a wicked hangover, Scratch may be your cure. From their brunch menu, the biscuits are divine and their avocado toast is legendary. Scratch focuses on local ingredients and their menu is subject to seasonal changes to serve the most fresh and high quality food. Their coffee latte, my personal favorite, is sensational.
PARKER AND OTIS
Finally, Parker and Otis is not only a fantastic restaurant, but also a very cute gift shop. They provide amazing breakfast and lunch options and the shop is full of distractions to prevent you from ruminating on how terrible you feel. Their coffee is some of the best Durham has to offer and they also have cheese, wine, candy and a gourmet food section. Their sandwiches are my favorite and have the capability of reviving you from dire situations. I promise you wont be disappointed. (Pictured below)
LAUREN HENSCHEL DukeBite.org
29
What Does That Really Mean? a quick and easy guide for your holiday (and general) shopping BY HARLI GRANT
Organic: Foods can be labeled organic if they are made up with at least 70% organic ingredients, even though 30% of their ingredients are not. As Duke students we all know that even though C is passing, it’s a huge bummer when it’s the average.
Free-Range: While the name suggets that chickens have access to the outdoors, there are no requirements for the amount, duration or quality of outdoor access (as in it may be impossible). Chickens may never go outside and still be labeled free range.
Natural: If there’s no added color, artificial flavors or synthetic substances, a food can be labeled as natural. (Shout out to Nature Valley!)
Good Source of: Contains at least 10% of the USDA’s recommend daily allowance. Excellent Source of (or Rich in): Contains at least 20% of the USDA’s recommended daily allowance.
Cage-Free: Birds are raised indoors without cages. However, even though they aren’t caged they usually are so crammed that they can’t move. Certified humane: Animals can perform natural behaviors, have room to move freely and have access to clear water and air. Outdoor access and natural light are not required and debeaking is still allowed. Silver medal of food Check out Durham’s farmers market downtown most Sundays! Logo sources: gograph.com | usda.gov | chews-your-health.com | freerangecanada.ca | wholesometummiesblog.com | modpaleo.com | foodandnutrition.org
30
Duke Bite | Fall 2014
Animal Welfare Approved: Issued to independent family farms where animals can perform natural behaviors, have continuous access to the outdoors and water and can move around as they please. Debeaking and cages are not allowed. The gold medal of food labels.
Don’t Yuck My Yum.
BY LAURA VALENTINE CHARLIE NUCCI
Common culinary etiquette calls for you to not yuck someone else’s yum. It’s rude! And it makes people feel uncomfortable. Plus, if you’ve never tried it, you need to have an informed opinion before you can judge. Some of the weirdest concoctions can turn out to be the best things you’ll ever put in your mouth. Mustard is a perfect condiment that often gets lost in ketchup’s shadow. It is absolutely delicious and doesn’t even have a calorie to its name! It is loaded with potassium, which helps with digestion.It also has a ton of phosphorus, which helps strengthen bones and teeth. If you give it a chance, it really is good on everything, especially if you’re into salty or vinegar-y things. One of the more famous mustard concoctions is the “mustard toast,” coined by yours truly. It entails that you toast a piece of bread, and slap some mustard on that. A true delicacy. Don’t yuck it, try it.
Tuna salad often gets slandered for its smell, looks, texture, or whatever else people want to criticize. Tuna is actually rich in Omega-3s, which helps prevent high blood pressure. It’s also really good for your heart and full of Vitamin B. Don’t eat it everyday though, because it does have some mercury, which isn’t good in excess. Serve with some pita chips, make a tuna sandwich, or even eat it with a fork if you’re true to the cause. Everyone knows that bacon is good on everything, but somehow people are repulsed by the idea of a peanut butter, bacon, and banana sandwich. Why? It’s amazing, and it exists at Durham’s very own Parker and Otis. They serve it hot, and nothing is more enchanting. There’s not much to explain here. Peanut butter is loaded with fiber, bananas have necessary potassium, and bacon is the perfect balance of protein and necessary fats. This trifecta combines both salty and sweet flavors, and it is the ultimate must-try. DukeBite.org
31
Still Hungry? FOLLOW US
f
facebook.com/dukebite @dukebite
WANNA JOIN? e-mail us! thedukebite@gmail.com
32
Duke Bite | Fall 2014