The Slice

Fall Issue

TheSlice

Oktoberfest Special view of the delectable celebration.

Thaidal Wave The American Dream or the Thaidal Wave.

Brazilian Paradise on a Plate The exotic flavor you’re desiring!

South African

Smash

Table of Contents

Letter from the Editor.......... 1 Biographies...................... 2 Thaidal Wave.................... 3-7 South African Smash............ 8-12 Brazilian Paradise on a Plate.... 13-18 Oktober Fest...................... 19-22

Letter From The Editors Dear Readers,

I would like to take a moment to tell you how hard we worked to bring you this delicious magazine. Ciera learned many skills, even through her trials and frustration. In the end, she made an amazing article about the Brazilian delicacies.

Katarina designed an overWAVING article about Thai food in America and it’s Americanized versions, deepening her skills in writing and photography on the way. Alexis wrote about Oktoberfest and it’s festivites. Through the last four months she has learned problem-solving skills and became less dependent on others. I, Jared, have learned many things about cooking and the cultural differences through out the world while writing my article on South African cuisine. We hope that you enjoy reading our articles the same we . Happy Feeding!

Sincerely, Jared Christian, Chief Editor

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Get a taste of our editors...

Jared Christian Hello! I am a 15 year old sphomore at Woodford County High School. I’m a member of FFA, student council, and FCA. I’ve been cooking with my mom since I little, and I’ve now graduated to preparing meals for my family.

Ciera Griffin Ciera Griffin

Kataria Morris Katarina Morris

Hi guys! I’m 15 years old. I am a sophomore at Woodford County High School. I play the piano and take vocal lessons. I am one of the presentors at McDonalds. I wanted to write a magazine about food because I love food. I plan to cook for my family when I’m older.

Hey there! I’m a 15 year old sophomore at Woodford County High School. I’m a member of HOSA, and I am part of the cheerleading team. I love all kinds of food such as cheeseburgers, steak, and fettucini alfredo. I wanted to write a magazine about food to share my passion with other people.

Alexis Tipton

Alexis Tipton

Hello fellow food enthusiasts. I’m a 15 year old sophomore at Woodford County High School. I’m a member of FFA and GSA. I am a proud supporter of pizza and bacon.

I wanted to write a magazine about food because I love foods of all kinds and am always up for trying something new!

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by Katarina Morris

Thaidal Flavor that

Thai food, an unusual type of cu vorite of people around the world uses many flavors in each dish the sour, and spicy.The flavors may n Thai chefs are experts at blending thing so powerful and unique that Even though each dish includes t each ingredient varies depending have tried Thai food, but was the land or just an American knockoff traveled to many Thai restaurant their take on

l Wave drowns you

uisine, has recently become a fasince the Vietnam war. Thai food e most popular being salty, sweet, not seem that tasty together but g the ingredients to create somet you fall in love with the first bite. the same flavors, the boldness of g on what you order. Many people Thai they tried authentic to Thaif? To answer this question, I have ts around central Kentucky to try n Thai food.

How is Thai food influenced?

How is Thai cuisine different in America?

Circa 2,000 years ago, the Thai people migrated from southern China to Siam (Siam is now Thailand). China has influenced Thai food is many ways including the use of rice, noodles, dumplings, and soy products in the meals. Also like the Chinese, Thai cuisine is based off of the four basic flavors mentioned earlier. Thai cuisine was also influenced by countries such as India.

Thai food is seasoned using spices such as cumin, cardamom, coriander which were taken from Indian cuisine. The Indian and Chinese cultures came together to create what we call Thai food. Eventually, Thai spreads to other countries including America.

Like any other international cuisine, Thai food doesn’t taste the same when you compare it from country to country. There are many differences between Thai-influenced food for Americans and authentic Thai Food.

How did Thai come to America?

“For the most part, Thai restaurants in the US will increase the heat but not the other ingredients, especially the garlic, lemongrass,and fish sauce because, apparently, most Americans find these flavors off-putting.” says writer Jeff Falls.

Until the Vietnam war, most of Thai cuisine stayed in Thailand. This was because Thailand lacked a large tourist population to bring Thai culture back into their country. But during the Veitnam war, many soldiers either stayed or visted Thailand and they learned to enjoy Thai culture and eventually brought the Thai to their own countries. Other ways Thai was influenced in America was through immigrants from Thailand who traveled to the United States, or by people with Thai heritage starting small Thai restaurants that people began to like. This lead to the booming in the Thai food industry.

The flag of China

The main difference between Thai- influenced food in America and authentic food in Thailand is that America tends to have a different level of heat in each dish.

In America, Thai food means spicy, but in Thailand that isn’t the case.Thai food is supposed to be about the intensity of each flavor not just how spicy it is.

Also, in America we don’t follow the same meal etiquettes that are followed in Thailand. In Thailand, there are certain ways to serve food and things that certain meals cannot be served with.

For example, many meals aren’t meant be served with the choice of sticky rice and in turn there are meals that aren’t meant to be served with steamed rice. Americans on the other hand are used to the idea of eating whatever they want, when they want. It doesn’t really matter how food is served or what it is served, but it makes a significant difference.

The flag of India

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What are Thai restaurants like in America?

Thai restaurants in America are known for their spice instead of all components of flavor. I have went to two of the most popular local restaurants in central Kentucky to see if these rumors were true. The restaurants I tried were “Planet Thai” and “Mai Thai”.

At Planet Thai, I ordered “Beef with Planet Thai Noodles”.

This dish had Angel Hair noodles on top, chicken and meat mixed in with the noodles, and vegetables and fruit scattered about the dish. I ordered this meal with a three on a spice scale out of five. This dish was delicious, but I couldn’t taste any of the other components of Thai cuisine other than the spice.

The “Chicken Pad Thai” came with chicken, vegetables, and noodles. She ordered the meal with a two on the spice scale.The Pad Thai is very sweet but tastes good.

At “Mai Thai” I ordered the “Home Style Thai Basil” it is a dish served with steamed rice, beef, and steamed peppers and basil. I ordered this dish with medium spice on their scale of spice. This dish did not have a lot going on in terms of flavor but it still tasted good.

The flavors that I experienced with this dish was sweet and spicy.

Although Thai- influenced american food tastes great, it just isn’t the same as authentic Thai food. Food in Thailand is more rich in their flavors, is served in different ways, and has much smaller portions of food. In my experience, Thai- influenced american food does not explore all of the flavors meant in each dish for Planet Thai noodles authentic Thai. with Chicken and beef.

Have fun celebrating Thai culture in America with this delicious Tom Kha Gai soup recipe.

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infographic by Katarina Morris

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304 S.LIMESTONE STREET LEXINGTON, KY 40508 If you have any questions call: (859) 368-7287

Open Daily 11:00 AM - 9:00 PM

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South African

Smash

By: Jared Christian

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“One who eats alone cannot discuss the taste of the food with others.” This is an African proverb about spreading the news of good food by sharing it with others. African cuisine has many different layers to its style and design because of the lack of certain fruits and vegetables in the continent. It’s important to see what is possible to make with limited ingredients. The dishes below will be an example of how to work with what you got.

Have you noticed the price on beef jerky? It may be expensive, but there is a South African recipe that will allow you to enjoy it at a fraction of the cost. Biltong, a kind of dried meat, evolved when Afrikaner emigrants, who were a part of the Great Trek, needed a way to keep their food fresh. In South Africa, people would preserve meat by cutting it into smaller slices, curing it with salt,and letting it dry.

Once European settlers arrived, they gave the natives a more variety of items to preserve it with, such as pepper, cloves, and coriander. It would take up to three days for the biltong to be ready for traveling or consumption. It has also been compared to beef jerky because of its beef strips and the seasoning. Also, because of how easy it is to make, it’s a common dish for South Africans who have left their homeland.

How To Make It: 1. Slice the meat. You should try to remove excress fat as you cut, but leave some fat for flavor. Try to cut them 20 centimeters in length and 1 centimeter thick.

2. Get a tray and put a layer of vinegar and your chosen spices on the bottom of it and mix them.

3. Lay your meat flat on the tray on top of the layer of vinegar and spices.

4. Add an equal amount of vinegar and seasoning to the top of the meat.

5. Let the meat marinade in the vinegar and seasoning for two to four hours.

6. Put the meat in the drying area or the biltong maker.

7. Depending on the variables of location and meat, drying could take a day to ten days to complete the dry.

You can try using different spices and seasonings to find the biltong that is right for you. Some people use balsamic vinegar or malt vinegar, dry ground chili peppers, nutmeg, garlic, bicarbonate of soda, Worcestershire sauce, onion powder, and saltpetre.

Biltong

Ingredients: • The meat is your choice; it is made from a varying amount of meat from turkey to fish.

Beef is the most common, usually Silverside and London Broil are the most popular.

• Your chosen spices and seasonings. Usually used is black pepper, coriander, salt, and brown sugar. It can vary as you play around with the flavors you desire.

• Isolated dry area or biltong maker to help control the heat and protect from insects, we already have the protein. You want as little humidity as possible so it has the right environment for drying.

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Maybe you aren’t a fan of meat by itself; it is ok, because there are many other options. In Cape Town, the owner of a restaurant named Rashaad Pandy was supposed to feed a group of workers, and he ran out of fish. He was rushed, so he filled it with chips (French fries), fried bologna, and achar (an Indian pickle). One of the workers named Froggie was amazed by the sandwich and shouted, “This is fantastic - a Gatsby smash!” creating the name of the sandwich: The Gatsby. The movie The Great Gatsby, starring Robert Redford, had just played in a local movie theater. Overtime, the ingredients of the sandwich have changed. It is sometimes filled with fried fish, calamari, chicken, eggs, sausages, or steak. It is messy and definitely delicious.

The Gatsby • • • • • • •

One teaspoon of olive oil Four slices of bologna or the meat or substance of your choosing Piri-piri sauce Ketchup One cup of freshly cooked French fries Half a cup of shredded lettuce Two pieces of sandwich bread or the bread of your choice.

How To Make It: 1. Heat the olive oil in a pan and add the bologna in one stack until it is browned.

2. Flip onto the bologna on the other side and do the same.

3. While waiting on the bologna to get done cooking, stir together the piri-piri sauce, ketchup mixture.

4. Once the bologna is done, place it inside the toasted roll.

5. Place French fries on top of the bologna with the ketchup and piri-piri saucem ketchup mixture.

6. Place the shredded lettuce on top, put the top on the sandwich and it is good to serve.

Let’s say you don’t like meat at all. There is a solution for that. In Durban, South Africa, during the Great Depression in nineteen thirty-three, hunger was affecting the popuation.

It was found out the cheapest curry they could buy was made by the Bania: the Indian vegetarian caste. But they didn’t have plates! A boy found that you could gollow out a loaf of bread and use the parts you removed as utensils by dipping it into the curry. Talk about using what you have! It was named Bania Chow, but overtime it has been known as Bunny Chow and sometimes just Bunny.

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Bunny Chow Ingredients: • One load of bread that is white, unsliced, and flat-topped • One star anise • One cinnamon stick • Half a teaspoon of fennel seed • Half a teaspoon of cumin seed • Half a cup of oil • One chopped onion • Three tablespoons of garam masala • One teaspoon of ground coriander seeds • One teaspoon of cayenne • Two teaspoons of turmeric • Two medium, chopped tomatoes • Two pounds of lamb cubes (or beef) How To Make It: 1. Fry the star anise, cinnamon stick, cardamom pods, fennel seeds, cumin seed, oil, and onion.

2. After the onion is glassy, add the garam masala, coriander, cayenne, and turmetic.

Stir the mixture until they are sticking to the bottom of the pot.

3. Then add the meat, ginger, garlic, and curry leaves. Let it simmer until the meat is almost tender, then add a little water and the potatoes.

4. Let the meat continue to simmer until it is tender.

5. The loaf of bread should be cut into two or three even chunks.

6. With a sharp knife, cut out the white part of the bread, leaving a thick wall and bottom.

7. Ladle the curry into the empty space and put the bread on top that you removed.

Like most South African foods, curry can have a wide variety of ingredients; you work with what you have. The recipes on Bunny Chow changed with every source I looked at. The main ingredients were spices, herbs, and hot chillies. Curry reminds me of chili; you use what you have, and everyone has a different version based on what they deem delicious. It is up to you on what you use and over time you can change it so that it fulfills your tastebuds to be out of this world.

As you can see, South African food has a wide variety of ingredients and can adapt to what you have or want to try. Biltong is good if you want meat on the go because all you need is meat, seasoning, and time. The Gatsby is type of sandwi,. .. ch that has a story of a lifetime, and Bunny Chow can work with what you have.

South African food is unique in that most of it can be created with any ingredient you might have.

Sources: http://www.yuppiechef.com/spatula/how-to-makebiltong/ http://www.britannica.com/topic/Voortrekker “http://www.sowetanlive.co.za/sowetan/archive/2008/09/25/making-biltong-is-really-simple http://www.foodpeopleplaces.com/the-gatsby-sandwich-recipe/ http://tastyrecipes.sapeople.com/masala-steak-gatsby-sandwich/ http://www.food.com/recipe/bunny-chow-and-itsdurban-curry-220077

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Brazilian Parad on a

Plate

dise

By: Ciera Griffin

Brazil’s culture is considered one the most unique and complex culture in the world. This is due to the mix of multiple cultures coming together in one place. Being home of the amazing Amazon Rainforest and having an exotic cultural and food attraction, Brazil is considered a tourist dream destination.

Brazil continues to be influenced by Portuguese customs and traditions today. The first European settlers in Brazil are the Portuguese. The Portuguese language is still the dominant language in Brazil, although it was greatly influenced by the numerous Indian and African language.

Brazil’s culture is also influenced by the Polish. Some of their identical foods are organic ham, sausages, fruit pulp, cheese bread, Guarana, coffee, tea, soft drinks, and kubus. The Polish have secretly been immigrating into Brazil.

Brazil has a fairy tale story on how Coxinhas became a food. The story goes: Once upon a time, towards the end of the 19th century. A princess name Isabel lived in Limeira, Brazil, and was heir to the Brazilian throne. She was married to a European Court, Gaston d’Orleans, Count of Eu. The count and princess had four sons together, one was kept away from the public eyes due to him suffering from a mental illness. This young prince refused to eat anything but chicken thighs. (Coxa in Portuguese means thigh, and coxinha means ‘little thigh’.

One day, the cook didn’t have any chicken thighs for the boy, but she had plenty of chicken meat. The cook shredded the chicken, wrapped it in a ball of dough, shaped it in the form of a chicken thigh. The cook fried it, and presented it to the young prince, telling him that it was a special little thigh, fit for only a prince. He tried it, and loved it.

Soon, other of his family members took notice and demanded that these coxinhas were made for them.

They spread these ideas to the public and it became popular all throughout Brazil.

There is no proof that the story is actually true, but in local Limeira historical society that found records dating back to this time. This became an oral tradition in Limeira to tell the story of how Coxinhas were made.

Brazilian soccer team

Brazilian soccer team

Map of Brazil

Brazilian flag

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Coxinha Ingredients-

2 eggs 1.5 pounds of chicken breasts 2 bay leaves juice of lime 2-3 cups of finely grated 4-5 cups of chicken broth bread crumbs 1 8-once package of cream 2 tablespoons butter cheese, softened vegetable oil 1 carrot 2 cloves garlic 2-3 cups of flour salt and pepper 2 onions 1. Place chicken breasts in a large shallow pot. Cover them in chicken broth, add water if neccesary.

Simmering the chicken

2. Add a carrot, one onion, and bay leaves.

3. Bring the liquid to a gentle simmer, cook for 15-20 minutes or until chicken is cooked.

4. Set chicken aside and drain the broth, reserve broth.

5. Shred the chicken to small pieces.

6. Stir softened cream cheese and lime juice into shredded chicken.

7. Chop a second onion and garlic, and saute them in 2 tablespoons of butter until golden and soft.

Chopping onions

8. Add the hot onions and garlic into the chicken mixture and stir until mixed well.

9. Measure chicken broth. Bring the chicken broth to boil in a saucepan and stir in the same amount of flour.

10. Stir vigorously for 2-3 minutes till it becomes stiff dough. Remove from heat.

11. Chill the chicken mixture and dough overnight.

12.Take a piece of dough about the size of a golf ball. Roll it into a ball, and hollow out the middle.

13. Place the chicken filling inside the ball of dough, and press the dough close around the filling.

14. Stand them on a baking sheet. Continue until you run out of dough or filling.

Sauting the onion and garlic

15. Whisk eggs together in a bowl. Place the breadcrumbs in a shallow pan and season it with salt and pepper.

16. Dip the coxinha in egg then in the breadcrumbs to coat. Chill the breaded coxinha for 1 hours.

17. Fill a heavy-bottomed pot with enough oil to cover the coxinhas. Heat the oil to 360 degrees. Fry coxinhas until deep golden brown.

Final Product

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Feijoada, Brazil’s National dish origin from urban legend, is it was prepared by slaves from the coffee plantations, sugarcane regions, and mining districts. The story goes, that the slaves were restricted to rice and beans, but on holidays they were given slices of pork. The slaves added the pork and feijoada was born. In the 19th century it became more urbanized.

The legend is untrue, the origin of feijoada is not even from Brazil. It comes from Portugal. Feijoada and cassoulet are cousins of each other. The similarities are the pork slices and the thick bean stew. The reality is less interesting than the myth.

Ingredients: 2 tablespoons of vegtable oil 3 garlic cloves 1 large onion finely chopped 1 1/2 pounds dried black beans, soaked and drained overnight 3 1/2 quarts water 1 pound of sausage 3/4 pound of dried beef 1 1/2 pounds of smoked pork chops 3/4 pound lean slab bacon 1 dried red chile

Feijoada

Heat vegetable oil in large casserole pan. Add garlic, and cook on moderately low heat, stir occassionally until onion is softened.

Stir and the drained black beans. Add the water to the casserole, bring to a boil over moderately high heat.

Reduce the heat and simmer the beans for 1 hour, stirring occassionally.

Add all the meats and the dried chile, cook until the beans are tender, anout 1 hour longer.

Remove the meats from the casserole and thickly slice them; discard any bones.

Discard the chile.

Season the beans with salt.

Ladle the beans into bowls and serve with sliced meats.

Pinch of salt

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Vatapa’s origins are unknown, but culinary historians agree that the basic concept of vatapa came from African border ships. Vatapa is a word that comes from Yoruba, an African language, that means ‘spicy seafood paste’. Two distinct dishes came from this, and they are both called vatapa. One has fairly thick homogenous paste that is essential filling for the Bahian bean fritter called acaraje. The other one is less homogenous with chunks of various ingredients in the sauce.

Vatapa

Ingredients2 chopped onions

½ cup of dried shrimp 2-3 cloves chopped garlic

½ natural peanut butter or cashew butter 1 cup of breadcrumbs

1 pound of peeled 1-3 jalapeno chile peppers or malagueta shrimp 3 tablespoons of oil 1 ½ stock or water

2 cups of coconut milk

1. Place the onion, dried shrimps, garlic, and chilies in a food processor. Add a little water if necessary.

2. Heat the oil in a large saucepan over medium heat.

Add the onion-shrimp mix and saute until cooked through, about 5-7 minutes.

3. Stir in the stock or water and whisk in the peanut or cashew butter until smooth. Then stir in breadcrumbs, salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 5-8 minutes to meld the flavors.

4. Stir in the shrimp and coconut milk and simmer for 5-6 minutes, or until shrimp is cooked through.

5. Remove from heat, stir in dente oil and serve over rice.

What Vatapa looks like Tourists love Brazil for everything it gives.

Beautiful sights, mouthwatering foods, multi-cultured, and intriguing history. Who wouldn’t love a place like that? For everything Brazil is, it shows it through their culture. They are unique, and they will continue to be unique forever and always.

Sources: foodnetwork.com bbcgoodfood.com celebratebrazil.com southamerica.cl brazil.org.za freeindex.co.uk fluent3months.com sounthamericanfood.about.com whats4eats.com foodandwine.com flavorsofbrazil.blogspot.com

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Oktoberfest

By: Alexis Tipton

Once upon a time, there was a wedding; a royal wedding to be exact. The year was 1810, and the wedding was to be held on that day: October 12. Crown Prince Ludwig was married to Princess Therese on that crisp, fall day. The citizens of Munich were invited to participate in the festivities to celebrate this happy affair. The final event that brought this celebration to a close was a horse race. The people enjoyed the horse racing so much, it was decided to make it a yearly thing, and so marked the birth of Oktoberfest!

The following year, a new event was added to the festival. That event was an agricultural show designed to heighten Bavarian agriculture. In 1818, the first carousel and two swings were introduced. That year also marked the start of beer vendors, which quickly grew in popularity. Each year, more vendors appeared at the festival. In 1896, the beer stands were replaced with beer tents and halls. These acted as advertisements for the landlords who owned the breweries. The remaining grounds were replaced with fun-fairs, and the range of the carousels offered increased rapidly as the fairground trades grew and developed in Germany in the 1870’s.

Even though the horse races were at one point the most popular event, it is no longer a part of Oktoberfest we celebrate today. But, the agricultural shows are still a part of the festivities, although it now only occurs every three years on the Southern parts of the festival grounds. This year will be the 182nd Oktoberfest. Today, the Oktoberfest in Munich has grown to be the largest festival in the world. They take the term “go big or go home” quite literally.

Traditional German dress. Photo by: brunswickplantationliving.com

These days, you can expect to see numerous beer tents, family rides, a costume contest, and a concert. This year, there was a total of 5.9 million people who participated in the festivities, and 7.7 million liters of beer were consumed!

That is quite the accomplishment! Oktoberfest has spread throughout the world and now the festival in Munich contains an international taste of the 21st century.

While Oktoberfest is associated with community and fun, one year it was associated with terrorism and fear. On September 26, 1980, a bomb exploded at the main entrance of Oktoberfest at 10:19 p.m in Munich, Germany. It instantly killed 13 people and injured 225.

Amongst the individuals that died were 3 German children of the ages 6, 8, and 10. The bomb had been placed in a trashcan and the area affected by the bombing was about the size of a soccer field; 100 yards long and 60 yards wide.

This attack is considered to be one of the most parlous acts of terrorism in post-war West Germany. The bomb was a pipe bomb and was planted by rightwing extremist and geology student, Gundolf Köhler, who died while placing the explosive in the trashcan.

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Vendor making a variety of foods found at Oktoberfest: sausages, pork roast, and cheese noodles. Photo by: dutchreview.com

This year it was celebrated on September 26 in Constitution Square Park.

Local vendors provide a variety of German-style food, European beer (including some local brews), and live music.

Another place that hosts an Oktoberfest close to home is in Ohio. Many cities in Ohio celebrate Oktoberfest, including one in Columbus. This year marked Columbus’s 50th annual Oktoberfest celebration. This celebration starts on September 25-27, and admission is free.

This year’s events consist of a 4 mile run, live music, a stone toss, a cream puff eating contest, and much more.

A major part of Oktoberfest, besides beer of course, is the food! Some crowd favorites include potato and beer soup, bratwurst stewed with sauerkraut, caramelized onion pretzel rolls, wiener schnitzel, and beer braised brisket. If you’re like me, you’ve probably never heard of wiener schnitzel. Wiener schnitzel is a thin slice of veal that is breaded or fried. Another German food is jaeger schnitzel which is a crispy slice of veal cutlet that is covered in jaeger sauce; a brown mushroom sauce.

As you can see, what started as a wedding celebration grew, and morphed into a globally celebrated festival. Oktoberfest has become one of the most celebrated and attended festivals of the world. Although some events that started at the first Oktoberfest are no longer celebrated, you can still get a taste of German culture from the modern Oktoberfests. These days, people look forward to the beer tents, the family activities, and the concerts. Another major art of Oktoberfest, aside from the beer of course, is the food. Many places will serve German food, or America’s take on German food. Some popular German foods include Wiener Schnitzel, potato and beer soup, beer braised brisket, and jaeger. It’s quite evident that beer is a major influence in German Culture.

What started as a wedding ceremony grew into a global celebration, and the people of Oktoberfest lived happily ever after.

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Simply Soups, Salads & Sandwiches.

204 N Gratz St Midway, KY 40347 If you have any questions, call: (859) 846-9485

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