whining and dining:
students tell all about our
what it takes to be the cook in
what’s your favorite family
what’s you cooking style?
rumble in the restaurant
independent and franchise restaurants go head-to-head
letter from the editor
I love food. I love to cook it. I love to eat it. Food brings people together for
all sorts of occasions—birthdays, weddings, graduations, funerals. Food is in
the center of our lives. I don’t claim to be a master chef. In fact, I am quite the
opposite; I am a recipe following amateur. Despite this, there is something that
I do claim to know: I know that food is a part of each of our lives. Any way you
slice it, food is fundamental to the
human experience. Delish’s focus
is not just on food; it is about the
events food brings. As an editorial
board, we hope that this magazine
will make you realize just how
much food is its own culture. Our
first issue brings this new concept
of a “culture of food” to mind. We
hope you enjoy Delish’s flavor. Bon
Kate Barlow, Andrew Barton, Barry Bishop, Tiffani Boren, Brooke Curley, Brooke
Domino, Crystal Fair, Traci Huntsman, Diana Jackson, Jake Jones, Angie Larsen,
Janelle Magnusson, Annie McNeil, Erica Oates, Kristina Olson, Elizabeth Rich,
Jacob Rogers, Elliot Seibold, Kathleen Thorson, and Jessica Tingey.
MeatballS: is a
the Movie Best seRveD...
Paramount Pictures Presents
Al PAcino DiAne KeAton tAliA Shire AnDy GArciA
Joe MAnteGnA BriDGet FonDA SiFuA coPPolA
original music By cArMine coPPolA costume Design By
MilenA cAnonero casting GrAy rooS GAry FreDericKSon
written By MArio Puzo & FrAnciS ForD coPPolA
ProDuceD anD DirecteD By FrAnciS ForD coPPolA
table of contents
6 rumble in the restaurant
A head-to-head look at local and independent restaurants in
15 memorable messes
Students share their personal stories about their favorite foods
23 cooking essentials
Top kitchen items that everyone should know about
27 commercial cooking
An inside look at what it takes to be a professional chef
29 etiquette mishaps
Painfully real incidents of our own local students
34 whining and dining
Reviews of our tasty (and not so tasty) local restaurants
47 featured budget meal and quiz
How do you plan a meal on a budget? Plus, are you a Barbecue
Buddy or Saucy and Seductive?
A modern phenomenon that many have begun to take for granted because
of its growing commonality is the franchise restaurant. Almost everyone
now grows up in a town or a city populated by the same big-name restaurants
that everybody else knows in every other town or city. Take a drive down Main
Street in Wherever, USA and count how many tall, brightly colored signs there
are beckoning one and all to the familiar interiors of Applebees, Pizza Hut,
McDonalds, Wendy’s, The Olive Garden, and so many others. It’s commonplace
by now to see these eateries even outside of the United States.
These restaurants with which we are all so corner of every city in the world? Or
acquainted have come to dominate the were they once the equivalent of a ninety-
dining landscape of many locales. Often pound hometown restaurant weakling
their smaller, independent counterparts before becoming the hulking culinary
are forced to close behemoths that dominate the food world
their own doors today? And did those brave entrepreneurs
in defeat as they that opened such popular restaurants have
lose the coveted so much ambition, or was it mere luck that
crowds to big- helped them to conquer the Earth?
time franchises. The United States began the
Rexburg itself practice of modern franchising during
has seen the the 1800s. Singer, a well known
total knockout sewing company, began “granting
of Me and Stan’s distribution franchises for their sewing
Restaurant and machines” (Bassuk). From there, the idea
The Lost Creek offranchising went from a blooming idea
Steak Company to an explosion after World War II.
since Applebees It was then that franchising became
came to town. almost the epitome of the conquistador
So how do these independent ideal of the American dream. The story of
companies—the up and coming a familiar pizzeria illustrates that concept
underdogs—continue their operations as clearly as any other.
despite the overwhelming competition A long time ago
provided by the almost universally known (1958 to be exact),
franchises with virtually limitless funding? in a city not so far
We took a look at two types of businesses away—depending on
and explored both the history and the one’s geographical
present situation in this epic food battle. location—two young
A title-bout of unimagined proportions is brothers borrowed six
being fought in venues across the world. hundred dollars from
And it’s going on now to sold-out crowds their dear mother
all across Southeastern Idaho. The unde- to buy some used
feated champions of the food world will kitchen equipment
host the aspiring newcomers in a knockout and open a pizzeria
gourmet brawl. on a busy street
corner in Wichita,
Franchise Restaurants Kansas. From the
So how often do people stop and wonder secret family recipe
about the origins of well-known franchise and the ambition
restaurants? Where did they come from augmented by the
and how did they begin? Were they relative newness of
always multi-billion dollar food empires the concept which
that just appeared one day on every street helped the brothers to see the massive
potential of their enterprise, Pizza Hut was suggest that Pizza Hut
brought into the world. has not been successful
Before long, the brothers had in other ways but that
created a uniform symbol and building various factors might need
design for their restaurants which were to be considered.
being franchised in various locations. They One should take
went public on the stock exchange and into consideration the
concept that restaurants need not only
“Dining out is not merely a exist to grow, franchise, and make billions
of dollars. Could franchise restaurants
business transaction; it’s an miss what dining is all about? Dining out
experience and a generally is not merely a business transaction; it’s
an experience and a generally good one
good one at that.” at that. It’s memorable and enjoyable
time spent with friends and family. It’s
were bought out by Pepsico; then Pizza a great opportunity to commemorate
Hut spread like sauce and toppings all or celebrate achievements and honors.
over the face of the planet. Now there are Dining out can even be the place where
34,000 restaurants in 100 countries, with budding, young romantics make their
obscene amounts of money pouring in way through awkward but exciting first-
(PizzaHut.com). dates, young lovers experience the joy of
The story of Pizza Hut is a mind- an engagement, or older couples rekindle
boggling tale aging flames. Do heavy-weight franchise
of financial and restaurants cultivate an environment for
business success these moments to occur? Or do competing
that will entice independent restaurants offer a unique
every possible atmosphere and setting which sets them
budding chef or above the rest?
Who wouldn’t Independent Restaurants
want to be like Enter the new guy, the feather-
the Carney weight hopeful full of dreams, the newly
brothers who opened local restaurant standing in the
turned an idea left-hand corner of the culinary ring. He’s
and some family dancing around nervously as the crowd
dough into gets riled up. Some are cheering, and
billions of dollars some are booing. The hulking, undefeated
and thousands heavy-weight franchise restaurant stands
of restaurants? smug and proud in the right-hand corner.
But maybe His robe is adorned by the logos of many
money should corporate sponsors. The new-guy wears
not always be his home-made robe that his mom sewed
equated with success. This is not to for him the night before the match; his is
the only logo handwritten. ability to replicate, and an ability to train?
Naturally the common spectators Steed goes so far as to suggest that if any
are going to feel inclined to cheer for the of these important factors are missing, a
familiar favorite, the heavy-weight. They person
know his food, his atmosphere, and his might
prices. The franchise fighter has gone the want to
“26.16 percent of
rounds and never lost. Who is little Joe- reconsider independent restaurants
Nobody in the shadowy left corner? He’s opening a
going to have to come out running with restaurant.
failed during the first year
secret moves and tactics that no one has Steed
ever heard of. He needs to dazzle the elaborates upon his ideas of the four
crowd and gain the momentum provided ingredients. The most important idea that
by supportive fans. he presents is a unique selling proposition.
A study done on the independent And that means that beginning business
restaurant shows that “26.16 percent owners needs to know what sets them
of independent apart from the competition. He gives the
restaurants failed example of opening a sandwich place
during the first next to Subway and asks, “What is your
year of operation” total package from A to Z that makes
(Parsa). This your business unique and profitable in a
means that sustainable way?” (1).
the unknown This is the unexpected left hook
underdog is in of originality that gives the underdog a
desperate need chance in the fight. People like familiarity;
of support; he people like to know that if they go to TGI
needs a coach who Friday’s in Florida they can still enjoy the
knows the ropes same exquisitely delicious fried macaroni
and can teach him and cheese that they love so much at the
how to have a TGI Friday’s in Idaho Falls. There is nothing
chance at victory. wrong with that; it’s common comfort.
Frank Steed is an But being contradictory creatures, people
author who wrote also crave originality. They want a reason
an article that to try something new and that is the
provides that needed coaching, “Follow local restaurant’s secret weapon. The
the right formula and your franchise can franchise restaurant, by its nature, must be
flourish in a competitive marketplace.” uniform or it can’t exist all over the world
In his article, Steed provides four and still be the same experience. The
key tips that should be followed to be independent local restaurant, on the other
able to open a successful restaurant. hand, has that freedom of experimentation
First, he says, four “ingredients” must to draw crowds and become a favorite
be present in the entrepreneurial effort. establishment of the community.
Does the restaurant have a unique selling An excellent example of such an
proposition, a proven economic model, an endeavor is Craigo’s; Rexburg’s most
popular pizzeria. We conducted a personal Pizza Hut looks and tastes the same
interview with Jenn Ellsworth, one of everywhere so people can trust them—a
Craigo’s managers, and right hook. Craigo’s might
learned a lot about the need to just give up and
restaurant. Craigo’s close their doors. The crowd
opened for business is going wild, screaming for
over twenty years ago sauce. Pizza Hut rains down
as a hole-in-the-wall the punches: they make
restaurant and went billions of dollars; they have
through some pretty commercials on T.V.; they
rough times in their have family attraction with
effort to become what familiarity and even toys for
they are today. At times, kids, and then the big one,
Ellsworth explained, a sock to the stomach that
Craigo’s was so under- sends Craigo’s reeling to the
manned only one person would be in the ropes: Pizza Hut has been in the business
restaurant to handle unexpectedly busy for fifty years.
crowds. Now they’ve moved to a new It’s all over it seems. The lights
location which Ellsworth refers to as “more are blurry; the ground is shifting; Craigo’s
of a family setting. And I like it that way.” is going down. But suddenly Frank
She also revealed that on top of expansion Steed and Rexburg are screaming out
plans in Pocatello in addition to their encouragement. “Pizza Hut’s a bum! A
second location in Ammon, the popular lousy stinking bum! You show him how a
pizzeria hopes to one day move as far as fighter really fights!”
Provo. Locally, they’re ready to go head- Craigo’s re-enters the fray, swinging
to-head with Pizza Hut. wildly and connecting. A survey we
conducted shows that students at BYU-
Head-to-Head Idaho almost unanimously prefer Craigo’s
Now we can give names to our prize-fight to Pizza Hut—a thunderous volley of
competitors from the earlier metaphor. blows to the gut. Craigo’s has been so
The confident franchise restaurant that’s successful in Rexburg they had to move to
never lost a match in his life can be a new location that accommodates more
Pizza-Hut, with his intimidating Pepsico customers, and now they’ve opened other
sponsorship. The bright-eyed, unknown restaurants
little guy can be Rexburg’s very own in Ammon “The crowd is going wild,
hometown pizza champion, Craigo’s. and screaming for sauce.”
They’re about to go head-to-head, or Pocatello;
crust-to-crust to be more precise. people here
The bell rings, and they go at it. love Craigo’s—a jab at Pizza Hut’s left eye.
Pizza Hut delivers blow after blow to the Craigo’s winds up and socks Pizza-Hut full
point that Craigo’s might be defeated in on in the kidney—Craigo’s cares; they take
the first round. Pizza Hut is the largest better care of their restaurant; they offer a
chain in the world—a vicious uppercut. more intimate atmosphere, and they even
provide dimly-lit booths for the hopeless is that it’s mediocre, a place to go when
romantics. Now Craigo’s comes full Applebees is too full. Is that success?
force with their secret weapon: they can Across town Frontier Pies has encountered
experiment; they’re not bound to one the same struggle. Business is not thriving
uniform menu; they have the capacity to but enough loyal customers straggle in
offer whatever they choose. From ranch through the doors allowing them to stay
dressing pizza sauce to the traditional open.
marinara, Craigo’s offers a variety of Big Judd’s in Archer, BJ’s Bayou in
specialty pizzas: Pesto Veggie, Chicken Roberts, and Aussie Eats in Idaho Falls offer
Ranch, and Barbeque Chicken to name the most unique menus around. Giant
a few. Their sour dough crust sets them burgers, Australian dining, and alligator
apart from the grease-ridden crust of meat are available at those locations.
Pizza Hut. Craigo’s has matchless dessert Places like Ramirez and Fong’s offer
pizzas: ranging from cream cheese “sauce,” the same variety of affordable Mexican
Oreo, and caramel toppings to a variety and Chinese fare that a person might find
of other options. But who wins the fight? in any city. A world-map dotting franchise
Who takes home the coveted gold-belt of is probably not on the horizon for them,
pizzeria triumph? but their business isn’t going anywhere
either. Some local restaurants seem to
Victory imitate their more famous counterparts
This begs the question: how does one rather than unique competition. Amici’s
measure the success of a restaurant? Is it is a newly opened Italian restaurant in
successful if it merely manages to survive Rexburg that has yet to offer anything
and steal some of the patronage away new to differentiate themselves from
from their big-name counterparts? Or does the already established Olive Garden
it have to become a franchise that rakes in and Johnny Carino’s. Perhaps a possible
a fortune to really be considered a story of budget problem might be the reason, but
success? creativity in entrepreneurship should be
As mentioned earlier, when fostered to make up for a lack of funds.
Applebees brought its massive,
intimidating name to Rexburg some of the Conclusion
small-time Surprisingly, the answer to the mystery
“But who wins the eateries in of success’s true nature may very well be
its shadow found in popular media. A certain trend
fight? Who takes home closed their has begun to crop up on channels such as
the coveted gold-belt of businesses. The Food Network and The Travel Channel.
Others, like For example, Rachel Ray—of The Food
pizzeria triumph?” Hard Hat Network—travels the country on Rachel
Steakhouse Ray’s Tasty Travels. On the program she
and Grill, managed to keep their doors only enters locally owned establishments
open. But that same survey we conducted and promotes them to a national audience.
about Craigo’s and Pizza Hut revealed that Now, instead of just focusing on programs
the common regard toward Hard Hat which display famous cooks teaching
lessons on how to prepare certain recipes, popular locations that people frequent
those cooks are traveling across the when hoping for a high-quality meal that
United States and the world to experience doesn’t come from an indifferent national
different locations’ favorite independent manufacturer. Rupe’s Burgers has become
restaurants. Blackfoot’s very own beloved restaurant.
It’s significant to note the focus Craigo’s is a favorite for families and
on local favorites and the extent these college students in Rexburg; La Pizzeria in
programs are Rigby attracts
going to, to “So the underdog that wins the admirers from
praise their all around,
efforts and hearts of the crowd might not take and Chiz’s
promote them home the billions of dollars but he’ll Restaurant has
nationally. In become the
an equally take home the coveted victory belt.” main place
unlikely source, to go in St.
the importance of local restaurants is Anthony.
comically illustrated by NBC’s popular While the world may need its franchise
sitcom, The Office. Michael Scott, played restaurants to provide a familiar location
by Steve Carrell, ignorantly introduces what to travelers in a hurry or an unwavering
he calls his favorite little, unknown New menu to those who might not be in
York pizzeria, Sbarro’s—a pizza place found an experimental disposition, what
in almost every mall in the United States. we’ve shown reveals that success is not
The irony is revealing. Imagine the measured in dollars. Rather, it’s found in
lack of personality in a world where only those establishments that have become
franchise restaurants had place in our cities more than restaurants. They’ve become
and towns. The idea might at first seem gathering places for friends and family,
insignificant but upon further analysis hallowed halls where memories are made,
would reveal a serious deficiency in culture. a part of the culture of the community.
Restaurants aren’t always mere money- So the underdog that wins the hearts of
making establishments, sometimes they the crowd might not take home the
are cultural and community icons. billions of dollars but he’ll take
The Sandpiper in Idaho home the coveted victory
Falls has become one of belt.
For bread that’s simply the best, choose Oroweat.
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Sweet Times with Ice Cream pudding together for cranking. A very
Ice cream has been a confident and experienced cook, she made
long standing favorite in the family for up a batch of root beer flavored ice cream,
generations. Grandma and grandpa a traditional family favorite. This time, the
even had a code name for it—EM. When family gathering included our two uncles
planning a “late night ice cream eating and their large families. We enjoyed
fest” together, eating our
they would talk “Though money was tight in the together, and
in front of the
children about early years of their marriage, my everyone was
going to the mom and dad made the ‘necessary anxious ice get the
store to get
“EM,” the last sacrifice’ to purchase a Blue Ridge cream started,
letters of “ice” Ice Cream Maker.” and into our
The code was tummies.
necessary: if the kids ever found out what “Crank, crank, crank” the Blue Ridge
they were missing, they were sure to sneak Maker churned. But even after a full
into the kitchen after bedtime! thirty minutes, the liquid pudding didn’t
My grandparents’ love of ice seem any thicker. We cranked harder.
cream proved to be genetic—my parents The pudding stubbornly refused to set
continued on the passion for the dessert. up. Impatient, my uncles finally called it
Though money was tight in the early years quits and dished everyone some soupy ice
of their marriage, my mom and dad made cream. It didn’t take long to realize the
the “necessary sacrifice” to purchase a problem…Rachel had left out the sugar!
Blue Ridge Ice Cream Maker. Quickly, the We were basically eating milk, eggs, and
main attraction of their frequent family vanilla. Poor Rachel has never heard the
gatherings became cranking ice cream. end of it.
There was something special and exciting The mishap hasn’t kept the
to the young cousins in gathering around Magnusson family from giving up on ice
the tub to take their turn cranking. As cream. We still continue to crowd around
cranking time slowly passed (the process the Blue Ridge Maker for cranking time
seemed a long thirty minutes), it became together. In a way, it becomes a type of
harder and harder to anticipate when campfire: a place to gather around to tell
the creamy treat would be done. And stories, laugh at jokes, and become closer
when my uncles finally screwed off the to one another. Get an ice cream maker
lid, it didn’t take long for everyone to and try it sometime— but please don’t
immediately drop their games and line up forget the sugar!
next to the ice cream maker with bowls in
their hands. -Janelle Magnusson
Unfortunately, not every gathering
could be this sweet. Once, my older sister
Rachel was in charge of putting the
Root Beer Ice Cream Searle, the activities chairperson in the
Lake Ridge Fourth Ward.
Ingredients: The ward Christmas party is due to
6 eggs start at seven, and it’s already six-thirty.
1 1/2 can The recipe Sister Searle gave her last week
evaporated milk at church is sitting in a little holder one
or 1 qt. half and of my five brothers made in cub scouts
half years ago, the artificial flower coated in
1 Tbsp. vanilla a layer of grey snow accumulated from
2 Tbsp. root beer the numerous years. She started the
flavoring funeral potatoes at five forty-five. After
3 cups sugar taking them out of the oven half an hour
1 large box of instant vanilla pudding later, she taste-tested one flake of potato.
Growing up in Idaho made my mother an
Instructions: expert on all things related to the simple
Mix pudding and let sit spud, so the look of disappointment on
Combine all ingredients her face was enough to make me sigh.
Fill can with milk to level line The potatoes were begging to be placed
Crank ice cream until the cream has back into the oven to ride the bubbles
thickened (about 20-30 minutes) from the sour cream and butter longer.
Makes 30 servings Never one to deny the wishes of a potato,
my mother promptly placed it back into
Potatoes Formally Known as the oven, hence the slight crunch on time.
She sniffs the air like an expert
Funeral hunting hound, finally satisfied with the
Heat rises from the stove in the smell of the cheesy goodness, and opens
kitchen, reaching up toward the ceiling the oven door. A nearly invisible wave
in the vain attempt of escaping the passes through the air to the ceiling as
confines of our all the wonderful
house. The “Growing up in Idaho made my smells of funeral
smell of cheese
mother an expert on all things potatoes escape
from their prison.
and potatoes related to the simple spud.” She pulls the pan
piggybacked on out of the oven
the waves of heat, wafting throughout the and sets it down on the stove. “The recipe
entirety of the upper floor of my family’s is wrong,” she announces triumphantly.
humble abode. On the counter sat a large Her funeral potatoes will be far superior
green mixing bowl peppered with little bits to any of the other ones brought by
of country-cut hash browns and remnants assignment, assuming that no one else
of grated cheese and sour cream. Here and figured out they needed to be cooked
there an onion bit could be spotted on the longer.
large spoon my mother used to transfer I peer over the edge of the pan at
the goopy substance from the bowl into the orange creation for a moment, wishing
the aluminum pan given her by Sister I could have a taste of it before we leave. I
do not mind that it would burn my tongue. Fortune seems to be smiling at me
Of all the years I’d gone to a ward today. Mom’s cheesy potatoes, as she
Christmas party, I had never seen funeral calls them, are placed strategically on the
potatoes that looked so terribly tempting. table next to our seats amongst five other
“Good work, Mom,” I say appreciatively, aluminum pans bearing funeral potatoes.
glancing away from the pan so as to deny I’m not quite sure why our ward serves
myself the temptation of sin. something named with the generally
She glows with pride at the praise negatively-associated word “funeral” at
for a moment before glancing back at the the festivities for Christmas, but I refrain
clock. She hands me two potholders and from making a comment as families I never
the keys to our minivan as she carefully see at church arrive and find a seat. Sister
grabs the potatoes in her stained oven Searle quickly calls the disorganized and
mitts. I open the front door for her and noisy conglomeration of people to order.
then unlock the van. After opening the After the prayer, there’s a mad
noisy back door, I set the potholders in the rush to get in line. I’m relieved to notice
back. She sets the flimsy aluminum pan that I’m amongst the privileged few who
down on top of manage to get a
them. We climb “The ward choir starts singing, scoop of potatoes
into the van from Mom’s pan.
and drive to the and I feel as though I’ve It’s the first pan to
church building. escaped to another plane be emptied, leaving
Once at the behind little bits of
church, I of living until the sopranos’ potatoes and cheese.
help Mom attempt to hit a high C.” The rest of
by opening the ward is forced
doors to the to have potatoes fit
north side of the building and then to solely for a funeral. I can hear their cubed
the kitchen, awed to see all the members potatoes crunching and cringe slightly
of the Relief Society busy warming up before taking a bite of the heavenly cheesy
the ham that always seems to end up potatoes. The ward choir starts singing,
dry. Mom spots Sister Searle as she sets and I feel as though I’ve escaped to
the pan of potatoes down next to its another plane of living until the sopranos’
undercooked counterparts and smiles attempt to hit a high C. I glance around
slightly. “I cooked mine for half an hour the room, wishing that I could share the
longer than the recipe called for.” message of perfectly-cooked potatoes with
Sister Searle looks at Mom for a the entire congregation as they eat around
moment, obviously under duress from their offerings worthy of the somber
her duties as the chairperson. She replies atmosphere of a funeral.
with a noncommittal sound before turning
her attention to more important matters -Erica Oates
as most members of the ward do while
talking to my family. We head to the
1 package - 32 oz. frozen potato shreds
2 - 10-3/4 oz. cans condensed Cream of
2 cups sour cream (or sour cream
1/2 cup butter - melted
1 cup cheese - grated
1/3 cup onion - chopped (optional)
Mix condensed soup, sour cream,
melted butter, grated cheese and
chopped onion in a large bowl. Mix I began to laugh maniacally as I stared
well. Add FROZEN shreds and mix until at the pie. I was already formulating
shreds are coated with soup mixture. Put a plan: we’d call our friends and make
into a 13x9x2 inch cake pan. May cover some excuse not to come. Then we could
with more cheese or corn flakes. Bake at bundle up and spend the evening in the
350 degrees for 60 minutes driveway forking the pie off the floor and
The Great Pie Incident Jesse returned with the spatula. As
There were times I knew I loved my I watched, a dumb wife-statue, he slid the
husband. There were times of confirming pie back into its plate and smiled up at
happiness. But the moment I knew our me—a god. I married the Pie God. The
marriage would succeed was the night of pie was fine. Looking through the bottom
the Great Pie Incident. glass, I saw only a couple dark specks that
A few months after we were
married, Jesse and I perfected apple
pie. We baked into the late hours of the
“As I climbed into the car to go, our
night, neglecting homework and sleep perfect pie somehow flew out of the
in favor of spending time together and
feeding our sweet teeth. A few weeks
dish and onto the floor of our 91
later, we were invited to a party where Honda CRX.”
the pie was to make its public debut.
As I climbed into the car to go, our perfect shouldn’t have been there, and even those
pie somehow flew out of the dish and onto might have been there to begin with (we
the floor of our 91 Honda CRX. I looked didn’t have a dishwasher at this point). I
down at the empty pie dish, then at the hadn’t spoken yet, and he looked at me
pie sitting under the gas pedal, and finally expectantly.
up at Jesse. I was too shocked to speak. “This is why our marriage will
Ever the calm one in our relationship, Jesse always, always work,” I whispered
reacted quickly. “I’ll fix it, sweetie—I’ll get reverently.
a spatula,” he said. He left me. A Spatula! -Kathleen Thorson
Apple Pie inch from plate.
Pastry 5. Roll other
2 cups all-purpose flour round of pastry
1 tsp. salt into 10-inch
2/3 cup plus 2 Tbsp. round. Fold
shortening into fourths
4 to 6 Tbsp. cold water and cut slits
Filling so steam can
1/3 to 1/2 cup sugar escape. Unfold
1/4 cup all-purpose flour top pastry over
1/2 tsp. ground cinnamon filling; trim
1/2 tsp. ground nutmeg overhanging
1/8 tsp. salt edge 1 inch from rim of plate. Fold and
8 cups thinly sliced peeled tart apples roll top edge under lower edge, pressing
(8 medium) on rim to seal; flute as desired. Cover edge
2 Tbsp. butter or margarine with 2- to 3-inch strip of foil to prevent
1. In medium bowl, mix 2 cups flour and 6. Bake 40 to 50 minutes or until crust is
1 teaspoon salt. Cut in shortening until brown and juice begins to bubble through
particles are size of small peas. Sprinkle slits in crust, removing foil for last 15
with cold water, 1 tablespoon at a time, minutes of baking. Serve warm if desired.
tossing with fork until all flour is moistened
and pastry almost cleans side of bowl
(more water can be added if necessary). Southern Hospitality
2. Gather pastry into a ball. Divide in At least once a month, my whole
half; shape into 2 flattened rounds on family gets together and we have a huge
lightly floured surface. Wrap in plastic dinner. This is something that has been
wrap; refrigerate about 45 minutes or going on for my entire life and when I
until dough is firm and cold, yet pliable. think of my family I almost automatically
If refrigerated longer, let pastry soften think of food and not just any food, good,
slightly before rolling. home-cooked Southern food. There are
3. Heat oven to 425°F. With floured rolling a few things that must be understood
pin, roll one pastry round until 2 inches to have a full and accurate concept of
larger than upside-down 9-inch glass pie Southern cuisine—number one, there must
plate. Fold pastry into fourths; place in pie be a high fat content. For example, if you
plate. Unfold and ease into plate, pressing have a pot of green beans, it is absolutely
firmly against bottom and side. necessary to add at least 1 tablespoon
4. In large bowl, mix sugar, 1/4 cup of pork grease for flavor which will turn
flour, the cinnamon, nutmeg and 1/8 a perfectly healthy pot of beans into a
teaspoonsalt. Stir in apples until well savory, high-fat side dish. Of all classic
mixed. Spoon into pastry-lined pie plate. Southern dishes, I think the one that I
Cut butter into small pieces; sprinkle over could never get sick of is a little dessert
filling. Trim overhanging edge of pastry 1/2 called banana pudding.
Banana pudding has been a One must always remember that
constant throughout my life and I hope banana pudding is always good, but
that is something that will not change with they very best time to eat this wonderful
time. It’s such a refreshing dessert that confection is after it has been sitting
will always make me think of hot summer overnight. It seems like that it would not
days, family, and everything that is home. be very good especially when you look in
I can remember as a little girl going down the dish and see that the bananas have all
to a hole-in-the-wall little restaurant called started to turn black. However, I assure
Jimmy’s Grill with my dad. He would get a you that this is peak time to partake!
hamburger, I’d have a hot dog and then we If you are ever in need of some
would share a banana pudding. At the age sweet Southern comfort just make some
of 7 the Grill closed but there are still times banana pudding—ya’ll enjoy!
when I get a taste of that pudding in my
mouth. -Elizabeth Rich
This little dessert has always been
such a normal and comforting dish in Banana Pudding
my life and because of that I assumed 3/4 cup sugar
everyone had had the opportunity of 2 tablespoons
partaking of. I held onto this thought until cornstarch
I started college Idaho. I vividly remember 3 cups milk
one of the first times that I prepared dinner 4 egg yolks
as a college student and I decided that 1 teaspoon
I would fix banana pudding for dessert. vanilla extract
Dinner went well and everyone enjoyed it 2 ounces (1/2
and then I announced what we would be stick) butter
having for dessert and suddenly everyone 3 medium
was full. I could not wrap my head around bananas, sliced
why all of the sudden no one felt like 1 (12-ounce box) vanilla wafers
they could eat anymore. Finally one of my
Mix together sugar and cornstarch and
“I announced what we would slowly add milk. This should be cooked
in the top of a double boiler, but you can
be having for dessert and cook it over low to medium heat, stirring
suddenly everyone was full.” constantly until it thickens--do not leave
it unattended. Slightly beat egg yolks
roommates spoke up and simply said that and temper with a small amount of the
my dessert did not seem like it would be hot custard; stir well. Add egg mixture to
very appetizing. I finally got them to try custard pot and cook 2 more minutes.
one bite and then they were hooked on Remove from heat and add vanilla and
the pudding. I was so relieved that they butter. Let cool. In a 9 by 9-inch oven proof
finally tried it and liked it because I was baking dish, alternate pudding, bananas,
started to question if I was weird because and wafers, beginning with pudding and
of their elongated hesitation to try, what I ending with pudding. Add topping, if
considered a normal dessert. desired.
What color are you today?
W hen you walk into your kitchen and desire to make a tasty meal, your cooking expertise
(or lack of) sometimes just isn’t enough to complete the task. From the countless hours
I have spent within the walls of my own kitchen, I have learned there are certain items I can’t
cook without. The following are a few of my secret ingredients to culinary success.
Spice Rack. As a novice cook, I couldn’t help but lament my tasteless chicken, bland
stroganoff, and insipid soup. While reminiscing upon the great meals my
mother used to make, I knew something was lacking and it was time to make
a change in my cooking technique. My smartest kitchen purchase was a 16-
jar spice rack. The thyme, bay leaves, and cumin carry my dishes to a whole
new level of flavor. I am also able to experiment with spices and exercise my
cooking creativity. Smaller spice racks begin around $12, but a rack with a
variety of spices can cost up to $60. The best prices are usually found online.
Knife Set. Any experienced cook knows that you shouldn’t use the same
knife to cut a loaf of bread and fillet halibut. And who wants to
sit down and eat a steak with a butter knife? Having a knife set on hand has
made my cutting experiences much more productive. A knife set can be
purchased as low as $25, but you can spend hundreds of dollars on a set,
depending on the quantity and quality of the knives included.
Non-Stick Frying Pan. There is nothing worse than eating burnt food
that has been scraped off the bottom of the pan by a pre-occupied cook.
My non-stick frying pan helps me avoid such problems. Non-stick pans not only assist in
skillful frying, but they also assure a quick clean-up. Most
high-quality non-stick pans fall between the $30 to $60 price
Tomato Slicer. Although onions usually make me cry, slicing tomatoes causes me the most
frustration. Cutting tomatoes usually results in a pile of seeds and juice. Using a simple
tomato slicer can prevent such a tragedy. This tool cuts any size of tomatoes into
thin and even slices. The slicer can also be used to cut a variety of other
vegetables. For only about $10, tomato slicers can be purchased at any
store that sells specialty kitchen appliances.
Cream of Chicken Soup. Do you want everyone singing “Mmm
Mmm Good!” when they get a taste of your cooking? I learned early on
that it’s important to keep multiple cans of cream of chicken soup on hand
because more than half of my favorite recipes include it. Chicken soup is also
delicious to eat when prepared as directed on the can. Don’t ever let your lazy
Susan be without it. Cream of chicken soup can be purchased anywhere from
$.50 to $1.00, depending on the sales you find at any grocery store.
B eing a busy college student for the past few years, I have learned what kitchen tools help
life run a bit smoother and make my kitchen time more efficient. My belief is that just
because I am in college doesn’t mean I have to eat like a 5-year-old. I’m sorry, but Macaroni
and Cheese and Top Ramen just aren’t going to cut it. The following are five kitchen tools I
have found to create the most flavorful yet simple cuisine:
Crock pot. You’ve probably seen these in every mother’s and
grandmother’s kitchen, and there’s a reason! Throw in some meat and
vegetables, or make some soup in the morning, and by the evening
you have yourself a wonderfully tasting, healthy, homemade meal. It
has the taste of an all-day prepared meal without the massive amount
of time preparation. They can normally be purchased for
Non-stick pans and non-stick spray. These items will save you plenty of
scrubbing time when it comes to doing the dishes. They obviously keep your
food from sticking, but also help your food turn out tasting better instead
of burnt. The best part is that the time it takes to wash your pan is greatly
minimized. Non-stick pans run as low as $20, and non-stick spray will only cost
you about $3.
Cleaning gloves. To keep soft, healthy hands, use cleaning gloves when doing
the dishes or scrubbing the kitchen. Frequent exposure to water and cleaning
supplies can take quite a toll on your hands. You can pick these up at any
grocery store or Wal-Mart for around $2.
Co-Co Motion. This little gem is wonderful after a long day of
work or school. Just pour in the ingredients to make the hot
chocolate, push the “start” button, and this machine will mix
and heat the hot chocolate for you. I also use it to heat water for herbal
tea. This is a great tool for that down time at the end of the day as well
as when visitors come over. They never cease to be amazed by the Co-Co
Motion! I picked mine up at Wal-Mart for about $30.
Panini Maker. This is the prized jewel of my kitchen. For those who enjoy a quality-
tasting meal, this is a cooking investment you will want to consider. Not only is it great for
transforming ordinary sandwiches to hot, great-tasting paninis; they
can also be used for grilling chicken, steak, fish—whatever you want. I
enjoy using sourdough bread with pesto sauce and a variety of meats,
cheeses, and vegetables—an Italian feast! Its non-stick surface makes
for easy clean-up. Prices run on the higher end for these panini-
makers (about $100-200), but you’ll be amazed at how they boost the
taste of your food up ten notches. William Sonoma offers an excellent
T o the beginning chef, a cooking supply store can be an intimidating experience. I’m
here to tell you the five absolute essentials you need in your kitchen. Many think they
need the top of the line mixer or fancy new cookware. Think again. The average kitchen in
America is overstocked with useless and unnecessary items. I would like to suggest that you
get back to the basics with the following essentials.
Large Soup Pot. This is the only real way to cook corn on the cob or make up a batch of
your famous chili. A good pot should have some heft to it, with a thick
bottom to prevent scorching on long-simmering soups. Stainless steel
is the way to go, and make sure that the handles are comfortable for
you to hold and sit well in your hand. Also, make sure that the model
you get has a lid, as many models don’t come with one. Cuisinart
Chef’s Classic Stainless 8-quart Stock Pot ($29.95).
Saucepan. A saucepan isn’t just for sauces. You can use them for gravies, rice, vegetables,
and soups. When looking for a saucepan, or any pan for that matter, always look for
something easy to clean, and that can hold about 3 to 4 quarts.
Again, look for a stainless steel pan with an aluminum core to
ensure even cooking. Also make sure that the pan has a sturdy,
long handle so you can lift the pot even when it is full! Pinzon 3.5-
Quart Stainless Steel Sauce Pan ($18.20).
Chef’s Knife. This knife is the most versatile item in the kitchen, and
will be the most used. Its gently curved blade allows for rocking motion
needed while cutting fruits, veggies, or meats. Look for a handle that is
molded to fit the hand and is comfortable to hold. Several models sport
either a plastic or metal handle. This is an investment that should last
you for years to come. Purchase Suggestions: Forschner victorinox Fibrox
8-inch Chef’s Knife ($22.95).
Jellyroll pan. This pan is also known as a cookie sheet and rightly so because it’s perfect
for baking cookies, brownies, or roasting a whole chicken. The most versatile and useful size
is 18 by 13 inches, with at least a 1 inch depth. You want to avoid
can’t be used with roasting racks. Your best bet is a heavy-gauge,
light-colored aluminum pan. Purchase Suggestions: Chicago
Metallic Commercial 18 by 14 inch Jelly Roll Pan ($15.95).
Large Skillet. A skillet is necessary when cooking steaks, chicken cutlets, pork chops, and
even vegetables. It browns foods evenly, which leads to a great flavor. To enhance this
feature, look for a stainless steel skillet with an aluminum core. This
improves the heat distribution. Also look for one with flared sides, a
handle that can withstand high heats from the broiler or oven, and a
heavy bottom. Purchase Suggestions: Wolfgang Puck Bistro 12-inch
Open Omelet Pan ($29.90).
A true Italian
125 Nw Main St
Blackfoot, ID 83221
The Art of Creation
How does someone with a Master’s beyond his youth. The day after
Degree in English end up cooking for completing his graduate studies at Idaho
a living? For Jeff Hamblin, culinary arts State
instructor at BYU-Idaho, the art of creation
originated in the family kitchen, rather
University “Food brings people
than with words on a paper. “It all goes no real together, but it’s the
back to chocolate chip cookies growing
up, helping out just for the experience
inclination coming together that
of licking the bowl at the end.” As part of a career in matters.”
their family culture, the Hamblin family all English, Jeff
helped out at meal-time. When he was in packed up his young family and drove to
the seventh-grade, his mother enrolled the Western Culinary Institute in Portland,
him and some other Oregon. After a series of happy accidents
“Culinary art is a neighborhood boys where Jeff was able to secure a job and
in cooking 4H where a place to live, it seemed his fate was to
mortal creation.” they learned to master enter the food industry. He was offered
the craft of making a job teaching before he obtained his
banana sandwiches. On a mission to Italy culinary certificate. Since then, he has
for the Church of Jesus Christ of Latter-day been imparting his knowledge of culinary
Saints, Jeff observed la madre, an Italian creations to students at BYU-Idaho.
mother, preparing food from the family Jeff maintains that you don’t need
recipes from memory. On preparation day, to be a professional chef to know how to
Jeff would go home and try to recreate the cook; you just need an understanding of
Italian dishes for the other missionaries ingredients to enhance the flavors that
from notes scribbled on napkins at dinner already exist. “Too often people rely on
appointments. recipes, but fail to understand the science
His love of cooking persisted behind cooking or the art that is in them.”
To save money and take advantage of Whether a professional chef, food
freshness, he advocates buying foods connoisseur, or just a food-lover, we can
that are in season to use as a reference all relate to the experience of food. We
point for your own creations. Whether you can choose to experiment with foreign
create a momentary masterpiece or merely ingredients or stick to the time-tested
a flop, the food in itself doesn’t make recipes, but it all comes back to the art of
the experience, “It’s about serving other creation. “Culinary art is a mortal creation.
people.” Jeff concedes that he is more You make the dish and it is actually
skeptical when eating out because he is consumed. A painting on the wall remains
evaluating the food from a professional a painting on the wall. A recipe will never
standpoint. For this reason, he prefers to be the same.” For this reason, Jeff Hamblin
eat at home. In social settings, however, went into culinary arts, because each
Jeff refrains from judgment. He’s just time he licked the beaters from Mom’s
grateful when others impart their family chocolate chip cookies it was a new
recipes and share their home with him experience.
because it’s “not necessarily about -Tiffani Boren
the food, but the friendships and the
conversation. Food brings people together,
but it’s the coming together that matters.”
Students share stories about their bite and realized why all of our eyes were
embarrassing and interesting bugging out. “Um…so I’m guessing that
experiences about chowing down. cayenne pepper isn’t substitutable for chili
powder?” she asked tentatively.
“Cayenne pepper!” I exclaimed.
Ashlee’s Famous Chili “How much did you put in?”
My second year at college I
“I don’t know, about 3 tablespoons I
was very nervous about moving into a
different apartment complex with five new
We all groaned in unison, but
roommates. Since we were all complete
not wanting to hurt her feelings tried to
strangers, we stayed mostly to ourselves
reassure her. “It really isn’t that bad, Ash.
for the first couple of weeks. One evening,
It just needs a little sour cream,” I said.
my roommate Ashlee suggested that we
My other roommates chimed in
do apartment dinners. I had never heard
with remedies. “Yeah, I like it with a little
of this before and asked her to explain.
cornbread mixed in.”
“Everyone pitches in a dinner a
“Or how about adding a little milk.”
week,” she said. “That way we’ll save
“I always eat chili with saltine crackers.”
money and get to know each other.”
One by one everyone at the table
I was all for saving money, and
tried to offer a way to tone down the
only having to cook one day a week was
spiciness. Unfortunately nothing really
definitely a plus. And so it began—my first
experience with apartment dinners. Since
wasn’t salvageable. Recipe:
it was Ashlee’s idea, she offered to go first Browned hamburger
and enticed us with stories of her famous 1 small can tomato paste
dinner was a
The next evening, we all sat around
catastrophe, our 2 cans tomato soup
apartment bonded 1 bottle canned tomatoes
the dinner table anxiously waiting for
for the first time
dinner. Once 2 cans kidney beans
A few 8 Tbsp. chili powder
themselves, we Mix ingredients together –
Ashlee felt the
all dug in. One
bite was all
need to defend heat – and enjoy!
her chili and made
it took for us
to realize that
time with the right ingredients. Finally
we got a taste of Ashlee’s famous chili
the way it was meant to be, and it was
with this chili.
“Water! I need water!” Everyone
wheezed at the same time. Never in my
life had my taste buds been so completely
singed off. Prince Charming and the Salsa
“What’s wrong?” Ashlee asked at The setting was a Mexican
our strange reactions. Finally she took a restaurant called El Charro’s. Decorated in
the usual artistic ways of cacti and desert, wearing a black blouse, so the salsa didn’t
there wasn’t much to spark a conversation show up on it.
over. My date was my ideal Prince Jokingly, he mentioned that the
Charming. He was tall, handsome, and shy restaurant looked like a crime-scene with
in a very cute way. Because I was nervous, blotches of
the evening had been slow. However, we red salsa
were both terribly hungry, and the chips all over.
the waitress had brought over had almost Laughing
disappeared. Almost. with him,
Trying not to say something dumb I agreed
just to start a conversation, I absently that it did.
noticed that the salsa in the serving Of course
dish had been eaten. Glancing around, I the waitress
noticed that the salsa was kept in small didn’t
squeeze bottles usually used to serve appreciate
mustard. Taking our sense of
“Perhaps my dating- the squeeze bottle in one
our food came quickly anyway. The rest
conscious shouted, hand, I tried to of the afternoon was devoid of nervous
‘Don’t squeeze the squeeze the salsa out, but
moments, and my date and I enjoyed our
outing immensely. Since then we’ve had
bottle too hard!’ but I nothing came. many embarrassing dining moments. But
didn’t hear it.” I squeezed
because I married my Prince Charming, I
know that he won’t mind if I spill the salsa.
Perhaps my -Brooke Curley
dating-conscious shouted, “Don’t squeeze An Organized Mess
the bottle too hard!” but I didn’t hear it. Clutching several bottles of
Using both hands I tried to get more salsa sparkling cider, I cringed as Nikki almost
out. SPLAT. A chunk of tomato had been hit a mailbox. We had a group date
clogging the bottle’s passageway. tonight, and we had less than an hour to
Looking up, I was aghast at how finish making dinner and get dressed. We’d
such a small bottle of salsa could spread forgotten the cider and the bread at my
out so far in a room. Because I squeezed house and—I groaned.
the bottle too hard, salsa splattered me, “We forgot the bread!”
the table, the wall beside us, the floor, and “Dang it!” Nikki slammed on the
my date. At first I was speechless…until my brakes of her mom’s van, and made a quick
date started to smile. It was obvious he illegal U-turn in the middle of the road.
was trying to hold back a laugh because I shrieked as the side door slid open—
he didn’t want to embarrass me, but once apparently we hadn’t closed it all the
we started laughing we couldn’t stop! way—I barely stopped myself from falling
Giggling, I tried to wipe the salsa off my out the door and caught the sparkling
blouse. My date asked me if I was okay, cider just before it flew out. “Slow down!”
and I said that I was. Luckily, I had been “We don’t have time! We still have
to buy the salad ingredients!”
the door while the rest of us ran to the
We zoomed back into my driveway,
kitchen to carry out the food, Jessica still
ran and got the bread, and then took off
missing her shoes, and Nikki frantically
for Nikki’s house,
hoping no cops
bobby pins to my
would see us.
escaping hair. The
guys entered the
Nikki’s, Kim and
dining room and
we smiled, trying to
the pasta and
The guys looked at
chopping up the
us, the table, and
“Wow, we had
to keep an eye
bets going that
on the stove, we
none of you would
all piled in the
even be dressed
van and headed
by the time we
to the grocery
got here. This is
maniacally. We ran and grabbed some
We looked at each other and just
salad and got in the checkout line.
Everyone was trying not to look at us.
Jessica was sitting inside the shopping
cart, holding the salad, and we were all
wearing sweats and flannel shirts, our Winin’ and Dinin’ with the Elders
hair elaborately done up, our makeup “Elders, your lunch this Wednesday
sparkling. We tried to keep straight faces, is with Sister Glaucia. She is going to start
but failed. We raced back to the house, coming to church again, and has asked
frantically setting the table, finishing last to put her name on the list to feed the
minute touches to the food, finding chairs missionaries. Here’s her address; go do
to fit around the table. We finished at your work.”
exactly 5:55 – the boys were arriving at We thanked the Relief Society
6:00. Then Nikki’s dad came in. “Shouldn’t President and headed out to the dirt-
you girls get dressed?” streets of Vila C.
Everyone shrieked and jumped up— That day could not have been
we nearly had an accident in the hallway, hotter; temperatures were reaching past
as everyone tried to get into Nikki’s room the hundreds, without humidity. The
at once. Amid a flurry of flannel and satin, moisture of the tropical region only added
we pulled on dresses, zipped and buttoned fuel to the fire. Elder Watts and I had just
each other, found shoes, fixed bobby pins, finished our last appointment for the
and adjusted makeup. We’d barely finished morning and started the two mile trek
when the doorbell rang. Kim went to anwer through the red dirt fields of Iguassu Falls,
Brazil for the home of Sister Glaucia.
Anticipating a cooled beverage and some members of the church believed regarding
shade at her home, we entered walking the Word of Wisdom; missionaries were
mode. Our walk in the blazing sun took even stricter: we weren’t even allowed to
just under thirty minutes, long enough, drink anything with caffeine. Elder Watts
and then some, for two white boys from thirstily started chugging the cold drink.
the Northern US. As an experienced missionary I tried not
The wonderful aroma of pasta and to appear too hurried. When I lifted my
chicken, two of the four favorite foods glass, the fumes of something that I had
in Brazil, filled the home. Lunch was just smelled before wafted into my nostrils. I
getting finished so my companion and paused and whispered to Elder Watts to
I sat on the couch and started to get to stop drinking for a second.
know Sister Glaucia a bit better. She was “Sister Glaucia, is this wine?”
a plump and happy woman, like most of “Yes, but it is only half wine. The
the women in the area. Her hands were other half is water.”
somewhat leathery from the grueling While we were thankful that the
manual labor she had performed her entire drink was only half wine we politely
life and her feet were dry and cracked asked for some water or pop in place of
from walking everywhere in the heat in our watered down wine coolers. Sister
flip-flops. She seemed to be the typical Glaucia, embarrassed that she had offered
Brazilian mother: happy about life, and missionaries wine, quickly and profusely
happy to feed whoever was under her roof. apologized for serving us this watered-
In the middle of the table was a down wine cooler, explaining that it was all
HUGE bowl of steaming pasta and next to she could give.
it a plate of hot fried chicken and some The moment we discovered the
broccoli-like vegetable that had been identity of the mysterious purple drink we
boiled and smothered in found the topic of our
melted butter. Normally this lunch message. We
would look delicious, but on a had a good discussion
day as hot as this Elder Watts with Sister Glaucia that
and I were more interested afternoon. I think she
in what we were going to be remembered a few
drinking. things as we helped
Sister Glaucia took her remember some
a pitcher out of the fridge of the things that
that appeared to be Purple- would help her in life.
Saurus-Rex (one of Brazil’s That was the first and
most infamous ten-centavo last time I have been
kool-aid imitations). A prayer offered alcohol by a
was offered and the juice member of my own
was poured, Elder Watts’ cup church.
first and then mine. Now, -Elliot Seibold
apparently Sister Glaucia had
forgotten a few of the things
whining and dining
Students explore famed local favorites and
dish out the truth. Do independent area
restaurants have what it takes to impress
whining and dining
The Snake BiTe the first time, our waitress was particularly
attentive to our emptying water glasses,
The Snake Bite, in downtown Idaho which I greatly appreciated. While she
Falls, is eclectic, with a great combination filled our glasses, she chatted with us
of comfortable ambience and delicious about experiences her waitressing there
food. It’s a small place, with only about had given her and made us feel like
20 tables max., and you seat yourself. A regulars. And it’s not hard to become one;
fireplace greets you when you walk in, most of the people at surrounding tables
and art flanks the walls, with local artists’ seemed like they frequented The Snake
names, information, and prices, just in case Bite often. After just one visit, I consider
one of these works whets your appetite as myself a regular!
much as the food. The whole feel of the As great as the setup of the
restaurant is very casual and comfortable, restaurant is, the food is even better.
and the waitresses are laid back and very Burgers and sandwiches take up most of
friendly. When I ate there with a friend for the room on the menu, along with some
pastas, soups, and steak, and everything
has fun names that recognize Idaho’s The Backyard
geological features and that embrace the
open-range cowboy spirit. Each sandwich What is more American than hotdogs?
and burger come with a very fresh side How about gourmet hotdogs and frozen
salad, and we ordered an extra side of custard…? A seemingly odd combination
waffle fries, which they do a great job of foods that The Backyard, a locally owned
preparing. I couldn’t stop eating them, drive-through style eatery located in
despite how full I was by the end of the Rexburg, proudly displays on their billboard.
meal. I ordered the Palisades Teriyaki Altruistically, I was drawn to the idea of a
Chicken burger, and it was delicious! local hotdog stand; to the little guy; to the
Their burgers aren’t just a patty on a bun. small-town entrepreneur trying to make its
This was a delicious, juicy chicken breast way in the cold harsh world. In other words
cooked in teriyaki sauce, with melted I was rooting for The Backyard. That said,
cheese on top, two grilled pineapple when I approach a locally owned restaurant,
rings, and a piece of crisp lettuce, all on a I usually have a few expectations:
hamburger bun. It was huge, and it was 1. A warmer atmosphere and better
amazing! I was so impressed with this customer service than national chains
burger. And this isn’t the only good thing 2. A higher quality food product and
on their menu. It is a little more expensive, dining experience than national chains
but you’re definitely paying for quality 3. Marginally higher prices than national
food and pretty hefty portions. chains
The best part about The Snake Bite Perhaps my expectations were a
is that everything is just a little unexpected. bit too high for a hotdog stand (I mean
When you walk in, it’s completely different gourmet hotdogs, really?), because what I
from the typical, predictable restaurant. got were cold slimy onions.
It’s just a great, casual, fun atmosphere But I get ahead of myself. As I
that is very inviting to come to. I highly first stepped into the backyard themed
recommend this restaurant as a place restaurant—literally, the interior is
worth going to, and since its business painted like a backyard, complete with
comes from word-of-mouth, it really uncomfortable picnic tables for seating—
becomes “your place.” I’ve only been there and looked through the cleverly named
once and I already claim it as my own! menu items, I was greeted by the girl
behind the register with a muttered, “Are
-Kate Barlow you ready?”
When I ordered, the only other
words the girl offered to me as customer
service was the total cost. Needless to say,
she messed up my order.
I ordered a hotdog meal called the
“cowboy stampede,” which according to
the menu had Swiss cheese, grilled onions,
bacon, and barbeque sauce. When I
whining and dining
received the frankfurter, it was suspiciously
devoid of any of the other fix-ins aside handful of greasy fries, the frozen dessert
from cold slimy onions. The meal came did not sit well at all in my stomach.
with “fresh cut fries,” which were deep-fried If given the choice between another
past the point of golden brown and had visit to The Backyard or a national hotdog
taken on a rusty orange color. After eating chain, like, say, Wienerschnitzel, I would
only a few of the sickly things, I gave up have to save my altruism for celebrity
and moved on to the main course. fund-raisers for Darfur, put on my
To be honest, the actual hotdog was lederhosen, and yodel my way all the way
pure beef, and after I excavated it out of to Wienerschnitzel.
the mountain of foul tasting onions, it was
almost palatable. Almost. The Backyard rating: Poor.
For the full experience I also
ordered the frozen custard of the day (mint -Jake Jones
chip), which was good, but after choking
down an onion-plagued hotdog and a
Swiss Cheese: The tasteful
way to get your three-a-day. PiTa PiT
Pita Pit is the place to be on a
Rexburg Saturday night. Group dates,
couples, families, friends, and groups
of roommates fill the cozy restaurant.
With its great food, reasonable prices,
and courteous service, it’s no wonder
everyone’s suddenly craving pitas.
On any given Saturday the
restaurant is abuzz with laughter and
happy chatter. The college student crowd
is friendly and ready to become acquainted
with anyone they don’t already know.
When you stop by Pita Pit, it doesn’t
matter whether you come with or without
friends. Either way, you’ll have a few more
by the time you leave.
The menu offers a wide selection so
anyone can find something to eat there.
The food portions are generous enough to
fill you up, but not so large that you won’t
fit through the door on the way out. And
the decent prices won’t empty your wallet.
Most meals there average $4-6.
For anyone who is health conscious,
Pita Pit is just what you’re looking for.
They live up to their motto: “fresh thinking
– healthy eating.” They only use grilled
meats and fresh vegetables which are
rolled up in a white or wheat pita shell.
The meats include chicken, turkey, ham,
bacon, tuna, roast beef, and even lamb.
Pita Pit also offers a wide variety of “Veggie
Pitas,” unlike most other restaurants which
only have one or two vegetarian items.
There are Garden, Hummus, Falafel, Feta,
Cheddar, and American Swiss pitas. You
can add chips, a cookie, and a drink to any
pita, and they recently added a breakfast
menu which is available at any time during
Not in the mood for a pita? Pita Pit
still has a lot to offer. Come in for their
whining and dining
soup of the day, a smoothie, or a salad.
Next time you need a good, quick meal,
try stopping by Pita Pit. There will be
something on the menu to satisfy your
cravings without breaking your budget.
Pita Pit is sure to please.
After about 10 minutes, we were
da PineaPPle Grill ready to order but had not even been
greeted by a waiter yet. We put our
My husband and I had heard good
things about Da Pineapple Grill. However, menus down and looked as hungry as
we will not add to them, after our recent possible but could not catch the attention
experience at the restaurant. of a waiter for at least another 10 minutes.
We arrived at the Grill at around Meanwhile, three other couples were
6 p.m. We were greeted by an agitated seated, and we watched their waiter bring
waiter and told brusquely they would have them water and make recommendations
us seated soon. We looked at the half a on the menu. At length, a waiter
dozen empty, dirty tables, and decided approached us and asked if we had been
they must have been understaffed at that helped, and we replied that we had not.
time; why else would the place be such a The waiter rushed off, saying something
mess? We were seated and given menus about water and returned with two glasses
and were delighted at the many options for us, only to leave in that same rushed
and seemingly decent prices. manner before we could tell him we were
ready to order.
whining and dining
longingly for quite some time at the dishes
After we noticed that the other
three couples, who had arrived after us, being devoured around us as we waited.
were already enjoying their appetizers, our However, when it arrived, we were actually
waiter returned to take our order. We tried very pleased with the variety of the sushi
to ask him about the difference between platter. The main dishes, though, proved
two plates that seemed similar to us, a disappointment. My meat was tough
but he said, “Well, they aren’t that much and my husband’s was raw and soggy.
different, but they sure taste different.” Our fried rice was dry and flavorless. We
Whatever that meant. We decided to try couldn’t decide if the food tasted like
them as well as a sushi platter. We gazed leftovers, or just half-prepared entrees that
someone had forgotten about for a while, prices. It is just too bad that they are real
then served to us anyway. world—decent restaurant in the city—
We had finished all we could by prices. They should probably appeal to the
the time our waiter checked back with us, college students more. However, I later
and promptly asked for the check, so we went for lunch and found that they offered
could leave as soon as possible. Overall, a good deal for their special.
I would give the price range a three, the Now, for a breakdown, atmosphere
atmosphere a two, the food a two, and gets 4 out of 5. With few windows, I can’t
the service a negative one. To those give it any higher than that. Still it was fine,
considering Da Pineapple Grill as a date nothing amazing, yet nothing distracting
site, you would be better off eating last either.
night’s lasagna or a fresh batch of Ramen The service gets a 4.5. Service has
Noodles. been consistently exceptional, save the
flaw of asking the kitchen about several
-Chelsea Dixon questions I had.
Food is a 5. I’m nervous to do it, but
it could not have been any better in my
Price gets a 3. The prices aren’t
What it lacks in visibility it makes wildly high, just out of the comfort range.
up for inside. Rexburg’s very own Italian That is an average of 4.1. Not too
restaurant is still a newbie off Main Street shabby for Rexburg and simply the fact
and from the moment I stepped in, I that it is in Rexburg increases it’s worth a
immediately feared that I would be let bunch for me. Give it a try when you want
down. Everything smelled so wonderful; a guaranteed exceptional meal, just pull
somehow I was sure that it would not live into Taco Bell and look to the east.
up to the appetite in my mind. And if you’re looking for a sweet
Service was thorough—though a way to end your sensational taste
touch ignorant about what they offered. I experience, tiramisu for dessert is the only
requested an appetizer, a sampler. I soon way to go.
looked down and saw mozzarella sticks.
Great, I thought immediately. How thrilling. -Jacob Rogers
It turned out to be my favorite item. I was
told, upon asking, that it was handmade.
It all suddenly made sense: nothing that
good could be anything but fresh.
Complimentary bread was offered.
It looked hard and uninviting. Still, I tried
it and was surprised by the wonderful
uniqueness of the taste. They had scored
again. Entrée’s arrived quickly and were
exceptionally large for this type of
restaurant. I may complain about the
whining and dining
inside. Phad Kee Mow is, in my opinion,
OriGinal the best of the noodle entrees. Key
ingredient? Plenty of fresh basil. entrees.
Thai reSTauranT Key ingredient? Plenty of fresh basil.
My favorites are the curries. Kaeng
Walking into Original Thai Ka-ri (Yellow Curry) is great comfort food;
Restaurant is a welcome respite from the a creamy sauce full of meat and potatoes.
icy white flatness of Rexburg winter. It’s a But I’m a sucker for basil, so the edge goes
small yellow room in an old building, oddly to Kaeng Khiao Wan (Green Curry), which
shaped and a little run-down – a pleasantly is sharper yet sweeter in flavor, thanks to
informal atmosphere. Spicy, tantalizing coconut milk. Both contain chilis, so be
smells perfume the air while you peruse sure to request the mild treatment if you’re
the extensive menu for a dish to warm sensitive to spice. If not, crank it up and
the stomach. Thirty-odd hot entrees plus enjoy the inner glow for hours afterward.
soups, salads, appetizers, and desserts… if And for dessert? Sweet Sticky Rice
you’re the indecisive type, you might want with Sliced Mango. Truth be told, I was
to clear your schedule for the evening. skeptical at first. Fresh mango? In the
The Bad News: it’s not cheap. Lunch desert? I was wrong to doubt. Original
costs $7 and most dinner entrees ring in Thai Restaurant is truly an oasis of exotic
around $9. A few delicacies go for $12 eastern flavor, right here in the western
or $15. The Good News: it’s totally worth wilderness.
it. Of eight dishes sampled by this very Bottom line…
devoted customer, two were good, two Atmosphere – 4/5
were delicious, and four rattled the gates Service – 4/5
of nirvana. Food - 5/5
For first-time Thai diners I’d Price – 3.5/5
recommend Phad Thai, a classic fried-
noodle staple, or Satay, an appetizer of -Annie McNeil
grilled skewered meat dipped in peanut
sauce. Both are mild and tasty, but not too
terribly adventurous. The Fried Calamari
appetizer is superb, if you like that sort of
thing: tender squid, flakey batter, piquant
Pad Med Ma Muang, another
noodle stir-fry, is a lovely example of
traditional Thai five-flavor blend: bitter,
spicy, sweet, sour, and salty (don’t worry;
“bitter” just refers to the nutty, smoky
taste of the browned garlic and cashews).
The result is a perfectly balanced, almost
mellow dish. I tried this one with tofu,
which was perfect: crisp outside, velvet
what my gut wanted—baked beans and
hard haT STeakhOuSe mashed potatoes. This ensured that my
full rack of barbecued ribs were in great
If you’re looking for some good eats company.
in the Rexburg area then you must stop in
While I waited for my mountainous
at Hard Hat. I ventured in there on a lonely
Friday night to find dates, friends, and meal to arrive I gave into their free scones,
families all joined under one roof. The fun that’s right FREE, served with warm honey
atmosphere of construction signs littering butter. After three of these, you might
the walls, with local business at first was second guess how much room you truly
nice, then a little distracting, as I wondered have for your meal. I tried to exercise what
if I was eating in a giant commercial. little restraint I had left and waited for my
Opening the menu, one can see meal. A full twenty-five minutes went by
the variety of food they offer for lunch and before the sizzling baby back ribs arrived.
dinner. I decided to go with their ribs that It was almost the longest twenty-five
weighed in at $12-16, depending on if you minutes of my stomach’s life.
go half or full rack; I went with the full rack.
The ribs were two full lengths of the
With this choice, you have two sides to
choose from: salad, beans, baked potato, plate and were broken in half in order to fit
mashed potato, or greens. I stuck with all the fixings. As I picked up the one set
of the two rack special, I could smell the
whining and dining
bar inside Chiz’s gives it a truly
hickory tang of the sauce, and I could
already sense the tender moistness of the “hometown” feel.
Once you are seated, you will notice
meat as my two fingers pressed against
the bone. My taste buds were now be- that the pricing of the food is about what
ginning to get upset feeling teased, since one would expect from any mainstream
I had not taken a bite yet. I smiled and restaurant. The menu offers a variety of
indulged, and I must say it wasn’t what I food from steaks, to chicken dishes, to
expected. I enjoyed it. I loved the taste; I seafood. Many of the items I have been
loved the moistness, and most off all the able to try from Chiz’s were excellent, but
messiness of the lathered sauce. The only my favorite is the shrimp. Particularly, the
thing that I needed was more wet naps, as shrimp which is butterflied, pounded out,
one wasn’t enough. dipped in tempura batter, and deep fried.
Next time you’re in the mood for Chiz’s is also famous for its ranch dressing
some good ole ribs, do your taste buds a which is made fresh and even marketed at
favor and check out Hard Hat’s full rack of local grocery stores in the area.
baby back ribs. You and your taste buds Overall, I would give Chiz’s a 4.5
won’t be disappointed. rating. The food is excellent, the pricing it
Rating: 4.5 fair, but I wish they had more seats. There
Price: $10-25 have been multiple times when I was
Service: Great ribs, but mediocre serve unable to dine there because all twenty
time seats were taken, and the waiting line was
extending out the door. They do offer the
-Barry Bishop “to-go” option with their food, and this
can always solve the problem of seating. I
would definitely suggest Chiz’s to anyone
looking for a good dining experience. It is
chiz’S an excellent place for dates, family outings,
and any other occasion where one wants
to eat excellent food in a very simple,
We have all heard the saying, “Nev-
er judge a book by its cover.” And I can
think of no better way to describe Chiz’s.
This restaurant is located in St. Anthony, ID
and more specifically on the first floor of a
building that has a fairly unkempt look. At
first glance, you may begin having second
thoughts about dining there, but I assure
you that once you take your seat it will
all be worth it. Consider calling ahead
for a current head count as there are only
enough seats for about twenty people, all
of which are located at a bar inside the res-
taurant. Although it would be nice to have
the traditional restaurant setting, the single
featured recipe and quiz
Budget Meal: “Victor’s Food”
As a college student, it can become difficult to stick to a budget
and still enjoy a meal. Below is an easy and delicious meal I invented
with a friend one day. It was really good, so I tried to recreate it at a lat-
er time and perfected the portions of each ingredient. My friend’s nick-
name is Victor Boy, so I named it after him; in his recipe book he named
it after me, “KP’s Food”. Though buying the larger quantities of food to
prepare it amounts to more than $5, the portion used is guaranteed to
stick within the budget.
1 cup rice
2 cups water
1 cup frozen peas
1 cup frozen carrots
½ cup chopped
Splash of soy sauce
Splash of oil
1) Add rice, water, and a dash of salt into a medium pot. Bring to a boil, then
turn down heat to medium low and boil with lid for 15 minutes. Put aside.
2) Mix the peas, carrots, and onions together. Cook in a skillet, with a splash of
oil, until tender. Mix into rice.
3) Fry two eggs. Place on top of rice mixture and splash some soy sauce on top.
What’s Your Cooking Style?
1. What is the healthiest oil to cook with?
a. Extra Virgin olive oil
b. Who needs oil when you have a good marinade?
c. Uhh… the oil they use to cook fries in. I think.
2. What is a tomato?
a. A fruit
b. Some vegetable that gets in the way of my
steak on the grill
c. The red things I don’t like on my Dairy Queen
3. In which room do you normally dine?
a. The dining room—with candles.
b. Anywhere outdoors
c. In front of the TV
4. Which kitchen tool is your best friend?
a. My non-stick pan
b. My Coleman portable grill
c. My Visa card
5. What’s your normal cooking attire?
a. Anything black
b. Shorts and flip flops
c. Whatever I have on at that time
Mostly A’s: Mostly B’s: Mostly C’s:
Saucy and Seductive— Barbeque Buddy—If you Fast Food Fiend—Didn’t
You know how to please haven’t already noticed, your mother teach you to
your guests, and it’s meat is your main food budget your money? Your
something that has group. You live for a constant eating out is
been in your blood since good marinade and are becoming a major dent in
you were a child. Your always in search of the your credit card bill, and
constant desire to sauté perfect T-bone steak. that scale in the bathroom
or julienne anything in Don’t be afraid to show is having a little more
sight makes you the life of off your grilling skills; it’s trouble counting all those
culinary parties and your something that many of extra pounds you’ve been
cooking masterpieces will us George Forman lovers putting on. You might
gain you popularity and covet daily. want to try and see what
friendships for the rest of your local grocery store
your life. has to offer, as opposed
to clipping out coupons
welcome to the culture of food
05 7876 332149