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You pick up a bowl of bibimbap at World View, being careful not to burn yourself on the piping hot stone, err…plastic bowl and breathe in the delicious aroma of sub-par Korean cuisine. You notice it’s missing a little something and head over to FoCo’s condiment section. As you reach out for what would be the perfect compliment to your meal, you realize something is wrong. There is no green cap on this red bottle of sauce…it’s…yellow? What you’re holding is, in fact, fauxracha.
The iconic green-cap, red sauce sriracha (pronounced see-rotch-ah, in case you’re curious) that we are most familiar with is produced by Huy Fong Foods and available at Collis. The one available at FoCo, however, is the lesser-known Roland Sriracha Chili Sauce.
Thanks to the joyous Instagram food account @Infatuation, Tartine Bakery has been on my radar for quite some time now. The place has established the kind of reputation amongst foodies — dedicated and otherwise — that aspiring bakers dream of. It’s been around for years, as the worn-out floors illustrate. It is here that famous food writer Michael Pollan had “the best bread I ever tasted.” It’s the type of place that I should have tried long before this weekend. When the company made national headlines this week for the announced merger with another local favorite, Blue Bottle Coffee, I knew this week would be the week to finally make the trek.
Maybe you do it for the protein. Maybe you do it for hot Collis Steve. Maybe you just like the danger of seeing someone flip your veggies, knowing that at any moment they could suffer serious burns in pursuit of the perfect golden-browned baby corn. Whatever the reason, you're in the Collis stir fry line. But which sauce will you choose?
I’ll get right to it this week – I am sure many of you San Franciscans are wondering why I waited until week four of FoCo Joe At Home to write about Bi-Rite Creamery, home to some of the world’s best ice cream. I kid you not, Bi-Rite has that kind of reputation. Located just across from Mission Dolores Park — arguably the social and cultural backbone of San Francisco’s Noe Valley neighborhood — Bi-Rite is a long-time San Francisco staple. I have been there many a time in my upbringing and have always enjoyed the ice cream’s high quality. The flavors really do ring through in a Morano-esque way — every spoonful is worth it. It is Bi Rite’s long-held dedication to quality and taste that dissuaded me from writing about it earlier — there is no need for another article out there praising the place, everyone knows that.
Bi-Rite is so well-known and well-liked amongst both locals and tourists that the line is always a good 25 people deep — and I mean always. I was in the area for over two hours this past weekend, and I’m not lying when I say the length of the line never dipped below 25. During primetime, from 2:00-5:00 p.m., the line only got longer. The wait for a simple scoop or two was a good 15 to 20 minutes — which is not long, all things considered, for Bi-Rite ice cream! But you have to really want ice cream to wait in this line. And I mean really. The line awkwardly snakes through the sidewalk and is constructed from red cloth lines like the ones airports use to control crowds of anxious travelers. I hate to say it, but Bi-Rite is not so different from SF International airport – delays are all too common. On a sunny Sunday afternoon, people are overeager to get some of this ice cream, and quite frankly, that in itself can be a drag. But let it be clear, those who make the wait are paid with full satisfaction — and then some. The location and the ice cream both cannot be beat.
Much like FoCo’s waffle-maker, The Box (stylized theBOX) is something we (Annette and Caroline) have always glanced at with mild interest. Yet, they have both eluded us during out time here. This past fall we passed the food truck, still under the freshman delusion that FoCo was akin to a gourmet buffet. By the time we had realized our egregious error in judgment, The Box was gone for the winter. Luckily, along with warmth, sundresses and half of the student body, The Box is back for the spring, giving us a chance for redemption.
This past week was my first week on the job, and my internship could not have started out on a sweeter note. At 9 a.m. on my very first day, I was treated to a box full of donuts! I normally am not the biggest fan of donuts — I think them as an especially heavy, unhealthy treat. Even on special occasions, I don’t go out of my way to seek out a custard-filled chocolate éclair (my favorite) or a jelly donut (my second favorite). There are lighter donuts to choose from to be fair, and I always have room for a good ol’ glazed donut. But this morning, at 9 am, I was confronted with a true dilemma. Who eats donuts, let alone at such an hour? Not I. But who can turn down a donut on Day One? Not I…
Earlier this winter, Dartbeat published an article ranking the best cup of hot chocolate in Hanover. This piece —if we may say so ourselves —was met with general acclaim. Although we covered Dirt Cowboy, Lou’s, Starbucks, Dunkin Donuts and KAF in our original investigation, it appears that we were guilty of leaving a single stone unturned. In other words, as anonymous commentator “anonym” pointed out, we skipped the hot chocolate on offer at Morano Gelato. So, to right this wrong, we dispatched a reporter out into the icy tundra to see if Morano’s hot chocolate was as good as its gelato. In keeping with the previous post, we asked our reporter to order a small hot chocolate, judging on its time of delivery, distance from campus, price, whipped cream quality and overall quality. Here are her results:
I would like to preface this story by saying that I am no fan of fruit. Don’t get me wrong, I totally understand its nutritional value — after all, it does have a huge spot in the food triangle/pyramid/plate/whatever shape the federal government and pediatricians everywhere are trying to make “fetch” these days.
Last month, New Hampshire began to sell $1 bacon-scented scratch-n-sniff lottery tickets. Yes, you read that right, and yes, here @Dartbeat we couldn’t be more thrilled about the development. So, as a lover of all things breakfast, I volunteered to rush down to the gas station by CVS this week and buy two tickets as fast as I could. Here’s a breakdown of my experience.
I have a confession to make: I did not watch the Superbowl this weekend, and I am still using it as a pun for the title of this week’s column. In my defense, literally my two least favorite athletic teams in the world were playing against one another, and the pun is pretty good. Still, I apologize to my avid readers.
Bow down to red velvet. Today in FoCo arrived a delicious new dessert option, perched alongside the pies, pastries, muffins, brownies, crumbles and countless other baked goods of yore. Red velvet — cake, to be specific. As soon as I saw it, I knew I had to do something with it, but what can be done to augment the FoCo treat that already has everything? How does one honorably transform an already heavy dessert flavor like red velvet? Undoubtedly, this task is especially difficult when the red velvet is in cake form. Thus, I faced a challenge for my column this week.
Whether drunk with their floor mates or watching a late night movie with friends, nearly every Dartmouth student has picked up the phone at one point or another to order some non-DDS pizza. Each of these students —while exercising different levels of cognitive functionality —has faced the same timeless question in this moment: where should I order pizza from? Should it be the tried and true Everything But Anchovies? The beloved Ramunto's Brick & Brew Pizzeria? Under the radar C&A's? Even sober and fully rested, there are no easy answers.
I honestly don’t know why I didn’t think of this sooner. I have been so blind.
Courtesy of Christyn Karol / via instagram.com
Winter term has begun, and my post-workout shower has already left my hair vulnerable to the freezing air between the pool and FoCo. But it’s not worth spending my time and energy discussing these frigid temperatures, mostly because I have so little of both this winter. Instead, this week’s column will be about my adventures tackling a classic dessert that leaves a lot of room for special additions and interpretations — the root beer float. Incidentally, this is the way I’d like to think that my own column will be remembered one day — as a favorite classic that left room for its own special touches.
Week nine hit me hard. Normally, I have a pretty clear idea of what I want to make for a dessert before I enter FoCo, or at least a certain craving for chocolate or ice cream, for example. But I am still so hooked on my “Earthquake” dish I wrote about last week.
I have to say, Halloween was so great, but this week has really been meh. Getting back midterms is always stress inducing – the home stretch is so close yet so far. But let me tell you, this dessert has literally shaken up everything. Pun intended. I’ve had it at least once every day since Monday, and each time it tastes better than before. I’m always left full without feeling heavy. And I must mention the relative health benefits this dessert offers as well. “The Earthquake” is revolutionary for my culinary arsenal — a natural disaster turned miracle. Hopefully you’ll feel the same way when you try it.
What a wonderful weekend for Halloween. Midterms are mostly behind us, the beauty of fall perseveres with weather that by Dartmouth standards is “warm” and the San Francisco Giants just won the World Series. Yes, friends, orange rules everything around me, and even in FoCo I cannot escape it.
You know it’s fall when the good ol’ PSL is back in every coffee shop and you suddenly find yourself surrounded by all things made of apple and squash. Autumn is the best season for comfort food – everything is warm and cozy, from soups and stews to pies and pastries. Whether you’re a die-hard sweet tooth or tend to fall along the more savory side of things, we’ve rounded up four of the best recipes for each category to keep your appetite satisfied and warm as the temperatures drop.