Nightly Snacks

Kristen Lan  

Night markets are one of the best places to experience all sorts of Taiwanese foods: ranging from bubble tea (which tastes totally different from the bubble tea in Ann Arbor) to takoyaki. However, before digging into the wide variety of foods, be prepared to be squeezed!

For starters, imagine a typical farmer’s market. Then, change the veggie & fruit stands into stands serving oyster omelets, scallion pancakes, tanghulu, and lots more Asian treats that would take me pages to list down. Next, of course, being a night market, it should start after the late afternoons mostly after sunset (that’s usually around six or seven year round). And finally, “insert” crowds of peoples. They make up 95% of the liveliness in night markets.

The vendors sell all kinds of foods. One notable treat would be stinky tofu due to its distinctive smell. It’s a type of fermented tofu, which, according to its name, gives off a stench. However, the smelliness isn’t all to it, the deep fried stinky tofu is a combination of a crunchiness and softness. Some people cannot stand the smell of this fried treat, but absolutely love the taste of it!

The next snack’s smell will hit you even if you are ten stands away. The names usually vary for it, but I’ll go with a double layer roll sausage. The literal translation of it is “big intestine wrap small intestine,” but no worries; we’re not talking about intestinal organs here. It’s a pork sausage wrapped in a rice sausage “bun.” At a night market, these treats have one of longest lines, and pass the smell of grilled meat even from meters away. A smart “tactic” I would advise is don't eat a whole double layer sausage, but share with a few friends. Therefore, you could try out more treats along the way!

A foreign drink that has been gaining popularity in Taiwanese night markets is the teh tarik. It’s an extraordinary sight to see the vendors “pull” the tea around with their cups before serving. The teh tarik is commonly served in a clean plastic bag with a straw stuck to the opening. You could fasten the plastic bag to your wrist and don’t have to worry of losing your drink.

In Taiwanese night markets, the food choices vary so much that it is hard to introduce all the treats. However, the buzzy crowds in the night market create quite the scene. A trip to the night market will not only be a great chance to experience the culture, but also present a great opportunity to have a wide variety of foods.

Celebrity Demands

Emily Kastl  

We’ve all heard stories about outlandish celebrity demands: floor-to-ceiling white dressing rooms, constant room temperatures of exactly 73 degrees—you get the idea. Pampered celebs are used to all their demands being met, no matter how bizarre, and food appears to be no exception.

An article from The Daily Meal outlines some of the weirdest backstage ration requirements. Undeniable senses of entitlement aside, perhaps it becomes acceptable to request 7 (but absolutely not 9) grains in one’s bread after selling millions of albums or winning multiple Oscars.

Ever wonder what Jennifer Hudson, spokeswoman for Weight Watchers, craves after a show? Answer: baked hot wings.

What does swooner Michael Bublé expect to see upon his arrival to a performance? “One bottle of premium single malt scotch and a local team hockey puck,” of course.

If you’re thinking about having T.I stop by for a performance, get ready to drop some major dough. Be prepared to have nine filet mignons (at exactly 9 oz a piece), Grey Goose, Patrón, and Rémy Martin VSOP on hand. If that sounds like too much preparation, T.I will graciously accept a $1,000 prepaid bar tab instead. What a guy…

Ever the altruist, Katy Perry requests her and her staff are provided with SIGG water bottles at all times in order to minimize their carbon foot prints. Oh, and while you’re out picking up those water bottles, don’t forget to pick up some freeze-dried strawberries!

The late-great Whitney Houston requested “M&Ms, peanut butter cups, Butterfingers, Raisinets, as well as shrimp cocktail, crab legs, sweet and sour chicken or shrimp, spring rolls, and shrimp fried rice” on her Southeast Asia tour. Maybe Ms. Houston was really saving all her love for her after-show munchies!

Love ‘em or hate ‘em, these celebs are apparently creatures of habit who know exactly what they want. If you take anything away from this article, for the love of god, do not—I repeat, DO NOT—try to serve Selena Gomez her turkey sandwiches on Wonder Bread.

Righty—Hungry, Lefty—Full?

Emily Kastl  

Since snacking is a favorite past-time for many, we often find ourselves sitting in front of the TV, hand mindlessly passing from chip bag to mouth. This comforting cycle can sometimes last the duration of an hour-long show and before we know it, our hand is brushing the bottom of the bag desperately searching for any last morsels.

Since we become classically conditioned to snack over time, this question may seem a bit odd: which hand are you using as the primary transporter of your snacks?

An interesting study from the University of Southern California has been receiving some media face time recently due to its remarkable results. According to this study, people who used their non-dominant hand during nosh sessions consumed 30% less calories than those who employed their usual method.

So, what makes this seemingly arbitrary approach so effective? When we throw a kink in an automatic process – like snacking – our brain gets knocked off course and causes us to become aware of our behavior. This can prompt us to feel fuller sooner, resulting in fewer chips consumed.

The actual details of the 3-part study are pretty clever, too; participants sat in a dark movie theater, watched trailers and snacked on popcorn. The purpose of the dark theater was to create an automatic atmosphere, since many of us associate movies with mindless munching.

In part three of the study some participants were directed to snack with their non-dominant hand while in the movie theater. For those who had previously reported frequent movie time popcorn pig outs, the total amount consumed was 30% less than that of part one of the study.

So the next time you eagerly tear open a bag of cheese puffs, resist the urge to dive in with your dominant hand; you might find yourself reaching for the chip clip much sooner.

Paula Deen's Caloric Conundrum

Katie Trucco  

What does fried macaroni and cheese have in common with Krispy-Kreme donut bread pudding? Both contain unfathomable amounts of butter, weeks worth of calories, and they both originated in the kitchen of Paula Deen. She’s the television chef known for her butter-happy recipes and smothering dishes, all served warm with a big southern smile. Watching her prepare her sugary masterpieces is often cringe-worthy as she unwraps stick after stick of butter and drops them ever so gently into her mixing bowls while making a simple shrimp and wild rice casserole.

Just look at that big southern smile.

For years, Paula has made these dishes with impressive ease, and unlike many others in her field, she seems to actually eat and enjoy what she makes. Unfortunately, that has come with a price, as she announced a short time ago that she has been living with Type II Diabetes for the last three years. Her situation has come as no surprise to some, given her wildly unhealthy meals – she has featured deep-fried cheesecake on her show, and has shown viewers how to make a “lasagna sandwich.” After she announced her diagnosis, she claimed that she has altered her eating habits and “has always eaten in moderation.” While it is sad to see someone sacrifice their health and well-being for what they love, many are hoping that this turn in Paula’s eating style will encourage her to promote healthier eating to her fans. Her website now features “Figure Friendly” recipes, and her sons, Bobby and Jamie, are following in their mom’s culinary footsteps and have created some lighter dishes such as sweet and sour turkey meatballs. It is probably safe to say that the three of them will probably be laying off of the butter for quite some time!

Food On the Run

Emily Kastl  

How does the idea of consuming large amounts of food and then running a few miles right after sound—fun? Then you might be interested in taking part in a growing trend that combines food and exercise.

In fact, you don’t have to go any further than Ann Arbor to find an event. Each year on April Fool’s Day a 5k walk/run takes place in Gallup Park. But it isn’t your average 5k—along the way there are two Twinkie stations where runners can stop for a snack. Though it isn’t required to eat anything, those who do automatically get 2 minutes shaved off their final time.

If Twinkies aren’t your thing then you might be more interested in the Doughman Challenge. Featured on an episode of Man v. Food, this is a team event in Durham, North Carolina that involves eating entire meals before completing one leg of the race, which may include biking, swimming, or running. As if that isn’t enough, dessert is waiting for contestants before they can cross the finish line.

I’m not sure where this trend originated, but it seems like a fun pairing of 2 seemingly opposite things: food and physical activity. Maybe it’s a nice way to justify eating a hamburger chased with a donut--you’re just going to run it off…immediately.

To see the full list of races, check out the Food Network

A Gateway Food: Guacamole

Heather Fendell  

My winter break was spent on the beach of Los Cabos, Mexico. En route to Mexico, I was hesitant about the prospect of eating burritos, tacos, and mole, as growing up, I was never a fan of Mexican food. Often too spicy, greasy, or covered in beans, Mexican food was never my first choice. One of my biggest reservations with Mexican food is guacamole. I was always repulsed by the appearance of the green, slimy looking dip, having never taken to the taste or texture of avocados. And in Mexico, there was no avoiding it; guacamole seems to deserve its own category in the food pyramid in Mexico.

During our first dinner out at Mi Casa, I decided to brave my fear and scoop the green goo onto a homemade corn tortilla chip. Instead of the visceral reaction I was expecting from the disgusting green goo, I was loving the velvety, creamy, well-seasoned dip that perfectly offset the crunchy, salty corn chip. I came to love Mexican guacamole, as it is always a fresh and perfect way to start off a delicious meal. My affinity for guacamole became a gateway for trying other Mexican during vacation, beating out the Italian and Japanese food I would have previously gravitated to on a Mexican vacation. And since coming home from my tropical adventure, I have made sure that my kitchen is constantly stocked with my drug of choice:

Chips and guacamole.

Wolverine CuiZine loves Al Dente!

Carmen Lee  

With the chilly weather upon us, there is nothing more comforting than spending quality time inside with good friends and great food. And that is exactly what Wolverine CuiZine did over Winter Break – we feasted on two delicious dishes made from Al Dente’s sizzling pastas and sauces.

The potluck was delicious!

The first of the two was a simple and fabulous Al Dente spinach fettuccine tossed in roasted garlic sauce and mozzarella. Al Dente’s “tender but firm” pasta has a distinct and not too overpowering spinach flavor and a beautiful texture, making it a great canvas for Al Dente’s aromatic roasted garlic sauce. This dish was a huge hit, as people kept coming back for more.

Delicious roasted garlic sauce from Al Dente!

Right next to the generous dish of spinach fettuccine was a huge bowl of baked goodness: egg fettuccine with Roasted Garlic sauce, organic turkey sausage, and loads of mozzarella and Parmesan. What is there not to like about great pasta, flavorful sauce and melted cheese? The recipe also couldn’t get any simpler – there is minimal prep work, and the oven does the rest!

Our fundraising potluck sponsored by Al Dente was a major success as we raised money toward our year-end publishing goals, all while eating very well and enjoying the great company. Return trips to the table to get seconds and thirds were not uncommon, as people really enjoyed the fresh made pasta made with truly quality ingredients. Al Dente’s pastas and sauces elevated our fundraising dinner to another level, making the event something extraordinary.

Thank you Al Dente!