Savorish Issue 1

If you want to purchase a copy of our magazine.....

Savorish

By LASA EZINE

44 pages, published 13 DEC 2011

A magazine made by freshmen at the Liberal Arts and Science Academy about restaurants, recipes, and all things food-related in Austin, TX.

Wednesday, December 14, 2011

Farewell!

Thank you guys so much for your viewership this semester! Hopefully our awkward voices have not scared you away. We hope you have enjoyed our blog, and if you have not checked it out yet, make sure to take a look at our finalized magazine at the top of the blog (it's rather hard to miss). Also, the purchasable and downloadable version is free at the moment, and the link should be directly underneath our Issuu preview.

We hope you have been enjoyed our posts about the local eateries, bakeries, restaurants and shops around Austin.

Wednesday, December 7, 2011

Dessert Review

Hello, Today, I will go over some yummy desserts and treat shops throughout Austin.

Tiff's Treats, as I have mentioned before, is a cookie delivery shop that has a main location in downtown Dallas, and has opened a new location in Austin. This small, cozy shop has many different types of cookies, and varied snacks also made from cookies. This place is an excellent place to go for a quick and sweet treat.
Tiff's Chocolate Chip Cookie
Both of these shops are extremely similar. They both serve different types of drinks, but Coco's has a food menu, with a smaller drink menu compared to Short's, which is a store that is focused entirely on drink and desserts. Coco's Cafe mostly serves slushies and bubble/milk tea, my favorite being the lychee and the coffee ones, while Short n' Sweet serves almost every type of drink imaginable, personally, I believe that the Crazy Drink there is the best.
Coco Cafe's Selections
Miles of Chocolate is a store that sells delicious...chocolate. Their bars are a mix between truffles, fudge, and a chocolate bar, which also comes in gluten free. They also have how to make it on their site, but when you try to make it for yourself it just doesn't turn out the way they can make it. Though they only serve chocolate there, it has taken them far in the field of chocolate desserts.

Photos Courtesy of flikr and Yelp!
Happy Desserts!
-Chocolate Rabbit

Longing for Summer (and Bahama Freeze Snow Cones)


Yes, it's a trailer in the middle of a parking lot.
Yes, it's still super good.
In the the midst of freezing (or near freezing) temperatures in Austin, I can’t be the only one thinking longingly of summer. Oh how I miss those wonderful triple digit days when going outside was like taking a step into Purgatory.... wait, what? In all honesty, the only things that made this past summer bearable were central air-conditioning, swimming pools and snow cones from Bahama Freeze.

The snow cones at Bahama Freeze are AMAZING. I have developed a 3-fold reason for this utter deliciousness.

Bahama Freeze snow cones are pretty much
 heaven in  Styrofoam cup.
  1. The shaved ice: Most snow cones have really coarse chunks of hard ice. At this lovely trailer, though, the ice is very finely shaved, making it amazingly enjoyable.
  2. The flavors: They have, I kid you not, 144 different flavors. Sure, there is cherry and bubble gum, but they also have tiger’s blood, root beer float and cappuccino, among others.
  3. The extra stuff: You can add things like cream, and sour flavoring. Also, the bubble gum snow cones all come with a free gumball. (Fun Fact: I once saw a guy put chili pepper powder on his snow cone.....)
And luckily, the place is not at all a drain on your wallet! (Smalls are approximately $2) Bear in mind that because snow cones are a seasonal thing, Bahama Freeze only operates March-October.

Definitely visit Bahama Freeze over the summer to get relief from a particularly sweltering day.



Photo credit to James Y. (yelp)

Russel's Bakery: A Restaurant For Everyone

Everyone has a favorite food, and so naturally people like different restaurants. Yet, most people agree that a restaurant needs to be something you experience, a place you want to enjoy being. Whoever your interests, Russel's is the perfect local restaurant for you.

They really do cater to everyone. It is the perfect place to meet some friends for a casual lunch, grab a coffee on the way to work, or even have a business discussion. Upon entering, you will note the age difference, from children getting a treat after school, to stay-at-home moms conversing over a lengthy lunch, and even older people reading as they enjoy a drink. But how does Russel's manage to do this? Simple, they have an easily accessible location, great food, and a wonderful atmosphere. It is near an elementary school, so they catch a number of joggers and parents stopping by after dropping off or picking up their kids. They have free WiFi, so college students will stop in to study, and business reps. can get internet on their laptops. They have medium lighting with window wall on one side, which provides enough natural light to read by and a view.

Pumpkin Bisque Soup
Yet the pastries and soups are what sets Russel's apart. The range of sweets is enough to mistily a longing child for a minutes and convince you to break your diet "just this once." But don't go eating your desert first! The soups are a perfect blend of spice combined with a rich creamy texture. They have a variety of different soups, so the menu changes daily--but don't worry, it will be hard enough to pick favorites (though my personal favorite is the pumpkin bisque).

So Much Oreo


Image courtesy of Susie QT.

Over the course of a busy summer and a lot of random little things that I picked up, I learned how to make easy Oreo cake balls. While they sound a little strange, wait till you have one. They are pretty amazing. A more detailed recipe can be found here.


Stuff you need:
1 Package of Oreo cookies (Double-stuff, if possible)
3/4-1 packages of cream cheese, allow it to soften
1 package of white almond bark
Or one bag of small white chocolate chips

Stuff to do:
Put the Oreos into a food processor and crush. Don't worry if your machine begins to sound like it's dying. Put aside half of a cup and dump the rest into a big mixing bowl.

Put in an entire stick of cream cheese and mix well. If the mixture doesn't seem wet enough, use more cream cheese. This mixture should have a consistency that will allow you to mold it into small spheres. If you think it keeps the ball shape, then you have put in enough cream cheese.

Yay, time to get your hands dirty. Roll the mixture into equal bite-sized shaped balls. Put them on a cookie sheet or container that will fit in your freezer/fridge.

Freeze for 1-2 hours before dipping in melted chocolate. We stuck toothpicks into each cake ball before dipping it in melted chocolate. Melt the chocolate in the microwave or in a little electric melting pot. After having a little trouble with the microwaving (apparently it is possible to burn white chocolate with a microwave), I've learned that only heating a small amount of chocolate at a time is best, as it will not harden while you are dipping.

As you finish dipping, put each beautiful (yay), dipped Oreo cake ball on a aluminum foil lined pan, preventing any sticking to the pan. Sprinkle each Oreo cake ball with the little Oreo mixture that you set aside earlier. And there you have it. They look delicious. And they are.


Enjoy!

Thanks
Lily

Final Reflection

This year in Ezine was, in general, enjoyable. We explored a number of design concepts, may of which I had never been introduced to before. Separately we learned about two forms of journalistic writing.
I did not particularly like the writing process. I felt that it was very limiting and constrictive, having to write for a magazine. This was unavoidable, but I have never seen any form of an interview in a food magazine except with chefs and restaurant owners (and we couldn't all do that). Thus, I had to make something up. I was pretty bored with the topic, and I didn't have much of a choice.

Also, I did not like the way the projects were graded. I think that I was a little too much to expect everyone to edit their pieces once or twice to get a good grade, and the minor details that we would later add to the A Master. I am not talking about adherence to the style sheet, like body copy and leading, but things like the folio. I had to spend an hour or so in class making fixing these so they matched the one that would go on the A Master. That was a bit of a pain.

Also, as far as the writing itself, we were required to use interesting verbs. I understand that we should be required to vary the words we use, however it made my writing sound extremely contrived. I think that in the future, it would be good to require verb variation so that it isn't repetitive, while letting students choose when to use descriptive language. As you said, journalistic writing is concise writing.

I did, however, very much enjoy the design aspect of the course. I was not particularly good when it came to design (especially at the start of the semester), however our designer was very helpful. I think it was a great idea to have designers come in and critique the layouts. Not only did he help me improve what didn't work with my pieces, he helped me avoid similar mistakes in the future. Yet, aside from his help, I got to experiment with new ideas. In this way, the design part of the course is fundamentally sound, because we were allowed to discover our own style of design--something that really appeared in the individuality of peoples' spreads.

The other thing I liked about the course was the introduction to Photoshop and InDesign. It was helpful in the creation of our layouts (I'm not sure we could have done them without the intro) and I was introduced to new aspects of the programs. I had used both of them before, and yet I still learned a lot. The main thing was that no matter how much experience students had going in, they all ended up at a point where they were confident with their abilities. Such was the course as a whole: both in the journalistic writing aspect, and in design.

Thursday, December 1, 2011

Thanksgiving Splurge: Hershey Bar Pie

Hershey Bar Pie


Recipe For HERSHEY BAR PIE:
Ingredients:
-crumb pie crust (unless you want to make it from scratch)
-bag of large marshmallows
-2 large Hershey Bars (king size)
-1/2 cup milk
-cool whip

1. Crush the Hershey Bars inside the wrapper
2. Add the water to the bottom of a pan, place a smaller metal bowl inside it. Place on Medium High heat.
3. Add the milk and stir in 18-20 marshmallows
4. When the marshmallows have melted, remove the bowl from the heat.
5. Add the chocolate and stir in.
6. When chocolate is completely dissolved, fold in the cool whip.
7. Refrigerate until the thickened, then serve and enjoy!!!

This recipe is excellent, and I credit a friend who recently introduced me to this. Don't overeat!!!