The Sundial

Tasty trivia: why brown is the new green

Jake Fredericks

February 18, 2014

Ever wonder why your favorite beer is bottled in a brown bottle, rather than a more eye-catching green, blue or clear bottle? The answer is chemistry. We all know that ultraviolet light (UV) can be harmful to our skin in high rates of exposure, but it can also be detrimental to the quality of your beer...

Beer Belly

Jake Fredericks

February 17, 2014

Nothing beats a cold one after a long day on your feet or  fielding calls at the office. Beer is considered one of the oldest beverages known to man and the oldest form of alcohol fermentation, rivaling wine and distilled spirits. Created from an abundance of grain production as far back as 6,000 years...

DIY Ganache and Macerated Mint-Infused Raspberries

Jake Fredericks

February 12, 2014

Forget about that 3-year-old bottle of Hershey's chocolate syrup in your cabinet—here's an easy recipe for homemade chocolate sauce that's sure to impress. The recipe is actually a 2-in-1 deal and can be incorporated into many dessert options, from chocolate-dipped fruit to cupcake frosting. Both the gan...

DIY Vanilla Extract

Jake Fredericks

February 11, 2014

Baking fans will love this simple, two-set recipe to make homemade vanilla extract. All you need is a glass (8 fluid ounces) of bottom-shelf vodka and a half dozen (6) vanilla beans. Using a sharp knife, split the vanilla pods open by slicing down the spine starting just below the tip of one end all...

The yin and yang of food: chocolate and vanilla

Jake Fredericks

February 10, 2014

Some enjoy chocolate and vanilla swirled in an ice cream cone, while others are steadfast in their determination to keep them apart. It is debatable which flavor reigns supreme, but you never hear anyone say, “You’re so chocolate,” when referencing another’s bland decision. Instead, vanilla was...

Review: LA Lasagna Co.

Review: LA Lasagna Co.

Jake Fredericks

February 6, 2014

Lasagna is one of the few Italian recipes that has undergone minimal change over its extensive lifetime adorning menus worldwide, and rightly so. It has not been sullied by the hands of would-be chefs seeking to carve their name in culinary history by bastardizing a classic dish. Instead, lasagna has emerged as a survivor of American haute...

Tasty Trivia: Pasta Edition

Jake Fredericks

February 5, 2014

The Italian name for a pasta dish is derived from the pasta used combined with the focal point of the dish itself, indicative of its origin. For example spaghetti alla carbonara translates to ‘spaghetti of the coal workers,’ referencing [one] anecdotal origin of the dish was created to satisfy t...

A match made in heaven

Jake Fredericks

February 4, 2014

This dish takes me back to the week I spent in Northern Italy in 2011. I maximized my relatively short stay by eating five meals per day, many of which included various types of pasta (and gelato). However, one of my all-time favorite meals is spaghetti carbonara– a truly wonderful, and gluttonous p...

Pass the pasta, please!

Jake Fredericks

February 3, 2014

Spaghetti, lasagna, penne, farfalle, angel hair, fusilli, tortellini, gnocchi– we all have our favorite. There are a million and one ways to enjoy pasta, and Americans love twirling and forking each delicious bite. There are more than 47 common types of pasta, all made in various shapes and sizes to ...

Best Salads in the San Fernando Valley

Jake Fredericks

January 30, 2014

California Chicken Cafe (18455 Nordhoff St., Northridge, CA) Rating: 2.5 out of 5 Affordability: $10+ My first visit to California Chicken Cafe may very well be my last. To sum up CCC’s Signature California Chicken Salad in one word: underwhelming. Although the salad boasts substantial vo...

My Worst Nightmare

Jake Fredericks

January 29, 2014

Early in my cooking career, I vividly recall the first occasion in which I was required to make a large batch of aioli. For those who have never heard of the term– and those who are unaware of what it is exactly– aioli, is basically a garlic mayonnaise. Aioli is made by emulsifying egg yolks with o...

Origins of the Caesar salad, fit for a king

Jake Fredericks

January 28, 2014

Despite a name derived from Roman royalty of long ago, this particular salad didn’t make its foray onto the culinary scene until 1924. Indeed, its creator, Caesar Cardini, was of Italian descent, though the salad was nonetheless introduced by way of a restaurant stationed in Tijuana, Baja California,...

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