The Sundial

Which pre-packaged foods to buy and avoid

Jake Fredericks

March 26, 2014

It’s 8:29 a.m on Monday. You slept through both alarms, you have no clean socks to wear and you have to be at work across town in 30 minutes. On top of everything else, the $3.11 in sofa change you found last night while watching reruns of Cake Boss on Netflix is only enough to score you a tuna salad...

Food for thought: Get better acquainted with As and Bs, forget the Cs

Water, blueberries, garlic, spinach and some dark chocolate can help you stay focused and energized throughout your study sessions. Photo by Jake Fredericks, chef-in-residence

Jake Fredericks

March 24, 2014

Put down the energy drinks, step away from the potato chips and wean yourself off triple-shot caramel lattes from the local coffee shop. By swapping over-processed, over-caffeinated products for natural alternatives, your health, and your grades, stand to improve. Although it can be difficult to eat well between all the midterm assignments and test...

Hands on measuring

Hands on measuring

Jake Fredericks

March 12, 2014

 Measuring a teaspoon and tablespoon in your hand next to comparisons of coins ½ teaspoon: dime 1 teaspoon: penny ½ tablespoon: nickel 1 tablespoon: quarter Using your hand to test the temperature and doneness of a steak Raw uncooked Remove from packaging and thaw to room tem...

Make it yourself: Celery Root (Celeriac) Remoulade

Jake Fredericks

February 25, 2014

Remoulade is a classic French condiment with an affinity for pairing with seafood dishes, much like tartar sauce. Although the traditional version is more akin to a garlic mayonnaise (aioli), its nature as a basic sauce makes it versatile enough to incorporate a myriad of flavor combinations. Celery...

Tasty Trivia: Eat your peas and carrots!

Jake Fredericks

February 24, 2014

Every evening around 6 o’clock, the world’s children transform from hellish, screaming banshees into modern-day Picassos, van Goghs and Rembrandts. Peas are arranged into elaborate emoticons, mashed potatoes and gravy shaped to re-enact Mount Vesuvius’ destruction of Pompeii and spoons become catap...

Ask a nutritionist: What’s in beer, and is it good for me?

Amanda Blake

February 20, 2014

What is beer?  Beer is made from four ingredients: water, barley, hops and yeast. Barley seeds must be malted and mashed, processes that convert the starchy grain into a sugary syrup. The syrup, or mash, is added to water and boiled with hops to produce wort. Hops, the female flower from the hop pla...

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...

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 ...

Getting dressed up with salads

Jake Fredericks

January 27, 2014

Today marks the inaugural entry for the Sundial's new food blog: CSUN-ny Side Up. If your eyes are perpetually bigger than your stomach, you should feel right at home. Check in each week, Monday through Thursday, for the latest and greatest in all things food. Cooking tips, restaurant reviews, fun facts...

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