Issue link: https://www.epageflip.net/i/299919
By Angel Huracha Correspondent It's never been particu- larly difficult to find a sand- wich. Just about every place with food on site of- fers one. The need for enormous portions of meat and cheese piled under other condi - ments in between two slices of bread is something the Chico Locker & Sausage Co. Inc. is an expert at. Hidden at 196 E. 14th St., a block off Park Avenue, the small meat processing plant is also the ultimate sandwich purveyor. While you might get a case of the "Where's Waldo?" as the location isn't your regular downtown hotspot, the delicious sand - wiches more than make up for the treasure hunt. Approaching the lo- cation, the outside of the building is very plain Jane. Merely an off-white build- ing with a small sign that shows the business hours, it screams more DMV locale than restaurant joint. Needless to say, I wasn't expecting an interior home decorating magazine spread once I stepped in - side. But I find often that community-oriented loca- tions offer a more authen- tic taste. It just comes more natural to them. The inside is a sau- sage fest. An abundance of meats filled the room with just enough open space for me to see the slaughtered meat prepping in the back. You want fresh meat? They have it. There are a few tables inside where you can dine but most people order food to go. Chico Locker and Sau - sage offers three sandwich sizes. Small 4-inch sand- wiches are $5.25, regu- lar 6-inch sandwiches are $5.75 and the large 8-inch is $6.25. There are so many op- tions it's hard to know right away what your choice is going to be. From baked ham to pastrami, it's an overwhelming delight for meat lovers. One minute you're thinking a ham and cheese, the next corned beef. My choice was the French dip, made with a Dutch crunch bread roll to garner a sweet taste. The sandwich was a combina - tion of thinly sliced roast beef with my choice of melted cheese, which was Swiss. Commonly served with a cup of jus or broth on the side, the sandwich was an amazing achievement of meat and cheese overload. As if the meat wasn't al - ready savory enough, dip- ping it only enriched the sandwich's flavor. For a regular-sized sand- wich it's more than filling. If I wasn't so hungry I'm sure I could have saved the other half but I'm a greedy sand - wich eater. I ate the entire sandwich. Overall this hidden gem adored by locals is a win all-around. With its fresh produce, soft bread and great quality of meats and cheeses, one should have no trouble coming up with the perfect sandwich. Angel Huracha is a Chico State University student. Each week he's asked to find a meal that costs no more than $8 (one hour at mini - mum wage) and then write about it. Chico Locker is worth the hunt StArving Student Angel HurcAHA — enterprise-record the inside of chico locker focuses overwhelmingly on one thing: meat. CHiCo LoCker & SauSage Co. Location: 196 e 14th st, chico, cA 95928 Telephone: (530) 343- 7370 Hours: Monday through Friday, 9 a.m. to 5:30 p.m.; saturday, 9 a.m. to 4 p.m.; closed sunday. By Bonnie Horgos features@santacruzsentinel. com @santacruzfood on Twitter What's brown, soggy and a little too salty? The tater tots you ate in your elemen- tary school cafeteria. Think about those for a second. Now let that image go. Whether you like it or not, these small fried po - tato treats with a creamy in- terior and crunchy outside are heating up the local cu- linary scene. The thing is though, they're not the tots of yesteryear. We're talking innovative sauces with chi - potle, and even tots topped with shaved truffles. Once you get over any preconceived notions of tater tots, the possibility of enjoying these culinary de - lights are endless Perfect base Like any great dish, tater tots require a fresh, care- fully sourced base. Sticks at Pebble Beach Resorts offers its "world fa- mous" tater tots; the menu even tells patrons, "Don't be a tater hater!" The kitchen carefully considered which potato to use, said Sticks chef Steven Patlan, before settling on the Russet. "We like to use a starch potato," Patlan said. "We grate them, put in a bit of salt and pepper, and kind of bind them together." After that, the kitchen staff mashes the taters, then pipes and cuts the tots before flash-frying them, which requires submerging them in oil for less than five minutes at a high tempera - ture, around 400 degrees. Once the tots are ready to go, the kitchen staff serves them with chipotle ketchup and green goddess dressing. Top it off Once you've mastered the art of cooking a perfect tot, you can have fun creat- ing an array of sauces and toppings. TaTer ToT reCipeS Sweet Potato Goat Cheese Tater Tots INGREDIENTS 3 small sweet potatoes, washed and peeled 1 small russet potato, washed and peeled 1/4 cup flour 4 ounces goat cheese 4 cups vegetable oil sea salt DIREcTIoNS 1. using the fine side of a box grater grate the potatoes. drain them as best you can. toss them in a bowl with the flour and goat cheese and mix until well combined. 2. Wrap the mixture in plastic wrap until it makes two long tubes of potato mixture about 1 foot long and 1 inch in diameter. stick in the freezer for about 30 minutes until slightly firm. 3. using a sharp knife slice the cylinder into nuggets about 1/2 inch thick; leave on the plastic wrap to make it easier to pull off when putting in the oil. 4. Heat the oil in a heavy- bottom saucepan over low heat until bubbles start to form when you stick a wooden spoon in. drop 10-12 tater tots into the oil and fry for about 3-5 minutes until golden brown and crisp. 5. remove to a paper towel-covered plate to drain and season imme- diately with salt. Work in batches until all of the tater tots are done. recipe:www.heathersdish.com Home-style Tater Tots with Truffles INGREDIENTS 1 cup water 1/2 cup butter, cut into 1-inch pieces 1/2 teaspoon salt 1 cup all purpose flour plus additional for coating 2 large eggs 1 1/4 pounds Yukon gold potatoes, peeled, cut into 2-inch cubes 2 teaspoons finely chopped black truffle 1 1/2 teaspoons white truffle oil 1/2 teaspoon salt 1/4 teaspoon ground white pepper Vegetable oil (for deep- frying) DIREcTIoNS 1. Bring first three ingre- dients to boil in heavy medium saucepan. Add 1 cup flour; stir over medium- high heat until mixture pulls away from edges of pan, about 1 minute. transfer to medium bowl. using electric mixer, beat dough 3 minutes. Add eggs 1 at a time, beating well between additions. Measure 1 1/2 cups dough and reserve (discard any remaining dough). 2. place potatoes in me- dium saucepan. Add enough water to cover by 1 inch. Boil until tender, about 12 minutes. drain. press pota- toes through ricer or food mill into large bowl. Add 1 1/2 cups reserved dough, chopped truffle, truffle oil, salt, and white pepper. using electric mixer, beat dough on low speed to blend. 3. line baking sheet with parchment paper. transfer dough to pastry bag fitted with 3/4-inch-diameter plain tip. pipe dough in logs onto prepared sheet. Freeze until firm but not frozen, about 1 hour. cut logs into 1 1/4-inch-long pieces. toss in flour, return to sheet, cover, and freeze completely. 4. pour enough oil into large saucepan to measure depth of 2 inches. Heat oil to 350 degrees. Working in batches, cook frozen potato pieces until cooked through and golden brown, stir- ring occasionally, about 3 minutes. transfer to paper towels to drain. sprinkle with salt and serve. recipe: www.bonappetit.com Oven-roasted Tater Tots with Garlic and Parmesan INGREDIENTS 3-4 large potatoes 1 teaspoon salt 1/2 teaspoon pepper olive oil dipping sauce 1-2 cloves garlic (or other interesting additions like fresh herbs) DIREcTIoNS 1. peel and boil potatoes in salted water. Be careful not to over boil them. 2. preheat an oven to 425 degrees and line a baking sheet with silicone mat to prevent the tots from stick- ing and set aside. 3. grate the potatoes on a large grate and place in a bowl. With your hands, carefully stir in salt, pepper and other additions and form the mixture into balls or small cylinders and place on a sheet pan. 4. spray or drizzle olive oil over top of your tater tots. cook them 10-15 minutes on each side until golden brown and crisp on the outside. recipe: www.foodienarium.com trendS Tastier tater tots dAn coYro — sAntA cruz sentinel oscar de la rosa tosses an order of parmasan and garlic tater tots at Kc's sports Bar in downtown santa cruz. Elementary school favorite gets grown-up ingredients By Felicia Fonseca The Associated Press FLAgStAFF, Ariz. » An ef- fort to resurrect a junk-food tax on the country's largest American Indian reserva- tion has failed. The Navajo Nation Coun- cil earlier this year approved an additional 2 percent sales tax on snacks high in fat, sugar and salt. Tribal President Ben Shelly vetoed the measure, saying it was unclear how the tax would be enacted and enforced. A bill to override that veto came before tribal lawmak - ers Tuesday but fell three votes short. Lawmakers approved a separate measure to elim - inate the tribe's 5 percent sales tax on fresh fruit and vegetables. Elected officials across the country have taken aim at sugary drinks with pro - posals to limit the size of beverages that can be sold, raise taxes or require warn- ing labels. But those efforts have not gained widespread traction. 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