Category: Cooking

It’s what’s for dinner.

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Little Wonders

Little Wonder Cafe

In the small town of Richfield Utah on 101 main street there is a little green-roofed restaurant that if not for a classic storefront sign jutting over the sidewalk would be easily dismissed. But that red and white sign beaconed out. As it was approaching 1 and this looked like a salivary adventure, we took the opportunity to stop.

It wasn’t a stinky, oily fast food dump. It wasn’t a schmaltzy hotel cash sponge. It wasn’t on the side of the highway with a big plastic cow and wagon nailed to the roof. It was clearly a local diner with a home-town feel and full of locals and home cooked food.

Little Wonder Cafe Billboard

On the other side of the building there is a dilapidated sign which looked as old as the founding date printed on it: Since 1929. Even the original Dick and Mac McDonald’s place didn’t open until 1940.

The potato salad is fantastic as are the burgers. You can substitute meat patties with veggie ones which is perfect for us.

What also drew our attention were hand crafted wooden signs posted around the walls:
“Stephen King sat here”
“Tommy Lee Jones sat here”
“Robert Wagner and Jill St. John sat Here”
“Kurt Russell sat here”
… and others

We inquired about these signs. The waitress mentioned with a smile that there are a good number of films made in Utah. Sometimes a private airplane breaks down or needs work and people end up in Richfield.

It’s easy to understand the almost magnetic energy that draws famous actors and actresses, directors and writers to such a restaurant. It’s quaint, it’s cozy and it’s personal. It’s full of imagination and inspiration … and as the sign says: “home-style food when away from home.”

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Living on the edge

Baker's Edge Pan

When I bake brownies they usually end up a bit soft in the center, if you know what I mean. I’m talking gummy. (Note to self – chocolate flavored gummy bears… hmmm). But for many others suffering the same result, that’s changing.

The Baker’s Edge pan has been reviewed by nearly every baking company and food-based organization under the sun. That is, except the main chefs at the Food Network, which I suppose will hold off on their reviews until the Food Network can sell it. Although, Emeril and America’s Test Kitchen have reviews on it. But where’s Alton, the kitchen-gadget-geek-extraordinaire’s review?

So what’s the buzz? No more gummy brownies and more slightly-crunchy chewy edges. This pan distributes heat evenly across the brownie, baking it’s middle volume at the same rate as the outer pan. Several famous foodies including Alton Brown might call this a uni-tasker … but this is a glorified pan that could bake nearly anything a regular pan could.

My first thought is how difficult it might be to get the portions out of the pan – particularly if you’re dealing with Lasagna or “Mississippi Mud Pie/Cake” (aka “Sex In A Pan“).

My second thought is – it’s aluminum. I believe that the strong ties between aluminum and Alzheimer’s merits enough concern to stay away from aluminum when I can. I even go through the labels of toothpaste and deodorant to verify it is aluminum free. Why would I want it in my food, or want my food baking in it? Other than how aluminum heats up and cools off quickly (i.e. being a good conductor of heat), there is no reason not to go with stainless steel or cast iron or even silicon – all without Teflon, of course.

It would be interesting to see if this ever comes into stainless steel or silicon variety. Silicon would be particularly interesting since the weaving bars should give it more stability.