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Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Tuesday, April 3, 2018
You Only Have 4 More Years to Visit One of Dallas’ Last Community-Focused Bars
It’s hard to tell what time it is in the small, dark interior of Ten Bells Tavern, a welcome reprieve from the bright, hard light that always seems to shine down on Dallas. The first time I went, the air outside was triple digits, and we were in the thick of that late-summer heat that keeps used tire companies in steady business.
I was helping my new boyfriend pack up his things to move East with me, and we needed a break. When we pulled into the gravel lot and up to the small, corrugated metal building, I wasn’t sure what to expect. That was before I sat down at the bar and was presented with a cast iron skillet of the most perfect poblano mac ‘n’ cheese known to man.
Ten Bells Tavern/Facebook
As we sucked down cold craft beers and tucked into the food, a flyer caught my eye reading “Save Ten Bells Tavern!” This was three years ago and already this beloved bar was operating on borrowed time. As of this writing, the place has just four years left, the land purchased by developers and hemmed in on all sides by unfurling construction. It doesn’t matter that the owners have worked hard to cultivate community, both human and feline, that they serve up stiff drinks, or that their food is low-key amazing. The place is unpretentious and unassuming, offering all the working class chill of your favorite dive, only with immaculate bathrooms and a menu that stands up to that of the bar’s fancier neighbors.
Ten Bells sits on the far edge of Bishop Arts, tucked behind the wine bars and boulangeries that have been steadily cropping up since developer Jim Lake made a land grab in the late ‘80s. When founders Meri Dahlke, Michael Hickey, and Greg Matthews got the idea to start their own bar in 2012, neighboring Oak Cliff was still bone dry. That’s how this Texas beer garden cum British pub ended up in the right place at the wrong time, in a tiny building that may or may not have once hosted Alcoholics Anonymous meetings, on a lot that might eventually turn into condos.
You Stay Hoppy Dallas
The whole vibe is one of liminal space. It’s not just that the land was bought and the lease is on countdown, or the way it sits right in between a pocket of successful gentrification and a blue collar, Baptist holdout. Ten Bells seems to exist in and out of time, at once easygoing and a little Southern Gothic—the sort descended from English pub songs and the occasional murder ballad. The craft cocktails are all modern, as are the seasonal specials. Still, the joint has a little lingering flavor from the old, ‘70s era of Oak Cliff that produced blues savant Stevie Ray Vaughan. It’s also named for the infamous Ten Bells Tavern in London made famous by Jack the Ripper a century ago.
“My legendary moment was wearing my Ten Bells shirt at THE Ten Bells in London and having the staff freak out,” said co-founder Meri Dahlke. “I guess they hadn’t heard of us.”
She and her co-founders aren’t Dallas natives, but somehow they still managed to create not only a gathering place that tells a certain story about this city. “I just came back from the U.K. and think this town could learn a lot from cities over there as far as public transport and influx of population,” Dahlke explains. “I think Dallas has a lot of aspiration and big dreams, but is short-sighted and in the pocket of some wealthy folks. But what city isn’t?”
In that regard, Ten Bells also sets an example of what Dallas could be if it focused less on the bottom line and an affection for concrete and more on fostering the sense of community that locally owned holdouts provide. “The best asset is the people,” says Dahlke. “There are some amazing citizens here and when I say ‘I’m from Dallas’ when I travel, people know where that is.”
That generosity of spirit, the way Dahlke’s approach seems to embody that old hymn “Brighten the Corner Where You Are,” makes it all the more sad the way encroaching development is already affecting the community Ten Bells has created. The best example of this might be the sad tale of the bar’s brood beloved cats. Despite Dahlke doting on them, their numbers have been steadily dwindling.
Ten Bells Tavern/Facebook
The mysterious disappearance of the Ten Bells feline tribe has been a point of contention and sorrow for Dahlke, who is proud to have raised $20,000 for animal charities and is active in animal rescue work. “The construction around us has eliminated some [of the bar cats],” she said. “I’d rather not talk about that because it makes me very, very sad.”
Still, for the next four years, Ten Bells can keep on keeping on, doing simple stuff that remains super memorable. “We are one of the few locally owned and operated places left in Bishop Arts,” said Dahlke. “We make good food. We hire local. We are about making the location we have better and serving the folks that support us. We love cats and take care of our own. Come see us.” The hard part isn’t finding a reason to go. It’s knowing that whatever replaces Ten Bells four years from now won’t have nearly as much heart.
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How to Make Tater Tots Classy
I’m at a restaurant, perusing the menu, and I zero in on the sandwich section. I see a burger (though it could have just as easily been a turkey club, or french dip) and determine, “Yep, that’s what I want.” I put my menu down and carry on a conversation with the other members of my party, waiting for our server to stop by and take our order. When she comes over and says, “Is everyone ready,” I confidently proclaim, “Yeah, I’ll have the burger,” and hand her my menu. Then, she asks, “What would you like for your side?” Ugggghhhh, the side. I forgot about the side! I scramble around, muttering, and finally ask, “What are my options?” She then replies, “French fries, cole slaw, or fruit.”
“Booooooring,” I think.
Nevertheless, I’m compelled to pick something, out of nothing more than obligation. My brain says “fruit” but my mouth usually says “fries.” I don’t really want either, but I eat the fries begrudgingly, thinking the whole time, “I wish I had a better side.” Fries? Standard. Fruit? I don’t know that I’d call the pitiful, flavorless, soggy items in that cup “fruit” anymore. Cole slaw? First, shouldn’t that just come with my sandwich, like a pickle; and second, is that ever a serious contender?
Every once in a while, though, I’m surprised with an option that makes me take notice. It’s an option that screams, “This ain’t your average side!” Usually, the server lists off the same humdrum choices identified above, but then utters, “Tater tots.” My ears perk up, I sit up a little bit straighter, and efficiently turn my head to look my server in the eyes. I wait a split second to confirm I heard her right and blurt out, “Tater tots. I’ll have those.” Confident in my selection, perhaps even cracking a half smile, raising my eyebrows, and assuredly nodding my head, my non-verbals signal to the table, “Nailed that choice!”
Tater tots are good. Really good. As showcased in “Napoleon Dynamite,” they’re cravable, addictive, and even portable! Additionally, they have a certain quality that I can’t quite put my finger on. Maybe they take me back to simpler times of playing outside, or recess. Maybe it’s that they taste like bite-sized McDonald’s hash browns, those greasy perfect potato patties! Maybe it’s because they’re common enough to be familiar, yet uncommon enough to be tired and boring. More than likely, it’s probably an amalgamation of all three. Regardless, tater tots hit the spot, providing a welcome respite from the standard side item doldrums.
If you’re like me and you enjoy tater tots from time to time, you may be curious about how you can breathe a little life into your at-home side item repertoire. Interested in making traditional tater tots? Check out our tater tots recipe!
Here’s the thing, though: Remember how I mentioned part of the reason tater tots are so appealing is that they are common enough to be familiar, but uncommon enough to be tired? Well, placing this recipe into your rotation, and only this recipe into your rotation, might turn an occasional treat into (dare I say it?) a boring, predictable side. To avoid this, you should consider classing up your tots. Here are a few ideas for how to do that:
The Cuban Tot
Do you like Cuban sandwiches? Yes? Then you might love Cuban tater tots. With ham, swiss, mustard, and pickles wrapping your crispy spud, this unique combo can keep your tots fresh and exciting. Get the recipe.
Bacon-Wrapped Tots
Food Marriage
Similar to the Cuban tot above, these tater tots combine several great tastes into one. A bit simpler, since you’re only wrapping your tot in one ingredient, these still pack a powerful punch in the taste department. Because bacon. Come to think of it, I’m sure pancetta and prosciutto would work well too. Get the recipe.
Loaded Tater Tots
I Thee Cook
You know what’s good? Loaded baked potatoes. You know what else? Loaded double-baked potatoes. You know what else?! Loaded mashed potatoes. So, it comes as no surprise that a loaded tater tot would be great too. Sour cream, cheese, bacon, and chives? Throw it in a tot and take your experience to the next level. Get the recipe.
The Tot Cup
Sweet Caroline’s Cooking
I found a recipe once for mac ‘n’ cheese cups made using a muffin tin. These perfectly portioned individual snacks proved to be a great accompaniment to a family meal. Turns out, you can use this strategy to create a giant tot that can then be dressed to your own specifications too. Similar to the loaded tots, only bigger and customizable, throw sour cream, chives, bacon, or avocado on top once they come out of the oven, and you have some fancy, king-sized tots! Get the recipe.
Sweet Potato Tots
Wishful Chef
Every once in a while, you might be feeling frisky and want to switch up your tuber of choice. Looking for a “better” carb and a sweeter flavor? Try out sweet potato tots. Throw in a brown sugar and maple dipping sauce, and you might actually get the kids interested in eating some sweets. Plus, sweet potato tots can be baked, so…class, class, class. Get the recipe.
Cauliflower Tots
Little Things
You might not believe it, but cauliflower can be a solid substitute for potatoes. Given this, making a cauliflower tot makes a lot of sense. The flavors and consistency are similar enough to still summon the good feelings associated with eating regular old tater tots, but different (and probably more healthy) enough to shake things up. Again, this is a solid option to try if your kids oppose veggies. Get the recipe.
The next time you’re out and about, you’ll likely be hoping to hear “tater tots” as a side option. But you don’t have to wait in order to indulge. At home, you can infuse your meals with excitement by trying any of the tots recipes highlighted above. Your kids will probably enjoy ‘em and, if you’re anything like me, you will too. Bon appetit! Ohhhh, French! Now that’s classy.
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Science Says Pasta Isn’t Making You Fat
In recent years, trendy and high-protein diets like keto and paleo have cast a bad reputation on carbs. Pasta, in particular, has been vilified as a starchy culprit of weight gain. But a new study from St. Michael’s Hospital in Toronto is looking to dispel this myth, providing great news for health-conscious lovers of Italian food everywhere.
Researchers analyzed the supposed link between pasta and weight loss by analyzing the food’s glycemic index (GI). The glycemic index rates how quickly a food impacts blood sugar levels. Food with a high GI, like white bread and potatoes, are digested quickly, while foods with a low GI (think green vegetables) are burned slowly. The study assessed 30 control trials and monitored 2,500 participants who ate a healthy, low GI diet. The only carb they ate was pasta. And they had an average of 3.3 half cup servings of it a week.
The study, which was published in BMJ Open Journal, found that under these circumstances, pasta did not contribute to weight gain. In fact, over the course of the 12-week study, participants lost an average of half a kilo (or 1.1 pounds for those not familiar with the metric system).
It turns out pasta has a lower GI than most other starchy foods, like bread and potatoes. And it doesn’t even matter what kind of pasta you eat! White pasta is nearly comparable to whole wheat pasta in terms of GI status, so you don’t need to worry about potentially icky textures ruining your meal.
Of course you do need to be mindful of your portion size, as well as the sauces you choose to douse it in (Maybe steer clear of that a triple serving of fettuccine Alfredo, okay?). But bearing that in mind, it’s incredibly heartening to know that one of the most delicious and versatile foods on the planet is nowhere near as bad for you as its recent reputation suggests.
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