Upon arriving for work Monday, I braced myself. The reason was that Saturday's Herald included my story about a Grafton, N.D., man who has been on 11 big game hunts in Africa.
Since trophy hunting can be an emotional issue, I anticipated calls, mail and emails from critics and defenders.
As expected, hordes of readers filled my various inboxes. But they weren't reacting to the story about the 40-plus animal mounts. Instead, they were seeking details about the winning recipe at Saturday's tater tot hotdish contest in Finley, N.D.
After 40 years in the news business, you would think I would have a better handle on what readers want.
What they clearly wanted Monday was the portion amounts of the artery-clogging ingredients of winner Lisa Jacobson, the Julia Child of tater tot chefs. The Luverne, N.D., woman has captured the blue ribbon in three of the contest's five years.
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However, she said she could only provide me with the ingredients, not the amounts. She waved off the notion of using a cup or a tablespoon to measure amounts. She either cooks by feel or guards her culinary secrets.
To no one's surprise, her ingredients don't come out of a grocery's produce section. The most heart-healthy item may have been bacon.
Three additional meats, three cheeses, several other artery-clogging dairy products and the obligatory deep-fried, grated potato product completed the delicacy.
The flood of requests for the recipe details prove that we have our fair share of foodies in these parts. But they're not foodie snobs. What is less snooty than tater tots? Or any hotdish? Around here, calling a hotdish a "casserole" is considered haughty.
According to the Herald's Chef Jeff (Tiedeman), there are two reasons for the growing interest in cooking. One is that people are eating at home more often to save money. The other reason is that they want to eat healthier.
Tater tot hotdish -- especially the winning entry in Finley -- may not qualify as a healthy motive. But, if you prefer a traditional meal, it offers a meat, potato, vegetable, bread and milk in a single package.
The Upper Midwest may be called the "Breadbasket of America." But we supply the world with more food than just bread. The least important of them isn't tater tot hotdish.
Reach Bakken at (701) 780-1125; (800) 477-6572, ext. 125; or send e-mail to rbakken@gfherald.com .
