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The Pokey Stix Craze

The Pokey Stix Craze

Penn State: Home of the classic Pokey Stix (that’s right, Stix – not sticks). For those of you who don’t know, which is probably about five people in all of Happy Valley, Pokey Stix are a product of Gumby’s Pizza on Pugh St. They have become increasingly popular, and Penn State students go crazy for them, especially when they have the drunk munchies.

Photo by Jenna Rosen

Photo by Jenna Rosen

These delicious creations are made of tossed pizza dough smothered in a garlic butter sauce, seasonings and mozzarella cheese. Once baked, the sticks get another coat of garlic butter, and then are sprinkled with Parmesan cheese. Ranch, marinara, and garlic butter are available for dipping, and it’s recommended that you try all three.

Photo by Jenna Rosen

Pokey Stix are a State College go-to drunk food, and they have been for many years. If you’re trying to watch your figure, Pokey Stix are not for you. But then again, if you’re intoxicated and it’s 3 am, you probably don’t care. Each piece has about 150 calories and 6 grams of fat, so watch yourself! We all know you probably won’t be able to limit yourself to just one or two.

Here’s what the Staters think of them:

“Everyone should know about the magic of the pokey.” -Anonymous, Sophomore

“I got a small, and ate it all (I’m a poet).” – Lauren M., Freshman

“I was only going to eat a few, then I just ate them all. Story of my life.” -Miranda R., Freshman

“They’re magically delicious.” -Sam P., Junior

“I came back at 11PM…just to eat them.” -Anonymous, Freshman

And when asked the question, “What do you love about Pokeys?” the only response was:

“Everything!”

Photo by Jenna Rosen

Enjoy, Happy Valley!

The post The Pokey Stix Craze originally appeared on Spoon University. Please visit Spoon University to see more posts like this one.


I may be a true-blue Aussie, but the Japanese blood in my veins demands that Poke Bowls be more than just another trendy “healthy” recipe that tastes just okay…..

So here are the 3 things that will make you fall in love with this Poke Bowl even if you’ve had meh Poke Bowl experiences in the past!!

A really great Poke Dressing – this is the main flavour carrier in Poke Bowls, it’s gotta be great! But all too often, the Dressing falls short. This one is gingery, sesame-y and has complexity from Mirin which makes all the difference!

Better flavour in the fish! The raw fish is usually served in big cubes or thick slices “sashimi style” which are then drizzled with Dressing. I love it tartare style, finely chopped then tossed in Dressing -> delivers way more flavour and is a great flavour carrier through the rice! PLUS less fish goes further – sashimi grade fish is expensive!

Seasoned sushi rice – so much better than just plain white rice, it’s tasty enough to eat plain! This is the same rice used to make sashimi and sushi rolls. I make it the Western way to a Japanese standard using just a stove and a pan (rather than rice cooker and wooden sushi rice bowl).

It’s pronounced “poke-ay” bowls, it rhymes with “okay”. But I always mispronounce it “poke”, as in rhymes with “bloke”!


I may be a true-blue Aussie, but the Japanese blood in my veins demands that Poke Bowls be more than just another trendy “healthy” recipe that tastes just okay…..

So here are the 3 things that will make you fall in love with this Poke Bowl even if you’ve had meh Poke Bowl experiences in the past!!

A really great Poke Dressing – this is the main flavour carrier in Poke Bowls, it’s gotta be great! But all too often, the Dressing falls short. This one is gingery, sesame-y and has complexity from Mirin which makes all the difference!

Better flavour in the fish! The raw fish is usually served in big cubes or thick slices “sashimi style” which are then drizzled with Dressing. I love it tartare style, finely chopped then tossed in Dressing -> delivers way more flavour and is a great flavour carrier through the rice! PLUS less fish goes further – sashimi grade fish is expensive!

Seasoned sushi rice – so much better than just plain white rice, it’s tasty enough to eat plain! This is the same rice used to make sashimi and sushi rolls. I make it the Western way to a Japanese standard using just a stove and a pan (rather than rice cooker and wooden sushi rice bowl).

It’s pronounced “poke-ay” bowls, it rhymes with “okay”. But I always mispronounce it “poke”, as in rhymes with “bloke”!


I may be a true-blue Aussie, but the Japanese blood in my veins demands that Poke Bowls be more than just another trendy “healthy” recipe that tastes just okay…..

So here are the 3 things that will make you fall in love with this Poke Bowl even if you’ve had meh Poke Bowl experiences in the past!!

A really great Poke Dressing – this is the main flavour carrier in Poke Bowls, it’s gotta be great! But all too often, the Dressing falls short. This one is gingery, sesame-y and has complexity from Mirin which makes all the difference!

Better flavour in the fish! The raw fish is usually served in big cubes or thick slices “sashimi style” which are then drizzled with Dressing. I love it tartare style, finely chopped then tossed in Dressing -> delivers way more flavour and is a great flavour carrier through the rice! PLUS less fish goes further – sashimi grade fish is expensive!

Seasoned sushi rice – so much better than just plain white rice, it’s tasty enough to eat plain! This is the same rice used to make sashimi and sushi rolls. I make it the Western way to a Japanese standard using just a stove and a pan (rather than rice cooker and wooden sushi rice bowl).

It’s pronounced “poke-ay” bowls, it rhymes with “okay”. But I always mispronounce it “poke”, as in rhymes with “bloke”!


I may be a true-blue Aussie, but the Japanese blood in my veins demands that Poke Bowls be more than just another trendy “healthy” recipe that tastes just okay…..

So here are the 3 things that will make you fall in love with this Poke Bowl even if you’ve had meh Poke Bowl experiences in the past!!

A really great Poke Dressing – this is the main flavour carrier in Poke Bowls, it’s gotta be great! But all too often, the Dressing falls short. This one is gingery, sesame-y and has complexity from Mirin which makes all the difference!

Better flavour in the fish! The raw fish is usually served in big cubes or thick slices “sashimi style” which are then drizzled with Dressing. I love it tartare style, finely chopped then tossed in Dressing -> delivers way more flavour and is a great flavour carrier through the rice! PLUS less fish goes further – sashimi grade fish is expensive!

Seasoned sushi rice – so much better than just plain white rice, it’s tasty enough to eat plain! This is the same rice used to make sashimi and sushi rolls. I make it the Western way to a Japanese standard using just a stove and a pan (rather than rice cooker and wooden sushi rice bowl).

It’s pronounced “poke-ay” bowls, it rhymes with “okay”. But I always mispronounce it “poke”, as in rhymes with “bloke”!


I may be a true-blue Aussie, but the Japanese blood in my veins demands that Poke Bowls be more than just another trendy “healthy” recipe that tastes just okay…..

So here are the 3 things that will make you fall in love with this Poke Bowl even if you’ve had meh Poke Bowl experiences in the past!!

A really great Poke Dressing – this is the main flavour carrier in Poke Bowls, it’s gotta be great! But all too often, the Dressing falls short. This one is gingery, sesame-y and has complexity from Mirin which makes all the difference!

Better flavour in the fish! The raw fish is usually served in big cubes or thick slices “sashimi style” which are then drizzled with Dressing. I love it tartare style, finely chopped then tossed in Dressing -> delivers way more flavour and is a great flavour carrier through the rice! PLUS less fish goes further – sashimi grade fish is expensive!

Seasoned sushi rice – so much better than just plain white rice, it’s tasty enough to eat plain! This is the same rice used to make sashimi and sushi rolls. I make it the Western way to a Japanese standard using just a stove and a pan (rather than rice cooker and wooden sushi rice bowl).

It’s pronounced “poke-ay” bowls, it rhymes with “okay”. But I always mispronounce it “poke”, as in rhymes with “bloke”!


I may be a true-blue Aussie, but the Japanese blood in my veins demands that Poke Bowls be more than just another trendy “healthy” recipe that tastes just okay…..

So here are the 3 things that will make you fall in love with this Poke Bowl even if you’ve had meh Poke Bowl experiences in the past!!

A really great Poke Dressing – this is the main flavour carrier in Poke Bowls, it’s gotta be great! But all too often, the Dressing falls short. This one is gingery, sesame-y and has complexity from Mirin which makes all the difference!

Better flavour in the fish! The raw fish is usually served in big cubes or thick slices “sashimi style” which are then drizzled with Dressing. I love it tartare style, finely chopped then tossed in Dressing -> delivers way more flavour and is a great flavour carrier through the rice! PLUS less fish goes further – sashimi grade fish is expensive!

Seasoned sushi rice – so much better than just plain white rice, it’s tasty enough to eat plain! This is the same rice used to make sashimi and sushi rolls. I make it the Western way to a Japanese standard using just a stove and a pan (rather than rice cooker and wooden sushi rice bowl).

It’s pronounced “poke-ay” bowls, it rhymes with “okay”. But I always mispronounce it “poke”, as in rhymes with “bloke”!


I may be a true-blue Aussie, but the Japanese blood in my veins demands that Poke Bowls be more than just another trendy “healthy” recipe that tastes just okay…..

So here are the 3 things that will make you fall in love with this Poke Bowl even if you’ve had meh Poke Bowl experiences in the past!!

A really great Poke Dressing – this is the main flavour carrier in Poke Bowls, it’s gotta be great! But all too often, the Dressing falls short. This one is gingery, sesame-y and has complexity from Mirin which makes all the difference!

Better flavour in the fish! The raw fish is usually served in big cubes or thick slices “sashimi style” which are then drizzled with Dressing. I love it tartare style, finely chopped then tossed in Dressing -> delivers way more flavour and is a great flavour carrier through the rice! PLUS less fish goes further – sashimi grade fish is expensive!

Seasoned sushi rice – so much better than just plain white rice, it’s tasty enough to eat plain! This is the same rice used to make sashimi and sushi rolls. I make it the Western way to a Japanese standard using just a stove and a pan (rather than rice cooker and wooden sushi rice bowl).

It’s pronounced “poke-ay” bowls, it rhymes with “okay”. But I always mispronounce it “poke”, as in rhymes with “bloke”!


I may be a true-blue Aussie, but the Japanese blood in my veins demands that Poke Bowls be more than just another trendy “healthy” recipe that tastes just okay…..

So here are the 3 things that will make you fall in love with this Poke Bowl even if you’ve had meh Poke Bowl experiences in the past!!

A really great Poke Dressing – this is the main flavour carrier in Poke Bowls, it’s gotta be great! But all too often, the Dressing falls short. This one is gingery, sesame-y and has complexity from Mirin which makes all the difference!

Better flavour in the fish! The raw fish is usually served in big cubes or thick slices “sashimi style” which are then drizzled with Dressing. I love it tartare style, finely chopped then tossed in Dressing -> delivers way more flavour and is a great flavour carrier through the rice! PLUS less fish goes further – sashimi grade fish is expensive!

Seasoned sushi rice – so much better than just plain white rice, it’s tasty enough to eat plain! This is the same rice used to make sashimi and sushi rolls. I make it the Western way to a Japanese standard using just a stove and a pan (rather than rice cooker and wooden sushi rice bowl).

It’s pronounced “poke-ay” bowls, it rhymes with “okay”. But I always mispronounce it “poke”, as in rhymes with “bloke”!


I may be a true-blue Aussie, but the Japanese blood in my veins demands that Poke Bowls be more than just another trendy “healthy” recipe that tastes just okay…..

So here are the 3 things that will make you fall in love with this Poke Bowl even if you’ve had meh Poke Bowl experiences in the past!!

A really great Poke Dressing – this is the main flavour carrier in Poke Bowls, it’s gotta be great! But all too often, the Dressing falls short. This one is gingery, sesame-y and has complexity from Mirin which makes all the difference!

Better flavour in the fish! The raw fish is usually served in big cubes or thick slices “sashimi style” which are then drizzled with Dressing. I love it tartare style, finely chopped then tossed in Dressing -> delivers way more flavour and is a great flavour carrier through the rice! PLUS less fish goes further – sashimi grade fish is expensive!

Seasoned sushi rice – so much better than just plain white rice, it’s tasty enough to eat plain! This is the same rice used to make sashimi and sushi rolls. I make it the Western way to a Japanese standard using just a stove and a pan (rather than rice cooker and wooden sushi rice bowl).

It’s pronounced “poke-ay” bowls, it rhymes with “okay”. But I always mispronounce it “poke”, as in rhymes with “bloke”!


I may be a true-blue Aussie, but the Japanese blood in my veins demands that Poke Bowls be more than just another trendy “healthy” recipe that tastes just okay…..

So here are the 3 things that will make you fall in love with this Poke Bowl even if you’ve had meh Poke Bowl experiences in the past!!

A really great Poke Dressing – this is the main flavour carrier in Poke Bowls, it’s gotta be great! But all too often, the Dressing falls short. This one is gingery, sesame-y and has complexity from Mirin which makes all the difference!

Better flavour in the fish! The raw fish is usually served in big cubes or thick slices “sashimi style” which are then drizzled with Dressing. I love it tartare style, finely chopped then tossed in Dressing -> delivers way more flavour and is a great flavour carrier through the rice! PLUS less fish goes further – sashimi grade fish is expensive!

Seasoned sushi rice – so much better than just plain white rice, it’s tasty enough to eat plain! This is the same rice used to make sashimi and sushi rolls. I make it the Western way to a Japanese standard using just a stove and a pan (rather than rice cooker and wooden sushi rice bowl).

It’s pronounced “poke-ay” bowls, it rhymes with “okay”. But I always mispronounce it “poke”, as in rhymes with “bloke”!


Watch the video: Pokey Stix (December 2021).