In a Yale Dining Hall, Independent Study at the Microwave – New York Times
Monday, October 8, 2007
In a Yale Dining Hall, Independent Study at the Microwave – New York Times
Zach Marks, a student at Yale, makes do with what is available to him in college to create actual meals. It’s fair to say that I started thinking a lot harder about what I could make after reading this article as well as his column (not all of which is about food). The problem with the article is that he uses curry powder, dried ginger, and dried coriander to make the meal in the article; the only thing he uses that is readily available in college is milk.
That’ s not what I want to do with this blog. I’m trying to produce recipes with what’s available in the dining hall; Brandeis’s dining hall might have more or less than others, but most of the ingredients should be standard. Obviously you can make pasta carbonara in college, and I have, but it’s not something that most people would be willing to do, and it takes more time — frying the bacon, boiling the pasta, buying cream — than most people are willing to invest in a meal. Almost all of my recipes can be made in the dining hall, and the only one (so far) that can’t be is brownies. I think most college students are willing to put in a little time for brownies.
Entry Filed under: Ripped from the Headlines, college. Tags: college, cooking, yale.
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1.
zach | Wednesday, October 10, 2007 at 10:13 PM
i’m thrilled there’s a blog devoted to better college food. let me just say for the record that my cafeteria creations do not use spices or other things you can’t find on the salad bar or the buffet table. the cool thing about writing my column was that i got to be pretty close with the dining hall staff, so when the ny times writer came, my buddy marvin (a chef) was really enthusiastic about helping me out so he insisted i have free reign of the spice cabinet for the night.
making culinary creations out of dining hall staples does not require anything more than a little imagination and a deft hand with the microwave. sure, italian restaurants will use fresh herbs in their recipes, but you can make a decent alfredo sauce in the dining hall with no more than some butter, cream and parmesan cheese. sure makes the bland spaghetti they put out there go down much easier.
2.
clothedchef | Wednesday, October 10, 2007 at 10:23 PM
Wow, I’m thrilled you found my blog. Thank you for clearing up my confusion about the spices; I wasn’t sure whether it was your own supply or Yale’s endowment at work.
I agree with you about the ingredients – in general, using the dining hall ingredients works just fine. But sometimes, an heirloom tomato is a wonderful thing.
3.
music | Wednesday, January 9, 2008 at 5:57 AM
very interesting.
i’m adding in RSS Reader