September 9, 2003  
Volume 97, Issue 6  

Front Page >> Arts & Entertainment > Get your supplies for intro to culinary arts

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ARTS & ENTERTAINMENT

Get your supplies for intro to culinary arts

By Nicole D'Cruz
Gazette Staff
and Jesse Steiche
Gazette Writer

The tasty section of Arts & Entertainment has decided to feature food - because, well, we all eat it. During the span of this school year, you can expect diverse coverage of everything food-related. Be sure to indulge in your weekly fill of "all you can eat."

The excitement of a new school year still resonates with several students. For many, the thought of no parents, no rules and all the beer you can drink makes you tingle. Contrary to popular belief, one cannot get their daily serving of nutrients from a few pitchers. Once the novelty of residence food wears off and the off-campus kids realize that Kraft Dinner is just gross, many will want to hone their culinary skills.

As a student, there are a few obstacles you will have to overcome before you can make your appearance on Iron Chef. For the students in suite-style residences, the tease of having a stovetop but no oven might hold you back, so chip in with your roommates for a toaster oven. It's true; they can do more than just toast!

To those in traditional residences turning green with envy, don't worry - a kettle can go a long way. Beyond tea and ramen, ask some upper years about their attempts at Kraft Dinner, pasta and créme brulee.

Off-campus students don't have Housing breathing down their backs. On your own turf, you can find the Naked Chef within. (Warning: When cooking naked, watch out for the splatter).

There's no need to rush to the Pottery Barn for full sets of knives, pans and china; a few key pieces from Ikea or Wal-Mart will do the trick. Every kitchen should have a couple of non-stick pots and pans, measuring cups and an assortment of utensils including tongs, wooden spoons and a spatula.

Although a knife block might seem tempting and kind of sexy, a few knives of varying sizes will do the trick. For the more adventurous, invest in a wok to tackle everything from a simple stir-fry to tasty tempura.

Before putting the appliances to use, make sure your pantry and fridge are stocked with the necessary staples. Always have pasta and rice on hand as a cheap way to add substance to any meal.

Don't invest in a full spice rack because really, who uses tarragon anyway? Beyond salt and pepper, discover the wonders of Club House seasonings. Montreal Steak Spice can be used for more than just steaks.

Like your parent's house, your kitchen has a few rules of its own:
*Soft-boiled eggs take two minutes in boiling water, but if you like it hard it will take 8-10 minutes.
*Always cook chicken until it's no longer pink.
*As opposed to a common phrase heard in the bedroom, when testing pasta `use those teeth!'

 

 

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