ARTS & ENTERTAINMENT
Get your supplies
for intro to culinary arts
By Nicole D'Cruz
and Jesse Steiche
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
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!'