by Nicole D'Alessandro | March 14, 2010
(No Ratings Yet)The dining hall is a cornerstone of college campus living. I’m sure at one time or another, whether you have had a dining plan or not, every student has eaten at a dining hall and experienced its wonders: somehow, there is a variety of foods to eat in a single meal, yet their monotonous consistency [...](read more...)
by Nicole D'Alessandro | March 3, 2010
(+1)Hi-Chew is the smarter, sexier, tastier Japanese cousin of Starburst. The candy is less sweet than Starburst, with a more authentic-to-the fruit taste. It has a rubbery feel in the teeth at first, but I think this makes the candy more long-lasting than the quick-to-dissolve, sugary Starburst. It comes in a variety of fruit flavors- the [...](read more...)
by Nicole D'Alessandro | February 22, 2010 (No Ratings Yet)Obviously this is not a restaurant you typically go to with your friends on a Saturday night. This is a “family visiting” dinner, a special occasion for a college student’s stomach. With no entree below 22 dollars (for roast chicken), you don’t choose this restaurant lightly. Smith & Wollensky’s seems to be somewhat of a [...](read more...)
by The Quad | February 8, 2010 (No Ratings Yet)By Nicole D’Alessandro, Rachel Stine, and Heather Vandenengel We all know the feeling. It’s dark and cold outside, but it’s late and you’re hungry. You don’t feel like going very far, so you opt for the old standbys: the GSU, Raising Cane’s, Uburger, Panera, Qdoba. Don’t get us wrong; that stuff is good. But there are [...](read more...)
by Nicole D'Alessandro | February 4, 2010 (No Ratings Yet)Now, I say that this isn’t your mama’s chili because it probably isn’t the same recipe and it most likely doesn’t even contain the same ingredients. I have just come from my Food and Culture class, where we were discussing regional variations of food and the fierce protective feelings they stir up. Chili is one [...](read more...)
by Nicole D'Alessandro | January 29, 2010 (No Ratings Yet)Okay, so I’m lying to you a little bit. In this recipe, I used chicken sausage. But! It has all the same flavors without being as heavy and greasy as pork sausage, and you know what that means: you get to eat more of it. Not like ten times more; don’t go crazy. You can’t [...](read more...)
by Nicole D'Alessandro | January 25, 2010 (+1)Welcome back to school, everybody. It’s cold and wet outside, and you’re probably hankering for a warm, stick-to-your-guts, filling dinner. Well, look no further. For last night’s dinner, I had a couple of New York Strip steaks. Many people are intimidated by cooking a steak. Steaks tend to be a little pricey and, if you don’t [...](read more...)
by Nicole D'Alessandro | January 19, 2010 (+1)When you first sit down at your table at Fire+Ice, the waiter will ask you if you’ve ever been there before. This is because as a newbie, you require certain instruction as to how this restaurant works. The ‘Ice’ part is easy. Basically just an extensive list of alcoholic beverages. Fun if you’re 21, but not [...](read more...)
by Emily Jones | December 14, 2009 (No Ratings Yet)Pickling is a way to preserve food over an extended period of time, using salt or sugar to as a preservative. A “quick pickle” is achieved by putting fresh vegetables and fruit in a vinegar to break down the cells with a short soak, allowing for quicker consumption. Over break, I was lucky enough to [...](read more...)
by Emily Jones | November 16, 2009 (No Ratings Yet)Article by both Emily Jones and Heidi Lee Pumpkins, similar in growth patterns to watermelons, require an extensive network of vine to produce fruit. I remember the one softball-sized watermelon that caused undue happiness in our gardening family, even though our pumpkin vines never produced anything. Today most fresh pumpkins an American consumer will encounter are [...](read more...)
