Category Archives: cooking

Korean Food (quick and dirty)

My lack of Korean food lately has put me into a withdrawal of sorts. I’m moody, irritated, hungry, and insatiable. The most Korean thing I’ve been eating lately has been Kimchi fried rice. But now with final portolios and projects due, I definitely don’t have time to make anything myself. Sigh. At least I’ll be able to go home in a little over a month and eat real food.

Kimchi Fried Rice

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Party-tested, Guest Approved

I found a recipe on the NY Times website for these delectable Mushroom Rolls. A friend’s birthday was coming up, so I decided it’d be a good occasion to make/test them.

Mushroom Rolls

8 tablespoons softened butter

½ pound mushrooms, chopped

2 tablespoons finely chopped chives

2 tablespoons finely chopped scallions

Salt and freshly ground blackpepper

10 slices white sandwich bread, not too thinly sliced

1/3 cup sour cream

1/3 cup grated Parmesan cheese.

1. Preheat the oven to 375 degrees. In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the mushrooms, chives and scallions and sauté until the mushrooms release water. Continue to cook until the water evaporates and the mushrooms are tender. Season to taste with salt and pepper.

2. Cut the crusts off the bread, and then roll each slice with a rolling pin so that it is really, really flat. Butter the bread heavily on the top side, and when I say “butter,” I mean “drown.”

3. Spread the bread lightly with sour cream and then follow with a thin layer of the mushroom mixture. I use a spoon. You can use whatever you want. Roll the bread up so it looks like Pepperidge Farm Pirouette cookies (which are cylinders, for anyone who is unaware of this baked treat). Spread more butter on the bread and roll in the Parmesan cheese. Wash the goop off your hands. Arrange, seam-side down, on a cookie sheet and put in the oven until the rolls brown, 20 to 25 minutes. Cut each roll into 3 pieces. Serve hot (you can warm them up in the oven). Serves 10, as an appetizer.

The recipe itself looked delicious, but it take quite a bit of effort to crunch them out. Here are some tips to help you out should you decide to try on your own. Continue reading

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The Future Looks Bleak

It was lunchtime and I was hungry. I dragged myself up to the communal kitchen of the dorm yesterday to heat up some leftovers. I punched in about 1 min and 30 seconds into the microwave and awkwardly gazed around while my food was blasted with electromagnetic waves.

I looked over to this guy who was stirring a pot of ramen or mac and cheese or some sort of concoction that required hot water. To my horror, he was stirring the pot with a plastic fork: one of those cheapo, white, whimpy plastic forks that take-out places give out by the dozens.

I could hardly believe my eyes. He kept stirring away, occasionally lifting the fork out of the pot to check on the toxic soup he was “cooking” up. The warped twines of the fork didn’t even faze him. He licked it clean, poured in his powder, gave the pot another quick swirl, and went on his merry little way.

Luckily, the microwave beeped and I was in the elevator before I could see him eat any of his meal.

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Cook Your Food Stupid

I’m a huge advocate of cooking your own food rather than eating out. Although eating out is fun and occasionally unavoidable, nothing beats the satisfaction of a home-cooked meal. Not only can you control what goes in it, but it saves so much more money than eating the same meal at a restaurant.

College students especially need to hold fast to this fact. We’re spending all this money on tuition, supplies, etc…we don’t need to be blowing even more money on food you can easily make yourself.

Yes EasyMac and Ramen are cheap and fast, but the sodium and msg in that could probably kill you before you graduate. It’s not hard to eat right AND cheap!!

On that note, here’s what I made for lunch today.

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