The Campus Epicurean: March 30 - April 5
Welcome to another edition of the Campus Epicurean! Let's start off with a way to start your day... Israeli style. The Israeli Breakfast: It's tough living in the Middle East, especially if your nation is surrounded by potentially unfriendly rivals. How does Israel do it? A highly advanced and disciplined armed forces you say? U.S. aid you say? According to extensive and authoritative research done by the Campus Epicurean, one of the ways Israel gets by is cultivating cultural influence through inspiring tasty bagel-based recipes. Behold:
2. Spread Cream Cheese on each half of the Bagel
3. Obtain two slices of provolone cheese from the sandwich bar
4. Obtain four slices of tomato from the sandwich or salad bar
5. Obtain four slices of cucumber from the salad bar
6. Place the provolone cheese slices on top of the bagel halves, place the tomato slices on top of the provolone cheese (2 to a half), top off the creation with the pieces of cucumber (2 to a half)
The finished product should end up looking like an open faced sandwich on a bagel. This recipe is very tasty. Due to an unfortunate childhood incident involving zucchini, I don't even like cucumber, but it was still amazing (the cucumber is critical by the way). The tastes and textures of the warm bagel, provolone cheese, tomato and cucumber combine for a sensuous experience for your taste buds. You can make the Israeli breakfast most easily at Scripps during either brunch or dinner (when there are bagels available). Kudos to Ariana Bell for teaching me this recipe via Andy Tonsing.
And now to the weekly menu roundup!
Scripps is looking very good this week. It is starting the week out strong with a Grilled Three Cheese and Apple Sandwich at the Grill, Beef Fajitas at the Expo and Buffalo Chicken Pizza all on Monday. Scripps is also serving Succatosh which is apparently either a misspelling of or the same thing as Succotash. I have no idea if it is good or not, but I'd go to Scripps just to see what Sylvester and Daffy Duck meant by "Sufferin' Succotash!"
Scripps has the best menu again Tuesday night with Cheese Ravioli and Marinara Sauce at the Expo complemented by a Chicken Honey Dijon Sandwich at the Grill. Scripps is also serving Meatloaf. Collins meatloaf is pretty good, so meatloaf lovers can judge whether Scripps meatloaf matches up.
CMC loyalists can go to Collins for Philly Cheese Steaks and to see whether their crepes have improved.
This Wednesday, like every Wednesday, there is sushi at Collins. This Wednesday, like every Wednesday, it is very good. You should go.
If sushi doesn't attract you, Scripps, once again, provides a palatable alternative. Scripps is serving Crispy Orange Chicken at the Expo, supplemented, oddly enough, by Vegan Sloppy Joes, a dish that seems like a fancy name for a burger bun to me.
Scripps is good yet again with a Turkey Bacon Club Wrap at the Expo and an Italian Melt at the Grille.
Mudd makes a strong showing on Thursday with its signature Muddgolian BBQ, a Vietnamese Noodle Bowl and a Pasta Bar with Meatballs. Unlike some dining halls, I actually enjoy Mudd's pasta bar. I mix both marinara and cheese sauce on pasta, and I find it tastes better than either sauce individually. The meatballs are also very soft and have a very uniform texture so they are very easy to eat with the pasta.
Mudd traditionally dominates Friday nights with Individual Pizzas Made to Order, and Carne Asada Tacos. This Friday, however, change will come to Friday night campus dining. This Friday, turn the page on old and habitual food choices, reject status-quo campus dining and venture to Collins for the Za-Tar Hummus Bar, Roasted Leg of Lamb, Mediterranean Beef and Tempura Fish Tacos. I'm not sure if it will be better food than Mudd, but it will be new and different. For those tired of Mudd, it might be a good choice.
Saturday is Saturday. What more is there to say? Go get steak at Scripps.
Steak at Mudd and Pitzer. If you don't like steak, find a dining hall with a good salad or sandwich bar like Scripps.
That's all for this week. Thanks for reading!