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Too Many Cooks

Posts tagged: cooking

Gourmet dorm eats

My former colleague Jamie Neely, who is now an assistant journalism professor at Eastern Washington University, sent along some links to some videos her students have been producing for the student newspaper.

“Dorm Gourmet,”  she said, is an “authentic student perspective on dorm cooking, and our students are having a riot producing them. Perhaps even a sophisticated foodie like you would get a kick out of them, too.”

I did. And I can't resist sharing them here.

They are clever and a little goofy at times. I love the unflinching look at what is really being eaten in Eastern Washington University dorms punctuated by trendy descriptions. Notice how few pots and pans there are to wash.

My favorite scene? When cook Josh Friesen can't find any place to drain the bacon, so he just dumps it all right into the dish.

Friesen tackles some complex dishes in the videos which feature Tuna Ramen Casserole, Easy Cheesy Beef and Bean Burritos, Chili Mac with Bacon and Bag Omelets. (And by complex, I mean there is more than one can and/or bag to open).

Here is the link to the Easterner and the Dorm Gourmet videos.

A list to re-read every so often

I guess you can't “boil” it down to seven deadly sins, or even Ten Commandments, but this list of the most common cooking mistakes from the folks and Cooking Light certainly reminded me of kitchen transgressions I occasionally commit and then must atone for. I plan to bookmark and read periodically.

Which ones are you guilty of committing most often? (I tend to crowd the pan, Mistake No. 10)

Get it before it’s gone

I keep very few cookbooks on my shelf for easy access. “The Joy of Cooking,”  an old church cookbook with some favorite reipes, two of Alton Brown's books. And my cooking bible, a.k.a. “How To Cook Everything,” by Mark Bittman. 

I love HTKE for its simplicity as well as for its flexibility. Need a standard pancake batter recipe? It's in there. Don't have buttermilk? Substitutions are in there. Don't have overnight to prep? Quicker procedure is in there. That's just scratching the surface of the book's usefulness.

For some time, there has been an app for that on iTunes. Utility literally at your fingertips. But being a spendthrift, I hadn't gotten around to purchasing it.

Now I don't have to. Starbucks has chosen the iPhone version of How to Cook Everything as it's “pick of the week.” So go get the download card at your closest Starbucks, download the app and have a cooking bible at your fingertips. And save $4.99 in the process.

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We never really believed that old cliché anyway. We're collaborating to share our cooking inspirations, favorite recipes, restaurant finds and other musings from the local food world and beyond.

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Contributors

Adriana Janovich writes for and edits the Wednesday food section.

Carolyn Lamberson Features Editor for The Spokesman-Review. She's a foodie who has no time to cook. Still, a girl can dream ...

Ruth Reynolds is a copy editor at the SR. "I would bake and cook more than I do if I didn't have to keep cleaning off my kitchen counters. My favorite kitchen appliance is my rice cooker. No. My immersion blender."

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