The Stampede

Issue date: 9/5/08 Section: Features

Media Credit: Sam Skeirik

Close your eyes and imagine something with me. It's Sunday night, the cafeteria is closed, the Grill doesn't serve exchange meals on the weekend, and you're hungry. I'm talking really hungry.

Your roommate offers you a handful of Nutter Butters, but somehow you think that might not be enough. Your suitemate suggests you go to Taco Bell, but the thought of eating grease-soaked beef and liquid cheese wrapped in a tortilla at this time of night makes your stomach churn.

Okay, you can open your eyes. Do you feel as disappointed as I do? "Dorm starvation syndrome"-a condition I have done extensive research on, as well as suffered from myself-attacks all students eventually, whether you're just plain hungry at night, trying to make a cheap date, or want a change from the cafeteria. Possible symptoms include irritability, stomach growling and resorting to eat that three-week-old container of refried beans.

Needless to say, this condition is more excruciating than sitting through a Steven Seagal movie. But luckily through my studies (as well as some help from Alton Brown's "Good Eats"), I have discovered one possible cure to this crippling syndrome: pouch cooking. It's easy, it's delicious, and, best of all for students, you can do all of the cooking with your microwave.

All you need is a roll of parchment paper, some liquid (water or a flavored stock, such as chicken or vegetable), vegetables of your choosing and meat (if desired). Although the combinations of possible dishes are plentiful enough to fill up the three floors of the library, all pouch cooking can essentially follow the same formula, and uses the same method. When you enclose food into the parchment paper pouch and cook it with a dash of liquid, it creates steam that cooks the meat and vegetables to create a fresh, satisfying meal.

Some things to keep in mind when pouch cooking: fish and chicken work best (keep the meat small to cook quicker); good vegetables to use are carrots, peppers, onion, garlic, peas and tomatoes (but you can experiment with others like potatoes, leeks, artichoke, etc.); remember to use parchment paper and stay away from wax paper, and especially aluminum foil (which will blow up your microwave); a little liquid will go a long way; and don't forget to add seasonings (salt, pepper, olive oil or butter, oregano, lemon, lime, parsley, etc. They're all good, but pay attention to your spice combinations, as some will taste good and some will taste like dirt).

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