The third annual Tent City made its way back to the Mountainlair green on Monday in commemoration of Homecoming Week. With the arrival of pitched tents comes lots of hungry students, so The Daily Athenaeum traveled to Tent City to find out what its citizens have been snacking on.
Dining halls are mostly known for offering comfort foods like mashed potatoes and macaroni and cheese, but this doesn’t mean they aren’t capable of stepping outside the box with their menus.
While most other dining halls use their action stations for omelets or hot subs, Hatfields has been dishing out many multicultural favorites instead. Recent menu additions include Malaysian beef curry, Korean grilled chicken, pork carnitas, chicken lo mein, shrimp fried rice and Thai chicken curry.
Tastes are changing, and Hatfields is simply keeping up with the times.
We’ve all craved something tasty to eat after a long day of class, but spending money on takeout or delivery every night just isn’t possible on a college student budget. However, with the right techniques, it’s easy to make something both simple and delicious at home in minutes.
Brining is a helpful way to keep lean meats like chicken and turkey from losing their juiciness during cooking. You can read about the science behind brining here, but the basic idea is that submerging the meat in a salted liquid for a certain length of time allows the meat proteins to denature, which leaves it more tender after cooking.
The brining process can’t be simpler. Soak chicken breasts in this this 5-ingredient brine recipe before heading to class in the morning and enjoy deliciously juicy chicken on top of rice or pasta for dinner. (For extra flavor, try adding lemon slices or herbs to the brine before soaking.)