10-13-2003, 12:02 PM
Ah, but from my days back at the wonderful Carry Quad dormitory cafeteria at Purdue University (Yeah, Bolty, the chicken school), I always found it amusing to watch the "evolution of food" - particularly the potatos.
Monday - Baked Potatos
Tuesday - Boiled Potatos
Wednesday - Diced Potatos
Thursday - Mashed Potatos
Friday - Garlic Mashed Potatos
It's like they kept making the actual potatos easier to choke down than the day before.
Now that I'm in the workplace, and have worked in places that have cafeterias that are managed by the catering service of some place (Aramark, Mariot), it's not that bad. In fact, I actually would look forward to it from time to time.
Pete: When you mentioned warming "hash" in the sink, I really hope that you were referring to something like corned beef hash... :D
A twist on Thanksgiving dinner:
For those of you that have or haven't tried it, when you can, get a turkey fryer. All you really need is a 32 quart stock pot, a bunsen burner from hell and stand, and about 6 gallons of peanut oil. Always juicy, always really good. But I suggest getting a whole turkey, and not just a turkey breast. Takes 3-4 minutes a pound, and you can do it in your garage if you have neighbors that you don't like who have an apartment above your garage. Nothing like making someone's house smell like cooking oil for a week after you fry a turkey.....you get a great meal, and they have to smell it for a week.....
Monday - Baked Potatos
Tuesday - Boiled Potatos
Wednesday - Diced Potatos
Thursday - Mashed Potatos
Friday - Garlic Mashed Potatos
It's like they kept making the actual potatos easier to choke down than the day before.
Now that I'm in the workplace, and have worked in places that have cafeterias that are managed by the catering service of some place (Aramark, Mariot), it's not that bad. In fact, I actually would look forward to it from time to time.
Pete: When you mentioned warming "hash" in the sink, I really hope that you were referring to something like corned beef hash... :D
A twist on Thanksgiving dinner:
For those of you that have or haven't tried it, when you can, get a turkey fryer. All you really need is a 32 quart stock pot, a bunsen burner from hell and stand, and about 6 gallons of peanut oil. Always juicy, always really good. But I suggest getting a whole turkey, and not just a turkey breast. Takes 3-4 minutes a pound, and you can do it in your garage if you have neighbors that you don't like who have an apartment above your garage. Nothing like making someone's house smell like cooking oil for a week after you fry a turkey.....you get a great meal, and they have to smell it for a week.....