THURSDAY, JANUARY 28, 2016
VOLUME 119 ISSUE 32 NDSUSPECTRUM.COM
NORTH DAKOTA STATE UNIVERSITY | FOR THE LAND AND ITS PEOPLE
HOME
NUKED MEALS
Easy meals to make in a mug pg. 10
Gruel Drool LESS
MORE
Foodie THE
EDITION
3 recipes you can make in the dining centers pg. 10
BLENDING ON A
Budget
How to make blended coffee favorites at home
A
pg. 8
Student Guide TO EATING IN FARGO
LOCALLY OWNED
ETHNIC RESTAURANTS pg. 6
ROSEY’S BISTRO NDSU grad opens grilled cheese bistro downtown
pg. 2
Blues
BUTTERED - NOODLE
Cheap, healthy alternatives to spice up your dinner pg. 12
RDC OFFERS ‘SAFE HAVEN’ FOR
GLUTEN-FREE STUDENTS
pg. 3 EMILY BEAMAN | THE SPECTRUM
2
Local
THURSDAY, JANUARY 28, 2016
NDSUSPECTRUM.COM PHOTOS BY ERICA NITSCHKE | THE SPECTRUM
Rosey’s is expected to open officially in late March. In the meantime, the restaurant is operating as a pop up grilled cheese bistro.
Owner and chef Tim Rosendahl attended NDSU for three years before transferring to the Culinary Institute of America.
NDSU Grad Comes Home to Open Rosey’s Bistro Owner, chef Tim Rosendahl focuses culinary skill on college student favorite — grilled cheese
Erica Nitschke Editor in Chief
Starting in the early morning, 212 Broadway fills with contractors, vendors and newly hired staff. Employees make laps around the two-storied space, making decisions on construction plans, ordering merchandise and finishing final touches like wiping down tables and lighting candles before the clock hits 11 a.m. When the doors open and hungry customers slowly start filing in, the atmosphere changes. Rosey’s, in the space
formerly occupied by D’Vine Wine Bar and Boerth’s Gallery, becomes a functioning grilled cheese bistro; Rosey’s owner and chef Tim Rosendahl, stops giving orders and starts greeting guests. Rosendahl, who attended North Dakota State for three years before transferring to the Culinary Institute of America, is the former executive chef of culinary development at Walt Disney World and vice president executive chef of Darden Restaurants/Red Lobster USA. After opening restaurants across the country, he’s settling down at home in Fargo and
Rosey’s offers intimate seating in its space off Robert’s Alley.
choosing to focus his years of culinary experience on a homemade, comfort food — grilled cheese. “I thought the favorite food of the world was bacon,” Rosendahl said. “You know, everybody loves bacon and you can put bacon on anything. But grilled cheese is the same.” Construction is not expected to finishing until late March, but in the mean time Rosendahl is operating his bistro as a pop up. Rosey’s menu now boasts eight variations on the classic grilled cheese like “The Greek,” with feta, olives and lemon curd on pita or “The Snobby Frenchman” made with
brie, caramelized apples and maple-glazed pecans. Eventually, Rosendahl said he hopes Rosey’s will have upwards of 50 variations. Of course, Rosey’s will also serve you the classic, gooey American cheese on white bread sandwich Rosendahl’s mother Helen, and many other moms, prepared. When construction is finished, Rosey’s will feature seafood, meat and cheese market as well as a kombucha and wine bar. Rather than fountain drinks, Rosey’s will serve soda, kombucha and flavored vodkas made on site with fresh fruit.
Renovations will include substantial expansion to the kitchen as well as expanding seating from the alley into the former galley space. “We’ll always have about 44 seats in the back, but we’ll probably have in the neighborhood of 100 seats in the front, maybe more,” Rosendahl said. Right now, sandwiches range in price from $5 to $8. Rosendahl said the final restaurant will have something for everyone — maintaining it’s current affordability but featuring plenty of add-ons in the form of desserts, sides and
drinks. “You can pick out a twoyear-old, cave-aged Swiss gruyere,” he said. “A wheel costs me about $2,000, but if you want a grilled cheese made out of that, I’ll be happy to make it for you. It might be a $25 grilled cheese, but boy is the cheese going to be amazing.” Read Paige Johnson’s review of Rosey’s grilled cheese bistro at ndsuspectrum.com. Rosey’s, 212 Broadway, is open from 11 a.m. to 9 p.m. To learn more, you can find them on Facebook or visit roseysfargo.com.
Rosey’s menu boasts variations on the classic grilled cheese like “The Greek,” with feta, olives and lemon curd on pita or “The Snobby Frenchman” made with brie, caramelized apples and maple-glazed pecans.
By donating plasma, you receive extra money and save lives! Plus, regular donations only take about an hour. 2617 12TH AVE. S. • FARGO, ND • 701.232.5869 2960 12TH ST. S. • MOORHEAD, MN • 218.287.5869 801 E. BEATON DR. • WEST FARGO, ND • 701.277.1177 FREE SUPERVISED PLAYROOM
ALL DONORS RECEIVE UP TO
$80 PER WEEK IN JAN & FEB!
VISIT BIOLIFEPLASMA.COM TO SCHEDULE YOUR DONATION
NEW DONORS PRESENT THIS COUPON AND RECEIVE $250 IN JUST FIVE DONATIONS.
$250
Must present this coupon prior to the initial donation to receive a total of $50 on your first, a total of $50 on your second, a total of $50 on your third, a total of $50 on your fourth, and a total of $50 on your fifth successful donation. Initial donation must be completed by 2.29.16 and subsequent donations within 30 days. Coupon redeemable only upon completing successful donations. May not be combined with any other offer. Only at participating locations. 66914- 1138
3
Campus
THURSDAY, JANUARY 28, 2016
NDSUSPECTRUM.COM
A ‘Safe Haven’ For Gluten-Free Students Amanda Johnson Staff Writer
The Residence Dining Center is the go-to allergysensitive dining center on campus. However, there’s a part of the dining center that’s open to only 27 of the 3,000 students on a meal plan and most of the service staff doesn’t even have access to it. Those 27 students are using the gluten-free room in RDC. The students face challenges on what they can and can’t eat, and even a particle could make some of them ill. A special keycard is used to gain entry into the room, which was built in 2011. The room is safe haven for those who are allergic to all things gluten, a protein found in wheat. Although the term “gluten-free” has recently become a trend for the public, students with gluten allergies don’t have a choice. Even some unexpected candies contain wheat. One
example that most wouldn’t think of as having gluten is licorice. However, since being gluten-free has become a trend, the gluten-free market has exploded with various new products. Roxanne England, a licensed, registered dietician, is responsible for ordering the room’s food and assisting students with dietary issues. England keeps the room stocked with new and the favorite foods that students request. A whiteboard in the room offers a place for students to jot down special food requests that they wish to see in the room. Freshman Sabrina Wolfe, a pharmaceutical sciences major, said the room “was actually one of the deciding factors” in her decision to attend North Dakota State. She was diagnosed with Celiac Disease, like many who use the room, six years ago. Wolfe said she was concerned how she was going to find meals in
college because of the strict gluten-free diet she has to stick to. She also said England helped her to not worry about living a gluten free lifestyle and the staff who work in the room “are always interested” in feedback on “new products that come in and recipes to try.” The room is a mini kitchenette and is complete with a toaster oven, microwave, skillet, several coolers and several freezers. The room’s storage is full of gluten-free food items so that students who use the room can make their own meals without worry of contamination. Wolfe said the room usually has a version of the hot meal that is being served on the line as well. Although the room may feel squished at times if more than two students are in there, it’s a way for the students to connect and hear each other’s experience with living gluten-free. The gluten-free room has brought a community
“Freshman Sabrina Wolfe ... said the room ‘was actually one of the deciding factors’ in her decision to attend North Dakota State.” together for students who are struggling with eating gluten-free, a community of students who can help each other throughout college, and possibly even
after as they go off into the real world and have to find recipes that they can use without becoming ill. “NDSU has done a great
job of giving its students a resource to reduce the stress of living a normal glutenfree college life,” Wolfe said.
GABBY HARTZE | THE SPECTRUM
Just 27 of the 3,000 students on a meal plan have access to the RDC’s gluten-free room.
Understanding Hand Scanners Herd & Horns Collaborates with Campus Restaurant bar pushes for students with help from meat science, meal deals Jack Dura
“We wanted to find a way to further integrate our business with the university.” - Justin Larocque, manager
Head News Editor
In five months of business, Herd & Horns has made some changes; the 14,000 students across the street are to blame. The North Dakota State-themed restaurant bar opened in late August and has since undergone changes in management, student deals and meat supply. Manager Justin Larocque said the restaurant saw a lot of college students at first, but now working adults are the main demographic. “We’re seeing the construction workers coming in. We’re seeing the bankers coming in,” Larocque said. “Just a wide variety of the working class.” To cater to students, Herd & Horns reworked its student deals to satisfy students’ and the restaurant’s budgets. “You want to get the
best deal,” Larocque said. “As a former student ... I do know that college students, just like I was, are on a tighter budget. ... I was broke as s—t as a college student.” Management brainstormed a college ID menu, with meal deals ranging from $1 fountain pop to a $7 pulled pork sandwich and fries. Various price points offer something different for both food and drink, such as $3 for any domestic beer to $5 Thunderstrucks, a Drekker Brewing product for drinks deals. As for food, Larocque said Herd & Horns reached out to NDSU meat science. “You come in here and it’s NDSU on the seats. It’s an NDSU bar,” he said. “We wanted to find
a way to further integrate our business with the university.” Since early January, NDSU meat science has supplied ground beef for Herd & Horns’ burgers. The relationship has potential to expand in the future, Larocque said. “We’ll look at adding as they feel comfortable,” he said. As for lacking the amount of student traffic management would like to see, Larocque said the previous student deals could have had a lot to do with it, and also the misunderstanding that Herd & Horns is a 21+ bar. “We’re family friendly all the way up the scale,” he said. “All ages, all day, every day.”
Erica Nitschke Editor in Chief editor@ndsuspectrum.com Jack Dura Head News Editor head.news@ndsuspectrum.com Casey McCarty Co News Editor co.news@ndsuspectrum.com Kelsey Dirks Features Editor features@ndsuspectrum.com Jack Hastings A&E Editor ae@ndsuspectrum.com Erik Jonasson Opinion Editor opinion@ndsuspectrum.com Pace Maier Sports Editor sports@ndsuspectrum.com
Benjamin Norman Head Copy Editor head.copy@ndsuspectrum.com Madison Hilber Co-Copy Editor co.copy@ndsuspectrum.com Gabby Hartze Photo Editor photo@ndsuspectrum.com Cristina Martinez Design Editor design@ndsuspectrum.com Linda Norland Web Editor webmaster@ndsuspectrum.com Emily Beaman Graphic Designer graphics@ndsuspectrum.com
LETTERS TO THE EDITOR The Spectrum accepts letters to the editor by email editor@ndsuspectrum.com and by mail. Please limit letters to 500 words and submit them in a word document. Letters will be edited only for clarity. They should include the writer’s name, telephone number, major and year in school or title.
www.ndsuspectrum.com Main Office: 231-8929 Editor in Chief: 231-8629
Pauline Dunn Office Manager office.manager@ndsuspectrum.com Samantha Marketon Business Manager business.manager@ndsuspectrum.com Mikaila Moyer Advertising Manager ad.manager@ndsuspectrum.com Addisen Long Advertising Executive ad.exec@ndsuspectrum.com Jennifer Mann Marketing Executive marketing@ndsuspectrum.com Connor Dunn Circulation Manager circulation@ndsuspectrum.com
BUSINESS STAFF
EDITORIAL STAFF
254 Memorial Union North Dakota State University Fargo, ND 58105
The Spectrum is a student-run publication at North Dakota State University in print since 1896. New issues are published Mondays and Thursdays during the academic year, except during holidays, vacations and exam periods. Each enrolled student is entitled to one copy. Additional copies are available for $1 by prior arrangement with the Business Manager.
The First Amendment guarantees freedom of speech and of the press. Opinions expressed on these pages are not necessarily those of the student body, faculty, staff, university administration or Spectrum management. The Spectrum is printed at Page 1 Printers at 1929 Engebretson Ave, Slayton, MN 56172
Hand scanners required to be used for students on meal plans in all three dining centers
Casey McCarty Co-News Editor
One scanner sees thousands of students daily at each of North Dakota State’s dining center. Hand scanners have been implemented in practice in the dining centers since fall 2011, following the beginning of unlimited meal plans that started in fall 2010. The hand scanners were installed to speed up the service of people entering the dining centers, as well as to prohibit any passing back of IDs. “We needed a two-level authentication for the unlimited meal plan,” Wendy McCrory, associate director of Bison card and dining, said. Christine Davis, a dining services employee, said that only people with an unlimited meal plan enter by using a hand scanner. “Those that paid for it deserve to have it,” McCrory said about preventing people from using other people’s IDs to enter the dining centers. Darren Peterson, director of dining services, said that the meal plan dollars are based around unlimited dining. “We currently are purchasing $4.5 million dollars in food annually in dining,” he said. “And if students were allowed to take any type of food out, it would just evolve into them taking out as
“The surface of them has an antibacterial surface, but that’s why we have hand sanitizers throughout the dining centers.” - Wendy McCrory, associate director of Bison card and dining much as they want, and then we’d have to increase the meal plan dollars. “The students at this university have the opportunity to come into these dining centers and eat as much and as often as they want to eat, in the time that we’re open,” Peterson said. Peterson also added most if not all universities have a policy prohibiting removing food from the dining center. Sanitation of the hand scanners can also be in question. “The surface of them has an antibacterial surface, but that’s why we have hand sanitizers throughout the dining centers,” McCrory said. Davis said that the top parts of the hand scanners are cleaned regularly, but the hand placement itself is cleaned by the anti-bacterial gel surface on the hand scanner. There is no regular policy for cleaning the part where student’s hands touch. GABBY HARTZE | THE SPECTRUM
Hand scanners were installed in NDSU dining centers in fall 2011.
CLASSIFIEDS HELP WANTED: FARGO TO FARGO BIZ MARKETING & PROMOTION Office and marketing staff positions. Hourly + bonuses. Days or Eves. Great opportunity to learn Business Marketing and Promotion. West Fargo office location. Call Cayde (701) 2100666 FOR RENT: APARTMENTS FOR RENT. Eff, 1, 2 and 3 Bdrm apartments available, Small dog in select units. Single or double
garage included. Heat paid, updated building, wood floors, ceramic tile, built in microwave, walk-in closets. Cats ok. Call Shawna today at (701) 297-9500 or email evansassist@hegenes. com Walk to class! 2 & 3 bedrooms available! Multiple locations, off-street parking. 701-630-2131 Northwood Commons Apartments. Located close to NDSU! 2
bedroom apartments available as of February and March. Rent ranges from $670 to $730. Also features an indoor pool. Call Amanda at 701-2802369. The Gardner Apartments. Located in downtown Fargo with historic elements incorporated throughout the building. Efficiency and 1 bedroom apartments available as of February and March. Rent ranges from $350 to $455. Call Amanda at 701280-2369.
4
Healthy
THURSDAY, JANUARY 28, 2016
NDSUSPECTRUM.COM
AN
ATHLETE’S NICO COLUNGA
CLAY REAM
1,000-2,000
1,500-2,000
PER DAY
PER DAY
CALORIES
DIET
CALORIES
BEN TYNAN
I have about a week after the season where I go crazy. My favorite thing to eat is pepperoni pizza.
Eats 1,000 calories easily at McDonald’s
– NICO COLUNGA
The Diet (Restrictions) of Champions Food diets of wrestlers differ greatly due to all the different weight classes Karson Sorby Staff Writer
A well-rounded diet is crucial for student-athletes, especially for collegiate grapplers. The North Dakota State wrestlers have to take specific precautions to keep their weight where it needs to be. The life of a wrestler is one that includes grueling workouts and days of cutting weight before a duel or even trying to gain weight. Before a match, a wrestler may need to cut upwards of 20 pounds in order to stay within their predetermined weight class. Dedication is needed. Though the concept of cutting weight isn’t always thought of as healthy, the student-athletes and athletic trainers are aware of the healthiest options for each individual athlete at his specific weight
class. With weight classes ranging from 125 to 285 pounds, each individual athlete is able to consume different foods for them to be able to make their weight class. Due to the different weight classes of each of the athletes, their diets vary greatly. Nico Colunga, 133-pound freshman, stays light by eating plenty of fruits and vegetables as well as tuna sandwiches. “I probably consume between 1,000 and 2,000 calories per day”, he explained. “It all depends on where my weight is at for that day.” Some athletes have a little more leeway, including heavyweight junior Ben Tynan. “I’m a fat kid; I don’t cut weight,” he said. “I walk around at 255 and my weight class goes up to 285, so I’m looking to put on weight.” While most student-athletes are content
GMOs Finally Banned Activists celebrate as millions starve SATIRE
Jon Lipp
Staff Writer
Dear readers, I come to you today with incredible news for liberals everywhere! The brave ecological warriors of America have at last succeeded in outlawing genetically modified organisms. The outbreak of organic food parties across the east and west coasts is matched only by the rampant starvation spreading across the developing world. As everyone knows, GMOs are essentially Satan himself distilled into an edible form. Modern techniques for producing desired traits in crops are obviously significantly worse than the practices used since mankind adopted agriculture. Never mind the fact that selective breeding has been around since literally prehistory; the scientists currently playing God with our foodstuffs are making a grave mistake. The actions corporations like Monsanto have taken to create crops that grow in difficult climates are clearly self-serving and destructive. Thankfully, America’s decision has the power to end this scourge once and
for all. With our standing as global police, it should be no trouble to go through the developing world and remove all trace of such products. This will spare the less fortunate from the horrible fate of receiving adequate nutrition and allowing them to starve to death on organic products. Just as nature intended. Furthermore, switching to natural products should hamstring America’s agriculture as well. This will eliminate food waste by ensuring we cannot possibly grow enough food to have any extra. I don’t know about you, but I like this “two birds, one stone” approach. Indeed, it is a good day to be an unwashed hippie. This victory will stand as one of the greatest triumphs of our age. And with this out of the way, we can finally focus on convincing the Republicans that climate change is real. You’d think all the scientific evidence of climate change’s human origins would be enough to ensure that action is taken. But then again, the movement against GMOs has no scientific basis at all. So maybe we all need to open our minds a little. Sarcastically yours, Papa Jon
eating in the NDSU Dining Centers, sophomore Clay Ream prefers cooking his own food. “I feel like it keeps it fresher, I can eat more while feeling good about it,” he explained. “Ten ounces of microwaved food versus food that I cook, I feel like it makes a big difference.” Although Tynan explained all of his favorite foods to enjoy throughout the season, others aren’t so lucky. “I have about a week after the season where I go crazy,” Colunga said. “My favorite thing to eat is pepperoni pizza.” Ream also explained that he is able to enjoy things in moderation. “I love cookie dough, so before I go to sleep every night, I have a piece of cookie dough,” Ream said. Tynan said he enjoyed plenty of carbs, meat and of course, the occasional
vegetable in his everyday diet. While some wrestlers said they consumed near 1,000 calories per day, Tynan, who also goes by “Vanilla Thunder,” claims that he can eat that in one sitting. Tynan said when he goes to some fastfood restaurants he can consume just about 1,000 calories in a meal. Though the student-athletes are all able to enjoy different foods throughout the season, they all agreed it was beneficial to avoid pop as well as greasy foods during the season when they are participating in difficult workouts. With five regular season matches remaining, the student-athletes can look forward to some of their favorite foods — for Tynan, his trademark “Cabin Fever” meal from McDonald’s and for Ream, a large chocolate shake from Kroll’s Diner — in the near future.
SOGGY JOGGING
the copious amounts of oatmeal we now have stuffed in our cupboards. The experts at Yahoo Answers say we have a year or two or ten before the oatmeal expires. There is no time to lose. Thankfully, oatmeal is great pre-jog fuel. Unthankfully, oatmeal is mush. Here’s how to doctor it up: Get some 2 percent milk. Whole milk is a bad decision. Skim milk is a worse decision. Microwave until the oats are al dente. Then plop a few spoonfuls of peanut butter, creamy Jif because your moms were choosy, into the bowl. Tell yourself you are doing it for the protein. Do it because it’s peanut butter. Remember less is more when it comes to oatmeal and jogging. If you overindulge, you will end up with a sticky brick in your stomach.
Benjamin Norman Spectrum Staff
College kids are poor, hungry, unhealthy and crave easy tips to fix our lives. Old news. This “Soggy Jogging” offers something new. Sure, type “food to eat before running” in Google and you’ll find listicles that help plan your pre-jog diet. When done correctly and with some persistency, you’ll be less hungry and healthier. But what fun is that. Below are three unorthodox tips to truly aid your next run.
Plain Bread
Keeping it straightforward before a jog should be a given. Bread is a solid choice for most activities. A slice of bread has “carbohydrates” in it, which we know is science-ese for “energy.” To truly have your mitochondria — the powerhouse of the cell, of course — running at full speed, eat a slice or two or a loaf.
Peanut Butter Oatmeal
My roommates just bought two totes of oatmeal. Even the most accepting of ranchers and their horses would question
El Diablo Challenge
See your roommate’s leftover Taco Bell or B-Dubs in the fridge? Eat it. All of it. Quickly. Now go outside and start running in one direction. Wow, you feel terrible for stealing your roommate’s food and also want to vomit. But to complete El Diablo Challenge, you can only turn around when your stomach makes an audible moan. Then you must run as fast as you can back home; quickly, there isn’t much time. Partial credit to those who can’t make it all the way back and destroy a Casey’s bathroom. No credit to dumpster dumpers. Remember that pain is weakness leaving the body. Weakness is the only thing allowed to leave your body.
5
THE SPECTRUM | Healthy | THURSDAY, JANUARY 28, 2016
STUDENT-ATHLETES
SHARE WHAT IT TAKES TO FUEL THEIR PERFORMANCE
CONRAD SCHWARZKOPF
ERIN TESCHUK sometimes eats breakfast
3,000 - 3,500
CALORIES
three times a day
PER DAY
NATALIE ROTH doesn't count calories, eats organic foods and is gluten-free
NATE TANGUAY
7,000
CALORIES
PER DAY
ORGANIC EMILY BEAMAN | THE SPECTRUM
Protein, Peanut Butter Pies and More Protein Student-athletes reveal what they eat to keep them going Pace Maier Sports Editor
I once had an Easter meal at the Ramada Plaza Fargo Hotel. One of the top five best meals I’ve had. Salmon, steak tips, bacon, waffles, fruits, breads, vegetables and more. The presentation was fabulous. Yesterday I ate a bag of Chex Mix, two packets of ramen and a few glasses of water. I ran a few miles at the Wellness Center, too. Count my meals up and it’s just under 800 calories. Doctor says I need to be eating around 1,750 - 1,950 calories a day. So I missed the mark a bit. Ben Tynan, a junior wrestler for North Dakota State, said when he goes to McDonald’s he “eats at least 1,000 calories, easily.” Some say that’s easy, some say disgusting, but he has to maintain weight to compete at his 285-pound weight class. For sophomore golfer Natalie Roth, she eats a little healthier than Tynan. She doesn’t count her calories, but said her diet is “really clean” eating mostly organic foods, and she is gluten-free. “I stay away from breads just because it’s an inflammatory thing to the body, and I’ve had a history of getting tendinitis, so taking wheat and gluten out of my diet doesn’t inflame anything,” Roth said.
The reining Summit League Newcomer of the Year eats a lot of protein and loves eggs. On tournament days, Roth and the other Bison golfers need to eat foods “that will sustain (their) energy throughout 10 hours.” In the hotel before tee time, the ladies will eat protein for breakfast, and around lunchtime Matt Johnson (women’s head coach) will hand out bag lunches, usually containing a sandwich or an apple to keep their energy up throughout the second half of the tournament. Another NDSU student-athlete that enjoys her breakfast food is senior middledistance runner Erin Teschuk. “Sometimes I eat breakfast three meals a day,” Teschuk said. For Teschuk, it’s key to have a “caloriebalanced” diet. Middle-distance runners are burning a 1,000 calories a day, “so that’s an extra 1,000 calories to maybe your typical 2,000-calorie diet,” she said. Depending on when Teschuk races on meet days, she eats a solid meal three hours before she starts to warm up. If the race is in the afternoon, Teschuk will be eating oatmeal and keeps “it pretty basic on meet days.” But she makes sure she doesn’t eat anything that is going to upset her stomach. On meet days for thrower Conrad Schwarzkopf loads up on the noodles and
NDSUSPECTRUM.COM
bulks up on the proteins. “Anything that can give (me) enough energy to get through the day,” the junior said about his eating habits. Schwarzkopf eats near 3,500 calories a day of the “right stuff.” That right stuff includes vegetables and fruits; he always makes sure to eat a few blackberries a day. “(I) try to keep low on the carbohydrates, potatoes, starches,” Schwarzkopf said. “Pretty much what they teach you in health class.” What health class doesn’t teach is how to eat like a Bison defensive tackle. Sophomore Nate Tanguay eats 7,000plus calories during NDSU’s football season. He will wake up, and have five eggs, unless he has biscuits and gravy. Tanguay weighs 290 pounds, and, to maintain that weight during the season, he has to “eat two to three times at a meal.” “You have to find this balance, which is really tough for me because if I eat just a little bit too much I’ll gain three pounds like it’s nothing, and my coach will be pissed off,” Tanguay, who had 45 tackles this season, said. “I hop on the scale twice a day just to know where I’m at all times or else he will make me run, and if I don’t eat enough he yells at me for being too light.” When it’s game day, Tanguay doesn’t like to play on a full stomach; however,
his pregame meal ritual keeps food in his system. For an 11 a.m. kickoff, the studentathletes have to be up 7 a.m. for a pregame meal. Tanguay eats spaghetti and meat sauce every pregame meal, 7 a.m. or not. During the season Tanguay can eat ice cream and a whole Uncle Maddio’s pizzas. But now that the NDSU football team is in the off-season, Tanguay can’t eat everything in sight. “I have to eat way less because otherwise (my weight) will shoot through the roof,” Tanguay said about his offseason diet. “It’s hard because I’m eating chicken breast after chicken breast, kind of whatever I want during the season, but then off-season ... not only by lightening things up by eating some yogurt and cottage cheese or salad, I don’t eat anything after 7 p.m.” Calories aside, if Tanguay could just go all out and order whatever he wanted without facing the consequences, it would be an appetizer, main course meal and of course desert. “Appetizer, calamari, that’s my favorite. Then I would want my mom to make some chicken pot pie and mashed potatoes, and for desert, peanut butter pie.” I’ll stick to ramen.
6 THURSDAY, JANUARY 28, 2016
Cultural
NDSUSPECTRUM.COM
The Spectrum
Top 5 Locally Owned Restaurants Kelsey Dirks Features Editor
Though I love Olive Garden and Panda Express, sometimes I want something a little more local and original. Chain restaurants are nice when you’re in a new city and are scared of trying something new, but after being here for a year and a half, I was ready to try something new. Here are my favorite locally owned and operated restaurants.
Café Aladdin: Greek and
Middle Eastern
Last time I was here I got the gyro and had the staff add potatoes to the inside. The man behind the counter was eager to serve and didn’t mind making this adjustment. There was so much meat, potatoes and salad crammed into a pita bread shell, I had to pull half of it out and save it for later. The restaurant is located at 530 6th Ave. N., Fargo.
Izumi: Japanese
This all-you-can-eat sushi and hibachi restaurant
is to die for. I am a sushi aficionado, and eating as much as I want for one price is amazing. The portions are small, but you will get charged a 25 percent fee if you leave sushi rolls or hibachi meat left on your plate. What I like to do is order an appetizer of calamari or edamame and a soup. Then after eating that I will order some sushi, which is usually five or six bite-sized rolls. Then I keep ordering sushi or hibachi one at a time until I am past the point of full. The wait staff here is
helpful and always return to the table to make sure everything is up to par and if you need more food. They understand you will be making multiple small orders and seek to attend to these needs. The food fest begins at 5675 26th Ave. S., Fargo.
Spitfire: American Bar and Grill From wings to steak and pasta, this restaurant has something for everyone. My favorite is the slowly smoked ribs. The raspberry glaze is sweet and unique.
I recommend going on a weeknight to avoid the crowds. Spitfire is at 1660 13th Ave. E., West Fargo.
Mango’s Mexican and American Grill
Just a few miles south of campus this authentic Mexican restaurant gives a broke college student like me the most food per dollar. The store’s menu lists 10 of “Mexico’s Best” meals. Anything on this list you are sure to love and have leftovers for lunch tomorrow.
Check Mango’s out at 2901 Main Ave, Fargo.
Passage To India
This is one of the best Indian restaurants in North Dakota. and my Indian friends agree. The lamb in the lamb biryani is cooked to perfection. The meat is tender and the spices in the dish are almost overwhelming. The staff is helpful and more than willing to make a recommendation to a novice foodie like myself. Passage to India is at 855 45th St. S., Fargo.
Passage to India: The Tandoori chicken will make your mouth water and stomach growl just looking at it.
Café Aladdin: An overstuffed gyro and seasoned fries make a delicious lunch and leftovers for Izumi: Small portions make ordering everything you want on the menu possible. dinner.
A BISON Abroad
NDS U
Tessa Beck
Contributing Writer
Of all the necessary steps to take when working toward cultural integration, there are few as enjoyable as diving into the culinary scene. With two German cities, Berlin and Munich, under my belt, the comparisons and differences between each city’s dining habits provides ideal insight to the space being explored. Berlin’s international population lends itself advantageously to the food culture. Any regional genre of food one is looking for can be found in an accurate, high quality representation. The Japanese, Turkish, Indian and traditional Bavarian cuisine have all matched or exceeded expectations, and the options are endless on a high and low key scale. The farm-to-table trend has also occupied the highly efficient German capital, with my favorite restaurant thus far, Lokal, setting the pace. Think: steinköhlner over fresh vegetables and German Riesling on a Thursday night wind down. Spanish tapas bars are another mainstay, and next up on my dietary to-do list. Based on local
discussion, it seems that the representation of Mexican cuisine lacks, but is slowly improving as of late. Germans, and particularly Berliners, love their Früstück (breakfast). A hefty number of brunch spots fill Kreuzberg, Neukölln and Friedrichshain to cater to the late night crowd that inhabits those neighborhoods. The variety is enormous, but usually offers American classics with Euro upgrades. European café culture remains unexpired, and certainly did not miss Munich or Berlin. Fresh bread, espresso and pastries, especially traditional strudel, are guaranteed offerings in the warm environments. And better yet, the slowed pace creates a pleasant work or conversational environment. Beginner’s tip: guests are expected to request their bill when finished in every dining setting – intentionally to prevent the feeling of being rushed from the establishment. Café spaces adopt either a romantic, cozy atmosphere, or a clean and modernist feel – depending on the city and neighborhood. Ending Munich in the Haus der
Kunst’s grandiose café – full of midcentury furniture and gilded ceilings – was an experience I don’t wish to quickly forget. On a small side note, shelled peanuts and pretzel sticks feel like a stupidly luxurious indulgence in the smoky Kreuzberg bars. Berlin is fast, and finding time for full meals is sometimes a non-option, making the simplistic snacks a frequent dinnertime staple. And the late night, postclub commuter snacking options are second-to-none. As already mentioned, the Turkish community caters to Berlin in many ways, but most popularly so in their street food offerings. Döner kepabs are a can’t miss in a Berlin experience. Germans value local fare and communal activities, regardless of the season. Outdoor markets continue throughout the wintertime, and offer seasonal food products and goods from both local and regional retailers. To cope with the chilly January temperatures, shoppers are encouraged to bring their findings into a number of heated beer gardens. You will find glühwein, espresso and obviously, beer. Music
Local Fares Offer Insight to Culture selections can range from deep house to what would resemble an epic, traditional Bavarian film score. Generally, the food culture of each city provides
insight to the tendencies and values of its inhabitants. Munich, with its incomparable Bavarian cuisine and laidback, yet refined dining scene reflects
Markets offer specialized products from local vendors, increasing the quality while offering better prices.
the traditional values and wealth of the city. Berlin’s diversified options and fast pace sheds light on the city’s functional work hard, play harder attitude.
TESSA BECK | THE SPECTRUM
7
THE SPECTRUM | Cultural | THURSDAY, JANUARY 28, 2016
Trying New Foods Can Be Scary, Rewarding A trip to the ethnic grocery turns into a fun experience Linda Norland Staff Writer
While Fargo-Moorhead has a varied range of restaurants representing different cultures, they offer only a small portion of the foods enjoyed around the world. For the more adventurous students out there, ethnic grocery stores like the Asian and American Market on Main Avenue in Fargo can be a goldmine of exciting new foods to try. They give a glimpse into the normal lives of those from many cultural backgrounds. Plus they tend to be fairly inexpensive and surprisingly good for students on a budget — like all of us. Our staff tried a smorgasbord of
foods representing different cultures in Asia, from mochi to seaweed to canned eel.The responses were varied and most of the reactions were pretty entertaining. But more importantly, it was an interesting cultural learning experience. During the tasting, several people said things like “You mean it’s normal for some people to eat things like this?� While these snacks may seem weird to most Midwesterners, in other parts of the world they are a treat. To keep it in perspective, things we eat every day may seem strange and disgusting to other people, too. Keeping an open mind is the best way to explore new foods. Even I had to admit the canned eel was much better than I thought it would be.
Red Bean Mochi
“Tastes like unbaked pie crust. Chewy.� - Pauline Dunn, Office Manager
Dried Fried Anchovies with Herbs
“Tastes like spicy dog food made from fish. Probably an acquired taste I don’t have. It hurts my mouth and my dignity.� - Jack Hastings, A&E Editor
Grass Jelly Drink
“Tastes like liquid jelly. But not grape jelly or strawberry, more like a ‘nature jelly.’ Nice and dirty.� - Kelsey Dirks, Features Editor “Very sweet and terrible texture with the jelly.� Pace Maier, Sports Editor
Green Tea Kit-Kat
“[These] Kit-Kats are kinda weird, but I like them!� - Erica Nitschke, Editor-in-Chief
Canned Eel in Bean Sauce
“Eel tasted like chicken, 7/10 would eat again.� - Erik Jonasson II, Opinion Editor “Damn good eel.� - Jack Dura, Head News Editor
Seaweed Crisps
“It’s like a fishy Dorito.� - Kelsey Dirks, Features Editor “Tastes like a sushi roll. It’s not bad.� Mikaila Moyer, Advertising Manager
Weiss
Chiropractic Clinic
“Your chiropractic home away from home�
NEWS
Close Closeand andConvenient ConvenientCare. Care. Located short blocks 3 short blocks from fromcampus campusatatthe thecorner corner ofof14th 14thave aveand and10th 10thst.st. Covered Coveredbybymost mostInsurances. Insurances.
Spring is Just Around The Corner!
/PSUI TU t
FEATURES
KNDS 96.3
NDSU Student run + Community radio listen live & online at kndsradio.com Bison sports live shows new music @kndsRAdio
8 THURSDAY, JANUARY 28, 2016
Budget
NDSUSPECTRUM.COM
The Spectrum
Blending on a Budget Blended coffee favorites made easy at home Malorie Midtaune Contributing Writer
Walk into Starbucks. Stand in front of the counter with mixed decisions. Stare endlessly at the menu with too many options to choose from. After a few minutes, you are too afraid the barista will get annoyed by your “I’m still thinking” response, and resort to a Frappuccino because you know you secretly wanted
it from the start, but thought maybe today was the day you could make a change. Blended coffee beverages are a personal favorite year-round, and as a former barista, it is evident that others agree. Though blended coffee drinks are delicious, some may come at a hefty price. With just a few simple ingredients and a blender, students on a budget can save time, calories and money with this easy blended coffee recipe.
Ingredients:
1 and ½ cups cold coffee (or 2 shots of espresso) 1 and ½ cups vanilla almond milk 1 tablespoon granulated sugar 3 tablespoons syrup 2 cups ice cubes To serve: Whipped cream, chocolate/caramel drizzle First, start by putting ice into a blender and add your favorite brewed coffee. My personal selection is
Caribou Coffee’s dark Mahogany roast for its rich woodsy flavor with a touch of vanilla. If you have access to an espresso machine, two shots of espresso are recommended in place of the coffee to add a bolder flavor, but it all depends on personal preference. It is important to make sure the coffee or espresso is cooled before going into the blender, or the ice will melt and make it difficult to create the slushy, creamy
substance you will be looking for. Next, toss in vanilla almond milk, sugar and syrup flavoring. Blend until smooth. Vanilla almond milk is recommended because it adds a little extra natural flavoring and helps thicken the drink. Syrup suggestions range from caramel, vanilla, hazelnut or chocolate. It is crucial not to add more than the recommended syrup measurement or the drink may become overpowered
with sweetness because of the almond milk. If you are unsure which syrup flavors to look for, stop into a nearby coffee shop and look the flavors over. Most coffee shops are willing to sell bottles of syrups, which will be a good addition to your cupboard if you drink plenty of coffee beverages. When all is done, top it off with whipped cream and chocolate or caramel drizzle. Enjoy.
4 Rules to Keep in Mind
for Eating in College Buying food in college can be stressful and confusing Cierra Steffensen Staff Writer
Through the last year of my collegiate career, I have learned to evade starvation by budgeting money for food. But not just any food, I want to budget for healthy food: the expensive stuff. I have nothing against ramen noodles and cereal, but I want to buy healthy things I will benefit from with the money I am making. Now my paychecks, like most college students, are inconsistent in total because I don’t always have time to work the same amount of hours. Because of this I have created a budget that will work on an income that fluctuates. This budget consists of four simple rules. Rule One: Create a spending total per month. Paychecks are normally distributed biweekly. So if you create a total amount for the month and split that between the two checks you will better manage the amount of money you are spending on groceries. Personally I have a total of $50 per month, but sometimes this can change depending on what I already have from the month before, or if I was gone for an extended period of time and need to restock my cupboards. I try to buy things that will last me two
“I have nothing against ramen noodles and cereal, but I want to buy healthy things that I will benefit from with the money I am making.” weeks at least and food items that are flexible so I can use them in multiple recipes. This creates a longer lifespan for the money that gets set aside. Rule Two: Don’t buy in bulk (unless necessary). It may seem like a good idea at the time, but the food items normally go bad before you have the chance to eat them. This causes you to waste money because you are throwing away what you spent it on. Now if this food item is something you eat a large quantity of or if it is something that doesn’t go bad for an extended period of time then go for it. I have found this to not be the case though most of the time. Rule Three: Take advantage of deals, but be cautious. College students are all about the best deal they can get. Say you are at the grocery store and there is a deal on pasta. Buy the extra box of pasta but be careful. Don’t overstock on something you don’t need. Yes, there are certain foods that “don’t go bad” but do you think that you will end up eating that certain thing after it’s been pushed to the back of your cupboard
for a year? So, yes, take advantage of the deals you find when shopping but be aware of how much you are actually spending and saving compared to how much you actually need. Rule Four: Don’t go out to eat. Of the four rules in this budget, this one will always be the hardest for me, as well as most other college students. I understand. It’s so much easier to go somewhere and have another person make you food instead of making your own, but trust me when I say, this is not affecting your budget lightly. Going out to eat may be convenient but it is expensive. Even the dollar menu will add up. But as well as eating up all the cash in your wallet, going out to eat isn’t healthy. You are helping yourself out more if you just make your own dinner instead of heading over to Buffalo Wild Wings, Taco Bell, or the pizza place down the street. Stick to these four simple rules and you should be able to eat what you want, when you want, without having to worry about money.
FLIKR | PHOTO COURTESY
College staples, like ramen noodles, are cheap; however, they often lack nutritional value.
FLIKR | PHOTO COURTESY
Don’t buy in bulk, especially when it comes to veggies, which may expire before you can enjoy.
Eating on the Cheap in College Simple food is usually the cheapest food
Erik Jonasson II Opinion Editor
Being in college means a lot. People are poor. You are poor. Can I have some more money mom? While some may argue Netflix is the most crucial element needed to survive
college, experts will point out food is one of our biggest needs, though a human can live up to a month without it. Which is good, because I just bought my books, and I have no money left. I guess I could eat the cardboard left over from my roommates? What is important to remember though is that college doesn’t have to mean starvation. It is hard to not notice how little some people eat, which to me is shocking. I mean all I was told was to watch out for the freshman 15. Mom, do you know how
“It might not be that exciting, but you will be surprised how much food one can actually get for $20.” much food costs? Going to the grocery store is always fun. It is easy to find food that is cheap. As I walk into the grocery store, it is sensory overload. I am shocked by the smells of bread, by the people, by the big price tags proclaiming the best deal of the day. I walk to the cheap
food section. What I have learned from my years of shopping is that cheap food is subjective. Sure you can buy ramen noodles for 11 cents. But is it worth the regret of what dietitians call “ramen tummy”? Not to mention that ramen is literally just a block of carbs and sodium. Food is supposed to be good for you. Not
something your body will later have to detox over. I find that the cheapest foods are usually the simplest. For me, I like eating pretty simply. I find that it is cheap, and of course a little healthier. It might not be that exciting, but you will be surprised how much food one can actually get for $20. I went to Costco. Got a bag of potatoes that will last over a month, two loaves of bread, 36 eggs, and a bag of pears. All for the low price of about $18. I eat well, I guess; keep your money, Mom. It is hard to shop.
You don’t want to waste anything, but you want to eat everything. It is a constant battle, but eventually we learn. Eating on the cheap might not be exciting, but it is possible. And it is even possible to eat relatively healthy in college. Freshmen, prepare yourselves. You will have to make the decision between eating like a college student or eating like an adult. Food requires your attention. It requires your budgeting, and in some cases, it requires your mom’s advice.
9
THE SPECTRUM | Budget | THURSDAY, JANUARY 28, 2016
Cooking is Not a Waste of Time
Matt Frohlich Staff Writer
At some point in your college career, most of you will be presented with a new thing you are unsure of what to do with: a kitchen. It will not take you long to figure out that cooking is cheaper than eating out. Unfortunately, many will fail to utilize their kitchens on the grounds that they do not have time to cook. This may be true for some people, but it does not have to be this way. If you know what you are doing, cooking should be quicker and more convenient than eating out. I wish somebody had explained this to me when I first started cooking. After all, time is money. Cooking may seem like a tedious task, but compare it to your alternative. Eating out involves driving to a restaurant, waiting in line, paying 3-4 times as much as you normally would for a meal, and then driving back home. When I speak of cooking, I am not referring to the usual shortcuts of Ramen noodles, frozen pizza and chicken strips (though you can rely on these in a pinch). Even when you cook real meals, it should still be quicker than going to a restaurant. One thing you will realize when learning how to cook is that normal recipes are designed for entire families. Most of you, who are still in the unmarried phase of your life, will become frustrated with this. Fortunately, you can turn
this into a positive thing. Leftovers, combined with your freezer, are your best friend. This may seem like a simple concept (and it is), but a lot of people struggle to realize its potential. Remember, leftovers will last in your freezer for at least a week. Theoretically, you could have multiple meals stored in your freezer at the same time. So despite the fact that you would be eating leftovers seven days in a row, you could be eating something different every day. And you would only have to cook one day a week in order to make this happen. Note that soups, stews, hotdishes and stir fries lend themselves particularly well to freezing. They taste almost identical to their freshly cooked counterparts, even upon heating in a microwave. You could also utilize your freezer for another time saving method: storing vegetables. I know that people like to romanticize fresh vegetables, but personally, I think they are a waste of time. Fresh vegetables need to be cleaned and cut. They are also sold in quantities larger than a single person could ever eat in a week (the usual time it takes for them to spoil). Frozen vegetables, on the other hand, can be eaten as is. They can also be stored for months at a time. This is not a trivial matter, as the act of cleaning and cutting vegetables constitutes a large percentage of the cooking process. You will be surprised how much time these relatively simple tips will save you. From a timesaving perspective, cooking is definitely worth the initial investment it takes to learn.
Stealing to Make it Worth Our Money Dining centers are constant crime scenes
Erik Jonasson II Opinion Editor
It was your average day. I would say it was maybe a Tuesday. I was at West Dining Center grubbing on some pizza. I was just relaxing, unknowing that I was about to witness a crime. There he was: a tall, big guy. With tattoos. I was intrigued. He was acting strange. Every move, calculated. Every step, planned. In his mind he was the action hero the dining center deserved. It was at this point I could tell that this crime was premeditated. Finally the scenario came to a head. He got up to make his move. I watched, eyes wide. I had at this point
completely given up on the pizza. This was far more entertaining. He came back with his victim. A sandwich. He proceeded to wrap it in a napkin, and forcefully shoved it deep into his backpack. He quickly got up, and made for the door. I was shocked. Now I am not going to pretend to be innocent. I have stolen many things. I steal so many condiments from restaurants that it is borderline concerning. I have stolen tortilla warmers, Tabasco, cups from Buffalo Wild Wings. My kleptomania knows no bounds. The dining center is a holy ground, though, an Olive Garden of Eden. Take what you want, and however much you want, just don’t take anything home. What I witnessed isn’t uncommon. I knew a person who stole eggs to bake in her dorm. I knew a guy who stole an entire set of coffee mugs and espresso cups.
Just attempting to get my money’s worth was there common excuse. It costs about $5.60 for a 7-day meal plan per a meal. And about $6.46 per meal for a 5-day meal plan. That value evidently doesn’t include a doggie bag. These crimes, though unpunished I am for sure have weighed heavy on the hearts of the perpetrators. We are college students. We are always scrounging to survive, whether it is stealing a sandwich or if it is grabbing an extra roll. We crave convenience. Though we know the punishment if caught. “You want what? You want to take a PB&J home?” Queue evil laugh. “No my pretty.” Of course this ends with a dining center employee chest kicking you to the ground, as campus police arrest you. Money is important. If food was free I am for sure I wouldn’t mind the rule about taking food from the dining center. If mints held nutritional value, then I would be content with that.
But the problem still remains. The question that always ran through my head when I was in the dining centers was whether it was worth it or not. For the price it isn’t terrible (depending on how often you miss going to the dining center), but the rules about taking anything home really makes it hard to rationalize. I mean, I paid for this food. Right? The current system that the dining centers have is not what students want. We just want to bring home a sandwich. We are not hardened criminals. We are not good at stealing things, yet. In fact, we are bloody terrible. Stealing is not how our parents raised us. Though it is quickly being learned. Until rules are changed, expect more of the same. Now go and grab some mints, and remember to not move your bag too much. There’s a sandwich in there for later.
YOUR FIRST STOP ON THE WAY
DOWNTOWN 421 North University Drive
701-235-8425
BAR SPECIALS 8 pm - Close MONDAY
Big Mug Night 34oz- $3.95 Refills
TUESDAY
$2.50 U Call It
WEDNESDAY
Big Mug Night 34oz $3.95 Refills
THURSDAY
$2.75 Domestic Bottles $2.95 Icehole & Fireball
FRIDAY
Beer & A Bump $7.00 Teas & Stumplifters $2.95
SATURDAY
Bloody Mary’s $2.95 8am - Noon Jack Daniels $3.25 PBR Pounders $2.95
Karaoke Sat. Jan 30th 9:00 pm Now Hiring Part Time Off-Sale Clerks
OFF-SALE SPECIALS CS- Miller Lite Pounders 30- Busch Light CS- Bud & Bud Light 175- Phillips Vodka 175- Black Velvet Liter- Fireball
$22.99 $17.99 $19.99 $11.99 $14.99 $15.99
Watch the Senior Bowl @ Chub’s Sat. Jan 30th
$3.25 Pounders $2.95 Icehole & Fireball 1:30 - End of Game
10
DIY
THURSDAY, JANUARY 28, 2016
NDSUSPECTRUM.COM
The Spectrum
Home Nuked Meals
Meals in a cup provide convenience and ease
Jack Hastings A&E Editor
The poverty line is a line many students walk. The one thing we all seem to own though are a microwave and a mug. If you own these you are in luck. A whole bounty of delectable, savory and sweet culinary adventures await you. There are a variety of desserts and meals you can “bake” with only a microwave and in a mug. Whether you are not in possession of an oven or simply like miniature food, perhaps microwave cooking is the way to go for you. Here are a few simple home nuked recipes you can make yourself.
Cookie in a Cup Ingredients:
1 tablespoon unsalted butter 1 tablespoon granulated sugar 1 tablespoon brown sugar, firmly packed
1/2 teaspoon vanilla extract Pinch of salt 1 egg yolk 3 tablespoons all-purpose flour 1 – 2 tablespoons chocolate chips
Directions:
1. First, microwave butter in the mug until it is melted but not boiling, generally 30 seconds to 1 minute. 2. Mix in sugars, vanilla and salt. 3. Separate an egg and add only the yolk to the cup. Mix until no traces of the yolk are visible, it should resemble a soupy mixture. 4. Add flour and mix in. 5. Fold in chocolate chips. At this point the mixture should look like cookie dough. 6. Microwave mug for 40 – 60 seconds. 7. Serve warm.
Coffee Cup Quiche Ingredients: 1 egg
1 ½ tablespoons milk Pinch of salt Pinch of black pepper 1 slice of bread 2 teaspoons cream cheese ½ slice of ham Thyme leaves or chopped chives Dijon mustard
Directions:
1. Beat egg and milk together in cup. 2. Add salt and pepper to taste. 3. Tear bread into pieces and stir in. 4. Add cream cheese and add to mixture. 5. Tear ham into pieces and stir in. 6. Sprinkle thyme. 7. Microwave for 1 minute 10 seconds or until done. 8. Garnish with mustard, thyme, and chives. Both of these recipes can be prepared in a matter of minutes for ultimate convenience and require few ingredients. Now go forth young culinary artist and enjoy your home nuked meals.
French toast a la mode as made in Residence Dining Center.
CASEY MCCARTY | THE SPECTRUM
Less Gruel, More Drool Try these three recipes to jumpstart your tastebuds in the dining centers Casey McCarty Co-News Editor
Cookie in a cup hits the sweet spot.
BRIT + CO | PHOTO COURTESY
Waiting in line at the dining centers is tough. It can be even tougher if the food being served is the same mundane-buffet style cook-for-a-thousand-people food that the dining centers seem to feed on a daily basis. However, there is a solution. Try your hand at preparing your own food at any of NDSU’s three dining centers. One may start by using one of these three recipes.
French Toast A La Mode
Coffee cup quiche is perfect for quick breakfast
BRIT + CO | PHOTO COURTESY
Ingredients: Eggs, milk, bread, cinnamon spice, vanilla extract, ice cream, whipped cream, strawberry toppings. Take eggs and crack them open into a cup or a bowl, usually with a ratio of three eggs for every two pieces of bread that will be made. Mix the eggs around until egg mix is generally one whole color. Add cinnamon spice and vanilla extract to the egg mix and mix in
thoroughly. Lather bread with French toast batter and then place on the flat top stove. Let bread sit until the bottom side is the desired amount of crispy, then flip and repeat this step. Once French toast is the desired amount of toasted, place onto a plate. Add whipped cream or ice cream atop of the French toast. Add strawberry topping, if desired.
Philly Sandwich
Ingredients: peppers, onions, beef, Swiss cheese, hoagie bun, liquid butter. Squirt liquid butter down on the flat top stove, place two halves of the hoagie bun down into the butter to toast it. Place the peppers and onions on the flat top stove, then lather with butter and toss around. Let heat for 2-3 minutes, tossing peppers and onions around. Add beef into peppers and onions mix, lightly cover with butter. Toss beef, peppers and onions mix. Place Swiss cheese on top of beef, peppers and
onions mix, then place a cooking hat atop of this mix. Squirt water under the cooking hat to steam melt the cheese. Pull the two halves of the hoagie bun off of the flat top, then put the cheese, beef, peppers and onions mix between the two halves of the hoagie bun. Enjoy.
Turkey Ranch Spinach Wraps
Ingredients: spinach tortilla, cheese, lettuce, ranch dressing, tomatoes, and turkey slices. Take a tortilla and place it flat on a plate. Lay down two pieces of the preferred cheese in the middle of the tortilla. Place shredded lettuce on top of the cheese. It should be a layer just covering the cheese, but not a mound. Add ranch dressing atop of the shredded lettuce. Add enough tomato slices to cover the top of the shredded lettuce. Cover the tomatoes with turkey slices; it usually takes about three. Roll as a wrap, eat and enjoy.
Easy Ironing-Board Quesadillas No oven? No problem. Christian Weber Contributing Writer
It’s just after midnight. You’ve finished your calculus homework, and you deserve a reward, preferably one that would fill your aching stomach. The dining centers have been closed for several hours, and you haven’t got enough money to buy a bag of Top Ramen, much less a pizza or sandwich. All you have are some tortillas and a little cheese,
but you haven’t had a working microwave since your roommate cooked a bowl of Easy Mac for three hours instead of 3 minutes. What to do? Well, why not get your money’s worth out of that iron that’s been collecting dust in your closet? Use this classic food-hack to enjoy top-notch Mexican food on a budget.
Easy Ironing-Board Quesadillas:
1 large (10” diameter) flour tortilla. 1 cup shredded cheese
of your choice. Cheddar and queso blanco are best. 1 tsp. seasoning of your choice. 1/8 tsp. salt, 1/4 tsp. pepper, 1/4 tsp. cumin, 1/4 tsp. smoked paprika and 1/8 tsp. cayenne pepper make for a nostril-clearing but delicious mixture. Filling of your choice. Pre-cooked chicken pieces and fresh bell pepper slices work well. A sheet of aluminum foil, approximately 12” by 12”. Mix cheese and seasoning mixture in a
bowl. Next, spread mixture onto tortilla. Add any fillings. Meanwhile, warm iron to ‘cotton’ setting, around 200°F. Fold tortilla in half over filling, then fold aluminum foil over tortilla. Place on ironing-board. Press warm iron onto the aluminum foil until tortilla is golden brown. Turn and repeat until cheese is melted. Enjoy both your snack and your newfound culinary expertise.
11
THE SPECTRUM | DIY| THURSDAY, JANUARY 28, 2016
‘Fried’ Pickles
Pinterest Interest Madison Schill
Contributing Writer
My parents ask me weekly if I ever get sick of eating at Buffalo Wild Wings. The answer is always no, and I would bet that I’m not the only North Dakota State student who finds themselves with a strong hankering for wings every other night of the week.
Any B-Dubs regular also knows wings aren’t the only things that the restaurant has to offer; I happen to be a very big fan of their fried pickles. That’s why I pinned a great recipe for some imitation “fried” pickles. What makes this recipe a little bit different is that the pickles will actually be baked rather than fried. Trust me, this is a lot safer for everyone involved, especially if you’re an inept
3.
fryer like me. Here’s how you can bring some Buffalo Wild Wings flavor to your own kitchen:
Ingredients:
2 eggs 1/3 cup flour 1 tablespoon Worcestershire sauce 1 tablespoon hot sauce (I used mild sauce from Buffalo Wild Wings) 1 teaspoon Cajun seasoning 1 teaspoon garlic
powder A pinch of salt and pepper 1 cup of panko breadcrumbs (You can find a box at Walmart) ½ cup of grated parmesan cheese 1 16 oz. jar of dill pickles
Steps:
1. Heat the oven to broil on high. 2. Place a cooling rack or something similar on top
of a cookie sheet and spray it with nonstick cooking spray. 3. In a medium bowl, mix together the eggs, flour, Worcestershire sauce, hot sauce, Cajun seasoning, garlic powder, salt and pepper using a whisk. 4. In another bowl, mix together the breadcrumbs and Parmesan cheese. 5. Drain the jar of pickles and pat the pickles dry using a paper towel.
6. Dredge the pickle slices in the wet ingredient mixture, then coat evenly with the breadcrumbs. Set the coated slices on the cooling rack. 7. Broil the pickles for about three minutes, or until golden brown, on one side, then flip them over and back for another two to three minutes. 8. Serve them hot with some southwest ranch and enjoy!
5.
4.
6.
Cooking in the Hood How to “Carbecue” your food Andrew Fugleberg Contributing Writer
Cooking under the hood of your car is an exciting alternative to an oven.
TOM SYKES | PHOTO COURTESY
Let’s be real: Who hasn’t driven home for the weekend and thought, “Gee, I sure wish I could be cooking a roast turkey while I’m in my car.” Well, thank goodness engine-block cooking exists so the savvy college student can do anything from heat up a sandwich to make a whole pork tenderloin. There are several necessary steps to perfecting the onthe-go oven. 1. You must find the right food for the kind of trip you’re going on. A short trip to work would only allow you to heat up a hot
dog. Conversely, a road trip to Minneapolis would give you the creative freedom to cook whichever food your heart desires. 2. Wrap the food you’re making in aluminum foil. A lot of aluminum foil. You want the package to be 100 percent sealed all the way around so your food is safe from the engine. 3. Find the perfect spot on your engine. This can be done in a variety of ways, but one of the best is running your car for a while and then turning it off. After that, open the hood and lightly feel around for hotspots. As a general rule, if you can touch the spot for more than a second or two without burning your finger
off, it’s not going to get the job done. 4. Make sure your food is snug under the hood in every direction. Once you’ve found the hot spot, place a balled up piece of tin foil there and close the hood. The tinfoil ball should be squished a little bit, and now you know the height your food should be to have it fit tightly under the hood. Furthermore, either tie the food down to the engine with wire or surround the meal with additional tinfoil to keep it secure. 5. Drive your car to wherever you’re going, keeping in mind the satisfaction of cooking a delicious meal while you’re getting from A to B.
6. Once you have arrived, carefully remove the food using tongs or hot pads. Then let the aluminum foil cool for a little bit so you don’t injure yourself. 7. Enjoy your expertly crafted meal on wheels! Obviously these steps aren’t perfect. It takes experimentation to find the perfect cooking location and ways to secure the food under your hood. Also, it takes some trial and error to figure out the ideal cooking time for various meals. With this newfound skill, you’ll be able to impress any car passenger with foods ranging from a panini to a pot roast.
12
THE SPECTRUM | NORTH DAKOTA STATE UNIVERSITY | THURSDAY, JANUARY 28, 2016
LINDA NORLAND | THE SPECTRUM
Despite its quick cook time, this meal plates well and looks nice enough to serve to your parents.
I Got the Buttered-Noodle Blues Get creative with this quick, cheap, healthy alternative
Linda Norland Spectrum Staff
Nothing says poverty like a big bowl of buttered noodles. Sure, this plain staple has its charms: few ingredients, low cost, quick prep time. But the downsides are just as plentiful. Plain pasta is boring, tasteless and lacks proper nutrition. It’s not the kind of thing you want to be eating every day. For only a couple minutes more time, you can transform this carb wasteland into a healthy, zesty meal nice enough to serve to your parents. It requires only a few extra ingredients, most of which you probably own already, and can be made with one pot. This is also a good way to use up greens like spinach or kale that are getting a bit on the slimy
side. And the best part is, there is no measuring. I hate measuring because it takes time and means more dishes. For this recipe, eyeballing-it works just fine.
Penne and Spinach in Lemon Olive Oil Sauce Ingredients:
• 1 handful pasta — you can use whatever you want, I used gluten-free penne • 1 handful greens — spinach and kale work really well, but you could also add carrot shreds, mushrooms, snap peas or anything else you fancy • Olive oil — enough to coat the pasta • Lemon juice — just a bit • Garlic, pepper or other spices — just a pinch Step 1: Get a small pot and fill it two-thirds full. The general rule with boiling pasta is to use one part pasta, two parts water. Really you just want to
LINDA NORLAND | THE SPECTRUM Turn a simple bowl of pasta into a healthy alternative with just greens, olive oil and lemon juice.
make sure all the noodles are covered so that they get nice and soft. Put the pot on the stove and turn it to medium heat. Let the water come to a simmer, then add the pasta. Step 2: Once it comes to a rolling boil (think of a hot tub with the jets on), reduce the heat to low. Make sure to stir every now and then so the pasta doesn’t stick to the pot. It usually takes about ten minutes, but it depends on the kind of pasta and the amount. Usually I just fish out a piece every so often and eat it to test if it’s done. The noodle should be al dente, a fancy cooking word that basically means soft, but not mushy. Step 3: Now that you’ve decided the noodles are done to your liking, strain the water out into the sink with a collander. If you don’t have a collander, a slotted spoon and some concentration will suffice. The oven can be left on while
you do this if it’s electric. Mine is ancient and uses gas, so I turn the flames off while I’m away from it, just in case. Step 4: Put the noodles back in the pot and add enough olive oil to lightly coat them. Then return the pot to low heat, making sure to stir constantly. If you stop stirring or don’t add enough oil, the noodles will burn to the pan. Step 5: Add the spinach all at once and stir. I like it best when the spinach has been cooked a little, but still has that bright green color. Forget about that stringy, gross, dark-green spinach you got when you were a kid. Unless you like it that way, then by all means keep it on heat. Step 6: Add the lemon juice, garlic and any other spices you’d like. Take the pot off the burner and turn off the stove. That’s it! Add salt and pepper to taste.
100% TUITION ASSISTANCE STUDENT LOAN REPAYMENT AFFORDABLE HEALTH, LIFE & DENTAL INSURANCE
SERVE YOUR COMMUNITY, STATE & COUNTRY
The National Guard can help make your college degree a reality. Serve your Community, State & Country, get valuable skills training, affordable health, life & dental insurance, and graduate debt free!
C all or Te x t SSG Erik Wall @ 701- 866-6048 For More Information!
TEXT “SETEAM” TO 95577