Football: Only Arkansas stands in the way of LSU’s place in the SEC Championship Game. Read more on page 7.
Reveille The Daily
Wednesday, November 23, 2011 • Volume 116, Issue 65
www.lsureveille.com
Cajun Kitchen
Every year, students come from across the country to study at the University. Among the many facets of culture for students to enjoy in Louisiana, food is highly revered – especially during the holidays. Here’s a look at some of the most popular Cajun Thanksgiving cuisines. Deep-fried turkey
Crawfish stuffing
Description: A less conventional way of cooking turkey that produces a crisp and juicy bird. Influence: While it may not be true that Southerners will deep fry anything, deep-fried turkey is a popular alternative to roasting a turkey in Louisiana. Ingredients: Turkey, dry rub, peanut oil, garlic powder, salt and pepper Safety tips: Do not deep fry the turkey indoors. Make sure to fully thaw the turkey before frying it. Do not leave the turkey unattended.
Description: A twist on a Thanksgiving classic, it adds crawfish and extra seasoning to stuffing. Influence: One of many traditional Thanksgiving dinners that has been made Cajun by adding seafood. Ingredients: Crawfish, shrimp, cracker crumbs, onion, parsley, chicken stock, butter
Turducken Description: A de-boned chicken stuffed into a de-boned duck, which is then stuffed into a de-boned turkey to produce a neapolitan of fowl. Influence: The origins of this dish have been traced to Maurice, La. Ingredients: Turkey, duck, chicken, stuffing, garlic, sage, thyme
Oyster dressing Description: A combination of stuffing and cornbread crumbs seasoned with spices and cooked oysters. Influence: The dish is a classic found on dinner tables across the South on Thanksgiving. Ingredients: Oysters, cornmeal, flour, buttermilk, eggs, cornbread, crackers, celery, onion, butter, chicken stock, eggs, pepper • Oyster dressing fans have cause to fret this year as oyster yields along the Gulf coast are still down from the BP oil spill last year, according to the Associated Press. The small supply is still enough to put oysters on most tables this Thanksgiving, but oyster prices will be more expensive than in previous years.
What’s the strangest Thanksgiving dish? ‘We have crab and corn bisque.’ Anna Rodriguez civil engineering freshman
Seafood gumbo Description: A warm stew made of shrimp, crawfish, spices, a dark roux and various vegetables served over rice. Influence: A classic dish that originated in southern Louisiana during the 18th century. It is perfect for combatting the colder weather that accompanies the holidays. Ingredients: Olive oil, onions, celery, garlic, okra, roux, tomatoes, shrimp, crabs, lemon slices, rice
Max Carville mechanical engineering junior
Deana Hodges
‘We had blackened red fish one year as the main dish. It was pretty good.’ ‘I know people who have eaten pickled pigs feet.’
civil engineering freshman
compiled by JOSH NAQUIN / The Daily Reveille • photo by LARRY CROWE / The Associated Press
LSU DINING
Meal transfers not immediately deducted from Tiger Card Office posts transfer logs online
Andrea Gallo Staff Writer
Spanish senior Chris Linder swiped his Tiger Card at the dining hall recently, expecting to see close to 60 meals lighting up the cash register’s screen. Instead, he saw the number 25. After talking to his friends and the Tiger Card office, Linder discovered that meal transfers between September and November
had not been charged consistently to his Tiger Card, but were instead all applied at once, drastically decreasing his total number of remaining meals. “It’s really frustrating,” Linder said. “Now, on top of finals and everything else, I have to worry about if my meals will run out.” Meal transfers are not currently being immediately deducted from a student’s total meal plan, according to Stephen Barr, director of Contract Management and Technology for University Auxiliary Services. Barr said in an e-mail to The Daily Reveille that the transfers are now being
addressed manually, with the transfer being deducted one week after the transfer is made. The goal is to shrink this delay to one hour by the end of the month and down to minutes by spring semester, Barr said. The Tiger Card Office posted meal-transfer swipe logs to its online student account website for students to see how many meal transfers they’ve incurred, Barr said. He said the Tiger Card Office is also sending e-mails to students as their meal transfers are deducted. MEALS, see page 6
BLAIR LOCKHART / The Daily Reveille
Theater freshman Kaitlyn Richard hands over her Tiger Card to be swiped Tuesday night at The 5 dining hall.