Food
By Jackson Wood | 5 May, 2008
The current food crisis is no surprise to me. For years, people have been saying that we are producing enough food to feed the world, but that the distribution of all this food is inadequate. We have us, the Western countries which have excesses of food, where you see food thrown out wantonly; and famine in Darfur and Burkina Faso. The rise of freeganism is evidence of this. The people who are not getting the food are the people who need it. More
By Conrad Reyners | 28 Apr, 2008
A quick report into the future of food on campus
There are a lot of things more delicious than an overpriced tepid meat pie on a cold Wednesday afternoon. One would be a hot meat pie. Another would be a reasonably priced meat pie, at any temperature.
That’s a big ask. Finding a yummy morsel of lunch, at a reasonable price, with reasonable presentation is the holy grail of the hungry student consumer. Particularly so at this humble university. More
By Tristan Egarr | 17 Mar, 2008
The largest known living organism is a specimen of the fungus Armillaria Ostoyae found in the Malheur National Forest in the Blue Mountains of eastern Oregon. While the fungus’s edible ‘honey mushrooms’ are but small things, they spurt up from a massive network of thread-like mycelium which covers over 2,200 acres and is estimated to be at least 2,400 years old. More
By Laura Vincent | 15 Oct, 2007
In spite of all the hand-wringing and sentiment of last week, it turns out that this week is actually Salient’s last issue for the year. Sorry bout the anti-climax, y’all. Fortunately, judging by some of last week’s columns, I wasn’t the only one who was mistaken. Without wishing to usurp any drink columns (and yes, I know this is the food column), I have compiled a few summery cocktails in lieu of any recipes (mostly, because I am doing this at the very last minute and am drained of creativity), but also because although it has been raining lately, when the weather is good it is good, and just screaming for a fabulous cocktail. Don’t let that last bit put you off making these babies. More
By Laura Vincent | 8 Oct, 2007
For most of us, the next couple of weeks will be fraught with exams (only one for me, but it’s worth 50 per cent) and then it’s really just a countdown to Christmas. That’s ages away though, and frankly, no-one would consult this page for Christmas dinner, so instead I have decided two simple but celebratory recipes that you could use if you wanted to mark the end of the school year. More
By Laura Vincent | 1 Oct, 2007
To be honest I have been stuck for recipe ideas this week, mostly because it is Sunday night and I am desperate to go to bed, don’t want to go to work tomorrow, am supposed to be working on two big assignments due asap, and can hardly type anyway as the weekend was spent docking lambs at my boyfriend’s parents’ farm. More
By Laura Vincent | 24 Sep, 2007
People usually don’t attempt bread because they are worried about fucking up the yeast-and-water bit at the start, or they can’t be bothered with the kneading and waiting around. Bread is considered ‘too hard.’ Therefore the following recipe is great for first-timers, as you are starting off gently, in bread-roll form, and just mixing the yeast in with the flour. More
By Laura Vincent | 17 Sep, 2007
I have, at the request of one of my seven or so readers, decided to consider the humble scone this week. Scones, which are made up of the simplest of ingredients, can often result in lumpy rocks instead of light-as-air puffs. More
By Laura Vincent | 10 Sep, 2007
One of the best things you could have in your cupboards is a bag of potatoes. Sure, they aren’t as easy as pasta (what with the peeling and all) but they are cheaper, and although they aren’t as quick as rice, they are so versatile and delicious. More
By Laura Vincent | 3 Sep, 2007
Cabbage is not only good for you; it stays in supermarkets all year round and tends to be reasonably cheap. So, if you are trawling the supermarket in despair, thinking you will never get any vegetable intake because they are all too expensive, grab a cabbage, and try one of the following recipes. More
By Laura Vincent | 13 Aug, 2007
At this point in time it feels like it has been winter forever and will be winter forever. About the only thing you can do at this stage to make yourself feel better is… make a pot of soup. More
By Salient | 6 Aug, 2007
There are a number of foods that claim to be aphrodisiacs. Among their ranks are chocolate, wine, vanilla, and coffee. Of these foods I beg the question: done before? More
By Laura Vincent | 30 Jul, 2007
This week, as a sort of contrast to last week’s spice-laden recipes, I have the simplest and best rice recipe you will ever learn. It has just two ingredients- pasta sauce and rice – but makes the most comforting, delicious winter meal ever. I can’t decide whether it is a soup or a risotto which is why it is just known as tomato rice.
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By Laura Vincent | 16 Jul, 2007
This week I have devised a few solutions for those cans of tuna or salmon that often end up languishing away in the back of our pantries.
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By Laura Vincent | 9 Jul, 2007
I have, in my past columns, tried to keep what some might irritatingly call ‘exotic’ ingredients to a minimum. I tried to focus on things that you could reasonably expect to find in most students’ cupboards, so that people were not put off trying out the recipes. On the other hand, not all students are stereotypes who subsist on instant noodles and watery mince. More
By Laura Vincent | 28 May, 2007
Being students, we are generally not overburdened with cash. However, there comes a time when dinner really needs something sweet to follow. Although some of you may consider this frivolous (and some of you may be saying “about bloody time, I am sick of hearing about mince”), this week I present you with two seriously easy pudding recipes, neither of which are expensive nor involve any difficulty in execution.
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By Laura Vincent | 21 May, 2007
Cooking for an entire flat or just yourself? Payday or is your card declining? Love to cook or loathe it? Just make sure you have that cheap, versatile pasta in your cupboard. More
By Laura Vincent | 14 May, 2007
When one thinks of student cooking, “1000 things to do with mince” is often what springs to mind. Frankly, minced beef seems to be pretty expensive these days but if (like most students) you have some in your freezer, consider the following recipe as another string to your bow when you get tired of the nachos/spag bol routine.
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By Jules van Cruysen | 30 Apr, 2007
Today, I can authoritatively answer that age old question – “Which came first, the chicken or the egg?” (I have read the first few pages of both The Origin of the Species and The Selfish Gene). The egg came first - on the grand scale (as the egg must have evolved before the chicken), on the practical scale (as every chicken has to come out of an egg first, anyway) and, finally, on the economic scale (because, as I said in my last column, eggs were a commodity long before chicken meat became one).
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By Laura Butler | 23 Apr, 2007
This recipe is one I make all the time. It is ridiculously fast and easy which makes it ideal for those days when you stumble home from work/lecture/the night before, too tired to contemplate real cooking.
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