Harvard – Page 4

When The Food Feels Too Far Away, Order In

Published on February 22, 2016February 29, 2016 by richachatLeave a comment

by Audrey Thorne ’19

There are lots of reasons to order in. Sometimes the winter cold is just too much to venture into. Sometimes the walk is daunting. Sometimes the restaurant in question delivers in under an hour and the trek there and back would take the same time, so it just seems easier to order in. And often, the ordering method that allows me to give the maximum detail for what I want so that I know I will get what I want and the minimal time spent sounding awkward on the phone wins out.

The first day I attended Harvard summer school in 2014, my parents took me out to a thai lunch in the square. That late afternoon I dined in Annenberg with my roommates. That night I made an account with Seamless. I was still craving the delectable fried rice I had eaten earlier that day. Not really wanting to spend money on food with a free meal plan, it took two weeks for me to break down and order again.

Seamless has a multi layered filtration system for finding new food places, with star rankings that I have learned to trust. I did not use that the first night, though, because the night I first ordered from Seamless I just wanted my Spice fried rice. Living in union dorms for the summer, I was able to enter a real address, ask the deliverer to call me upon their arrival. After an hour, an unknown number popped up on my food. I hurried excitedly downstairs. The delivery man told me he had been waiting for almost ten minutes. Apparently the instructions to call up were not well translated. I did get my food, still hot, in the estimated delivery time, I just felt bad because the poor guy had waited for me downstairs in the time it would have taken for me to walk to the restaurant. I ordered three more times during the summer, and each time the message to call was poorly translated. Otherwise, the delivery service was just as advertised.

Coming from New York and not having tried to get food delivered from anywhere except the thai place that I did not know no longer delivers, I assumed most places would deliver. After being in Cambridge for a few months, I found that the usual call and deliver method is rather unpopular. Many of my favourite places do not have their own delivery service via a phone line and often they do not even deliver through an online service like Seamless.

At the end of last semester, however, I was made aware of DoorDash. I downloaded DoorDash for the sole purpose of having places that did not normally deliver, deliver. Offering ASAP or a specific time delivery while the restaurant is open, and pre-orders for the next day once the restaraunts in question is within an hour of closing time, DoorDash boasts selections such as Liquiteria, Au Bon Pan, JP Licks, Dumpling House, and Felipe’s. On the easy-to-use app, DoorDash advertises times between thirty minutes and two hours for delivery. Skeptical of if the $5.99 fee, excluding tip, would be worth getting Felipe’s in 50 minutes, I waited for DoorDash’s time to come.

Reading period, after watching the hours blend together as I got not as much work done as I had hoped in Lamont, I decided it was time. I would not have to take a break from working and I would get to eat one of my favorite foods, so it was a win-win. I watched the delivery process unfold on my phone through the order tracking portion of the app. 23 minutes after placing my order, my phone started buzzing. On the other end was a man telling me he was downstairs. I grabbed my ID card, speed walked out of Lamont, and ran to Greenough. As I approached the entrance I heard a man in a long coat holding a brown bag ask “Are you Andy?”

“DoorDash?”

“Yes.”

“I am so sorry for taking so long. I was in the library.”

“Next time just put in that address and I could take it to you.”

“Really?”

Despite having several times been told that the perk of living in Greenough is that it’s outside-of-the-yard address makes food deliveries possible, DoorDash actually delivers to Harvard buildings. One can put the name of a dorm into the app and it will come to wherever one is on campus in less than the predicted time. My burrito arrived as warm as the welcome of my DoorDasher, and the food was what I had ordered online to a T.

Still, I wondered if I was on the best food delivering website. GrubHub I have found to have almost the same options as Seamless, just three fewer options at 20 restaurants. Offering solely restaurants I had never tried before, GrubHub pushed me to try new foods and delivered in the expected amount of time. With fees varying by restaurant, from free to $3, GrubHub is worth considering.

Overall DoorDash has my favorite options and I found Seamless and GrubHub hardly distinguishable. If all three have the food one needs, Seamless and GrubHub have the lower fee and still get the delivered in the estimated time. However, if I am craving a late night burger from Tasty, or a tasty smoothie while Lamonstering, DoorDash is the only option, and it is a great one.

South Indian Cooking

Published on February 22, 2016February 29, 2016 by richachatLeave a comment

by Richa Chaturvedi ’18 and Caroline Gentile ‘17

It’s always fun to venture to the other side of the table are cook rather than consume. For Caroline and me, the Food Literacy Project’s South Indian Cooking Class was definitely a voyage into the unknown. South Indian cuisine always reminds me of color, flavor, and, above all, danger. The dishes were classic: chapatti, raita, all of the makings of a good South Indian meal. Our only mistake? Forgetting to always watch your back in the kitchen – constant vigilance.

The cooking class was divided into teams, each one tasked with making coconut chutney and sambar. The coconut chutney was made with no complications. My main task was to cut up green chilies, which is something I have seen people in my family do since I was a little kid. I carefully replicated the proper technique: cut the top off, use the back of the knife to slide the seeds out, and then cut into smaller pieces. Caroline helped with the chutney itself, slowly stirring it over a low simmer until the coconut smell filled the room.

Up next was the sambar, a classic South Indian lentil dish that’s infused with spices and vegetables. Now experts at our crafts, Caroline and I cut up the onions, bell peppers, and chilies that were cooked in an oil with spices, which really enhances the flavor of the dish. I took a break to brag to my parents about my killer chef skills and, a split second later, heard an unusual shriek – Caroline had gotten green chili in her eye, which is literally so painful.

PSA: do not handle green chilis (pictured) and subsequently touch your eyes…

After a quick Google search, we had Caroline pouring milk in her eye (it actually works, something about neutralizing the chemicals in the chili – check out this sick Life Hack if you don’t believe me) and she recovered gracefully. Now having really earned our meals, we returned to the class to finish what we started.

A heaping plate of sambar and coconut chutney

The food turned out great, mostly due to our friends that really carried the team during our little crisis. We made plates of rice, sambar, chapattis, raita, and fried chickpea snacks. People always say that it’s more satisfying to cook a meal than to just eat one. In this case, I would have to agree. We fought with sweat, milk, and tears for our food. And it really was worth it.

Crazy Cake in a Mug

Published on February 22, 2016February 29, 2016 by danielleleavittLeave a comment

by Danielle Leavitt ’17

Hot chocolate is always my “go-to” drink in winter when I want to warm up. Just tasting that warm, soothing liquid somehow makes the snow outside disappear. Recently, I was introduced to another cup of winter wonderland: a moist and chocolaty rich cake that is made entirely in a cup. Taking only minutes to prepare, this easy recipe is cooked in your microwave and will have you satisfied and wanting more! Best of all, it can be made gluten-free!

Dry Ingredients:

5 tbsp flour (gluten free)
4 ½ tbsp sugar
2 tsp cocoa (unsweetened, most brands are gluten free except Ghirdeli)
¼ tsp baking soda
pinch of salt

Wet Ingredients:

½ tsp white vinegar
¼ tsp pure vanilla extract
2 tsp vegetable oil
4 1/2 tbsp water

Spray the inside of a microwave safe mug with non-stick cooking spray
Mix the first 5 dry ingredients
After mixing, make 3 depressions in the dry ingredients.
Pour vinegar in one depression, vanilla in the other and the vegetable oil in the third
Pour the water on top
Mix well until smooth
Microwave for 2 minutes

To make your Crazy Mug Cake taste even better you can add mini marshmallows, chocolate chips (Enjoy Life brand are gluten free), M&Ms, sprinkles, shredded coconut, etc. This easy mug cake will not only taste great on a wintery day, but you could even have a cup of hot chocolate along with it!

Recipe from:

https://sites.google.com/site/sweetlittebluebird/crazy-cake-in-a-mug-single-serving-microwave-recipe

Oatmeal Peanut Butter Veritaffle

Published on February 22, 2016February 29, 2016 by mchiang123Leave a comment

by Allison Yan ’19

Veritaffles are a staple of the Harvard student diet – there’s nothing like a warm, carbohydrate – infused start to another long day of problem sets, and club meetings, and all of the other delightful things an overbooked undergraduate has to look forward to.

But sometimes, you need to spice up your Veritaffle. A plain waffle is just not enough. That’s where the amazing oatmeal peanut butter Veritaffle comes in. It’s a quick and easy d-hall hack to make your breakfast and brunches heartier than ever.

Ingredients:

1 medium size bowl of the waffle mix
2-3 scoops of oatmeal
2-3 spoonfuls of peanut butter

FullSizeRender — Oatmeal, cranberries optional

Instructions:

These are very straightforward: all you need to do is throw in a couple extra ingredients into the pre-made waffle batter!

1. Obtain the bowl of waffle batter. (If anyone who looks at you strangely while you’re pouring the waffle mix into a bowl, just tell them that you eat your waffles nice and raw.)

FullSizeRender (1) — Just the right amount of peanut butter!

2. Add the oatmeal, and mix thoroughly so there are no clumps of batter or oatmeal.

3. Add the peanut butter, and mix thoroughly once more so the peanut butter is evenly mixed into the batter.

4. Pour into waffle maker, wait those anxious 2.5 minutes, and enjoy!

FullSizeRender (2) — Slice a banana on top for good measure.

Optional Waffle Toppings:

Sliced banana and honey
Cinnamon
The tried-and-true whipped cream and syrup combination

Gluten-Free Cheerios

Published on February 15, 2016February 28, 2016 by danielleleavittLeave a comment

A quick breakfast is often necessary for a college student before early morning class. I have always searched for a delicious gluten-free food that I can quickly consume for breakfast. Fortunately for all gluten-free eaters, five new flavors of gluten-free Cheerios are now available: Apple Cinnamon, Frosted, Original, Honey Nut, and Multi Grain. The Cheerios can be found at CVS in Harvard Square. Several of my friends who do not eat gluten-free have not been able to taste the difference between regular Cheerios and gluten-free Cheerios. I enjoy eating the Honey Nut Cheerios with lactose-free milk and bananas, but the Cheerios can also be topped with several other types of fruit. Many of my friends like the Apple Cinnamon flavor the best. Additionally, the gluten-free Cheerios are a great snack for in between classes.

The process of how the gluten-free Cheerios are made is quite interesting. Wheat, rye, and barley grains are removed from the regular oat supply to make the Cheerios gluten-free. First, the oats are harvested. Normally, many farmers who grow oats rotate their crops, meaning they also grow grains like wheat, barley, and rye. These other grains normally get mixed in with the oats during harvesting and transport. To make the Cheerios gluten-free, wheat, barley, and rye are separated from the oats by a sifter. Each batch of oats is tested to make sure that on average, for every 15,000 grains of oats, there can be no more than 1 grain of wheat, barley, or rye. The oats then go to a mill that makes gluten-free flour. The flour is then checked to make sure it is gluten-free. The flour travels in dedicated gluten-free trucks, and finally the oat flour is puffed and toasted into gluten-free Cheerios. The finished Cheerios are tested to ensure they are gluten-free (http://www.cheerios.com/ourgfprocess.aspx).

Gluten-free food lovers should definitely try these five new flavors of gluten-free Cheerios. Whether you are looking for an easy and tasty breakfast or a yummy on-the-go snack, these gluten-free Cheerios are the perfect option!

Photo 1 taken from glutenfreehomemaker.com; photo 2 taken from bringmethenews.com.

Lunar New Year: A Labor of Love

Published on February 15, 2016February 17, 2016 by richachatLeave a comment

by Allison Yan ’19

Every Lunar New Year, I look forward to food. Friends, family, and fun, too, but mostly food.

Even though my parents immigrated to America years ago and proudly claim to have assimilated to American culture, celebrating Lunar New Year with the people we love has always been a staple of our heritage. The Lunar New Year parties are always an amazing festivity, and the potluck style of the dinner guarantees a variety of wonderful dishes to satisfy anyone and everyone’s cravings.

The preparations for these parties are always a labor of love (emphasis on the labor). It is like Thanksgiving dinner preparations, but the Asian version. My mother, a frequent host of the parties, often spends days in advance preparing the house, and the two days leading up to the party meticulously cooking enough dishes to feed a group of at least 60.

Meats of any (and every!) kind are a cornerstone of the dinner. My mother has always been partial to smoked salmon, and is known among her friend group for having the best salmon dish in town, but she, and all of the other wonderful mothers contribute plentiful types of meats. From spicy chicken to pork to pig ears, there’s something for everyone.

The meat dishes are, of course, supplemented by plentiful amounts of vegetables, noodle dishes, and bao zi (Chinese rolls). My parents and their friends take their spicy food seriously, and it’s not uncommon to see pepper or some other spicy-looking sauce liberally tossed on top of most dishes. The lotus and cauliflower and leeks and chicken dishes are favorites of my family’s. Spicy tofu soup is also a staple of every year’s dinner. As someone who unfortunately can’t handle much spicy food, I usually try to mitigate the burning sensations of too much spicy with copious amounts of rice.

I’ve always had a weakness for the dessert options at these parties. The soft sweetness of the red bean cakes and handmade red bean mochi by family friends complement an otherwise very savory and rich meal. Red bean filling is the most unique part of an Asian dessert dish.

There’s one more dish that I haven’t mentioned: the pork dumplings that my family makes. These dumplings are particularly special to me, because my family actually comes together to help mix the filling, knead the dough, and fold up the finished dumpling into their signature bow shapes. It’s almost difficult to eat the dish that so accurately represents the labor and love that goes into creating a Lunar New Year Dinner.

I have always looked forward to celebrating Lunar New Year with my family. The food, of course, is wonderful, but the sense of joy and community of so many people coming together to eat and celebrate is something unique to this special day.

“Some ‘Ting Nice” to Eat

Published on February 15, 2016February 15, 2016 by br126Leave a comment

by Audrey Thorne ’19

My insatiable hunger for Jamaican patties stems from a visit to my friend John (often identified on campus as Jamaican John) over winter break and has remained for so long, largely because of the inaccessibility of Jamaican food in the states. Though he found my addiction to jerk chicken and Jamaican patties comical during my visit, after a little pestering, he has since come to my rescue by showing me his favorite Jamaican place in Massachusetts.

All the way in Somerville, Some ‘Ting Nice Caribbean Restaurant delivers to Harvard dorms online and through Door Dash for a small fee. With an expansive menu written partially in Jamaican Patois and partially in other Caribbean Patois languages, Some Ting Nice is a Caribbean gem that I am amazed John was able to find outside of the Harvard bubble.

doordash-square-red — Picture from DoorDash Website

Less than half an hour after pressing the order button for the most quintessentially Jamaican dishes I could find, Door Dash delivered an order of two patties with coco bread, jerk chicken, and sides of both fried dumplings and rice and beans, often referred to as rice and peas.

First we cracked open the jerk chicken. Throughout my time in Jamaica I stuck to what John considered the “bad” jerk chicken, flavourful but unspicy. In comparison, the spicy, mouthwatering collection of white meat chicken reads as far more Jamaican than the jerk chicken I ate in the country itself. John, unenthused by American food in general, even conceded that Some ‘Ting Nice’s jerk chicken “can pass” for Jamaican.

Saving the patties for last, I decided to try the sides. Fried dumplings dubbed “unlike an actual fried dumpling” by John were indistinguishable to me from real fried dumplings as a non-native. Fluffy inside, crispy outside. They perfectly complemented the jerk chicken, contrasting the intense authentic spice. I also found the rice and beans tasted best mixed in with the flavourful jerk chicken sauce.

Last, and most highly anticipated, I cracked open the patties, one chicken and one beef. Upon unwrapping my patties I discovered the consistency largely varies from that of a Jamaican patty, being solid rather than flakey on the outside. Disoriented, I ventured a bite. The chicken tasted much like an American meat patty, and though delicious, did not quench my thirst for a Jamaican patty. I decided to try the beef patty. Perhaps this one will be the one, I hoped. Yes. Once my teeth penetrated the solid outside, the Jamaican influence in seasoning the beef became palpable. Though the outside texture was different, the consistency of the meat in this patty was the same as those I was eating just a month ago. Wrapped in a plush cocobread, I was transported back to eighty degree weather and sandy beaches.

Some ‘Ting Nice really is something nice to eat when you feel like taking a break from your regular spots in the square.

The Ultimate Dining Hall Hack: A Review of Mange App

Published on February 8, 2016February 17, 2016 by mchiang123Leave a comment

by Richa Chaturvedi ’18

At long last, Mange App is a dining hall hack that everyone on campus will enjoy. Currently beta testing in Cabot, this app allows for HUDS grill orders to go paperless. The app displays the daily menu, takes grill orders from anywhere on campus, and texts students when their orders are ready. Finally, no more of that awkward circling around the grill during the chaos that is lunch hour!

Mange App currently lives exclusively online – the iPhone and Android app should be rolling out in the next month – and, while there are some areas for improvement, it definitely has this starving student’s stamp of approval. The first time I used Mange App I was a bit annoyed. I was running to office hours, wanted something from the grill, and had to register as a user and figure out a new interface just to get a piece of chicken. I soon realized that my aversion to adapt to something new got in the way of me understanding the coolness of the entire set-up. Now, if I need something quickly, I can order from my room and get a text telling me to go pick my food up. I’ll probably start getting more texts from Mange App than I will from my roommates, to be honest.

Like I mentioned, no rollout is without its drawbacks. Currently, lunch time on the app is set to begin at noon. That means for you early lunchers that you literally cannot order food until 12:00, even if lunch technically begins at 11:30. This, and other small issues, are already being worked on and will be resolved before the school-wide release of the app. HUDS has even been kind enough to set up an iPad on the counter so that students without smart phones can use the service.

I am sure that the school-wide release of Mange App will turn out to be successful. Already, Cabot grill (which is definitely the best) is more efficient, while using less paper. Mange App is the ultimate dining hall hack: it increases productivity without sacrificing taste. You may ask yourself, now what? I have my grilled chicken in no time and now have no idea what to do with it. For some great ideas on how to spruce up your dining hall meals, check out more Crimson Crave dining hall hacks!

The Crema English Muffin: A Reason to Make Your 9am Class

Published on February 8, 2016February 17, 2016 by richachatLeave a comment

By Adam Wong ‘17 and Dana Ferrante ‘17

Just when you are about to give up hope-you’ve eaten out at every semi-affordable place in the Square and all that’s left is eating your way through CVS’ snack aisle- something, a miracle, occurs. That miracle is the Crema english muffin. Yes, a simple english muffin, and probably the singular best deal in Harvard Square that has ever existed.

Amidst the warm-lighting and coffee scented mist of Crema Cafe, the english muffin is certainly not the most exotic-sounding menu item. With the enticing Crema classics, such as the sweet potato sandwich or banana date walnut bread, it’s hard to imagine anyone would think to order something as basic as an english muffin. This, however, is not the english muffin you were forced to eat at Brain Break when everything else was gone, but on the same level as your Mom’s english muffins if she were GOD. England, a country famous for its bad food, is undeserving of these esteemed muffins. Better would be King muffin, Saint muffin, or just Obama.

Now here’s what’s going to happen: you order an english muffin with jam and butter on the side because that way they give you MOARRR. Then, you’ll have the choice of apricot or raspberry jam—we recommend apricot if you want a more supple experience, and raspberry if you want a razmataz to balance out the fat.

Once you get it, ask for more butter. This is essential. Then, take the specimen to whatever table space you can find and commence the critical operation. Butter first. Jam second. Bite third. Notice the extreme complexity of the crust simply made with a misunderstanding of how much butter is a good idea.

These muffins are made by first cutting flour into mounds of butter, kneading the dough, and letting it rise. They are then baked in a popover pan with even more butter, and finally eaten with a fine and generous spread of gratuitous butter. At the end of it all, that crispy, flakey outer rim serves as a perfect vehicle for your butter and jam.

Where to Eat this Valentine’s Day

Published on February 6, 2016February 6, 2016 by The Crimson CraveLeave a comment

by Caroline Gentile ’17

As is the case for most holidays, my favorite part of Valentine’s Day is always the food. Although many cast Valentine’s Day as merely a commercial holiday or a sad reminder of one’s loneliness, to me, there is nothing better than a day that encourages you to eat chocolate and drink wine (whether by yourself, with friends, or with a special someone). Regardless of who your celebrating with, Valentine’s Day is a great opportunity to go try some fun, new restaurants, especially those that are running special deals in honor of it. Below is a list of suggestions for where to eat this Valentine’s Day:

Zinneken’s

1154 Massachusetts Avenue, Cambridge, MA

(617)-876-0836

zinnekenswaffles.com

A tried and true Harvard Square favorite, this Belgian waffle joint never fails to please. If you’re looking for somewhere relatively well-priced, conveniently located, and romantic, this is your place. And of course, we can’t forget about their delicious waffles, topped with whatever your heart desires.

Strawberries + banana + chocolate sauce= true love

Orinoco

56 JFK Street, Cambridge, MA

(617)-354-6900

www.orinocokitchen.com

This cozy Venezuelan restaurant, tucked away on JFK street, offers a warm and inviting ambiance in addition to hearty, flavorful fare. Be sure to try the datiles, or the bacon-wrapped dates! They do not accept reservations, so try to go at an off-peak hour if you aren’t willing to wait for a table.

Max Brenner

745 Boylston St., Boston, MA

(617)-274-1741

www.maxbrenner.com

For those of you who view Valentine’s Day as an excuse to eat all of the dessert in sight, then you must go to Max Brenner. Located conveniently near the Copley Square T stop, this is definitely the place to go get chocolate wasted. In addition to real food (which is pretty good in itself), they offer a variety of decadent sundaes, milkshakes, hot chocolate, lava cake, fondue, and chocolate-inspired cocktails. Be sure to make a reservation or call ahead, though, as they do get very busy!

Temple Bar
1688 Massachusetts Ave., Cambridge
617-547-5055
templebarcambridge.com

For all of you Quadlings, Temple Bar is a tempting choice due to its proximity. Not only is their location prime, but they also are offering a three-course prix fixe menu, as well as a vegetarian tasting menu, in honor of Valentine’s Day! Dinner is $49 per person, or $39 per person if you go before 6pm. For the 21+ crowd, add wine pairings for $19.

(Photo courtesy of http://www.tripadvisor.com)

Russell House Tavern
14 JFK St., Boston.
617-500-3055
russellhousecambridge.com

Another Harvard Square favorite, Russell House Tavern is offering a special three-course prix fixe menu, featuring seared Gloucester monkfish loin and cider glazed heritage pork shank. Dinner is $59 per person, or $79 with wine pairings. If you go between 5pm and 6pm, there is a $10 discount on the prix fixe menu. Be sure to make reservations!

(Photo courtesy of http://www.bostonglobe.com)

The Beehive
541 Tremont St., Boston
617-423-0069
beehiveboston.com

The sister restaurant of Harvard Square’s Beat Hotel, the Beehive offers a cool ambiance, an extensive champagne list, and a mouthwatering Valentine’s Day menu. Start with appetizers like their fall-off-the-bone baby back ribs or lobster chowder, then choose from a variety of delicious entrees, and finish with strawberry cheesecake, chocolate pot de creme, or the dessert du jour. Dinner is served from 5:30 p.m. – 1 a.m. Friday and Saturday, 5:30 p.m. – 11 p.m. Sunday – Tuesday. On Valentine’s Day, their prix fixe menu is $65 per person, but they are still offering their specials on the 12th and 13th as well. Don’t forget reservations!