100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Download this Issue

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

This collection, digitized in collaboration with the Michigan Daily and the Board for Student Publications, contains materials that are protected by copyright law. Access to these materials is provided for non-profit educational and research purposes. If you use an item from this collection, it is your responsibility to consider the work's copyright status and obtain any required permission.

March 19, 1998 - Image 19

Resource type:
Text
Publication:
The Michigan Daily, 1998-03-19

Disclaimer: Computer generated plain text may have errors. Read more about this.

16B -The Michigan DailyWefr d

Ua
Thursday; March 19, 1998

r

Magazine

COOKING
Continued from Page 3B
Some independent cookers say
that residence hall food hit their
pocketbooks harder than does gro-
cery store shopping. Due to buying
in bulk and selective shopping, stu-
dents who cook for themselves tend
to save money and eat out less.
"It's cheaper because you get what
you want at the store," Morgan said.
"I ordered out a lot in the dorm if
(the dining hall) didn't have what I
wanted."
Zanier agreed, saying that her

meal plan
in the resi-
dence halls
was costly.
She said
that cook-
ing for one
o f t e n
means fix-
ing sand-
wiches and

"It all depends on my
budget if things are
tight, I just make
macaroni and cheese."
- Rob Elizondo
Engineering first-year student

B e i n g
responsible
for their
own meals
can grant a
certain lib-
erty to stu-
d e n t s ,
allowing
them to
experiment

"I make a dish with eggplant,
lightly pan-fried in marinara sauce
with parmesan," Zanier said. "It's
filling and it is low in fat. It seems
like I'm eating a lot."
Elizondo enjoys a pastaroni.
"It's real easy, and it tastes real
good," Elizondo said. "It's just water,
milk and cheese mix, and it's ready
to eat in 10 minutes."
Years, or just months, of preparing
meals can teach students new cook-
ing techniques and tricks. Some stu-
dents have learned how to make
cooking easier and quicker.
Elizondo found that "you can mar-

inate chicken in Italian dressing, and
you can actually live on ramen noo-
dles."
Some students, on the other hand,
discovered tips to pass on to the
novice.
"Things burn easily," Morgan said.
"You name it, I can burn it - eggs,
chicken, rice, anything"
Overall, cooking seems to be a
valuable thing for students to learn,
unless of course, you can't find the
kitchen, as is the case with Business
senior Eric Sealove.
"My kitchen is much too filthy to
ever cook in," Sealove said.

the like. Although cooking full meals
every night would get expensive,
preparing one's own food in general"
is less expensive than eating in the
dining halls, she said.

with different cooking styles and
recipes.
While Siegle has found a love for
grill cooking, other students have
found quick and tasty meal ideas.

w a

ADRIANA YUGOVICH/Daily
For student cooks, abundant dorm food can no longer be taken for granted.

University of Michigan
Hillel and
Greek Week 1998
present

Comedian
Norm
Mac Don
Saturday, March 21
Hill Auditorium
University of Michigan
8:00 pm
Tickets: $1 0/students,
$15/non-students
at Hillel 1429 Hill Street,
(313) 769-0500 & Ticketmaster,
(313) 763-TKTS to charge by phone.
For more info call (313) 769-0500.
A Hill Street Forum
presentation 1 Hillel

I-=
W
c,)

RUSSIAN NATIONAL
ORCHESTRA
MIKHAIL PLETNEV, CONDUCTOR
GIL SHAHAMVIOLIN
TUESDAY, MARCH 4, 8 P.M., HILL AUDITORIUM

Central Campus Rush Outlet - Michigan Union Ticket Office on
the day of the event, 9 a.m. - 5 p.m., Monday through Friday
(Friday for weekend events),
North Campas Rush Outlet - at Pierpont Commons next to Little
Caesaf's On Thursdays, 11 a.m.-1:30 p.m. (for Thursday through
Wednesday events.)

- a

:. s s e t e a a :. a x A K a. # A

Back to Top

© 2020 Regents of the University of Michigan