Zach B., Yale University
In 1900, Louis Lassen, owner of Louis’ Lunch (est. 1895), invented
the hamburger. Asked to make something to eat on the go, Lassen slapped
some ground meat between two pieces of toast and inadvertently created
an American icon. Although this piece of oral history could potentially
be contested, the quality of Louis’ Lunch cannot.
Making a pecan pie can be a trying experience. Continue reading
A few days ago my Mom requested a chocolate pie for her birthday. I
had only ever baked fruit pies before, so I felt apprehensive about
making the filling, a pudding or custard. Since my Mom only has her
birthday once a year, I decided to tackle this daunting task, and bake
that chocolate pie. I found a recipe and made the crust first. The
recipe called for a graham cracker crust, and following the recipe, the
crust turned out swimmingly. I crushed the graham crackers, mixed in the
dry ingredients and moistened the mixture with melted butter. I felt
like a champion, especially after the crust issues with some of my fruit pies.
The term “mystery meat” evokes traumatic images of cafeteria meat
loaf and sausages with bizarre textures. Yet, I do happen to enjoy one
specific mystery meat: braunschweiger.
This spreadable meat product primarily consists of liver (pork, calf,
veal, beef, etc.) and pork jowl. As a result, I never can be absolutely
sure what I am eating. Despite this product’s dubious composition, I
find myself wanting to eat more, especially on a sandwich.
In Barcelona, my brother and I visited the Museu Picasso,
a well executed collection of Picasso’s earlier works (spanning his
student, blue and rose years) and some later works (including ceramics).
According to the Museum, Picasso spent a considerable amount of time
during his formative years in Barcelona, frequenting a cafe called “Els Quatre Gats.”
Wandering among the labyrinthian streets of the Barri Gotic, we
stumbled across a cafe called “4 Gats.” We wondered if this could be the
same night haunt of Picasso.
Zach B., Yale University
This is why I love Spain:
I am a perfectionist through and through. I like my world to work
out the right way, the way I envision it. From school to pies, I try to
minimize mistakes and maximize the probability of realizing my
imaginative scenarios. Unfortunately, my endeavors do not always result
in perfection. For example, a few days ago, I attempted a blueberry pie.
I say “attempted” because while I have baked fruit pies before, I have
always used the frozen crusts you buy in packages. Don’t get me wrong,
frozen pie crusts turn out well enough. Yet, I wanted something more. I
decided to make a home made crust, flour, shortening, the whole shebang.