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Old 10-03-2008, 07:58 AM   #21
Philip Stablein
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That is an unfortunately policy change
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Old 10-07-2008, 08:57 PM   #22
Patrick Donnelly
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Another question about sweet potatoes, but not the ones I'm cooking...

They sell boiled sweet potatoes at one of the restaurants in The Diner, and they were great at first, though the quality seems to be declining now. The yams are boiled and chopped, and served in some sort of dark brown viscous sauce, kind of like a dark, thick, smooth apple sauce. It's very sweet and cinnamon flavored. Previously, the sweet potatoes were just lightly coated in it, but now the stuff is making up half of each serving (by volume) and it's absolutely repulsive.

The workers there can't tell me what it is (due to either just not knowing or influent English). Do you guys have any clue?
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Old 10-07-2008, 09:53 PM   #23
Grissim Connery
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my dining hall served this sorta thing a bunch. "glazed sweet potatoes" or "glazed acorn squash." i liked it a lot, but i treated it as a cheat food/dessert. it's just some sort of sugary sauce. probably brown sugar or something.

i've got a weakness for sweet potatoes though, so turning these down was rough. that dish reminds me of thanksgiving. i can't wait until that holiday. back when i was vegetarian, i enjoyed it more than the turkey eaters just because i would be entitled to as much of the sweet potato dish as i pleased....the rise of the insulin junkie....
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Old 10-08-2008, 01:10 PM   #24
Aimee Anaya Everett
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My absolute favorite way to eat sweet potatoes:

thinly slice them and lay them on a baking sheet. Smother them in olive oil. add corse black pepper and a good palm-full of provincial herbs (lavender, chervil, basil, rosemary, tarragon, garlic, marjoram, savory, thyme, and parsley). Bake them at 350 for about 20 minutes.
You can use fresh herbs if you are feeling motivated, which I sometimes am, or you can by Herbs of provence with them already dried cut and mixed in one handy little jar (found in your local spice section)
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Old 10-08-2008, 03:00 PM   #25
Philip Stablein
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Quote:
Originally Posted by Patrick Donnelly View Post
Another question about sweet potatoes, but not the ones I'm cooking...

They sell boiled sweet potatoes at one of the restaurants in The Diner, and they were great at first, though the quality seems to be declining now. The yams are boiled and chopped, and served in some sort of dark brown viscous sauce, kind of like a dark, thick, smooth apple sauce. It's very sweet and cinnamon flavored. Previously, the sweet potatoes were just lightly coated in it, but now the stuff is making up half of each serving (by volume) and it's absolutely repulsive.

The workers there can't tell me what it is (due to either just not knowing or influent English). Do you guys have any clue?
Sounds like HFCS, thickening agent, and natural flavor Is scraping it off a reasonable option, or asking the workers to give you as little as possible? If you can make a friend with a student who works in the dining hall, you can get plenty of inside info, although I am sure this brown sugar sauce comes out of a Sysco package...
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Old 10-12-2008, 12:25 PM   #26
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Well, fortunately, I can cook my own sweet potatoes fairly easily; I would sometimes get them from the campus cafeteria only because they were convenient and decently cheap when bought with a main dish. Now the lack of quality negates those benefits.

Anyone ever tried neck meat? I noticed some turkey and pig necks today, though I have no idea if they're any good. Are the trachea and vertebrae still inside?


Went and got myself a new minifridge over the weekend...

It more than doubles my storage capacity. I've got 3lbs of grilled chicken tenders in there, five more pounds of beef hearts in the freezer section, two dozen eggs, some 13lbs of fruit (grapefruit, navel oranges, gala apples; dates and plums outside of the fridge), and a few cooked yams. The best part is that the freezer actually keeps things frozen, as long as they are touching the freezer plate on the bottom. My last freezer didn't work at all. Now all I need is a sheet or two of metal to put between packages of meat that I stack up.

Here's a picture of some of the fruit they sell in the convenience stores at UMD, for a dollar apiece:

Yes, those pears are ridiculously ripe, and yes, those apples are bruised and gray colored; it's not just the camera-phone quality.
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