Word: beef
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After the tasting, Allen introduces us to more of his pet devices, including the 150-gallon mixers with pneumatic pumps. Allen twists opened a valve, and sixteen ounces of Beef Bourgignon slosh into a plastic bag. Allen retracts a clamp, sealing the bag, and laterals it to Kim Hannon, CSG’s executive sous chef, bringing the brown mixture one step closer to the infamous cooling tank...
...most anticipated (and risky) dishes on the table was the Beef Bobotie. Resembling Hamburger Helper, the dish is surprisingly light and sweet, combining beef, cream and egg into a casserole-like creation. While Allen hopes that Beef Bobotie will hit Annenberg’s metal trays this spring, it must still pass the final test in a gamut of trials—a deciding taste-test...
...Beef Bobotie has actually come a long way already. After discovering recipes, the CSG team puts together its own version, outlining necessary ingredients and adjusting for more “mainstream tastes.” The dish is prepared, and Allen sends ingredient requests to his procurement department. The recipe then must pass multiple tasting sessions, after which adjustments are made, and, finally, the requisite ingredients are added to HUDS’ on-site foodstuffs collection, which is comprised of more than three thousand items...
From the tank, the delightful beef will probably make its way to one of the many fridges, which easily outsizes a Mather single. Like the Lewis and Clark expedition, this foray into the unknown is also fruitful. Never before had we seen a six-foot stack of campus favorites like Crimson Chili and New England Clam Chowder in sixteen-ounce bags, nor had we previously encountered mango salsa, which will most likely be served with a seared mahi mahi on an upcoming Hawaiian cuisine night...
...Vinoklet, diner Greg Schafer grouses, "I don't cook at home, and if I'm going to pay good money, I want someone to do the cooking for me." What's more, do-it-yourself dining isn't cheap. At the Minturn Country Club in Minturn, Colo., Kobe beef costs $49.95--uncooked. Still, restaurateurs insist that the customer knows best. "Who knows what to them is rare?" says Mikulic, owner of Vinoklet. "This way, if they screw it up, I get no complaints." Back at Chung Kiwha in Florence, patron Puckett sees it this way: "We don't have...