Word: crusts
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...Harvard’s inaugural advising week wraps up, concentration-hopping freshmen may have noticed a trend among departments starving for concentrators (and attention). In fact, with East Asian Studies doling out sushi, Computer Sciences offering ice cream, and various concentrations stuffing prospects with stuffed-crust pizza, it’s pretty obvious that intellectual curiosity wasn’t the only thing these desperate departments were catering to. Given the fixation with food, FM’s nutrition experts created a concentration-guide pyramid to help students make healthy choices. Chosen sparingly—Endangered concentrations (where fats, oils...
...party. The second act is set in the living room. Both sets, designed by Alexander E. Furer ’07, were perfectly balanced: sparse enough to allow for the production’s enormous mobility and detailed enough to create the atmosphere of a snooty, upper-crust apartment...
...taste. “You can only eat so much matza because it begins to taste like cardboard,” Denenberg notes. That’s why he creates a HUDS matza pizza using organic pasta sauce and cheese, because after all “matza tastes like crust.” Valkin, for his part, uses peanut butter to symbolize the mortar our fathers used to build the pyramids, creating a “PB-and-matza or PBJ-and-matza,” to fend off the forty-years-march lethargy. Those of you keeping tabs...
...other day, a friend came to visit me with her five year-old daughter. We drank tea, ate apple pie with saffron crust, and discussed the marriages of our mutual acquaintances. As they prepared to leave, the little girl proudly pulled out a cherry-red veil from her purse and tied it on with an innocent flourish. Only the most religiously extreme families force girls that young to wear hejab (as the veil is known in Iran), and I looked at my friend inquiringly. The little girl insists on wearing it, my friend told me; she thinks it makes...
...much more, but all flame tamers are pulled off for the chuletón, the king of steaks. Arguinzoniz swears by the complex, marbled meat of retired Galician milk cows, fattened for slaughter until they resemble Kobe beef but with richer flavor, and seared to an incredible blackened crust. Forget delicacy and sophistication - this is simply the best steak ever...