Wild Wings vs Wings Stop

vs

I have recently become obsessed with eating chicken wings. There is large debate where I come from, as to which restaurant us best, Buffalo Wild Wings or Wing Stop. In an attempt to quell this disagreement I have visited both establishments, and have come to a conclusive conclusion.

If you really want to know where your money would be best spent follow me after the break as we discuss the benefits of either wing place.

Crepes and breakfast

Oh no. I feel like I’ve been away from you, my lovely blog readers for far too long. I am a college student and sometimes the weight of classes and papers leads me to neglect even my most valuable friendships, you guys. Not anymore though, today we’ll again be breaking out the eggs (pun intended) and making a french dish that is light, delicious, and really really thin.

Ok, you might be thinking to yourself: “Dormchef, why are you teaching us how to make crepes? I’m pretty you need a stove for that, and I don’t have a stove in my dorm room.” The answer is that I don’t have a stove in my dorm room either. However I think that crepes are probably a good thing for everyone to know how to make, and you’re not always in your dorm room. Even I venture out every once in a while, and when I do I sometimes happen across a kitchen. So follow me after the break and find the secrets behind crepes.

Pumpkin Bread

I’m sorry I haven’t posted in a while. I actually haven’t been feeling very well lately. I had some kind of flu last week, and remnants of it remained this week. However I was able to pull myself together enough to go to all of my classes and take care of all the responsibilities I have otherwise.

I was able to go to the store and pick up everyone’s favorite holiday spices in preparation for some exciting seasonal baking. I also picked up 2 cans of canned pumpkin. I’ll probably use those too.

Meatballs

on a bed of ramen pasta

I am one of those people who really doesn’t like meat sauce on spaghetti. I don’t know what it is about the meat being ground into the sauce, but I just don’t really like it. I think it’s because it’s difficult to get a good serving of meat, sauce, and noodle on one fork.

Because of this I have developed a taste for meatballs. They aren’t really much more than ground meat shaped into balls and thrown into spaghetti, but in my opinion they really add something to an otherwise average dish.

Pretzels?!

The prettiest one.

When I think of pretzels I think big and soft, not thin and crunchy. Which usually leads me to the mall. The mall is home many a pretzel shop. When I was but an adolescent, one of my favorite things about going to the mall were the delicious pretzels.

Today pretzels are enjoyed all over the US, not only in malls, but also street corners of large metropolitan areas in the NorthEast. This is another dough recipe, so grab your flour and left over yeast packets and get ready to get messy.

The Hidden-Away Pizza

I’ve been super busy this week and haven’t had a spare minute to cook anything. I haven’t given up hope yet, but here’s a restaurant review to hold you over.

I have lived in Norman for a little longer than 2 years now. There aren’t a lot of places to eat left that I haven’t yet visited, yet when my professor suggested eating at a pizza place I had only briefly heard of I was honestly a little nervous.

First off, I didn’t even really know where Hideaway was. Anyone who’s been to Campus Corner knows that you can’t just do the usual ‘drive till I see it’ approach. Parking up there is all kinds of awful at any time of the day when any normal person would want to park, but I had a plan.

Cinnamon Rolls

Delicious

My mother used to make cinnamon rolls for me and my siblings all the time. We would wake up to the smell of the rolls in the oven. It was one of my favorite ways to start the day. My mom would make a delicious lemon flavored glaze to pour over the rolls, that really added something unique to her breakfast.

Now, I haven’t begun my day with cinnamon and sugary goodness in a very long time. I do most of my baking at the end of the day, never before classes, and it’s a shame. If I ever have the foresight to make the dough the night before maybe I will wake up one of these days to that beautiful scent once again.

MicroCake

Not all our meals are a thing of beauty.

This is a very simple to make cake that Tom and I threw together in about 8 minutes, including baking time.

This is a recipe anyone can do. All it calls for is a few essential ingredients and a microwave! Who doesn’t have that? So here we go, no excuses.

Meal in a Bag

on a pallet of delicious vegetables

So, I’ve been wanting to try out this recipe for a while now, and when someone from the paper called me and said he wanted to do a story on me it seemed like the perfect opportunity. Today we’ll be looking at a method of cooking older than most food itself. This is a French method that is so fast and easy I’ll probably never cook another meal without it. It’s called ‘en papillote’ which means in parchment.

When you cook anything en papillote the parchment really seals in not only the moisture, but also the flavors. The reason parchment cooking works well for so many different types of food is because the parchment seals in all the steam and basically steams the food. We’ll take a closer look at this devastatingly simple way of preparing wonderful food that will wow your friends and family.

Flan

caramel top

Eggs eggs eggs.
Some of you might have noticed that my last three recipes have been centered around eggs. I love eggs, and really what’s not to love? They are fun, easy, and best of all cheap!

This week we’ll be making the delightful desert enjoyed all over the world known, at least in America as flan. We will also be taking a closer look at the egg. Follow me after the break to explore what makes this ingredient one of my all time faves.