oiukiy. September 25,jfi
■ Monday, September 25, 2000
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Page BA
THE BATTALION
m models
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vl architecture pui
? J. Mann, Biochatl
)physics professJ
tes and Mann’s st.|
)epartment of Aiti#
xhibit models fori
ie opened in Cosy
m 1 to 3 p.m.lnfej
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owyou
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Impress dates and parents with a three-course, home-cooked meal made from scratch
V:
coming
Wo town to see
where you live
and how you are
doing in college.
How do you
show them that
lour
rents
par-
are
Beginning of the
tudents have
ing on site pli
models of the
vely named the
and Environment
i, which will havei
ibout $80 million
nts have been**
t ideas and detaite \
e entire complex, if
im is envisionedal you are a responsible, mature adult,
of a public-educc| capable of handling an extra hun-
that will botWfl dred dollars a month?
tivate people tos| special person
r ?a2? araofli i have been chasing for the
nc urban poor | | asl diree months has
finally broken
I down and
. , I agreed to go on
Ja date with
ucd from PageM you. How do 1
' divers i5l> 0 “ show h ' m
1 or her just how
business adminisil much y° u care?
Ron Walker, aitl The answer to both
skydive USA, tJof these questions is a good
While this roster of edibles may
not be reminiscent of the cuisine of
a gourmet restaurant, it does carry a
sense of “homemade” quality that
can only be delivered by food made
from scratch (and it should only cost
about $20).
First, check if you have or can
borrow the majority of the spices on
the ingredient list. If you do not have
a way of getting
eign people looking for exotic spices
to use in gourmet meals, it will more
than likely bring you into contact
with someone who apparently does
not own a comb and is having trou
ble finding the “fugdg-ita” seasoning.
()aesar Safacf
It is important to actually make
your own dressing. Store-
bought dressing is no-
ticeably lacking
skyH
jumpers like.
n 8,(XX) jumps inf old-fashioned home-cooked meal,
one of the lari# But who has the time? Well, if
ib's history, camel you have an hour to spare, here is
rent. la recipe guaranteed to impress, j
Iky Diving Club..|. , A
>t civilian team in® //ie JReaf M
ed hall of the gtoA The basic idea is to start off i
lix ot sky diversi| w i ( [ 1 a sa ] a( j with homemade /H;,
am across the sMi Q iesar dressing, move on to f '
the main course of baked A
1 was cut short duel
eather Sunday afiL ,-F ^ %
said she S tilli";! llt 5? lsh , ; ^“P 11
»f the club's shinl
jail off with vanil-
|la custard.
. from the event st
mal competition
. the season,
p for the Aggie |
to make the Cota
tradition, instead!!
dds in Austin a
e its jumps.
SUSAN REDDING/Thk Battai.ion
them, it is best
not to go
through the trou
ble of buying them
all. It will cost you a
small fortune, and far too
much time on the spice aisle
of your local grocery store.
While the aisle may seem to be
a good place to meet exciting for-
the richness a
homemade dressing
possesses because the
olive oil is usually overly
blended with the rest of the
ingredients.
The dressing for the Caesar salad
should be prepared the night before
the meal is to be served. This is to al
low the flavors of the ingredients to
seep into the olive oil, which consti
tutes the majority of the dressing.
To make the dressing, just pour
the olive oil into a cup and then add
lemon juice, garlic, Worcestershire
sauce and pepper. Then mix thor
oughly with a fork. Set it in the fridge
overnight, and then remix it again
before you pour it on the lettuce.
I prefer to use pure olive oil as
opposed to extra virgin or virgin.
The best time to prepare the sal
ad is while the custard and fish are
baking. Just tear the romaine lettuce
into edible pieces and put them into
a large bowl. Pour in the dressing
and sprinkle on the Parmesan cheese
and croutons. Then toss the salad un
til all the lettuce is coated.
By the way, just buy the croutons
at a store. There are many varieties,
from garlic to cheesy, and they are
relatively cheap (not to mention far
better lasting than anything you
could make at home).
dialed diffels
Start cooking about an hour to an
hour-and-a-half before the dinner is
to be served.
Cut the white fish into whatever
size portions you prefer (I suggest
about 6 inch strips or longer) and put
them into a shallow, greased pan.
Sprinkle on lemon juice, paprika,
salt and pepper to your taste. If you
like, you can also sprinkle on about
half a teaspoon of garlic powder, but
keep in mind the after-effects. If you
are on a date, this may not be a good
idea, but it may be a good way to
keep a distance from your parents.
In a saucepan, melt butter and
then add the milk along with a dash
of salt and pepper, again, to taste.
Blend in the flour until it has a thick
er consistency. Cook and stir until it
is thick and bubbly. This should only
take a few minutes.
Pour the sauce over the fillets.
Butter a piece of the bread you want
to serve with the meal (I suggest gar
lic, but then, I have discussed that
before) and tear it into pieces larger
than a pencil eraser but smaller than
a dime.
Preheat the oven to 350 degrees.
Cover the top of the fillets with the
bread crumbs and bake the fillets for
35 minutes at 350 degrees. Do not
forget to preheat the oven.
Do not toast the bread before
you tear it apart; the baking process
will toast the crumbs to a deep
golden brown.
I suggest making some instant
rice to go along with the fish. Brown
or white will do.
C) us lard
What really makes the whole
meal work is the custard. After you
have the fish in the oven, break one
egg into a small bowl and beat it un
til the yolk is mixed with the white.
Add the milk, sugar, vanilla and
salt. Pour this into two tea cups and
sprinkle the nutmeg on top.
Pour water into a baking pan un
til the water is about an inch deep.
Set the two cups into the pan and
bake at 350 degrees for 40 to 50
minutes.
The water adds extra moisture so
the custard does not develop a hard
crust. You will know when the cus
tard is done when you can stick a
knife into it and the knife comes out
almost clean.
Serve the custard in the tea cups.
Just let it cool off for about five min
utes in the fridge before you eat it.
What really makes this meal
combination great is that you can let
the custard bake alongside the fish,
and the custard will not pick up a
fishy smell.
ddesenlation
Just serve the fish on top of the
rice with lemon wedges on the side.
The rest I will leave to you. If you
want to serve a wine, make sure it is
white (I suggest a chardonnay).
► 1/4 cup olive oil
► 1 garlic clove, minced or
1/2 teaspoon garlic powder
► 4 teaspoons fresh lemon juice
► 1/2 teaspoon
Worcestershire sauce
► 1/4 teaspoon
freshly ground pepper
11
► 5 cups torn romaine lettuce
► 1 cup croutons
► 1/2 cup grated
Parmesan cheese
1 pound white fish fillets
1 tablespoon lemon juice
1/8 teaspoon paprika
1 tablespoon butter
1 tablespoon all
purpose flour
dash of salt and peppt
1/2 cup milk
1/4 cup buttered
bread crumbs
1 egg
1 cup milk
3 tablespoons sugar
3/4 teaspoon vanilla
1 /8 teaspoon salt
1 /8 teaspoon ground nutmeg
BRANDON HENDERSON/I m BaTTauw
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MT SYSTEMS
You can leal
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i Station, TX
160-6322
PALION
50
years+
Millions of Visitors
Growing Enrollment
(700 Student Organizations)=Aging MSC
Problem: The University Center Complex received its last major
expansion in 1973, when Texas A&Ms enrollment was 23,000. The
buildings are used heavily, furnishings show wear and tear and the
“look” is dated. In addition, the cost of utilities, equipment and staff
continues to rise. Free meeting rooms for organizations are tightly
scheduled—100 or more meetings each night. It is time to plan ahead,
to consider the best use of space and to think about expanding the
facilities.
Solution: Vote FOR the Student Center Complex Fee referendum
on the general election ballot Sept. 26-27. The Student Center Com
plex Fee is currently $30 per semester. The referendum will increase
this fee to $40 per semester. Two dollars will pay for daily operations;
the remaining $8 will pay to refurbish public areas on the MSC s first
and second floors, to provide a detailed plan to remodel the basement
and to begin planning for a major expansion of the MSC.
What Do I Get From This Fee Now?
* Free rooms for student meetings, dances and banquets
* A nice place to lounge, take visitors and meet friends
Furniture and audiovisual equipment for meeting rooms
* Cleaning, minor repairs and maintenance
* A new roof for the University Center
Where Do I Vote? Vote at the Memorial Student Center, Evans
Library, Blocker, All Faiths Chapel, Commons, Duncan or Zachry.
Or use the web-based poling site at http://www.vote.tamu.edu.
Why? The cap on this fee is currently $40; the referendum will tell
the Texas Legislature that students support increasing the cap to
$100. Any future increase of 10% ($4) or less could be made with
approval of a student advisory board. Any increase of more than
10% would require a student body vote. The Texas Legislature
meets in January 2001 and not again until 2003. If the legislature
approves, students could vote to renovate the basement or to ex
pand the University Center without going back to the legislature
for approval. A yes vote will give students control of this fee.
What Will Happen To The Basement? A committee recommended
remodeling underused areas to add:
* Small meeting rooms
* A 50-100 seat theater
* “Cyber cafe” tables in a “branded” food court
* Other amenities that more students would use
What Happens If This Vote Fails? Complete refurbishing will not
happen and plans can’t be made to remodel the basement or to add
meeting rooms without funds in sight to pay for these items.
Vote Yes on the Student Center Complex Fee September 26-27