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Category: Food (Page 1 of 2)

A Visit to the Football Club de Metz

I am so very thankful for my French class because on the first day of classes, I made a friend named Fernando. And on that first day, we decided to go to a soccer game together. And we bought the tickets on the spot.

Fast forward to Wednesday, January 17th, when FC Metz takes on FC Saint-Etienne. To give you all some back story, I am not the world’s biggest soccer (football if you’re feeling European) fan, but I do enjoy watching it – a lot. I am a HUGE Atlanta United fan, but know next to nothing about the French football leagues. I did learn a couple of things before the game: FC Metz is dead-last in the league, French people are just as fiercely loyal to their teams as southerners are to college football, and the logistics of trash-talk are just as nonsensical here.

However, the game was absolutely amazing. We got to the stadium, and although it was very small, it felt just like a sporting event in the States. You could feel the excitement: there were tons of  people walking in every direction, and the stadium and surrounding area was full of “ball park foods” (a.k.a. kebabs).

One of my favorite parts of the match was the cheering. Fernando and I had some pretty sweet tickets, in the fourth row right behind the goal, so we were right next to what I have decided to call the “wild fan section” (think of it as a student section but no students). There were all types of chants that lasted throughout the entire game. Some were very creative, some were very vulgar, but most of them consisted of “allez” (the French verb for “go”). The opposing team’s wild fan section even lit road flares throughout the game. These fans were enthusiastic, to say the least. Keep in mind that it was raining, around 40 degrees farenheit, and the worst team in the league. There was no stopping these fans.

Apart from the wild fan section, the stadium was pretty empty. There was not a single person in front of us, and the 4 rows behind us were completely empty as well. However, the game was wildly exciting. FC Metz scored one goal off a free kick and then another goal within the first 25 minutes. The rest of the game was action-packed and lively, but not another goal until around the seventy minute mark, when FC Metz scored again. So, end of the match and FC Metz won 3-0. After the game was over, a lot of the fans went down to the field and sang one of the chants to the players. The players came to the goal box, clapped along, and waved their appreciation, and then everyone filtered out.

Instead of going straight home, I decided to force Fernando to come get a kebab with me. (He hadn’t yet been fortunate to have the deliciousness that is a kebab, so it was heavily suggested on my part.) On the way, we did get a little bit turned around, thanks to me. And, I forced Fernando to follow my rule, that when I am lost with no time crunch, I don’t use a map. It forces me to really get to know Metz, although it may sometimes be unpleasant (especially in 40-degree rain). Finally, we had a beautiful meal at BurgerKebab, what is surely the most authentic kebab in all of France, and then walked around downtown. We walked through the tiny winding streets and then to the cathedral. (Fernando hadn’t seen it at night yet, so I also “heavily recommended” this.) Of course we got a little lost again, but we found it, thanks to the other benefit of my no maps rule: it forces you to practice the language by asking random people for help. All in all, the evening was a full two hoots. Who would have thought I could have this much fun on a Wednesday?

And now, for this post’s phrase: “Où est …. ?” This is how you say “Where is…?” in French. It came in very handy when we wound up on the opposite side of town from the cathedral, and in trying to find the bus to go to BurgerKebab, BurgerKebab itself, the soccer match, our seats in the stadium, and so on. I decided to share this phrase with you because not only is it helpful, but it also gives you a good idea of how our night went.

Starvation Sunday

Written by Aria.

Alternative title: how I was 72% under my food budget the first week.

As Tech students, we all go a little overboard with quantification, but in terms of budgeting I find it helpful. In this case, it instigated genuine concern for my own well-being. Had I really been eating, or do the French stay so thin by inducing some hallucination of consuming endless bread? I had come to France with the anticipation of hemorrhaging money, and my savings were prepared for it. Instead, I seem to be doing better than in Atlanta.

The outdoor market in Metz, with some of the best food around. Unfortunately, only on Saturday mornings.

The secrets to my success are quite simple. Intuitive, really.

  • Skip meals because you woke up too late, forgot to include eating in your
    itinerary, and/or are too tired to grab bread. (Let’s be honest. This has nothing to do with being in Europe. This is college.)
  • While in French cities, have your entire food allotment consist of pastries picked up every few hours, each from a different bakery. Take them to go and keep touring.
  • Your sit-down meals are now a baguette with brie in the park.
  • When you can’t remember the last time you had anything that wasn’t a carb, go to Crous and spend 3.5 EUR for a meal with such novelties as fruit and meat. Don’t forget your side of bread and choose another carb to make up the bulk of your meal.
  • Plan to do your grocery shopping on Sunday. You will soon learn that most
    businesses are closed on Sundays, and that all you have in your fridge is ice and juice. Luckily, the corporate spirit of America keeps even French McDonald’s open. On the walk there, stop from exhaustion (who knows when you last consumed a calorie) and realize the Paul a block from your dorm is also open. Buy a baguette.

Fresson: the best cakes in all of France. Bring cash, because unless you are planning on buying too many cakes even by my standards, you won’t meet the credit card minimum.

College students have adapted to the harsh conditions of their environment. In this culture, they use every part of the baguette. The pointed end is dipped in olive oil for an appetizer as the meaty body simmers in the remaining oil. After Caprese sandwiches are consumed, the meal is finished off with Nutella spread on the fleshy innards. Despite their large size, baguettes are best consumed the day of their acquisition. Those less skilled in the art often partner up to complete the task, as it is frowned upon, albeit possible, to order only a half baguette.

The happiest moment in my life. Then I dropped the chocolate square on the ground.

To embrace the French culture, I highly recommend a diet consisting entirely of pastries. Your wallet and taste buds will drown out the complaints of your heart. While touring, we tended to rack up at least 10 miles a day. Instead of stopping for any significant meal, we simply located the best bakery nearby and shared a few pastries. Most places in France are cheaper if you take the food to go, so this leads to fighting off the pigeons as you eat your cake on the street corner like the desperate wretch you are. This is worth it for the ability to buy more cakes later. Nothing has topped Metz’s own Fresson, which was once voted as having the best cakes in all of France. Their raspberry tart may be the highlight of my time here so far. For a quality shop, their prices aren’t bad either.

The French cuisine lives up to its reputation, making my limited menu tolerable. This is no excuse to survive only on bread, however, so I now am striving to diversity my sampling outside the comfortable bounds of carbs. That flaky spiraled pastry, named “escargot” isn’t quite the same story as the original dish.

Thanksgiving in Metz!

Turkey Day has come and gone! Thanksgiving always marks that point in the semester in which beforehand you’re like “Oh, I have all the time in the world before finals,” and after break it’s more like “Oh, I have zero time before finals – how did this happen yet again.” Luckily, for one night GTL students were able to put their student worries aside and come together for the GTL Thanksgiving potluck!

If you’ve never been to a GTL Thanksgiving potluck, which most people only ever go once, it’s a grand old time. We rent tables and benches from the Metz town hall, and the BDE, along with a few volunteers, gets to work setting everything up in the GTL lounge. White boards are moved to make way for Christmas lights and tinsel while we put our studies on hold and enjoy the true significant holiday of fall.

Potlucks usually make me nervous (what if no one brings anything), and especially organizing them, but it ended up working out pretty well: yes, there was a lot of pasta and mac & cheese, and maybe even some cereal/milk combos, but some people really went all out with squash and herbs and even a Polish compote. I haven’t had good green beans with herbs and seasoning in waaaaay too long. People with names A-L made main dishes and everyone else made desserts, which also exhibited a wide range – from ice cream and toffee to Oreo fudge balls and Nutella pie. I still dream about that Nutella pie, so if you’re out there reading this, dear baker, then congratulations.

BDE supplied drinks, turkey and a (slightly ominous?) cake, while we set up Charlie Brown’s Thanksgiving/Christmas on the big screen. We busted out the board games, and I personally witnessed and egged on an incredibly competitive game of Uno. It’s all fun and games until someone gets a Swap Hands Wild Card.

All in all, it was a very wholesome night for us hardworking/hard playing GTL students. Props to us all for making it memorable.

 

Also just an added point- we are all thankful for what we have, but there are so many with less and particularly there are individuals whose history is negatively impacted by what has grown into the national holiday of Thanksgiving! If you want to do something extra cool this giving season then donate to a charity that helps impoverished Native American communities!

Madrid: Tapas and Parks

I promise I’ll talk about other things as well, but I just have to comment on the food first and foremost. Skip ahead if you don’t care about cuisine (I don’t understand you, but I respect it). I love food! I love food. I love it so much, and it breaks my heart to see people not care about it as much as I do. Madrid is the capital of Spanish food (as well as the capital of other stuff, like the country or something), and I was sure not to squander my appetite before arriving. Like Barcelona, you can get any Spanish food as well as any Spanish-conquered food, so there’s half the globe of options. One thing I knew I had to have was arepas: they’re corn cakes  loaded with your favorite toppings like plantains, steamed pork, and mole sauce. We found a place near Plaza Mayor (which is a big, historic square with not much actually to it) and downed some nice arepas within seconds. Not sure what these candies were but they were super good and just fun to have.

Tapas were incredible, ranging from octopus and fried calamari (Madrid is pretty far from the coast, but they love seafood) to shredded cow tongue and mojo chicken. I thought the classic churros and chocolate I’d dreamed of included hot, drinkable chocolate, not literal melted chocolate: so when they were out of churros and they looked at me funny for just ordering the latter half, I was given a strange glance and soon realized why.

Do not be like me and try to drink melted chocolate by itself, your stomach and wallet will thank you later.

Now on to normal city highlights. Overall, the city was very vibrant and bustling. Most of the streets are narrow, and the buildings all around you are quite tall, so it feels a little claustrophobic, but also could be cozy. It’s a lot like many European cities in which many roads lead to a big plaza or square, but Madrid is special in that there is ALWAYS someone playing music or dancing in them. It felt like we just followed one music scene to the next, consisting of anything from steampunk jazzy-funk to African drumming circles. Right near Plaza Mayor was a guy playing the accordion to “Despacito,” and both Spaniards and a group of Asian tourists were getting down.

One thing we loved was the amount of parks, and these aren’t some dinky half-dog park half-playground parks. One of the main parks is five times the size of Central Park, and the one we spent the most of our time in (El Retiro) was also incredibly massive and absolutely beautiful. The fall leaves were right at their peak turning colors – lucky for us – and we bicycled all over the place.

On a side note, I would kind of recommend renting bikes in Madrid, but also not- some parts are super hilly and don’t have bike lanes, so if you’re wimpy like us, your day may require a lot of bike-walking. We went to the top of the hill of El Retiro to see the skyline and the Temple de Debod for sunset. For some reason or another the president of Egypt gifted an entire temple to the city of Madrid, so it was deconstructed and rebuilt on the highest point in this beautiful park. I had a weird feeling about it (not a fan of displacing ancient religious structures/objects/most things), but I have to say it was an incredible sight, especially at sunset.

Madrid is a great place that I didn’t get to spend nearly enough time in: definitely on my list to go back to though!

Crêpe and Game Night!

My favorite night of the year happened last week: crêpe making night!! Okay, it isn’t my favorite night of the whole entire year, but I love crêpes, and I love making crêpes, so it’s always a great time. The Bureau des Etudiants pulled out all the stops with assorted jams, hella Nutella, and even a jar of that Biscoff cookie spread (the only thing we look forward to on Delta flights – you know I’m right). We got the crêpe hot plates heated up, Ratatouille on the big screen, and a plethora of various board games that are usually stowed away in the BDE closet.

Giant Jenga was a big hit: I’m not sure whether to blame the design-oriented part of us GT students, or the need for a small no-stakes gamble. Regardless, it’s simply fun to watch this massive tower crash down and make everyone in the GTL lounge jump every 20 minutes. I haven’t played small baby (now) Jenga in a long time, but I’m nearly positive you couldn’t do the craziness that I saw with big Jenga. Or maybe that’s just GT engineers blowing my mind with their planning and balancing skills. To be honest I’m a little shocked that no one happened to get hit by the avalanche.

The crêpes were a bit of a mess at first: getting an even consistency is difficult the first time, and then flipping it just becomes a jumbled debacle not dissimilar to scrambled eggs. Soon enough everyone got the hang of it, and people not in BDE came over and just made crêpes for others out of personal enjoyment.

All in all, it was a very successful night, in which people from all realms of GTL – some that I see every day, some I’d never met before – could come together for games and food.

(Thanks, BDE!)

For the Love of Chocolate

Written by guest bloggers Amira Abadir and Tiffany Chu.

Hidden away from the hustle and bustle of downtown Metz in a small residential area: a brown, modern storefront stands with the smell of chocolate wafting through the street. Early one Friday morning, a van of unassuming Georgia Tech students arrived there at Fabrice Dumay Maître Chocolatier.

Photo courtesy of Fabrice Dumay social media.

As our group entered, we were first shown the main storefront, which housed a counter with dozens of flavors of bonbons, or candies, along with shelves lined with varying displays of chocolate bars and gift packages. Towards the back of the store was a large window that peeked into a large, gleaming white kitchen. The window, as we were later told by Mr. Dumay, is there so that his customers can be certain that his candies are produced in-house.

After piling into the kitchen, Mr. Dumay told us a bit about himself. He spent 7 years as a chocolate patissier in the Vosges mountains, then 12 years as a chocolatier before opening his own store. He considers himself to be the only “master chocolatier” in Metz making artisanal chocolates.

Mr. Dumay explained to us the process of chocolate making from cacao seeds into cocoa beans, cocoa powder, and cocoa butter, with the aid of samples. We sampled the three traditional types of chocolate in his shop – dark, milk, and white – each 

with varying combinations of sugar, vanilla, and milk. The last bar chocolate we sampled was new: blonde chocolate. Blonde chocolate emerged just 2-3 years ago and is rare to find in stores. It is a special white chocolate that took 7 years to develop has been “smoked” or cooked until the sugar has caramelized with an even, smooth texture.

We next moved on to other chocolates such as the pralines and ganaches, beautifully crafted with perfectly creamy and crisp texture.

Finally, we witnessed M. Dumay’s legendary house specialties – liqueur filled chocolates, chardons, that come in spiky colorful balls of every color. We tried the raspberry and mirabelle liqueur chardons and were blown away by the strength, flavor, and freshness of the artisanally produced chocolates – quite different from industrially produced chardons. M. Dumay sells approximately 3 tons of these high-quality chardons every year!

Throughout the trip, Mr. Dumay’s passion for chocolate was evident. Before visiting his shop, we wondered: what makes chocolate artisanal? Modern processed chocolate – the candy bars we buy at the grocery store – is a product of the Industrial Revolution. By contrast, artisanal chocolate is an intense labor of love. While many corporate candymakers have found ways to automate the chocolate-making process, people like Mr. Dumay make as much of their product by hand as possible. Dedicating their lives to the art of chocolate making, the master chocolatier’s artisanal chocolate is an entry point for people of all cultures to share and enjoy the heart of chocolate, made with love.

This was a field trip of the Georgia Tech-Lorraine class HTS 2100, “Science and Technology in the Modern World: Regions of Europe.” For more information, see Georgia Tech-Lorraine’s website, www.lorraine.gatech.edu.

Munich: The Ultimate Food Guide

Munich is a beautiful city, and although it 90% of it was destroyed in the second world war, the rebuilding efforts for the 1972 Olympics have preserved the old world charm of the classic Bavarian city.

This is the Neues Rathaus, the city government building in the center of town.

So, my posts have been quite history heavy lately, so I decided to change things up this week and talk about my favorite food: Bavarian Food. With its amazing ham dishes, wonderful sauces and great atmosphere, the food scene in Munich cannot be beat. Here are some of my favorite Munich foods, ranked from 5th-most delicious to most delicious:

5. Bratwurst mit Sauerkraut

You can never go wrong with bratwurst in Munich. Sold on the street at small stands, in restaurants, or in beer halls, this Bavarian classic is a go-to tourist food. Bratwurst is served as a nice thick sausage, served in a small bread roll so the ends stick out, topped with tangy sauerkraut. Deliciously messy, this is really fun to eat  and an absolute must-taste in Munich! Where was the best one I tasted? In a small street stand right across from the Neues Rathaus in the city center.

 

4. Kartoffelpuffer (Potato Pancakes)

Vegetarian? No problem! Due to Lenten restrictions, I was unable to eat meat on Friday. As a result, I tried one of my new favorite dishes- Kartoffelpuffer! With the consistency of a flattened hashbrown, crispy on the outside and soft on the inside, served with applesauce or sauerkraut, you will be singing the praises of this dish in no time!

 

3. Spanferkel (Suckling Pig)

This delicious cut of pork is so tender you can cut it with a fork and it melts in your mouth. Typically served with potatoes and in a dark brown beer gravy, this dish is the perfect ending to a day of sightseeing. Where did I find the best Spanferkel? The Augustiner Keller, famous beer garden restaurant of Munich. Definitely worth a taste!

 

2. Weisswurst (White Sausage)

I love weisswurst, which is a white colored sausage made from pork and veal back bacon ground with herbs. Traditionally, weisswurst was a breakfast food because before refrigeration, it was the sausage that kept the least fresh and was therefore a dish for the morning! Where is the best weisswurst in the city? Pay a visit to the Viktualienmarkt close to Marienplatz. This outdoor market has the finest meats and crafts in Bavaria. Pro tip: Peel the skin off before you eat it. Although you can eat the skin, the locals may laugh at you a bit.

 

1. Schweinshaxe (Pork Knuckle)
The number one delicacy of Munich is Schweinshaxe, which is a particular cut of pork. With its amazing, crispy skin on the outside, and a texture reminiscent of roast beef but the tenderness or pork you can’t go wrong with this dish. Served with baked potatoes, it is the most highly acclaimed Bavarian dish. Where to get the best one? Pay a visit to the historic Hofbrauhaus! In addition to hearing amazing live music from a traditional brass band, you can enjoy some of the best food that Bavaria has to offer. Happy eating!

Top 5 List of Favorite Encounters of the Food Kind

Thinking introspectively I’ve come to the conclusion that my love for travel might actually be not so subtly linked to my love for good food. Seeing famous landmarks and learning about the history of places is great and all, but my favorite part is undeniably the food. Be it street vendors, marketplaces, little cafés, or fancy restaurants, good food can be found everywhere, and in Europe you have nearly unlimited access to foods from many different cultures, and cuisine that might not be so easily accessible in the United States, so in the spirit of Buzzfeed, I decided to make a top 5 list of my favorite encounters of the food kind.

5. Schnitzel with Noodles, Heidelberg
Don’t get me wrong, this simple meal from Germany was delicious, but it secures a spot on my list for the experience of finally getting to eat the iconic food combination sung about in the Sound of Music. Growing up hearing that song, I never even knew what schnitzel was before coming to Europe, so it was fun for me to not just figure out what is actually was, but also to eat it.

4. Hot waffle with Ice Cream, Amsterdam
Right outside the Van Gogh museum in Amsterdam, by the famous sign, there’s a little food stand that sells an amazing combination that I had never seen anywhere else. Waffles, ice cream and coffee was a perfect way to break fast before enjoying the incredible art of Van Gogh and touring the beautiful canals of Amsterdam.  

Picture Courtesy of TripAdvisor.

3. Roasted Duck, Paris
This was one of the very first meals I ate in Europe, occurring in my very first weekend of travel. I’ll always have a soft spot for that first destination and the trip was highlighted by finding this tiny little café in the middle of Paris with great hospitality and even better food. This was also my first time actually trying duck and it has quickly taken it’s place high among my favorite meats.

2. Pork Belly with Creamed Potatoes, Munich
This whole meal at a lively restaurant/pub in Munich was amazing but I can say with some certainty that their potatoes were the best I had ever had. People who know me know that I love potatoes, so this was truly a wonderful experience. There’s just something great about the simple cuisine of Germany, and when it’s prepared as well as it was in Munich, there’s not much that can beat it.

1. Gyros, Athens

Right across from our hotel in Athens.

My number one spot comes from a little hole in the wall in the middle of Athinas street called the Pita Bar. My girlfriend and I discovered this place near the end of our trip and proceeded to go there for at least 4 meals in 3 days. It wasn’t particularly fancy or anything, but they knew how to make gyros like you wouldn’t believe. If you ever find yourself in Athens, I cannot recommend the Pita Bar highly enough. Just watch out, because other gyros will never taste as good again.

It might sound a little weird that food would be such a big part of traveling, but really, food is a huge part of culture. Europe is known for its diverse and impressive cuisine and it hasn’t disappointed. I look forward to a few more weeks of amazing food and amazing places.

The Travel Bug

I think that I’ve been sick more times in the past three months that I’ve been here than in the last three years of my life. When coming into this European adventure, I expected to get sick a couple times. At least once. Maybe twice. Definitely not more than that.

Boy was I wrong.

I’ve been sick almost every other week, barely recovering from the past illness before I was struck down with yet another virus. Now I know that I’m not the best candidate for World’s Healthiest Traveler, but come on man, I should not be getting sick this many times. Once I exchanged health horror stories with some of my more seasoned traveler friends, and after reading up on other travel blogs, my physical restoration and mental sanity seem to be on a good, solid path upwards!

With all of this new knowledge, I have come up with a list of five things that you can do to prevent illness (and keep mental blissfulness) while traveling, or at least control it to the best of your ability.

Courtesy of shswstatic.com

1. PRE-TRAVEL CHECKLIST: When making a journey anywhere, I strongly advise creating an essentials kit. This should include, but is not limited to, hand sanitizer, hand/face lotion, a light sweater or small blanket, a travel pillow for those cramped, long distance trains or flights, one or two reusable water bottles, some nasal spray, and of course my personal favorite, a pack of gum. Also, make sure that if your eyesight requires some kind of support, like mine, wear glasses instead of contact lenses. While contacts may seem like the nicer, more comfortable option, they quickly dry your eyes (especially on airplanes), which makes your them more vulnerable to bad microbes!

Courtesy of mrdoorsign.com

 

2. SANITIZE: While this may seem a bit over the top, you should sanitize your hands after touching germ centrals. This can include anything from the seemingly harmless ATMs, ticket kiosks, and airport security-line bins, to the germ-y cesspools that are public restrooms. And speaking of public bathrooms, try not to touch any surfaces! It is a little difficult, but trust me, you’ll be regretting that one time you laid your hand on the counter when you’re sick in bed WAY MORE than a weird stare from a local stranger when you do a miniature Tai Chi/Olympic gymnast move to keep your coat off the floor.

Courtesy of coresites-cdn.factorymedia.com.

 

3. HYDRATE: Because of the dry air that comes with plane rides or long distance trains, your body will start to (gonna sound a bit gross, but stick with me) produce less mucus. And while none of us particularly enjoy mucus, it helps our bodies fight off infections and disease! Dehydration can also cause tiredness, headaches, and chapped skin (hello, hand/face lotion), which none of us want. Usually, people should be drinking around six to eight (eight ounce cups) of water per day. However, when you’re traveling, you should be drinking at least one eight ounce cup of water every hour, totaling to about ten to twelve cups throughout your day, and even up to fifteen or eighteen on longer days. One way to get a head start on your daily hydration is to drink two cups of room temperature water right when you wake up. Not only does this knock sixteen ounces off your daily intake, but it also refreshes you and makes you more active, boosting your energy so that you can take on the long day ahead of you!

Opening_Aang_airbending.png

Courtesy of vignette4.wikia.nocookie.net.

 

4. FRESH AIR: Whether you’re sitting in an airplane cabin or the backseat of a taxi, try to get as much air flow as possible. This can be using the little air vents above you or opening the window to breathe in some well needed fresh air. Constant air flow reduces your chances of becoming ill, and as a beautiful plus, it flushes out any questionable smells that you may have acquired during your trip!

Courtesy of lifecdn.dailyburn.com.

 

5. VITAMIN UP: Citrus fruits are such wonderful things. Not only do they taste heavenly, but they also give your body nothing but health and energy! But the really great thing about citrus fruits, is that they are so versatile! You can eat them straight off a tree, you can eat them dried, you can eat them candied, you can drizzle their juice in drinks or over your meals, you can straight up drink the juice, or for a more subtle flavor, you can put a couple slices in a bottle of water and drink that instead! You should always be consuming fruits and vegetables, but juicy fruits or vegetables will make you especially full of energy boosting and immune strengthening goodness! My point here is, you can consume fruits and vegetables (my favorite being oranges) in nearly any way possible, and there’s pretty much no excuse. Just eat more fruit!

Alrighty campers, now that you’re prepared to fight infection and drowsiness, go out and travel around the world! Conquer viruses and show bacteria who’s in charge! And as for me, I will make a shopping list full of good, healthy, things and try to recover from the bug I caught this past weekend!

Dorm Room Cooking Hacks

I live in Aloes, which is great in its proximity to Cora and GTL, as well as its reasonable price. The only drawback is the fact that you have to use the communal kitchens for cooking. They are often a bit too crowded, and let’s face it, I am a bit too lazy to carry all my pots, pans and cooking supplies down to the kitchen. So, as a resourceful young student, I have learned to make a few hot meals using a microwave, toaster oven, and tea kettle.
Ok, so Aloes rooms don’t come with toaster ovens and kettles, but you can buy both at Cora for under 30 euros. Definitely worth it!
Having a toaster oven effectively means that you have an oven. My favorite thing to make in my toaster oven is loaded potatoes. It’s quick, easy, and really good.
Loaded Potatoes
Ingredients:
  • New potatoes (that are small enough to cook in the toaster oven)
  • Olive oil
  • Cheese (I find that Cora’s 3 cheese blend is nice)
  • Tomato sauce
  • Canned corn
  • Chives
  • Optional: Add some crumbled up cold cuts! I had some leftover chicken that I sprinkled on top
Recipe
  1. Stab the potatoes with a fork and brush with olive oil
  2. Wrap in foil, and let bake in the toaster oven for 45 minutes, or until soft
  3. Take out the potatoes and cut a slit down the middle. Place cheese, tomato sauce, corn and meat inside.
  4. Put the loaded potatoes back in the toaster oven and bake for another 5 minutes
  5. Enjoy!


    Reheating one of my baked potatoes I made earlier this week.

Having a kettle is a great way to boil water without a pan and stove. I like to make hard boiled eggs, pasta and rice. If you are making pasta or rice, use a thermal bag (sold at Cora), to make sure that the pasta and rice on the heating element don’t burn up.

I drink tea every time I get back from school. I love my kettle. Her name is Roberta.

 
The other food that turns out really well in the toaster oven is quesadillas! Below is my favorite recipe, although you can make all kinds of variations of quesadillas.
Quesadillas
Ingredients:
  • Whole wheat tortillas
  • Mexican cheese blend
  • Onions
  • Green Peppers
  • Tomato
  • Salsa
  • Sour Cream
  • Chorizo (pre cooked, sold at Cora)
  • Rice
Recipe
  1. Preheat toaster oven to 425 degrees.
  2. Thinly slice onions, green peppers, and the tomato.
  3. Place a tortilla out flat, and on half of it, put a layer of cheese, peppers, onions and tomato. Sprinkle chorizo inside.
  4. Fold tortilla in half and place it in the toaster oven for 8-10 minutes, or until cheese is melted.
  5. Enjoy with rice (as pictured below), cooked in a tea kettle!

For especially lazy days, Cora microwavable meals come in clutch.

 
Doesn’t that sound appetizing? I know right? My mouth is just watering writing this blog. Ok, ok, this recipe is absolutely mouth watering. I love popcorn, especially the caramel variety. It’s really impossible to find it in France though. This recipe is the perfect cure for homesickness.

Caramel Popcorn

Ingredients
  • 1/2 cup un-popped popcorn
  • ½ cup packed brown sugar
  • ¼ cup butter
  • 2 tablespoons light corn syrup
  • ¼ teaspoon kosher salt + more for sprinkling
  • ½ teaspoon vanilla extract
  • ¼ teaspoon baking soda

 

Recipe
  1. Pop ½ cup uncooked popcorn and place in a large brown paper bag (sold at Cora).
  2. To make the caramel, throw the brown sugar, butter, corn syrup and kosher salt in a bowl and microwave for 1 minute. After one minute, take it out and stir it and then microwave it again for 1 minute or until boiling. Be careful not to burn it!
  3. Add baking soda and vanilla to caramel and mix it up.
  4. Pour the caramel over the popcorn and stir it up in the brown bag.
  5. Roll down the top of the brown paper bag and place in the microwave. Cook on high for 1 minute. Remove from microwave, keeping the bag closed, and shake it vigorously. The microwave for another minute, and shake it up again.
  6. Pour some salt in the bag to taste and shake it up.
  7. Enjoy!

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