My mind has just been blown by this video and I felt like I needed to get the word out:

Sugar: The Bitter Truth

Yeah ok, fine it’s an hour and a half long. Here’s the summary for you people who somehow still have no time even though exams are over:

Summary:

• Today High Fructose Corn Syrup is used in basically every processed food as a substitute for regular sugar since fructose is much sweeter
• Sucrose (made up of 1 glucose and 1 fructose) is also found everywhere since it is also sweeter and cheaper than glucose
• Fructose is evil
• We eat fructose much more than we drink alcohol but fructose is metabolized ONLY in the liver through a pathway similar to alcohol
• 30% of Fructose turns into fat whereas less than 1% of glucose turns into fat
• Fructose turns off brain sensitivity to hormones involved in feelings of satiety after meals so you never feel full
• Fructose can desensitize cells to insulin to cause Type II diabetes
• One pop drink or fruit juice is basically one serving of food; but you still don’t feel full

Freshmen 15: You gain 15lb during first year and lose 15% by the end of first year

Exams Week 15: You gain 15lb during exams and lose 15% by the end of exams

I always study with food.

And when I say ‘food’, I don’t mean a nice healthy meal. I mean chocolate, cookies, cakes, crackers, chips, candy… sugar. My logic behind it is that since I’m using my brain so much to study, I need to get lots and lots of energy…  These cavity-encouraging study sessions happen constantly in the week before exams, when there’s honestly not enough time for me to be cooking myself a full meal 3 times a day (oh the woes of not having a meal plan or parents to cook for you).

So today, I have decided to share with you all the wonderfully quick (and energy packed) foods that you can make with nothing more than just a microwave! (And the ingredients. [And some other stuff])

S’mores

Without the campfire!

• Crackers (Graham or regular, your choice)
• Chocolate (chips or bar)
• Mush-mellows (the big ones work better)

This is really self explanatory. Take a cracker, put 1 piece of chocolate (or to taste) on it, balance a big puffy mush-mellow on the chocolate and stick it in the microwave for ~10sec. I usually microwave 3-5 at the same time and watch the mushies start to puff. It’s going to give me cancer, but it’s quite the scene. Once the microwaving is done you can just add another cracker on top to sandwich it.

Mug Cake

Not just another cake

• 4 Tablespoons Flour
• 1/2 Teaspoon baking powder (optional if you want nice fluffy cake)
• 1 Egg
• 9 Tablespoons Hot Chocolate powder (substitute other chocolaty goods)
• 3 Tablespoons milk
• 3 Tablespoons Oil
• 1 Microwave safe mug
• Mixing spoon

Does this sound strange? It’s actually quite cool, though it does take a lot more ingredients. First, you can smooth some oil over the interior of the mug to ensure the cake doesn’t stick. Then, what you want to do is put the dry powdered ingredients (flour, baking powder, hot chocolate) into the mug, beat the egg in and mix in the milk and oil. Once your concoction is complete, simply microwave the whole thing for 3 minutes. Wait for it to cool a bit and take the mug out; you should see a lovely cake sitting inside it. Feel free to mess with the ingredients and maybe use Nutella instead of hot chocolate?

Fried Egg

• 1 Egg
• ~1 teaspoon Oil
• 1 Microwave safe Plate or bowl
• Plastic wrap (optional)

Bet you didn’t know you could fry eggs with just a microwave! Just crack the egg into the plate/bowl and use something clean to poke the yolk’s membrane. Do be careful with this one; you’ll have to watch the egg as it gets microwaved because all microwaves are different. I recommend 2 minutes to start and if the egg is still very liquified, add another minute. Not recommended for people who are allergic to eggs or prolonged micro-waves hitting skin cells.

Instant Noodles

• 1 Pack instant noodles
• Water
• 1 Microwave safe bowl

Put noodles in a bowl, add the powdery goodness and fill with enough water to just cover the noodles. Microwaves all vary so I’m going to say it’ll take 3-5 minutes to make instant noodles this way. Watch out, it’s hot when it’s done!

And these are just the starters! But before I finish, here’re some MICROWAVE SAFETY tips:

• NEVER put tin foil in the microwave – It WILL burn (with fire and flames and the whole set)
• Don’t leave microwave unattended when you’re using it – You never know what might explode
• When boiling water with a microwave, let it sit and cool before using it – If you add things, relatively pure water might still explode on you
• Most things will come out of the microwave HOT – Be warned.
• If your microwave explodes, it’s a good idea to call for help

Note: The author is not to be held responsible for any explosions, odd smells, burnt food or other catastrophes that come about your own microwave failures. So please, BE CAREFUL

For some of you, this time of year means facing the reality of a student budget and no one to cook for you. Apartment style residences, such as Woodsworth Residence, don’t offer meal plans for their students. Students who have chosen to move out and live by themselves face the same problem. Budgeting for food, especially when you live downtown, is hard and more often than not you end up spending more than you planned due to unforeseen circumstances (ie. your sudden craving for Sun Chips). I’ve been living by myself for the past two years, and will be starting my third. There are tricks I’ve picked up, things I’ve learned to look out for and websites I’ve come across that might be useful for all you student foodies out there.

1. Always have the basics stocked up.

Things such as oil, rice, pasta, dry seasonings and condiments last a long time and are cheaper if you buy them in larger sizes. They are also typical staples in your diet, and can be used in many different dishes, many different ways. If you’re a meat eater, you can stock up on meat too! Meat bought at the butcher shop or sold in packages can be cut and sectioned off by portion in plastic wrap and put into the freezer. Ground meat is especially versatile and easy to cook. Frozen vegetables are also very useful to have on hand.

Things to stock up on:

• A carb, like pasta or rice
• Olive oil, cooking oil
• Salt, pepper, dried herbs, sugar, other seasonings
• Canned goods, like canned fish
• Ground meat and frozen vegetables

2. Keep it simple.

Having watched The Food Network religiously while at my parent’s house for the summer, I can safely say that no matter how complex the dish may seem, the key is to keep it simple. You’d be amazed at the variety of things you can come up with when you have two or three ingredients.

For example, I had lemons and chicken breast in my fridge one day. I decided to make pan-fried chicken breast with lemon zest as the main flavor. Season the chicken with a bit of salt, pepper and dried herbs like basil. Then, quickly sauté some chopped garlic and lemon in olive oil. Add the chicken and cover. Flip. Make sure it’s cooked and then plate. For a bit of zing, squeeze some lemon juice on it. Serve with salad, rice or pasta. Voila, you’re done!

Gourmet salads are even easier. If you’ve got fruits or vegetables that are almost nearing their end, and lots of leafy greens, just toss them into a bowl. To make a homemade dressing mix olive oil, mustard and something acidic together and you have a base for delicious vinaigrette. Season to taste and you are set.

Just… don’t make it too simple.

3. Portion control.

Cooking for one person is hard. It’s cheaper to buy things bulk, but you may not be able to finish it all. Some of you may be like me and will be tempted to finish it as fast as you can, thus overeating. Others might end up with good food going bad after only being used once. Either outcome isn’t something you want. Portioning is very important.

I’ve already mentioned that you can section meat in the freezer. You can do the same thing with already cooked food. Save the time, cook everything at once, and pack it up in containers to freeze. It’s a tried and true trick, and is especially useful when exams and big assignments are coming up.

That’s all I’ve got for now. Of course, the most important thing about food is to eat healthy. There will be times where no name mac and cheese is on sale for 50 cents a box (I kid you not) and you will be tempted to buy it. Even if the boxes come alive and start dancing, don’t. Chances are, you can make your own mac and cheese that taste better with as much money per meal. Buy fresh. Look for products with less sodium and preservatives and more natural ingredients. If you snack, snack on fruits, nuts and vegetables. Nothing new, right?

Here are a few websites that are useful if you’re running out of ideas:

• Working Class Foodies
• Baked Bree
• $5 Dinners
• Cheap Eats
• Just a directory with 100 cooking blogs for students

Many of these things are common sense, but when you’ve got your head in the books (or other places *ahem*) you might forget. Just keep a cool head in the grocery store and at the cutting board, and you’ll have a great time in the kitchen. Here’s to a healthy and delicious year!

(Pictured above, Mixed Berry Pavlova from Pangaea Restaurant – a dessert from their 2008 Summerlicious menu.)

Food is a passion of mine. Every time I see a restaurant that looks interesting, I note the location in my head so that I may visit it with some friends at a later date. As a result, a food festival like Summerlicious (and its winter counterpart, Winterlicious) is a godsend.

So what is Summerlicious?

Summerlicious is an event in which restaurants in Toronto (often high-end restaurants where bills would amount to $50+) offer a prix fixe menu for lunch and/or dinner. The restaurants usually offer 3 course meals ranging from $15 – $25 for lunch and $25 – $35 for dinner.

When does Summerlicious start and end?

Summerlicious starts on July 8th and ends on July 24th. However, restaurants are already taking reservations so make sure to call in early!

Which restaurants are participating in Summerlicious?

The full list of restaurants, along with their menus, can be found here. There is a wide variety of restaurants representing the diverse food cultures of the world.

Do I have to make a reservation?

Yes, you must make a reservation with the restaurant if you wish to dine. Also, make sure that you notify the restaurant as you make your reservation that you will be dining with their Summerlicious menu. Since reservations for participating restaurants began a few days ago, certain popular restaurants (such as Canoe) may already be fully booked for Summerlicious.

What if I’m a vegetarian?

Many participating restaurants offer vegetarian options and, after scouring a lot of menus, I can confirm that there are a few restaurants that offer vegan and gluten-free dishes on their menu.

Bon appetit!

Post written by Kamil Amir.

There is no better way to experience another culture than through its food. Food embodies all the best that a culture has to offer while appealing to the five senses and touching the heart in the most profound way. Nothing portrays goodwill and harmony better than the image of people from various cultures sitting together sharing and a meal, laughing and rejoicing in a celebration of understanding.

With that in mind, the University of Toronto Dinner Club (UTDinner) was created.

Imagine a book club, but more delicious.

The main goal of the club is to celebrate the University of Toronto’s cultural diversity by sharing various recipes and cooking styles from around the world. So far, UTDinner has organized cooking sessions featuring Malaysian, Kazakh, Japanese, Polish, Italian, Chinese, Korean, Turkish, Russian, Bosnian, French, Macedonian, Bangladeshi and Senegalese cuisines. The next event, planned for June 17, will feature Lithuanian food (see below for information).

At the meetings, members learn to cook dishes from around the world. These cooking lessons are taught by UTDinner members or special guests. Everyone then sits down together to enjoy the food. Yummy!

However, the benefits of the club go beyond the delicious food – UTDinner provides a great opportunity to make friends and learn about other cultures.

To learn more about UTDinner and their events, email Yayo or check out http://utdinner.herobo.com/. Your taste buds will dance with excitement!

Lithuanian Cooking Event

June 17, 2011 at 5PM (Location TBA)

A student of Lithuanian heritage will share her grandmother’s recipes.

Starters: Saltibarsciai (Cold Beet Soup) & Kugelis (Potato Pie)

Main: Cepelinai

Price: $10

Email Yayo to RSVP.

image from angryrobot.ca

Ever feel like eating something really unhealthy to the point where you don’t even want to know what goes into the food you’re eating? Well I do, all the time.  So one night I decided I’d be be down for an artery-clogging splurge and that  place was Smoke’s Poutinerie! It’s so bad, it’s good (that was cheesy I know. Ha! No pun intended! That was also really cheesy).  Located right at 218 Adelaide Street West in Toronto, it is just the right place for starving university students!  I went with a bunch of friends and we had a blast sharing each other’s crazy Poutines.  It was ridiculous. They even had a Philly Cheese Steak Poutine! You’d have to have 3 stomachs to eat that!  I guess my friend did because he practically inhaled it -  it was that ridiculously delicious! Items are at relatively low prices depending on what you order and how much.  For instance, a Small Traditional Poutine would be $5.49 plus tax.  It also helps immensely that they’re open during times when students are actually awake. On Fridays and Saturdays they’re open from 11:30AM to 4AM! Staff are friendly and I like the open concept kitchen where you can actually see the cooks making the Poutine; though of course it doesn’t take much to figure out how they make it. Anyhow, so forget those hundred or so calories you burned today at the gym and check out Smoke’s Poutinerie! For more information go to their website.