PDF of This Issue
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Undergrads Choose Seale for Presidency
MIT’s The Weather Oldest and Largest Today: Mostly cloudy, 37°F (3°C) Tonight: Cloudy, flurries, 33°F (1°C) Newspaper Tomorrow: Mixed rain, snow, 35°F (2°C) Details, Page 2 Volume 122, Number 13 Cambridge, Massachusetts 02139 Tuesday, March 19, 2002 Undergrads Choose Seale for Presidency JudBoard Upholds Decision on Creighton By Harold Fox enfranchised, and I want to change STAFF REPORTER that.” MIT undergraduates elected Josi- Creighton and Brar received 376 ah D. Seale ’03 as Undergraduate Association president with one of the UA President, Page 19 largest voter turnouts in history. Seale received 987 UA President/Vice President votes to win over Jen- Election Results nifer S. Yoon ’03, who received 531 votes. The Iteration disqualification of the Candidate 12 ticket of Rhett Josiah Seale/Parul Deora 799 987 Creighton ’03 and Vic- Jenn Yoon/Miquela Vigil 481 531 tor W. Brar ’04 was Rhett Creighton/Victor Brar 376 disqualified upheld by the UA Judi- (write-in) cial Board on appeal. Other Write-Ins 128 128 “I’m happy,” Seale Nobody 225 363 BRIAN HEMOND—THE TECH said. “There are a lot of Ching-Wen Hsieh ’04 was among the students inspecting one of the Class of 2004 rings on display at things I want to do for Total Votes Cast: 2009 the Ring Premiere Sunday night. the UA, and I think I Votes Cast Online: 1920 have a good shot to get Paper Ballots: 89 it done. Right now, the Brass Rat With Two Men on Seal student body feels dis- SOURCE: UA ELECTION COMMISSION Revealed at 2004 Ring Premiere High Turnout, Marginal By Brian Loux the class’s interpretation of the ’04. -
Classmate Biographies
CLASSMATE BIOGRAPHIES 38 David Jeffrey Abeshouse Course: VIII Tell us about your recollections of your student years at MIT: I lived in Student House, which is essentially on the B.U. campus. If I recall correctly, it was a mile walk to MIT. That walk, in all kinds of weather, is one of my strongest, if not favorable, memories of my years there. Unless something unusual happened, I made the round trip just once a day. Student House is near Kenmore Square and Fenway Park. The gates to Fenway would open in the sixth inning then, and there were mostly afternoon games, so we would go up to the park occasionally to see, for free, the last three innings. We saw Ted Williams regularly. Student House was also next to the Charles, and it was fun to go down near the river in pleasant weather. I struggled to survive academically, but I did it. I don't remember the name of the professor who lectured our freshman chemistry course, but he spoke in a monotone, and I fell asleep practically every time. I finally went to a different lecture section. I have a poor sense of direction and was regularly lost around the campus and often rushing to get to class. Once in my sophomore year I was rushing and rounded a corner and almost flattened Norbert Wiener. He had a large abdomen, and, from my point of view, the collision was soft. The work on my senior paper was done in building 20. That was a fine place to spend a lot of time. -
In-Room Dining Menu
IN-ROOM DINING MENU In-Room Dining is available from 6:00 a.m. until Midnight Listed within the menu are individual service times for each meal period. Contact Extension 2284 to place your order O U R C H E F Chef Eileen Watkins’ fare focuses on fresh, bright flavors that create a stimulating and appealingly balanced experience for all parts of the palate. She crafted this menu focusing on local, seasonal products and healthier options for your dining experience. Enjoy our Full or Continental Breakfast in the University Club at Penn, located on the Lobby level of the Hotel. A breakfast buffet and A la Carte menu are available for your dining pleasure. Modern · Stylish · Delicious Penne brings you the finest in regional Italian cuisine and wine. Hand crafted pastas and hand selected wines all add to the beauty and individuality of this fine dining restaurant. We’re Italian made FRESH. Enjoy our wide variety martinis, bourbons, scotches and mixed drinks in a rich wood, and traditional ambiance which typifies the feeling and style of the heritage of the University. BREAKFAST MENU 6 a.m. to 11 a.m. Monday – Friday / 7 a.m. to Noon on Saturday and Sunday Traditional Egg Breakfast 19 Two eggs · breakfast potatoes · bacon or sausage · toast · Juice · coffee or tea Deluxe Continental 14 Choice of two: croissant · muffin · bagel · toast · chocolate au pain · banana bread · Juice · coffee or tea Smoked Salmon Wrap 12 Smoked salmon · scrambled eggs · spinach · tomato · caper · red onion · Dill crème fraîche Malted Belgian Waffle 12 Whipped butter -
QUADRUPLE RUM CAKE Makes 1 Cake (8 to 12 Pieces) by Dennis W
1 QUADRUPLE RUM CAKE Makes 1 cake (8 to 12 pieces) By Dennis W. Viau; modified from an Internet recipe. This rum cake is strong with rum. The first time I ate it I told my friend, “It burns a little going down.” This is a scratch cake. Having a good formula and method of preparation for making scratch cakes is always an excellent addition to your kitchen library of recipes. Equipment Needed: A large Bundt pan, preferably cast aluminum with a nonstick surface, 10 to 15 cups. Ingredients: For the Cake: ½ cup (85g) crushed walnuts 1½ cups (312g) granulated sugar ½ cup (113g) butter; softened, at room temperature 3 tablespoons + ½ cup (118ml) cooking oil (corn, canola, grapeseed, or vegetable); divided 1¾ cup (7½ ounces / 213g) all-purpose flour or cake flour ¼ cup (21g) corn starch 4 teaspoons baking powder 1 teaspoon salt 1 cup (200g) instant vanilla pudding mix, or make your own mix (see below) ¾ cup (175ml) whole milk 4 large eggs ¾ cup (175ml) dark rum 4 teaspoons vanilla extract For the Rum Syrup: ½ cup (113g) butter or clarified butter ½ cup (118ml) water ¾ cup (156g) granulated sugar 1 teaspoon salt ½ cup (118ml) dark rum For the Caramel Rum Sauce: ½ cup (85g) brown sugar ½ cup (100g) sugar ¼ cup water 2 tablespoons butter ½ cup (118ml) heavy cream 3 tablespoons dark rum For the Topping: 1 cup heavy cream (double or even triple these proportions for a large crowd) 1 tablespoon sugar 2 tablespoons dark rum To Make Your Own Pudding Base: ¾ cup nonfat dry milk powder ¾ cup cornstarch 1 cup granulated sugar 1 teaspoon salt 90. -
PDF of This Issue
MIT's The Weather Oldest and Largest Today: Snow, sleet, 30°F (-1°C) Tonight: Freezing rain, 32°F (O°C) ewspaper Tomorrow: Cloudy, cold, 30°F (-1°C) Details, Page 2 Volume 116, Number 9 Cambridge, Massachusetts 02139 Tuesday, March 5,1996 MIT OKs 4.8 Percent Tuition Hike to $22,000 By A. Arlf Husain dent's education with the remainder sources. Loans and student jobs often receive other scholarships, it is rate of growth and making financial NEWS EDITOR covered by endowment and unre- account for an additional $22 mil- estimated that only about 29 percent aid available, MIT will remain Tuition for the 1996-97 academ- stricted gifts and grants. lion. of students pay the full amount. accessible to bright students regard- ic year has been raised 4.8 percent Because students who do not While tuition reflects the realities less of the family's income, Vest to $22,000, a $1,000 increase over Self-help level considered high qualify for need-based financial aid of the economy, by moderating its said. last year. "I'm rather disappointed that The Institute's "nominal self- [tuition] was raised as much as it help level" - the amount of pay- was, considering that the majority of ment students are expected to pro- peer institutions have a much lower Percentage Change in Tuition and Self-Help vide from work and loans before self-help level; generally about receiving scholarship assistance - $7,000," Undergraduate Association [J Tuition '96-'97 also increased $450, or 5.5 percent, President Carrie R. Moo '96 said. -
O Nien Un Es a Is E Two New Honors Given at Yearly Awards Convocation
I I I . I ve -o nien Two new honors given at I un es a is e By Bon Frashure of the secrty after allowance Trhe yearly Awards Convocation pWThas names of the representatives estabished an Inde- for improvements. of the remang fraterriti'es were SexetResidence Development By Steve Portny field '64 for his "spirit, dedica- 3. The maxdmum. loan term antnounced last Mkght at a work- nhwhich may assist tindepen- The annual Awards Conlvocaton tion, and service" to Mffr. The will be 40 years. in meeting to implement the seon ivingid grops in improig. IRD Fund. was held last Saturday in Kresge new award came from a adexpaig 4. The minimum. rate of in- proposal by the Activities Devel- their housing fat Marshall. B. Dalton '15, Chair- Auditorium. Featured was the 0 oite administrtiors officers terest vEll be three percot. presentation of the Kar Taylor opment Board. Namned in honor 5. Gifts to the IRD Fund must man of the Board of the Boston of William L. Steward Jr. '26, anounced Jast FridaY. Manufacturers Mutual Insurance Compton Awards given in reco- Fund provisins provide that the prncpal wil niition of 'outanftng contribul- the award is ~given to students not be expended, and givers must Company and -a Life Member of who have participated The IRD Flund will be an en- the MITX Corporatimn, will chair tions in promoing high standards actively in dwnnt, thie income of which permit use of the income of the of achievement and good citizen- school activities. fund for any corporate purpose both the Alumni IFC! and the Saye be used by the Corporation central ship mithinn the MIT community." Recipents of the award are: of MIT. -
The Antarctic Sun, December 30, 2001
www.polar.org/antsun The December 30, 2001 PublishedAntarctic during the austral summer at McMurdo Station, Antarctica, Sun for the United States Antarctic Program Flying TIGER: Scientific balloon ride By Mark Sabbatini Sun staff In the cosmic scheme of things, this balloon might actually make a difference. Astrophysicists are hoping a 5,000-pound high-altitude bal- loon carrying a data recorder half the size of a ping-pong table will be the first to orbit Antarctica twice, collecting new information about matter outside the solar sys- tem during its voyage. The recorder is sampling galactic cos- mic rays, which may provide clues to the galaxy's history and composition. The rays travel at nearly the speed of light and are the only matter - other than interstellar meteorite dust - from outside the solar system that can be directly sampled. Among the goals of researchers is collecting samples Photo by Melanie Conner/The Antarctic Sun After hours of delay, the winds shifted enough to launch the Long Duration Balloon at 12:30 a.m. on Dec. 21. See Balloon page 13 Visit to Italy's ‘new land,’ McMurdo’s good neighbor By Kristan Sabbatini The bay is indeed beautiful. The blue and station. "The food, the base, the facilities Sun staff orange station sits on the beginning of a inside. It's all our culture." Though wind and snow battered small peninsula surrounded by granite hills. Posters of Roma, Bologna, Napoli and McMurdo Station Dec. 13, a couple hun- Time and nature rounded and carved the other Italian tourist attractions decorate the dred miles north in Terra Nova Bay it was granite into smooth shapes and sculptures, hallways. -
Pancakes New & Classic Breakfasts Belgian Waffles
PANCAKES NEW & CLASSIC BREAKFASTS BELGIAN WAFFLES ORIGINAL BUTTERMILK $8.99 CHOCOLATE BANANA $10.99 SUPER DELUXE $13.99 PIEROGI BREAKFAST $11.99 AMBROSIA $11.99 SUPER SPELT $10.99 Our light and fluffy feature item Banana Pancakes topped with ribbons For the hearty appetite: three eggs any Two eggs any style, Winker Meats Super Spelt Waffle Cream cheese, strawberries and An ancient grain waffle smothered with Original Pancake House maple- of Nutella and vanilla custard finished style, with a generous slice of tender Kolbassa, mini pierogies, buttermilk bananas topped with dairy fresh with low fat vanilla yogurt, bananas and flavoured syrup and whipped Notre off with dairy fresh whipped cream and ham, two sausage links, two slices of pancakes and Kub Rye toast. NEW whipped cream. GF blueberries then topped with our house- Dame Creamery butter. Diet syrup also chocolate chips. bacon, home-style hash browns, and made granola. NEW available. GF your choice of buttermilk pancakes or SPINACH & EGG WHITE BANANA SPLIT $10.99 Upgrade any waffle to spelt at no BANANA SPLIT $10.99 toast. SCRAMBLE $10.99 Your favourite dessert for breakfast. additional charge! FRUIT PANCAKES $9.99 Strawberries, bananas, chocolate syrup Scrambled egg whites with sautéed Strawberries and bananas topped Your choice of strawberries, raspberries and dairy fresh whipped cream. GF FIVE-IN-ONE $11.99 spinach and feta, served with Red River with dairy fresh whipped cream and or blueberries and dusted with icing Two eggs, two slices of bacon, two Multigrain toast and a side of fruit. chocolate syrup. GF BELGIAN COMBO $11.99 Chocolate sugar. -
Mountain Waffle Co. Began Simply, Serving Sweet and Crunchy Liege Belgian Waffles at Ski Resorts Around the USA
Mountain Waffle Co. began simply, serving sweet and crunchy Liege Belgian waffles at ski resorts around the USA. We started in Steamboat Springs, CO and quickly expanded to ski resorts in 11 states. Our customers loved them, but kept asking for them after the winter season was long gone. That’s when we decided it was time to bring them to everyone all year long. We take great pride in making the highest quality Liege Belgian waffles in the greatest variety of flavors, sizes and packaging types. From our family to yours, we hope you enjoy our famous, authentic Liege Belgian waffles just as much as we enjoy making them! MOUNTAIN WAFFLE CO. LIEGE BELGIAN WAFFLES ARE MADE WITH: • All-natural - no artificial colors, flavors, additives, preservatives or ingredients • Non-GMO flour • rBST free milk and butter • Whole Belgian pearl sugar • Belgian Dark Chocolate (Chocolate flavors only) • Pure Maple Syrup (Pure Maple & Butter flavor only) • Baked in BRC and Halal Certified Facilities (Kosher optional) Mountain Waffle Co. Liege Belgian Waffle Frozen Dough Our authentic Liege Belgian Waffle Frozen Dough balls are for professional chefs and bakers who want dough that’s good enough to call their own but with greater consistency, quality control, portion control and with less waste. Simply defrost and bake just what you need. Enjoy less labor, greater consistency in your menu items, and freshly baked waffles your customers will keep coming back for. Made from Liege Belgian waffle dough with all-natural ingredients (no artificial flavors, colors, additives, -
Marcella Hazan's Tomato Sauce ...2
Marcella Hazan’s Tomato Sauce ................................ 2 Drunken Rum Cake .............................................................................................................................. 2 Rum Glaze ...................................................................................................................................... 3 Crunchy Top Mac and Cheese .............................................................................................................. 4 Marcella Hazan’s Tomato Sauce This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness. 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes) 5 tablespoons butter 1 onion, peeled and cut in half Salt Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta. Celantano Ravioli and Armour Italian Style meatballs from Harmons Drunken Rum Cake (Turning this “cake mix” recipe into a homemade cake wasn’t hard to figure out, of course. I blended a scratch yellow cake recipe with the rum and vanilla pudding, throwing in a couple extra eggs.) 3 cups all-purpose flour 2 cups sugar 1 tablespoon baking powder 1/2 cup butter 4 eggs 1 3.4-ounce package (dry) instant vanilla pudding 1 1/2 cups milk 2 1 1/2 teaspoons vanilla 1/2 cup dark rum Combine all the ingredients in a large bowl. -
Download Menu
PANCAKES AND MORE $10.29 Choice of 2 fruit pancakes, 2 bacon or 2 sausage links, 2 eggs and hash browns. SUBSTITUTIONS: Egg whites are $1.29 extra. Turkey sausage or turkey bacon is $1.09 extra. BLUEBERRY DOUBLE PANCAKES $9.39 Four buttermilk pancakes filled with blueberries and topped with blueberry compote, whipped cream and powdered sugar. CHOCOLATE CHIP PANCAKES $9.39 Four chocolate pancakes filled with chocolate chips and topped with whipped cream and powdered sugar. 3 STACK OR 5 STACK BUTTERMILK PANCAKES $6.09 / $8.49 STRAWBERRY CHEESECAKE $9.39 Four buttermilk pancakes filled with cheesecake chunks and topped with strawberries and whipped cream. KING’S FRUITY PANCAKES $9.39 Four buttermilk pancakes with choice of topping: peach, strawberry or blueberry. Topped with whipped cream. CINNAMON PANCAKES $9.39 Four pancakes with cinnamon spread, cream cheese icing and whipped cream. STRAWBERRY BANANA PANCAKES $10.29 Four buttermilk pancakes with fresh banana slices, strawberry topping and whipped cream. CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORN ILLNESS. STRAWBERRY CREPES $10.19 KING’S CHICKEN TENDERS Four crepes topped with strawberries AND WAFFLES $11.69 and vanilla cream sauce. Four chicken strips with our fluffy waffle. FLUFFY WAFFLE $9.29 LINGONBERRY CREPES $9.69 Optional: Add fruit topping for $1.70 Four crepes topped with lingonberries. BANANA NUTELLA CREPES $10.49 Four crepes with banana and nutella on top. CHICKEN CREPES $11.19 Two crepes stuffed with grilled chicken, mushrooms, onions, spinach and swiss cheese with special sauce on top. -
WSIU, WUSI, WSEC, WMEC & WQEC DT3 (SD2) CREATE Programming
WSIU, WUSI, WSEC, WMEC & WQEC DT3 (SD2) CREATE Programming Schedule for July, 2020 as of 06/15/20 Wednesday, July 1, 2020 12am 100 Days, Drinks, Dishes and Destinations. CC #205 In the culinary adventure series 100 DAYS, DRINKS, DISHES & DESTINATIONS, Emmy and James Beard Award-winning wine expert Leslie Sbrocco travels the world with glass and fork in hand, indulging in delicacies, uncovering local hangouts, meeting talented artisans and visiting both up-and-coming and acclaimed restaurants, wineries and breweries. This season, Leslie explores San Francisco's Chinatown and Calistoga, California before jetting off to Vienna, Austria; Budapest, Hungary; and Normandy, France. TVG 12:30 Nick Stellino: Storyteller in the Kitchen. CC #203 The Vegetarian. While pondering life as a vegetarian, Nick discovers some fabulous new dishes loaded with spectacular flavors. Dishes include: Chilled Cantaloupe Soup / Salmon with Spinach and Pancetta Cream Sauce / Biancomangiare (Sicilian Almond Pudding). TVG 1am Moveable Feast with Fine Cooking. CC #705 Beachside In Brighton. We are in Brighton, a beautiful English seaside resort town, in this episode of Moveable Feast with Fine Cooking. Host Alex Thomopoulos is here to cook a feast with acclaimed chefs Michael Bremner and Sam Lambert. To gather the freshest fish, the chefs head to Brighton & Newhaven Fish Sales, where fisherman deliver the daily catch straight from the sea, then to inland to Namayasai, a gem of a farm that grows an exquisite array of Japanese vegetables. And finally, they travel to Saddlescombe Farm & Newtimber Hill, where sheep graze in the scenic British countryside. Back at Chef Michael's waterfront restaurant, Murmur, the trio cooks a delectable feast with the daily catch and an Herby White Wine Butter Sauce, Fire-Roasted Lamb, and Shrimp Shu Mai.