You Are What You Ladle: A beginner’s guide to soup

soup is good for you

The weather is getting worse and Brown students are quickly turning towards the same coping mechanism: soup. I have a strange fixation with soup and I’m not entirely sure why. As I kid, I liked Campbell’s alphabet soup because I liked to spell out words like “Lizzie” and “McGuire.” As an adolescent, I loved Bowling for Soup (see: good band, not angsty, 1985). And now I eat soup whenever I get the chance. Soup is the ultimate lazy food (you don’t have to waste your time chewing it), making it perfect for the slow and rainy start of October. Yesterday, I turned around in the Ratty to find everyone in the front cave with a bowl in hand (Chicken Mulligatawny hooray!). Yet soup is as divisive as it is unifying, and what you choose to slurp says a lot about who you are. Below is a comprehensive guide to soups at Brown. Choose wisely.

Carrot Ginger with Agave (Ratty): Young n’ Hip

The carrot ginger at the Ratty is the perfect soup for when you’re feeling trendy. Nothing is hipper than saying the word “agave” at the end of your sentence. The combination of the carrot and ginger is surprisingly good, but if you’re truly #hip then you’re not surprised because you #alreadyknew. Added bonus: this soup epitomizes Ratty Gourmet, making it perfect for your #Instagram account.

agave_syrup

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If the dining halls were rappers, who would they be?

Lucky for you all, I know the answer to the question that has been keeping you up at night. No, it’s not the pressing matter of “Do they like me back?” or, “Did I just fail my midterm?” or even, “Should I go out tomorrow night?” But rather, I can provide you with the long-sought answer to: “If the dining halls were rappers, who would they be?” See below, and thank me later.

Andrews Commons = Drake

“Started from the bottom, now we eating pho.”

Drake breaking it down, Andrews style

Andrews Commons is the hottest dining hall on the scene right now. It’s young, fresh, and multi-cultural. I have even heard that Andrews was on Degrassi for a while, but I’m not sure, that could just be a rumor. But in all seriousness, AC and Drake are so clearly twins (Can a person and a dining hall be twins? In this case, I’ll argue yes). Drake is everyone’s guilty pleasure, and Drake and AC can both provide happiness until the wee hours of the night. Whether you are feeling sad, hungry, happy, tired, defeated, or lonely, Drake is there for you. Slip in some headphones and bump some “Nothing Was the Same,” “Take Care,” or “Thank Me Later,” and all suddenly becomes better. Andrews provides the same source of solace; whether you are craving some nacho pizza, pho, ageless sushi, mystery calzones, or a beastly grinder, it has your back and never asks, “Are you sure you want all of that?” Finally – Drake hates breakfast, and Andrews Commons does not serve breakfast. He even raps about it –“Bank account statements just look like I’m ready for early retirement…I hate breakfast.” ‘Nuff said.

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Chow Down Brown: Chicken Roundup

Because of the sheer amount of forgetfulness laziness investigative journalism that has gone into this piece, getting this post up on Blog has been a semester-long process. But it’s finally here: a comprehensive study of the Ratty and Vdub’s grilled chicken selection. At times Canadian, once in a while European, and sometimes Southern, Brown Dining Services has provided us with an extensive and culturally-inclusive poultry menu. We look into what makes Italian Marinated so Italian, what distinguishes Sante Fe from the Caribbean Jerk, and examine the dressing of Cajun Style (punny).

Keep reading, because as a member of the Brown community, you should know about the various flavors that contribute to our campus’ daily chicken menu. We’re kind of kidding, and yet we do believe the sheer number of nationalities of the Ratty/V-dub chicken deserves recognition. Snapshots, profiles, and reviews follow…

Grilled Rotisserie

A little plain?

A little plain?

We have to begin somewhere, so it’s probably best to start simple. Grilled Rotisserie is your basic Ratty chicken: as far as we know, it boasts no dressing or ‘spices’ but is literally just grilled—on the rotisserie, of course. Inoffensive, this is your primary chicken style that all our other chicken is the same as works off of. Definitely a crowd pleaser, but also not going to be causing a traffic jam line at the Ratty.

Montreal Grilled

Mmm, Canadian.

We were skeptical as to whether or not Montreal Grilled Chicken is actually a thing, but lo and behold the spice-masters at McCormick have confirmed its legitimacy with a popular seasoning that includes garlic, salt, onion, black pepper, parsley, red pepper, orange peel, paprika, and green bell peppers. Moreover, our friends at Wikipedia claim that the Montreal deli Schwartz’s first created the seasoning in the 1940s and 1950s when broiler man named Morris “The Shadow” Sherman began adding their signature smoked meat pickling spices to his own rib and liver steaks.  Due to its popularity, it eventually became a norm in Montreal delis and steakhouses. And somewhere along the way, we suppose, the seasoning found its way… to the Vdub. Still, let’s put history aside and recognize that Montreal Grilled is empirically a funny thing to see on a menu.

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