Ratty-floorplan

Avec Meal Plan: The Ratty

Ratty floorplan

Here’s the deal. If you think the Ratty sucks, you’re just high maintenance. No, it’s not three catered meals given to you on a silver tray by Wolfgang Puck, but if you thought it would be, that’s on you. It’s a college dining hall, and when a single kitchen has to serve three square meals a day in a (theoretically) unlimited quantity to thousands of hungry students, I think it deserves to be cut some slack.

The Ratty is not delicious, but that is as much your fault as the Ratty’s. You clearly just aren’t aware of the options available to you. You are making your Ratty experience sucky when it could be distinctly just alright.

The lunch rush happens around 11:50am and lasts till around 12:45pm since, you know, that’s lunch time. Hate lines? Guess what? Not the Ratty’s fault. Eat a nice breakfast and you’ll be able to hold out until 1. Eat an early lunch and you’ll just have a nice afternoon pre-dinner snack. If you can spend time in the Ratty, you have time to make a perfectly tasty and respectable meal.


Bistro/Chef’s Corner:

These are perhaps the two busiest lines of any eatery on Brown’s campus during the lunch rush, but it also serves the main food options, which can be satisfying or mediocre depending on the day. The Bistro station serves breakfast items through the afternoon, and then it switches to hot entrees and sides. Breakfast for lunch is always a good look, and one frequently unconsidered past noon. You are not better than 1p.m. french toast, and don’t you forget it. Chef’s Corner usually serves alternative entrees, but if Bistro is serving something popular (i.e. chicken fingers), then Chef’s Corner will serve it as well. In any case, checking out both sides is usually a good idea.

Apricot noodles with beef is weird, but damn, snaps for bravery.

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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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Soul Food Night at the Ratty is tonight

Nom

Nom

Another year brings the return of Soul Food night to the Ratty. Organized by the Black Heritage Series and Third World Center, its goal is to”celebrate African-American culture through food.” Essentially, it is an edible version of Soul Train, and it’s available to you for one meal credit.

For those of you who were with us on meal plan last year, you may recall a night in spring semester when the Ratty was filled with fantastic fried chicken and mashed potatoes galore. To everybody else, we think that the promise of fried chicken speaks for itself. Rest assured that the Ratty is going to be packed tonight. The food is served from 4:30 – 7:30, but we suggest getting there early to avoid the 6:30 rush. The decision to go is a simple one: Do you like soul? Do you like food? Of course you do.

Did we mention that the food is really, really good? See you tonight for the first special Ratty dinner of the year!

Image via.


BlogDailyHerald presents: What Brown eatery are you?

rattyYes. We caved. Blog made a quiz, exactly like those that have become ubiquitous on your newsfeed. But, it’s pretty fitting, considering Blog is just a niche version of Buzzfeed. Without further adieu, we present…

 

 


Useless Rankings: We made BuzzFeed’s Craziest College Confessions of 2013

As 2013 comes to an end, the Internet is ripe with end-of-the-year “best of 2013″ lists: best photos, best songs, movies, and of course, best university confessions. A post on Brown Confessions made BuzzFeed’s Craziest College Confessions of 2013. Which confession? you might ask. None other than “I’ve been faking a British accent since I got to Brown and it’s gotten me so much pu**y.” Satisfied? I personally think there were a lot better ones this semester. So with that, let’s recap the top six confessions of this semester:

  1. The creep: “I knew the telescope that my grandpa gave me last summer in Weehawken would come in handy. I live in the Keeney quadrangle and some nights, when my roommate is out, I use it to look into the rooms of the girls across the courtyard. Those lollipop undies are so hot. Next time you leave the lights on, keep the shades up, I’ll be watching…”
  2. The most blasphemous: “I had forgotten that Brown University Compliments existed until a rogue post appeared on my news feed today. Sorry BlogDH.”
  3. The existential crisis: “I am a senior and I am beginning to F R E A K T H E F U C K O U T about my impending real adult life.”
  4. The asshole: “I pretend to be on board with my girlfriend’s feminist causes because she is really hot and our sex is great, but also because I know it comes from an insecurity that I can exploit when I need to. Yeah, come at me Brown.”
  5. The most relatable: “Sometimes I treat myself and I go to the Ratty soda dispenser and I pour a little ginger ale, let the foam sit, and make all these bitches wait for me to pour a little more and let the foam sit again, and repeat until I have a sexy ass full glass of delicious ginger ale.”
  6. The daredevil: “Just let out a (hopefully) silent 10 second fart in the Absolute Quiet Room at the Rock while wearing headphones. This is how I live dangerously.”

Happy holidays everyone!


FlogDailyHerald: Why can’t the Ratty print double-sided?

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One of the things we love about Brown is how insanely eco-friendly it is. It takes me a solid three minutes to figure out which receptacle to use to dispose of my empty Chobani container at the Blue Room. I love how condescending we are to people who use plastic water bottles. I love that our lackadaisical reluctancy to do laundry results in less water waste. But answer this question for me—if our school is capable of assigning EcoReps to every dorm and putting solar-powered garbage disposals all around campus, why does it find it so difficult to print an eco-friendly book of ingredient info at the Ratty?

If you haven’t noticed, the Ratty puts out two thick two-inch binders full of “ingredient info.” This binder is like the bible of any first-year’s campus-centered diet. It lists every dish the Ratty makes—every soup, every unidentifiable meat, every hipster concoction/veggie stew with some variation of tofu you could find on the Roots and Shoots line. It offers portion sizes, ingredients, and even the foods’ nutritional information. Considering the Ratty does a pretty good job of giving the same foods new, creative names switching up the options every day, you can only image how many foods are listed here. So, Ratty, if you’re going to put out a bible-sized book every week, then WHY CAN’T YOU PRINT IT DOUBLE-SIDED? Continue Reading