Dining With Duncan

by Duncan Teater

The Debate Issue - September 30, 1998

Well, friends, I think we may have struck a nerve with our first column. I have already received my first e-mail. Let's see what these readers have to say:

Dear Duncan,

Upon having read your column, Dining with Duncan, we were inspired to let our creative juices flow in the cafeteria. One of our attempts was highly successful: we added steamed tomatoes (made by cooking them in the microwave) to the local stir-fry. It was a good thing. However, our second attempt left something to be desired: we attempted a stir-fry-like concoction of that omnipresent rice with salad bar vegetables, cooked in the microwave. But the spices we added did not please our taste buds. If anyone asks you, soy sauce and cheese and ginger and cinnamon and garlic are not the best combination. (Even when you add steak sauce!) Duncan, we're in despair. What would Martha do?!?

Fondly,
Two Devoted Fans

P.S. Would mushing help?
P.P.S. Are you available?

First of all, congratulations on the successful effort. Good going! Of your second effort, I think that Martha would say you are trying too hard. Spurred on by your success, you became over-zealous and used six new flavours in your second recipe. Remember, simplicity is one of the keys to better living. I think you should ask yourselves why you combined soy sauce, cheese, and cinnamon. Did you think that it would be new and inventive? Well, Martha might say that there's a reason why so few Eastern chefs use cheese and cinnamon… and steak sauce… and garlic… all together. But I am very proud of you for trying. How else do we learn but from our mistakes… and from reading top notch informative columns about better living.

In response to the post scripts: 1) In this case, no I don't think that mushing would help (I resent the notion that I am merely a musher) and 2) Available? For a Big Mac eaten while sitting on plastic benches? Never! But for a candle light dinner set to the music of some great composer? Always!

Here's a quick cooking idea that works great in the dining hall:

Steamed Vegetables

assorted raw vegetables (broccoli, cucumber, carrots, etc.), 2 soup bowls, 2-6 spoons of water

Place the water in one soup bowl. Place the other soup bowl upside down on top of the first, creating an elegant steaming chamber. Place the chamber in the microwave. Heat for 2 to 2:30 minutes, or until the vegetables are steamed to perfection. Then remove from the microwave. CAREFUL: The bowls will be HOT, HOT, HOT. I recommend procuring a saucer on which to place the bowl. Drain and serve. Healthful and full of taste.

Variations:
You might try adding some garlic, or other favorite spices (one or two at a time, preferably) to the water, which will give the vegetables an extra zing.

Passion! Love! Art! Food!

(Webmistress's Note: I'm sure Duncan meant to tell us to put the vegetables in the bowl with the water before heating it… but he knows we are all very smart Collinsites and can figure that part out for ourselves.)

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