December 12, 2005:
Q: Is it at all possible to have sushi one night (if not raw fish then maybe some veggie stuff like california rolls?)
A: It is slated as one of our adventures in dining. Thanks for writing.

Q: I have to say that I am a huge fan of coleslaw. It seemed to be readily available in the beginning of the year, but I have seen it rarely in the past two months. Please try to have coleslaw at least once a week. Thanks.
Tommy Shaw
A: We sure can. Thanks for writing.

Q: Hi! I was just wondering why the french toast sticks are not the crunchy ones we had before. I miss those. Is it possible to alternate between the new kind and the classic? :) Thank you and happy holidays!
A: The french toast stickes we served previously were fried- not so very good for you- the ones we serve not are baked- much better for you...Thanks for writing.

Q: Ask and you shall receive eh? Less than 24 hours after I write on the digital napkin board my requests are granted.

Thanks, MEET LOFE
A: We're just like a fairy godmother - sometimes. Thanks for writing.

Q: Dear Chrsitine,
I was just wondering, is it OK to post comments about the Den on this board? Also, is there any resaon in particular why the response page has not been updated recently (only one day since Nov. 17), or have you just been really busy?

Always and forever,
Chef Boyardee
BatesChefBoyardee@yahoo.com
A: Chef,

Most certainly it is appropriate to post comments about the Den on the board. Thanks for writing.

Q: I think the angel hair pasta w/ shrimp, sesame is wonderful. Is this a new addition to the menu? If it isn't, please make it regularly!! Thanks. =)
A: It is on the menu and we can certinally make sure that it appears more often. Thanks for writing and have a wonderful holiday.

December 6, 2005:
Q: Thanks for the great job thus far! Just a small request. Could we possibly get some fresh Mozzarella in the sandwich bar every once in a while... I realize it's expensive, but would be amazing as a once a month treat. There's really nothing better to top a sandwich. Thanks!!
A: Let me see what we can do. Thanks for writing.

Q: please bring sugar cones back!
A: They are on their way.

Q: The blueberry pankakes 11/30 were GREAT. I really liked their thickness and whole blueberries. If they could be made that way again, I would be really happy.

With love,
Dr. Dre
A: Thanks for writing and we will see what we can do.

December 2, 2005:
Q: The Chicken and Pasta Bake you guys had on Monday night was the besta pasta dish I think I have had my entire time here. The grilled chicken was awesome and there was a lot of garlic - which I love. I was wondering if you guys could serve this more often or incorporate this recipe into other dishes, like Chicken, Broccoli and Ziti? Thanks for your hard work!
A: Thanks for writing, we can certainly make this change.

Q: I was wondering if the cottage cheese in the salad bar is made with whole milk or it's low fat or fat free. Thanks!
A: It's low fat. Thanks for writing.

Q: The sesame/shrimp/asparagus angel hair on 12/1 was great!! let's have it more often.
A: Thanks, we will.

Q: I would greatly appreciate some no-bake cookies before I leave after exams and am gone for 9 months with no no-bakes!!!!
A: Can do. Thanks for writing.

Q: Where have all the NO BAKES gone!!! BRING THEM BACK.
A: They have gone nowhere , keep looking for them. Thanks for writing.

Q: The black forest french toast was DELICIOUS!!!! It was so good. Could you serve it one more time before the semester is over? I will not be back next semester, and I would love to have it one more time. Thanks!
A: Glad you like it . We will certainly add it to the menu. Thanks for writing.

Q: I was just wondering if the flourless chocolate cake will ever reappear - i've had it twice and i'm hopelessly in love with it!
A: It will reappear, next Thursday you will see it. Thanks for writing.

Q: Would it be possible to bring back the Bacon-Cheddar-Potato Soup? My friend is going abroad, and it is his last wish to have the soup at least one more time before leaving Bates. Thanks! PS: Ham and Cheese Croissants too!
A: Is this the same individual who needs no bake cookies before the leave ? Let me see what I can do. Thanks for writing.

Q: Attention friends of meat and meat related products, I know you're all excited for the upcoming meat-a-thon, especially you vegans, and I personally cannot wait for this hallowed day of tribute to meat. I have a few suggestions to improve this holy day, and it goes by the name of gravy. During the recent holy day of thanksgiving, where we celebrate the turkey offering of itself to us, we must not forget our friend, and the turkey's friend, gravy. Gravy is perhaps the second staple of mankind, second only to BBQ, so in order to celebrate gravy I am crowning next wednesday, Gravy day!!! We will deep fry 300 chickens and turkeys and hens and ducks and pigs and goats, and boil up 500 gallons of gravy to meet this need. Here is the menu for the day, Breakfast, biscuits, maple sausages, and gravy, and lots of it. Lunch, deep fried BBQ pork, and BBQ gravy. Dinner, I already mentioned it. Now, vegans, I don't want you to think I forgot you, so in honor of you, we will pour 10 gallons of gravy into a vat of soy/tofu and have it on tap, drink up, it sounds delioious! Yes, and the taste is added just like you like it! So hooray for gravy and hooray for all, vegans, don't let anyone fool you, you still don't make sense, perhaps an intravenous serving of gravy might do the trick, I'd be happy to suffice. Now, on to the subject of this weeks, "So you think your healthy....vegan."

Meat has in it a little product called CLA, or as we meat lovers know it, conjugated linoleic acid. It comes from what the protein and muscles found within the cows and forms within what they eat, it builds muscle, lean muscle, and makes you look like you are a real human, rather than a pasty tofuman, yes vegans, I am likening you to like what you eat just like the old saying, "you are what you eat," thus, vegans, you are a pile of tofu, just "add human!!!" Anyway, CLA is good, and you don't get it, I suggest 2000mg a day, it only comes in high potency meat and or vitamins, not it grass, soy, or tofu, and remember vegans, if animals eat vegetables, why not get your veggies from them? Two birds in one stone, haha!

Once again, we have all learned something of value today from Chef Boyardee and the newly formed gravy coalition, so eat meat, drink gravy, and rock on carnivores!

Yours Truly,
Chef Boyardee
bateschefboyardee@yahoo.com
A: Chef,

Gray is indeed good.....but will not be making an appearance on Monday night the 12th during our late night exam breaker, though we might be able to build an Adventure in Dining around it. Additionally I know and understand your enthusiasm, but the thought of frying 300 chickens, turkeys , hens , ducks , pigs and, least we not forget, goats then turning the residual into gray is making Julia Child's roll over in her grave- and my stomach turn. A good gravy is made with love and care, it is nurtured, guided and treated with the utmost of care not just boiled up. YIKES

Additionally I found your information about CLA's very interesting. Guess you're never too old to learn...

Hope you had a wonderful break. Talk with you soon.

Q: Regarding the Home for the Holidays Dinner:
Is it just me, or did the food tonight get mixed up in the kitchen? Salsa does not belong on fish, sweet potatoes do not belong in cake, and watermelon does not belong in soup. Don't get me wrong, I am not commenting on the preparation of the food, just the recipes that were chosen as winners. I agree that this contest is a good idea and an excellent way to try something new in Commons, but ruining a perfectly good piece of chicken with coconut sauce is not the solution. Maybe it is just me, do I have bad taste? (that is a rhetorical question, please do not respond to it as it is already evident that I have good taste by the millions and millions of products I sell).

If you want to try something new, may I suggest a dish of the BBQ persuasion. Maybe a rack of baby back ribs, or sliced texas beef brisket. Even a nice simple ribeye would do the trick. Please, I implore you, when trying new things in Commons it is not necessary to go to the extreme. Sometimes simple works the best. And whats more simple than throwing a piece of meat on the grill with a little bit of BBQ sauce?

Yours Always,
Chef Boyardee
BatesChefBoyardee@yahoo.com
A: Chef,

You really need to broaden your horizons and step out there, culinarily speaking. Chicken is the perfect medium for all sorts of interesting toppings/combinations. Even the traditionalist can't help realizing that culinary trends are changing - just take the plain peanut butter and jelly sandwich and how it is evolving for example. Thanks for writing.

Q:
1. The black forest french toast this morning was AMAZING! It definitely made my day. Please add it to the regular rotation.
2. There were a lot of great choices at dinner tonight. I especially enjoyed the wild rice pilaf and the coconut lime chicken. They were great!
3. I really enjoyed the veggie lomein at dinner as well, but it was really spicy. Is there any way you could tone it down a little?

Thanks, and keep up the great work!
A: Thanks for your kind words!

Q: What happened to my main man Pablo? He has hasnt been in commons for a while.
A: He was out for three days but if you noticed he was in on Friday. Thanks for writing.

Q: Hello!

I'd like to comment on the incredibly delicious and decadently satisfying sweet potato cake with icing, that was part of the Home for the Holidays marche sweets bar. I cannot express how happy this made me, all my stresses melted away and I was sipping my earl grey and enjoying this lovely dessert. DO make it again,if possible, put it in the regular rotation, maybe instead of the sugar-less lemon/ bluberry cake which, I think, is not as tasty. Thanks so much for making this week, as always, a special dining experience.

Best,
Claire Jakimetz
A: Thanks for writing and you woill see the sweet potato cake again.

Q: Please have Chocolate Soymilk!
A: We can't get it in institutional pack, though we keep trying. Thanks for writing.