I wrote a blog for #gradschoolproblems that may be relevant here. Check it out here
Lounging It Up
In the rare instance that graduate students have some free time (and I do mean rare), where do you spend it? Well, that depends on what your definition of free time means. By free time, do you mean time that doesn’t involve sitting in a classroom (but you’re probably still doing some research)? Or does your definition of free time mean when you’re actually not working at all? Sorry, but if you’re a grad student, that second option doesn’t exist.
Lounging It Up
In the rare instance that graduate students have some free time (and I do mean rare), where do you spend it? Well, that depends on what your definition of free time means. By free time, do you mean time that doesn’t involve sitting in a classroom (but you’re probably still doing some research)? Or does your definition of free time mean when you’re actually not working at all? Sorry, but if you’re a grad student, that second option doesn’t exist.
It was recently announced that West Virginia will play host for the second time in four years to the International Chili Society's annual word championship cookoff. In Charleston, 400 of the best chili makers in the world will compete Oct. 5-7 on Magic Island, a park on Charleston's west side along the Kanawha River.
The championship involves red and green chili categories and salsa. None of these ones have beans. But a new category this year will allow those who desire to include them.
Charleston hosted the competition in 2009, and it was the first time that the San Juan Capistrano, Calif.-based nonprofit held the championship east of the Mississippi River. Competitors must have won a regional title in the United States or Canada before entering. However, a "last chance" cookoff will allow those who have not yet won a regional title to try to enter the event.
This year will include a special "homestyle" category where there are no restrictions on ingredients, where the cook is allowed to use their favorite ingredients, but it must be homemade and have a chili pepper flavor. And - of course - they can include beans!
The chilis are judged by the following:
Anybody attending? And how do you like your chili - beans or bean-free?
The championship involves red and green chili categories and salsa. None of these ones have beans. But a new category this year will allow those who desire to include them.
1. Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTAwhich are strictly forbidden.
2. Chili Verde is defined by the International Chili Society as any kind of meat or combination of meats, cooked with green chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden.
3. Salsa must be homemade by the contestant whose name and ICS # appear on the Contestant Application. It may be brought to the site that day or it may be prepared at the Cookoff.
Charleston hosted the competition in 2009, and it was the first time that the San Juan Capistrano, Calif.-based nonprofit held the championship east of the Mississippi River. Competitors must have won a regional title in the United States or Canada before entering. However, a "last chance" cookoff will allow those who have not yet won a regional title to try to enter the event.
This year will include a special "homestyle" category where there are no restrictions on ingredients, where the cook is allowed to use their favorite ingredients, but it must be homemade and have a chili pepper flavor. And - of course - they can include beans!
The chilis are judged by the following:
TASTE Taste, above all else is the most important factor. The taste should consist of the combination of the meat, peppers, spices, etc, with no particular ingredient being dominant, but rather a blend of the flavors.
CONSISTENCY Chili must have a good ratio between sauce and meat. It should not be dry, watery, grainy, lumpy, or greasy.
AROMA Chili should smell good. This also indicates what is in store when you taste it.
COLOR Chili should look appetizing. Reddish brown is generally accepted as good. Chili is not yellow or green.
BITE Bite or after taste is the heat created by the various type of chili peppers and chili spices.
Anybody attending? And how do you like your chili - beans or bean-free?
I ordered from Great Wall not too long ago just because my go-to, China One, was closed this particular day. I was feeling some delivery, so I hopped on DubVmenus.com. I called three times before it finally got through. Since the phone was busy, I was expecting a long wait time. I was pleasantly surprised that my wait was only 45 minutes. A knock on my door, and a plastic bag with a smiley face enveloped a brown paper bag full of Chinese delights.A large plastic container contained half breaded chicken pieces and half pork-fried rice. I prefer white rice, but pork-fried is the default and I forgot to mention otherwise. A small container filled with sweet and sour sauce and an eggroll accompanied the combination platter. I also ordered a side of crab cheese rangoons.
The breaded chicken breast wasn't bad, but it mostly tastes like the breading - grease. The sweet and sour sauce is fairly runny and not bursting with flavor. The pork-fried rice taste like the same greasy, fried batter. The same can go for the crab cheese rangoons. I could barely taste the cheese - I just tasted the greasy outer shell. My mouth was coated with this grease that made everything I ate from this place taste the same. It was heavy, but that's partly my fault. Next time I'll order a chicken and sauce entree or something with veggies. I thought the sweet and sour sauce would help offset all the breading, but it didn't have much flavor either.
The best part of my meal, though, was the eggroll. It was perfect. The outside was golden brown and crispy, and the inside was light with delicious veggies. I usually skip over eggrolls when given the option, but Great Wall's are the best. 
The price was reasonable: $16 for everything, including delivery tip. And I'm sure a lot of college kids wouldn't have the aversion to grease that I've developed. In smaller amounts, it wouldn't be so bad. I definitely need to switch it up next time, though.Grade: C
We seated ourselves at a table, and the waiter brought us over waters, then we were on our way! This place has it all: Chicken Tandoori, pakoras, samosas, naan, curry, tikka masala, korma, gulab jamun, etc. Usually when I go to Indian buffets, I try a little of everything that I think I'll like and narrow it down from here. Everything I tried here was AMAZING. I have been here one other time, and it was delicious, but I have tried so many other Indian places that simply haven't lived up to Taj Mahal yet. 
The food is always cooked perfectly, tender, moist - no over-spiced, dry food here. It's all perfect. The tikka masala was creamy, the kheer was sweet and delicious, and the samosas were lightly crispy on the outside and tasty. 
When I went to pay, I saw they have numerous awards hanging up on the wall, which only drives my point home that they're the best in the area. They even have a special dessert case that you can have wrapped up to go. Grade: A
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