<p>Yes, yes, yes. "Diversity" is mentioned frequently with Cornell in terms of the non-white minorities. However, how many white minorities actually attend the university? By white minorities, I mean non-American whites such as Greeks, Italians, Irish, etc.</p>
<p>do you mean people whose family live in those places and then send their kids to Cornell, or people whose ancestors immigrated from those places at some point? I know there’s plenty of people here from the latter cohort, and I’ve met a few European students too.</p>
<p>Folks with immigrant ancestors. Although I guess one could include internationals.</p>
<p>Fair number of students with Irish-American and Italian-American ancestries. Obviously lots of students with a WASP background (English/French/German). Fair number of students whose families were Russian or Greek as well. Lots of Jews from all over. </p>
<p>Not so many Polish-American Catholics from the pre-war immigration wave. I sometimes felt like a minority in that sense. And the recent Polish immigrants and the third-generation Polish families don’t exactly get along (the later being from much poorer backgrounds than the former.) I once had a Polish girl tell me that I bastardized her culture. Awesome.</p>
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<p>true this.</p>
<p>Hey Gomestar – I baked some brioche this weekend and it turned out pretty well. </p>
<p>Used King Arthur’s bread flour and organic eggs, but conventional butter and whole milk. Did a 15 hour refrigerated slow rise with 2 teaspoons yeast. Convection oven at 375 after a 40 minute rise in the warming tray. Really need to knead the **** out of it though.</p>
<p>funny, I was literally just thinking about brioche. I think I pinpointed the problem to my oven, it can’t hold a flame correctly and goes through these weird dips and then spikes (I bought an internal/external thermometer to monitor the heat levels). I’ll see if my super can take a look at it. Meat is one thing, just cook until it’s done, but pastries are a whole different world. And it’s all moot in the end, a quick stop by Bouchon or per se on the way home and I’ll have a pastry 10x’s better than anything I could ever do.</p>
<p>I did, however, abuse the oven last night for a good 6 hours. Poor planning on my part, had to make pork brine, beef stock (of course, had to bake the 5 lbs worth of bones then caramelize the mirepoix in the deglazed pan), balsamic fig jam, bread crumbs (all from Thomas Keller books), plus the eventual dinner of meatballs in red sauce (also had to make the sauce and the meatballs, not this canned crap), plus some cockles with shallot, parsley, red sauce, and wine over pasta. Bad thing to start at 7 pm, the stock wasn’t done until 3 this morning. Tonight’s dinner, however, should be fantastic.</p>
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<p>That’s some heavy cooking for May. I’m going to stick to some lamb burgers with feta and red onion on the grill tonight.</p>
<p>indeed very heaving cooking, especially in my super tiny kitchen and 24" stove. But, it was pulled off without a glitch. Blood orange sorbet helped end the night happy. And a bottle of wine per.</p>
<p>lamb is awesome, I made [URL="<a href="http://www.winespectator.com/webfeature/show/id/42411"]this[/URL">http://www.winespectator.com/webfeature/show/id/42411"]this[/URL</a>] the week before last. Magnificent results and easy to make. Highly recommended. Pair it with Robuchon’s mashed potatoes (regular, not the truffle ones. btw Joel is a fantastic guy to hang out with) and call it brilliance.</p>