Over the last couple of days, I have been engrossed with preparations for ENGG Week when I haven’t been at my block week course. What’s ENGG Week, you ask? Here’s a good summary:
Engineering Week is a weeklong competition between the five engineering departments (Chemical, Civil, Electrical, Geomatics, and Mechanical) at the University of Calgary. Each department adopts a theme for the week, and they develop costumes, chants, odd habits, etc. that go along with this theme. The Engineering building is then decorated in posters, hallways are converted into live action sets, students are seen dressed in costumes singing creative chants and songs, and the grounds around the Engineering building see the creation of unique snow sculptures.
So it’s basically a week of shenanigans where not much gets done and lots of alcohol is consumed (at least by the ENGG Week judges at any rate.)
As most (some? none?) of you know, I’m in Chemical Engineering – happily known as Chem. Our theme is “Combustamove” – so basically get out there and bust-a-move. I’ve been helping with our hallway decoration (pictures to come!) and have been designated leader of the Iron Chef team. Yes, that is correct – I’m excited and a bit intimidated at the same time!
The Iron Chef challenge is similar to the one on TV, except that we know our secret ingredient ahead of time (maple syrup!), have 90 minutes to make a starter, a main course and a dessert, and how we have to bring EVERYTHING in ourselves. I’ve had to find a convection oven, BBQ, hot plate and/or coleman stove as well as attempt to round up all the other utensils, etc. required. I would love to share what I have on the menu, but I want to keep it a surprise (and prevent anyone from other departments from finding out.) I do have one question though: What side dish could be easily made on a BBQ/hot plate/camp stove that goes well with maple marinated pork?