Culinary lessons, from a rat?

Anyone can cook.
This is the simple premise behind the ingenious Pixar film “Ratatouille” released in 2007.

My boyfriend and I watched the film the other night while snacking on what was definitely not gourmet French food.

But, I ate with such enthusiasm while sitting on the floor, squealing in delight at the gleaming copper pans, the steam rising from plates, the perfect green of leeks and lettuces in the movie. I blurted out almost every memorable quote as a warm, fuzzy feeling grew inside of my heart and stomach.

“Ratatouille” has become a personal favorite film, not just because of love for French culture and cuisine or adoration for all things Pixar, but because the creators instilled a simple idea into the minds of their audience. Anyone with the right frame of mind can conquer a kitchen.

Maybe not every audience member wanted to go home and cook after viewing the film. In fact, several peers of mine have told me that “Ratatouille” disgusted them because a rat was cooking food that humans ate.

Fair enough. But look beyond the animated French rat cooking up a storm in a gourmet restaurant.
The creators tried to show us we can do anything we put our minds to as long as we are passionate about it.
This film is not only about a rat with big dreams to own his own restaurant – it’s about a soul searching for inspiration and faith to help him discover his passions.
Now I realize that not everyone reading this has access to an adequate kitchen. But you might be surprised at what you can do with even the simplest of cooking materials.

I am still a dorm dweller and therefore limited to a microwave and a fridge. Last year, Residential Programs and Services policies also allowed the use of George Foreman Grills, but this rule has since changed – not that many people have noticed or really cared.

Dorm room cooking can seem rather limiting, but one must have an open mind, heart and mouth when contemplating what to cook.

For example, the Betty Crocker Warm Delights Desserts are pretty delicious to begin with, for some simple cake mix and a sauce packet. Add water, stir, then microwave until cooked through and you have instant dessert.

But what if you substituted the water with another liquid, such as milk?

Milk makes the cake taste a touch more homemade. My personal favorite idea is adding a drop or two of vanilla, which adds even more moisture and a heavenly aroma and taste. Don’t forget, the Betty Crocker Web site has tips for their products if you want to spice it up.

Another dorm standby is macaroni and cheese. Kraft Easy Mac can be made with water in a microwave and a simple packet of bright yellow cheese powder.
Yet again, substituting milk for water can do wonders.

Cook the noodles just as you would with the water, but don’t put as much in or carefully drain the noodles. Then add a spoonful of butter and a splash of milk before adding the cheese sauce. This makes the sauce itself thicker and creamier. 

Another suggestion? If you want a bit more texture than microwaved noodles and cheese sauce, crumble crackers on top for a touch more of that homemade feel.

I could suggest other ways to spice up a simple noodle dish, but because I have not officially tested anything out yet, I’m wary of giving potentially disastrous suggestions.   
Of course, don’t let me limit you. Be willing to take risks and try new things if you believe they will suit your tastes.

As Chef Auguste Gusteau said in the film, “Your only limit is your soul.”