When I Want to Make Tandoori Chicken

I love to cook, and I get virtually all of my ingredients at the BYU Creamery. It is fascinating (and somewhat frustrating) to see what is stocked there, especially when I am looking for international food. Overall, the Creamery is pretty good at providing international foods. They have Italian foods covered, most Mexican ingredients are easy to come by, and they even sell some Asian things. For example, I never would have guessed that they would sell kimchi, Korean spicy marinated vegetables, right next to the Pillsbury cinnamon rolls. I have also been pleasantly surprised to find coconut milk, a staple in Indian, Thai, and Southeast Asian cooking. However, when it comes to spices, the Creamery is woefully inadequate. Sure, it sells common things like cinnamon and black pepper, but spices like coriander, cumin, and turmeric are not stocked. This makes it very hard to make Indian, Mexican, and Thai food from scratch.

Granted, most college students don’t cook much from scratch. The Creamery stocks what people will buy. Apparently, BYU students buy kimchi, and apparently, BYU students don’t use coconut milk in tandem with other Indian ingredients. So what will I do for the rest of the ingredients for tonight’s dinner? I guess I’ll bike to Wal-mart.