David Dunn


Name: David Dunn
Position: Technical Editor
Graduation Year: 2008
David Dunn is the god of all things unusual. Instead of working during his junior year, he experimented with a range of interesting hairstyles, ranging from a mullet (Thanksgiving '06) to a buzz cut (Spring Break '07) to a Jew-Fro (which he continues to rock). This year, David gave up his other passions -- Algerian cooking and Scottish dance -- to become SCO's resident tech slave. sike.


Stories (1)


Eat your heart out, Chef Boyardee!

By David Dunn, Andrew Kung, Nitin Sukumar | March 24, 2008, midnight | In EntrĂ©es »

A staple of childhood lunches thanks to its canned incarnations, ravioli is an Italian classic in which pasta dough is filled with just about anything imaginable. In our rendition, we take homemade dough and stuff it with a delectable four-cheese filling, then top it all off with a creamy Alfredo sauce - infused with the flavor of nature's perfect food, bacon. Restaurant-quality ravioli made from scratch in your own kitchen is easier than you think. While we cannot condone the health risks associated with this dish, we can guarantee that the satisfaction from your palate will be more than worth any ensuing heart attack.



Images (12)


Photo: Awesome Ravioli 10

By David Dunn | March 24, 2008, midnight

The mouthwatering final product: four-cheese ravioli in bacon alfredo sauce. Garnished with a sprig of fresh parsley, this dish is a feast for both the eyes and the palate.

Photo: Awesome Ravioli 8

By David Dunn | March 24, 2008, midnight

The finished alfredo sauce teeming with rich flavors.

Photo: Awesome Ravioli 9

By David Dunn | March 24, 2008, midnight

When the ravioli float, they are ready to be plated and served.

Photo: Awesome Ravioli 1

By David Dunn | March 24, 2008, midnight

To form the pasta dough, make a flour "volcano" with egg in the center, then slowly mix the flour in from the sides.

Photo: Awesome Ravioli 2

By David Dunn | March 24, 2008, midnight

Two of the four types of cheese used: cubed mozzarella on the left and grated Parmesan on the right.

Photo: Awesome Ravioli 3

By David Dunn | March 24, 2008, midnight

Roll the pasta dough into as thin a sheet as possible.

Photo: Awesome Ravioli 4

By David Dunn | March 24, 2008, midnight

Cut ovals of pasta dough with the lip of a drinking glass.

Photo: Awesome Ravioli 5

By David Dunn | March 24, 2008, midnight

The secret ingredient scientifically proven to ameliorate any recipe: bacon!

Photo: Awesome Ravioli 6

By David Dunn | March 24, 2008, midnight

Onions, garlic, basil and parsley bring their flavor and color to both the ravioli and the alfredo sauce.

Photo: Awesome Ravioli 7

By David Dunn | March 24, 2008, midnight

The finished ravioli, filled with cheese and crimped on the sides, are ready to be boiled.

Photo: Making Pasta

By David Dunn | March 7, 2008, midnight

Photo:

By David Dunn | Nov. 15, 2007, midnight