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All Sizzle at Spark Woodfire Grill in Studio City, California
Ok, so obviously A Hamburger Today does not need to do fewer hamburger reviews. I was coming from the Serious Eats site, where today there are two reviews of not-that-amazing hamburgers. There is generally a hamburger review every day... I'm sure AHT has a following for good reason... But to Serious Eats: enough!
All Sizzle at Spark Woodfire Grill in Studio City, California
I know it's your thing, but could you move on from burgers? I don't necessarily think there should be any fewer burger reviews, but how about branching out? I'm sure like many people, I eat vicariously through reading sites like this, and I must not be the only one who's bored with the hamburger obsession.
Grocery Ninja: Crisp, Golden, Buttery Roti Prata—the Asian Croissant
Thanks for the inspiration to head to 99 Ranch and try to find some. These sound perfect for busy weeknight dinners.
...And I have to say, are you really comparing making pizza dough to croissants? Pizza dough is as easy as yeast dough gets! There are piles of easy recipes all over the web.
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Cook the Book: '660 Curries' by Raghavan Iyer
My first experience was probably while visiting my older brother when he was in college. I fell in love immediately. A few years ago, I took an Indian cooking class, and it made me realize that just because the ingredient list on real Indian curries and other dishes were long, it didn't mean that it was all that difficult. I also realized how much ghee and cream are in most restaurant Indian dishes!
All Sizzle at Spark Woodfire Grill in Studio City, California
Ok, so obviously A Hamburger Today does not need to do fewer hamburger reviews. I was coming from the Serious Eats site, where today there are two reviews of not-that-amazing hamburgers. There is generally a hamburger review every day... I'm sure AHT has a following for good reason... But to Serious Eats: enough!
All Sizzle at Spark Woodfire Grill in Studio City, California
I know it's your thing, but could you move on from burgers? I don't necessarily think there should be any fewer burger reviews, but how about branching out? I'm sure like many people, I eat vicariously through reading sites like this, and I must not be the only one who's bored with the hamburger obsession.
Grocery Ninja: Crisp, Golden, Buttery Roti Prata—the Asian Croissant
Thanks for the inspiration to head to 99 Ranch and try to find some. These sound perfect for busy weeknight dinners.
...And I have to say, are you really comparing making pizza dough to croissants? Pizza dough is as easy as yeast dough gets! There are piles of easy recipes all over the web.
Cook the Book: ''Wichcraft'
I'd like something with fresh crab, maybe avocado, something spicy? That's why I want Tom/'wichcraft to make it... I'm not sure!
Cook the Book: 'Urban Italian'
It's not on regular rotation at our house, but once in a while when I'm sick, I love to go back to my childhood favorite, American Chop Suey, with elbow noodles, canned tomatoes, ground beef, and TONS of parmesan on top.
Dinner Tonight: Venetian Spaghetti with Sardines
I tried this over the weekend, and liked it for a change of pace from my usual non-creamy pasta sauces. I didn't bother boning my sardines. If you can get away with it, leave the bones in. They're a good source of calcium. I used white wine instead of water because it was kicking around and I thought it could use a little acidity, and I used half and half, because that's what I had, though I'm sure it would have been plenty creamy as written. I also added a bit of cayenne pepper, as I do to almost all cream sauces. Not enough to make it spicy, but just enough to liven it up. I think it was a great addition for balance, as the slow cooked onions got quite sweet.
Cook the Book: 'Ten'
After reading article after article about where to find the best fried clams in Massachusetts, I finally convinced my husband to drive to Ipswitch and get some. After summer traffic, and then a full hour and a half in line (we got to the Clam Shack just as they were changing the oil) we finally had our beautiful clams. Nothing can scratch an itch like that but the real thing, on a beautiful day in midsummer.
I'm still trying to satisfy my Pad Thai craving. The local places just aren't that good, but I think I'm getting very close after lackluster attempt number three at home.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
Believe it or not, to eat more meat. I was a true vegetarian for a long time, but now I'm starting to eat small amounts of meat occasionally, and without (much) guilt. I was a vegetarian for environmental reasons, and he really made a compelling argument that I can still indulge while being responsible. Thanks to Michael Pollan, for that, too.
Cook the Book: 'Kneadlessly Simple'
I love cinnamon raisin bread. It smells like happy childhood.
Dinner Tonight: Red Lentil and Tomato Soup
This is one of my favorite quick soups! I've been making it for years, but slightly differently. I usually use carrots and celery along with the garlic and onion, and I also toss one or two cubed sweet potatoes in. I'm not shy with the cayenne, either. The addition of the sweet, almost creamy sweet potatoes goes fantastically well with the heat of the cayenne and the acidity of the tomatoes. Then all you really need is a good piece of bread with a little cheese. Mmm!
Cook the Book: 'Almost Meatless'
With hundreds of comments, I'm repeating, but: Mapo tofu, with just a little bit of ground pork for fatty richness, alongside rice and some stir fried greens makes a fantastic dinner, with about 1 or 2 ounces of meat per person, if that.
Also, hearty gnocchi with a meat ragu, great crusty bread with oil, and a light salad. Same deal.
I eat very little meat, and not even my steak worshiping relatives complain about lack of meat with those meals.
Cook the Book: 'Osteria'
Beef stroganoff with egg noodles... Creamy, mushroomy, carb-y wonderfulness. I'm making it tonight.
Cook the Book: 'Baking Unplugged'
When I was a kid, I would usually bake something for my parents for their birthdays. Even when I made a cake from a box, I would somehow manage to make a mistake, where the cake would come out cracked in half, or I would do an 8 year old's job of frosting it and there would be crumbs all over the outside of the cake and chunks missing. Luckily, they tasted good despite their looks, except for one year, when I decided to get fancy and bake a jelly roll for my dad's birthday. The recipe came out of a vintage edition of The Joy of Cooking, so it may have been that things were different enough 30 years later to make the recipe not work, but it's hard to say exactly what went wrong. After slaving away for hours, rolling the cake with the jam ever so carefully, and sprinking it with confectioner's sugar, my masterpiece was ready to serve. Maybe not quite beautiful, but surely pretty darn good for a little kid. We served it and all took a bite or two... It was awful. It tasted like sweet scrambled eggs with jam. I was heartbroken, but my sweet Dad said he liked it. He brought it to work the next day, and his coworkers ate it up. Just goes to show what manual labor can do for the appetite!
Seriously Delicious Super Bowl Party Giveaway: La Frieda Black Label Burgers
I once called myself vegetarian
But delicious meats made me feel quite contrarian
A burger and fries
Is a succulent prize
After all, eating beef is American!
Seriously Delicious Super Bowl Party Giveaway: Snow's Barbecue Brisket
Bring my taste buds south
Pregnancy craving, watch out!
Mama wants smoked meat.
Cook the Book: 'The New Mediterranean Diet Cookbook'
Roasted lamb chunks, with yogurt sauce and a soft, fresh, hot flatbread and some cucumbers, tomatoes and olives. Oh my.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
Skansk senap mustard (from Sweden... they know their mustard), Swiss, and a really good chewy, crusty bread.
Cook the Book: 'Into the Vietnamese Kitchen'
Baking my own bread! It's not THAT hard, and it's sooo good.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Another vote for Blue Ribbon BBQ in MA, just because I used to live around the corner. I usually like homemade best, though!
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
Yet another bagel, lox, and cream cheese vote.
Cook the Book: 'The Bon Appétit Fast Easy Fresh Cookbook'
Stir fried bok choy (or other green) with fresh shiitake mushrooms (or king oyster, reg. oyster, or maitake) with a quick shao-sing/chicken stock/salt/cornstarch sauce. Served with rice from the rice cooker. Put in the rice, go for a run, come back and whip up dinner. I often heat up a few (frozen) potstickers alongside. Couldn't be easier, and variations abound. We eat this just about every week, with no boredom in sight. It helps to have an Asian market on the way home...
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
In college in North Carolina after growing up in the northeast... Having BBQ for the first time, and realizing how delicious and smoky and tender meat could be. My previous experiences with pork had been my dear Mom's Shake & Bake pork chops! A whole new world....
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
Yet another vote for a great bagel with lox. Can't get a good one here in CA...
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I think that his biggest contribution to the food world is his ability to care about the environment and speak to what bothers him about the way we eat, and still be completely down to earth, still love and enjoy all sorts of foods, and never be holier-than-thou.
Cook the Book: '660 Curries' by Raghavan Iyer
Thank you for participating, and congratulations to our winners:
jonkeane
suburbanamnesia
grebletie
gavinkwong
hbomb1013
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: '660 Curries' by Raghavan Iyer
i have never tried any indian cuisine but it sure sounds really good
Cook the Book: '660 Curries' by Raghavan Iyer
It was probably as a child with Chinese/Indian fusion food.
Cook the Book: '660 Curries' by Raghavan Iyer
When I was about 14, I was invited to dinner by an Indian woman who lived in my apartment building with whom I had become friendly. It was my very first experience with Indian food. I don't remember what area of India she was from, but the food was so incredibly spicy I could barely eat it.
Cook the Book: '660 Curries' by Raghavan Iyer
My first encounter with Indian cuisine was at a restaurant serving vegetarian dishes from southern India. I enjoyed the food there very much.
Cook the Book: '660 Curries' by Raghavan Iyer
My first encounter with Indian curry was a little awkward. We were shy and just kept eyeing each other from across the room. I made my way over to his bowl and introduced myself to him and his friends, chutney, yogurt, chat, and mixed pickle. Taken by his complex textures and worldly influences, I was almost immediately smitten. I have to admit I went home with him that night. It was that first taste that drew me in.
Cook the Book: '660 Curries' by Raghavan Iyer
At a small vegetarian restuarant over 20 years ago. I know Roti came with the dish .
Cook the Book: '660 Curries' by Raghavan Iyer
havent had the pleasure 2 often of eating indian food:)
Cook the Book: '660 Curries' by Raghavan Iyer
My daughter took me to an Indian restaurant when I visited her once and I tried the chana masala. It's my favorite Indian meal since that day. I've tried a lot of things but that's still my favorite.
Cook the Book: '660 Curries' by Raghavan Iyer
At a restaurant. The food was wonderful.
Cook the Book: '660 Curries' by Raghavan Iyer
Living in the deep south , I've never had the opportunity to try Indian cuisine.
Cook the Book: '660 Curries' by Raghavan Iyer
Mine was at a great Indian restaurant in NYC and I've been eating at Indian restaurants as much as I can ever since
Cook the Book: '660 Curries' by Raghavan Iyer
Back in 2001, when I was in the hospital after giving birth, my husband and my parents decided to try an Indian restaurant in our area. My husband told me in the hospital how delicious the food was and he wanted to take me there on the way home . I was really tired and didn't think I was hungry, but I devoured the food and have been a fan of Indian food ever since that day.
Cook the Book: '660 Curries' by Raghavan Iyer
went with a coworker and fell in love with the cusine!
Cook the Book: '660 Curries' by Raghavan Iyer
In college these was an Indian place near my apt figured i'd try it and fell in love!
Cook the Book: '660 Curries' by Raghavan Iyer
I bought some lentil curry soup as a teen and thought it was pretty good..
Cook the Book: '660 Curries' by Raghavan Iyer
While I was living in Southern California, I went to some serious Indian restaurant with about 6 or 7 girlfriends. We each got a different dish and shared. It was my first experience with Indian food, and it was incredible!
Cook the Book: '660 Curries' by Raghavan Iyer
I like the put curry on the chicken sometimes in soup too. taste yummyy.
Cook the Book: '660 Curries' by Raghavan Iyer
My first encounter was around 10 years ago, tasting curried chicken over rice served by a local chain. Not the most memorable dish, I tell you. Fortunately, my faith in curries was restored several years later when I tried the real deal at an authentic Indian restaurant. Have loved it ever since.
Cook the Book: '660 Curries' by Raghavan Iyer
In college. A guy who lived on my floor in my dorm. Our whole floor smelled like curry. It was great.
Cook the Book: '660 Curries' by Raghavan Iyer
Actually I DO remember my first introduction to what was for me at the time "foreign" cuisine. I was on vacation in Dublin, Ireland, of all places, and my companion insisted we find the best Indian restaurant in the city. I don't remember much about the experience except sitting on huge cushions on the floor and my friend using a word that sounded something like "tandoori" quite frequently as he rattled off our orders to the waiter. I had no clue. Then when the food came, I saw the peppers and thought, okay, here's something I can impress my friend with, because I was used to eating jalapenos and spicy Tex-Mex food. Oh my... I don't have to tell you the rest of the story, I'm sure you can imagine! I don't think I tasted much of anything else during the rest of my trip to Ireland. :)
Cook the Book: '660 Curries' by Raghavan Iyer
For some reason, I had an aversion to cumin right up into university. I have no idea why, but it meant I refused to eat Indian food -- very strange for me, since I would normally eat pretty much anything. Anyway, in my third year of university, a new friend of mine whom I dearly wanted to impress decided she wanted to go for Indian food. And so we went. I had the perfect beginner Indian food meal, butter chicken and a mango lassi and samosas. Tastebud explosion. I've been in love with Indian food ever since, and I've expanded my repertoire far, far from the basics I had that first time!
Cook the Book: '660 Curries' by Raghavan Iyer
In third grade, we sampled different country's cuisines, and I remember the curry because I asked the teacher for the recipe!
Cook the Book: '660 Curries' by Raghavan Iyer
I remember my first encounter well. I was attending a work conference in Washington DC, and a group of us went to dinner at an Indian restaurant. I thought it was the most wonderful food I'd ever eaten. I tried eating at a few Indian restaurants here locally, and while I still enjoy it, somehow I've never recreated that wonder of the first time. Whether it was better or whether it was because I was an Indian "virgin" I'm not sure. But I remember it as wonderful!
Cook the Book: '660 Curries' by Raghavan Iyer
My first experience with Indian food was not exactly a pleasant one. My freshman roommate was Indian and her mother would bring her home cooked Indian food each weekend. I don't remember exactly what I tried, I just know that I was so ill prepared for the heat that it made my cry, my nose run and have my mouth burn for the rest of the night. I had absolutely no heat tolerance.
Later that year my friends including my roommate and I went to an Indian restaurant just off campus. I grilled her about whether mild would be mild. I fell in love with the cuisine! I even tried some of her mother's food later that year (though only the 'mild' stuff). Now I cook Indian at least once a week (with lots of heat!) having learned the basics from an Indo-Fijian friend.
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My first experience was probably while visiting my older brother when he was in college. I fell in love immediately. A few years ago, I took an Indian cooking class, and it made me realize that just because the ingredient list on real Indian curries and other dishes were long, it didn't mean that it was all that difficult. I also realized how much ghee and cream are in most restaurant Indian dishes!