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From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I love lamb so many ways: grilled, roasted, ground for Turkish dumplings! But right now, I'm really craving some Indian-style Rogan Gosht...

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

I had Indian food for the first time in college in Houston and at the time, remember thinking it was pretty interesting but not necessarily something I want to eat often. But now I'm absolutely addicted to it!

From Serious Eats

Cook the Book: 'On the Line'

just like how my grandmother does it ... gently steamed with ginger and scallions, drizzled with a bit of light soy sauce.

From Serious Eats

Cook the Book: 'A Platter of Figs'

butternut squash, for sure! i like roasting it then making soup with a hint of curry.

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I love lamb so many ways: grilled, roasted, ground for Turkish dumplings! But right now, I'm really craving some Indian-style Rogan Gosht...

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

I had Indian food for the first time in college in Houston and at the time, remember thinking it was pretty interesting but not necessarily something I want to eat often. But now I'm absolutely addicted to it!

From Serious Eats

Cook the Book: 'On the Line'

just like how my grandmother does it ... gently steamed with ginger and scallions, drizzled with a bit of light soy sauce.

From Serious Eats

Cook the Book: 'A Platter of Figs'

butternut squash, for sure! i like roasting it then making soup with a hint of curry.

From Serious Eats

Cook the Book: 'Top Chef'

i wonder if i'd have enough time to make some homemade dumplings

From Serious Eats

Cook the Book: 'My Last Supper'

lots of sushi. lots and lots of sushi. followed by a big plate of beef chow fun with gravy.

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

that would be me, with lots of help from the internet!

From Talk

Great and easy lamb recipe for Valentine's evening?

i know it's too late now, but i actually had a lamb craving on valentine's day too! my bf and i ended up making this, and it turned out fantastic!

From Recipes

Sunday Brunch: Thomas Keller's Quiche

gotta agree with karenita on tartine in sf... that's my current vote for best quiche ever, although i've never tasted keller's so i can't make that comparison. tartine's version uses creme fraiche in place of cream, which gives it a nice tanginess.

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham

warmed brie (so it's a bit melty), spicy mustard, and arugula, then pressed panini-style

From Serious Eats

Junk Food Costs Less Than Fruits and Vegetables: Are We Surprised?

what i find also very interesting is that in the less-developed parts of the world, the "poor people" (which i guess would be a lot of folks) actually tend to eat what we here would call "healthy" foods.... lots and lots of fresh vegetables, the occasional bits of meats, etc. i'm thinking of countries like thailand, vietnam, and parts of latin america. to me, america seems to be quite backwards when it comes to food pricing.

From Serious Eats

Cook the Book: 'Think Like a Chef'

steaming! there's really no better way to cook fish than a quick steaming, followed by ginger, scallions, and soy sauce.

From Serious Eats

Win Your Thanksgiving Turkey!

pulled turkey meat, mixed baby greens, tomato chunks, avocado slices tossed in a lemon-anchovy vinaigrette!

From Serious Eats

Cook the Book: Asian Flavors of Jean-Georges

beef chow fun with gravy - thick rice noodles with beef and chinese greens covered with a thick brown gravy. preferably from a chinese cafe (cha chan tang) with a steaming cup of coffee milk tea. ;)

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Thank you for participating, and congratulations to our winners:

AnaisKoi
feep
Karen Moore
MiaPita
sahmad550

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Grilled rack of lamb with mint sauce and cous cous on the side.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I like how my MIL makes lamb in a stew with a tomato sauce like base

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

My favorite lamb recipe is roasted leg of lamb with mint jelly.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I have a pretty good lamb chops recipe. I also have a leg of lamb recipe we use for dinner sometimes on special occasions. Lamb is BY FAR my favorite meat!

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb stew. Based on the comments above, however, lamb burgers might have the potential of being a new favorite if I can find the right recipe for preparing them well.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb Tagine is my favorite lamb recipe. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I really like lamb but have never cooked it. I love lamb chops with some garlic mashed potatoes. yummy. I would love to learn how to roast lamb for Gyros

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Other than Gyros I haven't had much lamb. My husband is a big Lamb eater. I am slowly learning to appreciate it.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I had some awesome lamb chops in Spain with lots of garlic. I wish I knew how they made them.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

rack of lamb coated in dijon mustard, garlic, and rosemary

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

my sweetie loves rotisserie-ing a leg of lamb with rosemary and garlic stabbed into it.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Hard to decide between roast leg of lamb or lamb shanks. Love them both!

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Take butterflied leg of lamb. Add rosemary, garlic wine. Wait. Grill. Yum.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I'm an Aussie who misses weekly Sunday lamb roasts (so much more expensive over here and more of a hunt to get the right quality). However, when I do cook up a lamb roast I am 100% for simplicity - garlic and rosemary and lots of roasted veggies in the same pan to absorb the juices. I also like some simple jus or gravy from the juices at the end.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I used to make candied ginger and use the syrup for ginger ale. Then we made ground lamb patties with chopped candied ginger and mint leaves mixed in one night. Mmm...gotta do that again.

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About riceandwheat

Website: http://riceandwheat.wordpress.com

Location: san francisco, ca

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