Comments on: The Spice is Right VIII: Frankenstein’s Monster

By: Burning Wine Brownies : In Search of Dessert

Burning Wine Brownies : In Search of Dessert — Tue, 13 Feb 2007 07:11:54 +0000

[...] That’s right, I said it. Mustard Brownies. In light of the Food Blogging Event being hosted by Habeas Brulee I set out to cook a dish with a spice not normally used for that dish. Except, I don’t cook. Jonathan cooks (usually for good reason). I bake; I have a sweet tooth, and I love chocolate. Clearly it was going to have to be a baked good. But what strange spice to mix in? The answer was actually staring at me from my seat on the couch: Mustard, my favorite condiment, in the form of my empty mustard jar collection. I balked at the initial thought. Mustard? But, I knew that if I used Mustard powder, I could substitute it for normal flour. It was at least feasible. [...]

By: What geeks eat… » Blog Archive » Soup of the week: Balti Vegetable Chowder

Wed, 27 Dec 2006 17:52:18 +0000

[...] Since these vegetables are common almost everywhere I could have made a minestrone soup by using some Italian seasonings or perhaps just a touch of thyme or maybe a bit of herbs de provence to give it a french influence. I could have added curry and had a mulligatawny soup. But because I’d been reading about the IMBB event, The Spice is Right hosted by Habeas Brulee, I decided to get a little creative. I used Penzeys Balti blend. According to Penzeys, Baltistan is a region of northernmost Pakistan with influences from Persia, Tibet and China. This blend contains coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka (kalonji, black onion seed), ajwain, star anise, black cardamom, cilantro, anise seed and bay leaf. According to Wikipedia, Balti is a type of curry served in Birmingham, England and also the flat bottomed pot it is cooked and served in. [...]

By: Habeas Brulee » Blog Archive » Roundup: The Spice is Right VIII: Frankenstein’s Monster

Thu, 16 Nov 2006 15:26:54 +0000

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By: Habeas Brulee » Blog Archive » Sichuan Shrimp Chowder

Habeas Brulee » Blog Archive » Sichuan Shrimp Chowder — Mon, 13 Nov 2006 16:30:05 +0000

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By: blog from OUR kitchen » Frankenstein’s Refried Beans (SiR#8)... we adore good food

Sun, 29 Oct 2006 17:38:22 +0000

[...] Habeas Brûlée The Spice is Right VIII – Frankenstein’s Monster [...]

By: blog from OUR kitchen » Event: SiR VIII: Frankenstein’s Monster... we adore good food

Mon, 23 Oct 2006 15:03:56 +0000

[...] Habeas Brûlée The Spice is Right VIII – Frankenstein’s Monster [...]

By: Stephanie

Stephanie — Thu, 19 Oct 2006 15:41:10 +0000

Danielle,
This is RIGHT up my alley, I do this all the time! I am so in…. I did exactly this earlier this week without even knowing about the event. I’ll have to decide if I use that dish (yet to be posted) or make up another. I also mix it up with methods quite frequently… the one I did this week played with a spice and used a method in a non-traditional way. Fun!

By: Danielle

Danielle — Thu, 19 Oct 2006 11:41:20 +0000

Brilynn – Great, I really look forward to seeing what you come up with.

shaheen – That sounds like a fun idea. I hope you post an entry to this event, then!

By: shaheen

shaheen — Thu, 19 Oct 2006 01:33:04 +0000

Whacky concept but at the same time so true. I do indianise burgers and pasta a lot..just to heat things up.

By: Brilynn

Brilynn — Wed, 18 Oct 2006 16:38:01 +0000

I love that picture!
I’m going to have to try making something for this round, I’ve been missing out.