Who Cooked It Better: The Spice Master
After a long journey of identifying spices, declaring a tie, and performing a spice-off, we have finally come to the end of our Spice Master contest. And it’s up to Endless Simmer readers to decide who will be the Spice Master (and win a few packets of spice blends - exactly what these creative contestants do not need…) You’ve already seen what our contestants bobby and JoeHoya have to offer in the way of Tunisian cuisine. So, it’s time to vote.
Will it be bobby and his Tunisian Coucha and Vegetable Couscous with Harissa (left)
Or JoeHoya’s Shrimp and Riso Tomato-Curry Soup (right)
Some election pointers: you must vote, voting is the only way you can bitch about the outcome, get familiar with the issues, your vote does count, and do judge by what dish you’d like to have a beer with.
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on September 17th, 2008 at 9:36 am
You know I’m ready to be the Spice Master - I can see Tunisia from my house!
on September 17th, 2008 at 9:48 am
I should mention that the Bison Brewing Reunion ‘08 Red Ale (brewed with caraway seeds and rye malt) went really, really well with my dish.
on September 17th, 2008 at 9:51 am
aaah - love the pandering. Get out the vote campaigns are definitely allowed.
on September 17th, 2008 at 9:58 am
When does the mudslinging start?
“My opponent’s dish wants to teach sex education to kindergartners!”
on September 17th, 2008 at 10:53 am
I have to say I was impressed by both efforts. I am especially pleased that both of you used harissa, one of my favorite condiments in the world. I am not a fan of using or eating lamb in North African cuisine. In fact think that lamb is one of the most overused meats used to portray “typical” Middle Eastern or North African fare. However, I have to say that couscous is an essential in ANY Tunisian dish. Furthermore, the use of the improvised stove-top tangine pushed my vote over the edge. Bobby gets it in my book.
on September 17th, 2008 at 12:53 pm
You can put harissa on a lamb - but it’s still a lamb.
My opponent’s dish represents four more meals of the same Middle East strategy.
Vote for the dish that knows the price of arugula at Whole Foods…
on September 17th, 2008 at 1:15 pm
When offered arugula, I said “thanks, but no thanks.”
My dish offers spices policies that benefit the lower class — those hard working Americans that can’t afford saffron.
on September 17th, 2008 at 4:04 pm
tehe.
on September 18th, 2008 at 8:11 am
[…] the Who Cooked It Better? gauntlet was thrown down after Endless Simmer’s Spice Master contest, I couldn’t help […]
on September 18th, 2008 at 7:09 pm
Had I known that a simple spice packet from the Tunis medina would have launched such a spirited competition - my God, I would have filled my suitcase! Snaps to both finalists - the dishes look amazing!
on September 19th, 2008 at 12:57 pm
[…] Bobby has taken a commanding lead in the Spice Master Who Cooked It Better, but it ain’t over ’til it’s over - you’ve still got a couple days left, […]
on September 22nd, 2008 at 9:50 am
Where are all the vegetarians? They’re usually all over these WCIBs!
on September 22nd, 2008 at 1:51 pm
Points to Bobby for the DIY tangine. Alton Brown is weeping with pride right now. I may just have to get some lamb and give this recipe a try.
on September 23rd, 2008 at 11:24 am
[…] is the last day to vote in the Who Cooked It Better: The Spice Master challenge. As it stands now, bobby’s DIY lamb […]
on September 24th, 2008 at 1:38 pm
[…] Simmer would like to congratulate bobby c for winning the Spice Master […]