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.
[poll id="23"]
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- Tomato-Curry Soup with Riso and Shrimp for Endless Simmer’s “Who Cooked It Better?” « Capital Spice
- Endless Simmer - A Food Blog » Blog Archive » Feed Us Back: Comments of the Week
- Endless Simmer - A Food Blog » Blog Archive » Spice Up Your Life
- Endless Simmer - A Food Blog » Blog Archive » TGI Spice Master
You know I’m ready to be the Spice Master – I can see Tunisia from my house!
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.
aaah – love the pandering. Get out the vote campaigns are definitely allowed.
When does the mudslinging start?
“My opponent’s dish wants to teach sex education to kindergartners!”
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.
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…
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.
tehe.
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!
Where are all the vegetarians? They’re usually all over these WCIBs!
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.