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.

spice-master_bobby.jpg spicemaster_jh_1.jpg

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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  • JoeHoya September 17, 2008  

    You know I’m ready to be the Spice Master – I can see Tunisia from my house!

  • bobby September 17, 2008  

    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.

  • BS September 17, 2008  

    aaah – love the pandering. Get out the vote campaigns are definitely allowed.

  • bobby September 17, 2008  

    When does the mudslinging start?

    “My opponent’s dish wants to teach sex education to kindergartners!”

  • foodsnoot September 17, 2008  

    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.

  • JoeHoya September 17, 2008  

    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…

  • bobby September 17, 2008  

    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.

  • brian September 17, 2008  


  • Gypsy Girl September 18, 2008  

    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!

  • JoeHoya September 22, 2008  

    Where are all the vegetarians? They’re usually all over these WCIBs!

  • Matt_the_Webguy September 22, 2008  

    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.

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