Oh, got it. I didn't read any of the other blogs.

I read everyone's comments and was surprised no one discussed Brooke's choice to make chicken wings for course 3. I liked her reasoning, thought she seemed to put a good spin on it. But do you think making "something that wasn't worthy of this point in the competition" (one of the judges said something along those lines) was a mistake? It was clear Tom didn't like all the components of the dish, but was the concept for the dish its downfall more than execution?

Of course, maybe Kristen's 3rd course was just so much better it wouldn't have mattered if Brooke picked up KFC on the way to the taping, as there was no chance she would have won that round :)

I agree with this. I think it's so odd that one of the two finalists is someone who regular TV viewers didn't see for half the season. I didn't ever watch last chance kitchen- I'm not devoting more of my life to the show than just watching it every week (except, of course, for reading Linda's recaps!!)- and I don't like the idea of someone being brought back.

I definitely remember all the conspiracy theorists on Linda's thread the week when Josie was safe and Kristen was cut, and I absolutely think it was something done for production value and to drive people to the online portion of the show. I know this isn't "real life" in any way, but it is a little disappointing to me for some reason. Kristen has been one of the top 2 all along, so why didn't they just leave her on the real show, rather than making her part of the sideshow?

Based on all the love Sheldon seemed to get from Emeril, it seems like he's going to get a phone call about going to New Orleans after the show is over.

Great article. Here's what I can't stand about this whole "food TV" enterprise. Every- e.v.e.r.y- commercial on these shows supposedly highlighting talented chefs, or even talented home cooks, is for some disgusting processed food product. Is it possibly that no one from these networks sees the irony, or do they just feel that their audiences are too stupid to see the disconnect? I guess in a world of "semi-homemade," maybe it's actually not as much of a stretch as I would like to believe.

On a totally different note, this is the funniest descriptor of any media personality I've read in ages: "Padma Lakshmi, that stoned and regal puma"

Just a quick note to say the recipe was a huge success! My husband's first comment was, "there's a lot of really deep Indian flavor in there." And, totally agreed that the curry leaves added something unique, not the flavor of anything else.

I will say, the recipe was a little salty for our taste- I almost never add the full amount of salt called for in a recipe, but for whatever reason I did tonight. Next time, I'll be a little lighter handed first and add more to taste if necessary.

Hi all- a quick trip to our Indian grocer yielded a nice bag of curry leaves, so tonight's the big night for trying the new recipe. One final question: do the curry leaves needed to be pulled before serving (a la a bay leaf), or are they edible (like basil leaves in tomato sauce)?

Sorry if that sounds stupid, but this is my first time using this ingredient. Thoughts appreciated!

OK all, you'll laugh at me, but we just ended up picking up pizza for dinner last night. Crazy day at work, and with my plans foiled, I just decided to wait until I can get to the Indian market this weekend. The lentils will have to wait for another day!!

I do appreciate all the advice here and can't wait to try this new ingredient.

And, I am also glad to know the 660 Curries thread is still somewhat active, I will post there with our impressions after we try a couple of recipes from the book.

I don't have time to go to the store today, but certainly can over the weekend. Was just hoping to try something new tonight but I am reading loud and clear that I should a) pick a different recipe for tonight and b) try this one when I can get together the required ingredients.

Much appreciated!

Good to know, thanks to you both. I was definitely making assumptions that the two were related since I don't have any experience with curry leaves. I can try the zest/bay leaf approach.

The COTM 660 Curries thread inspired me to get the book, albeit after you all had finished your thread.

I'm going to do a lentil recipe tonight (Red & Yellow Lentils with Garlic and Curry Leaves), but didn't plan ahead well enough to get curry leaves. Is there a reasonable substitute? I do have several different dry curry powder mixes on hand and most raw ingredients that go into a curry powder.

I recognize the dish may not be quite the same if I omit one of the key ingredients (it is right there in the title, after all!) but I'm willing to bet something a little different might still be tasty- just trying to get the flavors close, if possible.

Just wanted to note for people following this thread that Fireworks has recently updated their menu. While a few things I loved have gone away (I miss you already Fatoush Salad and Mushroom Risotto Cakes!), they have expanded their appetizer, pizza, and entree list with some exciting new options:
http://fireworksrestaurant.net/brattl...

Last night I had just a simple Neopolitano Pizza (I always wondered why they didn't have this on their menu, given their very traditional pizza oven) and it really hit the spot (though could have used a touch more salt).

Lots of new things to try, it's increased my excitement for this place, which had been waning as I was going to Popolo up in Bellows Falls more often.

I agree with you on the vibe in the main dining room at Nicola's, but to get around that, you can sit on the bar side, where they serve the full menu but it's much less stuffy. The pizzas are great, and their gnocchi (there is a different special every day) is really some of the best I've had.

No. I think the best you could do is go to Northampton, MA (more than 20 miles- depending on where you are in Brattleboro, probably about a 40-45 minute drive- a straight shot down I-91). If you want a step up from takeout Chinese, Zen has some good pan-Asian items on their menu. Bonus is that you can then head a couple of doors down to The Dirty Truth for one of the best beer selections in our region.

Zen: http://zennorthampton.com/
The Dirty Truth: https://www.facebook.com/pages/The-Di...

There really isn't. Fireworks would probably call itself "Italian inspired," and I do believe their pizza oven came from Italy.

If you are open to a 20 minute drive, you could either go up I-91 to Popolo in Bellows Falls, VT or over Rt. 9 to Niccola's Trattoria in Keene, NH. Very different places, but both delicious in their own way.

Popolo: http://www.popolomeanspeople.com/
Niccola's: https://www.facebook.com/NicolasTratt... (they are extremely annoying in their refusal to have an actual website, but you can see the menu in their photos- I have no idea what business advisor tells them this is ok!!)

There's a particular seasonal beer from Abita brewery called "Mardi Gras Bock" - autocorrect turned "Bock" into "Bach"- a symphony in a bottle, indeed.

I have tried the food. I've found everything to be very fresh- they are emphasizing partnerships with local farmers, and I think that really shows.

We typically have snacks or sandwiches as we often show up there around happy hour time, as they have a really excellent rotating tap selection of regional beers, and a nice bottle list. I have really enjoyed the Asian fig salad- very fresh local greens, delicious miso dressing, and candied figs. They also have great handcut fries.

My husband particularly enjoys the grilled chicken sandwich, with the maple bacon option. This comes on a really fresh, substantial pretzel role. Apparently this bacon is special (as a vegetarian, I'll have to take his word for it ;) ). He has had several other sandwiches, including the burger, which he was also a big fan of (though he chose to forgo the peanut butter option, which I have seen several other people order and enjoy).

The one "miss" so far has been a turkey sandwich, where the turkey seemed more like cheap deli meat than the proclaimed in house oven-roasted, the bread was a fairly weak "country white" that disintegrated under a really, really heavy and overpowering pesto. It just didn't seem to work.

Haven't tried any of the entrees, but for appetizers and sandwiches, the food is better than other similar places in town, everyone there is really friendly, the beers are also better than most other places, and in the summer the view from the roof deck over the river can't be beat (Joanie, you're right about the location).

You'll do well with Fireworks. Also, Flat Street Pub would be a good place for a pint before or after dinner. Fireworks has nice cocktails, but beer selection isn't great- Flat Street is much better, and just down the block.

Another brand new good choice is Whetstone Station (http://www.whetstonestation.com/)- really nice menu with an emphasis on local ingredients. Also have a really nice beer selection.

Anyone growing up in the 80s and 90s with the local CBS evening news (Channel 6 for all you Capital District kids, like me!) surely remembers the "ooohhh....it's so good..." line from Mr. Food's spots. Before there were TV celebrity chefs, there was Mr. Food cooking away as I was chopping vegetable's for my family's salad that night.

Sadly, it seems that Mr. Food has died: http://www.nytimes.com/2012/11/24/us/...

I can't really remember a distinguishing recipe of his, but I certainly remember him as a presence. Anyone else have any memories of him to share?

Agree- my NC born and raised husband is willing to eat at Top of the Hill. There are very few places outside of NC that he enjoys.

If you go to Homestead for your Christmas Tree (which I recommend), you can get these for free while you're waiting for the crew to get the tree ready for your car! :)

Totally agree with this. It's just straightforward, buttery tasting butter that I use in all my everyday cooking. On some plain, airpopped popcorn, pretty delicious!

This makes me sad for all of you, I buy a bag of KAF every week at my local megamart (I live in NH) and never think twice about it. Maybe I should start a homebased business shipping it out! (kidding, don't want a cease-and-desist from any of the KAF folks :) )

I'm not sure, but will Southern Season do it? Seems like a service they would offer, not sure if you need to buy from them though.

Make stuffed shells- sautee the greens with olive oil, salt/pepper, nutmeg, shallot, garlic, red pepper flakes, and maybe some golden raisins. Fold in to ricotta and "mashed up" fresh mozzarella. Stuff jumbo shells with about a tablespoon of your mixture (I usually figure 4 shells per person). Top with a basic marinara sauce and bake for about 20 minutes (I like to finish under the broiler to crisp up the top.

You can also freeze any extra if you have that many greens- get the shells to the "stuffed" point and then freeze before baking.

ETA: Sorry, just saw in your original post you didn't want pasta- don't know if this is different enough that it would be ok. But you could do the exact same thing with the greens/cheese I described above, and make a calzone as someone a few posts up suggested.

Your title says "dessert", so not sure if you are only looking for after dinner. But, if you're going earlier in the day (until 5pm), try La Boulangerie on Magazine Street. Delicious French pastries and all sorts of little treats to tempt you:
4600 Magazine St, New Orleans, LA
It's a big, bright yellow building, can't miss it.

How about sliced into thickish rounds and roasted pretty high with carrots? Add a little maple syrup, olive oil, salt and pepper? The two of them together on the plate look really nice, and taste wise are a nice compliment, at least to me...

Easy, plain old celery. Raw, cooked, or added in any way to any dish. Eck.

I use Madhur Jaffrey's recipe: http://www.culinate.com/books/collect... (I leave out the optional egg).

This calls for putting a baking sheet in a blazing hot oven, and finishing it under the broiler. It's worked well for me.

I also amend the recipe by melting a little butter on the stove, and while it is on a very low temperature, warming through some garlic and parsley or cilantro- I then brush this over the top.

Just have to agree that I love Sweet & Sara's. I hadn't had Rice Crispie Treats in over a decade until I found them at my co-op one day. Yum.