Skip to main content

300 Posts and Counting

Wow! Is it really the 300th post on Bombay Foodie. Already!

As is traditional on every 100 post interval, I present a new wishlist. First a report card : 31 things to do on my previous wishlist; 9 done. Which means that 22 make an appearance again and this one's got 9 brand new things to bring the total back to 31. So here goes, and I promise I will aim for a higher score next time round:

1. Eat at Alinea.

2. Delve into the alchemy of food. Create something, anything that qualifies as molecular gastronomy.

3. Make fresh pasta.

4. Taste blood oranges.

5. Cook with rhubarb.

6. Make mango pickle like mom.

7. Eat a Meyer lemon.

8. Make S'Mores.

9. Buy blue cornmeal.

10. Try Ethiopian cuisine.

11. Taste Gucchhi (morels).

12. Cook with Rice Paper.

13. Make Vienese Fingers.

14. Make souffle.

15. Taste Absinthe.

16. Make Blinis.

17. Make dolmas.

18. Taste fried halloumi.

19. Make a flambe dish.

20. Make fondue (cheese or chocolate?).

21. Taste fiddleheads.

22. Make khandvi.

23. Make madeleines.

24. Learn to temper chocolate.

25. Make caramel candies.

26. Make puff pastry cream rolls.

27. Perfect cinnamon buns.

28. Make crisp almond cookie I ate at global fusion.

29. Bake a Japanese light cheesecake.

30. Make a double crust pie and a lattice pie.

31. Make Irish cream lookalike at home.
Labels:

Comments

Jeanette said…
Congatulations! I just hit my 100! Good luck on your list.
July 10, 2010 at 10:48 PM
RV @ Food for 7 Stages said…
Congratulations!!! Your wishlist is amazing... Good luck..
July 10, 2010 at 11:30 PM
Poonam said…
hey :) congratulations on ur 300th post!!!
July 11, 2010 at 1:55 PM
Desisoccermom said…
Congratulations Simran on 300 posts. That is amazing! As is your list. Good luck with it.
July 12, 2010 at 11:10 AM
Kalyan Karmakar said…
Congrats and here's to many more posts on your wish list coming through
July 12, 2010 at 2:23 PM
CurryLeaf said…
Wow,love the new wishlist.Mine too are similar like making flambeed dish,blinis and pasta.I am waiting for bluecornmeal,halloumi cheese,rhubarb etc.Also if you were here I would have given you my last batch of rice paper wraps and have tried ethiopian cuisine thgh I am not sure whether it was authentic or not.Am in search of madeleine molds..Well let me stop,Congrats Blog Behna on 300 posts.I am 27 more than you. :D
July 12, 2010 at 2:42 PM
Srivalli said…
I serious love this "Delve into the alchemy of food. Create something, anything that qualifies as molecular gastronomy"...hhhehee

Looking fwd to you making the pickle like Mom

For a person who bakes so much souffle should be a child's play!

Most of the other things I can't even imagine myself making it..so eagerly waiting for you to make them before hitting 400!

Great job on 300 Simmi..
July 14, 2010 at 10:17 AM
Unknown said…
300! Wow. That's awesome, congratulations :) I'm planning on making the japanese one later this month, we could do it together!
July 15, 2010 at 3:40 AM
Myvegfare said…
Congrats girl, good job well done!!, sim I love reading your posts they are very interesting!! :)) of course I love the creations too...
July 23, 2010 at 11:53 PM
Nachiketa said…
Congratulations!!!!!!! 300 posts.... that's awesome....

amazing list... i should get myself a list too... else i just keep meandering thru stuff...

all the best...

Cheers,
The Variable, Crazy Over Desserts - Nachiketa
Catch me on facebook @ Crazy Over Desserts
August 4, 2010 at 11:49 AM
Post a Comment

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but...
10 comments
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru...
14 comments
Read more

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o...
13 comments
Read more