Hey HOs! It’s that time of year again - we’re ready for a new Cuisine of the Quarter! We build a raised bed area in our yard last fall for vegetable gardening, so I’m looking forward to a summer full of home grown tomatoes, peppers, herbs and more (if the squirrels don’t get all of it first!). What are your best ideas for taking advantage of summer’s bounty? I’ll leave nominations open until Friday and we’ll go from there!
ETA: I decided to post the voting thread on Thursday instead of Friday due to the upcoming July 4 holiday. Let’s get those votes in!
Cuisine of the Quarter has traditionally been a broad thread focused on the cuisine of a given country or region, hopefully to encourage deeper discussion of ingredients of the region, sourcing, cookbooks/authors, travel experiences, restaurants, etc. Past cuisines have included Malaysian, German, Moroccan, Spanish, etc. Certainly vegetarian dishes from a given region can be part of the discussion, but the aim of COTQ is a bit broader!
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
5
Do you by any chance have a list of cuisines that have already been selected?
We used to have Dish of the Month (DOTM) with themes like Chicken and Rice, Grilling / Smoking, Asparagus etc. I think it will be interesting with vegetarian dishes. @Bookwich if she wants to give it a try again. Although I think it will be nice to make it to a bi-monthly event, I think.
I think that’s just the way the software works - @sck, can you confirm? It would be great to have it pinned on the homepage but I’m not sure it’s possible.
Either of these 2 cuisines looks good, maybe slight preference for Chinese, since I would like to try making dumplings… But Thai is fine, there is the David Thompson cookbook that I would like to start using.
Do you think it would be better to focus on just one regional style of Chinese cookery rather than the entire country? If so, care to nominate a region?
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
17
Very true, I thought about narrowing it down to say, Sichuan, but wasn’t sure if that would be too constraining. I have a couple of cookbooks - Stir Frying to the Sky’s Edge by Grace Young as well as Fuschia Dunlop’s Land of Plenty and Every Grain of Rice. I’d like to dive more into those, and I’m not sure they’re limited to a specific region.
