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.

Comments

Jeanette said…
Congatulations! I just hit my 100! Good luck on your list.
Congratulations!!! Your wishlist is amazing... Good luck..
Poonam said…
hey :) congratulations on ur 300th post!!!
Desisoccermom said…
Congratulations Simran on 300 posts. That is amazing! As is your list. Good luck with it.
Kalyan Karmakar said…
Congrats and here's to many more posts on your wish list coming through
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
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..
Unknown said…
300! Wow. That's awesome, congratulations :) I'm planning on making the japanese one later this month, we could do it together!
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...
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

Popular posts from this blog

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

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

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.