en-us https://www.intensedebate.com/users/622590 Comments by Ratatouille http://blog.foodnetwork.com/star-talk/2010/08/15/chatterbox-partys-here/#IDComment93497104 I was so excited I shouted for joy when Aarti was named The Next Food Network Star. I love exotic fare, and have particularly enjoyed the Indian dishes my friend Sunita has introduced me to. I'm going to watch her show every week and make all the new dishes. Mon, 16 Aug 2010 19:17:21 +0000 http://blog.foodnetwork.com/star-talk/2010/08/15/chatterbox-partys-here/#IDComment93497104 http://blog.foodnetwork.com/fn-dish/2009/07/ask-susie-finale/#IDComment29423742 Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can. For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies Prep Time: 10 minutes Ingredients: * 10-12 dried red chili peppers * 3 cloves garlic, minced * 1/2 teaspoon salt * 2 tablespoons olive oil * 1 teaspoon ground coriander * 1 teaspoon ground caraway seeds * 1/2 teaspoon cumin Preparation: Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds. In a food processor combine chili peppers, garlic, salt and olive oil. Blend. Add remaining spices and blend to form a smooth paste. Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator. Tue, 4 Aug 2009 14:47:30 +0000 http://blog.foodnetwork.com/fn-dish/2009/07/ask-susie-finale/#IDComment29423742 http://blog.foodnetwork.com/fn-dish/2009/07/ask-susie-finale/#IDComment29423611 Budsma, I understand the frustration of not being able to find exotic ingredients. In that respect we are very fortunate to live in Orlando. I found several recipes for harissa. Basically it is a paste with varying combinations of chile peppers, olive oil, garlic, coriander and other spices. Some recipes contain mint, others contain hotter peppers or roasted peppers. Tue, 4 Aug 2009 14:45:31 +0000 http://blog.foodnetwork.com/fn-dish/2009/07/ask-susie-finale/#IDComment29423611 http://stageblog.foodnetwork.com/fn-dish/2009/08/sneak-peek-melissas-new-show/#IDComment29422487 While I love the idea of a less expensive shrimp scampi, only 4 shrimp per person would not work for us. Tue, 4 Aug 2009 14:27:58 +0000 http://stageblog.foodnetwork.com/fn-dish/2009/08/sneak-peek-melissas-new-show/#IDComment29422487 http://blog.foodnetwork.com/fn-dish/2009/07/ask-susie-finale/#IDComment29318339 Bravo!!! Mon, 3 Aug 2009 16:20:17 +0000 http://blog.foodnetwork.com/fn-dish/2009/07/ask-susie-finale/#IDComment29318339 http://blog.foodnetwork.com/fn-dish/2009/07/ask-susie-finale/#IDComment29318222 I was completely drawn in by Jeffrey Saad's Ingredient Smuggler pilot, and was brought to tears when he didn't win. Admittedly, Melissa is likeable, but I don't want to be reminded that I am cooking on a budget. I want to see that food can still be exciting. I am going to Merhaba's this evening to buy harissa. Hopefully, Alton Brown's positive comments about Melissa and Jeffrey's star quality will result in a future for Ingredient Smuggler as well. Hopefully, on Food Network, because Bravo is creating more and more fascinating fare for the viewing audience. Mon, 3 Aug 2009 16:19:11 +0000 http://blog.foodnetwork.com/fn-dish/2009/07/ask-susie-finale/#IDComment29318222