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I've cooked a whole lot more with caramelized onions than I have with cranberries, so Cranberries have my vote. It's fun to cook outside your box! 
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Nov 6, 2015 06:49
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I just finished polishing off a recipe for pizza crust made using Cassava Flour, so I'd be down for that. I just don't know whether that would count as Africa, since that's where it's most commonly eaten, or South America, since that's where it originated. 
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Apr 21, 2016 10:56
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If you'll cover The Food Lab for the ICSA winner, I'll offer my Anova Precision for a NICSA prize.* (*Assuming it's not frowned upon or in bad taste to offer a used appliance as a prize. It's a $150 machine, and still in fairly pristine condition, I've only had it for a year. But I understand if it wouldn't be acceptable to offer it.) (Oh, and obviously I wouldn't be entering NICSA if I'm sponsoring the prize for it. )
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Apr 22, 2016 23:07
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I would offer it as the ICSA prize, but I've got a feeling that the people more likely to participate in ICSA over NICSA probably already have a sous vide circulator.
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Apr 23, 2016 11:02
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In that case, feel like flipping the script? My prize for ICSA, the book for NICSA?
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Apr 23, 2016 23:23
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SLICK GOKU BABY posted:I've never even had African food, but I'm sure I can YouTube something. You should make fufu, and then do some kind of South American soup to dip it into. 
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Apr 24, 2016 13:58
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