what meal do you wish you could re-create at home?
fran cannane: really great curries especially those from malabar restaurant crows nest in sydney. (listen to a new cannanes tune, “bumper,” from their forthcoming small batch EP out on march 19)
corin tucker: japanese traditional udon soup. I’ve tried making it at home but there’s a lot of expertise there.
kim baxter: conveyor belt sushi with the conveyor belt coming out of the kitchen into the dining room. (kim baxter’s latest album comes out march 15 on blue vinyl; her band is touring europe in april)
daniel handler: cruda at esca.
stephin the magnetic fields: the tomato cobbler at mary mac’s tea room in atlanta, GA. I bought the cookbook, but I can barely boil water.
rachel blumberg: I once had these tomatoes at a venue in italy. the tomatoes were the reddest red I’ve ever seen. they were grown in the volcanic loam on the side of mt. etna in sicily. they were served with fresh basil and olive oil. it was amazing. so good it made me weep. we had that with the most amazing bread and there were mushrooms too, sauteed in garlic and wonderful wine. it was all so simple and perfect. the only way I could ever recreate it would be to transport those tomatoes through a portal. I dream about those tomatoes. (rachel, who is interviewed in the latest chickfactor paper issue, has a new shop here)
gordon the fan modine: coal-fired pizza. (fan modine have a new one out this year)
hannah grass widow: pierogis.
joe pines / foxgloves: a steak that stephen wood would consider worth eating.
matt lorelei: I’ve been trying to re-create tartine bakery’s sourdough bread at home. getting close.
ian musical chairs: burekas!
tim dagger: that pasta/sausage with vodka sauce at la buca in portland.
bridget st john: a meal made entirely of ‘raw’ food.
pete paphides: a generic chinese beef curry like the ones you get at take-aways; a lamb balti like the ones you get at brilliant birmingham balti houses. once in a while, a big mac.
gail cf: everything on the menu at angelica kitchen (I have come close to mastering the miso tahini spread, soba sensation and noodle salads) and the mushroom ale pie at mildreds.