Really excited for this! Based on my work schedule (and needing to work a bit extra to make up for some days off next week after I have a tooth pulled), looks like I'll be making this for Sunday dinner. Prepping after F1 and likely into the start of IndyCar, then getting everything cooking during NASCAR to hopefully eat during the final stage. I'll definitely be posting what I make through the season, and can't wait to see what everyone else's looks like, what alternate dishes may be made at times, substitute ingredients for whatever reasons, etc. And with my wife having quite a few allergies, I'll likely be one of those taking the occasional detour from what's posted here lol
This is great! A friend just sent me to your blog as I decided to to something like this during the season. Planning Lamb Kabsa for the Saudi GP (starting the black limes, today!)
Bahrain had me stumped, so I made a dish from the Ranoi by Vineet menu in Bahrain. Acclaimed restaurant there, if Indian. Spice crusted lamb chops with spinach-potatoes tasted like food from Vikram Vij in Vancouver.
We tried cooking our way through last F1 season’s map and struggled to find good recipes. So excited to find your Substack and to see what you’ll bring next!
Really excited for this! Based on my work schedule (and needing to work a bit extra to make up for some days off next week after I have a tooth pulled), looks like I'll be making this for Sunday dinner. Prepping after F1 and likely into the start of IndyCar, then getting everything cooking during NASCAR to hopefully eat during the final stage. I'll definitely be posting what I make through the season, and can't wait to see what everyone else's looks like, what alternate dishes may be made at times, substitute ingredients for whatever reasons, etc. And with my wife having quite a few allergies, I'll likely be one of those taking the occasional detour from what's posted here lol
Anyway, thanks again for putting this together!
It's a wonderful concept for a series and you've delivered in spades. I'll have to give my mortar and pestle a really serious outing for this.
This is great! A friend just sent me to your blog as I decided to to something like this during the season. Planning Lamb Kabsa for the Saudi GP (starting the black limes, today!)
Bahrain had me stumped, so I made a dish from the Ranoi by Vineet menu in Bahrain. Acclaimed restaurant there, if Indian. Spice crusted lamb chops with spinach-potatoes tasted like food from Vikram Vij in Vancouver.
But maybe I'll try this during F1's summer break!
We tried cooking our way through last F1 season’s map and struggled to find good recipes. So excited to find your Substack and to see what you’ll bring next!