Gapers Block has ceased publication.

Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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TODAY

Wednesday, November 25

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« Pan-fried Shredded Breakfast Potatoes Bacon and Burdock Seasoned Rice »

Store Sun Jul 08 2007

Dough Boy's Little-Known Indian Talent

When you're out along Devon Avenue, take a look at the freezer sections of the international grocers (like Patel Brothers') there. You might find amusing things--like Pilsbury's Dough Boy, a.k.a. Michelin Man's Bastard Child, proudly presenting ready-made, potato-stuffed Indian flat bread.

Dough Boy Presents Ginger Potato Paratha!

When I found various Indian flat breads, called paratha, made by General Mills India (in India) the other day, I just had to try one. The combination of the familiar dough boy and the exotic Indian bread was irresistibly amusing. So, we picked up a package of ginger potato paratha and tried them the next morning as a breakfast.

Ginger Potato Paratha

The frozen paratha cooked beautifully on a nonstick pan sans oil. As the package instruction predicted, the dough started to puff up in a matter of minutes, and it took only about three minutes to heat up each one. As they warmed up in the pan, a faint aroma of ginger and burnt dough drifted into the dining room, and we were pretty hungry by the time they were ready. These paratha were surprisingly good for a ready-made frozen stuff. Though some might like the potato filling a bit spicier, the ginger and cilantro added nice zing to the potato, while the dough was fillingly wheaty. They might become one of our favorite quickie breakfast item--they're cheap (around $2 for four paratha breads), super-fast to cook, clean in ingredients (other than the hydrogenated oil) and pretty darn good. I'm already dreaming of our next Indian breakfast of paratha, with a side dish of cucumber raita.

 
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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
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Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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Editor: Robyn Nisi, rn@gapersblock.com
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