SC - Cooking Challenge

[Christine A Seelye-King]

Finally, a topic worth some discussion!  (Not to denegrate anyone's
personal beliefs, religious tolerance, or allergic states, but
puh-lease!)
	I would like to stage this sort of competition as well, but one thing
has me stumped.  How do you work period recipes into a timed contest such
as this?  In a short-on-time sort of situation, the average cook - even
one trained in medieval recipes, will make dishes based on their
experience and tastes.  This will not in most cases produce period food. 
I have thought about having multiple copies of the most popular sources
handy, but the very act of research takes time, and negates the whole
point of the timed cook-off.  
	Perhaps having some photocopies of sections of books, such as a packet
of vegetable recipes (that include the ingredients available), meat,
starch and dessert recipes available to the entrants?   Having the
sources available Friday night, so that the contestants can familiarize
themselves with some (but how would you know what would be in your box?) 

	I have participated in this sort of contest before, and loved it.  It
was soooo much better at finding the best cooks than the standard
prepare-it-at-home-and-bring-it-in type of (mundane) contest.  (Not to
mention "Ready, Set, Cook!" and "Iron Chef" - two of my favorite shows
that follow this very format.)  However, if we are trying to create an
atmosphere of competition within the context of period cooking, how do we
assure period recipes?  Just having the ingredients there will not
produce documentably period results, as Cariadoc will happily explain to
you.  
	
	Looking forward to some constructive discussion on this topic,
	Christianna

On 2 Mar 2000 20:30:07 -0800 campcook at uswestmail.net writes:
> Forgive me for getting in on this a bit late and not going to the 
> beginning of the thread, but it sounds to me like its time for
> a little combat cooking. (Hey, Mordonna, Did you get in on it at
> Southern Siege?)
> 
> Premise:
> Both sides of the controversy present a team of 5 cooks.  At high
> noon, they get a box of period ingredients, with which to make as
> many period dishes as possible.  At 5:00 pm the table is set and
> both sides present their creations.  Now, none of the cooks knows
> ahead of time what will be in the box. (If there is a cinnamon
> allergy, that is simply not part of the ingredients.)  
> 
> Judging:
> The battle is decided based on criteria such as number and
> variety of the dishes; presentation; period methods used in the
> preparation; and quality and taste.
> 
> Details:
> The ingredients for each group of cooks are identical.  Some 
> should present a challenge, remember, they only have 5 hours to
> prepare the food.  Spices should basically be identifiable, with
> a few oddballs such as cubebs and galengale, maybe one or two
> more.  Put in a powder forte and a powder douce, maybe even some
> herbs de provance.
> 
> Basic Ingredients (example):
> salt, cone sugar, 2 1/2 lbs flour, 1/2 doz. eggs, 1 chicken,
> 2 lbs ground meat, 2 fresh fish, turnips, parsnips, carrots,
> radishes, cabbage, mushrooms, milk, oil, honey, spice selection,
> 1 lb butter, currents, garlic, a bottle of good table mead.
> 
> Now go forth and have fun.  In the end everyone wins.  If I could
> get the time off and it wasn't a good 3 day drive, I would volunteer 
> to put it all together.  The only Gulf Wars I have been
> to was a lot of fun with a great site.  I would love to go again.
> 
> If you want any further info, let me know.  I could set it out in
> more detail.  But this should give a good idea of how to do it.
> When we did it in Atenveldt, each Barony, shire or college was 
> given the opportunity to field a team.  Everyone I have talked
> to, is really looking forward to next Southern Siege to do it
> again.
> 
> Forever in service to the dream and in making it better for all, 
> 
> --
> Ld. Steffan of the Close (The Camp Cook) Tir Ysgithr, Atenveldt
> (Steven Cowley -- Tucson, Arizona)
> Vert, three armored arms in triskellion, each maintaining a 
> spoon, argent, between three cooking pots Or
> Signup for your free USWEST.mail Email account 
> http://www.uswestmail.net
>
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