[Sca-cooks] Iron Chef a go

[-=The Seamus]

Well attached is a sum up of one we did not to long ago that went really good:


hope this helps,

Seamus

The Scenario:
You have been besieged for two months in your manor/castle. And your
supplies are getting very low. Your fearless leader has decided to
invite the opposition leader and two of his companions to parley. You
must stretch your cooking skills to the limit to give the impression
you have lots of food left and can hold out for as long as necessary.



Team size will be 3 people, with one listed as team captain/head chef.
Pre-registration Required! Registration fee is $10 (to be collected
morning of event) with name of team and contact information for the
designated team captain/head chef.
Please email Team Name, members' names & Team Captain/Head Chef's
contact info to rjt at softwareinnovation.com & arkellvomcophus at yahoo.com

 

Each team gets a box containing the same basic ingredients-total
weight approx. 10 lbs. There will be 3 different boxes. Each box will
contain

5 lbs. of meat

1 lb. of fruit 

1 lb. of vegetables

1 lb. of rice or cos cos or legumes of some type,  

1 lb. flour

3 eggs minimum

Spianch

nuts


honey

Salt, pepper, garlic & onion 

A surprise item like maybe eggs up to a doz, chocolate or such. 

 

Then, each group may add, but this is optional-your team does not have
to add any of it, or may just add one of the following items or a few
or all, to their box:

 

A maximum of 3 fresh herbs/spices (unlimited) 

Maximum of 3 dried herbs &/or spices (limited to 1/2 ounce each) 

Spice blends (custom or commercial) count per spice/herb in the blend
(except for slat & pepper which we are going to provide). Blend has 4
spices/herbs and one is salt then it will count as 3 items.
One fresh fruit OR above-ground vegetable - limit 1 lb. 

One root vegetable - limit 2 lbs. 

You can substitute one doz eggs for either the fruit/vegi or root vegi
that the team is allowed.

Liquids will be unlimited for water, milk, cream ect

Vinegar & Soy sauce (and for those that do know, yes soy sauce is
period for some cultures) counts as a spice/herb so you are limited to
one bottle of any kind and it counts against the 3 your team is
allowed to bring.

Alcohol can be brought and counted as a spice/herb if used in the
cooking, or not if used to go with the meal.
Unlimited yeast can be brought and it will not count against you.

Cooks can bring their cookbooks

 

The morning of the event you will draw# to see which type of box you get.

You will receive the list of ingredients for all 3 types of boxes NLT
then the TUE evening before the event if your registration fee has
been paid which will not exceed $10 per team to cover the cost of the
food, but we (thanks to Caelin's connections)hope to get it down under
$10. Teams should pre-register by one week before the event with fee
to be collected the morning of the cook off if not sent in sooner.

We will bring charcoal/wood for the grills and some limited amount of
propane in 2 different sizes of tanks. Any needed propane to be
brought by the teams. Teams will bring camp stoves &/ or grills to the
event for their use. The total allowed is not to exceed 3 cooking
items, i.e. 1 grill and 2 burners, 3 burners, 2 grills & 1 burner or 3
grills or even an oven. It is up to the team what they want to bring.
And yes a period oven is acceptable in place of a burner/grill.

The teams must provide they own cookware/equipment. All equipment
/cookware must be non-electric. All cooking will be done outside/under
tents.


 

We will have a brief meeting of the team leaders at 0800 to pick boxes
and start allowing for set-up.

You may start setting up your kitchen earlier than 0900.  

Cooking will begin at 0900.


Feast gear to be provided by us (sorry will not be anything fancy, just paper). 

Your teams can provide feast gear (other than paper plates).

We will provide lemon water for the judges to clear their taste buds.



No minimums or limits on number of dishes accept that of the amount of
the food provided.

Criteria judged by:
Up to 100 points Total (possible 110 with bonus points)
Up to 20 points if they can show to the medieval recipe used as the
source for each dish (up to 5 recipes at 4 points each)
Up to 10 points for limiting it to a single time period and country (5
points for each & time is within 200 years).
Up to 10 points for presentation (this how you present it to the
royals & judges, not its apperance)
Up to 10 points for judges discretion
Up to 50 points for flavor/texture/appearance/aroma/ (up to 12.5
points for each sense)
Up to 10 bonus points (2 point per spice/herb up to 5 max for 10
points) for using fresh herbs/spices that are native to our Kingdom
(your herbs must be store-bought or homegrown ie: not harvested/picked
onsite).

List is from Herb Society of America
comino (cumin), Chile peppers, Paprika, BASIL Ocimum basilicum, BAY
Laurus nobilis , CHERVIL Anthriscus cerefolium, CHIVES, ONION Allium
schoenoprasum,

CHIVES, GARLIC Allium tuberosum CORIANDER/CILANTRO Coriandrum sativum, 

DILL Anethum graveolens , FENNEL Foeniculum vulgare, GINGER Zingiber
officinalis,
LEMON BALM Melissa officinalis LEMON VERBENA Aloysia triphylla,
LEMONGRASS Cymbopogon citrates, MINT MARIGOLD Tagetes lucida,
OREGANO Poliomintha longiflora, OREGANO Origanum vulgare
PARSLEY Petroselinium crispu, ROSEMARY Rosmarinus officinalis, 

SAGE Salvia officinalis SALAD BURNET Poterium sanguisorba, 

SORREL Rumex acetosa, SWEET MARJORAM Origanum majorana, 

THYME Thymus vulgaris, 

Spearmint Mentha spicata, Peppermint M. x piperita,
Orange or Bergamot mint M. x piperita var. citrate, Pineapple mint M.
suaveolens 'Variegata', Red Stemmed Apple mint M. x gracilis,
Pennyroyal M. pulegium





On Mon, 31 Jan 2005 12:48:17 -0500, The Borg <The_Borg1 at comcast.net> wrote:
> Howdy everybody. Well I am finally actually putting the bid together for the
> event at which I hope to hold the Iron Chef contest. The bid is for Red
> Tower on Sept 17th and I've come up with a few new idea's I wanted to run by
> folks. Over all the best way to  handle this seems to be to give folks a box
> of food supplies at the beginning of the day and have them prepare the meal.
> I am hoping that I will get at least 4 groups and that we can ask them to
> prepare a four or five dish course as for feast. A plate will be sent to the
> judges and then the rest will be sold as a fund raiser lunch. I will be
> telling the cooks what foods they will be given before the event and
> introduce a surprise ingredent the morning of the cook off. They will be
> allowed to bring their own spices and herbs as well as kitchen basics.
> 
> Now the hard part. Any idea's on what I should include in the box of food?
> Chicken or beef? Rice or flour, or both? What kinds of vegitables. Oil and
> or vinegar? Or are they kitchen basics? (I think so but is that just me?)
> What should the surprise ingredient be? I've thought of an exotic
> herb/spice, or dried fruit or milk.
> 
> Help? Suggestions? Interest in coming to judge?
> 
> Elewyiss
> BTW I'm still eating my way through the Christmas cookies. Yum!
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
> 


-- 
Lord Seamus O Dubhda
Kingdom Of Ansteorra
Barony Of Elfsea
"No matter where you go there you are." -B. Banzai