[Sca-cooks] Re: Iron Chef a go

[smcclune at earthlink.net]

-----Original Message-----
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.
 <snip> They will be
allowed to bring their own spices and herbs as well as kitchen basics.
<<<

LOL!  Except for the part where the results are going to be lunch instead of supper, this sounds almost exactly like our dinner-table conversation last night!  Some folks are trying to figure out how to do an Iron Chef competition at an event here this summer.

>>>
Now the hard part. Any idea's on what I should include in the box of food?
Chicken or beef?
<<<

Hmmm .... does it have to be "or?"  Why not a bit of each?

>>>
 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?)
<<<

I'd think so, but perhaps you'd like to include a good wine vinegar, rather than plain old "white"?

I'm thinking that almonds (for almond milk), eggs, and butter would be nice to have.  Maybe some turnips for vegetables, or beet greens, or mushrooms, or parsnips?  Onions and garlic would probably be helpful, too.  Perhaps some cheese (a bit of brie for brie tart, or something more generic?). And a loaf of stale bread for breadcrumbs!

Which brings up a thought -- are the boxes of stuff going to be given to folks early enough in the day that they would be expected to bake their own bread, or should bread be provided?  I'm thinking that if the event were to start at, say, 9:00 am, and lunch were served at noon, that would be cutting it close to bake any kind of bread -- even if facilities were available!  (Are you providing "kitchens," or are people bringing their own?)

>>>
What should the surprise ingredient be? I've thought of an exotic
herb/spice, or dried fruit or milk.
<<<

Can I vote for long pepper? <GRIN>

Either that, or verjuice!

Interesting thought, though -- there are going to be people who are allergic to any surprise ingredient that you can think up.  Do all of the dishes presented have to contain the "ingredient", as in the competitions on television, or is it enough that they were able to use it at all?  Or should each team get a different "ingredient", so that the folks who are allergic to grapes can bid on the long pepper feast rather than the grape feast?  Just brainstorming, here ...

>>>
Help? Suggestions? Interest in coming to judge?
<<<

Ummm ... where (mundanely) are you located again?  And when is the event?

In the meantime, I'm also contemplating what should go into my box of kitchen basics ... so far, I'm thinking all the usual spices (cinnamon, nutmeg, cloves, cubeb, pepper, saffron, etc.), sea salt, sugar, olive oil, good vinegar, rose water, honey ... what else?

Arwen
Caerthe, Outlands
(Denver, CO)