[Sca-cooks] Cast Iron Chef Competition at Gulf Wars
kiridono at gmail.com
Sat Mar 10 16:31:09 PST 2007
As I'm sitting here watching Iron Chef, I have to wonder why no one has
submitted a competition like this one to the TV show to be included in their
program. Granted, it's just a minute or so of fame...but it might draw
interest toward having some SCA Cook do a real show on historical cookery!
On 3/10/07, Michael Gunter <countgunthar at hotmail.com> wrote:
> Forwarded by request.
> From: Denise Leeson-Provost <genevote1 at yahoo.com>
> To: countgunthar at hotmail.com
> Subject: Cast Iron Chef
> Date: Fri, 9 Mar 2007 07:24:22 -0800 (PST)
> Forwarded by request:
> Iron Chef
> Gulf Wars XVI
> The fertile lands of the countryside flow with the enemy's blood. You
> your companions have been under siege for some time, and your allies have
> not been able to break through to assuage the needs of the strong
> Meanwhile, your supplies are running low. The enemy commander has
> a parlay to entreat you to surrender before he is forced to starve you
> submission. You have been commanded by your lord to prepare a dinner for
> parlay. You are charged (on short notice) with using what meager supplies
> you have to fool the enemy into thinking you can hold out indefinitely. In
> truth, you hope to hold out until your allies can break through with the
> desperately needed supplies.
> The Rules
> Limit of 10 teams first come basis. Teams must be registered by 3PM
> Tuesday, March 13 at the Herbal Pavilion. You may pre-register by
> Bantiarna Morin inghen Ruairc jzeiler at ar-digit. net by March 9th. The
> registration fee for the siege cooking competition is $24 and must be paid
> by the close of registration on Tuesday BEFORE you are allowed to compete.
> The teams will be made up of three to four people. A fourth person may be
> recruited as a "fetch and carry" person. Please list your team members,
> indicate who your captain is. If you wish to name your team it is
> recommended, although it is not required. An orientation meeting will be
> held at 4PM at the Herbal Pavilion, Tuesday, for any questions about the
> competition. Each team will need to pick up a list of ingredients at this
> meeting. Lots will be drawn to determine starting times for the teams.
> Each team will be given a kit that will contain identical basic
> ingredients as a basis for your feast. The competition begins Wednesday
> You may add your own ingredients, within these guidelines:
> Two fresh herbs or spices (unlimited quantity)
> Three dried herbs or spices (no more than ¼ ounce each)
> One fresh vegetable (maximum of 1 lb.)
> 1 cup of cream or 2 cups of milk or ¼ lb butter
> unlimited amounts of water
> The teams will need to pick up their kits at 30-minute intervals,
> with the first team to cook at 11:30 on Wednesday. The first team must
> their meal on the table in Artisan's Row and ready for judging at 3:30.
> "feast" needs to feed a minimum of six people.
> There are 100 points to potentially be awarded to each team, with up to
> bonus points possible.
> 20 points for using a period recipe(s).
> (10 bonus points for using multiple recipes from the same time period
> country) Documentation required
> 10 points for complexity/difficul ty-combining number of ingredients,
> different types of preparation.
> 20 points for workmanship/ creativity – quality of the job and the
> finished product, period techniques, textures and colors correct for the
> dish, original work based on a period piece,
> 30 points for aesthetic qualities - flavor, texture, and presentation.
> 20 for populace appeal – processional to AR, appearance (not
> on the table, overall effect, would they eat this
> 5 bonus points to be awarded to the team that presents the best bribe to
> the contest coordinator. Hint-Gaelic
> Bain sult as do chuid cócaireacht!
> Questions? Please contact Bantiarna Morin inghen Ruairc jzeiler at ar-digit
> Play Flexicon: the crossword game that feeds your brain. PLAY now for
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