[Sca-cooks] Cast Iron Chef Competition at Gulf Wars

Elaine Koogler 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.
> Gunthar
>     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
> and
> 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
> fortress.
> Meanwhile, your supplies are running low. The enemy commander has
> requested
> a parlay to entreat you to surrender before he is forced to starve you
> into
> submission. You have been commanded by your lord to prepare a dinner for
> the
> 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
> contacting
> 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,
> and
> 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
> morning.
>   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,
> starting
> with the first team to cook at 11:30 on Wednesday. The first team must
> have
> their meal on the table in Artisan's Row and ready for judging at 3:30.
> Your
> "feast" needs to feed a minimum of six people.
>   There are 100 points to potentially be awarded to each team, with up to
> 15
> bonus points possible.
>       20 points for using a period recipe(s).
>   (10 bonus points for using multiple recipes from the same time period
> and
> 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.
> and
> aroma
>   20 for populace appeal – processional to AR, appearance (not
> presentation)
> 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
> .
> net
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