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Started By
Message
COOKING CHALLENGE WINNER!
Posted on 10/6/20 at 12:54 pm
Posted on 10/6/20 at 12:54 pm
Let's stop dilly dallying and declare a winner!
First place goes to MD with 23 points! Congrats, and you get to pick the next ingredient.
2nd place goes to Jax-Tiger with 17 points. Looks delish!
I would eat any of the chicken dishes submitted, but to be honest, I did not like my chicken rendang dish. It was a whole lot of work with a lot of ingredients and it wasn't delicious. I ended up adding ingredients to the paste that weren't in the recipe I used, but were from other rendang recipes, because it tasted awful at first. What a disappointment.
Anybody object if I take charge of this? Jax-Tiger? I'm not working at the moment and am sort of sliding into retirement, so I have time.
How about next challenge entries due on Wednesday, Oct.21 by 9:00 p.m.? I'll open a thread for submissions by 9:00 a.m on Wednesday morning and any submissions after 9:00 p.m will be ineligble. Voting will be open through Saturday morning at 9:00 a.m.
Don't forget, at least one photo and a recipe.
Hopefully, MD has some ideas for the next ingredient.
Objections? Suggestions?
First place goes to MD with 23 points! Congrats, and you get to pick the next ingredient.
2nd place goes to Jax-Tiger with 17 points. Looks delish!
I would eat any of the chicken dishes submitted, but to be honest, I did not like my chicken rendang dish. It was a whole lot of work with a lot of ingredients and it wasn't delicious. I ended up adding ingredients to the paste that weren't in the recipe I used, but were from other rendang recipes, because it tasted awful at first. What a disappointment.
Anybody object if I take charge of this? Jax-Tiger? I'm not working at the moment and am sort of sliding into retirement, so I have time.
How about next challenge entries due on Wednesday, Oct.21 by 9:00 p.m.? I'll open a thread for submissions by 9:00 a.m on Wednesday morning and any submissions after 9:00 p.m will be ineligble. Voting will be open through Saturday morning at 9:00 a.m.
Don't forget, at least one photo and a recipe.
Hopefully, MD has some ideas for the next ingredient.
Objections? Suggestions?
4
Posted on 10/6/20 at 12:56 pm to Darla Hood
quote:i get photos and a general ingredients list. but a full recipe? you serial?
Don't forget, at least one photo and a recipe.
PS- your rendang looked fiya.
Also Voting should be posts not upvotes.
And yes someone should take this over as it would be a decent amount of work. But How i would do it is a should be started when the ingredient is listed. Thats where the entries woul dbe submitted. Then when your ready to vote you go and take their dish pic and make a thread about voting.
This post was edited on 10/6/20 at 1:07 pm
Posted on 10/6/20 at 1:04 pm to Darla Hood
quote:Only two weeks to figure out what to do with tater tots???
First place goes to MD with 23 points! Congrats, and you get to pick the next ingredient...next challenge entries due on Wednesday, Oct.21
Posted on 10/6/20 at 1:51 pm to Darla Hood
I think full recipe should be optional. That's just my suggestion to help have more contestants. But thanks for pushing the challenge into the next phase
This post was edited on 10/6/20 at 1:56 pm
Posted on 10/6/20 at 1:53 pm to CarRamrod
I’m okay with discussing using an ingredient list and a method. Jax-Tiger had put the recipe and picture requirements in the original. I wasn’t trying to change everything. 
This post was edited on 10/6/20 at 1:55 pm
Posted on 10/6/20 at 1:59 pm to LoneStar23
quote:
I think full recipe should be optional.
Recipes are for bakers
No real chef is pulling out measuring spoons
Posted on 10/6/20 at 2:00 pm to CarRamrod
When we did a chopped challenge about 7 years ago, everyone would email their submissions to one person, who then posted each submission without identifying who they were from. Now THAT was a lot of work. Votes were submitted by posting the number that went with a submission. Not sure we want to do that, but we can discuss posting votes vs upvotes.
Posted on 10/6/20 at 2:02 pm to Darla Hood
What is the next ingredient?
Posted on 10/6/20 at 2:05 pm to Lambdatiger1989
That is for the winner to decide. He has not chimed in, yet.
Posted on 10/6/20 at 3:12 pm to Darla Hood
quote:no absolutely. i think this should remain rather informal.
When we did a chopped challenge about 7 years ago, everyone would email their submissions to one person, who then posted each submission without identifying who they were from. Now THAT was a lot of work. Votes were submitted by posting the number that went with a submission. Not sure we want to do that, but we can discuss posting votes vs upvotes.
And i think/hope the main ingredient should stay simple. being an informal competition, the winners shouldnt pick something you couldnt find at any grocery store you walk in to. ie Swordfish, Chilean Seabass, Bull tesitcles, etc.
This post was edited on 10/6/20 at 3:16 pm
Posted on 10/6/20 at 3:59 pm to CarRamrod
The chopped challenge used 4 ingredient if I remember right, nominated and then selected by the winner.
I'm cool not doing a full 4 and trying to make it difficult, but maybe 2 or 3.
Or just one main ingredient.
I'm cool not doing a full 4 and trying to make it difficult, but maybe 2 or 3.
Or just one main ingredient.
Posted on 10/6/20 at 5:38 pm to LSUBoo
The purpose is to share your best recipes. I think simple recipes that don't take all day and others can replicate are better than complicated recipes that have a 2 page ingredient list or require specialized equipment.
Posted on 10/6/20 at 6:19 pm to Jax-Tiger
quote:
The purpose is to share your best recipes. I think simple recipes that don't take all day and others can replicate are better than complicated recipes that have a 2 page ingredient list or require specialized equipment.
Agreed!
Posted on 10/6/20 at 6:40 pm to tlsu15
quote:So y'all are both saying my chicken rendang was a sucky idea?
The purpose is to share your best recipes. I think simple recipes that don't take all day and others can replicate are better than complicated recipes that have a 2 page ingredient list or require specialized equipment.
Agreed!
I agree.
Posted on 10/6/20 at 7:14 pm to Darla Hood
I actually thought it looked good
Posted on 10/6/20 at 7:51 pm to Darla Hood
I hate choosing the next ingredient. I guess it will be Pork - whatever you want to use - sausage, chops, roast, butt, ribs, testicles, chitterlings, snout, tail, whatever.
If you are at a loss, the Big Apple Inn 509 Farish Street in Jackson makes a wonderful Pig Ear Sandwich that to me would be a hands down winner. If not that, then their Hots. Watch the video to understand.
Watching this is time well spent - seriously, do it.
Use of tater tots will be optional, but I am already compiling a unique tater tot and pig ear casserole recipe, so watch out.
If you are at a loss, the Big Apple Inn 509 Farish Street in Jackson makes a wonderful Pig Ear Sandwich that to me would be a hands down winner. If not that, then their Hots. Watch the video to understand.
Watching this is time well spent - seriously, do it.
Use of tater tots will be optional, but I am already compiling a unique tater tot and pig ear casserole recipe, so watch out.
This post was edited on 10/6/20 at 8:25 pm
Posted on 10/6/20 at 8:30 pm to MeridianDog
Miss Darla. Feel free to modify the ingredient however you want.
Posted on 10/6/20 at 8:32 pm to MeridianDog
That seems way too vague, MD. I think when you're judging via pictures and recipes, it's easier to judge when you can compare a particular protein/ingredient used with a number of different spices, veggies, complementary proteins, ethnic background, etc.
I don't know....I know my opinion isn't worth anything but just tossing it out there that a particular cut may be easier for judging.
I don't know....I know my opinion isn't worth anything but just tossing it out there that a particular cut may be easier for judging.
Posted on 10/6/20 at 8:55 pm to mmmmmbeeer
quote:
That seems way too vague, MD. I think when you're judging via pictures and recipes, it's easier to judge when you can compare a particular protein/ingredient used with a number of different spices, veggies, complementary proteins, ethnic background, etc.
I'm okay with what Darla decides. We can always use "pork" multiple times with the caveat that you can't resubmit a recipe that you previously entered. Or we can use a specific cut of pork. Or something in between. Pork ribs could be baby back or spareribs. We could specify, or leave it at "ribs".
Posted on 10/6/20 at 8:57 pm to Jax-Tiger
And CONGRATULATIONS, MD! Well deserved.
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