Surf & Turf 06 / Sand Chef Competition - Page 3

Snook · 10-18-06, 09:34 PM

I think anyone who is interesting to be the one of the four food judges just sign thier name on a small piece of paper and drop in the "want to be the judge?" box .

Once the paper with name is taken out out, these interested parties MUST be present to hear thier name called out and fill in the slot.

Can the judges watch the cookers in action from beginning to end? If they do, they might know which food is which? Will thier final food be on plain paper plate, labeled with letters that only the officals knows? Otherwise some of the viewers might try to influence the judges if they also know which food the judges is tasting at this moment.

My .02 cents

Regards,

alvarorb · 10-20-06, 10:04 AM

Quote:

Originally Posted by woooody

Well, I know there are several people who have offered to judge, I don't think they've been selected yet.

That having been said, I would think that someone with food alergies should avoid judging. Just as I wouldn't volunteer to judge a chili cook-off, You probably should bow out.

And yes, part of judging is sampling EVERY dish, not just the ones that interest you.

At least, that's my no so humble opinion

Jim is 100% right. Having a food allergy would hamper the judge's ability to be fair. He/she needs to test all dishes.
Also, if the person does not like certain types of foods that might include the secret ingredient. I would encourage that person not to judge. We need judges with open minds that will judge the dishes for what they are.

Regards

Alvaro

alvarorb · 10-20-06, 10:07 AM

Quote:

Originally Posted by NorCalDoug

Will everyone start and finish at the same time?
Or will start/end times be staggered?

Excellent question. However, in all fairness everyone starts and finishes at the same time. Once the time is up, stoves, grills and ovens with their heat source off. All utensils down.

Regards

Alvaro

alvarorb · 10-20-06, 10:10 AM

Jay,

We'll be using raffle tickets to select the judges. I'd like to have to males and two females, plus Jim. We'll announce the name of the judges right before the event beings. Judges should not interact with the teams while the cooking is going on.
We'll have a table set for them.

Regards

Alvaro

spressomon · 10-20-06, 10:23 AM

Quote:

Originally Posted by alvarorb

Jay,

We'll be using raffle tickets to select the judges. I'd like to have to males and two females, plus Jim. We'll announce the name of the judges right before the event beings. Judges should not interact with the teams while the cooking is going on.
We'll have a table set for them.

Regards

Alvaro

Alvaro,
When can we throw our name in the hat to be a judge?

alvarorb · 10-20-06, 10:53 AM

Quote:

Originally Posted by spressomon

Alvaro,
When can we throw our name in the hat to be a judge?

Friday morning.

Alvaro

spressomon · 10-20-06, 01:25 PM

Quote:

Originally Posted by alvarorb

Friday morning.

Alvaro

I have a gold plated plate specifically for taste testing...so as not to allow any influence from the plate material into/onto the culinary treats being tasted: Should I bring it?

Just eff'n whichya.......

Scott_sFZJ80 · 10-24-06, 05:42 PM

Would I be disqualified if I brought one of our Chicago style deep dish pizzas?

desertdude · 10-24-06, 07:11 PM

I would not disqualify you one bit if it came all the way from the windy city... then again I am not judging

Quote:

Originally Posted by Scott_sFZJ80

Would I be disqualified if I brought one of our Chicago style deep dish pizzas?

NorCalDoug · 10-24-06, 07:26 PM

calling dibs on a slice of chicago deep dish

PKP80 · 10-24-06, 08:39 PM

I know my Nor Cal folk like to kick it by the good eats (wise), hence my post in the chef comp thread.

Looking for helping bringing down tires from BRENTWOOD,CA up NORTH, if you might have the space (4 tires) pulling a trailer, or likewise I would really appreciate the help. Please let me know. Thanks in advance.

Sam

snailwagon · 10-26-06, 11:39 PM

So how many teams have we ended up with?

Here is a technical question for you alvarorb. I cook a lot of asian food and often encounter ingredients that need to be soaked in water for a few hours before using. Would it be in violation to prep soak things like noodles and dried ingredients in water prior to the start of the 90 minute cooking period? Like soaking a dried mushroom in water half a day before using or something. Using only water wouldn't alter the ingredient, but is technically preparation.

NorCalDoug · 10-27-06, 03:49 AM

Quote:

Originally Posted by snailwagon

So how many teams have we ended up with?

Here is a technical question for you alvarorb. I cook a lot of asian food and often encounter ingredients that need to be soaked in water for a few hours before using. Would it be in violation to prep soak things like noodles and dried ingredients in water prior to the start of the 90 minute cooking period? Like soaking a dried mushroom in water half a day before using or something. Using only water wouldn't alter the ingredient, but is technically preparation.

cheater

dunno what alvaro thinks (and it's his call), but I can't see a big difference between showing up with a bag of dried mushrooms vs. a baggie wtih some shrooms and water in it...

:shrug:

you do know that I'm gonna want a taste of what everyone else is making...

alvarorb · 10-27-06, 06:22 AM

Quote:

Originally Posted by snailwagon

So how many teams have we ended up with?

Here is a technical question for you alvarorb. I cook a lot of asian food and often encounter ingredients that need to be soaked in water for a few hours before using. Would it be in violation to prep soak things like noodles and dried ingredients in water prior to the start of the 90 minute cooking period? Like soaking a dried mushroom in water half a day before using or something. Using only water wouldn't alter the ingredient, but is technically preparation.

Seven teams in total.
I'm writing up the final rules. Basically a compendium of what has been said here. Participants will get a copy on Thursday evening or after that as they arrive at S&T. I'll be staying at "Trailer City".

Regarding your question. Yes you can soak the mushrooms. No different than coming to the event with pre chopped onions. What we want to see is actual cooking going on at the beach. No pre prepared food.

If a team is found with dishes prepared from home/restaurant and expects to compete with them, they will be immediately disqualified.

Regards

Alvaro

spressomon · 10-27-06, 09:05 AM

Quote:

Originally Posted by alvarorb

Seven teams in total.
I'm writing up the final rules. Basically a compendium of what has been said here. Participants will get a copy on Thursday evening or after that as they arrive at S&T. I'll be staying at "Trailer City".

Regarding your question. Yes you can soak the mushrooms. No different than coming to the event with pre chopped onions. What we want to see is actual cooking going on at the beach. No pre prepared food.

If a team is found with dishes prepared from home/restaurant and expects to compete with them, they will be immediately disqualified.

Regards

Alvaro

Does that mean the KFC Hot & Crispy I was going to enter with will be disqualified

?

woooody · 10-27-06, 09:32 AM

not if the special ingredient was chicken fat.

alvarorb · 10-27-06, 02:09 PM

Guys,

FirstToy has done it again. He has design this a logo for the competition.
I'm having stickers made for the participants and there will be a few stickers left. The price will be $8 for each and will be sold at the tent.

Regards

Alvaro

450 DUDE · 10-27-06, 04:00 PM

Quote:

Originally Posted by alvarorb

Guys,

FirstToy has done it again. He has design this a logo for the competition.
I'm having stickers made for the participants and there will be a few stickers left. The price will be $8 for each and will be sold at the tent.

Regards

Alvaro

SWEET logo!

JMO : small skinny , hungry dudes make great food judges.

ken

badkarma · 10-27-06, 04:31 PM

Quote:

Originally Posted by 450 DUDE

SWEET logo!

JMO : small skinny , hungry dudes make great food judges.

ken

no way, larger, slightly, chubby dudes make great judges

snailwagon · 10-27-06, 07:19 PM

Very nice logo.

I was asking about presoaking things because I was not aware we could pre-chop things. I was under the assumption that you bring the raw ingredients and prep them during the 90 minutes, but I guess my assumption was a bit wrong. See everyone on Friday, I hope you like hot peppers.

nuclearlemon · 10-27-06, 09:50 PM

Quote:

Originally Posted by Scott_sFZJ80

Would I be disqualified if I brought one of our Chicago style deep dish pizzas?

i'm all over that. cruiserheads and true chitown pizza are about all i miss from illinois though

nuclearlemon · 10-27-06, 09:53 PM

wow...this could be a serious cut throat competition. should be interesting for people like me who consider popping a totinos in the oven cooking.

chappysfj40 · 10-29-06, 02:05 PM

hi ya all, what time is the cooking going to start

10-18-06, 09:34 PM	#61
Snook IH8MUD Addict Join Date: Jun 2004 Location: Bay Area, CA TLCA# 9785 Posts: 670	I think anyone who is interesting to be the one of the four food judges just sign thier name on a small piece of paper and drop in the "want to be the judge?" box . Once the paper with name is taken out out, these interested parties MUST be present to hear thier name called out and fill in the slot. Can the judges watch the cookers in action from beginning to end? If they do, they might know which food is which? Will thier final food be on plain paper plate, labeled with letters that only the officals knows? Otherwise some of the viewers might try to influence the judges if they also know which food the judges is tasting at this moment. My .02 cents Regards, __________________ Snook 2000 UZJ100 Nip/Tuck front ARB & rear 4x4Labs bumper w/ towing hooks - 8k Warn - Slee Slider - Drop diff - Slee T bar - 315 MTR - Slee HD Rear Spring - ARB Air Lockers - Regear 4.88 - Snorkel w/ GPS - ARB Refri - 1" spacers F & R - 3k W inverter - water heater shower system - '67 Custom Tailgated M416 trailer w/ Italian OverCamp http://forum.ih8mud.com/100-series-c...100-snook.html Video by Snook: http://www.tlcwagons.org/Norcal_Wago...os/Videos.html

10-20-06, 10:10 AM	#64
alvarorb Cook Free or Die Join Date: Jun 2003 Location: Sacramento, California TLCA# 12833 Posts: 1,565	Jay, We'll be using raffle tickets to select the judges. I'd like to have to males and two females, plus Jim. We'll announce the name of the judges right before the event beings. Judges should not interact with the teams while the cooking is going on. We'll have a table set for them. Regards Alvaro __________________ Alvaro Rodriguez 96 FZJ80 "La Cabra" 08 Tacoma Double Cab 4x4 TCLA #12833 / BRC # 41799 KI7FZJ New web site with blog and pics Norcal wagons website INTI Roof Racks - Make a loan, Make a difference - Kiva.org

10-24-06, 07:26 PM	#70
NorCalDoug I Solve Problems... Join Date: Oct 2003 Location: uhhhh...duh...Northern CA TLCA# yes, I have one Posts: 5,063	calling dibs on a slice of chicago deep dish __________________ a couple pairs of pink panties... Another convert to the Church of Latter Day Swank, a sub-cult of Shahrislam "...Opportunity doesn't knock, you have to kick the fuckin door in and drag the bitch out screamin." -- Ullr "I have more respect for people who change their views after acquiring new information than for those who cling to views they held thirty years ago. The world changes. Ideologues and zealots don't." - Michael Crichton Buy TEQ Bottle Openers

10-24-06, 08:39 PM	#71
PKP80 IH8MUD Lifer Join Date: Nov 2004 Location: Los Angeles, CA TLCA# 14900 Posts: 1,759	Little Nor Cal Help I know my Nor Cal folk like to kick it by the good eats (wise), hence my post in the chef comp thread. Looking for helping bringing down tires from BRENTWOOD,CA up NORTH, if you might have the space (4 tires) pulling a trailer, or likewise I would really appreciate the help. Please let me know. Thanks in advance. Sam __________________ Sam Shaya 96' FZJ80 convertable 4x4 Labs Rear end/Custom shock mounts KING shocks/ other goodies, but you get the idea. Call Sign KI6KNB "Team Pull-OUT" Phi Kappa Psi

10-26-06, 11:39 PM	#72
snailwagon IH8MUD Addict Join Date: Jun 2004 Location: high desert, ca Posts: 870	So how many teams have we ended up with? Here is a technical question for you alvarorb. I cook a lot of asian food and often encounter ingredients that need to be soaked in water for a few hours before using. Would it be in violation to prep soak things like noodles and dried ingredients in water prior to the start of the 90 minute cooking period? Like soaking a dried mushroom in water half a day before using or something. Using only water wouldn't alter the ingredient, but is technically preparation. __________________ Clean your filthy Wok! 1969 fj55 1977 fj55 1981 Toy 4x4 Pickup 2007 Tacoma TeRD Nourishing Earth Body Care and Candle Company

10-27-06, 09:32 AM	#76
woooody IH8MUD Addict Join Date: Mar 2003 Location: Vallejo, Ca TLCA# 7704 Posts: 872	not if the special ingredient was chicken fat. __________________ Ross Woody TLCA #7704 72 FJ40 - ORION #342 ROTW 10/6/08 07 TRD FJC

10-27-06, 02:09 PM	#77
alvarorb Cook Free or Die Join Date: Jun 2003 Location: Sacramento, California TLCA# 12833 Posts: 1,565	We have a logo for the Competition Guys, FirstToy has done it again. He has design this a logo for the competition. I'm having stickers made for the participants and there will be a few stickers left. The price will be $8 for each and will be sold at the tent. Regards Alvaro __________________ Alvaro Rodriguez 96 FZJ80 "La Cabra" 08 Tacoma Double Cab 4x4 TCLA #12833 / BRC # 41799 KI7FZJ New web site with blog and pics Norcal wagons website INTI Roof Racks - Make a loan, Make a difference - Kiva.org

10-27-06, 07:19 PM	#80
snailwagon IH8MUD Addict Join Date: Jun 2004 Location: high desert, ca Posts: 870	Very nice logo. I was asking about presoaking things because I was not aware we could pre-chop things. I was under the assumption that you bring the raw ingredients and prep them during the 90 minutes, but I guess my assumption was a bit wrong. See everyone on Friday, I hope you like hot peppers. __________________ Clean your filthy Wok! 1969 fj55 1977 fj55 1981 Toy 4x4 Pickup 2007 Tacoma TeRD Nourishing Earth Body Care and Candle Company

10-27-06, 09:53 PM	#82
nuclearlemon IH8MUD Lifer Join Date: Jan 2003 Location: meh-ico, colorado TLCA# 1431 Posts: 8,200	wow...this could be a serious cut throat competition. should be interesting for people like me who consider popping a totinos in the oven cooking. __________________ seven cruisers and 3 of em run and four are for sale

10-29-06, 02:05 PM	#83
chappysfj40 IH8MUD Addict Join Date: Mar 2004 Location: PORT HUENEME , CA TLCA# 9188 Posts: 518	hi ya all, what time is the cooking going to start __________________ - Iam home now from the SUCK !!!!!!! VJ60 700R4 33's 203 doubler, ARB's 4.56, OME and just a awesome truck!!!!!!!!!! - RUBITHON 2008 TESTED GOD ASKED FOR 10 DAYS TO CREATE EARTH, CHUCK NORRIS GAVE HIM 7..