Sand Chef 2007

[NorCalDoug]

Deal.

I am going to get a few of the little buggers on Monday so we will have some fresh stuff. Fresh Frozen, that is.




I am with you on that one.

Can you imagine getting spanked by this guy?

Oh, the shame.

 

[NorCalDoug]

I would almost volunteer to form a team with you..............but I am unnaturally afraid of being owned by NorcalDoug

I haven't decided if I'm competing or not...and by the time I decide, it might be too late...besides...I took 3rd last year...

(damned dessert )





















form up yer team and git 'er done!

 

[SLOwag]

Abalone wonton, or bacon-wrapped shish-ka-bob with pineapple.

Holy Cow, that sounds good....I can only imagine the bribes that are flowing in to be awarded the position of judge.

 

[nat]

I'm in, but I can't get out of town until 3 on Friday when Nick gets out of school.

Of course we'd have to go up to our place at The Sea Ranch for some diving the weekend (day?) before; guaranteed limits of 8" abs in my secret spot. Nat, you in?

We'll have to decide on the 2nd dish though. Abalone wonton, or bacon-wrapped shish-ka-bob with pineapple.

I have never dived in my life............but I love the coast, sounds fun.

 

[e9999]

Travelled a lot, ate a lot, been around, did reviews for Guide Michelin (OK, not really, but I can still hope...), experienced grader, enjoy great food, unbribeable (well, with $$ for sure, food and good wine who knows, try me )...

...will gladly serve on the judge panel!

 

[alvarorb]

Addendum

A small correction to the rules:

Each dish will be judged in 3 categories.
The categories are: Taste, presentation & originality. For Taste up to 10 points may be awarded. For Presentation and Originality, 5 points may be awarded on each category. The maximum any dish may score is 20 points.
Points for each dish (2 x savory's + 1 x dessert) from each team will be added.
The wining team will be the one who is able to score the most points.

Alvaro

 

[alvarorb]

OK guys,

Currently 5 teams have registered, only two empty slots left. So if you want in, register now!

Alvaro

 

[PabloVTA]

must...have...wonton...in ....mouth...now.....

(Homer gargle sound)

damn those look awesome!
I have 2 ab's in the freezer from May, any tips of thawing them out?
I heard theyr'e easier to hammer this way, is that right?

 

[desertdude]

heres one way to do it...

http://flickr.com/photos/7832610@N06/530785652/

 

[Shahram]

OH MY GOD I'M SO HUNGRY!!!!!!!!!

 

[spressomon]

must...have...wonton...in ....mouth...now.....

(Homer gargle sound)

damn those look awesome!
I have 2 ab's in the freezer from May, any tips of thawing them out?
I heard theyr'e easier to hammer this way, is that right?

I just let them thaw in the refrigerator. Are they in the shell or not (takes longer to thaw in the shell).

 

[PabloVTA]

not in the shell, I was told this makes them funky in a hurry.

are you gunna share the wonton recipe? or do I have to pry it out of you with some Vitamin T?
those look awesome!

 

[Skillet]

not in the shell, I was told this makes them funky in a hurry.

Never had a problem with the whole funky taste thing.

We used to freeze the cleaned meat. Always was VERY tough when thawed.

Then we went to freezing the cleaned meat in milk. Don't ask me where that came from but had little to no affect.

We then started freezing in the shell while the animal is still alive.

Works best by far and no funky taste.

Some say the meat ends up less tough because the animal just goes to sleep / freezes instead of being yanked out of the shell and all tensed up when it dies.

Who knows.

Everyone has their own secrets.

 

[snailwagon]

Behold our culinary skill. We are bringing in a "ringer" for this years competition. Here is one of his masterpieces:

The bologna-beef jerky-flaming hot cheetos-mayo-chorizo and egg burrito Sandwich.

 

[e9999]

Behold our culinary skill. We are bringing in a "ringer" for this years competition. Here is one of his masterpieces:

The bologna-beef jerky-flaming hot cheetos-mayo-chorizo and egg burrito Sandwich.

OK, if it weren't for Doug's well-known culinary feats, I'd retract my offer to judge right here and now...

 

[NocalFJ60]

I am interested if a teams needs another member. I would start my own team but don't have all the equipment to cook outdoors. Anyone want to start a team that has a grill & stove?

 

[snailwagon]

Actually, we won't be serving garbage like the burrito sandwich. I have a friend who puts everything between bread, no matter what it is.

 

[alvarorb]

Guys,

Time is running out. I'd like to have all teams signed up by Oct. 20th.
If you're interested, let me know now.

Regards

Alvaro

 

[woooody]

Alvaro -- I PM'ed you a while back, but to confirm

I'll be doing a team with "Peesalot" (John Evans) and Wapitidon (Don Gatton) -- All PMC'ers

Team Name -- To Be Named Later

 

[alvarorb]

Here are the five teams I've got so far:

Seattle Sauce
Members
- Tor Slinning
- Kelli Bullington
- Rodney Bullington
- Avery Slinnning (alternate)

Third Member
Members
-Jesse Cancel
-Eric Sweet
-Chris Maldonado

Yopo 4x4
Members
-Roberto Miranda
-Dan Streight

3 Little Pigs
Members
-Andrew Fletcher
-Cara Fletcher
-Colton Handerson

To be named later
Members
-Ross Woody
- John Evans
- Don Gatton

So far the grand price is set to $100

Regards

Alvaro