Surf & Turf 06 / Sand Chef Competition

[Snook]

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]

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]

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]

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]

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]

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

Friday morning.

Alvaro

 

[spressomon]

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]

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

 

[desertdude]

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

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

 

[NorCalDoug]

calling dibs on a slice of chicago deep dish

 

[PKP80]

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

 

[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.

 

[NorCalDoug]

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]

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]

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]

not if the special ingredient was chicken fat.

 

[alvarorb]

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

 

[450 DUDE]

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]

SWEET logo!


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

ken

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

 

[snailwagon]

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.