Recipe competition

[pollyg]

I think this all sounds fabulous. Bring it on!
Anneke - tomatoes are available in prolific quantities in the southern hemisphere, it's just that they are out of season ( and therefore disgusting) when you guys have them in season.
I could work around that though, I can still get toms to cook the recipes with, it's just that the result won't be as sweet as in summer.

[GSquared]

Anonymity is a great idea - implies that all entries will be EMailed to Anneke.
I LIKE Suzanne's pasta idea - gives a lot of scope, yet provides a common basis. I still think that we should put together a score card to provide some uniformity in judging, at least it means that we would all afford, say, originality, the same relative weight.

Suzanne mentions publication. Just to be on the safe side, should we include a rule that each entrant retains copyright, lest we do get something published and arguments start about who owns what?

[Athenaeus]

Great ideas but I am against anonimity. I think that the purpose of all the " contests" we have had so far, apart from learning, was to have fun as well!
Also I cannot imagine how my eggplant dishes will compete with panini cakes
Last but not least I certainly agree with having Cape Chef as head of the commitee but maybe it would nice for him to have as an assistant a home cook

[kuan]

I can hardly read a recipe let alone write one! But I think Anneke's idea of setting up guidelines is a good one. It can get difficult judging chicken against lamb. In my case, the lamb will win almost every time. We can even create different categories, like entrees, desserts, chicken, beef. We can also create other criteria, such as portion size, cost, etc.

Now judging, that's a whole different ballgame

Kuan

[cape chef]

I'd be happy to help in anyway possible.

I won't post my own recipes so it will free me up to help judge and or test recipes.

I think it's important at first to keep it simple and freindly, I agree for the first go around we need not summit recipes in private. Athenaues is correct that it is fun we are out to have.

Which ever way we decide to go I will be happy to help

[Anneke]

I strongly feel that none of the contestants should feel that they are penalised by favouritism of any kind (even if there isn't any). Let the recipes speak for themselves. I do not believe that anonymity would make this contest "unfriendly".

I think a little forethought in this department will save a lot of aggravation in the end.

Ultimately, this is your game GSquared. It's up to you.

[GSquared]

I think anonymity is a must - it is inevitable that one's opinion of a recipe be coloured by the writer, if you know and respect his work. This should only apply to round one - for round two we should know who the finalists are.

I do not share the concerns about totally standardising the main ingredient. In the various book prizes, judges are quite able to weigh the relative merits of two books without them concerning the same subject - there are, after all, objective standards that can be applied. The members here are certainly astute enough to be able to assess two quite diverse recipes, using their knowledge, experience, insight and gut feel.

I agree with CC that we should keep it simple to start with, so why do we not give it a bash, learn from what worked and what did not and apply that if and when we have a repeat.
Suggestion - Anneke, will you and CC have a look at my last try at a set of rules and give us your take on it. We can then try get to some sort of finality based on that.

[panini]

Just my 2 cents. Lets all agree to make the first shot as informal and fun as we can. Like GSquared suggests.
I also think we should expidite it knowing this is trial and error. I mean once I post my lemon pasta recipe I don't know if I will keep my interest till Nov-Dec. I also think we should limit the entries per person as not to short circuit.

[cape chef]

Panini,

I agree.

I't should be fun and totally unintimidating.

Your time frame issue is also valid as many will become very busy as well close in on the holidays.

Gsquared, yes I agree that we don't need to be overly standardized with our recipes.


Surely a lamb tanjin with preserved lemons could be compared with a duck confit with lemon gremilata.

I think if we have a few catagories like Apps, Entree and dessert we'll be fine.

The recipes should have ingredients and method period.
I don't think we need to include conversions.

Gsquared, since this is your idea, why not use your gavel and decide on the topic of of knowing or not knowing who's recipe they are.

This way we can start the process.

If it helps, I will be happy to offer me email address and recieve recipes. I also think we need to be very sure that what we submit is not done from an internet search or from a cookbook.

Like said before me, it would need to be a recipe that you developed or modified enough to be confident you can call it your own.

[kuan]

I can proctor if we decide to go the anonymous route. This way, if cc submits a recipe with too many spelling errors I can correct them and you folks won't immediately know that it's his

OK G, let's go!

Kuan

[cape chef]

Very funny Kuan!!!

[GSquared]

With your kind indulgence, I hereby proclaim (hear ye, hear ye) that the following are the rules of the First Annual ChefTalK Cafe Recipe Competition.

1. Entries are open to any member of Cheftalk Cafe.

2. Each submitted recipe has to be original - if derived, it should be substantially modified.

3. An must be for a dish that can be served as part of a meal - as in no wedding cakes.

4. Each entrant may submit only one recipe.

5. Regional or hard-to-find ingredients must be avoided.

6. The per-serving food cost must not be more than $15 (U.S.)

7. Recipe submission will be via Private Message to either Cape Chef or Anneke. A recipe must consist of a list of ingredients, followed by a method.

8. The deadline for submissions is 30th September 2002.

9. CC and Anneke will after the deadline pass the recipes to Suzanne for editing in order to eliminate obvious grammatical errors. After this, Anneke will post the entries to a thread in Cheftalk Cafe. The recipes as posted will be anonymous.

10. Any member of Cheftalk Cafe may then vote once for the best recipe. Anneke will post a sticky to facilitate voting. Voting will close 2 weeks after the recipes are posted.

11. The votes will be tallied by Anneke and the 3 recipes with the most votes will proceed to the next round. In the case of a tie for the 1st 3 places, Anneke, Cape Chef and Suzanne will decide the tie. The 3 finalist recipes will then be posted by Anneke with the authors' names.

12. Voting in round 3 will be limited to those members who have prepard all 3 recipes strictly according to their ingredients and method. Each member will have one vote. Voting will be via private message to either Anneke or Cape Chef, and may be accompanied by such comments as the member may deem fit. Anneke and Cape Chef will tally the voting and then post the result with the comments from the voters. The winning recipe will be the one with the most votes. In the vase of a tie, first prize will be shared.

13. We have at this stage only one offer for a first prize, namely a case of South African red wine delivered to the winner. Any other offers?

14. Should a publication result from this competition, or any other revenues result from it, the income will be donated to a charity relating to food relief, such charity to be decided upon by Anneke, Cape Chef, Suzanne and GSquared.

I know that I have taken some liberties here in involving Anneke, CC and Suzanne - if you have the mumbles with this, pse speak up.

Are we up and running?

[cape chef]

Sounds fair,

I'll donate 1 bottle of 1992 Opus 1 to the prize.

[panini]

Let's rock!
Have you announced the ingredients yet?
I'll donate some sort of master chef pan filled with homemade granolas,trailmixes,fudge etc. from a great little bakery I know in Texas.

[cape chef]

Panini,

It's open.

Use what you want (keep avalibility in mind)

Good luck to all!!