Junkyard Wars for Chefs

#1 01-25-2001, 10:29 AM

I've been addicted to the show on TLC called junkyard wars. Two teams of regular folks have ten hours to scour the junkyard and build something to complete a task, then compete to see who does best or fastest. My idea, possibly for shroomgirl, wouldn't this be great for a chef competition! Take the mystery basket up a notch. Two teams of chefs have four hours to create a five course meal, now go find your ingredients at the market, and go. You can use only ingredients found at tht\e market, and can only use three cooking techniques, that you must choose before you have your ingredients. What do you think? A new series for the Food Network? Knock Emeril's socks off!

Nicko · #2 01-25-2001, 10:36 AM

That is a great idea!!! I would be in.

#3 01-25-2001, 12:05 PM

Let's kick it up a notch. Bam!

Mezzaluna · #4 01-25-2001, 12:59 PM

My husband, an engineer, has turned me on to this show!!! It's awesome. I like the British version better than the American one, though. I say, write it up and pitch it to The Learning Channel!

Mezzaluna · #5 01-25-2001, 02:18 PM

You are cordially invited to stop by at Cook's Corner thread and read my post titled, "The BRAT/Junkyard Kitchen Challenge!"

shroomgirl · #6 01-25-2001, 03:13 PM

I LOVE IT!!!! The only thing is we don't have oil or salt/pepper....we do have lucious cheeses, honeys, greens, some jams, some fruits, loads of meats, breads, pastries, good stuff

I'm still waiting for info on Border's sponsorship.

Actually Anne Cooper made sweet potato soup at the market with inverted blue cheese and roasted pecans....she walked the market, selected and cooked...it was good!!!

As you probably noticed this stuff really turns me on!!! Thanks you've made my day.

#7 01-25-2001, 07:54 PM

Question-What is inverted blue cheese?
The whole idea of the chef's challenge is great! I'm In! Though I propose that you must shop at a farmer's market (only freshest, seasonal stuff). I'm assuming there would be a standard pantry at the chefs' disposal-salt, pepper, butter, flour, oil, vinegar etc.

cape chef · #8 01-25-2001, 08:12 PM

I like it...
When do we start?
cc

momoreg · #9 01-25-2001, 08:17 PM

I was curious about inverted blue cheese too. Is it like more blue than white or something?

shroomgirl · #10 01-26-2001, 09:12 AM

I'll get more info for you guys~ this stuff was wonderful with the bagettes and crisp apples off the mkt.
Glad you mentioned acids, that's a tough one to find in Mo.....no citrus and I really limit the quantities of non-fresh products...don't want a flea market atmosphere, and I see crafts with this small market as a demise.
Hard to cook without acid.

***Clayton Farmer's Market opens May 12th guys... we can practice with a list of ingrediants indigenous to a season and place...game?

shroomgirl · #11 01-26-2001, 11:09 PM

OK straight from Steve Jones at the Wine Merchant in Clayton

Westfield Capri classic blue goat log....encased in penicillian mold instead of inoculated...really premo
out of Mass.

momoreg · #12 01-27-2001, 06:42 AM

Cool...here it is:
http://store.yahoo.com/westfield/clasblulog.html

Looks sorta like an ash coating.

shroomgirl · #13 01-27-2001, 09:38 AM

that was one of the cheeses but not the one I enjoyed as much...hmmmmm going in today so I'll get the name. This is a good cheese though

[This message has been edited by shroomgirl (edited 01-27-2001).]

#14 01-29-2001, 01:44 PM

Wow, this was just a "goofy" idea. I get hammered at work and can't check in for a few days, and you guys have taken off with it! My idea was NO basic pantry, unless there is no meat or source of fat on the market. Flour-find something else, potato mash, ground rice, etc. Sure you can't make bread, but so what! Use only the seasonings available on the market, which will make this a truly seasonal challenge.
I used to sell at the South Bend Indiana Farmer's Market. It has gone about 80% crafty junk now, very little actual foodstuffs left. When I was there, I was one of three poulry sellers, we would bring whole chickens, turkeys, ducks, whatever, and cut them to order right there at the market. Averaged 1500 lbs a week in chicken alone during the summer. We kind of did the competition thing in the spring when the morels would come in. A giant morel cook-off. Now I've got morels popping up right out my back door, and for 350 acres beyond, so sadly, the excitement is wearing off.

shroomgirl · #15 01-29-2001, 02:50 PM

UMMMM morels, alot of morels? And you don't want um? Where are you again? And include a map and time of your morel season. Jiminey cricket!!!!

No salt on the market or oil, yes meats yes breads....loads of herbs, some weeks we have grains and flours.

campchef the 80% junk is pretty standard amoung markets. That's why I hold a real hard line....hopefully it shows.