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December Challenge: Cinnamon - Page 4

post #91 of 112

Dear friends:

 

Thanks a lot. I'm thrilled and happy, but there's a little trouble. I'm in Mar del Plata, 400 kilometers South of Buenos Aires, away from my city and my computer, on summer holidays for the whole month of January. It will be difficult to me to be the host i would like to be since i rarely enter the Web these days. This is my view:

 

 

 

I hope you'll understand. Please Gene: select a new winner and accept my apologies. In February i'll be back!

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #92 of 112
Thread Starter 

In that case, enjoy your holiday, Ordo - that view is fantastic.

 

Now, with Ordo out of the game, I hand the challenge to 

 

ChrisBelgium.

 

As I said before, I am happy to see some pastry in here, and that Strudel and Tartelettes just hit the spot!

post #93 of 112

Thanks Gene, but this time I would prefer to leave the hosting to a volunteer. It's a bit too easy for people who are good at taking pictures to win these challenges while other people who are better in cooking might feel excluded. That would be a pity.

 

Maybe other members have a nice suggestion for this month's theme and want to host the next challenge?

 

I have a few people in mind, but it would be great if someone with a good idea came up with his/her theme. So, who wants to give it a go and what is your theme? Let's agree that once you call for a theme it stays with you for next challenges if you're not chosen this month.

 

Gene, I'll leave it to you to decide on the next host.

post #94 of 112

Interesting situation.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #95 of 112

Chris.. Photographs matter.. because they show what has been done. You've been asked to select the next host and now you are punting it back to GM.. I don't think that is fair.

 

This challenge is not about who takes pretty photographs, or who likes who's dishes. It's about creative use of something challenging. It gives us an opening to try something new.

post #96 of 112
That's a beautiful place you are at, Ordo. Enjoy!

@ Chris,
I don't think it are the photographs that got you chosen, stunning as they are, but your nice recipes and attention to detail.
I for one, would like to see you host another challenge, but if time or whatever is an issue, than I will be happy to help out.
Basically because I like these challenges and I would like to see them continued :-)

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post #97 of 112

Thanks Butzy. My suggestion is based on the fact that I don't feel comfortable with winning this challenge too soon after having hosted a previous one. I suspect that my pictures weigh more than my cooking and that isn't right.

 

I'm gonna wait until tomorrow and see if there's a member who would love to put a nice theme forward.

If not I'm going to start my own new theme which will be; rice.

post #98 of 112

Since rice is a key ingredient in all traditional brazilian families (aswell as the majority of latin households), i would feel comfortable with that xD. 

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

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post #99 of 112
Quote:
Originally Posted by KaiqueKuisine View Post
 

Since rice is a key ingredient in all traditional brazilian families (aswell as the majority of latin households), i would feel comfortable with that xD.

 

I'll would nominate but I am more of a lurker on this thread.

Have taken and twisted several recipe ideas tho.

;-)

 

mimi

post #100 of 112

Awkward.  Rice it is then.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #101 of 112

This is a great idea! Rice is so ubiquitous it'll be a challenge to come up with something funky and unique.

post #102 of 112
Thread Starter 
Quote:
Originally Posted by ChrisBelgium View Post
 

Thanks Butzy. My suggestion is based on the fact that I don't feel comfortable with winning this challenge too soon after having hosted a previous one. I suspect that my pictures weigh more than my cooking and that isn't right.

 

I'm gonna wait until tomorrow and see if there's a member who would love to put a nice theme forward.

If not I'm going to start my own new theme which will be; rice.

To be honest, Chis, I completely forgot that you had won one already, but that doesn't matter anyway. Thanks for reconsidering! Of course, if any volunteer comes up to relieve you, that's fine with me, too. If not, rice it is - that should be a nice one!

post #103 of 112

I'm considering stepping forward, for a personal reason, with an ingredient nearly as ubiquitous as rice.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #104 of 112

beans? :)

post #105 of 112
Thread Starter 
Quote:
Originally Posted by teamfat View Post
 

I'm considering stepping forward, for a personal reason, with an ingredient nearly as ubiquitous as rice.

 

mjb.

Feel free to! You pretty much earned it in particular with your spare ribs, too!

post #106 of 112

Okay, I'll host the next challenge, even though I only found one of the two pictures I was looking for.

 

Stay tuned, will start the new thread soon.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #107 of 112

@Gene; no problem, looks like we got the best volunteer we could have!

 

@teamfat; if there's anyone in this thread who disserves to host the next challenge, imo, it would be you. Thanks for doing this mjb!

post #108 of 112
Thread Starter 

Excellent - I think we have a solution everyone can be happy with now! Looking forward to the next round!

post #109 of 112

At the beginning of the class section about flavor, I had my students taste a dish that has been in my family for about 100 years. It's a turkey stuffing that my mother's aunt used to make on Thanksgiving. Pretty simple: cook diced potatoes slowly in a little oil till tender but not browned. Saute some onion separately, then add ground beef and brown it. Drain everything, combine them, and season with cinnamon and a grating of nutmeg. 

When I had a catering contract for a fly fishing school on the Delaware, I mixed it with a little gravy and the guys would line up at the kitchen door like a bunch of orphans asking for more.

Anyhow, I prepared the stuffing in advance for my students and had them taste it, then asked them to identify the seasoning. Only one student ever recognized the cinnamon. She was Spanish and used it in her cooking every day, but it was an epiphany for the rest of them. It was the moment they discovered flavor has no boundaries.

If I were to use this in a restaurant today I'd sub a combination of root vegetables for the potatoes and probably ground lamb for the beef, maybe add a little garlic.


Edited by LeSorcier - 1/9/14 at 6:04am
post #110 of 112
Thread Starter 

Hehe, I can believe that - if you never experienced Asian, Indian or some flavours of Mediterranian cuisine, cinnamon in a savoury context, it can be hugely surprising. Also, I need to make that stuffing next time I roast a bird.

 

Regarding the fly fishermen - they'll line up for any chow anyway. Been there, standing in line ;)

post #111 of 112
Quote:
Originally Posted by GeneMachine View Post
 

We have focussed on the main ingrediants lately, so I would like to divert from  that a bit. Incorporate some cinnamon in your dishes. From Christmas cookies to savoury curries. Anything goes!

How does the challenge work? Can anyone suggest a topic?

post #112 of 112
Thread Starter 
Quote:
Originally Posted by LeSorcier View Post
 

How does the challenge work? Can anyone suggest a topic?

As we do it now, there is one host organizing this month's challenge. We all post our ideas on that topic, and the host picks a "winner", who has to host next month's challenge and come up with the new topic. It is not about winning, though - this is just a wide open space to post your ideas on the suggested ingredients.

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