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Recipe competition - Page 2

post #31 of 76
9/3/02 at 12:43pm
Oh boy so does that mean that we start from today??? Cool!!
Thank you GS for your effort in setting up this!

A book for History of Food from Atheneus for the prize. I think Clifford Wright's should be appropriate :)
Good luck to everybody!
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #32 of 76
9/3/02 at 4:12pm
GxG: Great! I'm honored to be part of this. What fun!!!

So now we each have to think about what our finest creation is??? Oh, boy. Better get to work. Hey, hubby, want to be my guinea pig... (no, I promise no recipes for cuy).
"Notorious stickler" -- The New York Times, January 4, 2004
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post #33 of 76
9/3/02 at 5:41pm
I'm sorry I came into this discussion so late. This sounds like a lot of fun!
Great idea Gsquared!

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #34 of 76
9/4/02 at 12:24am

A third Prize

Since there are 3 potential winners I'll donate their choice of either 1 Bottle of each of the 3 wines I'm currently drinking or a gift basket of Central Coast of CA goodies or $100.00 to the charity that Panini works w/ in TX. in the winners name. Good luck to all.
Enjoy Life ~ Eat out more often
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post #35 of 76
9/4/02 at 2:48am
What a wonderful idea. I'll send a couple of minature bottles of malt whisky and a tasting glass to the runner-up - if i can do this without getting into complications with customs or whatever. If that's the case, I'll send a book on malt whisky and the tasting glass. If there are three winners I'll send the stuff to whoever CC tells me to (as long as it's not to a Brad in Conneticut ;) )
I am not going to embarass myself by submitting a recipe to the competition but i do promise to cook the recipes and vote.


One day I will learn to check my spelling before submitting a post!!!
Remember this motto to live by: "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out and screaming "WOO HOO...
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post #36 of 76
9/4/02 at 6:43am
We'll be posting an announcement with reviewed guidelines shortly (24-48 hours). Please don't send in anything quite yet.

In the meantime, get your thinking toques on!

:chef:
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post #37 of 76
9/4/02 at 6:56am
This is exciting.:bounce:
Keeping it simple,is the best recipe.
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post #38 of 76
9/4/02 at 4:21pm
I'll contribute a logo golf shirt from my company... sorry, no alcohol - we don't serve it in a company cafe.

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #39 of 76
9/4/02 at 4:31pm
fodigger,
you're all right.
Thanks for the thought. I'm already a winner.

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

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post #40 of 76
9/5/02 at 6:05am
GSquared,
Great idea! Sounds a lot of fun.
Personally I agree on the anonymate, not only because we'll be less biased, but also because we'll obviously try to understand WHO's submitting WHAT...that adds more fun to the game:)

Pongi

P.S. Oh...I'd love to add as a prize a big jar of my MIL's Pesto (maybe the best in the world;) ) but I'm afraid it's too perishable to survive enough to reach the winner :(
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post #41 of 76
9/5/02 at 9:57am
I'd like to say thanks and bravo to all those who are making the effort to get this thing going. Forgive me for not offering to be part of the organization and judging etc. But I would much rather compete, besides my organizational skills and time are lacking at the moment. I am also involved in another rather lengthy competition at the moment, the results of which I hope to share in the next month or 3.
Also to all who are donating prizes, that is truly generous of you. Again I feel cheap, but I just can't at this time. Perhaps next one.
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #42 of 76
9/5/02 at 10:21am
Chrose,

It should be loads of fun!

Can't wait to get started.

BTW......this is not a suck up to you but, Your gift is your knowelage that you share. :chef: :p
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #43 of 76
9/5/02 at 10:54am

Maybe anonymity ...

WOULD be the best way. Otherwise we might have to witness more of these "this is not a suck up to you but," statements from and to people we all revere as masters! :D
"Notorious stickler" -- The New York Times, January 4, 2004
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post #44 of 76
9/5/02 at 6:57pm
It's only sucking up if there's something to be gained, and you ain't getting much out of me.

My memory reminds me of the old joke (yeah yeah I know, the other thread) still...

Meyer was getting very upset as he told the golf pro he had to give up golf because of his eyesight. I just can't see where th ball goes anymore he complained. The pro replied "why don't you get together with Goldsmith, he doesn't play anymore but he has eyes like a hawk. Meyer decides it sounds worth a try. The next week the 2 old men meet at the links and start the game.
Meyer tees up and hits the ball. It's a long arcing shot. Do you see it? Do you see it Goldsmith?!?
Yeah, yeah I see it. Great! Where did it go? Goldsmith shrugged his shoulders and said...."I forgot!:D
That's what I have to offer. A ton of knowledge that I forgot!!!:eek: :D
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #45 of 76
9/5/02 at 11:08pm
I was hoping chef chrose that you wouldn't take part in the competition...

Now how will I dare to send a recipe?? :rolleyes: :cool:
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #46 of 76
9/6/02 at 9:49am
Trust me, you have nothing to fear (except perhaps my "special creation"!):p
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #47 of 76
9/9/02 at 8:30am
Anneke- GS
How does it go?

If you need any help in setting up the contest, knock on my door. I will be glad to help :)

What about the rest of the gang. Do you have your recipes ready??

I have prepared mine during this week-end



:chef:
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
post #48 of 76
9/9/02 at 10:02am
I'm waiting!

:bounce:
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #49 of 76
9/9/02 at 11:34am
Sorry for the hold up folks.

Where waiting for the green light.
Should be soon.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #50 of 76
9/11/02 at 5:39pm
Well folks, the contest is shaping up and we've made some progress in structuring it to ensure maximum fairness and maximimum FUN.

Please bear with us as we are finalising a few final details.

We'll be posting the rules shortly in a separate thread.

Thanks all for your patience!
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post #51 of 76
9/17/02 at 3:26pm

sounds interesting

This sounds interesting. Keep me posted please, I might want to get into this.:)
Leisa
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post #52 of 76
9/23/02 at 8:21am
Did I miss a new thread on this? I guess I'm curious if there have been any new rules/guidelines that should be adhered to or if the recipes should be submitted as they are now. I think I have my wife interested. Thanks.

Scott
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post #53 of 76
9/23/02 at 9:53am
If it runs like the CL bullutin Board, there won't be much difference. I didn't even see any rules no it, I just jumped in and started posting. The folks who had been on longer filled in the gaps.:)
Leisa
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post #54 of 76
9/23/02 at 12:13pm

Recipe Competition, specifically

We're all a little behind in getting the competition going. :blush:

As far as I know, the rules have not quite been completed yet. Hang in there! :D
"Notorious stickler" -- The New York Times, January 4, 2004
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post #55 of 76
9/23/02 at 1:24pm
That's what I needed to know. Thanks Suzanne!
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post #56 of 76
9/24/02 at 1:03am
I have my recipe ready but my basic ingredient will be off season soon :(
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #57 of 76
9/27/02 at 9:22am
Better we start focusing our creativity on Christmas recipes :D :bounce:

Pongi
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post #58 of 76
9/27/02 at 12:30pm

It's happening..

Organizing a successful contest takes a little bit of work. All indicators point to this thing happening! Please hang in there and we should be on the way SOON!
The anticipation should add to the excitement!!
-Jim

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #59 of 76
9/27/02 at 7:49pm
Thread Starter 
Can somebody please explain what is holding this up? It seems to me that we were ready to rumble, everybody were fired up, we had a set of rules of sorts and I fail to understand why it should take so long to get started. I confess that I am somewhat peeved and discombobulated.
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post #60 of 76
9/28/02 at 6:42am
GS,
It is taking a bit of time, but as I mentioned in my last post, in order to do this right it takes some work. There is quite a bit of organizational work that is involved. Also, if we rush in to this and there are a multitude of problems, then it won't be much fun for anyone, will it? That is the point; we should have fun creating the entries and sharing our zeal for food and cooking. Thank you for proposing the idea and seeing it come about.

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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