Cooking competition

So Shade and I are throwing down for desserts. We have yet to pick a final prize (I'm still going for a fifth of Balvenie double cask scotch). That said we've decided to put our competition on here and choose some judges from the MLM community. Our recipes have to be desserts, and we'll be submitting several recipes each. We'll have all of our recipes posted by Christmas, with a decision by new years. We haven't finalized all the rules yet, but it's a work in progress. As of now we're expecting to submit 5 recipes a piece, and the chosen judges should look at all 10 of those recipes to render a verdict. Originality and creativity will count heavily, but the flavor of the product should be the determining factor.

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Shade's picture

Supplicant

What he forgot to mention is that we're looking for volunteer judges. Anybody up for it?

TheBoy's picture

Embodiment

oops. doublepost. please delete me.

TheBoy's picture

Embodiment

how is this a cooking competition?

This appears to be a recipe competition.

ETA: you should consider doing it blind :twss: --submit your recipes to a single arbiter. Have arbiter assign each a number. Score each recipe independently.

NorthwoodsMan's picture

Embodiment

remove the bias by having someone else submit all recipies...

Course that person should probably not be a judge...

either way, I'd like to volunteer...

Raigne's picture

Embodiment

Pick me! Pick me!

Of course... it occurs to me I have to be able to get the ingredients to make the stuff. Don't pick me.

:cry:

ETA: Get all the recipes at once and well in advance of the new year, and I may still be able to judge. We'll see.

applejax's picture

Supplicant

This sounds really cool. And maybe by then I can afford to make fancy desserts.

kawaiikune's picture

Embodiment

sounds interesting. I'm not sure if I want to judge, because I don't know if I want to make 10 recipes at the same time, but I'm looking forward to seeing what comes out and trying a few of them.

MeiLin's picture

Most High

...but the chances are good--99th percentile--that I couldn't eat them. So instead, I volunteer to be the recipe submission coordinator. I'll mix them round so that no one knows which recipe belongs to which person, but I'll keep track of whose they are.

Shade's picture

Supplicant

We actually talked about that and were thinking about having one of the recipes be mandatory gluten free.

ereuyi's picture

Oooh, this sounds like such fun!

I'd be up for judging, though I might ask for more than a week to get through 10 recipes, especially during the holidays. Or do you think most of the recipes will be in before Christmas and that's just a cutoff?

Amy's picture

Supplicant

Gluten free or or not count me in as a judge please. New and Nummy holiday desserts My family & friends will love you both...

kawaiikune's picture

Embodiment

I just went to a cooking class recently (just a one day thing), and the chef was talking about gluten free recipes. He was saying that a lot of things don't work out very well for gluten free, but that soufflé can be very easily modified to be gluten free, and it come out really, really well. Just a side note for our celiacs, etc.

MeiLin's picture

Most High

Any kind of grain. It gives me headaches from the sugar.

Andyl's picture

Embodiment

Oooooh me! Pick me! I want to be a judge!

Marri's picture

Supplicant

If only because I am CRAZY jealous of her for getting to go to pastry school.

Davik's picture

Embodiment

You know, on that note I think I can support Andyl as a judge. Be nice to have someone with a formal background on the list, even if they exceed my talent level. What do you say Shade?

Marri's picture

Supplicant

The qualification to my nomination: she just started a couple weeks ago. I am still insanely jealous, of course, and she still cooks insanely well. But I don't know if it counts as "formal background" just yet Blum 3

Davik's picture

Embodiment

It's more formal background than I have Blum 3

Shade's picture

Supplicant

More background than here, either :P. Andyl, I'm insanely jealous of you, that's awesome O_O. Congrats on getting in. Biggrin

shushubear's picture

I'm always up for trying new recipes!! the last cooking competition really broadened my skills with what i could make from the recipes everyone submitted. I'd love to judge if you need a "run of the mill/can follow a recipe only" cook. either way, it means there's more recipes to try this year!!!

Amiable Hummingbird's picture

Devotee

Desserts are my favorite thing to make!! Sadly, I don't have a proper kitchen in my dorm, so I'll just have to enjoy reading about it all from everyone else. Though I'm sure you guys will give me tons of great ideas to take home and try out once I get access to a real kitchen Smile

Raigne's picture

Embodiment

in a microwave. It'd be fun to see how many recipes are doable in a non-standard kitchen. Though Davik would probably be offended if you nuked his food. Blum 3

Davik's picture

Embodiment

Maybe we should add a category to this where I introduce some of my forays in to cooking in a less than standard setting Blum 3 I am a geek after all; I have played around with interesting ways of doing things (though some of those might involve lab equipment... )

Shade's picture

Supplicant

Autoclaves don't count.

I could do Dutch Oven, but only if our esteemed judges have access to one :P.

Davik's picture

Embodiment

I was actually thinking more along the lines of bunsen burners and class four lasers, but whatever does it for you Blum 3

Amy's picture

Supplicant

I have two of them. I use them when Camping. One for main meals, & the other cooks desert right next to the main dish. When the lids come off from them people just seem to show up at my camp sites for some reason... :whistle: :biglol: I make 7 times more than I need for the night and almost never have left overs in the morning.. :biglol:

Marri's picture

Supplicant

It gets all yucky and rubbery. Pretty much anything that needs to be boiled works well, though (I make pasta and rice a lot) so maybe recipes that require water baths would work?

Also, leaving the microwave at low heat helps a lot. Oh, my last disastrous batch of nachos, you will be mourned.

Raigne's picture

Embodiment

I used to make muffins in the microwave all the time.

ETA: Biscuits work out real good too. And cornbread. Those two actually get kinda dry if you don't watch them. Not too moist or rubbery at all.

Raigne's picture

Embodiment

Make me some pudding. Biggrin

Shade's picture

Supplicant

yourself, Davik, I've got this one ;).

1. Purchase Jello Pudding Cups.

2. Open Jello Pudding Cup.

3. DONE.

Though I do have a tasty recipe for pudding if you're seriously interested :P.

Davik's picture

Embodiment

Strain myself? On a pudding recipe? Second, pudding cups? Really can't we do a little better than that?
Third, if you have all of these tasty recipes (and I'm guessing many other people as well), why aren't you posting more of them? Blum 3

NorthwoodsMan's picture

Embodiment

And the smack talking begins....

Davik's picture

Embodiment

Actually the smack talking started as soon as we decided to have this little competition, it just wasn't posted here Blum 3

NorthwoodsMan's picture

Embodiment

Ya, rather anticipated that was the case.

Just more entertaining for the rest of us while it's out here...

Raigne's picture

Embodiment

That is not pudding. These are puddings.

You insult me with your culinary simple-mindedness. Blum 3

Shade's picture

Supplicant

I'm used to working with the lowest common denominator, here. Most people around me have never even heard of creme brulee Blum 3

V's picture

Embodiment

But that's no longer the lowest common denominator, *here* Blum 3

Shade's picture

Supplicant

I should work on remembering that :P.

Raigne's picture

Embodiment

We'll beat it into your head eventually. Blum 3

NorthwoodsMan's picture

Embodiment

As we lead with that crap ass excuse for pudding...

Shade's picture

Supplicant

I'm luring Davik into a false sense of security before I bust out the unbelievably delicious treats I have planned that will blow all of you away.

Amy's picture

Supplicant

I've been making and eating Hasty Puddings, creme brulee's , and bread puddings for a great many years now. They are very old hat to me, I was hoping for something original from this competition...

The Wikki history was fun though thanks for that..

This judge wants more...

Raigne's picture

Embodiment

If you can wow me with your mad pudding-making skills, prove it. Blum 3

NorthwoodsMan's picture

Embodiment

So, how's the competition going?

MeiLin's picture

Most High

Forgetful Mei is forgetful. I have a contest recipe to post!

NorthwoodsMan's picture

Embodiment

Now that the first recipe is up 1) who are the "official" judges 2) what are the rules 2a) what criteria are things being judged by, scale/points, 2b) is this going as all ten recipies lumped together, one recipe from each for five rounds, or? and 3) what is the prize for the winner.

MeiLin's picture

Most High

1) You all are the official judges. You vote in the comments for each recipe.

2) Rules: They have to be original dessert recipes.

2a) Criteria: Points from one to ten, averaged out by number of voters. Highest score in the set of two wins.

2b) Rounds: Five rounds of one each. Winner is the one who takes the most rounds.

3) As far as I'm aware, bragging rights. We'll see.

NorthwoodsMan's picture

Embodiment

MeiLin wrote:
2b) Rounds: Five rounds of one each. Winner is the one who takes the most rounds.

Being two recipies per round, can we give a review of each and decide which we would select to be the better recipie?

Davik's picture

Embodiment

Shade and I got to talking, and we're not so sure about doing this in rounds, since none of our desserts have anything in common. We're thinking more of doing this as find the average score of each recipe, then the average overall score for the five. Winner is the one who has the highest average at the end.
Since my idea of an expensive bottle of single malt scotch seems to have been shot down it seems like we're just playing for honor on this one.

MeiLin's picture

Most High

...because no one's voting! I may have to do something about that.

NorthwoodsMan's picture

Embodiment

Don't know about everyone else, but I was waiting for the second half of the round to cast my vote to the dish I considered better fo the two...

NorthwoodsMan's picture

Embodiment

Is there a schedule for when the recipies will be released?

Davik's picture

Embodiment

I believe Shade and I have both sent some tasty offerings to MeiLin for her to submit to everyone.

Anon's picture

MeiLin seems to be a bit busy, so until she can formally post the recipe, here's one of the entries:

Black Forest Cherry Cake

Cake:
1 3/4 C flour
1 C brewed high quality coffee
1 t vanilla
1 C buttermilk
1 t baking powder
2 t baking soda
2 C sugar
3/4 C cocoa powder (use good stuff like Hershey's special dark)
1 t salt
1/2 C vegetable oil
2 eggs

Butter cream filling:
5 egg yolks
2/3 C sugar
1/3 C water
1 C unsalted butter, softened
3 oz semi-sweet chocolate, melted
3 T good quality Kirschwasser (an unsweetened cherry brandy)

Whipped cream topping:
2 C heavy cream
1/3 C powdered sugar
2.5 T kirschwasser

Assembly:
Dark cherries, pitted, preferably fresh, but canned will work (drained if using canned). If using canned, one can will suffice, but a can and a half is better.
4 T kirshwasser
1 oz semi-sweet chocolate

Cake:
Start by buttering and flouring two 9" cake pans. In a large bowl mix together the dry cake ingredients, then slowly add in all the wet ingredients other than the coffee and mix to combine. Add in the coffee slowly while mixing. Pour in to pans and bake in a pre-heated 350 degree oven for 25-30 minutes or until done. Remove pans from the oven and allow to cool.

Butter cream filling:
Beat egg yolks, then separately bring water and sugar to a boil. Stir while heating until the soft ball stage is reached (238 F). Very slowly whisk the sugar in to the egg yolks, being careful not to cook the egg. Mix in the butter, chocolate, and kirschwasser. Refrigerate for at least an hour before assembly, you want it as thick as possible for assembly.

Whipped cream:
Whisk cream while slowly adding in sugar and kirschwasser. Whisk it until it forms stiff peaks (this will take a hell of a lot of work if you try to do it by hand); be careful not to over-mix and form butter.

Assembly:
Split the cakes so you end up with four layers, and level off the top of one of them. Place the first layer and sprinkle with a 1 T kirschwasser, then spread butter cream filling. Be generous with the filling, and let it soak in for a couple of minutes. Top the layer with 15-20 halved cherries, put the second layer on and repeat. After the first three layers are on, put the fourth layer on (this should be the unleveled cake top), sprinkle with 1 T kirschwasser, and coat the top and sides with whipped cream topping. Decorate the top with halved cherries and shaved semi-sweet chocolate.

MeiLin's picture

Most High

I'll get it posted right now.

NorthwoodsMan's picture

Embodiment

I saw her's first. Probably because I was looking for new pages before updates.

What is it with you guys and putting coffee in everything....

Zandu Ink's picture

Embodiment

If my friend Jordan is any indication, they're probably all Canadian.

Just be glad it's coffee and not mayo. I hear they put mayo in everything, too.

NorthwoodsMan's picture

Embodiment

Vincent: You know what they put on French fries in Holland instead of ketchup?
Jules: What?
Vincent: Mayonnaise.
Jules: Goddamn.
Vincent: I've seen 'em do it, man. They fuckin' drown 'em in that shit.

Mith's picture

Supplicant

COFFEE IS DELICIOUS

that's why.

It also makes chocolate more... mmm, bitter, dark, chocolatey

Marri's picture

Supplicant

As someone who does not like coffee: I will vouch that it can still go in dishes and make them delicious. I've been having this thing called a Robusta Mousse for months at my friend's favorite coffee shop, which is espresso + chocolate + cream in a mousse-like form but more liquid and served hot, and it's delicious. But one day I was feeling like I needed to ease up on the caffeine and got a Tenera Mousse, which was the same thing without the espresso. And it was completely different and I never had one again.

Moral of the not very interesting story: Coffee gives things flavor and texture that even people who hate coffee can and probably will appreciate, if (like me) the difference's pointed out forcefully enough.

Mith's picture

Supplicant

I've heard that espresso has less caffiene than normal coffee... (made with the same quantity and quality of beans) But I don't know how true that is.

And a spoonful of instant esspresso powder can make even the crappiest of instant chocolate puddings quite nice.

Davik's picture

Embodiment

So I'm afraid it looks like we're going to have to extend the deadline on this given the number of recipes Shade and I have managed to put forward so far. Between tests and work both of us seem to be far too busy to meet the xmas deadline, so we'll get the rest of the recipes up when time and tests permit.

NorthwoodsMan's picture

Embodiment

No worries. I just reciently found some Kirschwasser and then discovered that I don't have any round cake plans. Several pie plates and square pans, but nothing round. And with Christmas, can't afford to add them to the shopping list yet.

Eta: I hate drunk typing. It take for damn ever correctlying my typos...

Davik's picture

Embodiment

Well, I hate to do it, but between a long stretch of illness followed by having something better to do than amuse us with recipes it seems that Shade is throwing in the towel. I'm going to claim a weak form of victory since all of the recipes posted by MeiLin were mine, but I'm hoping that I can convince Shade or some of the rest of you to make another attempt so there can be a real competition. Out of curiosity, did anyone make any of the recipes other than the mocha creme brulée?

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