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chojinchef
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PostPosted: Tue Dec 20, 2011 7:28 pm    Post subject: Cooking competition Reply with quote

Looking for Rubber Chicken or some from across the pond to chime in here. I know there have been some at Vanfest, but little is available for information on their site.

I am wondering about the rules / procedures of this type of contest, or at least how it has been done.

Having run and participated in some cooking competitions in my time, I liked RC's suggestion of a contest at a local VW meet.

Iron Chef style, open format, multi course or not, just gathering intel now.

Maybe with the turnout at some local events this year, it might be a nice addition?

Just thinking aloud. PM me direct if you have participated in someting like this, or post.

Ok, I am going back to my favorite snacks - nitrites and sulfites (Speck and Malbec tonight).

LP
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RadioRental
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PostPosted: Tue Dec 20, 2011 7:55 pm    Post subject: Reply with quote

Throw in a brew-off and you'll have an entrant here!

But, yes, great idea. Let's get planning this for next year
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syncrodoka
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PostPosted: Tue Dec 20, 2011 8:07 pm    Post subject: Reply with quote

Tonight's Secret Ingredient Is... BEER!!
(iron chef host screaming) Laughing


I can cook up some decent hot dogs and mac n' cheese. Wink
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PostPosted: Tue Dec 20, 2011 8:15 pm    Post subject: Reply with quote

If aswah shows up everyone else will be competing for second place Wink
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PostPosted: Tue Dec 20, 2011 10:54 pm    Post subject: Reply with quote

If Aswah comes, I am there for sure. I don't care where it is.
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PostPosted: Wed Dec 21, 2011 12:07 am    Post subject: Reply with quote

introducing the M.c. wbx 1900 and 2100. Dont waste energy heating food-heat your food with energy your already wasting! The Mobile cooktop is easy to use; just wrap whatever your cooking in foil, tuck under intake or exhaust manifold for rare and well-done and drive! i find this method works well on the way in to the campsite as the slower forest roads give ideal cooking conditions in the oven/engine compartment.
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Perales
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PostPosted: Wed Dec 21, 2011 5:41 am    Post subject: Reply with quote

To make it challenging:
Rule #1 - Must use the Westy kitchen.
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chojinchef
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PostPosted: Wed Dec 21, 2011 5:49 am    Post subject: Reply with quote

Perales wrote:
To make it challenging:
Rule #1 - Must use the Westy kitchen.


Agreed - to an extent.

Is it permissable to augment with a microwave, grill, additional burner? Should it be pure propane, or allow electrical equipment?

From what I have found, other competition stated:
Finished products enough for two persons.
Have a set time frame
All ingredients from raw/unprepared state.

I think it would be more interesting to have one or two ingredients that are kept secret, supplied at the event and that need to be incorporated.
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pioneer1
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PostPosted: Wed Dec 21, 2011 6:58 am    Post subject: Reply with quote

can we share knitting patterns next? only if the word vanagon is used
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PostPosted: Wed Dec 21, 2011 7:25 pm    Post subject: Reply with quote

nope no external cooking devices, only what came with the bus, i'm pretty sure that was the rule, this is the link to last years camper cook off at VW action 2011
although there is no mention in there about what's allowed and what's not
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PostPosted: Wed Dec 21, 2011 7:39 pm    Post subject: Reply with quote

That leaves us Weekenders out of the picture. I don't really mind, I'll just eat what Chef cooks. Laughing
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PostPosted: Wed Dec 21, 2011 8:01 pm    Post subject: Reply with quote

vanagonjr wrote:
That leaves us Weekenders out of the picture. I don't really mind, I'll just eat what Chef cooks. Laughing


Yeah, I think the whole idea of what a company bolted in on a particular conversion should have no bearing on the comp. If you can cook it on-site, you're in.

Maybe the constraint should be something along the lines of pack-out weight or space/volume??

Edit: that is; the entry's entire waste products (packaging & scraps) should fit into something like 1sq foot
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chojinchef
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PostPosted: Wed Dec 21, 2011 8:03 pm    Post subject: Reply with quote

I am sure glad the knitting club of Ontario has chimed in.
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Timwhy
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PostPosted: Wed Dec 21, 2011 8:41 pm    Post subject: Reply with quote

RadioRental wrote:
If you can cook it on-site, you're in.


This is the WAY to go, when others have made the Kitchen Trailer as a tag along! On sight is IT, bring what you need
and we will eat what YOU cook! Just my humble opinion! Go CHEF!
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PostPosted: Thu Dec 22, 2011 6:49 am    Post subject: Reply with quote

Laughing not all Ontarians are knitters. Name your date, time and place Exclamation I'd be a taster for sure Cool
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PostPosted: Thu Dec 22, 2011 7:11 am    Post subject: Reply with quote

Perales wrote:
To make it challenging:
Rule #1 - Must use the Westy kitchen.


Ummmm what ??
I cook up a mean dinner on the bed of my Doka w/ my Coleman, and will take on any challengers. Laughing
Just ask Stanagon Laughing
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PostPosted: Thu Dec 22, 2011 7:35 am    Post subject: Reply with quote

Timwhy wrote:
RadioRental wrote:
If you can cook it on-site, you're in.


This is the WAY to go, when others have made the Kitchen Trailer as a tag along! On sight is IT, bring what you need
and we will eat what YOU cook! Just my humble opinion! Go CHEF!


crukab wrote:
Perales wrote:
To make it challenging:
Rule #1 - Must use the Westy kitchen.


Ummmm what ??
I cook up a mean dinner on the bed of my Doka w/ my Coleman, and will take on any challengers. Laughing
Just ask Stanagon Laughing


I am sure you do, and I look forward to the day when we can collaborate of some vittles. But I am not sure folks like us who make their living in the kitchen should be allowed to participate.

I think there has to be some restrictions to cooking. I do believe that it should be something along the lines of "two propane burners, proper refrigeration (good iced coolers will do) and a sanitary station (sink or wash tubs)" That way Weekenders, Tintops, Sinkas and Dokas can participate as long as it is done in the vehicle.

I thought of this being done inside the van or on the bed, and all the restrictions implied. That is the great equalizer, otherwise it ends up being "who has the best toys". There has to be an equalization of playing field, so the end result is due to talent rather than someone who brought a sous vide cooker, Wood grill or BBQ smoker.

Also, a reasonably short time period to do it.

Then the question of how it gets funded? An entry fee, prepaid for the ingredients? Will late entrants be permitted as long as their are enough mystery baskets? Do we limit entrants at first to manage it and get judges sh*t together? Maybe limit to 8-10 with 4 roving judges and 2 more assistants to lend oversight assistance?

Then of course there is check in of the foods to be used. Most all competitions I have done require a mandatory check in to ensure the foods being used will not get the judges sick and that prep has not been made ahead. Pre marination, brining or otherwise altering the raw state of a product is not allowed prior to check in.

There is a bunch of considerations, and I very much appreciate everyones input.

Maybe I should do a dry run in the early spring with some local folks to work out the kinks? Radiorental, Vanagonjr, Alex, Timwhy, Edgood, BillM, you guys are all within an hour or two of my home. Maybe we have a day we do a dry run? Maybe Crukab and I play judges? Obviously there will be plenty of adult beverages to be had as one of the local brewers is on my BBQ team. Very Happy
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RadioRental
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PostPosted: Thu Dec 22, 2011 8:54 am    Post subject: Reply with quote

Sounds good. Give or take a week for the salt to wash off the roads, the dry run will be late March or early April.

One idea I've seen in the brew-offs is to have a 'fresh ingredient'. For the Foodagon / Vanacook / Transportadish / dublicious comp, a requirement could be a freshly grown ingredient from the cook's garden. This could be something as simple as chives for those living in a 3rd floor apartment.

Along with 'mystery' ingredients provided at the event on the day, I think little fun rules like this get people thinking ahead and in to the spirit of the comp.

Hard rules to level the playing field, but which work for everybody, such as 2 burners make a lot of sense.

Maybe throw in some fun spot prizes for 'best dressed chef', 'cleanest kitchen' etc.

I wonder if our suppliers (vc / bd / gw / mw, etc) would be up for sponsoring a bit of gear?

Do you want to meet up in Jan to bang heads on this, or have you got it under control?
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PostPosted: Thu Dec 22, 2011 9:35 am    Post subject: Reply with quote

chojinchef wrote:
That is the great equalizer, otherwise it ends up being "who has the best toys".


I won't be there but I'm in agreement with this. I would actually go farther and say it DOES have to be a Westy Kitchen.

You guys in Weekenders, tin-tops, Passats, etc - you made your bed when you decided you didn't need a kitchen in your van. If you start making exceptions where does it end?
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PostPosted: Thu Dec 22, 2011 12:15 pm    Post subject: Reply with quote

SCM wrote:
chojinchef wrote:
That is the great equalizer, otherwise it ends up being "who has the best toys".


I won't be there but I'm in agreement with this. I would actually go farther and say it DOES have to be a Westy Kitchen.

You guys in Weekenders, tin-tops, Passats, etc - you made your bed when you decided you didn't need a kitchen in your van. If you start making exceptions where does it end?

That isn't elitist at all Rolling Eyes Rolling Eyes
First you guys are on the wrong coast and now I have to buy a camper and lug around all of that extra weight, noise, worse gas mileage and more potential rust issues just to have fun? Blah.
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