| Sean Berger |
Does anyone here participate in cooking competitions? I'm considering
doing so this year but would like to know about some other people's
experiences, good or bad (even opinionated assertions are welcome,
heh)... Am considering submitting for apple and cherry pie
competitions and maybe in cheesecakes as well. [Would do ribs as
well, but the sponsor requires that sauce recipes become "fair game"
use for his restaurant-- hump that.]
(Grew up too far from a fair for my mom to enter anything-- she was a
wonderful cook-- and none of my family or current friends cook much at
all, so I have no one to ask in person...)
Thanks for your thoughts...
|
|
|
| Doug Kanter |
"Sean Berger" <burger@burgermeister.com> wrote in message
news:aoiqd1h2l3i44fthg9tlpfbn1v93r8qirn@4ax.com...
> Does anyone here participate in cooking competitions? I'm considering
> doing so this year but would like to know about some other people's
> experiences, good or bad (even opinionated assertions are welcome,
> heh)... Am considering submitting for apple and cherry pie
> competitions and maybe in cheesecakes as well. [Would do ribs as
> well, but the sponsor requires that sauce recipes become "fair game"
> use for his restaurant-- hump that.]
>
> (Grew up too far from a fair for my mom to enter anything-- she was a
> wonderful cook-- and none of my family or current friends cook much at
> all, so I have no one to ask in person...)
>
> Thanks for your thoughts...
>
>
I dunno....I guess if you like crowds and flies and the scent of the cow
contest mixing with food aromas, just before a big rain storm blows the tent
over. :-) Go for it! I'd rather gauge success by whether the conversation
at the table stops suddenly because the food's really good, and the guests'
eyes get sort of glazed over. :-)
|
|
|
| rmg |
"Sean Berger" <burger@burgermeister.com> wrote in message
news:aoiqd1h2l3i44fthg9tlpfbn1v93r8qirn@4ax.com...
> Does anyone here participate in cooking competitions? I'm considering
> doing so this year but would like to know about some other people's
> experiences, good or bad (even opinionated assertions are welcome,
> heh)... Am considering submitting for apple and cherry pie
> competitions and maybe in cheesecakes as well. [Would do ribs as
> well, but the sponsor requires that sauce recipes become "fair game"
> use for his restaurant-- hump that.]
>
> (Grew up too far from a fair for my mom to enter anything-- she was a
> wonderful cook-- and none of my family or current friends cook much at
> all, so I have no one to ask in person...)
>
> Thanks for your thoughts...
It's very tempting and I think for people who do it it's fulfilling.
I always seem to be purusing the food contest hall on the last days of the
fair when everything is soggy, caved-in, moulding, or a different color than
it was originally.
That is why it's probably best to enter jams, jellies, and preserves :-)
|
|
|
| Melba's Jammin' |
In article <aoiqd1h2l3i44fthg9tlpfbn1v93r8qirn@4ax.com>, Sean Berger
<burger@burgermeister.com> wrote:
> Does anyone here participate in cooking competitions? I'm considering
> doing so this year but would like to know about some other people's
> experiences, good or bad (even opinionated assertions are welcome,
> heh)... Am considering submitting for apple and cherry pie
> competitions and maybe in cheesecakes as well. [Would do ribs as
> well, but the sponsor requires that sauce recipes become "fair game"
> use for his restaurant-- hump that.]
>
> (Grew up too far from a fair for my mom to enter anything-- she was a
> wonderful cook-- and none of my family or current friends cook much at
> all, so I have no one to ask in person...)
>
> Thanks for your thoughts...
I've had some pretty good experience at the The Great Minnesota
Get-Together (State Fair). Have never done a county fair.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!
|
|
|
| Dog3 |
Melba's Jammin' <thisisbogus@macbogus.com> wrote in news:thisisbogus-
224B6B.16403119072005@news.individual.net:
> In article <aoiqd1h2l3i44fthg9tlpfbn1v93r8qirn@4ax.com>, Sean Berger
> <burger@burgermeister.com> wrote:
>
>> Does anyone here participate in cooking competitions? I'm considering
>> doing so this year but would like to know about some other people's
>> experiences, good or bad (even opinionated assertions are welcome,
>> heh)... Am considering submitting for apple and cherry pie
>> competitions and maybe in cheesecakes as well. [Would do ribs as
>> well, but the sponsor requires that sauce recipes become "fair game"
>> use for his restaurant-- hump that.]
>>
>> (Grew up too far from a fair for my mom to enter anything-- she was a
>> wonderful cook-- and none of my family or current friends cook much at
>> all, so I have no one to ask in person...)
>>
>> Thanks for your thoughts...
>
> I've had some pretty good experience at the The Great Minnesota
> Get-Together (State Fair). Have never done a county fair.
Modesty does not become you ;)
Michael
|
|
|
| tammym |
"Dog3" <dog3@invalid.com> wrote in message
news:Xns96996A0DE9203abtrulynastyevil@69.28.186.121...
> Melba's Jammin' <thisisbogus@macbogus.com> wrote in news:thisisbogus-
> 224B6B.16403119072005@news.individual.net:
>
> > In article <aoiqd1h2l3i44fthg9tlpfbn1v93r8qirn@4ax.com>, Sean Berger
> > <burger@burgermeister.com> wrote:
> >
> >> Does anyone here participate in cooking competitions? I'm considering
> >> doing so this year but would like to know about some other people's
> >> experiences, good or bad (even opinionated assertions are welcome,
> >> heh)... Am considering submitting for apple and cherry pie
> >> competitions and maybe in cheesecakes as well. [Would do ribs as
> >> well, but the sponsor requires that sauce recipes become "fair game"
> >> use for his restaurant-- hump that.]
> >>
> >> (Grew up too far from a fair for my mom to enter anything-- she was a
> >> wonderful cook-- and none of my family or current friends cook much at
> >> all, so I have no one to ask in person...)
> >>
> >> Thanks for your thoughts...
> >
> > I've had some pretty good experience at the The Great Minnesota
> > Get-Together (State Fair). Have never done a county fair.
>
> Modesty does not become you ;)
>
> Michael
Yeah, I was going to suggest that Barb has suddenly become the Queen of
understatement.
TammyM (curtseys in the presence of RFC royalty)
|
|
|
| Melba's Jammin' |
In article <dbltsd$bf8$1@skeeter.ucdavis.edu>, "tammym"
<tdmcniff@ucdavis.edu> wrote:
> "Dog3" <dog3@invalid.com> wrote in message
> news:Xns96996A0DE9203abtrulynastyevil@69.28.186.121...
> > Melba's Jammin' <thisisbogus@macbogus.com> wrote in news:thisisbogus-
> > 224B6B.16403119072005@news.individual.net:
> >
> > > In article <aoiqd1h2l3i44fthg9tlpfbn1v93r8qirn@4ax.com>, Sean
> > > Berger <burger@burgermeister.com> wrote:
> > >
> > >> Does anyone here participate in cooking competitions? I'm
> > >> considering doing so this year but would like to know about some
> > >> other people's experiences, good or bad (even opinionated
> > >> assertions are welcome, heh)... Am considering submitting for
> > >> apple and cherry pie competitions and maybe in cheesecakes as
> > >> well. [Would do ribs as well, but the sponsor requires that
> > >> sauce recipes become "fair game" use for his restaurant-- hump
> > >> that.]
> > >>
> > >> (Grew up too far from a fair for my mom to enter anything-- she
> > >> was a wonderful cook-- and none of my family or current friends
> > >> cook much at all, so I have no one to ask in person...)
> > >>
> > >> Thanks for your thoughts...
> > >
> > > I've had some pretty good experience at the The Great Minnesota
> > > Get-Together (State Fair). Have never done a county fair.
> > Modesty does not become you ;)
> >
> > Michael
>
> Yeah, I was going to suggest that Barb has suddenly become the Queen of
> understatement.
>
> TammyM (curtseys in the presence of RFC royalty)
<grin> I've got some Apricot Jam going in the crockpot right now.
Something out of the norm. Will report if it gets done. :-0)
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!
|
|
|
| Melba's Jammin' |
In article <Xns96996A0DE9203abtrulynastyevil@69.28.186.121>, Dog3
<dog3@invalid.com> wrote:
> Melba's Jammin' <thisisbogus@macbogus.com> wrote in news:thisisbogus-
> 224B6B.16403119072005@news.individual.net:
>
> > In article <aoiqd1h2l3i44fthg9tlpfbn1v93r8qirn@4ax.com>, Sean Berger
> > <burger@burgermeister.com> wrote:
> >
> >> Does anyone here participate in cooking competitions? I'm considering
> >> doing so this year but would like to know about some other people's
> >> experiences, good or bad (even opinionated assertions are welcome,
> >> Thanks for your thoughts...
> >
> > I've had some pretty good experience at the The Great Minnesota
> > Get-Together (State Fair). Have never done a county fair.
>
> Modesty does not become you ;)
>
> Michael
I know, but Sean and I have never met. And I've been thinking of how
I'll reply to his query. I've just about got it figured out.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!
|
|
|
| Melba's Jammin' |
In article <aoiqd1h2l3i44fthg9tlpfbn1v93r8qirn@4ax.com>, Sean Berger
<burger@burgermeister.com> wrote:
> Does anyone here participate in cooking competitions?
Maybe. Though technically, I'm an exhibitor (not to be confused with
an exhibitionist).
http://www.thisweek-online.com/2004...3b-jamlady.html
http://www.womenspress.com/newspaper/2004/2014cann.html
http://www.startribune.com/stories/611/26134.html
> I'm considering doing so this year but would like to know about some
> other people's experiences, good or bad (even opinionated assertions
> are welcome, heh)... Am considering submitting for apple and cherry
> pie competitions and maybe in cheesecakes as well.
Our State Fair doesn't allow cheesecakes - they're concerned about
spoilage during the 12 days the goods are exhibited (not to mention the
three days before when stuff is judged).
>[Would do ribs as well, but the sponsor requires that sauce recipes
>become "fair game" use for his restaurant-- hump that.]
Decide if you want fun or if you want money. If he'd attach my name to
my recipe on his menu or in his book, I'd be inclined to give it out.
If you're holding out for big bucks, don't hold your breath. And
manufacturing it yourself for commercial distribution is a headache.
> (Grew up too far from a fair for my mom to enter anything-- she was a
> wonderful cook-- and none of my family or current friends cook much at
> all, so I have no one to ask in person...)
> Thanks for your thoughts...
I'm in the throes of preparation for our State Fair right now. Doing
the canning now; I'll do the baking the day I have to enter it or within
the week before, and things will be frozen for freshness.
Read the premium booklet for entering and make sure you pay attention to
what they require. If they want an 8" pie, enter an 8" pie, not a 9"
pie. Find out if you have to pre-register your entries and dot your
i's and cross your t's.
We'll expect a report of your success.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!
|
|
|
| Melba's Jammin' |
In article <CTbDe.11203$NU2.9322@newssvr13.news.prodigy.com>, "rmg"
<roxmarie_nofriedspam42@pacbell.net> wrote:
> "Sean Berger" <burger@burgermeister.com> wrote in message
> news:aoiqd1h2l3i44fthg9tlpfbn1v93r8qirn@4ax.com...
> > Does anyone here participate in cooking competitions? I'm considering
> > doing so this year but would like to know about some other people's
(snip)
> It's very tempting and I think for people who do it it's fulfilling.
> I always seem to be purusing the food contest hall on the last days
> of the fair when everything is soggy, caved-in, moulding, or a
> different color than it was originally.
> That is why it's probably best to enter jams, jellies, and preserves :-)
Or get there on the first day of the Fair.
They shouldn't let the rotting food sit out for viewing. Shame on them.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!
|
|
|
| Sean Berger |
On Wed, 20 Jul 2005 13:02:57 -0500, Melba's Jammin'
<thisisbogus@macbogus.com> wrote:
>In article <aoiqd1h2l3i44fthg9tlpfbn1v93r8qirn@4ax.com>, Sean Berger
><burger@burgermeister.com> wrote:
>
>> Does anyone here participate in cooking competitions?
>
>Maybe. Though technically, I'm an exhibitor (not to be confused with
>an exhibitionist).
>
>http://www.thisweek-online.com/2004...3b-jamlady.html
>http://www.womenspress.com/newspaper/2004/2014cann.html
>http://www.startribune.com/stories/611/26134.html
Wow! *insert long, low whistle here* Truly impressive! Besides
Which, it brings back memories of a summer day on vacation when my
mom, aunt and great aunt spent a whole afternoon in an
non-air-conditioned Oklahoma kitchen making and canning peach, plum
and strawberry jams. As a California kid, I found the whole thing
horridly oppressive (the natural heat and humidity seemed doubled in
that little kitchen, then trebled again due to the boiling fruit and
steam), but it seemed to invigorate the spirits of all three of
them... to this day I've never put up any canned goods myself. (Get
sweaty and uncomfortable even remembering it!) whew!
>Our State Fair doesn't allow cheesecakes - they're concerned about
>spoilage during the 12 days the goods are exhibited (not to mention the
>three days before when stuff is judged).
Three days, either unrefrigerated or with uncertain refrigeration?
Hell, I wouldn't eat my own chessecakes under those circumstances, let
alone those of strangers... Fortunately, the fair competitions here
have a three hour drop-off window, with the tasting beginning 60-90
minutes after the window closes.
>>[Would do ribs as well, but the sponsor requires that sauce recipes
>>become "fair game" use for his restaurant-- hump that.]
>
>Decide if you want fun or if you want money. If he'd attach my name to
>my recipe on his menu or in his book, I'd be inclined to give it out.
>If you're holding out for big bucks, don't hold your breath. And
>manufacturing it yourself for commercial distribution is a headache.
Naw-- it's not lucre. I'm just loath to have my stuff used
commercially. Figure that if there's someone running a restaurant, he
or she should be setting aside resources to play and develop new
product lines. It's a social justice issue, kind of... (My rub and
sauce is a Carolina/West African fusion thing, which doesn't use
anything so exotic that it has to be ordered by mail; not the sort of
thing that would really stand out in the commercial bottling market
today. Ten years ago, maybe... heh)
>I'm in the throes of preparation for our State Fair right now. Doing
>the canning now; I'll do the baking the day I have to enter it or within
>the week before, and things will be frozen for freshness.
I expect that if I pre-register in August for the competitions in
September, I'll arrange to take the day off from work for the one
event (apple) that occurs on a weekday. Make four pies and submit the
best one. Then take two of the others to work. (Oh, the last one
would be for my wife and I and whoever we invite to dinner that
Friday.)
Wouldn't most baked goods lose a touch of luster if they've been
frozen?
>Read the premium booklet for entering and make sure you pay attention to
>what they require. If they want an 8" pie, enter an 8" pie, not a 9"
>pie. Find out if you have to pre-register your entries and dot your
>i's and cross your t's.
Excellent advice! (I need to call them anyway to find out what they
consider "apple" enough to be an apple pie.)
>We'll expect a report of your success.
Or lack thereof. heh
Thanks for the *lovely* reply! I guess no one else here does the Fair
things, or is too busy cooking to tell of their experiences/opinions.
c'est la vie...
|
|
|
|
