Print Story The first ever ReFC.
Diary
By blixco (Tue Sep 04, 2007 at 03:51:31 PM EST) (all tags)
That would be Recipe Fun Challenge.  A proposal only.


The goal is food that tastes great and not anything else.  We'd pick a cuisine using a random method.  For instance, ask some non-HuSite to come up with a cuisine, a region, or a mentality.

Then we each sit down, those of us participating, and we submit a recipe with shopping list.  This means that method and etc would need to be spelled out where required.  The easier the better, but assume we all have at least the ability to follow a cookbook.

Adventurous folks can then make said dishes and vote on them.

Winner gets a new hat.  Or something.

Whaddya think?  We could also just have a topic or thread related to nothing but recipes.  But i like the idea of people attempting to make my Crazed Weasel Stew.

ALSO for those interested, yes I am still neck deep in hell and I haven't had sleep since Thursday night but we're slowly getting data restored.

< ``Only the mediocre are always at their best'' | BBC White season: 'Rivers of Blood' >
The first ever ReFC. | 53 comments (53 topical, 0 hidden) | Trackback
Six heads of roasted garlic. by mrgoat (4.00 / 2) #1 Tue Sep 04, 2007 at 05:17:21 PM EST
Where's my hat?

--top hat--
On your head by blixco (4.00 / 2) #6 Tue Sep 04, 2007 at 06:42:42 PM EST
you wierdo.
---------------------------------
"You bring the weasel, I'll bring the whiskey." - kellnerin
[ Parent ]
Eight recipes for grilled cheese by cam (4.00 / 2) #8 Wed Sep 05, 2007 at 02:38:00 AM EST
Also, by mrgoat (4.00 / 2) #2 Tue Sep 04, 2007 at 05:20:13 PM EST
I am still neck deep in hell and I haven't had sleep since Thursday night

I would have quit and become a goatherd. Yes, a goatherd.

--top hat--

I'm always tempted by... by Vulch (4.00 / 1) #13 Wed Sep 05, 2007 at 03:51:20 AM EST

There's an agricultural college not far up the road and they've got Arboriculture and how to use a chainsaw courses. I often find myself thinking "I never wanted to be a computer programmer, I could sign up for those and be..." <Insert chorus from the Canadian contingent here> but then I remember I hate going up ladders and heights in general.

[ Parent ]
But do you like by blixco (4.00 / 1) #23 Wed Sep 05, 2007 at 06:22:23 AM EST
to wear women's clothing and hang around in bars?
---------------------------------
"You bring the weasel, I'll bring the whiskey." - kellnerin
[ Parent ]
To the first, no. by Vulch (4.00 / 1) #26 Wed Sep 05, 2007 at 06:49:46 AM EST

But as long as the bar has decent beer and no television I'm happy.

[ Parent ]
Well then by blixco (4.00 / 1) #27 Wed Sep 05, 2007 at 06:54:59 AM EST
you can't be a lumberjack.
---------------------------------
"You bring the weasel, I'll bring the whiskey." - kellnerin
[ Parent ]
Hmmm, Wednesday by Vulch (4.00 / 1) #29 Wed Sep 05, 2007 at 07:07:28 AM EST

Must go shopping on the way home and pick up some scones for tea.

[ Parent ]
I thought you were a goatherd? by wiredog (4.00 / 2) #17 Wed Sep 05, 2007 at 04:59:13 AM EST
Or is that just a hobby?

Earth First!
(We can strip mine the rest later.)

[ Parent ]
Again? by ad hoc (2.00 / 0) #28 Wed Sep 05, 2007 at 06:56:50 AM EST

--

[ Parent ]
Doublegoatherd! by mrgoat (4.00 / 1) #38 Wed Sep 05, 2007 at 09:44:01 AM EST
I doubleherd doublegoats now.

--top hat--
[ Parent ]
Total Chocolate Death. by greyrat (4.00 / 1) #3 Tue Sep 04, 2007 at 05:23:54 PM EST
Need I say more? Until the official challenge begins, I mean...

just some queries on rules, etc. by R343L (4.00 / 2) #4 Tue Sep 04, 2007 at 05:40:55 PM EST
Allowed to require veggie dishes for some ReFC (we should just go with RFC or maybe FFC)? Or suggest alternatives to giant piles of meat (not really up for BBQ-ing here for instance)? How elaborate or exotic? For instance, if the theme was Thai or Indian, would that be wholly unfair?

(The last question is asked because the only decent cooking I know is Indian! Well that and misc Italian but I really don't like eating it, so ....)

"There will be time, there will be time / To prepare a face to meet the faces that you meet." -- Eliot

I would think by blixco (4.00 / 1) #5 Tue Sep 04, 2007 at 06:33:00 PM EST
any ingredients would be OK, incl veggie substitutes.  Exotic is excellent.  We may want something non-region-specific initially.
---------------------------------
"You bring the weasel, I'll bring the whiskey." - kellnerin
[ Parent ]
Sounds like a plan by Herring (4.00 / 1) #7 Wed Sep 05, 2007 at 02:00:07 AM EST
Although judging is going to be hard. Say there are 10 recipes submitted, cooking all of them (except the vegetarian ones, obviously) would be work.

There's no harm in trying though.

BTW: to make you feel better about your life, there is no way that all 6TB of data is important stuff. There's probably only about a gig that really matters. Shame you don't know which gig ...

christ, we're all old now - StackyMcRacky

Say what now? by BadDoggie (4.00 / 1) #12 Wed Sep 05, 2007 at 03:36:43 AM EST
cooking all of them (except the vegetarian ones, obviously) would be work.

You try to whip up this recipe in under half an hour. Veggie can be very complicated. My upcoming Super-Gourmet Ratatouille With Eggplant That Doesn't Taste Like Shit And Isn't Mushy recipe takes a bit of effort and a lot of prep time. OTOH, I can knock out gegrilde verse tonijn en gemarineerde St-Jacobsvruchten met limoen, met julienne van jonge prei in under eight minutes.

woof.

OMG WE'RE FUCKED! -- duxup ?

[ Parent ]
But can you /say/ it in under 8 minutes? by mrgoat (4.00 / 1) #14 Wed Sep 05, 2007 at 03:54:29 AM EST


--top hat--
[ Parent ]
Badly worded by Herring (4.00 / 2) #15 Wed Sep 05, 2007 at 04:02:35 AM EST
I meant that, of course, I wont be cooking the vegetarian recipes.

Yes some of them are hard work and don't contain meat.

christ, we're all old now - StackyMcRacky

[ Parent ]
Why wouldn't you cook a veggie dish? by BadDoggie (4.00 / 1) #22 Wed Sep 05, 2007 at 06:04:22 AM EST
There are a lot of good veggie dishes which aren't even designed to be vegetarian. Take spanakopita for example. Yeah, it's mainly spinach and cheese layers in filo, but it can be a lot more complex. Much Indian and Chinese is vegetarian and not intentionally there to avoid meat but because the dishes themselves "work" without it. Name the meat that mixes well with chick peas. Lamb mince, maybe, and that's touchy, very dependent on the spices you use, and that's why most chick pea dishes are veggie. I can see giving "Seared pepper-encrusted tofu 'steaks' with a soy milk and bee pollen dressing" a miss, but a good chana dhal recipe could be well worth the effort.

woof.

OMG WE'RE FUCKED! -- duxup ?

[ Parent ]
Sounds good by hulver (4.00 / 2) #9 Wed Sep 05, 2007 at 02:58:27 AM EST
I'm all for it.

I don't think we should restrict people though. Come up with a basic theme, and let people bend the rules as they see fit.

A theme could be "Recipes containing pig", and people can interpret that as they see fit. Substituting human for pork, or some other sick thing like tofu.

The theme should be something to make people think, not a hard and fast rule.
--
Cheese is not a hat. - clock

other themes by Merekat (4.00 / 2) #11 Wed Sep 05, 2007 at 03:34:18 AM EST
  • Dinner for one on a cold, wet Wednesday.
  • Sunday brunch for a summer day.
  • Ultimate sandwich
  • 20 minute wonders
  • One pot meals


[ Parent ]
Dinner for the broken hearted. by blixco (4.00 / 1) #24 Wed Sep 05, 2007 at 06:23:59 AM EST
Food served best with vengeance.
Things to cook that impress your in-laws.
Broken cutlery emergency food.
How many fish?  This many fish!
etc.
---------------------------------
"You bring the weasel, I'll bring the whiskey." - kellnerin
[ Parent ]
One pot meals. CAUTION: by greyrat (2.00 / 0) #34 Wed Sep 05, 2007 at 08:22:14 AM EST
I will crush you all in this category. As a bachelor, I loved to eat well. And I didn't like to do dishes.

[ Parent ]
Stone soup by wiredog (2.00 / 0) #37 Wed Sep 05, 2007 at 09:34:47 AM EST


Earth First!
(We can strip mine the rest later.)

[ Parent ]
other theme by gpig (2.00 / 0) #16 Wed Sep 05, 2007 at 04:06:12 AM EST
  • cake
My all time favourite!
---
(,   ,') -- eep
[ Parent ]
Pound cake! by wiredog (2.00 / 0) #18 Wed Sep 05, 2007 at 05:00:49 AM EST
With chocolate!

Yummy!

Earth First!
(We can strip mine the rest later.)

[ Parent ]
this is the dawn of the salsa. by misslake (4.00 / 1) #10 Wed Sep 05, 2007 at 03:30:48 AM EST
i'm up early so i can finally have time to make salsa. thanks for all your help.
photo diary to follow.

hey, so salsa is in season now in the true north here, maybe we could have a salsa challenge. i could make up some small 200mL sample jars and post them to a panel of husi cabal judges...

mmm... tasty!

I would suggest by sasquatchan (4.00 / 1) #19 Wed Sep 05, 2007 at 05:06:53 AM EST
a few ground rules.. Maybe even a'la some of those real bake-offs where there's money involved.

30-45 minutes is too low by R343L (2.00 / 0) #41 Wed Sep 05, 2007 at 11:40:16 AM EST
If you have something with a lot of veggies or that needs to cook a sauce down, you've probably killed your time right there (can take me up to 20 minutes just to chop veggies at times..)

Or we do RFC that do have pretty low time limits and others that don't.

"There will be time, there will be time / To prepare a face to meet the faces that you meet." -- Eliot

[ Parent ]
FC's and recipes . . . by Christopher Robin was Murdered (4.00 / 1) #20 Wed Sep 05, 2007 at 05:12:07 AM EST
Are both things that are tweaked and perfected through experience. My advice: Just kick this thing off and we can fiddle with the rules through each variation.


Sounds like fun by sgt york (4.00 / 1) #21 Wed Sep 05, 2007 at 05:14:30 AM EST
Give some leeway in the categories, though. It can be entertaining.

When I was a kid, there was a big BBQ cookoff at the Spring festival every year. This was in the South, so traditionally BBQ == Pork. Over the years though, they added beef and even chicken categories. Following the addition of BBQ chicken, the traditionalists introduced an "Anything Butt" category in retaliation.

Points were given for originality as well as taste. As a result, I have had various species of BBQ snake, BBQ raccoon, BBQ catfish, BBQ gator, BBQ crickets, BBQ salad (actually pretty good; various squash, asparagus and beans), BBQ cheese (yes, cheese), and even BBQ escargot.

There is a reason for everything. Sometimes, that reason just sucks

I'm pretty sure by blixco (2.00 / 0) #25 Wed Sep 05, 2007 at 06:27:50 AM EST
there isn't anything that I have cooked in my kitchen that I haven't also barbequeued.  We used to make pancakes on the grill at my parent's cabin.

One of my chili recipes calls for snake.  Here in Texas if I go to Central Market, I can find frozen, cleaned and ready to eat rattlesnake.

I've only smoked cheese twice.  Once it was OK, the second time it was pretty awful.

If we do a BBQ thing, we may have to make it sort of unfair for us southerners.  Disallow marinades for anyone in the southern US or the country of Australia.
---------------------------------
"You bring the weasel, I'll bring the whiskey." - kellnerin

[ Parent ]
Disallow marinades??? by sgt york (2.00 / 0) #30 Wed Sep 05, 2007 at 07:07:30 AM EST
Have you ever had pork shoulder that hasn't been marinated? Well, you're in TX. Make that brisket. I never have, and honestly never, ever want to.

Actually, we'd already be handicapped if the judges have to try the stuff. It takes the better part of a day to do BBQ right, not including the marinade; and most people don't have the patience or the l337 f1r3 sk1llz to do that. And nobody who doesn't do the stuff regularly has a properly seasoned smoker. Besides, between indirect heating, fire management, "doneness", basting and smoke management, proper BBQ is so much "feel" thing that you really can't do it in a recipe.

Speaking of which....TX BBQ is vastly different form Southern-style BBQ. I lived in TX for ~15 years after growing up in Tennessee. My wife is a Texan. For the first year we dated, she always said I was full of it when I claimed that Southern BBQ is better than TX BBQ. Then she came to meet my parents, and I took her to several of the famous BBQ joints in Memphis. She is now a convert.

If you've never had it, you've got to try Southern-style BBQ. It's a whole 'nother animal (literally as well as figuratively; we use mostly pork). If you travel, you probably occasionally have layovers in Memphis. There's a pretty good BBQ joint in the airport, pick up a pulled pork sandwich. And don't forget the cole slaw, it goes ON the sandwich, not on the side.

'tis the Memphis way.

There is a reason for everything. Sometimes, that reason just sucks

[ Parent ]
Yeah, well, by blixco (2.00 / 0) #31 Wed Sep 05, 2007 at 07:19:34 AM EST
I'm Texan.

There is no other barbeque.  Like, you know how religious people are about God?

That's how we are about our smoked meats.  Your wife is secretly harboring her love for a rack of beef ribs, she just refuses to tell you for the sake of the marriage.

To Texas, barbeque (which is heavily influenced by Mexico) is whatever meat you have handy.  We use beef a lot because it's what we have lots of.  I'm a fan of pork, but I'll take a rack of beef ribs over pork any day.  The whole idea is to take cheap meat and make it tasty (and preserve it).  Hell, here in the hill country, Cabrito beats pork any day, hands down.  And I can smoke a salmon that'll make you slap your mother.

But don't try to pawn off none of that sauce-based nonsense on me, and let's not even talk about the Carolinas and their vinegar-and-paprika stewed pork.

I've traveled and been to just about every known and unknown bbq joint in the US.  About the only ones I didn't like were in North Carolina, again because stewed pork and vinegar does not equal bbq.  Memphis has some fine bbq.  But the best is a personal belief, and the best I've ever had came from my smoke rack two years ago, a butter-basted brisket that took 18 hours to cook.  I've not been able to reproduce it; the meat came from a small ranch outside of San Antonio, the spices were the last of a hand-made set made from smoked and dried New Mexico red chili, hand-ground spices, and a whole slew of secrets.  The marinade alone was a combination of spices, pricey beer, and expensive tequila...mainly because it was all I had handy.

Yep.  BBQ isn't anything I take lightly, though I'm not nearly as fanatic as your run-of-the-mill Texan.
---------------------------------
"You bring the weasel, I'll bring the whiskey." - kellnerin

[ Parent ]
Taste by sgt york (4.00 / 1) #32 Wed Sep 05, 2007 at 07:52:55 AM EST
Don't talk to me about Carolina BBQ. I just moved to NC. This is not BBQ, and these people are trying to convert me.

I do like Texas BBQ, I just prefer the Southern stuff. It seems like you do it right, though. A lot of Texans I know think you could make brisket for dinner with a fire you start after lunch. AMATEURS.

You want BBQ on Sunday? Get crackin' on Friday.

Oh man....cabrito. I miss Texas food. I miss Texas. When I got out here, I started making my restaurant list; a deli, Italian place, seafood, burger joint, Tex-Mex, Chinese, pizza. I asked around. Everyone agreed the best Tex-Mex place was a little place within walking distance of my house. I was stoked.

My wife and I got there and scanned the menu. They had feta cheese quesadillas. No Modelo either. The nerve of some people...

There is a reason for everything. Sometimes, that reason just sucks

[ Parent ]
Oh, man. by blixco (2.00 / 0) #33 Wed Sep 05, 2007 at 07:55:48 AM EST
You're in NC?

Yeah, no barbeque for you.  Bleh.  And your best bets for Mexican are to follow the nearest Mexican.  My grandparents live in southern VA, near the NC border.  The best food I have when we're up there is home cooked, though there are some great little diners for breakfast and lunch.
---------------------------------
"You bring the weasel, I'll bring the whiskey." - kellnerin

[ Parent ]
Nearest Mexican: by sgt york (4.00 / 1) #35 Wed Sep 05, 2007 at 08:43:14 AM EST

I tried that. I even asked in Spanish. He shrugged and said the best one was...get this....

On the Border.

Jesus, I'll just take Chipotle. Good thing I can make some decent enchiladas. I just need to perfect a fajita recipe, I never have been able to get that just right.

There are some good places here, though. I found a good Italian place, and a good deli. I can handle no Tex-Mex if I have a good deli.

There is a reason for everything. Sometimes, that reason just sucks

[ Parent ]
NC BBQ FTW! by toxicfur (2.00 / 0) #36 Wed Sep 05, 2007 at 09:17:33 AM EST
I grew up in North Carolina, and eastern North Carolina BBQ - the pulled pork with the spicy vinegar-based sauce - is heaven. My brother is having a pig pickin in October (to celebrate his upcoming nuptials), and I can't wait. Of course, if you didn't grow up there, or if you're eating the "BBQ" from western NC (with the generic reddish sauce), then I can see how you wouldn't immediately be won over.
-----
If you don't get a Bonnie, my universe will not make sense. --blixco
[ Parent ]
Ugh by sgt york (4.00 / 1) #39 Wed Sep 05, 2007 at 09:44:56 AM EST
Piedmont area (RDU), so "middle". I do have family here, though, and they've always been big on the NC BBQ. One even sent me a taste test. Some from a place in Wilmington that's supposed to be "the best" and some Top's (Memphis) to blind taste test. Top's won, and it's not even the best Memphis BBQ, IMO.

Shrug. To each his own, I guess. There's one guy here that says if I don't like the stuff here, I should head to the mountains, that's where they know how to make real NC BBQ.

There is a reason for everything. Sometimes, that reason just sucks

[ Parent ]
mmmm brisket... by Lady Jane (4.00 / 1) #47 Fri Sep 07, 2007 at 05:52:00 AM EST
Monday my friend's stepfather served a brisket that he'd smoked for two days straight... and served that up with BBQ sauce that he'd made from scratch.  It was unreal!  Probably doesn't compare to what you describe, but it was pretty damn good for New England!

I'm headed out to Las Cruces this fall -- any good BBQ joint recommendations?

-----------------------------------------
"Buttons aren't toys" -- Trillian

[ Parent ]
in Las Cruces, by blixco (4.00 / 1) #48 Fri Sep 07, 2007 at 06:01:21 AM EST
there was only one good BBQ joint when I was there, and I can't remember the name of it.  It was on Valley drive, and had really good Texas-style BBQ.  That being said, the best in the area is in Sunland Park, NM / TX, a place called (appropriately) State Line BBQ.  Owned by the same guy who now has restaurants all over Texas and New Mexico, State Line is an institution.  The place may feel gimmicky but it is genuine, and the beef ribs are the best in the world.

But make sure you get to any of the Mexican food joints in Las Cruces.  For instance, the burritos at Roberto's are  world-famous.  If Napolito is still open, they're great.  Spanish Kitchen has the best red enchiladas in town.  Go Burger has burritos that are as big as my arm.  Nellys may still be around.  Dick's Cafe has really good green chili cheeseburgers. 

Pretty much any small Mexican place will knock your socks off.
---------------------------------
"You bring the weasel, I'll bring the whiskey." - kellnerin

[ Parent ]
Thanks! That sounds awesome. by Lady Jane (4.00 / 1) #52 Fri Sep 07, 2007 at 07:09:50 AM EST
I'm going out there nine times between now and January, so I'll have time to do a bit of exploring in New Mexico.  I'm curious to find out what this town is about!

Also, since I'm flying in/out of El Paso I will definitley check out State Line... Can't wait!

-----------------------------------------
"Buttons aren't toys" -- Trillian

[ Parent ]
T or C by blixco (2.00 / 0) #53 Fri Sep 07, 2007 at 07:20:47 AM EST
is where my in-laws live.  The town was named Hot Springs (most every name in New Mexico is descriptive), but was changed to Truth or Consequences to attract a television show by the same name in the 1950s.  There's nothing there, really.  It's a boring little retirement town.  But it is near Elephant Butte Lake and Caballo lake.

The Organ mountains the lie to the east of Last Cruces are, if you haven't seen them, stunning.  There's tons of BLM trails through them.  I suggest heading up University drive, all the way into the mountains.  Just keep going east until you hit the parking lot for La Cueva and Dripping Spring.

http://www.nm.blm.gov/recreation/las_cruces/dripping_springs.htm

There's an old TB sanitarium up there.  It's very, very cool.

If you want a serious day hike, the trails around Aguirre Spring (just over the pass on hiway 70, heading east toward White Sands) are really very cool.  There's a trail that goes over the mountains on another pass, but I'd not suggest it unless oyu have someone meet you on the opposite side.  It's about 12 miles one way.

Man oh man, do I miss the mountains there.  I loved that city almost as much as I hated it.

Depending on the time of year you're there, and if you get the chance, there's a neat little ghosttown / village in the mountains northwest of Las Cruces, about halfway between T or C and Hatch in the Gila.  It's called Hillsboro, and it's a very quaint place.  The back road there goes from Hatch to a town that used to have a population of 6, until five of them died in a three way collision on the only intersection in town.

No shit.  It's that kind of desolate.  The kind of bleak you read about.  It's beautiful.
---------------------------------
"You bring the weasel, I'll bring the whiskey." - kellnerin

[ Parent ]
In fact, by blixco (2.00 / 0) #51 Fri Sep 07, 2007 at 07:05:46 AM EST
http://www.lascrucescvb.org/html/mexican.html
---------------------------------
"You bring the weasel, I'll bring the whiskey." - kellnerin
[ Parent ]
if bbq recipes are submitted... by R343L (2.00 / 0) #42 Wed Sep 05, 2007 at 11:44:22 AM EST
I won't be making them to judge. Just FYI. I imagine there are a few others who would skip them. Not that it should stop it, just that many aren't going to be prepared to do a whole lot in that direction. Hell, I don't even have a backyard grill.

"There will be time, there will be time / To prepare a face to meet the faces that you meet." -- Eliot
[ Parent ]
Season to taste, cook until done. by ana (4.00 / 1) #40 Wed Sep 05, 2007 at 10:30:18 AM EST
As a theme, how about recipes that a literalist can understand and execute?

Power up your flaming yo-yos already! --StackyMcRacky

but food science isn't a science, it's an art! by garlic (2.00 / 0) #43 Wed Sep 05, 2007 at 01:45:58 PM EST


[ Parent ]
i'm in. by LilFlightTest (4.00 / 1) #44 Thu Sep 06, 2007 at 06:37:55 PM EST
i'm at least interested, since i might not be able to throw down a recipe that will win (though i CAN do tasty but simple) i really need some new recipes that i probably wouldn't have tried before.
---------
if de-virgination results in me being able to birth hammerhead sharks, SIGN ME UP!!! --misslake
Might I propose by Lady Jane (4.00 / 1) #45 Fri Sep 07, 2007 at 05:45:40 AM EST
an adult beverage ReFC?  At the moment that sounds like the perfect way to end this week!

-----------------------------------------
"Buttons aren't toys" -- Trillian
That would be an excellent idea. by blixco (2.00 / 0) #46 Fri Sep 07, 2007 at 05:48:01 AM EST
In the meantime, might I suggest a margarita?
---------------------------------
"You bring the weasel, I'll bring the whiskey." - kellnerin
[ Parent ]
Pomtini by ana (4.00 / 1) #49 Fri Sep 07, 2007 at 06:04:04 AM EST
We got a recipe for that on a little paper tag around the neck of a bottle of pomegranate juice we bought.

I can hear iGrrrl hissing from here.

Power up your flaming yo-yos already! --StackyMcRacky

[ Parent ]
It kills me by blixco (2.00 / 0) #50 Fri Sep 07, 2007 at 06:06:03 AM EST
that I now need to specify "gin martini" at the local bars.

Goddamn Sex in the City nonsense.

I get around it by specifying a Beefeater Martini on the rocks with olives, thanks.

Nine out of ten times, they get the right idea.
---------------------------------
"You bring the weasel, I'll bring the whiskey." - kellnerin

[ Parent ]
The first ever ReFC. | 53 comments (53 topical, 0 hidden) | Trackback