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Old 01-12-2007, 12:11 PM   #11
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Okay, I wondered the same thing, so I found this info on the phrase (and changed my spelling too!)

Re: Origins of "Waiting with baited breath'.
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Old 01-12-2007, 12:16 PM   #12
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Question on the no pre-cooked ingredients: would that apply to something like tomato paste? Its not really a ready-made sauce and is pretty much the same everywhere you go. And for that matter, things like mayo, mustard, if you chose to use them? I don't really have any idea how to make mustard, but I know that having to make your own mayo for a dish would add some steps and some time, in adition to the fact that some folks probably dont know how.

Was this meant to be restrictive more to to ready-made pasta sauces, etc? Like Ragu and Classico? If so, I think the rules should be modified to make that maybe a little more clear.
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Old 01-12-2007, 12:29 PM   #13
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Quote:
Originally Posted by college_cook
Question on the no pre-cooked ingredients: would that apply to something like tomato paste? Its not really a ready-made sauce and is pretty much the same everywhere you go. And for that matter, things like mayo, mustard, if you chose to use them? I don't really have any idea how to make mustard, but I know that having to make your own mayo for a dish would add some steps and some time, in adition to the fact that some folks probably dont know how.

Was this meant to be restrictive more to to ready-made pasta sauces, etc? Like Ragu and Classico? If so, I think the rules should be modified to make that maybe a little more clear.

As making items such as tomato sauce and tomato paste are extremely time consuming, and require particular ingredients that aren't always readily available, I think it would be ok to use them. Personally, if a recipe called for something like a bechemel, or veloute', I'd make those. But if it called for a demi glace, I'd avoid the recipe and substitute something else. Also, prepared oils such as truffle oil would be nearly impossible to make, but can be purchased fairly readily.

And yep, I was reffering to things like pre-made macaroni and cheese, Ragu brand spaghetti sauce, Cambell's Soup, etc.

And anyone that owuld use Hamburger Helper for this contest, well, they just shouldn't be entering.

The idea is to create recipes using fresh ingredients, so far as is practical for us everyday people. We obviously can't afford or even get the amazing stuff they can get on the telivised show. We have neither the monetary rescources, or the availability of products.

And others here must have some "rules" ideas of their own. I just threw mine on the table to get things started.

And Luv's, if no one objects, I think you would be a great moderator. Now, who else wants to be on the judging panel?

Seeeeeya; Goodweed of the North
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Old 01-12-2007, 12:32 PM   #14
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Quote:
Originally Posted by Goodweed of the North

And anyone that owuld use Hamburger Helper for this contest, well, they just shouldn't be entering.
That is what I was going to garnish my trout ice cream with though
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Old 01-12-2007, 02:15 PM   #15
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Does DC have any access to, or rather a means of securing items through sponsors/ads that could be used as a prize? For example, would it be possible to say, get a $50 gift certificate to be used at Amazon, Hormel Foods, etc.? That would give people more incentive to enter as well as something to at least shoot for.
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Old 01-12-2007, 02:56 PM   #16
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I could never compete in this but would sure enjoy "watching" it. As to CollegeCook's question, couldn't the pantry items be agreed on in advance?
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Old 01-16-2007, 08:14 AM   #17
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Ok. It's time to set a date for this thing and choose a secret ingredient. The rules still need to be fleshed out a bit more. we could also use more contestants. We also might think of pairing a couple of people together into teams.

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Old 01-16-2007, 10:22 AM   #18
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yeah, let's cook, guys! i'm waiting to moderate!
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Old 01-16-2007, 01:16 PM   #19
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Sounds like fun.
I might try if I get time.
What is the theme ingredient?
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Old 01-16-2007, 06:27 PM   #20
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I'm going to ask our good freind, Andy M. to pick for us a theme ingredient. And Andy, if you are so willing, remember, that we come from all parts of the globe and so the theme ingredient would have to be something assesible to all of us. So think of veggies, meats, fruits, or seafood that is universal.

And if Andy doesn't want to pick an ingredient (say for instance that he wants to participate in this thing), them maybe someone who has already stated that they won't be a contestant would like to step up.

And I think we should have a bit of time to garner enough cash in our individual pockets that we can present good foods, so maybe we could do this in another month or so.

In any case, good luck to all contestants.

Oh, and Luvs, do you want to moderate (consider that chairperson), in which case, you would pick the theme ingredient, or would you rather be a judge? And who else will volunteer to judge? And what are the judging categories? How many points are there and how are they divided up?

Before we can cook, we need to flesh this out a bit more.

Seeeeeya; Goodweed of the North
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