Melba's Jammin said:In article <[email hidden]>, Sean Berger
Quoted message said: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/September/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!
Quoted message said: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.
Quoted message said:Quoted message said:[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)
Quoted message said: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?
Quoted message said: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.)
Quoted message said: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...
