What's Cooking?

[Chief Grey Bear]

I am competitive. My sports history speaks to that. However, I am no longer competitive about the things I do because I love them. That is just me.

On the other hand, the "black box" has been used for many years as a hiring skill. "Here, show me what you can and would make with these ingredients." It should surprise no one that the concept has become competitive. One of the chefs at school competed regularly in competitions where you used non food stuffs or misused food stuffs to plate "faux" meals.

Like all competitions, the contest does not always bring out the best in the competitors. Although at the skillsusa level the change is not noticeable, as you grow in scope, people prove to be people. Large scale BBQ competitions show that.

Nor should it surprise anyone that when television comes calling, reality disappears. The television cooking competitions are about as real as Duck Dynasty and 19 and Counting.

Since I am offering observations that could be deemed opinion, I apologize if what I have written offends.

As for CGB's defective palate, you have my condolences. It must be hard in a world where you know you are the disabled.

As for JoeD, Hi! Hope you are enjoying your day!

All of that because I don't like Cilanto?

[ness]

Chefs used to cook food for people. Butchers used to process meat. Bakers baked. Farmers farmed.

Now, cooking is competitive. A self grandizing way of putting yourself ahead of others. Where your technique and so called innovation is more important than the meal and the people you are serving. Instead of bringing people together, the current chef culture divides. It is no longer about the meal, but the person who "created" it.

Example: Some families in Spain and Italy have been processing meats for generations. No big deal. It's what they do. Now, in America, apparently, butchers have for years got it all wrong. We now have ex accountants chuck the cubicle life, grow a beard, get arm tattoos, dress like a lumberjack and make "salume" and other meat products. And, most egregiously, call themselves "artisans" and their products "artisinal." After three years.

Example: Farm to table movement. How many people, and restaurants, have broken their arms patting themselves on the back, because they prepared a meal, "directly from the soil." Gawd. Where did restaurants in the 1980s 1970s 60s 50s 40s 30s 20s get their meat and produce from? The moon?

Example: BBQ competition. Where three people judge hundreds. Where good food has been reduced to television events. And the egos it has created.

Good grief.

I know I'm a negative crank and malcontent who should have better things to do. I don't care. This sub forum I should stay away from.

But I won't. I will continue to rant and poke a stick in the current climate of foodism and the people who populate it.

JoeD, that is one of the most lucid posts I remember coming from that fabled keyboard of yours!

[wuteversbitin424]

I appriciate the feed back...but as usual it xoesn bother me what others think...i do however think that the food world has become too far from its very purpose. I love to compete dont get me wrong...i just do it to become better. I do though disagree with the two plate system for every course because of the waste. Which is something i plan on changing but to do so i first have to experience it and be a part of before being listened too. This is also something that has gone on since the begining as humans period are competetive the only difference is it being publisized now. Any how i think its time for some pulled pork today with all this talk of bbq. Good day fellas

[ness]

Everybody likes to do different stuff. I think the competition you mentioned is interesting -- for one thing, I'd never heard of it. You'll surely learn a lot and put yourself to the test doing the competition.I don't think the comments are meant to knock what you're doing, more to knock food competition in general.

Personally competing is a lot different than watching others compete. I agree with the sentiment that the TV food competition shows are a joke. I never watch any of them. I do watch quite a few cooking shows though.

My brother does competitive BBQ a few times a year. By competitive I mean he enters the contest, does ribs, brisket, chicken, sausage, pork, a couple sides and a dessert. His wife is a great, creative cook and usually does the sides and desserts. He parks his RV out there on Friday and makes a weekend of it. Judging isn't until Saturday, so he invites friends and family out Friday night and feeds everybody. It's a competition, but he's not really there for the ribbons anymore. It's a social thing, and that's the way it is for most of them I think. So while you guys are pounding on your keyboards about how you don't like BBQ contests, just know I'll be sitting down to some fine BBQ with family and friends this Friday at the Lee's Summit BBQ contest.

[Terrierman]

Everybody likes to do different stuff. I think the competition you mentioned is interesting -- for one thing, I'd never heard of it. You'll surely learn a lot and put yourself to the test doing the competition.I don't think the comments are meant to knock what you're doing, more to knock food competition in general.

Personally competing is a lot different than watching others compete. I agree with the sentiment that the TV food competition shows are a joke. I never watch any of them. I do watch quite a few cooking shows though.

My brother does competitive BBQ a few times a year. By competitive I mean he enters the contest, does ribs, brisket, chicken, sausage, pork, a couple sides and a dessert. His wife is a great, creative cook and usually does the sides and desserts. He parks his RV out there on Friday and makes a weekend of it. Judging isn't until Saturday, so he invites friends and family out Friday night and feeds everybody. It's a competition, but he's not really there for the ribbons anymore. It's a social thing, and that's the way it is for most of them I think. So while you guys are pounding on your keyboards about how you don't like BBQ contests, just know I'll be sitting down to some fine BBQ with family and friends this Friday at the Lee's Summit BBQ contest.

Just whatever you do, for crying tears in a bucket, do not drink any beer at this soiree'. (another word for Joe D to fret about).

[ness]

Just whatever you do, for crying tears in a bucket, do not drink any beer at this soiree'. (another word for Joe D to fret about).

I gave my driver the night off, so I'll have to go easy.

[Chief Grey Bear]

I will agree Ness, BBQ contest are tailgating on roids! It is the best time you will have. I used to know quite a few people that are/were on the KCBS circuit. I've been to the Royal quite a few times. Talk about some parties!! And yes David Klose is just as crazy in life as he appears on TV.

It's the judging and some of the rules that I'm not square with. I'm not sure what you could do about the judging though.

I do kinda like the BBQ Pitmaster contest. A little of Myron is like a Texan telling you how great they are. It just goes on for freaking ever!

That is the fairest contest there is in my opinion though.

[rps]

I appriciate the feed back...but as usual it xoesn bother me what others think...i do however think that the food world has become too far from its very purpose. I love to compete dont get me wrong...i just do it to become better. I do though disagree with the two plate system for every course because of the waste. Which is something i plan on changing but to do so i first have to experience it and be a part of before being listened too. This is also something that has gone on since the begining as humans period are competetive the only difference is it being publisized now. Any how i think its time for some pulled pork today with all this talk of bbq. Good day fellas

I hope we did not offend you. I tried to make clear I do not look down on competitors or competitions. They are simply not for me.

[rps]

Back to food.

Look at this:

Add water and cook in the skillet. Near the end add goat cheese to make a creamy sauce. Serve with fresh grated parmigiano reggianno.

[rps]

I finished the recipe above as directed and have the following comments:

1. Mince the onion, or better yet use shallots. The cook time in the skillet was not sufficient to soften the texture or taste of the onion.

2. Mince the garlic rather than slice it. Same reason.

3. Use linguine or fettuccine to force a longer cook time. Also the end result will be less gummy. Bow ties would work too.

4. Think about using broth rather than water.

5. Add the goat cheese earlier rather than later.

6. More tomatoes.

7. Green olives would be a positive add.

I will try this one again with the changes. If it works as well as I think it might, I will post the finished recipe.