Iron Chef Challenge III - February 9

Hosted by JoelF and SueF at our house in Mount Prospect on Saturday, February 9

Same rules as before: up to 10 chefs, a non-meat ingredient chosen by a neutral party posted between midnight and eight AM the day of the challenge, provide one dish for a 6 PM dinner. You may not purchase anything to use for your dish other than the secret ingredient.

We have a well equipped kitchen (two ovens, six burners plus griddle) if you need to finish your dish on site.

Challengers:
JoelF
SueF
mamagotcha
Chouxfly
Ms. Ingie
justjoan

Directions to our secluded Kitchen Stadium will go out by PM this week.
(NE Mount Prospect isn't really that far: it's convenient to major thoroughfares, but sketchier for public trans)

Hi,

I have a meeting in the morning and don't get back until 3 pm. Too tight time-wise to feel I could adequately participate.

Thanks for taking this on!

Regards,

I will have to pass on this one as I will be out of town...
so sorry

Postponed to 2013. Watch this space.

I'm sorry to see you're postponing, but glad in a way because I missed the original announcement (I need to get in here more often!). Will you post back to this thread? I'll subscribe to it and get a ping when you do...

Thanks! Can't wait!

Yeah that's what I meant by "watch this space"

My work trip has been postponed to Jan 13-20, also unavailable Feb 23.
just sayin'

I would be interested in participating in this when you reschedule. It would also give me a chance to meet some of the fine contributors to the forum.

Could I attend as a viewer/bringer of alcoholic beverages? Or maybe a sous chef?

LauraC, don't be intimidated. Despite all the trash talk, it's really just a glorified potluck dinner party. You just need to cook with the mystery ingredient using only your supplies at hand (and it's on the honor system)... it can be as simple or complex as you like. And beverages definitely count! We had beverages at both the Celery and Molasses events.

New date proposed, Saturday February 9.
Topic title and OP updated.

I'm in, and I'll go ahead and speak for Chouxfly as well! Woohoo!

Okay I'm in; Sue talked me into it. I just hope I have enough things on hand at home. I might have to go shopping that week to make sure I'm prepared.

i have no idea what an iron chef competition is. but bringing a dish with a secret ingredient to produce a group dinner sounds like fun and non-competitive enough for me. i'd like to join in..... unless i'm missing something competition-wise? please clue me in if there's some chest- beating, shoving-match element to this that i don't understand. thanks! justjoan

Justjoan, you've got the gist of it: the only real rules are that the Secret Ingredient is named by a non-competing party, and that you are only allowed to purchase that item, everything else should come from your larder.

In the past the secret ingredient has been announced at midnight or early morning before the event, giving you all day to come up with a dish. Previous ingredients were celery and molasses.

Just a little over a week to go, still some space.
Really, it's just a pot luck with risk of monotony. I've got someone who will suggest an ingredient, but he's already made some stupid suggestions, so I may find someone else.

I am out of town again that week, flying home Feb 8-
I may be a last minute addition, but don't count on me, because I may also be too wiped out from travel-
depends on weather related delays, etc.
E

Has the (entirely fake) competitive title scared people off? Or are you all still wiped out from all your holiday feastcrafting? This is a great excuse to hang out, talk food, and celebrate our creativity... if you're on the fence, jump off and join us!

Thanks for hosting, Joel and Sue... can't wait!

So are Chefcon, LauraC and Joan in or out?

i'm definitely IN. i'm sorry if that wasn't clear. i'm really looking forward to it. just hoping really hard that the secret ingredient isn't one of my least favorite foods....
and joelF, some of us will need address and directions, thanks. joan

The secret ingredient is...

PEAR

(Anjou were what was specified by the guest chairman, but I'd suggest making it more flexible)

JoelF wrote:The secret ingredient is...

PEAR

(Anjou were what was specified by the guest chairman, but I'd suggest making it more flexible)

So I could use Bosc if I so desire?

Ms. Ingie wrote:

JoelF wrote:The secret ingredient is...

PEAR

(Anjou were what was specified by the guest chairman, but I'd suggest making it more flexible)

So I could use Bosc if I so desire?

Since you were offered flexibility, it could be Asian pear as well (looks good, tastes like nothing).

Regards,

I'd say yes, use whatever you can get your hands on... I'm not sure how I'm going to find ripe pears on short notice, much less a specific type.

My sister emailed me this morning asking if I was going to make a family recipe using Bosc pears; luckily you use unripe pears. The only problem is having all the other ingredients on hand. I have some, but it may not make enough final product. How many should the final dish feed?

if this is supposed to be dinner, isn't there the risk that we'll all make pear desserts?? it does seem like a strange choice, since ripe pears are seldom available....

Bosc should be fine.

With six or more courses, you don't need more than a small appetizer portion for say eight to ten people (there are often spouses following, and the chairman may make an appearance)

Oh, and Sue and I will each have a savory dish at the very least.

justjoan wrote:if this is supposed to be dinner, isn't there the risk that we'll all make pear desserts?? it does seem like a strange choice, since ripe pears are seldom available....

Stranger prior ingredients were molasses and celery. You'd be pleasantly surprised by the appetizers, main courses, desserts and novelty drinks made with these ingredients.

What's cool about the Iron Chef challenge is how inventive people are.

Regards,

I found six pear varieties at the new Mariano's on Elston, and all with a few ripe specimens! I'm making at least one and possibly two savories. Now I'm getting excited!