Subj : Re: Line Camp Chili
To   : Dave Drum
From : Ben Collver
Date : Thu Mar 20 2025 11:13:40

  Re: Re: Line Camp Chili
  By: Dave Drum to Ben Collver on Thu Mar 20 2025 05:53:34

DD> Some cook-offs are outdoors, some are in gymnasiums or banquet halls
DD> If you're cookin g out doors be sure to have a pop-up canopy...

Makes sense.  I've only been to a scout camp chili cookoff and that was
done outdoors.  It was a small, informal affair.  They did it the last
day of camp.  Looking back, i wonder whether that was to avoid any
repercussions.

DD>       Title: Filet of Skate w/Red Peppers, Potatoes, Capers & Ham

Now i'm swimming with the sharks!

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Rainbow Jelly Fish
 Categories: Appetizers, Chinese, Seafood
      Yield: 1 Batch

    150 g  Dried jelly fish
      1    Red pepper
    1/4    Yam bean or turnip (optional)
    2/3    Cucumber
    2/3    Celery rib
    1/3    Carrot
      1 tb Sesame seeds
  1 1/4 ts Salt
      1 ts Sugar
      2 ts Sesame oil

  From a booklet put out by the Hong Kong Tourist Association in
  celebration of the 1986 Hong Kong Food Festival. These are the
  winning chefs and their winning recipes. The chefs are all ethnic
  Chinese from all over Asia, but the recipes really run the gamut,
  from traditional Chinese food to dishes like Shark's Fin Soup to
  things like "Lamb Fillets with Morels" which is Western in
  inspiration and presentation.

  Some of the recipes should have the caveat "Don't try this at home,
  kids", mainly because of the amount of preparation involved. This
  first one, an appetizer plate consisting of 7 mini-courses, falls
  into that category. It's presented in one of those round, segmented
  lazy-susan type serving things. Very striking. Any one of these
  dishes would be suitable for a main course in a Chinese meal.

  Chef: Ng Wang-chau

  Twenty-eight old, Hong Kong-born Mr. Ng has worked in three of Hong
  Kong's leading Sichuanese restaurants since he began his career 14
  years ago. Apart from creating this Award-winner, he is also
  renowned for his pan-fried spiny lobster.

  Establishment: Ziyang Szechuen Restaurant G/F., 45D Chatham Road
  South, Tsimshatsui, Kowloon.

  Chinese Cuisine Practical Class Platinum Award - Appetizer [Chinese
  characters for dish name deleted. S.C.] Circle Game (12 servings)
  Chef.- Ng Wang-chau (Ziyang Szechuen Restaurant)

  The literal translation, "Turning Around Life", prompts a host
  meaningful connotations for this Sichuanese starter. Seven
  mini-courses, composed of contrasting flavours, represent the
  varying moods, as well as the seven stages, of a person's life. An
  alternative translation - "Life is a Merry-go round" - captures the
  spirit of the theme, and its presentation, so appropriately on a
  turntable. Each of the individual dishes, which could be served
  separately or a few at a time, also have their own particular
  mythological and dietary connotations.

  Soak jelly fish in very hot (but not boiling) water for
  approximately 3 minutes until it curls. Then rinse under cold
  running water for approximately 1 hour until it expands. Drain and
  cut into strips.

  Shred vegetable ingredients, and blanch slightly in boiling water.
  Then rinse under cold running water until they are cold, and drain.

  Stir-fry sesame seeds in a dry wok until they are golden.

  Mix jelly fish and vegetables with salt, sugar and sesame oil.

  Sprinkle sesame seeds over mixture.

  Recipe by Chef Ng Wang-chau

  Recipe FROM: Champion Recipes of the 1986 Hong Kong Food Festival,
  Hong Kong Tourist Association, 1986

  Posted by: Stephen Ceideberg, Oct 26 1992

MMMMM

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