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David R. Pierce

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Re: Our BLT Challenge in LEO today

by David R. Pierce » Fri Aug 15, 2008 8:30 am

Jackie R. wrote:
Robin Garr wrote:This might be getting a little too complicated, but I wonder if it might work to come up with two or three "skill levels" and let them be self-selecting. I won't name names, but I think there are a few other forumites besides me who may have only worked minimally - or not recently - in restaurant kitchens but who have at least some hands-on or other professional food experience.

:

I would love to throw my hat in as an amateur.

Me too!

I like the red sauce idea of John's and Marsha floated an idea after the BLT Challenge; Battle soup! While we don't have a kitchen, we do have several big "turkey fryer" ring burners that belong to my co-worker and forum member, Joel Halbleib.

I'd like to see battle chili.
Cheers,
David R. Pierce
The Original BBC Brewmaster
Bluegrass Brewing Co.
St. Matthews branch
Craft Brewing Louisville continuously since 1992
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Laura B

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Re: Our BLT Challenge in LEO today

by Laura B » Fri Aug 15, 2008 1:24 pm

I agree with a "red" sauce challenge since I am strictly an amateur and would like to throw my hat in the ring.
When in doubt, add more wine.
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RonnieD

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Re: Our BLT Challenge in LEO today

by RonnieD » Fri Aug 15, 2008 2:56 pm

I see no reason "amateurs" and pros cannot compete together, but separate divisions might work better. The pro-am idea has merit as well. I envision a something like on Hell's Kitchen where the duos get a set amount of time (for our purposes days or weeks) to collaborate, do test runs, etc. before the day of show, then come together on that day to execute the dish for the judges.

I am totally in for a "red sauce" challenge (although we may need to define "red sauce" a little more specifically). Lasagna challenge also sounds like fun!

I'm in!
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John Hagan

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Re: Our BLT Challenge in LEO today

by John Hagan » Fri Aug 15, 2008 3:48 pm

When I think "red" sauce its usally meat or marinara. Up north or out east its not uncommon to hear either one called "red gravy".
The tall one wants white toast, dry, with nothin' on it.
And the short one wants four whole fried chickens, and a Coke.
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Robin Garr

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Re: Our BLT Challenge in LEO today

by Robin Garr » Fri Aug 15, 2008 4:13 pm

John Hagan wrote:When I think "red" sauce its usally meat or marinara. Up north or out east its not uncommon to hear either one called "red gravy".

In families with even a splash of Italian blood, it's usually just plan "gravy." The "red" is understood. 8)
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Ethan Ray

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Re: Our BLT Challenge in LEO today

by Ethan Ray » Sat Aug 16, 2008 12:48 am

are we ever going to see any more of the photos from the challenge?
Ethan Ray

I put vegetables in your desserts, white chocolate with your fish and other nonsense stuff that you think shouldn't make sense, but coax the nonsense into something that makes complete sense in your mouth. Just open your mind, mouth and eat.
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Robin Garr

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Re: Our BLT Challenge in LEO today

by Robin Garr » Sat Aug 16, 2008 8:02 am

Ethan Ray wrote:are we ever going to see any more of the photos from the challenge?

Hmm ... which camera did I have, the Nikon? They're not on the flash card any more ... I sure as hell hope I saved them to disk and didn't just mindlessly erase them. :( I'll dig around and try to find them today.

I saw a few other folks with cameras, too ... hope they'll speak up!
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