Suitable suggestions will be entertained.
PB&B on saltine crackers, you bet. Clog your arteries at twice the speed of light!
Oh, and I’m pouring some soup into an envelope as we speak. It’s a business envelope, so there should be enough for two. Address? 
HAH! Shows what you know! I got blasted twice this week for making stupid jokes without putting in a smilie to actually…you know…show that it was a joke, and was pitted once for being an insensitive bastard. It’s very nearly caused me to return to lurker status, and I may do it yet.
[pout] I’m not whining. It’s nobody’s fault but mine. I’m an inveterate wiseass, dating from an early age. What I see as irony, others see as insult, and I tend to see humor in things that others don’t find amusing in the least. Should just shut the fuck up, I guess. [/pout]
But, of course, this has to be an international judging panel.
Can I hold up the score card as the Aussie judge?
This reminds me very little of the sign above a local (and now defunct) Australian restaurant:
“Eat here before we both starve.”
Kambuckta (and all other volunteer judges), all we really need are an odd panel … er, odd numbered panel of judges to eliminate the possibility of a tie. Let’s see how many others volunteer. You will be expected to thoroughly analyse and critique each dish presented, so this will not just be an online lark.
Oh, and Chefguy, don’t be fooled into thinking this is any sort of “ego-boosting” event. Composing your final submission will take somewhere between 20-40 hours worth of work. I have a campout on the weekend of the 11-12[sup]th[/sup], so I may have to submit my work on Friday night or Saturday morning. Let me know what your own schedule permits.
Also, please let me know what sort of Alaskan products you’d like to add to the list. At some point we’ll need to have a central ingredient set pinpointed. It should not be revealed until this coming Friday night. Perhaps Baker should have the honor of doing the selection. She was the first to volunteer.
20-40 hours? Just for you to cut and paste from the Betty Crocker site? What are you running there, a 14.4K modem?
Lessee…other Alaska products:
Dungeness crab
Blueberries
Crowberries
Salmonberries
Wild and farmed mushrooms (chanterelles, morels, portobello, etc.)
Yukon Gold potatoes (amongst others)
Onions, carrots, squash, and other veggies
Red, king and silver salmon
Trout
Grayling
Giant Kodiak scallops
Rabbit
I won’t go into the more exotic subsistence fare, such as seal, walrus, whale, etc. The ingredients are unavailable and the dishes would be unpalatable to most. Suffice it to say that fermented beaver tail is a popular dish and one that causes botulism outbreaks every year. Another popular one is “Eskimo ice cream”, which is essentially blueberries mixed in with Crisco and sugar. While I’m reasonably sure this would win the dessert competition hands down, I don’t want to take advantage…
My schedule is fairly open at the moment, but everything sort of depends on what happens with the job. If that breaks this week, I may not have time for any of this. They’re desparate to get somebody on board immediately.
Wow! Last time I checked this thread, it had like one response. I hope you two meet up, and wish I could be there to consume the tasty morsels y’all cook up! Best of luck!
Q