Hmmm… Tornado’s offerings sound awfully good!
Hurry, Java! (Astroboy says this after several days of having VERY restricted board-access myself… mostly due to bad connections/being WAY busy/pulling a muscle in my back)
zzzzzzzzzzzzzz…wha??? … … huh … zzzzzzzz… … Ophelia… hey, wake up … Ophelia…
What the??? A marching band? Chef Troy in a tutu? (musta been a side bet from last battle, nice legs though).
Wow, musta fallen asleep, and right before the pepper battle.
(bowing deeply to wring) Thank you wring-san for your wake up call. We shall resume our duties.
After a week comprable to absolutely nothing I’ve experienced in years, I have a menu.
(Many thanks to everyone for extending the deadline. This is highly appreciated.)
Anaheim Quesadillas with Avocado-Chili Salsa
Roasted Anaheim chilies and a blend of cheeses make up this traditional appetizer; the spicy salsa brings the mild cheeses to life in this dish.
Sea Bass Veracruzana
Sea bass fillets are seared to a perfect golden-brown, yet are tender and delicious with a jalapeno pan sauce, served atop white rice.
Grilled Turkey Breast with “Killer” Mashed Potatoes
Turkey breast meat is pounded thin and quickly marinated in a habanero vinaigrette, then grilled to tender perfection. Roasted garlic and pepper mashed potatoes are served alongside.
Mango Slices in Chili-Lime Syrup with Vanilla Bean Ice Cream
Fresh mango slices are macerated in a spicy-sweet chili-lime syrup, and served atop a scoop of vanilla bean ice cream.
Recipes
- Anaheim Quesadillas with Avocado-Chili Salsa*
Homemade Large Flour Tortillas (recipe follows)
1 cup grated manchego cheese
½ cup grated panela cheese
¼ cup grated cotija cheese
2 Anaheim chilies, stem and seeds removed
On an open flame (you can do this on a grill, or, I just stick ‘em on my stove, right on the burner), roast chilies until skin is black and blistered, then seal in a plastic bag to cool—the skins will peel right off, and the chili will be tender. Cut into ½” wide strips.
In a mixing bowl, combine cheeses. Sprinkle about a handful of cheese mixture onto tortilla, and add 4 to 5 strips of the roasted chili. Fold in half and grill (or put under broiler) until cheese has melted. Cut into quarters and serve hot.
Flour Tortillas
2 ¼ lbs. All Purpose Flour
½ lb. Crisco shortening (Ok. If you really want to get all traditional ‘n stuff, go for the lard… but it’s your arteries.)
1 T. Salt
appx. 3 cups warm water
(this is best done using a stand mixer like a KitchenAid)
Add flour, shortening and salt into mixer bowl with paddle attachment. Blend until flour mixture becomes mealy. Slowly add water, and let mix until dough is well-blended and soft. Divide into 3 oz. Portions (will be about tennis ball size pieces of dough). Flatten by hand (these will be, when flattened properly, “burrito size” tortillas) and cook on a flat surface, such as a griddle. My step-grandmother had an old oil drum converted into a wood burning oven that she used to cook her tortillas on (she’d burn mesquite when cooking her tortillas. Best damn tortillas I’ve had in my life.).
Avocado-Chili Salsa
2 Serrano Chilies, stems removed
1 onion, rough chopped
2 garlic cloves
Juice of two limes
¼ tsp. Salt
2 avocados, peeled, seeded, and chopped into ½” cubes
In a blender, puree chilies, onion, garlic, lime juice, and salt. In a bowl, toss avocados with sauce. Serve cold.
Sea Bass Veracruzana
1 1/2 lbs. skinless, boneless sea bass, cut in 4 portions
3 Tbsp. olive oil
1 small onion, sliced thinly
2 cloves garlic, minced
2 jalapenos, stemmed and sliced in 1/4" disks
1/2 cup Spanish green olives, sliced
1/2 bu. fresh oregano leaves, washed and roughly chopped
1/2 cup white wine
1/4 cup fish stock or clam juice
Salt and pepper, as needed
Lime Wedges, as needed
Heat one very large sauté pan over medium high heat for a minute, then add butter and melt. When sizzling add fish filets seasoned with salt and pepper, flesh side down and turn the heat to very high. Sear the filets until golden brown and flip to sear in the other side. Remove filets from pan and reserve on a rack over a plate to catch juices.
Return the pan (or pans) to the heat, add onions and cook, stirring often over high heat for 2-3 minutes. Add the garlic, jalapeno slices, oregano and olives and sauté briskly 1 minute more. Add white wine and reduce to half. Add fish stock and bring to a boil, reduce to a simmer and return fish filets along with the juices to pan to finish cooking, covered, about 1-3 minutes depending upon the thickness of filets. Season to taste, serve over cooked white rice. Garnish with lime wedges if desired.
Grilled Turkey Breast with Killer Mashed Potatoes
Habanero Marinade:
½ Habanero chili, seeded
1 tsp. Dijon mustard
1 small tomato, seeded
1 garlic clove
½ cup white wine vinegar
½ cup olive oil
¼ tsp. Salt
¼ tsp. Black pepper
In a blender, combine all ingredients until smooth.
To prepare turkey breasts:
Cut into 6oz. Portions. Loosely wrap in plastic wrap and pound to ¼” thin. Place in marinade for 15 minutes. Grill on both sides until cooked (about 5-6 minutes total).
Killer Mashed Potatoes
4 lbs. Yukon Gold potatoes, peeled
2 full heads garlic
Olive oil, as needed
2 Poblano* chilies, stem and seeds removed
½ lb. Butter, softened
½ cup cream (or more to taste)
Salt and White Pepper to taste
Oven roast garlic by cutting the top of the head off (about ¼” or so), drizzling with a little olive oil, and wrapping in foil. Roast in oven for about 30 minutes, or until garlic is golden and tender. When done, squeeze out cloves and reserve. Roast chilies as per instructions above. When done, cut into ¼” pieces.
Boil potatoes until fork tender. Drain, and in large pot, add garlic with potatoes, and mash by hand. Add butter, cream, salt and pepper, and combine. Add more cream if too dry. Fold in chilies.
*I know Poblanos are not on the original chili list, but should have been. Dey’s good stuff. 
Mangos in Chili-Lime Syrup with Vanilla Bean Ice Cream
4 Fresh ripe mangos, cut into ½” slices
1 ½ cups sugar
1 ½ cups water
1 jalapeno, stem and seeds removed, rough chopped
zest of one lime
Bring water and sugar to a boil, add chili and zest. Return to a boil, then take off heat and let infuse for 30 minutes, then strain with a fine-mesh strainer. Refrigerate until cool. Add mango slices, and let macerate for one hour.
Vanilla Bean Ice Cream
(sorry, this recipe only works if you have an ice cream maker)
1 cup whole milk
1 cup cream
1 vanilla bean, split and scraped
¼ cup granulated sugar
¼ cup brown sugar
4 egg yolks
In a heavy bottomed saucepot, combine milk, cream and vanilla bean. Heat through, and let vanilla infuse for about 20 minutes.
In a mixing bowl, beat sugar and egg yolks together. Reheat milk mixture to a simmer, then add a small amount to the yolks. Whisk quickly, then add yolks & milk back to saucepot, and bring back to a simmer. Strain with a fine mesh strainer into a clean container. Chill in refrigerator. Prepare ice cream to ice cream maker’s instructions.
Judges, please wait a bit longer to post comments: Remember, I gave Tornado Siren an OK to update, revise or change her recipes, so until she either posts them or lets us know that she’s not going to change her menu, hold off until the deadline (8:00 pm MST)
Thanks!
Chairman Fenris
S’okay Chairman Fenris. I think I am all peppered out. Besides, if I try to fix, concoct, or otherwise improve upon my recipes, I might REALLY screw something up.
Let the humiliation commence!!
I’ve finally took a gander at Tornado’s recipes… I’m going to make that cornbread. I’ve actually been on the lookout for a new cornbread recipe for the restaurant, so I just might give yours a try.
Besides, any girl with Southern roots knows that it ain’t cornbread unless it’s got bacon drippings in it.
Good enough. The battle is OVAH! Let the tasting and judgement begin.
I’m giving the judges until Noon on Thursday (July 5, MST), because, really…who wants to judge when they could be outside watching fireworks and stuff?!
Chairman Fenris
Chairman Fenris, I don’t know if he told you or not, but Verrain is on vacation this week with his family and won’t be able to check in for this round.
First of all, let me completment both chefs, I’ve printed out both sets and will be taking them home to the hot pepper afficiando of my household. However, I alone, will be judging (since I alone, have the wit, wisdom, wonderfullness eh… what???) but I digress.
Tornado Siren:
An interesting variation on theme presentation of the all day event. I like. And, of course, what better way to start said day than an omelet. Interesting homemade sausage, I would, however caution people about handling hot peppers (especially habanero’s) with bare hands - we tend to use one hand only for the pepper, so that the errant eye wiping later can be done w/o recourse to an ER. nice job on the breakfast entree, tho’ the introduction of feta cheese into something with a southwestern flair may seem a bit jarring. Good thing I’m judging and not my SO, he hates feta, but that’s ok, I’ll deal with him later.
The stew and cornbread for lunch - very hearty. I think the selection of oxtails is a fine one (we’re a little suspicious of the okra, which all by itself tends to the slimy even when deep fried, but we’re willing to try this). The recipe on corn bread looks divine, however. Nice precsentation on this meal as well.
Now, on the Chicken soup, you really get my interest up (lime and cilantro = one of my favorite combinations) tho’ I’ve never done hot avocado. hmmm. The steak kebobs, very interesting as well. when I first saw ‘kebob’ I admit that I braced myself for the traditional, but you did a nice job of surprising me.
And the pepper chutney (again, my SO wouldn’t care for it, but let’s face it, he’s shown his best judgement by selecting moi), I think this would be devine. ditto the cold dark beer.
Now, onto Iron CHef Java The quesadillas w/salsa - a great start - the blend of selected cheeses w/ the chilies, very nice. your presentation of the salsa is very similar to what we make (so, points of course, 'cause we only make great things).
Hmm the sea bass with added olives. Olives wouldn’t have been my first choice (but then lets face it, neither would sea bass), but the mixture sounds intriguing. On the other hand, the grilled turkey w/ mashed taters sound wonderful. Still looking for those side dishes tho’ that don’t involve taters/rice. Sigh. but you do get points for adding another chili into the mix.
Now, the mangos in chili lime syrup/ice cream - perfect! I was looking for something like this (tho’ our forays into ice cream making ended up with a new flavor ‘nilla-butter’ which stuck to the roof of your mouth). Inspired.
A tough decision to follow and will be sent on to the Chairman.
and, later, with the Chairmans’ indulgence, while the scores are being tallied, I’ll post my SO’s “Chili Philosophy”. (naturally all spelling errors in this post are the fault of the server, not the poster - I’m too tired to go back and fix 'em all 
)
Sounds like an overcooked base to me–or possibly over mixing in the ice cream maker. We had a little problem with that at the restaurant–I realized my assistant had overcooked the base and it was too thick in the first place. After adding the eggs to the milk, just heat it long enough that it’s well heated through (don’t bring it back to a boil).
Damn! I’m hungry now! I’ve been laid up all day with a bad back (pulled a muscle)… and as a result it’s now 7:30 PM, and I have yet to eat breakfast!
So, I’m going to post this real quick and then painfully cook a simple dinner (mashed potatoes and corn… hey! I’m an invalid! That’s going to be more than tough enough to make tonight!).
Tornado’s recipes sound awful good until we get to the Okra part! I’m not a big fan of Okra… But you more than made up for it with the Chicken soup with a zing! I’m gonna try that one (if I can find all the ingredients here, which is somewhat doubtful)… All in all, well done indeed!
Now, Java, I was getting all excited reading your recipes until I saw the sea bass, at which point my nipples deflated…[sup]I think I mentioned before that I LOATHE nasty damn finny water-breathing nibble-on-your-toes-when-you-swim-in-a-lake-but-refuse-to-bite-at-bait-when-I-go-fishing scaly slimey damn fish!! Must be something genetic…[/sup] I was all prepared to dock you a few points until I saw your next offering: Grilled Turkey Breasts with Killer Mashed Potatoes! I forgive you for the fish, and renew my offer of matrimony (don’t tell Astrogirl! She’ll be slightly put out, but I’m sure we can work something out… there’s enough of me to go around!:D)
Scores will be on their way shortly!
My SO has kindly offered up his award winning (1987 Curwood Festival) Chili recipe. Chairman Fenris suggested that I wait until after the Chefs had a chance to submit their entrees.
so, (drum roll please) here is the first of two part segment ‘the Magic of Chili’ by tmEnzo (aka my SO)
The magic of chili
Some folks just go to burger joints, some have progressed to hamburger helper, but the real folk cook their own. I know we all have to start somewhere. Tuna noodle casserole, lasagna, that thing with the green beans and the little onion rings, they are all just recipes. But chili now, that’s a whole ‘nother thing. Chili isn’t a recipe, it is a philosophy. Dare we say a mirror on life. Some folks are white bread, vanilla, mayo, velveeta… they like the mild, bland barely chili stuff that might as well be spaghetti sauce with beans. Other folks are hang glider, Ferrari, Tabasco sauce, Aruba, steak rare… they like the chili that makes your face sweat, the hurt-your-mouth stuff. But hey, it’s all still chili. Your chili reflects you. I’m hard core, I like the Marqui de Sade chili, but then my idea of a good date involves handcuffs and swim fins. You may prefer the Pat Boone chili.
Just like Beauty, we each have our own idea what chili should be. Each idea is different, like snowflakes. But just like snowflakes, there are certain basic qualities that all chili must possess. In the broader sense, there are chilis based on chicken, vegetarian chili, fruit chili (I swear to God), and other similar offenses, but real chili has to be based on tomatoes and beef. Beyond that, there’s a lot of leeway. Thick, thin and soupy, beans, no beans.
The bigger the mess you make, the better stuff tastes.
This isn’t a recipe, this is just an explanation of my approach, so there aren’t going to be amounts for the ingredients. That said, I guess it’s only fair that I give some idea what I consider a pot of chili to be. My average pot starts with about two pounds of beef. Adding all the other things and water yields about three quarts. Adjust to suit.
Though you can make a pot of chili all in the same pot, I prefer to start in a skillet. If you are lazy, do it all in the pot. Put a big heavy skillet on the burner, and throw in a little grease. Oh, I’m a 90s guy, I use a tablespoon of olive oil, but you could use bacon grease or beef fat or even a little Crisco. Select your beef. Serious chili cooks take a round steak or a chuck steak and dice it up, but I think ground beef works just fine. Ground chuck or round is best. Beef in skillet, break it up , and brown it. I use a relatively high heat.
We need some onion in there. I like lots. For my pot, I chop up one of them grapefruit sized things, or a couple large ones, or a whole passel of the little ones. Lots of onions. I am especially fond of Vidalia onions, but any variety will do. Dice them or chop them up pretty well. Our onions need to be sauted til cooked through, don’t brown them. I just throw the onions in with the beef. Cook them up together. Sometimes I am so clever. If you like garlic, now’s the time for that, too. I use two or three big fat cloves of garlic diced fine. Since garlic turns bitter if overcooked, toss it in near the end of this step. Garlic only needs a couple minutes to cook. Garlic can handle the long simmer, it just doesn’t like to be on the skillet too long.
Now is also the time to cook the peppers I always add a handful of hot peppers. Though they add to the “heat”, I mainly add them for flavor. I’ll get the heat from the seasonings. You can use a piece of plain old green bell pepper, but don’t go overboard or there will be too much “green” flavor. I use three or four jalapenos or serranos. remove the seeds and other stuff from the middle, chop them up, then throw them in with the meat and onions. Yes, one big happy saute skillet full of stuff. I like a variety of peppers, but serranos are my favorites. Don’t care for the curry-like taste of habaneros.
Now that you have chopped up the hot peppers, don’t rub your eyes. The hot juice is not so easy to wash off. I never let my knife hand touch the peppers, keeps it “cool” for eye-rubbing and other stuff.
After you’ve sizzled your beef and veggies to a lovely brown, spoon off the excess grease, then dump it all in the pot. Not the grease, dump the beef stuff in the pot. Make soap or candles or something from the left over grease. Over medium heat, we now start to add the liquids.
I must digress. Some folks start with a pot of water and throw all the ingredients in. While this works, the beef tastes boiled. By browning the meat first, the sugars and other things in the meat carmelize, giving a better flavor. Boiling cooks at 200 degrees or so, while the skillet cooks at 400 degrees or so. Nothing will carmelize in 200 degree water.
Oops, the pot is starting to sizzle. Dump in a can of tomato sauce or puree. If you really like a lot of tomato flavor, use two cans. Just basic sauce, nothing fancy. Fill the can half way with warm water, slosh it around and dump it in too. Wouldn’t want to leave the tiniest bit in the can, would we? Pour in a can of beer, after of course you take a good healthy taste just to check for freshness. Now I like beer and all, but I have to admit that it doesn’t really add a lot of flavor, it adds a more subtle touch. But it really impresses the onlookers, so make sure someone is watching when you do it. Open a couple cans of beans and pour off the liquid into the pot, but don’t add the beans themselves until the end. Add water to the desired consistency. Sometimes I like it thin and brothy, so long as it has a rich flavor. Sometimes I add less water and cook it down until it is very thick.
Let us speak of beans. We all know they are the musical fruit, but we need to chose the right bean for the job here. Growing up, I always found kidney beans in the chili, that’s my mom’s contribution. Kidneys are those big dark red guys. That’s a northern thing, Yankee chili if you will. Get rid of them. Pinto beans are the bean of choice, the bean of the great Southwest. Pinto beans go in your chili. Sometimes I use Great Northern beans. When I feel real daring, I use a can of each. Use whatever bean you like, it’s your chili after all, but I draw the line at Black beans. They taste good, but they are just too trendy for me. Don’t even think about Garbanzo beans. Some cowboys think chili shouldn’t have beans at all. If that’s the way you want to play, leave the cheese off a pizza, too. Screw 'em, beans is in.
Here’s a thought. Dump a can of pintos onto an oiled skillet, mash them up into a relatively smooth consistency and heat gently til they bubble. Serve it up with tortilla chips and some salsa. You just made refried beans or frijoles.
Like tomatoes? ( I’m back to chili.) Throw in a can of stewed tomatoes, or maybe a cup of crushed tomatoes. I like mine pureed, but if you like big red hunks of tomato, go for it.
Now we have the basic pot of chili, as yet unseasoned. Let it simmer. Cover it to keep it soupy. Simmering uncovered will allow moisture to escape and it will slowly cook down and thicken. Your choice. About fifteen minutes before serving, dump in the beans so they will heat. If you add the beans at the beginning, they will cook into mush. Of course, if you go for that texture…
The seasoning. This is what makes it really chili. Let’s face it, what we have so far could become spaghetti, chili, or even sloppy joes. Herbs and spices, hmmm… Colonel Sanders is gone, so we can’t ask him about it. The herbs make the difference, the spices just liven it up and make it interesting. Basil and oregano are the defining herbs for spaghetti, leave them on the shelf. Oregano also makes your mouth think: pizza. Wrong again. Ground cumin is the herb that makes chili taste like chili. Start with as much as a tablespoon of cumin, add more if you like. Remember a long simmer wakes up the flavors. Unlike sugar or Tabasco, this stuff doesn’t work instantly. The flavor will be stronger tomorrow. Let it cook for a few minutes before you add more.
Yes, of course you’re supposed to taste it all the while you’re cooking.
Hot pepper is next. I use several varieties in the pot. “Ground red pepper” is usually Cayenne. Other types such as piquins, and others each add their own flavors. The oriental markets have a good selection. I keep three or four on my shelf. I use lots, but it is up to you. How hot do you want it? For you sissy types, paprika is a mild cousin. Paprika peppers are dried and ground just like the hot peppers. Paprika comes in quite a few types, with subtle flavor differences. I usually use paprika and peppers both. Hey, leave out the cumin and add lots of paprika, mix it with macaroni, you get goulash. Some other time.
I don’t use Tabasco much because of the vinegar content.
Dry mustard adds zip. Try a teaspoon or two or three. Use the dry mustard powder, not the stuff in a jar like you put on a hot dog. Prepared mustard is full of vinegar, not a good flavor for chili. A little celery salt or powder never hurts. Chili Powder? Never use it. Look at the ingredients: red pepper, cumin, onion powder, etc. We already put that stuff in. Don’t forget our old friend black pepper.
I don’t give a damn what the Heart Association says, put some salt in it. No salt, tastes watery. Period.
Some guys thicken their chili with masa (corn flower), but I think that is cheating. If you want thicker chili, cook it down. Worth the wait and the chili won’t taste like corn mush.
A bowl of chili does like to have some Saltine crackers along side, just for moral support.
Well, that’s how I make chili. Each pot is different, but there is an overall theme to mine. You must establish your own approach to chili. I like to eat straight chili the first day, but the next day I like to put it over steamed rice. I am working on a stir-fry oriental chili. What’s next? Try adding some whale blubber for Free Willy Chili. Or try this, get someone else to make up a pot full, but pretend you cooked it yourself. That’s Milli Vanilli Chili.
Basic ingredients
Beef
onion and garlic
hot peppers
tomato sauce
beer
beans
water
seasonings: red pepper, paprika, cumin, mustard, celery salt, pepper, salt.
t.m.Enzo
Is the holiday over? This challenger is dehydrated and has one hell of a headache. I really know better than to drink wine. What was I thinking???
Sorry to delay my judging so long (I’m flying solo on this one). Both chefs did a great job, we’re actually saving up a couple of the recipes. Now, onto the judging.
Challenger Tornado Siren:
On the whole, a great presentation, and I kinda like the idea of a whole day of eating (breakfast, soup, dinner, etc.) It may be a bit much if the tasting was done like IC, where the dishes are tasted one after the other, but, in this case, I had the holiday to finish your dishes, at least that’s what I’ll say. The only other preface is that your meals were like riding a rollercoaster to me, Ill exlain as I go.
UP UP UP
Sausage and Omelette
LOVED IT. I am a huge fan of sausage, and I loved the idea of stuffed peppers with sausage, and the anaheims are a good choice for these. Serving them with an omelette is a fantastic idea. I’d only change your choice of cheeses (cheddar in the omelette and Feta sprinkled I dont think match each other, or the dish) Overall fantastic
PLUNGING DOWN
Spicey Surprise
I have a avid hatred of OKRA. I might actually excuse myself, because I couldn’t be fair to the recipe. (Okra and I went to camp together and he pushed me into the lake). Othere than the okra, it soulnds quite good. I do like a nice hearty tasting dish like this. And the cornbread sounds fantastic (mmmmm bacon drippings)
LEVELING OUT
Chicken Soup with Zing
Sounds good, although I am concerned that the scotch bonnet peppers would be too much zing, but I think you’de be fine. You really can’t go wrong with me when you include lime, cilantro, and avocado in a dish. Very good.
RISING AGAIN
STEAK PEPPER KEBABS
I agree with the other judges, I was very happily surprised with the dish, given the title. This dish sounds fantastic! I especially love the use of the term “handy kitchen blowtorch” And serving it with sour cream is a fantastic idea. Wonderful dish
DOOOOOWWWNNNNN
Again, I am not a big fan of chutneys. (not quite the level of hatred I have for okra) I think they are a really tough dish to pull off properly, and I just dont like the way they taste. Although, your’s may be the one that turns it around. I think maybe you would need a little more substantive food to serve with the chutney rather than just brushchetto. My only other comment is about your recipes…I think it is a good idea to say the type of wine you are using. A generic white wine gives us the idea, but if you picked a specific type of wine and said why, I think it would help me out alot.
It was quite the ride having your dishes. I apologize for the fact that I hate Okra, and I’m not a big fan of chutney either. Unfortuanely, all tastings are subjective, and you had the unfortunate luck of hitting me with those 2 recipes. However, the highs of your other dishes more than made up for it. Very well done.
Javamaven
Another fantastic job!
Quesadillas are a great way to start, and this recipe is fantastic, a perfect introduction to the meal and to the pepper family!
I, unlike the other judges, am a fan of Sea Bass, and this dish sounds alot like what we’ve made before, and I love it. (define your wine though.) The idea of searing the filets before was new, and I think it adds a lot. Thanks.
Turkey and Habaneros??? I never would have put these two together, so big points for creativity. I’m not sure how it would taste though. Im glad you didnt overpower the turkey with the peppers though. The mashed potatoes are great too (another dish we’ve made at home that we love) The only thing I’d add, from what I’ve learned at home, is that the pobalanos would need to be mashed in, or diced up, rather than just folding them in. On their own, I think you jwouldn’t have the balance you would want for this dish. Also, although they shoulda been on the original list, they weren’t. I myself am too afraid of Kaga to tell him so’ he can be such the dictator.
The deserts, as usual for you, sound wonderful.
Fantastic dishes as usual, javamaven.
A wonderful battle that has provided me with great recipes to try. Thanks for the honor of tasting again.
I’m unable to get at my e-mail account until this afternoon, so judging will be open 'till about 6:00 pm, for Scylla or Chef Troy.
Chairman Fenris
Chairman Fenris are judges allowed to whine? (or is it wine?)
I understand why you won’t be able to post the winner until after you’ve gotten your emails, but (ahem) aren’t the judges supposed to have posted by now??? hmmmm???
of course, this also could be seen as a shameless bump as well. But then I wouldn’t do that. nosiree. nope.
Wring,
I agree with your stance on bumping… It’s very, very, very bad, and I would never do it either.
Hamlet and wring: I appreciate your “No bumping” stance. It is both moral and ethical.
However, I think that we shall simply post the results. Three judges have checked in and that’s enough for results.
Therefore
In Big Battle Chili
The winner is
Javamaven1 She’s done it again! She’s still the IRON CHEF!
The scores:
Tornado Javamaven
Hamlet 18 19
Astroboy 18 20
wring 16 17
-----------------------------------------
52 56
Average: 17 18.5
Again, an entirely too-close battle. Well done Tornado Siren! And Kudos to the woman who MUST be considered the SDMB IRON CHEF: IRON CHEF JAVAMAVEN1
With this battle, I shall be stepping down as Chairman. It’s been a fun experience, but I want to take a break from Chairman-ing.
However, I would like to see the tradition continue so if someone [sub]subliminal:Javamaven1![/sub] wishes to take up the reigns and start SDMB Iron Chef 5[sub]subliminal:Javamaven1![/sub], they may do so with my blessing. Just one thing to keep in mind: There’s no reason that the next person can’t be a Chairwoman!
I’d like to thank all the Chefs for the wonderful recipes and I’d especially like to [sub]subliminal:Javamaven1![/sub] thank the Judges. Judging is hard (and somewhat unappreciated) work and I congratulate you all for participating!
:: Chairman Fenris removes his glittery Liberace jacket, folds it over a chair, and exits, stage right. ::
Nooooo[sub]ooooooo**
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