RSC #11 ~ Q&A and Chat

[NcMysteryShopper]

Are you READY????? RSC #11 is coming!!!



Are you a creative cook who can look at simple ingredients and develop a tasty recipe? Do you like to try new things and give fair reviews? Well, we have just the contest for you!

This is round #11 of the ever popular Ready, Set, Cook! contest. It is tons of fun and anyone can be the winner! It really could be you!!!! So how do you get involved? First, read the rules on our contest page and watch for the posting of the official list of ingredients. Once posted, chefs have several weeks to develop up to three recipes to enter. The next phase is for us to try the recipes and then review during the review weekend time period.

The official contest page is Ready Set Cook! Contest #11.
http://www.recipezaar.com/recipes.php?chef=200736 and it has all of the details.
Please read over them carefully.
The ingredient list, rules, etc appear on the contest page and all contest recipes will be available there on reveal day.
Reminder: *Honor Code: Members are not to discuss or share their recipe creations with other members* and we strongly discourage any discussion of review standards or personal rating systems in this thread.

Contest Features:
The category sort sifter can be used on contest recipes after the recipes are revealed.
A recipe can be saved to your MAIN or other PRIVATE cookbook during the contest.
20 official ingredients and no pantry list.
A quick checklist to help with recipe submissions is on the contest page.
A quick reference for ingredient clarifications appears on this page.

Ready, Set, Cook Contest #11 Dates:
Start date (ingredient list reveal): Jan 9th
Recipe Creation (3 full weeks)
Recipe Submit Deadline: Jan 27th
Committee work period (2 days)
Recipe Reveal: Jan 30th
Cook Time (3 weeks)
Review Weekend: Friday, Feb 22nd-Sun, Feb 24th
(this includes a weekday for those w/o net access on weekends)
Judge work period: (2 days)
Winners Announced: Feb 27th



All reviews are to be posted only on Friday, Feb 22nd-Sun, Feb 24th for RSC #11. If you would like to be sent a reminder when to review the RSC #10 recipes please add your name to the list here. You will be sent a reminder by zmail close to the review weekend so you can be part of helping determine our winners. Thanks Saturn for organizing the reminder zmail project again!

The following wonderful people have volunteered their time planning and make up the
RSC Volunteer Committee:
Bergy
Elmotoo
justcallmetoni
NCMysteryShopper
Paula G.
Saturn
Susie D

xxxxxxxxxxxThe next winner could be YOU!!

[Susie D]

Quick Reference for Contest Ingredients:

All ingredients are fresh unless otherwise specified.

Strawberries
Fresh or Frozen (Commercial or Wild)

Blood Oranges
Fruit or Juice (Fresh or Bottled)

Key Limes
Fruit or Juice (Fresh or Bottled)

Artichokes
Whole or Hearts (Fresh, Frozen or Jarred) (plain, packed in water or packed in oil) No additional ingredients other than light seasoning is acceptable, ie; olives or peppers. Artichoke salad is NOT acceptable.

Shallots/Eschallot
Fresh Green Shallots or Dried Bulbs (Not Scallions)

Spinach
Fresh or Frozen

WhiteWine
Any Variety (No Cooking Wine). Ingredient list in recipe must state white wine. If you would like to recommend a variety please do so in the recipe introduction or in a note in the instructions.

Brandy
Any Variety ~ Non-Alcoholic Substitute: Brandy Extract (See Note) Ingredient list in recipe must state brandy OR brandy extract. If you would like to recommend a variety please do so in the recipe introduction or in a note in the instructions.
**** Brandy Liquor to Brandy Extract Conversion: For a ¼ cup brandy substitute 2 teaspoons brandy extract and ¼ cup water. 1 tablespoon brandy extract = 5 tablespoons brandy

All Purpose Flour
white flour only

Eggs
Eggs (white or yolks) or Eggs Substitute

Milk
Fresh, Cow’s Milk. Whole, skim and 2% are okay. Soy milk, buttermilk, evaporated milk, condensed milk, flavored, powdered, etc are NOT acceptable.

Gouda
Regular or Smoked

Asiago Cheese

Pecans
Whole, halves, chopped. Seasoned or sugared nuts are not acceptable.


Raspberry Preserves
Red or black preserves: Seedless or with seeds

Pine Nuts/Pignoli

Sun Dried Tomatoes
Dried or Jarred; packed in oil is okay

Black Beans
Dried or Canned

Honey
pure honey, not flavored or whipped

Cayenne Peppers
Fresh or Dried (Whole or Ground or cayenne pepper flakes)


Contest ingredients were selected by NcMysteryShopper, the winner of RSC #10.

xxxxxxxxxxxThe next winner could be YOU!!

[Susie D]

reserved

[Charmie777]

WooooHooooo!!!!

[Chef Kate]

I'm in.

[NcMysteryShopper]

I'm so glad to see you!!!

[**Jubes**]

I'd love to play again too

[3KillerBs]

Wow! Its come on so fast!

I'll be participating for sure.

[NcMysteryShopper]

[FLKeysJen]

7 Days to Go??? Woo-hoo!!

You know I've been asking you about the ingredient list for a while (but gosh, never got any hints )...can't believe it's only a week until the list is revealed!

[Chef PotPie]

Count me in!

[Vseward (Chef~V)]

You know I can't resist can't wait!!!!

[5thCourse]

Wow, time flies! Someone mentioned we can get a RSC#10 banner...that would be awesome, how do I do that?

[NcMysteryShopper]

5thCourse wrote:
Wow, time flies! Someone mentioned we can get a RSC#10 banner...that would be awesome, how do I do that?

If you want the photo of your recipe on the banner.... just give me the link. If you do not have a photo let me know and I will send you a banner

[5thCourse]

NcMysteryShopper wrote:

5thCourse wrote:
Wow, time flies! Someone mentioned we can get a RSC#10 banner...that would be awesome, how do I do that?

If you want the photo of your recipe on the banner.... just give me the link. If you do not have a photo let me know and I will send you a banner

Thanks so much! Sweet 'n' Tangy Barley Bowl