I have a question about the rules for chili cook-off's. I've found the
published rules of the sactioning cook-off organizations, and they all agree
that the chili must be prepared "from scratch" on site. They go on to
clarify this rule, stating that contestants must begin with raw meat, and
that while premixed spice combinations may be used, no commercial "chili
mix" [just ad meat] is permitted. My question is this...many published
winning recipes call for beef broth or chicken broth, usually specifying a
can size. I'm not a fan of canned broths, and always cook my own beef and
chicken stock at home, and keep a supply of each in the freezer. Would I be
permitted to bring a jar of either or both to a chili cookoff, or would that
violate the "from scratch" rule?

Thanks

--Rich

Rich wrote:
> I have a question about the rules for chili cook-off's. I've found
the
> published rules of the sactioning cook-off organizations, and they
all agree
> that the chili must be prepared "from scratch" on site. They go on to

> clarify this rule, stating that contestants must begin with raw meat,


>and
> that while premixed spice combinations may be used, no commercial
"chili
> mix" [just ad meat] is permitted.

That's dumb... there is no difference.

>My question is this...many published
> winning recipes call for beef broth or chicken broth, usually
specifying a
> can size. I'm not a fan of canned broths, and always cook my own beef
and
> chicken stock at home, and keep a supply of each in the freezer.
Would I be
> permitted to bring a jar of either or both to a chili cookoff, or
would that
> violate the "from scratch" rule?

You'd do best to query the powers that be of the particular contest you
plan to enter; "what constitutes from scratch?" Ask if you need to
raise your own beef. Cooking contests (cooking for prizes) are pretty
dumb regardless, they're totally subjective... I give no credibility
whatsoever to any cooking competitions, they're as indicative of ones
cooking prowess as ability to pick a winning lottery numbers.

Sheldon (knows when he has a winner by the clean plates)

"Sheldon" > wrote in message
oups.com...
>
> Rich wrote:
>> I have a question about the rules for chili cook-off's. I've found
> the
>> published rules of the sactioning cook-off organizations, and they
> all agree
>> that the chili must be prepared "from scratch" on site. They go on to
>
>> clarify this rule, stating that contestants must begin with raw meat,
>
>
>>and
>> that while premixed spice combinations may be used, no commercial
> "chili
>> mix" [just ad meat] is permitted.
>
> That's dumb... there is no difference.
>
>>My question is this...many published
>> winning recipes call for beef broth or chicken broth, usually
> specifying a
>> can size. I'm not a fan of canned broths, and always cook my own beef
> and
>> chicken stock at home, and keep a supply of each in the freezer.
> Would I be
>> permitted to bring a jar of either or both to a chili cookoff, or
> would that
>> violate the "from scratch" rule?
>
> You'd do best to query the powers that be of the particular contest you
> plan to enter; "what constitutes from scratch?" Ask if you need to
> raise your own beef. Cooking contests (cooking for prizes) are pretty
> dumb regardless, they're totally subjective... I give no credibility
> whatsoever to any cooking competitions, they're as indicative of ones
> cooking prowess as ability to pick a winning lottery numbers.
>
> Sheldon (knows when he has a winner by the clean plates)
>



I agree that cooking contests, up to and including Iron Chef and
international chef team competitions prove nothing more than the
preferrences of that day's judges. But the one cook-off I have participated
in was a lot of fun . . . several hundred people together on a weekend
having a good time. That's what it's really all about.

--Rich

Rich wrote:
> "Sheldon" > wrote in message
> oups.com...
> >
> > Rich wrote:
> >> I have a question about the rules for chili cook-off's. I've found
> > the
> >> published rules of the sactioning cook-off organizations, and they
> > all agree
> >> that the chili must be prepared "from scratch" on site. They go on
to
> >
> >> clarify this rule, stating that contestants must begin with raw
meat,
> >
> >
> >>and
> >> that while premixed spice combinations may be used, no commercial
> > "chili
> >> mix" [just ad meat] is permitted.
> >
> > That's dumb... there is no difference.
> >
> >>My question is this...many published
> >> winning recipes call for beef broth or chicken broth, usually
> > specifying a
> >> can size. I'm not a fan of canned broths, and always cook my own
beef
> > and
> >> chicken stock at home, and keep a supply of each in the freezer.
> > Would I be
> >> permitted to bring a jar of either or both to a chili cookoff, or
> > would that
> >> violate the "from scratch" rule?
> >
> > You'd do best to query the powers that be of the particular contest
you
> > plan to enter; "what constitutes from scratch?" Ask if you need to
> > raise your own beef. Cooking contests (cooking for prizes) are
pretty
> > dumb regardless, they're totally subjective... I give no
credibility
> > whatsoever to any cooking competitions, they're as indicative of
ones
> > cooking prowess as ability to pick a winning lottery numbers.
> >
> > Sheldon (knows when he has a winner by the clean plates)
> >
>
>
>
> I agree that cooking contests, up to and including Iron Chef and
> international chef team competitions prove nothing more than the
> preferrences of that day's judges. But the one cook-off I have
participated
> in was a lot of fun . . . several hundred people together on a
weekend
> having a good time. That's what it's really all about.
>
> --Rich

Rich, I agree. The cookoffs are a blast. Just a bunch of chili
loonies doing what they enjoy.
The broth thing? Check with the rules meister about bringing canned
broth to be sure. They'll know the rulez for their event.
If it were me, I'd pass on any recipe containing broth, or substitute
something which contains a better flavor benefit(like tomato juice, or
tomato puree). I like a thicker chili. . . Even if you simmer the
water from the broth out, whats left is something that could be added
with the inclusion of a bullion cube, or some soup base.

Have a good time.
Pierre

Pierre wrote:
> Rich wrote:
> > "Sheldon" > wrote in message
> > oups.com...
> > >
> > > Rich wrote:
> > >> I have a question about the rules for chili cook-off's. I've
found
> > > the
> > >> published rules of the sactioning cook-off organizations, and
they
> > > all agree
> > >> that the chili must be prepared "from scratch" on site. They go
on
> to
> > >
> > >> clarify this rule, stating that contestants must begin with raw
> meat,
> > >
> > >
> > >>and
> > >> that while premixed spice combinations may be used, no
commercial
> > > "chili
> > >> mix" [just ad meat] is permitted.
> > >
> > > That's dumb... there is no difference.
> > >
> > >>My question is this...many published
> > >> winning recipes call for beef broth or chicken broth, usually
> > > specifying a
> > >> can size. I'm not a fan of canned broths, and always cook my own
> beef
> > > and
> > >> chicken stock at home, and keep a supply of each in the freezer.
> > > Would I be
> > >> permitted to bring a jar of either or both to a chili cookoff,
or
> > > would that
> > >> violate the "from scratch" rule?
> > >
> > > You'd do best to query the powers that be of the particular
contest
> you
> > > plan to enter; "what constitutes from scratch?" Ask if you need
to
> > > raise your own beef. Cooking contests (cooking for prizes) are
> pretty
> > > dumb regardless, they're totally subjective... I give no
> credibility
> > > whatsoever to any cooking competitions, they're as indicative of
> ones
> > > cooking prowess as ability to pick a winning lottery numbers.
> > >
> > > Sheldon (knows when he has a winner by the clean plates)
> > >
> >
> >
> >
> > I agree that cooking contests, up to and including Iron Chef and
> > international chef team competitions prove nothing more than the
> > preferrences of that day's judges. But the one cook-off I have
> participated
> > in was a lot of fun . . . several hundred people together on a
> weekend
> > having a good time. That's what it's really all about.
> >
> > --Rich
>
> Rich, I agree. The cookoffs are a blast. Just a bunch of chili
> loonies doing what they enjoy.

Yoose guys need to get a life.
Do they at least sponsor a chili-chick wet tee shirt contest?

Sheldon

"Pierre" > wrote in message
ps.com...
>
> Rich wrote:
>> "Sheldon" > wrote in message
>> oups.com...
>> >
>> > Rich wrote:
>> >> I have a question about the rules for chili cook-off's. I've found
>> > the
>> >> published rules of the sactioning cook-off organizations, and they
>> > all agree
>> >> that the chili must be prepared "from scratch" on site. They go on
> to
>> >
>> >> clarify this rule, stating that contestants must begin with raw
> meat,
>> >
>> >
>> >>and
>> >> that while premixed spice combinations may be used, no commercial
>> > "chili
>> >> mix" [just ad meat] is permitted.
>> >
>> > That's dumb... there is no difference.
>> >
>> >>My question is this...many published
>> >> winning recipes call for beef broth or chicken broth, usually
>> > specifying a
>> >> can size. I'm not a fan of canned broths, and always cook my own
> beef
>> > and
>> >> chicken stock at home, and keep a supply of each in the freezer.
>> > Would I be
>> >> permitted to bring a jar of either or both to a chili cookoff, or
>> > would that
>> >> violate the "from scratch" rule?
>> >
>> > You'd do best to query the powers that be of the particular contest
> you
>> > plan to enter; "what constitutes from scratch?" Ask if you need to
>> > raise your own beef. Cooking contests (cooking for prizes) are
> pretty
>> > dumb regardless, they're totally subjective... I give no
> credibility
>> > whatsoever to any cooking competitions, they're as indicative of
> ones
>> > cooking prowess as ability to pick a winning lottery numbers.
>> >
>> > Sheldon (knows when he has a winner by the clean plates)
>> >
>>
>>
>>
>> I agree that cooking contests, up to and including Iron Chef and
>> international chef team competitions prove nothing more than the
>> preferrences of that day's judges. But the one cook-off I have
> participated
>> in was a lot of fun . . . several hundred people together on a
> weekend
>> having a good time. That's what it's really all about.
>>
>> --Rich
>
> Rich, I agree. The cookoffs are a blast. Just a bunch of chili
> loonies doing what they enjoy.
> The broth thing? Check with the rules meister about bringing canned
> broth to be sure. They'll know the rulez for their event.
> If it were me, I'd pass on any recipe containing broth, or substitute
> something which contains a better flavor benefit(like tomato juice, or
> tomato puree). I like a thicker chili. . . Even if you simmer the
> water from the broth out, whats left is something that could be added
> with the inclusion of a bullion cube, or some soup base.
>
> Have a good time.
> Pierre
>


Bouillon cubes are salt licks that lack real meat flavor and leave a metalic
aftertaste. Soup bases, at least the ones in packets at the supermarket, are
no better. I use the stock for rehydrating dried chiles, and to adjust the
final thickness of the chili. Too much tomato might overpower the beef
flavor. I know it does in some pot roast and stew recipes. My beef stock has
no added salt, and my chicken stock has very little, so I can easier control
the saltiness of my chili.

I know a lot of recipes call for bouillon cubes, but I'm looking for a way
to make my chili taste different and better, with resorting to exotic
ingredients that are almost certain to turn off judges if they are detected
enough to be recognizable. I might be able to find a quality soup base made
for the restaurant market and try that, but I really like my stocks better.
Oh, and of course I can't make stocks on site . . . they take hours.

--Rich

Rich wrote:
> "Pierre" > wrote in message
> ps.com...
>
>>Rich wrote:
>>
>>>"Sheldon" > wrote in message
egroups.com...
>>>
>>>>Rich wrote:
>>>>
>>>>>I have a question about the rules for chili cook-off's. I've found
>>>>
>>>>the
>>>>
>>>>>published rules of the sactioning cook-off organizations, and they
>>>>
>>>>all agree
>>>>
>>>>>that the chili must be prepared "from scratch" on site. They go on
>>
>>to
>>
>>>>>clarify this rule, stating that contestants must begin with raw
>>
>>meat,
>>
>>>>
>>>>>and
>>>>>that while premixed spice combinations may be used, no commercial
>>>>
>>>>"chili
>>>>
>>>>>mix" [just ad meat] is permitted.
>>>>
>>>>That's dumb... there is no difference.
>>>>
>>>>
>>>>>My question is this...many published
>>>>>winning recipes call for beef broth or chicken broth, usually
>>>>
>>>>specifying a
>>>>
>>>>>can size. I'm not a fan of canned broths, and always cook my own
>>
>>beef
>>
>>>>and
>>>>
>>>>>chicken stock at home, and keep a supply of each in the freezer.
>>>>
>>>>Would I be
>>>>
>>>>>permitted to bring a jar of either or both to a chili cookoff, or
>>>>
>>>>would that
>>>>
>>>>>violate the "from scratch" rule?
>>>>
>>>>You'd do best to query the powers that be of the particular contest
>>
>>you
>>
>>>>plan to enter; "what constitutes from scratch?" Ask if you need to
>>>>raise your own beef. Cooking contests (cooking for prizes) are
>>
>>pretty
>>
>>>>dumb regardless, they're totally subjective... I give no
>>
>>credibility
>>
>>>>whatsoever to any cooking competitions, they're as indicative of
>>
>>ones
>>
>>>>cooking prowess as ability to pick a winning lottery numbers.
>>>>
>>>>Sheldon (knows when he has a winner by the clean plates)
>>>>
>>>
>>>
>>>
>>>I agree that cooking contests, up to and including Iron Chef and
>>>international chef team competitions prove nothing more than the
>>>preferrences of that day's judges. But the one cook-off I have
>>
>>participated
>>
>>>in was a lot of fun . . . several hundred people together on a
>>
>>weekend
>>
>>>having a good time. That's what it's really all about.
>>>
>>>--Rich
>>
>>Rich, I agree. The cookoffs are a blast. Just a bunch of chili
>>loonies doing what they enjoy.
>>The broth thing? Check with the rules meister about bringing canned
>>broth to be sure. They'll know the rulez for their event.
>>If it were me, I'd pass on any recipe containing broth, or substitute
>>something which contains a better flavor benefit(like tomato juice, or
>>tomato puree). I like a thicker chili. . . Even if you simmer the
>>water from the broth out, whats left is something that could be added
>>with the inclusion of a bullion cube, or some soup base.
>>
>>Have a good time.
>>Pierre
>>
>
>
>
> Bouillon cubes are salt licks that lack real meat flavor and leave a metalic
> aftertaste. Soup bases, at least the ones in packets at the supermarket, are
> no better. I use the stock for rehydrating dried chiles, and to adjust the
> final thickness of the chili. Too much tomato might overpower the beef
> flavor. I know it does in some pot roast and stew recipes. My beef stock has
> no added salt, and my chicken stock has very little, so I can easier control
> the saltiness of my chili.
>
> I know a lot of recipes call for bouillon cubes, but I'm looking for a way
> to make my chili taste different and better, with resorting to exotic
> ingredients that are almost certain to turn off judges if they are detected
> enough to be recognizable. I might be able to find a quality soup base made
> for the restaurant market and try that, but I really like my stocks better.
> Oh, and of course I can't make stocks on site . . . they take hours.
>
> --Rich
>
>


You could make stock on site if you use a pressure cooker. It takes
less than an hour (not including the time it takes to roast the bones
and trimmings)

Bob

Rich wrote:
<snip>>
>
> Bouillon cubes are salt licks that lack real meat flavor and leave a
metalic
> aftertaste. Soup bases, at least the ones in packets at the
supermarket, are
> no better. I use the stock for rehydrating dried chiles, and to
adjust the
> final thickness of the chili. Too much tomato might overpower the
beef
> flavor. I know it does in some pot roast and stew recipes. My beef
stock has
> no added salt, and my chicken stock has very little, so I can easier
control
> the saltiness of my chili.
>
> I know a lot of recipes call for bouillon cubes, but I'm looking for
a way
> to make my chili taste different and better, with resorting to exotic

> ingredients that are almost certain to turn off judges if they are
detected
> enough to be recognizable. I might be able to find a quality soup
base made
> for the restaurant market and try that, but I really like my stocks
better.
> Oh, and of course I can't make stocks on site . . . they take hours.
>
> --Rich

Looks as though you know exactly what you want.

If you're after restaurant products, I've enjoyed this stuff for years.

http://www.rlschreiber.com
Their premium chicken base, ask for 1st ingredient chicken, is great to
have around the house.

Pierre

Rich wrote:
>
> I know a lot of recipes call for bouillon cubes, but I'm looking for
a way
> to make my chili taste different and better, with[out] resorting to
exotic
> ingredients that are almost certain to turn off judges if they are
detected
> enough to be recognizable. I might be able to find a quality soup
base made
> for the restaurant market and try that, but I really like my stocks
better.
> Oh, and of course I can't make stocks on site . . . they take hours.

Try a vegetarian stock... tequilla... hey, some in the pot.


Sheldon