Category:Iron Chef SA 010:Avocado - Revision history

Accipiter at 23:43, 26 December 2006

2006-12-26T23:43:48Z

Toast at 14:53, 10 July 2006

2006-07-10T14:53:22Z

Toast at 20:50, 20 June 2006

2006-06-20T20:50:55Z

Toast at 20:50, 20 June 2006

2006-06-20T20:50:08Z

New page

Greetings gentle goons. It's GWS/SA/IC time again!

I expressed interest a while back in chairing a round of ICSA, although I didn't get a chance since there were people ahead of me. Thanks to some scheduling shifts, however, I will be your distinguished host this time around. Unfortunately this means I won't be submitting a dish, however I'm certainly anxious to see what you cooking goons come up with.

The secret ingredient? Avocado

Masquerading as a vegetable, the persea americana fruit was once found exclusively on the dining tables of royalty and the affluent. These days, nearly half of the population of the United States buys avocados. Most of them come from California, where it was introduced in the 19th century. 95% of the United States production of avocados is generated by California; specifically, San Diego. Which of course in German means "a whale's vagina."

Just so you know in advance, I'm a bastard. If you don't follow the rules laid out here, you will be disqualified. I'm not saying I'm inflexible, but I don't have the patience for people who don't want to pay attention. It's not difficult, so listen up.

Rules:

* You will be restricted to one meal for this round, however you may have more than one course. Feel free to have several starters, a main course, and a dessert course if you want, but all must contain the ingredient. The main course should prominently feature the ingredient, so get creative. The minimum is a single main course. Try to keep the maximum number of courses below 5.
* Everything should be fully documented from start to finish, including photos. Photos should reflect each step in the process, and should include pictures of the complete product for each course submitted.
* When you've completed your entry, post a thread for the entry in GWS and reply in this thread with a link to your thread.
* Cutoff for submissions is 23:59 Eastern on Saturday, May 20. Entries submitted after this time will not be accepted. This gives you a little over two weeks to get your dishes together.

← Older revision		Revision as of 20:50, 20 June 2006
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	Greetings gentle goons. It's GWS/SA/IC time again!		Greetings gentle goons. It's GWS/SA/IC time again!

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 [[category:Iron Chef SA]]
 Greetings gentle goons. It's GWS/SA/IC time again!
 I expressed interest a while back in chairing a round of ICSA, although I didn't get a chance since there were people ahead of me. Thanks to some scheduling shifts, however, I will be your distinguished host this time around. Unfortunately this means I won't be submitting a dish, however I'm certainly anxious to see what you cooking goons come up with.
@@ Line 16: / Line 17: @@
 * When you've completed your entry, post a thread for the entry in GWS and reply in this thread with a link to your thread.
 * Cutoff for submissions is 23:59 Eastern on Saturday, May 20. Entries submitted after this time will not be accepted. This gives you a little over two weeks to get your dishes together.

@@ Line 12: / Line 12: @@
 Rules:
-   * You will be restricted to one meal for this round, however you may have more than one course. Feel free to have several starters, a main course, and a dessert course if you want, but all must contain the ingredient. The main course should prominently feature the ingredient, so get creative. The minimum is a single main course. Try to keep the maximum number of courses below 5.
+* You will be restricted to one meal for this round, however you may have more than one course. Feel free to have several starters, a main course, and a dessert course if you want, but all must contain the ingredient. The main course should prominently feature the ingredient, so get creative. The minimum is a single main course. Try to keep the maximum number of courses below 5.
-   * Everything should be fully documented from start to finish, including photos. Photos should reflect each step in the process, and should include pictures of the complete product for each course submitted.
+* Everything should be fully documented from start to finish, including photos. Photos should reflect each step in the process, and should include pictures of the complete product for each course submitted.
-   * When you've completed your entry, post a thread for the entry in GWS and reply in this thread with a link to your thread.
+* When you've completed your entry, post a thread for the entry in GWS and reply in this thread with a link to your thread.
-   * Cutoff for submissions is 23:59 Eastern on Saturday, May 20. Entries submitted after this time will not be accepted. This gives you a little over two weeks to get your dishes together.
+* Cutoff for submissions is 23:59 Eastern on Saturday, May 20. Entries submitted after this time will not be accepted. This gives you a little over two weeks to get your dishes together.