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     Re: Re: Line Camp Chili   
     By: Dave Drum to Ben Collver on Thu Mar 20 2025 05:53:34   
      
   DD> Some cook-offs are outdoors, some are in gymnasiums or banquet halls   
   DD> If you're cookin g out doors be sure to have a pop-up canopy...   
      
   Makes sense.  I've only been to a scout camp chili cookoff and that was   
   done outdoors.  It was a small, informal affair.  They did it the last   
   day of camp.  Looking back, i wonder whether that was to avoid any   
   repercussions.   
      
   DD>       Title: Filet of Skate w/Red Peppers, Potatoes, Capers & Ham   
      
   Now i'm swimming with the sharks!   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.01   
      
         Title: Rainbow Jelly Fish   
    Categories: Appetizers, Chinese, Seafood   
         Yield: 1 Batch   
      
       150 g  Dried jelly fish   
         1    Red pepper   
       1/4    Yam bean or turnip (optional)   
       2/3    Cucumber   
       2/3    Celery rib   
       1/3    Carrot   
         1 tb Sesame seeds   
     1 1/4 ts Salt   
         1 ts Sugar   
         2 ts Sesame oil   
      
     From a booklet put out by the Hong Kong Tourist Association in   
     celebration of the 1986 Hong Kong Food Festival. These are the   
     winning chefs and their winning recipes. The chefs are all ethnic   
     Chinese from all over Asia, but the recipes really run the gamut,   
     from traditional Chinese food to dishes like Shark's Fin Soup to   
     things like "Lamb Fillets with Morels" which is Western in   
     inspiration and presentation.   
      
     Some of the recipes should have the caveat "Don't try this at home,   
     kids", mainly because of the amount of preparation involved. This   
     first one, an appetizer plate consisting of 7 mini-courses, falls   
     into that category. It's presented in one of those round, segmented   
     lazy-susan type serving things. Very striking. Any one of these   
     dishes would be suitable for a main course in a Chinese meal.   
      
     Chef: Ng Wang-chau   
      
     Twenty-eight old, Hong Kong-born Mr. Ng has worked in three of Hong   
     Kong's leading Sichuanese restaurants since he began his career 14   
     years ago. Apart from creating this Award-winner, he is also   
     renowned for his pan-fried spiny lobster.   
      
     Establishment: Ziyang Szechuen Restaurant G/F., 45D Chatham Road   
     South, Tsimshatsui, Kowloon.   
      
     Chinese Cuisine Practical Class Platinum Award - Appetizer [Chinese   
     characters for dish name deleted. S.C.] Circle Game (12 servings)   
     Chef.- Ng Wang-chau (Ziyang Szechuen Restaurant)   
      
     The literal translation, "Turning Around Life", prompts a host   
     meaningful connotations for this Sichuanese starter. Seven   
     mini-courses, composed of contrasting flavours, represent the   
     varying moods, as well as the seven stages, of a person's life. An   
     alternative translation - "Life is a Merry-go round" - captures the   
     spirit of the theme, and its presentation, so appropriately on a   
     turntable. Each of the individual dishes, which could be served   
     separately or a few at a time, also have their own particular   
     mythological and dietary connotations.   
      
     Soak jelly fish in very hot (but not boiling) water for   
     approximately 3 minutes until it curls. Then rinse under cold   
     running water for approximately 1 hour until it expands. Drain and   
     cut into strips.   
      
     Shred vegetable ingredients, and blanch slightly in boiling water.   
     Then rinse under cold running water until they are cold, and drain.   
      
     Stir-fry sesame seeds in a dry wok until they are golden.   
      
     Mix jelly fish and vegetables with salt, sugar and sesame oil.   
      
     Sprinkle sesame seeds over mixture.   
      
     Recipe by Chef Ng Wang-chau   
      
     Recipe FROM: Champion Recipes of the 1986 Hong Kong Food Festival,   
     Hong Kong Tourist Association, 1986   
      
     Posted by: Stephen Ceideberg, Oct 26 1992   
      
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