Mr. P
VIP Member
Shattered said:Hmm.. Ok.. Then to keep things on an even scale, it should be a specific type of dish - high fat, high carb, low fat, low carb, italian, mexican, chinese, vegetarian, cold, hot, etc.. I'd think it should also be something made with common ingredients - don't want someone chasing all over the continent because their grocery store doesn't sell Madagascar, or Tahitian vanilla (ok, vanilla isn't much used in side-dishes, but you get the point).![]()
I lose! I don't pay any attention to fat or carbs. Forget Chinese the prep time is outrageous!
Unless it's some very simple dish the average home cook will hate US. I remember my first Chinese venture...2 straight hours of prep.! Vegetarian, YUKE!
I can go for the common ingredients, that only makes sense, if you submit a recipe that requires something from Madagascar you lose.
Maybe the best thing to do is have the panel choose the main course and we just submit the side dish recipe, for starters. Now we just need a willing panel. What do ya think?