Allez… Paper Chef #35 is on!
Kitty Kaga, dusted off and ready to report for duty, says…
It’s Paper Chef time!
Since Chopper and I were the lucky winners of last month’s challenge (thanks, Magnus!), we have been given the great privilege of announcing the ingredient list for the December edition of Paper Chef.
What’s Paper Chef? Think Iron Chef without Kitchen Stadium or without judges that include pop stars and members of parliament. Also, you don’t get to taste everyone’s creation. Sorry. No trout ice cream for you!
All the rules and regulations are on the Paper Chef blog, but here’s our super-short version:
The four ingredients are announced on the first Wednesday of the month.
You must use all four of these ingredients* (plus any others you require) to make a dish and then write about it. You may make more than one dish if you’re feeling inspired.
Your deadline is midday the following Tuesday: For this month, that’s Tuesday, December 9th at noon, Pacific Standard Time.
After that, roundup and judging!
(*reasonable substitutions for food allergies or dietary restrictions are allowed.)
Now, on to the ingredients. Using our high-tech, icosahedronal randomizing device (pictured at right), we selected three ingredients from the Paper Chef nomination list:
The fourth ingredient is always judges’ discretion, so for this month we’ve decided to take a dip into the nearest body of water and see what pinches. That’s right:
And by crustacean, we mean any member of that crusty little subphylum: crab, lobster, crayfish, shrimp, barnacle, woodlice, tongue worm… okay maybe not those last two, but you get the picture!
So, have at it, have fun, and we look forward to see you all at the round up!
(Post links to your Paper Chef entries here, and don’t forget to email a link to your entry to firstname.lastname@example.org!)
Tags: paper chef