February 2015 Challenge - Fungi!

Discussion in 'Food & Cooking' started by eastshores, Feb 2, 2015.

  1. eastshores

    eastshores

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    Coming off of last months challenge there were SO many awesome suggestions for topics that it left my head spinning. I had to step away from it all.. and think about what would be a focused challenge yet something that would allow everyone to participate in a way that could be unique to their culture or style.

    So for February 2015 I've chosen those tiny little friends of ours that often go without mention.. fungi!


    This opens the door for any yeast fermented foods and the more obvious is the fruit of fungi - mushrooms to be used in any way possible. Bakers - this is your opportunity to show off your mother starters and the wonderful breads you make.. and if we have anyone doing micro-brews now is your time to shine! Let's pay homage to the beautiful things that fungi have done for us in food.. whether stilton or shitake, half sours or sourdough.. Fungus is among us!

    Clarification: You don't have to actually ferment beer or make cheese, I just want to focus on products that rely heavily on fermentation, for instance an aged cheese vs. mozzarella. An entirely separate track would be meals that utilize mushrooms and I am hoping everyone will enjoy that part.
     
    Last edited: Feb 2, 2015
  2. teamfat

    teamfat

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    Sweet! You're a fun guy, eastshores.

    mjb.
     
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  3. butzy

    butzy

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    I suppose I will need to make some more sourdough bread then! Which reminds me, I need to feed my starter.

    And since we now have a new challenge, I can start deciding what to eat this coming month.
    Tonight is going to be homemade sauerkraut mash with rookworst (smoked sausage)........
     
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  4. koukouvagia

    koukouvagia

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    This is going to be a good one. Congrats eastshores!
     
  5. ordo

    ordo

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     Ha!

    Good new challenge ES.
     
  6. butzy

    butzy

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    I have to admit that sauerkraut is not very photogenic.

    I tried making a picture with my tablet (got some issues with internet on my normal computer) and that's not really a success either.
    Anyway the sauerkraut mash tasted fine, my sausage has plenty room for improvement (a bit dry).
     
  7. ordo

    ordo

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    Button mushrooms omelette

     
  8. eastshores

    eastshores

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    @butzy photogenic? perhaps it won't be but knowing that you made it, fermented it.. makes the picture priceless

    @ordo that is beautiful.. I would devour that! The photo is also beautiful in every way.
     
  9. chefjasonb

    chefjasonb

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    Hello.  New here.  Just curious to how these challenges work and the rules?  Is there a page I can go to?  Thanks!
     
  10. nate

    nate

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    Nice Challenge!  Fungi is going to be fun.

    and ORDO, that picture is stunning.
     
  11. ordo

    ordo

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    Thanks Nate.

    ES: Didn't we have a Mushrooms Challenge some time ago?
     
  12. eastshores

    eastshores

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    Nov 2013 we had mushrooms.... this is not a "mushroom" challenge

    Maybe I'll be damned for this but the challenge is fungi.. to include breads, cheeses, beers, etc. This is not a "Mushroom" challenge.
     
  13. flipflopgirl

    flipflopgirl

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    For example....... a grilled Stilton cheese sandwich (using sourdough bread).
    I imagine if there was time (or maybe you make Stilton on a reg basis) there would be extra atta boys if the cheese and bread were house made?

    mimi
     
  14. maryb

    maryb

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    You would do this when morels are not in season... smoked walleye stuffed morels with garlic butter. Made on the grill or under the broiler... but alas no morels on hand
     
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  15. ordo

    ordo

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    I see. An opportunity for breads, cheeses, fermented products, etc. I'll try to learn about fungi.

    Meanwhile i made a quick mushroom tempura.


     
  16. nicko

    nicko Founder of Cheftalk.com Staff Member

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    @MaryB   now that sounds really excellent "Smoked walley stuffed morels with garlic butter".
     
  17. flipflopgirl

    flipflopgirl

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    First welcome to Chef Talk!

    Probably the best way to get "the spirit" of these challenges is to go back and read thru some of them.
    If you still have questions then just post them in this thread.
    We are a friendly lot and are very good at making new members feel comfortable and at home.

    mimi
     
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  18. koukouvagia

    koukouvagia

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    I'm not sure there is an official rule page.  @Nicko  should someone develop one?

    @ChefJasonB  welcome.  The basic premise of the challenge is to make food based on the challenge theme.  Photos and a recipe are nice to include.  The person who poses the challenge, in this case it is @eastshores   hosts the challenge, and chooses the winner at the end of the month.  The winner then gets to come up with the next month's challenge theme and hosts it.
     
  19. nicko

    nicko Founder of Cheftalk.com Staff Member

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    No rules just cook something that contains the ingredient and enter as many times as you like. The only rule really is "HAVE FUN" if we start wrapping rules around this it will take all the fun out of it. As Joe Dirt says "Lets keep on keeping on..." Whatever that means...
     
  20. eastshores

    eastshores

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    @ordo as usual you are out of the gate running.. beautiful dishes already!

    Thanks @flipflopgirl   and @Koukouvagia in helping to explain the challenge.. I'm sorry if i chose something confusing.. I wanted our fermenters to have the spotlight for once and I'm sure the rest have plenty to work with!
     
    Last edited: Feb 3, 2015