02/11/2022
The Cookoff has come to an end. We are deeply moved. Because we never expected to see so many hoomans put on their apron and face off one another in some kind of a cooking Squid Games.
It was hard for us to pick the winners. Nonetheless, we have set the criteria thus:
Scoring system
Concept: the creativity behind making the Iberico pork the hero of the dish (out of 10)
Ex*****on: the techniques involved in making the dish. (out of 10)
Appearance: how appetising the dish looks (out of 10).
Bonus score: the number of times the post was shared and the number of tags you've made (15 pts max).
Now onto the winners:
3rd Autumn's Bounty (Concept 8.8 Technique 8 Appearance 6.8 Bonus: 15 Total: 38.6)
This dish was impeccably thought out - from the Autumn theme, to the chestnuts representing the acorn diet of Iberico pigs, to the distinct European flavors from thyme, nutmeg and sage. What a hearty, well balanced meal this is…
2nd Iberico Croquette (Concept 7.8 Technique 7.4 Appearance 8.6 Bonus: 15 Total: 38.8)
Imagine having Iberico pork slices pillowed within potato mash and having that dollop of mash crumbed up and fried to a perfect golden crust. You have crispy and soft melty textures mixed with the excellent pork. Drizzle a homemade tonkatsu sauce over it, create elevation with the plating… she clearly knew what she was doing.
1st Iberico Degustation Menu (Concept: 9.4 Technique 9.2 Appearance 9 Bonus: 15 Total: 42.6)
Seriously, who are we to critique this: Iberico infused caviar pearls, pasta tossed in Iberico pork oil, even the maple whipped cream for the dessert was made with Iberico oil. Unluckily, the hoomum received a meat pack full of fats and not much meat… luck of the draw, I said. When life throws you lemons, make lemonade. I threw her some fats and she created an Iberico taste odyssey. Respect.
The rest of you, fret not. You are now a Blackfoot Masterchef! And you'll get a surprise participation prize.
Ok now, onto the next Masterchef cookoff ingredient… lamb testicles. Fire up the wok!
Just kidding.
It's best eaten as sashimi.