MONDAY - May 26, 2008

Results from Calgary
We had two rainy cold days but the spirits were high and the chili was Hot!! Randy and I would like to thank all the cooks from near and far that came together to cook under the "big top". A special thank you to the cooks who donated their prize money back to our charity. Your generosity was outstanding. Congratulations to all the cooks who participated you all cooked great pots of chili and made it really tough for the judges.
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Through contributions and the sale of tasting cups we managed to raise over $1400 for our charity - the ALS Society of Alberta. This organization has been such a help to me already (wheelchair, ramp, support) even though I do not have a definitive diagnosis as of yet - this could take months yet but in the meantime there are there and willing to help in whatever way they can. Thank you too for all the hugs and prayers that have been coming my way - please don't stop!!!!
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Alberta Championship
Salsa
1st - Marilee Barrett
2nd - Joe Barrett
3rd - Joy Bilozir
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Traditional Red and representing Alberta at the World Chili Championships (location still to be determined)
1st - Doug Wilkey
2nd - Bonnie Tomasek
3rd - Steve Porteous
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Canadian Championship
Salsa
1st Ralph Wilkinson
2nd Ron Michel
3rd Joy Bilozir (yes I beat Randy both days - kind of hard to believe)
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Traditional Red

1st - Steve Porteous
and representing Canada at the World Chili Championships (location still to be determined)
2nd - Joe Barrett
3rd - Bonnie Tomasek
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Joy and Randy Bilozir
Smoking Below Zero Chili Science
bzchili@hotmail.com

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Long Island District Cookoff

Long Island is notorious for its beaches and its traffic. The official beginning of summer usually brings hordes of people to those famous beaches, so the traffic is sure to be bad. Brandon Ress, the organizer of the Long Island District Cookoff, couldn't have picked a better day in this long Memorial weekend to have this event. On Sunday of this three day weekend the traffic to this pretty marina couldn't have been better. The weather was just glorious after a very cool and wet spring, not a cloud in the sky, gentle breezes and a great group of eager cooks. This is really a nice site and the cookoff is generous with the giveaways. We hope to see more cooks there next year.

And the lucky winners:

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Best Booth

3^rd – Raymond Barry, NY

2^nd – Brian Collins, NY

1^st – Mario Saccoccio, CT

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Salsa

3^rd – Dustin Ress, NY

2^nd – Mike Freedman, NY

1^st – Mario Saccoccio, CT

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Verde

3^rd – Joe Maro, NY

2^nd – Carol Shaked, NY

1^st – Mike Freedman, CT

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Red Chili

5^th – Mark Frechette, NY

4^th Louis Santangelo, NY

3^rd – Carol Shaked, NY

2^nd – Cathy Freedman, NY

1^st – Raymond Barry, NY

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Raymond won this event last year as a rookie and has been working hard competing around the northeast. We are thrilled to see him repeat his win.

Congratulations to all the winners.

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NEBRASKA STATE

The Nebraska Pork Producers have GRACIOUSLY agreed to donate the first place prize money for the Chili Verde at the Nebraska State on Sunday.

I'm sure that won't be a problem !!!!!

And - if you haven't "checked in" yet -- please let us know if you will be attending, and what you will be cooking so that we can plan tables and judges accordingly !!

Boat ride Friday 9 to 11:30 !! Let the drinking begin !!

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NE State Chili Crew

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IT'S THE WATER

Chili and Water

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We've all heard that beer commercial "its the water". The Culinary Institute of America at Hyde Park New York also known as the CIA decided to find out why pizza is better in some cities than others. After extensive research they've finally determined through chemical analysis that it is the different types of water used in the ingredients to make pizza. Apparently cities have different chemical makeups in their water sources that make some pizzas better than others. Could this be the reason a pot of chili cook in one location is better than maybe a week later at a different location? You say, " I use bottled water". Most bottled water companies use city water but they run it through a reverse osmosis process which strips all the chemicals out of the water. They then add chemicals back to it to give it taste. Each company is always experimenting trying to get the best bottled water.

What WATER are you using in your Chili ?

So could water be the secret ingredient? Maybe, Maybe Not!

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Capt. Jim

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BACK TO BACK REGIONALS

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COOKS CORNER, JUNE 7TH

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WESTMINSTER ELKS, JUNE 8TH

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June 7^th and June 8^th are fast approaching. Cooks Corner will be held on June 7^th. If you were there last year you know how much fun it was, and if you weren't there last year maybe you should check it out. If you are already qualified, we can always use Judges. We don't want to lose this Regional, so come out and support Don. Prize money is RED: $500.00, 300.00 200.00, VERDE: $300.00, 200.00, 200.00, SALSA: $100.00. Entry fees are $35.00, 25.00 15.00, and 1 gal People's Choice. Prize for PC is $100.00. The proceeds from this cookoff will benefit Bill "Gumby" Donovan's Medical Fund. Cook's Corner is located at 19152 Santiago Canyon Road, Trabuco Canyon, CA. For more info contact Rhonda@cookscorners.com

or RATSHACK2@AOL.COM

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Westminster Elks Lodge Regional will be held on June 8^th. They always give the Chili cooks a warm welcome. I am sure most of you remember the cookoffs held here in the past. Prize money will be sponsored by Nibs Waters. Prizes are RED: $500.00, 300.00, 200.00, VERDE: $200.00, 100.00, 50.00, SALSA $100.00. Entry fees are $35.00, 25.00 15.00, and 1 gallon Peoples Choice. As with Cook's Corners if you are already qualified please come out anyway and judge. The Lodge is located at 6391 Industry Way, Westminster, CA. For more info please contact Paula at 714-892-2346, or Don Hammes at RATSHACK2@AOL.COM

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