As not to overwhelm with one gigantic post (where's the fun of that?), I am splitting up the process of ideation and creation for my most recent competition, Food Obstructions II, which was last Sunday.
My final product, which was no winner but it's damn solid eatin', was the "Mo-Rockin Merguez Dumpling", with butternut squash saffron sauce and kohlrabi and apple slaw. what i realized is my technique wasn't strong - the dumplings, which were really pot stickers, got far too greasy while cooking and got far too cold too quickly. Simply not transportable food, ya know?