Yay! I was ecstatic to hear the positive responses to my “You Are What You Cook” Challenge. I didn’t really talk about the details because I wasn’t sure anyone would jump on board, but now that I’ve been assured that some of you will join the challenge, here’s the basic guidelines:
Guidelines for “You Are What You Cook” Challenge
- The recipe has to be original: It can be a spin off somebody else’s recipe, but it has to have your own unique touch on it. Remember, this dish should define you, and you’re not a carbon copy off someone else! In the case that you borrow someone else’s idea, please take note to give credit to that person!
- It has to be about you: It can be either the definition of your name, or your personality, or someone you aspire to be, so long as it’s all about you
- If you have a blog, please post it on your blog, with an explanation of why you chose certain ingredients, and how they play into your dish. Recipes and pictures are optional, but preferred. After you post, send me an email with a link to that post.
- If you don’t have a blog, that’s okay. Send me an email with the same instructions I’ve listed above.
- The deadline will be 4 weeks from today’s date: March 7th, 2010.
- I will later do a post with all the round-ups of your dishes, complete with pictures and links.
- I’m still debating on whether I should also make a separate page for this, but I’ll let you know if I do.
I’m so excited. I can’t wait to see what you guys come up with! And seriously…it doesn’t have to be a masterpiece…The most important rule in this challenge is to just relax…and have fun! You know, I was watching Ratatouille for the 138th time a few nights ago, and little Remy said something that rang in my mind until now. Remy was talking admiringly about humans, and how they were different from rats because of their ability to create. Well, that got me wondering…What have I created during the past 22 years of my life? I certainly haven’t been creating any acclaimed artwork, or building landscapes; nor have I been composing a brilliant song, or inventing something new. That got me panicking, just a bit—Dang, what have I been doing? But then I scaled down my perspective, and broadened my mind. And you know what? I may be young and pretty much an obscure Nobody in this world, but I am creating something, every day, within my own circles: I’m creating myself. I’m creating my emotions and opinions and beliefs and morals. I’m creating my social groups. I’m creating my own thoughts and speech and actions. These daily little creations? They may seem small in contrast to the grandiose masterpieces of the world…but they are so much more than those shiny objects which we admire from afar. They might even go unnoticed…but they have the ability to actually touch a person’s life, starting from oneself. So. What are you creating daily? Worries, anxieties, complications, and stress? Or love, empathy, peace, and thanksgiving? We have more power than you think…because in every moment of our daily lives, we are creating something. Add that all up, and it forms who you are. And that’s my little pep talk for you to start brainstorming for this challenge. Honestly, it’s not the overall product you need to focus on, it’s the details— the different ingredients you choose, and how you prepare them, and how you combine them together. Perhaps, you might even get a little bit more insight and motivation on yourself, eh? But obviously, you can’t be defined by just one single dish. You’re way more complex and intricate than a single dish! Plus, you can interpret yourself in so many different ways. Take this dish I’m going to share with you, for example. I think it defines me, because it’s got pretty much all my favorite and trademark ingredients in it. As you can see, my blog layout theme is Kabocha: I can eat a whole kabocha in one seating and still want more (Same can be said for Maggie and Coco). Second, I’ve been extolling the majesty of the runny egg ever since I started this blog, so much so that Biz seems to mention me whenever she blogs about a runny egg (and also Brandi!). I’m also the Queen of Sweet + Savory: The majority of my dishes have some kind of sweet and savory element to them. My favorite meal is brunch. I adore carbohydrates, especially in the form of bread (Hello, Rebecca, fellow bread-whore!). Combine them altogether, and here’s a Burp and Slurp signature dish: Kabocha French Toast BAT with Runny Egg Mix together the kabocha, egg, milk, vanilla, walnuts, cinnamon, and salt. Dip the bread into the mixture and let it soak it up: Meanwhile, fry up an egg, sprinkle a bit of salt on top. Then assemble the BAT by piling on the bacon, apple, and tomato on one side, and then topping it with the other french toast, and then finally the egg. Drizzle with maple syrup. I was provided a coupon through the Foodbuzz Tastemaker Program, which was of course awesome because Eggland’s Best truly has the best tasting eggs ever. I don’t always get the chance to buy them because I tend to buy my eggs in bulk. Yeah, that’s how much I love eggs! Did that give you a little more inspiration for your own signature dish? I hope so! Now, get cooking, and send me your YOU creations! Question of the day: Just a little teaser to your creations…What are you thinking of? Any particular ingredient in mind that you think defines you? 
Then heat up a sprayed pan, and cook the kabocha french toast on each side for about 2 minutes. 
Ah, that egg is a topper! I used Eggland’s Best eggs:
This sandwich was supposed to be a BLT, but I was out of lettuce, so I used a Granny Smith apple instead. 
It worked perfectly, because of the tangy, juicy bite of the fruit. Better than bitter lettuce, if I say so myself! 
I was seriously in heaven as I chowed down on this baby. What is better than having all your favorite ingredients in one dish? 
Especially when you’ve got that lovely, sensational golden yolk oozing out like that! 
The walnuts in the batter was an afterthought. I wasn’t sure they would stick, but they did, and they made for a lovely crunchy, nutty texture and taste to the french toast. 
This was a rather hefty meal though, so I had to use a fork and a knife to dig through it. 
I was thoroughly satisfied when I was done. Never a good meal without a contented burrrrrrp~
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Raw Balls define me baby. I love your contest and will try to get something together for you! This sounds sooo fun!
Sounds like such a great idea although I have nooo idea what defines me. We will see.
what a fabulous idea! i want to do this challenge! I think what defines me is cottage cheese and apples! hmmm waht could I do with that…I’ll think of something…maybe a healthified appel crisp and use the cottage cheese to blend and make a ‘creamy topping’
love the flavors in your food, at first I wouldnt think they go together then the way you describe it all and the pictures HELLOOOO makes me want to eat it all up!
jajajja…. yeah~ without kabocha Sophia won’t be complete!!!
My latest obsession are lotus seeds. maybe I can do something with it? Hhahaha… great challenge idea!
Wow, that is impressive! Amazing that you can put that kind of thought into food… I’m terrible about coming up with my own recipes, but I can follow with the best of them! It’s my husband who can look at a jar of pasta sauce and start randomly taking spice bottles of the shelf and come up with something amazing. I suppose that means that together we have the best of both worlds
I love the idea for that dish though!
Wow, that looks amazing!!! I LOVE eggs. What a great challenge idea!
what a fun idea! i can’t wait to see what people come up with!
Gotta get involved in this challenge! Excellent idea. Miss Sophia, I love your blog. Great ideas. Love your healthy, balanced take on food. I too am in love with the whole concept of sweet meets savory. Your BAT looks awesome. Nice work. Just go my RSS feed subscription to keep an eye on your fun filled life. Agreed, my goal each day is to inspire others with grace and fluidity. Not negativity.
I am always so impressed by your food photography! And I am one of those who can easily eat an entire Kabocha and want more…it’s just a shame that my IBS doesn’t allow me to
Sweet + savoury combinations are a favourite of mine too.
<3
~Jess~
xoxoxox
First of all – thank you so much for such a wonderful and sweet comment on my last post. I really appreciate it so much, it made me smile, and feel a whole world better about being trapped in my house
This is such a lovely idea! I may have to participate if classes allow me
haha. Hope all is well Sophia. The toast looks lovely! All of your culinary creations look lovely, and I’m sure they taste just the same.
Much, much love to you!
Meg
Sophia, this is such a wonderful idea. I’m probably not going to join in on the fun, as I have a list of recipes to prepare i the coming weeks and I’m already behind (it’s not part of my job to create this “2010 cookbook!”). However, I can’t WAIT to see what others create! My ingredient of choice would be something with PB and turkey. Random, but I would think of something…and I still might later down the road.
You asked a question on my blog about egg beaters vs. eggs, here is my answer:
Egg beaters are lower in calories, fat free, and cholesterol free. Compared to eggs, they are superior in those three categories. However, eggs have lecithin (may have some benefits regarding memory and cell signaling, but research is mixed) and some Omega-3 fats, and they are pretty much sodium free (unlike egg beaters). So in my opinion there are benefits of both, and it depends on what your dietary needs/goals are. I like to switch it up every once in a while and do egg beaters one day, eggs the next!
um… that french toast bat with runny egg looks ah-may-zing. not even kidding. wow.
ok now that i’ve slightly recovered from drooling all over my keyboard, i’m going to start thinking of what to create that defines me… that’s definitely a toughie, because i’m very unsure about a lot of things, especially when it comes to myself. odd to still be at this stage at 23 years old, i know. but i;ll keep thinking, and if i come up with something, i’ll definitely participate!
So excited about this Sophia! I had to laugh at your comment about my BSI win this week – too funny!
You know my dish is going to be spicy!!
And the runny egg – looks delicious but I just can’t do it!
The walnuts in the batter is a genius touch! Man, this looks like a most satisfying sandwich that would keep you nicely satiated all day.
I sit around sometimes and think – Sophia can’t possibly top THAT recipe. But you always do. And I’m always amazed. And my mouth is always watering.
I LOVE this.
Also, I added your event to my Google calendar! My dish is DEFINITELY going to include peanut butter. Since I eat it basically every day, I can’t think of anything that defines me more!
oh my gosh i would LOVE to have lunch with you! we would talk for hours!! that would be an amazing time..maybe one day!!
spice defines me? cinnamon! a lil sweet a lil spicy! whoo!
i love this idea! and you know I”m always thinking about runny eggs
Oh wow, your post reminded me exactly why I love to eggs! Yum yum yum.
Great challenge – I’d like to get involved
Love, love the contest. And yes, I have several things in mind when it comes to a creation that represents me. Right now, I’m thinking it’ll have to include a runny egg and gochujang for sure!
And no, I didn’t steal that from you… 
“I’m creating myself. I’m creating my emotions and opinions and beliefs and morals. I’m creating my social groups. I’m creating my own thoughts and speech and actions.”
I love this line, its truley great. I love the idea of the challenge too! Im going to take it on
This should be interesting!
omggg crazy girl. looks so gooood!!!! i’d say trail mix defines me, cant get enough of that stuff!
amy<3
This post is one of my favorites of yours! It came along at a time when I was feeling a bit bummed about some things, and I absolutely felt uplifted from it. Thank you!
I love the idea of what we’re creating is ourselves.
My comments always get eaten (I think, anyways…don’t see them) when I post at work. Only for your site.
I am so excited for this challenge/contest! I am already planning away! 
I love eggs too! I can easily eat a dozen in less than a one week. I’m not sure what ingredient defines me. Gives me something to think about. Your challenge sounds like fun! I want to see what everyone comes up with. I probably won’t enter, because I don’t like to cook and this will require me to actually think of a recipe from scratch. Such agony over the fear of the unknown.
Oh gosh Sophia you’ve really done it this time. That dish so defines what I imagine. Amazing!!! I’m not up to any challenges these days but, if I were, your idea would be the place to start. I can’ t wait to see the results. Way cool and as usual, your photos are indescribably delicious!!! You are one creative gal!!! Thanks for sharing…
It must be late Sophia, at first I read that you were cooking Bat (as in the creature) and then I thought you were using England Best Eggs and wondering why you’d use English eggs!
Wheeeee!! *waves*!! Fellow Bread whore here!! ;p
Oh my.. french toast! EGGS! maple syrup! I could eat this everyday!!
Thks for giving me an idea! Hahaa.. BREAD!!
hey, will you be featuring the recipes on your blog, great idea!
Awesome, I am putting my brain to work!!! It’s such a great idea though
Sophia you are a genius – what a terrific idea. I’m hoping to get home tomorrow night and hopefully back in my kitchen Friday. I don’t that I’ll be able to participate in this but I can’t wait to see what your readers prepare!
Thank you for you comments about my NYC trip! Vote for my team’s cake every day! We need to try and wipe out ovarian cancer!
Oh my goodness! That French toast looks aaaaaaamazing! I love runny eggs and I love when flavors collide. Sweet, savory and YUMMY.
Jenn
hey soph! thanks for the bday wishes girl(: you are so smart with your recipes! cant wait to try this, seriously. would you suggest it for breakfast, lunch, or dinner? because im thinking dinner(; breakfast for dinner? i love eggs so much. and wow your challenge sounds awesome. i really want to participate! have a great day xoxo
You have the weirdest creations (and I say that with an enormous amount of affection!).
I really want to take part in your challenge but it’ll definitely take a lot of thinking… much as I love popcorn, chickpeas, eggs, nut butter, and apples, I don’t REALLY want to eat all of those in one dish, hehe. Time to get creative!
Nice challenge!! The kabocha dish looks scrumptious
Always the same you make me hungry and I’m far of the dinner…
Cheers,
Gera
what store did you get those eggland’s best at? i went to a ralph’s but they didn’t have any cage-free options.
That meal looks delish! I also adore a runny egg pared with carbs. My own dish would probably have lots of berries in it, as they are sweet and colorful. Hmmm…I’ll have to think about how to design my own dish!
Oh jeez Sophia, your blog is always so pornographic. That sammich is totally and deliciously inappropriate. YUM. I think your recipe challenge sounds like loads of fun! I’ll try to think of something to participate. xoxo
OMG I can never resist oozy yolk.
Seriously… this is the most awesome french toast I’ve seen. I am a true fan of the runny poached egg and this would be perfect on a lazy Sunday (because I know I’d have to go back to bed after eating this, haha)
Awww such a fun idea!!!
I’m glad it’s until the 7th next month, because I don’t think I’ll have the time otherwise (exam week in…1 week!! EEEEK!!) lol
xoxo
[...] submitting this cake to Sophia’s “You are What You Cook” challenge because I feel the recipe really defines me. I do not personally have food [...]
I found this through Faith’s blog (Edible Mosaic) and have decided to join the challenge! What a neat idea. I love you crazy french toast blt with apple & egg creation–that is crazy nuts to me but I can totally imagine eating and enjoying it. Great pics!