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New Rules for Quarterly San Diego Dish of the Month Dictator?

OK. I’m going to suggest new way for our DotM process to work.

Old rules: The responsibility of being Overall Coordinator and Uber Dictator falls to one person, currently our friend and colleague (and good sport) cstr. There are four Dictators each year, each with three month tenures. The Uber Dictator calls for volunteers as needed near the end of each quarter.

New rules: There is no Overall Coordinator / Uber Dictator. There are four Dictators each year, each with three month tenures. At the end of a current Dictator’s reign, that person solicits volunteers for the next three months.

All in favor, say...something.

All opposed, ditto!

Is this OK with you, cstr? Or would you like to continue with the "Uber Dictator" approach?

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  1. Also, Dining Diva has implicitly volunteered to be our DotM Dictator for Jan - Mar, with January beomg skipped since it's already half over.

    Is that OK with you, DD?

    That doesn't mean that there is a big surplus of volunteers for the rest of the year...

    1. My gawd, the early response has been JUST overwhelming!

      I'm busily counting the absentee ballots right now.

      Guess it'll take until tomorrow morning to get all of these chads pushed back up.

      1 Reply
        1. I almost thought this was a polite SD Chow eulogy for DoM but, Bravo DD, I just demolished a chunk of Dark Callebaut in your honor!

          20 Replies
          1. re: cstr

            So do you concur that DD is the annointed (in abstentia and by inference) Dictator for February and March?

            She hasn't herself responded about this yet.

            The February DotM should have its own thread, I think.

            1. re: DoctorChow

              Yes, DD has been Knighted by the round table! Or in fact, any table she wishes to sit at.

                  1. re: Beach Chick

                    Actually my chart doesn't kick into high gear until about mid-April. Then the rest of the year is pretty stellar!

                      1. re: SaltyRaisins

                        It doesn't because good mole is hard to find in SD and after our disaterous Chile Relleno and Carne Asada Burrito months, I don't think mole would be a suitable selection.

                        Besides...the best mole in SD is actually at my house and I'm not inclined to cook it for this group ;-)

                          1. re: DiningDiva

                            'I'm not inclined to cook it for this group ;-)' Shocking!

                            1. re: cstr

                              Why is that, Diva? Is it because this group simply doesn't deserve it, or that you'd be concerned that a few of the people here would have problems with it and big argument would result?

                              Though I guess the latter answer would imply the former answer is true. :)

                              1. re: RB Hound

                                As long as there's chocolate in it, I'm good if someone else cooks. Although, it might be a scene from Scary Movie for this crew to actually meet!

                                1. re: RB Hound

                                  Proper mole is a H-U-G-E amount of work and requires a time commitment of several hours.

                                  1. re: DiningDiva

                                    That's for sure. The house-made red mole at Cocina Mayahuel, which I think is pretty good, is made completely from scratch, including roasting the chiles. The owner says it takes six hours to make it, end-to-end. And that's the red kind.

                                    They don't make their dark mole in house. I think that's even more labor-intensive to do, as you say.

                                    1. re: DoctorChow

                                      There are hundreds of moles. Some are quick like amarillo or verde. Others take hours and at least one requires an outdoor kitchen to burn chile seeds to release the volatile oils in the seeds. Do it in the house and everyone will be gasping for air. They are not inherently difficult to make, especially if one is familiar with Mexican cooking techniques. To make mole properly - and by properly I mean traditionally - most are pretty labor intensive.

                                      1. re: DiningDiva

                                        Yes. My companion (who says I shouldn't refer to her as a "chilanga" because the term is mildly disparaging) always reminds me of that, and says that in fact "mole" really just means "sauce" in Mexico. I've only had a very few kinds, myself.

                                      1. re: Fake Name

                                        That's my secret recipe too. As in, "Here querida, I spent all day making this delicious mole poblano..."

                                        [OK,OK, I'm kidding.]

                            1. re: DiningDiva

                              Hmmmm...just looked at my watch and noticed that it's February already. How time flies. Hint, hint.

                              [Tapping foot on floor]

                        1. The "ayes" have it.

                          So it is written. So it shall be.

                          1 Reply
                          1. re: DoctorChow

                            It was a tough campaign, a close vote, with a guarded re-count.