Here are some new event contests that have been added to the Wauconda 2011 Civil War Days. As you probably can guess our unit will try and be in all of these. Now I just hope they aren't all at the same time. However, if they are we will need to plan things out, so anyone want to let us know what they think they would be good at. Please, don't be shy or modest. We want bragging rights, dammit! So take a look at the contests below and post what you think you would be good at.

Contest info copied from Reenactor Info - Civil War Days Wauconda, IL

CAMP COOKING CONTEST
A new feature for the 2011 Civil War program will be a contest for camp cooking. The contest is designed not just to test the culinary skills of the reenactors, but to emphasize authenticity. Each camp wishing to participate should indicate such on their registration form or when they register at the event. Materials for cooking will not be provided. Each camp will be responsible for their menu and should bring whatever material they deem correct to their impression. Emphasis will be placed on the accuracy of the meal to the overall camp impression. The judges will visit each camp to learn about the camp impression. They will take notes on such aspects of the meal as how the food was obtained, what implements are used in the preparation, what the camp is representing and the consistency of the meal to that impression. Each camp should be able to explain what their impression represents, where they are camped, and any other information requested consistent with your impression.

The judges will take a second walk around to taste the results of your efforts.
Our goal is to provide the public with another aspect of life during the Civil War. We take for granted the ability to walk into a grocery store and purchase fresh fruits and vegetables regardless of season. This was not how life was lived 150 years ago. When preparing your meal please consider what would reasonably be available to your camp. Our desire is to help educate the public on everyday life and would appreciate your help with this project.


INFANTRY FIRING & LOADING COMPETITION
The following contest is open to all reenactors both Federal and Confederate armed with a three band muzzle loading musket (standard infantry weapons).

Each contestant will load and fire a blank cartridge from the standing, kneeling and prone position. Loading procedure will follow standard drill manuals (Casey’s, Hardee’s, Gilham’s) and time penalties will be assessed for deviations from loading procedures. Timing will begin with the command “load.” Each contestant will load (including ramming) and fire from the standing position. Then take the kneeling position and load (including ramming) and fire from the knee. Then the contestant will move to the prone position and load (including ramming) and fire from the prone. Timing will cease when the contestant discharges the third round. Contestants will begin with an unloaded musket, and will not begin loading till the command is given. The contestant cannot handle a cartridge or begin reloading until the move to the next position. That is the contestant cannot reload while standing and then move to the knee to fire or load while kneeling and then move to the prone to fire. The judges will assess time penalties for deviations from the contestant’s selected infantry manual.


FIRST PERSON IMPRESSION CONTEST
We reenactors attempt to portray life in the 1860’s. This contest is designed to allow you to demonstrate your skills and knowledge. Each contestant will face a judges’ panel and will answer questions about their impression. The judges will assess the accuracy of the impression, and the depth of knowledge. Stitch counting will not be included, but the quality (accuracy) of the uniform will be considered as part of the overall impression. The goal of this contest is not to humiliate anyone but to educate the public and allow you to test your knowledge and improve.

these are a great idea!! not only for the bragging rights but also to make sure we have a great impression. i am afraid i dont know enough about the western theater so i would not feel comfortable doing the third (maybe next year). as for the second, it seems as though it is a singles competition but if we drill enough and do it as a unit that could be very impressive...on to the cooking!! im fully willing to do it! bacon with johnny cackes made in the grease with maybe some poptato or onions as well...fried apples for a desert...still period food but made for a modern appetite...or i can cut it back...use boilers and make a rabit stew with carrots and potatoes and onion with some johnny cackes...either way, sign me up!! lol

go ahead and shoot me ideas so i can test them at home

Excellent. I had you in mind for the cooking demo from the beginning. If you make those fried apples again I don't think we can lose. We will try to get our hands on a rabbit as well. Of course I think we will clean it for the judges as well, or at least have evidence of it having been cleaned next to the fire.

We will think more on this and get some ideas going for you to test out.

I think with Ian in the rifle contest and you and Lisa cooking we have two of these in the bag. Now who shall we pick for the first person contest? Anyone have any experience with these?

You can sign me up for eating!

I have a first person impression but don't have personal effects to back it up. Photos, letters and the like. He's also eastren theatre from a Virginia unit.

Are you going to be doing Wauconda?

Well question goes to the first impression. If someone were to do it. What dialect would be the most common for that area and time frame? Since L.A. was widely still French? Now all I can think is Mike cooking talking like if he was the Cajun Chef. It would be hilarious.... I guarantee!

P.S. I found this recipe when looking up info on the 11th Miss. For Hoppin Johnny

1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
1 Bay leaf
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice

A Bit of a fancier dish and not likely to be found in camp, but maybe could be prepared for the unit "officers"

Oh man Matt that is a great idea. If we could be speaking some French while doing the cooking and first person stuff that would be perfect since many of our guys would probably have spoken it back then.

I think the recipe might be too fancy for a unit on campaign, however, though you never know. We might have just raided a farm house. We will really have to look into this and figure something out -- and then overload Mike with recipes that he can test out on his family, and then on us at the events leading up to Wauconda!

Some of us might be Irish.

Well hence why I asked what was common for the counties we would be comprised from. Although a good Brogue from a few of us would be very nice.

I speak limited french. And sorry Bill, didn't see your post till now. As of now I do plan on being at wauconda.
If y'all want to, check out the recipies I posted in the civil war camps section. I'm thinking of going hunting before waconda and bagging a few squirrels and rabbits to bring out. Though im not too familiar when it comes to butchering them.

Korey- i know how to clean rabbit but not skin (cooks dont need to skin lol)...other issue would be that it would be VERY bloody and messy...and a biohazard...id rather not sleep in it and honestly i dont know if the puplic would really want to see it...i like the idea but it logistically wont work unless you can find a butcher that will clean and dress for cheap...

other food ideas: salt pork/beef stewed. or use turkey because it has simmilar culinary properties to rabbit. i think we should keep it super simple...even the foraging to a minimum...

Id gut them at the sight of the kill, so it wouldn't be too bloody, and I'm guessing that the same principles apply as when you skin a deer.

ya i would assumeit is pretty much the same...you wouldnt even need to worry about deboning it...you use thoes to make stocks and broth...bones are always easy to work around aslong as you have agood knife !