/ck/ - Food & Cooking

>>12081935
>>12073362 Tiki Doomer 4/5/3/3 15
I’m generally happy with how the presentation turned out. The initial goal was to have at least half the rice still showing under all the toppings, and I think I did a pretty good job. I didn’t sketch out the plating beforehand, so one wrong placement could have ruined the entire composition. I agree that there should have been a little more color and “freshness”. The focus was the rice, and the toppings used were just common /ck/ examples of things that go well on a bowl of perfectly cooked rice; if your anon-don isn’t a 5/5 on originality that’s on you. I enjoy all of the items on rice, but they obviously don’t all go together. My intention was to show how to cook a perfect bowl of basic rice, which I believe I accomplished, and then give a plethora of suggestions to make it even better. I didn’t do anything unique, or use the rice in multiple ways.

>>12073378 Bell 2/2/3/1 8
There’s virtually no rice anywhere in this. It’s also not very original, but I do appreciate you making a roux from the rendered fat and making stock from the bones. If this were a chicken round you’d have a 5/5 on challenge goals. That’s not an easy dish to make look good, but I’d suggest slicing the chicken on a bias so that you can actually see the juicy (?) inside along with the nicely fried outside, and those scallions look like they were cut from that cute CP grill who makes pancakes. Also, why would you add peas at the same time as carrots and potatoes? They’re obviously going to be overcooked.

>>12081927

>>12073328 Sakeanon 3/1/3/3 10
Looks well made, but completely unoriginal (there’s so much you can do with risotto/arancini). Boomer plating.

>>12073340 Nikon 3/3/2/4 12
Trying something new was always the best thing about the challenge, but it doesn’t always pan out, which is okay. They look alright-ish, and while the presentation is generally good, it does seem a little lacking. Personally, I would have mixed some toasted rice with coconut flakes and fresh mint as a garnish, possibly throwing a few berries in there if I had them.

>>12073349 Poodle 2/3/2/3 10
It should be against the rules to include dogs in your image; they shouldn’t count for anything, but you’re deluding yourself it you honestly believe they don’t make the image far more appealing (I mean, just look at them). Otherwise the dish looks ok. I don’t really think “risotto stew” is a thing, but I’d eat it, and you put more effort into the presentation than some other entries (though I can’t get over the random toast peeking out on the side; that just seems out of place in every possible sense).

>>12073358 ion 2/2/2/3 9
As far as the rice goes, all you really said is, “cook rice, then cook rice even more”. It’s like you googled, “Spain flavor profile” and just kind of went with it. I also don’t understand serving pieces of meat that are too big to eat in one bite in a bowl over something like rice where they’re hard to cut. And those lemon slices seemed to play no part as a garnish, since they’re too thin to squeeze, and you even included an image showing that they were pointless.

I’m going to follow quaff’s short form scoring and like Bell will rate my own dish, which obviously doesn’t count, but I think does serve some purpose as a follow up reflection on one’s own effort.

>>12073285 FPM 0/1/3/3 7
It’s a basic lazy weeknight fried rice that seems like it might have been posted here as an afterthought, if it didn't look like anon’s first attempt at fried rice. There was obviously no effort put into the presentation, but it’s definitely something I’d eat. I’d recommend going back to the basics and working on your knife skills.

>>12073306 nrrwmndd 4/4/5/5 18
My main criteria for challenge goals is using the ingredient/theme in multiple and unique ways, which you definitely did. It also looks delicious (and props for going 125; everyone always seems to do 127, which is too much when you’re still going to torch/sear it). My only complaint about the presentation is that you can’t really see the rice, you could have taken the pic from a different angle so you couldn’t see the slices of steak that you kind of botched, and the scallions are a little too thick, but that’s honestly just nitpicking.

>>12073312 quaff 3/3/5/3 14
This sounds really great, and based on the pics looks well executed. My only real issue is with the presentation; either go all the way with chopping the cilantro or leave it whole. And while I love chili oil I’d prefer to eat this with it on the side, though that would have taken away from the presentation, which at the same time gives me heartburn (yes, I’d still use that much chili oil even if it was on the side – I just don’t like to see it all there at once, and all on the bottom).

>>12079569
Pretty much this. Just clean it as you usually do (no steel wool, kek), LIGHTLY coat it in oil, then wrap it up and put it somewhere it wont be disturbed.

>>12079140
Because it's $5-6 dollars and better than PJ's which is twice the price. There's no glory in fast food pizza, but LC's has the best value (quality:price) if you're just drunk and don't care about spending money or interacting with anyone.

>>12079518
Step 4: Put your perfectly cooked rice in a bowl. I didn’t include anything about preparing the other ingredients because those are just examples of what you can do with an anon-don – even though those are the most difficult parts to execute. But seriously, if you’re going to make something that isn’t risotto or pilaf, or using rice in unique ways like a couple anons did, there’s no reason to not use a rice cooker, and it just seemed like nobody actually explained how to make proper rice, so I figured I should. Step 5 is obviously plating, which takes some practice, but is really just something you should have fun with; the anon-don is all about originality.

>>12079514
Step 3: While your rice is cooking assemble all your toppings and begin preparing them such that they will all be hot and/or ready when the rice is done. This isn’t just making some plain rice and throwing leftovers on it – the rotisserie chicken was the only leftover, and I specifically chose a few pieces of thigh meat and some skin lightly fried in spam fat because those are the best parts. The focus is the bowl of perfectly cooked rice, and the toppings were intentionally chosen for this challenge, as we regularly have threads about at least half a dozen of them, but I really thought showing how to make a basic bowl of rice would be the best thing to get the newer anons interested in this challenge.

>>12079510
Step 2: Follow the directions that came with your rice cooker. You’ll know it’s done when it plays a little song, and this is what it should look like.

>>12073362
I was planning on making a vertical, but got kind of busy and looked back at the GIMP vertical and got a headache, then I made an Imgur account but that turned out to be even more confusing than GIMP, and all I learned trying to look up a tutorial is that’s what reddit uses. So, I figured I’d just post my “vertical” here, since a couple anons didn’t quite seem to understand my dish. (If that Chinese grill from the last challenge is still around, feel free to make this a proper vertical – not that any of this is going onto the blog.)

Step 1: Acquire good rice and a good rice cooker.

>>12049720
>3 will be related to a specific national holiday in May
Scurvy Awareness Day?

For your consideration, I present the Anon-Don. It's a bowl of perfectly cooked rice topped with whatever anon has in her fridge and/or pantry and feels like putting on a perfect bowl of rice.

This particular iteration has 15 different toppings, which you should mostly recognize. Might not get in a vertical until tomorrow.