/ck/ - Food & Cooking

The theme of Round 7 is... Time Travel.

Those of you who followed the competition last year will remember that we had a "roll for" round with cuts of beef. This year you'll be rolling for a historical period and try recreate a dish that is based on a particular time period and still appetizing for a modern palate.

Please roll once using your competition name/trip. YOU MAY NOT RE-ROLL. You will be disqualified if you do. (And yes, we will know if you try--the warosu archive shows deleted posts.)

--> 0 - Neanderthal
--> 1 - Ancient Greco-Roman
--> 2 - Aztec/Mayan
--> 3 - Medieval
--> 4 - New World/Silk Road
--> 5 - Edwardian
--> 6 - 1960s
--> 7 - 1980s
--> 8 - Modern
--> 9 - The Future

The prize for this round is immunity. If you win this round you will be placed in the Final Four no matter your current cumulative score or performance in Round 8.

The winner of Round 6 was Pyewacket !!uKoiN+HhkE7, who submitted:
-Manchego Cheese Tartlets with Quince Butter
-Calamari and Chorizo Balls with Romesco Sauce
-Toasted Baguette with Fava Bean Spread, Butter Poached Lobster, Lemon Confit and Tomato Pearls
-Gazpacho Shooter with Olive Balls

And... surprise! For winning the tapas challenge you will receive "Tapas: The Little Dishes of Spain" by Penelope Casas. Please contact hearts (heartsheartsck@gmail.com) for shipping information.

The remaining contestants are:

Cooking Rei
designerguy !!FLBIcqqP/39
Frenchfag
frgsp
Saul Goodman
SirSpice !!g3QeMZd5CQB
SQ !Z6ur5.jOOU
Wumplord !!uP81F1cofPV

ELIMINATED: mr_kruhy and Tokufags

A big round of applause for both eliminated contestants. This year's competition is closer than we had anticipated and to have made it this far is a tremendous accomplishment. We're sorry to see you go and we hope you'll consider cooking along with the remainder of the competition!

Rollan

welp this is gonna be fun

>>4442032
ahhhhhhhhh...fuck

>>4442044
I'm looking forward to your freshly sacrificed human flesh with a cup of hot chocolate.

>>4442041
wtf do greco-romans eat, slave grapes and boy semen?

Rawhide.

>>4442047
http://www.youtube.com/watch?v=cDuujdinLv8

Frenchfag here, bracing for a shitty roll.

>>4442053
Medieval, better than expected, I'll post an identification pic if needed.

>>4442032
>>4442041
>>4442053

This round's gonna be good.

HOLY CRAP! Wow, thanks so much everyone! I'm genuinely flattered and amazed. That's just...amazing. Thank you voters, there was some seriously stiff competition, and I really didn't think I'd win, so this is just a really nice surprise! And thanks so very much to hearts for her generosity!!! I can't wait to make more tapas, that's just fantastic. And I'm sorry to see mr. Kruhy and Tokufags go, they made some really gorgeous food, I hope you guys keep cooking along so we can see what other great stuff you come up with!

>>4442052
Don't forget to take progress pics of your hobo.

Well done Pyewacket - I genuinely thought Wumplord had walked the previous round. Must have been close.

At the moment I'm a bit dubious about these categories - not as a challenge, more the meals that might result from some of these categories. Let's see...

Did 1980s have a specific cuisine? The mind boggles...! :\

>>4442072
>Did 1980s have a specific cuisine?

I would take a look at the Silver Palate Cookbook, and anything nouvelle cuisine, and then incorporate distinctively 80's foods such as Tab soda (do they even make that anymore?).

>>4442072
Multicoloured pasta salads? I want to say aspic monstrosities but I'm not sure if they're from the 80s.

>>4442047
http://youtu.be/swhEbBDwM0I

Giles & Sue have a few of these categories covered.

>>4442092
aspic was probably okay for medieval and 1950s, I wouldn't personally have marked it up as an 80s thing. Going to watch the Supersizers 1980s later tonight, though I seem to remember a lot of it was them getting drunk dressed as Adam Ant..?

>>4442093
Sweet, thanks! I'm already looking at recipes for honey cakes, but I'm at a loss for the main meal.

>>4442097
I suppose you're going to have to do the same then.

Ive jsut done a bit of reaserch and it looks like im making corn with more corn, some avacado and corn to finish

>>4442101
Do you mean get drunk whilst dressed like a camp pirate?
That's every saturday night for me.

RAWLIN

>>4442104
oh yeah aztecs. Maize and coffee and cocoa for you. maybe the raw heart of a conquistador along the way...

>>4442064
Soooo, New World/Silk Road. That should be interesting. Sure, I've read plenty about the Silk Road, but I don't remember much of the foods mentioned, besides noodles once they got to China. I'm going to have to do some reading. I have a book about Marco Polo, I guess I better start going through it. By New World, we're talking Columbus and Vespuci and that group, right?

>>4442118
Human hearts might not be so easy (or legal, but that's just a minor concern) to find, animal hearts on the other hand....

>>4442115
I'm Edwardian!
Question. Am I geographically bound? Because if I could use belle epoque stuff thatd be super awesome.

>>4442047
Borneo:
http://www.dailymotion.com/video/xr5ocr_s2e6-the-supersizers-eat-ancient-rome_lifestyle#.UYFyhrWG2So

>>4442072
http://www.youtube.com/watch?v=81c6sULJGPA

>>4442121
You could do a different twist to it, and rather than doing a saffron noodle and oriental spice dish, focus on different areas that were affected by it

Indian merchants used the Silk Road to bring spice mixtures and curries to South East Asia. With some advice from Borneo, I'm sure you could make a delicious saffron spiced curried-something or another!

>>4442113
Now I want to see all the contestants dressed up in period costumes while they serve their food.

>>4442121
Didn't Marco Polo bring pasta from China?

>>4442130
>>4442093
Supersizers mind.

>>4442121
>By New World, we're talking Columbus and Vespuci and that group, right?
Yes. :)

>>4442072
The 80s was an interesting (but oddly overlooked) period for food history. Fine dining became feasible for the first time to a large swath of the middle class. Nouvelle Cuisine was slowly fading out of fashion while fusion cuisine (mainly Latin and Asian influences) were beginning to develop. Alice Waters' Chez Panisse, which opened in the early 70s had a considerable foothold in the minds of contemporary chefs and the organic/local/sustainable concept was making its way onto diners' tables. Meanwhile, air freight and increased efficiency in prepackaged foods meant that "snacking" became something of a national past time. Pudding pops, frozen meals, and other convenience products became household staples and yes, there were lots of weird novelty food items.

>>4442091
The Silver Palate Cookbook is an excellent reference. And they do still make Tab soda but you really have to track it down. In high school I had a friend who got addicted to it and would drive like 45 minutes to some gas station to buy it.

What's nice is that on 6 rolls, we have 6 different time periods. Hopefully the remaining contestants will roll the unused time periods.

>>4442126
Oh, and you guys aren't geographically bound. Like with the other rounds you can interpret this round's theme however you'd like so as long as you can defend your decision.

>>4442152
>Now I want to see all the contestants dressed up in period costumes while they serve their food.

I will definitely take it into consideration if you present your dish wearing a tunic when it comes to judging.

I am very excited for this round

Okra chips!
I just LOVE eating okra chips!

(LOL)

Nice suggestions for the themes everyone. Especially this one >>4442189
harhar.

Now it seems like for the 80s at least, the big decision is to go serious or go gimmicky.

>>4442206
Me too! Lol. Thanks, got your address. :D

>>4442221
Thanks hearts!

ROLLING!!!

>>4442233

please stop that. this is a serious thread.

>>4442306
60s, nice, now we need a future and neanderthal roll.

>>4442317

>>4442306
Oh shit!

Time to embrace my inner (Julia) Child.

>>4442317
>this is a serious thread.

>>4442317
Seeing as I was having a conversation with hearts pertinent to the contest, it's perfectly fine.

In other news, as far as my research is going, there's a humongous scope to this time period. I'm really going to have to nail it down. It's pretty daunting.

>>4442221
cheers for the email hearts, thanks for the update :)

rawlin

Congratulations to all who made it, and I bow to those who just left, you were great participants!

So, has everyone rolled now?

>>4442067
Thanks!
I thought either you or Wumplord would win, with Sir Spice sliding in there too (if I'm remembering his dishes correctly). Actually everyone made some really wonderful tapas. I didn't see anything I wouldn't have loved to have served to me on a sunny afternoon with some wine or beer. While I know a lot of people thought mr. kruhy's entry wasn't really "tapas" I would have loved a table set with that! But I love old world cooking, and am a sucker for tartare anyway. This challenge is going to be really interesting. I'm not sure how I'm going to narrow down New World/Silk Road into a single presentation, that's a LOT of road to cover (pun slightly intended).

rollin rollin rollin

>>4442717

Um, are you part of the competition?

>>4442737
Rude. Anyone can participate, they just won't be eligible to win anything.

>>4442898
>Rude. Anyone can participate, they just won't be eligible to win anything.

Of course.

I didn't mean to come off as rude, and apologize if I did so (the more people participating the better).

I just thought they might not have known that we are already in the finals, and didn't realize until now that I came off as rude or dismissive (yeah, I guess I did).

>the pitfalls of posting and drinking
>carry on

I'm rolling for fun, I want to make something interesting this weekend.

>I'm terrified.

>Look at post.
>>4443339
>Exactly as I feared.

>>4443344

I went to a Futurist dinner party once (well, I guess I helped cook for it). Everything was based out of some Futurist cookbook... Everything was prepared as well as it could have been, but yeah, it wasn't very good.

>tl;dr - if i were you i wouldn't necessarily go with a futurist approach to the future

>>4443339
Ouch.

>>4442064
Thanks. Though, it was tough enough getting submissions in time as it was so I doubt I'll keep up with the remaining rounds.

Anyways, good luck to the rest of you.

Rolling

>>4444140
are you a contestant, or anon?

bumping through the getfags

>>4443339
I expect dehydated food pills. Anything else will receive a 0/20.

>>4444796
I don't think the future one is that hard. Way easier than neanderthal. You can do the scifi dehydrated space food thing as you suggested, or a vegan diet like all biologists say will be forced to eat 100 years from now. Or everything out of a can if you picture a zombie apocalypse coming on the horizon.

>>4444820
>way easier than neanderthal
hardly
http://www.paleoplan.com/

>>4444874
I would score a fat zero to anyone cooking modern paleo for a neanderthal challenge.

I would be wanting only foodstuffs indigenous to the neander valley with documentable proof (fossils, excavations etc) of their existence around the time of the last ice age. Cooking with flame only.

Any deviation from this would meet with severe penalties.

>>4444905
I would vote appropriately if the dish presented was inspired by the era,creative, pleasant sounding, and styled well.

>>4444913
You are not taking this shit seriously.
I require charts.

>>4444796
>>4444905
>>4444923
I know you're probably a troll voter, but did you not read the challenge in it's entirety?
>a historical period and try recreate a dish that is based on a particular time period and still appetizing for a modern palate.
>still appetizing for a modern palate.
>modern palate.

>>4444947
>based on a particular time period

not that poster, but the neanderthal period wasn't defined by much except lack of variety and lack of cooking methods.

>>4444951
I realize that, but you can still find ways to make it appetizing for modern times. Bone marrow is just one of several things that comes to mind.

>>4444947
Please do not include >>4444796 in your reply, I am that anon and I was clearly joking.

>>4444969
or either of the other two posts, as I was clearly joking too.

>>4444973
well to give credit to the poster that referenced your posts there is a guy that is this picky and anal that rage votes.

>>4441995
Nz Fag here
Italian Chef Rolling

>>4446466
Re roll for name
Also Making God teir Dishes.
Best of luck people!

>>4446468
Fuck Goddanmit i think i missed entries

>>4446472
Best of luck friends,
Going to make some pizza, This thread better be motha fucking full of food when i get back

>>4442044
Not as hard as you think. Many modern regional dishes in the Americas aren't far-removed from their ancient counterparts. The difference between Southern grits and Seminole sofkee is basically just how much water is in it. So just use Mexican dishes as a starting point and go from there.

>>4442047
Rome is where mustard originated, but they used grape juice. Mustard means "fiery grape juice," roughly. Make a dish with old-school grape mustard.

>>4442189
I will also give higher points to period costumes.

>>4444874
Paleo is anything but. Bread is over 30k years old. Paleo is nothing but a fad diet and isn't based on nutrition science or historical science.

>>4446689
When it was made != When it was mainly consumed.

Paleoithic diets mostly focused on animal products and a hunter/gatherer lifestyle. You're thinking more Neolithic.

I don't even do paleo but I don't see what's so wrong with cutting out bread from your diet.

>>4446833
luckily nobody rollled neanderthal, because if they turned out a plate of faddy paleo, I would turn up on their doorstep and wee on their shoes.

bamp

>>4446833
they eliminate legumes and most beans too, I believe. Some starchy tubers, most grains, dairy, processed meats and most cooking oils.

Bumping thread with grocery list.

>>4446833
I just hate fad diets and the pseudoscientific bullshit that always trails along with them. There are perfectly valid reasons for avoiding bread. Pretending to be a caveman isn't one of them. If you chase down and spear a gazelle I'll call your lifestyle paleo, but not until.

(general "you," not you specifically, obviously)

Nothing yet today guys?

>>4450915
This round will take a lot more planning, and probably a little research.
And we have less contestants.
Patience grasshopper.

>>4450915
>>4450918
Yeah. This is a tough round. I just went out and bought ingredients today. But there's still planning to do yet.

>>4450915
My groceries will be delivered in six hours. I'll probably deliver tomorrow evening or Monday.

>>4450918
>This round will take a lot more planning, and probably a little research.
Planning consists of learning how to make a toga out of bedsheets.

gonna do a late night of cooking...make a delicious drunken 4th meal of it, and post pics tomorrow afternoon/night

Wump here. I basically have figured out what I'm making. I'll try to cook it Monday if this job doesn't kick my ass too hard

>>4448353
I wish we had an Ocado where I live.

I just get teased when Ocado have the specialist ingredient I want on MySupermarket and no other supermarket does

>>4452207
They don't deliver to where you live? I think they're an exclusively online store. I have a couple of voucher codes that might still be usable if you want.

I've still got no idea what to do. Mayans and Aztecs lived on almost only corn, with snippets of chocolate drink, turkey and other shit.

>>4452615
Chocolate popcorn?

>>4452629
Thank you, I know what I'm going to do now.its really amazing that the smallest bit of help can inspire you so much!

>>4452638
Cool, I'm looking forward to what you come up with!

>>4452615
Well, they also did eat seafood but if you insist on turkey, I guess you could do some form of chocolate based marinade or sauce and serve it with corn and/or potatoes.

>>4452615
Mole dishes in Mexican cuisine stayed very true to the Aztec/Mayan origins of the cuisine... Takes a shit load of time to do properly however.

http://spicetrekkers.com/mole-negro-zapoteco/

>>4452615
Cup a'Elotes?

>>4452615
>>4452706
Better Homes and Gardens has an "easy mole" recipe in it, if you want to cut time. I know you guys are perfectionists though.

If anybody wants it I'll post it.

>>4452706

Mole Poblano and tamales are the most related to pre-Columbian cuisine

Just so we're clear, does the dish have to be based ON a time period or based IN a time period.

On being an interpretation of ingredients/shit used back then

In being in interpretation of a specific dish

Looks like I'm the first in this week! Here goes...

>recreate a dish that is based on a particular time period and still appetizing for a modern palate.
So here is my entry: the instant microwavable ready meal lasagne....cake.

The 1980s was goofy and garish and tacky, and so is this dish. I also realised I hadn't made a dessert yet, so thought I'd try something new.

Anyway, I hope that you enjoy it; for your ocular delectation: The Authentic 1980s TV dinner-style Chocolate and Raspberry Bavarian Cake Lasagne. Cake.

>>4453165
chopped into 4... :\

1/4

>>4453189
2/4

>>4453165
i guess that cleared up this question >>4453127

>>4453191
3/4

>>4453199
4/4

>>4453202
And then my parents came over for tea today and I brought out the cake, which I'd just made, only to be greeted with a hostile bellow of "What kind of faggot shitcunt spends their weekend making raspberry mousse cake?"

"Shut up mum", I replied.

>>4453165
Aw it is so adorable and creative. I give you a 10/10.

>>4453193
A bit of friendly advice: don't let what I just posted influence your interpretation, as I have so far made some wildly inappropriate dishes this year.

As long as you can make a farily clear link between the challenge goals and the dish you have served, you should be good to go.

>>4453215
Lol thanks. I tell you what, it was fucking delicious.

>>4453209

Looks great, I love how you gave the outside a plastic look but in reality everything is delicious and edible. Fucking brave to do 80s, a terrible time for cooking in most of the world.

10/10

>>4453215
>>4453225
Not that I want to sway the good public, but if you fill in the scores as the OP lays out, then they'll count to the on-going competition (it's out of 20 rather than ten). :)

Does anyone have the link to the archived older threads? Also frgsp that didn't look to appealing before you cut it in half, but after that, would nom.
Just don't feel I know enough about ck to put in an honest vote.

>>4453247
check the blogspot (url in OP image). Underneath every post that is a Round Recap, you'll see a slideshow of the entry dishes. Below that, is the link to the archived thread.

>>4453209
That cross-cut looks amazing.
And I'm just making sure I read the verticals correctly, is that a vodka film on top?

>>4453258
Yeah, vodka jelly. It actually has a little vanilla essence in too, I forgot to mention that in the vert.

(My original idea was to make a Babycham jelly, as that crap is well tacky and stereotypically 1980s. But nowhere sells it any more.)

>>4453264
Brilliant idea.
I don't know what part of the world you hail from, but I know in the 80's in the States, there was a vodka war going on amongst major brands. So even thinking of using vodka in an 80's desert dish is brilliant.
Will vote on this later, great job.

>>4453279
Thank you, that's very kind :)
(I'm from the UK btw)

>>4453209
That looks really good, well done. I think I might try to make this for someone because it looks right up their alley, but I have a couple of questions. Do you have more specific measurements/approximations for the ingredients, and can I skip on the vodka jelly (they can't have alcohol)?

>>4453232

Sorry was planning on it but just didn't have the time at the moment.

Presentation: 5/5 (Great use of color and clever presentation)
Originality: 5/5 (Can honestly say I've never seen anything exactly like it)
Appeal: 5/5 (Mouse + Raspberries + Chocolate + Cake = Delicious)
Challenge Goals: 5/5 (Perfectly executed idea that fit the goal completely)
Total: 20/20

Definitely the hardest challenge yet

>>4453316
Sure thang, the following measurements are numbered to correlate with specific steps in the walkthrough:

1) 150g dark 70% cocoa chocolate (melt it in batches though as needed. You'll find you need to brush ~3 coatings to make a stable tray)

4) 3 sheets of gelatine dissolved in as little amount of water as is physically possible. Vodka is not necessary. You can just have the vanilla flavour. You'll need more water in that case, and probably want to dissolve some sugar too, to taste. If you choose to add fruit juice etc, remember you will not have a clear film.

08) sponge:
-90g chocolate (70% cocoa again)
-90g caster sugar
-3 eggs, split
-1 tbsp cocoa powder

13) handful raspberries, splash of water, sugar to taste (want a little sharpness to remain to slice through the creamy surround)

17) maybe, 150-200ml cream? I dunno, just a guess. It's used both for the Bavarian cream filling, and for the whipped cream topping though, so you need a decent amount.

>>4453209
God, food porn is the best porn. You've outdone yourself, frgsp! I wish I could have a son who'd spend the weekend making fancy cakes.

Why soak the gelatine sheets beforehand?

>>4453369
The cardboard packet told me to, and I didn't feel it was my place to argue.

Sorry for the lack of New Romantic dandy highwayman costume btw. But like I said - that's for Saturday nights, so it's in the wash right now.

I would only want my sons making fancy cakes if they did so with the appropriate levels of self irony I think.
>>4453340
Thanks :)

Spaghetti is 80's.

>>4453209
Presentation: 3/5
Originality:5 /5
Appeal:4/5
Challenge Goals:5 /5
Total:17 /20
Totally 80s! Wish i could give extra points for the power glove. The presentation was a little rough, but I liked the fun you had with it. The vodka jelly does not appeal to me, everything else I am on board with

Okay, so medieval spread.
I have pork roast and onions in a wine/spice sauce, cheesy,eggy, roasted turnip..stuff, and bread with wine/almond paste and wine/onion sauce. It was really purple and really good.

So, I'm done cooking, done taking pictures, done eating, but I'm not going to get anything posted until the morning. Too much vertical making, too little time. Pye needs sleep now...It was fun, though.
But, here's a teaser pic, oh my, what could it be?!?

>>4454264
Is that from a medieval cookbook? It looks amazing.

>>4454264
I'm intrigued by the cheesy-turnip thing. I love turnips, and that sounds delicious.

>>4454264
Dood, I demand you to take a picture of yourself dressing up as Shrek, holding the cheese-turnip dish.

>>4454264
>>4454265
How did the wine/almond paste turn out? I might need to get a recipe for that if it was good.

>>4454583
Thanks! I based most off it from medievalcookery.com and godecookery.com recipes.
>>4454586
It was pretty good, tasted omelety
>>4454590
I wouldnt make a very good shrek.... you can do it...just dont ogre-cook it
>>4454591
that was my favorite part. its basically 2 parts almond blended as fine as possible and 3 parts wine. based off almond milk, where instead of wine, its water. it was a milk substitute

>>4453165
>Presentation: 4/5
>Originality:5 /5
>Appeal: 5/5
>Challenge Goals: 5/5
>Total: 19/20

Would devour in a heart beat. If I was your mother I would be honored to eat such a dish, seriously well done.

>>4454264
Yes. YES.
This is what I imagine when I think medieval banquets. That pork looks delicious. Cooking Rei continuing to put out some of the tastiest looking food. Hopefully you'll get the points you deserve this round!
>>4454573
Tease.
>>4454617
Thanks very much :) Just to make clear, my mum is a sweet little old lady now and did not hurl any abuse at me. I just thought it would make for an amusing scene.

Also, I would never share food with my parents.

>>4453165
really? one measly little cake?
of ALL the things the 80's introduced you picked that?
huh.

well, anyway,
>Presentation: 1/5(gave you the one point because of good music taste)
>Originality: 3/5(kinda creative)
>Appeal: 0/5(it looks very boring and the jelly feels unnecessary)
>Challenge Goal: 2/5(you kept to what you rolled but i think you could have done more)

Total: 6/20

>>4453165
Presentation: 5/5
Originality: 5/5
Appeal: 5/5,
Challenge Goals: 5/5
Total: 20/20

I honestly can't fault it, your creativity is very impressive.

>>4454264
Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20

Little messy on the presentation, but aside from that it looks delicious!

This took a really, really long time. And now I have a jug of defrutum and I don't know what to do with it.

Bedsheet toga: http://i.imgur.com/W561izF.jpg
Eating without utensils for authencity: http://i.imgur.com/3czPVbQ.jpg

>>4455318
Spiced pork and apples served with a chunk of honeycomb.

>>4453391
Aw shucks. I hope someone else dresses up too, or I'm gonna feel like a twit.

>>4454264
That's quite the feast! How many people did you need to finish that up?

This should be a sticky.

>>4454265
Presentation: 2/5
Originality:4/5
Appeal:2/5
Challenge Goals:5/5
Total:13/20
Interesting melange. The presentation is messy and dumpy. I do not find this overly appealing but the bread sounds nice. I am not an expert on medieval cooking so I can only go by google and everything seems appropriate for the time period.

>>4455326
Presentation: 3/5
Originality:5/5
Appeal:5/5
Challenge Goals:5/5
Total:18/20
The translation of the roman dish to a modern one is unique and well accomplished. I love the equation of the garum to present day fish sauce. Garum is far more disgusting, the fish sauce makes it much more bearable if not delectable. The toga was a nice touch, I didn't add any presentation point to the score for it since it has nothing to do with the cooking of the dish- still, that was great. I would happily eat this dish. I have no idea what you should do with the grape syrup except maybe use it to glaze duck for a roast or maybe drizzle a cake of some sort. Maybe you can poach some pears in it.

>>4455424
no.

>>4455466
Do you need rosemary and thyme with that sage?

>>4453165
Presentation: 5/5
The monochromatic look makes it feel like I'm looking back through time, and the small bit of bright green is a nice accent to make the food pop out.
Originality: 2/5
Raspberry and chocolate is a pretty basic pairing, and layered cakes aren't anything new. Would have given a higher score if it was actually meant to be put in the microwave and not just made to look like it.
Appeal: 4/5
I don't really find jellies appealing.
Challenge Goals: 5/5
How you do well this round. Was pretty impressed overall.
Total: 16/20

>>4455770
*Hope. derp

>>4455318
2lewd

I'm about to post my submission, finally. But I wanted to warn you, I wrote some little blurbs to go along with it, because I thought a little background would be good. As usual, I had a blast with this week's challenge, and luckily I had people here to help me eat it, or I'd be dead, lol. I hope everyone enjoys! Pics, closeups, and verticals to follow!

So, after doing much research, I found that the main foods eaten along the Silk Road during it's beginning and through it's heyday as a trade route, were Mutton, mutton, flatbread, mutton, noodles, and mutton. Mutton, mutton everywhere. From one end to the other, mutton, with few other tasty treats in between. Nowadays, mutton isn't easy to come by, at least not where I live. So, to make it appealing for today's palate, not only did I dress things up a bit, but I used lamb and chicken instead of mutton. So, without further ado, let me take you on a journey from one end of the Silk Road, to the other:
Constantinople (Turkey): Grilled Flatbread Stuffed with Lamb, Spinach, and Feta.
Isfahan (Persia): Zereshk Polow with Tah Dig
Xi'an (China): Cold Sesame Noodles
Hunza (Northern Pakistan): Roasted Apricot Sorbet with Goji Berries
Accompaniments: Labne with Zaatar, Persian pickles, lemon wedges, olives, wine and jasmine tea

Constantinople: Byzantine cookbooks are almost nonexistent, but from what I could learn, travelers and common folk alike ate a ton of flatbreads, usually accompanied by mutton, vegetables, or cheeses. As the seat of the Byzantine Empire, Constantinople was influenced by all the cuisines flowing into it, so it really was a mixture of both Mediterranean and Middle Eastern foods. So, I decided to make a grilled, stuffed flatbread filled with seasoned lamb, fresh spinach, and feta cheese.

Isfahan: Here we get into the heavy use of saffron, plus indigenous, unique ingredients like barberries. Zereshk Polow is a fantastic Persian dish. The barberry rice is probably one of the best rice dishes I've ever had. Perfectly fluffy, buttery, tangy, and delicious. I could have easily eaten myself to death on it. The Tah Dig (“bottom of the pot”) is one of those simple but amazing things. Crispy, buttery, crunchy rice wedges that taste fantastic with the Labne.

>>4456038
the Tah Dig

Xi'an: I found this to actually be the hardest to decide on. Obviously, I should do noodles, because hey, that's one of the major foods that was brought back from China. But as I researched what noodle dishes they made back then, at the end of the Silk Road, there was basically two choices. Qishan noodles, which is a noodle soup, and I honestly didn't think that would show very well; or Cold Noodles, which back then was cold noodles with cabbage, sesame, and few other ingredients, except for maybe mutton. (yes, mutton was popular everywhere.) Also, when I read through some of Marco Polo's accounts, there were specific mentions of cold noodle dishes, so I decided to run with it, but I dressed mine up more than they did back then.

Hunza: Hunza was considered a traveler's dream during the Silk Road days. After going through the mountains, and before the desert, there was a lush green place where they could rest. Hunza has been famous ever since for their apricots, and other Himalayan treats like Goji berries. Back in those times, they would eat dried apricots with yogurt, or cooked in a compote-type situation. To make it a little fancier for us moderns, I made an apricot sorbet using fresh and dried apricots, apricot nectar and goji berries, along with a few other ingredients.

Stuffed Flatbread vertical

Lamb Filling vertical

Zereshk Polow with Tah Dig vertical

Cold Sesame Noodles vertical

Roasted Apricot-Goji Berry Sorbet vertical

Here's a pic of the accompaniments, just for fun.

This round asked for a single dish

>>4456021
My.
God.
That looks so amazing.

This thread has made me want a /ck/ fancy dress party with big banquets from across time.

I hope you win this one, Pyewacket. That spread is incredible

LOL, and one more pic of the sorbet, because I love this picture. Dat icy melt.

>>4456021

>>4456092
Thanks so much, that's a really nice thing to say! I had a lot of fun cooking all that, and I learned some interesting techniques, too.

>>4456090
I didn't interpret the challenge that way, but oh well, I still really enjoyed it!

>>4456021
This is a marvellous banquet, Pye. Especially the Zereshk Polow and sorbet. I'll be surprised if you don't win this round.

>>4456126
Awww, you're so nice, Borneo! I liked your dish, too, the flavors sound really appealing together! (and that honeycomb, I love it!)

People are going to get high marks for making a ton of food because more variety=better when the brief asked for a single dish.

What the fuck

>>4456155
Now don't be like that. Nobody's given me any marks at all yet, and frgsp, who made a single dish has gotten very high marks. Don't jump to conclusions! You never know what's going to happen in these rounds.

>>4456162
Get off your high horse, its pretty obvious what the marks will be like.

not keeping to the brief should give you an instant 0,1,2/5 for challenge goals

>>4456168
I didn't think I could accurately represent something as encompassing as the Silk Road with one dish. So, I picked exact destinations along the Silk Road and interpreted dishes from those places. I feel that that's in keeping with what the challenge asked for.

And, I'm not on any high horse. I love seeing everyone's dishes and have gotten so much inspiration from everyone else over these challenges, and just enjoy cooking and doing these.

>>4456203
I'm not going to be like aggressive anon, but I'm going to score only one dish. If you had to put forward a single dish for the judges, which one would you choose?

The spread will still count (highly) towards the presentation though, as I view it as table dressing.

>>4456168
>>4456155
Pye is gonna get high marks because the dishes are amazing as fuck. Plenty of people have posted more than one dish per entry anyway.

>>4456021
presentation: 4/5
originality: 5/5
appeal:5/5
challenge goal: 5/5
total: 19/20
Excellent representation of you subject. The tour of the Silk Road is a clever way to present your entry. I enjoy the story you are telling, the dishes are your own but mired in tradition. Very well interpreted.

>>4455358
Yeah I let the side down there, but top marks for your costume. I came for the historical food, but I stayed for Borneo draped in only a bedsheet. (Or maybe it was the other way around..?)

Anyway your dish is class. Was the honeycomb expensive? I wanted to brew a batch of my mead using honeycombs in the bottles, but the cost prevented it.

>>4456021
good lawd I hope you have company for all of that!
If that meal's something from the Silk Road then it looks like your raid on the merchant caravan was a great success.

>>4456428
>flirting with random strangers on 4chan

>>4456501
>not flirting with randoms

>>4456168
I don't see anywhere that says they can only make one dish. The only thing I think you might infer that from is :
This year you'll be rolling for a historical period and try recreate a <b>dish</b> that is based on a particular time period and still appetizing for a modern palate.

>>4456807
And for some reason I thought I could bold words on chan.

>>4456428
Bedsheets make surprisingly comfortable clothing, now I understand why youngsters love their toga parties so much.

Yeah, but I got it on discount when I was in Australia. How much would you need for brewing mead? I've seen it sold online for 5ish quid for 200g

>>4455318
Mind if I drop by sometimes? I could help with the jug... and probably with the bedsheet too...

>>4456238
This. The Medieval entry was more than one dish.

Considering the extra effort and the extra risk (since presentation is harder with more than one dish) I don't think it's reasonable to get upset at more than one dish unless it's explicitly banned in the rules.

>>4456021
Presentation: 4/5
Really really love this entire entry, but this one didn't just jump off the screen at me like the 80s one did, so I gave you a 4.
Originality:5/5
I like the food-tour. My friends and family have been to many of those places and several of those food items have good memories for me.
Appeal:5/5
I would eat anything on that table happily.
Challenge Goals:5/5
You obviously put an enormous amount of effort into this. I hope you win.
Total:19/20

>>4456073
Fun fact, for those that care about this kind of thing; the ancient Persians figured out how to make freezers by 400 BC, and that's how frozen desserts like this were possible in the middle of summer way before electricity.

http://en.wikipedia.org/wiki/Yakhchal

So this round... It could be argued that my submission is modern rather than futuristic but I say fuck that shit. I wanted to do a full blown modernist cuisine crazy dish but just couldn't pull it off with the time contraints. Instead I present to you the future of one of my favorite dishes, Pork Milanese. It's usually a pork loin that is breaded, sautéed and served with olive oil and lemon juice (at least as I know it). I tried to break it into it's components and reassemble it into something a bit more exciting. *Cue future laser air guitar robot firework explosion shit*

The pork became spheres of pork stock, a kind of pork caviar. They're like little orbs of liquid; they don't have a jello like consistency even after the treatment. Instead of a breading, I made air bread. It's like a cross between a bread bowl and a cracker, I guess. The olive oil became a powder of oil olive (shout outs to frgsp who used the same technique in his ravioli). It turns right back into oil as soon as it hits your tongue. Last was the lemon. I knew I wanted to make some sort of gel but I decided to swap the actual lemon juice with limoncello, an amazing italian liqueur that I am lucky enough to have a stash of.

This dish helped me learn a lot and was actually really delicious. "Woah. I does taste like a milanese." That is exactly what I wanted to hear. Good luck to all of my fellow competitors and thank you!

>>4458014
Some close ups.

>>4458014
Pretty cool, designerguy! I like your air bread, and limoncello jelly sounds delicious. Now, where's my glass of soylent green to wash it down? (lol)

>>4458017
Fuck! Stop posting that freak statue! I have to sleep tonight!

Ladies and mentlegen of /ck/, I present to you my entry, inspired by Edwardian cuisine (>>4442115).
From my research, the food of the Edwardian era, or the early years of the 20th century preceding the Great War, was typified by long, multicourse meals, often very rich and extravagant. I tried to keep in this general spirit by making my own 5 course meal incorporating many things used in English cuisine. I did my best to adhere to ingredient restrictions while still making something that is appetizing to us today. Or at least me. Fuck you, I won't do what you tell me.

>Watercress salad with tangerine pieces in a light lemon dressing
>Roasted rosemary fingerling potatoes
>Asparagus with a mustard cream sauce
>Roast stuffed quail, filled with toasted hazelnuts, figs, and herbs
>Chocolate bread pudding with fresh strawberries and a vanilla cream sauce

>>4458105
Stop liking all of the things that I like.

>>4458105
Since I just started working a new full time chef job, I don't really have the time or energy to make good verticals anymore. However, I will detail my methods, so if you have any questions, feel free to ask.
>I don't have a good picture of the watercress salad. DEAL WITH IT

>Take watercress, rinse and spin dry. Whisk together 2 parts olive oil, one part lemon juice, and a half teaspoon dijon mustard, adding salt and pepper to taste. Peel a tangerine or mandarin, and segment it, removing excess pith. Toss and serve.

Heat oven to 475 degrees. Slice fingerling potatoes in half and toss on a parchment covered baking sheet with olive oil, salt, pepper, and rosemary. Roast for about 30 minutes, or until skins are crispy.

>>4458105
>applying ham to tablecloth

>>4458113
(FUCK YOU I WONT DO WHAT YOU TELL ME)
>>4458117
Toss asparagus in olive oil, salt, pepper, and thyme. Place on a parchment covered baking pan and roast in the same oven for about 5 minutes.
Mix 1/4 cup cream, 1 tbsp spicy brown mustard (Wenger works great), 1 tbsp lemon juice, and salt and pepper to taste. Spoon over asparagus.

>>4458121
I think that's bread yo

pig utters and pussy were delicacies in ancient rome. pls make

>>4458121
U JUST MAD CUZ IM STYLIN ON U
>>4458124
QUAIL in terror
If you can find semiboned quail, the get it, it will make the birds easier to eat. I couldn't, and didn't have the time to debone them (FUCK YOU JOB) but its not a big deal. Trim off the feet, wingtips, and necks. Toast hazelnuts in a pan until fragrant, then chop finely with an equal amount of dried figs. Add minced parsley, rosemary, and savory. Season with salt and pepper and drizzle with olive oil and pomegranite molasses (not totally edwardian, but fucking delicious) for cohesion. Stuff into the cavities of your quail. Pat the quail dry, and generously salt and pepper the outsides. Truss the quail as you would a chicken, and set upright (I used celery as dividers to keep the birds upright). Roast in the same preheated oven (475) for 5 minutes. Then remove, brush lightly with olive oil, and return to oven for another ten minutes, or until internal temp is at 150 F and skin is crispy. Let sit for about 10 minutes and remove twine.

>>4458133
Heres one of the interior of the meat. The birds should not look like chicken, and should have a bit of pink at the center. The flash kind of took out all the color, but it should basically look like slightly undercooked chicken.

>>4458136
And to wrap it all up, here is the bread pudding. This can be done well ahead of time if you are smart, which I am not.
Cut up 4 cups of crusty french bread into 3/4 inch cubes. Stale bread is perfect, but if you must use fresh bread, dry it out in the oven for a couple minutes before hand. chop 4 oz 70% chocolate (use good stuff, I used Ghirardelli) as finely as you can. Add chocolate, one egg, 1.5 cups of half and half, 1/4 cup of sugar, a dash of vanilla extract, and pinches of cinnamon, allspice, and nutmeg to a bowl and mix together. Pour over bread and toss, then combine in a buttered 4"x8" baking dish, cover and let sit for 20-30 minutes.
Preheat your oven to 350 degrees. Add baking tray and cook for 40 minutes, until center jiggles slightly. Let cool, or wrap and refrigerate until later.
To finish, pour a splash of heavy cream into a small pan, along with a pinch of sugar and a dash of vanilla. Using a spatula, add a single serving of bread pudding, then insert into your hot (475) oven and cook until cream starts to bubble and brown. Scoop bread pudding onto a plate or ramekin, then pour the leftover cream sauce on top. Add a dollop of lightly sweetened whipped cream (dont use canned stuff you bitch) and sliced strawberries. Garnish with mint.
Enjoy after devouring your tiny bird with a cigar and some port.

>>4458159
>It seems like everyone put a lot of planning into their entries this week. However, as I have mentioned, I started a new fulltime job thats been kicking my ass for the last ten days. As a result, I totally winged it. I really didn't know at all what I was going to do until I got to the grocery store this afternoon. In many of the previous rounds, I adapted other recipes to meet my modifications, but this time, I really had nothing to go off of.
>It struck me as I was working late into the evening tonight that it seemed a tad odd that I was putting so much time and energy, on the closest thing I have to a day off this week, into a contest for 4chan. What is wrong with us

>>4458124
You're asparagus has herpes.

>>4458161
THIS IS MORE IMPORTANT THAN YOUR JOB YOU BITCH MAKE PRETTY FOOD PICTURES FOR US

>>4458167
/thread

>>4458014
Now there's an entry. No problem that some of it's modernist cuisine: the idea is that, in the future, EVERY meal is like this rather than only the pioneering Michelin restaurants of today. well done. Thanks for the "big up", too!

>>4456823
You need ~1.5kg of honey for a single gallon of mead :<
With honeycomb, I expected the fermentation to be more difficult for honeycomb so would have probably needed 2kg of comb. Even with a bulk discount, it was going to be about £50 as I remember.

>>4458233
>in the future, EVERY meal is like this rather than only the pioneering Michelin restaurants of today.
may god help us all

>>4458161
I have exams in a week and I still spent half a day on this challenge too. God knows why.

Your quails are scrumptious little packages of delicious things just waiting to be devoured, I love em. I've never had bread pudding but you make me want to try it.

>>4458254
Aw shit son. Could you use regular honey with a bit of honeycomb?

Is there a place where I can find the previous threads?

>>4458527
http://fuuka.warosu.org/ck/?task=search&ghost=yes&search_text=top+master+iron+chef+ultimate+nightmare+kitchen+survivor

>>4458017
presentation: 2/5
originality:5/5
appeal:2/5
challenge goals:3/5
total:12/20
A lot of hard work went into this, I do not think the final dish is very aesthetically pleasing. There seems to be a imbalance of textures. The bland color scheme doesn't help. I the molecular gastronomy as a trend in food much like nouvelle cuisine. I have my theories as to what the future in this regard.

>>4458105
presentation: 4/5
originality: 3/5
appeal:4/5
challenge goals:5/5
total:16/20
Pretty Edwardian, pared down of course. The food looks good, especially the potatoes. The dishes are pretty run of the mill, but they are executed well.

Most people are posting feasts and I've got one shitty dish.

Fucking Spaniard, destroying all semblance of history and culture that the south Americas had

>>4458296
I've thought about doing that - adding a piece of honeycomb to each wine bottle after fermenting. But that obviously makes it go cloudy, and would probably defeat the effect, as everyone would just think it was badly brewed.

>>4458159
If you really want to question yourself, asky why you're even participating in a "cooking contest" where you have no idea how any of the food actually tastes. Or whether or not any of the "contestants" actually made the dishes themselves. Or are voting for themselves anonymously. Or downvoting you the same way.
Honestly, this whole trip circlejerk is a steaming pile of futility.
>Mmmm that looks good, I can't actually taste it but 20/20.
Come on, they make food for commercials that is sprayed with plastic.

>>4459998
>not understanding the concept of fun

>>4459998
People do this because it's fun for them, because it helps generate OC for the board, and helps foster a little community atmosphere here. Nothin' wrong with that!

>>4459998
It's completely absurd and seemingly pointless. Welcome to 4chan, enjoy your stay.

>>4458014
P: 3/5
O:4/5
A:1/5
CG:4/5
Seems like its too gelatinous too be anything but gross. Also, what a waste of ribs

>>4458105
P:4/5
O:3/5
A:5/5
CG:5/5
Well thought out and well executed. Would eat

>>4453165
Presentation: 5/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total 18/20

>>4454264
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total 17/20

>>4456021
Presentation: 5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total 20/20 (the first 20 I give, man I'm throwing money at my screen but nothing happens)

>>4458017
Presentation: 4/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 2/5
Total 13/20

>>4458105
Presentation: 5/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total 18/20

>>4458105
>undressed salad
>half cornish hens with nothing else.
>pepperless asparagus
>not crusty bread
>cant tell dessert
>looks like roasted potatoes with nothing else.
>no sauce on the protein
0/5

>>4461067
Good thing you didn't read the fucking rules.

>>4453165

This round is definitely off to a strong start. You really put some thought into this.

>Presentation: 4/5
>Originality: 5/5
>Appeal: 4/5,
>Challenge Goals: 4/5
>Total: 17/20

>>4454264

Presentation: 4/5
Originality: 4/5
Appeal: 4/5,
Challenge Goals: 5/5
Total: 17/20

>>4456021

Presentation: 5/5
Originality: 4/5
Appeal: 5/5,
Challenge Goals: 5/5
Total: 19/20

>>4456021

Mother of God...

You deserve this, Anon


Presentation: 5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 20/20

Good luck.

>>4456069
fantastic

I'm out. The combination of the contest being posted late, my finals happening and a shitty round for me means I cant be fucked with the effort.

For interests sake I was planning on making a set coffee cream, sweetcorn sorbet and chocolate-chili dipped popcorn

Protip organisers: make the competition during summer. More traffic and no obligations other than work.

>>4461854
oh this is me btw

>>4461854
last summer everyone complained that the contest should be in spring, lol. summer would have been optimal for me too.

>>4461873
That makes no sense, exams are in spring and winter.

>>4461875
>summer classes arent a thing

there are exams in summer as well you know. though i do agree with saul, spring is probably the most hectic time of year for me and between work, classes, and miscellaneous shit there was, unfortunately, not enough time to participate effectively.

>>4453209
Presentation: 2/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 4/5
Total:16/20

>>4461875
Oh well, you should've been eliminated a while ago anyways.
Nothingofvaluewaslost.jpg

>>4454264
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20

>>4455326
Presentation: 2/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 13/20

>>4456021
Presentation: 5/5
Originality:5 /5
Appeal: 5/5
Challenge Goals: 5 /5
Total: 20 /20

>>4458017
Presentation: 3/5
Originality :5/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 15/20

>>4458105
Presentation: 5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 20/20

>>4461933
How'd ya figure that?

>>4462012
Because your dishes were some of the worst?
Luckily for you, you somehow managed to hang in there until now.

>>4462012
pretty sure that's that butthurt anon who got eliminated for lack of participation and wont let it go.

polite sage for obvious off topic

>>4462032
Maybe because I wasn't posting pretentious, over the top stuff or feasts of mediocre food?

Figures that Americans would hate someone who didn't make them eat at least their body weight in food

>>4462035
the poster above you here, and fuck you and your generalizations man.

>>4462034
Incorrect
>>4462035
Your implications about my nationality are hilarious and also incorrect.
The fact that you're just giving up without throwing anything together just shows the kind of person you are.
>But you don't now mah life hurrrr!!!!
Shut up. Remember when frgsp made a last minute burger in round 4 and still made it out on top?
You're pathetic.
Have fun failing your exams.

>>4462059
On monday I get verified as a biomedical scientist. The verification includes rigorous scrutiny of my portfolio and a tour/interview pertaining to the laboratory. If I don't pass this there are no second chances, my career will end here.

Its a tad more important than some cooking competition on /ck/, so I don't really have any time to waste researching and preparing a dish.

Also fuck you, you don't know my life.

>>4462077
Then go be a biomedical scientist and stop being ugly about other entrants and the contest. If it's so unimportant to you, why are you here acting like an ass?

>>4458159
The pudding looks very delicious.

But there is a pube like hair over one of the strawberries.

>>4462095
Because MAH PRIDE

>>4462096
I SEE IT
AAAAAAAAH
WHERES MY HAIRNET
THE SHAME IS TOO GREAT

>>4462309
6/6 would send back.

>>4462340
ITS NOT FOR YOU ANYWAYS
IT WAS FOR ME
AND IT WAS DELICIOUS
>i blame the dog

Fuckin' A, look what came in the mail today! I am so impressed with this I can't even start to describe. I have to say it's a gloriously weighty tome. I'm going to try to perfect my gnocchi first of all I think, and eventually work up to the calf brains and the sweetbreads!

Thanks to thread commandants Heartsonfire and Dogsfordinner for their generosity and kingly patronage.

>>4461854
You mentioned earlier that you had one dish compared to other people. If you've made anything then I'd post it anyway as you never know.

Also, Designerguy and I (and Borneo) have all gone for single-plate dishes this round and we're not doing *that* badly in the scoring. Whatever you decide, good luck with your science thing anyway.

>>4462349
how could you blame such a cute, defenseless animal?!

i bet you eat MEAT too, you MURDERER.

>>4462360
>he was delicious

>>4462349
I don't think dog pubes are any better, tbh.

>>4460939
Also wtf that sticky thread sounds awesome, who do I see to get myself a green card?
>Come Dine With Me with moot and a bunch of assorted Fu/ck/ Knu/ckles

>>4462370
I've eaten so many dog pubes in my lifetime, it doesnt even begin to faze me anymore. Motherfucker is hairy
>too lazy to resize more pictures

>>4462382
>I've eaten so many dog pubes in my lifetime

>>4462386

>>4462397
Fuck that, your dog is fit. I totally would.

>>4453165
Great.
>>4454264
Amazing
>>4455326
Delicious
>>4456021
Superb
>>4458105
Looks wonderful
>>4458017
Awesome.

>>4462096
Hahaha! Oh my word, I see it!

>>4462419
>not using Guy's catchphrases
2/10 apply yourself

>>4462773
This x 1,000,000

>>4462368
That is one happy dog.

>>4462370
>tfw emailed moot before realising it was only for new yorkers and their brethren

>>4462824
>That is one happy dog.
He is probably happy about the various cancers he will develop. Congrats on supporting a shit breed.

I sincerely apologize in advance to the judges, but I'm really tired and I'm not quite finished with the verticals. I'll post those tomorrow evening.

For now, here is a preview of my dishes for the 60's, French American, Julia Child inspired theme:
Beef Bourguignon with pearl onions and mushrooms.
Duchess potatoes.
Salad with lettuce, tomato, quail eggs, carrot slivers, and a lemon and olive oil dressing.

>>4464067
Beef Bourguignon

>>4464067
Duchess potatoes

>>4464078
Salad

>>4464067
>Presentation: 5/5
>Originality:5 /5
>Appeal: 5/5
>Challenge Goals: 5 /5
>Total: 20 /20

Wow. Love the theme and you executed everything quite well. Presentation is spot on, I just want to dig into those potatoes!

>>4464071
>>4464078
>>4464081
Those look like something right out of the pages of an old magazine, good job on the presentation!

>>4464101
you can't give full marks for challenge goals when there are no infographics

>>4464104
Alright, I'll wait until tomorrow

>>4464104
The only sections that would be affected by whether or not infographics are included are originality and appeal. His presentation is obviously well done, and they look like they fit the theme.

I'm pretty sure infographics were only a requirement in one of the earlier rounds.

>>4464067
This theme is just perfection. I think the best dessert to accompany this would be her Sheba chocolate cake which I was thinking of making. I hope you shared this meal with friends/family. Well done!

>>4462370
That show is one of my guilty pleasures. I can only imagine the carnage with /ck/er's

MODERN

CARAMELISED OLIVES
Olives coated with chilli caramel, stuffed with garlic, capers and anchovies

PORK, PEAS AND MINT
Belly pork, cooked sous vide for five hours with butter and aniseed, with hot buttered peas, cold pickled peas and mint pearls.

A PACKET OF TASTY FAGS
Tea-smoked ice cream with ginger and pepper edible ash.

>>4464632
Last week, I read that the Cellar de Can Roca had won the best restaurant of the year award (so, presumably, they make the best "modern" food). When I rolled "modern", it seemed the logical thing to do to copy them. But given the global economic downturn following the banking crisis of 08/09, it didn't seem modern to spend any money on it. So I didn't.

Hence this spread - the Cellar de Can Roca, if run by someone with no equipment, trying to finish off whatever was left in his fridge. The pork isn't lifted from a real CR dish - I couldn't find a bona fide one that I had a hope in hell of remaking with any kind of authenticity, so I plumped for sous-viding something instead. That's pretty modern, right?

The tasty fags were supposed to be white chocolate tubes filled with the smoke-flavoured ice cream - I was even going to do a strawberry syrup filter - but my white chocolate went wrong, so I ate it.

P.S. that ash is surprisingly nice.

>>4464632
How'd you attach the olives to the plant? I'm not an olive fan but I'd eat the fuck out of that.

The edible ash is a clever idea too, you get full points for originality.

>>4464681
>>4464125
presentation 4/5
originality 5/5
appeal 5/5
challenge goals 5/5
How fun! You really let your imagination run wild.
I am going to wait for the vertical for sir spice, but his spread looks pretty spectacular!

>>4464793
Just cocktail sticks lol - the same ones that were poked into the apple, reprodded into the stems. You can see a pretty obvious one in the bottom-left corner of the vertical. I think they're supposed to be stuck on with the caramel itself, but I couldn't get it to work, so I got jab-happy...

>>4464067
That's awesome, SirSpice! I love it.
I have a little cookbook collection from the 60s that I mostly inherited from my grandmother, and your pics look like they could have jumped right off the pages, with those parsley and tomato garnishes. Really nicely done!

>>4464632
I love the ice cream, SQ, that really clever! It would have been really cool to see it in tube form, but I understand, I've had issues with chocolate before myself, sometimes you just can't save it.
I'd love to taste those olives, sounds delicious!

>>4444820

yea I love how wildly interpretive "the future" can be as long as you can justify your choices. it can be a blessing in disguise

>>4464067
damn you definitely hit your mark with this one, spice. that looks delicious AND appropriate to the challenge.

>>4453209

WOW. your creativity and organization are astounding.

>>4462095

instead of condescending actual cooks with their own lives going on how about you make or do something of value, like what saul has done throughout this competition? > ____>

>>4465239
Oh, you mean where he not only insulted the other entrants but an entire nationality? Yeah, he seems like a great guy. Everyone here has their own lives going on, he's not special.

>>4462035
You shouldn't open fire on Americans because one cunt of unknown origins is trolling you. It was pretty mean.

>>4453165
Presentation: 3/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20
>this screams 80's, and it looks amazing.

>>4454264
Presentation: 3/5
Originality: 3/5
Appeal: 1/5
Challenge Goals: 5/5
Total: 12/20
>I'm sorry, but nothing hear looks appetizing, at all. I tried making it up to you in challenge goals, because it does look medieval.

>>4456021
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20
>really nothing to criticize.

>>4458014
Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20
>I love the idea, and the execution, great job.

>>4458105
Presentation: 3/5
Originality: 1/5
Appeal: 5/5
Challenge Goals: 5/5
Total:14/20
>Everything looks delicious, but nothing is really out of the box.

>>4464067
Presentation: 5/5
Originality: 2/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20
>This pretty much defines the 60's. However, I don't see any personal touch. It looks like you just followed a cook book.

>>4464632
Presentation: 5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 20/20
>I'll fill you in why I gave this a perfect score. Although not the most complex dish, and not the best-looking, it is exactly what I wanted from this round. I see a modern meal completely re-imagined. Your personal touches, like the box of fags, are what make this dish. Excellent job, keep it up.

>>4462397
>>4462403
I've been thinking about making /ck/ my go-to board... I don't even know anymore.

>>4465356
Don't do it. You'll end up hating half the foods you currently enjoy.

>>4464067
Presentation: 5/5
Could easily go on a magazine cover. Big splashes of color, pleasing shapes, and easily recognizable foods. Exactly the kind of presentation I would expect from dishes inspired by Julia Child.
Originality: 2/5
Unfortunately these dishes are pretty standard. The quail eggs were a nice touch, but it doesn't look like we have any other surprises.
Appeal: 5/5
Would eat like a fatty.
Challenge goals: 5/5
Total: 18/20
Hope you do well.

What I think is cool about this challenge is that everyone got to make something completely different from each other. Although, it makes voting close, because everyone did such a nice job with their respective time periods. But it's fun to look at so many different dishes from different timelines. Someone should make a timeline with the contestant's pics set up at the appropriate places. I'd do it, but I'm not skilled enough, ha.

>>4465381
It kind of makes me wonder what the next round might be, since this one was so comprehensive.

>>4465381
Someone needs to make this into a timeline.

Came home today to find this waiting for me!
Thanks so much, hearts and dogs, for your generosity!
I've already found some recipes in it that I want to make, so I'll have to post them when I do. This looks like a fantastic book, I didn't have a single tapas cookbook, or even a Spanish cookbook for that matter, so this is going to get a lot of use! Thank you again.
>mfw everyone I know is going to be eating tapas

Round 7 Submission Verticals

>>4466397

>>4466398

>>4465173
Thank you. To get ideas for plating, I looked through pictures in my 1997 copy of Larousse Gastromonique. It has a lot of old style photographs of silver service type food.

>>4465262

I never implied he was a great guy or remotely referenced that nationality remark. I'm American but I don't get wrapped up in passive insults from 4chan. Besides, if you look through the comments it was Saul being shit on by people attacking him. He was blunt and noticeably rude but no reason for such aggression and insults...

>>4466504
There was no aggression in the post you were referencing either. Simply a question of why would he bother being so ugly to everyone if the contest is unimportant to him. And a suggestion that if he feels that way he should just go about his business.

>>4464067
Presentation: 5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 20/20

Bump limit reached?
>>4465356
we are charming people. join us.