/ck/ - Food & Cooking

The winner of Round 9 was Wumplord !!uP81F1cofPV, who submitted Swiss Chard Enchiladas.

The final four contestants are:

Cooking Rei
Pyewacket !!uKoiN+HhkE7
SirSpice !!g3QeMZd5CQB
Wumplord !!uP81F1cofPV

A big round of applause for both designerguy !!FLBIcqqP/39 and SQ !Z6ur5.jOOU, who made it through 9 grueling rounds and beat out over 50 original contestants. Thank you for participating and making this year so exciting to follow. :)

The theme of the final round is to create a signature dish. Your cumulative scores are null going into this last challenge, the winner of the /ck/ Challenge will be decided solely on the strength of your signature dish. Think carefully, and good luck!

May the odds be forever in your favor.

DON DON DONNNNNNNNNN
Shiet, the competition is getting harsher.

I AM THE ULTIMATE
>WEAPON

>>4524775

I AM THE ULTIMATE

MY BODY IS THE ULTIMATE WEAPON

Fucking Virtua Fighter plebians

>>4524775
Congratulations man been a fan of yours

>>4524775
Good going, wump.

This is going to be an interesting round. I'll intepret it as make one of your favourite foods.

>>4524714
Stop saying my name... how rude.

Nooooooooo...!

But also, fair enough. I'm amazed I lasted as long as I did. Good luck youse four. I shall be voting with gusto.

Babump

I've just spent the morning catching up with what I missed whilst eating breakfast. Well done to the final four, this round is gonna be a BEAST :)

>>4527424
Welcome back! Are you going to do something this round?

>>4528369
Thanks! I don't think so - it's the big Grand Final so I'll spend the whole time watching the contestants' entries like it's Masterchef, and waiting for someone to drop their food when they take it out the oven.

(protip: the contestant who drops their cooking on the floor always wins in the end. Because overcoming adversity makes the best television.)

bamp

While we wait on entries lets talk. What would you make if you were making your "signature dish?

>>4532428
My killer risotto with sun-dried tomatoes and truffle.

>>4532428
I'm curious as to whether they're going to go balls out, or keep it simple. You never can tell with these jokers. But, I'm looking forward to seeing what they make.

>>4532428
I would make mexican braised chicken

>>4532428
My philly melt, hands down.
I'm actually eating it now.

I have no fucking clue what to make.
Ill probably post whatever I end up cooking on thursday.

>>4533781

When I first saw your thumbnail I thought it might have been a screenshot from, "Alive". Then I opened it up and saw what it actually is.

Now I'm conflicted as to which one would have been more tasteful.

this round is signature dish, right?

no 5 course meal and no dessert?

so a protein, a veggie, a starch, and a sauce. (maybe garnish like micro green ect ect)

if anyone goes beyond that then wtf? should be dq?

its a dish not a meal or a meal can be a dish?

am i over thinking it?

>>4534027
You might be overthinking it a little.
Hearts has always maintained that contestants can do what they want as long as they can defend their entries. I seriously doubt anyone's going to make a several course meal, though. I mean, "signature dish" is fairly specific.

>>4530039
I think it'd be cool to have live streaming of contestants while they're cooking. Have slow zoom on their expressions when they drop their cake or spill their spaghetti and all that.

>>4534027
You're overthinking it. I think it means make what you're best at making. That special dish you whip up when you have a guest you want to impress.

>>4534027
Holy moly, you went beyond overthinking.

They can make anything they want.
5 courses
1 course
23 courses

Doesn't matter.
This is supposed to be their best possible dish.

>>4534076
Not to be a dick, but I won't be giving great scores to people who make a shit ton of dishes. Since the challenge calls for a signature dish, I see making several different plates as a "cover your ass" technique. If someone did that, I'd only pick one dish to grade them on.

>>4533781
Do hash brownies with pubic hair garnish and watch the shitstorm brew.

>>4534027
What >>4534032 said. Anything goes so long as you can defend your decisions. :)

>>4534042
If I ever win the lottery I'll host a /ck/ Challenge outside of the computers. ;P

>>4535012
I'd seriously give that a 20/20

Goddamn, what the fuck, guys? Where's mah entries? Is this some kind of pissing contest / game of chicken where everyone's going to wait till the last minute?

>>4536318
I dont have hash, or else I'd do it. I guess i could go to the club and get some...
I could do this...

>>4537577
Don't worry, we're coming along! I bought my ingredients today, and will probably be cooking tomorrow, hopefully. I have a work function that I can't skip tomorrow night, so hopefully I'll get everything done before I have to go to that.
Anyway, here's a pic of some of the prep I'm doing right now, making a stock, roasting some nice beef bones on a veg base. That's a terrible pic, though; quickly taken. I love the way roasting bones smells....

I just got a full-time job, so I probably won't be able to submit anything. Good luck to the other contestants!

>>4539204
I know that feel

>>4539204
I think I'll post my dinner, just because.

>>4539541
I had the skin of a whole duck.

>>4539547
I think they should sell crispy duck, or chicken skin in stores.

I've always imagined making some kind of lasagna with the chicken or duck skin in place of pasta.

>>4539547
And meringue with strawberries and red bean paste.

>>4539544
Next year, wump!

>>4539541
what is your cooking/kitchen setup? duck looks great! good luck w the job.

>>4539553
I don't think it'd be that difficult. If you get a big thing of chicken thighs and skin them, you should have enough for a layer or two. The last time I did that I made two big batches of chicken skin crisps.

>>4539565
Here's a gif of my kitchen. It's student accommodation and normally used by 12 people. Thanks!

>>4539587
I had a feeling some creepy Japanese girl ghost was going to crawl out of the cupboards of something.

>>4539587
I thought you had mentioned being in a dorm or something. The kitchen is A LOT better equipped than anything I had on campus. I thought you were using hotplates and toaster ovens to roast your duck.

>>4539593
shhh my place is right next to a forested 'nature walk' area and is really poorly lit ;__;

>>4539602
It's the cheapest accommodation on campus, the bathroom is right above the stove and the ceiling leaks sometimes. Having so many people living together gets filthy pretty quickly too. Otherwise, yeah, it's pretty good.

>>4539587
My jellies!
I have a studio apartment kitchen....thing....its not really a kitchen its more of a "hey, lets throw a fridge, stove, sink, and for the hell of it a small counter space on this wall" D:

But I did do my shopping today and, aside from a little drunken prep work later, going to get all my cooking done tomorrow. Looking forward to eating this!

>>4537679
Though I was going to get to cook today, but I got stalled at work and now have to go to a required work function (clients and shite). So, I guess I'll be cooking tomorrow!
Sounds like everyone is cooking tomorrow, lol. I'm glad I did some of the prep work already, though, as I'll probably be drunk when I get home. The clients we are having a meeting/dinner with really like to drink, and you better damn sure drink with them, lol.

>>4539587
One of these days...she'll make a GIF of herself eating her food...and I can finally be happy.

>>4540294
Why

There's a couple of pictures of her eating in the earliest rounds.

>>4537640
pls do

>>4537640
I really want to learn how to make the perfect hash brownie. Please do this.

>>4541054
It's not difficult. I've been banned before because of these discussions (and frankly it's pretty off-topic). What you need is a bit of flour, an egg, sugar, cocoa powder, cannabutter, and maybe some baking powder. First time I made it I got so high I sat on a chair drooling into a paper bin for 3 hours. I've eaten cookies before but this tasted so good I couldn't really control my consumption.

>>4540282
I'm glad everyone else is gonna be posting tomorrow too. Should be good times.
Also, Im happy that everyone else is drunk tonight.
>>4541066
A true hash brownie is easy as hell. All you need to do is make a brownie recipe (or mix), calculate how much hash per serving you want (.1-.2 grams would probably do it). For a regular pot brownie, you need some good cannabutter, and then add it 1:1 with the butter in the recipe. Sometimes the butter clarifies a bit and you need to add a little bit more normal butter, but thats pretty much it. I typically use ghiradellis brownie mix and it works out great.

We simmering now!

Still got a while, but here's a vertical on homemade Rotel that I used for my dish.

I hope everyone else is busy cooking and as hungover as I am...

>>4542528
>I hope everyone else is busy cooking and as hungover as I am...
Yep. I just started cooking, much to my head's displeasure. I had to hair-of-the-dog it to get myself going. Luckily, I had some of the prep already done.

>>4540294
be happy, you weirdo

>>4540070
Aw. A nice kitchen is the only requirement whenever I look for a place to live. How do you use Rotel? I've never heard of it.

>>4541157
I made space fudge once and it tasted so awful, I don't think the sweetness pairs well with the green taste.

why is everyone drunk midweek? Is it an American holiday?

>>4542850
I am not that weirdo, but I am happy.

Green grapes > Red grapes

>>4542850
I want grapes now....I usually use it for con queso dip...its all tomato and peppery

>>4542866
I dont know about everyone else, but I'm a school teacher, and its summer, and i can drink all day. But I am in the process of packing to move cross-country, so the drinking is taking a toll on that....

>>4542850
pfft, I can't wank to this. Oh wait, hold on a min-
Ok, I got it.

>>4542880
Tiny fruit > bigger version of same fruit
Do most people just breed them to be big and pretty?

>>4542891
Mmmmm. It sounds like it'd be good on a sandwich or burger too.

>>4542866
Being an alcoholic is more of an American tradition than a holiday, but close enough.
My stuff is marinating in the fridge right now. I should be able to post in 2-3 hours.
Im keeping it simple this round.

>>4542901
Yeah, most supermarket grapes are bred to look big and shiny. They taste as plasticky as they look.

I love sour crisp green grapes way more than sweet grapes.

>>4542850
A balanced meal of macarons and grapes, lol. Love it. <3

>>4542905
it is? i never think of Americans as heavy drinkers.
21 age limit, prohibition, etc.

>>4542917
Hey hearts what are the odds we could get a couple extra days for voting? I think everyones submitting today, and vote numbers have been down a bit. Why not extend the voting 3 or 4 days?

>>4542906
I like em tiny and sweet as sin. Too many sour foods hurt the roof of my mouth.

>>4542917
It's my actual dinner because I'm too tired to cook anything lol. For dessert I'm having some chocolate.

>>4542928
Farmers markets always have the smaller and sweetest grapes in my area.

Macarons and grapes are dinner, and you need chocolate for dessert!?

>>4542925
We can extend the voting to Monday the 10th, would that be long enough? But only for voting.

>>4542928
Lol. Hey, sounds good to me. I've been eating nothing but restaurant food for dinner for the past 8-ish months so I can't judge. ;_;

>>4542930
I got these and the strawberries for the pavlova from Sainsbury's and they were pretty good. Farmers markets and those little fruit stalls have a more interesting variety though, I've only ever seen doughnut peaches there.

>>4542934
How luxurious! I'm working at a buffet place, so from now on I'm going to be eating mostly restaurant food too.

Okay! I suppose I'm first to go!

So...I'm sure by now everyone knows I'm a cajun coonass, so, what better way to show that off than making my Alligator Sauce Piquante?!

Representing my hometown, a.k.a. the Sauce Piquante capital of the world! (seriously...there's a sign and shit.....that's how i know...)

>>4542938
Not at all luxurious, lol. It's a lot of Olive Garden. I'll take a home cooked meal any day.

Never heard of doughnut peaches before! Those things look awesome.

>>4542949
Shiiit, another Raceland native on /ck/?!

>>4542973
o.o.....holy crap yes....

>>4542952
Holy alligator. How does it taste?

>>4542953
Those are the only kind of peaches I like, they're sweet with white flesh and the perfect shape for eating.

>>4542981
Well shit, I never thought I'd see the day!

That looks damn good sauce piquante. Gator meat isn't eaten as much as it should be. It's a little tough, but it works perfectly with Cajun tastes.

Ever had cajun fried frogs legs? They're one of the tastiest things I've ever eaten

>>4542983
Its hard to describe....like...a chicken-fish? thats not right..... not sure....

>>4542997
thanks! Talking to someone from the same town as me was not expected! oh i love alligator, especially fried..mmmmmm but not a frog leg kinda person, i hate frogs as it is...wouldnt want to eat them

>>4543025
I've only had gator tail deep fried. Always thought it tasted like a meaty chicken. Though in writing that out it sounds retarded. : |

I *love* Cajun food. Looks delicious. :D

>>4542983
I'd describe it as kind of chicken, with a more fish like texture. It's flakey, and kind of chewy. It's like a monkfish/chicken combination, with a distinct alligator taste to it that you just have to try. You can taste it's a predator, if that makes sense.

>>4543036
I recall reading once that part of the reason we eat prey animals is that predators taste like ass. I take it that's not the case?

I wonder what other predators taste like.

>>4542949
I love Cajun food, Rei! When I was in college, they had a Cajun festival close by every spring, and I'd eat fried alligator on a stick like it was crack! Good stuff.

>>4542949
Destrehan, LA native here.

You make us all proud, my friend.
You're the one who made the praline cupcakes, right?

>>4543184
oooh its addicting!
>>4543206
thanks a lot! i made one, i know there were a few that round, i made the praline, king cake, and hurricane ones.

>>4543331
Ah that's right, that was you. Glad to see us represented so well. Keep up the great work.

for alligator stew
for me. I feel like you just poured into a bowl and put rice and green onion as sort of a after thought. not like u even going to taste that green onion so for me it doesn't add anything to the dish. I would have awarded you a point if there was atleast a drink too, got to have a beer or sweet tea to wash all that spicy and gator.
Presentation: 1/5
seems alright but for me its just a stew I don't think stew is really ever original and rice... ehhh... to me it doesn't really look thick for the rice to even really hold the runny taste of the stew.
Originality: 2/5
for me the appeal is definently there because I have never had alligator but and again those pieces look pretty big and I don't know if theyre chewy or what so I think I would be kind of playing with it to eat it and am less likely to actually eat it if I didn't know do I use a spoon or fork or if I use a knife.
Appeal: 3/5
to me I don't know if this is a common thing u make but if this is what I you served me when I was a special guest, traveling from far away possibly, I expect a feast, a bbq, or something big. stew is not "big" this is humble food to me not signature dish worthy. it doesn't say this is a party and this dish is the star performer like I think a signature dish should be
Challenge Goals: 2/5
Total: 8/20

>>4542952
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
challenge:5/5
total: 17/20
That looks delicious. Very well done. While not completely unique, it is pretty uncommon in most parts of the world. I would have loved to have seen you create a truly authentic and inspired dish out of your seemingly extensive knowledge of cajun cookery. You have done an excellent job of preparing an heirloom dish.

I pondered what to make for this round for a long time. Ultimately, I decided to make an old family recipe, which I have a good deal of experience with, and is simple and elegant. I know some of you were expecting extravagant, technical, and complex recipes, but thats just not the way I cook most of the time.
I even have a neat story to share related to this recipe!

So I present to you, Wumplords Filipino Chicken Adobo.

Vertical, money shot, and insides coming up.

>>4543502
>So my grandfather, fled Germany immediately prior to WW2, planehopping across Asia, trying to meet up with his family in San Francisco.
>Eventually, he got stuck in the Philippines when it came under control of the Japanese, and was stuck there for the duration of the war.
>He ended up getting by cooking for Japanese officers
>Every day he played ping pong with a Japanese dentist
>Anyways he ended up getting on an American cargo ship at the end of the war, and brought this traditional Pinoy recipe.
>It was a staple at our family events over the years, and he passed the recipe down to me before he died last year.

>>4543513
Anyways, even a retarded baby could make this recipe, its easy as shit.
And so delicious.

>>4543517
And heres an inside shot, to prove the chicken was fully cooked I guess. I cannot recommend this recipe enough, it is easy, quick, and always a crowd pleaser. So delicious.

>>4543502
>>4543513
>>4543517
>>4543523

>no drugs in the picture

0/10 presentation. I'd eat it though.

Okay guys, I have finished cooking, taken all my pictures, and eaten my dinner, but I have to go take a nap before I do my verticals, etc. Pye need nap now.
I'll be posting in a few hours. Luckily, I have tomorrow off, so I can stay up late doing my verts and such. Lawd amighty, I'm tuckered out....
BTW, that looks delicious Wump!

>>4542952
Presentation: 2/5
I'd score you lower because it is a pretty bland looking dish but how exciting can you really make alligator sauce piquante look?? the pieces of meat look a bit big but i'm not really one to judge.
Originality: 3/5
alligator is unique. sauce piquante is unique.
Appeal: 4/5
i'd eat the shit out of it no matter how drab it looks.
Challenge Goals: 5/5

Total: 14/20

>>4543513
Presentation: 3/5
average plating. nothing much to say here.
Originality: 3/5
i haven't had much filipino food but it doesn't really seem like it has anything special going for it that other cuisines don't.
Appeal: 4/5
looks good m8. would eat if i ate meat.
Challenge Goals: 5/5
i enjoyed yr story.


Total: 15/20

chicken dish

Presentation: for me I just didn't think too much of the presentation. seems very simple/casual and you didn't use any of the sauce you made to drizzle over so for me theres not enough delicousness on the rice when you look at it please give me glisten this is what I like. beer and chicken is a nice combo but i dont even understand what besides green onion is on the meat also im not so sure I would want to eat that black peppercorn that's just my own tastes though. would be nice to have more garnish than just green onion. 2/5
Originality:
very simplistic taste profile, rice and meat, not really feeling the originality, feeling like you played it safe. I don't really get the combo of Filipino and adobe in the same dish what in the hell makes it adobe. 1/5
Appeal: I would eat it, ya, but I would need some sauce. don't make me ask for something else for the rice. it looks flavourless and the meat due to no sauce looks flavourless. how come no sugar in the sauce? This is what I make when I run out of food. 1/5
Challenge Goals:
this is your signature dish? I see only 2 kinds of food here. chicken and rice. kind of simple. if you had atleast put some slices of orange or a salad to help for me to cleanse the palate between bites of flavourful(?) chicken, strong beer, and boring rice. I would have given you bigger points next time spend more time on the recipe and less on the story and on what beer this is /ck/ food and cooking not /bs/ beer and story time. 2/5
Total: 6/20

>>4543534
voting down for not submitting around the same time...

>>4543534
Well, that's just silly. Even if I didn't take a nap, it would take me awhile to make the verticals, which would run me later than Rei and Wump anyway. Sir Spice hasn't posted either, are you going to vote him down also? I hope not. Me thinks thou holdst a grudge...

>>4543597
waiting for me to go to sleep so I don't critique your dish while you take a nap and I am busy or fall asleep later... and still replying? youre just teasing me and scared to be criticized by judging my already judgings.

>>4543502
Looks tasty! Would devour.

>>4543618
Why are you so defensive? You can always critique my dish tomorrow. Or, if as Hearts said, for a few days after that. Now, I'm going to take a nap (for about an hour or so, because more than that makes me feel terrible) if that's too long for you, I'm really sorry. But then, I'll get up and do my verticals and finish posting.

>>4543627
well just take an average of my critiques if Im not able to judge your dish because others got theres in but you made me wait up but I got so tired I fell asleep and wasn't able to come back in time to vote cause I got busy with school/work/cooking/socializing/life/tgif

>>4543574
Why are you such a dick?

>>4543647
can't tell if troll or truly retarded...

>>4543709
I like him. The people voting 17/20 and such for the chicken and rice and alligator stew is absolutely ridiculous; inflates the scoring system and leaves no room for something that is truly original, interesting and 'signature'

>>4543513
Looks tasty would nom, are you in any way Neal Stephenson of Cryptonocon?

>>4543402
>>4543567

>>4543567

>>4543781
>Doesn't rate stew 18/20 nearly perfect
>edgy

never change /b/

Round 10 Submission

Stuffed Chicken Schnitzel Roulade with a filling of Lesco. Lesco is a spicy Hungarian side dish made with peppers, onions, and a paprika tinged tomato sauce. It comes with a side of Moroccan couscous soup stuffed zucchini.

Part 1

>>4543871
Part 2

>>4543874
Part 3

>>4543877
Part 4

>>4543878
Part 5

>>4543880
And the money shot.

schnitzel dish

Presentation:
wow. this is a elegant presentation. I see color. I see interest. I see a certain kind of nouveau warmth. this is truly a delicate display and one that orders my senses to savour as much as possible. were there not open white spaces on the plate in an unbalanced feeling way I would give top score 4.5/5
Originality: I'm not sure where your inspiration for cooking comes from but for me you hit the right notes. this dish feels to me as a kind of a mixing of old world care and preparation and a layering of flavours one upon the other I have not seen yet this competition. of course I have seen roulade and stuffing before but its the flavours used that say innovation to me. 5/5
Appeal: it is so refreshing to finally see an entrant really try and create something worth of a final round entry going through the actual effort of making verticals etc. i feel like the ingredients fit together and are varied and interesting and the contrasting textures of poached stuffed zucchini and crispy chicken roulade would be a nice one. and I think this shows a lot about your personality as a chef and a food enthusiast. 5/5
Challenge Goals: i think you understood more what a signature dish should be it's a dish that you and only you want to make, that you have fun making, and that shows your curious side, i believe that you made something you would enjoy possibly alone, with your soulmate, or someone else with the keen sense of adventure you enjoy. and i applaud you whole heartedly 5/5
Total: 19.5/20

Well, /ck/, it's been a fun ride. I've really enjoyed the hell out of the /ck/ Challenge, and loved seeing what everyone has done, and the /ck/ameraderie we've had.
Anyway, some background on my dish: My favorite comfort food has always been surf and turf. It reminds me of childhood. I grew up on a cattle ranch, (free range cattle, for those who care) and so beef was pretty much always on the table, per se. Add some seafood to that, and it's like being wrapped in a blanket on a cold night for me. So, I wanted to do a surf and turf, but keep it comfort food. Something that you can make for company, but still give you that warm fuzzy feeling.
So here I present, one last time, for your consideration:
Pomegranate-Red Wine Braised Short Ribs in a creamy reduction sauce,
with Grilled Spicy Shrimp and Baked Garlic-Cheese Grits.
I hope you enjoy, guys, as much as I've enjoyed making it for you.

Another pic

>>4544020
Close up of the short ribs

Close up of the Shrimp and Garlic Cheese Grits

And one more pic

Beef broth vertical

Pomegranate-Red Wine Braised Short Ribs vertical

Short Rib Sauce vertical

>>4544030
Garlic-Cheese Grits vertical

Spicy Grilled Shrimp vertical
(and scallion garnish)

>>4543882
Presentation: 5/5
looks beautifully aranged while not overdoing it
Originality: 4/5
i love that you spiced up and old favorite and given it yr own twist. reads like it comes off the menu of a quaint bistro in the heart of my favorite city.
Appeal: 4/5
definitely would devour, and i don't even eat meat.
Challenge Goals: 5/5
yr passion and ingenuity shine through in this dish. it's going to be hard to top.


Total: 18/20

And one more for the road!

>>4544016
Presentation: 2/5
damn man, the presentation is really off on this dish. square slice of baked grits? four shrimp arranged on top like we're straight out of the late 80s and a pile of short ribs doused in sauce thrown on the side as if it was an afterthought. not feelin' it.
Originality: 3/5
i like that you took a comfort food take on surf 'n' turf and the pomegranate red wine sauce sounds freakin' heavenly. but alas, each individual piece is pretty played out.
Appeal: 2/5
i just feel like there are way too many flavors going on on the plate for me to really be able to enjoy any of them to their fullest. i feel like you took a couple of yr favorites and tried to cram them together into one plate and it just doesn't seem to work.
Challenge Goals: 4/5
you defended yr entry. good 'nuff for me.


Total: 11/20

would anyone be interested in having a couple of weekly challenges over the summer that anyone can join in, just for fun and a bit of practice? i'd totally be willing to come up with some themes.

quick and easy is the new long and complicated

will post critique of your dish later just headed out to the gym than to maybe go shopping or pick some groceries up. feeling like maybe curry chicken flatbread pizza might be a nice post-workout meal.

>>4543517
Presentation: 4/5
Originality: 2/5
Appeal: 5/5
challenge: 5/5
total:16/20
Looks great, lovely story. Pretty famous dish, and straight forward recipe. Looks delicious.

>>4543880
presentation: 4/5
originality: 5/5
appeal: 3/5
challenge:5/5
total: 17/20
This is a truly unique dish. It is plated well and cooked properly. The stuffed chicken AND stuffed zucchini are a little too much for me. I would have preferred one or the other or perhaps a less complicated stuffing in the squash as I think there are a lot of different flavors conflicting.
>>4544016
presentation: 4/5
originality: 4/5
appeal: 4/5
challenge: 5/5
total: 17/20
Well presented, the concept of surf and turf is not a new one but your take on it is unique and the flavors seem complementary (although the sauce would probably be a little sweet for me). I am actually pretty disappointed I can't taste this personally.

>>4542949
Cooking Rei
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 12/20

>>4543502
Wumplord
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 11/20

>>4543882
SirSpice
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20

>>4544016
Pyewacket
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 15/20

>>4542949
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 13/20

>>4543502
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 12/20

>>4543882
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20

>>4544016
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 17/20

Fuck, as a new /ck/ lurker I'm salivating at the pics.

>>4542949
Presentation: 3/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 15/20
>a bit too simple for the final round. However, it is executed very well, and I would devour every bit of that.

>>4543502
Presentation: 3/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20
>I understand it's a family recipe, and it's supposed to be simple, but this is the final round. And even despite the simplicity, it doesn't even look too good. I'm sorry, but it looks like you got this from a Japanese takeout. What a let down.

>>4543871
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20
>goodness, this looks amazing. I can't find a flaw with it. Well done.

>>4544016
Presentation: 2/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 15/20
>as a lover of comfort food, I would destroy this plate and lick up the aftermath. However, the presentation killed you. Serving the short ribs plain, with the sauce in a dish to the side would've been so much better. With the sauce poured over them, it completely ruins the visual appeal of half your dish.

>>4542949
Presentation: 2/5
Originality: 3/5
>alligator is an unusual ingredient, but the dish itself isn't particularly unusual
Appeal: 4/5
>I do love me some cajun food.
Challenge Goals: 4/5
Total: 13/20

>>4543502
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
>I'm really sorry, but it just doesn't look very good. I'm sure it tastes good, but it comes off looking dry and bland.
Challenge Goals: 4/5
Total: 11/20

>>4543882
Presentation: 2/5
>It's arranged well, but looks very flat on the plate, not much eye candy.
Originality: 4/5
Appeal: 2/5
>sorry man, but this looks like something out of my mom's Betty Crocker cookbook from 1985.
Challenge Goals: 4/5
Total: 12/20

>>4544016
Presentation: 4/5
>I like textural appeal of this, and the contrast.
Originality: 3/5
Appeal: 5/5
>definitely the most appealing to my palate out of the four entries.
Challenge Goals: 5/5
Total: 17/20

>>4542949
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge goals: 4/5
Total: 14/20

>>4543502
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge goals: 4/5
Total: 12/20

>>4543882
Presentation: 3/5
Originality: 4/5
Appeal: 2/5
Challenge goals: 3/5
Total: 12/10

>>4544016
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge goals: 5/5
Total: 18/20

I did this one at work. It's pretty simple. Just an ancho chile breaded mahi fillet with asian slaw. The slaw is dressed with a ginger-lime gastrique and the sauce is a katsu made with Fireball whisky.

Winner also gets a free cocklick.

>>4542949
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge goals: 5/5
Total: 15/20

>>4543502
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge goals: 4/5
Total: 13/20

>>4543882
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge goals: 5/5
Total: 15/20

>>4544016
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge goals: 5/5
Total: 17/20

what is with all of these similarly formatted posts all upvoting pyewacket??

>>4546546
Fairly underwhelmed by this round of the competition

>>4546546
Oh, that's not incendiary or anything. Some people really like pyewackets entry. I'm one of those. I really felt it was the best. Sorry if that hurts your feelings.

I am disappointed, buttcra/ck/s. Not one dropped pie or collapsed soufflé. Where is the PERIL???

>>4542850
Borneo you are weird
>>4539587
but your kitchen is fit
>>4535413
If anybody made a cook-along video, they would instantly win my vote. How good would a cooking video competition be? Having all the contestants' youtube vids on a single blog. It would be step one in achieving a worldwide cooking-media empire.

>>4544051
>>4544051
yes.
i would be interested in something that doesn't involve a lot of commitment, that i could decide to do on a whim. every once in a while.
would be laff

>>4544051
I didn't see this post, but yeah I'd most likely dip in and out of something like that. I liked that the challenge goals here got me cooking things that I would probably not have bothered attempting otherwise.

Pic semi-related. I was inspired by the cupcakes round a few weeks ago to make scones and home-made clotted cream.

>>4546746
I think there's a county fair type thing being planned? It's on the challenge blog.

>>4544051
yes pls

>>4546925
The /ck/ounty Fair was planned to start after the Challenge ended but I've decided to cancel it. I have very limited amounts of personal time right now and as much as I love y'all I miss having hobbies and reading. And also sleep. Really miss that stuff.

If any of you guys want to pick up from here and run weekly summer challenges (or use whatever format), I have 10 First Place blue ribbons I can send out to winners. I love the idea of having community cook-alongs, with or without prizes, though I think the prize incentive keeps people motivated so I don't mind contributing in that way if you guys want it. It's just the whole time issue for me right now; a few ten minute breaks to check /ck/ now and then during work is not a big deal but tallying and calculating weighted averages can be a bitch.

>>4546952
Ah, sad to hear it. Hope things get better for you!

Also, yes, I'm likely to jump in on weekly challenges, if anyone set them up.

Waiting for the competition to be over (with a winner declared) then I will start sorting trhough the >200 verticals and images generated by the competition and uploading as many of them as i can to the booru for future reference.

Congratulations to all those who joined in and to our final 4... this thread made me -very- hungry. It's a good thing!

>>4546960
You have a lot of work ahead of you. D: Thank you so much for your dedication to the booru, this year and last. :)

I'd like to participate too, hell. Now I really hope someone decides to give this a go.

...2 more days for votes, ro/ck/stars.

>>4546729
> am disappointed, buttcra/ck/s. Not one dropped pie or collapsed soufflé. Where is the PERIL???
Oh, there WAS peril and fail, frgsp!
While taking my pictures, one of my poor, old Buddha salt and pepper shakers identifiers fell and broke.

>>4547242
They're salt and pepper shakers!?

WHERE CAN I GET THESE!?

>>4547260
Well, mine were a gift from my dad years and years ago. I saw them at a flea market when I was 16, and my dad went back and got them for me as a surprise. SO, I was butt-devastated when that one broke. However, if you want some, I've seen some like them on ebay before, so I'd check there.

Presentation:
for me the presentation you shown me as far as plating goes does not equal all the prep work you did. if you had taken more time with finishing touches placing grit, placing shrimp, aligning and symetry, drizzle the sauce or the chives just right, the plating with the square grit and awkward shrimps dangling lazily although probably tastey. creative yes, but needs a bit of refinement. also would like to have seen a glass of wine to go with. 3.5/5
Originality:
For me when I think surf and turf I think steak but I can see how the combination of ribs and prawns would be a good one and I can appreciate your using fruit and red wine and meat pairing complimentarily ha. and the cheese grit. its a nice take on surf and turf but i would like to have seen some veg 4.5/5
Appeal:
for me I really like this meal but where's the drink?? all that rich goodness there's nothing on the plate to cleanse my palet. 4/5
Challenge Goals:
I think you met the challenge requirement as this is the kind of meal you start Saturday morning in preparation for dinner sunday evening. the prep work as far as building the base, marinating, and the different cooking methods used exemplify what a signature dish should be and I think using wine and fruit really would make anyone eating this feel luxorious 5/5
Total: 17/20

>>4547295
>for me I really like this meal but where's the drink??
Oh, it was hiding behind the timestamp. I had to use it to prop up the paper, because it was a little windy. It was some red wine, cabernet sauvignon to be specific. (to match the sauce)
And, sincerely, thank you very much for coming back and rating my dish, I really appreciate it, wholeheartedly.

>>4544016
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total:18 /20

Congrats Pyewacket on your win. I think that's pretty obvious by now.

I can't wait for the adorable thank you speech.

1/2

>>4542949

Presentation: 3/5
There's not much more you could have done with this dish, but the gator does cross the bottom line of the bowl in a couple of places. I also would have preferred the scallions all in one place.
Originality: 4/5
It's difficult to score originality when your signature dish (like most people's) represents where they are from. Cajun/gator is still pretty unique for most of the world, so you get automatic points there, despite not doing anything really unique.
Appeal: 5/5
I consider this the subjective category, and I would devour your dish.
Challenge Goals: 5/5
You sold it as your own.
Total: 17/20

>>4543502

Presentation: 3/5
Once again, there wasn't really much for you to work with there.
Originality: 3/5
It sounds like a solid recipe, but not exactly original.
Appeal: 5/5
I am most likely going to try out your recipe soon, and am expecting something I can make twice a month (you already left out the pubes, don't let me down now).
Challenge Goals: 5/5
You certainly sold it (I feel like you are on the next food network star).
Total: 16/20

>>4548309

2/2

>>4543882

Presentation: 4/5
Nice composition. Diagonal with three circles on one side with two overlapping on the other. Runny sauce/soup on the plate is always kinda a let down.
Originality: 3/5
I liked the double use of the chicken (one stuffed, one as stuffing), but the flavors seemed a bit run of the mill.
Appeal: 4/5
It looks like you cooked it perfectly, and I'd enjoy it, but I don't know if its the first thing I'd order off a menu.
Challenge Goals: 5/5
Total: 16/20

>>4544016

Presentation: 4/5
I'll admit I'm a little biased on this, as I just scored everyone else, and am a bit drunk. You clearly put more into your presentation than some other entries. However, even numbers/symmetry don't typically work on a plate. As someone above said, you plated your dish as though we are still in the 80's (tfw I think of that as a decade ago). Also, something closer to a proper chiffonade would have been much nicer. (Oh yeah, it makes me sad that you broke one of those Buddhas.)
Originality: 4/5
A good deal of thought went into the dish, but the individual components are pretty standard (I would say the pomegranate-red wine reduction was original, were it not for the fact that pomegranate is so popular right now.
Appeal: 5/5
I would devour that plate without looking at any category above.
Challenge Goals: 5/5
You sold it. I would take a point off for the lack of a pubic hair, but feel as though I've judged you on something of a skewed curve already.
Total: 18/20

Just wait till I compete next year. Just wait...

>>4542949
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 13/20

>>4543502
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 14/20

continued from >>4548329
>>4543882
Presentation: 4/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 15/20

>>4544016
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 16/20

>>4543025
>>4543036
I know a place that does alligator/snake soup, I'll have to check that out someday.

>>4543513
>tfw I have chicken legs in my fridge but I gave them to my housemate because I don't have time for cookery and now I can't make this

>>4543882
The stuffing sounds really good, and the breading is definitely unique.

>>4544037
Those are some derpy tasty looking shrimps there.

>>4544051
I work 11 hours a day, 6 days a week... but I'll happily participate on my rest day. It'll be a nice addition to /ck/.

>>4545938
What's a gastrique? The mahi fillet sounds delish.

>>4546729
I am a mature responsible adult and I will do as I please.

>>4546769
They're so cute with the little heart shaped strawberries. How do you make clotted cream?

>>4546952
Are you always the host for the challenges? I'd offer a prize for the next challenge if I can pick the theme for a round or two. Not talented enough to cook in the competition yet.

My mom hoards kitchenware until she has no room for it anymore, then she gives it away and hoards all over again. I think she's got some (small) cast-iron skillets she doesn't need, and I don't mind paying shipping.

>>4549190
Buy a pot of double cream, then pour the cunt into a bain marie. Allow it to cook off by about 50%, occasionally folding the skin that forms into the cream.
When it's condensed and a complete skin has formed, pour it out and let it cool. You might want to sieve in a bit of icing sugar at the start too. I think most shop-bought clotted cream is at least partially sweetened.

>>4549351
Approximately how long did that take and what volume was your cream pot?

>>4549210
This is only the second year I've done this, lol. Still muddling through it. I'll shoot you an email later. At this time I'm not really sure what I'm going to do next year re: the challenge because my schedule looks like it'll be even more crazy--more work, more school, less sleep.

>>4549351
Wow, that's amazingly simple. I will be trying this. I might even try making a clotted cream ice cream with this.

>>4549351
That's a lot simpler than I thought. How long does it keep?

nb: it won't pour once it's done, as you can probably tell. I should have said "spoon it out" instead.

>>4549457
300ml pot took perhaps 35-45mins? (A guess.)
>>4550041
The clotted cream ice cream is a good idea in itself. thanks.
>>4550527
It'll last longer than you'll require to eat it all up, you greedy girl.

(4-5 days covered and in the fridge, no problem.)

>>4550557
Good to know.

>I'm going to eat the whole pot with a spoon and some strawberries thrown in

>>4549190

>borneo
>not having time to cook chicken legs

>>4550566
The only part of that I do not believe is
>spoon

>>4551215
I only have a couple of hours of free time before and after work. ;_;

>>4551431
frgsp get out of my head.

Bump.

>>4553733
voting is over. No point in bumping

New thread >>4554236

Please do not bump this thread.