/ck/ - Food & Cooking

The first ever Casual Cook competition will start with the most important meal of the day...
Breakfast!
That's right, whatever you manage to make in the morning (or whenever the hell else you feel like getting up!) is completely eligible for submission.

Everyone please have fun with this, remember to keep it casual, and cook yourself something nice!

Sorry that I wasn't here at 12:01 to post this as promised....

Went to a friends house to talk over some stuff for a tabletop game we run on Sundays.
Also, because of that game I'll be gone for most of the evening tomorrow. Once again, sorry.

I'm going to try my best to check in every now and again as the week goes by to tally scores and answer questions.

I'll make sure I make a bomb ass breakfast when I wake up in a few hours. Will post results

Hi friends!

so for breakfast today I made a Fontina and Pecorino Soufflé with a chunky pesto sauce.

Ingredients for the Souffle-
>4 tablespoons softened butter
>grated Parmesan
>3 tablespoons flour
>1 cup hot milk
>5 egg yolks
>5 egg whites
>1 tsp thyme
>1 tsp oregano
>salt and pepper to taste
>1/2 cup shredded young fontina
>1/4 cup grated pecorino romano

-

Ingredients for the Chunky Pesto-
>1 cup various basil leaves (I have a million and a half basil plants so I like to add a variety to my pestos)
>4 Tbsp pine nuts
>1 clove garlic
>1/2 cup olive oil (or more if you prefer)
>salt and pepper to taste
>pecorino romano to taste

CONT'D

>>5482096

Procedure for Souffle-

>coat the inside of 5 small ramekins in butter and then proceed to coat it with parmesan cheese. Shake off any extra parmesan. Preheat your oven to 400 F
>Now take your 4 Tbsp of butter and melt it in a medium sized saucepan. Add the flour once it's melted and stir for about 2 minutes until the mixture starts foaming. Remove it from the heat.
>Microwave or heat up the milk until it's super hot and then add it to the flour and butter mixture. Stir it, then place the mixture onto the stove again over low heat until the mixture thickens.
>Pour the mixture into a medium sized bowl and add salt, pepper, thyme and oregano. Then proceed to add the egg YOLKS (separate the yolks and whites) one at a time, whisking frequently.
>beat egg whites with an electric mixer until they form stiff peaks. Add 1/4 of that mixture to the batter and whisk it really fast. Then proceed to fold in the rest of the egg whites slowly, alternating between whites and the fontina/pecorino.
> Once everything's incorporated, taste the batter to determine whether you want to add any more salt/pepper/herbs/cheese to it. If you're all good, fill up the 5 ramekins and then cover the tops with some more shredded fontina and pecorino.
>lower the temp of the oven to 375 F and pop the ramekins onto a baking sheet and into the oven for about 30 minutes or until the tops are 2 inches above the ramekins and they're a nice golden brown.
>Remove from the oven and serve immediately with chunky pesto.

~

Chunky Pesto Recipe-
>combine basil, garlic, and pine nuts to a blender/food processor and set it to chop. Slowly add most of the olive oil.
>You can puree it further if you want it to be more liquidy, but I prefer the texture of the chunky pesto. Remove it once it's at the consistency you like and then add whatever olive oil you have remaining, along with salt, pepper, and pecorino.
>whisk well and serve with souffle.

oh fuck you i made a huge expensive breakfast just yesterday and didn't take pics. welp, maybe next week

shit this thread totally died

Hey Squee! Nice to see you doin' what you do! I'll try and post something this week, if I have some time. It'll be pretty simple, though. Can't wait to see what everyone makes! Give me a day or two and I'll see if I can come up with a prize for this round :)

>>5482096
That looks ridiculously lovely, Ambi. I'd love to have that for breakfast, sounds absolutely delicious.

>>5482943
Thanks so much!!

I can't wait to see what you and everyone else comes up with (also if you can I'd love to see a recipe so that I can cry over how amazing it looks and then proceed to make it weekly) ;v;

>>5482098
Looks good!

>>5482178
It happens man... I personally haven't made breakfast in at least a year.

>>5482939
Sweet! Thanks for the help. Should they just email you with their info and whatnot?

>>5483260
Yeah, I'll post an email later, I don't want to use the same one I use for my normal challenge stuff, so I'mma make a new one. ;)

>>5483265
Sounds great Pye.
Thanks again for the help man!

>>5482943
Sent you an email. Did you get it?

>>5483350
Did you need the spreadsheet thing?

>>5483354
Nah I'll pass.
Thanks anyways.
Gotta improve my Basic Math Skill. Ha!

>>5483354
Hey BubbleB! Just checked, and yes, I got your email. I had tried to sent you that info again, but I assume it didn't make it. :/ IDK what's up with that. Let me try a couple more things, and see if I can get them to go through. I'll work on it this evening. Maybe there's some setting I need to change or something like that.

>>5483396
No problem. Worse case scenario, try to see if you can send it to yourself then forward that to me... I basically just need the big yellow button thing ;-)

>>5483416
Will do! Thanks so much, btw,

My first time posting food on /ck/

Didn't do it for competition just saw the ingredients and made food and then remembered this thread

Green onions, salt, pepper, white cheddar, some sort of darkish sour doughy bread that was a gift

Pear for dessert

>>5483826
Up close

>>5483826
The most impressive part is doing all that without eggs

>>5482096
>>5482098
photoshop/10

>>5484214
haha I wish

I don't really know how to use photoshop, nor am I up for paying all that money for it!

It was like 6 or 7 AM when I took the photo's though, and I was sitting right next to a window door thingy, so that might've contributed to it!

Made this tonight. I took the photo before I found this thread, so no vericode. Photo details should show it's 2 hours old.

I'd like criticism more than anything.

>Indian style eggplant curry
>Cook 4 cloves garlic and 2T fresh ginger in 2T corn oil
>Add 1.5lb eggplant, cook until they begin to soften
>Add 1.5c coconut milk, 1c cauliflower, 1c chickpeas, 2t curry powder, 1t smoked paprika, 1T soy sauce, simmer for a while.


>Indian style rice
>Toast 1t fennel seeds in 2T corn oil
>Add 1c basmati rice, let cook in the oil for a minute or two
>Add 1.33c filtered water, bring to boil, reduce heat, lid on.

>>5484235
this would explain the light, but everything is blurry

This Souffle may have been compromised
i a request Immediate interrogation.

Countermeasures to prevent this in the future must be put in place.

>>5484283
Yep, it's food.

Is that your breakfast?

>>5484284
I BLAME MY SHIT IPHONE CAMERA SKILLS FOR THAT, YOUR HONOR

>>5484283
Such breakfast food

>>5484379
Did you fall asleep during your own thread?

>>5484175

>>5484315
>>5484615

What makes it breakfast food?

>>5484785
something that is commonly eaten for breakfast

i doubt me making pizza and reheating it the next morning would be counted in this contest even though im eating it in the morning

>>5484788
what about delicious breakfast topping pizza?

>>5484785
Things you personally would enjoy in the morning I would say.
>>5484788
The best breakfast in the world is warm beer and cold pizza, so if you feel that reheated pizza is breakfast material by all means. I left the theme broad so that people could interrupt it how they wish. Which that just comes down to the voters...

>>5483826
I'd eat it.
Thanks for the post man.

I'd like to remind everyone to please post at least time stamps with your pictures.
Thank you.

>>5484283
Looks interesting.
I would definitely try that.

Well, it's time for me to do some breakfasty cooking again. I'll be glad to participate

>>5484283
What was in the curry powder? Also, do Indian curries use coconut milk? I thought only Thai curries did. Only criticism I can think of is if you salted your rice. I think Basmati is most significantly improved by seasoning compared to any other rice.

>>5484622
m-maybe

(((Yes))
(((I feel so bad))))

>>5485453

I'm not the guy you're replying to, but I do know that some Indian curries, mainly from southern India, do contain coconut milk.

>>5485736
That's okay everyone thought it was really cute that you did. It got even more entertaining when Pee-chan and Oni came and you were already passed out.

Hey, it's my first time participating in something like this :)

Normally I don't really eat breakfast but this morning i made some focaccia stuffed with ham, tomatos, onions, bell pepper and mozzarella.
I think i will do this more often now if i find the time.

>>5485806
The dough is basically some pizza dough
>500g flour
>about 250 ml water
>yeast
>50g olive oil
>some sugar, salt, black pepper, rosemary and oregano
>mix it all together and let it rest for about an hour

>>5485806
Looks nice m8

>>5485816
>now carefully bring the dough in a shape of a flat bread
>put the stuffing on the one half of the focaccia
>you can basically use everything you like
>I used ham, tomatos, onions, bell pepper and mozzarella
>Then flip the other half of the bread over to close it
>Bake it for 20min at 200°C
>..
>Profit

>>5485829
Here is the obligatory close up

>>5485816
what the fuck is it with you amerifats and sugar?

>>5485874
a small amount of sugar (usually just a 1/2 teaspoon or less) helps feed the yeast in bread doughs, which is important when you want to use the dough the same day. Lrn2cook, cunt.

>>5485874
you know yeast needs sugar to grow?

>>5485749
it's very sweet that people thought it was cute o///o wow!

BUT I TOTALLY PLAN TO MAKE IT UP TO EVERYONE!!

Next thread I'm planning to give out my VA skype and maybe I'll do some draw requests as well!!

AND PEE-CHAN AND ONI CAME?! aw man. they're so rad.

>>5485874
>not knowing how to proof yeast

friend pls

>>5485833
that looks awesome!

>>5486163
COULD YOU REALLY? And if anything give it to the guy who makes you cute fan art *hint*hint* it's me.

I won't let this thread die :O

>>5482096
>for breakfast today I made a Fontina and Pecorino Soufflé
WHO DOES THIS?!?!?!

I made an almond croissant. And by "made" I mean "opened the bag".

>>5482178
>maybe next week
Next week the topic will probably be famine, since it's only monthly.

Next month the topic probably won't be breakfast.

>>5484379
Best evidence rule applies. Objection overruled. Continue, pl0x.

>>5485874
>what the fuck is it with you amerifats and sugar
>implying the poster was American, even though he gave a .de email address and was posting at 3am NY time, which would be around breakfast time in Germany

>>5487496
lots of people. If you know how to cook, whipping something like a souffle up doesn't take very long at all. Those techniques are not difficult once you get them down, and egg dishes are especially fast to set up.

>>5487496
It's really not that hard if you know the basics on how to make a souffle!

souffle's are those sorts of foods where it looks really complicated and cool, but it's actually super easy to make! Trust me!

bump

>>5481929
Thanks a bunch for this, I don't cook breakfast but will deliver a champion breakfast this Saturday.

>>5487486
Thanks man.

>>5489741
thank you

why are namefags so much better than tripfags

>>5487499
COMING NEXT WEEK ON CASUAL KITCHEN...

FUCKING NOTHING!
(the first of July though, that's a different story)

>>5489701
No problem man.
I am being very loose on my interpretation of what qualifies as "breakfast" anyway.

>>5489745
Cause we are better. Duh!
Just kidding...
I don't know man.

Could I get a name for whoever made this one?

I'm getting together a text document in case either the thread dies or if people want to see the past entries.

>>5489771
>>5484283
This one. Sorry, forgot to source that.

one of these days i'll wake up early enough to make breakfast

>>5490908
Be like me and eat breakfast at noon/1pm, lunch at 6, dinner at 10.

Not too many entries, yet, huh? I figured Squee's monthly competition would have a lot of entries, since it's nice and laid back! (Or maybe people just haven't had time yet, too.) Anyway, hopefully I'll be posting my submission tomorrow, BUT, it won't be eligible to win, because I'm going to give the winner of this one a PRIZE! Yep. (It's not going to be anything amazing, but just a little cooking related prize for being so awesome!) Anyway, when I post tomorrow, I'll post my email so the winner can contact me.

>>5492137
Haven't had time to cook, hoping to get something in later in the week :-/

>>5490908
>>5490930
This guy knows whats up. I traditionally cook breakfast around 2 am drunk.
>>5492137
Sweet Pye.
No ones really voted yet so you may just be holding onto that...
Honestly thoug, I'm happy that people who haven't posted before are finally.
That's what this was about, and if it becomes a laid back monthly OC thread then so be it.

>>5492252
As long as it's here by Sunday man.
If not remember there's always next month.

>>5492137
I bet more people will post this weekend sweetypye, I plan on doing it. I thought more people would be into this too though.

>>5492602
Just gotta give it some time.

>>5490908
I believe in you anon!

Mini mantou: 1:1 flour:milk, sugar, baking powder, yeast. Knead, rest, form, rest, steam 10min, turn the heat off, and let rest for another 5min. Cool and freeze if you like, then steam from frozen for 10min when you need it.
Condensed milk: Milk, sweetener. Reduce milk in stickless pan by 60%, dissolve sweetener (I used palm sugar).
Cidra(citron?) preserves: Cidra, sugar, water. Finely chop the whole fruit, add a little water to it in a pot, simmer until the juices come out, add sugar, boil until thick.
Banana: Banana

>>5494147
>Banana: Banana
Banana?
That looks really good man.

>>5494147
that looks good, em, especially the dip

>>5494147
You know you can just..buy condensed milk...

>>5496178
I assume he was going for a more precise product than would be available in a can. Or something?

>>5494912
>>5496157
Th-thanks.

>>5496178
Yeah but in this case I had leftover milk from making the mantou so I decided to make condensed milk.

>>5485874

>He thinks americans cook their own bread

does that look like a hot-pocket to you?

>>5496206
dude you need sugar to properly proof yeast this isn't anything about murkins being fatties this is basic science stuff!

Everything looks great, guys! I haven't had time this week yet to really cook anything special, I bought my breakfast this morning, because I was in a hurry, and and yesterday I didn't even eat breakfast. Tomorrow, though....I will cook. I'm thinking I might bake something, because I don't bake nearly enough. I usually have savory, more "eggs-clusive" breakfasts (ha......ha......ha...). I just have to remember to not drink too much tonight so I can get up in the morning and function well, lol. And, I have a prize picked out for you guys, whoever wins! I hope some more people enter and/or vote, this is a great way to add some OC to the board.

I'll submit something within 12 hours. It's very low effort compared to my normal stuff but I still feel like contributing.

bumpan' for the good of all mankind!

>>5496894
See what you need to do is drink UNTIL tomorrow morning, then make drunk breakfast.
>>5496916
Sweet. Just make sure to timestamp it man.

I made this a few weeks back so I can't time stamp it. I didn't know this was a thing on CK till today so I'll keep that in mind. But this is pork confit with a sage butter sauce. Side of garlic mashed potatoes and duck fat Brussels sprouts. The confit was slow cooked in duck fat then pan seared. The sauce was made with the fond from searing. I've re-done my recipe since this so I'll try to remember to post it in the next one.

I'll time stamp my album?? Best I can do. Either way happy to share :)

Other dishes in the album as well

>>5496705
>basic science stuff

You don't need to add sugar - there are plenty of starch in the flour. Adding sugar slightly speeds up the process and is generally recommended when using active dry yeast. Why anyone would use active dry yeast is beyond me, though.

Anyway, I watched episode 1 of Fargo yesterday (apparently there's a tv serie now) and they had tomato soup with grilled cheese for breakfast in one of the first scenes. So that's what I made.

Recipe (no pictures):
680 g pureed tomatoes
1 cup of water with a bit of vegetable stock concentrate
1 tbsp. tomato pure
1 onion, chopped
2 dl cream (38%)
2 small dried chillies, crushed
Worcestershire sauce, lemon juice, sugar, and allspice.

Cook the onion, add the tomato pure. Then add all the ingredients except the cream and simmer for whatever minutes. Blend, strain (I didn't bother but I should have), add cream, and bring to a boil.

>>5498768

>>5498771

>>5498773
Lazy timestamp.

>>5498768
Looking good.

Ok, getting my lazy ass to the market... will make something when I come back

Good morning /ck/.

Starting this weekend off the right way.

I don't really eat breakfast... This would be as close as I get.

Warm, whole wheat maple syrup scones with green tea.

>>5499505
time stamp... vertical under work.

>>5498771
>>5498925
>>5498980
>>5499505
All right, now things are picking up a bit!

>>5499510
>>5499505
got a recipe? these look great.

>>5499510
>>5499556
Vertical attached.

>>5499505
That is such a pretty pic, Bubble!

>>5499570
>eat warm, with tea
>with tea
>you must specifically drink tea while you eat these

*tips fedora*

>>5499678
Scones are dry. They are a traditional tea snack for this reason, they need the moisture.

>>5499671
Thanks!

>>5499690
If only there was another liquid that gave moisture..

>>5499678
Typically scones are served with tea, what's the problem? I don't see how it makes anyone an atheist here either.

>>5499694
Bourbon, for example.

>>5499694
Oh, there's plenty. They still are, in essence, tea biscuits. But no one will judge you if you drink something else, Never fear.

>>5485829
What greens are those? Sprigs of rosemary and a couple of leaves of...? I assume I can just pick them off of a salad mix bag.

>>5499987
Looks like basil and... Terragon maybe?

>>5499987
It's most likely basil!!

>>5499987
>>5499995
>>5499996
yes it's basil and rosemary I got some plants of them at home

>>5500016
I have like a million herb plants at home as well! I have like 4 different kinds of basils alone, and I honestly think they taste so much better than the prepackaged leaves, so I'm definitely giving you a thumbs up on the home-grown front ;v;

>>5481929
Holy shit, /ck/.....Idk if I'm going to post or not. I have all the ingredients I need, but it got up to 102F here today, and I haven't wanted to turn the oven on for any reason. All I've done today is drink ice cold beverages and eat shaved ice. I did go to the farmer's market today, which was the only successful thing I've done. Tomorrow is supposed to be worse, they're saying it's going to be 106F. Fuck fuck fuck. I took a nap earlier, so I may stay up late and bake after it gets dark and cools down. It doesn't really matter whether I get mine in on time, since it's not up for consideration, but I wanted to cook along, because reasons. Well, we shall see.

>>5500168
what kinds of basil, i only have like generic i guess and Thai

>>5500601
what state

>>5500607
NorCal

>>5500608
norcal isn't a state

>>5500608
I wish Northern California was its own state.

>>5500608
Sucks N. GA here barely gonna above 90 so far but its coming, how the humidity out there, gets pretty bad here but not so bad yet

>>5500620
I knew someone wouldn't be able to help themselves when I typed that, lol.

>>5500630
Humidity isn't bad at all, it's fairly arid here. I live right at the bottom of the foothills going to up the Sierras, so it's not nearly as humid as it is further west toward the coast. Supposedly, this is just a little heatwave we're having, and it's going to go back down to the lower 90s next week.
> gets pretty bad here but not so bad yet
Yeah, I remember how bad the humidity is along the Gulf coast, I wouldn't be able to handle that. I grew up in Texas, and when we'd travel to the coast in the summer, it was unbearable. I've never done well in very humid weather. I feel for you. I do love the southern states in the fall and spring, though.

Here's what I'm doing while I wait for it to cool down enough to bake (if it ever does.)

>>5499700
Any alcoholic beverage at all for example.
This is breakfast after all.

>>5500601
If you just can't make it in, you're completely welcome to post it next month as an "extra or honorary" dish....
As long as the timestamp matches it's all the same to me. (and being no ones voted so far this seems to be more of an OC thread.)

>>5500902
Well, hopefully, everyone's waiting to vote until tomorrow. (?!)

>>5500921
Idk man.
Maybe the whole competition thing has been overlooked so that instead of fighting we can join together as brothers in utensils, sharing our collective cooking knowledge...
OR
It was just plain overlooked?
Either way it seems to be going good.. Once again I won't be here for most of Sunday. I'd like to thank everyone for submitting, posting, and/or just lurking.
It's been fun and I whole heartedly intend to do this again next month!

So, I just finished baking (@ 3:30am), and I still have one more step, after they cool. But, first, here's the sign I taped over them.

And here's the baked, but unfinished rolls.
Super soft potato dough cinnamon rolls.

These are a sort-of copycat of some cinnamon rolls that were sold by a restaurant just off campus when I was in college. They didn't use a potato dough, but I find potato dough to be much softer and melt in your mouth than regular dough. It's the glaze that takes them over the edge, though. But everyone is going to have to wait on that, because they need to cool first, and I'm really tired, so I'm ma go to sleep and glaze them later. Anyway. I hope people vote on everyone else's dishes! I have a prize all picked out and ready to go!

assuming i wake up for breakfast tomorow (in 12 hours) i'm gona try get an entry in

>>5500605
it's the generic European basil. the whole bread is an Italian recipe from my flatmate
>>5500168
I also have tons of herbs but I hope they still live when I come back because I'm home for a week and my flatmate has to take care of them ...

Breakfast borscht

Close up

>>5501835
What's in it that would mark it as a breakfast borscht?

>>5501951
copious amounts of vodka and some coffee

>>5501964
good answer :-)

>>5494147
Omg I want this.

Spinach tomato and feta with over easy eggs and tomato jalapeño hot sauce over English muffin.

>>5502001
Better pic

>>5501951
>>5501964
Bacon, extra bacon

>>5502001
Do we allow Australian entrants? Should we?

>>5502008
Protip: Hold the hot sauce until the pictures are done.

Here's one that I just had for breakfast, after its been glazed and warmed.

>>5502282
Oh, and with timestamp.

>>5502282

Looks so good. Interested in the recipe to see how the glaze is made

>>5502394
The glaze is super simple, it's just butter blended with powdered sugar. Not too much sugar, because you want the glaze to melt over the roll when you heat it up, and be nice and buttery. Yeah, these are not good for you, but they are delicious. I'll post the recipe if you like.
>mfw after I ate a third one for lunch "I want the fat faggot treat with the hot jizz on top"

>>5502492
you could also use powdered sugar with lemon juice
obviously it will taste differenly

>>5502511
That sounds good. I was actually thinking about using the same dough recipe to make lemon rolls next time, instead of cinnamon, so that would be a good glaze for those, if/when I make them. (Which probably won't be for awhile, because it's too hot here to bake.)

I thought I'd start off some voting. An easymodo method would be helpful, by the way.

Creativity: /3
Presentation: /3
Desirability: /3
Interpretation of Theme: /3

>>5482096
Creativity: 2/3 - I like the addition of pesto in particular. I also like how
Presentation: 2/3 - Simple but nice, kind of rustic
Desirability: 2/3 - I would certainly like to try a combination of the soft soufflé with the chunky pesto.
Interpretation of Theme: 3/3 - I wouldn't consider it a typical breakfast dish but it seems to suit breakfast perfectly.

>>5483826
Creativity: 1/3 - Fairly typical for breakfast but not something that immediately jumps to my mind so 1 instead of 0.
Presentation: 1/3 - Nothing really wrong with it. Maybe you could tidy the crumbs and do a diagonal slice instead of vertical.
Desirability: 1/3 - Pretty good, I'd eat it but there's nothing in particular that excites me.
Interpretation of Theme: 3/3 - Yep, it's breakfast! Overall, a good entry. I feel bad for seemingly giving low scores when it's not like it's bad, I guess I would just say it has no USP.

>>5484283
Creativity: 1/3 - Eggplant curry sounds really good but it would have been nice to see it featured more. Maybe you could have puréed the cauliflower and used it to thicken the sauce or something.
Presentation: 1/3 - Nice and simple. I think just a little more colour would have been exciting, though. Maybe some green garnish like coriander or some red from chillis or chilli oil.
Desirability: 2/3 - I like curry.
Interpretation of Theme: 1/3 - I could eat it for breakfast but it's just not feeling very breakfasty. Maybe a congee would have been more appropriate or bread.

>>5485806
Creativity: 2/3 - I like how it's a kind of focaccia panini.
Presentation: 1/3 - Some more browning on the top would have been nice and maybe a sprinkling of the herbs on top before baking.
Desirability: 2/3 - Good, trusty ingredients that are delicious together.
Interpretation of Theme: 3/3

>>5498768
Creativity: 1/3 - I like the addition of the chillies to the tomato soup but otherwise grilled cheese and tomato soup is typical. By the way, I really am enjoying the Fargo series, I hope you do too!
Presentation: 2/3 - The tomato soup looks really good and rich. Some melty cheese strands from the grilled cheese would have made it a 3.
Desirability: 3/3 - I'll be making this tomato soup recipe so I gotta make this a 3.
Interpretation of Theme: 3/3 - Really typical for a lunch or dinner rather than a breakfast, but it makes a lot of sense for breakfast. Cheese, bread, tomatoes, warming and hearty without being heavy.

>>5498980
I like your placement of the cigarette.

>>5499505
Oh, what green tea are you drinking?
Creativity: 3/3 Like maple syrup and pancakes but with scones! I like it, it's different but it also has a clear idea behind it.
Presentation: 1/3 - Looks amazing but in the end I don't think there's much you can do with just a scone and some tea in terms of presentation.
Desirability: 2/3 - I'd really like to try it! I'm not sure how I'd like it since I like the simplicity of plain scones but it seems nice.
Interpretation of Theme: 2/3 - Very breakfasty! The only thing is that it seems to be missing something to be considered a full breakfast. Maybe just some fruit on the side would have completed it.

>>5501835
oh shit, I like borscht so much. Is it regular borscht you are having at breakfast or did you change something?

>>5502810
Thanks! The green tea is Genmaicha.It's my go-to green tea for mornings/days.

>>5502492
I'd love to have the recipe.

>>5503341
Sure thing! Brb.

>>5503148
I added bacon. I also toasted a baguette instead of using rye.

>>5502768
Thank you for the advice and the votes!
The current scores are,

Ambi Tan – 9
MrDrProffesorEconimistMD – 6
Anonymous (NO NAME GIVEN) – 5
Moe - 8
556 – 9
BubbleBurst - 8

>>5503341
>>5503347
Potato Dough Cinnamon Rolls:

6 yukon gold potatoes, peeled and cubed
1 tablespoons salt
2 cups water
1 stick (1/2 cup) butter
6 1/2 cups flour (plus more if needed)
2 tablespoons active dry yeast (or equivalent of fresh yeast, I used about 2 1/2 heaping tablespoons of fresh yeast)
2 tablespoons sugar
Filling:
1 1/2 cups brown sugar
3 tablespoons cinnamon
1 stick butter, softened
Glaze:
1 stick butter, softened
about 3/4 cup powdered sugar

Combine the cubed potatoes, salt, and 2 cups water in a pan and bring to a boil. Cook potatoes unitl soft. DO NOT DRAIN. Reserve 1/2 cup of the potato water. Add butter to potatoes and their water and mash well. (I like to use an electric mixer, because you want it very smooth) Add in eggs, whisking well. Then add 1 cup flour, mixing again until very smooth. Let mixture stand until lukewarm.
Meanwhile, in a large mixing bowl (or bowl of a stand mixer) combine the sugar, yeast, and 1/2 cup potato water. Let stand until foamy. Then add potato mixture to yeast, mixing well. Add in flour, one cup at a time, until a sticky dough is formed. You may need more or less flour, depending on the starchiness of the potatoes. (The dough will be loose and sticky, this is okay, even though it's messy to work with).
Turn dough out onto a well floured board and knead (adding more flour if necessary) for 10 minutes. (I like to wear nitrile gloves while I do this, because the dough is rather sticky). Butter a bowl well and turn dough into it, turning over to coat in butter. Cover with plastic wrap and a damp towel and let rise until doubled in bulk, about an hour or so.
Meanwhile, make the filling. Blend the butter, cinnamon, and sugar well, and set aside.
Once the dough has doubled, turn it out onto a well floured surface (I use a white cotton sheet over my table, and rub flour into it, like you would a pastry cloth), and roll dough out into a large rectangle.
>continued

>>5503369
>continued
Spread filling evenly over dough, and then roll dough up, lengthwise, into a long log shape. Use a very sharp, floured knife to cut dough into rolls, about 1 inch thick. Place rolls about 3/4 inch apart on a baking sheet, and cover with a damp towel. Let rise for another hour or more, until doubled in bulk again. Preheat oven to 425F. Place rolls in oven and bake for about 20 minutes. Remove and let cool.
Make the glaze by whipping together the butter and powdered sugar. Once the rolls are cool, spread the glaze evenly over them. When ready to eat, place a roll on a plate or oven proof plate and heat in the oven or microwave until the glaze has melted.

I hope I got that all down right, I'm a little buzzed right now, lol. This dough is one of the best doughs I've ever found for applications like this, it's very soft and fluffy.

>>5490908
well i didnt end up waking up in time

also i missed the deadline

but heres my thing anyway

i made scones but they're not as good as the scones already posted

recipe- self raising flour, egg, beer

whipped the cream myself but bought the jam

sorry about the image quality but i dont have a decent camera. also i dont know how to change the date so the timestamp on the images is wrong

>>5503369
Thank you so much, but how much eggs do you need ?

>>5503454
You may not have been in time, but all entries are appreciated.
Also those scones do look good.

>>5485806
what is that gorgeous drink you're drinking?

>>5501964
10/10 for answer

>>5503360
Are you missing Chalice's breakfast borscht?

>>5503369
>Potato Dough Cinnamon Rolls
I never would have thought of that. Good idea.

Also, please note above regarding missing quantity of eggs?

>>5503701
Nope.
No one has voted for Chalice, I'm sorry to say...
To keep it easy for my self (and being they've come in so late) I'm only logging the entries that have gotten votes. I do have all of the entries listed though for the future.

>>5503369
Shoot. I forgot
3 LARGE EGGS
>>5503704
Sorry about that!

>>5503539
3 large eggs
(Whoops, sorry)

Sorry, I thought entries ended at 12.01 9th and voting 12.01 10th rather than a day before that but I'll finish my voting anyway.

>>5501835
Do you have a fuller description of the ingredients maybe?

>>5502001
Creativity: 2/3 - Nice combination of ingredients!
Presentation: 1/3 - Simple but I'd probably do a runny egg and show it off for some bonus points.
Desirability: 2/3 - Yummy ingredients! Again, I'd probably use a runny egg which I think would complement the muffin better.
Interpretation of Theme: 3/3
Total: 8

>>5502282
Creativity: 2/3 - The use of potato dough sounds like it would be really nice and soft.
Presentation: 1/3 - Looks a bit messy but can't complain.
Desirability: 2/3 - I don't like glazes but I would like to try the roll.
Interpretation of Theme: 2/3 - Same as Bubbleburst.
Total: 7

>>5503454
Creativity: 2/3 - You used beer, cool!
Presentation: 1/3 - Quite messy but the sloppy cream and jam looks quite tasty really.
Desirability: 1/3 - I'd certainly like to try it but did you not use butter? I'm not sure how I'd like it.
Interpretation of Theme: 3/3 - Whipped cream and jam is a nice finish.
Total: 7

>>5503846
my dad always made scones with beer

is that not how people generally make scones?

>>5503888
Never heard about it myself though it makes a lot of sense.

>>5503846
well, beets of course, beef, bacon, potatoes, onion, red cabbage, bay leaves, lemon juice, a pinch of paprika, pepper, and tomato paste, and sour cream. I think that's it.

I wanted to participate but this is just the same people from the /ck/ challenge who have a lot more money and a lot more supplies available.

I don't think any new or inexperienced people are going to want to even bother participating, instead it's just going to be the same 5 people who have been showing off for years.

>>5504081
I'd say just try it out and participate. It's meant to be a casual competition and it's never going to have more casual entries if people decide not to compete.

I personally wouldn't be intimidated by price because I don't feel like one needs very much to at least put in an entry. I can't really speak for anyone else but for my entry >>5494147 (though I forgot the timestamp), it's one banana at 79p/kg, I made about 20 mini mantou with 500g flour for 50p and milk at ~£1. The cidra I bought was expensive at £3 and I made two jars of preserves with it or you could just get a cheap thing of jam for 50p - £1. So total price of that breakfast was maybe 50p, with non-store brand flour and organic milk.

>>5504081
Actually, this was my first time participating in any sort of /ck/ food cooking challenege, and all of the ingredients I used were pretty cheap!

Trust me when I say you should totally try it out!

>>5504081
stop being a faggot and cook something so you can show off like everyone else

>>5504081
I have yet to see extravagant food on /ck/ and the quality is generally subpar to an average food blog (I'm a regular participant and contributor). You should be able to participate for less than $10. If you can't afford that then you can't afford to fuck around on /ck/.

>>5504081
i made these >>5503454
i have never posted anything i've made on /ck/ before

>>5504156
>post picture of five oysters with bubbly
>everybody orders these fuckers by the dozen for less than $8 near any coastal restaurant
Manage your money better

>>5504401
Thanks for your piece of advice. It just so happens that a dozen of oysters at any restaurant in my area is ranging from $50 to $100 (even though the sea is a few hundred meters away). Store-bought is a third of that and the quality is almost the same or exactly the same (same wholesaler). Also, I avoid the insane 300-400% markup on wine. Please tell me more about managing my money.

>>5501835
Creativity: 1/3
Presentation: 0/3 - Just a bit too messy.
Desirability: 2/3 - I'd like to try it and it looks good with that bread.
Interpretation of Theme: 3/3
Total: 6

>>5504114
pretty much the same for me... I think the most expensive thing is the maple syrup, but I live in the middle of maple country and i get it cheap by the gallon in spring.

Just wanted to utilize this thread to say thank you to Bubble Burnt for the awesome cookbook she sent me as the prize from the /ck/ challenge! I love it, and can't wait to make some of these recipes!

Also, do we have an official winner for this cook off yet? I don't want to jump the gun. Anywho, check the email.

>>5505344
*BubbleBurst*
Fucking autocorrect......

>>5505346
Hahaha.

>>5505344
Yay, you received it! Happy cooking, post results if you feel like it!

>>5505444
Yes! I will post results. I've already picked out a few recipes I want to make. The first will probably be the strawberry-elderflower jam, because I happen to have elderflower liqueur, and strawberries are cheap here right now. Anyway, I LOVE it, thanks so much!

>>5504081
>waaaaaaaaaaaaaaaaah

>>5504081
The idea isn't to make the absolute best possible dish that fits the theme...
The idea is to cook something that maybe you like, or always wanted to try, etc. (and for me to get free recipes... Mwhahahaha!)
You could have poured milk and cereal into a dirty bowl, as long as it's timestamped, it's an entry man.

>>5505344
Ambi Tan – 9
MrDrProffesorEconimistMD – 6
Anonymous (NO NAME GIVEN) Curry– 5
Moe - 8
556 – 9
BubbleBurst – 8
Anonymous (NO NAME GIVEN) English Muffins – 8
Pywacket – 7
Anonymous (NO NAME GIVEN) Scones – 7
Chalice - 6

Making the winner by one point,
AMBI - TAN!
Congratulations Ambi - tan!

I did enjoy holding this little contest and I hope you've all enjoyed competing.
(although next month I may drop the contest part and just have a week long OC thread)
I'd like to thank everyone for their submissions and votes. I hope you all will come back next month where the theme will be....
REVEALED NEXT MONTH!

>>5505729
Thanks for hosting it, either way it brings more OC to the board which has been lacking these years.

>>5505729
>Ambi Tan – 9
>556 – 9
>Making the winner by one point,
AMBI - TAN

Fuck you

>>5505828
Long day sorry.
It is a tie between
Ambi Tan and 556.
mY BAD.

>>5505843
Oh my, TWO winners! :)
Ambi and 556, you guys email me for prize info!

>>5505843
Thanks for hosting this Squee! Like Chalice said, we need more OC, and I think this'll be a great way to get more of it on the board. I bet things pick up as the months go on.

>>5505931
I'm sure as word gets around things will pick up around here.

>>5505707
>You could have poured milk and cereal into a dirty bowl, as long as it's timestamped, it's an entry man.
I can do that.

I was just wondering, even though it kind of makes it more of a circle jerk, maybe the contestants could also vote? I was the only person who voted...

>>5506232
I wanted to vote sunday night but the whole 4chan was timed out and broke.

>>5505729
WOOOOOOOO

>>5505828
oh

>>5505843
WOOOO A TIE!

>>5505931
should I give you my email thing on here??

it's ambiguous.tan@gmail.com !!

>>5506653
Hey Ambi! If you just click on my name, my email will pop up. (Or, I can also just email you, since you already gave me your email) But yeah, I put my email in the email field.

>>5506752
how u get that 2 werk?!?!? It always gives me an error when I put mine in the field.

btw, Squee, just wondering, are you a big cowboy bebop fan, or was it just a random image choice to start the thread?

>>5506858
maybee u tipe liek a retard XD

>>5506232
I think voting (and entries) will pick up as the cook offs go on. I bet next month there will be more. I mean, anyone can and should enter, like Squee said, this for fun/OC/recipes, so anything people contribute is a plus. But, thanks for voting this time! Thank goodness someone did, lol!

>>5502008
>>5502189
>not wiping table off before taking pictures.

>>5506860
>So it begins
Or are you more of a Babylon 5 type of guy?

>>5505931
I decline my part of the prize :) Ambi-tan put more effort into his/hers entry.

>>5506232
Thanks for voting and putting effort into it. Hopefully more people will vote in the following rounds.

>>5509420
GET OUTTA TOWN SON YOU DESERVE A PRIZE YOUR FOOD LOOKS SO GOOD

>>5509128
dont talk shit about Babylon 5 asshole, or andromeda, farscape, red dwarf, strangerers, first wave, sliders, space: A&B, lexx or any other based scifi classics

bumpin'

>>5509778
lexx a shit