/ck/ - Food & Cooking

>>7455667

Copypasta Scoring Format for Lazymodo


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

>>7455671
The theme of Round One is...


Appetizer!


Create a small dish to open the appetite, or to share with friends over a drink. There are no restrictions or requirements, as long as it seems like a pleasant thing. While you're perfectly welcome to make a large spread of food, please make sure there is clearly a "main dish" because that is what people will be voting on.

This is an open round, meaning that anyone can enter. Elimination don't begin until after Round Three.

The time has come.

And so have I.

Also anyone who wanted to sponsor prizes get in touch with me. I've had 1 solid confirmation out of the lot of you and don't have the energy to be herding cats right now.

First

IT'S ABOUT FUCKING TIME!

When's the deadline?

>>7455695
Next week exactly m8.

>>7455695
Round 1 (March 9 - March 15)

>>7455707
Any set time on the 15th, with different timezones and all?

>>7455712
Midnight EST. Next round up Wednesday the 16th when I get home from work. (roughly same time as this thread)

Did you talk to the mod to make sure he doesn't freak out like he usually does?

>>7455735
There ever was only 1 "freakout" and it was over a roll round. We get a few sour pusses bitching about OMG-people-breaking-anonymity-while-making-a-shit-ton-of-OC-for-the-board. But that's pretty par for the course, this being 4chan and all.

Hey guys, looking forward to this year's challenge. Will probably have time to make something closer to the deadline, good luck to all until then.

I've been waiting forever for this

>inb4 invasion of tripfags and namefags

>>7455945

It's literally the same people who were already here posting as anon...

>>7455971
WE R ANONYMOOS

Finally done making my shit. I was worried but in the end the flavors ended up working quite better then I anticipated.
Now to learn how to into GIMP.

>>7456240
there's a tutorial on the blog. It'll give you a starting point.

>>7456380

Ha, I've been wanting to compete for the past five years maybe, and I always used my lack of vertical skills as an excuse not to.

Then when the GIMP tutorial came out I pretended it was too difficult.

Then just this past week I've been learning GIMP, and all of a sudden the challenge snuck up on me.

Guess I'll either enter this time or come up with another excuse to procrastinate.

>leaving behind anonymity is scary

>>7456422
>leaving behind anonymity is scary
Just use an identifier, you don't need to even namefag. That's what I do.

It begins...

I knew it was coming but holy shit this came up fast. Last post I saw about this must have been almost 2 months ago. I'll get my entry out this weekend.

>>7456435

If you're going to post in every single thread you should probably take off your name, because I already hate you.

>>7456435
You're the worst

>>7456440
>>7456444

Someone wanted to namefag as myself, not that I really give a shit. I just wanna cook.

I'm going to vote for the worst dish every time, because I'm an agent of chaos.

>>7456658

Not this anon, but what's the policy with contestants voting?

Obviously we're working on the honor system, but is it bad form for contestants to vote? Or should they just abstain from casting a vote for themselves?

>>7456681
>honor system
that's the policy.
a namefag or tripfag could say the same thing,
but that is what it is, literally.
anyone could spam vote themselves to win.
that's not the point, and I haven't really seen that happen before.
it's a friendly competition.

Only recently started to really get into cooking, guess i'll join up this year. This looked pretty fun the last few years i've been lurking this board.

>>7455675
Dammit, I suck at Entrées.
Gonna give it a shot though.

>>7455687
Kind of flummoxed--in the best way-- that this is still going. I'd love to do a trophy for the first place winner. What's your email? I kind of lost the password to my old account so I don't have it anymore.

>>7457212
Hearts!

Email is bubbleburst.challenge (at) gmail.com

>>7457216
I'm an idiot. I saw your email when I scrolled down the blog, lol. Just sent you an email.

>>7457222
Got it.

>>7457212
I thought you died lol. Welcome back to the land of the living.

>>7457156
You also suck at knowing what an entree is.

that rabbit thing i'm gonna use as identification if i don't forget about this thread later on.

this is some fries rye bred with cottage cheese and honey, sprinkled with pomegranate seeds.

i finished it already.

>>7457362
He said Entrées.
Learn to read and gain some knowledge before you post again, cunt.

>>7457374
>fries rye bred
I don't know what that means, can you elaborate please?

>>7457374

Next time it might look less like like a science experiment if you serve it in anything other than a petri dish.

>>7457487
I think he means fried rye bread

Also can you post a better pic, maybe on a serving plate?

>>7455675
damn I could've participated if this started in 3 weeks. I'll probably do some rounds later just for fun. thanks again bubbleburst

>>7457383
by entree it means have one specific part or plate that everyone is supposed to vote on. people will have a dish and put some homemade bread or make a specialty drink with it. everyone is supposed to know what part of the dish is the main part of the dish they are voting on

Welp it looks like I might try to go with something else to make for the weekend since I have a good feeling that what I made yesterday wouldn't work as well as an appetizer.

Regardless, would anybody be down to give an impression on the test dish I made for fun?

>>7457635
did you make the bread or the cottage cheese? because if you didn't make both it'd score badly on originality and appeal. presentation wasnt very good either

>>7457216
I asked last year about a 4chan board themed round. I know that the rounds to come are a surprise, but can you give me any indication of it being included?

>>7457642
>did you make the bread or the cottage cheese?
No that wasn't me. I was gonna go with pic related but I'm gonna make something else up on Saturday that fulfills the table share aspect of the challenge along with the palate opener side to a better extent.

What I originally made was your average Katsudon, I prepared a pork chop and tenderized it with sea salt and black pepper and coated with flour, egg, panko and then fried in a pot, but instead of the usual Soy and Mirin based sauce I decided to make it more Western like a BBQ pork chop. So I coated the katsudon with a mix of BBQ Chipotle sauce, Sriracha, black pepper and cayenne pepper flakes, threw it into the oven and baked it for 10 minutes so it became like a glaze. I then took it out, placed it on a bed of jasmine rice, garnished it with some dried parsley and accompanied it with a cold brewski.

>>7457719
Goddamnit

>>7457741

Not the greatest picture, but I still would have given it a 5/5 on appeal.

>>7457782
I don't even have a good camera, had to use my shitty 4 year old Motorola's camera since my Iphone's camera is broken.

I guess I could borrow one of my parents travel cameras for my actual submission, but I'll wait and see.

>>7457782
Also,
>still would have given it a 5/5 on appeal.
Thanks m8 :3
Should I make a vertical for it in case anyone here is interested in the recipe? I did pics for the entire cooking phase.

>>7457741
>>7457793

like the other anon said it sounds great but the picture could be better. try putting it somewhere with really good lighting before you go through the trouble of finding another camera. I'd be interested in the verticle and you can always upload it to the booru

>>7457799
Ditto. I take photos for a living and lighting is everything. Also experiment with taking several shots from different angles. Food often benefits from being shot up close.

>>7457819
Forgot to add that your recipe sounds delish and I'd love to see the vertical.

>>7457799
Alright I'll try doing that when I'm done at work tonight.

>>7457374
This looks and sounds delicious.

Found /ck/ in the last year, so I'll likely try this out and fuck it up, but question:

Not great at appetizers, would a light soup or salad be acceptable?

>>7458323

>would a light soup or salad be acceptable

It's pretty much open to the interpretation of the people judging, but as far as I'm concerned a soup or salad would absolutely count as an appetizer.

>>7457799
I save all the verticals during the challenge and usually spend a few evenings uploading/tagging them to the booru.

http://ck.booru.org/index.php?page=post&s=list&tags=%2Fck%2F_challenge

>>7458926
bubbles youre damn amazing

>>7459193
Nah, I'm mostly a weirdo who finds repetitive data entry soothing.

Finally! I think I'll participate this weekend.

Bump for bubble

Just finished mine.

Now to tackle that god damned GIMP vertical tutorial...

After lurking these competitions for the last few years, I think I will actually participate this time. I won't have time to make anything until Monday though, but I think I know what I'm going to cook. Now I just have to think of a cool trip.

Can't wait for all the shitty memefood!

>>7460923
you can just use a cook token and always have it in the picture for your submission

Just spent 6 hours last night coming up with an appetizer and plating decor arrangement. I'm bringing my A game guys, I hope you are too.

For your consideration, I present an anchoïade appetizer/aperitif tray, with basil tomato canapes, deviled egg, demi-baguette, and crudites.

The yellow mug will be my identifier.

Vertical to follow.

>>7461117

>>7461120

Presentation: 3
Originality: 2
Appeal: 3
Challenge Goals: 4
Total: 12

Comments: Overall it looks delicious. I like that you made your own sourdough bread, it came out looking great. You incorporated many elements which I personally believe make a great appetizer dish: strong aromatics, bite sized, customization and attention to detail. I do feel it fell short in both presentation and originality. You arranged everything on your board to look clean and separated, but no flair or accents were taken to make the food any more visually appealing than how they look in their traditional form. That criticism aside, it looks delicious, and I feel I would enjoy the appetizer immensely. Well done.

>>7461117
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20

I definitely feel the food would be enjoyable but I feel like not enough thought has gone into the final tray, even though a lot of thought has gone into the main individual elements.

The cucumber, carrots and tomatoes especially feel out of place and I think they could have each contributed to the final appetiser tray to a much better degree, say in a pickled, salsa or salad form.

The presentation is also a bit lacking. I think it would be greatly improved just by putting them on separate plates or by having a greater quantity of food. As it is, there's just too much empty space that makes it look sparse.

But it definitely looks yummy with a good amount of effort having gone in. Well done.

>>7461324
>feeling this self important on the internet

autism

>>7461360

>Doesn't know how cuisine judging works: The Post

>>7461361
>judging
>some random neckbeard drooling over his keyboard

>>7461376

Sorry if you're incapable of making impartial analysis, that really sounds like something your parents or education should have taught you. It's not too late though. Take that bitter and derisive energy and apply it to being a better person instead of using it to shit post. Good luck to you.

>>7461324
>>7461356

Damn, every single year I forget how high the standards/expectations are at the beginning of the competition, compared to what they'll be by the third round.

>>7461390
I can smell your neckbeard from here

>>7461423
It almost makes me not want to participate now since my presentation will probably be shit because I don't own any nice plates or anything. I'll still make something though just for fun, and if it does shitty then oh well.

>>7461446

>my presentation will probably be shit because I don't own any nice plates or anything

So far we've had a petri dish and a cutting board.

As long as you can take a decent picture (honestly one of the most important aspects of the competition, when it comes done to it) you could just spread out some old newspapers on the kitchen counter and present your food on that.

It's all just for fun anyway, and the first three rounds are open, so there's no reason not to submit something; look at it as an opportunity to cook something you'd been lacking the motivation to cook before now.

Inb4 a participant takes competition too seriously and has a meltdown for scoring badly

Inb4 someone chronically abuses trip outside this thread

Inb4 someone uses a live animal as identifier

Inb4 someone posts drug paraphernalia with entry

Inb4 literally everyone bitches about a round theme

Inb4 poorfags can't afford competition and start bitching

Inb4 OPIATE randomly submits an entry, gets a low score and complains his low score is because of his reputation and has nothing to do with the food

Inb4 random anon scores everyone extremely low

Inb4 jokester comes through and submits reconstructed fast food

Inb4 attention whore female posts part of her body in a pic and starts a shitstorm

>>7461423
I would say it's more the voting system than high expectations. If someone gets 3/5 for everything, i.e. better than average, that's 15/20. With that in mind, 12/20 is a really decent score even if it seems low on the surface.

>>7461446
It really is just for fun, so have fun.

This is my entry

It is a conceptual appetiser that is known as 'Diperation'

Essentially it is based on the popular board game 'Operation'. You start with a piece of paper served on a table with a drawing of an unhappy man. Each player is told by the waiter to fix certain problems with the mans health. For example, in this image example, we see Mayo on his chest, ketchup on his arm, Mustard on his groin, Pesto on his hand and Horseradish on his throat.

Each player is given 5 pieces of untoasted bread to use as their surgical tools. The waiter will say a riddle, such as 'The man is struggling to speak, his voice is a little horse'. The players will then have to decide which dip this relates to. The first one to dip the bread into the correct dish (the horseradish) gets 1 point. The winner is the first to 3 points. The winner is treated to better food throughout the meal.

The example riddles in this case would be

'The man is struggling to speak, his voice is a little horse'- horseradish throat
'This man got his hand stuck in a jar of pesto'- Pesto hand
'This man has a bad heart, he MAYO-nly have a few days to live!'- Mayo chest
'This man has a cut on his arm' Ketchup arm
'This man has genital leakage'- Mustard groin

Bread not pictured.

>>7461446
The competition is just supposed to be for fun, no need to feel pressured. :) Also you can just use some plain white plates from like the Dollar Tree, nbd

>>7457344
Lol thanks but I have to go back to being dead. My work schedule doesn't really leave me with free time and /ck/ is like my kryptonite so I have to stay away completely. :/

Bubble really is the best

>>7461512

Presentation: 0/5
Originality: 3/5
Appeal: 0/5
Challenge Goals: 1/5
Total: 4/20

DUDE

>>7461512

Presentation: 1/5
Originality: 4/5
Appeal: 0/5
Challenge Goals: 0/5

Total: 5/20

I smiled and rapidly exhaled. That is definitely, technically, an entry.

>>7461520

>i have to stay away completely

An hour a day wont hurt anybody...

Come on; work schmurk, you know you belong here.

>>7461324
I think this was a fair and good judgment. just keep the same standards for everyone

>>7461117
>>7461120
Presentation: 4/5
Originality: 2/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 16/20
I would destroy this. Lack of originality, but you make up for it in execution. That bread looks deliciously moist yet still crunchy. I would definitely order this.

>>7461512
Presentation: 1/5
Originality: 5/5
Appeal: 1/5
Challenge Goals: 2/5
Total: 9/20
You clever bastard.

>>7461512
Presentation: 0/5
Originality: 5/5
Appeal: 0/5
Challenge Goals: 1/5
Total: 6/20
However that was a good kek.

>>7461512

Presentation: 1
Originality: 2
Appeal: 1
Challenge Goals: 1
Total: 5

Comments: I'd have scored Originality higher if it were based on a game of your own creation, but you did transform a classic into something that might actually not be that bad to play if it were done with a little more care. Presentation and Appeal were lacking but not enough to warrant a zero. When all is said and done, you did take the time out of your day to participate and that in itself got you some points. You didn't quite meet the criteria of an appetizer--something to wake the appetite for the proceeding or main course--but it's still technically edible and something that can be eaten before the next dish. Overall, sarcastic, but meets some particulars of the challenge. Hope to see higher efforts, be them in seriousness or sarcasm, from you in the coming rounds.

>>7457374
Presentation: 2/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 2/5
Total: 10/20

Not really an appetizer, more of an amuse-bouche. And although it does look good, there was obviously very little thought put into this.

>>7461512
no timestamp

>>7461491
>listing your triggers
This ain't tumblr bud.

>>7457374
Presentation: 1/5
( Top down view of it in a clear bowl, no vertical elements, or even horizontal elements, appears to have been thrown on top of un-toasted bread and partially missed. Plating requires much work)
Originality: 1/5
(Effort is equivalent to putting kraft singles on soda cracker with jam. Requires more thought and effort to be a successful dish)
Appeal:2/5
(Everything is raw or has required no preparation at all, no apparent thought into different textures. Bread not toasted, with soft cheese. Sweetness with the honey and fruit, no salt, etc)
Challenge Goals: 2/5
( Would not "open the appetite")
Total: 6/20
>>7461117
Presentation: 4/5
( Solid tray/cutting board, big fan. Well arranged, not to sparce not to clustered.)
Originality: 3/5
( Good but nothing new was done here, just a good combination of proven components)
Appeal:3/5
( Looks tasty, fresh veggies (could however have been pickled or prepared somehow and bread would go well with salt from olives and would all work well with canapes and deviled egg, could use some sweet however.)
Challenge Goals: 5/5
(Simply put, this is an appetizer that would be best shared with friends over a drink. I am thinking maybe a rosemary gin)
Total: 15/20

>>7461512

Presentation: 0/5
(Is the banana your identifier or part of it?)
Originality: 5/5
(Funny, well played, I look forward to serious contributions)
Appeal: 1/5
(Frankly, not appealing)
Challenge Goals: 0/5
( Would not "open the appetite")
Total: 6/20

>>7461324
How is originiality 2/5

>>7462003

Because I've never heard of a hangman appetizer game. Have you?

>>7462018
>>7462003

Sorry I replied to the wrong post that you were referencing. I gave Originality a 2 because for an appetizer board the ingredients didn't really wow me. Save for the dip you see a lot of boards like this often with the same, if not similar ingredients. If he went outside the box a little with non-traditional ingredients ny rating would have been higher. This isn't to say the dish doesn't look delicious, if love to have some myself, but you need to be objective about this if you want to give a serious score while maintaining a neutral stance. I didn't score based on what my stomach thought about it, I scored while comparing it to what one might see in the same dish but made professionally. That may sound like a hard comparison as this is intended to be a fun contest, but what left is there to strive for if you don't aim high. I personally wanted to score it higher, but that would have been a bias assessment and not an impartial one. I feel I scored it correctly.

>>7457374

Presentation: 1
Originality: 2
Appeal: 3
Challenge Goals: 2
Total: 8

Comments: It's a very sparse dish, but also one that sounds like it might taste good. Your presentation is minimalist as minimalism can be; a clear bowl, no garnish, accent, decor. If I were eating out I'd be wondering if they ran out of clean dishes and ingredients given how small the portion size it, even for an appetizer. I will say it's a bit more original than some, and what I can garner also moderately healthy. Might even call this more of a desert than an appetizer with the flavor profile of honey and pomegranate seeds. It does make me want to try it, however, and that's why I voted moderately high in the Appeal category. It's something I want to taste, and I have the feeling I would enjoy it quite much. As for meeting the Challenge Goals, I think it's in the wrong round. Done up a little more and presented during a desert round it would score a lot higher. Good work, and cute rabbit thing.

Here is my roasted spinach and parmesan balls on a bed of pickled carrot (pickled do chua style) with baby lime.
Please be gentle. Rural Eatern Europe with limited funds/equipment/ingredients.

>>7463242
Man even managed to fuck up the limes

>>7463242
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 3/5
Total:12 /20

It looks pretty nice, although I think some sort of sauce would have greatly improved the looks of the dish. The parmesan balls look pretty tasty, but I dont know if I'd like having the (presumably) warm balls on top of the (presumably) cold carrots. I still like this though. (Also, I don't know if it just looks like it in the picture, but this might be pretty big for an apetizer.

This is the first time I get to see this contest live (inb4 newfag), and I'm enjoying it so far. My judging might not be as "good" as other anon's because I haven't done this much. Good luck to everyone participating tho.

>>7463242
Do you have carpet on wall?

Raw salmon with dill yogurt, candied lime and bird's eye chilli

>>7463353
+timestamp

I can put together a vertical on monday if people are interested

>>7461390
Judge away but stop trying to sound smart. You can say exactly the same without sounding like a gay virgin trying to impersonate a food critic. Other people have managed.

>>7463341
I'm actually an expat, but can confirm I have a big ugly rug with Jesus at the last supper on the wall. It's fucking hideous. I love it.

>>7461512
Presentation: 3/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 13/20

The man looks too much like a gorilla for higher presentation, and you could have done more to the form of the blobs. You did borrow the concept of Operation but you get points for combining it with dips. I think we all really like Operation and most of those dips are good, save for ketchup which loses you a point.

>>7461324

>it looks delicious, and I feel I would enjoy the appetizer immensely
>3/5 appeal

I'm glad you're using a trip. Can't wait to see how you'll describe something with a 5/5 appeal.

>>7463242
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20

I love spinach and Parmesan, so I would definitely eat this. The carrots don't look pickled at all, they look raw. I like the presentation though, very tidy and colorful.

>>7463353
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 3/5
Total: 13/20

You didn't cook anything. But with that being said, I love all the ingredients and would devour this.

>>7463367
/thread

>>7463887

>/thread

"no"

>>7463891
>being this buttblasted at your autism being noticed

it's nowhere near as subtle as you think

>>7463887
>>7463903
no he's right. youre a dumb faggot

>>7463916
>samefagging autist

>>7461117
Presentation: 2
Originality: 2
Appeal: 4
Challenge Goals: 4
Total: 12/20
Even though the canapes, eggs, and baguette all look great, the cucumber, tomato, olive, and carrot all look really out of place. I think drawing more attention to the better parts of your dish and eliminating the outliers, or transforming them into something that can stand up to the rest the dish would get a much higher score. Additionally, the plating could be better. Over all besides what I mentioned, it looks great and I'd love to try it.

>>7463242
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total:12/20

>>7463353
Beautiful presentation, and the elements all seem like they'd go well together.

Not too sure about the plating here, but the spinach balls look like they could be tasty. I also love pickled foods, but I worry going through the dish it could get a bit dry. I agree with the other judge anon that said a sauce should have been included. Even something simple.

>>7463353
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 3/5
Total:14/20
The plating looks great, all the elements look like they'd go well together, and it definitely whets my appetite and gets me ready for more from you.

>>7463962
Whoops added a premature quote there, just ignore that. The comments are for 42, the comments for 53 are below.

>>7463242
Presentation: 2/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

Looks interesting. I think it's probably too many pickled carrots, though, compared to the spinach and parmesan balls. I feel like the pickled carrots might overpower the balls anyway - I would prefer to see a stronger cheese used in this case.

In terms of presentation, I think it's an odd mixture of rustic with refined that doesn't quite work. A round bed of carrots and less dill might be better, with the lime cut into wedges.

>>7463353
Borneo, you salmon fiend.

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

To be honest, I think the shots are too close up to give a proper score for presentation but from what I can see, it looks good! I did give 2 instead of 3 though because the slices are wobbly / it looks like your knife was dull.

I like how your dish has obvious flavour pairings but is nonetheless individual. The candied lime is probably what appeals to me most and is what makes me want to try it. I'm not a fan of slices of chilli though as it concentrates too much of the heat in one area.

>>7463353

Did you at least candy the lime yourself?

If so, what's the process? (No need for a full vertical, as everything else is pretty self-explanatory.)

>>7457374
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 2/5
Total: 9/20

You tried but honestly this dish requires no cooking on your part and the pairing isn't anything new.

>>7463969
I bought it candied, too much effort to make it.

>>7463988
I'm >>7463962
I'm deducting 2 points off goals. You slapped stuff together, you did not actually put effort into it. If you had made the yogurt (from scratch) or candied the lime, it might have been acceptable.
Score: 12/20

>>7464012
Oh no - some random anon took 2 points off his score. Whatever will I do.

>>7464014
It's not meant to offend you, I'm just updating my scoring based off of new information. This is a cooking competition after all, not an assembly competition.
You've still got pretty high scores from others anyway.

Okay here's the vertical for the Spicy BBQ Katsudon I made a few days ago since some anons were interested in a vertical.

Note: This isn't an official submission, just a thing I did for fun. My real submission will be made today or tomorrow depending on how lazy I feel.

>>7464017
Yeah well it's fucking unacceptable.

>>7463877
I candied the lime.

>>7463966
Yeah, i do need to sharpen me knife. The chilli works really well here with the yogurt, you get a sharp bite of heat which the yogurt then soothes away. Try it sometime!

>>7463969
1:1 ratio of sugar and water in a sauce pan, throw lime slices in and simmer for 20 mins or until lightly brown and translucent.
You are responding to a very poor troll.

>>7463988
I've never seen candied limes for sale.

>>7464041
This is what it looks like when it's ready. Let it cool for 10 mins before you touch it or you will burn yourself. Never underestimate how hot sugar syrup can get.

>>7464041
>I've never seen candied lime for sale

me neither, but it's too easy to fuck with these gullible neckbeards

let's hope he gives you your 2 points back

>>7464049
I spy a market gap. I could sell candied citrus slices on etsy for edible decorations. Would be pretty and smell good.

>>7457374

Presentation: 1/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 2/5
Total: 8/20

Kind of looks like you just threw each ingredient down with your eyes closed. Nothing particularly original about the combination, but at least there's 4 ingredients. I'd definitely eat it (and probably have), but more as a midnight snack while standing in front of the open refrigerator.

>>7461117

Presentation: 5/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

Composition of the board is great; nice use of shapes and colors. Everything is done cleanly. As others have said, nothing is particularly original, though extra point for doing the anchovy spiked egg. Would be a perfect score on appeal with more interesting vegetables, but it is definitely an appetizer.

>>7461512

No timestamp/20

>>7463242

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

There's just something a little disturbing about green/brown balls sitting on a giant pile of grated carrot, though it is original. I'd certainly try it, but it seems more like a vegetable side dish to share with the table, rather than an appetizer.

>>7463353

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

Presentation is honestly pretty sloppy, which is disappointing considering that's pretty much all you did (never mind, I now see you did candy the lime). The combination of the dill yogurt and candied lime/chili is pretty original; I'm just not sure how appealing it sounds.

>>7464041
Well I'm retarded, this is my first time judging so forgive me being a dumbshit. Glad to hear you candied the shit out of some limes. Of course you get your points back - I took them away from a troll, not from you after all.

>>7464041

If I submit an entry at some point that includes anything candied, it's because you just showed me how simple it is.

Thanks.

>>7464058
Do it, we'll go 50/50 on profits

>>7464063
>Presentation is honestly pretty sloppy
I wish I could've gotten cleaner cuts but I like the way it looks. The flavours and colours make a pretty and delicious bite.
It's easy enough to make, the sweet-sour bitter bit of lime goes really well with the salmon while the yogurt brings a rich creaminess and cleans up after the heat of the chilli. Try it sometime!

>>7464090
I made this because I've been thinking of candying for ages desu. Go for it! And be CAREFUL

>>7464107
60/40 and you do the cleaning up.

>>7463938
you tried to /thread a competition thread that is meant to last an entire week. youre a dumb faggot and he wasn't even responding to OP

>>7464018
thank you, I had asked for it.

>>7464125

>the sweet-sour bitter bit of lime goes really well with the salmon while the yogurt brings a rich creaminess and cleans up after the heat of the chilli

The dill is the one thing that doesn't seem to belong there, at least in my opinion.

>>7464210
I chucked the dill in since it traditionally goes well with salmon but I don't think I added enough for the flavour to come through. Only thing I'd change next time tho is remove the lime pith since it gets hard when candied

>>7464221

Do you eat the lime peel?

>>7464231
Yep, it's fully edible and adds a little bitterness. The rind is where the aromatic oils of the citrus is.

Hey guys, first time participant here. I decided to make some calamari bits, served with homemade aioli. A perfect appetizer or bar-style finger food. I hope it looks appetizing to you guys.

I didn't make a vertical, but have some pictures of several stages of squid if people are interested.

>>7464244

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

Nothing wrong with serving it on newspaper, just drain some of the oil off first next time. Also that's way too much sauce, but serving it with aioli is a little different. I'd definitely eat it as an appetizer, but it would be far more appealing if it wasn't greasy to the point of looking soggy.

>>7464244
Presentation: 2/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 13/20

Looks yummy and your penguin is cute. Unfortunately, it is fried food so it's hard to make it look good. One improvement could have been to remove the excess oil (or more of the excess oil if you already did) before plating on the newspaper. You could also have provided less aioli because it looks like too much compared to the calamari.

But it looks good, how could it possibly not be tasty?

>>7461117
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 11/20

>>7463242
Presentation: 3/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20

>>7463353
Presentation: 2/5
Originality:3 /5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

>>7464244
Presentation: 2/5
Originality:2 /5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20

I pretty much always give a 5/5 for challenge unless it's obviously wrong but I think in the past I always end up giving presentation and appeal too high of a score to the point where the lowest I give is a 3. for instance it would be pretty hard to plate fried calamari better than that at home but I didn't want to give it a 4 just because the dish can't be plated better so I just graded it on how it looks overall.

autism over, everything is pretty good you co/ck/s

>>7464312

>anchoïade plate
>2/5 presentation
>4/5 challenge goals

If you're going to give contrarian scores at least explain yourself.

>>7464312
woops

>>7461117
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20

>>7463242
Presentation: 3/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20

>>7463353
Presentation: 2/5
Originality:3 /5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

>>7464244
Presentation: 2/5
Originality:2 /5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20

I pretty much always give a 5/5 for challenge unless it's obviously wrong but I think in the past I always end up giving presentation and appeal too high of a score to the point where the lowest I give is a 3. for instance it would be pretty hard to plate fried calamari better than that at home but I didn't want to give it a 4 just because the dish can't be plated better so I just graded it on how it looks overall.

autism over, everything is pretty good you co/ck/s

>>7464323
good catch challenge should've been a 5. I fixed it. everything being plated separately on a cutting board didn't take much thought or effort.as I said I am making a point of being more difficult on presentation because reasons, who cares I'll be consistent.

>>7464334

Fair enough.

I was mostly wondering why you gave only that one 4/5 on challenge goals.

>>7463242

>Presentation: 3/5
(Presented well enough, limes seemed awkward, and could use sauce, otherwise good)
>Originality: 4/5
(Spinach and Pickled carrot isn't the firs thing that comes to mind when I think of lime and parmesan)
>Appeal: 2/5
( I am unsure about the flavour of it all, but sounds interesting enough)
>Challenge Goals: 4/5
( Meets criteria well enough, might be a sort of awkward appetizer, overall well done)
>Total:13/20
>>7463353

Presentation: 5/5
(I am gonna hand you this 5/5 for that first shot, well done)

>>7463242
Presentation: 3/5
(Presented well enough, limes seemed awkward, and could use sauce, otherwise good)
Originality: 4/5
(Spinach and Pickled carrot isn't the firs thing that comes to mind when I think of lime and parmesan)
Appeal: 2/5
( I am unsure about the flavour of it all, but sounds interesting enough)
Challenge Goals: 4/5
( Meets criteria well enough, might be a sort of awkward appetizer, overall well done)
Total:13/20


>>7463353
Presentation: 5/5
(I am gonna hand you this 5/5 for that first shot, well done)
Originality: 3/5
(Classic flavours with the salmon and dill yoghurt, candied lime is a good citrus addition)
Appeal: 4/5
(and I don't even like seafood)
Challenge Goals: 5/5
(Deff excited to see more from you)
Total: 17/20


>>7464244
Presentation: 4/5
( Although not all fancy pantsy, a very appropriate presentation for the style you were going for (Pub, fish and chips kind of feel), well presented)
Originality: 2/5
(nothing is really new here, nothing wrong with that, but nothing new)
Appeal: 3/5
( I dont like seafood but I wont punish you for that, Looks good but too much of that aioli for the quantity of calamari, and it looks like they could have used a pat down or drain, too greasy!)
Challenge Goals: 5/5
(Meets goals)
Total: 14/20

>>7464353

Hate to break it to you, buddy, but Borneo already has an online SO.

>>7464359
yeah and its me

>>7464372
now, he is gonna think it was me saying that. Fuck, I should really make a trip for this comp. brb, learning how to tripfag

>>7464372

Don't fuck around. People here do have your picture.

>>7464388
I just like it when she posts rocks ok

Oh shit, just found out it's started. I'll have to whip up something tomorrow...

>>7464393

Grapes > Rocks

By the way, I really like the OP picture.

Bookmarking

>>7457212
Oh lawd, Hearts! We've missed you! I've especially missed your advent posts.

Hmm. I'd like to compete, but my only day off is Monday. How strict is the deadline? I'm the faggot with the huge Bowie knife btw.

Can i participate ?

>>7464244
>Presentation: 1/5
>Originality: 2/5
>Appeal: 4/5
>Challenge Goals: 5/5
>Total: 12/20

Would've been smarter to either use a larger serving vessel or just set the bowl on the side. It looks like a cluttered, greasy mess. But with that being said, I love calamari and aioli, and it's obviously an appetizer.

>>7464548

Just post whatever you make with your dumb knife and a timestamp.

The way I understand it is that it's better to submit something/anything than to miss a round (not entirely sure how that works), but almost everyone misses a round at some point, so just submit stuff when you have time.

It's all just for fun, but more people will see it here than if you post it in a cook along.

So, i won't get any points for originality, but this is my first try for the ck/ competition :
Lebanese Mezze with homemade falafel, hummus, baba ganoush, oven vegetables with za'atar and olive oil and tabouleh.

I put some raisins in the tabouleh, just like people do in France. It's a nice sweet touch.

Also, i put a lot of garlic in everything and now i could kill a poney with my fire breath.
The falafel are made with lots of sesame, just like in Jerusalem.

>>7464574

A few questions:

The za'atar and olive oil are the two ramekins, right?

What exactly do you do with the za'atar?

What's in the white bowl on top of the vegetables?

And here is the stamp !
Everything was delicious, and there was way to much to eat. Maybe i will put some more salt in the falafels next time. And maybe do my own bread ?

If someone can give me the link to make a vertical, i may try.

>>7464599
You take some bread, put it in the olive oil, and then in the zaatar, and then you eat it ?
In the white bowl, i put some greek yoghurt sauce.

>>7464606

http://ckchallenge.blogspot.ca/2014/03/vertical-making-tutorial.html

>>7464612

I see.

No need for the sarcastic question mark at the end. It's not a common way to eat bread everywhere, and there's also no bread in your picture.

>>7455667

Presentation: 4/5
love it, but the drawing could be better/ more anatomically correct
Originality: 5/5
Never seen anything like this before
Appeal: 4/5
I love games, but could be a bit more food. Maybe add a 6th sauce dollop
Challenge Goals: 5/5
Appies should be fun, and you nailed it
Total: 18/20
great job

>>7464626
sorry this was meant for >>7461512

>>7464623
It's not sarcastic, i just don't know if that is the righ way to do it. And for the bread: i didn't make it, but it is generally ciabatta or pita style, i think.

>>7464626

I completely thought you were judging the OP.

Too bad neither have time stamps.

>>7464637

You put something on your plate and aren't sure how you're supposed to eat it?

>>7464574
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 2/5
Total: 13/20
This is more of a meal, not an appetizer. But everything looks great.

>>7464574

How common is it to coat the falafel with sesame seeds?

Pretty sure I've never seen that before.

>>7464574
Presentation: 3/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 16/20

Looks great, but like others said, a bit too much for an appetizer.

>>7464671
>How common is it to coat the falafel with sesame seeds?

Very

>>7464548
Entry and votes must be in by Tuesday midnight est.

>>7464551
First three rounds are open. Please participate!

>>7464574

Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 10/20

The veggie platter looks nice, except that the veggies themselves don't. You admitted yourself that it's not very original, but I would still eat all of it. I could see it as a shared appetizer, just not in the proportions in your pictures.

>>7457374
>Presentation: 1/5
>Originality: 2/5
>Appeal: 1/5
>Challenge Goals: 2/5
>Total: 6/20
Not even sure if this is bait

>>7461117
>Presentation: 3/5
Like the rustic board concept
>Originality: 3/5
Pretty standard apps
>Appeal: 4/5
Only one dip, vegetable sticks are pretty lackluster imo, sweet bread skills though
>Challenge Goals: 5/5
>Total: 15/20

>>7463242
>Presentation: 3/5
Too much carrots, lime, huge dill sprig
>Originality: 4/5
>Appeal: 3/5
Double acid, giant dill
>Challenge Goals: 5/5
>Total: 15/20

>>7463353
>Presentation: 3/5
>Originality: 3/5
Pepper and candied lime are different
>Appeal: 3/5
>Challenge Goals: 5/5
>Total: 14/20

>>7464244
>Presentation: 3/5
Like the newspaper, you put thought into making it pub style, but way too much grease and aioli
>Originality: 2/5
Standard app. Just plain aioli?
>Appeal: 3/5
Grease
>Challenge Goals: 5/5
>Total: 14/20

>>7464590
>Presentation: 3/5
I like that you put a lot of effort into that, but no bread, also it's a bit much
>Originality: 3/5
By your own admission it isn't original at least for you, but you did add raisins and sesame seeds which isn't commonly done, by your own admission.
>Appeal: 4/5
No pita
>Challenge Goals: 5/5
>Total: 15/20

>>7464574

Presentation: 4/5
(Nice variation in colours, and simply presented)
Originality: 3/5
(not much to say)
Appeal: 4/5
(I enjoyed the variety and it all looked good)
Challenge Goals: 0/5
(Clearly a meal you were making, just posted as an app)
Total: 11/20

>>7464574
Presentation: 2/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 14/20

Looks really great but as an appetiser, it's really pushing it. I think skipping the roasted vegetables and tabouleh would have been more appropriate, and then maybe compensate with some simple flat bread.

The roasted vegetables also damage the presentation unfortunately, even though the falafel and tabouleh look lovely.

can a mod not sticky this shit?

>>7464806

People threw a hissy fit when it was stickied in the past, and even some of the current mods who browse /ck/ are offended by OC.

>>7464806
stickies are and always have been for fags.

>>7455687
What have the prizes been like in previous years? Is it just like a gift basket? I remember there being an apron and maybe a mug also.

>>7463242
which part of eastern europe

>>7464864
Cookbooks and aprons.

>>7457374
>P: 2/5
It'd look better in something like a a brown ceramic bowl
>O: 3/5
Simple, straightforward
>A :3/5
I'd eat it
>C: 2/5
>T: 10/20

>>7461117
>P: 3/5
Pretty.
>O: 2/5
>A: 4/5
You're a good baker, and the anchoiade looks lovely. Though as others have said, the veg is ugly and I prefer bread for dips torn rather than cut
C: 5/5
T: 14/20
Good.

>>7463242
P: 3/5
Nice plate. There's a bit too much carrot, maybe 3/5 of what you have now would be nicer.
O: 4/5
Ain't seen this before
A:4/5
C:3/5
T:15/20

>>7463353
>P: 5/5
Looks beautiful
O: 3/5
Good choices.
A: 3/5
I think that creme fraiche would work better than yoghurt for this one
C: 5/5
T: 16/20

>>7464244
>P: 3/5
Cute
>O: 2/5
Derivative
>A 5/5
That being said, looks wonderful
>C: 4/5
Am appetized
T: 14/20

>>7464574
>P: 2/5
>O: 3/5
>A: 2.5/5
I think your tabbouleh and veg are terrible. The bulghur/parsley ratio should be reversed. But other than that, looks great.
>C: 1/5
Too much. This is an appetizer.
>T: 9/20

Roasted stuffed mushroom with a fresh herb goat cheese and cucumber wrapped in prosciutto.
The green sauce is a cilantro-lime vinaigrette.

I stole a mushroom from the top pic because I was hungry.
I'll make a vertical later on, but consider this my entry post.

>>7465104

>the veg is ugly and I prefer bread for dips torn rather than cut

I sort of implied in the vertical that I just used the veg I had on hand, but gave some other suggestions that would have been better (and probably looked a lot nicer).

I also prefer to tear pieces off of my bread, but I cut slices to show the crumb and because it would have been a mess if I tore off chunks. Think of it as a serving suggestion, and be assured that the other half that was left intact was pulled apart by hand before being dunked into what was left of the dip.

In any case, thanks for the feedback.

>>7465156
P: 5/5
O: 5/5
A: 5/5
C: 5/5
Total 20/20

Its perfect

>>7465169

Dude, the mushrooms could be stuffed with literal shit for all you know...

>>7465156
will you marry me

>>7465156

How big are the prosciutto things?

If they can't be eaten easily in one bite they seem like they'd be a huge mess.

>>7463356
>buy salmon
>buy yoghurt
>add dill
>chop chilli
>candy lime or use premade
>put it together

What would the vertical be for, exactly?

>>7465184

They're bite sized. It's an appetizer so everything on that plate is intended to be eaten whole.

>>7465177

The mushrooms filling is made with rendered pancetta, yellow onion, garlic, the mushroom stems and mixed with bread crumbs and two egg yolks. Fresh lemon juice is squeezed onto the hollowed mushrooms then stuffed and topped with a parmesan reggiano.

>>7465156

Looks pretty good, if somewhat of a mishmash.

The plating is pretty clean, though a bit first year culinary student tier.

Going to wait for the vertical before weighing in on this one.

>>7465156
I'm so happy I decided not to make stuffed mushroom.

Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

Pretty plate, and the mushrooms came out great. Good job.

>>7465169
Please disregard trolls like this.

>>7464864
Cookbooks, apron, chocolate and sweets boxes

>>7465156
>Presentation: 4/5
Looks very pretty
>Originality: 4/5
A rather peculiar set of flavour combinations
>Appeal: 2/5
A set of flavours that don't seem to be very nice
>Challenge Goals: 4/5

Total: 14/20

>>7465211

See pic for vertical

>>7465773

Fair judgement. The flavors might not be for everyone. The mindset behind the dish was to awaken the appetite and have the individual crave more food which is the main premise behind an appetizer. Everything on the plate from portion size to ingredients, even temperature, was meant to stimulate the palette and contrast flavors. The stuffed mushroom was savory and warm, mimicking the flavor of meat which would make you more hungry while not weighing your stomach down. The herb goat cheese cucumber prosciutto wrap was meant to be light and refreshing to offset the mushroom. the cilantro-lime vinaigrette shocks the taste buds and increases cravings much like how people eat something spicy and can't stop eating whatever it is. I hope that gives some insight into the choices I made for that dish.

>>7465156
>Presentation: 5/5
>Originality: 3/5
>Appeal: 4/5
Would have preferred the meat left in the stuffing
>Challenge Goals: 5/5
>Total: 17/20

>>7465869

I know where you're coming from bud, I'd have loved me some meat in there too. Pancetta is a really salty meat though, it may have been very off putting if left in. On the plus, all that rendered fat that came out really gave it a very meaty flavor, you'd have sworn there was actually meat in it. Appreciate the score.

>>7465840
is that Corningware I spy?

>>7465840
That's a commmfy lookin' vert right there senpack

Pretty excited for the coming rounds

>>7465910

As far as ceramic dishware goes you can't beat it for the price!

>>7465840
Heads up about your vert there. In the hollowing out the mushrooms part you misspelled outside, and your info mentions a lime but shows a lemon. Looks real nice otherwise though.

>>7465920

Thanks bro, I'm about one more Moscow Mule away from гoвopя идeaльный pyccкий. Knew there were some mistakes in there, I'll give it up in the morning after my hike.

Sit on my face Borneo

>>7465840
That's great reasoning. Now that I see how you did it, I'm a bit more enclined to say that I'd like it, but that doesn't change things. Sorry. I hope you do well!

>>7465913
Or performance. Not much beats Pyroceram.

>>7465948

Yes chef

>>7464244
0/5 for drawing your 'd' like a fucking retard.

:^ )

>>7465840
any reason why you tried to make the sauce look like snake?
I like your ideas on the dish in general but I don't see how they relate with each other, it's like you tried to tap into so many things without considering what's central on your plate and it's an appetizer.

Your use of the sauce really bothers me like the S line was already too much and then you use the little drops.

>>7465979
dat fond...

frozen beef patties?
brilliant.
less heat next time and if the burger plumps up like that one in the right/front...? pop it like a zit.
the grind on the beef is nearly hot dog so it's difficult for steam to escape. fork it.

rating:
everything/numbers

>> Mfw 0/5 for Challenge because it's a meal
>>Create a small dish to open the appetite,

>> or to share with friends over a drink

YEAH, i'll make individual plates next time.
I thought it would be understandable that you share all that stuff. But whatever.

>>7465156
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

To be honest, the saucing is a bit amateur but it looks really fun. I really like the squiggle and bright green. Not really sure about the cucumber-prosciutto-mushroom combo - The cucumbers and mushrooms would probably be better as separate appetisers - but it's still something I'd enjoy trying.

>>7466388
(Forgot to mention seasoning in the vertical.)

The duck is based on Gordon Ramsay's duck and blackcurrant sauce recipe. The duck ended up coming out more cooked than I would like so I gave a reduced cooking time in the vertical.

My identifier will just be my notebook.

>>7466388
>>7466392
would smash/10

>>7466392
Presentation: 3/5
Originality: 1/5
Appeal: 3/5
Challenge goals: 2/5
Total: 9/20

Overall it looks okay. Overcooked meat but you at least acknowledged that. I wouldn't pay for this dish by any means but I wouldn't be opposed to tasting it either. Not too bad.

>>7466388
that´s na very nice looking knife

>>7466401
We've got a date arranged, let's get smashing!

>>7466410
Fair score but can I ask why the challenge goals one is low?

>>7466413
I don't like it myself but it's my roommates'.

>>7466440
Challenge goal is low because it isn't an appetizer

>>7465156

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

Something about the presentation irks me. Maybe it's how thick that line of sauce is, or the unmelted cheese, or the fact that you garnished the prosciutto with cilantro, despite there not being any cilantro it's a somewhat original combination, but I don't know how appealing it really sounds. Took a point off for challenge goals simple because I think it's kind of a confused dish; if it were just one of the halves I would have given it 5/5. Also, it's not a vinaigrette if there's no vinegar.

>>7466392

Presentation: 4/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 2/5
Total: 10/20

Really like the presentation, especially how the sauce almost looks like a ribbon holding the carrots together. However, you lose point on originality for simply following a Ramsey recipe, and major points on appeal for overcooking the duck - that's kind of unforgivable. It's also definitely a smaller main course rather than an appetizer.

>>7466461
There's cilantro in the vinaigrette/sauce.

>>7466392
>Presentation: 3/5
>Originality: 2/5
>Appeal: 4/5
>Challenge Goals: 3/5
>Total: 12/20

Love the idea, but you lost me when you overcooked the duck. Obviously not original, but that doesn't mean it's not good. But I'm torn if this is an appetizer or not.

>>7466392
>Presentation: 3/5
Clean, simple, but missing some flair and I can't get behind purely aesthetic garnishes that don't enhance the dish
>Originality: 2/5
Followed a recipe, added some carrots
>Appeal: 3/5
Overdone duck and it doesn't seem balanced
>Challenge Goals: 2/5
Clearly an incomplete entree and not an app
>Total: 10/20

The appeal of this dish is especially difficult to judge as an appetizer. If this had been a different around, you would have received a better score.

Guacamole and homemade tortilla chips.

Plenty of more chips on the side, but it would look dumb if I shoved them all in there.

>>7467135
First time making chips or guacamole. I need to work on the chips, but the guacamole came out really good.

so does this end midnight tuesday or midnight wednesday?

>>7467141
Presentation: 2/5
Originality: 1/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 10/20

The chips seem pretty dense so less on appeal and presentation.

>>7467224
Midnight Tuesday.

Fuck this new dish is taking me a fucking while, needs like 2 hours more to marinate.

Oh well, it should be worth it when its done.

Here's my submission:
Spicy honey and soy glazed Yakitori

A slight twist on the Japanese Izakaya classic, served with a nice cold blonde beer.

The dice will serve as my identifier.
Vertical will follow shortly as well!

>>7467732
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

For me, this is the most appealing dish submitted so far. They just look so delicious. In terms of presentation, the cabbage could have been sliced thinner and the yakitori look so good it might have been even better to just serve them by themselves.

>>7467732
P: 5/5
O: 3/5
A: 4/5
C: 5/5
Total: 17/20

Sadly I'm an easy man to please.

>>7467732
gosh darn that looks good as frick
chicken thigh?

>>7457374
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 11/20
>>7461117
Presentation:3 /5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 13/20
>>7463242
Presentation: 5/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20
>>7463353
Presentation: 4/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 14/20
>>7464244
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20
>>7464574
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 3/5
Total: 14/20
>>7465156
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20
>>7466392
Presentation: 5/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 2/5
Total: 15/20
>>7467732
Presentation: 3/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 16/20

>>7467732

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

zucchini fritters with a lemon basil sauce

vertical incoming

>>7468166

>>7468166

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

Finally done! Here is my submission brought to you in PoorFagVision sponsored by Motorola!

Homemade Butter Chicken Free Skewers on a bed of jasmine rice with a garnish of thyme, cinnamon and bay leaves.

I don't have a vertical because I'm lazy, but the process is first cutting chicken breast into small pieces and marinating in chili powder and lemon juice for an hour. Then plain yogurt is mixed with garam masala, lemon juice, minced garlic, minced ginger, more chili powder, melted unsalted butter and olive oil and then used to marinate the chicken further for another 3 hours.
The mixture was then cooked at 400 degrees Fahrenheit for 25 minutes and placed onto the rice, coated with the butter chicken sauce and garnished with the thyme, cinnamon and bay leaves and accompanied with skewers where the diner can poke and eat the chicken and then have the sticky rice to quench the spiciness of the chicken.

The cinnamon is a key ingredient that helps to enhance but also dial back the overwhelming spiciness of the chicken sauce and strengthen the flavor of the sauce with the chicken quite well when added.

>>7468224
Additional photo

I present, for your evaluation my first contribution to an annual /ck/ challenge.

Pork and Cabbage dumplings topped with sweetened/candied ginger and green onions, on home-made chilli oil.

The knife will serve as my identifier and I will look into being a tripfag as well

>>7468253

>>7468257
looks like you ended up a little light on the oil. add more to the plate and take a picture from above before it gets judged. unless you ate it of course

>>7468296

I think it looks good the way it is.

>>7465156

Presentation: 3/5
(Well thought out, good layout, good colours, very busy though)
Originality: 4/5
( )
Appeal: 4/5
(Looks very good!)
Challenge Goals: 5/5
Total: 16/20


>>7466392
Presentation: 4/5
(Simple, I appreciate that)
Originality: 3/5
(Based on another dish but executed as your own, the first duck in the competition.)
Appeal: 2/5
( I think the large carrots are too much for the duck. In combination with the sweet of the sauce, could use something acidic. I don't get the basil)
Challenge Goals: 5/5
Total: 14/20

>>7467135
Presentation: 2/5
( Tortillas need some serious presentation work, general presentation is lacking)
Originality: 1/5
(Chips and dip)
Appeal: 3/5
(Looks good enough to eat, but nothing special)
Challenge Goals: 5/5
Total: 11/20

>>7467732
Presentation: 4/5
(Could be less crowded, but otherwise good)
Originality: 4/5
()
Appeal: 4/5
(I don't think the raw cabbage is necessary)
Challenge Goals: 5/5
Total: 17/20

>>7468166
Presentation: 3/5
(Could use more light, small plate would be better suited for 1, would feel less crowded)
Originality: 3/5
()
Appeal: 4/5
(Would eat, looks slightly greasy though)
Challenge Goals: 5/5
Total: 15/20

>>7468224
Presentation: 2/5
(Presentation is not planned out, chopsticks are confusing, and non-edible components should be excluded [generally])
Originality: 2/5
()
Appeal: 2/5
(Although I love butter chicken, this is too much as an appetizer. Also try to avoid garnishing the plate with adornments not designed to be eaten (Bay leaves))
Challenge Goals: 0/5
(Clearly a meal)
Total: 6/20

>>7468296
Eaten. sry.

>>7468303
yeah me too. was just trying to help him out since most retards on here judge based on how meme the picture is. make it look nice like the mushroom and prosciutto one and you automatically get more points in all categories most likely just cause it looks pretty. then again I'm taking this too seriously. it means literally nothing

>>7467135
>Presentation: 2/5
Nice for family style but too much guac
>Originality: 2/5
Standard ingredients
>Appeal: 2/5
Chips are pretty thick but props for making them!
>Challenge Goals: 5/5
>Total: 11/20

>>7467732
>Presentation: 4/5
Scallion shreds would have been better, maybe some plate work, also that's a lot for an app,
>Originality: 3/5
Not really seeing the twist here besides honey
>Appeal: 4/5
Would devour
>Challenge Goals: 5/5
>Total: 16/20

>>7468166
>Presentation: 2/5
Maybe it's the lighting but they look very dark and greasy, I like that you tried to elevate your plating with the yoghurt sauce though and that your garnish represents the ingredients used
>Originality: 3/5
>Appeal: 3/5
>Challenge Goals: 5/5
>Total: 13/20

>>7468224
>Presentation: 2/5
Even if it's being shared, that's too much, also the bayleaves are pointless
>Originality: 2/5
Standard butter chicken, would make for a different app though
>Appeal: 2/5
As an app, that's unappealing
>Challenge Goals: 1/5
That's an entree
>Total: 7/20

>>7468253
>Presentation: 5/5
>Originality: 3/5
>Appeal: 4/5
>Challenge Goals: 5/5
>Total: 17/20

First time participating! I'm more of a pastry/sweets person, but I gave it a shot with something simple.

Bruschetta with tomato, palm hearts and avocado, with crushed dried oregano and homemade bread.

I guess the pink nuvo bottle in the bg will be my identifier.

>>7468224

Presentation: 1/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 2/5
Total: 8/20

It would have looked a lot nicer if you didn't stick a bunch of chopsticks in and cover it with dried bay leaves.

>>7468253

Presentation: 4/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

It's a little monochromatic, but otherwise looks and sounds great, in spite of it being fried shit sitting on a plate of oil.

>>7468446

Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 11/20

Not much to really say here. Seems like it would be awkward to eat, and possibly under-seasoned. I also tend to be a little skeptical when someone claims homemade bread without providing any proof (not that it actually affected the score).

>>7468446
>Presentation: 2/5
>Originality: 4/5
>Appeal: 2/5
>Challenge Goals: 5/5
>Total: 13/20

>>7468224
>>7468232
Why would you garnish with dry bay? You use it to flavour stuff then take it out. I wouldn't want to eat a crunchy dried leaf. People have died from swallowing bay leaves.

>>7467732
Here's the vertical as promised

>>7468511

They also aren't at all aromatic when dried, so there's really no benefit.

>>7468515

>for better results soak your skewers in water for a few hours before cooking, or wrap the ends in foil

Gave me a hearty chuckle.

Looks good, though. Like the makeshift yakitori setup on the grill. Now that the snow is finally gone I'm gonna buy a bunch of dirt cheap chicken offal and do this.

>>7468515

Not a criticism, per se, but wouldn't it better to brush on the glaze in layers as you grill it?

Honey and soy sauce isn't really a marinade, after all.

>>7457374
Presentation: 3/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 4/5
I'm a little underwhelmed to be honest, could have been much more, but the idea's there.
Total: 13/20

>>7461117
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 11/20

>>7461512
Total: 20/20 best dish in thread

>>7463242
Presentation: 1/5
Originality: 4/5
Appeal: 1/5
Challenge Goals: 4/5
The idea is great and it's probably very tasty, but imo, it just looks bad, sorry.
Total: 10/20

>>7463353
Presentation: 5/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 3/5
Looks stunning, good job
Total: 17/20

>>7464244
Presentation: 2/5
Originality: 2/5
Appeal: 5/5
Challenge Goals: 5/5
Could use some work on the presentation, but fantastic job on the rest.
Total: 14/20

>>7464574
Presentation: 2/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 2/5
Looking good, but the plating and the relevance kinda knock it down.
Total: 12/20

Follow up to >>7468596

>>7465156
Presentation: 1/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 3/5
Looks tasty, but what the fuck is that plating? It's all over the place.
Total: 11/20

>>7466392
Presentation: 3/5
Originality: 1/5
Appeal: 4/5
Challenge Goals: 4/5
Looks good, but really not original...
Total: 12/20

>>7467135
Presentation: 3/5
Originality: 1/5
Appeal: 4/5
Challenge Goals: 5/5
Needs work on the visuals, but otherwise, great!
Total: 13/20

>>7467732
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Looks great! If only a bit too cramped for me.
Total: 17/20

>>7468166
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Solid appetizer, would eat/10
Total: 16/20

>>7468224
Presentation: 0/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 1/5
What's going on in this appet- Oh...
Total: 5/20

>>7468253
Presentation: 3/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Damn son, this is some next level shit. Too much oil for me, but I'll be damned if I wouldn't eat it.
Total: 17/20

>>7468446
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Presentation could use some work, but looking good anyways.
Total: 13/20

>>7468596

>20/20 best dish in thread

Please ignore obvious trolls when calculating the totals.

>>7468530
Yeah, the grill setup worked much better than I expected. I thought it would have been super flimsy, but it was surprisingly stable.

>>7468586
Hmnnn, yeah that could be worth a try, I'd have to thicken the glaze more though.

>>7468606
Well I thought the obvious lack of any category rating made it quite... obvious really.

To OP: ofc, that 20/20 is a joke.

>>7468622

>that 20/20 is a joke

All those ratings are skewed as fuck, though.

>>7468606

Entire the entire judgements, obviously this man has no taste.

>>7468627
Care to explain?

>>7468633

You can tell it's bullshit just by looking at the first two scores. It doesn't even matter that he gave the joke post 20/20...

>>7468664
They seem fine to me, you're full of shit.

>>7467135
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20
>>7468166
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20
>>7468224
Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 2/5
Total: 8/20
>>7468253
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20
>>7468446
Presentation: 3/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20

>>7468667

>person who ripped off a bite of bread and haphazardly spooned on a couple of ready to eat things right out of the fridge gets a higher score than the person who made a composed appetizer, consisting of multiple items prepared from scratch and thoughtfully arranged

Yeah, your're right, seems totally legit.

>>7468730
If you stopped being a cunt for a sec, you'd see that most of the categories are purely subjective. Anon probably likes brushetta, who cares. Vote against him if you don't agree.

Just throwing a suggestion out there, which I know will most likely be ignored.

When Bubble makes a new thread it would be nice if everyone else waited until she reposted all the previous entries before posting anything else.

It would make it much more convenient for everyone who's been waiting for most of the entries to be submitted before judging, without having to scroll through the thread and possibly miss someone.

>>7469003
Only problem I can see with that is that it will result in multiple votes from a single person. I think /ck/ is slow enough for a thread to last the entire round.

Im way better than all of you. Cuckers.

>>7469014

I was just making the assumption that this thread wont last another 48 hours without hitting bump limit, which seems reasonable.

>>7469017

20/20 (You)

>>7467135
Presentation: 2/5
Originality: 1/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 12/20

It's just chips and dip. But the guac looks good and it's definitely an appetizer.

>>7467732
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
Looks great. You lost a point on appeal for the random raw cabbage.

>>7468166
Presentation: 3/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 12/20

Doesn't look appetizing at all. Maybe it's the lighting.

>>7468224
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 2/5
Total: 9/20

Man, you really need to take better pictures. Also, this is a whole meal, not an appetizer.

>>7468253
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

All that oil is a turnoff. But aside from that, the dumplings look great.

>>7468446
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20

A little too simple. I'm happy you made your own bread, but you cut it a little too thick.

My submission. I like to keep my appetizers simple and easy to eat.

Octopi with olive sauce (both black and green) which is a base of aioli with minced olives but just enough that you can still feel the texture.
It's a fresh and tasty appetizer for summer!

Next post will have timestamp and my mark for upcoming challenges.

>>7469161
My timestamp and the cute key chain mark for upcoming challenges.

>>7469170

>that shit presentation
>weeaboo faggotry

better luck next year

>>7469161

Presentation: 3/5
Could do without the lemon.
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

Pretty good, anon.
Unrelated, but do you happen to be South American?

>>7469170

Presentation: 1/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 3/5
Total: 8/20

It sounds good on paper, but honestly looks like vomit on a plate.

>>7469170
Presentation: 4/5
Originality: 4/5
Appeal: 1/5
Challenge Goals: 5/5
Total: 14/20

Gonna give this a shot again! For round 1, I wanted to do something really easy and refreshing, so....

Cantaloupe and Prosciutto Spring Rolls!

I added a little sweet and spicy dipping sauce that worked really well with it. Here's the close up, official pic and vertical incoming.

>>7469406
identifier and timestamp

>>7469406
>>7469407
and vertical!

>>7469407
>>7469406
lurker here, not gonna rate but as a chink I gotta say that you need to be make two spring rolls instead of one and cutting it in half.

Also your shit ain't rolled up tight and looks like a burrito, love the choice of ingredients though.

>>7469427
thanks for the feedback! I made about 4 springrolls, but i thought it looked better with just 1 on the plate, shoulda looked at pics of spring rolls before I plated i guess. and yeah, my rolling skills kinda suck..., but I got leftover ingredients for days, so i'll be practicing

>>7469174
Will they ever leave us be?

/a/, you've gone too far this time

>>7469443
not chink
but they aren't an easy roll. had to make 100 of them for a catering 2 days ago. learning curve makes up for it.
Not rating either, but I understand the noob roll.
Practice is all it takes.

Crap, just realised this already started. I'll join in the next round I guess since I don't have enough time to get a dish together. Great to see so many entries this year though!

>>7469170
Presentation: 1/5
Originality: 4/5
Appeal: 1/5
Challenge Goals: 5/5
Total: 11/20
I'm sure it's delicious, I really do. But damn that's a terrible way to plate it. We eat with our eyes first, anon.

>>7469406
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 12/20

A little too simple for my taste. There was no cooking involved. And the combination of cantaloupe and prosciutto sounds interesting somewhat off putting.

>>7469170
>Presentation: 2/5
>Originality: 3/5
>Appeal: 2/5
>Challenge Goals: 5/5
>Total: 12/20

>>7469407
>Presentation: 2/5
>Originality: 4/5
>Appeal: 3/5
>Challenge Goals: 5/5
>Total: 14/20

Broken eggs on fried potatoes with padron peppers and iberico ham

>>7469703
>cantaloupe and prosciutto
>offputting
choose one

>>7469802
Different people different tastes.

>>7469793
No stamp. Looks good, though way too big for an appetiser.

>>7469962
>being blind

>>7469962

>no stamp

Look again.

>>7469407
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20
Looks good, but I don't like fruit with meat. Also a little big for an appetizer imo.
>>7469793
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 12/20
Too big for an app. Those eggs don't look too appealing to me, but I'm sure it tastes fine.

>>7469962
Nevermind I'm retarded.

Presentation 3/5
Plate looks kinda messy, to be honest. I get that it's a casual, informal kinda dish, but you've not done much more than pile it all on there.

Originality 3/5
Besides the egg, I've seen this at a fair few places. For good reason though; it's a classic combination. Ham, peppers and fried potatoes is always good comfort food.

Appeal 4/5
As I said, I find this to be real comfort food, and would absolutely eat it and come back for more. The egg is a nice touch to contrast the heat of the peppers.

Challenge goals 2/5
Sorry bro, but this is way too big to be an appetiser. Potatoes are a 'filler' food, and there's way too many of them on here. It would leave me full, comfy and satisfied, not eager to try the next course.

Total 12/20

>>7469979
Also this was meant for >>7469793

What's the post limit on /ck, anyone know? Will there be a new first round thread?

Here's what I'm starting off with, gonna use the heads and shells to make a stock for the sauce. Forgot to put balsamic vinegar in there, but it's going into the puree

>>7469793
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 2/5
Total: 9/20

Anon, all you did was make breakfast, take a picture, and call it an appetizer. It doesn't look good either.

>>7470047

Cute leek.

Here we go:
Plum, fig and reduced balsamic vinegar puree for the base
Nest of sauteed red peppers on that
Steamed baby leek
2 king tiger prawns
Goats cheese dumplings
Langoustine, celery, tomato and marsala sauce, made with reduced langoustine stock.

Excuse the crap photo, my phone ain't great.

>>7470149
Why did you spray fart on it?

>>7470149
shart art
20/10

>>7470155
Kek, I just clocked that. It's a heavily reduced sauce, with minced langoustine and celery added. Didn't even realise how it looked till you pointed it out.

when is the deadline? end of the 15th? im bad with deadlines

>>7470061
hey man, my camera's shit and we don't really eat appetizers in Spain. It's all tapas innit

>>7470164

Contest officially ends on:
Tuesday, 03/16/16 @ 0000 EST

Originating timezone is UTC-5.
You can convert to timezones outside the US by using this website.
http://www.timeanddate.com/worldclock/converter.html

Other US timezones include:
Tuesday, 03/15/16 @ 2300 CST
Tuesday, 03/15/16 @ 2200 MST
Tuesday, 03/15/16 @ 2100 PST

>>7470337

>Contest officially ends on:
>Tuesday, 03/16/16 @ 0000 EST

Correction

Contest officially ends on:
Wednesday, 03/16/16 @ 0000 EST

Or, midnight on Tuesday night EST.

>>7470341
I have time! I have a piece of meat that demands slow cooking in the oven as we speak!

>>7468166
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 11/20

A higher angle would have been better, and a lit room with no flash. That in mind, I'd still say 2/5 as it's a bit messy and a thicker yoghurt would have been nicer. I'm not really a fan of fritters and they look quite greasy so low on appeal too.

>>7468224
Presentation: 1/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 0/5
Total: 5/20

Sorry for the low score but this is quite plainly a meal in both form and portion size. The presentation is quite surprising and I don't think the garnishes look appetising at all.

>>7468253
Presentation: 4/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 14/20

Very nice presentation and very well sauced. You made quite a classic appetiser but added a good twist with the candied ginger and the spring onions look really nice in their straw-like way. Unfortunately, I don't like deep fried dumplings and the chilli oil doesn't look as though it has infused enough.

>>7468296
I don't think the oil is light at all. In terms of presentation, it's the perfect amount and in terms of tasting, it looks like too much.

>>7468446
Presentation: 2/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

I like the concept of this dish and its take on bruschetta. I think the avocado would give a good contrast to the crustiness of the bread. In terms of presentation, I think it would be better had the bread been bigger to put the ingredients on show. The size also makes me feel it would be too much crust and not enough fluffy inside.

>>7468515
Looks seriously good.

>>7469003
To be honest, I prefer to vote as the entries come in. I've found it a chore to vote, entry after entry, when there have been separate voting threads.

>>7469062
>random raw cabbage
It's quite typical for the Japanese to just serve chopped raw cabbage. It's certainly unappealing to some people but I just wanted to highlight that it's not random.

>>7470379

Can't wait to see it dude. Slow cooking is the way to go.

>>7470399
I'm pretty excited; I've never worked with it before, but I'm using the challenge to broaden my skill.

>>7470412

Which is fantastic, probably the best thing to come out of these contests is getting people to up their cooking game. The crowd so far seems to be favoring minimalist dish design, but it's only round one so the bar is being set pretty high.

>>7469161
Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20

This looks like the remnants of a destroyed youkai. Somehow, I think you pull off the mess of purple. I've given high appeal not so much because it looks appealing but that it looks so intriguing, I really want to try it. As an aioli, I wonder if the sauce would be too rich considering the amount. I also don't think the spring onions make sense in this dish. I would like a vertical for this, though, if you have the time.

>>7469187
Looks like lime to me.

>>7469406
Presentation: 2/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

Oh, CookingRei! Nice to see you again!

I think the presentation would have been better if the spring rolls were cylindrical. The flavours seem good, though, and I like how you've used classic flavours from different cuisines and matched them together.

>>7469443
This looks better but is unfortunately not a very good shot for looking at the insides of the spring roll.

>>7469793
Presentation: 1/5
Originality: 3/5
Appeal: 1/5
Challenge Goals: 2/5
Total: 7/20

I do like the concept but I don't think it was done terribly well. The fries look bought but even excluding the fact, I feel the flavours are too separate from one another to taste good. I think the padron peppers and egg are great choices but I would have liked to have seen chopped padron peppers that could mix into the egg making a sauce for the fries. And the ham just left on the plate looks a bit silly. Some home made skinny fries wrapped in ham might have been better.

>>7470149
Presentation: 1/5
Originality: 3/5
Appeal: 1/5
Challenge Goals: 5/5
Total: 10/20
The saucing, goat's cheese and peppers all look quite messy, while the baby leek below the prawns looks quite silly. The prawns also look overcooked.

>>7470428

>the crowd so far seems to be favoring minimalist dish design

I get the feeling most people prefer things that they know they'd be able to repeat at home without fucking up.

>>7470428
Thank you for the kind words. I'm nervous, but we'll see in a few hours.

>>7470149
Presentation: 2/5
Originality: 3/5
Appeal: 1/5
Challenge Goals: 4/5
Total: 10/20

As a lover of prawns, this makes me sad. I see a bunch of random ingredients scattered over a rock, with two overcooked prawns dolloped on top. I'm not trying to be mean, but the "sauce" and garnishes are more of a joke than an integral part of the dish.

>>7470149
Presentation: 2/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 13/20

Pappardelle with homemade pea shoot pesto and some pea flowers to garnish.

>>7470834

Looks dry.

>>7470834
Presentation: 4/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 2/5
Total: 12/20
Looks good. I don't really consider pasta an app though.

>>7470834
Did you make the pasta, Jeb?

>>7470860

Not him, but I almost always assume that when people post pappardelle it's homemade, just because it's the easiest pasta to make and the most boring.

>>7470843
I think that's mostly the lighting and the pecorino on top.

>>7470850
I usually don't either but this is fairly light.

>>7470860
>>7470872
No, never made pasta. I want to try sometime soon though. Might try making gnocchi sometime next week.

>>7470834
Presentation: 4/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 2/5
Total: 11/20

Really wish you made the pasta, it's really simple to make. Because all you did was make a pesto and put flowers on it. Albeit it is a pretty bowl of food, I can't give you too much credit because you didn't do much.

>>7470822
Ok, thanks for the criticism. If I could maybe press you for some more info, what's the best way to cook big prawn like this? I fried them the whole way, took them off as soon as the centre changed colour. Should I oven them after a quick sear?

From what I've experienced, prawns go quite well with a sweet flavour, which is why I went for a fruit puree with some vinegar to even it out. Do you have any suggestions for improvements, maybe a different puree altogether?

Same with sauce: sweet has been good with prawns as far as I've had them, but I'd love to get some tips or suggestions from you, as seafood ain't exactly my #1 fave dish.

Thanks for any feedback bro

>>7470948
I boil my prawns. They don't dry out as easily.
The sauce is fine with the prawns, it's the way you served it that makes it's a problem. By putting it in little blobs, I'd have to scrape my prawn on the plate just to get any sauce. A single dollop would've been better.
And for the garnishes, combining them into a salad would've been much better. Having them separate, especially the leek, looks silly and makes the ingredients seems pointless.
I think you focused too much on a fancy presentation and should've just concentrated on making sense with the ingredients.

I look forward to what you make next round.

>>7470974
Thanks man, always good to have some criticism. I'll keep what you said in mind.

>>7457374
Presentation: 1/5
Originality: 2/5
Appeal: 1/5
Challenge Goals: 3/5
Total: 9/20

Bread fried in oil doesn't sound appealing at all, bread is like a sponge.

>>7461117
Presentation: 2/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 13/20

>>7463242
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20

>>7463353
Presentation: 4/5
Originality: 3/5
Appeal: 1/5
Challenge Goals: 5/5
Total: 13/20

Don't like salmon.

>>7464244
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20

>>7464574
Presentation: 3/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 3/5
Total: 12/20

So much food.

>>7465156
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>7467135
Presentation: 2/5
Originality: 1/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 10/20

>>7467732
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20

>>7468166
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20