/ck/ - Food & Cooking

[ZB !uqvogBnFaY No.3825907]

Round Nine – (Aug 22nd-29th)

-You MUST timestamp your entry photo. No timestamp, no vote. You only have to timestamp your completed dish photo, not multiple photos if you’re posting a set.
-The more photos you post, the better! We want to see your cooking. Detailing the cooking process/posting a recipe is encouraged (but not mandatory).
-If you are not one of the 13 contestants remaining, or have been eliminated already, don’t look at that as a reason to stop posting. You can still do challenges and post your meals, just be sure to remember to say that your submission is “Not for vote” or “For consideration only.”
-Elimination Rounds carry penalties and/or bonuses. Bonuses will apply to the top contestant or contestants for that round, and will usually involve some kind of perk or benefit for the next challenge. Penalties are for the bottom five contestants of any E-Round, and are meant to make the following challenge more difficult.

Voting will be carried out in this thread. Please read the voting guidelines below.

**
VOTING GUIDELINES

Voting follows an 'Iron Chef' scoring system. This means you, the people of /ck/, will judge each entry individually instead of deciding on what you feel is the "best" dish.

Dishes are scored out of a total 20 points, based on 4 categories (worth a maximum of 5 points each); Presentation, Originality, Appeal and Challenge Goals. You may award 0's if you feel the contestant did not meet any expectations for a category.

-Presentation: The appearance of items on the plate; plating skills
-Originality: Creativity in composing the dish
-Appeal: How appetizing the food looks/whether or not the dish appeals to your personal taste as a voter
-Challenge Goals: How closely the entry followed the challenge goal(s)

**

Copypasta Scoring Format for Lazymodo

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

[ZB !uqvogBnFaY No.3825911]

The winner of Round Eight was stfuboosie !!/MEZC9Vdvfg! Congratulations! Your perk for this round is: You may skip rolling for your ingredient and pick whichever cut of beef you want.

The remaining twelve contestants are:

(__)_) !!85yuEmNW1V4
304lurker
304lurkersbetterhalf
Anon no. 556 !!tpdJH4SQ2sE
BubbleBurst
Derto !IKsWpMRP7A
John !96Ltn7sP..
Nettle !JroEoSHCIc
Smith the CIA Agent
stfuboosie !!/MEZC9Vdvfg
swot !!LO4EUS7dUiU
The Boyfriend !XAnCYOZBzk

The following five contestants are in the Penalty Box, but lucked out this round...no penalty!

304lurker
304lurkersbetterhalf
Anon no. 556 !!tpdJH4SQ2sE
swot !!LO4EUS7dUiU
Smith the CIA Agent

ELIMINATED: deex

[ZB !uqvogBnFaY No.3825909]

The Round Nine challenge theme is: Cow!

We'll be doing this challenge in the same way we did the Regional challenge earlier: Post to roll for a cut of beef based on the last number of your post, then prepare a dish using that cut of beef.

0: Chuck
1: Sirloin
2: Shank
3: Brisket
4: Flank
5: Plate
6: Tenderloin
7: Round
8: Bottom Sirloin
9: Rib

[Anonymous No.3825983]

What was the dish stfuboosie made last time?

[ZB !uqvogBnFaY No.3825986]

>>3825983

stfuboosie made the pickled shrimp and included a very nice recipe vertical, which can be found along with other pictures on the official Challenge blog (link in OP picture).

[Anonymous No.3825998]

>>3825986
>pointing out obvious shit for me

Thanks, haha. I'm glad they one. That was my favorite app posted.

[Nettle !JroEoSHCIc No.3826068]

I guess Smith gets 5 bucks for getting his bet right. boosie always wins

rolling

[Anonymous No.3826092]

>>3825998

>glad they one
>one

[Smith the CIA Agent No.3826264]

Please give me something I can actually find without walking 5000 miles just to cook this dish :<

[Smith the CIA Agent No.3826267]

4 is...FLANK!

...Where do I even find flank steak in Auckland? All the meat here is either sirloin, rump or scotch fillet. The rest are just labeled randomly as "Gravy Beef" and "Stewing Beef"

[Anonymous No.3826406]

>>3826267
http://www.beeflambnz.co.nz/documents/resource-todaysbeefcuts.pdf

this might help

[Smithski the KGB Comrade No.3826511]

>>3826406
Danka, good graph, I know which cut is which but it's a matter of finding them, I might have to make a few calls to see if any of my friends know.

>mfw I ask the Asian triad/mafia for a favor and it's to find me beef flank steaks.

[stfuboosie !!/MEZC9Vdvfg No.3826577]

Hey thanks guys! I am really glad you liked the shrimp. I hope you make it and enjoy it.

So, we gotta make something "beefy", well it is going to have to be something cheap because I am broke this week. I have a few ideas. I hope someone makes something spectacular like a crown roast or ribs with a chocolate-chili dry rub! This should be an excellent challenge.

[The Boyfriend !XAnCYOZBzk No.3826592]

Rolling. Let's see what hell I get!

[heartsonfire !!fPX2cAyysZV No.3827142]

ghost bump

[BubbleBurst No.3827420]

Rolling.

[None !OPIATE9fy. No.3827462]

>>3827420
are you bubblesbakery on irc?

[John No.3828057]

I am working at a music festival this week, catering is for 150 persons and I'm not in the catering team...
I'll see what I can do next week for 15 persons in tents...

also, first post from my new phone ever.

[BubbleBurst No.3828159]

>>3827462
Nope, sorry to dissapoint. Picked the name based on the shape of the post-its i use for the timestamps,

[Anonymous No.3829206]

bomp

[Anonymous No.3830148]

bumpan

[Anonymous No.3830193]

Rollin'

[Derto !IKsWpMRP7A No.3831968]

Well, I guess it's time to roll...

So is this competition completely dead or what?

[Anonymous No.3831972]

>>3831968
Dude relax there's like 5 days left. It takes time for people to go out and buy ingredients and actually prepare the damn meal. Folks have lives.

[Anonymous No.3832573]

>>3831972
>I somehow feel offended.
Well... right back at ya... I just asked because during the first month people submitted dishes during the first couple of days, now it's only really during the last.

[Sceak !!LciZj2frsW6 No.3832612]

>>3830193

Oh wow.

It took me a while to realize what I was looking at.

Is that even real? Is it an manipulation?

[Anonymous No.3833305]

>>3832573
maybe you will get to be first this time!,

[Anonymous No.3834113]

bump

[heartsonfire !!fPX2cAyysZV No.3834835]

bumpu

[stfuboosie !!/MEZC9Vdvfg No.3834935]

Beef. It is such a versatile protein. I had several ideas planned for many wonderful dishes but my wallet groaned and put up a fight. So, I decided to make due with what I had on hand and the outcome was delicious. Saltimbocca alla Povertà!

In Italian, Saltimbocca literally translates to “jumps in the mouth”. Saltimbocca alla Romana is a dish comprised of veal cutlet, prociutto de parma, white wine, and sage. It said to be prepared commonly in Spain, Italy, Greece, and Switzerland. My Saltimbocca alla Povertà, or loosely “Saltimbocco of the Poor”, is prepared using inexpensive and common ingredients. I blanched the bacon so that it would just impart an understated smoky/pork flavor and not overwhelm the dish. I was concerned that the white wine would not be right for the dish and that the meat would be tough, thankfully I went ahead with what I had and the meal was delicious. I was really happy with how tender, flavorful, and luxurious such an inexpensive dinner could be.

[stfuboosie !!/MEZC9Vdvfg No.3834936]

Here is another picture of my entry

[stfuboosie !!/MEZC9Vdvfg No.3834938]

And a final picture, enjoy! Now I have to go get ready for a damn hurricane!

[Anonymous No.3834944]

>>3834936
hnnngggh I'd cum on that, eat it and then cum on the plate and lick it clean

[Anonymous No.3834980]

>>3834935
Presentation: Too basic.
Originality: Well, it is Saltimbocca, and it is a bit too by the books. I'll give credit for the sage leaves
Appeal: Too dry looking. I don't see the sauce in the final dish. I would have liked some capers in the dish, and the bacon should be prosciutto in my opinion.

[Anonymous No.3835384]

>>3834980

I mostly agree with this. Sure, no doubt it's delicious, but you need to be able to convey it through the pictures. I had saltimbocca before, but these pictures didn't make me that hungry or anything..
The povertà idea is good, but you should have "spiced it up" with something different enough for it to be particular, but not too different for it to be weird.
About the presentation, it's too simple and the rice doesn't look right.

I know this is a lot of criticism but don't let this put you down. I want to see another pictures of saltimbocca from you, and I'm sure you will surprise me this time.

[Anonymous No.3835442]

>>3834980
>>3835384
Thank you both for the prompt feedback, I always appreciate a learning opportunity. The meal was indeed completely delicious,and simply prepared by design. It was meant to be a way to participate in the contest and use items I already had on hand since this is a week that we had a tight budget and also had to factor in the cost of extra supplies for an impending hurricane. (probably not a big one, but after Katrina I don't think aneone can be too careful)
I wanted the spirit of Saltimbocca alla Romana to be conveyed, but using more practical (for us) ingredients. I would have loved to used proscuitto, as addressed by >>3834980, but the only store in the tiny little town I live in simply does not carry it. So I used the blanched bacon instead. I chose to leave the capers out. I do regret not grating some lemon zest over the top though.
I am not able to recreate my saltimbocca for you at this time, but I can provide you with another photo (pic related). The rice is a pilaf made with toasted orzo, onions, wine, broth, and medium grain Louisiana rice. Thank you again, gentlemen.

[Anonymous No.3835555]

>>3835442
Very well then. This presentation is definitely nicer, and I am sympathetic to your circumstances.

Although I am not scoring, I regret to inform you that extra points should not be awarded as to keep the competition fair. Godspeed you in the upcoming hurricane and best of luck in your future cooking experiences.

[Anonymous No.3835564]

>>3835442
Very well then. This presentation is definitely nicer, and I am sympathetic to your circumstances.

Although I am not scoring, I regret to inform you that extra points should not be awarded as to keep the competition fair. Godspeed you in the upcoming hurricane and best of luck in your future cooking endeavors.

...You do mean to score the new presentation correct?

[Anonymous No.3835713]

>>3835564
>You do mean to score the new presentation correct?
If people judging would like to score the added photo that is up to them. I do not expect any extra consideration for my circumstance, I just wanted to convey the motivation for my entry. I just was "broke" this week, and wanted to use that to come up with a thrifty but tasty concoction. I am sure we all have those weeks. I just hope I get to see the other entries before the weather takes our internet and power for the inevitable few days.
Hurry up guys, let's see what you came up with!

[The Boyfriend !XAnCYOZBzk No.3836200]

Provencal Style Beef Shank Stew.

Very simple, 3 carrots, two medium red onions, can of whole tomatoes, couple cups of red wine, some olive oil, and about 2 1/2 pounds of beef shank with marrow bone in, then some salt, pepper, herbs de provence, and some fennel (or use cumin for a smokier flavor.)

Cut marrow bone away from shanks, put in oven at 450 for 40 minutes. Dice up everything, including tomatoes. Sear shank chunks in olive oil on medium heat, remove from pan, add your onions, cook until the liquid is totally gone and the onions are sizzling on the bottom. Add tomatoes, juice and all, crush them up a bit, add carrots, beef, couple cups of wine,spices, let simmer for roughly 2-3 hours on medium heat, adding some water on occasion. Make a rue in another pan at finishing time - 2 tablespoons of browned butter and two tablespoons of flour, mixed well and cooked for a minute, then add to the stew at the final moments of cooking, and remove the marrow and add to the stew as well. Discard the bones.

Serve over a pasta, rice, or maybe even potatoes?

[Anonymous No.3836210]

>>3834935
Presentation: 3/5 (It's seriously not as fucking bad as those other two anons are acting like it is. Hell, its not even "bad".)
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20

[Anonymous No.3836215]

>>3836200
Presentation: 2/5 (Holy fuck darkness...)
Originality: 5/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20

I'm not really sold on the tricolor/veggie farfalle being used with this dish. I would have preferred it over thicked mashed potatoes or even a polenta of sorts. Or maybe even just a different kind of pasta.

[Nettle !JroEoSHCIc No.3836225]

Hi, just dropping by to say that I will not be attending round 9 since it really didn't arouse my interests.

[Anonymous No.3836320]

>>3836200
Presentation 2/5 pretty much just slopped onto a plate of bare pasta, atleast they lend some color, plus its always sad to see a perfectly good shank pulled apart into dog food

Originality 2/5 little more than a simple stew, props for incoorating the marrow into your sauce though

Appeal 2/5 the title sounded good but as I read I grew more and more disappointed, a braised stew such as this doesnt need a roux which only seres to muddle the flavors of the sauce

Challenge goals 3/5

Total 9/20

[Anonymous No.3836650]

>>3835442
>>3834935
Presentation:4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20
>>3836200
.Presentation: 4/5
Originality: 4/5
Appeal:4/5
Challenge Goals: 5/5
Total: 17/20
The use of the roux and the preparation reminds me of a creole type beef daube.

[Anonymous No.3836879]

>>3836200
Presentation: Sloppy. That's not how you sauce pasta also.
Originality: Meh, the marrow was creative.
Appeal: Looks decent. Although the pasta thing is tripping me up.

[Anonymous No.3837411]

bomp

[Anonymous No.3837723]

>>3834938
>>3834936
>>3834935
Presentation: 3/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20
>>3836200
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20

[BubbleBurst No.3838077]

I rolled chuck, so I did a blade roast, like my grand-mother used to do. Very rustic, but very filling.

[Anonymous No.3838113]

>>3838077
I love chuck roast and old grand-mamma's recipes.
Presentation: 3/5
Originality: 3/5
Appeal:5/5
Challenge Goals: 5/5
Total: 16/20

[Brown the FBI Agent No.3838445]

I made a pan seared marinated flank steak, served on a bed of sauteed spinach and served with creamy mashed potatoes and glazed baby carrots.

Steak was marinated and allowed to tenderise overnight in a blended mixture of olive oil, soy sauce, lime juice, brown sugar, shallots, garlic, cumin, paprika and chilies.

Spinach was sauteed with some butter and garlic and just allowed to wilt before serving.

[Anonymous No.3838459]

>>3838445
Presentation: 5/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20
Fancy Smith, Fancy. Looks amazing.

[Smithski the KGB Comrade No.3838460]

>>3838445
This is...Smith, by the way. I forgot to change my name.

[Anonymous No.3839142]

bumpin' for votes

[Anonymous No.3840117]

The next round of the /ck/ Challenge will be posted in the morning. Sorry for the delay, friends.

[Smithski the NKVD commissar No.3840312]

Final bump for votes.

[Anonymous No.3840509]

seriously guys. someone else vote. bumpin' fer votes. danke.

[heartsonfire !!fPX2cAyysZV No.3840537]

Round Nine is now over and votes will no longer be counted for this round.

New thread is here >>3840531