Round 2 - 2013 /ck/ Challenge

[heartsonfire !!fPX2cAyysZV No.4312709]

Hey ro/ck/stars! Welcome to Round 2 of the second annual /ck/ Challenge. Please familiarize yourself with the competition rules and guidelines if you’re interested in competing or voting. They can be found on the Challenge blog along with additional information.

The quick and dirty:
-all entries must be timestamped; you don’t need to do this for every picture if posting multiples as long as one has a timestamp.
-you must use a unique identifier (a prop in your photos, tripname/tripcode, etc.).
>**You need both a timestamp AND a unique identifier in order for your entry to be valid.
-if you didn’t submit a dish in the last round you still have a shot at becoming one of the final contestants, as long as you score high in this and the following round. Eliminations will begin with Round 4.

--
VOTING GUIDELINES

Voting follows an ‘Iron Chef’ style scoring system. This means that you, the people of /ck/, will judge each entry individually instead of deciding on what you feel is the “best” dish.

You can award a total of 20 points to every contestant, based on 4 categories (worth a maximum of 5 points each). You may award 0’s if you feel the contestant did not meet your expectations for a category. Feel free to go into detail when you are critiquing a dish.

COPYPAST SCORING FORMAT FOR LAZYMODO:

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

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. You should feel free to exercise your bias in this category—ex: if you hate ketchup, you are entitled to penalize a contestant for using it.
Challenge Goals: How closely the entry followed the challenge goal(s)

The distinction between Presentation and Appeal: If someone submits an artfully arranged but burnt steak as an entry, it may score high in Presentation but low in Appeal.

[heartsonfire !!fPX2cAyysZV No.4312720]

The winner of Round 1 was frgsp, who submitted an Eggs Benedict & Bilberry Syllabub dish. There were a number of Eggs Benedicts in last week’s thread but frgsp’s entry managed to score the win by a 2% margin. Congratulations!

Winning the first round doesn’t guarantee your spot in the final fifteen, however. So don’t relax just yet.

The theme of Round 2 is…Fish.

Show /ck/ what you can do with fish! Your dish can be a starter, an entrée or even (do you dare?) a dessert. Freshwater, saltwater, water-dwelling crustaceans and mollusks are all available for interpretation. You must submit your entry before the 21st. Good luck!

[heartsonfire !!fPX2cAyysZV No.4312722]

Also, there was an issue brought up in the previous thread regarding certain votes. While Presentation, Originality, and Challenge Goals are more objective, the Appeal category is entirely subjective. If someone absolutely feels it necessary to have a specific component in order to enjoy a dish, that’s their vote to cast. That said, the judging should be in regards to the actual entry dish and not whether or not it comes with a side salad, orange juice, crackers, etc.

[Anonymous No.4312741]

FUUUUUUUUUUUUUCK. My apartment is so small, fish will make it smell for days, but I will see what I can do.

[Anonymous No.4312747]

>>4312722

Thank you for clearing that up, Hearts. I, and I'm sure everyone else here, is looking forward to this next round.

>'Allez cuisine!'

[Anonymous No.4312766]

Hey hearts, do we have a running average of peoples scores?

[Anonymous No.4312797]

>>4312741
I am running a blank. What should I make? I don't really even like fish all that much, and have never made a dish with fish before. I have no oven, only two small electric burners. I was hoping to gain some points in this round, doesn't look like that is going to happen though ;_;

[heartsonfire !!fPX2cAyysZV No.4312800]

>>4312766
Eliminations were done last year on a weighted cumulative moving average, and that's the way I'm going to do it this year. So yes, a friend of mine (dogsfordinner) and I have percentages and average scores calculated for every contestant from the last round. The *average* score from Round One was 13.33/20, though the top fifteen had averages above 15.16/20, so try and aim for above 15 in total points.

[Anonymous No.4312806]

>>4312800
>so try and aim for above 15 in total points.

My bowl of cereal was far below 15 I think.

[heartsonfire !!fPX2cAyysZV No.4312811]

>>4312806
I probably shouldn't be admitting this but I dug your cereal melange. I've made that recipe many times on certain late nights. The board didn't seem to like it though, no. :(

[Anonymous No.4312817]

>>4312806
>My bowl of cereal was far below 15 I think.

For this round you should open a can of sardines and throw them on some saltines (be careful with the plating), then rain down some Sriracha (/ck/ loves Sriracha).

>Good luck to all. I hope to actually have the time to compete in this round.

[Anonymous No.4312831]

>>4312817
I could do that, seems easy enough. Just breeze into the top 15.

[Anonymous No.4312852]

How can I get in contact with ZB?

[Anonymous No.4312898]

>>4312709
>You need both a timestamp AND a unique identifier in order for your entry to be valid.

I'm a little confused about this new rule.

In the first round contestants needed either a timestamp (and ID) OR a unique identifier. So do we, from now on, need both?

>Demanding a unique identifier seems a little over the top, imho.

[Anonymous No.4312913]

>>4312898
You need both. Timestamp is def needed, and unique identifier or trip is needed so you can see who actually wins.

[Anonymous No.4312917]

>>4312913

I guess I was actually wondering if we need both a trip AND unique identifier, as a trip should suffice.

[Anonymous No.4312924]

>>4312917
Trip with timestamp or unique identifier with timestamp. Your choice.

[heartsonfire !!fPX2cAyysZV No.4312927]

>>4312852
ZB's work schedule made it difficult for him to help out with running the competition so he won't be a part of the Challenge anymore. If you need to contact him for personal reasons you can drop by phoostream (link in OP image) and see if he's around.

>>4312898
>>4312917
>You need both a timestamp AND a unique identifier in order for your entry to be valid
This was always the rule. We need to confirm that you prepared your dish during the allotted time frame (timestamp) and we need to confirm your identity (unique identifier).

>as a trip should suffice.
Your tripcode can function as your identifier.

[Anonymous No.4312942]

I call on dibs on a can of sardines and crackers.

[Anonymous No.4312946]

>>4312722

So, I hate to ask additional questions, hearts, especially seeing as though ZB is out and you're are apparently the sole anon committing your time to this worthy cause.

However, I would still like a definitive answer on one issue...

The winner for round 1 was, in your own words, the "Eggs Benedict & Bilberry Syllabub dish".

However, you said here (>>4312722) that "the judging should be in regards to the actual entry dish and not whether or not it comes with a side salad, orange juice, crackers, etc.".

So what I want to know is: according to whatever rules you (and ZB) have set out for this competition, should the Bilberry Syllabub count as part of the dish, or judging have been restricted to the eggs Benedict (assuming that was the "main dish")?

[Anonymous No.4312970]

No idea this was happening. Could i still make it to top 15 even if i missed 1st round?

[Anonymous No.4313005]

>>4312970
>Could i still make it to top 15 even if i missed 1st round?

Yes. You simply have to score high in this and the next round.

>I am hopping to do so as well.

[Anonymous No.4313008]

>>4313005

*hoping*

[Anonymous No.4313052]

Why is this not stickied?

[Anonymous No.4313098]

>>4313052
because the last time it was stickied it was a nightmare.

[Anonymous No.4313151]

>inb4 mcdonalds fish bite things

[Anonymous No.4313158]

is this eligible
http://www.youtube.com/watch?v=67BkPIc2DJ4

[Anonymous No.4313181]

>>4313151
FISHAY FISHAY

[Anonymous No.4313191]

>>4312806
You submitted a bowl of cereal to a cooking contest.

>>4312970
I think it's a huge mistake to eliminate ~25 contestants after only 3 rounds.

Remember seafood isn't fish.

[Anonymous No.4313207]

>>4313191
>Freshwater, saltwater, water-dwelling crustaceans and mollusks are all available for interpretation.

[Anonymous No.4313263]

>>4313207
;_;

[Anonymous No.4313270]

man i was hoping for something interesting this week.
i hate most fish, especially seafood.

guess i will pass on this round too...

[El Dono !!6RAioSpGPXj No.4313273]

>>4312720
Fish... It had to be fish...

[Anonymous No.4313314]

>>4312741
>>4312797
To avoid smell, poaching or steaming is the best way. I also think it's the most stress free way for cooking fish.

>>4313052
It was stickied by request of some Anonymous rather than the people who actually hold the competition. I guess it's up to them if they want to contact moot about it or if some other Anonymous takes the initiative.

[Anonymous No.4313317]

>>4312946
I think it's a good question. I brought up the point of the main dish multiple times in the thread but what can I say.

[Anonymous No.4313371]

Quit being a goddamn sperg, you don't judge the mimosa that came with the dish but the Sillab was part of the "main dish", it was even in the title.

Christ, this isn't ACTUAL Iron Chef, just have some goddamn fun.

[Anonymous No.4313400]

>>4313270
you don't have to like fish or seafood to make an entry, it just has to be appealing to others, unique, and well executed. A good cook is versatile and can cook things well despite his personal preference of the main ingredient. I hate beans with a passion, but I make red beans and rice and cuban black beans with aplomb because I know my technique is good and the dishes are well received by others. Make something for a friend, if you don't have any friends then make something for an elderly neighbor or hand the meal off in a doggie bag to a homeless person.
Don't be so contrary.

[King Worm !UT/zBHtlAg No.4313411]

>>4313400
meh, i am doing this for fun mainly which involves eating the dish.
i do enjoy some fish though, like salmon.

well i have an idea anyway what i could make.
if i am in the mood, maybe i will join.
i am not trying to win anyway.

[Anonymous No.4313413]

>>4313400
meh, i am doing this for fun mainly which involves eating the dish.

i do enjoy some fish though, like salmon.
well i have an idea anyway what i could make.
if i am in the mood, maybe i will join.
i am not trying to win anyway.

[Anonymous No.4313421]

>>4313413
cool salmon is good. I would LOVE to see a take on a quick gravlox, but you would have to start it in the next couple of days to get it to work in time for judging.

[Anonymous No.4313423]

>>4313421
just read it on wikipedia.
it's spelled "gravlax" btw(at least on the english wiki).

sounds interesting, i doubt i will make this.
i thought more in the direction onigiri filled with salmon.
last time i tried to make these i fucked it up a bit(even though it's suppossed to be pretty easy)

[Anonymous No.4313431]

>>4313423
it can be spelled either way.

[frgsp No.4313446]

>>4312720
OH SHI- This is me reading this thread this morning:
http://youtu.be/Q86Zpx6VkBA

Thanks for the positive feedback :) I've pretty much decided on my fish dish for round 2. Was tempted to go for surstromming but I don't think the rest of the people in my block of flats would like that.

[heartsonfire !!fPX2cAyysZV No.4313464]

>>4312946
The syllabub counted as a part of the dish, just as with entries like a full Scottish breakfast (which has various items also, the only difference being that the syllabub wasn't presented on the same plate).

The issue in the previous thread was over whether or not entries could be penalized for not coming with a drink. It shouldn't be. If, for example, someone submits a spaghetti dish in the future, they shouldn't be penalized for neglecting to photograph it with breadsticks and a glass of wine.

>>4313052
We didn't ask for the thread to be stickied last time, and I was against the idea from the start. One of the best things about /ck/ is that we're a largely self-moderating board, and I don't think it's right to force the competition on everyone by posting it as a sticky.

>>4312970
Yes. As long as your score high in this and the next round.

Also, the third round will be a "desperation" round. Whoever wins the next round will be guaranteed a spot in the final fifteen so don't count yourself out yet.

[BubbleBurst No.4313478]

>>4312720
Fish.. hum... this is going to challenging as I don't have a car this week... and the good fishmonger is a bit farther then I'd feel comfortable going by public transit (and back).

We'll see what I can whip up.

[sage No.4313494]

now that zb is out heartsonfire can get all the attention

[tetra koiwai !U21sl/K4AQ!!xI5T55E5wRH No.4313510]

>>4313464
I just asked for a sticky, because i liked the sticky, the thread was always easy to fine, and people saging it

>>4313494
LIKE FAGGOTS

had no effect on the thread.

PLEASE STICKY THIS THREAD.
because tards not from this board will sage, then go post in a thread on the 9th page or something, and push the thread off page 0 just in spite.

SO sticky...

also,

>The issue in the previous thread was over whether or not entries could be penalized for not coming with a drink. It shouldn't be. If, for example, someone submits a spaghetti dish in the future, they shouldn't be penalized for neglecting to photograph it with breadsticks and a glass of wine.

wasn't an issuse some fucking tard tried to imply that i couldn't just appeal based off of my own personal opinions.
HINCE OJ WITH BREAKFAST.

Which will now be sauce with fish, either tartar or whatever else goes with the flavor. I'm allowed to vote as i want so i see no point in arguing with some faghag who got a low score because i personally want a full fucking meal.

[Anonymous No.4313733]

>>4313510
Are you serious? Did you experience the last competition? Do you come to /ck/ often? This isn't the kind of board where people push threads off the front page intentionally nor where pushing the thread onto, say, the sixth page even matters. Finding a thread is just a matter of watching it, anyway. Saging hardly even matters on this board, it's just used to make a point, whether it's out of courtesy or malice.

[Anonymous No.4313814]

courtesy bump

[Commis koiwai No.4313820]

>>4313733
I was here for the last round, and this thread has been off page 0 for some time. more so

>new users
Flooding /ck/ recently,
yeah we need this stickied.

[Anonymous No.4313822]

Wow there's no way I'm cooking fish. Fuck yall. I thought it was gonna be a breakfast-lunch-dinner thing.

[sage No.4313830]

>>4312811
99% of the dishes had fucking eggs in it. Cereals got no love. Iron Chef my ass.

[Commis koiwai !Wgbuko1MBE!!xI5T55E5wRH No.4313846]

>>4313830
I gave that a 19/20 i think, I liked what that poster did.

[Anonymous No.4313857]

>>4313822
seafood encompasses many things, what do you find so intimidating? maybe someone can help you out. where do you live? what is available to you, even canned seafood is easily made into something pretty terrific. Making a Caesar Salad with shrimp and homemade lemon Caesar dressing using anchovy paste and meyer lemons would be compliant this round on two levels. I would cook the shrimp in the oven lightly with roasted garlic and butter. Or just use smoked salmon/cured salmon in place of the shrimp (don't cook it in the oven with garlic and butter obviously).

[Anonymous No.4313866]

>>4313830
Was the bowl of cereal a real entry then?
I figure that to be in with a shout of winning, you would have to toast your own flakes/puff the rice yourself etc etc. Can't just be pouring things out of containers and expecting that to score highly.

[Saul Goodman No.4313884]

I think it was a real kick in the balls for any Eggs Benedict to win, since there was about 40 entires of them. Originality should have been 0 for all dishes.

Anyway, uploading my entry later tonight

[Anonymous No.4313898]

>>4313866
Probably more of a joke entry.

[Anonymous No.4313906]

>>4313884
yeah, that was a real pisser. I kept thinking, so many fucking Benedicts? You can really gauge what people think is impressive from this kind of stuff.

[Anonymous No.4313947]

>>4313884
>>4313906
But that's just like their opinion, man

[Anonymous No.4313972]

Fish it is then. Nice, I'm afraid I didn't do very good in the last round partly because I don't even eat breakfast most of the time. I'll probably never eat the leftover from the last time which is kind of a shame.

[Anonymous No.4313989]

I'm actually pretty nervous about this round. I don't have much experience with fish, really. Not because I don't like it, but because I spent most of my life in a landlocked area with only fresh water fish like catfish and bass (which I don't care for). I've been living on a coast for several years now, and I've progress with my fish cooking, but I still wouldn't say I'm remotely "experienced". I make things like salmon and tuna steaks, and have only filleted out a whole fish like, twice (halibut). I adore seafood, and have more experience with that, but...I want to do fish. Anyway, this will be a good learning experience, at least.

[Anonymous No.4313992]

>>4313898
that's what I figured, but I think when people started discussing it seriously that some people began scoring it like a serious entry.

[Anonymous No.4313994]

>>4313884
I was a bit irked at first when I saw that but I scored higher on originality for the entry because of the syllabub, and both benedict and syllabub looked appetising. I would say the syllabub was the reason for its victory, which still encourages competitors to be original.

[Anonymous No.4314004]

>>4313884
case of the meany greenies there huh

[Anonymous No.4314033]

>>4312709
Oh yeah, 1 thing I meant to ask, are the round themes already decided or can we throw a few ideas for the next time?

[Anonymous No.4314041]

>>4313884
It was the first one posted in the thread however.

[Sceak !!LciZj2frsW6 No.4314049]

Fishy, fishy, fishy.

[Saul Goodman No.4314106]

Alright first post I guess.

Pan fried sea bass with a razor clam and onion cream sauce served with a side of fresh cumin and sundried tomato bread.

1. Sweated onions off with garlic
2. Blanched clams in white wine then drained
Added together, added cream, parsley and seasoned
3. Pan fried the bass
4. Bread for accompaniment

Couldnt be easier really

[Anonymous No.4314146]

>>4314106
That was quick.

Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20
I really love how razor clams look so I would have loved its shape and shell to be included in the presentation but nevertheless, your presentation is lovely and clean. Everything in your entry is good but I just feel like it's missing a 'wow' factor.

[Anonymous No.4314150]

I asked moot to sticky it but ultimately gave hearts the reins. If she wanted it stickied she would just have to email Moot but since she's running the show its her decision.

[GhettoGourmet !a7D3RTgMMQ No.4314155]

Tuna Noodle salad. First submission ever. itouch camera sucks. Anyway I hope I do this right. Heres the info graph.

[GhettoGourmet !a7D3RTgMMQ No.4314159]

>>4314155

and heres the "plating"

[Anonymous No.4314160]

>>4313989
Its ok I'm in the same boat except I dont even have fresh water fish. I think the highest quality fish in the market near me is frozen and from Vietnam, everything else tastes really "off" or flavorless.

[Anonymous No.4314162]

>>4314106
looks tasty.
Just a hint for you: really think about making vertical step-by-steps. You'll get higher points, not just for challenge goals, but because it shows people the extra details you went to.

That way we can see the razor clams being cooked, rather than just the white sauce on the finished dish. In this challenge, we are all eating with our eyes, so give us as much as possible so we can see what we're really getting.

Plus, it means that we create between us a massive resource of recipes, which is what the board is designed for.

/cue corny Disney music, high 5s all round etc.

[Anonymous No.4314169]

>>4314106
>>4314106

presentation: 4/5, lost point because the bread plate looks plain and the main dish looks really nice but just a little too minimalistic, something else added might have given it a better presentation
originality: 2/5, i like the addition of clams to it
appeal: 5/5, would nom
challenge goals: 4/5, it looks like a good seafood dish

[Anonymous No.4314173]

>>4314159
Presentation: 2/5
Originality: 1/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 10/20

Looks tasty! I think it would be even better with a variety of vegetables. I think corn would have been a good addition, as well as spring onions and maybe red peppers.

Unfortunately, it's not very original and the plating just involves putting it in the middle of a plate. The plating is good in that it's relatively clean but you could have tried being more interesting in the plating such as using a mould and decorating the sides with a sauce but the easiest way might possibly have been putting it in a nice bowl to give it a comfort-eating feel, with good garnishes such as shiso leaves on the side.

For originality, you could have even made some kind of a wrap with Vietnamese spring roll wrappers or the shiso leaves I had mentioned before. Perhaps rather than using macaroni you could have made a cold noodle salad with cellophane noodles.

Anyway, good work!

[GhettoGourmet !a7D3RTgMMQ No.4314184]

>>4314173

its called ghetto gourmet for a reason lol. were broke, all our bowls are plastic lol. If we had any veggies we would have added them cause i agree that it needs more color. All these challenges will have to be made with what we already have. and we didnt even think we were gunna enter, cause we dont like fish lol

But thank you much for the opinions!

[GhettoGourmet !a7D3RTgMMQ No.4314185]

>>4314184

I said "lol" quite a bit in there. my bad

[Anonymous No.4314197]

>>4314155

presentation: 5/5 HOLY SHIT MOTHER FUCKER LOOK AT THAT PLATING, ARE YOU PICASSOS REINCARNATION?? WTF MAN
originality: 5/5 YOU MUST HAVE BEEN ON DMT AND LSD WHILE MAKING THIS CRAZY SHIT
appeal: 5/5 LET ME STICK MY DICK IN IT
challenge goals: 5/5 WHAT THE FUCK BRO, YOU JUST WENT FULL CHALLENGE GOALS, LETS GET THIS FUCKER A MEDAL RIGHT NOW

20/20 WOULD BANG

[Anonymous No.4314198]

>>4314106
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
total: 14/20
Sounds pretty good. I thought it was soup at first, that is a lot of sauce. The sea bass looks alright, it could have developed some more color.
>>4314155
>>4314159
Presentation: 3/5
Originality: 1/5
Appeal: 1/5
Challenge Goals: 5/5
total 10/20
ok, I like that you used what you had, it is an interesting combination of tuna noodle casserole and macaroni salad. I love the vertical, know your process is a big help and I actually bumped up you presentation score because of it. The appeal, for me, just really isn't there much. The tuna would be alright, but the canned peas are grim and taste like tin so I know that flavor influences the dish. It isn't all that impressive. better luck next time, please keep trying!

[GhettoGourmet !a7D3RTgMMQ No.4314202]

>>4314197

ha, gotta have the ghetto brand soda in there.

>>4314198

Thanks man! we will! The sad thing is. We gave away our frozen peas yesterday cause we needed room in our freezer.

[Anonymous No.4314210]

>>4314184
Personally, I think it's quite commendable to try to make something tasty on a limited budget even if it doesn't look fancy. I'm kinda sick to see and ear people stuffing themselves with junk food with the pretext that they are poor.
I won't note you since I'm also part of the contest though.

[Anonymous No.4314224]

>>4314162
On that note, I'm a fucking terrible noob when it comes to making infographics and verticals. I really want to provide a vertical this time, because I didn't last time, and I think that would have really helped, because I had made every single bit of my dish from scratch.
Can anyone point me to an instruction on making verticals, so I can do it right? I'd like people to enjoy my presentation.

[Anonymous No.4314225]

>>4314224
Do you have gimp?

[Anonymous No.4314230]

>>4314225
I think Gimp might be too much for a noob. MS Paint might be enough.

>>4314210
Entrants can vote but if you're not voting on a matter of principle, that's fine.

[Anonymous No.4314231]

>>4314230
It's about principles indeed.

[GhettoGourmet !a7D3RTgMMQ No.4314232]

>>4314230

I used Paint for mine. Worked out well. Just wish my dog didnt chew up my go pro memory card

[Anonymous No.4314242]

>>4314230
I will make a tutorial for how I do it.

I was a noob last year and didn't know how to make verticals or use gimp when I first started either. Give me a while, I am in the middle of cooking something for dinner.

[Anonymous No.4314243]

>>4314230
>>4314232
Thanks guys, I'll see what I can do with Paint.

[Anonymous No.4314251]

>>4314243
ok, then I won't make the tutorial if you just want to use paint. It should be pretty easy to figure out. Good luck, can't wait to see your entry!

[Anonymous No.4314253]

>>4314251
Thanks! (for the luck and help!)

[Anonymous No.4314255]

>I just come back from the store with cans of sardines and herring, then I see this week's challenge

Oh irony. Anyways, I love this week's challenge, seafood is my go-to dish to impress people.

But I have a question, I know you said crustaceans etc are allowed, but how about aquatic turtles?

[Anonymous No.4314257]

>>4314255
Isn't turtle meat illegal?

[Anonymous No.4314260]

>>4314224
I used MS paint for mine.
Paste pictures, insert text boxes by pictures, GG

[Anonymous No.4314262]

>>4314257
lolno

[Misaki-chan is mai waifu !KRQGZtqKic No.4314354]

Mostly just playing for fun, I probably won't last long. But regardless here it is. Salmon glazed in an asian style sauce. Garlic, ginger, chili, soy sauce, brown sugar, basil.

[Anonymous No.4314362]

>>4314354
I can't wait for 40 different versions of salmon.

[Anonymous No.4314366]

>>4314362
It is the best fish. And the only thing I had on hand.

[Anonymous No.4314373]

>>4314366
> salmon
> best fish
lel
what about tuna, you pleb?
sturgeons? ever heard of those?

[Anonymous No.4314378]

>>4314373
>tfw going to spend a shitload on good tuna

[Anonymous No.4314382]

>>4314354
Presentation: 3/5
Originality: 1/5
Appeal: 2/5
Challenge Goals: 5/5
total 11/20
The presentation is average. I would have given you a 2.5 but hearts hates decimal points so that worked in your favor. This isn't very original nor innovative, sorry. It looks "alright", the salmon isn't seared and the rice looks unappetizing. I wouldn't want to eat it.

If you are going to use those clear plates (I like them), choose a solid color place mat or charger so the food isn't competing with the pattern. You did not receive any points off for this, but it might make your food presentation look better.

[Anonymous No.4314388]

>>4314106
WHAT DID YOU DO WITH THE CLAM JUICE YOU HEATHEN?

[Saul Goodman No.4314395]

>>4314388
Rendered down into the sauce.

Had to cook off that alcohol bro

[Anonymous No.4314404]

>>4314395
yeah, I saw "drained" there and I panicked

[Anonymous No.4314457]

>>4314106
>Presentation: 3/5
>Originality: 2/5
>Appeal: 3/5
>Challenge Goals: 5/5
Total: 13/20

Lost points on presentation, the sauce is more of a soup. You have way too much of it in proportion to the fish as well. There's nothing at all original about this dish, nor any attempts to make it unique. It also needs something to cut the richness and I would have liked to see a better crust on the sea bass.


>>4314155
Presentation: 0/5
Originality: 0/5
Appeal: 0/5
Challenge Goals: 0/5
Total: 0/20

Not a competition dish at all.

>>4314354
Presentation: 1/5
Originality: 1/5
Appeal: 1/5
Challenge Goals: 5/5
Total: 8/20

Not a competition dish, more of a quick careless meal.

[GhettoGourmet !a7D3RTgMMQ No.4314471]

>>4314457

I'd have to argue with the 0/5 on challenge goals. I used fish.

[Anonymous No.4314487]

>>4314354
Presentation: 2/5
Originality: 1/5
Appeal: 3/5
Challenge Goals: 5/5
Total 11/20

I really like the look of the glaze here! It definitely looks like a tasty meal but nothing special about it really. I think you could have at least done something special with the broccoli. Maybe some kind of paste with the basil? Some kind of pesto, perhaps.
>>4314382
Does hearts really hate decimals? I thought she posted something like decimals are fine because it makes no real difference when it comes to adding them up and averaging.

[Anonymous No.4314508]

>>4314471

Canned fish is the lowest possible form of using fish and then covering it in a ton of mayo noodles takes it to a zero. You pretty much destroyed every possible quality the fish could have, making your use of fish as pointless as using canned chicken.

[Anonymous No.4314556]

>>4314508
Seems a little harsh though. In terms of challenge goals, it's a fish dish, photographed, timestamped, on time, and even has a walkthrough. Has to be a 3/5 minimum in that category for me.

[Anonymous No.4314576]

>>4314508
regardless, there is fish in the dish. there should be some credit for that. If you don't think the fish was used effectively your score is reflective of that in the appeal category. It may not serve as a main component in your eyes, yes, but it is still there. You should give points for using seafood in the dish. It doesn't have to be a five, but damn.

[Anonymous No.4314684]

>>4314197
so do you actually count voted like this?

[dogsfordinner !!56cURHQqOsI No.4314705]

>>4314487
All decimals are rounded up. Hearts is no longer on speaking terms with decimals

[Anonymous No.4315143]

>>4314197
I want cream soda.

[Anonymous No.4315280]

>>4312709

requesting that this be stickied.

[Anonymous No.4315282]

>>4315280
Hearts already said she doesn't want it stickied, give it up.

[Anonymous No.4315298]

>>4315282
heh

[Anonymous No.4315308]

>>4315298
It'll be unstickied by morning.

[Anonymous No.4315511]

>>4315308

I don't understand why people don't want this stickied.

Isn't the whole point to make sure that it stays up for the entire week and doesn't 404?

Seriously, the fast food crowd can scroll right past it if they're not interested (and it's probably going to stay on the first page anyway).

But it just seems like it will cause a number of people a handful of problems if, say, the image limit is reached two thirds of the way through...

[Anonymous No.4315566]

>>4315511
Because only one person is available to tally the votes and that person has a lot on their plate to begin with. Too many votes are submitted when it's stickied. It was being bumped regularly without being stickied and the OP pic is easily recognized in the catalog. Find something else to bitch about.

[dogsfordinner !!56cURHQqOsI No.4315579]

>>4315566
Two now! And one of the issues that Hearts had brought up was the fact that the challenge shouldn't be forced upon the board. /ck/ is pretty self moderating anyway, so if there's sufficient interest the post will stay up

[BxH_ No.4315642]

Will check tomorrow and make a dish to post.

[Anonymous No.4315649]

>>4315282
>>4315298
>>4315308

>Samefag

Also, this:
>>4315511

The first round thread reached nearly 1000 posts before it died.

If the same thing happens this time around hears (or the "self moderating /ck/") is going to need to copy all of the entries (and judgments) and then somehow paste them into an entirely new thread.

>I'm personally not a contestant, but if I were, I wouldn't want to take the chance of having my entry disappear.

[Anonymous No.4315665]

>>4313510
>'m allowed to vote as i want so i see no point in arguing with some faghag

Did you really just call hearts (the person running this competition) a faghag?

See: >>4312722
>the judging should be in regards to the actual entry dish and not whether or not it comes with a side salad, orange juice, crackers, etc.

You are wrong. If you don't have the time to actually read the rules, and then read the rest of the thread that clarifies the rules, then you shouldn't have the time to post.

Just get over it.

[Anonymous No.4315717]

>>4314106
Presentation: 4/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

[Anonymous No.4315721]

>>4314354
Presentation: 3/5
Originality: 0/5 (okay, 1, but seriously? salmon?)
Appeal: 3/5. I love asian dishes.
Challenge goals: 4/5 (there's fish, but nothing else seafood wise)
Total: 11/20

[Anonymous No.4315772]

>>4315649
The /ck/ archive solves the problem of threads 'disappearing'.

The first round reaching 1000 posts was only because the thread was stickied anyway. For you guys insisting the thread should be stickied, see the last competition (no, I don't mean the last round). I have no problem with whether this thread is stickied or not, I just have a problem with people insisting on the thread being stickied when a, they don't seem to be regulars on /ck/, and b, hearts, one of the people who actually run the competition, has explicitly stated she doesn't like it.

[Anonymous No.4315792]

Well that just fucking blows. I'm completely allergic to seafood of all types, so I don't keep any in my home. Any chance of a secondary option for people with severe allergies? Cuz I'm not going to buy fish, cook it and throw it away, or invite someone else over and have them sit around and wait while I plate it up carefully and take pictures of it.

Otherwise, screw it. I'm not bothering to enter at all since I'm already a week behind and would have to really do something fairly expensive and spectacular that I don't even get to enjoy.

[Anonymous No.4315799]

>>4315792
>Fish
>expensive

No. Just... No.

[Anonymous No.4315801]

>>4315792
Being a week behind doesn't really matter for Rounds 1 - 3 since scores are averaged and not accumulated. You can always play the next round. In fact, if you were only going to play one round in Rounds 1 - 3, Round 3 would be the best to choose since it's a desperation round, and if you win you're definitely in Rounds 4 - 15. The only con is that you're banking on one round rather than three so there's more risk. The converse is also true in that if you do well in the third, you don't have the first two rounds to pull your score down. I think to think you'd have to do something fairly expensive and flamboyant is also the wrong take. As long as it's fun and original, you should score good points.

I do believe there should be an alternative available for those allergic to seafood, though.

[Anonymous No.4315803]

>>4315799
>implying lobster isn't expensive
Yeah, Fuck you, buddy.

[Anonymous No.4315806]

>>4315801
Scratch that, I just read the scores are a weighted cumulative moving average but I still encourage entering. This competition is all about fun.

[Anonymous No.4315810]

>>4315806
Yeah that's why I'm concerned about only being able to enter one round. I pretty much HAVE to win to go on. So, if that's the case, unless it's something I know I'm good with I'm not going to bother since I missed the breakfast round by a day because of being out of town for work for three weeks, and fish round being right out for me.

[heartsonfire !!fPX2cAyysZV No.4315815]

>>4315772
I don't like pulling the oldfag card but I've been on /ck/ for about six years and I'm just saying... I wouldn't like it if someone tried to force this on me.

I'm really happy to see so many people are interested in the competition and I don't mean to sound ungrateful for your enthusiasm, but I have a hard time understanding why this should be stickied when events like the 4chan cup (which has a much longer history) aren't. The warosu archive is a complete archive, meaning that you can see images at their full size, and threads can be commented in (ghostboard), so even if we had to create a second thread, people could go to warosu to look at and vote on the entries already submitted.

Anyway, I don't want to keep making an issue out of this. When I came up with the competition it was in response to a comment someone made comparing us to the r-word in terms of OC. The Challenge is meant to be a fun way for the board to generate some content and encourage discussion, so let's just get back to the food. I emailed moot last night asking him to unsticky this thread so hopefully he will. Either way I don't want to keep dragging the issue on here when there are dishes to judge.

>>4315792
>>4315801
Sorry, we completely neglected to consider options for people with allergies. Last year we offered tofu/seitan as an alternative ingredient for meat rounds. Please feel free to use either in place of fish.

[Anonymous No.4315825]

>>4315815
Fantastic. Thank you. I've got plenty of ideas now in which I can use tofu in place of fish and still kick out something awesome.

To the kitchen!

[Anonymous No.4315830]

Damn, i would love to participate, but i don't have any other camera than my phone's, and it's very hazy.
I would have loved to make some shrimp chowder.

[Anonymous No.4315840]

>>4314106
P: 4/5
O: 3/5
A: 4/5
C:5/5

Love razor clams, would consume.

[Anonymous No.4315846]

>>4315840
it's a matter of faith that there are any razor clams in there sadly.

Should have used one of the shells and filled it with something decorative IMO.

[Anonymous No.4315844]

>>4315840
Oh sorry

Total: 16

[Saul goodman No.4315987]

>>4315846
I dragged this shit outta the bin for you

[Anonymous No.4316000]

>>4315987
It'll have been worth your effort when I come to scoring.

[Commis koiwai !Wgbuko1MBE!!xI5T55E5wRH No.4316029]

>>4312709
WHY ISN'T THIS STICKIED.

[Anonymous No.4316033]

>>4316029
Dude shut the fuck up

[Commis koiwai !Wgbuko1MBE!!xI5T55E5wRH No.4316036]

>>4315815
STICKY THE FUCKING THREAD. there's no need to sage it, let alone not having it on the front page, i shouldn't have to search pages for this thread. the board is having a competition and the thread should be stickied.

[sage No.4316038]

>>4316036
>I shouldn't have to search pages for this thread.
>Implying this thread is about you
>Implying you can't just bookmark this

[Commis koiwai !Wgbuko1MBE!!xI5T55E5wRH No.4316041]

>>4315815
Also, people keep saging the thread, and new threads are poping up on page 0 with all the new users coming in, This should be stickied so we don't have to look for the thread, and bump down new threads that pop up. it makes no sense to not sticky the thread. other wise it'll just get saged down to page 4 as new threads pop up and no one responds to this thread, then when we get back up to page 0 that new thread gets bumped back off the page, and then we just have repeat the cycle of sage, find thread again, post, I shouldn't have to find the fucking thread to post let alone judge other dishes.

[Borneo No.4316042]

>>4316036
Use the thread watcher function, you can access it by going to [Settings] in the top right of the page.

I just returned from buying my fresh seafood and am going to marinate stuff now.

Is it ok if I start namefagging now even though I didn't the first round? It makes it much easier to find my post.

[Commis koiwai !Wgbuko1MBE!!xI5T55E5wRH No.4316044]

>>4316038
>Implying this thread is about you

oh, because I'm not gonna judge dishes of submit my own,
>Implying this isn't a fucking contest.

Shut the fuck up you newfag scum.

[Commis koiwai !Wgbuko1MBE!!xI5T55E5wRH No.4316048]

>>4316042
gotta post with a trip or identifier
>like the little bird in the last round, or the gun from /k/

Anyway,

I don't want to use thread watcher, I want it to be stickied. using thread watcher is bullshit. and the problem is the thread still goes down and up, bumping off other threads every time.

[dogsfordinner !!56cURHQqOsI No.4316049]

>>4316042
You can start namefagging, can you just let me know what your first submission was so I can make a note in the tally?

>>4316044
It's not getting stickied

[Anonymous No.4316051]

>>4316041
1. Sage does not bump down the thread. It prevents it from being bumped upward when you are answering.

2. In the upper right corner of your screen, click "Settings" then click "Thread Watcher". There, now you can always find the threads you like.

3. /ck/ is a slow board, the thread can survive being off page 0. Those interested in the competition know how to find it. It will not 404 in a matter of hours.

4. This meta discussion is actually what is spoiling the thread. It has been discussed, it has been decided, move on. Find an other windmill to fight against.

[Borneo No.4316052]

>>4316049
I posted the scrambled eggs with brie, with a little clothed koala holding up a handwritten description.

Thanks!

[Commis koiwai !Wgbuko1MBE!!xI5T55E5wRH No.4316056]

>>4316051
I'm aware of what sage fucking does.
With the flood of new users coming on to /ck/ however, the thread will likely go up and down, and up and down, bumping off new threads that get started up,

>>4316049
Bah.

[Anonymous No.4316065]

>>4316056
you are the only one insisting on it being stickied. The contest had NO problems last year when it wasn't stickied. Besides, the people in charge of the contest have explained fully why this is so ITT, and they are legitimate reasons.

You need to get off your soapbox about saging and sticking the thread. Stop bitching about saging. Use the catalog feature or the thread watcher, that is what they are there for. Now, everyone is completely tired of your chronic shitposting, you can hide your posts with the inline extension but your posts still get through because you have a selection of various tripcode/name combos. Your comments are not constructive they are distracting and do not contribute positively to the content of this board, ever.

[Commis koiwai !Wgbuko1MBE!!xI5T55E5wRH No.4316069]

>>4314106
>Presentation: 5/5
>Originality: 5/5
>Appeal: 4/5
>Challenge Goals: 5/5
>Total 19/20

Presentation: 2/5
Originality: 2/5
Appeal: 0/5
Challenge Goals: 3/5
Total: 7/20
(horrible presentation, no exact measurements used, Jesus Christ try again.)
Although the plating was nice in the end i suppose, the dish wasn't full. If you had used a smaller plate it would have looked ALOT better, shitty creme soda (not even getting master race blue cream soda FROM A FUCKING BOTTLE) nah brah.

>>4314354

Presentation: 3/5
Originality: 3/5
Appeal:4/5 (no drink, although the plate looks full, and I'm sure its very savory, Even though i don't drink if you complemented the dish with a nice wine I'd of given it a 5/5)
Challenge Goals: 5/5
Total: 15/20

[Commis koiwai !Wgbuko1MBE!!xI5T55E5wRH No.4316072]

>>4316065
How long have you even been here faggot, you don't speak for the board collectively, get off your high horse you shitposting little bitch.

You want to waste time arguing in a thread to get a point across, the guys running the competition gave their reasons on the matter and said what needed to be said. To which I can't argue with. you're the one being a distraction now. Shut your cocksucker and vote faggot.

[Anonymous No.4316083]

Where the fish @

[Borneo No.4316096]

>>4316083
shhhhh soon baby

soon

[Pyewacket !!uKoiN+HhkE7 No.4316102]

>>4316083
I won't be posting my entry till probably Sunday, because I don't have time to really cook until then. Unless by some miracle I get home early tomorrow, but I doubt it. But, it's on it's way!

[dogsfordinner !!56cURHQqOsI No.4316129]

A little update. I'm dogsfordinner and I'll be helping out with the competition. Nice to meet you all.

Sidenote: Please keep discussion on topic with submissions by ignoring inflammatory posts

[Commis koiwai !Wgbuko1MBE!!xI5T55E5wRH No.4316159]

>>4316129

Could we make a separate discussion thread or on the blog account allow for thread discussion to take place there?

[dogsfordinner !!56cURHQqOsI No.4316166]

>>4316159
You're welcome to start your own thread or blog about the challenge. If you have any additional concerns please email hearts or me at [e-mail]

[Anonymous No.4316172]

>>4316159
You're welcome to make your own thread or blog. If you have any additional concerns regarding the challenge you're welcome to email hearts or me at [e-mail]

[dogsfordinner !!56cURHQqOsI No.4316186]

>>4316159
Feel free to make your own discussion or challenge post. If you have any additional concerns about the challenge please email hearts or me at [e-mail]

[Anonymous No.4316188]

>>4316166
>>4316172
>>4316178
>>4316186

[dogsfordinner !!56cURHQqOsI No.4316204]

>>4316159
Feel free to make your own thread or discussion about the challenge. If you have any additional concerns please email me at [e-mail]

>>4316188
Issues with posting on mobile. Oops.

[Anonymous No.4316211]

>>4316204

[dogsfordinner !!56cURHQqOsI No.4316381]

Quick update regarding voting: In order to streamline the process of voting for dishes, we're going to have the week of the round be for submissions and discussion ONLY. After the thread has closed for submissions, a new thread for voting will be opened. This should keep things organized and facilitate judging submissions for everyone

In addition, the contest judges would like to make an official ruling regarding stickies so the issue can be laid to rest - pic related. Let's try to be civil and keep the autism at a minimum.

[Tetra koiwai No.4316425]

>>4316381
I donno

Sounds like a pain, It'd be easier if we just had one thread for judging and submissions.

Discussion should be done in a separate thread don't you think?

Personally I'd rather not argue on one thread and look at pictures in another, what if i forgot the entrees? how can we be sure the thread will still be up
If one thread is stickied why couldn't we just done everything in one single thread so we don't clog up the board with two threads that are being bumped, saged, etc etc etc.

I saw we just have judging, and submissions in one thread, and discussion in another, AFTER the thread is closed. with perhaps voting ending the day the contest is over each week. that way we could just start a new thread about our thoughts on it.

If we have one thread stickied we could just do it all in one thread, and have you or hearts decided when discussion is open, anyone who tries to start shit or complain prior to discussion time has their vote rejected and is ejected from the weeks challenge. that way we're all more straightforward with what we want to say afterwards and no one can influence a vote before the time for voting is over. as in

>you voted a 4/5 on mine when it was clearly a 5/5 what the fuck man?!

>"you're right !!fishKD93 I'll just change that."
or even worse, it boils down to.
Fuck you,
NO U!
NO U!
etc etc etc.

[Anonymous No.4316429]

>>4316381
The current system seems to work well though. It's a nice pace to see the dishes as they are made and judge the new ones every couple of days.

It'd be much more preferable for anyone who wants to start a discussion/complain to start their own thread then link it to this one.

[Anonymous No.4316455]

To everyone crying about the thread not being a sticky:

Download greasemonkey and 4chan X. Set the thread to be watched. Problem solved.

Mobile? Download Mimi or chant and set the thread to be watched.

Don't want to do either ??? Use the fucking catalog feature and search for it.

There are plenty of people that browse this board that have no interest in the competition and don't want it forced down their throat. It wasn't stickied last competition and there was no problem at all. Those involved in running this and putting out the money for prizes have been very clear in not wanting it stickied, which is very polite of them. Stop whining that you're too lazy to find the thread by one of the above methods.

[heartsonfire !!fPX2cAyysZV No.4316459]

>>4316429
Once all entries are submitted, we'll round the photos up and create a new thread with each entry submitted. It'll streamline the tallying process as well as guarantee that every contestant is getting roughly the same number of votes.

We might revert back to taking votes in the same thread once we're in the elimination rounds. We weren't expecting so many contestants this year, and our old format is a little difficult for us to manage such a high volume of entries.

>>4316425
I am banning you. I'm not a 4chan mod, but I am a moderator of this competition and you have been banned from the /ck/ Challenge. All three of us agree that you have been the main instigator in off-topic arguments and your attitude is childish, at best. Be advised that from this point on we are filtering your posts and discarding your votes/suggestions. Your reply to this post will be ignored.

[None !2fiREZiSTw No.4316494]

>>4316459
Oshit hearts pulls out the banhammer!

[Anonymous No.4316664]

+1 on the filter. It had to be done.

Hopefully we can all keep in mind that the contest is about FUN first, compiling a serious amount of original recipes/info's second, and winning a distant third.

[Borneo No.4316695]

Here is an entrée of seared scallops on a bed of vermicelli noodles, served in the shell and drizzled with sauce made from the marinade. The appetizer is seared sesame crusted tuna steak marinaded in ginger, sesame oil and soy sauce and a side dish of steamed sugar snap peas and baby sweetcorn is included. For dessert, chestnuts candied in vanilla syrup because I forgot to buy after dinner mints and a glass of cloudy apple juice to wash it all down.

[Borneo No.4316698]

>>4316695
The tuna was one of the most perfect things I have ever eaten.

[Borneo No.4316701]

>>4316698
oh god I nearly forgot timestamp

[Anonymous No.4316718]

>>4316695
Do you have pictures of the tuna cut open? I'm curious to see how it's cooked

[Anonymous No.4316722]

>>4316701
you DID forget your timestamp, it needs to be with the food to score marks.

I knew that scallops would figure in this round at some point. They're always a favourite. Can you slice the tuna so we can rate how well it's cooked?

[Borneo No.4316735]

>>4316718
It's pink in the middle. I would have left it red but I'm not sure of the fish quality and I have a big day tomorrow so I can't risk it.

>>4316722
Really? That's the exact same menu from the first pic though.

[Anonymous No.4316737]

>>4316722
All they have to do is take a pic of the timestamp with the plate on that table or something. It identifies it.

[Anonymous No.4316741]

>>4316722
The paper with the timestamp is the one that was with the food...

[dogsfordinner !!56cURHQqOsI No.4316744]

>>4316722
>>4316735
>>4316737
>>4316741

Borneo's matching menu card and koala are enough verification as is.

[Anonymous No.4316754]

>>4316735
>>4316741
yah i didn't see that

[Anonymous No.4316760]

>>4316754
although, thinking about it, the time stamp is to verify the dish was made during the competition time, as much as that the dish is not some random google image.

Though I doubt anyone would hold onto the menu to fake it, and the exif data checks out so it's not a problem in this instance. Better to photo the food with a timestamp though I reckon, just in case.

[Anonymous No.4316840]

>>4316459
thank you based hearts

[Anonymous No.4316982]

>>4316695

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

Though they look nice with the presentation, the vegetable sides are lazily done and I personally wouldn't want to eat them after getting over the original aesthetic appeal. There probably should've also been more to offset the two large seafood components. The amount of sauce/marinade used would be too cloying for me as well. All criticisms said and done, I'd still heartily nom your dish. Nice work!!

[Borneo No.4317023]

>>4316982
I considered making garlic oil for the veg, but in the end their clean flavours were a good balance for the seasoned seafood. I was also going to make a dessert, but it was a good thing I didn't or I wouldn't have been able to finish everything.
>>4316735
is me offering a bite to my photographer friend

Thanks for the comments!

[Anonymous No.4317036]

>>4316695

Das ess Gesicht

[Borneo No.4317044]

>>4317036
lol GTFO kartoffelschniedel

[Anonymous No.4317059]

Frenchfag here, my entry for this round, Risotto au safran et saint-jacques flambées(Saffron risotto and flambéed scallops)
No timestamp on this image but I'd like to be judged on this image, I'll post a second one with timestamp and recipe after that.

[Anonymous No.4317060]

>>4317059
Timestamped.

[Anonymous No.4317069]

>>4317059
And recipe.

[Anonymous No.4317075]

>>4317059
>>4317060
>>4317069
winrar

[Anonymous No.4317083]

>>4317069
And for some reason the text for the last image disappeared... Now fixed.

[Anonymous No.4317086]

>>4317059
>>4317060
>>4317069

Presentation: 5/5 (thanks to vertical)
Originality: 3/5
Appeal: 5/5
Challenge Goals: 4/5

Would eat.

[Coquette !l.4eUdw1CI No.4317094]

Here's my dish I hope you enjoy.
It's my first time cooking fish and cod was the only thing available that wasn't frost bitten to death and didn't have a questionable smell at the counter.
Hopefully my plating has improved as well.
I'm unable to run down to another store and I'm limited in funds which has the ingredients I'd like which is why I put in the "preferred/alternates" in the infographic.

[Coquette !l.4eUdw1CI No.4317098]

>>4317094
The fish was flaking right out of the oven and was only slightly sweet with a hint of miso. I felt that the salad which also had a very small amount of soy sauce helped bring in the miso from the dish without overpowering the pear.

[Coquette !l.4eUdw1CI No.4317108]

Here's my dish I hope you enjoy.
It's my first time cooking fish and cod was the only thing available that wasn't frost bitten to death and didn't have a questionable smell at the counter.
Hopefully my plating has improved as well.
I'm unable to run down to another store and I'm limited in funds which has the ingredients I'd like which is why I put in the "preferred/alternates" in the infographic.

[heartsonfire !!fPX2cAyysZV No.4317110]

Again, please do not vote in this thread. We will be creating a thread for votes on the 21st.

Read >>4316459

[Coquette !l.4eUdw1CI No.4317114]

>>4317108

[Wumplord !!uP81F1cofPV No.4317141]

Im conflicted about what to make for this. I see a lot of people making these elaborate dishes, but I've always thought that seafood is best when done simply. A lightly seared tuna steak or a salmon filet poached with lemon and dill is perfect in my opinion, since you actually get to taste the fish. I'm worried that people on here will vote more generously for the things that are extravagant and the more simple and delicate dishes will be overlooked.
Decisions decisions.
In any case, Ill make up my mind tonight, and have my entry up tomorrow or sunday

>>4317083
No timestamp!

[Anonymous No.4317147]

>>4317141
You're actually asking for a timestamp on the recipe?

[Wumplord !!uP81F1cofPV No.4317152]

>>4317147
I saw that you posted a pic with the timestamp earlier in the thread. Disregard that bit.

[Anonymous No.4317154]

>>4317141

see

>>4317059

[Anonymous No.4317160]

>>4317110
How long is the voting period?

[Anonymous No.4317163]

>>4317141
If I may add risotto isn't anywhere near extravagant, it's a pretty basic recipe of italian cooking.

[heartsonfire !!fPX2cAyysZV No.4317192]

>>4317160
We're going to try allotting 2 days for voting. If that's not enough, we'll think about adding days.

[Anonymous No.4317261]

>>4317059
Id hardly call this a fish dish, the risotto is the main part of the dish and you've only got 4 scallops.

Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 1/5
Total: 12/20

[Anonymous No.4317305]

>>4317069
pretentious bullshit, up to and including the fucking ring

[Anonymous No.4317315]

>>4317261
actually 5 scallops, one of them was sliced and added directly to the risotto, which was made with fish broth.

[Anonymous No.4317359]

>>4317315
5 scallops and some fish bones? Thats less than £3 of fish for a fish centered dish

[DeeBopolous No.4317422]

Lime butter baked Croaker with Papaya salad
mixed wild rice and pork gyoza.

[DeeBopolous No.4317424]

another

[DeeBopolous No.4317432]

yup

[DeeBopolous No.4317440]

The papaya salad does have dried shrimp.

[DeeBopolous No.4317451]

pleating gyoza=lame

[Anonymous No.4317473]

>>4317451
>>4317440
>>4317432
>>4317424
>>4317422

>Mom, Mommy, why is this man over there not using a vertical? Why does he post so many pictures?

>Shhh, thats rude. Don't look.

[Anonymous No.4317753]

>>4314242
>I will make a tutorial for how I do it.

So, the anon you were originally responding to apparently figured out how to make a vertical.

Because of that, I didn't go and ask you to nonetheless make a tutorial...

But since this anon (>>4317473) is criticizing another entry for not making a vertical, I would really like to ask: could you, or someone else, possibly make a basic tutorial on the simplest way to make a vertical?

I, for one, am pretty new here, and have no problem admitting it. I wanted to compete in the first round, but actually taking pictures and figuring out a way to present my dish seemed like much more work than the actual cooking...

Yeah, I'm pretty confident cooking, but would be very grateful if someone could provide a basic guide on how to make a vertical (in which case I will most likely contribute to this competition in which I've been lurking since the get go).

[Anonymous No.4317768]

>>4317753
Well, the easiest way is probably just making an, idk, 800x4000 pixel template in MS Paint and pasting the single pictures in.

But I don't quite get your point... making a vertical has no effect on the process of taking pictures of your cooking. It's an additional work that follows the cooking, photographing and eating.

[Anonymous No.4317783]

>>4317753
Don't listen to that douche.

But ya, verticals do sway some people's votes, and it does help counter the image limit in threads.

Like >>4317768 said, just t use MS Paint.

[Wumplord !!uP81F1cofPV No.4317806]

I had to teach myself how to make a proper vertical last week. I used MS paint.
>resize all of your images so that your vertical isnt too huge
>make a gigantic white template, 2000x8000 or something
>turn on the grid option (very helpful)
>leaving room for your title, copy paste in the first of your images from another instance of paint
>leaving room for text, copy paste your next image (from another paint). it will appear in the top left corner. click and drag it to your desired location (this is why grid)
>continue in your desired fashion until you have all your images in (dont use columns, theyre harder to read. you should be able to read the entire recipe in one scroll)
>add your text
>bam

[Anonymous No.4317858]

>>4317768
>>4317783
>>4317806

Thanks all.

I know it really should be that easy - it just really helps to have someone spend a couple of minutes and spell it out for me, so thank you.

>>4317768
>But I don't quite get your point... making a vertical has no effect on the process of taking pictures of your cooking. It's an additional work that follows the cooking, photographing and eating.

You are right, but try to understand: I don't even own a phone with a camera at the moment (yeah I don't currently have a phone...). So I literally had to go dig out my old point-and-shoot to even consider competing.

Making a vertical just seemed like a much easier and pleasant way to compete.

While I am relatively new to /ck/ (less than a year), this is, imho, one of the best boards on 4chan. I feel as though I've been contributing worthwhile shit since I've been here, and now plan on actually posting some things I've cooked.

>Sage because off topic.

[Cooking Rei No.4317860]

Trying to redeem myself!
Pecan crusted tilapia, remoulade sauce, roasted baby spinach and potatoes

Will post a vertical in a sec

[Cooking Rei No.4317870]

Trying to redeem myself!
Pecan crusted tilapia, remoulade sauce, roasted baby spinach and potatoes

Will post a vertical in a sec

[Anonymous No.4317877]

>>4317858
Allright, good luck to you.
Serious advice: write and arrange the setting of your plate and your timestamp before you start cooking and photographing... it's most likely that in the stress of plating and the joy of having created something you'll forget the timestamp and end up like half of the entries here, posting a timestamp to an empty plate.

sage for ot

[Cooking Rei No.4317880]

Didnt always remember to take a picture, but this what I got.
1. ingredients for sauce
2. sauce
3. pecan and bread crumb mixture
4. same but added spices
5. going in the oven
6. spinach with oil and garlic powder ready for roasing

[Anonymous No.4318473]

>>4317870
plating needs work, but the food looks ok.

[Anonymous No.4318474]

Is immitation crab an acceptable variant in seafood?
>muh allergies

[Anonymous No.4318483]

>>4318474
>immitation crab

Imitation crab is still fish.

I just don't really see too many options with it that could possible score well...

[Anonymous No.4318496]

>>4318483
i would tell you, but that would ruin the surprise. Would you consider it affect the scoring if I did use it in an interesting well created way?

[11bro No.4318599]

fish-oil fish, with butter, mayo, miso paste, parsley flakes, some salsa for zest, and cock for sex appeal.

Who needs plates when you have motherfucking paper? Fucking rich fags and your stuck up, "oh i need china and something normal to eat my food on" bullshit. Elitist fucks.

[Anonymous No.4318659]

>>4318599
Adria/10 would rage again

[Anonymous No.4318740]

>>4318496
If you can wow me with imitation crab, you'll get a good score.

[Anonymous No.4318904]

>>4317753
I uploaded a tutorial to mediafire for you. It isn't perfect, but it is a start. I hope it helps
http://www.mediafire.com/download.php?4yp0cpv936v47rt

[Tetra koiwai !9ytkP8hrQA!!xI5T55E5wRH No.4319072]

>>4312709

This thread isn't making sense anymore.

its on page fucking three, We can't judge in this thread, and now its just a discussion thread with minimal entree posts.

WHAT THE FUCK.

now either get this fucking thread together and figure out what we're all going to do, or make up some goddamn thread rules and etiquette. if you want regulation then fucking create thread/contest rules, as well as what should and should not be posted in the thread!

When the thread was stickied we had minimal problems, comments were always positive until the end, and everything was organized and voted on accordingly, once the thread gets deleted and you only post the pictures with the trips/names beside them, how are we going to know what they did if it isn't in a vertical? let alone small details they posted along with the post that wasn't in the vertical. I mean come on.

[Tetra koiwai !9ytkP8hrQA!!xI5T55E5wRH No.4319109]

>>4315665
I never argued with hearts.

>>4315803
use cull
>>4315815
also, please list alternatives that maybe used at the start of each challenge?

That way we could use a combo, or if someone has an allergy there isn't a need to ask later on with every challenge.

[Anonymous No.4319241]

>>4319072
this guy is single handly ruining a fun competition

[mr_kruhy No.4319253]

So it is fish time... how a bout a trout?

this time vertical to follow

[Anonymous No.4319259]

>>4319253
>skin slightly torn

2/10 would not eat

[Tetra koiwai !5P0TETRAO2!!xI5T55E5wRH No.4319264]

>>4319241
how?

we can't judge in this thread, so he'll have to save all the pictures, and then repost them in another thread. where we'll judge there?
that makes no sense.

Also, if we can't judge in this thread, and its only used for posting pics/submitting entrees, then why would we need a separate thread to judge in? why couldn't we just judge/submit in one, and discuss after the weeks challenge is over but before the new thread is made for the next challenge?

[mr_kruhy No.4319269]

>>4319253
vertical

[Anonymous No.4319270]

>>4319109
You ruined this.

[Anonymous No.4319271]

>>4319253
this looks delicious, I can't wait for the vertical

[Tetra koiwai !5P0TETRAO2!!xI5T55E5wRH No.4319281]

>>4319269
Nice. but you never explained which herbs you used except dill

Sounds over powered.

I emailed hearts so i gotta wait to see if i can vote.
>>4319270
...

[Anonymous No.4319285]

>>4319269
very nicely done. I look forward to voting on this. I wish I could have a taste!

[mr_kruhy No.4319290]

>>4319281
yes I did. dill for the fish and savory for the potatoes.

the dill does not have very strong aroma and it does not overpower the fish

[Tetra koiwai !5P0TETRAO2!!xI5T55E5wRH No.4319313]

>>4319290
you kept saying herbs

and the only herb you mentioned was dill.

I figured with such a large amount of dill something would happen.

Guess I was wrong.

over all though, looks great. look forward to judging.

[dogsfordinner !!56cURHQqOsI No.4319324]

Reminder: Please ignore inflammatory posts and banned users.

[Anonymous No.4319349]

>>4316459
I concur.

>>4316695
>>4316698
This looks really good. Since it doesn't have much height, the shot where the camera is down near the table isn't really great. The second picture is really good but it looks like you need some natural lighting there. The small amount of sweetcorn and snap peas on the side looks a bit off... That mug is amazingly cute.

>>4317036
Oh wow... I hope you post pictures like this every week. These are exactly the kind of food pictures I love...

>>4317059
>>4317060
To be honest, the camera quality is quite low so I can't quite make out what's happening. Your picture quality is quite good in the recipe, though, on the left. Is it the same camera? I think you could do with better lighting.

From what I see, though, I like the effort that you've made in presentation but I think you're going too much for symmetry, which is quite unattractive. I think that would be my main point on your presentation.

>>4317114
Really good effort for the first time you're making fish. It looks really yummy. Is it just me or is the portion really small, though, as well as the plate? For a more minimalist feel, small portions on large plates are better. This makes me feel like I've been shrunk to the size of a mouse and it's a bit disorientating!

>>4317422
Oh, this looks good. I love boiled dumplings but I guess those look steamed... Did you eat them with vinegar? That's my favourite way!

The presentation is not that great. The items feel too separate to one another and a bit messy since the fish, rice, and salad are on the rim of the plate rather than on the actual 'plate' part.

>>4317870
Another entry that makes me happy for the seafood round. All these entries so far look ever so appetising. I think your presentation could use improving by simply moving the separate items of the meal towards the centre of the dish rather than on the rim. The centre of the dish looks rather empty because of the way the dish has been plated.

[Anonymous No.4319355]

>>4319253
This looks great! I'm loving these high quality pictures. The low-level lighting is nice for the shot next to the fish but not so great on the birds-eye, I feel that needs some better lighting. Trout is my favourite fish... This round is so great.

[Tetra koiwai !5P0TETRAO2!!xI5T55E5wRH No.4319371]

>>4319324
see

>>4319241
and
>>4319270


NOTE:>>4315649

also >>4315665
>
Did you really just call hearts (the person running this competition) a faghag?

I'm allowed to vote as i want so i see no point in arguing with some faghag who got a low score because i personally want a full fucking meal.
>WHO GOT A LOW SCORE
hearts isn't even in the competition.
so this person is trying to imply that i'm starting shit.

again:
>>4316069
My vote, Notice how I didn't make a personal insult to>>4314197
but rather commented on the meal itself. and suggested that he try again.

I also gave a solid score for the competitors.

and then OUTTA FUCKING NO WHERE!
>>4316459
ll three of us agree that you have been the main instigator in off-topic arguments and your attitude is childish, at best. Be advised that from this point on we are filtering your posts and discarding your votes/suggestions. Your reply to this post will be ignored.
>MAIN INSTIGATOR IN OFF TOPIC ARGUMENTS

wow, i instigated the arguments you say? how and when did i do that EVER?

>>4316664
Never implied the contest wasn't about having fun at all...
>>4316840
second conspirator
Notice that everytime an argument is made, against me, it is always TWO people...
>>4319072
again I'm asking for some structure and formalization of the rules, not starting an argument or instigating anything at all. I'm not the only one confused about the thread.

[Anonymous No.4319376]

>>4318904

Awesome. Thanks a lot!

[Tetra koiwai !5P0TETRAO2!!xI5T55E5wRH No.4319381]

>>4319324
Also note:
The thread is becoming nothing but a discussion. See:
>>4319349
>>4318904
>>4317877
>>4317858
>>4317806
>>4317783
>>4317768
>>4317473

Still voting?>>4317261
>>4317160
>>4317147
>>4317141
>>4317023
>>4316982


So what is this a discussion thread or is it a thread where we only submit our dishes?

[Anonymous No.4319399]

>>4317060

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

very heavy, too rich, and gloriously messy but I have no doubt it's delicious

>>4317114

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

pleasantly simple, but perhaps almost too much to your dismay...

>>4317422
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

nice to see somebody take the extra step and making their own dumplings! even if it's really all the components besides the actual fish that make your dish, looks wonderfully hearty with the asian appeal. i also agree with the other comments that a vertical would've been nice :p

>>4317870
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 13/20

the simplicity in nearly every aspect of your dish is both a benefit and a detriment. fish looks kind of dry.

>>4318599
Presentation: 5/5
Originality: 6/5
Appeal: 1500/5
Challenge Goals: 18,700,056/5
Total: 9001/20

/endjokerating

>>4319253
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

your vertical really did it for me; this looks wonderful!! but that billions upon billions of dill...

[Anonymous No.4319402]

Mods pls sticky.

[Anonymous No.4319436]

>>4319399

See:

>>4316381
>we're going to have the week of the round be for submissions and discussion ONLY. After the thread has closed for submissions, a new thread for voting will be opened.

[Anonymous No.4319945]

>>4319436

oh wow, thank you lol. now I feel very foolish. will save my ratings for until then I guess.

[Anonymous No.4319951]

>>4319109

dude shut up and cook something. at this point the driving force of the thread and competition are obviously the entries. actually that goes for all you ro/ck/stars reading this. get out and cook some fish!!! (then post)

[Anonymous No.4320204]

>>4319951
But then he wouldn't be irritating.

[SirSpice !!g3QeMZd5CQB No.4320376]

Second round submission:

Shrimp Etouffee Ravioli. With a little crab thrown in for extra flavor. Each of these guys is a little flavor bomb.

[Anonymous No.4320390]

>>4320376
I am saving this and going to make it soon, it looks delicious! What kind of sausage did you use?

[Anonymous No.4320406]

>>4320390
Conecuh Original smoked Sausage.

[Anonymous No.4320440]

>>4320376

So, did you compete in the first round? If so, would you mind reminding me what you made?

This dish honestly looks amazing (and I'm sure I'm not the only one who appreciates your vertical - not that that should affect your scoring).

I applaud you, SirSpice.

[Anonymous No.4320457]

>>4320406
Great, I can get that here.

>>4320440
I does help me to score accurately though because I know more about the process and ingredients used. This was an all around great dish/presentation.

[Anonymous No.4320461]

>>4320440
My game was off last week. I was sick all weekend, and my entry kinda sucked. It was an omelet with a side of potato hash.

Note: the attached image is not my entry for round two.

[Anonymous No.4320464]

>>4318599
classic

[Anonymous No.4320489]

>>4320457
>I does help me to score accurately though because I know more about the process and ingredients used.

I absolutely agree that knowing the process and ingredients means a lot. I was simply commenting on the quality of both the vertical and the pictures themselves are.

Knowing how the dish was made and what ingredients went into it are certainly the best substitute for being able to actually taste it. I simply have been trying to disregard (when it comes to actually giving a score) each contestant's ability to make a nice vertical and take good pictures.

>Yeah, its hard not separate the dish itself from how it is presented on an image board, but I feel like I would have praised that dish if the pictures weren't all that great and the vertical was sloppy.

>>4320461
Thanks.

[Anonymous No.4320495]

>>4320489
>I simply have been trying to disregard...each contestant's ability to make a nice vertical and take good pictures.

And I would hope /ck/ would occasionally be willing to do the same when it comes to my grammar.

>It's getting a little late here.

[Anonymous No.4320814]

>>4319269
>sour creem
>creem

What are you like 5? Spelling aside, looks amazing. 98/76

[Anonymous No.4320902]

>>4320814
>What are you like 5?
>you like

You need a comma (,) between those two words.

[mr_kruhy No.4321039]

>>4320814
>>4320814
dear amerifag, not everyone in this world speak american as a mother language

also: a typo?

[Anonymous No.4321086]

Tonight's dinner; lemon pepper baked salmon, baked Agria potato with sour cream and smoked paprika with a side of salsa.

I couldn't for the life of me figure out GIMP to make a vertical so I apologise for that, instead I used some frame app and just compiled them all together with text

[Anonymous No.4321087]

>>4321086

[Anonymous No.4321097]

>>4321087

[Myla rose No.4321100]

>>4321086
>>4321087
>>4321097
Forgot my name

[Anonymous No.4321163]

>>4317036
>tfw no qt3.14 chubby azn gf to cook for

[Anonymous No.4321181]

>>4321086
could you post a picture of the salmon cut open so we can see what it looks like on the inside?
also
>dat crispy potato skin

[Anonymous No.4321428]

>>4320376
As a New Orleans native, I just can't call it an etouffee without rice. But the roux does look good, and the overall ravioli looks delicious.

[Anonymous No.4321434]

>>4321086
oh heavens that looks tasty.

[Anonymous No.4321449]

>>4320376

This looks absolutely delicious.

[Anonymous No.4321541]

>>4321428
I am not that contestant, but I am very familiar with Creole and Cajun cooking.
You can call it Etouffee, as Etoufee is commonly served over rice but the stew or "sauce" is the actual dish. I am a Louisiana native too.

[Anonymous No.4321550]

>>4321541
Oh I know, don't worry, I'm not going to mark him down on what he called his dish. Like I said, the roux(the sauce) looks great.
So no problem here.

[Anonymous No.4321678]

>>4321428
Yeah, I was struggling with what to call the dish. The original idea was to stuff a shrimp and/or crawfish etouffee inside of ravioli. I thought of "Cajun Shrimp Ravioli", and "Creole Shrimp Ravioli". It was more Creole than Cajun, and there is an actual dish called Shrimp Creole, so I needed to get more specific. Also, the store didn't have the crawfish that I wanted.

I settled on Shrimp Ettouffee Ravioli, with the more literal meaning—"to smother"—in mind. Didn't mean to offend any Louisiana natives in either case.

[Anonymous No.4321709]

>>4321678
No one was offended, I can't wait to score your dish. You did very well with your challenge this week. I probably would have called it the same thing if I had come up with it.

[Anonymous No.4321954]

Rosemary garlic potatoes with kale and tilapia with a lemon and EVOO mixture poured on top.

[Anonymous No.4322002]

>>4321100
I like how you've used sour cream with the potato since I think that suits the salmon.

I think the presentation isn't quite there, though. There seems to be a lot of entries so far that seem to find it difficult to have each component of the dish become one. This looks very much like three separate 'side dishes' on one plate, rather than a meal on a plate.

>>4321954
I like this unpretentious plating. It's not fabulous but I like it. It's simply down to earth and rather basic without looking like an atrocious mess. It's a pity that I can't actually see the olive oil in the photos so I think it's good that you actually said it was there since I would have otherwise thought the kale to be undressed.

[Myla rose No.4322046]

>>4321181
Here's a pic of inside, all the liquid you put in evaporates in the oven and its very tender basically melts in the mouth

[Myla rose No.4322050]

>>4322002
Plating/presentation isn't really my forte, any suggestions on how to improve it?

[Borneo No.4322062]

>>4322046
Holy fuck dat flake.

I want to gently press the flakes apart with my fingers and admire how cleanly they separate before cramming it into my mouth.

9000/5 on appeal

[Anonymous No.4322225]

>>4318599
Despite the fact that this entry is a gag, I suppose, the "presentation" is really neat.

[Anonymous No.4322275]

>>4322050
I had a problem with it too at first. I searched for "food styling" and "food styling tutorials". I also looked for "food photography" and "food photography lighting". Also, I looked at a lot of food magazines to get ideas too. Your salmon looks great, I am glad you provided an shot of the "flake".

[Anonymous No.4322526]

This's should definitely be a sticky.

[El Dono !!6RAioSpGPXj No.4322533]

For this round I made a Mexican influenced shrimp cocktail. The shrimp were sauted in chilies and lime juice, and placed around a glass filled with a tequila tuna ceviche mixed with a pineapple pico and topped with a swirl of avocado, and served with tortilla chips and a drink that should be a beer, but i have to go to work soon...

[Anonymous No.4322536]

>>4322050

EGullet did a course on plating and presentation a number of years ago:

http://forums.egullet.org/topic/63947-plating-and-presentation/

[Anonymous No.4322558]

>>4322050
If you don't mind sifting a bit, take a look at this site/blog by Gui Alinat:

http://www.chefgui.com/category/design-in-food/

[Anonymous No.4322794]

>>4322050

It's all about layering and having your food touch. To make it easy - put your fish on top of a bed of greens. Put your meat on a puree. Make the main part of the dish in the center off your dish.

[Anonymous No.4322841]

>>4322275
>>4322558
>>4322536
Thank you kind people, I've been searching through info on that now so I will aim to use it in my next submission

[Myla rose No.4322849]

>>4322275
>>4322558
>>4322536
Thank you kind people, I've been searching through info on that now so I will aim to use it in my next submission

>>4322794
Thank for the tips, I have this weird thing where I don't usually like my food touching but obviously that's against me in a competition like this

[Anonymous No.4322960]

>>4320461
This looks amazing and simple.

Question though: I want to serve this to my Father when I come back from University during break. What additional toppings would you recommend? I was thinking some home-made pico de gallo, but any additional suggestions would be greatly appreciated!

[Pyewacket !!uKoiN+HhkE7 No.4323301]

Here we go, /ck/. Fish entry:
Grilled Swordfish with Achiote-Orange Sauce and Creamy Verde Sauce
Corn Cakes
Dungeness Crab Salpicon with Tortilla Chips and Lime
Tequila shot and Jarritos Toronja

Verticals, Timestamp shot and closeups to follow! Hope you guys like it, I had a lot of fun doing it!

[Pyewacket !!uKoiN+HhkE7 No.4323310]

>>4323301
Timestamp closeup

[Pyewacket !!uKoiN+HhkE7 No.4323314]

>>4323310

[Pyewacket !!uKoiN+HhkE7 No.4323333]

>>4323314
Achiote-Orange Sauce vertical.

Btw, this sauce is excellent with chicken as well as fish, if anyone is interested in making it. It goes especially well with any grilled light meats, like chicken, fish or even a pork tenderloin. It's slightly spicy, but also sweet, with a fantastic orange flavor. You can easily make it even spicier if you like by adding more chilies.

[Pyewacket !!uKoiN+HhkE7 No.4323341]

>>4323333
Creamy Verde Sauce vertical.

This sauce is one of my all time favorites. It's spicy (much more spicy than the achiote-orange sauce) and is just as delicious eaten with chips or tortillas as it is with fish, chicken or other meat. I put it on pretty much anything in a tortilla, lol. It's a snap to make.

[Pyewacket !!uKoiN+HhkE7 No.4323351]

>>4323341
Crab Salpicon vertical.

This is such a great crab salad, which can be used as an entree or an appetizer. I made it "fancy" by using a whole Dungeness along with some cracked crab meat, but you can use any type of crab for it. It's really refreshing, especially in the summer. You can add diced avocado directly to the salad as well, if you like, I just didn't because it looks cleaner with it on the side, instead.

[Pyewacket !!uKoiN+HhkE7 No.4323355]

>>4323351
Corn Cake vertical.

These are simple corn cakes, using masa, flour, corn, etc. Nothing fancy, but goes really well with the mild flavor of the fish, although I think they'd be equally good with grilled chicken or beef too.

[Pyewacket !!uKoiN+HhkE7 No.4323362]

>>4323355
Swordfish!!

Easy, peasy. That's one thing about fish, it really doesn't take much to make it great. A light marinade, and a quick grill, and it turned out moist, flavorful and delicious.
I really like the Achiote-Orange sauce with it. It complemented the flavor of the swordfish really well.

[Pyewacket !!uKoiN+HhkE7 No.4323374]

>>4323362
And one more just 'cause.
I wish I could have gotten this done during the daylight, because I know that would have made for a brighter looking picture, but unfortunately, I'm not home during the daytime as much as I'd like. So, I just have to deal with crappy lighting. Anyway, hope you guys enjoy, I had fun, it was tasty, and I got to experiment with some stuff! Looking forward to next week!

[Anonymous No.4323644]

>>4322533
>not posting close ups and food porn pics
come on don

[El Dono !!6RAioSpGPXj No.4323893]

>>4323644
was late for work, here you go close up on the ceviche, I ate the shrimp already

[El Dono !!6RAioSpGPXj No.4323895]

>>4323893
and another

[Anonymous No.4323985]

>>4322533
I love shrimp cocktail. My presentation pointers on this is that it looks a bit crowded and the swirl looks a bit messy. It sounds incredibly delicious though.

>>4323301
Oh, man, that crab! Your plating definitely looks like three separate dishes, though... But boy, I can't get enough of that crab. I think next time focus on some aerial shots and close up shots that show the individual parts as a whole as your close up shots are a bit too close. The lighting could also be better but these are all tips for food porn-type photos because I would have loved to see them.

[Anonymous No.4324041]

>>4323374
Sauce that bitch on another plate then place on presentation plate, much better looking. :)

[El Dono !!6RAioSpGPXj No.4324075]

>>4323985
thanks for the advice, I agree the the swirl was messy, I don't do stuff like that much and thought it would look nice

[Anonymous No.4324286]

>>4317305
that's like the whole point of a cooking competition

[Jhnstamos No.4324922]

Hey guys I'm back, I posted the poached egg with biscuits and gravy last round and I'm back with my fish. This took me a while to think about but I finally remembered an old recipe I showed my chef at an old job. What I have made today is a Sea Bass in an orange sherry sauce topped with a homemade Mango Salsa recipe that includes red and green bell pepper, mango, green onions, jalapeños, cilantro and a mix of spices that I keep on the DL. Feel free to rate and comment on what you think.

[Jhnstamos No.4324926]

>>4324922

[Jhnstamos No.4324927]

>>4324926
The inside

[Anonymous No.4324956]

>>4324922
well, you're a pretentious asshole
I'll bet you dollars to doughnuts you couldn't tell there's fish in that meal

[Anonymous No.4324966]

>>4323301
looks like an east asian coastline after a tsunami

also, fish and oranges?

[dogsfordinner !!56cURHQqOsI No.4324973]

>>4324922
If you entered first round as anon, could you please tell me what your first round dish was for tally purposes?

[Anonymous No.4324980]

>>4324966
Wtf are you on about, any citrus goes great with fish. Orange juice is used in lots of fish dishes.

[Anonymous No.4325028]

>>4324286
The point of this competition isn't pretentious bullshit, or rather, using professional techniques in an attempt to make food appealing. It is very much about the presentation, though. I think the dishes that have had the best presentations so far are the ones that stick with a clean, unpretentious presentation.

>>4324966
>>4324980
Sweet fruits are indeed very common in seafood dishes.

When I think of fish and oranges, I instantly think of the classic Chinese dish of sweet and sour fish.

>>4324956
Fuck you and your shitty, small order.

[Anonymous No.4325092]

fish eh?
luckily im swedish so who knows, i might provide some "surströmming" and win this

[Jhnstamos No.4325120]

>>4324973
I made the Biscuits and Peppercorn Sage Gravy

[Anonymous No.4325217]

>>4325028
> Sweet fruits are indeed very common in seafood dishes.
pairing them with a white-meat fish with a very delicate taste is not so common though
you are not Thomas Keller, you cannot make it work
> Chinese dish of sweet and sour fish.
Which has no oranges in it anywhere

[Anonymous No.4325222]

>>4325217
Swordfish is a dense meaty fish, hardly delicate. It can stand up to all kinds of flavors, from orange to tomato abd olives, to fennel, to even accent meats like chorizo. Your opinion is not fact.

[Anonymous No.4325224]

>>4325217
>not making sweet and sour sauce with blood oranges

[Anonymous No.4325233]

>>4325222
I was talking about the fucking sea bass

[Anonymous No.4325236]

>>4325224
>not making sweet and sour sauce with blood oranges
Yep. I use soy and jaggery like a normal person.

[Anonymous No.4325293]

>>4325233
Then why did you post a reference to >>4323301?

[Anonymous No.4325307]

>>4325293
I just don't believe that citrus fruit and fish mix all that well (inb4 lemon, I think lemon juice gives fish a nasty metallic flavor, but I like lemongrass with my fish)
the fruit salad with a fish in it is a particularly egregious example of bullshit "cuisine" to me, but I don't like the idea of the orange sauce all that much either
so I bundled them up together, although I don't object nearly as much to the swordfish

[Sherron Ballins !!9tpWMDvpAAL No.4325347]

Here is my entry for the round. It is Scallop Ravioli, Mahi Mahi fillet and asparagus with a lemon bechamel.

[Sherron Ballins !!9tpWMDvpAAL No.4325356]

>>4325347
here is an inside pic, lighting isnt as great.
The Ravioli is made with wonton wrappers to make it a bit more crunchy to match the fillet's crispy and flakey texture.

[Anonymous No.4325377]

>>4325356
did you deepfry everything?

[Sherron Ballins !!9tpWMDvpAAL No.4325392]

>>4325377
no, the raviolis were boiled then sauteed. The Fish was pan fried and basted constantly

[Pyewacket !!uKoiN+HhkE7 No.4325393]

>>4323985
Thanks for the feedback! Yeah, that plate was actually too big for everything, but I didn't have the right size. I know exactly what you're saying, and you're right. I'm glad you liked the crab! That was fun (to make and eat!) I really need to work on my photo skills, too. I have to use my phone camera for the pics, and I need to figure out the best way to accomplish food-porn pics, lol. I'm going to really try to get my next entry during the daylight so I can use natural lighting. Both of my previous entries had to be done at night, so all I had was the lighting in my apartment, which sucks. I tried setting up a lamp for more light, but it didn't seem to help. I need daylight!

[Borneo No.4325398]

>>4325356
That's a cute corgi and I'm pretty sure we have the same knife. Sabatier?

Your plating looks super good, I would destroy the Mahi Mahi and ravioli.

[Sherron Ballins !!9tpWMDvpAAL No.4325405]

>>4325398
Its a Tojiro Gyuto, just turned the moonspeak side down to avoid knife based discrimination. I really needed to improve my plating from last round so i hope this works out.

[op No.4325416]

>>4325356
I wanted to see what the ravioli looks like on the inside. Do you have any leftovers that you could cut a cross section?

[Sherron Ballins !!9tpWMDvpAAL No.4325425]

>>4325416
shit, no I dont. I forgot by the time I ate them. It was bay scallops (they are small, very small) green onion and ramano.

[Anonymous No.4325725]

>>4325224
>not making sweet and sour sauce with blood oranges

I'm honestly curious where blood oranges are currently in season.

>sage for off topic

[Anonymous No.4325751]

>>4325028

>The point of this competition isn't pretentious bullshit, or rather, using professional techniques in an attempt to make food appealing.

I was under the impression that the point of this competition was to have a good time cooking, sharing recipes, and judging each other within the /ck/ community - and not really worrying too much about whether or not everyone agrees with you.

What could possibly be wrong with using professional techniques and trying to do the best you can? It's not like there is any reason for anyone to go out of their way to impress people on an anonymous board, other than the pleasure they derive from cooking food and sharing it with a diverse and pretty much impartial group of fellow food loving people.

>I think the dishes that have had the best presentations so far are the ones that stick with a clean, unpretentious presentation.

This statement makes it seem as though you are trying to give positive feedback; but why not let those competing submit what they want, regardless of whether or not they have any professional background in cooking? A good home cook and a well trained professional chef are both people I want to hear from, and what ultimately wins will be decided by everyone on /ck/ that decides to vote.

>Sage because meta-commentary and responding to criticism that I, personally, don't necessarily think is constructive I consider off topic.

[dogsfordinner !!56cURHQqOsI No.4325753]

Reminder: 3 days left to compete as this round ends 3/20

[Anonymous No.4325855]

>>4325356

That looks great.

My only "complaint" (read: input) has to do with the bechamel. I'm really not sure what else you could have done with it, as putting a little over the top of the fish/ravioli would seem to ruin their crispness if not server immediately...

However, while it isn't something I wouldn't usually complain about, there just doesn't seem to be enough sauce (lemon bechamel) on the "plate" (imho).

Other than that, I agree with the other anon who wanted to see the inside of the ravioli.

I personally do not believe that being able to take pretty pictures or make a nice vertical should really matter, but when all we have to judge you on is what you show us, giving us a shot of the inside of any sort of stuffed pasta would really help (and yes, while I would like to refrain from judging people down when they don't give more pictures/a vertical, knowing what actually went into a dish, how it was prepared, and how the insides looked when done does make a difference.

>In any case, it looks great, and you will be receiving a score on the higher end from me when the time comes.

[Anonymous No.4325865]

>>4325356

Damn, I (>>4325855) also forgot to ask: how exactly did you prepare the asparagus?

>Trying to disregard the corgi, but can't guarantee I will be able to disregard it (love 'dem corgis).

[Anonymous No.4325901]

>>4325865
They were just cooked in butter and finished with a little lemon juice and salt

[Pato !!QdpNEYr1E3R No.4325978]

Week Two Challenge Entry:

Wild basa croquettes served with grilled asparagus and a fava leek sauce, garnished with lemons and crispy fried leeks.

The croquettes are basa, potato, dill, paprika, salt and pepper and bit of corriander. The asparagus was grilled with garlic and butter and the lemons are for squeezing on the hot croquettes.

The fava leek sauce was supposed to be smoother but my blender broke while I was pureeing it ;___; still tasted good though.

[Pato !!QdpNEYr1E3R No.4325984]

>>4325978

Timestamp

[Pato !!QdpNEYr1E3R No.4325988]

>>4325978

Progress. I didn't take many pictures this time because I was in a hurry; everything kind of happened at once while making this dish. Sorry guys; I'll do better next time for my vertical.

[Anonymous No.4326027]

This round feels dead, not sticking pretty much killed the majority of enthusiasm for this competition.

[Spraynard Kruger !lovecoCKX2 No.4326123]

I'm not much of a presentation guy, my apologies.

Fish stew. Recipe to follow

[Spraynard Kruger !lovecoCKX2 No.4326127]

>>4326123
2 to 2.5 lbs white fish, diced into 1 inch cubes, seasoned w/ salt, pepper, & garlic powder, set aside

1.
1 large onion diced
1 large carrot, peeled & diced
2 stalks celery, diced
3 cloves garlic minced

2.
1 28 oz. can tomatoes, slightly drained, seasoned w/ salt, pepper
pinch - 1 t. crushed red pepper flakes
1/2 cup white wine
t. vinegar of yo choice
2 baking potatoes, peeled & diced

3.
saute ingredients in list 1 for 5 minutes in large dutch oven or stock pan over medium high heat until just soft, add 3 t. tomato paste (optional) and dash sugar, cook for 3 minutes

4.
add ingredients from list 2 and bring to boil, cook for 5 minutes

5.
add 3 cups water and 1 or 2 eight ounce bottles of clam juice (optional) and bring to boil, lower heat and simmer for 30 minutes

6.
lower heat so liquid barely simmers and add reserved fish; cook until cooked through, about 6 minutes


Serve with capers and/or dices green olives, if desired.

[Anonymous No.4326130]

>>4326027
>not sticking pretty much killed the majority of enthusiasm for this competition.

I disagree.

I personally feel that the entries in this round have been of a higher caliber than those in the first round.

The fact that we are waiting for the week to be over before judging definitely makes it feel slower than the first round. However, I'm of the opinion that, if anything, fish takes a little more effort than breakfast to prepare, in general, and I really have a hard time seeing how having the thread stickied would make any difference.

If anything, the off topic shitposting and arguing at the start of this round was the only thing that might have killed any enthusiasm. But just look at the posts before and after you: this competition is very much alive, and I am confident that things will seem much more lively when it comes to the judging portion of this round.

[Anonymous No.4326142]

>>4324922

Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5

>>4325347

Presentation: 2/5
Originality: 3/5
Appeal: 1/5
Challenge Goals: 3/5

>>4325978

Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 3/5

>>4326123

Presentation: 3/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 4/5

[Anonymous No.4326148]

>>4323301
Agree with the 3 separate dish comment, but i gotta admit that crab dish looks crazy good

Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5

[Anonymous No.4326154]

>>4321954

Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 3/5

[Anonymous No.4326157]

>>4321086

Presentation: 2/5
Originality: 1/5
Appeal: 4/5
Challenge Goals: 2/5

Nice ingredients but the dish doesn't really work

[Anonymous No.4326160]

>>4320376

Presentation: 4/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 4/5

Great ingredients and technique but the final dish looks somewhat mediocre

[Anonymous No.4326165]

>>4317870

Presentation: 2/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 2/5

[Anonymous No.4326168]

>>4317422

Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 2/5

[Anonymous No.4326235]

This isn't the voting thread. Your votes don't count.

[Anonymous No.4326384]

>>4325753
When will the next round's theme be announced?

[Anonymous No.4326458]

>>4325751
Sorry, I think I may have not made myself clear. While I did say that the point isn't using professional techniques, I didn't mean that they shouldn't be used whatsoever. Rather, by saying that I think the best presentations so far have been unpretentious, my intention was to also express that 'pretentious' presentation was not a necessity.

>>4325725
I thought blood oranges were in season throughout the Northern hemisphere, along with many other kinds of oranges.

>>4325356
Oh, this is interesting. I like how you boiled and then fried the ravioli much like one would dumplings. The bechamel is a bit messy, though and I think the plate/chopping board(?) is too decorative for a dish with so many components.

>>4326123
I love a fish stew! Did you eat it with any bread on the side?

>>4325978
>>4325984
This looks really good. Did you not eat the kale or leeks at the end? It looks a bit suspect.

>>4326142
>>4326148
>>4326154
>>4326157
>>4326160
>>4326165
>>4326168
see >>4326235
(I know sometimes if people don't quote posts, the posters don't see the replies.)

[Anonymous No.4326725]

>>4325978
damn, that looks unique and delicious.

[Pato !!QdpNEYr1E3R No.4326771]

>>4326458

I was tasting everything as I was cooking (and did more than just taste that asparagus; that's only half of what I grilled, I kept eating it before I could plate it). I ate some of the leeks but was stuffed by the time it got down to kale.

[Anonymous No.4326822]

whoa

[Anonymous No.4326838]

bump

[Anonymous No.4326840]

lol, there you are. I thought we had lost you.

[frgsp No.4326854]

Well I'm not sure what's going on as this thread isn't in my catalog view. Maybe it hit thread limit or something.

Anyway I am posting my Week 2 entry here, just to make sure it is counted as a legitimate entry.

Being a Britbottle I was going for something that would be like eating fish, chips & mushy peas, but a little different. So I went for squid (one of my favourite sea foods) stuffed with a pea and Romero pepper risotto. Instead of chips, I had a go at making pommes soufflées, and they turned out ok. And I went for a pea purée instead of regular old mushy peas.

The salad has fresh samphire for the salty taste. I made some balsamic pearls for the vinegar, and reduced the fish stock and added tomato and cream to get a tomato ketchup flavour.

I will try to compile an infographic, but it will be loooong!

[frgsp No.4326855]

>>4326854
A close up of some of the soufflées and salad and balsamic pearls.

[Spanish Fry !0w3ZMJdfNA No.4326858]

My entry. Not exactly what I had envisioned but there you go.

Salt cod with pil pil sauce, garlic, chili rounds, piquillo peppers, pickled turnips and thrice cooked potatoes. You poach the salt cod in EVOO, then you separate the gelatin and some of the EVOO and you whisk until it forms a thick sauce. The potatoes were parboiled then fried in some of the poaching oil, then finished off in the oven.

[Spanish Fry !0w3ZMJdfNA No.4326872]

>>4326858
Sorry, forgots to timestamp. Godo thing I had left overs.
Please refer to >>4326858 for voting purposes

[heartsonfire !!fPX2cAyysZV No.4326974]

We've hit thread limit but continue to post your entries here.

We'll be making a thread for voting on the 21st, and will be reposting your entry photos then.

Please direct any comments/questions to [e-mail] and I'll get back to you as soon as possible. Thanks!

[BubbleBurst No.4327001]

I hope this posts correctly.
They were out of the start burst post-its, so I'll be using these speech bubbles one for my timestamps.

That being said, I like my fish to be simple. So I made pan seared artic char with a beurre blanc sauce (with stock instead of wine) and honey glazed carrots.

[Anonymous No.4327123]

>>4326854
That looks crazy good bro

[frgsp No.4327134]

>>4327123
Thanks! :) Verticals dump incoming.

[frgsp No.4327136]

>>4327134
2/6

[frgsp No.4327137]

>>4327136
3/6

[frgsp No.4327139]

>>4327137
4/6

[frgsp No.4327140]

>>4327139
5/6

[frgsp No.4327142]

>>4327140
6/6

[frgsp No.4327146]

>>4327142
>lags
That will bug me forever

[Anonymous No.4327164]

>>4327146
Delete that one and repost?

[Anonymous No.4327182]

>>4326854
You're top marks with me at the mom with 19/20. Will be posting the whole voting table in voting thread.

[Anonymous No.4327213]

>>4327134

I thought puree was supposed to be a little smoother than that. I don't mean watery, but that puree just looks dry.

[frgsp No.4327234]

>>4327213
I was having to be very opportunistic with the photo taking in this round as there were lots of things on the go at once, and only one pair of hands! The puree wasn't dry, but I think you can tell better from the final plating photos than the infographic one.

That photo is taken after I removed it from the fridge ~90minutes after making it. I added cream to that photo to reheat the puree.

[Anonymous No.4327236]

bump because of thread asking where this thread is

[frgsp No.4327239]

(As for the consistency, I sieved it rather than blended it. If you use a machine you'll get a finer pulp. But I deliberately went for something that was more like a refined version of mushy peas from a chip shop than a very smooth texture, as my first post was trying to put across.)

[Anonymous No.4327310]

>>4326854
Beautiful.

[Wumplord !!uP81F1cofPV No.4327452]

I'm gonna go ahead and bump this thread so it doesnt die on us. Ive decided what I'm making, ill post tomorrow

[Wumplord !!uP81F1cofPV No.4327462]

>>4327452
why bump no werk

[Anonymous No.4327468]

What the actual fuck? is it my trip code?
what about an image

[Anonymous No.4327511]

I think it's hit bump limit. I'm frightened to leave the thread as I cannot find it via catalog view either, so I may never find my way back!