Round 2 SUBMISSIONS ONLY

[heartsonfire !!fPX2cAyysZV No.4327585]

Hey ro/ck/stars. This is a continuation of >>4312709

If you haven't already submitted your entry, please do so before midnight of the 21st. The theme for this round is Fish.

If you've already posted your entry in the previous thread, I have your entries saved. They will be reposted in the voting thread by an admin (either myself, dogsfordinner or ZB).

**This format of separating submissions and voting will only continue into Round 3. Once we narrow our contestant pool down to 15, we'll go back to the old format and keep everything in one thread.

--

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.

[Wumplord !!uP81F1cofPV No.4327599]

>>4327585
Hooray.
Remember not to vote in this thread people, votes here will not be counted. This thread is just for posting and discussing entries, not judging them.

Anyways, Ill be posting my entry tomorrow. Be excited.

[Anonymous No.4327624]

>>4327599
panties are dampened in anticipation~ I am excite,

[Anonymous No.4327688]

Ahhh. I just realised the problem doing this is we'll either have to memorise what each dish was, or everyone will have to re-post their descriptions/walk-throughs again. It's not always easy to tell/remember what each dish was just from a photo and few words description.

[heartsonfire !!fPX2cAyysZV No.4327720]

>>4327688
We'll be doing that. :)

[Anonymous No.4327753]

>>4327720
Wow that's a large work load. Can I ask: are you masochists?
lol keep up the good work however.

[Anonymous No.4327769]

Anyone else feel this competition died after hearts choose not to sticky it?

[Anonymous No.4327776]

>>4327769
Not really, seeing as I have been on /ck/ long enough to remember last year's competition.

[Anonymous No.4327780]

>>4327769
Tetra, pls stop

[BubbleBurst No.4327882]

>>4327720
Will you be reposting all the verticals or only the "judging" pictures? I think I've missed a few of the verticals this round. (I am trying to save them as we go and I'll upload and tag them to the booru at the end, like I did last year)

[Anonymous No.4327892]

>>4327769

not really. maybe a few potential submissions lost by people who otherwise would but the competition's still flourishing pretty well. sometimes discomforting to not see a really cool /ck/ event on front page to present its glory to all but eh it's whatever lol.

[Anonymous No.4327928]

I've just been looking at the blog but can't find the average scores or anything. I also remember once downloading a tutorial on how to make verticals but I seem to have mislaid it. It would help greatly in explaining my dishes...

[BubbleBurst No.4327934]

>>4327928
There's not universal template for verticals.
Just take the image processing software of your choice (photoshop, gimp, paint, ect). Assemble the images in a way that make sense to you and add the text.

I make mine in InDesign but that's mostly because I want them all to look the same. So I made a template file where I can import the images and adjust the text afterward.

[heartsonfire !!fPX2cAyysZV No.4327943]

>>4327882
We'll be reposting all of the verticals, all extra photos and greentexting original comments made in each contestant's posts.

>>4327769
On the contrary. Now I think we're down to people who regularly use the board. Who are the only people that matter, IMHO.

If you guys need to reference the previous thread:
>fuuka.warosu.org/ck/thread/S4312709

...Or the first thread:
>fuuka.warosu.org/ck/thread/S4285444

[BubbleBurst No.4327953]

>>4327943
Excellent. Thanks for the effort!

[Anonymous No.4328082]

>>4327943
>On the contrary. Now I think we're down to people who regularly use the board. Who are the only people that matter, IMHO.
agreed 100%
notice how much fewer submissions we have this round, and how the quality has gone up immensely.

[Anonymous No.4328098]

>>4328082
>>4327943
I reckon the drop in submissions is more to do with the increased difficulty of this week's challenge than the stickiness.

[Anonymous No.4328135]

>>4327928
http://www.mediafire.com/download.php?4yp0cpv936v47rt
This is the tutorial I posted in the last thread if you still need it. I hope it helps.

[milksteak !!QR8lolWXiql No.4328226]

just to double check, crustaceans are allowed in this round right?

[Anonymous No.4328237]

>>4328226
any and all sea creatures were allowed afaik

[heartsonfire !!fPX2cAyysZV No.4328249]

>>4328226
Yes. Mollusks too. :)

[Anonymous No.4328466]

>>4328135
A million thanks. Now I'll be able to document the haphazard discombobulation that is my cooking style.

[Tokufags No.4328497]

A decadent taiwanese variation of a bread bowl stuffed with a lightly dressed baked salmon. The bread bowl, also known as a coffin lid, is a deep fried slice of Texas Toast. The salmon stuffing consists of a mayonaise based dressing flavored with lemon, green onions, parmesan cheese, and various other seasonings.

[Anonymous No.4328521]

>>4328497
Does your dad look depressed when he walks in on you playing with your toys?

[Tokufags No.4328523]

>>4328521

I'm 58, my dad is in a nursing home.

[Anonymous No.4328526]

>>4328521
Look at this tough guy.

>>4328497
This sounds delicious.

[Anonymous No.4328531]

>>4328497
I have seen something like this on a menu and have always thought it sounds interesting. But that look delicious!

[Anonymous No.4329044]

>>4328497
This looks really cool! It's a bit hard to see from this angle, though. Seeing the process in a vertical would really help.

>fuuka.warosu.org/ck/thread/S4312709#p4326854
This looks amazing! The pommes soufflees are particularly surprising to me in how wonderful but simplistic they are. I definitely want to try that out. The presentation is really neat and wonderful but I still can't help but feel the empty space between them separates the dishes. I think that's also partly to do with how there are three main elements to the dish rather than two. I think it would have been easier to combine just two. I think it would have been nice to see the balsamic pearls individually across the plate rather than clustered together upon the purée, or otherwise clustered together by themselves. It would have been cool to exaggerate the 'sea theme' this way by accentuating the pearls. I really like how the salad is like a bed of seaweed! The only thing is that the squid looks a little bit plain at the very top. It might have helped to use the blow torch on it but the contrast in colour is also good, as well as the fact you've sliced the top.

>fuuka.warosu.org/ck/thread/S4312709#p4326858
Try adding some height to your dishes and avoid too many lines of symmetry, which can bring out how unsymmetrical your dish actually is.

[Anonymous No.4329435]

>>4328497
>can't see any fish

[SQ !Z6ur5.jOOU No.4329811]

A smoked salmon hen with a poached egg body and a basil hat, roosting in a rocket and toasted english muffin nest, with a "caviar" and lemon dressing.

[Anonymous No.4329851]

>>4329811
Looks like John Merrick

[Anonymous No.4329854]

>>4329851
(I'm only teasing btw. For some reason that photo made me burst out laughing.)

[Anonymous No.4329901]

>>4329435
It's right there, to the left!

>>4329811
Haha, this is dumb and cute. I like it.

[Anonymous No.4329912]

>>4329811
Looks like a chocobo.

[Anonymous No.4329940]

>>4329811

[Anonymous No.4329950]

>>4329811
I haven't laughed this much at food in a while.

[Anonymous No.4329974]

>>4329811
This. Is. Freaking. Adorable.

[Anonymous No.4329976]

>>4329811
presentation 9001/5

[milkbowl !!7VNCAL+k76l No.4330011]

My gumbo is cooking now...
It's going pretty hard to follow that salmon hen

[Anonymous No.4330158]

>>4329811
That is actually fucking amazing, I just wish you had a better camera.

[Borneo No.4330181]

>>4329811
I lost it at her basil hat.

[Anonymous No.4330190]

>>4329811
>you will need some rocket

[milkbowl !!7VNCAL+k76l No.4330256]

I submit my Catfish Gumbo with andouille sausage.

Unfortunately the presentation isn't as fancy as chicken-shaped salmon, but it was delicious.

For those tallying scores, my last dish was my Orange-soaked banana sandwich.

Thanks

[Anonymous No.4330363]

Steamed bass rolls with a side of veggies and green dip. Steaming is a great way to cook fish.

[Anonymous No.4330492]

>>4330363
Looks good, it will be hard not to hate on the bird near your food tho

[Anonymous No.4330505]

>>4330492
No way, I love little bird.

[Anonymous No.4330516]

>>4330256
>canned tomatoes
>bullion cubes

What do you think this is, the Sandra Lee cooking challenge?

[Anonymous No.4330528]

>>4330363

[Wumplord !!uP81F1cofPV No.4330601]

Hi everyone!
Here is my entry. After a somewhat disappointing presentation score last week, I put a bit more effort into it this week, and I think it paid off.

[Anonymous No.4330607]

>>4330601
looks delicious, though the beet juices seems like a mess, and it's mixing around a bit too much.

[Wumplord !!uP81F1cofPV No.4330610]

Here are some full res money shots. I hope you guys like them!

A couple notes about the food. I was a little skeptical about the lemon juice horseradish mixture for the mashed potatoes, but it turned out spectacularly. The lemon juice and the horseradish added a complex deep flavor that paired wonderfully with the salmon and beets.
I cooked the salmon medium rare, so it didn't flake apart as much as some of the other entries, but the flavor was exquisite. It tasted... buttery almost? Even though there was no oil or butter on the fish, it just melted in the mouth and had a terrific creamy mouthfeel. Probably the best salmon I've ever cooked.

[Wumplord !!uP81F1cofPV No.4330612]

[Anonymous No.4330613]

>>4330516
did you even see some of the other dishes? someone used canned tuna.

[Wumplord !!uP81F1cofPV No.4330615]

And heres the last one, showing what flake there is, with beet juice soaking in. Hnnnnnnnng.
>I should cook more beets

[Anonymous No.4330617]

>>4330610
looks like a lot of mercury, would'nt feed that to my dog

[Anonymous No.4330625]

>>4330601
Hot damn. That looks fantastic. I'd pay you for that, Wump

[Anonymous No.4330632]

if there is so much talent on this board then why is it constantly shit outside of this contest

[Anonymous No.4330650]

>>4330190
Rocket is aragula.

>>4330256
Looks tasty! Good job on height!

>>4330363
Cute bird. I think you should have gone less for symmetry though. Maybe include a nice sauce.

[Wanderer !!PQIqEaZurSj No.4330658]

[Anonymous No.4330665]

>>4330632
I've wondered this too.

[Wanderer !!PQIqEaZurSj No.4330668]

>>4330658
herp, those are tuna cakes with cilantro and jalapeno over some dirty rice and a baked tomato

[Tokufags No.4330722]

>>4329044
Thanks, here's another shot of it. I was planning to do a vertical, just haven't gotten around to it. I'll see if I can have one up by tomorrow.

>>4329435
That was one of my concerns about the dish. The vertical should show the salmon in better detail.

>>4328531
It was hella delicious. The trick is to not deep fry the bread too long, others came out too dark and oily. The one in this picture ended up coming out perfect, though.

>>4328523
This is not me. But no, I don't typically play with my "toys" and I don't live with my dad. Thanks for the concern, though.

[Anonymous No.4330862]

>>4330615
Oh lord, from the thumbnail I thought you cut your hand off and took a picture of it.

[Wumplord !!uP81F1cofPV No.4330872]

>>4330862
THE FINAL ELIMINATION ROUND'S THEME IS... LONGPIG

[Anonymous No.4330946]

Mini fish burgers with hand cut chips. Hand made rolls with lettuce, red onion, beer battered Terakihi, and home made tartare sauce.

[progun_il !!8AVbT/7HjDp No.4330973]

<<log cabin made of fishdicks, tartar sauce snow covered roof and shoveled walkway (mayo, sweet relish, pepper, lemon and a touch of cayenne) and "hot deers"
artistic trees in timestamp by request


(note: i honestly planned to make a real submission this round but i was confused on end date and a prior commitment would not allow it. planned on doing shrimp scampi on fettuccine, boiled red potatoes and corn on the cob)

[progun_il !!8AVbT/7HjDp No.4330976]

>>4330973
they were cooked perfectly

[Anonymous No.4330982]

>>4330601
>beet vinaigrette

I know a slav dish when I see one.

[Anonymous No.4330996]

>>4330973
were you the one who did the waffle log cabin in the first round? they're cute!

[progun_il !!8AVbT/7HjDp No.4331013]

>>4330996
not i

[Anonymous No.4331062]

>>4330976
I like those plates. pro, you are alright in my book.

[Anonymous No.4331211]

>>4330973
my vote solely depends on what is in that secret bush

[Anonymous No.4331315]

>>4330973
I can't decide if i should count you up or down for not de-cocking the pistol, love the "hot deer" tho

[Smith the CIA Agent No.4331322]

I made a Pan Seared Monkfish served on a bed of penne, mussel and vegetable broth.

I hope you guys like it. Vertical up. (1/3 pics)

[Smith the CIA Agent No.4331323]

>>4331322
2/3 - Timestamp up.

[Smith the CIA Agent No.4331326]

>>4331323
3/3 - Finished dish.

[Anonymous No.4331329]

>>4330946
Yum! Can we see the vertical?

[milksteak !!QR8lolWXiql No.4331352]

Decided to stick with my southern theme for this round. This is a crawfish po' boy, with remoulade sauce, red leaf lettuce, heirloom tomato and freshly baked New Orleans style French bread, served with a refreshing glass of lemonade. ^.^

For those of you who are unfamiliar with a po' boy, it's a sandwich that hails from Louisiana, normally made with fried shrimp, but occasionally crab and crawfish as well. The remoulade sauce is essentially creole cocktail sauce, i've got all the ingredients listed in my infographic. And for those who don't know what crawfish is, it's like a baby freshwater lobster, and it's very yummy.

Also, there is remoulade on the sandwich, I added the cup on the side so you all could see it, plus sometimes the crawfish pieces fall out of the sandwich and then you can dip those in the sauce.

[Anonymous No.4331354]

>>4331329

Yum? Where the fuck do you think you are? I asked you a fucking question, cunt. You fucking cunt. Bitch of a cunt. I should fucking CUNT YOU YOU GOD DAMN BITCH FUCK I CANT STAND YOU SAYING SHIT LIKE YUM THIS IS OUR PLACE AND YOU TRY TO FUCKING GIRLY SPEAK IT LIKE YUM FUCK YOU WHORE YOU WORTHLESS CUNT DONT EVER FUCKING YUM UP HERE I'LL CUNT YOU THE FUCK UP BITCH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[milksteak !!QR8lolWXiql No.4331357]

here's my infographic, i was hoping someone has some advice on how i can make it more informative, or look better, or just better in general

[Smith the CIA Agent No.4331367]

>>4331354
Aaand reported.

[Anonymous No.4331373]

>>4331367
Reported

Enjoy your ban

[Anonymous No.4331385]

>>4331357
you didnt mention how to make the beer batter
as for presentation of the infograph
make a list of ingredients required at the top and list each process as you do it (witting under each individual pic)
just do what the other info-graphs do

[Anonymous No.4331387]

>>4331357
also include things like oven temp and time it takes
i like the koala

[Anonymous No.4331391]

>>4331357
little-no info on the bread,
ingredients and method
make the info-graph with culinary noobs in mind

[designerguy !!FLBIcqqP/39 No.4331401]

Time stamp is a few days off and a bit less detailed than last week. Hope it's still ok.

[Anonymous No.4331427]

>>4331401
Damn that looks yummy.

[Anonymous No.4331439]

>>4331401

Your stock method is strange. Do you really need to boil it more than once?

[Anonymous No.4331447]

>>4331401
I'm kind of newish to cooking and I don't understand a lot of this.

What are those metal ring things in the steamer? Why do you "cook" the lobster twice? Why do you put ice on it?

I would love to know more so i can make this delicious concoction on my own someday!

[Anonymous No.4331451]

>>4330946
damn, dat's clean, looks delicious.

[Anonymous No.4331522]

>>4330946
ysssss

[progun_il !!8AVbT/7HjDp No.4331808]

>>4331315
its an m1911 style pistol. its designed to be carried "cocked and locked."
also know as "condition 1"

not that its loaded,but if there was a round in the chamber its actually safer in that state than it would be for me to "decock" it manually.

long story short, that pistol is in its natural state

[designerguy !!FLBIcqqP/39 No.4332030]

>>4331439
The couple hours was just a light simmer. After I strained it I just wanted to concentrate the flavor by boiling out excess water. Lobster stock doesn't have a very strong flavor so you're supposed to use the shells of many dead friends but alas I had but one.

>>4331447
The metal rings are just cookie cutters. You could use rocks, dead crabs, legos; you just need something to keep the lobster right above the water or you might as well be boiling it. The steaming was very quick, really just to kill the little guy. The ice the first time is to slow down his metabolism (or whatever it does). It "makes it more humane" for the lobster. Won't feel a thing. The post steam ice is to stop whatever cooking had started from the heat; we want him raw since we'll be poaching him in the broth later.

[X0F !.HLP.EViL. No.4332089]

>>4327585
Okay... here's my entry. I'm the guy with seafood allergies. Sorry this is so damn blurry, I took ten pictures with my camera and they all looked fine on the viewfinder, but when I got home today from dealing with a family emergency and transferred them all to my computer, this was actually the best looking one.

So, I give to you Jambalaya with Andouille Sausage, Chicken, and Tofu in place of shrimp with a glass of 2008 Castello di Bossi Corbaia. topped with a corn and black bean medley boiled in a spicy homemade cajun seasoning.

Again, many apologies for the picture quality.. this is the best one. If I didn't have a family emergency shortly after cooking it, I would have checked the pictures and prepared a different dish.. but I'm out of time so I guess it's this or nothing! (Since my cumulative score is currently 0, I gotta get *something* on the board.)

[Anon no. 556 !!tpdJH4SQ2sE No.4332092]

Fuckfuckfuck. I've been in meetings all afternoon and the fishmonger is closed now. I'm heading for the supermarket for a round of seriously impulsive grocery shopping. That will surely end well.

[X0F !.HLP.EViL. No.4332099]

>>4332089
Many apologies for the absurd size of the image... posted the wrong one (meant to post this one, after de-noising and sharpening it and scaling the image down a bit.)

[milksteak !!QR8lolWXiql No.4332138]

>>4331385
>>4331387
>>4331391

thanks, i think i got a bit overwhelmed trying to explain everything, i'll try and make a better one next round

[Anonymous No.4332238]

>>4332099
>>4332089
it still sucks

[Anonymous No.4332271]

>>4332238
Deal with it. Dude(tte) tried. It's still better than some entries I've seen even with the shit quality photo.

[Anonymous No.4332296]

>>4332099
How dya make your food blur like that. As much as I try my wrist is never fast enough.

>>4332092
Godspeed!

[Anonymous No.4332461]

when is next round's theme announced?

[Anonymous No.4332485]

>>4331352
This looks delicious. I haven't been able to be in N.O. for crawfish season for a few years now, but it's always a favorite. Bread looks great, if not traditional rolls you might find at po' boy shops. Pickle and lemonade accent this well. Not sure about the leafy greens, but to each their own. If you ran a restaurant making these, you would have my business far more than is healthy for my wallet, or general health.

[Cat toys No.4332550]

Last minute entry. Pan seared Tilapia w/ Crab Avocado Mango Salsa. Served with spruced up wild rice & white wine.

[Cat toys No.4332552]

>>4332550
Close-up

[faggot_bruce !4jXWsv29OE No.4332554]

>>4332550
everything was going well but it looks like you just dropped everything from 3 metres above the plate.

give mr. kitties some pets for me

[Anonymous No.4332575]

>>4332550
Must not rate based on cute kitty

[Anonymous No.4332590]

>>4330946
That food sounds amazing; however, without a vertical to see your cooking process, I'm finding it hard to believe this was your work and not a restaurants. Until then, not buyin it.

[mr_kruhy No.4332594]

>>4332575
I think I must introduce my cat in next round

[Anonymous No.4332603]

>>4332552

lemon/lime on fish.. ppl think its good but it is not the way you prepare a nice fish. it ruins it.

[Anonymous No.4332681]

I sure love all the plainly cooked fish on a plain plate with plain sides.

Such a shame too. "Fish" is broad enough where you could've done so many interesting things with it. The only interesting thing I've seen so far is a fucking fish stick house.

[Anonymous No.4332683]

>>4332681
Oh and the salmon hen, of course. But the salmon wasn't even fucking cooked.

[Anonymous No.4332690]

>>4332681
The previous thread had some interesting dishes like ceviche and sesame steak.

[Anonymous No.4332707]

>>4332681
There's a lot to be said for a well done simple piece of fish. That's exactly why people tend to keep fish recipes simple. When you do too much to fish, it loses it's integrity as a food. Most fresh fish is better simply prepared, while canned/dried/frozen fish can be manhandled into other applications. Perhaps the entrants wanted to be able to actually eat and enjoy what they made, rather than just make something that looks dressed up, but has either lost or diminished in flavor. The people in this contest are paying to be here, basically (in terms of grocery money). You might want to remember that.

[Anonymous No.4332758]

>>4332707
>implying I didn't buy the ingredients for my dish
>implying you're not just defending your plain fish

[Anonymous No.4332779]

>>4332681
That is a rather narrow view of the truly wonderful dishes presented in this thread. Where you see 'plain fish', 'plain plates', and 'plain sides', I see a beautiful performance with a cast of colorful ingredients, directed by the dedicated folk of /ck/. Each ingredient dances from pot to pan to plate, pouring their own flavors and textures into the dish. These contestants of culinary conquest craft the colorful, majestic, and down-right delicious dish that is the symbol of their minds most magnificent vision brought to life, then presented gracefully before their peers. These dishes are unique and immaculate ensembles that could make even the most refined of gentlemen pant like a dog in the hot summer sun. I personally applaud these contestants for their hard work and creativity.

[Anonymous No.4332783]

>>4332758
What dish? You're posting as anonymous, so if you made a dish that was so wonderful and unique, you'd best point it out, dbag.

[Anonymous No.4332803]

>>4332783
>implying it wouldn't get instantly down-voted out of spite

[Wumplord !!uP81F1cofPV No.4332805]

>>4332803
Man the fuck up. If you're gonna shit talk other entries, at least have the balls to take some criticism.

[Anonymous No.4332811]

>>4332805
>says the guy that took one of the most common fishes and vomited on it

[Anonymous No.4332812]

>>4332811
dawwww someone is sad

Maybe if you could afford ingredients and mommy wasn't around you could compete

[Wumplord !!uP81F1cofPV No.4332815]

>>4332811
What insightful criticism!

Enjoy being an insecure manchild.

[Anonymous No.4332824]

well I'm out before I derail this thread too much, Hearts puts too much effort in this for that. don't worry, those who deserve higher rating will get them

[None !5P0TETRAO2 No.4332831]

>>4332815
I liked your dishes wump

[Anon no. 556 !!tpdJH4SQ2sE No.4332855]

This is the best I could come with very limited resources and time (I baked the bread this morning) and it turned into some serious drunk kitchen after a few bottles of a very potent porter. Anyway, it's always nice to get reminded why you spend that extra on fresh fish fish and seafood instead of buying it in the supermarket (half of the mussels were fucking D.O.A.).

[x0f_doesn't_have_his_trip_saved_on_kindle !!Yj8DLAVDqmS No.4332860]

>>4332296
It's a little known method, in which you use a shitty point and shoot that a well-meaning relative gave you for Xmas because your expensive cellphone with a wicked amazing camera got knocked out of your hand by your dog and landed screen down on a concrete corner.

Thankfully the LCD is fine, it's just the glass that broke so for round 3 I should be able to use my phone. The new glass is on its way to my condo now, and I've got the phone disassembled. I just hope round three is something I'm able to eat without substituting an ingredient. As long as it's not fish again, or mushrooms, I'm good to fucking go.

Again, sorry for the shit quality of the pictures, it's the best I could do. Had to at least try, if anyone gives it any ratings that's more points than I had already.

[Anonymous No.4333059]

sup /ck/ here's my entry with final dish to follow, enjoy.

[Anonymous No.4333062]

>>4333059

time stamp

[heartsonfire !!fPX2cAyysZV No.4333065]

>>4332803
>down-voted

>>4332461
In about three and a half hours. :) Eliminations will start after this coming round... which incidentally is a desperation round. If you win Round 3, you automatically place in the final fifteen. Be excited! ...Or terribly disappointed.

[Anonymous No.4333068]

>>4333062

I give you lightly seared pompano topped by light butter and lemon grass sauce, with spicy crayfish rolls on a spring salad and an avocado herb dressing

[heartsonfire !!fPX2cAyysZV No.4333069]

>>4333065
Oops. Misspoke and I can't delete my comment because moot needs to fix his site.

We'll make the voting thread at midnight EST tonight. Sunday, March 17th is when we'll announce the theme of the third and final open round.

[None !5P0TETRAO2 No.4333073]

>>4333069
<3

[noko No.4333074]

>>4332855
mirepoix bro, would've made a better impression. Also I would have reduced ur stock abit more and added some cream. other than that it looks delicious

[Anonymous No.4333104]

>>4333062

why can't I stop cuming...

20/20 would pay to eat.

[Anonymous No.4333120]

>>4333069
Oh fuck... I'll probably miss the last round. And I've been looking forward to this all week...

[Anonymous No.4333124]

>>4333065
so what if you win the next round and you're already in the top 15? Can you give the "prize" to someone else?

[Anonymous No.4333132]

>>4333065
>If you win Round 3, you automatically place in the final fifteen. Be excited!

There's still hope!

[heartsonfire !!fPX2cAyysZV No.4333136]

>>4333124
No. But you do get the joy of knowing that you ruined someone else's chance at the Challenge trophy by being so excellent.

[Anonymous No.4333138]

>>4333065
>If you win Round 3, you automatically place in the final fifteen
Oh God, please let the next round be pizza.

[Anonymous No.4333144]

>>4332603
I disagree. Citrus on fish is amazing

[Anonymous No.4333162]

>>4333068
are there pear slices on the plate flanking the center springroll?

[Anonymous No.4333191]

>>4333069
March 17th? That was four days ago! lol

[heartsonfire !!fPX2cAyysZV No.4333211]

>>4333191
Oh god. What the eff. I meant 24th. Sorry, I... I can't even explain that one.

[Anonymous No.4333216]

>>4333162

I know it's a little hard to tell b/c the pic's fuzzy but in they are supremes of lemon.

[Anonymous No.4333222]

>>4333216

/in

[Anonymous No.4333226]

>>4332590
Haha, thats quite a complement. I didn't do a full vertical (I will next time, didnt think it was so encouraged) but heres a picture of my buns proving. If that's not enough - look how crappy my picnic table is painted!

[Anonymous No.4333287]

>>4333136
good enough

[Anonymous No.4333289]

>>4333226
>I didn't do a full vertical (I will next time, didnt think it was so encouraged)

Maybe its just my opinion (I'm about 99% sure that its not), but verticals of original recipes and one of the best and most encouraged things you can post on /ck/.

As has been stated a few times since the challenge began, verticals are also the best means to actually judge each entry, in lieu of being able to see it in person and, above all, taste it.

[Anonymous No.4333294]

>>4333289
>verticals of original recipes and one of the best and most encouraged things

*are

[Anonymous No.4333362]

Love the recipes with home madre bread. Amazing work guys,

[Anonymous No.4333375]

I know I should lurk moar, but why are we not rating anymore?

[BubbleBurst No.4333383]

>>4333375
we'll do a massive thread with all the submissions where all the scores are to be given, Due to the large number of contestant this time around it will (hopefully) make it easier to compile the scores all at once.

Plus we already maxed out one thread with the submissions and discussion alone.

[heartsonfire !!fPX2cAyysZV No.4333578]

Voting thread will be up shortly. Please do not bump this thread.

[Anonymous No.4333749]

>>4333578

will the entries be reposted for voting?

[Anonymous No.4333765]

>>4333749
>will the entries be reposted for voting?

Yes. Read the thread.

>>4327585
>If you've already posted your entry in the previous thread, I have your entries saved. They will be reposted in the voting thread by an admin

>>4327943
>We'll be reposting all of the verticals, all extra photos and greentexting original comments made in each contestant's posts.

[Anonymous No.4333807]

>>4333765

thank you

[Anonymous No.4334025]

>>4332855
That bread looks amazing.

>>4330946
Your fries look really good. I like how the cone makes it look like a squid, that's cool.

[Spanish Fry !!fHb/CgO7yLi No.4334189]

I already entered so this doesn't count but here's the chili oil poached cod from Top Chef season 10 I made just now.

[heartsonfire !!fPX2cAyysZV No.4334547]

Voting thread is here: >>4334260