/ck/ - Food & Cooking

>>6367264
Roasted potoottos? That's bordering high treason. Do I detect small lumps in the sauce or is it the wrinkled surface of the potatoes deceiving me?

Vertical? 24 hours? Do you think this is a game?

>>5596962
Apparently tripping is too difficult for me.

Even lazier timestamp. That's it.

Lazy vertical. Fries are homemade as well (aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html).

Fries

Supersized sliders (not really intentional - the buns just came out bigger than expected).

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

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

>>5498773
Lazy timestamp.

>>5498771

>>5498768

>>5496705
>basic science stuff

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

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

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

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

>>5417972
Create a new thread if you have any questions (but yes it had a crispy crust and an open crumb). Like any other board on 4chan /ck/ is mostly shit, but we do have an occasional bread thread. If you want to get serious head over to the fresh loaf or similar.

>>5417167
Nope, there was a pretty big gap in the cumulative score.

I'm taking some vacation this weekend and I don't really have a signature dish anyway. I always take pride in serving new and different food to my guests.

If anything it would be homemade bread but that's hardly a dish.

Work ended up swallowing the whole weekend - I went to bed 7 am Monday morning. I wasn't going to advance anyway but I still wanted to go out in style... So much for that.

I'm at a loss of what to make. I'm thinking either a prune chocolate fudge torte or a peach/passion fruit cheesecake.

And just for reference - this is what it looks like if it's roasted with nothing but salt.

>>5389879

>>5389854

I'm right on the edge of not submitting this. Pork roast with some asian-inspired spice rub. Underneath are peas, soybeans, wilted lettuce, lemon zest and a bit of balsamic reduction. The pork looks burnt, yes, but it doesn't taste burnt. I should have used a normal approach (salt only) and just basted with a soy-based sauce towards the end instead... Oh well.

>>5375083
I disagree. I think BubbleBurst is doing a great job and I'm fine with the first round themes being very broad but I also think the themes should reflect the progress of the challenge. It bothers me to no end that the themes are not getting more restrictive and difficult as more and more contestants are being eliminated.

These very broad round themes leave me utterly uninspired. Also they render the "Challenge Goals" score completely useless. Why, BubbleBurst? I'm sorry but I just don't get it.

>>5374914
Yada yada yada. I'm simply calling you out on a pretty clear rule violation.

>>5374974
As I wrote in >>5361391 I was never going to participate in this round. I've been in Iceland since Thursday and as the round effectively was 5½ days instead of 7 it was not possible to get an entry in before the deadline.

>>5370944
>While you're perfectly welcome to make a large spread of food, please make sure there is clearly a "main dish" because that is what people will be voting on.