/ck/ - Food & Cooking

one last shameful bump
I hate you faggots

shameful bump because I didn't make the other one yet

>black bean pasta tossed with cilantro
>slow cooked chipotle pork
>fresh pico
>lime

Vertical for Hula doll's blini submission.

>>12623013
Yeah, I played about 12 straight hours of Anno 1800 yesterday and didn't check basically all day.
I got bored trying to make verticals because some people submitted so many pics and it's hard to choose which to put as integral.

Thanks for the free bump.

Roll 1 - #60 - pork (ground)

Roll 2 - #27 - chives

Roll 3 - #62 - canned: capers

Roll 4 - #89 - frozen - ice cream (vanilla)

You have ground pork, chives, capers, and vanilla ice cream for the Hors D'Oeuvres/Appetizer round.

The clock started on 6/29 and the time is up at 11:59 EST on 07/13/2019.

SUBMISSION
>Anyone who makes a challenge submission must vote. If you do not contribute to voting in the voting round, your submissions will be disqualified.
>All submissions must be accompanied by a timestamp and token/totem. Any submissions without timestamp and token/totem can not be considered.
>At least two photos are required for each submission: One high-quality photo of your final dish with timestamp and totem, and at least one photo documenting your process or ingredients used.
>All four mystery basket ingredients should be fully incorporated in your submission. Omissions or "garnish" use may result in loss of points.
>Verticals are not required but encouraged, and can only help your score. Verticals documenting your process can give insight to judges regarding your Technique and Originality. I can help you make a vertical if you cannot (fucking phoneposters).
>The cutoff time for submissions will be 11:59 PM EST on the final day of the challenge fortnight.

BASKET INGREDIENTS
>You may make reasonable substitutions for inaccessible exotic ingredients to be scored by the audience and fellow contestants.
>Basket ingredients are randomly chosen from four lists: Meat, Produce, Grocery, and Wildcard.
>Basket ingredients should be fully incorporated in your final dish.

VOTING
>CONTESTANTS MUST VOTE. Any contestant who does not vote will be disqualified for this round. It's important that we play together and work together.
>Audience members are welcome and encouraged to vote as well.
>Contestants should post their scores with timestamp, totem, or tripcode to verify.

lol I let the other one die oops
still you faggots aren't helping

Many coo/ck/s - five rounds - but only one chance to win.
The challenge? Create an unforgettable meal from the mystery items hidden in these baskets before time runs out.
Who will win the prize - and who will be Chopped?

This is the official announcement thread for the next /ck/ challenge - Round 2: Hors D'Oeuvres/Appetizer

FIVE ROUNDS - ONE WINNER
>X Round 1 | 6/15-6/22 | Breakfast X
>*** Round 2 | 6/29-7/13 | Hors D'Oeurves (Appetizer) ***
>Round 3 | 7/13-7/27 | Entree (Lunch)
>Round 4 | 7/27-8/10 | Main Course (Dinner)
>Round 5 | 8/10-8/24 | Dessert

SCORES THUS FAR
>1st Place: 24 pts - Hula Doll
>2nd Place: 23 pts - Sake Bottle
>3rd - 22 pts - Tiny Level
>4th - 20 pts - Gold Fly; Anime Figure; Small Crystal
>7th - 18 pts - Green Pick

SCORING HOW-TO
Out of a possible 25 Points:
__/5 for Challenge Theme
>a rating regarding Use of Basket Ingredients and Meeting Round Theme
__/5 for Originality
>a rating regarding Uniqueness and Creativity
__/5 for Technique
>a rating regarding Level of Skill used
__/5 for Appeal
>a rating regarding Taste (assumed) and Cohesiveness
__/5 for Plating
>a rating regarding Visual Appeal

I'll be reposting the submissions to this thread as I make the verticals.

Roll 1 - #60 - pork (ground)

Roll 2 - #27 - chives

Roll 3 - #62 - canned: capers

Roll 4 - #89 - frozen - ice cream (vanilla)

You have ground pork, chives, capers, and vanilla ice cream for the Hors D'Oeuvres/Appetizer round.

The clock started on 6/29 and the time is up at 11:59 EST on 07/13/2019.

SUBMISSION
>Anyone who makes a challenge submission must vote. If you do not contribute to voting in the voting round, your submissions will be disqualified.
>All submissions must be accompanied by a timestamp and token/totem. Any submissions without timestamp and token/totem can not be considered.
>At least two photos are required for each submission: One high-quality photo of your final dish with timestamp and totem, and at least one photo documenting your process or ingredients used.
>All four mystery basket ingredients should be fully incorporated in your submission. Omissions or "garnish" use may result in loss of points.
>Verticals are not required but encouraged, and can only help your score. Verticals documenting your process can give insight to judges regarding your Technique and Originality. I can help you make a vertical if you cannot (fucking phoneposters).
>The cutoff time for submissions will be 11:59 PM EST on the final day of the challenge fortnight.

BASKET INGREDIENTS
>You may make reasonable substitutions for inaccessible exotic ingredients to be scored by the audience and fellow contestants.
>Basket ingredients are randomly chosen from four lists: Meat, Produce, Grocery, and Wildcard.
>Basket ingredients should be fully incorporated in your final dish.

VOTING
>CONTESTANTS MUST VOTE. Any contestant who does not vote will be disqualified for this round. It's important that we play together and work together.
>Audience members are welcome and encouraged to vote as well.
>Contestants should post their scores with timestamp, totem, or tripcode to verify.

Many coo/ck/s - five rounds - but only one chance to win.
The challenge? Create an unforgettable meal from the mystery items hidden in these baskets before time runs out.
Who will win the prize - and who will be Chopped?

This is the official announcement thread for the next /ck/ challenge - Round 2: Hors D'Oeuvres/Appetizer

FIVE ROUNDS - ONE WINNER
>X Round 1 | 6/15-6/22 | Breakfast X
>*** Round 2 | 6/29-7/13 | Hors D'Oeurves (Appetizer) ***
>Round 3 | 7/13-7/27 | Entree (Lunch)
>Round 4 | 7/27-8/10 | Main Course (Dinner)
>Round 5 | 8/10-8/24 | Dessert

SCORES THUS FAR
>1st Place: 24 pts - Hula Doll
>2nd Place: 23 pts - Sake Bottle
>3rd - 22 pts - Tiny Level
>4th - 20 pts - Gold Fly; Anime Figure; Small Crystal
>7th - 18 pts - Green Pick

SCORING HOW-TO
Out of a possible 25 Points:
__/5 for Challenge Theme
>a rating regarding Use of Basket Ingredients and Meeting Round Theme
__/5 for Originality
>a rating regarding Uniqueness and Creativity
__/5 for Technique
>a rating regarding Level of Skill used
__/5 for Appeal
>a rating regarding Taste (assumed) and Cohesiveness
__/5 for Plating
>a rating regarding Visual Appeal

>>12611968
thank you

>>12609277
I didn't feel they were fair and several others felt the same.
Giving someone less than half score when they indeed produced a breakfast item with all the basket ingredients was, in my eyes, just malicious.
Hula seemed to dock points in multiple categories for the same infractions.
Malintent aside; if one set of scores is not to the same scale as the others, it ruins the averages.
I elected not to include the scores even though they harmed everyone but me. I could have included them for a personal boost but I didn't, because I'm making an effort to be impartial.

>>12609244
No, that's the kind of thing you get in a Chopped basket. Have you never seen the show? I can think of 2 episodes off the top of my head where they were assigned rum raisin and olive oil ice creams; another episode was ice-cream based with an ice cream in every basket.

If you don't like to be challenged, and you don't like Chopped, then obviously the /CK/hopped /CK/hallenge is not for you. Move along.

>>12609016
I've never shit on people for "not being good enough," only for complaining about how they didn't want to have to try too hard but still wanted to get to play along. That kind of bitching is akin to the millennial custom of participation trophies. Why should we make the challenge less fun just to include more people?

If you can't cook for shit and find learning about and using new ingredients to be taxing or boring, then you don't need to be part of a cooking community and I don't know why you're here. Don't even open the thread.

>>12607980
I don't feel it's wasted. A handful of us are having a good time. You're wasting a lot of time being teenage girl levels of petty and whiny, though; your life must be pretty devoid of stimulus.

Probably because you're a cooklet and a poorfag.

>>12607509
It's not daily - there's a new challenge every two weeks. You still have till the end of this Saturday to submit a dish using the basket ingredients at the beginning of the thread.

>>12606327
That's what I like about it best. I felt uninspired with my cooking before but I look forward to rolling a new basket and thinking about all the possibilities.

>>12604504
I'm calling you out for being too cute.

>>12603712
a bloo bloo bloo
cooklets and poorfags still not welcome
You're a cooklet if you complain about the basket ingredients being too hard to incorporate and/or if you don't look forward to getting to try new odd ingredients, and you're a poorfag if a $10 set of ingredients would set you back too far to be reasonable for the challenge.

>>12601409
Entree used to mean appetizer.
Then it was sort of connotatively changed to something between appetizer and main course - a lighter plate of food, not red meat, but not meatless. I only wanted to impress the idea of a smaller and lighter meal which is why I used both words.

>>12601554
Thanks man. I don't think you did a poor job. Your scores from the last round averaged out to the same scores I got.
I don't want people to think they have to be chef quality to compete - that's obviously not the case - and it's a learning and growing experience we can all participate in together.

>>12602180
To me, it seems everyone has a different idea of how to rate - which is fine, that's why we're averaging them together. I did think the last ones seemed really harsh from you, but that's only compared with everyone else's scores; I think most people chose to judge gracefully and on the scale of what you meant to do vs. what ended up on the plate, while your particular scores felt more like a judgement of whether the food was commercially viable and to the standards of a legitimate chef.

Of course none of us is a legitimate chef.
I'm glad you still participated this round and we were able to move past the troll namecalling.
Hopefully we can save this still.

>>12602238
>>12602245
We're gonna extend the challenge for another week. Till then, feel free to vote on the submissions as they come. The new deadline will be 11:59EST on July 13.

We'll probably do full two-week submission and voting rounds rather than one week of each from now on.

>>12601271
The classical order of French cuisine is something I could talk about for a long time. It's changed a lot historically, but in the most modern definitions, think of the entree as a lighter and smaller meal - usually with small portions of fish or poultry. What you provided in the appetizer round is actually a good example of a classical French entree; a smaller meal.
The main course is the big event; classically this would be the roast, or whatever game/red meat there was, with rich gravies, vegetable sides, etc.

These connotations translate fairly easily to how Americans see lunch versus dinner: lunch is lighter and smaller, whereas dinner is considered the rich and heavy meal. Hope this helps.

>>12601212
I put both appetizer and hors d'oeuvres to give a full idea of the course theme because I wanted to draw from classic French culinary service to get the categories, and specifically to separate the ideas of "entree" and "main course," which to American ears are synonymous, but not in Europe.
It was a good dish, just doesn't scream "appetizer" to me - others might feel differently.

What do you think about extending the challenge through Saturday 7/13 in hopes of more submissions?

>>12601147
What possible purpose could you have for hanging out in a thread you claim not to like, to talk to people you claim not to like? It's you that needs to leave.
You could do literally anything else with your time and instead you choose to spend it bitching about people posting board-related OC. I'd tell you you're pathetic but you already know, that's why you whine like a cunt.

>>12600923
The scores are out of 25 ya dumb

>>12600931
I'm wondering if increasing to a two-week deadline wouldn't increase participation, because even I felt very rushed to get this one done by the end of the week.

Should we extend this challenge one more week for more submissions? Or do you think Green Pick, Sake Bottle, Small Crystal, & Anime Figure aren't coming back?

>>12600126
The implication to hors d'oeuvres is usually finger food, small foods, easily picked up and eaten. Not to say that a small soup couldn't be considered one - you could, if it fit your menu - but I don't consider a curry with meatballs to be "a cup of soup" either. Anyway, it's not a big deal in one category - you did something more conceptually complete than either Hula or I.

>>12601033
I'm not surprised, only disappointed, that the quality of posters on this board has slipped so much, and you're a prime example.
You and the other crossboarding scum couldn't be any more basic.

>>12597726
I do think he's right that it's not really befitting "hors d'oeuvres/appetizer" as a theme, and I'm curious why you made vanilla ice cream instead of using it as an ingredient to make something else.

>>12596816
I had attempted some great plating, but the vanilla sauce was so dense from eggs - I couldn't get the two sauces to play nicely together. Also, I didn't get my timestamp paper again for the final picture, but it shouldn't matter since I'm posting with a tripcode and totem anyway.

Behold: Pork shumai with rhubarb sweet & sour and vanilla tarragon cream.

Surprisingly, the tastiest part was actually the way the two sauces tasted together. It was spicy, sweet, sour, and savory; it reminded me of Vietnamese cooking, where you get every unique flavor in each sauce or dish.

>>12596811
Currently steaming. The bamboo steamer fit on my last pan a lot better so I had to improvise this time, which means they're going to take a lot longer to steam since it's not a perfect fit.

Final picture soon.

>>12596800
I made plenty. And into the bamboo steamer they go.