/ck/ - Food & Cooking

>A few people mentioned that summer wasn't the best time for the Challenge, since people go on vacation. Do you think it would work better at a different time of year?
I didn't follow well enough to see how many people stopped posting or skipped too many challenges. I think we had a lot of them at the beginning, who posted enough during the qualifications but then gave up.

>Was the /ck/ Challenge too long? How about 10 rounds instead of 15?
Yes, too long. My friends were all "you are cooking for this website AGAIN ?"

>Voting; it's kind of weird to have a cooking challenge when none of us can taste the dishes. Do you have any thoughts on how the voting system could be improved?
Err... Vote for the recipe too maybe ? Associate with >>>/p/ ?

>Any suggestions for weekly challenges? We have a bunch that we couldn't fit into this “season” and we're always looking for new and creative ways to push our chefs here on /ck/.
I don't know. I think the gas station challenge was a good idea in theory, more specific and challenging than ingredient challenges, but it was impossible to implement...

>>3952793
You can upload my pictures.

>>3952838
Thanks !

>>3953194
>what was their favorite dish to make from the entire contest was.
Probably the regional cuisine roll challenge. I had no idea of what Australian/Oceanic cuisine was, beside kangaroo steak and barbie, and looking up for original and doable recipes was fun.

>What were everyone else's favorite dish that ANY contestant made.
I don't know, many were very interesting. I'll cook some of them for sure, but I'd need a list to give you the names of the ones I enjoyed will cook.

>>3956050
This. How can we be notified of the next challenge without lurking /ck/ everyday ?

Duck à l'orange with extra orange (see vertical).

>>3919145
The point of unpeeled garlic is that you can cook it until it's not pungent any-more. The skin and oil protect the garlic and let you cook it at a relatively high temperature for very long without browning or drying. It becomes soft, both in taste and texture.
And it was served with bread, vegetables and very tender meat, and not meant to be eaten alone. Like a side-sauce, if that makes sense.

It's called "ail en chemise" in French, I would translate it as "garlic cooked in its skin until it's soft and not pungent", not as "unpeeled garlic".
The Google is wrong, He's WRONG I say you !
(It literally means "garlic in shirt".)

Suggestions for rules modifications (for next year's challenge) :

Allow a +1 bonus and -1 malus for reasons other than presentation/originality/appeal/challenge goals, like "I hate tarragon", "oh, cool, a SNES cartridge of a game I love in the background", or table presentation... (People already did it more or less unconsciously or explicitly.)

It's nice that you found a system to let people skip some weeks, but maybe try to avoid the summer holidays. I wasn't able to follow very well, being lost in the middle of nowhere with no 3G, so I don't know if I'm the only one who couldn't post for 4 weeks in a row, but I guess I'm not.
It would be nice to include other holidays, but it'll be trickier. Maybe a "I'll go skiing for 2 weeks next month, can I get 2 challenges in advance by email and mail you my pictures so you can post them for me ?" system... (Would also work for other "good" reasons for not being able to cook/picture/post.)

>>3915394
Err, no. I bought them in a store...

>>3916180
Oh, come on, don't you find my dog cute ? It makes my heart warm remembering the good days I had with him... And isn't reading a good book while smoking a good pipe next to the fireplace comforting after a cold rainy day ?
But yeah, I understand you. There should be another /5 for table presentation/service or something like that.
I just had fun on this one when I thought "a warm and familial environment? Oh fuck, my flat is colder than a hospital. Well, let's go to a 1$ shop and get a bread basket and a picture frame or something."

The dog's picture is now next to my computer and I actually really start liking him...

Above pictures are ONE menu, not two separate entries.
Verticals are on their way.

>>3914888
Yes, you peel the skin with your fork and your knife and eat what's inside... But the skin is not hard and the garlic is soft, so it's no hard work doing that.

>>3914938
No, I don't need samefagging to have good notes... I won't finish first anyway, I play fair because it's funnier like that.
Actually, I think it's >>3914870 who had only noted the starter without seeing the main dish (If so, I wouldn't mind you removing the 13 to note the full menu...)

>>3914870
Not any mushroom, some of the most delicious you could find. And with a bit of garlic, shallot and parsley of course.
A simple dish, indeed, but really tasty and a wonderful appetiser.

En plat de consistance, une souris d'agneau lentement cuite et ses légumes confits, accompagné de sa tête d'ail confite au four.
As the main dish, slow cooked lamb knuckle-end with confit vegetables and a baked confit garlic bulb.

A closer view of the casserole.

En entrée, poêlée de cèpes et de chanterelles.
As a starter, fried ceps (boletus) and chanterelles.

>>3899637
>Isn't there a sauce? It looks dry like that.
Not only it wasn't dry at all as it was cooked in honey caramel that helped the moisture stay in the meat ; but I also used the wonderfully delicious mix of cooking juices and honey caramel from the pot as a sauce. (Also it wasn't overcooked like many people do. Just look, it's pinky inside.)
It just looked bad with the sauce, so I preferred not to post the picture...
(And please keep it in English, it's awfully annoying for non-French speakers.)

>>3899629
Despite the appearances, this is NOT a /soc/ "rate me" thread. And you make my dish look creepy....

The vertical would be two pictures : a grater over a lot of grated sweet potato (add an egg, press hard to make it hold in place, fry.), and the meat before cutting. So I'll just let you imagine it.

still_alive.mp3

>>3898391
No. I should write my tripcode in my will to get an undertaker to keep you updated.
But we have good laws about food quality here. This time, it was from a real supermarket, they get checked on that.

>>3898151
Magret of duck can be smoked or can cooked as wanted. Confit of duck is different (1st recipe I found says 85°C (15° below water boiling point) for 2h30, just for 2 legs.)
I would have chosen a tartare for an example of raw preparation, as it is literally raw... (Isn't it a stereotype of our raw food ?)

>>3898182
Yup, I'm a frenchfag, I eat snails and use baguettes as dildos.

>>3898062
Actually, let's call this one a pork sashimi or something. (Beef sashimi exists.)
I'll cook the other half tomorrow and try to post pics.
(I usually try my new inventive recipes once before picturing and posting them, but I've been through quite a bit lately, so I just posted it like that because it was delicious anyway.)

Filet mignon de porc mariné dans sa sauce soja aux quatre-épices, doré dans sa croute de miel de fleurs sauvages du Jura, présenté avec une galette de patate douce.
Pork filet mignon marinated in soy sauce and quatre épices, browned in its honey crust, with a sweet potato galette.

Soy sauce and meat is umami, honey is obviously sweet.

Will post vertical later today, and a better picture tomorrow (as I have only cooked half of it.)
And the honey is from wild flowers from Jura, a mountain in France (and from a familial company.). I asked recommendations for an honey that would caramelise and go well with meat in a honey grocery shop, 'cause we totally have that everywhere here...

>>3890985
I'll have too google again. My English gf tells me "savory" means "salty, anything but sweet".
"Savoureux" in French means "delicious, full of flavours".
Anyway, had my 5 spoons or rice, time for a digestive nap, I'm exhausted...

OK, sweet, could possibly do with that.
Second roll...

Danger ?
DANGER ?
I got food poisoning from my crèpes. Had to go to the hospital for dehydration. As I'm typing this, I'm eating my first solid food since 2 days. (Rice with nothing.)
(Probably a product was way beyond best before date or didn't followed cold chain. Told you these "Arabes" shops are terrible...)

I can barely look at food pictures, so I hope I'll feel better soon.
Anyway, first roll I guess.

Onions and eggs crêpe.

I have enough dough for twice more crêpes (that are in the 10$ challenge) But nothing to put it them in the 10$ challenge... (don't worry, I'll find some jam and honey for my breakfast...)

Recipe and vertical for tomorrow.