/ck/ - Food & Cooking

>>13679130
So you cut out gun slits in your outhouse? Lmao, flyovers don't even have septic systems! Do you use leaves to wipe as well?

>>13680639
I support this message.

>>12424341
I wasn't expecting to make it to the final round - or for the next round to be the final round - and have never made it to the final round, and never wanted to, as I find "signature dish" to be anathema to the spirit of the competition. That said, I'm honestly disappointed that literally one (1) anon voted in the first open voting round, and they weren't even the person who's been spamming "tiki" shit non-stop. I don't believe I did anything wrong to bring on the vitriol I received and ignored (9/10 times the troll replied to an anonymous post calling out tiki it wasn't even me), but I was expecting this round to be bombarded with votes giving me 0/20, but even the troll(s) didn't care enough to put in the effort to vote. I mean, you have to admit than when the one person who has had a giant hate boner for me since the first round didn't even bother to vote, despite keeping the challenge bumped, there is something seriously wrong. I still had fun cooking stuff; I thought the challenge was dead, and it kind of is. Or maybe it's just time to move on from /ck/ - everyone else seems to have.

>>12405338
Presentation: 3/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 14/20
This one just really didn't get me on plating and appeal. Above all I think it's the color the ahi turned out and the sprouts. I love sprouts, but they're not a garnish. You do have a good eye for flavor combinations, though, and put a lot of tea into the dish in an intelligent way.

>>12405340
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 2/5
Total: 10/20

Doesn't really seem like a tea dish, and I can't imagine a quick tea smoke really did anything for those ribs. It's a pretty picture but the plating just seems like a mess to me. I'm also not a fan of getting bits of chewy ribs stuck in my teach and having to wash my hands every time I want to imbibe, so I'm a little biased on appeal.

>>12405344
Presentation: 1/5
Originality: 5/5
Appeal: 1/5
Challenge Goals: 5/5
Total: 12/20

I get that you put effort into the plating, but I still don't understand why you posted a thumbnail. I honestly can't tell how all the flavors would go together, but you obviously put a lot of effort into the dish before deciding you didn't want anyone to see it.

>>12417515
16/20

>>12356652
I considered putting off my entry for a few days after realizing that we had another week, but then I saw your entry and thought I'd get shit upon for copying you by doing lavender and matcha, even though I sketched out my dish in the first 15 minutes of seeing this round's category. We even used the same tea.

>>12357940
I was really happy with how the lavender tea egg process turned out, and really dissapointed with how you couldn't see it at all in the finished product. And yes, I started dredging the egg before wrapping it in the sausage because I was drunk and didn't realize I had and entire week and this was somehow the only picture I had of the marbling.

>>12357928
I made Thai iced tea and added the milk and then thickened it, and then injected it into the egg, and then injected a little more sweetened condensed milk hoping for a swirl effect and wasn't dissapointed.

>>12357916
Believe it or not, but I can cook. That said, I can't into graphic design, so I'll just post some pics of the the process in lieu of a proper vertical. If you have any questions I'll be happy to answer; and yes, I was caught off guard by the deadline and this was going to be a test run.

For your consideration, I present a sweet and savory scotched tea egg. It’s a soft boiled egg with the yolk removed and replaced with Thai iced tea – which has been thickened to emulate a molten yolk and mixed with sweetened condensed milk – cracked and poached in lavender tea, and then wrapped in a pork sausage and breaded with a panko, rosemary, and matcha crust before being deep fried.

>>12299771
>we
If you have a problem with how I scored your dish, and think I missed or misunderstood something, or otherwise judged unfairly, let me know. I may score a little lower than everyone else, but I'm consistent across the board with my numbers and think I do an okay job explaining my reasoning.

>>12291328
>Habanero, Pineapple and Rosemary Tart
Presentation: 3/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 14/20
I’m not really into cakes and tarts and desserts in general, but I liked the combination of sweet, savory, and spicy in this – and it’s hard to argue with such a thorough vertical. My complaints are mostly just nitpicking: I don’t like garnishes you aren’t meant to eat, it’s a pretty tart but there isn’t really much presentation to speak of, and honestly, it’s probably way too spicy for me. You used habanero in two different unique ways.

>>12291335
>Blazing Pork Skewers with Lime Crema and Thai Pepper Sauce
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 11/20
It kind of seems like you just emptied your pantry of everything chili related and did multiple things all thrown together on a skewer, but like someone else said, I’m not sure how well all those different flavors mesh when layered on top of one another. It might work, but kind of just seems like overkill. I’m also not really a fan of skewers in general; the meat always seems to end up overcooked. I don’t know about the lighting in your presentation pic, but it looks like you plated it, didn’t like how it looked, wiped down the board with a washcloth and forgot to dry it before re-plating. I like what you were going for and there’s good colors there, but it just doesn’t look very good and that crema and cilantro on the side isn’t exactly great.

>>12291320
>Enchiladas with Mixed Roast Pepper Sauce
Presentation: 2/5
Originality: 1/5
Appeal: 4/5
Challenge Goals: 2/5
Total: 9/20
This really just felt like you had to make something for dinner so you went with the one Tex-Mex recipe you knew so you could enter it into the competition. It looks fine for what it is, but it’s just chicken enchiladas.

>>12291325
>Bacon and Jalapeno Mac and Cheese
Presentation: 0/5
Originality: 1/5
Appeal: 2/5
Challenge Goals: 1/5
Total: 4/20
Would eat if I were high. Seriously though, you made mac and cheese and added jalapeno as an afterthought. I also don't like panko on my mac and cheese and have no idea what the bbq sauce is doing there, other than that you actually made an attempt at plating this round (I don't believe in giving a 0/5, but the bbq streaks on the plate forced me subtract a point). Honestly not sure what you were thinking.

>>12291307
>Chocolate-Crusted Habanero Chicken on Tortilla
Presentation: 1/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 10/20
Really poor presentation; looks like a pinwheel. Sounds like it probably tastes okay, though I don’t find that thick tortilla very appealing. Interesting but not super original or unique use of peppers.

>>12291309
>Vietnamese Lotus Root Salad with Pork Terrine and Poached Shrimp
Presentation: 4/5
Originality: 2/5
Appeal: 5/5
Challenge Goals: 3/5
Total: 14/20
I’d never had lotus root salad, but when I googled it I was kind of surprised to find that all the pictures look pretty much like yours. You did go over and above by making your own head cheese – and I love Vietnamese cold cuts – but I wish there was a category for effort, because you always go above and beyond. Also, those shrimp seem like they probably weren’t very flavorful, as it seems like you added the aromatics to your poaching liquid at the same time you added the shrimp.

I only really got into the Taco Bell lifestyle a couple of years ago, but has there been a dollar menu item in living memory that was better than the Spicy Loaded Nacho Taco? I've picked up 3 a night virtually every night since they introduced them.

>>12293858
Your troll vote doesn't count, retard. You can vote me into oblivion if I make it into the open voting rounds.

>>12267469
Went a little overboard spooning the batter onto the other side. Fortunately Secret Aardvark and eggs go well together; just had to baste the sides with the hot oil to get it all cooked nice.

>>12267441
Somehow the only flour I had on hand was Mochiko, so I gave them a light dusting before dipping in the batter. I don't bake much these days, I guess. I also used a heavy cream and egg yolk liaison to make the sauce for the mac and cheese - if I was doing a larger portion and baking it I'd do a bechamel.

>>12267431
The batter is as simple as it looks. Once the whites are whipped to a stiff peak, whip the yolk and SA and fold the two together.

>>12267409
I don't usually use shells for anything, but had some in the cupboard and they actually worked pretty well for this. If I did it again I'd throw in an extra chunk of the smoked mozzarella. The smoky taste on top of the roasted pepper contrasted with the vinegary salsa on top is what made this different from a standard chile relleno.

>>12265491
I also should mention that the serrano isn't just a gratuitous addition on top of multiple layers of different chilies. It's meant to be eaten a little bit at a time with each bite, and is what gives (what in my opinion is the perfect level of) heat.

>>12265477
Forgot my name... It's also a hatch chile sharp cheddar mixed with smoked mozzarella mac and cheese. Hopefully I'll get around to making a vertical this time because this one is actually pretty amazing - as uninspired as chile relleno sounds for a chile pepper challenge. Money shot doesn't do it justice, but here it is.

For your consideration, I present the Bourbon Tri-Tip. It’s thinly sliced, bourbon marinated tri-tip, put on a griddle and topped with a mix of sautéed mushrooms and onions, diced bacon, sharp cheddar, then put on a toasted bun that’s kind of a mix between focaccia and ciabatta that has been spread with a horseradish sauce, and topped with fresh arugula.

Since I somehow got in early this round (I mean, it’s fucking sandwiches, what’s taking you so long?) maybe I’ll actually try to do a proper vertical this time.

>>12081835
Some people order food to eat at places other than in their basement, like at a picnic bench at a park or something, and will need those things. It's just easier for her to grab them and set them aside while she's on the phone with you than have you make a bunch of extra requests when you come in to pick up your pizza and it might be busy. She's not judging or, you thinking about you at all.

>>12081760
Only on road trips, but I haven't been on one of those in years. I do smoke and drink vodka in my car every day, for what it's worth.