/ck/ - Food & Cooking

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 week.

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 and future rounds. It's important that we play together.
>Audience members are welcome to vote as well.
>Contestants should post their scores with timestamp, totem, or tripcode to verify.

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'Oeurves/Appetizer round.

The clock started on 6/29 and the time is up at 11:59 EST on 7/6/2019.

>>12588566
>You faggots let the last one die while I was
Not at work this time; I was getting freedom drunk on the 4th of July.
Anyway, I'm doing my entry today. I hope others are planning on it.

>>12588570
Another day, another round of idiotic ingredients randomly mashed together and pretentiously plated.

>>12588604
Go make some dinosaur nuggets and stfu

>>12588668
Yeah, okay. It's spelled hors d'oeuvres by the way.

>>12588691
Is your ego so fragile that you’re hawking a thread that doesn’t want to include you? Have sex. Go eat your dinosaur nugget “Hors d’oevures” and stfu

>>12588702
Yup, didn't remove that piece of shit thread from the watcher. It's done now, thank you anon.

>>12588691
>tfw I spelled it wrong BOTH times even after having a conversation about how Americans say the "r" before the "v" even though it's spelled the opposite way
>tfw didn't catch it when copy+pasting the thread twice
Once a Midwesterner...

The time is upon us.

>>12589905
Nobody cares.

phonebumping from page 10 because I ate tiny burgers and got drunk instead of finishing my submission tonight

'Murrica

pics tomorrow

>>12589905
I bought stuff and prepped a few things, but pretty much put off everything till the last minute this time. So hopefully I'll be submitting tonight or tomorrow morning.
>tarragon
That was one of the first decisions I made when I saw the ingredients list. Our dishes are going to be completely different, but I think you actually make some good choices every now and then.

Chive blini, topped with caper anchoïade larb, a vanilla saffron calvados tarragon cream, and garnished with caper, chive, and lemon zest.

>>12593265
Will try to condense the process pics and get them in as soon as possible.

>>12593265
>>12593272
woah this looks great, you're very creative friend

>>12593272
dont bother, looks like catfood

>>12593265
>>12593272
In a dry pan toast glutenous rice, crushed cashews (because you already have them and why not), and a couple anise seeds.

>>12593574
Anchoiade ingredients are minced garlic, minced capers, minced shallot, chili flakes, anchovies, lemon, black pepper, a splash of red wine vinegar, and enough extra virgin olive oil to coat the bottom of the pan.

>>12593577
Combine all ingredients over low heat.

>>12593581
The idea is to get the ingredients to melt into the oil without browning. When it’s close stir in some chives.

>>12593590
Grind up the toasted rice mixture and store along with the anchoiade the night before.

>>12593595
Blini starts with combining AP flour, WW flour, and buckwheat flour with sugar, yeast, and warm water.

>>12593600
This creates a sponge, which you cover and let rest.

>>12593605
Ice cream sauce ingredients are vanilla iced cream, calvados, saffron, tarragon, and is thickened with a corn starch slurry.

>>12593611
Yes, this really happened.

>>12593614
This was a complete experiment, and ingredients had to be adjusted along the way. I had a few other things I’d considered throwing in, but this turned out pretty good as is.

>>12593617
I tightened the sauce up to basically a custard since it was going to be spread on a tiny pancake.

>>12593620
Scald some milk and melt some butter.

>>12593625
Separate some eggs.

>>12593631
Whisk the yolks with some salt and incorporate the butter.

>>12593636
I thought blinis were basically just pancakes, but one of the many steps literally involved making hollandaise.

>>12593641
Add the scalded milk, some more flour, then fold in the sponge once it’s doubled in size.

>>12593646
Cook the ground pork with just black pepper and some chili flakes. The idea of doing a larb was to do the Thai thing and combine all the different flavors at the end instead of seasoning along the way. The anchoiade mostly replaces the fish sauce, and it’s more French influenced than a traditional larb. There’s also the toasted rice mixture, lemon juice, and fresh mint, which goes in right before serving. I also ended up adding more fresh chives.

>>12593652
Whisk your egg whites to a stiff peak, fold into your blini dough, and set aside while you finish the larb.

>>12593655
Add stuff and taste.

>>12593660
Needed more anchoiade and a ton more fresh herbs.

>>12593664
I wasn’t super happy with how everything turned out, but this shit right here was actually amazing.

>>12593668
Fry the blini like mini pancakes and throw in a bunch of chopped chives just like you would blueberries.

>>12593675
For all that work I wished the finished product looked a little nicer, but they were quite tasty. I made a ton and used most of them to dip in the leftover anchoiade and eat with the rest of the larb.

>>12593265
>calling this shit a blini
Зaeбизь, чoткa... блять

I honestly love OC but this contest is so cringe, can barely keep it alive, OP is a legitimate fag, a Gordan Ramsy burger thread may have died for this...

So how do the other rounds work if there is only 2 contestants in the 2nd round?

LOLXD

>>12594034
Don't worry. After a week or two someone will start a thread asking what happened to the /ck/ challenge and 50 people will reply showing interest, saying they'll participate/vote/contribute in some way, and the cycle will continue.

Bump

>>12594006
Needlessly rude.

>>12593676
This was a cool as fuck idea. I wonder how it would taste - I wish we could taste them.

>>12595192
Would doing free voting + submissions for two weeks be better? I figured more people would eventually forget if the deadline was too far.

>>12588570
Fucking ice cream? This is so stupid. The wildcard should at least make some sort of sense with the other ingredients but still be unique enough to make it challenging. Not some fucking "le random" ingredient that's nearly impossible to incorporate with the others.

>>12593265
The ice cream had to remain frozen

I am about to get started, so hopefully it won't take too long and I'll be able to meet the deadline.
>>12595779
That is how Chopped works. On the TV show, they often give the contestants much stranger things to work with, and the point is to figure out how to use it and transform it in a way that ends up working with the dish.
>>12595788
No, you can do whatever you want with the ingredients, and in Chopped, you are supposed to transform the ingredients somehow. Typically when given ice cream, contestants melt it and incorporate it into a sauce or use it in place of something that uses cream and sugar.

>>12595788
>>12595779
wrong

>>12595996
right
I'm doing mine right now.
Post ingredients so we can speculate.

>>12596111

>>12596286
OOH NIGGA
>he got them aubergines

I have water, rhubarb, onion, ginger, sugar, and cayenne in this pan. I boiled it, strained it, returned the liquid to the pan, and reduced it to a thick syrup, then deglazed with rice wine vinegar to make a sweet & sour sauce with subtle heat.

>>12596775
Forgot to mention both lemon and lime juice in the sweet & sour sauce.

In this pan, I have melted vanilla ice cream, egg yolks, tarragon, and salt. The extra yolks are to help make the sauce more custard-like and less sweet. I infused the tarragon for a fairly long time to make the salted vanilla cream sauce taste spicy in that licorice kind of way.

>>12596779
Ground pork, chives, celery, and capers here, with a little bit of worcestershire sauce and black pepper (not pictured).

>>12596789
Filling.

>>12596793
A little egg wash on the wonton wrapper, then use your thumb and forefinger in a circle to wrap it around the filling & form the shumai.

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

>>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.

>>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.

Thai inspired green curry and pork chive meatballs. Will describe in a minute. Thanks!

Custard coming together before freezing

I got it to soft serve consistency then added it at the very end to a portion of the curry that had cooled down a little. I wanted to make sure that it wouldn't scramble or curdle.

>>12597149
Green curry paste:
>serrano chilis
>garlic
>chives
>ginger
>cilantro stems
>lime peel
>lemon peel
>fresh bay leaf
>lemongrass
>basil
>white pepper (toasted)
>coriander seeds (toasted)
>cumin seed (toasted)
>star anise (toasted)
>salt
>caper paste (jar of capers and caper juice blended into paste)
>water
Since certain Thai ingredients are hard to come by, I researched suitable substitutes to get it as close the the real thing as possible. I used serranos for the green chilis, a hefty amount of chives instead of shallots, ginger in place of galangal, many cilantro stems instead of a few cilantro roots, regular lime and lemon peel and a fresh bay leaf instead of kaffir lime peel, basil and star anise instead of Thai basil, and caper paste made from a jar of capers and caper brine instead of shrimp paste. Using a food processor, I blended the ingredients, adding small amounts of water to help break everything down into a paste. Once it was fairly smooth, I transferred the paste into a blender with some more water to really break everything down finely.

Green curry broth:
>unsweetened coconut cream
>green curry paste
>water
>lime zest
>lemon zest
>fresh bay leaves
I simmered this mixture until it absorbed a lot of flavor and evaporated off a good amount of water. Then I strained the liquid through a fine mesh colander and returned the liquid to a sauce pan.

Final Thai inspired green curry:
>green curry broth
>chives
>capers
>chinese eggplant
>bamboo shoots
>red bell pepper
>custard style vanilla bean ice cream
I simmered everything except for the ice cream until well incorporated and softened. Then I transferred some of the curry into an unheated sauce pan, let cool somewhat, and slowly incorporated the ice cream.

>>12597149
>>12597496
Pork chive meatballs:
>ground pork
>chives
>unseasoned panko bread crumbs
>milk
>egg
>seasoned rice vinegar
>white pepper
>salt
I mixed these ingredients until well incorporated then formed small pork meatballs. I browned the meatballs on two sides in a sauce pan with coconut oil then transferred them to the oven to finish cooking.

Rice:
>white rice
>water
>butter
>seasoned rice vinegar
>salt
I brought all but the rice to a boil, added the rice, mixed it all together, reduced the heat, covered, and let simmer until done then fluffed rice with a fork and transferred to a serving dish.

When everything was ready, I plated a portion of rice on a small dish, topped the rice with thai inspired green curry and pork chive meatballs, and garnished with chives.

>>12597149
I'm American and we kind of just go to restaurants and order things in whatever order we feel like (it blew my mind when I learned that the French eat cheese at the end of the meal and not at the start; same with Japanese and miso soup), but would this actually be considered an appetizer in some part of the world?

>>12597567
In my experience (also American), appetizers can be anything that are served in a small portion. Heck, appetizers here can literally be a family sized plate of fired calamari or potato skins. I purposefully plated two small meatballs (less than inch diameter) over a bed of rice and curry smaller than the size of a post-it so that it could be consumed between one or two people as a little bite before a larger meal.

>>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.

>>12598948
Huh I guess I misunderstood. Is a small bowl of soup not an appetizer? I made vanilla ice cream, then used it as an ingredient in my curry sauce to compliment the coconut cream and to sweeten it since I didn't add any other sugar.

>>12593265
10/20
>>12596991
13/20
>>12597149
13/20

Also you should probably just get a discord server at this point. Interest isn’t high. Maybe you can recruit some Reddit fags.

>OP acts like a douchebag faggot about his elitist reddit competition
>can't get enough people on board to go past 2nd round
>none of the food even looks or sounds good
lmao @ you retarded losers tbqh

>>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.

>>12601090
You are a shitty host, you have a shitty attitude and you cook shitty food. You are never going to make this a success. Time to go back you dumb faggot.

>>12601090
Oh I see. Since the round is hors d'oeuvres/appetizers, I assumed it encompassed both finger foods and small appetizer plates/dishes of various sorts. This pic might show the portion size better.
>>12601147
I'm still very much enjoying the competition.

>>12601212
>I'm still very much enjoying the competition.
That isn't a surprise, you obviously have a very lackluster social life. You guys should really take it to discord, they have video chat and everything!

>>12590225
Actually, someone does. That would be me. Fuck you, btw.

>>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.

>>12601242
>What possible purpose could you have for hanging out in a thread you claim not to like
Obviously to rub this absolute failure of a competition in your cocky douchebag face.

>10 posters
>most of them are trolls telling you to take it to discord
LOL

>>12601242
I think due to the holiday it would be good to extend the round for an extra week. I was busy up until the last minute since there has been a lot going on this past week. Could you explain what the expectations are for entree vs. main course and how lunch and dinner play into them as well? I don't personally make lunch and dinner any differently from each other, so that was going to be my next question.

>>12596286
Thank you for putting the level measure on your time stamp. Otherwise, I wouldn't fucking have a clue that your countertops are slightly off on the x axis. WHEW, I'm so relieved to have dodged those bullet, thanks to your level bubble. Man, I owe you my life, because I almost died from worrying about how level your countertops are. Shit, someone pinch me so I can know if I'm dreaming, because if this is a dream it is a good one - like Froto said to Gimbli in the Lord of the Flies. By Golly, I'm as happy as Clint Eastward was NOT when the darn kids get off his lawn. I'm going to celibate now by having sex with my waifu in your honor roll doubles.

>>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.

Ask me how I know none of you faggots have a girlfriend.

>>12601306
Okay thanks, that does help. I would never have thought that entree implied fish or poultry over other meats. I'll have to read up on the subject before the next round.

>>12601090
Am anime poster, didn’t participate because time restrictions line up with my payday restrictions and I generally feel that this competition exposed me for the true amateur I am and that I didn’t contribute enough. Also a lot of toxicity for some reason? The shitposters really being down the quality, even if they keep the thread bumped. More time might help, but I feel an incentive is necessary for someone who is on the edge of participating to go for it. I also think people were generally rubbed the wrong way by hula, I have thick skin and didn’t mind the ratings since I deserved them but I’ll admit the other ratings were just unfair in a way. I deserved to be rated low but I don’t think some other competitors deserved the ratings they got and it was probably disheartening, even though you didn’t include them into the final scores. I dunno. A lot of factors that I see as to why it wasn’t that successful, but to be fair the last competition also went south very fast. I don’t think you’re a bad chairman and I think you’ve been taking the ideal route with everything, it’s just such a pipe dream at this point to expect more than 5 people to be interested when this whole bird is mostly waifu posting and half/baked question threads posted out of boredom and drunkenness. Good luck chairman.

>>12601554
>people were generally rubbed the wrong way by hula
I apologize to anyone who didn't like my ratings. This is the first time I've both competed in a challenge and voted on it, which I don't think should even be a thing. Personally, when I saw your scores I thought you were the one not taking this seriously; you scored everyone in the 20's within a 4 point margin, and didn't give an iota of criticism, constructive or otherwise. I wasn't thinking about you when I voted - and probably could have better explained my reasoning - but it was like 4 in the morning at the last minute. I thought my scores were just realistic, and wasn't just trying to boost my own average or shit on people just to troll. I actually did these last two dishes after getting home from a long day after midnight. I competed because I like the challenge, and wouldn't put in the effort just to fuck with it. The vast majority of posts being called tiki/hula aren't even me, and even though I know it wont make any difference to the trolls, I'll only post with my name and a unique pic from now on.

>>12593646
>>12593655
How do you fold eggs into something that looks to have the density of a bread dough? Blini batter should be pourable no?

I still want to submit! I haven't left - only just bought some pork mince.

>>12602238
I'm in another time zone though - have we run out of time?

>>12602238
>>12602245
It looks as if the time frame for at least this particular round is going to be extended although Chairman Fly will have to conform that. This was a busy week for a lot of people.It would be great if more people continued to enter submissions.

>>12602238
>>12602245
>>12602764
I'd be okay is sakeanon had another day or two to submit, only because we need four members to make the club official.

>>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.

>>12595779
>he's never seen Chopped and is complaining in a Chopped thread

Have sex.

>>12603008
>don't want people to think they have to be chef quality to compete
wouldnt have guessed since cooklets and poorfags werent welcome
>>12602180
dont even apologize, why even give a 0-25 score when anything below a 20 gets excluded from the average. you got shafted & without harsh & honest criticism everyone's just wanking each other off

Bump.

>>12604490
Just meant to casually bump. Didn't mean to use my name, despite just saying I wouldn't post without a name and identifier... Don't think it really matters in this case but someone will still probably call me out on it.

>>12604504
I'm calling you out for being a faggot, let this dumb thread die already. If it can't stay bumped naturally then it shouldn't exist.

Well I'm still very happy with the contest. I may have been unsure of what was being asked of the contestants initially, but I get it now. It's a learning process, and the biggest thing for me is to keep developing and working on my cooking, which seems appropriate for this board.

is this thread a daily thing? this may be how i make dinner from now on. would contribute as well

>>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.

>>12607944
Lol this is why nobody except like 2 faggots care about your retarded failure of a competition, keep wasting your time though.

>>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.

>>12607980
glad im not the only one who sees thru his bs
>muh id do anything to have a community
>muh don't need to be chef quality
continually bags on prospective participants for not being good enough or to put in enough effort, its no wonder these threads are more toxic than the last competition

>>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.

>>12609048
Dude, admit it, ice cream was a godawfully stupid ingredient and move on.

>>12609048
>participation trophies
>excludes the only judge to give legitimately critical scores
everyone automatically gets 20+/25 from here on out! you're all spectacular! you're all so close to getting perfect scores and you're all amazing!

i come back every few days because it's easy and fun to rile you up. the ridicule you get the other days are other anon's who also see and call you out on these contradictions

>>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.

bump

>>12611968
thank you