/ck/ - Food & Cooking

>>4341149
You have until midnight of the 31st to submit your entry.

>>4341149
>Creating a vertical for this round *is* a Challenge Goal and your scores will be affected if you neglect to submit a vertical along with your dish.
Oh God, let the hilarity ensue.

>>4341152
DID I WIN SOMETHING YET?

As if this challenge wasn't cancerous enough (full on heartsonfire attention whoring), now you're encouraging more ramen spam. And you need verticals of people cutting shit up and boiling it, you can't be serious.

Wait, does this mean we are using instant ramen packets as the main ingredient or is it that we have to make ramen? Because those are two hella different things.

>>4341189
The theme is simply "ramen". You can either doctor a packet or make everything from scratch.

>ramen challenge

lol i don't even watch these threads.

>ramen round
>vertical is a must

>ramen theme
>have to make a vertical
>stepping in my territory
Please dont actually make me participate. I only like to lurk lately.

Fuck, ramen is so mundane how disappointing considering everything that could have been chosen

>>4341412
so make it interesting

>>4341149
>spend all day making stock in hopes of using it in the next round
>ramen round

I really like that fact that it's a very specific challenge. But ramen? I'll have to spend $50 on ingredients just to make a remotely authentic ramen dish.

>>4341149
Alright, you got me here be cause I have no fucking idea how to make ramen...

It is going to take days, but i know what I'm making, and it shall be GLORIOUS!!!

It is going to take days, but i know what I'm making, and it shall be GLORIOUS!!!

Can someone post a pic (and hopefully the vertical) of the fish winner?

>>4341559

what was the winner of round 1?

Ramen? Really? Fucking bullshit. You realise that anything above supermarket grade ingredients is going to be stupidly expensive.

Not to mention that all the ramen threads on \ck\ are made by people who eat instant.

So really this round is an expensive round, with your score being based on how good your vertical looks.

damn I couldn't get on 4chan all weekend so I missed all of the scores being rigged :(

I'm just going to make a chicken noodle soup for week 3. Or a Pot Noodle.

Why isn't this a sticky mods? This should definitely be a sticky. Someone should email moot.

>>4341726
last year not even a single thread was stickied and it worked fine. this year the first thread was and it resulted in a lot of shitposting and noise. no thanks.

>>4341726
Hearts already explained why she didn't want it stickied. There was a screencap of an email she sent to moot in the other thread and he said that he told the mod to not sticky anymore challenge threads. Give it up.

>>4341758
Why are people still arguing for it?

>>4341149
Oh gosh, Oh gosh. This'll be tough. As someone who can only make sweets, I had to sit last one out since I couldn't get ingredients for the desert I wanted to make. And now ramen. H-Here I go ;_;

>tfw have huge ass baggie of chicken bones in freezer but travelling and far away from home
>tfw not sure if oven in this apartment works
Will our final scores be the total or averaged scores from the first three rounds?

>>4341855
How about a sweet-based ramen? Like a broth made of a mild 'juice' made from simmering orange peels with sugar (and water). You can also make nice 'juices' with pears or apples by just simmering them in water. I know there are lots of sweet pasta dishes that combine chocolate with pasta. There's also a Chinese longevity noodle dish that you make by cooking noodles with water, red sugar, and ginger. I'm sure ginseng would work too.

I'm not sure why people here are saying 'authentic' ramen would be expensive to make. What about it would be expensive? Forgive my naivety but I would have thought the base ingredients to be bones, meat, vegetables and flour.

>>4341855
How about a sweet-based ramen? Like a broth made of a mild 'juice' made from simmering orange peels with sugar (and water). You can also make nice 'juices' with pears or apples by just simmering them in water. I know there are lots of sweet pasta dishes that combine chocolate with pasta. There's also a Chinese longevity noodle dish that you make by cooking noodles with water, red sugar, and ginger. I'm sure ginseng would work too.

I'm not sure why people here are saying 'authentic' ramen would be expensive to make. What about it would be expensive? Forgive my naivety but I would have thought the base ingredients to be bones, meat, vegetables and flour, which don't necessarily need to be expensive. For instance, one can buy lamb shank for perhaps £5, some vegetables like leeks, onions, and carrots would be £1, and one can give flour £1 making a total of £7 if you're buying ingredients you don't already have. I think that would make a fair ramen too.

>>4341905
>Forgive my naivety but I would have thought the base ingredients to be bones, meat, vegetables and flour, which don't necessarily need to be expensive. For instance, one can buy lamb shank for perhaps £5, some vegetables like leeks, onions, and carrots would be £1, and one can give flour £1 making a total of £7 if you're buying ingredients you don't already have. I think that would make a fair ramen too.

I'm not being pedantic but afterall the challenge is ramen - not noodle soup.

>>4341941
What's the difference? (Sorry if that sounds dismissive but it's rather a genuine question.)

>>4341941
>the challenge is ramen - not noodle soup.

not sure if troll or really dumb

>>4341855
If you do a good job dessert ramen would be amazing

>>4341959
as far as i can tell ramen uses an alkali mineral water (kansui) in the noodles and that's what makes it authentic. I've read that you can replace it with baking soda that has been modified in a process similar to making crack.

>>4342212
ramen is cooked like crack?
all the /ck/ threads suddenly makes sense

I shall complete the tradition of being first later tonight. I hate ramen but will have a good go

>>4342212
Oh, I remember watching something about this in Tampopo. Do you know what it actually does to the ramen? Improve the texture, perhaps? I do like thick, chewy noodles...

However, in that case, it's just noodle soup with another ingredient which shouldn't cost too much.

>>4341959
While ramen and basic noodle soup has a lot in common I think the selection of "toppings" really set them apart. I associate ramen with foods like narutomaki, nori, mirin, sake, soya, menma, naruto, sesame seed oil etc.

>>4341960
if you think ramen and noodle soup are synonyms then you are the dumb one.

>>4342212
>I've read that you can replace it with baking soda that has been modified in a process similar to making crack.

>Put baking soda on a piece of foil
>Bake baking soda for an hour

I didn't realize crack was so easy to make.

>>4342337
>google "ramen"
>every result says "noodles in broth" / noodle soup / soup with noodles

keep arguing with reality if you like. Ramen is noodle soup with a faggy name.

>>4341758
Anyone got that screencap? I haven't been following the last few threads (due to shitposting and noise).

>>4342366
Using your flawless logic an image search on "ramen" and "noodle soup" should yield identical results.....

i, for one, would like to thank heartsonfire for his or her fabulous sense of humor.

let the ramen wars begin!!!

>>4342378
i know right, also most ramen threads will be informative or die after this round cause of all the verticals

>>4342376
>not knowing how google searches work
go to bed gramps

>>4342408

I highly doubt that, this challenge will only serve to perpetuate the low brow, pedestrian ramen threads on /ck/ with a quasi acceptance of this hellish faggotry that already runs rampant on the board.

>>4342508
This. Unfortunately.

I have no excess to my kitchen so I couldn't make stock from scratch and was lacking a lot of my usual ingredients.

Thankfully it was delicious as fuck, and my family loved it. Making this vertical was fun too. Thanks to whoever made that GIMP tutorial!

does it have to be ramen with a broth? or can we use ramen noodles and do other things with them besides soup

>>4342373
fuuka.warosu.org/ck/

>>4342564

The fact that nobody has asked this yet makes me think people are going to judge you down on challenge goals if you make anything other than traditional ramen.

I initially thought we'd get a lot of unique and non-traditional dishes with ramen noodles, and I hope that we do.

>>4342564
it shouldn't matter, you are given a theme. It is up to you to interpret it and to convey your interpretation in a manner that is creative, visually appealing, and appetizing.

>>4342560
>cutting things toward your open hand
I shiggidy

>>4342597
>not sure if serious

>>4342560
how did you keep the lima beans in the pan when it was upside down?

>>4342564
>>4342580
>I initially thought we'd get a lot of unique and non-traditional dishes with ramen noodles, and I hope that we do.
We hope so too.

>>4342634
Then why would you name the challenge ramen instead of just noodle soup? Ramen is per definition a Japanese noodle dish based on a soup.

I like the challenge!
I do have a question though, could "ramen" encompass other noodle soups like udon? I'd really like to make a nice udon dish but I understand that it's not technically ramen.

People, stop being autists. Ramen is about as generic a term as you can get. It's a Japanese term for noodle soup.

I think the organizers said Ramen not noodle soup as a tribute to /ck/ lore, not because they want to see endless bowls of generic Asian toilet water.

>>4342672
>>4342687
Numerous people asked for a "ramen" round last year. We thought about restricting the challenge so that only packets of noodle could be used but decided that would be too restrictive.

This round is about interpretation. If you can defend your dish, go for udon or even a fruit-based 'dessert' ramen. Just keep the judging criteria in mind: Presentation, Originality, Appeal, and Challenge Goals. As long as you can explain how you think your entry qualifies as "ramen", I'd like to hope that no one on /ck/ is autistic enough to start quoting historical documents from the Edo period regarding ramen noodles or whatever.

>inb4 someone makes their own fucking noodles from scratch
fuck you


Anyways, I'm stoked. I have something in mind that will blow you all away.

>>4342735
people tend to vote down elaborate dishes

>>4342735
>someone makes their own fucking noodles from scratch

If you use a pasta machine they aren't any more difficult to make than any other pasta. I'm sure some people will make their own noodles (if not the authentic way), but it's nothing to get worked up about.

>>4342737
that's because they tend to forget that /ck/ is a simple place. this isn't Top Chef.

>>4342597
i am the knife; i do not fear the knife
>>4342623
willpower

>>4342766
I'm not saying it's a good or bad thing, but it's something several people have noticed. I am not going to say that mediocre dishes will always win, but so far the "slightly above the average" ones are what do best in the voting rounds.

Welp, here we go.

Chili soy beef ramen with a prawn tempura side dish

I hate ramen and I hate verticals

>>4342853
Did you use sprouts in place of ramen noodles? It all looks beautiful. Is the meat served raw?

>>4342853
that looks tasty, but raw marinated rump? how's the texture on that?

>>4342737
If the dish is done well, I would vote favorably for someone who created their own noodles. I wouldn't deduct points from someone using premade noodles, but the homemade would be a nice touch.

>>4342867
No, I had ramen noodles as well. See the tied up bundle on the first pic.

I like my meat as rare as possible, so i was just dipping it into the broth to brown the outside and then eat it. My girlfriend who had the other bowl was stewing it in the broth before she ate it.

Here's the final pic on its own

>>4342872
deliciously tender. Most of it was really thin slices so required almost no chewing at all.

>>4342853
shit forgot my name BTW

>>4342878
I haven't seen ramen tied up like that before. Thank you for clarifying.

>>4342882
nice. i may have to use this vertical and give it a shot, because that shit looks good.

>>4342895
If you can, get a hotplate for keeping your dish hot. By the time i was halfway through, my beef wasn't 'searing'. Not really a problem for me, but it put my girlfriend off.

Once you get past the issue of eating raw beef, its really the only way you can enjoy it.

>>4342901
oh dont get me wrong, i have no issue with eating raw beef, i was just a little concerned about the particular cut (thought it might be a bit stringy), but i guess the marinade takes care of that.

unfortunately no hot plate, but like i said, the raw beef isn't a huge issue.

man this competition gives me so much new shit to try, it's great. i wish i had remembered to join in. maybe i'll do the challenges anyway, ,despite not being in the actual competition.

>>4342919
>i wish i had remembered to join in. maybe i'll do the challenges anyway, ,despite not being in the actual competition.

You can still compete in this round, and if you get the highest score you are automatically in the finals.

If you are going to do the challenges anyway (I mean, this one just began today...), why not make a vertical and post it (you never know)? Even the joke entries were at least entertaining (fish stick log cabin?).

>>4342935
oh damn, i guess i didnt read the rules well enough, i thought getting a high enough cumulative amount of points was the only way in. like i said, i may give it a shot. highly doubt i'll see first place in this round since ramen is definitely no specialty of mine, but it's always nice to try improving.

honestly, i'm not worried about the prizes anyway, so i think i'll see what i can do with the rounds.

>when life gives you ramen, make pizza

I submit my Ramen Pizza

There are two kinds of ramen pizza in this world: the kind that just throws ramen on top of a pizza, and the kind that makes the pizza out of the ramen. This is the latter.

I've made this a few times, and this is the best one yet. The presentation is as good as you can get with such a meal.

I hope you guys like it, and I hope to see other creative ramen dishes.

Thanks <3

>>4343163
Damnit, a typo in the vertical.
I'm ashamed.

>>4343163
That looks fucking horrific.

>>4343163
did this taste good?

>>4343175
Absolutely delicious.

>>4343181
I'm not going to knock anything before I try it a couple times. Put into the eventual folder. Thanks, milkbowl.

>>4343185
No problem. Thanks for having an open mind.

>>4343189
Probably going to wait until the people I rent from are out of the house, though. The looks I'd get making that might be too much to handle

>>4343163
Just realized I forgot to mention you cook it at 375 degrees for around 10 minutes.
Oops.

I hope it's not illegal, but I deleted my first post so i could redo my vertical. I was missing one very important step.

It's the same dish, I just wanted to update the vertical.

I hope that's okay.

So anyways, I re-submit my Ramen Pizza

>>4343528
ya know, I was kinda grossed out at first
but in retrospect that's kinda laughably innovative
good on you for being so creative

>>4342735
Noodles are very easy to make from scratch.

>>4343583
that's just like a very nasty looking modanyaki. Not particularly inventive.

I REALLY think that mods should step in quick and clarify "RAMEN" for us, which is a newish term (~c1950s) and does not describe a specific thing.

Does the competition require a noodle soup (which is what Ramen is), or does it require any recipe with Ramen-branded noodles in it, as >>4343528

OK you want people to interpret this, but it makes scoring totally arbitrary as well and will encourage disagreements, bickering and cheating.

>>4343959
see
>>4342634
>>4342715

>>4343960
yeah, that doesn't help - in fact it identifies the problem and leaves it hanging.

This competition is scored by multiple users. Saying that you can interpret "ramen" as you want, but also acknowledging that scorers can interpret "ramen" as they want too will be a clusterfuck.

>>4343966
I think the whole point is to be vague, so that people will try and think outside the box, otherwise there would be a shitload of near identical entries

>>4343966
also ALL of the scoring is arbitrary and has been for every round both years and thus far has worked fine

>>4343972
but now butthurt competitors have cart blanche to say
>Challenge Goals 0/5 NOT RAMEN
to any entry that isn't a bowl of soup with "authentic" Japanese toppings.

>>4343969
>I think the whole point is to be vague, so that people will try and think outside the box

I feel like an aspie for pointing out that ramen isn't vague. If the subject is ramen I'm not going to make pho. If the subject was noodle soup I probably would.

>>4343986
>ramen isn't vague

Explain.

>>4343984
and that's their prerogative, however other will vote differently

>>4343988
needlessly encouraging shitposting is probably a bad idea so early in the contest.

>>4343987
Ramen is a Japanese noodle dish. Usually Tonkotsu, Shio, Miso or Shoyu. But I'm getting the impression that the words ramen and noodle soup are used interchangeably in the US.

>>4343990
But it is wheat noodle in a stock.

No Asian ingredients are mandatory, only common, eg Soy sauce, seaweed, etc. So wheat pasta in a stock is technically the same thing as ramen.

You could make a minestrone soup and it has all the component parts of a vegetarian ramen dish.

This should have been OP pic for this round.

You can interpret ramen anyway you want, don't be so stuck on getting a negative score for thinking out of the box.
Example:Say you are using the curly, once fried and then dried, noodles in a new and tasty way but toss out the seasoning packet. You boil them and then stuff them in cabbage leaves like a dumpling; with pork, apples, and vegetables and then steam the dumpling in apple cider/chicken broth mixture and serve the dumpling sliced open to show the noodles and filling in a little broth. Well, that dish would have the essence of the theme without being the classically prepared dish.

>>4344043
Welp, I know what I'm making now. Brilliant.
Except, I'm only kidding of course.
I think in the spirit of the challenge people should make what they want, even if they may be scored negatively for it. Be proud of your idea and your innovation What matters in the end is that you made something delicious that you're proud of. You get to enjoy the dish, not us.

>>4344043
inb4 bad challenge goals ratings

>>4344031
Please refer to image.

>Ramen: Quick-cooking noodles, typically served in a broth.

If you want to deviate and create something like milkbowl's Ramen Pizza, use packets of ramen (whether you use Maruchan Ramen or another brand is up to you).

We'll clarify judging criteria for this round when we create the voting thread but 1. we don't want people to be penalized for thinking creatively and 2. "Authenticity" should not be your concern in this challenge, if you want to make a bowl of udon, a dessert "ramen", or even minestrone, just be prepared to defend your dish and sway your judges.

Come on guys, you've all seen cooking competitions before.

>>4344046
Well, at least we get some points back on originality.

>>4344138
I have fresh ramen, could I use it instead of instant?

>>4344171
Yes.

>>4344138
>Come on guys, you've all seen cooking competitions before.
Sure. But they're all judged by impartial adjudicators, not fellow contestants looking for any excuse to shave points off their opponents.

>>4341905
You know what? You might have just given me an idea. I remember having a recipe like that. I'm sure I can work it out, with some time. Thanks!

Hey hearts, after Round 1 you guys gave us the average score of the submissions as well as the average score of those from the top 15. If you guys have those stats for Round 2 would you mind sharing them again?

>>4344481
Average score from Round 2 was 13.6/20, discounting progun's entry which broke the bell curve... with too many low scores, sorry buddy. ;(

For the top 15, the average score was 13.87/20 though SirSpice's dish scored well above that. There was a huge gap between the top two entries (SirSpice and frgsp, who won Round 1) and the rest of the pack. The margin of difference was close to 6% between those two and the rest of the top fifteen.

Since total scores are done by a weighted cumulative moving average, your score in this final open round is *critical*. To be honest, it's a toss-up between the top 25 or so on who gets eliminated after this challenge, because aside from a handful at the top, everyone else's scores differ by quarter points, if that.

>>4344325
We didn't see conspicuous vote rigging last year or so far in this competition. In addition to keeping an eye out for suspiciously inflated (and deflated) votes, we also take a second look at scores that we don't agree with.

Maybe I'm being too naive about /ck/ but I don't think we're the type of board to get malicious about something as silly as a friendly cooking competition. I wouldn't worry too much about other contestants vindictively marking others' dishes down.

>>4344138
Thank you for clarifying.

Hopefully I don't get points off for thinking outside the box.... I thought there would be too many bowls of soup, so I wanted to do something else.

>>4343583
Thank you very much
>>4343958
I looked up modanyaki and got this picture.
And you say mine is nasty looking, huh?

>>4341567

damn that looks nice. saved.

>>4344692
Thanks, that helps a lot.

>>4344325
I would've been more worried if the competition were still stickied. I think now you'll get less randoms voting who may not understand what's going on.

As for contestants voting, I wouldn't be worried about it. Personally I voted for every other submission but mine. Looking back at my scores, I gave plenty of people higher scores than my average.

The prize is just ~$120 which you'd probably end up spending more than that on ingredients throughout this competition. And it's not like fame's a big deal on an anonymous board. You really think people would feel the need to be crooked in a competition like this?

>>4344755
>The prize is just ~$120

You must not have seen the trophy...

>>4344708
yeah, 'fraid so.

>>4344708
yes, yes we do, that thing looks like shit, meanwhile this modern yaki is slathered in delicious sweet okonomi sauce. which you would appreciate if you ever had it. heres a picture of a better one anyway, sure seems like you cherry picked that fucker to google.

>>4344708
How did you make your vertical?

>>4345083
MS paint

bump to page 1

>>4341855
Why not make a brittle with the dry ramen? Actually I think I'll do that... make a nice dessert with brittle and some icecream or something.

>>4346769
that sounds fucking revolting

>>4346802
A caramel brittle with salty crunchy ramen noodles mixed in? Sounds fine to me.

>>4346802
What's the weather like in the land of No Imagination?

>>4347413
>implying imagination = win

I've seen people with great "imagination" create some truly horrifying and disgusting things.

when does this round end?

is it worth entering this round if i missed the previous 2

>>4348071

Yes.

It is always worth entering, and /ck/ will appreciate any entry (its all for fun and sharing anyways).

That said, this round is special: if you manage to get the highest score here you will automatically make it into the final 15.

>you never know

Three entries for the ramen challenge?

>>4348184
The challenge started Monday, so people haven't had time to complete their submissions. You will probably see most of the submissions by the weekend. My submission for round two took three days to complete.

>>4348197
I really hate try-hards like you. Ruins it for the rest of us.

>>4348203
cause you're lazy?

>>4348184
>>4348197
Yeah, I was just able to shop for my ingredients today, so I probably won't post my entry until Friday.

>>4348211
Yes, I'm lazy because I don't spend $30 fucking dollars on one dish for an online food competition. I'm submitting mine Saturday, it's going to take 5 fucking minutes to make, and five dollars says it beats yours.

>>4348203
Don't hate the playa, hate the game.

I went shopping for ingredients today too. I figure that, like myself, most people don't have time during the week to make something elaborate.

>>4348221
No you're cheap cause you don't want to spend $30 on a meal. You're lazy cause you're only willing to spend 5 minutes on your entry

>>4348240
It's a fucking ramen challenge, if you spend more than $5 you're trying too hard.

>>4348242
or im playing to win... you know, cause its a contest

>>4343528
I like this...
i think it is in the *true* spirit of the competition and the mystique that surrounds the topic ingredient

>>4348242
i spent about $10 for veggies and bones for stock, how is that trying to hard?

>>4348672
Did you forget where you are?

>>4348184
why isn't Justin wearing a belt? His trousers are falling down.

Ahhhh I'm not even sure if this is actually a serious round. Missed the other one due to increased work load :(
I had some pretty tasty fish dishes too ;_;

Welp, my translation of ramen is literally any type of egg noodle in broth.

So here it is, a boring ox tail soup with potatoes, carrots and sliced beef. Also egg noodle.

Forgot to take a shot with all the fried onion pieces, god it was delicious and heart warming.

>>4348985
timestoop

>>4348985
Challenge goal is a vertical dude.

>>4348992
Yeah I just noticed that when I was posting, I always get caught up in cooking so I never have the time to take any photos. Which is why in last years competition i did not post any verticals :(

I am not very good with editing big pictures on a 7 inch laptop ;_;

>>4348931
wow are you so poor that you dont have $10 to blow on some food, and if so you probably shouldn't be wasting time on a 4chan cooking contest at all...

It kind of illustrates that some of the users are still not fully "there" when it comes to /ck/, and why there is so much junk food and tv dinners posted.

On /v/ people will say nothing about sinking $30 on a game that might only have 10 hours of realistic play time. But spending $10 to buy ingredients, then 2 hours to prepare and another half hour to eat a really good meal is somehow extravagant? Food is a necessity in life, vidya is the decadence for the rich kids.

So no udon?

>>4349096
and no vermicelli?

I didn't take pictures during the cooking process, so here is my shitty vertical

Here is just the soup

>>4349088

>>4349070
Some people have more important priorities, no need to make them feel bad about their financial situation or tell them how to spend their free time.

>>4349157
>eating animal products

>>4349088
Autistic kids coming over from other boards to talk about junk food because they lack any grasp of basic nutrition and have never eaten a meal that hasn't had a commercial made for it.

Check.

I have a roommate like this. All he eats are potatoes because "food is expensive". He never buys detergent, toilet paper, or soap. "It sucks being a broke university student"

Yet he bought the new Bioshock on launch day without batting a fucking eyelash.

So yeah, I think you're 100% correct.

>>4349500
>buying media
that was his first mistake, the other was befriending you.

>Squash meat gorilla. Mouth tooth. Cry sharp-noise loud. Bad think-trouble look-face. Cut/neck lip (girl) hole.

>>4349503
I never said we were friends.

I can't wait for all these 1/5 scores on originality.

>>4349783
Im going to do something a big different. And I cant wait for the 2/5 challenge goal

I just now saw this thread and really wanted to do it. Fuck. I suppose I can give it a shot in the next 2 days...

>>4349783
>>4350259
you guys shouldn't worry, there are some people that can score objectively. You will be fine, unless your entries are just really subpar.

>>4348184
Do your friends and relatives a favour and just end yourself. Today.

>>4350407

I believe the M.O. when replying to Sceak is to sage.

>>4349248
more important than food, I don't think so. Any rational person eats the food they are making so is not wasted and if they don't want to do the work they shouldn't complain when others do. And for the record I've never lived above the poverty line and i have $10 for food.

It makes me sad that the challenge is encouraging ramen shitposting. Oh well, I guess no amount of exclamation points can change the fact that you're from 4chan.

>>4348071 This guy here
First time entering Be gentile.
Miso Chicken with Pork dumplings in chicken broth and green tea noodles.


How was my first attempt at ramen?

am I the only one being fucked in the ass by Easter? everything is closed.

>>4351552
Why did you use wonton wrappers even though you made a dough? It just seems like an odd thing to do since you have dough anyway. Also, why did you steam them when you could have just cooked them in your soup?

I'm not really feeling the green tea noodles. It doesn't really seem like you chose your ingredients to complement the green tea noodles.

It's a good entry, though. Don't be let down by my comments.

>>4351552
so it has dumplings and noodles? Or are the noodles in the dumplings with the pork? do you have a bigger picture of the final dish, I am blind as a bat.

Hello, Frenchfag here with my entry for this round.

BEFORE YOU LOOK AT THE VERTICAL, read this:
I'd like to thanks hearts, dogsforfinner and everyone else involved for making me lose my mind, I pondered long and hard for a few days and could only reach one conclusion: FOCK ramen. That's right, fuck it, I tried recipes and got terrible results multiple times, and wasted a fuck lot, so yeah I'm a bit more frustrated than usual and will be for a few more days and I will probably hate ramen for the rest of my life.

You can now proceed to read the vertical, if you're easily offended (understand: a faggot) by the word fuck, well I don't give a damn.

>>4352239
And here's a bigger photo of the damn thing.

>>4352241
And now I'm off to clean my kitchen, be back in half an hour.

>>4352241

>>4352241
>>4352239
absolutely revolting

Ive figured out what I'm gonna make. Finally.
Ill post it tomorrow.
From browsing this thread, I can tell that most of you guys are really terrible at verticals. STEP IT UP PEOPLE

Unless there is a last minute extension, I will probably not be able to submit an entry in this round. The only time I'd have to go shopping/cooking would be on April 2nd.

Best of luck to the other participants!

>>4352353
>Ive figured out what I'm gonna make.
a bowel movement?

>>4352353
HEY, man, some of us haven't any experience with verticals, we're doing the best we can.
>>4352353
Yeah, I'm finally going to have time to post mine tomorrow, too. Hope I can get some decent pictures of it. My camera is shit, so my previous entries haven't looked as good as they should. Meh...Doin' what I can with what I've got.

>>4352362
BubbleBurst I wish you would enter something, even if you grate zucchini or carrots into ribbons and use that in place of conventional ramen noodles in a broth with other veg and chopped egg. I really want you to be in this competition. That goes for Smith the CIA Agent and Anon. 597 too (or whatever his trip is)

Nettle, your entry looks great btw!

>>4352396
Thanks, I appreciate it!
I've been sick as a dog for the last few days and busy all week... I'm working over the week-end so we'll see if I can find an open grocery store (damn Easter messing up with schedules) and get something presented. But no promises.

>>4352239
nice use of offal

>>4352239
Corrected a few typos. If anyone is wondering it actually tasted alright other than the lack of salt and a few other things.

>>4352584
>corrected a few typos
>fock ramen.jpg

>>4352720
name of the dish, you'd know if you bothered to check.

>>4352241
could those mushrooms be any larger?

>>4349500
screw you, potatoes kick ass
You can slice them up with onions and fry them up with a shitload of salt to make something edible quickly and cheaply.

>>4352739
They could.

Damn, this competition pretty much went to shit after hearts pulled the plug on the sticky. No wonder they went from Fish to Ramen, sign of desperation to attract more people.

>>4352749
Worked fine last year, I think the low number of entries for this round is in fact because it's a ramen theme.

>>4352749

Give it up, tetra.

>>4352758
It's pretty clear hearts chose Ramen as a cheap appeal to the masses, after the disappointing entries from the Fish round. But, now it's backfired and this round feels like a complete mood killer. The competition is pretty much dead.

>>4352796
I for one, refuse to put in an entry because its ramen. Making ramen is not cooking. Making ramen is what the manchildren of /ck/ do.

>>4352803
You could make it from scratch, that's be cooking, just because it as been popularized and bastardized by food chains doesn't mean you can't make "real" cooking from it.

>>4352803
you must think ramen is limited to styrofoam cups with seasoning packets

>>4352796

Maybe she just thought it would be humorously appropriate for /ck/. This board has seen countless ramen threads, and countless complains in/about the threads. Ramen is a dish that is reasonably broad in the number of ways it can be done, making it suitable for the competition. Making ramen a round in the competition is rather tongue-in-cheek, in my opinion.

I don't see how it could be an appeal to the masses. I'm of the belief that those who ask for advice on what to add to their instant ramen (i.e. the ramen lovers) are not participating in this competition.

>>4352803
Thats bullshit. Making instant ramen is not cooking, but real ramen most certainly is.

>>4352824
After last years contest Hearts asked /ck/ what kind of challenges everyone would like to see. Ramen was a pretty popular answer.

>>4352796
ZB and I chose all of the rounds months before we started this year's competition. Ramen was requested multiple times last year, which is why it was included. And while I can't say I'm a big fan of ramen or ramen threads on /ck/, I agreed that it would be helpful to have ramen verticals on the booru so that people could be redirected there. If you were offended by the decision, I'm sorry.

I'm not sure why you think the Fish entries were disappointing though. I thought we had very solid dishes overall. I don't know if you've reviewed the threads from last year but we still have a bigger turnout now than we did then. I wouldn't say that the competition is dead.

>>4352749
No way I'm ever going to condone a sticky on this board, especially not one from a tripfag.

>>4352824
>I don't see how it could be an appeal to the masses. I'm of the belief that those who ask for advice on what to add to their instant ramen (i.e. the ramen lovers) are not participating in this competition.

This is exactly how I see her decision as well.

She stated above that both she and dogsfordinner were hoping for creative uses of ramen. My initial idea was using instant noodles as a main ingredient to create something really really good that doesn't resemble ramen in any way.

If people were to do that, it would effectively be one part of /ck/ proving to another part (the people starting ramen threads) that ramen (even instant, which is what those threads are about) can be used as an ingredient to make something really unique.

>>4352865
Boiling shit with instant ramen isn't cooking no matter how much you want it to be and you should be embarrassed that it's /ck/'s signature dish, I know I am.

>>4352884
>Boiling shit with instant ramen
>Using instant ramen in a unique way

Pick one.

All it takes is some imagination and basic cooking knowledge.

>>4352891
Thinking of shit to boil takes imagination here; I'm definitely on /ck/.

>>4352884
Seriously? Dude, I'm a university student (translate this as I'm basically a teen and never had to cook) who lives by herself.
Initially, I came to /ck/ for ideas on easy dishes for my daily meals and then I progressed to the more troublesome, which tastes better.
Ramen threads helped me a lot, since in the beginning I was afraid to cook something as simple as beef. /ck/ shouldn't be a place for only those who are experts on food. It should be a place fo you to improve your cooking, regardless of how well you cook when you come here

>>4352911
If you need to come to /ck/ to learn to cook something as simple as beef, you're probably not college material. Marry rich or have plenty of kids.

>>4352925
I'm sure you're right. After all, my culinary skills determine how intelligent I am. I should have thought of this before applying, because now I am sure I am going to fail. Thanks for telling me that. Oh, and just ignore the most important arguments I made and offend me. Way to go, bro

>>4352925
Before I came to /ck/, I couldn't even cook a chicken breast. I'd never even touched raw beef before. Believe it or not /ck/ taught me how to cook. Some of us grew up in environments where we never learned how to cook because our parents didn't, didn't have enough money to fuck around with ingredients as teens, etc. Not everyone magically knows how to do stuff.

one of two verticals

two of two verticals

time stamp, thing

>>4352957
>>4352964
>.gif
What the fuck is wrong with you?

>>4352965
The second one is not a .gif
Don't be an asshole.

>>4352957
>>4352961
We recommend you use .jpg next time so that the image quality will be higher. In Paint, when you Save As, use .jpeg.

>>4352957
>>4352961
I'm sorry, but I can't see shit in these pictures.
Can't give a fair rating.

>>4352964
Can you tell us what you made? I see chicken, fish, and crab in the ingredients. I see Ramen Crusted crabcakes and chicken skewers over mushrooms, paired with a soup and three condiments. Can you tell us what the condiments are?

Here today we have "where's the ramen": It is pseudo ramen lightly fried chicken with herbs also a dusting of the infamous packet instead of salt and hidden ramen wrapped panko crusted crab cakes with three dipping sauces (soy, ginger, sake; garlic, lemon butter and some diced homemade hot pickled vegetables and really hot peppers) accompanied by a bowl of ramen looking tofu (shirataki) to keep you asking where is the ramen?

k enjoy

>>4351552
Here is a bigger picture of it
>>4351730
Made only 3/4 cups of flour into noodles but i made dumplings for dinner for my family.

>>4351749
the noodles are underneath the stuff on top on the top there is some shitakaka mushrooms, miso chicken, the pork dumplings and spring onion.

>>4352984

here is a close up of the dipping sauces

1 soy giner sake

2 homemade peppers (bird, habanero, jalapeno, carrots, celery, onions, cauliflower, some spices, vinagar and olive oil, S+P)

3. garlic, butter, lemon and zest

>>4352980

here is a close up of just the food

>>4352980

sorry, here IS the pic of just the food and it's a .jpg.

>>4352957
>>4352961
The verticals are kinda useless without instructions.

>>4353021
I can tell by your weird ass photos that you're the same guy who submitted this last round.

I like your dish, but you know you need a trip or an identifier to compete, right? If you haven't already, contact hearts about your submissions.

Also, I didn't notice a timestamp in your pics.

Okay, here's my entry, crawfish ramen.
worthy of moving on? probably not; delicious? fuck yeah

heres finished product

>>4353110

yeah, that's me...they call me *see name box* and my time stamp is here >>4352964; I even put a little blue army dude with a gay hat next to my time stamp.


why did you have to post my other dish, giving it a second look it's a little cluttered?

>>4353097

I thought we were just supposed to do the verticals to prove we cooked it and give everyone some insight into our cooking process; not a cooking class.

>>4353021
looks really good, definitely one of my favorites so far

>>4353149
>why did you have to post my other dish, giving it a second look it's a little cluttered?

Not the anon you are responding to, but I really don't think anyone is going to judge this round based on the last round.

I'm still a little confused on your dish, however. Is the only ramen ingredient used on the chicken the seasoning packet (even though you wrote, "No, No, No" on it)?

>>4353155
>I thought we were just supposed to do the verticals to prove we cooked it and give everyone some insight into our cooking process

Exactly. The problem, as I see it, is that it is easier to accurately judge a dish if the pictures are clear and the vertical shows (in as much detail as necessary) exactly what went into the dish (seeing as how we are unable to taste it).

>I personally would never vote someone down on un-artistic pictures (presentation is still important, but you don't need to take a picture for a cookbook) or shitty skills with verticals. What matters is telling and showing us what you actually cooked.

>sage because there's no reason to bump

>>4351552
bigger

>>4353149
Sorry, when I said "I like your dish" I meant the one for this round. I just meant that you were the one that submitted that thing.

>>4353167

I thought of it more as a play on what most people expect remen to be and break down those preconceptions while still giving you what you like about ramen. The carb cakes are wrapped in the ramen noodles that were blanched in the stock, the chicken was sprinkled with the "packet" just for salt and a little of the nostalgic feel and taste. The soup next to it is a little of what ramen could be...great home made stock, tons of flavour, low in sodium, no msg, real veg. and what might look like a ramen noodle is actually tofu. So you find ramen where you not looking for it and none where you would expect it to be; or at least that's what I was going for.

>>4353183

Thanks for the explanation. It's definitely helpful.

>When in doubt, sage goes in all fields.

>>4353176

It's totally cool and that very nice of you to say; thank you.

>>4353183
10/10 would enjoy everyday until I die alone.
Good to see creativity.

>cooking competition
>Can't actually taste any of the food
So basically this whole thing is pretty retarded and meaningless, isn't it?I mean, if you worked in food commercials, you would know how to make food appear appetizing with certain sprays and lighting techniques, but you wouldn't ever want to eat it afterwards.How do we know if any of this food is even palatable?
Not-so-polite sage .

>>4353199
>How do we know if any of this food is even palatable?

Because most of us know how to cook, the the contestants are required to post verticals, etc.

From there it is a matter of us interpreting what we see. Yes, the winning entry might have completely over-salted their dish (or messed up however else), but it isn't that difficult to look at an entry and make a judgement.

The best part is being able to get new ideas for your own dishes.

>Thanks for the sage. This thread was already on page one, and everybody that might enter already knows about it.

>>4353197

thanks, I always make extra just in case and if you're ever in my neck of the woods you will always be welcome.

>>4352584

Shit, I'd eat that. Love the gizzards. Your breakfast entry looked great even if it was big and I adored your seafood entry; keep it up you glorious French motherfucker.

>>4348985

That looks delicious... pedestrian in best way possible if that makes sense

Kind of sad that the ramen have been so pedestrian, was really hoping to see some knife sliced noodles or 刀削面 or something along those lines instead of sticking to ramen blocks. I'm sure if it was 'pasta' round everyone would have made their own pasta

>>4353379

yes I would agree fresh ramen is god tier; however I think this is more about taking something that is known and accessible to everyone then being able to take it to another level.

>>4353199
because none of the food looks like ad food, also verticals/honor system/if someone is willing to do that much work for basically no reward (after all costs) then let them they're dead inside anyway

>>4353379
i made my own noodles.

>>4353199

I don't normally feed trolls but I'll give you a gift. Most people that can cook, have the ability to taste things with their mind, from experience, previous tasting, experimentation and general culinary knowledge the essence of the flavour is always there; upon sight. I don't want to get into an anatomy lesson here but you don't taste with your mouth, only your mind or perception determines what anything tastes like. However I will give you that without actually experiencing the food, it is impossible to judge. Yet, I will venture to say that those who cook..passionately, professionally, even often can tell a good dish from a bad dish with just a few .jpg.

>>4353605
not that guy , but im definitely taking that into account when i vote on yours,

Every time I come to plan a dish that is slightly off the wall interpretation of the challenge goals, I am left with that feeling of doubt that I am stretching the challenge too far, and that the same dish may end up being perfect for a later round too.

My first ever entry to /ck/. I didn't include a specific identifier but I am happy to use my organic soba noodle package in the rest of my entries if it comes to that. Let me know if that is allowed. I almost forgot to take a time stamped picture as well, but you can see all of my leftover food in the background of my empty plate.

Dish name: Terriyaki Sea Bream, glazed peaches parsnip and chili slaw on bed of soba noodles, with minted palm sugar lemonade.

>inb4 worst vertical ever

>>4354138
lol how do you fuck an image so badly?

>>4354172
mspaint and I had a disagreement
On the plus side, when I click on the plus sign when the vertical opens to see it full size it just fills the screen, so you can scroll up and down as regular.

>>4354225
the vertical is fine...but as for the actual meal, I'll wait until the voting round to determine that

so it is time to post my ramen. Nothing fancy, simple and tasty.

Vertical to follow

>>4354292
vertical

(un)fortunately I have had a broth in my freezer, so no guide on that part

>>4354138
fixed that for you

>>4354301
Thank you kindly!!

I won't be able to participate in this one with Easter coming tomorrow :(

I really wanted to do that salty ramen-caramel brittle and stick it on top of icecream with maybe some berries. Oh well.

>>4354292
Looks great!

I decided to keep things simple this round.

>>4354798

if i dont participate in this round is there any chance ill make is past elimination? ive been super busy and i dont know if im going to have time to make my entry this week ;_;

>>4354798
HAHA, good one! I lol'd

Everyone's submissions are looking good! There's some tasty looking dishes going on in here. I'm working on my submission right now, but it will probably be evening before I post, though, what with the cooking and then the vertical-making.

>>4354798
I love you man, I fucking love you.

>>4354798
This is my favorite entry yet.
20/20.

>>4354798
oh, it's funny because the ramen isn't in the dish, and in its place you have your common pretentious shit you always see on /ck/

OHOOHOHOHOHOHO

>>4354921
Can't take a joke, autist? I bet you don't get invited to parties much.

>>4354921
>common pretentious shit you always see on /ck/
There are about four things wrong with this sentence.

>>4354938
Well, he does kind of have a point.
From the challenge guidelines:
>create a ramen dish worth eating

Just sayin'

>>4354947
the person who submitted the dish is trying to be a smartass, because ramen isn't pretentious enough for him.

>>4354988
Really? I thought the joke was that a lot of the dishes submitted above often had ramen as a subsidiary dish - more like a soup than a main course, and often just cooked from packet ramen. I personally don't mind any of the entries in this thread, and especially enjoyed the pan-fried chili ramen pizza chef's special.

>>4354988
being you must be fucking awful

>>4354798
Get a sharper knife you pleb.

confirmed. hearts is a bit of a troll.

this ramen competition is proof.

and i love it.

>>4354988
I think they're just too cocky for their own good

Quick question, fellow challengers and challenge supporters:
Would you rather see all the verticals first, and then the final picture of the dish last? Or start with a presentation picture first, and then follow with the verticals? Just wondering. I've been posting my presentation picture first, and then my verticals, but I suddenly had the thought that you might like to see the process first, and then the result. Which way would you rather see it?
>Final result, then verticals?
or
>Process verticals, then final result?

>>4355179
if you have them all prepared at the same time it makes little difference. /ck/ is slow enough that you will usually have all your complete pics and verticals posted before anyone even replies.

Personally, I like the impact of seeing the complete dish firstly, then the vertical explaining how it was all made afterwards.

>>4355193
I agree with this
also if you're looking for a recipe and searching the booru, seeing what the recipe looks like when it's done saves the person a bit of time when deciding, but also if you put one at the beginning and one at the end, then it helps people who are just starting out to understand the process even just a little bit more

>>4355202
>>4355193
Thanks for the replies, guys! Well, I'll continue to post the presentation pic first, then the verticals, but I'll include another pic of the complete dish at the end as well.

Well, better late then never.

I think the vertical has all the steps. Ask if something is unclear or if I missed anything.

And for the record, I had forgotten how much I hate those noodles.

>>4355420
that looks great, and elk meat too!

I'm about an hour away from being done. My house smells so good.

>>4355420
>Ask if something is unclear or if I missed anything.

So, based on your vertical, it seems as though you poured the broth onto the raw noodles while it was, at most, at a simmer.

Were the noodles actually cooked? Unless the broth was boiling I have a difficult time understanding how they could have been.

>Any more pictures of the final dish/eating the dish?

It otherwise sounds good. I just don't see instant ramen being cooked in lukewarm broth.

>>4355420
Looks good!
Out of curiosity, where did you find the elk meat?

>>4355458
Oops, forgot to write that I brought the broth to a roiling boil before pouring it.

Attached is an other picture of the final dish.

>>4355461
Local product, sold at the grocery store where I am.
http://www.lamaisondugibier.com/

>>4354798
i love you. please be the father of my children ;____;

>>4341149
Here's my submission of a more traditional chinese style ramen and dumplings dish. My vertical skills SUCK.

Also, I had to scale the vert WAY down to make it fit, so if the quality blows here's the link to the full 6MB version: https://goput.it/cvy.png

Here we go, /ck/! My entry for round 3, Ramen Insanity.
AKA TONKOTSU RAMEN WITH MAYU (spicy Tonkotsu Ramen with Black Garlic Oil)
To give you some background info, I decided to make my favorite ramen from scratch, to try and duplicate the kind I get when I go to my local ramen house. I've never, ever made ramen from scratch before, so it was sort of a personal challenge for myself to see if I could do it. I didn't make the noodles themselves from scratch, because not only do I not have a pasta roller, or enough counter space to do it by hand, but my local asian market sells fresh ramen noodles, so I used those. Everything else was made from scratch by little old me. We already ate it, and the family said it was "freakin' awesome". I was pleased. The amounts shown fed three people, with leftovers.
Massive verticals to follow.

With Timestamp!

Tonkotsu broth, part 1
The broth was intense, so the vertical is a two-parter.

Tonkotsu broth, part 2

Chashu Pork Vertical!

Tare (seasoning sauce) Vertical!

>>4355537
Oh and here's a closeup of just the dish.

Mayu Vertical!
(Black Garlic Oil)

>>4355575
And twice now I've posted it without mentioning that thing between the dumplings is actually a tulip made out of onion.

Ajitsuke Tamago Vertical
(Marinated Soft Boiled Eggs)

Ingredient Vertical, so you can see them together beforehand.

>>4355587
Aaaaand, a more close-up pic for your examination, and possible enjoyment!

>>4354798
Well played sir, well payed.

Preview!
Working on the vertical now.
Dat meat.

>>4355594
it's a shame that all that effort ended up in such a boring looking dish

>>4355662
>Dat meat.

Indeed.

>>4355672
>it's a shame that all that effort ended up in such a boring looking dish

As a random anon, I have to disagree with you.

I cannot believe that you honestly think that isn't one of the best looking dishes we've had this entire round.

It really sounds to me as though you are simply hating on someone who actually put effort into making decent ramen.

>If anything, I'd say that egg is a tad overcooked, but that is nothing but my own personal preference. In any case, good job Pyewacket, it looks delicious.

>>4355733
Looks better than mine. DOESNT TASTE AS GOOD THOUGH.

Here is my entry, a Shanghai style beef ramen with short ribs. Came out delicious. The broth was tasty and the meat was tender and succulent.
>ITADAKIMASU

>>4355768
Looks like we hit the bump limit.
Here is the vertical.

>in other news, I had never tried Hitachino Nest beer before, but its an excellent beer that is flavorful and refreshing without being to heavy.

>>4355784
Stupid resolution limit.
Came out a little bit more... brown than I had anticipated, but the smell. OH MY GOD YOU GUYS THE SMELL.

>>4355790
I'm fine with the thread not being stickied, and I'm not trying to tetra all over the place, but the bump limit is pretty annoying. Is there a way for a mod to remove the bump limit on the thread without making it a sticky? Just a thought... that no one will read cause its on page 3 *sobs*

More detailed image is to follow

>>4355881

Round 3 Submission.

>>4355768

Well, I would just like to say that this (>>4355712) was me, and I posted that comment prior to your entry (which looked damn good based on the preview).

>>4355784
>>4355790
>>4355828

I'd also like to take this time to admit that I was the anon who initially made a comment about tetra and OJ in round one, which started the shit storm... I'm sorry.

In any case, I would like to take this opportunity to say that Hitachino is an excellent choice (not that it has anything to do with your final score).

I would also like to say that I have saged for pretty much every post I've made (when the thread wasn't past the 4th or 5th page), and despite being in agreement with hearts, etc., the bump limit is an issue that should really be addressed.

>>4355928
Here is a closeup.

>>4355950
>sous vide
>you quadranigger you

>>4355965
>come at me bro

>>4354798
ramen/10

>>4355965
>>4355981

I have actually been meaning to invest in one of them DIY sous vide rigs for ~$100 for some time now.

If anything, what pisses me off about your entry is your vertical.

While I could currently afford to jimmy rig my own sous vide, I am (at the moment) stuck with nothing more than an averaged sized monitor (on my laptop).

The point being: your vertical is clearly made for people with a large screen... And without having to open it up in whatever-other.exe, it is pretty difficult to read the text, let alone view the images.

>If you are going to make a vertical with so many panels, please split it in two. Do not assume that everyone who knows how to cook, and spends money doing so, also has a gigantic monitor... (Yeah, maybe I'm alone here, but I literally needed to zoom in to your vertical in order to read the text.)

>>4356004

This - >>4355928 - was the vertical I was referring to, btw.

This has been an...interesting round.
I think it's really highlighted the differences in the /ck/ community.

We have the traditionalists on a budget, and with limited skill.
We have the traditionalists with no budget and a good amount of skill.
We have the innovators with a decent budget who like putting a twist on classic meals.
And we have the people who say "fuck it, I'll do what I want".

I think that sums up all the entries.
I mean, sure we have like 20 different soups in the round, but I've never seen so many takes on a bowl of fucking soup in my life.

And to those who didn't make soup, or those who made soup and something interesting on the side, thank you very much for breathing some life into this competition.

I look forward to voting.

>>4356004
Hadn't really considered the monitor size problem. I prefer to keep my verticals in one image, on the off chance that they get posted somewhere else. Most people won't bother posting an infographic if they have to do it in three stages.

But, for anyone who cares, I made a version for small monitors with high resolution.

Part 1

>>4356122
Part 2

>>4356125
Part 3

>>4356128
PENTANIGGER

>>4356107

I LIKE that! Looks delicious, I'd definitely try that, I bet it tasted quite nice! Good job of making a ramen dessert, props to you!

>>4356107
How did it taste?

>>4356122
>>4356125
>>4356128
>Hadn't really considered the monitor size problem. I prefer to keep my verticals in one image, on the off chance that they get posted somewhere else.

Hey, I wasn't suggesting that it was really a problem (I was more pointing out my own opinion that a large vertical is (at least for me) more of an issue that cooking sous vide.

Nonetheless, I appreciate you taking the extra step to split up your vertical to accommodate a single anon. I honestly feel as though my "criticism" falls into the minority here, but the extra step you took will certainly affect my single vote a couple of days from now.

>In any case, I think a single vertical is the best way to go, but it really helps to split it up when you have so many panels.
>It looks good.

>>4356194
It was so rich and creamy. I'd definitely make it again, maybe switch up the fruit though. Little less butter in the topping next time. More brandy too...

>>4356107
Despite all conventional wisdom screaming at me this would be terrible, I really, really want to try this right now. I'm so glad that people are branching out for this contest to push the boundaries of ramen more than they ever have been, or ever will be again.

>>4356128
>>4356125
>>4356122

Looks fantastic!

>>4356230
Hmm, I'd try making it. Any tips for a beginner?

>>4356018
my thoughts exactly

>>4356570
It's pretty beginner friendly. Traditionally you use egg noodles which would probably be better. Just really watch the custard. You have to take it out at the perfect time. On the day I made this, for that batch, it was about 30ish minutes at 350. Just don't be afraid of the custard.

>>4353021

I just wanted to show you one last thing on how they turned out.

>>4356881
did you take this picture on the surface of the sun?

Cold tomato consommé with basil jelly noodles, mozzerella narutomaki and crispy apple sticks.

And here's the vertical.

P.S. The apple sticks were supposed to be like those crispy onions you get on top of ramen sometimes. It needed a bit of texture. Also it's supposed to be more of a summery starter than a main dish - the poxy portion is deliberate.

>>4356948
I can't tell because of the horrible vertical, but did you make noodles out of basil?
That's awesome.

>>4355733
Thanks for the compliment!
It was a fun challenge for me, because as I said, I've never made ramen from scratch before, and I really enjoyed learning the techniques and understanding why you do such and such a certain way. It gave me much more appreciation for a good bowl of ramen, lol. And, it was delicious!

This is my pulled pork ramen in a smoked pork consumme. I've been in the ER all weekend but I'll try and make/post a vertical before midnight

Cutting it fine this week!

Easter Ramen

Sorry for bad quality. Camera has died so resorted to cell phone.

>>4357646
A shot of the meat in the smoker, I used ~60% Oak, 20% pecan (pronounced pu-kon) and 20% mullberry wood

>>4357658
a shot of the raft

>>4357664
and a shot of the rub, I use salt, fine ground pepper, course ground pepper, chili powder, ground ginger, cinnamon, a touch of fresh nutmeg, a bit of coriander, garlic powder, onion powder, minced garlic, and a little brown sugar. In the stock, in addition to mirepoix, I added fresh garlic, fresh ginger, and some red chili flake

>>4357648
looks awesome i was hoping someone would do something like this

>>4357708
close up of the ramen, check out that bark

>>4357893
oh and if you don't know the bark is the heavily seasoned outer part of BBQ

the bump limit is a bummer