/ck/ - Food & Cooking

The theme of Round 5 is... Ravioli.

This Italian filled pasta is an often interpreted classic. Give us your most appetizing and interesting ravioli dish.

Contestants in the penalty box may not use cheese in their submissions for this round.

The winner of Round 4 was Pyewacket !!uKoiN+HhkE7, who won with "The Beefy Bastard" burger (and created nearly everything from scratch). Pyewacket also won Round 3. Congratulations on your second consecutive win!

The remaining contestants are:

BubbleBurst
Cooking Rei
designerguy !!FLBIcqqP/39
Frenchfag
frgsp
mr_kruhy
PWIZ
Saul Goodman
SirSpice !!g3QeMZd5CQB
SQ !Z6ur5.jOOU
Tokufags
Wumplord !!uP81F1cofPV

ELIMINATED: Smith the CIA Agent and El Dono !!6RAioSpGPXj

--

The following five contestants are in the Penalty Box. This means you must submit a *cheese-free* ravioli dish.

BubbleBurst
Cooking Rei
Frenchfag
SirSpice !!g3QeMZd5CQB
SQ !Z6ur5.jOOU

To the contestants eliminated: we're sorry to see you go and I think everyone can agree that you put up a good show these first four rounds of gameplay. We hope that you will still find time to participate and get involved with the remainder of the Challenge regardless!

And on that note, special thanks to Borneo and Anon no. 556 !!tpdJH4SQ2sE who participated in the burger round as unofficial entrants. :)

>>4391108
>Wumplord's Portobello Pesto Burger not winning the round
oh well Pyewacket's Beefy Bastard was my second choice so it's ok

>>4391123
>Wumplord's Portobello Pesto Burger not winning the round
I know! Its a travesty!

Looking forward to this round, I've never made ravioli before so it should be interesting. Congrats to the other contestants, and Ill be sad to see smith and el dono go. Good luck to everyone!

I'm actually pretty pleased with the results from last round.
I can't wait to see some interesting takes on ravioli.

>>4391123
>>4391123
>Wumplord's Portobello Pesto Burger not winning the round
I know! Its a travesty!

Looking forward to this round, I've never made ravioli before so it should be interesting. Congrats to Pyewacket and the other contestants, and Ill be sad to see smith and el dono go. Good luck to everyone!

>>4391108
Well that sucks, but i'll be back next time. Thanks to dogs and hearts for all their hard work and good luck to all the remaining contestants

Is there an archive to see the previous entries, I feel like I missed out on the burgers.

>>4391163
http://fuuka.warosu.org/ck/thread/4387315#p4387319

So, I woke up with a hangover this morning, make some tea, take some aspirin, get on /ck/, and see this! WOW, I'm amazed.
Thank you guys so much, everyone who voted for me, and critiqued me, and enjoyed my entry! I'm having so much fun with the challenge, and frankly, I'm learning loads. I'll tell you right now, though, this weeks challenge terrifies me! I've never made ravioli from scratch before. So, this is going to be....challenging, lol. I'm sorry to see Smith and El Dono go, that's really a shame, but congrats to everyone else who's moving on and I can't wait to see what everyone does! Thanks to hearts and dogs as well, for "producing" this fun stuff for /ck/! I do appreciate your efforts, you two. (and all the entrants efforts too! Wumplord, your burger looked so delicious, I wanted to bite it through my computer screen.) /ck/ is like my second home on the internet, and it's great to have people who want to bring interesting OC to enrich our board. So, off to ponder on ravioli, I guess...holy crap.

Think we'll see any perogies?

>>4391550
being polish I feel tempted to prepare some pierogi, however I am afraid they might not be appreciated enough to get me to round 6

I'm curious as to what the elimination schedule is. How many more rounds will there be where we lose 2 entrants? Is there ever any kind of "immunity" or anything of the sort? Anyone know

>>4391686
I would appreciate the fuck out of them.

>>4391149
If it's any consolation, I loved the look of your taco burger and I will be trying it the next opportunity I get (and when I finally just go out and buy some masa). Look forward to your competing next time!

how the fuck do you make ravioli without a pasta maker?

retarded round

>>4391786
>how do I rolling pin?

>>4391792
I can testify that this is difficult and annoying.

But just do it

>>4391550

>>4391550

well, may god have mercy on the soul that makes perogies which are some semblance of a knock off of real Ravioli. *dare*

>>4391798
In my mind, ravioli is a pretty broad category.
Hell, I'd even consider dumplings ravioli-like.

>>4391786
If this is not allowed I will delete it but here

>>4391860

>>4391863

>>4391868
good luck to everyone, I may submit a dish for exposition purposes only this round.

>>4391143
I loved Pyewacket's entry but I thought yours looked amazing as well. It looked like a number of people took points off from your dish because they didn't like mushrooms. :(

>>4391686
As long as you can defend the dish, I think you should go for it. But then again you guys are a pretty tough crowd to cook for, lol.

>>4391696
We won't be revealing elimination schedules or contestant rankings (the element of surprise makes things more interesting, we think) but there is an immunity up for grabs in a future round, as well as small prizes in others.

>>4391786
It's not difficult. The key is to roll the dough as thinly as possible and then some. I made agnolotti (recipe from The French Laundry Cookbook) with a rolling pin last year.

Thumbs up for a somewhat restrictive challenge.

Ahh! *slightly freaks out* I honestly have no idea what to make... hum...

>>4392550

>says it's not difficult
>references the French Laundry Cookbook

In any case, raviolis (or any number of the hundreds of stuffed items you could easily pass off as raviolis) are not difficult. Go with what you know - and I'm sure you know how to make (or procure) something that can be stuffed, and know a good handful of things that you could stuff...

Good luck to all, and all that...

>>4392550
>>4392671
I was actually looking through the french laundry cookbook, and making the dough seems like a chore, but certainly not impossible. For a little while I was seriously considering making an adaptation of their sweet potato agnolotti with sage butter but decided against it.
The interesting thing about this round is how heavily plating and garnish will play in our final scores. Since all the filling in the ravioli will be a)mush and b)surrounded by pasta, its going to be all about appearances. I'm starting a new job as a line cook at a swanky new restaurant so this is gonna be great practice.

>please let someone do chocolate ravioli

>>4393231
>frozen ice cream ravioli with chocolate shell
someone make this a reality

wait.... so is this whole contest based on how the food looks alone?
So you could find some of that high quality fake display food and win this thing?

lol this is pretty retarded guise

ITT: People who've never been in a real contest at a food show

I have just started on my submission for this round, should be posting in few hours.

>>4393331
We could try posting 1/15th of our meal to each of the other contestants and the judges so that they can do a taste test, but it would slow things down somewhat.

>>4393331
Not really. Only one of the categories is based on appearance, and that is presentation.
>Presentation:
How it looks on the plate
>Originality:
How inventive the contestant has been in interpreting the challenge goals
>Appeal:
Photos and ingredients seem delicious? High appeal. Burnt/raw/nasty combination of ingredients? Low appeal.
>Challenge Goals:
How the entry meets the objectives. Did they make something that passes as an example of the challenge goals? Did they present their entry with a description of methods? Did they create a vertical for future use? All these score points in this field.

The point of taking part in this is to create useful and usable OC for the board. When it comes to scoring, I usually begin with the challenge goals category, as I feel that is the most important one of all, and that then slightly informs the scores of the other categories.

>>4393331
You are right of course. Perhaps at a 4chan convention a cookigng contest could be arranged.

I am again the first one to submit, but I might not have time during the week.

Green ravioli with pesto chicken in tomato sauce.

Vertical to follow.

>>4394005
cut one of those bastards open for a cross-section money shot please, squire!

>>4394005
vertical

>>4394007
if the vertical is not enough, than I will cut one for you

>>4394022
please.

>>4394061
here you go

>>4394087
thank you. I didn't realize you left the chicken whole. I thought I had missed where you ground it up after cooking or something. what were the flakes garnishing the ravioli?

>>4394095
parmesan

>>4394087
I color corrected your image a bit so it's a little less green. Looks great! I wish I had this right now.

>>4394317
>.png
>photograph

You retarded?

>>4394102
>Presentation: 5/5
>Originality: 3/5
>Appeal: 4/5
>Challenge Goals: 5/5
>Total: 16/20
The simplicity of this is great. Everything is freshly made and beautifully presented. Chicken and pesto ravioli are not unheard of, even if they are enveloped in an amazing spinach pasta. I think you played it pretty safe with the theme there. The big chunk of chicken throws me off, would have prefered it ground or minced a little bit more. The tomato sauce is gorgeous but I do not care for sugar in my sauce. This looks great! You did an amazing job.

>>4394322
>Presentation: 5/5

The problem with scoring before everything else has been posted, is that marks like that leave nowhere for you to go.

>>4394005
>Presentation: 4/5
>Originality: 3/5
>Appeal: 2/5
>Challenge Goals: 5/5
>Total: 14/20
The only thing that turns me off is the ratio of chicken to pasta. You have these beautifully crafted pouches, then tiny little chunks of chicken inside them. Like someone else said, it would've been better to grind the chicken up and completely fill the raviolis.
Other than that, great job.

>>4394343
I score based on the individual presented dish. I am not measuring any one dish based off of the other presentations. The dish met all of my criteria for an excellent presentation. It was easy to see that this entry was clean, attractive, the colors were exciting, the backgrounds undistracting, and the dish was in focus.

>>4393331
except what motivation would anyone have for doing that, does that really give anyone satisfaction?

Mmmmmm, ravioli.

>>4397066
Ravioli?

>>4391108
HOW DID HE GET HIS POTATOES LIKE THAT

>>4397171
What do you mean, exactly? I'll be happy to tell you how I did the potatoes, if you like. They're really simple. Or do you mean the type of potatoes I used?

>>4397196
Tell both please, they look great!

>>4397196
What potatoes did you do, and how did you get them like that?

The skins look incredibly. I love it when potatoes get that sort of crunchy-chewy skin

>>4397236
>>4397241
Here's the vertical I made for the potatoes. I just found the smallest baby potatoes I could, (which happened to be tri-color, bonus!) And then par-boiled them for around 7 minutes, until tender, but not soft. Let them cool, then cut them in half and toss them with the fat of your choice (I used duck fat, because it's glorious with roasted potatoes), salt, pepper, and rosemary. Roast at 425 for 20 minutes, that's it!

>>4397272

I don't think you need to parboil them if they are new potatoes, just roast them a little longer.

>>4397322
You can do what you like, if you prefer them that way, go for it! I like to parboil them because, IMO, it makes the interiors more fluffy, and cuts down on oven time.

Bumpin' so we don't lose it

>>4399143
Me too, this is way too far down.

>>4394005
>Presentation: 3/5
>Originality: 3/5
>Appeal: 2/5
>Challenge Goals: 5/5
>Total: 13/20

Plain chicken breast chunks and your sauce really brought down the appeal for me.

>>4394005
>Presentation: 3/5
>Originality: 2/5
>Appeal: 3/5
>Challenge Goals: 5/5
Total: 13/20

bump

>>4394005
I've decided that votes are too high across the board. I'm no longer going to give 5/5 challenge goals scores unless the contestant has gone above and beyond the explicit goals. Clean, well made verticals will get higher scores.
Anyways

>Presentation: 3/5
>Originality: 2/5
>Appeal: 2/5
>Challenge Goals: 4/5
Total: 11/20

>>4397272
where do you get duck fat from, that sounds amazing

>>4401584
ducks genius

>>4401662
mirth

>>4401584

you can buy duck fat in containers the same way you'd buy lard or shortening.

or

you can buy a duck and render the fat from it

or

buy any kind of confit (like, say, duck legs in confit) and then get the extra fat out of the can

>>4402212

Implying duck fat and confit are the same thing. Lel, do you even french?

>>4402232

close enough to get the point across to someone regarding where they can get duck fat

Pic related. It's canned duck confit. The can contains duck legs and a bunch of duck fat.

>>4394087

Dry as hell chicken, no sauce, huge air, after thought pseudo filling pocket...gross

>>4394005

This looks like Christmas took a gigantic dump on a plate. The mutant ravioli is misshapen and deformed due to your lack of filling skills and that color is repulsive. I can see you were trying to hide this mistake with your flavor less eight grade home economics tomato sauce. Also, those out of place crusting things on top look some something out of your little brothers scab collection.

P:- 1 A: 0 O: 0 C: 1 T: nadda...not a damn point.

>>4402504

For your consideration:

Smoked haddock and goats cheese raviolo with a crab and prawn chowdery-thing, garnished with seared scallops

>>4402564
Forgot my name

>>4402564
>raviolo
>wat

>>4402581
>>Ravioli (plural; singular: raviolo) are a traditional type of Italian filled pasta.

>>4402564
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

Would consume

>>4402564

Seafood and cheese, are you trying to make me vomit? The fish and crab are far too delicate in flavor and texture to be paired with GOATS cheese that's just gross. Why in the hell did you boil your cornish pasty I thought you were supposed to put pies in the oven. I'm guessing you got the inspiration for that shape from Lucas the Elders 15th century hat. Last but not least, your filling looks like fish jelly, there no damn color on those after thought scallops and strain your GD sauce.

P: hat/5 A: 0 O: the 15th century wants their hat back C: 1 (gigantic pasty posing as a ravioli) T: one for effort.

>>4402604
>Seafood and cheese, are you trying to make me vomit?

I know you're trolling, but at least try

bumping

>>4394005

>Presentation: 4/5
>Originality: 2/5
>Appeal: 2/5
>Challenge Goals: 5/5
Total: 13/20

The presentation is good, but you started losing me when you cut one open to reveal just a huge chunk of chicken with barely any pesto.

>Presentation: 3/5
>Originality: 3/5
>Appeal: 3/5
>Challenge Goals: 5/5
Total: 14/20

I'm really curious how this would taste. I love all the seafood, but I would never have thought of pairing smoked haddock with goats cheese and lime.

>>4402658

Oops, forgot to indicate that my second score was for Saul Goodman's entry: >>4402564

>>4402658
It was certainly tasty. Maybe a little too much lime juice, but the goats cheese and smoked haddock really was amazing.

bumpo

>>4394005
Presentation: 2/5
Originality: 1/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 10/20

>>4402564
Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 11/20

>>4391103
where is burgers thrad? xDDDD

>>4394087
missing sauce, presentation was good but I would be disappointed to find no sauce. Also seem to need smaller squares or more filling

challenge goals? make ravioli?

>>4402564
nice looking ravioli, but too big. not appealing with all the fish food and goats cheese

>>4402564
Raviolo? Never heard of it, looks mighty fine though.

Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20

>>4403130
>Raviolo? Never heard of it

See:

>>4402585


Raviolo is the singular of ravioli (as in Saul made a single "ravioli").

>lrn2 basic italian

This week has been chaotic, up to including me not being to find the ingredients I wanted for my first idea. And with almost no time to cook. Anyways, here's my backup plan.

Crispy duck ravioli, with a soy and lime sauce.

>>4403370

Are we going to get a better money shot with a legible timestamp?

>not that I doubt this is OC; just waiting until you post everything before judging

>>4403401
Here you go. Best picture I got I am sorry to say.

>>4403370
>>4403433


That it....that's GD it? you bought some pre-made duck and some won ton wrappers and then did a really terrible job of frying them in a pan. Mother of god, this is the most disappointing, pathetic sorry excuse for an entry in to *name any cooking competition*. however I do think it highlights that none of these hacks should be any where near a kitchen. I'm not even scoring that, you don't even deserve a zero and may god have mercy on your soul.

>>4403456
Well, that's just not nice. Critique, yes, insult, no. I mean , not everyone in this has time to flush out something professional kitchen worthy.

>>4403456
Hey. :(

>>4403370
I love the fusion idea. :D Sounds delicious.

>>4403433
I really wish you would've cut one open.
I can't judge fairly without seeing the inside.

>>4403496
I have some left overs... give me a sec.

>>4403370
>>4403433
Uh oh! Someone's already made duck! Welp, I've already bought my ingredients and started prep, so too late for me now!
Btw, BubbleBurst, that looks delicious, I would nom that in a heartbeat!

>>4403513
Thank you so much.
It's just on a challenge where you have to make a stuffed item, I think it's necessary to see the cooked stuffing.

>>4403496
Here you go.

>>4403518
Sorry to steal your thunder! Looking forward to seeing your entry :-)

>>4403538
I'm sorry happy you had leftovers, that looks great.
Thank you for entertaining me.

>>4403544
*so happy

>>4403544
sorry happy?

Anyways, thanks for caring about the entry!

>>4402564
Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 10/20

You've made pure mush. What was the point of the scallops on the side? You didn't make a sauce, you made a soup. Why not focus on making a great Ravioli? Reading through your vertical, you have the mentality of a stoner, it's such a waste when you can afford such great ingredients.

>>4403538
that looks like a way better money shot.

>>4403611
>>HURRR
wow is this guy a dumbass?
sure you can not like it, but its obviously supposed to be some kind of chowder ravioli, not a traditional one you asshat. at least give the man points for originality.

>>4403624

There's a difference between original and throwing a bunch of cool sounding shit together.

>>4403654
You realise the smoked fish and ricotta are a classic ravioli filling right?

>>4403370
Presentation: 1/5
Originality: 3/5
Appeal: 1/5
Challenge Goals: 5/5
Total: 10/20

>>4394005
Presentation: 5/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

Very nice. I would certainly eat.

>>4402564
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

Looks unique and rich. Nice job.

>>4403370
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

Looks simple but still tasty, and cooked well. I would eat and enjoy.

>>4403370
As a tip for future attempts, it is real easy to make "quick confit" duck. Brown the outside of the legs in a pan. Transfer to a low heated oven (~130c). Cook for 2.5 hours. Every 30mins, drain the fat, spoon the fat back over the legs to baste, then drain the run-off again and return to oven. After 2.5-3 hours you have remarkable flaky duck legs that fall off the bone and would be IDEAL for this recipe.

>>4402564
>Presentation: 3/5
>Originality: 5/5
>Appeal: 2/5
>Challenge Goals: 5/5
>Total: 15/20
This is interesting, but not appealing to me. I just can't imagine it tasting right. Good effort though, and certainly a direction I would not have thought of. I would have been worried that the two flavors of smoky fish and strong-creamy-tart goat cheese would not be complimentary or at the very least be too competitive of each other.
>>4403370
Presentation: 3/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20
I like the resourcefulness of this dish. I like all the flavors. It could look better, I think steaming would have been better (for my taste)

i am from italy and i litterally have never seen seen ravioli this big. i always see them more little, 10 of them might be a full dish, and my mother run worked in a pasta shop when she was younger so they shouldn't be far from canon.
why yours always look like giant decorated behemoths?

>>4404671
it's a more Modern interpretation. You often see a single ravioli, or three on a plate, as an appetizer.

I guess most people will follow that route here to avoid their entry being compared to a big bowl of tinned pasta.

Thankfully I don't think it'll be so last minute for me this time around..! The entries so far have confirmed what I thought - it'll be really close this round and come down to detail and probably more than a little of personal taste too.

>>4404644
Yeah, I usually do something like that (with ginger and whole spices in the duck fat to gently infuse the flesh), it's absolutely to die for but I had a really crappy week and no time to do the duck properly. Hence the use of the pre-made confit.

>>4403370
Thos are not ravioli, those are empanadillas.
empanadilla/10

>>4402564
>Presentation: 2/5
>Originality: 3/5
>Appeal: 5/5
>Challenge Goals: 5/5
Total: 15/20

>>4403370
>Presentation: 3/5
>Originality: 4/5
>Appeal: 3/5
>Challenge Goals: 4/5
Total: 14/20

Well, I'm done. But, it will be late tonight before I post. Still have to make the verticals and run a couple errands before I do that. So, mine will be up later!

Okay, here we go! For your perusal, I present:
"All Day Ravioli":
A trio of ravioli, based on the theme of breakfast, lunch and dinner. Featuring:
-"Breakfast" Ravioli: Soft Egg Yolk Ravioli, stuffed with seasoned ricotta cheese and a soft quail's egg yolk, topped with chive oil, crispy prosciutto, and shavings of Tuscano cheese.
-"Lunch" Ravioli: Roasted Eggplant Ravioli stuffed with a mixture of roasted eggplant, walnuts, fontina cheese, and seasonings, topped with a Roasted Pepper - Butter sauce.
-"Dinner" Ravioli: Duck Liver Pate Ravioli topped with a Blackberry - Jalapeno sauce and chopped pistachios.
Many verticals, close ups, and "cut open" pics to follow.
Hope you guys enjoy it!

>>4406592
Close up of the "Breakfast" ravioli

>>4406593
Close up of the "Lunch" ravioli

>>4406595
Close up of the "Dinner" ravioli

>>4406597
Duck Liver Pate vertical
(mmmm, delicious)

>>4406599
Blackberry - Jalapeno Sauce vertical

>>4406600
Roasted Eggplant filling vertical

>>4406601
Red Pepper - Butter sauce vertical

>>4406603
Chive Oil vertical

>>4406604
Soft Egg Yolk Ravioli Vertical

>>4406606
Fresh pasta vertical

>>4406607
Vertical of assorted steps in making the ravioli.

>>4406608
Cut open Duck Liver Pate ravioli

>>4406610
Cut open Roasted Eggplant ravioli

>>4406611
Here's a pic using outdoor light. I tried to get pics outside, because natural light is always better than what I have inside, but there were too many shadows. This was the best one outside I could get, and I had to set the plate on the edge of my patio fence, lol.

>>4406613
And, the damage done, lol.

>>4406616

As usual, you've out done yourself. Can I ask, do you at least have an eating buddy to enjoy your amazing food with?

>>4406621
LOL, yeah, I have two other people here who waste no time eating everything in sight.

>>4406592
Presentation: 1/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20

>>4406631
mfw you don't provide an explanation for anything

>>4406592
P:2 (looks messy)
O:3
A:4
C: 5
T:14

>>4406592
all of these sound fucking disgusting, sorry
they look purdy tho

Presentation: 4/5
Originality: 4/5
Appeal: 1/5
Challenge Goals: 4/5
Total: 13/20

>>4402564
ugh this one gross too... too big, who wants to chomp into a jizzbomb

Presentation: 2/5
Originality: 4/5
Appeal: 1/5
Challenge Goals: 4/5
Total: 11/20

>>4403370
these guys are like meat pies... anyway it's pretty one note

Presentation: 2/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 12/20

>>4394005
kind of whack, just a dingleberry of chicken in a loosey goose pouch?


Presentation: 3/5 looks nice before you open it up
Originality: 2/5
Appeal: 2/5
Challenge Goals: 3/5
Total: 10/20

>>4406592


Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 16/20

>>4406677
>>4406685
>>4406681
I see that the troll voter has a new tactic

>>4402564
P: 2 also messy
O: 4 one big one is interesting
A: 3
C:5
T:14

>>4403370
P: 2 very boring
O: 3
A: 2
C:2 not really ravioli, more like fried dumplings made to look like ravioli
T:9

>>4406789
Yup. Blatantly under-marking but "reasonable" enough to get their votes registered not ignored. Which would be fine if you do that consistenetly for EVERYONE, but if you do that and then don't mark all entries it creates an unfair bias.

It would be a real chore but maybe someone could ask mods to look at who is posting? This only works for static IP though...

>>4406832
Wow, you're really grasping . so any low score now is trolling?
Maybe they just didnt like the submission. sheesh.Either adhere to the voting of the board goers or get this shit out of here.Stop trying to make this into some sort of circle jerk. Real quality will win out over trolling.

>>4406832
I was the one who wrote those ballots, which entries did I miss? my scores deviate by 4 points, it's not like I'm biased towards anyone. I just thought the food this time around looked like it would taste wild lame for the most part.

>>4406872
I'm not saying you have missed any. What I mean is that it is fine to mark strictly, but you have to make sure you come back and mark everybody if you do that. Otherwise, contestants will actually benefit from avoiding the strict scorers who only post early in the thread.

If you score everyone to the same criteria then there is no problem here. I think it's smart to leave some headway in scoring when the marks are on-going. If you score 20/20 for the first entry out of the blocks then where can you go if someone makes better?

tl;dr: come back and score all of us to ensure fairness.

>>4406889
ok i'll make sure to waddle back on the 20th

>>4406889
Gotta agree with this anon, harsh scores are better than "18/20 would eat" scores, but only if the scorer does every entry. There was too much shit last round with late entires getting high scores because actual critics wernt around when they finally decided to post their entries

>>4406597
>>4406593

How did you even get it to look that bad?

>>4406592

Presentation: 0/5
Originality: 5/5
Appeal: -6/5
Challenge Goals: 4/5
Total: 3/20

>>4406911
I got a number of harsh scores and I think I was the last to post, but I did notice some earlier critics who gave uniformly low marks who weren't there to critique mine.

>>4406592
Presentation: 4/5
Originality: 4/5
Appeal:3/5
Challenge Goals: 5/5
Total: 16/20
There is so many different flavors, a lot of confliction. I don't like the pate/blueberry/jalapeno combo. I think the pistachio is complimentary of the duck liver, but the blueberry/jalapeno is too much. You could have chosen either a blueberry sauce or a jalapeno sauce but both is overkill.
The eggplant filling sounds wonderful, the roasted pepper sauce is enticing. You could have presented only this portion of the dish and you would have been fine. In conjunction with the other two portions it is too busy.
I love an egg yolk in ravioli, you need to separate the yolk from the white better. The prosciutto is nice but the chive oil is overwhelming to the distinct flavor of the quail's egg. Again, this portion of the entry would have been fine by itself, but offered as a portion of a meal with the other two it is too much.

>>4406954
You can't give less than a zero in any category. So if you want your vote taken seriously, you ought to change the negative.

>>4406990
>implying my honest opinion would be taken seriously

>>4406592
The worst mistake a cook makes is taking a selection of good ingredients and combining them in a way that makes all of them worse.

I don't believe that a plate with duck pate + runny quail egg + eggplant + blueberry + jalepino is a good idea.

Individually every one looks great. You should have picked one and committed instead of trying to cover all bases.

>>4407053
the crazy ravioli remind me of the top chef where the dude made "watermelon gnocchi" topped with a gorgonzola sauce

>>4406592
Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20

What an assortment of culinary delights. I love the intricacies of all the flavorings that went into it. It's definitely a variety of flavors but I'm not afraid of bold, unique combinations. My favorites are the breakfast and dinner ones. I'm really impressed!

Halfway through I realised I was making dumplings. It was still delicious.

>>4407238
well, ravioli are dumplings if that helps.

>>4407238
Are you presenting this for competition or just for show? I am not being an asshole I just can't remember if you had been eliminated or not.

>>4407259
It's just for show. Sorry, I forgot to include that in the post.

>>4407238
Another really nice looking dish, borneo. I wish you hadn't been eliminated!

>>4407312
Thanks! I don't think I would've won anyway, most of these entries are leagues better than mine.

You reminded me I need to eat Chinese dumplings at some point this weekend Borneo. And cook-alongs are good anyway, especially as fewer people take part. it keeps the standards high. I'll probably carry on making entries after I get eliminated.

My entry's done, I'm now at the long slog of Vert-ing it for submission.

>>4407238
Those are more like wontons rather than dumplings but whatever. They look good.

Was round 4 archived or does anyone have the verticals from round 4? I was going to save the thread the other night and then I noticed it had 404'd. I would really like to have the verts from round 4 if anyone has them.

>>4407400
Round 4 archives:
part 1: >http://fuuka.warosu.org/ck/thread/S4387315
part 2: >http://fuuka.warosu.org/ck/thread/S4369422

>>4407339
Hey, Borneo. Just out of curiosity, where in the UK do you live?

>>4407412
Hey, hearts, why do you delete threads? If possible, I'd like to recommend not deleting them since at times it's a bit difficult to keep track of. What most other threads do when they lead onto another one is basically say that the thread's autosaging and they link to the next one.

When you stop the voting, it's also just nice to keep the thread around. Personally, this lets me use the watch feature and just catch up easily on the posts I missed before voting was over.

>>4407363
What sauce do you have with your dumplings?

Verticaling is a fine art, I can't wait to see yours.

>>4407395
Aren't wonton a subdivision of dumpling? They look pretty different but they seem like basically the same thing. Come to think of it, ravioli is just the italian version of a dumpling.

>>4407414
Bath. It's posh.

Frenchfag here, busy again this week, so late submission, hopefully I'll get more votes than last time. Pork and shrimp raviolis with a mushroom sauce.

>>4407447
Cheese in ravioli is overrated anyway.

>>4407447
that fork is really weird.

>>4407427
Whenever a thread starts autosaging I delete threads since we have to reupload entry photos and it's just easier that way (than altering each photo so we don't get the "duplicate file" error message).

I can leave them up if we don't run across that issue though. Like this current thread, since I doubt we'll hit bump limit before tomorrow night.

>>4407462
Kinda the point since I use it for identification.

>>4407447
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

Savory, rich, unique, and looks delicious. I especially love the mushroom sauce. Nice job.

there are only six flavours on this plate, and they are all classic, italian ravioli ingredients. they are, in order of intensity: 1) cheese 2) mushrooms 3) white wine 4)basil 5)spinach 6) olive oil.

the basil is suspended in solidified white wine and each mouthful provides a sharp, acidic, and herby burst of flavour. the mushroom puree is rich and savoury. the ravioli itself is creamy with the delicate iron flavour of fresh spinach.

the pasta is topped not with parmesan, but powdered olive oil. the dehydrated oil goes smooth in the mouth and is slightly sweetening. it means the pasta does not need any sauce, as the olive dust and jellied wine provide a hidden liquid burst.

>>4407790
1/6

>>4407794
2/6

>>4407796
3/6

>>4407798
4/6

>>4407801
5/6

>>4407804
6/6

ooof, I can crack open a beer now and relax...!
>>4407431
I like plum sauce on most things, but especially dumplings.

Bacon and minted pea ravioli with rocket and crackling dressing.

frgsp doesn't stand a chance against this baby.

And here's the vertical.

I mean, just look at those peas.

>>4407824
>frgsp doesn't stand a chance against this baby.

>>4407826
canned peas, like petit pois?

>>4407790
this is THE shit

THE shit

Presentation: 5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 20/20

this is both totally modernist while still classic. idk if you guys have seen come un chef, but this is how i imagine his end menu.

just mad respect, man.

hope your wine was half as good as this looks.

>>4407790
Wow, that is a work of art.

Presentation: 5/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 18/20

>>4407809
I've never tried plum sauce with dumplings. I usually go with soy sauce and chopped up birds eye chillies.

>>4407790

>sounds simple yet delicious
>great plating
>great photos
>great decription...

Wait:

>"the delicate iron flavour of fresh spinach"
> iron flavour

...

Don't worry, the fact that I find the taste of iron not exactly appealing in a description of foodstuffs is pretty much the only negative I have at first glance.

>and this is /ck/, aren't we supposed to exaggerate the negatives and tell anyone posting OC that we've all taken shits that looked better?

>>4407824
>frgsp doesn't stand a chance against this baby

I'm going to give you an extra point for your sense of humor.

>not that your's don't look good

>>4407790
>3 ravioli
>implying that is enough for anybody to feel full after eating
Did you make it for your cat or something?

>>4407851
Thanks anon, it was the most fun challenge to do so far as well. I played around a bit and kept the bits that seemed to work!

And sadly no, I'm not much of a wino so it was a middle-range commercial sauvignon blanc from South Africa. I don't even know if it's a good one or not, but the slight acidity and sharpness was ideal for the recipe, as it turns out.

>>4407790
Presentation: 5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 20/20

Holy fuck. Fuck. Fucking fuck.

>>4407790
>dehydrated oil
Pardon me, but what?

>>4407878

>implying that the purpose of cooking and eating is fucking stuffing yourself.

go to olive garden then, retard.

>>4407872
Fresh spinach to me has a definite metallic taste to it. I couldn't think of a better adjective at the time. I still can't, in fact. brb chewing some spinach.

I think that most flavours can be appealing in the right place.
>>4407878
Yeah, it's definitely an appetizer plate or one of maybe 8-10 dishes of a taster menu. Or something.

>>4407883
I didn't want to use more inverted commas as it ruins my International Typographic formatting. And it looked crap when I used them on the word "bootlace".
>this counts as a legitimate save

>>4407790
Artistic and nice presentation, but not appealing at all.
Presentation: 4/5
Originality: 3/5
Appeal: 1/5
Challenge Goals: 4/5
Total: 12/20

>>4407801
Silly frgsp, there's no such thing as sauteing something on low heat, it's called frying or gentle frying. And your way of plating the puree is well... let's just say you need one of pic related.

>>4407912
I need a pasta machine too, but I liked getting by in an improvised, make-do-and-mend fashion for this.
>>4407904
I have ketchup too?

>>4407790
Pretentious crap.

P: 4
O: 2
A: 3
C: 5
T: 14

This is a cooking competition aimed at making vertices that people can follow, not pretentious bullshit made by some try hard.

>>4407926
>I need a pasta machine too
Not really, rolling pin does the trick just fine unless you're mass producing it.
>>4407904
>I have ketchup too?
I can agree with some of it, do you want details?

>>4407238
Presentation: 3/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 13/20
I know it isn't for consideration, but this is what I would have voted. Shame too, it sounds wonderful. The presentation is lacking, the shrimp and pork is a delicious but common ingredient pairing and it isn't ravioli, but is a dumpling. delicious though!
>>4407447
Presentation: 1/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 11/20
This could use some work on presentation. The pairing of pork and shrimp is very common, albeit delicious. The mushroom sauce isn't appetizing, especially with the filling.
>>4407794
Presentation: 5/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20
fantastic. I like it, flavors are common but uncommonly delivered. looks great, very imaginative.
>>4407824
Presentation: 3/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20
lovely plate, a bit messy around plating. Filling sounds tremendous. I love it.

>>4407938
that's what I mean - a pasta machine makes an achievable job easier, so do stacking rings. I didn't have either so I improvised for both. As for any other comments, I like to hear any sound opinions (if htat part was directed at me?).

>>4407926
>I have ketchup too

THIS is what counts as a legitimate save.

>>4407936
>This is a cooking competition aimed at making vertices that people can follow, not pretentious bullshit made by some try hard.

The most difficult thing he did was make his own pasta dough, as did almost every other contestant.

Just because someone has agar agar and maltodextrin on hand doesn't mean they did anything crazy. If you actually read through the verticals you would see that frgsp's dish wouldn't really be difficult to replicate at all. If anything, his plating is of a much higher caliber than we have so far seen. Then again, follow the verticals and you can do it yourself.

>>4407936
>This is a cooking competition aimed at making vertices that people can follow

Which vertical(s) do you not think people on /ck/ would be able to follow? Because you're under-estimating the users here, I believe.

>>4407952
>Because you're under-estimating the users here, I believe.

>mfw I just posted that (>>4407949) your ketchup comment counts as a legitimate save

>>4407960
I'm getting confused now, but if you are saying you posted
>>4407949
then I agree with your post. no part of the dish is more complicated than the pasta itself.

>>4407431
It's true that they're similar. I would say that they're like a subdivision but I wouldn't go so far as to say they're the same thing. The skin makes the mouthfeel completely different. Wontons also have tails, which I personally find to be the epitome of a wonton, but is also unfortunately missed out a lot of the time. I believe that wontons should only have a small amount of filling in, for flavour, while the mouthfeel is the most important part. I feel that this trait has been lost in a lot of wontons... For dumplings, there is more filling and the skin is quite different.

>>4407977

Yeah, I realized after the fact that my post might have been ambiguous...

I was simply stating the fact that you made a comment about under-estimating the users here, right after I made a joke about your ketchup comment being spot on...

As for rest, I was indeed pretty much saying that the homemade pasta was the most difficult thing you did (and hence that anyone on /ck/ willing to actually cook shouldn't have much difficulty following your (very clear and detailed) verticals).

My superman drinking pic was pretty much accurate, except that I'm not superman (and that's why I'm going to wait to actually judge you). If I'm still confusing, I posted both:

>>4407949
&
>>4407960

Also, I like your dish, and am once again reminded that I need to order some damn agar agar (and other shit) to mess around with.

>>4407447
Presentation: 1/5
Originality: 1/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 9/20

>>4407790
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>4407824
Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 11/20

>>4407936
That's not what the cooking competition is about... It's about fun and OC.

>>4407946
>if that part was directed at me?
It was. The thing that bothers me the most is the suspended basil, I know 30 seconds of boiling isn't enough to significantly reduced the alcohol content of wine so it must have tasted too strong, might as well drink a glass of wine with basil leaves in it. You should have let it boil more, even let it reduce to at least 1/2 to both lower the alcohol and concentrate its taste.

Other than that, the single band of pasta with squid ink, while looking good probably didn't make much of a difference in taste. Also, a problem with homemade cheese is that it doesn't have the complex flavors of fermented cheese or even the ones coagulated with rennet. Finally, it's hard to imagine what the olive powder taste like, while maltodextrin is apparently mostly tasteless, the texture might not be exactly great, if I can find some I'll try for myself.

>>4407926
Wow, way to be a pretentious asshole.
"waaah, someone didn't like my dish, so I'll insult their taste."
I don't see the other entrants making snide comments to voters. And many of them got worse comments than you, you jumped up little shit. If you can't take the heat, get out of the kitchen.

>>4408002
fair enough. the wine is a tiny amount though - the ramekin fits in my palm. in the pan it was about 2mm deep, so yeah, the alcohol all cooked off. Any longer and there'd have been nothing left!

That's the only point you're off the mark on though. Ideally, I could let the cheese sit, and use rennet instead of lemon, but we have to make it in the week given, and I wanted to do a cheese-making vertical.

Do try the powdered oil. You'll find maltodextrin in health shops. It is slightly sweet, so what you get is an olive oil flvaour with a slight sugary initial taste. there is no other alteration to the taste whatsoever.

The nearest thing I can describe it is if you ever tried that NASA dehydrated ice cream from EPCOT center? A bit like that, only olive tasting.

Cheers for some well thought out points, you obviously read the entire recipe and spotted the areas where there were some doubts. I like that.
>>4408006
oh lawd...

>>4408038
Well, it's hard to judge the volumes just from the pictures, if the wine was significantly reduced then it's fine.
As for the EPCOT center, I'm afraid going all the way there just for icecream would be kinda sad, I'll still look for maltodextrin though.

>>4408080
I've never been myself either. It was one of those things that people always seemed to bring back from their holidays in the early-mid '90s: "try this - it's SPACE FOOD!!!"

>>4408112
damn it name field (that post was me, obv).

>>4408080
>As for the EPCOT center, I'm afraid going all the way there just for icecream would be kinda sad

>tfw you go to disneyland for the first time in over a decade (when you were a kid)
>tfw you buy a "premium bar" (pic related), because you can only get them at disneyland(/world)
>tfw its too damn cold and you chip your fucking tooth on it
>tfw not being a stereotypical american and trying to get something out of biting into a frozen ice cream stick and chipping my tooth

>>4408132

>pic related

>>4407801
Amazing.

frgsp, where in the UK are you from?

>>4408295
I get a feeling that you're actually one of the other competitors trying to figure out the locations of the contestants so you can track them down and kill them to secure the trophy for yourself.

>>4408316
My plan was actually to flirt shamelessly and try and convince him to make me dinner.

But that could also be fun.

>>4408324
>flirt shamelessly and try and convince him to make me dinner

This was also my plan.

>>4408324
>>4408334
Back off, I saw him first.

>>4408349
>>4408334
Psshhyeah, but you lot were all too aspie to initiate contact. Good fucking luck with the flirtation stakes.

>>4408359
Boo, you whore.

>>4408334
>>4408349
>>4408359
>>4408385
Good god, ugly cunts vying for the attention of another attention whore. Jesus....this is sad.

>>4408392
Sounds like someone's jealous.

>>4408359
I complimented his hands the other week. I was working my way up. I didn't want to reek of desperation UNLIKE SOME PEOPLE IN THIS THREAD.

>>4402564
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20
>I love the creaminess.

Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 11/20
>The close-up of the inside saved you. It looks delicious. Unfortunately it's pre-made confit and pre-made wonton wrappers.

>>4406592
Presentation: 5/5
Originality: 5/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 17/20
>Everything is skillfully executed and the plating is flawless. However, I would prefer a plate full of a single flavor instead of all of them at once. But I get the concept you were going for. Great job.

>>4407447
Presentation: 1/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 11/20
>The plating is a mess. At this stage of the competition, I except a lot more. However, everything in the "ravioli" sound delicious.

>>4407790
Presentation: 5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 20/20
>This is the first perfect score I've given out. This is something you would see on Top Chef. Absolutely mind-blowing. Fantastic job.

>>4407824
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
>You're lucky I love peas. The originality of this is actually pretty funny. I just think it needs more sauce, it looks kind of dry.

>>4408453
the second one was meant for >>4403370

>>4407790
Presentation: 5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 20/20

I'm slightly in awe. I've also never given a perfect score but this entry clearly deserves it.

For your consideration:
Basil ravioli filled with ricotta, hedgehog mushrooms, and uncured calabrese sausages in a white wine saffron cream sauce.
>Verticals and other pics incoming

>>4408521
Heres the vertical. I thought really hard about what to make, and decided to try to keep it a little bit simple. Great italian food doesn't have a ton of ingredients and complexity.

>>4408524
It worked pretty well. I was able to taste every ingredient, from the basil in the dough, to the delicate mushrooms in the filling, to the luxuriant saffron in the sauce.

>>4408528
This was my first time making any kind of pasta, so it was a learning experience. Wasn't really all that much work, with a food processor, dough is really easy.

>>4408530
I hope you guys like it!

>>4408453
>I except a lot more
Cute...

>>4408521
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20

>>4408528
Great shot.

>>4408524
Just out of curiosity, Wump, where do you live?
Also, that looks mighty tasty! All of those are flavors I really enjoy together.
I hear you on the pasta learning experience. I'd never made fresh pasta dough either, so I was really relieved when it turned out okay.

>>4408521
>Presentation:4/5
>Originality: 4/5
>Appeal: 5/5
>Challenge Goals: 5/5
>Total:18/20
You did a great job. You listened to you criticisms and presented a near perfect dish. I would love to eat this. That cooks illustrated recipe is fool proof. Excellent.

>>4408567
I'm in the SF bay area. Yours looks mighty tasty too, I'm just now looking over the entries right now. Who all hasnt posted yet?

>>4408651
Aha! I thought so. (from your timestamp and the way the light looks in your pics.)
Hello neighbor! (I'm north of Sacramento, in Granite Bay).

>>4408521
Presentation:4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total:18/20

Beautiful, simple, yet masterfully executed. Looks amazing.

>>4408669
>I'm north of Sacramento, in Granite Bay

Just a random anon here.

My parents moved to just across the lake from you (El Dorado Hills) right after I moved out, a decade or so ago.

It's been over a year since I visited the area (and I never really spent much time there to begin with). Do you have any suggestions for places to eat in the area, or even markets/etc. to check out?

I know this is off topic and out of nowhere, and if you think the bump limit is an issue feel free to disregard this. It's just that I'm probably going to be visiting soon and could actually use some suggestions on how to spend my time (I like food, and food relating stuff, btw).

>>4408697
Well, I haven't spent a lot of time in El Dorado Hills, but I've heard some really good things about some places there. I can definitely tell you the good places on this side of the lake, though,(Granite Bay, Roseville, Citrus Heights, Folsom) and good markets around this area.
I don't know what kind of foods you like, but in El Dorado Hills there's a place called Bamiyan Afghan Cuisine. I haven't eaten at that one in particular, but I've eaten at the sister restaurant in Citrus Heights, and it was absolutely delicious. So, I would definitely recommend that. And Folsom is chock-full of good places to eat and hang out at. The best farmer's markets are going to be further into Sac, in Citrus Heights and Rancho Cordova. Roseville has a great Indian market, Asian market and middle eastern market.

>>4408741
Oh, I forgot to add, on the Folsom bit, if you like pubs, there's one there called The Fat Rabbit, that's just great, good pub grub and great beer selection.

>>4408697

You're better off going to Folsom (Old Folsom particularly) or just making the drive in to downtown Sacramento.

El Dorado Hills is a fairly recent suburban development (I lived there for 10 years from 2002-2012) so there isn't really anything in the way of must-go iconic places.

This is the first time I've posted in any of these threads. This shit is terrible, and you should cut it out. Maybe if it was a one month thing max, but this is getting ridiculous.

Respond with your venom, but I've said my peace and won't be responding.

>>4408749
>>4408741
>Bamiyan Afghan Cuisine

That's actually one of the places I have tried, and is a place I keep wanting to go back to (well, its the best Afghan restaurant I know, out of the two I've been to...). That said, I had one of my worst dining experiences (or at least most memorable) there, when a couple on an obvious first date right next to us spent the entire time texting other people on their cell phones while making inane "first date" type comments back and forth...

Thanks for the other suggestions. I'll make sure to check out The Fat Rabbit next time I'm nearby (anything within an hour (assuming I have a car) is doable based on my past experiences in El Dorado Hills...).

I've also had good luck with Indian markets in the area (I can't remember which software company has a major location nearby, but I'm sure that's the reason).

In any case, thanks for responding. No need to further put this thread off topic.

>>4408768

I agree 100%. Like I said above (or might have implied), whenever I'm in town I do have a car, and my parents literally live just off the first exit heading East on route 50, so Folsom is less than 10 minutes away. The fact that I know nobody in El Dorado Hills (and only visit for a couple weeks every year or so) makes it even worse, seeing as how it is almost entirely strip malls and empty housing developments.

Introducing St. Louis Strawberry Cheesecake Raviolis.

These dessert raviolis are deep fried St. Louis style and are stuffed with a homemade cheescake filling, battered with crushed graham crackers, and topped with a strawberry compote.

Simple style and heroic flavor!

Close-up

And finally, the vertical

>>4408896
>shf faiz
:333

>>4408902
Needs ingredient amounts.

>>4408917
I'm not much for measuring, I kinda just throw shit in until it "feels" right...

I can estimate the portions for you, but that's about it.

Cheesecake filling

16 oz. Cream Cheese
12 oz. Cool Whip
6 oz. Sour Cream
1/2 cup sugar
1 teaspoon vanilla extract

Strawberry Compote

12 strawberries
2 cups of water
1/2 cup of sugar

Ravioli

3 cups flour
1/2 tsp salt
2 eggs
1/4 cup olive oil
1/2 cup water
2 cups of buttermilk
6 graham crackers

Maybe when I'm not so tired I'll edit and re-submit the vertical

>>4408896
Presentation:2/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
>Total:15/20

Looks good and very tasty, although the lighting is terrible in your pics and the presentation could probably be improved. But interesting idea, I was hoping we'd see a dessert ravioli!

>>4408966
I know, I really wish I could use daylight lighting, but I work during the day and because of how the rounds are setup, I can't really cook over the weekend. So I'm forced to cook at night and my kitchen/dining room has terrible lighting.

What specifically didn't you like about the presentation, though? The drizzle, garnish, arrangement?

>>4408349
>>4408359
>>4408385
Hahaha! I went to bed too early and missed the fun it seems.
I don't know what to say to this... though my first thought was "gangbang".

I'm just outside Bournemouth on the south coast, btw. :)

>>4408896
I know that I could just google this, but that's no fun. What is "St. Louis style" specifically?

>>4408996
Deep fried ravioli. I thought about doing a toasted variant myself, but decided not to.

>>4408996
>>4409013

Pretty much what Wump said. I actually hadn't heard of it before either but my friend gave me the idea for it after we were talking about dessert raviolis.

>>4409013
>>4409037
Ah ok, so it's specifically a style of ravioli then? Interesting.
I like the twist, and deep fried ravioli probably goes quite well with a sweet filling.

>>4408951
I got this shit

>>4408989
I think just the drizzle, it looked a little haphazard. But better lighting probably would have made it prettier, and heightened the contrast between the colors. Still a great job though and I'd eat it any day.

>>4408896
Holy shit I am so fed up of people making desserts instead of what they should. Fucking wait until a desert round you shit.

P:2
O:1
A:2
C:4
T: 9/20

>>4407447
the most edible thing I've seen so far, but lacking in ambition and visual flair... Understandable if you're busy... good thing you're competing for peanuts instead of beaucoup cash otherwise I would feel bad for dining you.

The main thing that appears to be lacking from the flavour profile is acid... also the ravioli and sauce don't appear to have much to say to each other and the garnish is a perfunctory slur on the whole thing.
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 11/20

>>4407790
Presentation: 4/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 14/20

The basil wine cubes are ragged and they look like they'd taste ghastly, on that mushroom puree they're like horrible little 50s-food-rape-jello-floats in a main street parade. I can't see how the puree wouldn't be clammy and slimy by the time it was set on the table with all its air exposure.

The dehydrated olive sounds like it would leave a film of grease and pimples on any lips it touched and it sounds a little revolting frankly. The squid ink streak is handsome. I like that you went with a healthy filling for the ravioli but with the way you've stranded the other flavours in cold gellid clumps far away on the plate, the rav wastes in bland obscurity.

this food looks like it was made by an emotionally cold person

>>4407824
pea soup ravioli
I can dig it
Presentation: 3/5
Originality: 3/5
Appeal: 3/5 the crackling sauce seems like overkill, bacon is already so strong. It would have been nice to see you experiment with a new flavour for the dressing.
Challenge Goals: 4/5
Total: 13/20

>>4408521
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20

The most appealing submission so far

>>4408896
Presentation: 3/5
Originality: 3/5
Appeal: 1/5
Challenge Goals: 4/5
Total: 11/20

lol... I get that trashy is the point but not my thing.

>>4409196
oops, total is 17/20...

>>4407431
If I go to Bath, would you be my friend?

>>4408896
Presentation:2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total:13/20

>>4409202
Y-y-y-yes.

Short rib ravioli with a wrapper made with butternut squash and beets.

Part 1

>>4409272

Part 2

>>4409274

Part 3

>>4409275

Part 4

>>4409276

Part 5

>>4409277

Money Shot

>>4409272
>>4409274
>>4409275
>>4409276
>>4409277
Color me impressed.

>>4408528
That's some excellent photography right there.

>>4409278
20/20, best entry i've seen!

>>4409264
I'll take you up on that...

>>4409272
Presentation:2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total:13/20

I think the presentation would have been much improved without the carrot and extra filling(?) on the side.

>>4409172
>The basil wine cubes are ragged
look again: the plated ones are perfect right angles. the ones on the guide are not the ones on the dish.

This should be a sticky.

>>4408521
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 14/20

>>4408896
Presentation: 3/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 16/20

>>4409272
Presentation: 5/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 17/20

>>4409277

Presentation:5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total:20/20

A solid 20/20. This look like it would taste so good, and its so wonderfully executed.

>>4409051
Presentation: 4/5
Originality: 5/5
Appeal: 2/5
Challenge Goals: 3/5
Total: 14/20
Good idea, poorly executed. I like the risk you took. This doesn't look appetizing though. It looks doughy and cloyingly sweet. I hate fried ravioli, the dough is more like a mini-pie dough and less like a pasta dough anyway.
>>4409272
>>4409278
Presentation: 5/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 19/20
Beyond the call of duty, this looks great. I love beets! bravo.

>>4408521
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20

That's a safe entry, but it looks tasty.

>>4408896
Presentation: 2/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 3/5
Total: 15/20

I don't much care for the dessert versions of savory, but I'd eat this one so bad.

>>4409272
Presentation: 2/5
Originality: 0/5
Appeal: 2/5
Challenge Goals: 0/5
Total: 4/20

D-Did you find the entry with the highest scores and copy it? The colored pasta and even the plating is almost the same as (>>4407790) I believe this is cheating and am annoyed when your other entries have been so good.

>>4409833
It didn't occur to me that SirSpice might be copying frgsp so I think your score might be a bit harsh. I think you just might be underestimating how difficult it can be to make something original out of ravioli, particularly when it comes to presentation. The filling is also unlike frgsp's so I wouldn't put 0/5 for Originality. I don't know how SirSpice decided on his plating, though, so this is just my two cents.

>>4409833
>I believe this is cheating and am annoyed when your other entries have been so good.

That's really cynical. The content of the two dishes are NOTHING alike. Also do you think frgsp was the first chef to make colored pasta? The plating may be similar but I'd chalk that up to chance. A 4/20 is absurd

>>4409859
If it was only one thing that was alike I would never have been so critical. The colored pasta is not unique but not unheard of but I hadn't seen stripes before and now two, and the plating is identical? You can't tell somebody why they decided to do something but everything added up looks like a cheat so that's what I marked it as.

If anyone is wondering, we're still waiting for entries from Pwiz and Designerguy

>>4409833
The recipes are very different. I don't think we share a single ingredient outside of the basic dough recipe.

I decided to make striped ravioli from the get-go. I got ideas for patterns and colors by putting "striped ravioli" into google search. I actually though about using squid ink too, but I couldn't find any, and another contestant did it first anyway.

I actually tried about six different platings before settling on this one. It basically came down to putting them in a circle, or putting them in a line. Circle wasn't working for me because it was taking focus away from the raviloli, and putting it onto what was in the center. I already did a simple diagonal ravioli plating in round 2, so I wanted something a little different.

And yes, I did draw some plating inspiration from frgsp, because he is a very good plater. I wasn't trying to slip something under the radar here. I figure that as long as you are not using individual instructions from another's recipe, it just inspiration.

>>4409940
You can't lift ideas from the same round and try to pass it off as your dish, you should be ashamed to even say that SirSpice. This is the first time we've seen this and it should be shown that it is not good form. Low score for the admitted unoriginality.

-Presentation: 4
-Originality: 0
-Appeal: 3
-Challenge Goals: 0
TOTAL: 7

>>4410016
What the hell? When did he say he lifted ideas from someone? "Drawing inspiration" isn't the same as lifting ideas, mind you.

>>4410016
I can't stop laughing.

Welp, I'm off to celebrate Record Store Day. Good luck everyone, I hope people are nice and give everyone fair votes (although we are on 4chan, lol.) Hopefully, I'll make it to the next round, but you never know. I had a lot of fun with this challenge, though. I experimented, because I figured, I'd never made ravioli from scratch before, and I don't know when I'll do it again, so I just went for it. Good luck guys, everyone's dishes look great! (And good luck to me on finding some good records, although the freebies are where it's at usually, if it's anything like last year.)

>>4410016

OH LAWD...voting troll guy here, and DAMN...ice burn. I had a "moment" and decided not to give into the propaganda and spread animosity. Even though I've been wronged, shuddered, and injudiciously tossed aside...persecuted and forsaken. All I want to do is share my food; denied that..RAGE. So sorry I was a dick.

Only 8 hours to go!

>>4409823
You know I just edited it for the guy...right?

>>4410355
My mouth is watering.

Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20

So, I'm really late to the party this time! Had lots to do this week....anyways... I remember someone asked for chocolate, so....
Here's toasted chocolate ravioli with white chocolate/strawberry filling and strawberry/champagne sauce. It was pretty good.

inside edition

aaaand vertical!

>>4410440
oops. cut off the end.

>>4408521
P 2 O 2 A 4 C 4 T 12

>>4408896
P 2 O 5 A 4 C 3 T 14

>>4409272
P 3 O 2 A 2 C 4 T 11

>>4410355
P 2 O 2 A 5 C 4 T 13

>>4410433
P 4 O 5 A 5 C 5 T 19
>food porn

>>4410450
Could we get amounts? I need to drop some panties with this.

>>4410355
Presentation: 1/5
Originality: 1/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 9/20

>>4410433
Presentation: 1/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 10/20

>>4409043
Thanks, yeah the deep fried dough and graham cracker crust really complimented the cheesecake. The strawberry compote came out really nice as well.

>>4410355
Damn, that sounds fucking delicious. But I'm biased towards anything with pancetta. I might try making that.

>>4410542
sure!
pasta- 3oz semisweet chocolate, 1/4c coacoa and confectioners sugar, 1 1/2 c flour, 2T heavy cream, 2 eggs, pinch of salt/pepper
filling-1 1/2c milk, 1t vanilla, 1/4c sugar and cornstarch, 2 egg yolks, 1Tbutter, 4oz white chocolate
sauce-1c strawberries, 1/3c sugar, 2T champagne, 1t balsamic vinegar

>>4410433
Presentation: 5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 19/20
>Marry me, please

>>4410355
Presentation: 3/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 16/20
>simple yet delicious

>>4394005
>Presentation: 1/5
>Originality: 1/5
>Appeal: 3/5
>Challenge Goals: 4/5
>Total: 9/20
>>4403370
>Presentation: 2/5
>Originality: 3/5
>Appeal: 3/5
>Challenge Goals: 4/5
>Total: 13/20
>>4406592
>Presentation: 4/5
>Originality: 3/5
>Appeal: 3/5
>Challenge Goals: 4/5
>Total: 15/20
>>4407447
>Presentation: 2/5
>Originality: 3/5
>Appeal: 3/5
>Challenge Goals: 5/5
>Total: 13/20
>>4407790
>Presentation: 4/5
>Originality: 5/5
>Appeal: 3/5
>Challenge Goals: 5/5
>Total: 17/20 tryingtoohard/20
>>4407824
>Presentation: 3/5
>Originality: 3/5
>Appeal: 3/5
>Challenge Goals: 5/5
>Total: 14/20
>>4408521
>Presentation: 4/5
>Originality: 3/5
>Appeal: 5/5
>Challenge Goals: 5/5
>Total: 17/20
>>4408896
>Presentation: 2/5
>Originality: 4/5
>Appeal: 3/5
>Challenge Goals: 4/5
>Total: 13/20
>>4409272
>Presentation: 4/5
>Originality: 4/5
>Appeal: 4/5
>Challenge Goals: 5/5
>Total: 17/20
>>4410355
>Presentation: 3/5
>Originality: 3/5
>Appeal: 5/5
>Challenge Goals: 5/5
>Total: 16/20
>>4410433
>Presentation: 3/5
>Originality: 4/5
>Appeal: 4/5
>Challenge Goals: 4/5
>Total: 15/20

>>4410433
Chocolate AND white chocolate. That sounds really good. How'd the strawberry sauce come out?

>>4410827
Thanks! Strawberry sauce was good. Just wish i didnt have to worry about presentation and photos so it would have been warmer when i ate it. My favorite part was the filling.
Made a few extra covered strawberries, so my night will be filled with those and cheap champagne..can't complain.

>>4410774
You forgot me :(

>>4410940
Maybe HE IS you, and you have Dissociative identity disorder, and only your other identity is aware of you having Dissociative identity disorder, and while your other identity doesn't want let you know you have Dissociative identity disorder because it will freak you out, it also doesn't want you to vote on your own dish.

Might not be the case, but just saying, it could happen...

>>4403370
Presentation: 1/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 12/20

>>4406592
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20
>everything looks good on its own, but the combination all on one plate seems a bit out of balance. the duck liver pate with blackberry and jalapeno sounds especially delicious

>>4407238
>Presentation: 1/5
>Originality: 2/5
>Appeal: 4/5
>Challenge Goals: 3/5
>Total: 10/20

>i know this is just for show, but i would definitely eat it

>>4407447
Presentation: 1/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 12/20

>looks tasty, but nothing special

>>4407790
Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20

>looks amazing. i would have given 5/5 on plating if you didn't get your powdered olive oil all over the plate, but then again, this is the highest score i've given yet, and at this point its difficult to overlook things.

>>4407824
Presentation: 2/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

>i'm sorry you submitted yours just after frgsp

>>4408521
Presentation: 2/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 13/20

>>4408896
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 12/20

>>4409272
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>it looks delicious, and i'm a fan of all the flavors. my only complaint is that, while the presentation was a good idea, it turned out a bit sloppy. in particular, i would have seasoned the ravioli before plating, and avoided the "cheesy" cherry tomato slices and random parsley garnish

>>4410355
Presentation: 1/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 12/20

>>4410433
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 12/20

>the food itself looks good, but it doesn't seem like you put any effort into the presentation

Let me know if I missed anyone after BubbleBurst

>>4406592
Sorry, I forgot yours.
Presentation: 4/5.
The lighting and photography could have been better. The photos look a little washed out.
Originality: 5/5
Definitely an original work.
Appeal: 4/5
Looked a little busy, but dem flavor combos...
Challenge goals: 5/5
It was imaginative and seemed tasty. I really want to try that blackberry sauce.
Total: 18/20
Nice job.

Running late this week! In my defense I kept checking the ckchallenge blog, and it was only on the 15th that I thought to check /ck/ for the post.

Not as happy with this one, but here goes:

Tomato Braised Lamb shank and Cheddar stuffed Ravioli with Tomato sauce.

I ran out of time to do a vertical (I will put it up in the next thread if anyone wants it but I have dumped all the photos I took into an imgur gallery.

http://imgur.com/a/ycows#0

And an action shot.

>>4411204
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20

>kinda last minute there

>>4411204
Presentation: 2/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

Looks tasty and hearty.

>>4409272
Presentation: 5/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20

>>4410016
you're a fuckboy

>>4410355

Presentation: 3/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 11/20

>>4410433

Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 12/20
pure creampie bruh

>>4411204

Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 12/20

>>4411204
Presentation: 2/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 13/20
>Looks last minute, like you said. But, the inside looks delicious.

>>4411204
Presentation: 1/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20