/ck/ - Food & Cooking

The theme of Round 6 is... Tapas.

These small plates can be traditional and follow a a Spanish flair or interpreted in your own unique way. The only requirement in this round to create at least three different tapas dishes.

There is no penalty in this round, though the winner of the ravioli round will receive a copy of Marcella Hazan's "Essentials of Classic Italian Cooking"--a must-have Italian cookbook often referred to as the "Mastering the Art" of Italian cuisine.

The winner of Round 5 was frgsp, who submitted a cream cheese and spinach squid ink ravioli, served with basil suspended in jellied white wine squares. Congratulations on your win!

The remaining contestants are:

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

ELIMINATED: BubbleBurst and Pwiz

We're both very sorry to see the two of you leave the competition. Bubble was a finalist who placed in the top four last year and Pwiz had submitted some very outstanding entries since Round 1. We hope you will continue to participate by voting and maybe even cooking along with the remainder of the Challenge! I think it's safe to say that everyone enjoys looking at entries submitted, even if they're just for consideration.

frgsp: please email hearts (heartsheartsck@gmail.com) to confirm your shipping address.

"Essentials of Classic Italian Cooking" can also be downloaded for those of you interested (this was a 2011 Advent Calendar book so some of you might already have it).

EPUB: http://www.mediafire.com/?x3limzb5td2524t
PDF: http://www.mediafire.com/?jbghhbsl0h196q7

First. What an interesting theme, I can't wait to see what we get.

man hearts you are like the best 4chan community member ever

Congratulations to frgsp and good luck to all the remaining contestants!

>>4412404
you were my favorite :( I wish there had been a bunch of dessert rounds because I wanted to see you take the cup this year.

>>4412406
Aww, thanks! Means a lot to me, it does :-)

Ummmmm.......
So am I still in the contest, or was I eliminated? You guys forgot me......
:(

>>4412423
You're still in. I'm sorry, I messed up and dogsfordins only copied and pasted what I sent her. Oops. >.>

>>4412431
Okay, thanks hearts. (you're not a tard, lol)

Random fact : My "to upload to the booru at the end" folder now has over115 pictures in it, from the competition. I might now upload that many (I might merge a few multi-parts ones) but great work guys!

>>4412380
I am sorry to see you go, bubbleburst. Please post dessert tutorials for us in the future.

>>4412390
Oh shit you guys are really sweet. You'll be welcome guests in my house if you ever find yourself in England and wanting Italian food after this. :D (Just give me some time to read the whole book first!) I'll email shortly, thanks again.

Tapas is going to be great, yet incredibly daunting. There are almost no limitations whatsoever. Good luck to everyone, and sorry to see BubbleBurst & Pwiz leave.

>>4412451
disappointed that your sophistry won the last round... the proles are easily amused I suppose

What is tapas? The definition seems really broad.

>>4412451
Congratulations!

>>4412404
It's a shame to see you go, BubbleBurst, I really hoped your duck ravioli would make it.

Definitely excited for this tapas round!

>>4412463
Get a load of this guy.

>>4412469
Small appetizers that can generally be eaten in a few bites.

>>4412469
thank you :) I think it's an intentionally broad objective, so it'll be difficult and interesting.

But personally, I think if you go for three dishes served on tiny plates/dishes, and they all have intense flavours and contrast well you'll probably be safe. I doubt people will be overly focused on Mediterranean flavours, but you can never tell.

>>4412463
I wish I could hate you but this post is like Tony Hancock or Arthur Lowe saying it. (google if you don't know the reference). I like to imagine that there are people in existence who say stuff like that in their real lives.

>>4412469
IN spain a law was passed requiring all alcohol to be served with food.

So restaurants started giving out free food with every beverage purchased. It was generally served on a plate small enough to cover the top of a glass. This gave the name tappas. which is spanish means on top. The actual food would vary from establishment to establishment. It started as just bread and butter, but over time became more extravagant as businesses tried to complete against each other. Nowadays the law no longer exists, but there are tappas restaurants, which serve meals in similar small portions, you would go in and buy a half dozen different plates. Similar to a dimsum restaurant.

>>4412476
>>4412490
>>4412491
Ooh, western dimsum? I'll have to admit I've never had tapas before, this is going to be a really interesting round.

I kinda enjoy reading the troll comments from this contest, whoever is posting them has a way with words.

A really well thought out round? But when is the goddamn dessert round!

>>4412542
Aren't desserts usually saved for last?

>>4412469
Tapas means "covers" (singular would be tapa). They started being served to protect drinks from getting mosquitoes in.
Now, usual tapas in Spain go from ensaladilla rusa, to croquettes, canapes (with embutido), a small piece of tortilla de patata, jamón ibérico or just some olives (and as you can see they are all savoury meals).

http://en.wikipedia.org/wiki/Tapas
http://en.wikipedia.org/wiki/Pincho<wbr>

This thread needs more exclamation points!

BAR FOOD

Hint: If anybody wants to win then do Middle Eastern mezze. It's where the Spain fags got the tradition of tapas and is infinitely more original and cool. I only say this to you because I want your recipes.

I can't wait for more glorious verticals. I'm still mentally preparing my self to give some of the ones from the ravioli challenge a shot.

>>4415979
let us know how it turns out.

>>4412373
is the submission date right on here? it says midnight the 20th, which has already passed.

>>4415979
Which recipe are you trying?

>>4416058
haha, no the body of that post must've been copypasted. The thread title tells you though: 28th.

Bumping

Hearts, where exactly did you upload the verticals?
I've gotta save some of 'em for future experiment (and possible failure)

>>4417565
Have you checked the booru?

>>4416059
SirSpice's short rib ravioli

>>4417565
You can get the verticals via the warosu archive (threads linked in the blog), because it saves images at full resolution.

Bubble uploaded all of the verticals to the booru at the end of the challenge last year, and I think she'll be doing the same this year too >>4412444

This tapas theme is blowing my jacket off.
I'm going to have to put aside a whole evening just to narrowing down the options for the dishes, I think.

>>4417914
I'll keep your jacket for you.

>>4417953
t-thank you. make sure the spaghetti doesn't fall out of the pocket though.

>>4417955
derp. resetting name field

So again I will have to go first?
come on guys!
I did interpret the tapas very loosely, I made some appetizers. I will post soon, I need to eat and create a vertical for you

>>4418279
Nice one for being so fast out of the blocks. It's pretty impractical for me to try and do any of this midweek, the best I can do is get my ingredients together then cook at the weekend. Which is why the round that ended on a friday night nearly fucked me up entirely.

Maybe you should ask for an extra benefit (like an anti-handicap) if you're always first to post?

>>4418279
Hold on there skip, I'm posting mine tonight as well.

>>4418279
>>4418419
I'm looking forward to it.

Tomorrow I go shopping for my ingredients, I hope to be inspired by you guys.

Here we go!
A freaking Polish board of appetizers!
Enjoy!

Vertical to follow as usual.

>>4418470
Vertical.

As usual sorry for any spelling mistakes and word straight from translator.

>>4418470
>>4418475
oh and there should be some vodka there!

>>4418470
>>4418475
>but as we all know those two are very interchangeable these days

hahaha

on a more related note, i dont even... i would eat the shit out of that board right now. good work.

>>4418470
A gluten-free vegan's nightmare.

>>4418497
I'm sure that person would at least enjoy a good pickle

>>4418481
and here we go!

>>4417637
Yup yup. I'll be uploading all the verticals (or as many of them as makes sense) at the end of the competition.

Just me, a glass of wine and an endless amount of tags... you guys have been prolific this year, this folder is getting huuuge.

>>4418470
YUM
That looks delicious! I wish I had that sitting in front of me right now, I'd eat it all happily.

>>4418470
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20

This entry gets me really excited for this round. It all looks really good. The beef tartare looks like the tastiest thing but I think I would have liked to have seen the bacon and apple being highlighted separate from the tartare as I found that the most intriguing thing you cooked.

Presentation is nice and clean but I wouldn't say above average. I think some extra slices in the loaf of bread would have been more aesthetically pleasing. It's difficult to make spreads look more attractive but you could have improved, perhaps, by having the final presentation have them spread on bread with nice garnishes. For the gherkins, you could have thinly sliced them, almost as you would a cucumber sandwich, which I think would also have been more attractive.

I don't find it too original as the three tapas are fairly well known dishes. Again, I was intrigued by the use of bacon, fat and apple but as a combination, the three dishes feel a little bit lacklustre, if tasty.

Where did you get that pork fat from? And keeping butter in water? Do you just submerge butter in water? That sounds curious.

>>4418470
well played going for a tartare, I did actually wonder if anybody was going to risk making one in the burger round, so it's nice to see one here.

>>4418470
That looks hearty and tasty. I especially like the eggs.

For your consideration:

Classical French Tapas with chicken liver parfait, mini-pork escalops with caramelized red onions and mustard cream and crab croquettes with a spicy tomato-mussle sauce.

Resizing the image was a bitch, will upload singular pictures tomorrow if there are complaints.

>>4418701
>Where did you get that pork fat from?
in here (Poland) you every butcher sell them
>And keeping butter in water? Do you just submerge butter in water?
yes, I just keep the butter submerged in water it doesn't let it oxidize and go bad that quick, it will work even better if the container is not transparent to keep the light off as well

>>4419679
>in here (Poland) you every butcher sell them
lol, changing the wording 3 times and still get it wrong

>>4412380
>mushroom toothpaste
>oily dust that looks like fake kraft parmesan cheese
>not cooking the wine down enough to bring out the sweetness and reduce the harsh acid, pretty much making acid jelly
>unoriginal and uninspiring cheese with spinach filling, obviously inspired from the free samples at costco
>can't work pasta sheets properly, thickness is obvious
>doesn't elevate any of the flavor profiles through modernist techniques, instead uses the techniques to provide a pretty picture
>agar agar and maltodextrin heston dick rider

Bump

>>4419013
Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 11/20

I think you mean 'classic' rather than 'classical'. 'Classic' means something along the lines of 'typical' and 'well-established' while 'classical' refers to a style. For instance, 'classical music' refers to a specific type of music. A classic classical piece might be Beethoven's Moonlight Sonata while a classic music piece might be The Beatle's Yellow Submarine.

May I ask how you dressed the salad?

Your three tapas look delicious. Your presentation is wonderfully clean but I would not say better than average so I've given 2. I can't say anything strikes me as particularly original here, unfortunately, and I feel I'm familiar enough with all the flavours not to really want to try it, as lovely as it looks. I really like mussels and I'm very happy to see that as a tapas dish. Over here in England, I've found mussels on a starter menu are always enough for an entire meal! I would be very happy to go somewhere and pay for what you've produced. However, I'm not convinced the croquettes pair well with it and I would be afraid of the croquettes getting soggy from the sauce. I usually imagine croquettes going well with a thicker sauce which complements the crunch better. I also personally find your parfait portion rather large, particularly when considering how much bread there is.

>>4420057
I think I know l what I mean when I say is French classical. It's tapas in the style of classical French cuisine.

As for the rest of it fair criticism, I'll try and improve for next week

>>4420057
this is hard to score this round high because the categories penalise classic cookery like tapas. Its simple food and often comes to the table in the dish it was cooked in - already originality and presentation are likely to be low. its a problems

>>4420215
Not to mention every tapas under the sun has been conceived, making originality low.

>>4418470
>Presentation: 5/5
>Originality: 4/5
>Appeal: 4/5
>Challenge Goals: 3/5
>Total:16/20
Very lovely. I would enjoy this. While it is an appetizer, and a toothsome one, I am hard pressed to call it tapas. I think of hot and cold appetizers served in one or two bite portions when I think of tapas. This does look delicious though.
>>4419013
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 16/20
Very elegant. Mostly tapas, would say in the right direction anyway. The blueberry compote doesn't really float my boat, but the rest is very nice.

>>4419013
P: 4
O:3
A:4
C: 5
T:16

Looks great, although It not really inspired or original. It's just great French classics that we all know and love

>>4420200
Oh, I see what you mean. I had understood 'classical French tapas' more as French tapas rather than tapas in the style of classical French cooking.

>>4418542
I must ask, how is Finlandia?

Bump for submissions and votes

>>4420531
Not the guy but, it's pretty decent as far as vodkas go, it's 'lower high-tier' vodka. Absolut Vodka and Finlandia are often compared for some reason, but Finlandia shits all over that paint thinner.
There are plenty of better (Russian Standard and Snow Queen come to mind) but it's definitely worth a try if you like a good vodka.

>>4421086
Hahahahaha, enjoy being eliminated.

>>4421111
This woman has been out of the contest for a while now.
She's just posting for fun.

>>4421111
>implying I haven't already
It looks pretty crappy but the quail eggs and potato salad were super tasty.

>>4420747
Thank you, anon.

>>4419762
>still butthurt about getting booted for lack of participation

>>4421111
I think that actually looks pretty decent. I mean maybe doing the bread from scratch and paying more attention to the presentation would be nice.
And I really appreciate you go through the trouble of making the verticals although you are eliminated.

>>4420747
how would finlandia stack up to, say, stolichnaya? i like stoli for a good average priced vodka, but am open to alternatives.

>>4421144
Looking back at that post, I'm sorry for being so rude. I actually want to try the potato salad after reviewing it again <.<

>>4421179
I wouldn't have made the bread from scratch, but in hindsight I should have gotten something fresh from the bakery. You're right about the presentation. The eggs could have looked really good, but I got impatient and rushed it.

>>4421204
>someone apologising on 4chan
I'm genuinely shocked.

The potato salad was really good, the surface crisps up from the hot oil and the inside is tender. It's rather rich because of the chorizo, but you could play around with the potato:chorizo ratio.

Really guys, only 2 entires so far?

>>4418475
Presentation: 2/5
Originality:4 /5
Appeal: 2/5
Challenge Goals: 5/5
Total: 13/20
Not too sure about the tartar, but thats just personal taste. I like my meat well done
>>4419013
Presentation:4 /5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total:16 /20
Solid entry, looking back on your previous, it looks like you've cleaned up your presentation and improved your photography. Good work, but you need to work on originality I think. A little too much influence from french classical cooking/french rustic. It leaves little room for imagination.

>>4421185
I think I've drank stoli only few times, but I would say Finlandia is better.
Also, you usually hear people telling how great Russian Standard is the best vodka (and it's fucking great, I give it that) but if you ever get the chance, try some Snow Queen. That shit is unbelievable. I can, with no doubt whatsoever, say that it is the best vodka I have ever drank.
It's always nice to find someone who actually enjoys vodkas. There aren't many of us around.

>>4421242
i'll have to give finlandia a shot then, since it's on the same shelf at my liquore store (same price range).

never heard of snow queen, but i'll keep an eye out. these are higher tier vodkas, i assume?

and yes, i love vodka. for the longest time it was just a vehicle to get drunk, but i've learned to enjoy the little nuances of straight vodka. ice cold vodka is just so smooth.

>>4421241
less contestants, and during the week. i'm sure more people will show up on saturday.

>>4421086
Looks great as always! I'm so glad you're still submitting entries, they usually end up being some of my favorites in each round. I look forward to seeing you win the next competition ^^

>>4421278
>ice cold vodka is just so smooth.
Oh boy, you're gonna love Snow Queen.
I think it's from Ukraine or some other eastern european country so it's kinda rare to just find it from liquor store. I have actually ordered it few times to my local liquor store after tasting it when I was visiting Ukraine.
Like if you've had Russian Standard (if you haven't, find it somewhere it's somewhat common, but it's damn good) there's the smoothness that caresses your throat and mouth. Well Snow Queen is easily better.

>>4421297

Lol, I find it funny how most of the alcohol recommended on this board just so happens to be what is currently heavily marketed to the college-age crowd these days. For example, Sailor Jerry, Kraken, and now Snow Queen.

>>4421307
sailor jerry is popular because it's practical. high proof at a good price. kraken is a big waste of money, dont know who you're referring to there. and i dont think i've ever seen an ad for snow queen.

>>4421297
i will definitely keep an eye out. i just bought a bottle so... maybe on friday i'll see what you're talking about.

>>4421289
Thanks! Next year I might have better living conditions and will hopefully be able to afford more cooking equipment. Then I might actually make it past the elimination rounds.

>>4421307
Huh, didn't actually know that. I thought it was kinda rare, I've never find a single bottle just sitting in a liquor stores where I'm from (I'm yropoor) and always had to order it to get a hold of bottle.
It's pretty expensive as well so kinda hard to imagine college crowd going crazy about it.

>>4421340
>kinda hard to imagine college crowd going crazy about it.

youd be surprised. a good chunk of people who party a lot in college (here in USA anyway) are just rich kids who dont want to grow up and get a real job yet, so they let their parents send them to school so they can party for 4 more years. big reason grey goose sells so well despite the ridiculous price.

>>4419762
>obviously inspired from the free samples at costco

This is a food thread, not a vodka thread

>>4422824
Vodka can be food... if you're in soviet russia

Frenchfag here. Better photo, description and vertical coming right up.

>>4423086
From the right, nut rocks with roquefort heart; salmon citrus and aromatic herbs salad; and finally, a brochetta, check the vertical for more information.

>>4423091
Forgot to add it but the salad should be serve cold.

>>4423086
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total:13/20

I like this entry a lot. I like how the three tapas go together almost like a three course meal, utilising the necessity to make three tapas, but are still good tapas by themselves.

>>4423097
Not that I particularly mind, but I think it would probably be better to have three separate verticals for each tapas. This would also mean it's easier to read for those with smaller screens.

>>4423127
>implying you read all three columns at the same time

>>4423097
Presentation: 3/5
Originality: 5/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 14/20
I think this is heading toward what tapas should be, but could really use work on the presentation. The salad is hard to see with all the herbs stuffed on top. The "brochetta" would be better with a description of what kind of cured meat you used, it looks kind of thrown toghether. The nut clusters are not enticing at all, there is very little I like about them. I think they look bad and not very interesting flavor/bite wise. The salmon sounds nice, I would want to let it cure in the salt mixture longer but I understand your time constraints. I like the pink pomelo with the fish, but I think there are too many herbs.

>>4423153
>The salad is hard to see with all the herbs stuffed on top

not frenchfag, but as far as i can see the "salad" you're referring to is the fish and fruit (by this i mean, the actual salad is just the greens)

>>4423153
>The "brochetta" would be better with a description of what kind of cured meat you used

It's a dried beef ham from the alpes, doesn't have a specific name, it's a local product or at least national.

>>4423178
great, thanks sounds really tasty.

>>4423163
you cant expect voters to read the descriptions or even take time to look over picture with scrutiny or even intent.
THis competition is retarded because 1/3 of the votes are.
That being said, Ive been lurking and there has been some really nice dishes.

>>4423086
Looks great. I'll be waiting for most/all the entries before I begin scoring. Really well done though

>>4423187
I did read the description, I also saw the picture. I wouldn't want to wade through all those herbs to get to the fruit and fish like a prize at the bottom of a cereal box.

>>4423236
That's why with a cereal box, you pour it all out to get the prize!

>>4423236
that magically turns what's on the bottom into a salad?

>>4423236
>>4423265
Come on people don't be like that. I figured the salmon by itself wouldn't look great and mixing the whole thing would look too messy.
Here's a bigger, blurrier picture of the side.

>>4423311
second poster you quoted here, i agree with you. i was just commenting on that poster's original post (>you cant even see the salad under all that salad).

for the record, i think it looks fine. unfortunately, though, i don't vote in this competition. good luck though.

>>4423091
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 4/5
Total:11/20

SAlmon is hidden by herbs. If you've got to hide the centerpiece of your dish, you're doing it wrong.

bump, this cannot stay this far down

bump for entries

I'll do mine in a while. It's cooked and eaten. :D

Thanks for all the positive feedback last round. :) Good luck to everyone this round!

>>4425899
that all looks good to me, but is there any chance you have more detailed descriptions? I certainly wouldn't be able to make all of that just from the vertical :(

>>4425899
I love your food.
I hate your statue. It gives me the heebie jeebies.

>>4425922
Flatbread
2.5 cups flour
tbs olive oil
3/4 water
tsp yeast
salt
Roll that shit flat and bake until sexy.
Sardine Marinade
4 parts soy
1 part rice wine vinegar
.5 part lemon juice
+ oil from sardines
Ummm… the breading for the calimari?
4 parts panko
1 part cornmeal
salt, pepper, cayenne to taste
The stuff I make isn't very complicated which is why I don't really write super in depth verticals. I think that most things can be pretty easily figured out. Let me know if you have any specific questions. (All measurements are approximate. Experiment! That's how all of my dishes for the competition are born.)

>>4425945

>>4425899
Presentation: 2/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20
Well the vertical would be helped with less stuff crammed onto it and maybe some "money shots" at the end for close inspection. No points off for that.
The presentation is sloppy, watch your backgrounds too. The dish(es) is(are) creative and in keeping with the theme. I would love to eat this alfresco with some white wine while watching the fireflies dance and the streetlights flicker on.

>>4425948
i was mainly referring to the flatbread to be honest. thanks for being helpful and good luck to you!

for your consideration

>>4425968
and the after

>>4425969
lol, I saw that on livestream last night. (the pictures, not the video-oh god!) Can you imagine the smells.

>>4425965
Thank you! Hope I helped.
>>4425899
Thanks. I'll definitely work on my photos if I make it to the next round. My kitchen is such a mess. :/ Working with limited space right now but I'm preparing to move out of this apartment soon. The counters will get more empty as that happens which will hopefully help the clutter of the pics.

>>4425899
damn that looks good!!!

>>4425899
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total:12/20

Plates 1 and 2 look like a big mess, 3 looks delicious.

>>4425969
LEL

I have been totally reamed with work this week. I just started a job at a restaurant thats opening up on tuesday so I've been completely swamped. Its my first restaraunt cooking gig so I'm learning a lot but also getting my ass whipped into shape.
I think I can bust out my entry on sunday morning though, or maybe tomorrow if I have time before work. I hope.

>>4426043
>first restaurant cooking gig

good for you, wump. hope it works out well for you.

>>4426043
Good luck Wump, hope it goes well! (Restaurant openings are ridiculously stressful, I know.)

>>4426043
Good luck with your job!

choosing tapas is hard enough in a restaurant, let alone making it at home! I wanted to get a good variety of flavours, textures, meats and vegetables, so my dishes are:

1. deep fried whitebait
2. migas served in a portobello mushroom
3. albóndigas meatballs
4. catalan potato omelette
5. squid paella
-served with manchego cheese crisps and sliced tomato.

The dishes (I hope) represent five distinct styles of Spanish cuisine, from: La Mancha, Murcia, Catalonia, Andalusia, and Valencia.

>>4426081
1/6

>>4426087
3/6

>>4426083
2/6

>>4426088
4/6

>>4426087
i cant tell you how long ive been trying to think of a way to make paella indoors. giving this a try for sure.

>>4426091
5/6

>>4426094
6/6


These verticals are in approximate order of preparation. There is some obvious overlaps, but timing is pretty good doing them in this order. first chopping to on the table under 90mins.

>>4426093
I'd never thought of it as being a difficult dish to do indoors. This one turned out fine. Doesn't have the fire-heated authenticity, but that's more for the atmosphere and spectacle than the flavour.

I bloody love rustic cooking though. I often decide what to eat based on which pots I want to eat out of...!

>>4426043
Good going. Did you have to audition, and if so, what did you prepare?

I always wondered if working in someone else's kitchen drains all the joy out of cooking. Let us know what you think about that after the first week! :D

>>4426081
Shit son, I would decimate that spread.

Are y'all professional cooks? Or do you have a different job in real life?

>>4426081
The brief was 3 dishes, not 5. You've clearly broken the submission rules there. Im sure many contestants only did 3 dishes because that was the brief, and had to narrow down their own choices. putting it on 3 serving dishes does not make it 3 different Tapas.

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

I'm disappointed in you frgsp, you usually keep to the brief so well but it seems like you've tried to top the competition with borderline cheating. Apart from that, many of the things seem superficial and the tastes don't really work in my head.

>>4426142
The only requirement was to cook AT LEAST 3 dishes.

However, I do agree with you that a lot of this is made to look good, and doesnt sound like it would taste good together at all (not the actual dishes, but the recipies and the way they work together). Its also horribly unoriginal.

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

>>4426142
I think you've misread the challenge to be fair:
>The only requirement in this round to create at least three different tapas dishes.

>>4426138
Nah I'm not a professional, I never even did Maccy D's as a kid. My friends and family have asked me why I don't get into it but I'd only enjoy it running my own place I think, and I blow at business matters. I'm a journalist and copywriter (freelance and IRL, not blogger. Though there's money to be made in even that these days).

>>4426081
>Meatballs swimming in grease
> pointless Parmesan crisps
> dry as fuck paella

Only good parts were the portabello and the delicious looking omelette

P:4
O:2
A: 3
C:4
T:13

>>4426163
>Meatballs swimming in grease
It's only olive oil rather than grease. But I did know when I saw the photos that this would get a comment. You need the hot oil and the water-based tomato sauce together to crackle and sizzle after it's been served, but none of the photos here have really captured that!

>>4426081
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 17/20
Looks good, would devour. The paella is pushing it for as a tapa, but the rest looks great.

Everyone's tapas is looking so delicious! You guys are good. You're making me hungry. I'm just now about to go to the store to get my ingredients. I've been horrendously busy this week. I probably won't be able to post mine until tomorrow, because I have a meeting late this afternoon I have to attend.
Also, good luck with the restaurant opening, Wump! Hope it goes smoothly. Let us know how you're liking your new job!

>>4425899
Presentation: 1/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20

I have to say, the presentation does the food no justice. Personally, I find those coloured square plates pretty tacky. The colours don't go well with the food.

The thought of marrow and sardines on flatbread sounds really good. I'd love to try that warm and it sends the appeal score up to above average. It's definitely my favourite dish of the bunch but I don't like the pairing with melon. I would have also preferred if you didn't pair all three of your dishes with fruit because it makes the contrast of flavours less interesting between the dishes.

If you were to pair only one dish with fruit, I would have chosen the calamari. The deep fried flavours and sweetness of the squid would have paired well, I think. Your calamari also doesn't really look dredged well enough. Perhaps you should add flour to your breading station.

As for the garlic shrimp and bacon, I'm not really convinced I like the combination of flavours. It would have been nice to see simpler dishes with more concentration on a particular flavour.

>>4426160
You certainly cook like a pro. I'd love to run my own place too, but the restaurant business seems really risky.

>>4426233
Thank you, that's very kind :)

Too right about the risk of running a food business. All of Britain seems to be eateries and restaurants now as it is. I don't know how half of them stay open.

>>4426150
Originality is overrated.

Okay...here goes nothing!
I have fried spring rolls filled with jambalaya, jalapeno meatballs with spicy barbecue sauce, and crab dip with toasted french bread. Hope you guys like it! 3 verticals will follow.

fried spring rolls filled with jambalaya

jalapeno meatballs with spicy barbecue sauce

crab dip with toasted french bread

>>4427326
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals:5/5
total:15/20
Pretty decent, I like the use of jambalaya as a reference to paella. I like that you made it easy to eat as a tapa by putting it in rice paper as a means to make it a finger food, but I think another "vessel" would have worked better like pastry. I do not like the rice paper with it. You need to work on your presentation a bit. The meatballs would work better with a different sauce, I am loving them on their own though. The crab dip is good, would have been GREAT in 'patty' shells for individual bites. keep it up!

>>4427326
>>4427329
>>4427332
>>4427335

I endeavor to try and be rational as well as objective also without all of my personal feelings of how; on any other given day, the persecution would flow. let me try to keep this objective and constructive.

>vomit with store bought bread
>mutant three nut man with ketchup
>unsharpened knife onions amongst strange phallic objects
>crumbs everywhere
>damn you drip
>it's supposed to be a bite (or two)
>monster portions
>bland
>pale
>ill thought
>disgusting
>why would you bring this in to the world
>like it's not bad enough
>everything is so much worse now

P: 5 O:5 A:5 C:6 T>>>21

worst dish ever wins.

>>4418475
>>4418470

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

They seem over-sized for the descriptions of tapas earlier in the thread. I personally can't into raw meat either, but the vanity shots of the food are well-done. Also most of it is unfamiliar to me, so I gave it high originality.

>>4427391
Do you really think this will be counted as a vote? Not that doesn't deserve credit, your motivation is a little skewed.

>>4421086
Presentation: 1/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 13/20

Definitely an original combination, but far too much red and too many of the same shapes. I can't imagine the toothpick foods wouldn't slide off if anybody tried to pick them up.

>>4425899
Marry me. Or at least tell me where you are, so I could drop by and hang out with you.

I'm back!
>>4426111
I didn't have an audition really. I got called in for an initial interview after sending my resume in response to a craigslist posting, and a couple days later the chef had me come in and show my knife skills. Oddly enough, I didn't even do the two things asked of me very well (dicing an onion and cutting a carrot julienne), but got hired on the spot anyways. I think the chef had already decided on me before my demo.
I can't say if I had a typical experience or not, but it certainly felt kinda weird. Its not a super fancy place, an upscale casual "comfort food without borders" kinda place, but we've been doing most everything from scratch. We just had our friends and family event tonight as a sort of dry run and it went pretty well, even though we all had to learn the recipes and plating and such on the fly.
I guess the moral of the story is, if you have decent knife skills and like to cook, troll craigslist with your resume for a while and eventually something good will pop up. Sorry to sceak it up in this thread with my pseudo blogging, so heres something relevant to the thread:
frgsp, your entry is the first so far that I look at and think "thats definitely tapas". integer/20 would eat while becoming intoxicated

>>4426142
That's a pretty harsh comment. The brief was at least three dishes, as others have said. If anything, one could say that other entrants have only fulfilled the minimum.

>>4426081
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total:13/20

I like the rustic presentation you've given. Very appropriate for tapas. Unfortunately, these dishes don't seem very original to me and are fairly typical. May I ask what variety of tomato that is? I'm also doubtful as to if presenting it raw with seasoning was the best idea, considering the ripeness. Perhaps you could have gone for lightly fried green tomatoes.

>>4427326
Presentation: 1/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total:12/20

I can see you've given good effort to the presentation of your dishes so please don't take my low presentation score badly. I think with just plain white dishes, the presentation could be vastly improved to a 2. The main thing holding back the score to a 3, I would say, is the meatballs. Perhaps some a chilli garnish could brighten up the dish.

I like how these aren't stereotypical tapas but fit very well into the genre, such as with your jalapeno meatballs. I think you could have made the spring rolls smaller so they could be less filling and more appropriate for trying many other tapas. Good overall entry. Nice work!

Oooh, I'm loving this.

>>4427598
It's a marmonde. They're best served "slightly green with olive oil and salt."

http://www.waitrose.com/shop/ProductView-10317-10001-38878-Marmonde+Tomatoes

>>4427622
Oh! That's interesting. Thank you.

I'm not a regular in this and I will not be voting, but I feel the need to say this:

I'm Spanish and when I look at this dishes, albeit delicious looking, they are too big to be a proper tapa.

Tapas are usually served along with a beer and they are kind of meant to be eaten in 2 bites. They are not main dishes. They can be served as something to share, since it's divided in small portions and therefore easy to divide in fair parts. The only one that I've seen that actually felt like a Tapa and not just a small dish is >>4421086

Still, you're entirely free to decide your voting standards, since I'm just a random anon and completely unrelated to this board and this contest.

>>4427806
There's no single style of tapas. Take the Basque style of tapas for example:

http://www.youtube.com/watch?v=g1Vzh8LX_5M

>>4427806
Agreed. También soy de España.
Nada parece una tapa, son como raciones.

>>4427820
that whole series was an excellent introduction to people unfamiliar with the Spanish styles of eating. What a life to stop work at 2.30pm and spend 2 hours on lunch and rest, or to work outside in a field and have a giant paella being cooked for you with produce picked and caught from the same field!

>>4418470
Presentation: 5/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 1/5
Total: 12/20
>Way too much food to be tapas. And, in my personal tastes, I despise lard and tartar. However from a presentation point of view, it's beautiful

>>4419013
Presentation: 3/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 1/5
Total: 9/20
>You created a three course meal, not tapas. And chicken liver is a huge turnoff for me.

>>4423086
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 3/5
Total: 14/20
>I would devour everything there.

>>4425899
Presentation: 3/5
Originality: 3/5
Appeal:5/5
Challenge Goals: 1/5
Total: 12/20
>You created three large appetizers, not tapas. However, everything sounds delicious.

>>4426081
Presentation: 4/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 1/5
Total: 12/20
>I'm torn on this one. Everything sounds great, and looks great, but I really feel like you did whatever you wanted to. You presented an entire meal. Hell, you even have a full dish of rice, how is that even an appetizer?

>>4427326
Presentation: 3/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 1/5
Total: 12/20
>In terms of the actual dishes, this is the most appealing to me. However, once again, not tapas.

>inb4 someone getting mad "omg but they are tapas blah blah blah!"
No, they are not. I understand you have your own loose idea of what a tapas is, but I do not have that idea.

>>4427510
Your enthusiasm probably did a lot of the groundwork as it is. A chef would rather have an enthusiastic learner than a lazy bum who thinks he knows it all already, no doubt. Also, just knowing what julienne means shows you have some interest and experience. Good luck for the rest of it anyway, I'm expecting you'll be using all state-of-the-art industrial machinery for your competition entries from now on. lol!

>>4427968
I can only speak personally, but so far every entry has been appropriate as an example of tapas. Spain has strong regional identities, and cuisine is varied, so for any of us foreigners to impose a single definition on their eating culture would be wrong. That Rick Stein video was a good illustration for people about to do some scoring.
>In select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated, cuisine. In Spain, patrons of tapas can order many different tapas and combine them to make a full meal.
btw my entry was cooked for two people. (Though I am flattered that some people thought I was man enough to eat all that by myself, I wouldn't want to be accused of inauthenticity for "cooking to main meal status".)

Secondly, and this is going back a while, someone scored an entry down because of the plates used. Although presentation is a category for sure, I doubt that anybody would want to win based on the crockery being used by other contestants, so score nice! Most people can't be replacing their plates on a weekly basis.

>>4428185
>Most people can't be replacing their plates on a weekly basis.

Actually, I've gone out and bought plates for three out of the past five challenges. That's what thrift stores are for! I think I've spent about...$4 total on plates. Definitely doable.

>>4428676
Now that's dedication. I'll have to step up my game next year, I've been reusing my one plate for every entry.

>>4428693
Most of my entries, from this year and the last have been on the same plates, no worries ;-)

I'm cooking guys! I'm cooking!!!!!!!
LOL

It will be awhile before I post, though. Because, well, I have to finish cooking, then I have to eat, then I have to make verticals, etc. etc.

>>4428702
Oh whew. Are you making anything for this round?

>>4428722
Was going to make one token plate thing, for the principle of it. Then forgot to to buy the main ingredient when I went to the farmer's market (though I got everything else for the pulled pork I'll be making tmr). And I like you guys but not enough to go back out on a 2 hour errand for an ingredient.

>>4428729
Haha aw. Well, there's still 4 more rounds!

>>4428741
Thanks. You should have seen my face when I was unpacking things. I was sad. And facepalming a lot. I like your entries, btw.

>>4428751
Aw, I know that feel. These days I write my grocery list in marker on my watch hand so I won't forget anything.

Thanks! I think I could've done the presentation much better though. I've been mirin everyone else's pretty wooden cutting boards.

>>4427602
I'm a gigantic turd. Okay, here are my votes:
>>4418470
Presentation: 4/5
Originality: 5/5
Appeal: 2/5
Challenge Goals: 3/5
Total: 14/20
>I like my meat how I like my women: juicy and hot.

>>4419013
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20
>Sounds good! I'd try this when I have the chance.

>>4423091
>>4423097
Presentation: 1/5
Originality: 4/5
Appeal: 4/5 would nom
Challenge Goals: 5/5
Total: 14/20
>Nut rock and salad didn't really look that good, but I love roquefort, so you won back some points.

>>4425899
Presentation: 2/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 16/20
>Oddly, I want to eat all of it. I really like the idea of mixing fruits in the dishes, but throw dem dishes away. Also, those dishes are a tad too big, aren't they?

>>4426081
Presentation: 5/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 15/20
>Looks pretty, but not something I really like._. I could order that in a restaurant too ._.

>>4427326
Presentation: 3/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
>You made some nice tapas, and I like the way you used rice paper in your dishes. If it was possible, you should make longer, thinner rolls.

Tapa the evening to you, /ck/! Whoo boy, this was fun. To give you some background into why I made what I made, I thought "what would I like to munch on if I were in a bar, drinking some nice red wine". So, there you go. Anywho, for your consideration and contemplation, I present:
- Manchego Cheese Tartlets with Quince Butter
- Calamari and Chorizo Balls with Romesco Sauce
- Toasted Baguette with Fava Bean Spread, Butter Poached Lobster, Lemon Confit and Tomato Pearls
- Gazpacho Shooter with Olive Balls

Close ups and a metric fuckton of verticals to follow. I apologize in advance for any discrepancies in the verticals, I'm so damn tired, I don't even know what I'm doing right now. (not just from cooking, but from a long, long week at work. Ugh.)

Gazpacho Shooter garnished with Olive Balls

Calamari and Chorizo balls with Romesco Sauce

Toasted baguette with Fava bean spread, Butter Poached Lobster, Lemon Confit, and Tomato Pearls

Manchego Cheese Tartlets with Quince Butter

Baguette Vertical

Lemon Confit Vertical

Romesco sauce vertical

Tomato Pearls Vertical

(by the by, these are really easy. I make "pearls" using Ponzu and even Worcestershire sauce all the time to garnish seafood, sushi, and cheese dishes etc.)

>>4430297
Butter Poached Lobster vertical

Calamari-Chorizo Balls vertical

Manchego Cheese Tartlets, Part 1

>>4430304
Manchego Cheese Tartlets, Part 2

Fava Bean Spread vertical

Olive Ball vertical

Gazpacho Shooter vertical

And another shot.

>>4430320
And one more of the lobster baguette, because I think this one might look better than the other one I posted.

>>4430302
MY HARBLES, LOOK AT THEM!


(okay, I'm seriously going to bed now...)

>>4430353
Crap. I already found a discrepancy.
-Romesco sauce: The garlic is roasted first.
-

Round 6 Submission

The first dish has mushrooms stuffed with Itallian sausage and cream cheese. The next dish is a serving of Swedish meatballs. And lastly... Chicken and aoli served on flatbread with tomato, spinach, and parmesan cheese.

Stuffed Mushrooms recipe

Swedish Meatballs vertical

Chicken Aoli on Flatbread vertical

>>4430285
>>4430287
These look incredible. How long did it take you to finish cooking all of that?

>>4430629
>misspelling Aioli
>making aioli out of bought mayo
>not making it from ground up

Spare muh autism

>>4418470
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 16/20


>>4419013
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20


>>4423086
Presentation: 3/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 3/5
Total: 12/20


>>4425899
Presentation: 3/5
Originality: 4/5
Appeal: 1/5
Challenge Goals: 4/5
Total: 12/20


>>4426081
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 15/20


>>4427326
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 17/20


>>4430279
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20


>>4430622
Presentation: 4/5
Originality: 1/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 14/20

>>4430279
>Tapa the evening to you
20/20

Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20
This is full of stuff I would not have thought of so I'm giving above average for originality. This also lends to the appeal since I'm curious of the tastes and I do feel as though your combinations should work. One note on the tomato pearls, I think pearls are best used either in large amounts where they're clustered together, or in small amounts that are well organised, rather than scattered about.

>>4430622
Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 11/20

Forgive me if I'm wrong but those mushrooms look rather burnt. I think you could have improved the presentation by frying them rather than baking them, which would also retain the round shape of the mushroom better. I particularly like the look of the flatbread with chicken! I would very much like to try that.

Tortilla, asparagus with serrano ham, patatas bravas, berenjenas, chorizo al vino, morcilla al jerez, cogollos al ajillo and pan con tomate with aioli, anchovies and pickled chillis.

>>4430297
I love this idea, and I don't even like tomatoes outside of sauces. May have to try it.

>>4430752
And the vertical. I was trying to be as authentic as possible. Apologies again for the state of my webcam.

For those who don't know, morcilla is a spanish version of black pudding. I was sure I took some more pictures of the making of that tapa, but they seem to have disappeared.

I wanted to serve it with some Estrella Damm for added authenticity, but the shops only had the awful San Miguel, so I plumped for a couple of bottles of Altenmünster Hopfig Herb instead. It was nice.

>>4430718
that's mean scoring the pun 20 and then the dish only 13.

I bet pyewacket will do as I did and glance at the post and think "Ooo! Full marks!" only to be deflated to see it was the wordplay and not the food which scored highly.

Pyewacket, I really like your entry, out of all the tapas in this thread, that's the kind of stuff I'd love to eat with nice glass of wine and I think your dishes are exactly what I think when the word 'tapas' is spoken.
I think it's important that the tapas will go well with some sort of alcoholic beverage, after all, that's where the history of tapas is.
I'm not voting though, I haven't voted in the last threads and it would feel like
'cheating' if I started now.

>>4430780
> I haven't voted in the last threads and it would feel like
'cheating' if I started now.

wut. jump in, the late entries need more scores.

>>4430772
Presentation: 3/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 12/20

>>4430279
Presentation: 5/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20

I love all these, but the gazpacho shooter and olive ball are literally making my mouth water. I want it in mah belly!

>>4430622
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

I'm a sucker for stuffed mushrooms!

>>4430752
Presentation: 3/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

While I can say yours was "original", it's a very nice representation of classic tapas, and sounds delicious!

>>4431152
*can't* say

>>4430772
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>4430622
Presentation: 3/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 13/20

>>4430279
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>4427326
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20

>>4430777
I didn't consider that it might seem that I'm rating the entry 20/20 so I'll keep that in mind in the future. It didn't occur to me that I was giving the dish 'only 13' as with 13/20, it's in the top ranking of dishes I've voted on so far.

>>4418470
Presentation: 4/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 14/20
I hate to be a stickler but it isn't quite tapas, I can't imagine this coming out as a "little plate" that everyone could grab a bite from. Regardless, its clear that culinary skill went into making these!

>>4419013
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
These look very lovely. I'm especially admiring those crab croquettes.

>>4421086
Looks good Borneo! Great combination of flavors. Would be nice to see some different colors on the plate, however.

>>4423091
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20
Looks good, though I would like to see the salmon. I think a different dish would have been better for that.

>>4425899
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20
Food looks great! I love the combinations of fruits in each of the dishes - the apple, watermelon, and pears. Fabulous.

>>4431451
My post was completely jokey, but my punctuation made it sound more serious than it was.

I'm cooking now, hopefully I'll be done in a few hours.

>>4431758
I copy edited it for you.

that's mean scoring the pun 20 and then the dish only 13~

I bet pyewacket will do as I did and glance at the post and think "Ooo! Full marks!~" only to be deflated to see it was the wordplay and not the food which scored highly. ;_;

>>4431951
that might work. I thought winky face and a series of exclamation points might do it. the tilde can be open to misinterpretation sometimes!!!! ;-P

>>4426081
Presentation: 3/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 3/5
Total: 16/20
Great job, looks amazing. They look more like full course meals than tapas, but they look wonderful and I love the regions of Spain theme.

>>4427326
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20
I really like all the flavors you have here. However, I'm wondering how the rice paper tasted with the jambalaya, or if that made it more difficult to eat.

>>4430279
Presentation: 5/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20
Most impressive entry so far. Fantastic job. Love the outdoor lighting and everything looks classy, tasty, and well executed. Especially that lobster baguette.

>>4430622
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20
I want to destroy all of that. Wonderful dishes and flavors.

>>4430772
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20
Really nice entry. I wish I was more familiar with some of the dishes but it all looks fantastic.

>>4430772
Presentation: 1/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 13/20

This is the most appealing entry to me so far. I like your choice of tapas. The plating bugs me, however. Your morcilla al jerez looks kind of flat and I disagree with your arrangement of olives, pickles and anchovies. The berenjenas is on a small plate which doesn't really lend itself well to cutting (for sharing). I think you could also have used smaller portions, such as with your patatas bravas.

>>4431921
cutting it fine for votes there.

>>4430772
You only missed the olive oil and salt on the "Pan con tomate" (which is actually named in catalan, since it's typical from Catalonia).

Also, great taste in beer, I didn't know it was possible to get Estrella Damm outside of Catalonia.

>>4431991
I know I know. I just finished cleaning up. Ill post the pictures in a couple minutes, and the verticals a bit later.

Round 6 Submission

Tapas:
Home cured pork belly with port glaze over mini cassoulets.
Fried eggplant with tahini and marinated mushroom salad.
Cucumber and grape tomato salad.
Panko and parsley coated shrimp with a soy-cilantro dipping sauce.

Part 1

>>4433475
Part 2

>>4433478
Part 3

>>4433481
Part 4

>>4433486
Part 5

>>4430635
Sorry for the late reply, Borneo!
Well, a bit of it I was able to prep the night before, but the majority was done the same day. It took......a good while, lol. I'll leave it at that!

>>4433487

>>4433508

>>4433511

I present to you
Stuffed black mussels
Manchego, serrano ham, and caramelized onion canapes
Fried Castelvetrano olives stuffed with anchovies served with a tangy roasted red pepper sauce
Toasted almonds

Was a lot of fun to make all of this. I've only eaten tapas a handful of times, and its all been the American adaptation of the cuisine, which at this point is fairly complex and expensive. So rather than try to imitate a tapas joints adaptation of the food, I just tried to think of what people like to eat while drinking, which is 1)fried food 2)strong flavors and 3)finger food.

I wont be able to post the verticals for a few hours, so heres a quick description of my methods.

>steam live, scrubbed mussels in 1c water until shells open. discard half of shells and remove meat. Chop meat finely, as well as mincing garlic, parsley, and green onion. Fry green onion in olive oil for 1m, then add garlic for 1m, then add parsley, mussels, tomato paste, and lemon juice. Mix and cook for 2m, then cool and add to shells. Dip in eggwash and then in panko/parsley mixture and fry in 2" canola or grapeseed at 350 for about 90 seconds. Eat with cocktail spoons

>Slice baguette diagonally, rub one side with cut raw garlic. slice raw milk manchego cheese thickly, and fold a thin piece of jamon serrano on top. ball 1tsp caramelized onion (sautee julienned red onion on low heat in oil with sugar and red wine vinegar until caramelized). Toast in oven at 350 for about 5 minutes, until cheese is starting to melt.

>>4433555
P:3
O:2
A:4
C:5
T:15

>>4433515
As an otherwise non-participant in the thread, allow me to just say...

Damn.

That is just too beautiful, SirSpice. Best thing I've seen on this board (been lurking /ck/ for weeks).

20/20, would devour without even asking what all's in it (and I don't even like mushrooms).

>>4433555
>Pat dry 1 can of anchovies. Add anchovies, 2 tbsp parsley, 3 cloves garlic, and black pepper to food processor. Blend until stinky green fish paste. Stuff olives with anchovy paste, then roll in flour, dip in egg wash, and roll in panko w/cumin, cayenne and lots of paprika. Fry in 2" canola or grapeseed at 325 until golden brown, about 45 seconds.

>Using gas range (or barbecue), char bell peppers on open flame until skin almost totally black. Let cool and peel. Pour almonds on baking tray and bake at 350 for 5-10 minutes, until you can smell them. Add 2 cups bell pepper to food processor, along with 2/3 cup olive oil, 1/4 cup sherry vinegar, 2 tbsp bread crumbs, and 1 cup toasted almonds. Blend until smooth.

Pair with alcoholic beverages of your choice. Just about everything goes with this as far as I can tell.

>I'll post closeups of everything and then the insides of the olives and mussels

>>4433578

Heres the canapes. If you've never had jamon serrano, go get some. Go get some now.

>Looks good SirSpice!

LATECOMERS!
>>4433475
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals:3/5
Total: 11/20
>>4433555
Presentation: 3/5
Originality: 2/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 14/20

>>4418475
P:2
O:3
A:2
C:4
T:11
>>4419013
P: 4
O: 3
A: 4
C: 4
T:15
>>4423091
P: 3
O:2
A: 2
C: 4
T: 11
>>4425899
P:2
O:3
A:4
C:4
T:13
>>4426081
P:4
O:3
A:4
C:4
T:15
>>4427326
P: 3
O: 4
A: 3
C: 4
T:14
>>4430279
P:4
O:4
A:4
C:5
T:17
>>4430622
P:3
O:3
A:2
C:4
T:12
>>4430752
P:4
O:2
A:3
C:4
T:13
>>4433475
P:4
O:3
A:4
C:5
T:16
>>4433555
P:4
O:3
A:3
C:4
T:14

>>4433591
And finally the mussels. They came out tasting a bit more lemony than I intended, but thats totally fine. Mussels and lemon are fantabulous.

>I dont have a photo for the toasted almonds, because they're just almonds. I had some extras from the sauce and just put them on the spread. I wouldn't consider them part of the tapas exactly, but they are still great bar food.

>>4433601
And if anyone doesnt believe that the olives and mussels are stuffed, here are cross-sections of the olives and mussels.
That should do it for now. Hope you guys like them!

>>4433591
nice DoF

Voting for the ones I missed.

>>4430279
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 16/20

>>4430622
Presentation: 3/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 3/5
Total: 10/20

>>4430752
Presentation:3 /5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 2/5
Total: 10/20

>>4433475
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 3/5
Total:13 /20

>>4433555
Presentation:4 /5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20
>I gotta say Wump, I haven't liked all your past dishes, but this one is by far my favorite of the round. Everything looks delicious, sounds delicious, and you actually presented tapas that can be eaten in a few bites. Fantastic job.

>>4433555
I'm digging this. Love SS oatmeal stout too.

P: 4
O: 3
A: 5
C: 5
T: 17

That's a lot of food for me, but I'd drink everything there and then eat all of it.

>>4433571
>plate of mushrooms
>would devour even though I don't like mushrooms

>>4433674
That's right, it looks that good. I would eat those mushrooms, and not even ask about what else is in it. Problem?

>>4433555
>Using the Pot

-50/20 Please eject this felon from the competition. He endangers the lives of our children.

>>4433682
I find this funny, because in my opinion that's one of the worst-looking dishes presented this round. However, the other 2 dishes in his entry, especially the pork belly, looks delicious.

>>4433690
It made me lol. I think he must like mushrooms more than he realises.
Are they diced in a way that makes them look especially tasty and non-mushroomy or something?

>>4433647
I love Sam Smith's Oatmeal Stout, too, it's actually one of my favorites. But I can't imagine drinking that with tapas. Way too heavy for that. Urgh....

>>4433705
>I love Sam Smith's Oatmeal Stout, too, it's actually one of my favorites. But I can't imagine drinking that with tapas. Way too heavy for that. Urgh....
Really? I've always found SS' stout to not be as heavy as many others. I'm not a huge stout fan most of the time, but love me some o dat SS sheeit.
Also, fried food goes with every kind of alcohol.

>>4433705
That was my first thought too. great beer - not for this.
A sugary sweet lager is probably best suited to tapas.

Not that the choice of beer any way affects the judging.

>>4433699
Presentation counts for a lot. I don't care what >>4433690 says, that's a good-looking dish. Most of the time I see mushrooms in a jar or just sliced and put on pizza, all rubbery and shit. Even the portobello sandwiches that /ck/ seems to love so much looks gross to me. But this dish looks so savoury, I imagine the mushrooms are well-enough prepared so as to please just about any palate.

>>4433690
>>4433682
Not fucking tapas. Little plates. Little bites. Not an entire fucking smorgasbord. And that goes for frgsp too.

>>4433723
One reason I'm otherwise not participating in this thread: I don't care if the food fits the theme. I'm here for the tasties.

>>4430279
>Presentation: 5/5
>Originality: 4/5
>Appeal: 4/5
>Challenge Goals: 5/5
>Total: 18/20
I like that you listen to critique well. This looks gorgeous.
>>4430622
Presentation: 4/5
Originality: 5/5
Appeal: 2/5
Challenge Goals: 3/5
Total: 14/20
Everything seems really boring, I think that you could have made better choices and created something more exciting. The stuffed mushrooms look like they burned and you removed the burned pieces from the top. The aioli should have been made from scratch, commercial mayonnaise flavored with garlic isn't really aioli. There is also too much of it on the pita. These are more appetizers than tapas, I know it is a hard thing to get right if you are unfamiliar with tapas but...not really tapas.
The swedish meatballs sound nice.
>>4430772
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20
Very nicely done. I would very much enjoy this.
>>4433515

>>4433511
>>4433508
Presentation: 3/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 15/20
nicely done, it looks delicious. A completed shot of everything would have been nice, but that is ok. This translates more as a meal, less as tapas.
>>4433555
Presentation: 3/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20
I think the pot is lame and unprofessional in terms of presenting a dish. It is pretty fucking juvenile. A little like a frat boy collecting empty liquor bottles to decorate with. I don't care that you smoke pot, but putting it in your presentation is tacky. The food fits the criteria and looks delicious. I think I like the olives the best.

>>4433738
the >>4433511
>>4433508
entry should read as a total 16/20 I didn't adjust the score after I changed it. sorry

Its funny how the competition changes over the week. One week people were congratulating an apple pie made out of ramen and the next time they are complaining about the size of plates people are using in their photos and people smoking weed.

>>4433750
Thanks, I appreciate it.

>>4433782
Welcome to 4chan, enjoy your stay!
(lol)

>>4433804
what does this emoticon mean?>> (lol)

>>4433812
Its a TIE fighter obviously

>>4433820
|-o-| <-o-> |-o-|

NOPE. Lord Vader's pissed and he's coming for you.

>>4433832
That's okay, Wump's too drunk and high to care.

>>4433782
>an apple pie made out of ramen
it was a pizza

>>4433871
different entry

>>4433738
>It is pretty fucking juvenile. A little like a frat boy collecting empty liquor bottles to decorate with. I don't care that you smoke pot, but putting it in your presentation is tacky
Actually marijuana is a great addition to many meals. I know you didn't think of that, since your head is obviously too far up your ass, but oh well.

>>4433881
>Actually marijuana is a great addition to many meals.
>Actually marijuana is a great addition to a first date.
>Actually marijuana is a great addition to my fitness regime.
>Actually marijuana is a great addition to any job interview.
>Actually marijuana is a great addition to revision schedules.
>Actually marijuana is a great addition to family reunions.

>>4433555
wump, that looks like fucking money. very, very good job on this round.

>>4433475
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20
I'm impressed. Everything amazing.

Presentation:4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20
Wonderful job on the food. The mason jar is unprofessional though, and doesn't belong in the picture.

>>4434166
sorry the last score was for >>4433555

>>4433555
I have to admit, I'm disappointed that you felt the need to put pot in this entry. It literally adds nothing to the presentation or meal. :(

>>4418470

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

Though I find this revolting, if I was into the stuff that was on the plate I feel like I would be OK with your execution and flavor balance. I like that everything talks to the other stuff through either the pickles or the bread. It is honest and a bit thoughtful if too simple for higher scoring.

>>4419013

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

Visually discordant... the tapas ought to at least sing in the same key. I'm not sold on your execution either, the croquettes and the escallops seem incomplete to me and the parfait board is so barren, I would prefer a cozier plating.

>>4423091

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

The salmon salad is a disaster, the roquefort humps are gloomy and the toast meat thing is just a phone-in.

>>4425899

Presentation: 4/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20
outstanding
your plates are garish tho

>>4426081

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

These are abortive snippets from mains. heavy, dowdy, dour food. the sun must not shine very often where you live.

>>4433881
The smell and taste overpowers the meal. It actually makes the dining experience less enjoyable. It isn't like wine or beer that you can arguably enhance a dish with.

>>4427326

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

I don't hate this. I feel like the "TURN ANYTHING INTO A SPRING ROLL" has real possibilities, I am very partial to cabbage rolls and those come from a similar place. The meatballs need to die. The crab dip actually looks like vomit but I would definitely eat an entire bowl of it one stale toastie at a time.

>>4430279

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

entertaining

Where is the obligatory "dessert" tapas entry?

>>4430622

Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 2/5
Total: 8/20

too goopy and nasty, i can't believe you're dumping straight cocktail meatballs on us

>>4430772

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

overreaching and rigid at the same time

>>4433475

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

>>4433555

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

>>4434829
hmm I had to score quickly because the midnight deadline was creeping up. With more reflection I would have scored you lower, maybe 16. I was really bowled over by the cassoulet, but on closer inspection that pork belly does not look ready for prime time, I think you need to spend more time figuring out how to whittle that fat down to something edible by normal people. I don't think either of your salads do what they're supposed to, one is soggy and the other is too simple to leaven the field. The fried shrimp are sufficient but too simple to carry the shortcomings of the other items.

>>4434864
Y U DERETE MY POST
AMATEUR FOOD CRITICISM IS HILARIOUS
>gimmeallyougot

>>4434875
I scored you too high... the canapes are salt+oil upon salt+oil upon salt+oil. I can't tell what's happening in those mussels, but they too are salty and oily... just like the olives. I would give you 14-15. are you a cigarette smoker too? this looks like smoker food to me.

I don't think many people have much of a clue what tapas is

>>4435280
lol, no way. All they had to do was fry 4 anchovies, and serve with a balsamic olive reduction, make a fancy rosted tomato toast, and buttered asparagus with a poches egg on top. 3 dishes, light and respectable, and would take less than 45 minutes to make

>>4433475
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 11/20

>>4433555
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20