/ck/ - Food & Cooking

The theme of Round One is...

Rice!

Create a stunning rice dish. There are no restrictions or requirements, as long as rice is the star. While you're perfectly welcome to make a large spread of food, please make sure there is clearly a "main dish" because that is what people will be voting on.

This is an open round, meaning that anyone can enter. Elimination don't begin until after Round Three.

Copypasta Scoring Format for Lazymodo

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

when is the deadline for submissions?

>>5242068
Saturday the 8th. But if you wait 'til last minute you might not get votes in. Next round goes up Sunday the 9th.

oh thank god, I thought sceak was hosting this years contest. BubbleBurst is awesome, this should be great.

>>5241955
HERE WE GOOOOOOO

GET READY CO/CK/S

>>5242091
WHOOP WHOOP WHOOP!

A few questions, I might actually participate this year. I've sort of looked at it in the past but have never participated or voted.

So do you have to participate in every theme or round, or can you pick and choose which ones you'd like to partake in? Do you have to submit an entree to vote?

And will you be doing the monthly casual /ck/ challenge like I suggested a week or two ago? It seemed like the idea was well received and lots of people were down for a more casual monthly easy mode /ck/ contest.

>>5242750
>So do you have to participate in every theme or round, or can you pick and choose which ones you'd like to partake in?
You're not disqualified for not submitting a dish every round but you're not gaining any points either. If you do well in the first few rounds you can skip a round or two.

>Do you have to submit an entree to vote?
No.

>And will you be doing the monthly casual /ck/ challenge like I suggested a week or two ago?
Not as far as I know but I'm intrigued. I always lose interesting in the /ck/ challenge after 4-5 rounds.

>>5242785
>I always lose interesting in the /ck/ challenge after 4-5 rounds

That was the very premise of my suggestion. There was a /ck/ challenge discussion thread a couple weeks ago and I made the motion of instead of having a drawn out yearly /ck/ challenge that discourages all but the most dedicated we instead have a monthly cook off where everyone cooks the same dish and that the dish be something easier that anybody could cook, such as a hamburger, mac and cheese, or lasagna. The idea was that it would get more /ck/ anons to participate since you can join or skip at your discretion instead of having to cook all these things to stay competitive. The voting would be similar or the same as the /ck/ challenge. Its just a scaled down monthly contest that the more casual cooks can participate in. The idea seemed pretty popular in that thread.

>>5242805
I intend to start that in June after the annual contest has finished.

>>5242816
Good to hear sir, thank you. You will be doing God's work and I will participate in your cook offs.

>>5242823
Thanks. Don't get to excited though, I've never held a contest. I'll do my best though!

>all that time
>all those votes
>all that FUCK
I can't resist.

Long time no see.

>>5244306
mirin dat cup m8ty

So, microwaved 7-11 mapotofu over rice is acceptable, right?

>>5241955
>think I might take part
>check my cupboards
>basmati gone
>investigate
>find a pan of burned rice in the sink

fuck housemates

plain rice it is

>>5244415

Haven't used this trip in a long time, testing it still works. Pretty skint atm so will only be able to use what I have to hand.
>pic related

>>5244378
In the absolute, yes. However, as the entry are voted and this is a contest, you might receive low scores for your entry, thus penalizing yourself.

>>5244245
>>5244306
Nice to see you! Will you be participating?

Hey BubbleBurst, nice to see someone has taken up the mantle this year! You are a brave soul for doing it. Last year's challenge doesn't seem that long ago, I can't believe it's been a year already.

>a shitload of CAD work due Thursday
>spend all day thinking of and researching rice dishes instead of project
it begins

>>5244449
Yes, of course.

can I take part even if I'm not a particularly skilled cook? ;_;

>>5242785
Anon no. 556! I'm so excited to see you!

>Deadline: 8th
Oh, man... I wonder if I can get something done. I will try, though.

>>5244623
It's all about the fun! Even if you're not a good cook, you can use the competition to improve your skills. Don't worry about bad ratings and just take them as they come.

>>5241956
For the term 'dish', does the definition range from sides, to mains, to desserts?

>>5244719
Yes, you can do anything as long as it fulfills the round's requirements.

So we just submit to this thread before the 8th?

First time participant with limited resources.

Oh snap, it has begun... allrighty... trying to get my submission in tomorrow

hello, i would like to participate - do i need a trip code? do i post it ITT?

Rice? Awesome, I think I'll participate in this one. I'll cook something up when I get home.

>rice
inb4 10,000 variations of rissoto

>>5244904
We need to have some way of identifying you through the rounds so you either need:

1. A tripcode that you use to post entries with your trip code appearing in the photo itself (such as on a piece of paper). You only HAVE to use this tripcode when posting entries.

2. Any kind of identifier, like a mascot. It can be a soft toy or a mug or whatever but it has to be the same item in all of your entries. You then post with some kind of name, it doesn't matter what. If your 'mascot' is a mug, you could just post with the name 'Mug' and you don't have to use a tripcode with it. This is just a way to avoid the negative stigma around tripcodes but still allow us to identify you in some way.

Sweet! I'm looking forward to seeing what people come up with.

>>5242836
Do you have an online presence elsewhere under the same name? I may very well be a fan.

>>5244918
thank you for the reply

do i post the pictures here? do i need to "sign up" first?

>>5244940
just post pic with identifier. then in future rounds, use the same identifier, and you're good to go.

>>5244904
Read OP and yes, post in this thread.

To all newcomers: Check out the archive on http://ckchallenge.blogspot.ca/ from the previous years.

I might actually give this a go. It should be a learning experience, since I'm not really used to cooking without a recipe.

>>5244916
I can't think of many dishes with rice as a main ingredient ("There are no restrictions or requirements, as long as rice is the star"). Risotto, fried rice... Maybe sushi, pad thai, vietnamese spring rolls or anything else with rice noodles but it's still not about rice in the same way as risotto is.

>>5245021
jokes, anon. although i wouldnt mind seeing a nice rice pudding or maybe some red beans and rice

hell, i'm broke as a joke right now, this challenge actually seems to be right up my alley

>>5241955

fuk YEAH...

I love this time of year, when all the gayass tripfags on /ck/ hide out in this little sandbox of no tasting, bullshit popularity contest of gimmickry armature food photography. Which leaves the rest of our board virtually cancer free for a few weeks...thanks guies.

>>5245045
>being this bitter and butthurt
Lrn2cook.

>My lurking needs for the next month shall receive satisfaction.

Good luck to all competitors!

>>5245045
The Salt round is in the quarter finals Anon! Get your shit together.

>>5245045
Still here?!?

>>5245093

m.maybe...wut?

Made my dish but internet committed sudoku (on phone now) so I shall post later. Making vertical in the meantine.

>>5245045
>implying most people don't just adopt a temporary trip

It's just a bit of fun, calm down.

There's a part of me that really wants to enter, but at the same time, it's a lot of work, and I don't know if I'd have enough free time this spring to do a good job of it. Also, since I won last year, I don't think people would be too keen on me winning a second time in a row (not that I think I would necessarily win, but there's always a chance). My competitive side wants to compete, but my sportsmanship side wants to sit out because I've already had my day, so to speak.
Since I don't know how busy I'm going to be, I was thinking of basically just doing a cook along thread, and not officially entering. I love to cook, so I'm naturally interested in doing it again, but maybe just doing a cook along with it is the way to go. I can't decide.

Think I'll make a risotto.

>>5244940
No need to sign up.

>>5244857
Yup. Don't forgot to timestamp your dish:)

>>5245206
As someone who wants to compete, I don't care if you win a second time in a row!

>>5244492
Thanks! Time does fly so fast.

>>5241956
>rice

First time doing this so excuse my ignorance. I have a dish in mind where rice is a major component, exactly how rice based does the dish need to be for it to count? I may just come out and say what it is, I just don't want anyone making the same thing as me. I wouldn't say rice is the star of the dish but it makes up the larger portion of its bulk.

>>5245563
It depends on what the voters think and thus your judgement - that's what the 'challenge goals' rating is for.

>>5245563
As long as you consider it a central part of the dish it's fine. If the voters disagree it will reflect in the scores.

>>5245570
>>5245572
I'll just say what it is, nobody steal my dish now. I'm thinking of doing a chicken and sausage gumbo which is traditionally served over a large scoop of white rice. Would this be a good thing to do?

Not participating, but...

SOMEBODY MAKE GIMBAP!

>>5245585
Try, make it good. Post recipe ('cause that sounds good and I want to try making it) see what the voters say. No eliminations for the first 3 rounds, so feel free to get a feel for it :-)

>>5245585
I wouldn't call that a rice dish, I'd call that gumbo with a side of rice. In the way that a burger and fries is a meat dish, not a potato dish. Just my opinion, though; I'm not really an expert on that type of cuisine.

>>5245585
I think that sounds delicious. Maybe you could fancy up the rice preparation somehow, to put more focus on it. I love gumbo!

>>5245603
Point taken, we'll see. You don't eat the rice on the side of gumbo though, you scoop rice into a bowl and then pour the liquid and meat over it, essentially turning it into a rice soup. For whatever reason though the rice is cooked separate from the meat, liquid and veggies and is mixed in your individual bowl.

So excited... will there be a collection of recipes out there by the end of this from all those who contributed?

>>5245632
Most of the entries from last year were added to the booru, so I imagine that will happen this year, too.

>>5245620

Cooking contest, theme of rice. If it was a sausage theme, I'd say go for it, but we're judging the best rice here, not the best topping, so ya know, you get less points from me.

>>5245632
Vertical I'll post to the booru at the end unless told otherwise... those from the last two years are under the "/ck/ challenge" tag...

http://ck.booru.org/index.php?page=post&s=list&tags=/ck/_challenge

I'd prefer a group tournament where we all get to compete in all rounds instead of a knockout. KO tournaments are for elitist (aka name) fags.

>>5245690
I think someone is working on a monthly challenge that's like that, which will start after the /ck/ challenge.

>>5245690
Keep an eye on what Squee is organizing then. Should be more up your alley.

I guess I'm first. Also my first entry into this thing.

My dish is kimchi bokkeumbap. I don't have many pictures of the whole process because it's fried rice, gotta keep things moving quickly.

Step 1: mise en place. That is leftover basmati rice. I find basmati to be amazing at most rice dishes, even latin ones. Also, I hope you too have a big jar of kimchi in the fridge, a few weeks old, well fermented. The protein of choice here is bacon, sliced up. The rice will be cooked in the bacon's grease.

>>5245742
What's going to be your identifier? The SailorMoon doll?

>>5245742
Step 2: Sesame oil in the cast iron over high heat. Wait a good while for the pan to heat through. Cook in this order:
onions
eggs (very quickly)
bacon + carrots
rice

Then kimchi goes in rice, cook for a little. Then the other stuff goes in. Finish with the kimchi juice (poured from the jar).

>>5245744
yes

>>5245748
Step 3: sunny side up. Usually cooked in butter, but whip out your jar of bacon grease to cook it in, to blend better with the dish.

>>5245757
Step 4: Plate, with a side of kimchi.

>Cooking contest during lent

It's as if you guys don't want devout Christians to partake!

>>5245765
Oh you!

>>5245765
Summer people are away/on vacation, later in spring there's final exams, winter gets eaten by various family obligations/holidays

>>5241955
I browse this board no more than once or twice month for the last year and I never knew of such an ongoing contest.

Count me in guys and grills.

I need a break from /fit/ anyways.

>>5245766
Yes, I did mean myself.

>>5245770
Not that I'm complaining, I'll still lurk and save stuff to cook after Easter, but you still had Jan-March which fit your criteria. Though 2015's Easter is in early April. so you could easily shift that one by a month, maybe.

>>5245776

>>5245764
Lookin' good, anon! I love kimchi. That's a pretty fried egg, too.

>>5245776
Why would dad be confused by a pepper mill? They used to be far more common back in the day; if anything it should be the other way around.

>>5245783
I just found the comic anon, and it's purely for humor purposes.

I'll be uploading my sticky rice batch that I made yesterday in a few minutes. Plus I'll cut down on the humor.

>>5245764
Beautiful egg.

>>5245789
S-sorry, just sperging. Post what you like.

>>5245764
That looks really good!

>>5245799
lol. I'll keep it simple.

>>5245808
I'm waiting

I look forward to this contest. Hopefully there is some stuff a poorfag like me can use.

>>5244492
are you competing again pls say yes

>>5245206
As I recall from last year, your dishes were well executed and inspired. It was a pleasure to see what you came up with each week. I'd love to see you compete again!

>>5246086
see >>5245206

>>5245776
>from /fit/
put at the start of every entry

>>5246119
eh. don't let someone else's board preferences affect your voting too much. I'm just going to be happy to see OC

I would never participate in a contest where plating skill is a factor.
plating has nothing to do with cooking

>>5246128
sounds like someone is afraid to get rekt
we have this debate evry time. Since we can't taste the entrees, the visual appeal gets taken into consideration

>>5246128
Plating is important for the food though, it makes food more appealing - looking at and eating it.

WTF, this came out of nowhere. Isn't there usually an introductory period?

>>5246144
Only to jerk about with the logo, but somebody got it figured out pretty quick this year.

>>5246144

This.

I browse /ck/ everyday and I've been looking forward to the challenge ever since the last one. There was absolutely no grace period for everyone to get their shit together and announce the competition.

>>5246158

This right here! It's a good thing the first round is easy to do on the fly.

Also, what's the prize this year?

>>5246134
>>5246136
you can make a plate of food look good without taking a course study in cubism
I don't care if someone is swooshing sauce with a paint brush and assembling things in a neat leveled stack on tiny spoons

anything more than wiping splattered sauce off the side of a plate is pretentious

>>5244924
Here and there. Mostly in the simple RP threads on /b/.
Squee miss the days when he sang...

>>5245620
It seems to be a integral part of the recipe. I'd say that would qualify as a rice recipe... Maybe you could have a little Gumbo over top the rice leaving the outer edges pure white. Therefore making the rice more prevalent and if done nicely getting yourself some extra presentation points!

>>5245690
>>5245697
>>5245700
Yep that's gonna be all me, Squee!

I'll try it for the month of June at least...
See if I can't handle it.

When is it appropriate time to vote on submissions?

remember to filter namefags
don't respond to namefags
hide namefag threads

>>5245045

Sorry anon, but virtually everyone who participates in the /ck/ challenge posts as anon virtually every time other than during the challenge. It's regulars who only seldom trip, and are doing the opposite of "hiding".

Unfortunately, none the the trips you're most likely familiar with (the one's that trip just to troll - or Sceak, who I believe is just a sociopath) participate in the challenge, so as far as you're concerned, it most likely wont change anything.

>>5245206

W-why not just do it because /ck/?

You can just let anons know you're busy, and are only competing for fun, time-permitting. Most people got a rise out of what's his face who mixed a few different cereals together and whatnot last time.

Even though you're a trip, it's not like you're going to sully your name if you don't entirely follow through. You won last time because /ck/ liked what you contributed, rather than liking you.

>>5246655

>Sceak

That faggot wouldn't last very long in the /ck/ challenge anyways; he's a terrible cook.

>>5245585

>traditionally served over a large scoop of white rice

Yeah, you're going to have the autism-army come out en mass if you try to sell traditional gumbo served OVER a scoop of rice... just saying.

I also, personally, would deduct points for something where rice was just the extra, starchy accompaniment, only there to soak up flavor and provide filler.

>>5245764

Fuck yeah.

The glory of a /ck/ free-for-all has officially started!

>>5246128

>plating has nothing to do with cooking

One of my (various) reasons for not participating last time was the fact that you have to take nice pictures (and even make a vertical; well, that isn't strictly necessary, but everyone who took nice pictures and made nice verticals did much better).

It basically comes down to presenting your dish without other's being able to taste it, so the nicer it looks, and the better of an idea you give people of what it tastes like (i.e. a thorough, but clear vertical, is pretty crucial).

In any case, I have no trouble plating up stoner-food to decent restaurant specs. It's just the taking pictures with my snap-and-shoot, 10 year old camera, part.

>>5246144

Sceak was fucking around starting threads about it for the past month or two (well, he's either been banned or is dead for close to a month now), and it was probably over a month ago that bubble's stepped up and said she would host.

>>5246678

>implying bachelor chow version 2.whatever isn't the cornerstone of /ck/

>>5245765
You are probably a troll, but it apply to anyone with food restriction : you don't have to eat the dish you cooked.
Cook for a friend or a family member, or even give the dish to a hobo or someone in need, that'd be an original charity.

>>5246144
I have the blog in my RSS. Hearts should have the emails of people who wanted to be updated.

>>5246086
>>5246091
>>5246671
Well, I've decided to compete. I love cooking and /ck/ too much not to. It's fun, and I enjoy seeing what everyone makes, plus it forces me to be more creative with my cooking than I am on a daily basis. I'm a little worried about being stretched for time, but oh well. I'm also worried because my good camera is broken, so I'll have to use my phone camera (at least for the first couple challenges, until I can get another good one or get this one fixed). But that's the breaks of the game, lol. If it gets to be too much of a strain with my schedule, I'll drop out, but hopefully that won't happen.
Anyway, I have an idea of what I want to make, but I probably won't post until Thursday night or Friday, because I don't have enough time to cook until then.

>>5246711
Everyone in my immediate vicinity is fasting, and thanks to our general Christian ethos, we don't have hobos.

Not a troll, and again I'm not really complaining.

>>5244306
You people had a commemorative mug? Jesus. On /kl/ we only have AR-15 lowers. I misunderestimated you.

Please excuse the timestamp, this was me >>5245199 and I couldn't post last night.

Didn't have many ingredients on hand so made the most of it, hopefully can do a shop before next time.

I don't really know much to do with rice other than risotto and sushi so I'm looking forward to stuff to try in future such as >>5245742

>>5246128
I agree wholeheartedly.

>>5246805

>>5246809

Your vertical is pretty solid (if a bit difficult to read, for me at least).

Why is your final, time stamped picture of such worse quality?

>>5246873
The vertical's text was originally larger but I had to shrink the whole image due to upload dimension restrictions.

My phone a shit + poor lighting + I cannot into photos.

>>5246340
When tou feel like doing so. Some people vote as each submission comes in, some all at once towards thend. Both are fine.

>>5246158
There was a few threads asking when it starts/if there is an other one, at least one every 2 weeks since january? I've also announced it on the blog. Sorry if you didn't see it.

>>5246145
I made the logo for this year. You like?

>>5246207
There is going to be fewer prizes as I am strapped for cash. But I'm considering a mug for the winner/runner ups. We'll see.

>>5246718
Yay! Glad to hear that.

>>5246882
This is a much better picture! I'm surprised at the difference.

>>5247066
>There was a few threads asking when it starts/if there is an other one, at least one every 2 weeks since january? I've also announced it on the blog. Sorry if you didn't see it.
Yeah, I've seen you announce that you'll be hosting the competition and to check the blog quite a bit but I was a bit surprised as well, even though I knew it was happening in March. I think it's probably because they were just posts in other people's threads, never actual threads made by yourself. Not to criticise or anything, just postulating why people might think this way.

>>5246697
especially when it comes to food photography which is the #1 bullshot industry

I can't wait to make a mashed potato icecream sundae and a burger where I just give it grill marks but leave it raw so it stays plump before arranging all the toppings on one side only to give it an illusion of height and fullness

>>5247084
Hence verticals getting higher marks.

>>5247068
Yeah I'm sorry about the shitty quality overall. Any further attempts shall hopefully take place in the daytime, so I don't have lighting issues.

Or I'll just get a new battery for my actual camera.

I've decided to make rice congee with century egg, dried scallop and chicken. Gonna shop today and make it tomorrow maybe. Prepare your bodies, anons.

>>5245764
I don't even like kimchi but if that were in front of me I'd dig in.

>>5246882
Sounds like a good hearty meal. How do you tell when the liver is cooked through?

>>5247084
but that would be a waste of food

I think posting the recipe and method used help people get an idea of how it tastes and helps voters with scoring. This challenge is more about fun than winning so lighten up nigga.

>>5247207
>but that would be a waste of food
and it would also make the food look more appealing in photos, giving a higher quality look to something that probably tastes like dogshit.

which is the entire problem these people have with this contest (i, personally don't have an issue with it and actually enjoy it, but i can see where the complaints come from)

>>5247128
>>5247084
>>5246697
Anyone got a guide / instructions on how to make a vertical?

>>5247231
>open photoshop (or paint if you're poor/don't want to pirate)
>create large canvas
>place pictures vertically
>write text using the text tool next to pictures
>????
>PROFIT

>>5247231
>>5247243
This, man, I just take a bunch of pics, open paint, put them atop another with recipe instructions, save, and done.

>>5247231
A vertical about making verticals? Sounds like a Kramer idea.

>>5247304
I actually think I may have seen one once.
Who knows, maybe because drunk or been here way too long.

>>5245764
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>5246805
Presentation: 3/5 <- looks like any meal I would toss up in a hurry
Originality: 4/5
Appeal: 2/5 <- I don't like celery and I don't like recipes that need stock
Challenge Goals: 4/5
Total: 13/20

>>5247367
Often, recipes that use stock don't NEED it. You can just replace the stock with water.

>>5246882
Still looks liek someone's dog took a dump on your pilaf.

>>5247396
this kid is scared of offal, can we just ignore him? i'm not the liver guy, btw

>>5247243
I use Gimp. As good as Photoshop, and free (as in both "free speech" and "free beer".) Free software is best software.

I'll try to make a vertical vertical.

>>5245764
Presentation: 4/5
Originality: 4/5
Appeal: 0/5
Challenge Goals: 4/5
Total: 12/20

>>5246805
Presentation: 2/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20

>>5247437
btw, the zero for appeal is for using an already made food as a main creativity part of your dish. seems unfair to me.

>>5247445
Such as bacon?

>>5247469
well, techncally, everything you used is processed to some point, but that korean stuff is a finished meal.

>>5247445
But that should reduce points in originality, not appeal, surely.

>>5247547
originality - mixing cabbage with rice is very original, however it makes absolutely zero appeal to me

>>5247417
Good to see another /g/tard here.

>>5247604
You wouldn't eat it?

>>5247629
id surely try the kimchi alone, is it something like sauerkraut?

>>5247604
You wouldn't eat it because it seems unfair?

>>5247653
It is a bit like a spicy sauerkraut with a less pickly taste.

>>5247396
kek

>>5247415
It's true though. I have zero presentation skills and can't make a rice dish look nice to save my life, so I go for flavour- which doesn't really help in this instance.

>>5247367
>I don't like recipes that need stock
Fair comment, I personally use stock every time I do rice- unless the rice is to be a component of something else, like sushi for instance- but in hindsight I should have incorporated making it as an optional part of the recipe rather than requiring it as a premade item.

>>5247437
Thanks for rating, next time I'll try to focus more on presentation- or at least on not making a dish that looks dodgy from the get go.

Lo mai gai (lotus leaf wraps) with pak choi stir fry.

Steamed parcels of lotus leaves filled with sticky rice, lap xuong (Chinese sausages), pork and chicken.

(3 pictures and 2 verticals.)

>>5247741

>>5247743

>>5247207
>How do you tell when the liver is cooked through?

When it's slightly browned on the inside and juices run clear. Just treat it like steak (but I guess that's a very generalised statement). If you're not into liver cook it to at least medium-doneness.

With smaller pieces its not too much of an issue though, about 4 mins on medium high heat is more than enough.

>>5247749
I had to edit it.

Sweet Dessert Riceblock incoming, enjoy everyone.

Sorry for the quality of the picture....

>>5247785

And here is a vertical for everyone, and again... sorry for the quality and shit

>>5247796
That's actually pretty creative, I like it.
When do we start voting? Will it be in a separate thread once all submissions are in?

I might be making a dish just for fun to submit the day after tomorrow; too much Asian food in this round.

Nice to see you're still doing this /ck/.

>>5247741
>>5247749
I've been craving lo mai gai for so long! This was one of the dishes that came to mind when I saw this competition - it's nice to see it done! It looks really nice. Wish I could find some place that sells lotus leaves.

>>5247785
>>5247796
This looks really good!

>>5247810
Whenever you want. It's scoring, not voting. People have already scored in this thread.

>>5247845
I went to the supermarket in the China town of Paris.

>>5245764
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 16/20

>>5246882
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 3/5
Total: 13/20
(I would love to try it though, I love me some pilaf)

>>5247743
Presentation: 5/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 18/20
This looks amazing, just amazing

I don't vote on myself, because that would be very unsportsmanlike

New contestant here, submission is in the oven!

I remember last year's competition and how entertaining it was, time for a poor student to try it out!

>>5248333
Can't wait to see it anon! I was just checking to see what had been submitted so far. Welcome and good luck! I can't submit mine until Thursday or Friday, because I don't have time to cook until then. I hate waiting till the last minute, but oh well.

>>5246703
I don't think he ever intended on even hosting the thing, he'll do anything for attention and he was getting it. Good riddance, we'll see him in 5 months.

>>5248333

My entry was inspired by the fact that spring is right around the corner. Only a few more weeks left to justify baking earthy, spiced breads/muffins at 2PM, so what better time that now!

Behold, the ingredients to Cornbread's Brown Rice Pumpkin Spice Muffins:

1 Cup Cooked Brown Rice
1/8 Cup Vegetable Oil
1/2 Cup Pure Pumpkin
2 Eggs (beaten)
2/3 Cup Milk
1+1/4 Cups Whole Wheat Flour
2T Brown Sugar
2t Baking Powder
1t Pumpkin Pie Spice

Honey, Sugar, Butter (all optional toppings)

>>5248510
Here is the rice I used

>>5248513
Combine: Wheat flour, brown sugar, spice and baking powder.

>>5248519
Mix in wet ingredients, and once combined, stir in cooked brown rice.

>>5248525

Distribute mix into mini-muffin tin, and bake for 16 minutes (or until a toothpick comes out clean) at 440 degrees.

>>5248529

Grab a butter knife and slice into the muffin while hot and fresh out of the oven!

>>5248510
Ah, this is so cool! I would never have thought to use rice like this!

>>5248535

Add a nice bit of butter/honey/sugar/preserves and dig in!

>>5248510

It looks great, but I'd put in a timestamp somewhere if I were you, or else it won't be a valid entry

>>5248535
I feel like I can nearly smell those right through the screen! I bet your house smells amazing, lol. YUM.

>>5248541

Goodbye winter!

I'll make a vertical this evening, need to finish a paper first..

>>5248544
>>5248541

Oh wait, nevermind, I was a bit too early :P... carry on

>>5247813
Looking forward to it :-)

>>5248547
>>5245764
Thanks for the cooking pictures! If you want me to add the recipes to the booru archive, please make sure to gather them as a vertical and either post it here or send to me by email.

>>5248590
Will do!

>>5248510
>>5248541
Well, I know what I'm baking tomorrow. Just need to sub the milk and eggs so my partner can eat them. The bake looks really good and the colouring is lovely.


>>5241959
I didn't score anyone initially as I wasn't sure entrants were allowed to, but then I realised that's pretty stupid of me >> so here we go

>>5245764
Presentation: 4/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 15/20

>>5247741
Presentation: 5/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 18/20

>>5247785
Presentation: 3/5
Originality: 4/5
Appeal: 5/5 I fucking love pistachios mang
Challenge Goals: 4/5
Total: 16/20

>>5248547
Presentation: 3/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 17/20

>>5248590
Drop your address m8

>>5248630
it's plastered all over the blog but sure... bubbleburst.challenge over at gmail.

here's my submission

>>5248870
How do you like century egg?

>>5248870
timestamp in the final pic in vertical, here is identifier

>>5248885
It's not the sort of thing you eat straight up, but diced and mixed into porridge it's like an ultra creamy hardboiled egg

>>5248892
I used to have one of those wooden dinosaur models when I was a kid :)
The congee looks delicious, btw!

>>5248892
Borneo ❤ you qt, glad you are on board. Looks great, I've never had a century egg though. Will be waiting to rate these submissions so I can do a bunch at once.

I've decided against doing gumbo, from what I've gathered it isn't a rice dish just a dish that white rice is added to. I will be making jambalaya sometime between thursday-sunday. You fags better not steal my idea. I might make it tomorrow just in case.

>>5248870
anon,a re you sure you know how to take photos?

>>5248896
Those models are fun, I had 4 different dinosaurs before I moved. Thanks! It's really hearty and fragrant, that little bowl filled me right up.

>>5248916
Try it sometime! It's great in porridge.

>>5248924
Idk what I'm doing I just point and click and my phone makes the picture.

>>5248916

Since I already submitted, I can't steal your idea.. but if you want a great jambalaya tip... try adding some sherry or madeira to cook the rice in. It always blows away my guests

>>5248958
I've never made homeade jambalaya in my life......but I think I'll be cooking the rice in Abita beer. Or at least implementing it in some fashion. I drink beer and whiskey, and I like to use both of those as much as I can when I cook.

>deglazing pan with local whiskey
>"and one for the doctor!" >take shot

Anyway can you actually cook rice in just beer /ck/?

>>5249000

Every liquid can be used to cook with. It just has to match with the other ingredients. If your jambalaya is fish based, I wouldn't use beer, but if it's just sausage and other meats, you'd be fine

>>5249011
Awesome. For the most part I can't stand seafood, I'll be making it with Andouille sausage and possibly chicken. I think it should be good. Most likely cooking tomorrow now even though I have a pound of leftover chili because I don't want my idea stolen.

>>5248870

FYI, this was the de facto asian brunch in my house minus the century egg (we just used normal salted eggs). All you need is a touch of soy sauce and you got yourself a meal

>>5248870
>mfw realise my timestamp is wrong
>by a whole month
>it's not april
>it's march
fug

Not sure if I should go for paella or risotto.

>>5249057
yeah I forgot to mention that in the vertical, serve with a dash of soy sauce and/or sesame oil

I lived on porridge with homemade salted egg for a couple of weeks once, was pretty tasty poorfag food

>>5249066
paella!

>>5249065
We stilll ❤ u is OK

>>5248541
my dick.

>>5247231

Somebody made a vertical vertical last year.

I'll see if I can find it.

I am a fairly average home cook but I love food and cooking and I am excited to try out.
Even though this is a competition can I ask fellow co/ck/s for advice on my recipe idea?

>>5249402
Ask away. I do that too but apparently, some people didn't like the idea of bouncing ideas back and forth last year.

>>5244449
>implying that I'm trying to win

>>5245764
Presentation: 4/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20

It's pretty much just fried rice with an egg. I do like the presentation and the color the kimchi gives the rice however.

>>5246882
Presentation: 3/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 3/5
Total: 12/20
Plating is meh, haven't paired rice pilaf with liver though so that's interesting, doesn't look all that great to eat though. And your dish is mostly liver ontop of a lot of rice but its hard to say if rice is the main focal of the disk

>>5248547
Make the vertical!
I've as of late decided to make many a muffins and I must add yours.

>>5249528

I will tomorrow morning, or afternoon. I'm having some trouble with paintbrush, but i'll figure it out eventually! Glad to see you'll be enjoying them also!

>>5249587
Thank you.

>>5249528
plz no pony

>>5249652
Ok...
The post just happened to be muffin related.
You did ask nicely though.

>>5245764
Presentation: 3/5
That's a damn fine looking egg but the three parts feel too separate from each other.
Originality: 2/5
It appears that the only thing different to normal bokkeumbap is the bacon grease.
Appeal: 3/5
Challenge Goals: 4/5
Rice is a main component of this dish but I don't feel like it is the star, nor does the dish lend to the taste or texture of the rice in particular - it's just a good way to implement leftovers.
Total: 12/20

>>5246882
Presentation: 2/5
I like how you put the liver on top of the rice but personally I prefer less rice and to spread the topping over it a little more (but still have a nice, rough border of rice around it) - I feel this method has an unpretentious look while still being aesthetically pleasing. Yours looks a little bit too effortful and unpretentious at the same time, I think particularly due to the mould of the rice.
Originality: 4/5
I like the 'refreshing' elements you added to the pilaf, like the pickled ginger, lemon juice and vinegar.
Appeal: 4/5
Challenge Goals: 4/5
I really like the rice in this dish but I feel like its sharing its main role with the liver.
Total: 14/20

>>5247741
Presentation: 2/5
I think this would have looked more nice and rustic served in the steamer or on a wooden chopping board.
Originality: 2/5
It seems nothing is unusual to typical lo mai gai in this recipe.
Appeal: 5/5
Challenge Goals: 5/5
I feel like this dish really highlights the rice and its stickiness and sweetness!
Total: 14/20
Are the 'Chinese dried black mushrooms' black wood ear fungus?

>>5247785
Presentation: 2/5
The currants are a bit all over the place and I think the presentation would be better with a smaller block. Perhaps two small blocks with just a few currants to garnish on top would be better.
Originality: 5/5
While I've seen dessert rice blocks before, I haven't like this.
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20
What kind of rice do you use?

>>5248510
Presentation: 4/5
Nice and simple but would be better with melted butter.
Originality: 3/5
An interesting use of rice
Appeal: 3/5
Challenge Goals: 4/5
The rice feels a bit overwhelmed by the muffin and pumpkin spice.
Total: 14/20

>>5248510
Presentation: 4/5
Can hardly fault it but it just looks a bit too watery for my preference.
Originality: 2/5
I don't really see anything unusual in this recipe, no matter how delicious it all looks!
Appeal: 4/5
Would have been 5/5 with stock for the congee.
Challenge Goals: 5/5
Total: 15/20
I believe jasmine rice is medium grain, not long grain.

>>5250141
Double checked and jasmine rice is long grain, not medium. Sorry!

>>5250311
My hands are shaky...

>>5247743
Presentation: 5/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 4/5 <- you made a side dish unrelated to the challenge
Total: 17/20

>>5247785
Presentation: 4/5 <- are we supposed to pick the currants ourselves?
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20

>>5248541
Presentation: 3/5 <- sicks of butter with bite marks
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>5248892
Presentation: 5/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20

>>5250311
Presentation: 5/5
Originality: 5/5 <- props for rice flour, and I had to look up fragrant rice
Appeal: 4/5 <- don't particularly like apricots
Challenge Goals: 5/5
Total: 19/20

>>5250311
how do you clean the bamboo steamer?

>>5250428
I don't usually bother if I line it like that and just put it directly on the rack to dry. If I do steam something that gets on the steamer, I'll clean it with soapy, hot water briefly, so it doesn't soak into the steamer. If it needs more than that, I'll just steam it with no food a few times and let the steam clean it.

Things are looking tasty so far! Will try to enter again. Been on a trip home for Mardi Gras and get back home Thurs....need to think!

>>5250451
ah i see, thanks! am interested in getting one but wasn't sure how I would go about cleaning it

Some awesome looking meals so far.

>>5251209
Yes sir. Yal get ready, about to go buy all my shit. Plan on cooking and submitting tonight.

I was thinking of making a rice centric dessert for this. I want to try a pastry with a cherry creamed rice filling and spiced rum whipped cream on top.

Cooking without a recipe for me is usually hit and miss but I think this sounds good. What do you guys think? ( I am only doing this to get better at making my own meals and recipes so any advice is welcome.)

>>5251224
That sounds interesting, as though the creamed rice would be like a replacement for a custard. If you think the flavours would go well together, go for it. My first impression is that it sounds very rich. What kind of pastry were you going to use?

>>5245765

I don't get it, why couldn't you compete?

>>5251267
Because I'm having bread every day for two months.

>>5251272

Can you not eat rice too? Sorry I'm not religious and the only thing I know about lent is that you have to give something up.

>>5251272
Would you be able to do a bread with rice filling or something like that?

>>5251278
Rice alone is fine, but that's not much of a course.

>>5251282
Well yeah, but no one is going to go for it. Steamed rice with bread?

>>5251292

You can't incorporate rice into a dish?

>>5251244
I was originally thinking some sort of puff pastry but I could probably make the pastry from rice flour, sticking more to the theme.

I could then also feed it to my housemate who doesn't eat wheat.

>>5251244
http://chaoticcooking.wordpress.com/2007/02/22/rice-flour-pie-crust/

Something alone these lines.

>>5251356
That looks really cool and interesting! Since you've not made it before, it might be risky but I especially like that rice flour pie crust idea. Maybe you'll want to add things for some texture, though? You'll have the softness of the pastry, the softness of the creamed rice, and then soft whipping on top. Maybe keep the cherries a little bit chunky inside? It might not be necessary, though.

>>5251369
Yeah that was the thinking behind the cherries in the first place. I was thinking including walnuts or pecans but wasn't sure that the flavors would work.

>>5251382
Maybe if you're not sure something can work, you can try looking up food combinations in a search engine. See what kind of results you get for 'cherry walnut' or 'cherry pecan', maybe with the word 'recipe' or something.

Do I HAVE to make a vertical?

>>5251391
Not necessarily, but it helps, and that way BubbleBurst can add your recipe to the booru.

>>5251391
No, it's just an extra effort people do in hopes of a higher rating. For instance, if your presentation isn't very good, you can explain to people how you made the dish, and pictures help, in hopes for a higher score in appeal and originality.

>>5250141
You scored cornbread's entry twice? Whom was the second one aimed at?

I kind of want to participate but with all these original entries I don't think I could keep up with you guys.

>>5251391
No, but it's so easy.

>>5251458
Do it for fun and to challenge yourself then. it's very fun (I found) and makes you think outside of the usual meals you'd make. Plus, nothing to loose, there's not entry fees :-)

>>5251449
Sorry, that was dumb of me. The second one is meant to be for Borneo.

>>5251458
Do it for the fun!

Fucking hell, I got my stuff and am ready to start cooking, hands shaking too much to take a good pic. Gonna have a drink or two and try this again soon.

Do you guys prefer me post a bunch of individual step by step pics or do you really like the verticals? I've never made a vertical but I guess it won't be too hard.

But yes tonight. Chicken, Andouille and sausage jambalaya.

Sorry guys, tried to delete first pic but it says its too old. Heres one a little more clear. About to start my cooking, will see yal in a little while.

Can have next challenge early? I'm thinking I might be able to partake this Saturday going to Sunday only, but then I'd have to go afk till after the next deadline.

Pretty please? Not too early, just half a day before this deadline ends.

>>5251679

That sausage.... dis gon be gud

Smells so good guys, wish I could share this food with all of you. Meats and veggies cooked, about to deglaze and add the rice. Should be done in less than one hour.

Just curious, would you detract points if I shred a little habanero cheddar on the finished dish? Not really traditional but cheese is good w jambalaya.

>>5251865
Cook for yourself anon, dont try to please a buncha internet strangers!

PS i wont detract, sound delicious to me

Here's my entry! It's nothing special but like others have said, gonna just have fun with this. I had some bacon I wanted to use hence why I made this. I only remembered the time stamp after being half done eating so I hope that's alright!

Here's the half done meal mentioned above. Vertical coming in a bit..

>>5245776
Sorry for the lay response guy. Work got in the way. Working on my brown rice batch.
>pic related

Will be around to post more for the next hour, along with my peanut sauce.

>>5251890
>>5251892

Presentation: 2/5
Originality: 1/5
Appeal: 5/5
Challenge Goals: 3/5
Total: 11/20

Your dish embodies my perfect meal. I love basic veggies/meat/rice. Did you cook the rice in anything other than water or is there a sauce on it? I can't tell.

>>5251908
I'll have to be more consistent.
Plain looking batch but the end result is usually pleasant.
Ingredients are:
>1 tsp table grind black pepper
>1 tsp table salt
>2 bay leaves
>3 tbsp basil
>2 tbsp oil
>16 ounces water
>8-9 ounce measurement brown rice
>3-4 chopped garlic cloves

As rice cooker does the trick but the batch must be stirred twice to insure all ingredients are mixed and cooked properly.

Cooking time is 40-60 minutes.

Here's the vertical!

>>5251910
I love them too and I used just a bit of soy sauce for the rice.

PS: why is Photoshop such a bitch with text?

Vertical incoming, here's my entry.

I've normally had boring rice pudding, so I decided to give it a kind of tropical twist by cooking it with coconut milk, and adding a splash of rum to the rest of the mixture the rice is cooked in. I topped it with some chopped mango, toasted coconut, and a sprinkle of chia seeds for dat omega-3, and garnished with a sprig of mint for fanciness

>be chinaman
>eat rice everyday since forever
>all this unoriginal yet delicious food

>>5251473
Are you compiling all the pictures or simply the votes?

>>5251940

>>5251960
I save the verticals aside for the booru, the presentation pictures for the blog and compile the votes :-)

Let me know if you'd rather not have your images reposted.

>>5251711
I am sorry, wouldn't be fair :-/

>having a food competition
>over the internet

top kek

>>5252027
But it's my only chance! What if I give the pics for someone to post during the week?

>>5252031
>>>/b/

>>5252153
>let me show you a picture of my food!
>taste and texture need not apply!

This is retarded. May as well crown those people whose jobs is to make fast food menus look like food porn as king.

>>5252157
>May as well crown those people whose jobs is to make fast food menus look like food porn as king.
They are already.

>>5252157
funthingsarefun.png
Get your no fun allowed back to /v/.

>tfw too busy with work to do this
>tfw at a disadvantage because I don't watch Chinese cartoons
>tfw if I made what I consider is a rice dish I'd get made fun of because it's not kawaii

>>5251391

No.

I'm also an anon whose main reason for not competing last year was not knowing how to make a vertical.

I also, very quickly, realized that making a vertical (and taking nice pictures) played a large role in who came out on top. It's not as though those are more important than actually cooking something great. It's that nobody would realize how good what you cooked was/is if you didn't take good pics/make a decent vertical.

I'm also one of the anons who requested a vertical vertical, and earlier in this thread said I'd try to find it...

I found a folder with 7 different files for how to make a vertical in gimp,

So:

1/7

>>5252228

2/7

>>5252233

3/7

>>5252032
It's ok, like me I most probably will miss this round and maybe the next, but we have 3 rounds that aren't necessary, and we wont be the only ones to miss 1 or 2.

>>5252236

4/7

>>5252240

5/7

>>5252241

6/7

Wow. I thought you guys were joking about not knowing how to make a vertical, but someone actually made a tutorial on how to put pictures under pictures with text on the side...

>>5252244

7/7

Once again, I didn't make this, although I did request it last year.of

I apologize to the person who made it. I'm just as bad at remembering trips (I haven't been here forever, but I've been here for enough years to feel silly not taking stock of such things) as I am at remembering names/faces irl - which I'm terrible at.

It was one of the trips who participated last year (I think - I also thought it was a single vertical vertical). I'm just embarrassed that a year later I haven't figured out how to make a basic vertical (despite the fact that my cooking skills have increased 300% since last year). My photography skills have probably gone down hill.

An any case, here's the last of the only vertical tutorial I could find. I hope it helps someone.

>>5252228
Helping others is always a worthy cause Anon.
Good on you.

>>5252283

All I did was re-post something someone else spent time on putting together for the last /ck/ challenge.

I honestly feel bad that a year later (has it really been a year?) I still feel as though making a vertical is my biggest challenge when it comes down to entering the challenge.

>>5247782
>>5247796
>>5247788
>>5248870
>>5250311

Fookn saved

>>5252305
Helpings helping man.
I've never made a vertical personally and this would probably help out. Also just join in for the fun.

I'll just mass vote for all the submissions I haven't voted on yet before I go to bed. I'm tired so my comments on each will be short probably.

>>5245764
I gave you an extra point in originality for the kimchi.
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 3/5
Total: 14/20

>>5246805
I've only had bad experiences with organ meat, but you've managed to make your liver look appealing enough for me to want to try a tiny piece.
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 3/5
Total: 10/20

>>5247741
I'm impressed. Wrapping the rice in lotus leaf gave the dish lots of originality, and appeal. At first I gave you a 4/5 for originality then I saw your cooking method in the vertical.
Presentation: 5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 20/20

>>5247785
Definitely the most risky/creative dish yet.
Presentation: 5/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 19/20

>>5248541
While rice muffins are appealing and creative, I don't feel like they meet the challenge goals. The muffin definitely overshadows the rice.
Presentation: 2/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 0/5
Total: 11/20

>>5248870
A century egg? Not something I'd ever expect to see. I wish I could try it, because I have no idea how your dish would taste. It appeals to me because it's not something I've experienced before. The rice is definitely the star element, and all the other ingredients seem to compliment it as far as I can tell.
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>5250311
Gelatinous rice with apricot? Its a combination I would never have thought about. I wish I could try them.
Presentation: 1/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 12/20

>>5251940
Looks delicious and I like the plating. I'm not a fan of coconut but you made it appealing.
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20

This is completely un-Challenge related, but I was happy about it, so I'd thought I'd share in this thread, since I'm posting in this thread as myself. I went shopping tonight after work for ingredients for the challenge, and one of the stores I went to had free range locally grown whole chickens for $1.49 a pound. I bought three. Then I came home and parted them out - boneless skinless breasts, quarters, pulleybone breasts, wings, stock parts, giblets, and shmaltz. I'm just tickled that I have a freaking ton of chicken to work with now.
Ironically, I had already dressed out some Cornish game hen to use for my challenge entry tomorrow. :/

>>5252427
Nice.

>>5252266
>not posting it as a vertical

>>5251932
Because it's not designed to handle text. InDesign is and it makes it much easier to make verticals ;-)

>>5250314
Forgot timestamp yesterday so I took another picture today.

>>5251890
Presentation: 4/5
Nice and simple but I would have personally omitted the stems of the parsley.
Originality: 2/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 14/20

>>5251940
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20
Highest score I've given so far! I don't like mango but who cares, I really want to try this.

>>5252427
That's really cool! I'm surprised you went to all that work, I would have frozen them whole...

>>5251892
Presentation: 4/5
Originality: 3/5
Appeal: 4/5 <- don't like parsley
Challenge Goals: 5/5
Total: 16/20

>>5251940
Presentation: 5/5
Originality: 5/5
Appeal: 5/5 <- I love mango & coconut milk
Challenge Goals: 5/5
Total: 20/20

>>5246809
scrolling past it I thought this was shit in a toilet

>>5245764
>Presentation: 2/5
>Originality: 2/5
>Appeal: 2/5
>Challenge Goals: 4/5
>Total: 10/20
This sounds ok, I would try it. There is a lot of negative space on the plate, The components of the plate are not arranged as to entice someone to want to make it or eat it. There is very little color to add interest and the rice is presented less as a main dish and more as a supporting character to the egg. Kimchi rice is not a very inspired dish. The dish is clean looking and the food is cooked well. The rice looks nice molded in a shape like that.

>>5246809
Presentation:1/5
Originality: 3/5
Appeal: 1/5
Challenge Goals: 5/5
Total: 10/20
I like liver,but this isn't doing it for me. It does look like a toilet. You used what you had, I respect that, but it didn't work together.

>>5247743
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total:15/20
Best yet, your experience in the other contest has you well versed in presentation but it could still be arranged better, and a little garnish wouldn't hurt either. This is an interesting dish, I would want to eat it but I wouldn't order it based on this picture- The description sounds much better than it looks. . It is unexpected, but not something totally new and original.

>>5247796
Presentation: 1/5
Originality: 3/5
Appeal: 1/5
Challenge Goals:5 /5
Total: 10/20
looks really bad, the garnish is way to big and nothing on the plate is arranged in a way that it looks appetizing. This is glorified rice pudding, but the currants probably are a nice touch. I don't want to have anything to do with this. It sounds unappetizing. Cold rice pudding is one thing, this just is not executed well.

>>5248547
Presentation: 3/5
Originality:4 /5
Appeal:4/5
Challenge Goals:5 /5
Total: 16/20
Great idea. I loved it. I very rarely see people using rice in baked goods. looks predictably dense, but still appetizing. could use something else, raisins,carrots, and/or apples maybe to give the muffin more color. The presentation/styling needs work. (like a split muffin looks better with the butter melting a little bit, clean up the crumbs on the table and plate,etc)
Presentation: 4/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20
sounds good, nicely garnished. The background is a little distracting. Not a superfan of congee and this is a pretty standard one. The century egg isn't my favorite, but solid otherwise.
Presentation: 2/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
presentation needs work, the balls are just sitting there in a clump. Very nice contrast of colors and a unique idea. I am alright with this.
Presentation: 4/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20
nothing spectacularly new, the bowl is nicely garnished and presented. It looks like it would be alright. I would eat it, but it is uninspired.
Presentation:2/5
Originality: 3/5
Appeal: 1/5
Challenge Goals:5/5
Total: 12/20
It's clumpy and looks unappetizing,but the garnishes are nice and hide the rice pudding/chia grey lumpy pallor
. Love toasted coconut. chia seeds and rice, not for me. Not feeling the rum with the whole thing either.

>>5252837
>>5252861
It's actually coriander! Unless you meant it as "Chinese parsley" which I hear some people also call it.

>>5252266
I made that tutorial.
nah, dude you are fine to post it andI didn't use a trip when I posted it. I am glad you found it useful. Maybe you will fuck with it a little more and be more confident this year. There are a lot of ways to make verticals, this is just one, I think there are even programs people use now that make them for you. I still want to see what you make!

>>5252237
O-okay.

>>5252988
Ah, I see! It did seem like parsley at first glance, my mistake.

I hope BubbleBurst is planning on making a new thread, since this one is at the limit and will drop off soon.

>>5253043
Would be nice to get a link here as well.

Protip: sage when your comment is unimportant, thread will last longer.

>>5253092
Really? I thought auto-sage was down to post count, not age count.

>>5253136
To be honest I thought it worked like that but I can't find anything saying this so I may very well be wrong.

>>5253141
protip: sage is only used to not bump threads with unimportant shit, the post count goes up either way
protip: only protip if you know what you're talking about

A new thread should be made for each challenge

>>5253212
There will be.
But BubbleBurst is going to have to make another thread for this one, because people still are going to be entering, but the thread is going to drop off pretty quick here. They had to do that last year several times.

>>5252926
A lot of negative space on the plate? Welcome to fine dining...

No.5246805 No.5246805
Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 11/20

No.5245764
Presentation: 4/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

No.5248525 No.5248541
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 13/20

No.5247778 No.5247782
No.5247782 No.5247743
Presentation: 5/5
Originality: 4,5/5
Appeal: 4,5/5
Challenge Goals: 5/5
Total: 19/20

No.5250311 No.5250314
Presentation: 4/5
Originality: 4,5/5
Appeal: 4,5/5
Challenge Goals: 5/5
Total: 18/20

>>5246805
>>5246882
Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 11/20

>>5245764
Presentation: 4/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5248525
>>5248547
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 13/20

>>5247741
>>5247743
>>5247778
>>5247782
Presentation: 5/5
Originality: 4,5/5
Appeal: 4,5/5
Challenge Goals: 5/5
Total: 19/20

>>5250311
>>5250314
Presentation: 4/5
Originality: 4,5/5
Appeal: 4,5/5
Challenge Goals: 5/5
Total: 18/20

>>5246805
>>5246882
Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 11/20

>>5245764
Presentation: 4/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5248525
>>5248541
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 13/20

>>5247778
>>5247782
>>5247741
>>5247743
Presentation: 5/5
Originality: 4,5/5
Appeal: 4,5/5
Challenge Goals: 5/5
Total: 19/20

>>5250311
>>5250314
Presentation: 4/5
Originality: 4,5/5
Appeal: 4,5/5
Challenge Goals: 5/5
Total: 18/20

>>5253393
>>5253483
>>5253539
Someone's having trouble.

do rice noodles count?

>>5253949
They can, but some people are all:
"Did you grind the rice flour yourself? No? 0/5 Challenge Goals!"

Going to submit something later today. It's the afternoon here and I'm knee deep in squid at school.

Sorry guys about to post the jambalaya I made last night, I fucked up and broke my laptop, had to buy a new one today. Fucking small touchscreen windows 8 bullshit, I miss my old one.

Just finished cooking, time to make verticals! Will be posting soon.

Jesus Christ this is some of the most aggravating bullshit I've put up with, all I wanted to do was compete this year. Bullshit new computer keeps talking to me in German and it isn't importing my phone pics like my old one, I'm about to break this piece of shit too. Meal is cooked, pics are there I don't know why I can't just fucking get them on here. Every time I barely move the usb cable disconnects and it starts the whole picture downloading thing over again. Paid $350 for a piece of shit laptop that works worse than my phone, and isn't much bigger.

Here we go, guys! For your entertainment, I present:
Moroccan Rice Cooked Persian Style: (with Harissa-Yogurt sauce, marinated grilled game hen, Moroccan Cucumber Salad, and mint tea.)

Verticals and close ups to follow!

Here's some close ups, in case anyone is interested.

And here's the stupid tah dig (crispy rice) from the bottom of the pot that I forgot to put in the pictures. (which was the whole point of me cooking it persian style, because I love that stuff)

Rice vertical!

Harissa vert.

There was nothing to this sauce (besides making the harissa, but I made a vertical anyway.

The cucumber salad isn't technically part of the rice dish, I just made it because I wanted to eat it with my dinner, but it's tasty, so I made a vertical for it, too.

I didn't make a vertical for the game hen, because A. It's a side to the rice, and B. all I did was spatchcock it, marinate it overnight in harissa, and then grill it.

>>5254123
If you have a smart phone, go on 4chan on your phone and upload.

>>5254162
I don't know how to delete exif data on phone. Not that I'm even worth fucking with, but still. Gotta protect the innocent. I'm working on getting the meal up, I didn't do all that just so I could eat the same thing for a week straight.

And thanks Pye, I'm not having a great night but that looks very nice. Making me feel better and try harder to figure this out.

>>5254195
You can DO IT!
Seriously, though, good luck getting that up, I'm looking forward to seeing your entry, I love jambalaya!

>>5254195
exif doesn't have anything important, don't worry about it.

ALRIGHT, finally. This has definitely been a /ck/ challenge for me lol, and cooking was the easy part. Heres my three meat cheesy jambalaya. Won't even bother making a vertical until later tonight or tomorrow, I'm doing good to get the pics up.

First I brown the Andouillle sausage. This is because the grease from the sausages will oil the pan for the future meats and veggies and rice. Don't burn them or cook them all the way, all the meats will finish cooking with the rice. I just cook over high heat to get that blackening and that flavor that goes w it.

Sausages are done. I snacked a few when cooking.

Now the chicken. I like thigh meat because it tastes more like chicken. Cut the fat and crap from it and I dice it into manageable bite sized pieces. I used Old Bay blackening seasoning and tossed them in it, letting them sit and marinate about two hours. I'm sure an over night sitting would be better but I wanted to cook yesterday so two hours was good.

Now we blacken the fuck out of that chicken over the highest heat. The point isn't to cook it, it will be partially cooked when I take it off. I just wanted to get a nice little char on it. Flavor.

Heres how it looked.

Now the third meat, Italian sausage. I partially browned it before adding the veggies and spices.

Added onion and bell peppers when meat was halfway done.

>>5252987
Hum, the links went missing, I guess? Past Cornbread's entry I can't confirm which vote is for whom. Can you summarize for me?

As onions cooked down and turned transluscent I added my white pepper, black pepper, cayenne pepper, paprika, fresh basil leaves, bay leaves, and my fresh thyme. Things start smelling nicely.

I let all that cook uncovered on medium for 5 or so mins to let the spices and herbs release the flavor. Two minutes before deglazing I add three cloves of fresh chopped garlic, don't wanna burn the garlic.

We deglaze now. High heat, pour in can of beer and scrape bottom for two-three minutes.

>>5254258
>highest heat
>nonstick

:(

I add my chicken stock and rice, cut the heat down and cover. Cook on low for 45 mins or so. Five cups stock, three cups white rice.

>>5254292
He fixed it in later posts.

To >>5254292
From the words accompanying the votes:

>>5248547
>>5248892
>>5250314
>>5251890
>>5252012

To >>5254329, >>5253539 has different scores, different voter.

>>5254333
Got it, thank you.

Just got home and trying to rescue the scores to rescue the scoring before the thread dies :-)

>>5254333
Ah my bad I though Bubble quoted the triple-post dude. Both are a big mess.

Rice and meat when done.

>>5254340
Are we going to need to repost our entries in a new thread?

Is this thread unbumpable? Will we lose this before the deadline? Could a mod sticky this thread temporarily to avoid that?

>>5254346
Would help to keep the scores coming in. I am willing to repost "presentation" pictures, aka the nice final pictures but not the steps pictures or verticals (though I am saving the verticals)

>>5254351
I want to avoid stickies as it aggravates the community at large. Will make a new thread as a continuity of this one once it dies. It stopped bumping when it reached 300 posts.

Beside, we are reaching image limit anyways.

But...is...it.....done? Habanero cheddar. Because fuck pure traditionalism, cheese in jambalaya is as good a pair as cheese on a hamburger. Cheesy jambalaya is best jambalaya.

>>5254352
If you don't mind I'd be willing to compile pictures and such into an external album, this way we don't have to waste precious image posts every thread. What do you think?

>>5254352
So, if you make a new "official" thread, and post the "presentation" pics, is it okay for us to repost the steps or verticals?

And here we are. I wish the last pic had turned out better, I meant to buy and dice some fresh tomato for color and effect. Added some green onion and shredded habanero cheddar.

>>5254359
I'd like the keep the threads/images on site, but feel free to make the album!

>>5254360
sure

>>5254362
The knotted cord thing is your identifier?

>>5254362
You need some better lighting up in there. Or a better camera.

>>5254318
>nonstick
>deglaze

>>5254345
Rice? That looks like mush.

>>5254362
Fuck me, do you have any knife skills. A retard could have done a better job cutting those green onions.

>>5254366
Yea, its a little voodoo doll.

>>5254372
Yea, I don't even know what I'm doing. I had good pan not too long ago but I broke the lid for it and got a new pan yesterday so I could play. The jambalaya really did taste very good, hope I didn't accidentally give myself cancer by misusing it.

>>5254391
Great. And congrats for completing your participation!

Bump limit temporarily removed as requested.

>>5254405
Based mod, thank you.

>>5254405
thanks that was fast

>>5254405
Yay!!

>>5254405
You are an angel, thank you very much!

>>5254405
❤

>>5241955
The only Iron Chef stuff I liked was the orignal Japanese ones, eventhough it was subtitled... It was entertaining. Once the American one came out I thought it totally sucked, and they can suck and fuck off, they're useless to me now.

>>5254405
A mod being useful. Oh wow. I love you.