/ck/ - Food & Cooking

The theme of Round Four is...

Colors!

This is a roll challenge. Post a reply and look at the last digit of your post.
1 or 6 = Red
2 or 7 = Green
3 or 8 = Yellow
4 or 9 = Earth Tones (beige, tan, brown, etc)
5 or 0 = Orange

The color you roll must be the main color of your dish. Style and presentation is up to you.

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.

Two persons will be eliminated after this round.

VOTING GUIDELINES

Voting follows an 'Iron Chef' style scoring system. This means you, the people of /ck/, will judge each entry individually instead of deciding on what you feel is the "best" dish.

Dishes are scored out of a total 20 points, based on 4 categories (worth a maximum of 5 points each); Presentation, Originality, Appeal and Challenge Goals. You may award 0's if you feel the contestant did not meet your expectations for a category.

-Presentation: The appearance of items on the plate; plating skills
-Originality: Creativity in composing the dish
-Appeal: How appetizing the food looks/whether or not the dish appeals to your personal taste as a voter
-Challenge Goals: How closely the entry followed the challenge goal(s)

The distinction between Presentation and Appeal: If someone submits an artfully arranged but burnt steak as an entry, it may score high in Presentation but low in Appeal.

Other eliminated contestant may post dishes for consideration if they wish to continue playing along, but votes will not be tallied for them.

Regular rules (timestamps and identifiers) still apply.

Voting will be carried out in this thread. Please read the voting guidelines below. This round will go until next Sunday (April 13) to accommodate the various time zoned participants. Next round (round 7) will be posted Monday evening.

Copypasta Scoring Format for Lazymodo

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

***

Just realized I had forgotten my name. Oh well. We shall live.

And the scores and totals from last round.

>>5340069

>>5340069
Rollin

>>5340084
>>5340104
Jinx!

Earth tones was the one I was hoping not to get...

>>5340069
Well this is different. Rollin red get.

Rolling

>>5340164
>>5340104
Well shit, at least it looks like we're in good company...

How am I still in this? I should have been eliminated 2 rounds ago! This is just pure luck for me now. Not that I am ungrateful, it's just that I never think I'd get this far, if it wasn't for people leaving the contest. That aside, I am happy to play on, and am hereby rolling.

>>5340164
>>5340104
>>5340084

Oh dear!

>>5340370
> 4 or 9 get earth tones :
>>5340104
>>5340084
>>5340164
>>5340239
>>5340364

>>5340376
>mfw there's a solid string of brown food this week.

rollin' rollin' rollin' let's see what happens....

>>5340408
eh...okay. I was hoping for red or green, but yellow is certainly doable.

dubs get

How about instead of verticals, people record themselves and try to make a webm of the recipe?

>>5340425
Cool idea but it would be a lot more work. John did take some videos and made .gifs of some of his work before, though, so maybe something can be done.

Rolling

Oh jesus... here goes nothing...

>>5340610
FUCK
THE ONLY ONE I DIDN'T WANT
Fuck.

>>5340075
Also holy fuck I got second place that round wowowowowowowow!!!!
Thank you everyone! Major confidence boost!

>>5340610
>>5340613
what's wrong with orange? at least it wasn't another brown roll.

>>5340621
I guess it's not that bad... It's just the foods that are orange are flavors that I don't use often. I'll have to do a lot of thinking for this.
I could just dump some cheetos on a plate :D

Rolling, I guess... Not a huge fan of this theme.

>>5340634
Why! It's fun!
And earth tones again, heh should be an earthy round...

>>5340634
I also am not a fan of this theme.

>>5340533
Sent you an email. Did you receive it?

>>5340774
Also this is definitely not Round 4

>>5340069

>>5340774
You guys are never fans of any themes, it's not supposed to be stuff you'd volunteer to do, it's called a challenge because it's challenging lol

>>5340785
Making brown food is not challenging...

>>5340799
What about making brown food seem appealing?

They see me rollen

>>5340634
>>5340774
I like the concept for this one. You'll have to maybe try something new if you get a weird color like orange or red. All part of the challenge.

And all this brown. Browns probably the easiest color to work with I'd think. Meat, chocolate, stews, curries, chili, etc.

>>5340872
implying my dish isn't just going to be a raw slab of steak sitting in a puddle of crimson juices

>>5340425
sounds like too much work really, but I might give it a go over the weekend

>>5340776
Just send one back! Sorry it took so long. I never check it.

>>5340942
Hell yes, red steak is good too. I just like steak, if you gave me a slab of well done meat I'd happily eat it. Hold the ketchup though, thats crossing the line.

>>5340425
>use webm!
>file size limit is 3MB
>thirty seconds of video at a decent resolution exceeds that
>use YouTube instead
>/ck/ goes insane over hunting down and killing contestants
>final winner is whoever is the most ruthless

>>5341565
Honestly I wish one of the contestants lived near me, not to violently murder them but so I could have a cooking buddy :(

I've got an idea of what I'm making, I hope I'm not the only one who gets orange or I'll feel weird!

>>5341598
Where are you from? I'd never meet an random anon but there are a few tripfags/namefaggots I'd be OK with hanging out with. If orange is your color, my condolences. I'm happy with my brown/earthtone, if I scrape up the money there will probably be chicken and sausage gumbo.

Are there any prizes this time around or is that in the later rounds only?

Just popping in to say thank you for doing this fellas.

This is cool shit.

>>5341623
I'm in CO... And yes orange is but once I gave it some thought I came up with tons of ideas and I think I've got things narrowed down. We will see how it turns out because one of the things I'm going to try I've never done before. Gonna be posting Wednesday since I have the day off. I'm super excited. I told the girls at the gym and all they said was "that sounds fattening" LOL See why I need new friends?
>>5341737
It's also fun shit and you should totally join us!

Just rolling for fun in case I have time to cook this week.

>>5341818
>yellow

Well damn, there's a banana dish I've been meaning to try. I might have to make time Saturday night for you guys.

>>5340630
And pair it with a Screwdriver made with freshly squeezed OJ.

>>5340800
Uncut steak paired with mashed potatoes.
Leaving the skins on for the extra brown.
Maybe even bake some whole mushrooms for a little side.

>>5341737
Ahh the puns.
Those terrible squid based puns.

>>5341710
Not all the rounds have prizes. When they do I announce it in the Op.

>>5341006
I can't stand ketchup, chilli sauce is where it's at. I have so many ideas for red noms, but it'll be difficult to find 2-3 things that go well together.

>>5341598
>>5341623
I went out a couple of times with asdf when she was in my area and it was really fun. /ck/ folks are the best.

>>5342338
+black pepper/cocoa based sauce for the steak

Just a bump since it's getting a little low in the catalog.

>>5343978
Thanks. I was going to cook tonight, looks like it will be tomorrow though. Do these challenges always get slower as they go on? I still hope that person does the monthly cooking challenge, cooking a presentable picturesque meal multiple weeks in a row is difficult and expensive.

>>5344006
Yeah, it does get slower.
> cooking a presentable picturesque meal multiple weeks in a row is difficult and expensive.
True, true. I usually just spend most of my grocery money on challenge stuff, and make sure that I make enough so I can have leftovers for a day or two after.

Duh fuck am I making hmm? Not all the ingredients but enough heh.

>>5344150
Forgot pic oopsie

>>5344006
Yeah I should right after this contest finishes.
In June I think...
No promises that I'll keep it going, but I will run it for at least one contest to see if I can handle it.

>>5344254
I hope you do. As much as I like this challenge, its pretty much about who has the most time and money, as far as I can tell. No disrespect to anybody, I like you all. I thank everyone who participates or even bothers to lurk and vote. Whoever participates in any way, thank you.

But yea, its too much IMO. Too long, too bloated, too everything. I like it so I'll play along every odd week or so but for a board as slow as us, its just too much.

The monthly cooking challenge though, this is where its at. As slow as we are we should just have a monthly cookoff. I've already made my case but to reiterate I'd like to see a monthly cookoff where we all cook our own rendition of the same dish. And it oughta be a simple dish, so the casual anons can cook along. I don't know fuck about scoring of all of that but I hope the guy does it after cooking challlenge is over.

>>5344336
Definitely. I'm trying to set it up so anyone can join and make something. An every mans contest.
As far as voting goes I'm basically stealing this contest setup... (Thanks!)
It's a bit difficult to come up with themes that are both interesting and easy. I don't want to make them simple per say because it is a contest, but I can't make them to hard. We'll see how it goes.

>>5340069
Neat idea.

>>5344389
You can just make a thread asking anons for contest ideas. You'll easily get enough themes for a year.

It's definitely a good idea, I've only been able to keep up with the /ck/ challenge somewhat because I have no life and my only real expenses are on food, but many other contestants have irl commitments which is probably why we have fewer participants.

Duh fug am I making?

>>5344336
a lot of creativity can come from making the most of pantry/staple ingredients and people respect that. No part of the challenge requires you to go out and buy expensive ingredients each week. The people who do so, choose to do so and aren't necessarily better than the ones who don't.

I will say that one unfair aspect is a better camera makes a huge difference in how your dish will be judged.

I don't think its "too long, too bloated" though. Its just for fun and you might be taking it too seriously.

>>5345744
I think money definitely makes a difference, you can tell that Pye and John have a lot of spare money and time to create what they do. But on the same token, I spent about 25 dollars last week and most of that was 13 bucks for a pork shoulder. I got second place. This week I've spent about 15-20 bucks. So I think some of it has to do with creativity or dedication but like I said, you can tell Pye and John are on a level above us.

But like everyone says the whole point is being creative and having fun and making something challenging... Of course there will be some advantages possible for people but oh well, just make up for it with creativity!

>>5345757
>you can tell that Pye and John have a lot of spare money and time to create what they do
That's not exactly true. For example, in the Birds of a Feather challenge, I didn't buy any extra groceries at all for it, I just used the bits and pieces of stuff I had in my pantry and fridge/freezer, because I didn't have the extra money to spend. The only thing I bought for it at all was a little airplane bottle of brandy for making the terrine roll. And this past week, while I did buy groceries for it, I had NO time to spare at all. I got home late from work Friday night, ran to the store, and then got up at 5AM to start making my picnic foods. For this week, I have a little extra time, but I've only spent about $20 on challenge ingredients. No one should assume that some people just have more money or more time, because that's not necessarily true.
Anyway, that said, I can't wait to see what you're making there! I'm going to be cooking/ posting tomorrow, but I have to start on mine today, so I'll be in the kitchen later myself.

>>5345796
Forgot my name ;)

>>5345796
TELL ME WHAT YOU'RE MAKING :|

>>5345729
Extracting the pectin from the orange peel? Maybe marmalade? Candied orange peel?

>>5345873
>candied orange peel
Ding ding! Still gonna do a little something else to them and they're just dessert but since they take so long to cool I figured I'd do them early...

>>5345245
True. I already have enough for over a year and a half but I might tjust throw together a thread like that to get people used to the idea.

rolling for fun

>>5345895
Orange pasta!

Also rolling for a giggle.

>>5346023
>>5346148
Both yellows... Ouch lol That's the hardest I think.

>>5346150
First time making ravioli.. pasta is a bit thick but good texture and flavor on the one I tested... Also they're ugly but that's ok with me lol

>>5346310
And the finished candied orange peels.. They have been mom tested and approved.

Should be posting a final pic of everything in an hour or so.

>>5346310

not even ugly, just average. when I do them they look ugly but I dun even care (I do)

>>5346361
Heh, thanks.

Ok guys... this is butternut squash ravioli in a brown butter-sage-rosemary-toasted pecan sauce garnished with some cotija cheese. The chips are fried sweet potato chips with garlic-rosemary salt, and the things in the back are candied orange peels dipped in a mix of 72% darkand milk chocolate.

My color was orange. It was all AWESOME! I'll post verticals sometime this week after work.

>>5346540
Pic trying to show all of it... none of my pics turned out too good.

>>5346540
Just realized that I'm hungry. I want some, looks and sounds great.

>>5346540
One last pic for now... I made the pasta orange by adding some tomato paste before mixing it...
>>5346591
Thank you! The textures all worked great together. The butter sauce ended up with an herby-nutty flavor.

>>5346595
I've never eaten anything like it, sounds very good though. I'd def have a plate or order if I saw it on a menu. I eat Italian less than once a year and have probably only had ravioli 3-4 times in my life, and that looks better than any I've had.

>>5346615
I've never made my own ravioli and have only made pasta probably 5 times in my life... So needless to say I was surprised how good everything turned out.

And thank you so much, that means a lot :DD

Now to walk the dogs and work off all the butter lol

Got my prize from round 4! So excited to make some of these drinks. Thanks a ton. I'll definitely make one to accompany my yellow concoction this week!

>>5346709
Oh shit I didn't even know there was a prize! Looks sweet as hell too! Jelly!

>>5346709
best possible prize to get

go get drunk off some crazy shit

>>5346709
Hey, you should find the best drink recipe and post it here.

>>5346795
its a lot to look though! I will try making some and posting them here. definitely will enjoy my prize!

>>5346709
that is awesome

>>5346841
>look
You have to try them all. Especially the ones with prunes in them.

>>5341598
>looks for cooking buddy
>gets friended by Armin Miewes
fml

Just eating mine now. sweating bullets didn't have much time to cook this week as extremely busy so just did a vindaloo

>>5347850
Marninated Chicken thighs (diced) during the day in a mix of
chilli powder,
ground cumin seeds,
fraguark seed,
green cardamom (seeds only),
black pepper corns,
bit of salt.
a cinnamon quill (ground in pestle),
white vinegar, ground coriander seed
ground mustard seeds
turmeric powder
garlic
ginger
did not really measure to much did about a tea spoon of each and a fair slosh of vinegar (don't have much time atm)

fry some onion and garlic in some ghee

lightly fry the chicken

I added a bit of tomato passta can omit if like very hot and simmered for a bit

serve with basmarti rice and some Naan
~ gets a nice sweet going

to spicy for dog

>>5347900
Do you know a good recipe for Khorma? I've tried several ones but they never match up to my local indian resturaunt , I think it has to do partially with the oil they use, I can't seem to figure out what it is. On the finished product you'll see little dots or pools where it's collected and it looks somewhat black and has a noticeably sweet flavor although that could have just been picked up from the khorma.

>>5347926
RELPH DOG IS BEST DOG
Did you make the naan? I get these frozen ones from the store from "Tandor" that are fucking delicious.

>>5347903
is that the knife you use to dice onions?

>>5347900
>>5347903
>>5347907
>>5347914
>>5347922

Great recipe share kudos!

After you fry the chicken on the pan and it's still not completely cooked is ok to through it in the slow cooker?

Wish you went more into quantities but its fine.

>>5348666
>is ok to through it in the slow cooker?

Yes.

>Wish you went more into quantities but its fine.

Unless you are baking exact quantities are pointless. Ingredients vary in flavor. It's silly to duplicate exactly what someone else did. Taste your ingredients and adjust accordingly. Are your onions really strong? Then use fewer of them. Are your spices a bit old and lacking flavor? Use more. Don't blindly follow a recipe, taste your food and adjust accordingly.

>>5348745
Good advice. Just starting out cooking so find it difficult to gauge as to what spice or ingredient will do what - not sure when going over a certain quantity will be overpowering.

Going to try this recipe tonight! Cheers!

>>5346709
Yay it got there ;-)

I hope you enjoy it!

>>5346769
That was the prize for the "Drunken Chef" round :)

Does anyone want a vertical for anything? I'm pretty fucking tired from my new job so I'm only going to make verticals for stuff people want, if any, if no one wants any I don't think I will this round..

Just let me know, thanks guys.

>>5349069
I'd say for everything, but really, it's up to you. Don't burn yourself out :-)

>>5349074
Well if you say so I must oblige... Might not be til Sunday but it'll get done. I'm just glad I got to cook this week.

>>5349083
No rush :-)

>>5348745
>>5348836
With this many spices, it's hard to guess what will do what.
If I had quantities, I'd probably use less cinnamon and twice as much garlic.

Vertical for the candied orange peels...

>>5349406
Noice. Aren't orange peels pretty nutritious? I've heard they have more vitamin C than the flesh.

>>5349420
I have not a fucking clue, my dad likes weird old man candy so I like to make him treats now and then and this is one of his favorites.

As to their nutritional value... No idea.

>>5349406
2 1/4 cup sugar and 3/4 cup?
I'm guessing one of those is meant to be water ;-)

>>5349526
You would be correct, lol

I warned you I'm tired...

Here's the ravioli one... Probably some mistakes too but I'm pooped!

>>5349555
Ok and the chip vert... Now I'm going to take a bath lol

This has seemed to calm down some, huh? I think I remember that from the past years too. I still enjoy seeing what everyone cooks, though.

>>5349642
I know right? The year I finally decide to go for it and it's dead as hell lol... I think in general though 4chan has slowed down quite a lot compared to years past.

Presenting a meal in Yellow, for your consideration:

Sweet Corn and Yellow Tomato Tartlets with Turmeric Pastry
Seared Scallops with Roasted Yellow Bell Pepper Sauce, garnished with lemon zest
Saffron-Buttermilk Ice Cream with Candied Lemon Peel
(served with lemonade)

close ups and verticals to follow!

Tart close up

Scallop and sauce close up

Saffron buttermilk ice cream close up

Close view of the tart and scallops together.

Pic of the tart after cutting.

Turmeric pastry vert.

Sweet corn and yellow tomato tartlet vert.

Roasted Yellow Bell Pepper sauce vert.

This sauce is delicious, and great on other things too. I make this often, most of the time using red bell peppers, and it's fantastic on pasta or as an alternative to tomato sauce on pizza.

>>5349740

Saffron buttermilk ice cream vert.

The buttermilk makes it tangy, instead of just sweet, but if you don't want that type of flavor, you can always sub more cream or half and half for the buttermilk. I usually make this with candied ginger, but I didn't have any, but had candied lemon peel, so I used that instead. Both are delicious.

>>5349735
Yum, everything looks awesome! The ice cream looks great, wish I had an ice cream maker! And like 25 bucks for the saffron lol Still, I will file away for another to-make from the challenge. Well done!

>>5349818
Aww, thanks. I'm glad you enjoyed it! (I'd been waiting for an excuse to use my ice cream maker, ;) First time of the season.)

>>5349772
I've never even heard of icecream like this, I would want it. Looks excellent. Extra love for the lemon, the best citrus flavor.

So which posts are we rating/when do we rate? I was going to try but nobody else seems to have rated yet.

>>5349745
>>5349740
looks like shit

>>5349843
Thanks Eth! It's nice, it's based on some persian ice creams I've had in the past, and the buttermilk makes it tangy, sort of like yogurt, I suppose. Yeah, lemon is always GOAT.

>>5349772
Goddammit. And I already had dessert.

>>5349642
It always slows down some as the number of competitors decrease.

>>5349856
Any submitted dish can be rated, at the of your choosing! Feel free to start :-)

>>5350379
This is crazy slow, holy shit.

>>5350926
Im cooking in a little while. I hope some folk get cooking this weekend, I'd hate to see this thing fizzle out.

Are the recipes archived somewhere?

>>5351455
Official blog: http://ckchallenge.blogspot.ca/

Archives:
This year:
>>>>/ck/?task=search2&ghost=&search_text=&search_username=bubbleburst&search_tripcode=&search_email=&search_datefrom=&search_dateto=&search_op=op&search_del=dontcare&search_int=dontcare&search_ord=new&search_capcode=normal

2013 and 2012:
>>>>/ck/?task=search2&ghost=yes&search_text=LAZYMODO&search_username=&search_tripcode=&search_email=&search_datefrom=&search_dateto=&search_op=op&search_del=dontcare&search_int=dontcare&search_ord=new&search_capcode=normal

/ck/ verticals: http://ck.booru.org/

Maybe we can put this in one of the first posts or the blogspot url in the OP image?

>>5349856
I usually wait to see most/all of the entries before I start rating. That way its more fair

>Error: Your image contains an embedded file.

The fuck, no it doesn't. Is the file size too large now?

Hers a amall ingredient pic, doesn't look very brown yet.

I'll cook eventually, about to have to go to the store for the third time because I keep forgetting stuff.

>>5351792
Make a list, it helps (not 100% but it helps)

I like "Buy me a Pie!" if you want to go all techy and use an app to make your shopping list.

>>5351801
I usually do, I just forgot and went to the store straight from work. Meats are cooked, veggies are prepped. Running to get the rest and hitting the liquor store to re-up on booze to help with making my roux. Roux, always a true lesson in patience.

Where's all the food at, dinguses? I don't watch this thread just to hear myself think!?!?!!

>>5352027
Working it chef, working it. Getting on that roux after I get drunk, Doing it as fast as I can. If you've made roux you'd understand. Its like staring into the abyss and stirring for what seems like hours.

>>5352055

Roux is the deadly killer of all my cooking aspirations

>>5352878
Its horrible. I survived, barely. Gumbo got halfway cooked and I put it in the fridge and ate something else because I was starving. Just had a spoonfull of the juice though and I fucking nailed it this time. Going to finish later by cooking uncovered to reduce liquid and then adding a bottle of Abita amber ale to get the liquid back to where it needs to be. Cooking the rice with Abita ale instead of water.

I gave her a hard time and was kind of a dick, but it was out of love. In the end we reconciled.

>>5347926
Saving. Indian food is relatively new to me but I like what I've had.Sounds like a fucking flavor-metropolis. Do you think it would be OK to add some homemade paneer to this? The one time I cooked Indian food it was a homemade paneer tikka masala.

Also, that dog looks cool man, I don't think I've ever seen a dog so half white half black split down the middle. Mirin the dog.

Today's meal is brought to you by the colour brown!

Lentil, hazelnut mix with panfried eggplant

>>5352993

Vertical

>>5353013

that looks pretty fucking terrible to boot

>>5352993
>has to make brown dish
>doesn't make zoervleisj
>shiggydiggy

>>5352993
>>5353013
>not patting your eggplant dry with papertowels
enjoy your inedible slop

>>5353022

>middle of april
>can't afford decent horse or beef

>>5352993
>Zoervleisj not making zoervleisj when the chance to do so arrives.

You should be kicked out of life.

>>5353026
Every season is good for zoervleisj.

Git gud scrub.

>>5353022
>>5353033
>>5353027

Allright, you know what, I will make that damn zoervleisj.... Bubble, please scratch my first entries, they are now nothing anymore... nobody rate that, I am going to spend every last penny I have, and make you some fucking zoervleisj... even if it won't count, I will make some right now. I'll see you all in 7 hours

>>5353017
>>5353022
>>5353024


How about you cook something and post FGGT. zoe's dinner won't win any awards but it looks like a good tasty filling meal to me. Cook something and come at us.

>>5353037
FUCK YEAHHHHHHHHHHHHHH

>>5353040
I made tortellini with ketchup lest night.

Get.
FUCKING.
REKT.

>>5353037
HELL YEAH ZOERVLEISJ DA MANN.

limburgdraad? limburgdraad! Nog 309 dagen tot carnaval eujjjjjj

>>5353037
Fuck them all man. Unless you are craving some zoervlies and have money, fuck em. Unless they actually have a pair and post their own dishes here, then you might want to step up.

>>5353060
You don't know the cultural importance of the zoervleisj dish man. Keep out.

>>5353074
Why don't you cook some and post a cook along here then, big timer. I'd love to see and learn about it. Show us what you have.

>>5353042
>>5353050
>>5353052
>>5353074

I hope you all are still here at 9pm local Sittard time. For your sake

And Etha.... cooking zoervleisj is a matter of honour... they challenged me, I have to go feudal on their asses

>>5353089
Maybe he doesn't want to contribute to your circle jerk cancer fest, you no talent faglord.

>>5353089
Because I'm not a fucking cook and not in the fucking competition.

I just called out to our lord and saviour Zoervleisj to fulfill his destiny.

>>5353092
I'll be back tomorrow afternoon local Maastricht time. But I bet Mheerbro'll be here to appreciate the live presentation of zoervleisj.

>>5353092
Mheerbro will try to be present around 9 tonight.

>>5353092
>matter of honour

I understand, and commend you for honoring your local food. I'd never even heard of it until I looked it up this morning. I'm assuming you are a Dutchbro and that it is a special food over there.

>>5353133
A Limburgbro. Limburg is a part in the south of The Netherlands and zoevleisj is only a tradition there.

Most Limburgbro's don't find themselves to be dutch as much as Limburgbro.

>>5349745
Looks like arse, honestly.

>>5347922
hnnnnngggggg all of my 10s

More posts! Come on!

Beetroots wouldn't mash properly so i had to take the chunks out and mince them by hand, and the sauce came out more brown than red.

Medium rare duck with pomegranate sauce, beetroot and potato mash and a blood orange-watermelon salad with a squirt of lime juice/

>>5353416
How do you not break your teeth on the seeds?

>>5353416
What color is this supposed to be? Gray?

I probably plated a bit too much rice compared to chicken.

Recipe: http://deep-fried.food.com/recipe/general-tsos-chicken-164706.. Next time I'll use my own recipe for the batter - it could have been a lot better.

>>5353461

>>5353464
Once again a shitty anti-vertical. All things considered I'm happy just to get an entry in this week.

>>5353456
Easy there Ramsay

>>5353474
Verification

>>5353474
This looks really good. Too bad I don't know what most of this stuff is/how much of it to use.

>>5353416
Beetroots and potato were just boiled until tender enough to mash.

Pomegranate sauce was pomegranate juice, honey and star anise simmered together until reduced by half.

>>5353448
because I don't have scurvy or gum disease

>>5353456
delicious is what it is

>>5353482
I used this recipe: http://deep-fried.food.com/recipe/general-tsos-chicken-164706.. But disregard the batter part of the recipe - it's not optimal.

>>5353461
>>5353464
>>5353474
would eat and lick the bowl

Because it probably hasn't been said enough in this thread:
lol

All right, here's my entry, and my colour was 'earth tones'.

My dish is a steak-style hong shao rou. I marinaded pork shoulder steak in hong shao sauce, then pan-fried the steak and reduced the sauce to use as a glaze and finished it with chilli oil (chilli flakes heated in sunflower oil). The tudousi are stir-fried julienned potatoes with soy sauce and vinegar. The tomato 'cup' is a peeled tomato that I cored and soaked in black rice vinegar overnight, and the hard-boiled egg was halved and soaked in soy sauce. And then I just added a little black wood ear that I happened to have which was cooked with chicken stock.

>>5353606
proof

>>5353153
>>5353111
>>5353107
>>5353101

Well, Limburgbro's... here I come.. time to deliver..

For all the voters, this is not my actual submission. My actual one is quite a few posts back

>>5353638

And if people are interested, the vertical will come tomorrow

>>5353638
That looks really good.

So to confirm, your entry is the lentil and eggplant, and to ignore this post >>5353037 ?

Anyway, looking forward to see the vertical.

Coffee, Chocolate, and Caramel Bavarian Charlotte with Chocolate and Whiskey Icing.

I rolled Earth Tones (beige, tan, brown, etc)

4 pictures

So this is what the large cake looked like before being cut.
I was my first time icing a cake...

From top to bottom :
Chocolate cream,
Coffee cream,
Caramel cream,
Chocolate cream again,
With a layer of genoise in between each layer and at the base.

Here is a better view of the small ones I made on the side. They are cute, don't you think?
There is only caramel and chocolate.
The colour correction make the caramel cream appear a bit salmon and the genoise greenish, they looked better IRL.

Vertical will have to wait until tomorrow.

>>5346540
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

I ended up giving an extra point in appeal after reading the verticals.

>>5347850
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 2/5
Total: 9/20

Sorry, I thought this was an earth tones dish before I checked and saw it was meant to be red, so I gave a low score for CG.

>>5349723
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>5353461
Presentation: 3/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 3/5
Total: 10/20

I think this would be better as an orange dish, and though the garnishes are nice, they don't help in terms of challenge goals.

>>5353647
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

Okay, this week I made mango and lemon sorbet with a version of afghan sweet bread and lemon sauce.

Oh, I was yellow!

>>5346540
>>5346317
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>5347850
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 2/5
Total: 11/20

>>5349723
>>5349750
>>5349754
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>5352993
>>5353013
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>5353416
Presentation: 4/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 16/20

>>5353464
>>5353474
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20

>>5353606
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>5353647
>>5353650
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20

>>5353853
>>5353856
>>5353858
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>5353645

Yes, that is exactly what I am saying. Because the first dish submitted should be the actual dish, because if not, everybody could pop out as many dishes as they'd like, until one of them scores 20/20.

I loved cooking both of these dishes, and many others this week which could have fit the theme (all of which I made pictures off) and in the end I chose the one I'm most happy with to post. Except for the zoervleisj, with which I am very happy, but doesn't pose a challenge for me anymore, so I didn't submit it. I only try to post dishes which are rather new, or still difficult for me, in order to improve my own skills, and compete at a level which is above mine right now.

To confirm: My lentil/eggplant dish is the actual contending submission, the zoervleisj dish was to appease the cries my Limburgian peers.

>>5353638
>>5353641
Looks good and I like your work ethic, zoe. You bring honor to your region. Looking forward to the vertical, I've never heard of this before but will cook it someday. Did you use horse or beef? I wonder if horse meat is completely illegal in the U.S. or if I could get it from a specialty meat market.

>>5353996

I used beef, because even in the germanic countries horse meet, in large portions, is pretty hard to come by. Especially on such short notice. Normally I use horse though, except in december/january, then I use rabbit

>>5354002
Is horse expensive in Europe? And do they sell it in grocery stores or do you have to know somebody to get it? I figured it was cheap shit meat because they got caught mixing it in with ground hamburger meat. Eating horse meat is 100% taboo and unheard of in the U.S.

>>5354014

It's rather cheap, and you can find it in grocery stores. Mostly it's just slices of smoked horse meat for breakfast and stuff. If you want bigger cuts, for cooking, you'd have to go to a butcher's, but even they don't have it on hand, but you can always place an order

>>5354021
I've already told you but I just love that you make foods from your culture, makes me happy to learn a but more about different regions and their food :)

Slow Cooked Beef Rendang
I was considering doing French Onion Soup, but I got too lazy.

>>5354483
Roast some ginger, galangal, turmeric leaves, lemon grass, garlic, shrimp paste, shallot and chillies in the oven. Remove all the tough stringy parts then blitz in a blender with veg oil.

>>5354484
Roughy dice a large chuck steak and 2 onions.

>>5354486
Fry both in the pan till well caramelized.

>>5354490
Deglaze the pan with chinese cooking wine. Add beef stock and simmer with lid on for 4 hours. I add star anise to the simmering broth for about half an hour, then fish them out before they break up.

>>5354492
Add some potatoes and carrots, cover and simmer for 30 mins.
Then add some beans and zucchini, cover and simmer again for 5-10 mins

>>5354495
Serve with rice and soy to your favorite bird.

Guys why is it saying my good pictures have embedded files? I can post low res pics but I'd at least like to have a good picture of the final dish.

Cajun style blackened chicken and andouille sausage gumbo served over ale and bourbon cooked rice with baguette slices for dipping.

2.5 pounds chicken of your choice. Thighs are best but I had breasts on hand, anything works. Season them liberally.

Heat a little oil in the pan over high heat and blacken each side of the chicken. You don't want to cook it all the way through, it will cook later. Just get a nice char on each side for some added flavor. Set it aside, don't bother cutting it. It will pretty much dissolve in the gumbo later.

>>5354686

that looks . . . FUCKING TERRIBLE!!! :)

Cut up the sausages, I guess about 1.5 pounds. The thing about gumbo is that there is no exact recipe, you just make it and adjust until it's good. I chopped and used all the sausages I had. Brown them over medium heat, do not drain the fat.

>>5354703
u 2 m8t

When the sausage is cooking I prep my veg. One large onion, one green bell pepper, two stalks of celery, and a couple green onions.

Cook em how you like, I like the flavor of a little char so I cooked it to that. The point of cooking the sausage isn't even to cook them, its to get the grease out for the roux. Sausage browning is bonus in my book.

The roux is the most important part of gumbo, its what gives the liquid its color, its character. And it can be a living hell to make. Traditionally roux is made with one part fat to one part flour. In the depths of the Cajuns they are known to make gumbo roux in pure bacon fat, I wish I had that much bacon fat. I saved the fat from the chicken and sausage fry and added some vegetable oil and flour, one cup of each. I added a little extra flour because of the extra fat from the sausages.

Before I started I set up a pretty long version of Dark Star, Grateful Dead. Making roux is a journey and it helped.

When the roux finally looks like chocolate, it is done. Cut the heat down to low and add the veggies.

As the onions and veg caramelize in the roux I add my liquids. I think it was two or three containers of chicken stock and one container of vegetable stock.

>>5354757
You murdered that roux. Not in a good way. When they say chocolate colored, they mean like a Hersheys Bar, you're about three shades past that. There is no way your dish tasted good. I'm sure people will argue with me, but they will all be wrong as fuck.
>I don't care what you think I do this for a living

>>5354686
is that abita beer?
I want to high five you, but I also want to shame you for not getting the superior strawberry beer

Also, looks good! Love me some chicken sausage gumbo!

Thats when I got too hungry to wait and stuck the gumbo in the fridge while I ate something else. Today I pulled it back out and put it on a slow cook. I stirred in a beer and tested for potency and mouth feel, it was perfect so I kept the top on while it cooks.

Not mentioned were the addition of a few bay leaves, a good bit of cayenne pepper, and a tablespoon or so of Tabasco sauce. Also when I was making the roux I had ground some fresh pepper into it before I made it.

>>5354770
Aw its fucking perfect man. If you can taste then you can judge, but I fucking nailed it this time. I did cook it more than I usually do because I rolled earth tone so I wanted a darker coler than usual. It was
not burnt though and it worked.

I bought this really nice palm wreath from a Mexican while the gumbo was heating up.

>>5354768
No okra?

Cooking the rice in beer.

And also bourbon. Why not.

That's it.

>>5354770
Yeah, I hate to be a bitch-ass, but I agree with this guy. That roux looks completely wrong. Why is it chunky? And separated? Yikes. Sorry man, that doesn't look right at all.

>>5354686
It's not that bad man.
I don't prefer for sure but looks edible.

>>5353638
Godspeed, based Sittardbro

>>5346540
Presentation: 3/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20
I love love love everything on here, no choice but 5/5 for appeal. Sweet potatoes and butternut squash are two of my favorite foods, and pair so well with the pecan, rosemary, sage, buttery accents. I'm sure the orange peels are delicious too.

>>5347850
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 13/20
Looks pretty good although slightly lower for challenge goals, but doesn't really look like its celebrating the color red. However, I really like all the spices and flavorings added in.

>>5349723
Presentation: 5/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20
This is a wonder adventure in yellow. I once had a saffron ice cream at a persian restaurant, it was also flavored with rosewater and pistachios. I may try your version out and add those. This all looks awesome pye.

>>5352993
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20
Best part of this looks like the eggplant, I'd have to try the lentils although I find canned lentils to always be too mushy.

>>5353416
not voting because I was under impression you are not officially in competition, but just want to say this looks really good borneo!

>>5353461
Presentation: 4/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 13/20
Orange could have been represented a little better. Still looks delicious.

>>5353606
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
Looks awesome. I love the tomato cups, and the steak and sauce look savory and delicious.

>>5353647
Looks beautiful but will wait on the vertical. I will say, for people who don't post vertical with submission, it makes it harder to vote, because you have to remember who you left off and remember to come check back in.

>>5353853
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20
Looks gorgeous, refreshing and tasty.

>>5354483
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20
Looks hearty and delicious

>>5354686
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20
I don't think it looks that bad despite the critics. I'd have to try but you worked hard and I think it paid off. Would happily eat a bowl.

>>5355347
So happy :D Appeal is the most important to me!

>>5346540
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>5347850
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 12/20

>>5349723
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20

>>5352993
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20

>>5353416
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 12/20

>>5353461
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 12/20

>>5354924
>>5354924
>>5354924
Not a bitch ass, any non trolling constructive criticism is welcome. And I agree with you about the texture being wrong. What happened is I don't have a stainless steel skillet anymore. I was making the roux in a non stick pot and thought it would be a bad idea to whisk the hell out of it over a higher heat so I cooked it longer and slower and sort of gently stirred it with a plastic spoon until it hit the color I wanted. So the texture doesn't look like a smooth roux but I don't think it had any effect on the end flavor.

As for the other guy saying it is too dark, I have to disagree. The picture may make it look darker than it was but it was a beautiful deep brown color, there was no burning or burnt taste, and it made the color of the gumbo a nice deep brown. Cajun gumbo is supposed to be dark brown, you have to cook the roux longer than the roux for say a broccoli cheddar soup because the roux is the only thing that gives the gumbo its color.

Gumbo is just a thing you've got to taste to judge. This is by far the best tasting thing I've submitted, everything is just perfectly balanced in this batch.

>>5353647
>>5353650
>>5353652
>>5353656
And
>>5355347

>>5355672
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
Thanks for the vertical. Looks beautiful and delicious. Also nice job on first cake icing!

>>5353606
Presentation: 3/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20

>>5353647
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20

>>5353853
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5354483
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>5354686
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5352993
Presentation: 1/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 11/20

>>5354483
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>5353606
This is giving me a very strong erection, thank you for making this.

These results may be skewed - I'm hungry.

>>5346540
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
Would eat.

>>5347850
Presentation: 4/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 3/5
Total: 12/20
Typically I'm not a cinnamon-with-my-animal-protein kind of person. I would try this.
Also, it's reddish brown...

>>5349723
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
Would eat. After reading what was in the tartlet you get more points in appeal.

>>5352993
Presentation: 3/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 13/20
Eggplant looks a bit soggy.
Would try.

>>5353461
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 1/5
Total: 13/20
Would eat.
Marked off for not being brown and looking orange instead.

>>5353606
Presentation: 4/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 15/20
This looks awesome, but after reading it, I would try this, but I'm not sure how much I would like the hard boiled soy sauce egg, or the soy sauce-vinegar potatoes.

>>5353647
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
I'm a fatty for genoise cream cakes.
Do want.

>>5353853
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20
Would eat.
The sorbet looks great. I'm not sure I would eat the sweet bread cup, but I would try it.

>>5354483
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 13/20
Would eat.
Although it does use natural tones, earth tones were defined above as browns - took off just a point for that in challenge goals.

>>5354686
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20
Before reading anything about it, looking at the image it looked for a moment like a ramen dish. Looks good though. Would eat.

Overall, great job everyone :D
There is nothing here I considered disgusting and wouldn't eat.
Enjoy an ms paint drawing.

>>5356076
Thanks!

>>5346540
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>5347850
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>5349723
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>5352993
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>5353461
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>5353606
Presentation: 3/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20

>>5353647
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20

>>5353853
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20

>>5354483
Presentation: 3/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 13/20

>>5354686
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20

inb4 John wins again and again and again and everyone quits

>>5356236
asdf is in the lead so far for this round.

>>5346540
>cholula
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>5347850
>Relph
Presentation: 2/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

>>5349723
>Pye
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>5352993
>zoe
Presentation: 3/5
Originality:3 /5
Appeal: 2/5
Challenge Goals: 5/5
Total: 13/20

>>5353416
>QT
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20

Muchos Garcias, everyone.

Good luck, gais.

>>5353461
>no. 556
Presentation: 3/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

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

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

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

>>5354483
>Cooking with Birdy
Presentation: 2/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

Thanks everyone!

>>5356546
Yay, you're back. I was worried.

>>5356236
Goes to show you all you need to do i dish out a shit load of money, cook it sub-par, and plate it nicely.

>>5354700
>high heat
>sear
>nonstick

Whyyyy

>>5356813
Steel pan is kill.

No.

>>5356813
Because Eth is a bro and doesn't afraid of anything.

>>5356635
I'm back nao.

What did I miss?

>>5356956
A birds round, pic-nic round, cooking with booze round and this one. Results are on the blog if you want to check them out.

http://ckchallenge.blogspot.ca/

I could have sworn that there was a Round 7 thread already, but I can't find it. Did it get nuked due to inappropriate content or something?

>>5347926
You have a cute dog.
His expression reminds me of this dog who had his cake set on fire :(

>>5355610
Yeah you dun fucked up. You're supposed to whisk it. Whisk whisk whisk. Still though, imagine it tasted good. Guess that's what matters.

>>5357562
I will put it up tonight.

>>5353638
Thank you Zoervleisj! Mheerbro here. That looks really delicious. Sorry that I wash't able to comment earlier but I was a lot busier than expected.

Cheers to you.