/ck/ - Food & Cooking

The theme of Round Seven is...

4 legged meats!

Anything that walk on four legs is fair game this week! From rabbit to venison and bear and tigers and lion, oh my!

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.

**

Copypasta Scoring Format for Lazymodo

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

Scores from last round.

These very broad round themes leave me utterly uninspired. Also they render the "Challenge Goals" score completely useless. Why, BubbleBurst? I'm sorry but I just don't get it.

>>5375077
I second this.

Not that I'm ungrateful for you making this, but I feel like you don't care.

You guys ever heard the riddle that begins, "What has four legs in the morning?"

>>5375083
>don't care

Wut. If she didn't care she wouldn't be spending her time doing this for all of us. I'm sure its a pain in the ass tallying votes and scoring all of this, especially at first when there were so many participants. If she really "didn't care" there would be no fucking challenge this year.

Bubble, you're fine. Thanks for all of it and you've done great hosting your first challenge.

>>5375102
They complain every round about every theme.

If you guys lack inspiration, blame yourselves. I won last round with 8 dollars and a bunch of shit in my house. This is supposed to be fun and creative thing and every round someone is whining about the theme. Then don't participate or better yet make your own competition and then you can can come up with rounds you like.

Bubble, I've said it before and will have to say it again, but you're doing a good job and myself and others really appreciate you taking the considerable time out of your life to make this a reality. Thank you.

Also obligatory HOLY SHIT I TOTALLY FINALLY WON A ROUND :DDD

What's your email again Bubble?

>>5375121
Ok, nevermind I emailed you :)

>>5375083
I disagree. I think BubbleBurst is doing a great job and I'm fine with the first round themes being very broad but I also think the themes should reflect the progress of the challenge. It bothers me to no end that the themes are not getting more restrictive and difficult as more and more contestants are being eliminated.

>>5375077
This. "4 legged meats" is insanely broad with far too many possibilities to even come close to judging them similarly.
If you narrowed it down to an individual meat, like hare for example, or a certain kind of dish it would be much better.

>>5375147
Meh, its only as challenging as you make it. You can make either microwaved hot dog with ketchup or a perfect beef wellington, you'd still be judged accordingly. I don't see how making it more restrictive makes it more of a challenge really. If you want a challenge then you can challenge yourself.

Also who really gives a shit, its an amateur cooking contest on goddamn 4chan. Lets just have a good time.

>>5375152
I think Bubble likes to keep things broad because issues like money have come up a few times, and having broad categories allows for opportunities to take random shit you have lying in your kitchen and make something that can fit into the category.

>>5375077
I tried to account for varying budgets and geographic locations.

I'll narrow them down for next year :-)

>>5375204
Could always define further with cheap stuff.
There's plenty of cheap-o foods, variations on more expensive dishes, and so-forth, with plenty of room for imagination.

For example, let's say the category was a dish with potato as its core ingredient. There's tons of cheap ways to do that.
And for this one, instead of just "most meat" it could be "small game". Rabbit is pretty cheap unless you're in an unlucky area, and if people really want to do a contest justice, they could go out and catch the creature themselves.

Hell, pigeon is quite good if you know what you're doing.

Can I suggest a theme for next round?

Microwave!

>>5375242
Why would you shitpost like that?

>>5375096
I almost used that as my "fluff" quote in the description.... but this being 4chan there would have been too many "long pig" jokes.

>>5375229
I have no access to things like hare and pigeon... the contest is restrictive enough without making it harder with ingredients like that. These round s keep the playing fields level.

>>5375324
What if the round was 'beef or pork' instead of just four legged animals? It might be more interesting that way to see what different things could be done with those meats.

>>5375329
Almost everyone is going to use beef or pork anyway so stop bitchin.

>>5375204
Exactly. If the rounds were things like game fowl or horse or something I would not be able to participate, as it is I have been making things mostly with what I've already had on hand. I wouldn't be able to participate if the rounds were overly specific and a few people have already dropped out because of monetary reasons.

I've got some venison processed in the freezer from a deer my friend's boss hit with his car so I'll probably make something with that... Dunno what yet though.

Well, since I accidentally bumped the old thread, I'll bump this one too. :/

Year 1
1: Chicken breasts, 2: Salad, 3: Soup, 4: Regional ROLL, 5: Grilled, 6: Eggs, 7: Baking, 8: Appetizers, 9: Cow CUT ROLL, 10: Vegetarian, 11: Pasta, 12: Gas Station Challenge (10$ max in a convenience store), 13: Flavor ROLL, 14: Comfort Food
Some beef cuts are regional. Gas Station has changed to "convenience store" for internationalisation.

Year 2
1: Breakfast, 2: Fish, 3: Ramen, 4: Burgers, 5: Ravioli, 6: Tapas, 7: Time Travel ROLL, 8: Cupcakes, 9: Vegetarian

Year 3
1: Rice, 2: Under the Sea, 3: Birds of a Feather, 4: Drunken Chef, 5: Day Out, 6: Colors ROLL.
And that's where it went all wrong...

Why no re-use old themes, or use rolls?

Time roll was
--> 0 - Neanderthal
--> 1 - Ancient Greco-Roman
--> 2 - Aztec/Mayan
--> 3 - Medieval
--> 4 - New World/Silk Road
--> 5 - Edwardian
--> 6 - 1960s
--> 7 - 1980s
--> 8 - Modern
--> 9 - The Future
We have a few themes here. 7 times periods and 2 civilisations.

>>5376412
We had a colour roll

>>5376474
disregard

Welp, could also offer suggestions for themes. Even if they're not used this year it might help out in later years.

>Off the farm:
Chefs MUST use a meat, and it cannot be standard farm fare: no pigs, chickens, beef, etc.

>Technique:
Must produce a dish where timing/sequencing is a vital role in it's creation. Verticals will play a more integral in this challenge. Sequence complexity and role will be the deciding factor here. (Hint: Hollandaise)

>Gone Wild:
Main dish must have something found in the wild. Gardens/Yards do not count; that's right kids, it's time to get out of your basemen- er... kitchens, and commune with nature.

>Multiplicity:
Main dish mush contain a repeated/tedious component made by the chef. Think: gnocchi, ravioli, sliders, gioza, falafel, numbers are your friend, and your enemy.

>Traffic Jam:
A four course meal that includes two entrées, a main, and a dessert that could be consumed one handed, in a car, in a traffic jam.

Anyways. I was told at a very young age: "Don't ever complain, unless you can offer a suggestion on how to do it better."

Feel free to use any of those if you want. I just love reading the posts every year. Thought I'd at least "give back" a little.

>>5376647
>>5376412
I'll be making a post-mortem/feedback threadto go in further details after the fial round (soon! There is not many left)

I do want the feedback (and thanks for the suggestions!) but I'd rather not derail this thread too much?

>>5375035
>The theme of Round Seven is...
I swear, you need a pack of numbered Post-Tits Notes or something.

>>5375096
China pls go

>>5376728
Lol.hey, at least i got the thread title right ;-)

>>5375035
>Anything that walk on four legs is fair game
How about four-legged chickens?

>>5376733
Dear god no. That should be burnt with cleansing fire and the land that spawned it salted. Seriously, wtf?

>>5376733
>wake up early before work
>4chan, why not
>see this

Its going to be a good day, I feel it already.

>>5376733
Perfect. Thighs and drums are the best parts.

>>5376647
>Off the farm
Again, a lot of people don't have access to non-standard proteins
>Technique
That would be neat.
>Gone Wild
Once again, this severely limits availability for most people.
>Multiplicity
This would be cool

The traffic jam one would be way too expensive and complicated to require 4 courses out of people.

I think it's fine to have some interesting unique rounds but people have already complained or even dropped out because of monetary reasons. I nearly had to myself and have only been able to participate because I've had a lot of ingredients in my house. People already say this competition is won by people with the most money. It should be fun and making overly complex/financially limiting rounds would take away the fun and severely limit an already limited pool of contestants. You can have creative fun rounds without making people only use ingredients that are expensive and hard to get...
>>5377029
Am I fucked for preferring breast? It's a texture thing...

>>5377400
Pretty much only one or two people said the competition is won by having the most money, and you yourself know that with a good amount of creativity, you can blow everyone else out of the water without much money at all. I just don't think money should be brought up so much when I don't think it is as big an issue as some people are making it out to be.

So, with new 4chan extension, how do I into thread watching?

why does it have to be an annual thing??

i think it's a pretty cool mainstay on the board. at least it's some actual cooking content - not complaining about fast food

>>5377624
After the contest is over somebody names Squee is saying they'll do a monthly stripped down casual cooking contest. If they don't pull through I'll probably get some tips from Miss Burst and run it myself.

>>5377614
I'm not sure if you mean the new 4chan update rather than extension, but if you mean the update, click the > to the right of the post number for the OP and it gives you a drop down menu where you can watch the thread.

>>5377624
It's just how it's been and it works better if it's an actual competition that runs more than one round. But yeah, there are proposals for having a monthly one.

Oh man, I think I've figured out what I'm going to make. It's something I've been wanting to make for awhile, and this is the perfect opportunity. I'm looking forward to this! Not sure what day I'll post, Probably Friday, I think.

>>5378134
We all await your culinary genius with bated breath.

>>5376738
It's an experimental model from KFC, since dark meat sells better.

>>5377742
>>5377751
Yeah I still intend to a monthly contest starting in June. I already have the first theme prepped and know what recipe I'll be making. Nothing like having an incredible and technically illegal head start! Ha, ah well it shouldn't matter, being there won't be a prize just healthy competition. Yes, healthy competition that I hope will be fraught with childish name calling and at least one major stove fire. I'm also hoping the "test" entry will give people a good starting point.

>>5379138
Good to hear you're still going for it :-)

>>5379659
Thanks for the support Bubble!
You're doing a great job keeping this contest up and going as well. Putting way more effort than I intend to for mine, that's for sure... Haha.

Oh my lawd, I really want to post a pic of the meat I bought today, but I don't want to give anything away yet. (I like surprises :)
But, here's a hint. My dish is basically an ultimate comfort food dish, one that you want to snuggle up to and never leave, the food equivalent of a soft blanket and good book on a rainy day.
I've never made this particular exact dish before, though, so I hope it turns out well, LOL. (fingers crossed).

>>5377742
>>5379138
I'd be willing to help with some of these, if you're interested. At the least, I could offer up some prizes for the winners, or something. Nothing super extravagant, but I do have a fairly large cookbook collection and access to relatively cheap cookbooks, too. Maybe throw in some inexpensive kitchen gadgets or whatnot.

>>5380556
God could I have used whatever that is after my work day... Sounds amazing!
>>5380562
BEing this would be a monthly Casual Competition I didn't really see the need to be honest. (the prizes that is) I just thought of it as some people coming together once a month to cook something based on theme, and as an opportunity for myself to reap the sweet recipes... YES THE SWEET SWEET RECIPES! HAHAHAHA! But if you are interested I don't see a reason why not really... I just personally came upon the issues of the fact that I'm a cheap bastard, broke, and the possible shipping costs.

Dear fellow competitors, I will not compete in this round, and therefore forfeit my position in this beautiful race of hours. I believe I've already prolonged my stay, since I only went up the ranks due to other competitors not entering. Even so I would love to continue, but since I'm going to Istanbul for a week, and after that spend a few days with my French family, I won't have time to make any entries. Yet I wish you all the best of luck, and I'll see you later, or perhaps in another competition.

>>5380556
Shepherd's pie? Sausages and mash?

>>5380855
Oh no! I really enjoyed your entries. I'm sorry to see you go. (I don't believe you prolonged your stay.) Hope to see you in other competitions in the future.

>>5380856
Those both sound wonderful! But together they sound like...
A family gathering.

>>5380562
>>5380651
Pye, you're cool. I never had prizes in mind but if you're willing and have the resources it would def be welcome.

Squee, thank god you are doing this. I proposed the idea a couple months ago in I think the first cooking challenge thread and you took it and ran with it. I'm glad, I don't think I have the skillz yet to host one of these competitions. But if you need any support, resources, run into problems, or anything, let me know and I'll do my best. I'm 100% behind monthly cook-off and I'll put in my work.

As this cooking challenge is wrapping up we should have a thread where we collaborate and shape up this monthly cooking contest. I'm sure you've got a good plan but the more input you get the better it will be.

>>5380562
yes pls monthly cooking challenge would be so cool especially if prizes were involved

PS I've put together your prize for the last round and I'll send it out tomorrow (campus post office has been closed due to easter).

>>5380855
Aww, that sucks, zoervleisj! I enjoyed your dishes! But hopefully we'll see more of your cooking in the future!

>>5380651
>>5380984
Yeah, I wouldn't mind kicking in some prizes. Once the themes are announced each month, I can figure out what the prize would be. I'll probably compete in most of them, but obviously I wouldn't be eligible for winning if I'm giving out prizes, lol.
How long do you plan on having the monthly competitions open? A week or two weeks? At any rate, like I said, once I know the theme each time, I can pick a corresponding prize. And if for some reason I can't/don't have a prize for a round, I'll say so immediately so everyone knows ahead of time.

>>5380984
Definitely man. I'm thinking we should throw up a thread say in the start of May? My current contest idea is just this, honestly... But any kind of help or suggestions is most definitely welcome.
>>5381367
It would be once a month lasting a week. I've tried to make the possible themes easy to approach and open for creativity. Thanks for the help man! It's appreciated.

>>5381024
Wait, I'm not getting a prize, I thought Cholula won last round, right? Oh shit, make sure you send it to her, not me!

>>5381584
You're welcome!
I think these contests are good for board content, we always get more creative cooking threads, in general, when the challenge is going on, and it's a good way to spawn OC and trade recipes. So yeah, I certainly don't mind helping if it will keep up the awesome cooking around here.

>>5380855
I am sorry to see you go! Thank you for your participation and enjoy the trip!

>>5381591
Heh, that would be just my luck...

>>5381591
hurr durrrrr thought you were her because im an illiterate faggot

>>5382111
i'll get it to you i swear

>>5382157
LOL, you're so funny Borneo.

Darn, I always look forward to the challenges where you have to work with shitty stuff like ramen, or the $10 convenience store challenge.

>>5382157
Lol no hurry my friend, I'm just so amazed I actually won a round among some amazing people.

I took out my venison to thaw, I should be posting hopefully tomorrow or Saturday, it's been a busy week.

Just bumping to keep it bumped. Bump. Was that a bump? That's not a bump, this is a bump.

>>5383236
What is it that goes bump in the night?
Monsters?
Anons?
Or even Me, Squee!

Messed up my entry so I'm gonna skip this round since I don't have time during the weekend.

Can we have a rule to ban anyone who drops out from any other contests on /ck/?

>>5383673
Nooooo! I have a feeling not many people will be posting this round... I'm going to do mine tomorrow and hope it works out.

>>5383992
Yeah, I'm doing mine tomorrow too. I was hoping to have time today, but that has not worked out, so Saturday it is!

>>5383992
Good luck! I'll try and cook tomm with you guys, even though not a contestant.

What does /ck/ know about shchi?

>>5382288
y-you t-too

>>5382383
it's on the way now, should get to you in 6 days :)

>>5384111
>What does /ck/ know about shchi?
its unpronounceable?

It's midnight, and things are getting motherfucking SERIOUS around here.

:)

>>5383733
What do you mean?

>>5384978

Looks very... french. Shallots, red wine, mushrooms, bay leaf.

Star anise huh? nice.

Coq a vin? Just a little stew? What's up?

>>5385119
You shall see! (In a few hours,lol) Technically, the dish isn't French, but it is based on an dish from the south of France, particularly from around the Gulf du Lion.

>>5385458
Some kinda daube maybe?

Here's the start of mine... this weeks rendition of "shit I find in the freezer/cabinets"

Hopefully it doesn't turn out too mega shitty, we shall see.

>>5386079
This is some of the roadkill deer I got processed into sausage...

Mmmm roadkill deer om nom nom...

>>5386079
lol, dat Cholula sauce. Are we having meatball and Italian sausage subs?

>>5386085
Kinda, heh.

Once again I was majorly broke this week so I used exclusively things in my home except the tomatoes and bread. Overall cost for the things I had to buy was like 4.50 so... keep that in mind lol

It's deer sausage and ground beef meatballs on whole wheat bolillo buns with shredded sharp provolone and a makeshift tomato sauce with thyme, oregano, basil, sherry, and some worcestershire..

I found some 80/20 ground beef in the freezer, as well as the deer sausage. I think they worked great together, though they aren't very photogenic.. :)

I'll post the vertical later...

>>5386282
And a second picture... My mom took a bite of it but I actually figured it showed how moist the meatballs were so I used this one rather than another I took.

>>5386282
>>5386288
Fucking nice, good drunk munch I want one. Meatball subs are a favorite of mine. Was good? I'm about to go apply for a restaurant job and then buy ingredients for my Slavic plebeian soup. Wish me luck. On the job and the soup.

>>5386325
Yeah this would have been perfect with some beer, mmm. It's a fatty carby plate of awesomeness, definitely good drunk/hungover food.

And yes, was veeeery good. I don't even like meatballs but I liked these. The bread was fucking awesome too.

And good luck on both job/plebe soup.


Here's the vert if anyone wants, not so complicated as the last few weeks lol

>>5386325
>I'm drunk
>im about to apply for a job

I like your style

>>5386361
It certainly gave me munchies. Meatball sub is best sandwich for boozin.

>>5386369
Hey, honesty is one of my strengths, I wouldn't want to give the wrong impression. I'll bust ass and own my job but they'll have to deal with my style.

Running to the store for a slow cooker, it looks like I've busted my old one.

Well, I've cooked, eaten, and am now working on pics, verticals. I have food coma, it was delicious.
This has been a real bitch, though. Not because of the dish, but because this morning, I was bending over filling my dog's food dish, and a sneezed, and I must have been at a bad angle, because I pinched a nerve in my back and threw it out. Horrible, blinding, pain. I have sort of a bad back anyway, because I was in several auto accidents when I was young, but fuck me.....So I'm on copious amounts of ibuprofen and lots of cabernet sauvignon. I wish I had something stronger than ibuprofen, lol. ANYWAY. I'll be posting my stuff soon.

>>5386880
Shit sucks, I've thrown out my back a couple times. Wish I could share some good medicine with you, I'd po' up a tall cup for Pye. Looking forward to the dish and vert, the ingredients looked conducive to a delicious meal.

Ingredients. Doubt this will be ready until tomorrow but I'm starting on it.

>>5386985

all i see is genitalia

>>5387038
muh leek

>>5386985
Is that some HEB I see there? All my nostalgia....... It's funny how something as miniscule as a grocery store logo can make you feel homesick.

>>5387108
Yup. What part were you in? HEB is a good store to me.

So, I'm all ready to post my dish, but I just have to give a little back story first.
I guess you could say I have a undying love of beef. I love the meat, I love the cattle, I love the smell, I love the taste, I love everything about it. I cook beef with reverence and respect. I grew up on a cattle ranch, and cattle are still my favorite and most loved livestock. I've bottle fed calves whos mothers died in childbirth. I've actually pulled calves who were stuck during birth. I've seen cattle step by step from birth to death, in numerous fashion. And cooking beef is always one of my favorite things to do in the kitchen. ANYWAY. I have a personal dream to go to London someday and eat at Hawksmoor, (which is supposed to be one of the best steakhouses in Britain) and have their beef tasting menu. (which is doubtful that will ever happen, since even if I do get there, you have to have a party of at least 8 people to have the beef tasting menu, and seeing as how I live in California, I doubt I could find 7 other people to travel all that way just to eat at a steakhouse). But, that's one of my bucket list items. Well, I'm so intrigued by this place, my dish is my interpretation of one of the items on their beef tasting menu.

Four Legs? I think one is missing now. :)
Here we go!

Beef Shin Macaroni
- a whole beef shin braised with vegetables in red wine and rich beef broth, then combined with macaroni, bone marrow, parmesan cheese, and a touch of blue cheese.

This dish is based on "macaronade" which originated in the south of France, around Sete (pardon my lack of accent marks).

Excuse the shaky camera angles, my back was hurting really bad and I had a hard time balancing to take the pics. :/

And another pic.

>>5387202
>your drug addled fan base patiently awaits the MEAT.

close up!!!

And here it is all plated up.

I was absolutely fucking giddy with joy when I brought this home from the meat market.

Beef stock vertical
This is my favorite beef stock recipe. It makes a ridiculously rich stock. I wish I had made a double batch so I'd have some for later to use in a soup or something.

>>5387244
I would love to gobble that up. I love the big chunks of carrots too

This is the vertical for the beef shin preparation, which is what really takes the longest (besides the stock).

And here's the vertical for the final prep of the dish. This part goes really fast.
I used Copper Kettle Parmesan, because it's nuttier and sweeter than Parm Reg. And the blue cheese is Shaft's Blue, which is my favorite local cheese, it's aged for a year inside an old gold mine. It's glorious.

>>5387264
Thanks! Yeah, the vegetables (carrot, shallots, and mushrooms) were amazing, they became just melt in your mouth tender, so their texture complimented the macaroni and beef well.

>>5387286
after 12 hours I can imagine. I haven't cooked with cider vinegar but that beef looks great

>>5387297
Thanks so much! Well, the vegetables (in the actual dish) only cooked for 3 hours in the braise, but they marinated overnight with the beef, so that probably helped. The beef broth, though, did simmer for 12 hours, lol.

>>5387304
*stock*
I should have said, not broth. :)

>>5387244
This is probably the most appealing thing I've seen in this competition, ever, seriously.

Definitely fucking making this. Holy shit girl, om nom nom!

>>5387460
That is the nicest thing anyone's said to me in this competition, ever! You're too nice, Cholula, Btw, your meatball sub looks delicious! I like the combo of beef and deer meat, since deer can be pretty lean. I bet that was damn good. Your pic is making me crave a meatball sub!

alright folks you get 2 4-leggers:

Buffalo and Bacon Tourtiere with Blackberry and Rosemary Sauce

Got a little messy slicing it up.

>>5387715
> Buffalo and Bacon Tourtiere with Blackberry and Rosemary Sauce
damn son

>>5387722
lol thanks!...i think...

vertical next

>>5387202
Beef you say?
Terrible excuse to leave the country you say?
Alcohol... I say?
Fuck it I'm in. Love me some steak.

>>5387807
Oh yes, copious amount of alcohol would certainly be involved. ;)


>>5387715
YUM. Do want, Rei, that looks delicious!

>>5387842
In that case me, and what currently is left of my liver is most definitely located in the area currently known as there.

>>5386282
>>5386361
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5387224
>>5387258
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5387715
>>5387726
>>5387732
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20

Rabbit in Mustard sauce with spätzle.

Only one picture, no vertical (or maybe later).

Recipe :
A full rabbit
4 shallots
Garlic.
4 spoons of Dijon mustard
4 spoons of ground mustard
Pearl onion
White wine.
Crème fraiche

Pan the pieces of rabbit to colour them. Set aside.
Fry the shallots and garlic. Add the 2 mustards and onions.
Deglaze with a glass of white wine and add the rabbit.
Simmer for 45 mins, return and add cream mid-cooking.


Recipe for spätzle :
500gr flour
6 eggs
25cl milk
Salt

Mix everything. Then do this (at 2 minutes 50 seconds) :
https://www.youtube.com/watch?v=toUfE5qT4HI&t=2m50s
Put batter on a board (wet wood works best) and "cut and push" into boiling water. When the bits float (1 or 2 minutes), fish them out with a skimmer and cool them in cold water.
When the meat is ready, pan-fry at medium-high heat to colour them.

>>5388456
Presentation: 4/5
Originality: 4,5/5
Appeal: 4,5/5
Challenge Goals: 5/5
Total: 18/20

Shchi is done and its good.

No vert or cook along, theres no point with this one. You just prep and put it all in the slow cooker.

2 pound eye of round roast, 1 potato fine chopped, 1 leek fine chopped, 1 onion fine chopped, fist full of shredded carrots, small head of cabbage shredded, 3 cloves garlic, minced, 1 teaspoon flour, salt, ground black pepper, white pepper to taste, bay leaf. Liquid is a mix of vegetable and beef stock.

I didn't trim any fat from the meat and cooked it whole with the liquid and veg on low for 8-10 hours. This morning I skimmed the fat that broke loose from the top and then removed the whole piece of beef and removed the attached layer of fat, then shredded it and put it back in the soup.

Final dish is garnished with sour cream, dill seed and flat leaf parsley.

>>5388560
Forgot the trip.

>>5386282
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20
Looks good and comforting, though I'm not a huge fan of deer meat or provolone. However, I can always appreciate a good hearty sandwich.

>>5387224
Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20
Damn. That looks crazy good. Hope your back feels better

>>5387715
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20
Looks so good, I love fruit sauces with meat. Beautiful looking pastry crust and filling.

>>5388456
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20
Only time I've ever had rabbit is in sausage form, but this looks good. I wish I could taste!

>>5388560
Presentation: 2/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20
That parsley could have been chopped a little finer, but otherwise this sounds like a really good, hearty dish.

>>5386282
>>5386288

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

>>5387224
>>5387229
>>5387244

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

>>5387715
>>5387718

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

>>5388456

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

>>5388560

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

>>5386282
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20

>>5387224
Presentation: 1/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20

>>5387715
Presentation: 2/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20

>>5388456
Presentation: 1/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20

>tfw this is the only good thread on /ck/ on the frontpage
This is the only solace from /b/fags

>>5388456
Do rabbit paws count? The front pair is noticeably undersized compared to the rear. I'd say it's more of a two-legged two-armed beast.

>>5389344
Rabbits run on 4 legs ya dingus!

Everything is fantastic looking this week, very glad I managed to get immunity haha

>>5389526
So what you're saying is, kangaroos definitely DON'T count. Good thing no Aussies tried to impress us with a roo tail.

Roast pork belly with five spice and white pepper, sweet potato fries with a touch of cinnamon and garlicky onion fries.

>>5389542
I'd say they don't since they use 2 legs to run but I suppose that Bubble has the final say, though I don't think we have any Aussies competing anyway...

I wonder if frogs count, I guess they do?

>>5389558
>garlicky onion fries
I meant MUSHROOMS

>>5386282
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>5387224
Presentation: 3/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 13/20

>>5387726
Presentation: 5/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20

>>5388456
Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20

>>5389558
>>5389565
Would eat either way, heh.

>>5386282
>>5386288
>>5386361
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5387224
>>5387258
>>5387266
>>5387275
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5387715
>>5387724
>>5387732
Presentation: 5/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20

>>5388456
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>5388560
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>5389558
Presentation: 5/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20

>>5389344
You want to make a new classification of animals ?
I invite you to read the article on "paws" on Wikipedia !!!

>>5388456
John where are you from?

I'm right on the edge of not submitting this. Pork roast with some asian-inspired spice rub. Underneath are peas, soybeans, wilted lettuce, lemon zest and a bit of balsamic reduction. The pork looks burnt, yes, but it doesn't taste burnt. I should have used a normal approach (salt only) and just basted with a soy-based sauce towards the end instead... Oh well.

>>5389854

>>5389854
Interesting how...dark it got, I wonder if there is a better way to cook it so the skin looks crisp while retaining the flavor of the spice rub.....I'm thinking basting it in oil as basting it with a sauce made from the rub.

>>5389879

>>5389560
Rabbits are ok. Kangaroos no.. They have amrs and hands as far as I am concerned ;-)

And great entries from everyone! Looking very good across all entries!

And just for reference - this is what it looks like if it's roasted with nothing but salt.

>>5389854
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5387842
thanks! i love the idea of recreating something from a "dream restaurant". I would be so down to go if travel wasnt so expensive!

Thanks everyone for the amazing votes! I've been on a classic french kick lately.

>>5386282
Presentation - 3/5
Originality - 3/5
Appeal - 3/5
Challenge Goals - 5/5
Total = 14/20

>>5387224
Presentation - 4/5
Originality - 4/5
Appeal - 5/5
Challenge Goals -5/5
Total = 18/20

>>5387715
Presentation - 3/5
Originality - 4/5
Appeal - 4/5
Challenge Goals - 5/5
Total = 16/20

>>5388456
Presentation - 3/5
Originality - 4/5
Appeal - 2/5
Challenge Goals - 5/5
Total = 14/20

>>5389854
Presentation - 2/5
Originality - 2/5
Appeal - 3/5
Challenge Goals - 5/5

Also, I only graded the entries that were still officially in the running, but, Ethanol and Borneo, your entries looked great!

>>5387224
>>5389558
You know what I love about both of these? They both look like they could be served at the drive in at the beginning of the Flintstones. For some reason, that makes them even more appealing.

Bump for votes.

>>5390111
Thanks! I know, I'd go now in a heartbeat, if I could afford a trip like that right now. I'm saving money as well as I can, though, because I do love to travel, and I'll be damned if I don't get there at some point in the relatively near future. :)

Unrelated to the thread, but I wanted to apologize for my near radio silence this week.. Been elbow deep in house repairs (rain in my kitchen/dining room was deemed as "not good" and had to be fixed)

>>5390453
The only traveling I've done is to Tijuana so I'm already jealous of you, lol.

>>5389558
I know not in the running but this looks and sounds amazing. Such delicious flavors - sweet, spicy, garlic, meaty. I wish I could try.

>>5389854
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20
Looks good and I love the spring vegetables. I don't think the pork looks burnt, I've made it with a dark/crispy skin which came form doing a spice rub. >>5389909 looks really good and moist here too.

I'm glad that this board is nice enough to pull something like this off

Maybe we can join the ranks of /diy/ one day

>>5386282
>>5386361
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5387224
>>5387266
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5387715
>>5387732
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>5388456
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>5388560
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20

>>5389854
>>5389879
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>5390572
/ck/ >> /diy/

90% of /diy/ is "how do I live in a car for free?"

How utterly weird. I tried posting something, and got a month-old expired warning for someone else telling me that I'm not banned from posting.

Anyway:

>>5389907
Four legs good, two legs better!

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

cholula
Presentation: 2.5/5
Originality: 3.5/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 13/20

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

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

>>5389716
I'm from France.