/ck/ - Food & Cooking

~ ~ ~Signature Dish~ ~ ~

The final round is to cook up a signature dish. The winner of this round wins the 2014 Challenge!

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.

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

What to make, what to make......

>>5410798
I've been knowing what I want to make for round 10 for a few weeks now (if i'd make it this far that is). Super stoked to eat it!

Thanks for all the votes everyone!

B-but Pyewacket and CookingRei already have done a signature dish round... I wonder if that makes this round harder or easier for them.

>>5410938
Yeah, I've had a couple of ideas, since I knew if I got to the end, that this would be a signature dish round, but I hadn't nailed anything down. Looking forward to seeing what you make!

>>5410961
I don't feel that it's harder or easier for me, just requires some extra scrutiny. I really enjoyed the dish I made last year for the final round, it's one of my favorite dishes to make (and eat), so I'm trying to narrow down other dishes I really enjoy making.

>>5410964
>>5410982
Forgot my name ;)

final challenge of 2014?? come on man!!!!!
the second half of the year starts next month! i cant wait tilll january just to compete!!!!

I don't have a "signature dish" really and I think that the stuff I would call my signature dishes isn't gonna be any comparison to you guys... But I also don't want to make something crazy fancy just for the sake of scoring better.

I'm honestly amazed I made it to the last round, I think I would have been out last round if John and 556 had participated.

I'm gonna have to really give this some thought.

My bad, John !!ijQBDPuedUO is still in the running as his cumulative score puts him ahead of Anon no. 556 !!tpdJH4SQ2sE!

Hope to see you this round, John. :)

>>5411087
I'm confused, I thought there was only 3 people in the final round, does that mean I'm actually out?

>>5411098
oh no, you're in, there's supposed to be 4 people in the final round but apparently i can only count to 3

>>5411024
ok will this competition resume sometime this year?

BORNEO! You are BubbleBurst or you're just hosting this round? I feel like I've missed out on something.

>>5411444
>trips
Nice.
Also, I have the same question.

>>5411024
>>5411443
This particular challenge is a once a year affair, but some people are considering hosting shorter monthly challenges so stay tuned.

>>5411444
>>5411496
yes, I am also Cholula and Pye and Rei and John
the three of us are the only posters here, I've been samefagging all along

>>5411516
I'm also Borneo/BubbleBurst. All of us are actually Sceak playing out an elaborate tragic culinary comedy for all of your amusement.

As a vegan, I hope that none of you are planning to use any sort of animal products in your signature dishes. You also shouldn't use anything that animals might eat, since that would unnecessarily deprive them of food sources. Also, please don't use any cooking method that emits CO2 since you should make it a goal not to do anything that will increase global warming. And of course you can't use electricity from nuclear plants because radioactive electricity will make your food glow in the dark, which is unfair and racist.

>>5411444
I asked Borneo to post the thread for me. I won't be home for several hours and I wanted the thread up in time.

>>5411762

>Sceaks everywhere
No...that can't be true. This is too horrifying to even joke about.

Is there a way to see the previous rounds?

>>5412285
Hi this is Sceak, welcome to jackass.

You know, I've always felt Sceak was my spirit animal...

>>5411535
>All of us are actually Sceak playing out an elaborate tragic culinary comedy for all of your amusement
fucking lol
is he dead/permabanned yet

>>5412289
Also there is a blog, I believe it is ckchallenge.blogspot dot com has all the verticals and pics and stuff.

Pretty awesome, I've made quite a few of the recipes from other contestants. If my schedule hadn't gotten so crazy the last month I'd be making more...
>>5412323
He's banned again I think, he was posting for a week or two talking about doing the challenge this year...

>>5412328
He was back talking about hosting this thing and got really drunk one night and got another 6 month ban. I tried to settle him down but he was in sad shape. I don't know how many six month bans I've seen him go through and always wonder if he'll be alive when its over, but six months later the guy turns up. I sort of hate him but I've got that soft spot, just want the guy to be OK ya know.

>>5412382
I kind of love to hate Sceak. Plus I have some form of respect for him. Anyone who can keep racking up six month bans and coming back has more drive than I ever will
inb4
>sceak pls

>>5412382
since your 411 let me ask you this. where the fuck is hearts?

>>5412446
Hopefully busy with school and fine. I'd like to think she's moved on, I wish she would come back for a minute though just to say hi.

>>5412289
Here : http://ckchallenge.blogspot.ca/

Also I will be uploading the verticals to the booru at the end (http://ck.booru.org/))

>>5412285
Lol

>>5412446
She got busy IRL. She keeps an eye on the blog/threads from the last message I got from her.

>>5412314
Now THAT is scary. And I like Sceak.

>>5412328
All threads from 2nd and 3rd year are archived on warosu
>>/ck/thread/S5301811
The thread # is in the URL after the /S (threads should be listed on the blog), or you can use the search options.

>>5412300
HE HAS CONSUMED THEM TO GAIN THEIR POWER! WE HAVE NO CHANCE NOW!
PRAY PEOPLE, PRAY TO YOUR GODS FOR MERCY!

>>5413046
Any universe where Sceak exists is proof that there is God has either never existed or God has already abandoned us for failing to contain such evil.

FUCK. My oven is broken. :(
I sure as fuck hope maintenance can get it fixed in time!

>>5413736
Oh god, good luck...

I'm just gonna do the dish I make the most frequently that my parents always ask me to do, it's not fancy but it's fuckin yummy.

Keep us updated Pye... I'm probably cooking tomorrow.

>>5414771
Maintenance can't get here till tomorrow. As long as they have it fixed before Saturday, I'll be okay. That was such a fucking bummer this morning.

>>5414779
Hopefully it's nothing that would require a longer wait time...

>>5414779

What kind of oven is it? cause if its gas oven, maybe the pilot light just went out...

>>5414807
Yeah, it's gas, but I already checked the pilot light, and that's not it. I wish it had been. :(
If the oven doesn't work in time, I'll just have to do something that doesn't require it, like use the grill or smoker or crockpot or something. I might have to get creative, lol.

>>5414863
Could you borrow a neighbors kitchen for the afternoon, maybe?

>>5414998
Since you're gonna be using their oven, maybe bake them some cookies as gratitude to thank them for letting them use your oven, maybe...if they let you use their facilities, of course.

bumpin' to keep from getting to low on the board.

>>5414863
Burned out thermocouple. Ten minute fix.

Holy shit this is still going on?

Work ended up swallowing the whole weekend - I went to bed 7 am Monday morning. I wasn't going to advance anyway but I still wanted to go out in style... So much for that.

>>5417141
I think you would have taken my place had you participated.

I hope you still post something for this round, I'd be interested seeing what you call your signature dish.

>>5417167
Nope, there was a pretty big gap in the cumulative score.

I'm taking some vacation this weekend and I don't really have a signature dish anyway. I always take pride in serving new and different food to my guests.

If anything it would be homemade bread but that's hardly a dish.

>>5417218
That looks amazing.

>>5417218
I have no skills at making bread. That looks amazing.

Also(and unrelated) the blog has been updated! Yay for being home before dawn for the first time this week! (someone please either kill me or hand me extra pillows).

>>5417218
Yeah I have the same problem, I just went with something I've been making for years that my parents always request, it's not a show stopper like I'm sure the other folks will present.

And that bread looks incredible.

Also does anyone else marinade in gallon bags? I feel like a hick or something lol

>>5417727
What else can you marinade in? Those who do not marinade in gallon bags are hicks :D

>>5417727
Yup. They tend to be the best option.

>>5417727
>>5417733
I personally hate throwing out gallons bags, but I also hate trying to wash/dry them. Ziploc makes big containers like this that are a godsend. They're also great for flour dredging and other stuff.

>>5417752
But.. but... I use the gallon bags cuz I'm a wasteful asshole and I dun wanna do dishes...

>>5417776
Well, I'm a were-Jew. I turn into a Jew on a full moon, or when my bank account is running under $500, which is pretty much all the time.

>>5417783
Hey I'm a were-Jew too, mine is $2000 though. As soon as I dip below that avoid any social interaction (going out costs money) and sustain on a steady diet of beans, TAAKA, cheap hand rolled cigarettes, caffeine tablets and my free internet. Also no air conditioning.

>>5417803
I'm about to move into a cab-over camper/fifth wheel just so I can live in a friend's yard and pay the absolute bare minimum rent while retaining maximum comfort.

>>5417803
I can't wait for the day that 2000 in my bank is low. I'm ok with just not getting overdrawn.

>>5417218

I have never cooked anything in my life and just stumbled upon /ck/ by accident, but your bread brought my attention.

Do you think I would be able to produce it if you gave me the steps?

Also, is it fluffy or stiff? I'm having a hard time to tell. The best would be a stiff shell and fluffy core, I think?

This coming from an amateur might not mean much, but good job! I think I will stick on /ck/ for a while, even though it makes me hungry...

What happened to John, I thought he was winning?

>>5418003
I don't know but I really hope he's alright. Hopefully he's just very busy.

I'd be willing to give him my spot if that was allowed...

>>5417972
Create a new thread if you have any questions (but yes it had a crispy crust and an open crumb). Like any other board on 4chan /ck/ is mostly shit, but we do have an occasional bread thread. If you want to get serious head over to the fresh loaf or similar.

I love you, Borneo

>>5417627
Why do you get home so late? Last I heard you were working in some Chinese buffet and doing a mech engineering degree

>>5417972
/ck/ has that hunger effect for a long time, I remember when I first came here, I started eating a lot.

>>5418499
Lol, wrong person. I work early shifts customer service. And the last few days have been hectic for various reasons (helping my friend with her newborn, show I was given a ticket for at my birthday, some overtime, helping people move/paint etc.) it's why I asked Borneo to post this week's thread :-)

>>5418499
You're thinking of Borneo (I think).

I ran into a set of surprisingly diverse problems.
I prepared most of my dish last week, but couldn't finish it.
Sorry for not giving any news.

I don't have a signature dish. Unless you count my drunken improvisation at 3am in an unknown kitchen during a party at a friend's place. I'm rather famous for it.
I'll just cook something nice this week.

>>5419270
I'm glad to see you're ok!

I'll be posting tonight, it's thundering and raining but I'll be out on the grill if it kills me... I won't have time the rest of the week, so if I don't post tonight I got electrocuted!

>>5420083
yikes! Don't die on us!

>>5419270
Glad to see you're still with us :-)

>>5417627
What if I were to shower you with so many pillows you die?

>>5420321
That could work. Getting home at dawn and getting up to work at 5h40 am is not a good combo. ;-)

>>5417829
No shit. I don't exactly live paycheck to paycheck but I try my best not to pay for everything.

Well, I'm alive.

This is the closest thing I have to my signature dish. I have been making this for several years and it's what my momma always asks me to make.

I think it really defines me as a cook, simple but with really great flavors. I didn't want to make a "signature dish" that I never actually make or that didn't really define me.

Anyway, this is a grilled skirt steak marinaded in olive oil, soy sauce, Worcestershire, garlic, black pepper, and lemon juice. The olive oil chars on the hot grill creating a really tasty complex flavor. The side is grilled asparagus tossed in the steak marinade.

It's simple, it's not frilly, it's meat and flame and earth, and it's definitely very me.

Thanks to everyone for the wonderful experience, I feel very lucky to have seen the amazing dishes everyone has made and enjoyed the company.

Thanks all :)

>>5420371
and close up of steak.

>>5420371
>>5420376
This looks pretty good man, I've not often tried marinating steak, I usually just salt/pepper and then fry. I'll try this

>>5420431
I don't actually marinade any steaks but skirt/flank. I think they lend themselves well to big flavors because they're such flavorful pieces of meat on their own and they have a lot of surface area or some shit I DUNNO

>>5420376
burnt to shit..looks really dry, would be good if not almost well-done though!

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

>>5420658
If that was directed at me (assuming so since I'm the only one who has posted), thank you! Appeal is what matters to me most!

>>5420371
Presentation: 3/5
Originality: 2/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 15/20

>>5410725
Welp, looks like I'm going to have to cook without an oven. It was all fucked up, so they are ordering a new appliance for me, but it probably won't get installed until Monday. I still have the stove top, which works, (well, one burner crapped out when the oven did, but I still have three) but I won't be able to bake or broil anything, so I'm going to have draw outside the lines on this one. I'm going shopping tomorrow after work, and then I'll cook on Saturday. It'll be okay, the main part of my signature dish doesn't need the oven anyway. But I'll have to be creative with some of the other parts.

>>5420920
Ask if you can barrow a friend's.

Can I see the score card please?

>>5420951
Eh, all my friends live in other parts of the city, and I don't want to drive and then cook in someone else's house. My neighbor would probably let me use her oven, but she's an old lady, and I wouldn't ask that of her. (I do usually take her food, though, when I cook a big meal :)
Nah, I'll be fine, I can deal with it. This just adds to my challenge, lol.

>>5419270
>drunken improvisation
>something nice
Macaroni and cheese with olives and ketchup?

>>5420920
Use a propane torch.

>>5420376
Presentation: 3/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 16/20

Would eat.

>>5420371
Presentation: 2/5
Originality: 1/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 12/20

Obviously, feels like it should be more than a 12/20 dish. I never liked the Originality rating, anyway.

>>5420376
>and close up of sceak

>>5421618
The originality score is pretty stupid, especially for this round of "signature dishes". I did warn everything though that I wasn't just going to make up some random crazy super frilly dish, I actually made the only thing I would consider my signature...
>>5421891
NO PLEASE

>>5422032
>this round of "signature dishes"
I took it to mean, "pretend you are Chef Hugo d'Ego, and come up with a chocolate-covered foie gras with acai sauce and mango chutney pine nut truffle garnish."

>>5422032
It's posts like this that convince me this "challenge" is worthless.

>>5422243
I took it as "the best dish you can come up with."
I like to try new things anyway, I realise that would be my signature : I think about something, google around, cook it, sometimes cook it again with less mistakes and adapting the recipe to my preferences, and often never cook it again...

I had never done any of the 9 previous recipes beside the spring rolls (but it was my first time at acras and pineapple salad.)
And I have never cooked what I'll cook this week.

>>5422243
>>5422353
Last year I took it as something that represented me, as a cook. Since I mostly cook(ed) cajun food, that's what I did

This year I still think I'm representing myself, but more as "i love this dish, it is my favorite thing" rather than sticking to my traditional style

I plan on cooking tonight, and am super stoked about eating it!

>>5422431
That's pretty much how I've looked at it too. For all the other challenges, both this year and last year, I found things I either hadn't made before, or modified dishes to make something different. But for my signature dish, I try and think of something that, well, not so much represents me as a cook, but something that speaks to my roots and people who know me think of as comfort food in my house. The dish I'm making is something that everyone requests me to make, that I also love to make and eat myself.

>>5422487
I always forget my name, lol.

>>5422490
That's ok, we know who you are.

bacon wrapped baked salmon, curry leaf spiced butter mushrooms with a dash of sugar and soy sauce, and roast taters
some fresh chives from my plant over the top

>>5422861
this dish is basically a bunch of foods i like

>>5422861
I still fap to that photo that you posted of yourself a while ago.

>>5420371
Presentation: 4/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20

>>5422864
this method of cooking will produce the moistest, most intensely salmony, tenderest salmon you will ever taste

>>5422866
i masturbate all the time to the food porn in these threads

>>5422870
Not to shitpost, but why wrap bacon around an already fatty fish unless you lack the ability to cook it correctly?

>>5422904
because then you get crispy bacon with your salmon

>>5422904
why does everyone think salmon is fatty? sure it may look like it, and it may contain fat... but when you cook it, it dries out super quickly. Almost any of the "white fleshed" fish will be less dry.....

friggen tilapia is less dry then salmon...

>>5422911
That's one reason why I personally loved steamed salmon. Keeps all the moisture in, and you can use different liquids to steam it for different flavors, plus add lemon slices, lime slices, onion, herbs, etc.
I've also butter poached salmon, which makes it absolutely fucking melt in your mouth, but it's also not very fucking healthy, so I've only done that twice, when I really needed to have super velvety salmon.

>>5422870
That picture looks delicious! I've been craving some salmon recently, I may have to try your method!

>>5422353
I'm definitely excited to see what the hell you're going to come up with... It's gotta be interesting...
>>5423091
Also Pye I'm sorry about your oven :(

>>5423165
Aw, thanks. It's okay though. There was only one part of my dish that needed the oven, and I think I've found an...interesting...way around it, lol. We'll see how it turns out :)

Ok guys. So, let me start by saying I love steak. I love steak a lot. I discovered this dish in New Orleans, and it is, without a doubt, my favorite food. If I could pick my last meal, this would be it. I've changed up a few things from the original, and paired it with a good Bordeaux.

Filet Mignon with Bearnaise Sauce, Seared Baby Scallops, Fried White Potatoes, and Creamed Spinach

inside edition:
cooked rare

And vertical. I wish I would have taken more pictures, but everything was cooking all at once and I was all over the place...

>>5423796

>how to cook steak so it's still cold in the middle

>>5423794
Noice

>>5423791
dude, you just cooked up the chicken mcnugget meal of the fine dining world as your signature dish.
Seriously.
>surf'n'turf
not even good surf'n'f like cast iron cooked ribeye and a grilled lobster tail; you have a fatless overpriced filet and what appear to be frozen scallops that are nearly impossible to sear right... although you did a very nice job on that, but you need a pan with better heat transfer, less oil, and honestly, bigger scallops to get a lesser sear on the bottom. as for the rest of your meal, i'm honestly a little upset. your bearnaise is breaking because you used the food network recipe instead of elbow grease. if i'm wrong, then i'm wrong, but all french egg sauces come out best with a whisk, a double boiler and 15 minutes of work. your sides need work too, starches should almost always be the base/pedestal for your protein, unless a broth would spoil it, like with moules frites.laying them on top of the creamed spinach was a good move, since they would have leached all the moisture into the spuds, but it would have been better to have a "springier" green side like asparagus (especially since it FUCKING GOES WITH THE DISH YOU'RE SERVING AND ALWAYS HAS) or garlicky sauteed green beans. your potatoes themselves look a little light for my taste but optimal for general tastes, but they don't look nearly seasoned enough. add half crack or restaurant ground (if you can find it) and some celery seed to make the earthy flavor pop.

good luck, happy cooking.

>>5423791
>>5423793
>>5423794

I really like the way that looks. I love potatoes. And although I'm a steak purist at heart, i love me some sauces on it if they're good. (shh... dont tell them)

>>5423872
> ITS SHIT! ITS ALL SHIT!

>>5423197
>found an...interesting...way around it
Does it involve a large quantity of gasoline?

>>5423794
zomfg that's disgusting, it's still mooing you murderer

Moo.
Mooooooooooooooooooooooooooooooooo.

>>5423084
>butter poached salmon
fuck im gonna have to try this

>>5423794
I am digging the amount of steak in this thread

>>>>5423794

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

>>5422861

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

I'm sorry guys I'm really craving salmon.

>>5424123
give in to your desires child

i still have one filet left so im going to cook the same thing again for tonight's dinner, but with a fresh egg yolk on top

>>5424091
>I am digging the amount of steak in this thread
It's a homage to Sceak.

>>5424091
Oh you totally should, it's insanely decadent. Then, you can also save the leftover "salmon butter" to cook with later. I just freeze it, it freezes really well.

>>5422911
I've never had dry salmon unless it was frozen. I think it's generally juicier than white-fleshed fish and I do find it fattier than most white-fleshed fish, as well as other fish such as sardines or trout.

>>5423791
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20

Update: I'm going to be cooking soon, but I've had to go do some stuff for work this morning, so I'm running late. Don't give up on me, it's a-comin'.

>>5420371
Presentation: 2/5
Originality: 1/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 10/20
>looks like you just gave up

>>5423794
Presentation: 3/5
Originality: 2/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 15/20
>now this is a steak dish

>>5423872
thanks for the constructive criticism!
I chose this dish because I like it, its my favorite food, and I like to cook it; simple as that, and thats what i took the challenge to be.

You are right, that I need some proper kitchen equipment to make this dish better, but I'm working with what I got. As far as the side dishes, i'm not a huge fan of asparagus, but I love spinach...so...yeah. And the potatoes by themselves could have used more seasoning, but nestled in between the spinach and steak, they were great

>>5424043
b.b...bbbut...i like when my meat moos at me

>>5425047
Ah gotcha, I gave up because I used asparagus instead of potatoes and marinaded rather than made a sauce.

Makes perfect sense!

>>5425111
Your underhanded little digs at other contestants don't go unnoticed.

>>5425125
Not sure how it was a dig, or when I've ever been anymore than polite, I was trying to say that we both made a similar dish and him telling me I gave up is pretty silly, so you can take your conspiracy theories/projection elsewhere.

>>5425140
Other than the fact you both used beef, your dishes were not at all similar.

>>5425156
Okie dokie smokie

Holy shit, I hate my boss. Anyway, very, very, late, I'm starting on mine now. I'll post the final pics as soon as I'm done, and then I'll post the verticals as soon as I'm done making them. Fucking hell, as if I needed any more set backs. Anyway, I'm heading into the kitchen now.

Just proof that I actually am cooking now. its still going to be several hours, though.

>>5425084
I liked the creamed spinach more than I would have liked asparagus. It's a vegetable I like more than asparagus, and in a form I haven't had before.

I'm listening to the radio as I cook, and this song came on, and it just made me think of us here, IDK why, but what the fuck, here's the lyrics anyway, while I wait for my next step. Enjoy! (or not, whatever....lol)

Well I started out down a dirty road
Started out all alone
And the sun went down as I crossed the hill
And the town lit up, the world got still

I'm learning to fly, but I ain't got wings
Coming down is the hardest thing

Well the good ol' days may not return
And the rocks might melt and the sea may burn

I'm learning to fly, but I ain't got wings
Coming down is the hardest thing

Well some say life will beat you down
Break your heart, steal your crown
So I've started out for God knows where
I guess I'll know when I get there

I'm learning to fly, around the clouds,
But what goes up must come down

I'm learning to fly, but I ain't got wings
Coming down is the hardest thing

(btw this Tom Petty)

Okay, so I'm finally done cooking and eating, and...I fell asleep on the sofa for a few minutes. (I'm really tired, guys, this has been a shit week.) Anyway, I'm going to post all my final pics first, and then I'll go work on verticals and post those as I make them. I might make some tonight, and some tomorrow, because I'm still very very sleepy. Or I might make myself some "beverages" and try and stay up and finish it all tonight, who knows. Anywho, hang on, I have something else to say before I post.

This meal is truly one of love. It is actually, in spite of it's simplicity, is a signature dish of mine. I love it, other people love it, and it's a total comfort food. But, I don't really want to talk about that. I want to talk about the challenge itself. I remember the first year. I didn't participate, I lurked, because I wasn't sure if it was something that I wanted to do. The second year, obviously, I participated, and enjoyed the hell out of it, I really pushed myself to new limits. (There were some applications I learned last year that I wanted to incorporate this year, but I never had the chance!) This challenge, in spite of the people who use it as an excuse to bitch about trip-fagging, is healthy for this board, and I don't want to see it disappear. This year, from the beginning (some of you may remember, but I wouldn't take it badly if no one did, lol) I knew that I wouldn't/shouldn't win, because I won last year, but I entered anyway, because I love doing this, I love seeing what other people make, and I love to cook. I'm a little surprised that the Challenge is getting such disdain this year, it's the third year, it's an established /ck/ thing, and something that people should support, if they really like this board. I don't believe in stickies, personally, I think it's the slippery slope to hell, particularly here. And, I think trip-fagging should stay within strict guidelines (like the challenge, where you have to have a non-corruptible identifier). But, this board must have OC to maintain integrity, otherwise, you should all go to...you know where, it begins with an “r”. (LOL). Anyway, I hope this challenge continues, I'd be happy to help host it next year. I've already offered to submit prizes for the monthly challenges that Squee was talking about hosting, and I also think we all need to give a big collective round of applause to BubbleBurst and Borneo for taking this work on and continuing to be the badasses they are!

Okay...so, for my final, signature dish, may I present:

Mahogany Ribs: Boneless beef ribs rubbed, seared, braised on the grill, and finished on the grill, braised and finished with a homemade bbq sauce and beer. Served with Spicy Creamy Coleslaw and Jalapeno Cheese Cornbread Waffles. Extra bbq sauce on the side (but it really didn't need any).

Close up of the Mahogany Ribs (a cut pic is coming in a minute)

cut pic of ribs

>>5426477
did ya notice I cut it with a fork? ;)

Close up of cornbread waffles

Oven? WE DON'T NEED NO STINKING OVEN.

>>5426456
Pye dear you are a saint and legend, but get some rest! You need it. I admire your work ethic and look forward to the submission. Thanks to all who've contributed and kept it going. Looking forward to the monthly cooking challenge, pretty soon we should make a thread to discuss and decide the guidelines and style we are going to do this. As far as I know Squee has taken responsibility but it would be best if we all got together and discussed how we are going to do this and put out ideas.

Cornbread waffles broken open


Yeah, I usually serve either cornbread or buttermilk biscuits with this meal, but with no oven, I had to get creative. Turned out amazingly well, I have to say.

>>5426482
You are a sweetheart, Eth, and if I still lived in TX, we'd be drinking buddies. Also, Iike your thought of getting some collective ideas.

Close up of the coleslaw.

This was made from Savoy cabbage, red cabbage, jicama, carrots, scallions, red onion, red and green bell pepper, and a sauce made from mexican crema, homemade mayo, cider vinegar, a touch of sugar, black pepper, salt, paprika, minced pickled jalapenos, lemon juice, and....I'm forgetting what else...

>>5422861
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>5423791
Presentation: 4/5
Originality: 2/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 16/20

>>5426472
Presentation: 5/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20

PYEWINSLOL but that looks simply amazing, and all of them do, I am actually craving for Borneo's dish right now.

Annnnnd, another pic just because.

>>5426486

i dont even see chunks of jalapeno or strings of cheeze.
where da cheeze man?

>>5426502
Its in there. The cheese I used wasn't particularly "stringy". I used Londoner "Double Decker" which is a two layer cheese of Red Leicester and Double Gloucester, which has a GREAT flavor for something like this, but it's not "gooey". But it tasted great. Around the edges (which I don't know if you can see in the pic), the cheese that was exposed got really crispy and tasted awesome. Anyway, you'll see how much cheese and jalapenos I added when I post the vertical (which may not be until tomorrow morning, because I really want to go bed.)

>>5422870

>this method of cooking will produce the moistest, most intensely salmony, tenderest salmon you will ever taste

nah, it won't.

>>5426498
Yeah, Borneo's salmon looked awesome, made me crave some. I think I might make some bacon wrapped salmon later this week. :)
And thanks for the vote, too!

Okay, okay, so I'm going to work on my verticals now....I don't know if I'll get them all posted tonight or not, I really am super sleepy. Maybe I'll make some coffee..... I'm sitting here right now eating a little roll of Haw Flakes, because after seeing them in the package that Borneo sent Cholula, I was craving them, lol. BTW, did you know, that if you let haw flakes get stale and hard, you can use them to trick parking meters? (heheheheheheh......) I also like them because the packaging reminds me of fireworks.

>>5422866
The toga one? Me too.

>>5420371
Presentation: 3/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20
I respect you keeping it simple and true to yourself this final round. I've enjoyed watching you bang out some awesome dishes, you started out very competitive and hyped up but I think the relaxing/embracing /ck/ spirit has done you well.

>>5422861
borneo this looks dope. So many delicious savory flavors, and the fresh chives are the perfect touch.

>>5423791
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
I'm drooling. This looks amazing. Elegant and rustic at the same time.

>>5426456
>>5426472
Presentation: 3/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20
That was a nice speech. I'm really glad you participated this year, your dishes are so inspiring, and you're a really talented chef. This dish, as all the others, looks fantastic. I especially love those cornbread waffles. The coleslaw looks like the perfect and necessary tangy/crunchy accompaniment.

Really nice job everyone. Thank you to BubbleBurst and Borneo for putting this on and taking time out of your schedules for /ck/.

Despite the critics, the /ck/ challenge is an awesome tradition and no other board that I know of can stay focused enough to pull off something like this. It brings in fresh OC, ideas, and quality discussion about ingredients, cooking techniques, and anything else. I am glad to have been a lurker and voter for the third time this year. Thanks to everyone who participated!

Okay, fuck coffee, I'll just have BEEEEEEEEEEEEEEEEEERRR

Anyway, this is Tanilla, from Knee Deep Brewing Co. (it's a little brewery about a 20 minute drive from my house) This is the same beer I used to make the ribs. Its delicious, very smooth and deep. It's supposed to have Tahitian vanilla in it, but I really can't taste that so much, but it's still a very nice beer. It was between this or Kilt Lifter (a scotch ale by Moylan's) but I'm drinking that after this one.

>>5426529
Thanks for your vote, and your compliments! I really appreciate it, truly. People like you are what keep these things going, really. It would be nothing without the voter's interest.

I'm just going to post the verticals as they get made.

Here's the vertical for the bbq sauce.
I used my leftover cherry-chile sauce from the last challenge in this, and I think it really enhanced it, actually. But if anyone wants to make this, you can sub ketchup, or some other kind of sweet/spicy sauce, or even something like mango puree.

Cornbread waffles vertical.

These would be good with all kinds of stuff, actually.

I almost made my own version of Nashville Hot Chicken for my dish, and these would go really well with that, too. I might do that this next week. If I do, I'll do a cook along for it.

>>5426647
GODDAMMIT......forgot vertical.

>>5426651
Also, forgot to say, you can see in the first pic in the vertical that I used Anchor butter. I'm addicted to that butter. If you can get it, I highly recommend it. Best butter ever.

Mahogany Ribs vertical

Coleslaw vertical

Annnnnnd......I'm done. Well goodnight all, it's bedtime now. I've had just a shit ton of fun this year, I've really enjoyed the cooking and camaraderie, and I hope we all continue to cook and post our creations, even after this is all over. Love you guys.

>>5426456
>you should all go to...you know where, it begins with an “r”.
Have to go there anyway, they don't delete bestiality porn there unlike the retarded SJW mods on /b/

>>5426456
I completely agree.
The /ck/ challenge is what keeps this board living and full of oc, not only that, but it inspires even bad cooks like me to have a go and attempt new dishes, and in fact, along with cook alongs, is what keeps me coming back. A big thanks to all, it was enjoyable.

>>5426498
>>5426511
do it! it's dead easy and soooooooo delicious, i could seriously eat it everyday and never get bored

>>5426517
>if you let haw flakes get stale and hard, you can use them to trick parking meters?
ahahaha, I didn't know that you sly dog
those ribs look bomb, ive never tried cooking a rack of ribs but you are tempting me

>>5426529
thanks! I thought my pot of chives died over winter, but they magically came back to life in spring

>>5420371
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20

>>5423791
Presentation: 2/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 13/20

>>5426472
Presentation: 2/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 15/20

>>5426472
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20

Pye looks incredible!!! Yum yum yum yum! You have consistently put out the dishes that I love the absolute most, and I feel so lucky to have seen you cook!

I really hope John posts, I can't wait to see what in the hell he's going to put together...

Very exciting! Congrats to whoever wins!

>>5427367
I'm still cooking, I will post soon...

>>5427401
Good! :D

>Be me, hesitating between several dishes
>Mainly 3
>I remember the picnic round, where I had lotsa fun cooking several dishes and pointed at one to vote
>I like having lotsa fun, I'll just make a menu
>But I still have to pick a starter and a main dish, that don't solve the problem
>Unless I make a three dishes menu like I had a few times in fancy restaurants...
>The kind of place I think of when my friends tell my I should open a restaurant
>FUCK IT, I'M MAKING A WHOLE FANCY AS FUCK GASTRONOMIC MENU!!!

The Stuffed Zucchini Flowers is the dish to consider when voting.

Mise en bouche

Swan of Melon, and Prosciutto di San Daniele, and Mint

~~~~~

Starter

Gambas, Mango, and Red Onion Croustillant ; Avocado Mousseline ; small Salad

~~~~~

Fish

Sole Fillets with turmeric infused coconut milk, wild asparagus crown

~~~~~

Trou normand

Mandarine Napoléon Liqueur splashed on a Clementine Sorbet

~~~~~

Meat

Stuffed Zucchini Flowers on a Potato and Zucchini Galette

~~~~~

Cheese Platter

~~~~~

Dessert

Elderberry Flowers Fritter

Mise en bouche

Swan of Melon, and Prosciutto di San Daniele, and Mint


Instructions for apple swan are here : https://www.youtube.com/watch?v=uLXEiMIiF5E

Starter

Gambas, Mango, and Red Onion Croustillant ; Avocado Mousseline ; small Salad


The brik (pronounced breek), also referred to as malsouqa or Warka, is similar to filo pastry.
I'd say it's less floury in taste.

Filling is gambas, mango, red onion, Espelette pepper, salt.

Mousseline is avocado with olive oil, Espelette pepper, lime juice, white balsamic vinegar, milk and salt.

Fish

Sole Fillets with turmeric infused coconut milk, wild asparagus crown


The sauce is coconut milk with ginger, turmeric, lemon tree leaves, and a little bit of lime juice.

Trou normand

Mandarine Napoléon Liqueur splashed on a Clementine Sorbet


My dictionary translates trou normand as "drink break during a meal"
It serves as a digestif, to aid digestion.

The sorbet is home-made. It's simply clementine juice with sugar.

Meat

Stuffed Zucchini Flowers on a Potato and Zucchini Galette


The vertical will be posted after the dessert.

Here is where the cheese platter should fit.
I don't like cheese, so here you go.

Dessert

Elderberry Flowers Fritter


The batter is a regular one : egg, milk, sparkling water, flour, and vanilla sugar.

And the vertical for the flowers.
The vertical for the galettes will arrive in a minute.

>>5428015
You made an apple swan you fucker, I love it!

Everything looks truly incredible John, well done!

I forgot to say that the sauce is a Hazelnut Pistou.

>>5428015
>missed opportunity to make a Martian swan with antennae

>>5428014
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 1/5
Total: 13/20

Really like your plating this round, much better than others in my opinion. It's done cleanly and effectively, if corny. Your bird looks like it needs some lemon juice or something, though, since it's browned a little bit. Some dishes I liked more than others, such as the zucchini flowers over the fish, and I don't like the idea of a whole half apple as a mise en bouche but I do like the brik, and I like the sound of the elderflowers. And then there's the fact that there's no main dish and nothing in particular shows as a signature dish. Nonetheless, a very good show, and the most exciting entry for me.

>>5428025
>>5428027
Presentation: 5/5
Originality: 5/5
Appeal: 4,5/5
Challenge Goals: 5/5
Total: 19,5/20

bump for votes

>>5428014
Presentation: 5/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 2/5
Total: 14/20

>>5420371
Presentation: 2/5
Originality: 1/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 12/20

>>5423793
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5426472
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>5428025
Presentation: 5/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20

>>5428027
>>5428040
>>5428081
Presentation: 5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20

>>5428573
These all have meat in them. 0/20 all around for cruelty to animalkind.

>>5426472
Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20

>>5428614
first time ive laughed in a while. thanks anon

>>5428027
Presentation: 5/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 3/5
Total: 16/20

javascript:quote('5429108');
Not sure if I did that right...
Ah well.
There's a thread up now so we can get some ideas going for the monthly challenge. I've got what I'd like to thinks is a solid start, but by all means let any ideas come forward. I'm open to any suggestions, criticisms, offers of help, etc.
Thanks guys! This was a great Challenge this year and I hop to see you all at the Monthly.

>>5429131
Didn't work...
Not sure how to go about posting a link to a different thread...
Any who, the threads up all the same.

>>5429134
You just link it like another post if it's a post in a different thread but on the same board.

Here's the thread: >>5429108

>>5429277
Thanks.

Just bumping to keepalive.

Bumping :)