/ck/ - Food & Cooking

how do I participate

>>5564618
Once a month from the 1st to the 8th (starting 12:01 A.M. the 1st, ending 12:01 A.M. the 8th) Squee (Me!) will be holding /ck/'s Casual Kitchen Cook-off!

During this time the community is encouraged to participate by,

1. Posting Entries – A time stamped single photo is all that's needed for an entry but anything extra that you can do can't hurt! For instance a full vertical photo recipe or the recipe text posted with the photo.

Some form of nickname or handle is needed to enter. This will make tallying results and judging far easier for everyone.

Only one entry per ID.

2. Rating other's recipes on,
Creativity – 0 – 3
Presentation – 0 – 3
Desirability – 0 – 3
Interpretation of Theme – 0 – 3

The rating is done on a scale of 0 – 3. 0 being crap, 1 acceptable, 2 good, and 3 amazing. A short description after your rating is appreciated.

Rating will continue up to 24 hours after the posting period has ended (up to 12:01 A.M. the 9th).

The prestigious prize for all your tiring toil is my personal thumbs up!

I would like to thank Heartsonfire, BubbleBurst, and anyone else associated with The /ck/ Top Master Iron Chef Ultimate Nightmare Kitchen Survivor Challenge for the idea. I would also like to ask for their apology for my blatant ripping off of that idea.

Easy Modo

Creativity: /3
Presentation: /3
Desirability: /3
Interpretation of Theme: /3

The rules and a short description.

>>5564614
thanks for jumping in right in the middle of /ck/ bingo

>>5564620
This month's theme is...
Burgers!

>>5564624
Sorry? I wasn't aware...
What's /ck/ bingo?

>>5564629
catalog faggot. do you only come on once a month to post burger contests?

>>5564634
I used to be here more often but I've been busy. Also last month's was breakfast so no.
I mostly come here once a month to post a contest.

>>5564624
why does that matter?

>>5564637
>I come here once a month to post a contest.

>>5564629
just an informal game thing that goes on... when ever some one posts a thread of it... It's basically just a missnamed scavenger hunt. I have no clue why it would matter that this thread was posted at the same time one of those were going on, that's like "OMG,THERE IS A MAKE YOUR OWN VERTICALS THREAD GOING ON, YOU CAN'T DO YOUR OTHER THING!!!!" It's entirely unrelated, I guess that person just wants the bingo thread to be only thing getting attention or something.

>>5564647
also I might want to add that it's the middle of the night in the US, you are going to have nothing but morons responding to your thread for the next few hours

>>5564662
I know.
Thanks for the info man.

>>5564662
HEY! I resemble that remark! How dare you!
:)

Anyway, noice to see you back with another, Squee!
As per before, I'll be happy to provide a prize for the winner of this one too!

>>5564680
Oh look another namefag.

Its bad enough we have to abide your bullshit /ck/ tripfag circle jerk challenge for 3 months but now we have to have one every month too.

>>5564699
Boo hoo.
You know, just FYI, I only use my name when I'm posting in a challenge thread of whatever sort. Very occasionally, I'll use it when I post a cook along, but most of the time I don't when I do that. And, considering I'm here all the time, for years now, you should be glad that I know the limits of namefagging/tripfagging. But also, if you are so against the monthly challenges, why bother to post in the thread and bump it? Why not just hide it and not contribute?

>>5564680
Much appreciated Pye.

>>5564699
how new are you?

>>5564805
years new

>>5564812
I doubt that, most people grow out of the "OMG SOME ONE WITH A NAME IS POSTING LDJAFJDEFDKASFJ" nonsense at some point.

idk wat is burgerpizza
mcitalia look like shit, no redsause

>>5564614
Hey Squee, you never answered last time, are you a big Cowboy Bebop fan or something?

>>5565087
Sorry I missed that last time...
I'd say I very much enjoy the series.
It's probably one of my most recommended animes. Especially for new people to the area..
By all fucking means though don't watch it with the subtitles on!

>>5565087
Also it's a really fucking cool opening!

Can it be any burger ? (vegan, vegetarian, sweet, gluten-free, lactose-free, ... ?)

>>5565119
>>5565121
Ok, just wondering because the image you've started these threads with is from the opening theme. :-)

>>5565140
Unfortunately a burger is ground beef only.

>>5565745
Thats lame. Will have to wait until next month for next challenge.

>>5565745

what the fuck

there goes my idea

I actually have a buttload of work now but if I have time I'll try and make something ;v;

>>5565140
My bad....
I was a little to drunk last night. sorry.
Any form of meat or meat substitute is fine.

>>5564662
nigga, do you know how big the US is?

>>5564662

or people who aren't from the US

>>5565935
>>5565745
UH! Guess I need to put a trip on since jerks are trying to impersonate me...Sorry

Just to clarify only ground beef will be considered since that is what makes a burger, So sorry for the confusion guys.

Looking forward to seeing your contributions!

I think I'll participate in this round! Just got done catering a huge event this last weekend... I could use a little de-stress burger...
>>5564778
People are stoopid Pye.

Anyway couldn't participate last month because of work, so anxious to see how this one goes.

yay! challenge
>burger
>looks at meal plan for the week : salads, grilled chicken, soup.

Looks like I'll have to wait 'til the week-end to make an entry, if I can. I have nothing that could be turned into a burger.

>>5566079
But what about ground bison?

>>5564614
The summer steam sale wasn't very good this year so I saved a lot of money

>>5566079
This is a troll and not me...
If you'd like to run this by all means do so. I was at work all day so there is no way in which I could have posted this.
I'll take my leave I guess.
Please at least run it well.

>>5567060
Can you guys please stop trolling me... its not funny. If you don't like the thread please just hide it.

>>5567075
Don't worry Squee, the troll will die down eventually. In the meantime, it keeps it bumped, I guess.

>>5566079
Dammit now how am I going to impersonate you. Have a heart, man.

>>5567729
Squee pls go

>>5567075
Actually, it is pretty funny. But don't worry about it, it's just a bit of fun, no harm done.

Just to put a little bump in it's step and offer some info. I'll be offering a prize again for Squee's monthly challenges. Just to give you an idea of what you'll get, I'll be offering a choice between a cookbook or a kitchen tool/gadget. Nothing is going to be over the top, or anything, unless I happen to feel particularly flush and really like the theme or something, lol. But anyway, pic is the prize I sent Ambi Tan for last month's challenge. I haven't heard from her sent it was delivered, but I thought it's a pretty neat cookbook with some awesome ideas in it. Anyway, like I said, winners will get a choice between a surprise of a cookbook or kitchen tool, and they will all average around the same price (give or take a few dollars). Just a little FYI, for anyone interested.
And thanks Squee for hosting a monthly challenge, it's a good way to get some OC here! I'll be making some burgers for the challenge myself (non-eligible to win, of course), probably on Friday or Saturday. I have some people coming over for the 4th, so I might just do it then, or depending on how things turn out, the 5th or 6th at the latest.

>>5568114
HI!!!

I haven't gotten it yet, but I'll let you know the moment it comes in!

THAT LOOKS SO COOL AHHHH!!!!

>>5568259
Wait a minute....I sent it 2 weeks ago, and it was delivered on the 26th, according to the tracking on Amazon, so if you haven't gotten it, we have a problem! Email me and let's figure this out.

Bump.

Bump !

>>5569416
>>5570631
anti-bump!

i don't feel like making a Burger... to bad.
gonna make myself some handmde Pasta to celebrate pasing an exam

I'll be ina woods grilling burgers this weekend, no cell phone service out there though so I may post them late Sunday if I can. I think I'll pan fry a simple burger tonight just so we can have something to critique.

Here, for inspiration, this is what McDonald's and Burger King use in their burgers.

http://qz.com/223742/there-is-a-secret-ingredient-in-your-burgers-wood-pulp/

I want to take you on a journey.

>>5571835
As long as you time stamp it and can get it in asap, I guess we could accept it. Doesn't look like there will be much competition this month sadly...

A journey of magic and mystery.

The portabella cap marinates in a mix of balsamic vinaigrette with a splash of bourbon.

>>5571835
>>5573359
Sorry long day... for some reason I was thinking Sunday was the deadline instead of the 8th. Apologies, just get it in when you can. Thanks for contributing!

If I make baozi out of beef with hamburger style shit in it can I participate while calling it steamed hams?

Into the pan. Beef patties have chopped bacon, garlic, and parsley mixed in.

>>5573369
I thought that was a fucking potato for a second

Seasoned all with my favorite burger seasoning. Its made of brown sugar, salt, chili powder, black pepper, cayenne pepper, dried onion, garlic powder, paprika, and celery seed.

>>5573378
ratios on seasoning?

Let that shit cook to about medium then I cover the meats with sliced sharp cheddar, pour the remaining balsamic bourbon marinade in the center and cover for a min or so until the cheese melts.

>freedom intensifies

Happy 4th of July guys. I stacked it up big for the picture, it really was two burgers, one with the portabella cap and one with the onion wedge.

>>5573361
>splash of bourbon
living up to your trip, I see

>>5573381
>about medium
>burnt as fuck
learn to cook

>>5573474
>seared means not medium

u wot m78

>>5573389
Jesus, Eth......that's a monster! LOL
Damn son, how'd you fit that in your mouth? Looks good, would eat and die happy.

>>5573559
lel, I won't lie I tried to eat it stacked that big. I ended up having to split it up into two smaller burgers for reasons.

>>5573474
i shouldn't reply but for the record my seasoning is about 1/2 or so brown sugar. It browns up and caramelizes really nicely, maybe giving the impression that it is burned through.

When I added the cheese and remaining balsamic then put the lid on it was medium in the center, after letting the cheese melt and removing from the pan it was med well. I couldn't go any lower this time because there was pork mixed into the beef patty.

>>5573389
Good god eth do you need some help with that beast because I can help

>>5574491
:3 I'd let you have a bite or three but I took down the monster like a boss.

ya'll have a good safe weekend, about to go deep into the no internet or cell phone wooded lake realm to grill, fish and set shit on fire. might post some grilled burgers late sunday if I can. hoping there are some more submissions when I come back.

>>5574270
>pic

Birds are super sensitive to various smokes and die at the drop of a hat. I hope that bird was okay.

Hey I will show a recipe soon once I finish eating this.

So....I'm in the middle of drinking some Caipirinhas right now, but I'mma make burgers later. Come on guys, you know you want to participate. Make burgers, dammit.

>>5565119
interesting... i'm watching the rebuild of evangelion (liked the original) and was looking for more. why should we not watch w/ subtitles?

Oooh gosh, what fun. Good thing I worked out today.

>>5574792
I have that stove... creepy.

>>5574270
>having to split it up
I say that's cheating and you have to be disqualified.

Supersized sliders (not really intentional - the buns just came out bigger than expected).

Fries

>>5576441
Picture perfect fries.

Lazy vertical. Fries are homemade as well (aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html).

Even lazier timestamp. That's it.

>>5576435
>>5576441
That's gorgeous, 556! The gooey cheese, the perfect fries, nice job! Would devour.

>>5576491

Great article.

>>5576491
I want you to cook for me
even if it's just a one time deal

>>5576441
How were those fries?

>>5576500
is that an ikea skillet? if so, I USE IT EVERY FUCKING DAY OH LORD

Okay, here's my non - eligible contribution!

Smoked pimento cheese burgers!
I smoked the burgers over a mix of hickory and cherry wood, for about 1 1/2 hours, and they came out medium rare, which is how I like them at home. If you were to do this, you can always pull them off the smoker and throw them on the grill for a few minutes if you want them fully cooked. Smoking them really helps keep them nice and juicy. I seasoned the outsides with a mix of paprika, garlic powder, black pepper, and smoked salt.
Then, I whipped up some pimento cheese, using sharp cheddar, pimento stuffed olives, a little minced shallot, a dab of horseradish, and mayonnaise (just enough to make it spreadable).
The pic is my burger, layered with pimento cheese, jalapeños, smoked patty, red onions, salt pickles, romaine lettuce (because that was the lettuce I had) mustard, toasted sesame seed bun.
I took a pic of my house mate's burger too, I'll post it in a second.

>>5579254
House mate's had pimento cheese, pickles, smoked burger, red onions, pepperocini, mustard and mayo, toasted bun.

>>5579264
Here's a pic of them going on the smoker.

>>5576491
Got a recipe for the buns?

>>5579266
And here's a pic when I pulled them off the smoker.

>>5579274
i want those inside me.

Entries are looking good so far :-)

Just got back from the market, will be cooking mine in a bit.

>>5579274
what kind of wood did you smoke em with?

>>5579470
A mix of hickory and cherry wood. I would have preferred to use oak instead of the hickory, but I was out. I also have some mesquite wood, but I didn't use it because it's a pretty strong flavor and also I wanted to save that for a brisket I'm going to do later this week. Anyway, the flavor of the burgers were awesome, and everyone agreed that I should smoke them from now on, lel. Although, I do really like some good old fashioned thin, griddle fried patties sometimes, too. Just depends on what I'm in the mood for. :)

I messed up on the patty's size (yay for bad spacial awareness) so it came out looking like a mess. But very tasty.

From the botton up : sesame bun, caramelized onions, beef seasonned with berberé, brie de meaux, bourbon poached pears, thick cut bacon, onion confit, sesame bun.

Working on the vertical and have plenty of pics should anyone want a close-up

>>5579896
here, this is before I closed it.. it looks less messy.

>>5579901
>>5579896
10/10 would definitely try

I love shit like this, not because I expect it to taste great, but because it's a bunch of very unique flavor combos coming together in to one big mess.

Did you bourbonize your pears yourself?

>>5579896
Who's awesome? YOU'RE awesome! :)
That sounds amazing. Nice combo of flavors, I bet it tasted like decadent heaven. Would tenderly chew like a lover (lel).

>>5579920
Whoops forgot mah trip. But yeah, love it BubbleB!

>>5579919
>Did you bourbonize your pears yourself?
Yup! Poached pears are dead easy...

>>5579920
Lol, thanks Pye!

I have until midnight tomorrow to submit votes, correct? I missed it last time.

Just wondering if will count against me if I throw together a burger at work?

I was probably responsible for prepping most everything, and most everything is made in house, from scratch. It's just that I'd be taking most things out of hotel pans, cooking things in a real kitchen, and not having an opportunity to take pictures of everything I do to show originality.

I'll do what I can regardless; I've just only had 3 days off in a month, and aren't really sure how else to contribute.

>>5580221
>up to 12:01 A.M. the 9th.

You have until midnight wednesday to vote.

>>5580250
Well, I'm not an official, but I think as long as you actually made it yourself, and it conforms to the guidelines, it's fine. This is supposed to be a fun competition, to get more OC and ideas on the board, so I think if you want to post a entry, you're perfectly fine to do so!

>>5579949
I like this. Thank you squire

>>5580250
as >>5580285 said as long as you make it and you eat it its fair game.

Thanks for all the entries guys, was worried no one would post for a bit.

>>5580285
I CAN'T TAKE THE PRESSURE DAMMIT!!! SQYEE YOU ARE EVIL!!!!!

>>5580751
>was worried no one would post for a bit.

Nah, we're all just supreme procrastinators.

this month was just not for me. give beter tpic next time

>>5573389
Creativity: 1/3
Presentation: 0/3
Desirability: 0/3
Interpretation of Theme: 3/3
Total: 4

I liked that you used both portabella and beef in the hamburger. It's much better than just a plain portabella burger and I think it also works better than loose little slices of mushrooms as well. Losing just one patty would up the desirability a bit. It kind of just looks like a mess and one would need to take it apart to actually eat it. It also sounds like it might be too sweet for my liking.


>>5574696
Creativity: 1/3
Presentation: 2/3
Desirability: 1/3
Interpretation of Theme: 3/3
Total: 7

Pretty tasty looking. I'd personally prefer thinner patties for a better cheese:beef ratio regarding the cheese in the middle. No big complaints but I would also have preferred some kind of pickle or tomato to cut through the fattiness.

>>5576435
Creativity: 1/3
Presentation: 3/3
Desirability: 2/3
Interpretation of Theme: 3/3
Total: 9

Cheese looks deliciously gooey. Good classic combinations.

>>5579896
Creativity: 3/3
Presentation: 3/3
Desirability: 2/3
Interpretation of Theme: 3/3

It might look messy but I think it looks really cute too. Pairing the pear with the brie, ham and hamburger makes a lot of sense and I'd like to try it but I'm not sure whether or not it would be too sweet.

>>5579896
3/3 presentation?

>>5579266
Would that be a brinkman smoker by chance?

>>5581836
OMG YOUR DOG

POST PICTURES OF YOUR DOG PLEASE!!!!

>>5581467
This anon reminds me of those judges on chopped that take their subjective narrow worldview as law and act like they know what they are talking about.

>>5576491
got damn

>>5581842

Lol, thanks. I post her on /an/ all the time. I don't want to screw this thread, but here's one more. Might throw some burgers down on my hank grill and enter.

>>5581876
We had a dalmatian when I was young. She was a sneaky mofo.

She never barks, instead she walks right behind a stranger, and bite them in the butt.

Much money were paid to their medical bills.

>>5581836
Why yes, it surely is a Brinkman. I've had great success with it, personally. I do a lot of smoking it on a regular basis. When I first bought it, it took me a few times to get the hang of that type of smoker, because the previous smoker I had was a large barrel smoker, but now I can sling out all sorts of smoked meats, fish, shellfish, cheese, poultry, etc. I love it.

>>5581909
Thanks for the reply, I love mine also. My first time I made the mistake of smoking a ham constant for 4 hours. Luckily it was turned intu pulled pork. Now I mainly use charcoal, and smoke with Apple wood for a shorter time.

>>5568307
I JUST GOT IT TODAY ADN IT IS AMAZING!!!!!

THANK YOU SO MUCH!

>>5581932
Lol, yeah. When I do pulled pork on mine, I add more wood about every 2 to 2 1/2 hours. I made some pulled pork last week, turned out great. It was a 10 lb. pork shoulder (bone in), so it took about 14 hours to smoke it. I used a mix of hickory, a tiny bit of mesquite, and cherry wood (I'd have rather used apple instead of cherry, but I was out). I'll post a pic in a minute.

>>5581956
Oh good!! I was starting to worry about that. Yay! Glad you like it! If you make something out of it, let me know how it turns out!

>>5581967
Sounds like we have different methods. You use hardwoods for your heat source correct? I prefer charcoal for a heat source. My smoking medium is real easy, I have a small orchard and cut Apple wood right from tree directly to smoker. This green would produces a ton of smoke, so my smoking time is cut way short. A 6lb pork loin would roast for 3-4 hours at a low heat, but I would only smoke it for about 30-45 minutes.

>>5581967
Oops, can't post a pic, because I had already posted it last week in that dinner, /ck/, you thread that's still circulating.
>>5561877
>>5561881

>>5582012
i am erect

>>5582003
Yeah, I use dry hardwoods. I prefer doing the low and slow method, but that's just me, it's how I was taught to bbq by my family growing up, so that's just how I do it. Your method sounds a lot easier, frankly, LOL. But, sounds good too. I'm pretty jealous of your orchard as well!

Bumpin' for more votes

>>5581909

>i do a lot of smoking it on a regular basis
>now I can sling out all sorts of smoked meats, fish, shellfish, cheese, poultry, etc

>tfwjelly.png

>>5580250

Welp... completely forgot I was going to throw together something special to contribute, so I'll just give you what I brought home for dinner.

For your consideration, I present my meatloaf burger.

On a whole wheat bun, there is, from the top down:

>thin layer of fresh guacamole
>red onion, pickles, tomato, lettuce
>two slices of bacon
>cheddar cheese
>grilled meatloaf (it's made from the same 80/20 beef we use for our burgers)
>house made remoulade

Follow-up picture to follow, or something.

>>5583624

I know it looks like the meatloaf is burnt, but it's just a little charred on the edges, and has nice grill-marks under the cheese.

I also didn't notice the lettuce was a bit wilted; that probably happened in the box - up next to the hot loaf - on the way home.

I guess this is my presentation picture. It's how I ate it (and it was fucking good - not that I wouldn't have preferred a few other entries in this thread).

I made most of everything over the past 2-3 days (covering for a morning guy on vacation), but if you want actual recipes (guac is basic quac, meatloaf and remoulade are a bit more complicated (the latter has like 20 different ingredients), I'd have to write them down from work, as I don't work mornings enough to have them memorized).

>>5583624
Hey, that looks good! It may be meatloaf, technically, but if it's ground beef on a bun, I say it still constitutes as a burger. :) Glad you contributed to the thread! I do like remoulade on burgers and sandwiches. Good stuff.
Man, I'm hungry. Haven't eaten dinner yet. I need to go get on that.

>>5583656

Not sure if necessary, but here's a timestamp, for good measure.

>>5583662

>if it's ground beef on a bun, I say it still constitutes as a burger :)

Thanks. I've followed the last few annual /ck/ challenges, and this is the first time I've submitted any OC to anything other than a thread I started myself.

>>5583624
>tomato
cmon dude

>>5583747
stop liking what i dont like

>>5583747

You can take off the tomato without harm; it's clearly fresh, and not oozing cooties all over your meat-on-bread.

>>5583624
>>5583656
>>5583728

>meatloaf burger

...Just make a simple burger with a lightly shaped beef patty from ground beef next time. Your "meatloaf burger" looks like shit. It looks as bad as the airport restaurant's burger I had yesterday, if not worse. You don't need to make a loaf of your beef. Just keep it loose and tender. Please stop smashing it into a patty after blending all sorts of shit together and still pretending it's a burger. Stop that.

>>5583846
You don't read well, do you?

>>5583728
Creativity: 1/3
Presentation: 2/3
Desirability: 1/3
Interpretation of Theme: 3/3

The meatloaf seems a bit dense but I'd give it a go.

>>5573389
>Creativity: 2/3
>Presentation: 1/3
>Desirability: 3/3
>Interpretation of Theme: 3/3
I might have to split that into 2 separate burgers, but it still sounds and looks good!

>>5576435
>>5576441
Creativity: 2/3
Presentation: 2/3
Desirability: 3/3
Interpretation of Theme: 3/3
Those fries look amazing, and the burger looks hot, gooey and fantastic.

>>5579254
I won't bother rating since you said you aren't participating as contestant, but a smoked burger sounds fucking awesome. Would eat.

>>5579896
Creativity: 3/3
Presentation: 1/3
Desirability: 3/3
Interpretation of Theme: 3/3
I love the ingredients in this. Super luscious sounding, I really want to try this one.

>>5583624
Creativity: 2/3
Presentation: 1/3
Desirability: 2/3
Interpretation of Theme: 2/3
It's great that you managed an entry, but a little disappointed that it's not a regular burger. But good on you for getting an entry in anyway, and I'd still munch on that, even though it's a meatloaf and not a burger patty.

>>5584633
Shit. I forgot the totals.

>>5573389
9
>>5576435
>>5576441
10
>>5579896
10
>>5583624
7

most boring fucking challenge thread ever

i was heartbroken when i read the theme and that fucking 'beef-only' bullshit rule

you're all fat cunts

>>5584890
>being heartbroken over a simple monthly challenge

Yeah, we know who the cunt is.

(it's you)

>>5584890
If you thought it was so boring, that was the time to step up and make some sort of awesome beef burger. A beef burger certainly doesn't have to be boring. But instead of stepping up to the plate, you decided to act like a whiny bitch. Don't be a whiny bitch, be a doer.

>>5583656
>meatloaf burger

damn why haven't I thought of this. its like a combination of two great sandwiches, the hamburger and the meatball sub. will try, I usually just eat meatloaf leftovers cold. like pizza its one of the foods that almost improves eaten cold after a night or two in the fridge.

>>5582966
I'll vote tonight, still hoping for a last minute submission or two. where r u Borneo?

>>5585798
>Business Lamb

Lel

plz nobody take offense, I am judging these burge4rs compared to one another, not as a whole judgement. everything looks great compared to the slop you'll get at the local burger king or greasy spoon diner. All submissions have made me hungry.

>>5574696
Creativity – 1– 3
Presentation – 1 – 3
Desirability – 1 – 3
Interpretation of Theme – 3– 3

grand total: 6

>>5576435
Creativity – 1– 3
Presentation – 2– 3
Desirability – 3 – 3
Interpretation of Theme – 3– 3

grand total, 9
>>5579254
Creativity – 3 – 3
Presentation – 1 – 3
Desirability – 4– 3
Interpretation of Theme – 3– 3

Total, 11/3.

I fucking LOVE a smoked hamburger, I cant believe it isn't more popular. IMO it is the optimal burger cooking method, Good show Pye, hopefully these smoked burgers will finally catch on they are best.

>>5579896
Creativity – 3– 3
Presentation – 1 – 3
Desirability – 2 – 3
Interpretation of Theme – 3 – 3

that burger looks fucked but she's a qt still, I give her a 9

>>5583656
Creativity – 2 – 3
Presentation – 2 – 3
Desirability – 3 – 3
Interpretation of Theme – 2 – 3
:
overall:9/10 looking delicious brother, I'm gonna make that shit soon.

>>5585798
>still hoping
IT'S TOO LATE. THIS ISN'T NAM, SMOKEY, THERE ARE RULES.

>>5587222
KEKT

and courtesy bump

>>5588574
I would love it if everyone who contributed to the challenges had Apple Cabin names. I would laugh like an asshole every time. I think I'd be "Cat Flaps", or perhaps "Turts".

I suppose that can never happen because so many people have established names, but the thought of a challenge thread full of Apple Cabin competitors just makes me giggle relentlessly.

>>5573389
Creativity: 2/3
Presentation: 1/3
Desirability: 3/3
Interpretation of Theme: 3/3

>>5574792
Creativity: 2/3
Presentation: 1/3
Desirability: 2/3
Interpretation of Theme: 3/3
i will eat this joocy lucy one day

>>5576435
Creativity: 2/3
Presentation: 3/3
Desirability: 3/3
Interpretation of Theme: 3/3
its all so beautiful

>>5579254
>>5579274
i want to bury my face in those patties

>>5579896
Creativity: 3/3
Presentation: 2/3
Desirability: 2/3
Interpretation of Theme: 3/3
definitely the most unique entry, how did it taste?

>>5583656
Creativity: 3/3
Presentation: 2/3
Desirability: 3/3
Interpretation of Theme: 3/3
beautiful layers and i can't imagine this tasting like anything other than delicious

all the entries in this thread look tasty, great job everyone!

>>5585798
too busy playing vido gams and watching ti4s to cook :(

>>5589122
i don't know why but I laugh everytime I see those, I pull them up on a stressful day and giggle like I just got stoned for the first time, what the fuck.

>>5589230
>>5589122
>not being Raisin Zeta Jones

Are we going to find out who won this bitch?

Swiss bacon cheeseburger on a pretzel bun with a little mayo.

>>5590692
whoops gimme some zeros, no timestamp no nametag lol.

>>5590692
contest ended on the 8th tard

>>5589204
It tasted great! The layers olayed well of one an other. The onion confit on the top bun was vinegry enough to cut the richness. The heat from the berbere and the salt from the bacon cut the sweetness. I picked a rather strong brie so it didn't disaprear. And the pears were just soft enough but still fresh and the taste of bourbon played great with everything else.

Bump for squee's ruling.

>>5564614
Sorry, Been busy guys here are the totals

Ethanol with 3 votes and a score of 22
/co/ with 3 votes and a score of 21
556 with 4 votes and a score of 39
BubbleBurst with 4 votes and score of 40
Teddy with 4 votes and a score of 34

So Congratulations BubbleBurst, You've won this months challenge by 1 point with a score of 40 points.

>>5584890
>fucking 'beef-only' bullshit rule
I thought it was announced that was someone trolling?

Squee, it really would help to use a secure tripcode next time so we know. Thanks for the contest! See you next month.

>>5593214
I did switch to a tripcode early on, if you look back in the thread and follow the posts you will see it. See you next month!

>>5593949
Er, are you really Squee, or are you a troll?? I thought you were the troll. Srsly. :-(

>>5590692
that looks bretty gud

>>5592496
Sweet!

Also, FYI, this type of situation is why i average the scores during the challenge. So someone who got skipped during scoring doesn't get penalized.

>>5595260
even if the two that only got scored 3 instead of 4 times had gotten perfect scores on the missing one you still woulda won, congrats BB

>>5595260
Congrats BubbleBurst!!

I should still have your email, so I'll email you about your prize info.!

Lost by the smallest margin possible. Congrats to BubbleBurst!

>>5577496
Pretty damn good but I prefer them thicker and with extremely crispy crust (Heston Blumenthal style) - these are sort of soft by design like McDonald's fries. But make no mistake - if you serve these to people who have never had truly good homemade fries they'll be very impressed.

>>5578271
Yep. It's pretty old. As far as I know they don't make exactly these anymore. It was the best cheap non-stick skillet around.

>>5579272
Recipe-ish:
500 g wheat flour
3 dl water
20 g fresh yeast
10 g salt
100 g-ish very soft butter
2 tbsp. sugar
2 egg yolks
Optional: 1 egg yolk for brushing, sesame seeds

Dissolve the yeast in the water. Add all other ingredients, mix and knead until smooth (10 minutes-ish). The dough should be slack but not impossible to work with (add flour if needed but not too much). Cover with oil and proof in a covered bowl until at least doubled in volume. Divide into 12 and shape into flat buns (as pictured). Cover with a damp kitchen towel and proof for another hour or so in a warm place. Optional: Brush with egg and sprinkle with sesame seeds. Bake at 180 C (no convection). When done cover with wet kitchen towel to prevent a crust from forming.

>>5596962
Apparently tripping is too difficult for me.