/ck/ - Food & Cooking

This month's theme is Garde Manger in honor of that summer heat! So dust off those toques and show us what you cook to beat the heat. All contributions are welcome. Looking forward to seeing what you guys put up.

>>5652965
Oh look, it's this thread again.

>Garde Manger
wat

>>5653133
Garde Manger is the cold kitchen. Salads, cold soups, charcuterie, aspics, etc are all aspects of garde manger. Basically if its served cold it works!

Been looking forward to an excuse to splurge on some home-made charcuterie; hopefully I'll have the time to submit a decent entry this time.

>>5652961
>garde manger
>trying this hard
>being this francophile

ITT, people will argue over this term and the thread will be shit.

>>5653160
>basically if its served cold it works.
>Banana cream pie

Shitstorm ensues.

>>5653200

Banana cream pie isn't garde manger.

There's no controversy here.

>>5653193
I just figured since it was summer we'd do a challenge with cold dishes.

>>5653212

Much better than last time.

It's most likely unrelated, but it seems like we've had daily, "rate this burger" threads since then.

>>5653212
How very Northern Hemisphere-centric of you.

Meanwhile, our Australian and New Zealandish members are left struggling to survive in the snowdrifts racing over their barren frigid landscapes, dingoes eating their babies, thinking to themselves, "maybe he won't notice this hot tomato soup isn't gazpacho if I use a fan to blow away the steam".

>>5653341
Well, those among them that aren't thinking about snuggling up to a nice warm ewe, anyway. Not that they ever stop thinking about that.

>>5653207
>Banana cream pie isn't garde manger.

Negative, served cold.

>>5653436
it would fall under patissier not garde manger

>>5653447
Served cold.

>>5653160
>Basically if its served cold it works!

Cold desserts are now garde manger.

>>5653454
>doesnt know the difference in a patissie and garde manger
you just went full pleb

>>5653454

Clearly, by the rules of engagement, as set forth by squeeee, anything cold can be handled by the garde manger station in the kitchen of /ck.

Several sites list modern garde manger to be the station that handles anything easy to serve up. Dressing up pre sliced pie anybody?

Yfw everything could be garde manger depending on prep work.

>>5653456
And who handles the pie when there is no pattisier?

You just got a full dose of "in practice." How does that sit with your "in theory" sheltered life style?

>>5653465
>he doesnt have a patissier
hows working at Applebees treating you

For fuke sake is this /b?
Squee is doing a favor to all of you faggot by creating something entertaining and all you do is complain every fucking month.
As stated everything served cold goes. He just tried to give a better title than "cold dishes"
Also as the last month when all the vegan started to complain about the meat rule, now people complain about the emispheric problem, can you realize that is impossible to please everyone?
In any case squee can you confirm that anything cold is good?
Thanks

>>5653524
Right? It's like people can't appreciate an actually decent /ck/ project.. anyhow I'll be contribooting. Expect a killer salad.

>>5653524
So it has to be cold and include meat? What about my veganism?

thanks Squee

I won't be able to participate but I'll be stalking this thread.

>>5653524

the burger thing was a huge load of bullshit, 'impossible to please everyone' doesn't come into it. that was a boring fucking contest.

>>5653524
>implying that hemispheres aren't important
>not recognizing that global weather patterns play a central role in food availability
>relegating 50% of the planet to secondary status
hemispherist, pls go

(I'm going to stop after this, I promise. Don't want to overrun the bump limit.)

What whetstones do you guys use?

Jeez guys I didn't mean to start a riot. Just wanted to do something more open to interpretation and varied than burgers. Anyway the theme is already set.

Any main dish served cold counts obviously not desserts since it would be hard to judge salads or terrines VS pies and such. Sorry for any confusion.

>>5654351
thanks for the clarification! I'll try to submit something, no idea what however.

>>5654351
thanks Squee, I think it is an excellent non restrictive theme and appropriate for this time of year. also stoked because I had already planned on doing volunteer work at a community garden co-op this weekend, I can get fresh organic produce harvested by me, for free.

to clear things up, a fresh raw salad is acceptable, yes? if need be I can cook some chicken to add but I'd like to keep things fresh and clean for this one since all the veggies for my salad would be harvested only a few hours before submission. I don't wanna have to kill a chicken on sunday to keep the fresh theme going.

>>5654978
Yes, a salad is perfectly acceptable and it is certainly fine to cook chicken and then cool it down. Many aspics, pates and terrines and cooked, chilled and then served cold. Any cooking is fine as long as the final dish is served cold

Looking forward to your contributions!

>>5654351

there's nothing wrong with the theme dude, don't worry about it. i'll be doing something for sure as i got a terrine for my birthday.

>>5654989
my confusion is that a cold raw vegetarian salad isn't technically cooked, thats why I was asking about the chicken, I don't want to bother posting if I get disqualified because its all raw uncooked veggies. also planning on making my own bourbon balsamic dressing, if that helps with the cooking thing. not even sperging, I just don't want to waste time if raw veggies aren't considered eligible.

>>5655016
raw salad should be fine. I think that's what Squee meant by "salad" above.

>>5655016
That will be fine. I was just saying it doesn't matter if cooked components are involved as long as they are chilled at time of serving

>>5655051
>>5655055
k thx, just wanted to clear this up before we start. looking forward to submissions for this round friendlies.

shit thread, shit posts

Bump

bump

bump

>>5657939
Page 9 bump...

I'm really bummed out guys, because I don't have time to participate this month. I'm actually out of town right now for work, and won't be back till next week. So, no entry from me, and no prize this time from me either, :( Sorry! It's too bad, because I can think of a bunch of stuff I would have enjoyed making for this round. Scheisse.....But next month I'll be back.

Hey /ck/ first time submitting, I'd really appreciate all the advice/criticism you've got.

I am submitting grilled shrimp cocktail with roasted red pepper cocktail sauce.

the sauce was done a little differently because I couldn’t find any horseradish. so its just roasted red pepper, raw shallot, garlic, lemon juice, teaspoon garlic chili sauce, two tablespoon bloody mary mix.

>>5659410
bitch

>>5659863
Hey, I said at the beginning of Squee's challenges that I'd do it when I could, not necessarily every month. If that makes me a bitch, so be it.
tl;dr I never promised you a rose garden

>>5659859
thx for posting. I can't rate you positively because I'm disgusted by crustaceans, but thats my problem and I won't take it out on you. glad you posted an if I liked shrimp I would have this one first.

>>5660101
tfw no rose garden

thx moot, senpai took notice. Nice banner.

>>5660101
No worries Pye, Life happens!

pg 7 bump

>>5659846
>>5659851
That's kind of creepy in a totally spidery arachnid headcrab tentacle monster sort of way. I think if you used just six, or even went wild with ten or twelve, I'd be happier.

Creativity 2
Presentation 1.8
Desirability 2.5
Interpretation 3

>>5660101
Nooooooooooooo I need my monthly fix.

>>5654351
Geez dude it was just a joke.

pg 8 bump.

bumpan

>>5652961
Just checking in to see what's going on before I start work. Where is everyone? I was thinking, I might could do a prize this time too, (even though I won't be able to post an entry), but I won't send it out until I get home, which will be around the 12-14. If that's okay with ya'll, then I'll do that. Let me know. Anyway guys, I'll be lurking to see what's up, bumpin' for entries!!

>>5652961
AWWWWWWWWWWWW FUCK

>cooked this
>didn't see thread
>no timestamp

Feelsbadman

>>5665713
And full size

>>5665714
would devour/10

>>5665741
thank you qt3.14

>>5665652
Wait for mee! I'm almost done

>>5665714
that looks crazy good. i want it. can you share recipe anyway?

>>5666059
Sure. I'll post the one I did for /k/

>>5666133
my man

Will post later

I propose you a traditional Italian meal, "la panzanella" typical of Tuscany. It's great for dinner in summer 'cuz it's fresh and quick to prepare. First, let's gather the ingredients: Tomatoes, cucumbers, bread, onion, oil (here I used a homemade spicy oil, but you can use e.v.o. oil)

let's put a little oil on the bread and grill it until crunchy (this passage is optional anyway)

Meanwhile, let's chop the onion, the cucumber and the tomatoes but first put the liquid of the tomatoes in another bowl. Season all with salt and e.v.o. oil

Let's cut the crunchy bread in cubes and put it in the bowl with the juice of the tomatoes so that it can be soaked.

Let's mix the bread with the chopped veggies and serve (I used a ring to give it a shape). Put salt, pepper, fresh basil on top and garnish with a bit of oil.

This is a close up of my panzanella. I hope you like it and recreate it! I'll vote for all the other pictures of the contest

>>5666479
This made me hungry. So simple, traditional, and a beautiful presentation. The homemade spicy oil was a nice touch.
Creativity - 1.5
Presentation - 2.5
Desirability - 3
Interpretation of Theme - 3

bump

sleepin. pg 6 bump

>>5666479
some quality balsamic and a little burrata really liven panzanella. i'd like to try your homemade spicy oil!

>>5666133

What oven temperature?

>>5669935
475

>>5670024
475
90 minutes

uh...

Watermelon salad, with feta cheese and a mint and chili dressing. Nice, cold and fresh for summer!

Vertical in (slow) progress.

can I make food at work to post?

>>5670700
vertical. Fuck i need to re-install something other then gimp on my computer.

And just realized I forgot the timestamp...

>>5670822
if i may, tarragon and tarragon vinegar would work well here

>>5670838
yeah, any herb would work well, really,

>>5670822
timestamped leftover prep board

>>5670822
Got to say, I was immediately repulsed at the idea, but the more i think about it, the more I am intrigued.
I'm not sure if incorporating the mint into the dressing would be better than leaving it whole. I think the dark wilted pulp detracts from your presentation. However, the large chunks of feta appeal to the eye and the stomach. You get points back for not crumbling it. If a guest were to prefer it crumbled, they are free to so to the extent they desire, which is smart. The addition of chiles was also a very smart twist. I find it easier to imagine what this would taste like if I start with the spice, citrus, and mint aroma in the dressing, then the sweet melon balanced by salty feta.
Creativity - 2.5
Presentation - 1.8
Desirability - 2
Interpretation of Theme - 3

Note, I also rated the headcrab thing here >>5661833

>>5665713
>Creativity 2.0
>Presentation 2.1
>Desirability 3.0
>Interpretation 1

Looks a little burnt, kind of plain, the whatever-stuck-on-top seems like a tryhard thing to do. I just don't feel desserts are properly in scope of charcuterie/garde manger, even though Squee said ok. While it may be "10/10 would eat", that doesn't make it right.

--------------------------------


>>5666434
>Creativity 1.8
>Presentation 2.1
>Desirability 3
>Interpretation 3

Having just not gotten dinner because of an incompetent waitstaff, I could really go for this one right about now. I think it could use some chopped-up shrimp. I like the little green leafy garnish on top.

--------------------------------


>>5670700
>Creativity 2.2
>Presentation 1.5
>Desirability 0.5
>Interpretation 2

I can't stand feta to begin with, and the thought of pairing it with watermelon and mint and olive oil and vinegar . . . urgh. Sorry, BB. This just sounds like one of those third-grader "look ma I cooked dinner" things, or a Mr. Burns "I pickled the figs myself!" deals.

>>5659859
Creativity: 2/3
Presentation: 1/3
Desirability: 2/3
Interpretation of Theme: 3/3
Total: 8

I like this variation on a shrimp cocktail. Shrimp seem cooked a little more than I like and the presentation is kind of corny but I really like the sound of the sauce.

>>5666479
Creativity: 2/3
Presentation: 2/3
Desirability: 2/3
Interpretation of Theme: 3/3
Total: 9

Sounds like some really good flavours, how could it possibly not be tasty? I like the use of chilli oil too.

>>5670700
Creativity: 2/3
Presentation: 3/3
Desirability: 3/3
Interpretation of Theme: 3/3
Total: 11

I really like the big chunks, and again, the use of chilli. I personally like the blended mint and how it makes the dressing nice and green.

>>5672338
That's quite allright, i see how not liking feta would make it untasty for you :-)

>>5671275
>>5673087
Thanks! I like feta in big bites, annoys me when it's all crumbled, glad to see I'm not the only one!

last day for entry.
come on guys

>>5674579
I'd suggest running it over two weekends if it starts right before one. Gives people time to prepare and make plans. Just a thought.

>>5659859
I Like very much the shrimp but i would prefer a classical cacktail sauce
Creativity: 2/3
Presentation: 2/3
Desirability: 1/3
Interpretation of Theme: 3/3
Total: 8
>>5666479
Those shot made me really hungry the tomatoes seem really fresh and the basil is a nice touch
Creativity: 2/3
Presentation: 3/3
Desirability: 3/3
Interpretation of Theme: 3/3
Total: 11
>>5670700
I can't really decide myself on this plate cause i don't like very much feta and watermelon
Creativity: 3/3
Presentation: 1/3
Desirability: 2/3
Interpretation of Theme: 3/3
Total: 9

Last day for submissions guys

>>5675575
What about the southern hemisphere, do they get another day because of the international date line?

>>5675694
no because it starts and ends at the same times dumbass. They have just as much time as anyone else

By the way, if a prize is confirmed to be provided, I think it would be better to put it in the OP or first few posts, to ensure the incentive as useful as possible.

Bump

>>5675700
thatwasbait.jpg
bump.png

bump

All the entries are in, voting is open until end of day today.

>>5678446
Which timezone? Do Hawaiians get to vote until midnight their time, or are you going to penalize them for being in an inferior time zone?

Bump for votes.

>>5678725
How would they get penalized? 9 full days is 9 full days

>>5678725

>tfw you no longer live in hawaii, and can't run out and pick up the ingredients to throw together some lomi lomi salmon

>>5680042
>Timezonist bastard detected

Looks like it is past midnight in NYC and everywhere else on this fine globe in all timezones, and therefore we're done for the month. Who wins?

>>5680734
>this fine globe
>not meaning to imply anything negative about diskworlds, ringworlds, Dyson spheres, cosmic spaghetti, L5 habitats, capsules, the ISS, or other habitable spaces

bump for Squee

bump

>>5681347
At work, will tally the votes when I get home.

<3 squee

>>5659859
Creativity – 1/3
Presentation – 2/3
Desirability – 3/3
Interpretation of Theme – 3/3

The sauce sounds delish, I'd gulp that down in a sec. The presentation could use a bit more polish.

>>5665714
That is one fabulous confection.

>>5666479
Creativity – 2/3
Presentation – 2/3
Desirability – 2/3
Interpretation of Theme –3/3
It seems like one of those dishes that is difficult to make look appetising, but you did well.

>>5670700
Creativity – 2/3
Presentation – 3/3
Desirability – 3/3
Interpretation of Theme – 3/3
Simple and refreshing, saved. Really really curious what that would taste like.

>>5652961
All right scores are in:

CharCharBinks with an average of 8.5/12
lakaba with an average of 10.25/12
BubbleBurst with an average of 8.88/12

So it looks like the winner of this round is lakaba. Congratulations!

If anyone has any ideas for next month post em and I'll take it under consideration. Thanks to everyone who participated and those who rated the dishes.

See you next month

>>5683788
Congrats Iakaba!

>>5683788
This was a lot of fun, can't wait till next time.

>>5683788
So long, space cowboy. . . .

>>5684384
Then I'm looking forward to see your entry next round!

Too bad I haven't seen this before. Next-month contestant reporting in.

>>5683788
As far as ideas for next month's theme,

Rustic recipes.

Obsessive ingredients (attention to sourcing. Example: well aged, extremely fresh, or homemade ingredients).

>>5685435
Whatever he picks, I hope he will be more sensitive to the needs of people in other hemispheres.

>>5685603
nah, fuck them. they chose their shitty clock, let them live in it.

>>5685435
i'm OK with this. I'm a little into urban organic farming and could go get hand picked produce for a veggie soup. I missed out this round, thanks and grats for everyones participation.

>>5686215
thats exactly what i was thinking. that or something like blue cheese you brought back from spain or cider you made last november.

>>5686237
This is so narrowing. How about something simple that anyone can access, instead of these horribly complex challenges that require users to have traveled and prepared for eight months in advance?

One word: "egg dishes".

>>5686237
sounds good to me, and makes submissions so real. I really wish I did something this month, was going to go to the gardening commune for fresh salad goodies but my friends bailed and I drank whiskey alone instead of going alone to the farm ;_;

maybe next time.

>>5686275
yeah egg dishes are a great idea. sure, my idea of "obsessive ingredients" could be narrowing if you take it down that road, true. but it could also include something like slow roasted garlic or pickled vegetables. both you can do at home with common ingredients.

>>5686299
Yes, but those require work. Shouldn't the contest be about "get off the couch, fatty" and "everyone gets a trophy"?

Don't mind me, I really am just bored out of my skull and posting silliness.

Fuck recaptcha, they are spying on us. Seriously, this is what I got for this post.