/ck/ Challenge Round 4 Thread 2

[Anonymous No.12342359]

Welcome to the 2019 /ck/ Challenge!

The theme for each round is announced on the 1st Monday after the previous round's end with 2 weeks for submissions (except for this round cause some anons want to make some Easter Sunday shit so we're doing things early!). After that the voting/rating thread goes up for 3 days and everyone is welcome to vote on the submitted dishes.

Submit your dish with a timestamped picture of your creation (ideally with an available step-by-step process via an imgur gallery post or a photoshopped/GIMPed picture) with a unique totem visible in the picture (any type of object be it a dice, glassware, cloth that you'll show with your submissions for the rounds). If you would not like to submit scores then you are free to give feedback/criticism on the challengers dishes as you see fit (just don't fucking clog up the thread with autism please).

The voting will follow modified Iron Chef rules, a 20 point scale where 5 points each will go towards Presentation (how the dish looks on the plate, i.e. the plating), Originality, Appeal (how appetizing the dish looks to you) and fulfilling the Challenge Goals.

You may use this template in order to score the competitors submissions:

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

[Anonymous No.12342370]

In the open rounds challengers Bell, nrrwmndd, quaff, Sakeanon, FPM, moose and Tiki Doomer came out on top to compete in the elimination rounds and thus the first theme of the elimination rounds was chosen...TEA!

The challengers have been tasked to create a unique dish using tea as the principal focus and so far challenger Sakeanon has put out the first dish of the challenge. Who will come out on top in this battle of tea?

Submissions will go until the 21st of May and voting will begin right after for 3 days. If any challengers fail to submit a dish by the deadline the challenger may be dropped out and replaced by another who were runners-up to make it into the elimination rounds, so make sure to get you're submissions in on time!

[Anonymous No.12342400]

These threads are trash

[Anonymous No.12342442]

For me it's the Double McFish

[Anonymous No.12342456]

>>12342370
>dish using tea
umfff

[Anonymous No.12342460]

>>12342370
care to explain how tea is the focus of this dish?

[Anonymous No.12342566]

>>12342460
Early in the contest a bunch of people started voting anything that used the theme ingredient in several ways on one plate as being really good and now it’s spiraled out of control where people are just trying to cram as much theme element onto the plate as possible even if makes no sense an in all likelihood tastes terrible. This nigga actually deep fried tea leaves like a fucking idiot but people here will suck him off because of the weeb factor.

[Anonymous No.12343465]

>>12342460
Green tea noodles w lahpet thoke (Burmese fermented tea salad) idk I think it’s a good idea idk what >>12342566 thinks a good tea dish is

[Anonymous No.12343509]

>>12342566
>early in the contest a bunch of people started voting anything that used the theme ingredient in several ways on one plate as being really good
By "early on" do you mean almost a decade ago when the /ck/ challenge first started? Using the ingredient in multiple, unique ways while also having it be the main focus has always been the criteria for scoring challenge goals when the round theme is a particular ingredient. This comes directly from Iron Chef.

[Anonymous No.12343780]

>>12343509
Literally no one has ever said the theme ingredient needs to be used in multiple unique ways. Not fucking once has that EVER been a requirement and you thinking that leads to inedible abominations like >>12342370 where he just tries to coat as much shit as possible in tea and throws it on a plate. There's no cohesion, no flow to the dish, nothing there goes together or compliments each other. He just threw a bunch of things on a plate to the point he thought it was a good idea to DEEP FRY TEA LEAVES because idiots like you will blindly ignore the fact that its a complete mess just because he used tea in 17 different ways. What's joke this all is.

[Anonymous No.12343813]

>>12343780
>literally no one has ever said the theme ingredient needs to be used in multiple unique ways
>needs
No, nobody has ever said that. It is not a requirement that you use the theme ingredient in multiple, unique ways. Challenge goals only counts for a quarter of your score and you can still do relatively well if you completely ignore that category. Your opinion on one entry doesn't change the rules or what the scoring categories are meant to get at. I personally find people who don't do something a little out there and experiment with the theme to be boring as fuck.

[Anonymous No.12343884]

>>12343813
Agreed but there is a difference between experimenting and throwing shit at the wall and hoping it sticks.

[Anonymous No.12343907]

>>12343884
So take it up in the voting round. I'd personally take a dish like this over the people who just post a generic fried rice in the rice round and post it as an entry even though they were probably going to make it anyways; it may not work, but at least effort was put into making a dish for the competition.

[Anonymous No.12344031]

>>12343780
Maybe my ignorance is showing but is deep fried tea leaf that bad of an idea? Looks like there are plenty of other recipes that do something similar and I’m assuming as long as the tea leaf is tender enough it’d be similar to fried kale chips or something. Maybe the astringency is a problem but he addressed that with the sweet soy, ginger, lime, etc

[Anonymous No.12344167]

>>12344031
The real problem with his dish is there's no balance. Tea is astringent and literally everything is soaked in it. It doesn't take a genious to figure out this plate tasted like crap.

>>12343907
What is it with you and the fried rice? You've been complaining about it for weeks. Theme was rice and fried rice got made, where is the problem? Why not get salty over tiki's reheated chicken nuggets?

[Anonymous No.12344336]

>>12343780
Do you do anything but whine? You're worse than a mosquito.

[Sakeanon No.12344587]

>>12344167
The noodles had a subtle tea flavour. Lahpet thoke needs to be used sparingly as it could be way too astringent, but there were plenty of other flavours. The eggs were more of a visual thing and just had the flavour of eggs. Deep fried tea leaves just had a nice crispy texture and weren't overwhelming. I got excited reading about all the different ways tea was cooked with so yeah, I wanted to try some new things. Noodles, egg and stir-fry are hardly a crazy match. The taste was great, not overwhelming at all. The only issue I'd raise is that I felt super caffeinated after eating.

[Anonymous No.12345137]

>>12344336
He’s probably the same guy who’s been trolling these threads since the prep thread, just report and ignore him.

[Anonymous No.12345348]

>>12345137
unfortunately as long as he isn't violating the board rules he wont get banned. trolling is the foundation 4chan is built on for better or for worse. if he is a troll at least he's doing it old school style and not just posting wojaks and frogs.

[Anonymous No.12346440]

>>12344167
>what is it with you and the fried rice?
Pretty sure this is the second time I've brought it up, but it just seemed like an afterthought entry, like someone just made fried rice for dinner and said, "hey, I can enter this in the /ck/ challenge!" even though there was no attempt at doing something unique or even any presentation involved. I'd also lump the chicken enchiladas and mac and cheese into the same category; both seemed like they just made something really generic they felt like eating for dinner and threw in some jalapenos as an afterthought and called it a "pepper themed" dish.

>why not get salty over tiki's reheated chicken nuggets?
Pretty sure that was a joke entry, and I don't even remember chicken nuggets (are you thinking of spam?). It may have been pretty low effort, but at least it had some thought behind it and was made specifically for the challenge. Also, you must have never seen a single, "how to cook rice" thread if you've never seen the reply, "follow the instructions that came with your rice cooker".

[Anonymous No.12346945]

>>12345348
Except trolling/flaming outside of /b/ is a bannable offends so technically he can be banned but the mods could care less.

[Anonymous No.12346948]

>>12346945
Dilate.

[Anonymous No.12347621]

>>12346945
>could care less
The mods could not care less

[Anonymous No.12347711]

>>12347621
Thank you for paying attention to the language we’ve all agreed upon.

[Bell No.12348160]

So, I am allowed to use other infusions other than Cammelia's, thus if I make a dish based on an ingredient mainly used as a infusion then if should still count. Right?

>>12342566
Confit leaves are a thing

[Anonymous No.12348619]

>>12348160
Id imagine it would be fine.

[Anonymous No.12350014]

Bump

[Anonymous No.12351134]

>>12348160
As long as it’s not something like steeping bonito flakes and calling it “bonito tea” i’d probably give you points. Kinda iffy on anything that’s not specifically dried tea but I’m not a big tea drinker. What if you brew jamaica with fresh hibiscus? Does that count as tea? Would it count as tea if you used fresh orange rinds? Or is drying the rind and mixing it with other dried ingredients make it tea?

[Anonymous No.12351245]

>last thread closed at 66 replies due to lack of interest
>most posts were trolling or disdain
It might be time to stop. Considering Bell is the only one with an ounce of talent, this thread is fucking stupid.

[Anonymous No.12351294]

>>12351245
hey look guys, it's the guy who wants to suck bell's dick again. this is getting embarrassing.

[Anonymous No.12351305]

>>12351245
hey look everyone, it's the guy who wants to suck bell's dick again. this is getting embarrassing.

[Anonymous No.12352370]

>>12351245
Later rounds always take this long, how new are you?

[Bell No.12352628]

Went to the market for ingredients, I was not able to find blue corn but I propose pic related as the next round's theme

>>12351134
>Bonito tea
What if I make chicken tea with herbs?
>What if you brew jamaica with fresh hibiscus?
In Sudan it is used as tea (warm), but here in México we use it as a sweet cold drink. As for the orange, I suppose if we are not being purists then it is up to interpretation and presentation. I remember that in the market there was difference between Sudanese hibiscus and Mexican hibiscus

[Anonymous No.12352924]

Wait, we've got another week left, haven't we? >>12321739

[Anonymous No.12352960]

>>12352924
Damn, I thought I was going crazy when I looked back at the date a couple days ago and all of a sudden only had a couple days left.

[Bell No.12353014]

>>12352924
>>12352960
the deadline is tomorrow, right?

[Anonymous No.12353189]

>>12352628
chicken tea with herbs w/ sake's green tea noodles for the soul
>>12352960
time flew by for me as well; didn't get my ingredients until yesterdya. hopefully i'll get my submission in tonight or tomorrow

[Anonymous No.12353199]

I’ve honestly lost interest.

[Anonymous No.12354444]

>>12353199
OP pretty much screwed this challenge from the beginning by only allowing the contestants to vote in the first 3 rounds. Nobody is going to care about a competition they can't even vote on, and it's boring for the contestants if it's just a circlejerk.

[Anonymous No.12354458]

>>12354444
あああ
Nice quads
Quads of Truth
Guess this was a cringe thread from the getgo
Gettugo

[Anonymous No.12354563]

>>12354444
how did past challengers get scored?

[Anonymous No.12354591]

>>12354563
Open scoring based on the honor system all the way through. The first challenge after Hearts abandoned us was around the time of gamergate when we stopped being a slow board and there was a shit ton of vitriol and trolling, though I doubt Chairman Incompetence was around back then. There also used to be like three times the amount of contestants, at least for the first few rounds.

[Anonymous No.12354596]

>>12354591
Kind anons also sponsored prizes (cookbooks, snacks, mugs, and a trophy) for the winners of certain rounds, which they'd actually ship to the contestants around the world. It just felt more legit.

[Anonymous No.12354610]

>>12342400
Yeah they are.

[Anonymous No.12354686]

>>12354591
that and the themes have sucked. rice? sandwich? peppers? tea? just bleh.

[Anonymous No.12354725]

>>12354686
What would you pick?

[Anonymous No.12354795]

>>12354725
i made a list in a previous thread.

[Anonymous No.12354841]

>>12354795
We are all anons here

[Anonymous No.12354965]

>>12354841
Pretty sure he's the anon who made a list in the previous thread (it wasn't very good).

[Anonymous No.12355023]

So... Do we have 24 hours or a full week left for this round?

[Chairman Gaijin !!rjar7pwAL8C No.12355337]

>>12353014
>>12352960
Sorry I’m dumb it’s next Tuesday.

[nrrwmndd !!5q13kDmTZEt No.12356074]

lavender tea smoked/cured yellowfin carpaccio w/ lavender tea soy gel, green onion matcha olive oil, and matcha yuzu juice

working on vertical

working on

[Anonymous No.12356570]

>>12356074
I think you’ve been watching too much masterchef anon. This is pretentious nouvelle cuisine executed piss poorly. Don’t worry, I’m sure these tards will suck your dick.

[nrrwmndd !!5q13kDmTZEt No.12356652]

>>12356074
more random notes:
herbal tea had lemongrass, lemon, lavender, & orange. long cure, short smoke; very faint smoke & subtle floral/citrus smell when eaten with the other things on the plate
lot of salty things on the plate so i recommend a high sugar cure
>plating is ugly sry, i thought the deadline was tomorrow lol

[Anonymous No.12356709]

>>12356570
never seen masterchef but admittedly not 100% happy with the dish. finished it thinking the deadline was tomorrow and don't want to re-do. just curious, using the past 3 rounds as examples, what are the good non-pretentious dishes?

[Anonymous No.12356744]

>>12356652
>>12356074
See
>>12343780

[Anonymous No.12356886]

>>12356744
thank you. at least i'm not the only one.

[Anonymous No.12357764]

>STILL anal pained about that rice dish from the first round

[Anonymous No.12357880]

>>12356570
Just fuck off already.

[tiki doomer No.12357916]

For your consideration, I present a sweet and savory scotched tea egg. It’s a soft boiled egg with the yolk removed and replaced with Thai iced tea – which has been thickened to emulate a molten yolk and mixed with sweetened condensed milk – cracked and poached in lavender tea, and then wrapped in a pork sausage and breaded with a panko, rosemary, and matcha crust before being deep fried.

[tiki doomer No.12357928]

>>12357916
Believe it or not, but I can cook. That said, I can't into graphic design, so I'll just post some pics of the the process in lieu of a proper vertical. If you have any questions I'll be happy to answer; and yes, I was caught off guard by the deadline and this was going to be a test run.

[tiki doomer No.12357940]

>>12357928
I made Thai iced tea and added the milk and then thickened it, and then injected it into the egg, and then injected a little more sweetened condensed milk hoping for a swirl effect and wasn't dissapointed.

[tiki doomer No.12357948]

>>12357940
I was really happy with how the lavender tea egg process turned out, and really dissapointed with how you couldn't see it at all in the finished product. And yes, I started dredging the egg before wrapping it in the sausage because I was drunk and didn't realize I had and entire week and this was somehow the only picture I had of the marbling.

[tiki doomer No.12357969]

>>12356652
I considered putting off my entry for a few days after realizing that we had another week, but then I saw your entry and thought I'd get shit upon for copying you by doing lavender and matcha, even though I sketched out my dish in the first 15 minutes of seeing this round's category. We even used the same tea.

[Anonymous No.12358155]

>>12357928
They did surgery on an EGG!

[Anonymous No.12358293]

>>12357969
Lol submitted completely different dishes though; green tea, lavender, citrus all go well together. What else did you marinate the egg in? I don’t imagine the tea was dark enough to get that kind of color; or maybe my brewed tea was just light or something. Your tea egg looks more dramatically marbled than >>12342370

[Anonymous No.12358902]

>>12358293
>what else did you marinate the egg in
I added a little sugar, ginger, and soy sauce, but I was also caught off guard by the deadline so I threw like 8 bags into a couple cups of water because I was scared I wouldn't have enough time, but it ended up sitting in the tea for 3 days. I'm still disappointed that there was virtually no penetration, but such is life.

[Anonymous No.12358938]

>>12358902
surprised the color came out so purple, looks really nice. kinda a shame it got covered up in the end product

[Anonymous No.12358961]

>>12358938
>kinda a shame it got covered up in the end product
Yeah, I was really hoping for a nice orange/purple/green color scheme when I cut the egg open. Fortunately the tea "yolk" ended up pretty much exactly how I wanted. For what it's worth, the lavender flavor definitely came through.

[quaff !!QRRRsHZIZUK No.12359204]

Damn, there's some insane effort going on so far. I was going to trash this and try to come up with something more complicated, but I think I should just embrace the fact that I'm simple in the head.
These are jasmine tea smoked ribs - I wanted to try the quick smoking thing where you just blast a mix of tea, rice and spices. It was okay.

[Anonymous No.12359295]

>>12359204
You can't really see any smoke here, but once it was covered in foil it got going.

[Anonymous No.12359479]

>>12359295
Looks tasty. How was the tea smoke? Did the taste translate? I thought about doing this as well but thought jasmine would be too delicate

[Anonymous No.12360045]

>>12359204
That sounds tasty as fuck. What recipe did you use for the marinade?

[Anonymous No.12360395]

>>12360045
is it marinated? it looks like shallots, ginger, garlic, green onion, soy, anise, maybe cinnamon? and the roasting liquid were used to baste or glaze the ribs before they got smoked

[Anonymous No.12360626]

>>12359479
I was disappointed with how subtle it was to be honest, but I was worried about the jasmine turning acrid too, so I uncovered it early and only got a hint of it. Smelling the smoke itself was surprisingly strong, like tangy honey on a barbecue. Figuring out how to distribute the heat better would help.

>>12360045
>>12360395
Anon's right, no marinade, but cooked with those things plus coriander seed and a bit of shaoxing wine. Then basted with the liquid and a tiny bit of hoisin sauce to brown it for the last bit of cooking.

[Anonymous No.12360907]

>>12360626
>disappointed with how subtle it was
I was a bit skeptical when I saw your vertical. Just because your clothes smell like a campfire doesn't mean the smoke actually penetrated the hunk of meat; I've made this mistake a few times in the past.

[Anonymous No.12362362]

>>12360626
How long did you cook the ribs? And what temperature?

[Anonymous No.12364156]

>>12360907
It's an odd technique, I'd be curious to try it done by someone that knows what they're doing.

>>12362362
About an hour and a half at around 350F, I'll try to remember the exact timing for a vertical.

[Anonymous No.12364588]

>>12364156
Dude smoking takes all day, not an hour and a half.

[Anonymous No.12365027]

>>12364588
Look up chinese tea smoking recipes and they're all talking like 5-10 minutes max. eg. https://www.seriouseats.com/recipes/2010/11/tea-smoked-fish-recipe.html

[Anonymous No.12365488]

>>12364588
That's under low heat though not 350F.

[Anonymous No.12365547]

>>12365027
>Small piece of fish vs. massive thicc ribs.
What is surface area to volume ratio?

The structure of fish muscle accept smoke much more readily than the same size lump of mammal meat, also fish has a much more delicate favour than meat that would complement the light tea flavours better.

[Anonymous No.12365814]

>>12365547
You win, you are the smartest at cooking.

[Anonymous No.12365876]

anyone know why chinks add rice (and sugar) to the tea leaves when they smoke food with em?

[Anonymous No.12366149]

>>12365814
i mean he's 100% right

[Anonymous No.12366211]

>>12366149
I could link a dozen recipes for tea smoking meat, including whole birds, or point out that chefs use smoking guns for the exact same purpose, but he's talking about smoking as a curing/cooking process, which this isn't. If he thinks the technique is stupid, that's perfectly reasonable, but this is like pointing out that blanching doesn't fully cook things, it's not supposed to.

[Anonymous No.12366350]

>>12359204
Looks like the best one ITT to be honest with you famalamadingdong

[Anonymous No.12366418]

>>12366350
seconded, would eat/5

[Anonymous No.12366981]

>>12359479
>>12360045
>>12360395
>>12366350
>>12366418
Please stop sucking so much cock. It's honestly kind of gay.

[Anonymous No.12367911]

>>12366981
The only faggot here is you for caring this much about one of the few threads on /ck/ dedicated to cooking.
Go back to your Jolibee threads.

[Anonymous No.12368754]

>>12357916
Enjoy your last round. This is awful. The only thing consistent about your food is how shitty and devoid it looks.

[Anonymous No.12368757]

>>12357916
>scotched egg
>scotched

[Anonymous No.12368770]

>>12368754
>>12368757
Where did Tiki Doomer touch you?

[Anonymous No.12369660]

How do I into plating?

[Anonymous No.12369790]

>>12369660
Practice. You have to understand that when you see a chef throw together a plate of food and it just looks like they pulled it out of their ass they actually make 100+ plates a night (more than an average home cook makes in a year) and are constantly trying new shit and seeing what works and what doesn't. That said, a good general rule to start with is that odd numbers look better than even numbers.

[Anonymous No.12370023]

>>12369660
Basically what >>12369790 said. It's very much a mix of muscle memory and practicing how to see what shaped and colpurs you have to work wth and forming the dish with those in mind and it takes thousands of man hours to perfect unless you have some innate talent in presentation and a very delicate hand.

[Anonymous No.12370110]

>>12355337
Today?

[Anonymous No.12370237]

>>12370110
today's thursday tho

[Anonymous No.12370261]

>>12370237
Someone said one week so I was a bit confused

[Anonymous No.12370298]

>>12370261
chairman stated the deadline was 1 week too early, so you have one week from the date listed in the OP so you have until the 28th to submit a dish

[Bell No.12370306]

>>12369660
>Learn color theory
>Then composition, feel free to dive in as much as you want
>Get to know other chefs and study their plating, everyone has had inspiration from someone so do not feel like you are cheating
>Look at their technique and practice. Get a similar material (Lard for buttercream, syrup to simulate different sauces, etc), get a large surface you can clean and do it over and over again.
>Practice plating for single dishes, you will not get it on the first try
If you do parties and such you will have an excuse to cook and plate more

[Anonymous No.12370814]

>>12369660
verticality is (generally) important as well. you can see in the webm there's a lot of stacking things on top of each other and generally building up. the flat elements are curled or laid so they ruffle and nest on top of itself. also leveraging negative space so you can direct the eyes so smaller portions or larger plates helps give you a larger canvas to work on
>>12370306
second this idea, just grab some cheap veg, some kind of liquid, and some oil and make a puree or get some gelatin/agar/gum and make a gel to practice saucing techniques

[Anonymous No.12370899]

Look at all these fags trying to talk about plating. None of you can plate for shit so why are you speaking?

[Anonymous No.12370947]

>>12370899
regardless of skill, they're literally just answering a question anon asked them. that's probably why they're speaking

[Anonymous No.12371040]

>>12370947
Nah they're just masturbating.

[Anonymous No.12371598]

>>12371040
but their answers aren't necessarily wrong? idk maybe I'm too pleb but the answers make sense
>study, imitate, practice

[Anonymous No.12372552]

>>12370306
>>12370023
>>12369790
The physical practice is a great point. I know plenty of art and design theory, but when I'm actually leaning over a plate trying to slap some sauce down suddenly it's like trying to carve clay for the first time again. I'd never thought about ingredients as a medium you need to learn to manipulate.

[Anonymous No.12373151]

bump

[Anonymous No.12374111]

Is this round better or worse than the open rounds?

[Anonymous No.12374192]

>>12374111
worse for sure

[Anonymous No.12374721]

>>12374111
This is easily the worst round category so far.

[Anonymous No.12375969]

>>12371040
What is plating if not masturbation?

[Anonymous No.12376091]

>>12375969
Isn’t actually eating more of a masturbatory act? Feeding yourself is self gratifying and why it seems intimate when someone else is feeding (ie gratifying) another person
Plating is like sending dick pics

[Anonymous No.12377310]

>>12376091
Galaxy brain. Restaurants are food brothels.

[Anonymous No.12378241]

>>12377310
Say ahh! D-d-do you like my cream sauce senpai? >///u///<

[Anonymous No.12379421]

Is there even anyone still submitting this round?

[Anonymous No.12379653]

Fuck you cunts I made 40lbs of venison salami today

[Anonymous No.12380648]

>>12379653
Sweet. What is that thing hanging out of a boot in the background?

[Anonymous No.12380654]

>>12380648
Prosciutto di Big Foot

[Anonymous No.12380847]

>>12379421
There’s supposed to be three more submissions. If ion is still around I think he can submit if one person drops out but idk what the chairman will do if more than one person drops out

[Anonymous No.12380961]

>>12380847
Probably be happy since chairman is actually tikidoomer and that means those terrible dishes masquerading as food can keep coming.

[Anonymous No.12380993]

>>12379653
>brick interior walls
Do Americans really!?

[Anonymous No.12381791]

>>12380993
It’s aesthetic as fuck

[Anonymous No.12382743]

>>12380961
>tfw bell wins every round until tiki swipes the last round

[Anonymous No.12382944]

>>12380648
Its a pair of waders

[Anonymous No.12382952]

>>12380993
It is not salami season in the northern hemisphere. Also that is clearly a garage

[Anonymous No.12383196]

this is tikidoomers last round. If they move on, it’s confirmed chairman and tiki are in cahoots. Too many piss poor rounds made it through with that one.

[Anonymous No.12383891]

>>12383196
They’re the same person my dude.

[Anonymous No.12384330]

>>12356570
My sweet Summerfag Nigger, of course you lack patrician taste (as well as having smaller than average Pre Frontal Cortex).

[Anonymous No.12384605]

>>12384330
Not the anon you replied to. I think nrrwmndd has had the strongest showing in the challenge this far, but you're crazy if you think this wasn't his weakest entry. All the entries weren't that great, though; tea was a terrible round theme, especially this early on and with dwindling interest.

[kabuto No.12385431]

i got bored. if anyone's interested i'm compiling data for each of the 7 contestants. data is incomplete and currently only has scoring information from the 7 qualifiers. will add data from non-qualifying scorers later

>moose's data is unreliable since they only submitted and scored in one round
>bell and moose tie for most generous judges (3.75 average)
>tiki and fpm tie for the harshest judges (2.7 average)

[Anonymous No.12385913]

>>12385431
>tikidoomer
>harshest judge
>worst food
Classic

[Anonymous No.12385927]

>>12385431
>bell and nrrwmndd
>best cooks
>nicest judges
Classic

[kabuto No.12385998]

>>12385927
Actually I made a mistake, moose is the most generous judge awarding an average 3.67 followed by bell w/ 3.46
nrrwmndd actually is the 3rd harshest critic with an avg 2.94 score given. Followed by quaff awarding an average of 3.07, fpm w 3.2, sake w 3.4

[Anonymous No.12386520]

>>12385431
Fucking neat, dude. I was curious about that.

[kabuto No.12387059]

>>12386520
i still need to add all the scores given to and from the contestants that didn't qualify but might post the google doc here if the chairman is cool with it

[Anonymous No.12387146]

I'm throwing this here because this thread ( and board) is the closest there is to an Iron Chef area here, and there are a lot of weebs too.
https://www.youtube.com/watch?v=W7fgDLZzlaQ
Anyone know this piece of music from Iron Chef?
Used in multiple challenger introductions, including the Pork Belly Battle with Liang Shuqing, and the Spiny Lobster Battle with Xie Huaxian.

[Anonymous No.12388219]

Bump

[kabuto No.12389967]

one more day for submissions? 3 more contestants? is ion still around?

[ion !jxaL03vL/Q No.12390042]

>>12389967
Yeah, I kinda figured this would happen. Unfortunately, I will not be submitting, I've put no thought into an entry and it's due tomorrow. I'm fine with just trying again next year, I'll have more mileage under my belt and maybe I'll actually legally make it to the final rounds. If you guys REALLY want more contestants, I guess I could try my hand at the next round/s, but I'm sure me missing this tea round will skew the scores somehow so I honestly have no problem just waiting til next year if it's too much trouble. It's all good famalam.

Have some gyros.

[Bell No.12390344]

>>12389967
Lmao, I got a job and now only have a total of three hours to prep and cook

[Anonymous No.12390563]

>>12357916
How did you manage to crush to eggs you talentless fuck?

[Anonymous No.12390565]

>>12357928
>Believe it or not, but I can cook
I wouldn’t let you cook for my dog

[Anonymous No.12391229]

>>12390042
My usual gyro place closed down. Haven’t had a good gyro in so long

[Anonymous No.12391250]

>>12390344
Pretty sure that's how everyone else felt when we thought that the deadline was last week.

[Anonymous No.12391294]

I’m insulted Tiki is still in. Not for long according to this dish though lmao

[Anonymous No.12391800]

>>12391294
I imagine if the remaining three contestants don’t submit, tiki may automatically advance. Maybe the chairman can chime in on this

[Anonymous No.12391936]

Does the chairman have any plans on how to deal with troll votes? It's pretty obvious at this point that there are one or two anons just itching to spam 0/20 votes for tiki, but if 90% of the votes are just trolls it kind of throws off the entire thing, making everyone else's score arbitrary and incidental.

[Anonymous No.12392090]

>>12391936
one anon voiced that concern about a month ago and gave a solution but chairman (tikidoomer) ignored it.

that being said, tiki deserves terrible scores because everything he/she's submitted has been trash. if you can't even make a scotch egg properly you should kill yourself. stupid cunt actually coated the outside of the pork in matcha.

[Anonymous No.12392869]

>>12391936
How was it done before?

[Anonymous No.12392909]

>>12392869
It was never a problem until a couple challenges ago (~2015). The "chairman" then made a judgment call when things got bad and got backlash, and we haven't seen Bubbles since. This time the trolls are already claiming that the chairman is colluding with tiki, which is retarded since the first 3 rounds were all peer reviewed and the scoring was all in public view.

[Sakeanon No.12393567]

Posting some of the steps in making my dish.

I rehydrated green tea, and ground the leaves in a mortar and pestle. Made a stiff dough with flour, two eggs, sodium carbonate and the tea leaves. After around an hour of resting the dough softened and I was able to roll flat and cut it into strips.

[Anonymous No.12393592]

>>12392909
>claiming that the chairman is colluding with tiki
The chairman and tiki are the same fucking person my dude.

[Anonymous No.12393599]

>>12393567
Why don't you post a full sized image of your actual entry?

[Sakeanon No.12393625]

>>12393599

[Anonymous No.12393632]

>>12393625
Thank you. It was really weird that you were only posting thumbnails and OP reposted your thumbnail like it was a serious entry.

[Sakeanon No.12393636]

>>12393567
I rehydrated some Oolong leaves, covered in cornstarch and deep fried with slices of garlic. They added a nice texture.

[Sakeanon No.12393646]

>>12393632
I still have no idea how the image I posted ended up being so compressed. I'm still not happy with the larger image as it somehow converted itself to jpeg between my phone and laptop.

[Anonymous No.12393653]

>>12393625
Do you have one that’s not blurry as shit?

[Sakeanon No.12393663]

>>12393653

[Anonymous No.12393687]

>>12393567
Those noods look good anon

[Anonymous No.12393714]

>>12393663
I know we're all posting anonymously, but I would like to say that >>12393653 isn't me (>>12393599 >>12393632)
I wasn't trying to be mean, but it seemed like you put a lot of effort into your entry and then for some reason posted a tiny image that didn't allow anyone to see what you made.

[Anonymous No.12393715]

>>12393714
fag

[Anonymous No.12393723]

>>12393714

[Anonymous No.12393739]

>>12393723
super fag

[kabuto No.12393751]

>>12391936
>>12392909
>>12393592
if you look at the scores given by his/her peers, tiki's scores for rounds 2 and 3 are comparable to FPM and Sakeanon and not far behind quaff

[Sakeanon No.12393780]

>>12393687
Thanks, they were damn good. I wish I still had my pasta machine though, it took ages to roll the dough out and they were still too thick.

[Anonymous No.12393795]

>>12393780
they look like tsukemen noodles, i generally prefer thicker chewier noodles over a thinner noodles

[Anonymous No.12393815]

>>12393751
That’s the absurd part. Tikis dish last round was easily one of the worst looking dishes ever submitted to one of these contests. Tiki is so bad that for the first few rounds we all thought tiki was entering garbage as a troll. Turns out tiki is just the least talented cook on this board. The fact that tiki wasn’t eliminated last round is what killed this contest. Why bother trying if that kind of shit can be scored high enough to get last elimination. That dish literally proved this whole thing is a quasi popularity contest and has nothing to do with cooking skill.

[Anonymous No.12393823]

>>12393780
Kudos to you. I don't think I'd attempt doing any noodles without my pasta machine (or whatever the fuck it's called). That's for reminding me that I have no idea where it is, btw.

[Anonymous No.12393976]

>>12393815
presentation only counts for 25% of the total score. the fact that there were so few submissions in the third round and tiki's high score in meeting the challenge goals helped them out in the third round and tiki's second round submission was good (if unoriginal, imo). maybe the competition is a popularity contest but considering the comments and tiki's harsh grading, i'd say they fairly qualified despite being the most unpopular contestant. maybe it seems unfair because of tiki's low score on the first round but the rules were highest total of the first three rounds and moose only submitted once. would it seem as bad if everyone just ignored tiki's round 1 and 3 submissions?

[Anonymous No.12394010]

>>12393976
Dude, just don't reply to trolls.

[Anonymous No.12394038]

>>12394010
hey tiki, just because someone says something you don’t like doesn’t make them a troll.

[Anonymous No.12395243]

>>12393815
>we all thought
Dude even goats have theory of mind.

[Anonymous No.12395566]

>>12395243

[Anonymous No.12396492]

i'm assuming bell is still going to try and submit something today. if the other two don't submit does an elimination still happen and 3 people get knocked out this round?

[Chairman Gaijin !!rjar7pwAL8C No.12396872]

LESS THAN 3 HOURS REMAIN
>>12396492
>if the other two don't submit does an elimination still happen and 3 people get knocked out this round?
At this point I’d say yes. Depending on how many people submit I’ll probably do a final round on Monday, winner takes all.

[Anonymous No.12397926]

>thread about cooking

[Chairman Gaijin !!rjar7pwAL8C No.12398034]

Alright well round 4 seems to have gone off in a way that I personally didn't expect, to where almost half of the competitors didn't submit a dish for what it supposed to be the first elimination round. I guess "tea" was a lot harder of a theme then I had expected so I guess I know what I'll need to stick to for future challenges (assuming I'm around to do another one in 2019).

Well for now it seems that the current competitors are

nrrwmndd
Sakeanon
Quaff
and Tiki Doomer

One of these 4 will be on the chopping block starting tomorrow or once this thread dies. The best average scoring 3 competitors will face off with 1 last dish on Monday for the 5th and final round.

While I'm a little disappointed in how round 4 has turned out i do hope that the round victors will still submit a dish for round 5 (which will obviously be signature dish) and hopefully we see some fun stuff and I can hopefully try a bit harder to make the 2020 Challenge a bit better and more accessible assuming 4chan is still alive next year.

See y'all tomorrow.

[Anonymous No.12398065]

>>12398034
>one of these 4 will be on the chopping block
>the best average scoring 3 competitors
Wow, the suspense is killing me...

[Anonymous No.12398117]

>>12398034
May trips and (you)s come to everyone that did participate. It was a valiant effort for a board that's practically on hospice care. The whole site is overrun by tourists who think it's disneyland for shitposters. rip in pieces.

[Bell No.12398322]

>>12398034
What hurts me the most is not being out of the competition, but not contributing to this project which is something I believe should be more common in this board

Anyways, I was going to make Hibiscus tacos with blue corn tortilla, a hibiscus reduction sauce and blanched squash blossoms, maybe a few drops of cilantro cream since manny competitors suddenly upped their plating.
I will still lurk, tho

[Anonymous No.12398396]

>>12398322
Why didn't you post then?

[Anonymous No.12398418]

>>12398396
Then don't exist yet
I was going to try to cook them today, but I have a lot of homework to do, I would rather finish that off and then cook. Plus, my household brings me to question if I cook small amounts of food, so I only cook when I am alone or can pass it off as food for the entire family

[Anonymous No.12398571]

>>12398418
We already miss you bell sama

[Anonymous No.12398588]

also might as well post this; don't think i'll bother filling in the rest of the information from the competition since it's almost over. i'll try again next year if i'm around/there's another competition

https://docs.google.com/spreadsheets/d/1Q4NSr2HU6Pvo3lZJYfhOVW-pGIpAu0ZHT3wUVvP463I/edit?usp=sharing

[Anonymous No.12398667]

>>12356074

[Anonymous No.12398752]

>>12379653
why the fuck does an australian have 40lbs of venison?

[Anonymous No.12398921]

>>12398034
>I guess "tea" was a lot harder of a theme then I had expected so I guess I know what I'll need to stick to for future challenges
Tiki you’re delusional as well as untalented. People abandoned this challenge like a sinking ship because your themes are stupid as fuck.

[Anonymous No.12399468]

>>12398034
go fuck yourself

[Anonymous No.12400333]

>>12398034
>best average scoring
>average
>from a single round
wut?

[Anonymous No.12400350]

>>12398752
there are tonnes of deer in the alpine regions here, they were introduced by europeans for hunting

[Anonymous No.12401325]

>>12398034
>I guess I know what I'll need to stick to for future challenges (assuming I'm around to do another one in 2019)
Please don't be.