/ck/ - Food & Cooking

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/ck/ challenge - Round 2 (March 16 - March 22) BubbleBurst Wed Mar 16 18:58:34 2016 No.7477783 [Reply] [Original]

2nd round of the 5th Annual /ck/ Top Master Iron Chef Ultimate Nightmare Kitchen Survivor Challenge!

If you're interested in competing, there are a few simple guidelines we ask you to follow. Your entry will be disqualified otherwise.

-Please timestamp your submission! Detailing the cooking process/posting a vertical is encouraged but not required. If posting multiple photos, you don't need to timestamp each one, as long as the final submission photo is timestamped.
-You MUST use a unique identifier; if you don't want to use a tripcode, you must have some other way to distinguish yourself from the other contestants, such as a cute bird or scary statue in your timestamped entry, as long as it's clearly visible and you use it consistently.

Voting will be carried out in this thread. Please read the voting guidelines below.

**

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.

For additional info and to see submissions from Previous years, check out the Challenge blog. (http://ckchallenge.blogspot.ca/))

>>	BubbleBurst Wed Mar 16 18:58:44 2016 No.7477784 Copypasta Scoring Format for Lazymodo Presentation: /5 Originality: /5 Appeal: /5 Challenge Goals: /5 Total: /20

BubbleBurst Wed Mar 16 18:59:59 2016 No.7477788

The theme of Round Two is...

Frozen!

Create a dish where the main ingredient(s) are start frozen. There are no restrictions or requirements, as long as it seems like a pleasant thing. 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.

This is an open round, meaning that anyone can enter. Elimination don't begin until after Round Three.

>>	Anonymous Wed Mar 16 19:04:51 2016 No.7477799 File: 19 KB, 941x263, frozen pizza round.png [View same] [iqdb] [saucenao] [google] >>7477788 https://www.youtube.com/watch?v=k6DA_WwO90c

BubbleBurst Wed Mar 16 19:06:25 2016 No.7477804

>>7477799
I made the schedule last month, loosely based on the community rounds with the most suggestions in the January thread.... To be fair "Frozen pizza" was one of the highest voted suggestion. I just removed the pizza part to make it easier/more flexible.

>>	Anonymous Wed Mar 16 19:11:30 2016 No.7477816 >>7477804 So does it need to be something frozen that's already sort of a dish (such as frozen pizza) Chopped style, or is completely fine to make whatever you want using frozen seafood, meat, veggies, etc?

>>	Anonymous Wed Mar 16 19:13:07 2016 No.7477819 >>7477788 >Frozen! HAHA I'm using ice cubes Checkmate, atheists.

>>	BubbleBurst Wed Mar 16 19:13:52 2016 No.7477822 >>7477816 Frozen seafood/veggies/meat is the idea. Something that comes for the frozen section of the supermarket in (sometimes) garish packaging.

>>	Anonymous Wed Mar 16 19:14:42 2016 No.7477827 >>7477819 >cook ice cubes >make water >make stock >use stock to make soup using fresh vegetables and meat

>>	Anonymous Wed Mar 16 19:14:48 2016 No.7477828 >tfw my freezer is stocked with frozen fish

>>	Anonymous Wed Mar 16 19:16:10 2016 No.7477831 >>7477828 My freezer is full of around 4 different kinds of homemade stock.

>>	Anonymous Wed Mar 16 19:19:10 2016 No.7477839 I'm gonna be that weirdo standing in the frozen food isle for 2 hours......and I just got back from the grocery store with loads of fresh meat!!!!

>>	Anonymous Wed Mar 16 19:29:23 2016 No.7477858 Technical question: What if I buy or make something fresh, then freeze it? Does it count?

>>	BubbleBurst Wed Mar 16 19:32:24 2016 No.7477864 >>7477858 I'd say no. You will likely get dinged in the judging.

>>	Anonymous Wed Mar 16 19:40:30 2016 No.7477880 Bookmarking

>>	Anonymous Wed Mar 16 19:54:32 2016 No.7477907 >>7477822 But how would it be known we used frozen ingredients? Do we need to post pics of the packages?

>>	Anonymous Wed Mar 16 19:57:36 2016 No.7477911 File: 72 KB, 640x360, pizza party girls laughing.jpg [View same] [iqdb] [saucenao] [google] >>7477880 >bookmarking a thread >likely wont go past the third page before it hits bump limit anyway

>>	Anonymous Wed Mar 16 19:58:43 2016 No.7477912 >>7477858 >>7477864 What if it was originally fresh but has been in the freezer for a while. I like to buy whole hams and use them over a couple months.

>>	Anonymous Wed Mar 16 20:04:12 2016 No.7477925 >>7477911 Why the fuck do you even care? I open the app, I see there's been posts or not. And when I open the bookmark it's right where I left off reading, again, why do you care?

>>	Anonymous Wed Mar 16 20:07:10 2016 No.7477933 >>7477907 I would assume so. Or a picture of it frozen.

>>	Anonymous Wed Mar 16 20:13:12 2016 No.7477947 Quick question do I have to create something from an original recipe or can I use a recipe I found online? Do I have to credit that?

>>	BubbleBurst Wed Mar 16 20:14:41 2016 No.7477951 >>7477912 I'd be fine with that. Digging through one's freezer to make a meal is a life skills and all.

Anonymous Wed Mar 16 20:16:50 2016 No.7477957

>>7477947

Last round someone recreated a Gordon Ramsey dish and got marked down on originality by a few people for it.

It's really up to the autists voting, most of whom probably wouldn't have realized it was from an online recipe if the poster didn't explicitly say so.

>>	Anonymous Wed Mar 16 20:17:43 2016 No.7477960 >>7477947 If I find that recipe you found online for your dish, I'll score you so low hell will feel like an ice box.

>>	Anonymous Wed Mar 16 20:17:58 2016 No.7477961 >>7477947 I use recipes but I'm not stupid enough to tell anyone.

>>	Anonymous Wed Mar 16 20:19:03 2016 No.7477962 I have a smoked brisket i froze about a year ago, I bet I can make some award winning chili with it. My church is even having a chili cookoff this weekend, I think I'll join.

>>	Anonymous Wed Mar 16 20:20:12 2016 No.7477965 >>7477962 Double dipping

>>	Anonymous Wed Mar 16 20:24:14 2016 No.7477971 >>7477962 One of the first things that came to mind was people using frozen brisket to make corned beef for St. Patrick's Day.

>>	Anonymous Wed Mar 16 20:32:44 2016 No.7477993 >>7477957 >>7477960 >>7477961 >so just lie like a liar cool got it

>>	Anonymous Wed Mar 16 20:37:00 2016 No.7478006 >>7477993 Look at it this way. A recipe doesn't mean shit if you can't cook. So if you cook it well, it doesn't matter where the idea came from.

>>	Anonymous Wed Mar 16 20:37:07 2016 No.7478008 >>7477993 The contest is just for fun, and if you can't come up with something original on your own people will know and still take off points.

>>	Anonymous Wed Mar 16 21:02:45 2016 No.7478071 >>7478006 A recipe is just following instructions. Also you can't taste anything so any moron can make a "delicious" dish.

>>	Anonymous Wed Mar 16 21:06:50 2016 No.7478076 >>7478071 >>7478008 How can you tell the difference between copying another recipe with intent vs just cooking something and it so happens some other cook online also created that dish?

Anonymous Wed Mar 16 21:08:04 2016 No.7478080

>>7478071

Unfortunately the first few rounds are pretty much always decided based on whether or not someone takes their pictures at night, using their kitchen's shitty overhead lighting, with a cellphone.

I'd say being able to take decent pictures should be it's own category, but that's really all there is to go on aside from the description.

>>	Anonymous Wed Mar 16 21:19:02 2016 No.7478109 Are we going to see rankings from last round??

>>	BubbleBurst Wed Mar 16 21:26:02 2016 No.7478132 File: 76 KB, 314x713, rd1.jpg [View same] [iqdb] [saucenao] [google] >>7478109 Sure, but 1 round of results isn't that much fun to look at.

>>	Anonymous Wed Mar 16 21:27:48 2016 No.7478136 >>7478132 >a guy who literally sluiced tomatoes and put cheese on it is above me I guess I'll wait until the last second to submit like he did.

>>	Anonymous Wed Mar 16 21:28:30 2016 No.7478138 >>7478132 oh shit 2nd place, nice

>>	Anonymous Wed Mar 16 21:35:41 2016 No.7478152 Could I use a frozen fully cooked thing? For example say I use frozen fully cooked meatballs in a meatball sub or something, would that count? or does it have to be frozen and raw?

>>	Anonymous Wed Mar 16 21:36:10 2016 No.7478154 >>7478136 Yeah, that's pretty fucked. Especially since he didn't even make the deadline. Still in the top 10, so whatever.

>>	BubbleBurst Wed Mar 16 21:37:32 2016 No.7478157 >>7478152 see >>7477951 You might get penalized in judging. But if you dug it out of your freezer to make your dish, it was a frozen food item.

Anonymous Wed Mar 16 21:43:40 2016 No.7478168

>>7478157

How many contestants make it into round 4?

(Sorry if it's already in the rules/blog somewhere.)

I'm going full crazy mode this round, and probably wont get a score relative to the effort put in, but it would be nice to think I might make it past the open rounds.

>probably still submit entries after i'm eliminated anyway
>just really want a mug

>>	Anonymous Wed Mar 16 21:49:07 2016 No.7478176 >>7478168 15 And remember, about half the people who competed in the first round will not make dishes for both rounds two and three. So you still have a shot.

>>	Anonymous Wed Mar 16 21:50:38 2016 No.7478181 >>7477993 Tbqh senpai, I google dishes before scoring. Maybe following a recipe for a few different base components is okay (bread, ice cream base, mayo) but following a recipe for an entire dish, complete with flavor profiles, etc is a no-no

Anonymous Wed Mar 16 22:01:59 2016 No.7478209

>>7478132
Word. I'm pretty excited I took round one. Thanks for all your scores anons, good luck to everyone on round 2. Going to take a day or two before I really set my heart on a dish. Even if I come in last the next two rounds, this was a great accomplishment in my book.

>>	Anonymous Wed Mar 16 22:10:08 2016 No.7478226 >>7478132 Sweet, top 10. Pulling all the stops with this one. May be able to have it up by Saturday, fingers crossed.

>>	None !NACK.chEf. Wed Mar 16 22:12:35 2016 No.7478229 >>7478132 Top 3 feeling good about that. Looking forward to this next round. I'd like to see if anyone completely transforms their frozen ingredients instead of a heat and serve.

>>	Anonymous Wed Mar 16 22:29:02 2016 No.7478267 Time to head to the grocery store's frozen section!

>>	Anonymous Wed Mar 16 22:42:42 2016 No.7478295 >>7478229 Dice here, that's what I'll try to do. Just using something like frozen vegetables as is seems really boring to me.

>>	BubbleBurst Wed Mar 16 23:10:45 2016 No.7478350 >>7478168 I never got answers from the two anons offering quotes for mugs, sadly. Although there will be a trophy, curtsy of hearts.

>>	Anonymous Wed Mar 16 23:16:03 2016 No.7478363 >>7478350 Do you need anything from us? Perhaps I could deliver, I can afford 10-15 bucks, I don't have pay pal though. I could order something from amazon maybe? Idk

>>	Anonymous Wed Mar 16 23:31:58 2016 No.7478399 >>7478350 Well, at least it's nice that hearts is still contributing to the board.

>>	knifebro !KNIFe9ErXk Wed Mar 16 23:33:57 2016 No.7478406 4/33 Not too bad at all, thanks to everyone who voted. Should have my submission in by Friday evening. Hopefully that's enough time to get enough ratings. Also, tripfag now. Also hope my trip works

>>	Anonymous Thu Mar 17 01:06:13 2016 No.7478643 Have a question regarding 'frozen' items. Sea food at the deli is often on ice. Would this be considered a frozen item? My gut tells me no even though it can be considered partially in a sense. Just want to confirm.

>>	Anonymous Thu Mar 17 01:08:20 2016 No.7478648 >>7478643 Have a question regarding 'vegetarian' items Steaks are normally served with potatoes. Would this not be considered a vegetarian dish? My gut tells me no even though it can be considered partially in a sense. Just want to confirm.

>>	Anonymous Thu Mar 17 01:16:37 2016 No.7478663 >>7478648 Dick reply which didn't answer the question. Thanks.

>>	Anonymous Thu Mar 17 01:19:22 2016 No.7478669 do all the ingredients need to be frozen? most of them? 1 main ingredient?

Anonymous Thu Mar 17 01:22:40 2016 No.7478675

>>7478643

Just based on,

>>7477822

>something that comes for the frozen section of the supermarket in (sometimes) garish packaging

I would personally take off points for not using something that is sold in the freezer section of the grocery store; flash frozen fish/seafood, for example.

My impression is that the challenge is to take something you'd normally consider a shitty convenience food and elevate it in some way.

>>	Anonymous Thu Mar 17 01:29:19 2016 No.7478698 >>7478675 Thanks for the feedback. Thought as much but you confirmed it for me, appreciate it.

>>	Anonymous Thu Mar 17 01:32:44 2016 No.7478709 Are everyone's scores posted after the last open round?

>>	Anonymous Thu Mar 17 01:33:48 2016 No.7478712 >>7478709 see >>7478132

>>	Anonymous Thu Mar 17 01:56:24 2016 No.7478759 pardon mr./ms. bubbles, no offense i counted and did the math on mine and it came out to 14.222 which puts me in front of spork this is lagy gun btw thx i know this is a lot of work for you

Anonymous Thu Mar 17 02:08:04 2016 No.7478785
File: 41 KB, 620x400, Jennifer-Carpenter-Stanistan-e1412089848852-620x400.jpg [View same] [iqdb] [saucenao] [google]

Ok so mr challenge owner I have a challenge for you. or a couple.

#1
Do this more than once a year, like every season.

#2 try to get some celeb chef onboard by tweeting him w/ /b/ raids for each season.

#3 up the butt. It's nice, isn't it, tasteful and elegant.

>>	Anonymous Thu Mar 17 02:12:26 2016 No.7478795 >>7478785 >#4 >come up with another half a dozen ways to make an even more cancerous post

>>	Anonymous Thu Mar 17 02:35:55 2016 No.7478855 >>7478136 Wow, that's pretty fucked up. This should not be allowed to happen again. It's really unfair.

Anonymous Thu Mar 17 02:52:02 2016 No.7478877

I know it would slow down the competition a bit but it really seems there should be a strict deadline for submissions then a day or 2 after for voting, and a lot of people could wait to vote then to where it would be more fair and would make it easier to to tally up, obviously it's up to Bubbles but I can see some people screwing this up playing dirty.

Anonymous Thu Mar 17 03:24:16 2016 No.7478934

>>7478877

I'm inclined to agree.

Rounds should start on Thursday and last 5 days, ending on a Tuesday.
Voting should have a grace period of 2 days from Tuesday to Thursday.
Rinse and repeat.

The scores are calculated on a mean ratio.
Total Score divided by Total Votes.
This is why people who submit last minute and get one high score vote will have a higher advantage.
I don't know if Bubble has an algorithm to compensate for this, but if not there needs to be one.
Something like.. Total Score / Total Votes / 2 + Total Votes

With this new equation it would balance things out a little more.

Example:

Person A gets 10 votes got a total score of 120.
120 (TS) / 10 (TV) / 2 (Limiter) = 6 (Adjusted Score) + 10 (TV)
Totaling 16

Person B gets 1 vote with a total score of 20.
Old Method: 20 (TS) / 1(TV) = 20
New Method: 20 (TS) / 1 (TV) / 2 (Limiter) = 10 (Adjusted Score) + 1 = 11

Just my two cents though.

>>	Anonymous Thu Mar 17 03:30:07 2016 No.7478949 >>7478934 Well, I fucked my wordage up, but the math is sound.

>>	Anonymous Thu Mar 17 03:38:11 2016 No.7478966 >>7478934 >I don't know if Bubble has an algorithm to compensate for this Obviously not, because a late entry got one single vote, and that score was their total score. entry >>7475408 single vote >>7475506 total score >>7478132

>>	Anonymous Thu Mar 17 03:41:02 2016 No.7478974 >>7478966 Then this new algorithm would be perfect. I really hope Bubble takes a serious look at it.

>>	Anonymous Thu Mar 17 03:45:26 2016 No.7478978 Why not just make a minimum votes required? You have to have at least 3 or 5 different votes or it doesn't count. Give a grace period of half a day after submissions are closed to vote. We can kill the thread with voting till the new one is up.

Anonymous Thu Mar 17 03:45:26 2016 No.7478979

>>7478974
the algorithm isnt as necessary if there is a voting grace period of a couple days, if people are out to completely ruin the contest they will be able to do it, this is the one disadvantage to being anonymous, to bad we cant have auto trips in this thread, forgot what they called them im tipsy

>>	Anonymous Thu Mar 17 03:50:45 2016 No.7478985 >>7478974 me too or this >>7478979

>>	Anonymous Thu Mar 17 04:55:58 2016 No.7479049 >>7477819 To make an ice cube from scratch, first you must invent the universe.

>>	Anonymous Thu Mar 17 04:57:21 2016 No.7479050 >>7478979 >univ Hi Tipsy, I'm Dropsy.

>>	Anonymous Thu Mar 17 05:00:28 2016 No.7479056 >>7478979 Hi Tipsy, I'm Dropsy.

>>	BubbleBurst Thu Mar 17 06:43:30 2016 No.7479157 >>7478363 Send me an email if you are serious.

Anonymous Thu Mar 17 08:20:00 2016 No.7479280

>>7478934
Different anon than the one you were replying to but something like this could work. Although going from seven days to five is a little restricting. The contest could end on Wednesday and the theme could be announced on Wednesday as per usual, but new entries and votes wouldn't be accepted until Thursday, leaving a day open for votes. Not that every thing Bubble has gone out of their way to do isn't appreciated. They did say rules are a bit lax in the first three rounds though so maybe late entries and votes won't be as much of a problem moving forward.

>>	Anonymous Thu Mar 17 08:39:37 2016 No.7479303 >>7479157 What's the email again?

>>	Anonymous Thu Mar 17 08:45:59 2016 No.7479308 if you can get a Mango-raspberry Rekorderlig, I highly recommend making a frozen raspberry and vodka sorbet, and then drinking the Rekorderlig while eating the sorbet.

>>	Anonymous Thu Mar 17 09:18:59 2016 No.7479338 >Tfw your wife has a deep freezer full of breast milk,

>>	Anonymous Thu Mar 17 09:44:54 2016 No.7479359 Would something made using a freezer would count? Aka something like ice cream.

>>	Anonymous Thu Mar 17 09:48:25 2016 No.7479364 >>7479359 I think bubble wants us to use the life skills of digging through our freezers and making it tasty. I think the main ingredient needs to been homemade frozen-almost freezer bitten or already prepackaged frozen something

>>	Anonymous Thu Mar 17 09:55:11 2016 No.7479374 >>7479364 Sounds good, I'll have to dig to find stuff then.

>>	Anonymous Thu Mar 17 09:56:08 2016 No.7479377 Pink Elephant here. Think I still have some remnants of a pig I murdered a while ago in the freezer (RIP Fatty). Should be fun!

Anonymous Thu Mar 17 11:01:31 2016 No.7479511

>>7479364
And by "digging" I mean already frozen shit from the closets in the grocery too if you have a recipe in mind but lack it in your personal freezer... but you know what I meant....

Although..... I may give extra points if I see a picture of your freezer with said frozen ingredients and a wayyy old good by Date ;)

>>	Anonymous Thu Mar 17 11:05:10 2016 No.7479516 >>7479511 >I may give extra points if I see a picture of your freezer with said frozen ingredients and a wayyy old good by Date Glad I saw this. Just about to go prepare the first part of my entry and will now take a picture of the freezer.

>>	Anonymous Thu Mar 17 11:40:26 2016 No.7479605 Okay, this is officially cancer now.

>>	Anonymous Thu Mar 17 11:46:28 2016 No.7479621 >>7479605 Y???

>>	Anonymous Thu Mar 17 12:17:54 2016 No.7479719 >>7479621 It's not, he's just projecting his cancer onto others while going through chemotherapy. Stage 5 shitpost, early onset lipoanonia (he's a fatass).

>>	Anonymous Thu Mar 17 14:11:13 2016 No.7480163 I think I'm going to wait for the second thread this time before submitting my entry simply so that people look at the vertical, and don't judge it solely based on a one sentence description and how pretty the picture is.

>>	Anonymous Thu Mar 17 14:31:37 2016 No.7480227 >>7479719 Haha this is the good old /ck/ that I miss

>>	Anonymous Thu Mar 17 14:35:10 2016 No.7480238 >>7480163 Just prepare your vertical in advance and post it at the same time...

>>	Anonymous Thu Mar 17 14:41:23 2016 No.7480254 >>7480227 You're cancer too, so shut the fuck up.

>>	Anonymous Thu Mar 17 14:51:48 2016 No.7480283 >>7477880 >>7477912 The biggest issue here is why would you bookmark a thread when you can watch it? The thread watcher lets you see the number of new posts as well.

>>	Anonymous Thu Mar 17 15:40:53 2016 No.7480427 >>7480283 One click to access the thread from your browser.

>>	Anonymous Thu Mar 17 16:57:58 2016 No.7480692 >>7480427 Thread watcher is just one click, not to mention just leaving the thread tab open on your browser. The main issue is that you're creating a bookmark that's going to be dead 24 hours later.

>>	Anonymous Thu Mar 17 16:59:32 2016 No.7480697 >>7480692 And yet here we are close to 24 hours with a perfectly functional bookmark. Seriously, why does it even matter to you?

Anonymous Thu Mar 17 17:26:33 2016 No.7480757

Hey this arguing about how best to bookmark/fav/follow/watch a thread is cool and all but as a fucking new loser into this competition is there any advice on how to take photos and presentation? I know the last youtube link on saucing was interesting, I'd suck up any advice similar anyone has to offer.

>>	Anonymous Thu Mar 17 17:29:02 2016 No.7480769 >>7480757 Get good lighting and a camera better than a shitty phone one. I used a white piece of cardboard to reflect a bit more sunlight onto my dish, made it look that much better.

>>	Anonymous Thu Mar 17 17:39:08 2016 No.7480793 >>7479719 Or, maybe he's someone from the distant past who hates the continuous lowering standards of this board. Also, your post GAVE me cancer, insolent little fuckface.

>>	Anonymous Thu Mar 17 17:42:18 2016 No.7480799 >>7480793 >Complaining about OC and people actually getting better at cooking when there's fucking Joey threads and bullshit carbonara memes. Fucking hell m8, get the fuck out.

Anonymous Thu Mar 17 17:43:27 2016 No.7480801

>>7480757

There's a few elements which I feel make up food platings, and I'll list them for you. Most obvious is good lighting and a good camera, but this is for picture taking and not for plating. For plating I judge the following:

Portion size (not too big, not too small for your presentation)
Vividness of colors
Visible texture
Complexity of dish including accents and garnish
Layering for height if it's a stacked dish
Shaping of food; if it's just a blob put down or if it was laid down with intent

These alone you should really look into, they make up a large factor in "eating with your eyes". Google some five star cuisine images and study the dish layouts. Why they put what there. Use some critical thinking and question the choices of appearance and if it's pleasing, and if not why, and what you would change. There's no guide that says "do this and it will look perfect". You need to be intimately familiar with different plating layouts in order to know the difference between good plating and bad plating.

>>	Anonymous Thu Mar 17 17:52:15 2016 No.7480824 >>7480799 NO YOU But seriously, what makes you think I don't complain about those threads as well? One kind of cancer doesn't cancel out the other. And, I'd hardly call what I've seen in this contest so far quality OC. It's gotten worse every year.

>>	Anonymous Thu Mar 17 17:57:29 2016 No.7480841 >>7480824 Well here's two solutions for you: -Get the fuck out -Hide and move on

>>	Anonymous Thu Mar 17 18:05:31 2016 No.7480875 >>7480841 Or, there's option #3, which is say whatever the fuck I want, where ever the fuck I want, whenever the fuck I want. Hmmmm......which option shall I take?

>>	Anonymous Thu Mar 17 18:07:35 2016 No.7480888 >>7480875 Get the fuck out cunt, you're wasting everyone's time, including your own. We wont listen to your babby ''stop doing what I dont like'' anticts, so just hide the thread and move along.

>>	Anonymous Thu Mar 17 18:08:36 2016 No.7480891 Are we allowed to let things thaw a bit in this challenge? Or is the point to see if you can go from straight up frozen solid to hot pan?

>>	Anonymous Thu Mar 17 18:10:19 2016 No.7480897 >>7480891 Pretty sure you can as long as it's originally frozen.

>>	Anonymous Thu Mar 17 18:12:11 2016 No.7480905 >>7480897 Seriously? I thought that'd be too easy.

>>	Anonymous Thu Mar 17 18:12:20 2016 No.7480906 >>7480888 >Being this mad about criticism If you're a participant in this shitfest, you'd better get used to being severely criticized.

>>	Anonymous Thu Mar 17 18:15:02 2016 No.7480913 >>7480906 >criticism ''I DONT LIKE THING, STOP DOING THING'' isn't criticism, it's a fucking baby whine.

>>	Anonymous Thu Mar 17 18:16:57 2016 No.7480920 >>7480905 Dunno m8, we'll have to wait for confirmation.

Anonymous Thu Mar 17 18:17:10 2016 No.7480921

>>7480906
I just don't get your salt personally. Like do you imagine if you just dump enough of it in this thread we'll all just give up and say "oh well that salty anon is right let's all stop having fun and sharing are stupid pictures of food, close it down"

If you're gonna critique be useful about it. Tell us how to improve meals. Show proper plating/lighting/picture examples.

>>	Anonymous Thu Mar 17 18:17:16 2016 No.7480922 >>7480913 Who said "STOP DOING THING", as you so eloquently put it, faglord?

Anonymous Thu Mar 17 18:20:54 2016 No.7480934

>>7480921
Why bother? If there's one thing I've learned here over the years, no one takes any advice or critique to heart. I've seen the same people participate year after year, and they never get any better at it. I'm not one to beat my head against a brick wall.
And no, I'm not "dumping" in this thread, I made a comment, and all the thin-skinned participation ribbon kids took umbrage. That's their problem, not mine.

Anonymous Thu Mar 17 18:27:10 2016 No.7480946

>>7480934
I'm just noticing the past hour or so you have been kinda just dashing your salt in here.

I've voted casually before in these competitions for years. Entered every now and then but only for funs in the beginning. This year I wanna take it a little more serious or at least enter each time. I'm in it more for the critiques. Wanna get advice on plating and color and making food look appetizing. I already know I can cook but my main issue is I take a picture of it and it just looks like bullshit even though it tastes great.

And I've seen advice get taken to heart here on /ck/. Sometimes too much. I remember once a while back someone asking about eggs, ramsy's method of high heat + fast scrambling to get them fluffy got linked, plenty shitted on it but then after that it just got linked and suggested over and over as people took the advice and liked the results.

It's just the nature of 4chan that we shit on everything. Easier to throw salt than talk about things you like and enjoy.

CookingRei Thu Mar 17 18:38:06 2016 No.7480977

Just got back from the store, pretty excited. Gonna use a mix of shit from the frozen isle as well as crap in my freezer.

A little bummed that I had to figure out a plan b. No one had frozen duck (unless I wanted a whole one for $40), and I realized how crappy my grocery store is...... it'll work.

Anonymous Thu Mar 17 18:40:05 2016 No.7480985

>>7480946
Well, I am "salty" about this, otherwise I wouldn't have made my original comment, so you are right about that. Sure, it's easy to shit on things, but that's not what I usually do. I've actually been in other threads today, giving advice and information, which IS what I usually do. I have issues with this competition, so people are just going to have to expect my salty comments occasionally.
SO, that said, let me give you some pointers on taking a good picture of your food.
>white dishes ALWAYS make the food look better
>use a dish that give you a good food-to-plate ratio. You don't want your food coming all the way out to the rim of the plate, it should be centered.
>Food always looks best in natural light. Try doing your cooking on a day when you'll be able to use natural sunlight, preferably outside.
>And also on that note, the best lighting is in the mid-morning or later in the afternoon. Noon sun is too bright, and too late in the afternoon will be too dark.
>Don't take your pics from overhead. Take from a side angle, fairly close to your plate.
>Take multiple pictures, from different sides and slightly different angles, so you have plenty to choose the best from.
>When you're planning your dish, really think about the colors and how it's going to actually look when it's done before you get started. Sometimes it even helps to make a sketch using colored pencils (I'm not even fucking joking).

Hope that helps.

>>	Anonymous Thu Mar 17 18:50:24 2016 No.7481017 >>7480977 Where I live in 'murrica you pretty much have to go to a butcher to find duck that isn't frozen. Hope you didn't find another ingredient that's as appealing, and good luck.

Anonymous Thu Mar 17 19:02:12 2016 No.7481049

>>7480985
>>When you're planning your dish, really think about the colors and how it's going to actually look when it's done before you get started. Sometimes it even helps to make a sketch using colored pencils (I'm not even fucking joking).

I've been thinking about this a lot more honestly. I think that's a main issue for me. I focus too much on flavor and ignore color completely. At the very least I'm realizing that if I'm making some main dish with bland colors I should add some bright garnish, add something like paprika/cayenne to give a little more color on the outside, or at the very least put in a side/sauce with some contrasting color.

CookingRei Thu Mar 17 19:04:36 2016 No.7481056

>>7481017
When I lived in Louisiana, getting duck was never a problem, even when I moved to California, I was close enough to los angeles to get whatever I needed. I just moved to Oregon this year, and havent found any decent stores for that kind of stuff yet.

I'll either cook tomorrow or Saturday.... want to do it tomorrow....but with Lent and all....I've been so good with it this year! All I know is I'm getting hammered on shitty Mexican beer today....to celebrate the Irish....made sense

>>	Taco Bell Grunt !dDcKD.vMFk Thu Mar 17 19:25:45 2016 No.7481103 Taco Grunt here. This should be easy. My Taco Bell is also a Pizza Hut Express so I have frozen dough to work with in case I want to be creative.

>>	BubbleBurst Thu Mar 17 20:08:05 2016 No.7481219 >>7479303 Bubbleburst.challenge (at) gmail.com

poker chip Thu Mar 17 21:14:26 2016 No.7481367

Cool idea for this round mr or mrs burst. Need to have a good think about what in the freezer section is possible to reinvent in any meaningful way... ie not like "fold this pizza in half wow calzone" or "here is a bunch of standard meat and veg which just happens to be frozen". Looking forward to the challenge

>>	Anonymous Thu Mar 17 22:39:00 2016 No.7481654 >>7481049 Another anom here with some advice. Always plate with odds, they look a lot more appealing Easy mode pretty plating, either put everything to one side or build totally in the centre

>>	Anonymous Thu Mar 17 22:52:39 2016 No.7481705 >>7480922 >>7479605 this cunt did, and I'm assuming that's you.

>>	Anonymous Thu Mar 17 22:54:47 2016 No.7481709 >>7481705 Saying something is cancer isn't the same as saying "stop doing thing". You have poor reasoning skills.

>>	Anonymous Thu Mar 17 22:55:31 2016 No.7481715 >>7478136 >>7478855 >>7478877 >>7478934 >>7478966 Can this be addressed please?

>>	Anonymous Thu Mar 17 22:55:37 2016 No.7481716 >>7481709 You know very well what his comment meant.

>>	Anonymous Thu Mar 17 22:57:23 2016 No.7481719 Guys, I am so happy we get along and didn't fuck up this thread. Can a mod come in a nuke this shit so I can post my submission without it getting lost in among the shit?

>>	Anonymous Thu Mar 17 22:58:20 2016 No.7481722 >>7481716 Yeah, it meant he thinks this competition is board cancer. That's STILL not the same as saying "stop doing what I don't like". It's an opinion, not a declaration.

Anonymous Thu Mar 17 22:59:19 2016 No.7481724

>>7481715

Bubble is just one person going out of her way to make this happen.

It's only the first round, and all the scores are pretty close at this point, so just let it go (and yes, I competed and also got a lower score than that guy).

Things will even themselves out as it goes on. The scoring always seems a little fucked anyway, but it's all just for fun.

>>	Anonymous Thu Mar 17 22:59:21 2016 No.7481725 >>7481719 The mods don't really give a shit about the ck challenge as a general rule.

>>	Anonymous Thu Mar 17 22:59:26 2016 No.7481726 >>7481719 Yeah, sorry about that... I got carried away. Dunno about >>7481722 but I'm ready to agree to disagree.

>>	Anonymous Thu Mar 17 23:00:28 2016 No.7481731 >>7481724 Why do people keep calling bubble a girl? It's obviously a guy. When did bubbles become synonymous with girls?

>>	Anonymous Thu Mar 17 23:01:18 2016 No.7481733 >>7481719 >Can a mod come in a nuke this shit Seriously, I could even read any of it it was so... typical.

Anonymous Thu Mar 17 23:05:23 2016 No.7481744

>>7481724
Sorry, let me correct that.
I wasn't asking for an opinion.
It is an issue that will reoccur.
Addressing it means that it will either go into effect or not. Either way is okay, I just want to know which way. You don't need to reply. I'm not trying to make a conversation.

fix'd
>>7478136
>>7478855 (You)
>>7478877
>>7478934
>>7478966 (You)
Can this be addressed by Bubbleburst please?
TIA

>>	Anonymous Thu Mar 17 23:14:59 2016 No.7481770 >>7481744 Can't we just have a fun and friendly competition without this shit? Any conceivable system will be open to abuses

Anonymous Thu Mar 17 23:22:24 2016 No.7481795

>>7481770
That's true. Someone could vote themselves up a dozen times over, vote others down, and just fuck with it.

I figure this is a one time thing and shit will come out more even/fair in the end over time.

At the very least I don't want a new algorithm in place. Just give maybe half a day to continue voting after submissions closed or some simple shit.

Anonymous Thu Mar 17 23:38:47 2016 No.7481838

>>7481795
actually yeah, I agree on the extra day for voting after submissions are done. Perhaps midnight weds-midnight tues for submissions, then up to midnight weds for final voting, then start again? It'd be a shame to lose the week per round format imo

Anonymous Thu Mar 17 23:56:12 2016 No.7481905

>>7481838

There's no reason to get rid the week long format just in order to give an extra day or two for voting. The first round thread is still on page 3 for some reason...

Shit, never mind. Just realized that it would probably piss some people off to go shopping and then find out the next day that they had been eliminated.

It's St. Patties day, I'm drunk.

Anonymous Fri Mar 18 00:00:47 2016 No.7481920

>>7481838
I'm not even saying that. I'm just thinking last thread took a while to die down enough or whatever for the new challenge to be created. We could just spend maybe 6-12 hours voting more, giving the last minute submissions some more critiques or whatever, then just count those votes and continue one with the next challenge.

I don't think we need to give a whole extra day.

BubbleBurst Fri Mar 18 00:14:46 2016 No.7481974

>>7481744
>>7481920
I can tally votes until mid-day on the wednesday if it would a compromise? I actually grabbed extra vote (past the midnight) posts last round so the all entries had at least 3 votes.

However I don't want to extand rounds longer then a week. And I would prefer not having two threads up on the front page every wednesday.

>>	Anonymous Fri Mar 18 00:20:20 2016 No.7481999 >>7481974 I'd be cool with that but personally I figured what happened in the last one was just a fluke and not likely to happen again or do much damage. Hey real quick while I got your attention can you answer >>7480891 please?

>>	Anonymous Fri Mar 18 00:23:57 2016 No.7482014 >>7481974 That sounds like a good solution to me

Anonymous Fri Mar 18 00:26:25 2016 No.7482020

>>7481974
It's seems you didn't use three on the last entry.
(correct me if I'm wrong)
Just the one. Which is kind of how this whole conversation started.

Dude I'm totally cool with whatever. You're hosting it, so do what you want. I'd just like to know what it is.
My opinion is extend voting a bit.

>>	Anonymous Fri Mar 18 00:28:18 2016 No.7482030 >>7481999 >please? It is a somewhat ambiguous round. However, the basic guidelines were laid out at the beginning of the thread and it's up to the anons voting to interpret them. That's how it's always been done.

Anonymous Fri Mar 18 00:33:15 2016 No.7482046

>>7482030
It would be silly to have to cook something from it's frozen state.
However, you'd probably get 5/5 in the challenge goals category.

>>7482020
P.S. a lot of voters are asleep at 24:00 EST. It would be nice to give them a chance to wake up and vote.

>>	Anonymous Fri Mar 18 00:37:14 2016 No.7482056 >>7482030 Ah k. I mean it was my interpretation reading it that I had to cook from frozen or use frozen. Felt too simple if I could just thaw. But rereading it is pretty ambiguous.

Anonymous Fri Mar 18 00:44:05 2016 No.7482068

>>7482056

I think you're reading too much into it thinking that you need to cook something directly from it's frozen state.

My interpretation is that at least the main item is something that comes frozen at the store, like a frozen pizza, as was mentioned above.

On the other hand, the salmon in the raw salmon dish posted in the first round was most likely frozen at some point, but I would probably take off points if it was posted this round, because it's still basically fresh fish.

Just my opinion, and I'm sure everyone else has a different one. I would wager that you're probably the only anon concerned about whether or not you need to cook something frozen without thawing it, though.

Anonymous Fri Mar 18 00:45:28 2016 No.7482071

>>7482056
I think if you plow through the first 20 or so replies, you'll find >>7477804 and >>7477822 and >>7477951 explain it. A bunch of hilarious fu/ck/s wanted frozen pizza as a round. This was BB being diplomatic.
Challenge goals are freely interpreted by whatever the judge feels is appropriate. Which could be anything really.
Don't get too hung up on it.
Really, you could NOT use any frozen product and still walk out with 15 pooints.

>>	Anonymous Fri Mar 18 00:48:18 2016 No.7482077 >>7482068 >>7482071 Yeah just me being overly autistic today my bad.

Nack !NACK.chEf. Fri Mar 18 02:33:22 2016 No.7482324
File: 3.84 MB, 2629x8174, Autumn Seasoned Chicken Cordon Bleu Wrapped Prosciutto With Cauliflower And Spinach Mash.jpg [View same] [iqdb] [saucenao] [google]

I'll start us off.

My dish is an Autumn Seasoned Chicken Cordon Bleu Wrapped Prosciutto with a Cauliflower and Spinach Mash side.
The sauce is a savory Blueberry Gastrique.

This was a difficult round. I had a sense of what I wanted to do but my options were very limited with ingredients, but that's half the fun. My inspiration for the dish were some old Thanksgiving photos I was looking at the other day. "Autumn" seasoned is in reference to a flavor profile one would expect during that time of year but presented in a fine dining style plating. The vertical will need to wait until next week unfortunately. Running on little sleep with an early morning for an out of town trip over the weekend. Overall it a enjoyable night. I see a lot more Cordon Bleu in my future, without the chore of working with subpar frozen chicken!

Proof of frozen ingredients enclosed.

>>	Anonymous Fri Mar 18 02:46:34 2016 No.7482358 >>7482324 knocked it out of the park. I can't wait until I can get mine done tomorrow. Presentation: 4/5 Originality: 3/5 Appeal: 5/5 Challenge Goals: 5/5 Total: 17/20

>>	Anonymous Fri Mar 18 04:29:36 2016 No.7482532 >>7482324 >Proof of frozen ingredients enclosed. Have you considered starting a thread and just linking it here?

>>	Anonymous Fri Mar 18 04:32:51 2016 No.7482543 >>7482358 >knocked it out of the park Really? without any proof that there was anything frozen involved? jesus fuck.,,, this is truely a circle jerk. 20/20

>>	Anonymous Fri Mar 18 04:34:25 2016 No.7482553 >>7482324 pouring the sauce over the chicken created a really unpleasant darkening effect

>>	Anonymous Fri Mar 18 04:34:27 2016 No.7482554 >>7482324 >blueberry gastrique 20/20

>>	Anonymous Fri Mar 18 05:02:59 2016 No.7482607 >>7482543 Are you retarded? Check the last square of the vertical

>>	Anonymous Fri Mar 18 08:18:37 2016 No.7482780 >>7482543 Damn son, you're retarded

>>	Anonymous Fri Mar 18 10:33:55 2016 No.7483000 >>7482324 Hm. I was planning something similar but maybe I should rethink it. Looks a nice dish, will rate later

Nack !NACK.chEf. Fri Mar 18 10:55:07 2016 No.7483025

>>7482553

It was a decision I ended up regretting later on. I was expecting the gastrique to be thicker than it was but that was unfortunately not the case. Live and learn though. Need to reduce my gastrique longer and use it as a bottom sauce instead of a topper.

Anonymous Fri Mar 18 11:00:54 2016 No.7483036
File: 72 KB, 720x960, ROUND2.jpg [View same] [iqdb] [saucenao] [google]

OK... So I didn't have much time or ingredients (I didn't want to buy anything because I'm about to go overseas). So... This is balsamic honey roasted pork with a spinach puree and pickled dill, with a side of pickled stuff (cabbage, tomato, olives and watermelon), and shallots. The pork is from my dead pig friend we killed and froze a few months back, and the spinach puree was made from spinach I found in my freezer. All the pickled shit is homemade too. If I need to prove the pork/spinach was from frozen ingredients I can take photos of the packaging, but I'm really lazy and want to drink beer in bed. I will try harder next round when I have access to more ingredients.

>>	Anonymous Fri Mar 18 12:25:45 2016 No.7483213 >>7483036 That bit that looks like a green onion, that's the pickled watermelon rind?

>>	Anonymous Fri Mar 18 13:57:29 2016 No.7483475 File: 153 KB, 720x960, ROUND23.jpg [View same] [iqdb] [saucenao] [google] >>7483213

Anonymous Fri Mar 18 14:34:56 2016 No.7483543

>>7482324
Presentation: 3/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 16/20

I think you did a really good job! It doesn't look like the ingredients were frozen at all. The sauce looks too watery though. I assume it's a blueberry sauce - I think you should have probably cooked it out more. Less points on challenge goals though due to the garnishing, which looks fresh, and the breading which I also assume was not frozen.

>>7483036
Presentation: 2/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 3/5
Total: 12/20

Unfortunately, the sauce is also too watery here. I'm not too keen on the vegetable tops either. It would have been nice if you chopped the spring onion finer as well. That all said, looks good but I don't think it carries the theme that well - it's half frozen and half pickled. But the pickles do sound tasty and the pickled dill intrigues me.

>>	Anonymous Fri Mar 18 14:43:41 2016 No.7483565 >>7483543 The challenge was for the MAIN ingredients to be frozen. Not everything has to be frozen. I think it's a little unfair to deduct points for garnish and breading (which is basically just adding flour).

>>	Anonymous Fri Mar 18 14:45:51 2016 No.7483572 >>7483565 What's the difference between 1/5, 2/5, ..., 5/5 for challenge goals then?

>>	Anonymous Fri Mar 18 14:47:33 2016 No.7483576 >>7483572 It's really up to you. I was just giving my opinion. Take it or leave it.

>>	Anonymous Fri Mar 18 14:47:58 2016 No.7483579 >>7483565 I'm with you on this one. Frozen garnish would be fucking dumb.

Anonymous Fri Mar 18 14:49:55 2016 No.7483581

>>7482324

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

You used frozen things. Boring frozen things. Also you really shouldn't have put the sauce on top of the chicken, as has already been said. It also looks more like a dessert plate rather than a main.

>>7483036

Presentation: 3/5
Originality: 4/5
Appeal: 1/5
Challenge Goals: 2/5
Total: 10/20

At first the presentation looks really good, but then when you look at each individual component it starts to seem like you went dumpster diving and made a 3 star plate for a bum. Also the spinach looks really unappetizing. I took off points for challenge goals because using a bunch of homemade stuff and a pig you butchered yourself that just happened to be frozen seems like the opposite of what this challenge is about.

Anonymous Fri Mar 18 15:04:02 2016 No.7483611

>>7482324

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

Everything seemed really good but it was just little shit. Like the drizzle, I'm not a fan of cauliflower mash, didn't feel like anything original/unique.

>>7483036

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

I'm more focused on the weird watermelon top than anything in presentation. Throws me off. Pork looks ok but the spinach looks very unappetizing. Cool form tho.

>>	Anonymous Fri Mar 18 15:25:44 2016 No.7483661 Can we use non-frozen ingredients or does it all have to be frozen?

Anonymous Fri Mar 18 15:30:57 2016 No.7483676

>>7483661
>Create a dish where the main ingredient(s) are start frozen.

Implies only one ingredient could be frozen so long as it's the main one. But it's just up to the voters. You could make a fully frozen ice cream sorbet with all frozen food but garnish with a fresh sprig of mint and someone could take a point off. You could use one frozen vegetable among a whole stir fry thing and someone gives you 5. Shit is vague, people vote to their own interpretations.

>>	Anonymous Fri Mar 18 15:38:48 2016 No.7483689 >>7483676 IMO in both those cases, the voters would be total cunts. For me ''frozen'' implies that the main ingredients of the dish have to be frozen. For example >>7482324 would have 5/5 for challenge goals since all the big things were frozen.

Anonymous Fri Mar 18 15:47:14 2016 No.7483704

>>7483689
>IMO in both those cases, the voters would be total cunts.
I agree but there's no stopping a voter from being a cunt so don't stress over them. You just have to enter what you believe to meet the challenge to the best of your ability and let cunts be cunts. Hopefully non-cunts out number them so it won't effect much.

Anonymous Fri Mar 18 15:52:23 2016 No.7483718

>>7483661

I judge Iron Chef/Chopped style, meaning the secret ingredient (category) should be featured, but you can obviously use other shit.

Points might be deducted for half-assing the challenge goals, but extra points will also be awarded for using them in multiple, creative ways.

In this round, for example, I would consider someone who buys a nice piece of frozen fish and just makes their go-to panty dropper or whatever with otherwise fresh ingredients the equivalent of a contestant on Chopped being given a bag of Doritos and just piling them next to their main dish and calling it a side, without doing anything with it.

Basically, in my opinon, following the challenge goals is a necessity, getting creative with them is a plus. It's for everyone else to decide whether or not you've done that.

>>	Anonymous Fri Mar 18 15:53:56 2016 No.7483722 >>7483704 True

Anonymous Fri Mar 18 15:59:10 2016 No.7483739

>>7483704
>>7483722
You don't need to worry about cunts and non-cunts. The important thing is consistency so that everybody's received votes are relative. Low votes, whether unreasonable or not, don't matter - that's why voting is done by averages. What matters is if only some people get votes on by the low-voter. Even then, as the competition works on cumulative scores, it doesn't really have much of an effect.

>>	Anonymous Fri Mar 18 16:01:24 2016 No.7483745 >177 replies >33 posters Definitely going to wait for the next thread when people are submitting entries and other people are actually discussing the food/voting.

>>	Anonymous Fri Mar 18 17:50:03 2016 No.7484075 File: 78 KB, 480x640, b1.jpg [View same] [iqdb] [saucenao] [google] Biscuits and homemade gravy >you people take this competition too seriously btw

>>	bear Fri Mar 18 17:51:30 2016 No.7484079 File: 442 KB, 1552x1890, b2.jpg [View same] [iqdb] [saucenao] [google] >>7484075 Forgot my dumb name. Anyways, frozen ingredients are the biscuits and the sausage. Overall I'm very pleased with the dish.

>>	bear Fri Mar 18 18:08:06 2016 No.7484139 File: 78 KB, 480x640, b1.jpg [View same] [iqdb] [saucenao] [google] Biscuits and homemade gravy. Gravy has sausage and jalapenos.

>>	bear Fri Mar 18 18:09:16 2016 No.7484144 File: 442 KB, 1552x1890, b2.jpg [View same] [iqdb] [saucenao] [google] >>7484139

Anonymous Fri Mar 18 18:21:32 2016 No.7484179

>>7484139

Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 3/5
Total: 9/20

You basically took Walmart tier frozen ingredients, cooked them according to the package directions, and then made the simplest sausage gravy possible (one extra point on originality for at least adding jalapeno).

Aside from adding a garnish so that the food isn't the exact same color of the plate, there really isn't much more you could have done with the plating aside from maybe overlapping things.

And yes, I take this competition very seriously.

>>	Anonymous Fri Mar 18 19:22:27 2016 No.7484304 >>7484139 Presentation: 3/5 Originality: 2/5 Appeal: 4/5 Challenge Goals: 4/5 Total: 13/20

>>	Anonymous Fri Mar 18 20:25:12 2016 No.7484429 >>7483572 I really only rate on 0/5 or 5/5 Example: Egg Challenge: Cook with eggs as the "star"? 5/5 Cook without eggs? 0/5

>>	Anonymous Fri Mar 18 21:03:57 2016 No.7484534 >>7484429 Same. Last round I asked "Was it an appetizer?" "Yes" got 5/5 and "No" got 0/5.

Anonymous Fri Mar 18 21:52:32 2016 No.7484676

>>7483572
I'd say it depends on how well it hit the goal. For example, the fried calamari last round hit the mark perfectly.
The anchoiade platter on the other hand didn't quite ''feel'' as an appetizer so I gave it a 3/5 since it was going in the right direction. (Maybe it's just me, but it seemed more like a light lunch.)
Lastly, the butter chicken was a straight up meal and therefore got 0/5 from me.

Anonymous Fri Mar 18 21:56:46 2016 No.7484682

>>7482324
Presentation: 4/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 16/20

>>7483036
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20

>>7484139
Presentation: 2/5
Originality: 2/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 14/20

>>	Dice !BMnhHkmC0I Fri Mar 18 21:58:23 2016 No.7484687 I'll be making my post tomorrow morning, still need a few steps and too dark to take good pictures. Here's a preview: it involves peas, pork and a fire extinguisher.

vixchick Fri Mar 18 22:25:45 2016 No.7484744
File: 3.99 MB, 822x3036, shrimp mango fajita mix quesadilla.png [View same] [iqdb] [saucenao] [google]

Hey so it's a quesadilla. Main frozen ingredients are shrimp, mango, and a fajita veggie mix all thanks to HEButts. Also inside is a mix of chona and oaxaca cheese, chili serranos, and lime juice. Side is some mexican coleslaw with nothing frozen in it so idk if I should have even included it but it had sour cream, even mix of red/green cabbage, cilantro, lime juice, carrots, and was something tasty to scoop up with the quesadilla. Little garnish with a mango pico de gallo and some guac. Also bought frozen strawberries and made a margarita cause why the fuck not.

knifebro !KNIFe9ErXk Sat Mar 19 01:43:30 2016 No.7485156
File: 657 KB, 1200x2592, Knifebro_Frozen_Sub.jpg [View same] [iqdb] [saucenao] [google]

I present, for your evaluation my second contribution to an annual /ck/ challenge.

Rosemary roasted lambchop with a blueberry and balsamic reduction. Served along side a wild rice blend with bacon.

>>	Anonymous Sat Mar 19 01:49:00 2016 No.7485167 >>7485156 >>7482324 WHAT'S THE DEAL WITH ALL THE BLUEBERRY SAUCES? ORIGINALITY 1/5

>>	Anonymous Sat Mar 19 01:50:01 2016 No.7485172 >>7485167 >>7485156 NICE PRESENTATION THOUGH.

>>	Anonymous Sat Mar 19 02:15:07 2016 No.7485246 >>7483581 I used frozen pork and frozen spinach. What is it about a home grown/killed pig that got frozen any less frozen than something you buy in a supermarket? Silly person.

Anonymous Sat Mar 19 05:46:58 2016 No.7485503

>>7484139
Presentation: 3/5
Originality: 1/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20

Nothing to say that hasn't already been said. It's a normal meal made from frozen foods.

>>7484744
Presentation: 2/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

The quesadilla looks really gooey and delicious. If that picture had been the final one, the presentation score would be higher - but for both pictures, there's no real need to top the quesadilla with additional garnish. The coleslaw brings the presentation down a bit because it just looks limp with too much sour cream. Considering it was fresh, you could have easily cut the cabbage thinner.

>>7485156
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 14/20

Oh, more blueberry sauce! The rice looks really well cooked and it looks like a good meal over all. It's a bit pedantic but I do feel like this is a meal where it didn't really matter whether the ingredients were frozen or not - it would just be a matter of thawing them and treating them as normal ingredients. Nonetheless, well done!

>>	asdf Sat Mar 19 07:12:47 2016 No.7485578 File: 484 KB, 1000x1920, Untitled.jpg [View same] [iqdb] [saucenao] [google]

>>	asdf Sat Mar 19 07:14:13 2016 No.7485580 File: 1.13 MB, 2560x1920, 20160319_091929.jpg [View same] [iqdb] [saucenao] [google] >>7485578

Anonymous Sat Mar 19 08:53:42 2016 No.7485686

>>7485580

Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 11/20

The puff pastry sounds alright, if nothing special. Frozen mixed vegetables always just look and sound gross, and stewing them isn't exactly the best way to elevate them. It's the kind of thing I'd throw together from random shit in the freezer after a busy day, so 5/5 on challenge goals; it's just not something I'd otherwise really want to eat.

>>	Anonymous Sat Mar 19 11:58:33 2016 No.7486020 >>7485167 Welp, I know what I'm changing about my dish..

Anonymous Sat Mar 19 11:58:59 2016 No.7486021

>>7482324
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20
>>7483036
Presentation: 3/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 2/5
Total: 10/20
>>7484139
Presentation: 3/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20
>>7484744
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20
>>7485156
Presentation: 5/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20
>>7485580
Presentation: 1/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

Anonymous Sat Mar 19 12:44:47 2016 No.7486124

>>7482324
Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20

>>7483036
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>7484139
Presentation: 2/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 13/20

>>7484744
Presentation: 2/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>7485580
Presentation: 2/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20

>>	Anonymous Sat Mar 19 13:08:50 2016 No.7486198 >>7484744 Presentation: 2/5 Originality: 3/5 Appeal: 3/5 Challenge Goals: 4/5 Total: 12/20

Dice !!+1AJ/9WMylF Sat Mar 19 16:56:45 2016 No.7486804
File: 2.76 MB, 4608x3456, P3193400.jpg [View same] [iqdb] [saucenao] [google]

Here's my submission:

Sous-Vide Pork Chops with Flash Frozen Pea Chips and Parmesan Sage Linguine

The chops, bacon, peas and fresh linguine were all frozen originally, but I decided to go a bit further and use freezing as a technique.

Overall, I was very satisfied with the final result, the texture and temperature of the pea chips makes for a really special tasting experience.

>>	Dice !!+1AJ/9WMylF Sat Mar 19 16:57:48 2016 No.7486813 File: 1.26 MB, 1000x4700, FlashFrozenPeaChips.jpg [View same] [iqdb] [saucenao] [google] >>7486804 And here's the vertical. Let me know if you have any questions on the process.

>>	Anonymous Sat Mar 19 17:22:54 2016 No.7486877 >>7486804 Shit, you're like that guy who buys a Playstation for his secret Santa when everyone else agreed on a $20 spending limit. >it looks really good, dice

>>	Dice !!+1AJ/9WMylF Sat Mar 19 17:41:34 2016 No.7486922 >>7486877 Thanks m8, I like to go overbord sometimes. The while dry ice thing was very fun to make.

>>	Anonymous Sat Mar 19 17:42:41 2016 No.7486924 >>7486804 >Presentation: 3/5 >Originality: 2/5 >Appeal: 2/5 >Challenge Goals: 2/5 >Total: 9/20

Anonymous Sat Mar 19 18:34:35 2016 No.7487084

>>7486804
Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20

Very pleased with your incorporation of frozen as a technique into the dish. I would be worried though about it being too cold along side the other hot ingredients, but damn, this round is really "heating up"

Although entitled to his opinion and rating, this guy must be drunk
>>7486924

>>	Anonymous Sat Mar 19 18:35:53 2016 No.7487087 >>7486804 Presentation: 4/5 Originality: 5/5 Appeal: 4/5 Challenge Goals: 4/5 Total: 17/20 very creative

>>	Anonymous Sat Mar 19 18:39:44 2016 No.7487099 >>7486804 Presentation: 5/5 Originality: 5/5 Appeal: 3/5 Challenge Goals: 5/5 Total: 18/20 Looks amazing and the most original so far but I just don't find it that appealing. Still that's just my onion on that matter. Great overall mang.

Anonymous Sat Mar 19 19:03:58 2016 No.7487175

>>7486804
Presentation: 2/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

The presentation here is a pity. The linguine looks delicious but I think the way you've sliced the pork just makes it look like cheap processed meat and it doesn't show off your sear at all. The chips also look quite formless - some nice, big shards might have been nicer.

In terms of appeal, I don't feel like the meal is really a whole. The three main elements feel like they'd need different eating methods - a fork for the linguine, fork and knife for the pork, and hands for the chips.

This all said, the components do individually sound good. Like the others, I'm quite impressed and intrigued with the pea chips. You really took the theme well.

>>	Anonymous Sat Mar 19 19:11:03 2016 No.7487194 >>7484429 >>7484534 Verticals and main gets 5/5 from me, 4 if main by itself.

>>	Dice !BMnhHkmC0I Sat Mar 19 19:18:50 2016 No.7487216 >>7487175 Thanks for the advice, you're right about the pork and chips. What would you recommend?

Anonymous Sat Mar 19 19:28:48 2016 No.7487251
File: 189 KB, 960x1152, alt.jpg [View same] [iqdb] [saucenao] [google]

Lemon raspberry roll cake with raspberry ice cream

Blueberry sorbet quenelle with candied lemon on top of whipped white chocolate ganache

Accompanying sauces are white chocolate ganache and strawberry lemon sauce

Anonymous Sat Mar 19 19:32:15 2016 No.7487264
File: 199 KB, 960x1172, 0319161227-1.jpg [View same] [iqdb] [saucenao] [google]

>>7487251
Pic related is proof of frozen ingredients

I understand that the challenge wasn't to produce a frozen dish but to use frozen ingredients. Frozen berries was just the first thing I thought of so I ran with it. Everything is only semi-sweet because the chocolate and candied elements add sugar. Never did most of these techniques before so this was a fun learning experience. Good way to spend the day off. My kitchen is a disaster and I've got cake pops for days.

Half-assed recap:
Bag of mixed frozen berries
Separated the berries

Made lemon sponge cake batter with lemon zest and whipped egg whites, separated and colored some using gel coloring then piped a design on parchment using that. Froze the design, covered with remaining lemon batter and baked. Topped with semi-soft ice cream, rolled, refroze

Ice cream is cream, milk, egg yolks, sugar, vanilla, and raspberries. Lightly sweetened. Strained out seeds and skins.

Blueberry sorbet is blueberries, simple syrup, and a bit of vodka to keep it super smooth. Lightly sweetened. Strained out seeds and skins

Ganache is cream and white chocolate. Whipped some, left the rest as sauce

Strawberry sauce is strawberries, lemon juice, and simple syrup. Lighlty sweetened. Strained

Candied lemon slices and strips in sugar syrup

>>	Anonymous Sat Mar 19 19:38:06 2016 No.7487294 >>7487251 Presentation: 4/5 Originality: 4/5 Appeal: 4/5 Challenge Goals: 5/5 Total: 17/20 I expected to see deserts much sooner, looks great!

>>	Anonymous Sat Mar 19 19:39:32 2016 No.7487300 >>7486804 Presentation: 2/5 Originality: 4/5 Appeal: 1/5 Challenge goals: 2/5 9/20, not bad

>>	Anonymous Sat Mar 19 19:40:40 2016 No.7487306 >>7487300 >>7486924 >someone who did poorly last round

>>	Anonymous Sat Mar 19 19:44:58 2016 No.7487322 >>7487306 >getting butthurt don't start, kiddo

>>	Anonymous Sat Mar 19 19:50:57 2016 No.7487349 >>7487294 Cheers anon- trying to plate this was hellish but that just made it all worthwhile

>>	Anonymous Sat Mar 19 19:58:13 2016 No.7487371 >>7487264 Presentation: 1/50 Originality: 2/5 Appeal: 2/5 Challenge goals: 2/5 Total: 7/20

>>	Anonymous Sat Mar 19 20:02:12 2016 No.7487385 >>7487371 Are you rating the damn bag of berries?

>>	Anonymous Sat Mar 19 20:04:58 2016 No.7487391 >>7487385 Yes?

CookingRei Sat Mar 19 20:09:17 2016 No.7487401
File: 80 KB, 500x640, ppr1.jpg [View same] [iqdb] [saucenao] [google]

Here's my submission: Pork Pie Ravioli in Orange Rosemary Sauce

Frozen ingredients:
grocery store- Italian meatballs, green beans, and orange juice concentrate
from freezer: bacon and leftover pasta dough

CookingRei Sat Mar 19 20:10:55 2016 No.7487407
File: 74 KB, 650x488, ppr2.jpg [View same] [iqdb] [saucenao] [google]

Inside of ravioli- ground meatballs (mostly pork meat), bacon, green beans, mushrooms, shallots, etc. This is my 3rd attempt at ravioli; i dont have any of the tools needed to make it....but...oh well

vertical next!

>>	CookingRei Sat Mar 19 20:12:00 2016 No.7487410 File: 810 KB, 1120x3410, pprvertical.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Sat Mar 19 20:16:34 2016 No.7487424 >>7487410 Presentation: 1/5, meme blobs along the side ruined it Originality: 2/5 Appeal: 1/5, meme blobs along the side ruined it Challenge goals: 2/5 Total: 6/20

>>	Anonymous Sat Mar 19 20:24:27 2016 No.7487447 File: 6 KB, 93x210, images-45.jpg [View same] [iqdb] [saucenao] [google] >>7487391 Read it in his voice

Anonymous Sat Mar 19 20:24:36 2016 No.7487449

Welp.

After starting two days ago I finally finished and it doesn't look as nice as half the entries already submitted this round.

Also somehow ended up with almost two dozen pictures for the vertical, so it's going to take some time to cut it down to a manageable number and put everything together.

Anonymous Sat Mar 19 20:25:04 2016 No.7487451

>>7487401
That looks beautiful, Rei.

Presentation: 4/5
Originality: 2.5/5
Appeal: 4/5
Challenge Goals 5/5
Total: 15.5/20

You did a good job with what you had. (Almost) everything you used was frozen and you still made something that looked delicious. The vertical was informative and to the point (though as you made the dough yourself I'd appreciate it if you included your recipe in the vertical). It looks especially good since you didn't have the required tools.
Nonetheless, it's nothing too out there or surprising- the filling mixture is a little uninspired, and the great bushy rosemary garnish was a tad silly. Other than that, though, that was very good. It's not exactly to my tastes- I find orange sauces are usually grotesquely sweet and sticky- but it looks good enough that if I were served this in a restaurant, I'd really enjoy it.

CookingRei Sat Mar 19 20:31:27 2016 No.7487469
File: 85 KB, 550x681, ppr_noblobs.jpg [View same] [iqdb] [saucenao] [google]

>>7487424
Sorry, this was the first time I've tried using those "meme blobs" since everyone seems to like them...I took a few pictures, including some without the offensive blobs, so I hope you like this one better (i dont expect a different rating, but just thought you should know my reasoning)

>>7487451
thanks! if i remember correctly, the dough was just flour, egg, salt, and water thrown in a blender....i'm pretty lazy. If it wasnt a frozen challenge i'd of loved to of thrown some herbs in the dough too!

>>	Anonymous Sat Mar 19 20:37:46 2016 No.7487485 >>7478132 i feel sorry for poorfag

>>	Anonymous Sat Mar 19 20:39:07 2016 No.7487493 >>7487469 That's just a troll. Ignore him.

Gamblor Stronk Sat Mar 19 20:41:10 2016 No.7487501
File: 2.68 MB, 3264x1836, 20160318_213542.jpg [View same] [iqdb] [saucenao] [google]

I couldn't post this last night because reasons

I made breaded shrimp, because it's lent and why not.

The shrimp were breaded in a egg and milk mixture, then coated In seasoned all purpose flour and panko breadcrumbs; Then fried (obviously). The sauce is simply 50/50 mix mustard and ketchup

>>	Anonymous Sat Mar 19 20:45:14 2016 No.7487518 >>7487391 The bag isnt his submission

>>	Anonymous Sat Mar 19 21:00:22 2016 No.7487558 >>7487501 Is the half a screen door laying on top of an unfinished plywood door your identifier?

>>	Anonymous Sat Mar 19 21:04:48 2016 No.7487568 >>7487558 His trip is probably his identifier

Anonymous Sat Mar 19 21:05:54 2016 No.7487575

>>7487469
>>7487424
I've took your explanation into consideration and looked at the new picture and will give new scores accordingly.

Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge goals: 4/5

Total: 16/20

Much better without the meme blobs.

Anonymous Sat Mar 19 21:10:00 2016 No.7487583
File: 956 KB, 1440x2560, sketch-1458435898113.jpg [View same] [iqdb] [saucenao] [google]

I made Moqueca/seafood stew. Not 100% true to the traditional recipe, but this is how I have been making it for years. Usually I use bacalhau in the recipe, along with fresh seafood but utilized frozen seafood instead.

>>	Anonymous Sat Mar 19 21:12:01 2016 No.7487589 >>7487568 He didn't use a trip.

>>	Anonymous Sat Mar 19 21:14:41 2016 No.7487592 >>7487589 Why are you still here?

>>	Anonymous Sat Mar 19 21:16:07 2016 No.7487595 File: 442 KB, 1440x2560, sketch-1458436523344.jpg [View same] [iqdb] [saucenao] [google] >>7487583 Close up of how chunky and tasty it was.

>>	Anonymous Sat Mar 19 21:22:30 2016 No.7487609 >>7487592 What the fuck are you talking about? He didn't use a trip, and in lieu of that he needs to include an identifier in his entry picture.

>>	Anonymous Sat Mar 19 21:25:36 2016 No.7487618 >>7483475 Presentation: 1/5 Originality: 1/5 Appeal: 0/5 Challenge Goals: 2/5 Total: 4/20

>>	Anonymous Sat Mar 19 21:27:44 2016 No.7487623 >>7483036 ya did good friend :)

>>	Anonymous Sat Mar 19 21:40:44 2016 No.7487653 >>7487583 >>7487595 You need a timestamp and identifier, friendo.

>>	Anonymous Sat Mar 19 21:44:27 2016 No.7487658 >>7487653 Both are in the vertical. He's the guy who got the highest score first round...

>>	Anonymous Sat Mar 19 21:51:24 2016 No.7487670 >>7487653 It's in my vertical, do I need a separate of my time stamp?

>>	Anonymous Sat Mar 19 21:55:32 2016 No.7487683 >>7487670 Apparently these autists do, because clicking a picture is hard.

>>	Anonymous Sat Mar 19 21:55:37 2016 No.7487684 >>7487670 no, he's just autistic

>>	Anonymous Sat Mar 19 22:55:34 2016 No.7487822 >>7487670 Never mind, I missed it.

Anonymous Sat Mar 19 23:46:26 2016 No.7487909

>>7486804

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

You definitely went a few steps further than everyone else so far. 5/5 on challenge goals for doing something other than just cooking a normal meal from things you bought frozen. That said, aside from a solid execution, it isn't anything that original, and the plating is okay, but not anything to write home about. I'm a little biased on appeal, as I'm not really a fan of pork chops, and a pile of frozen pea chips served alongside a hot dish seems like a bit of a hassle to eat.

Still one of the best entries yet. Keep it up.

>>	Anonymous Sun Mar 20 00:34:24 2016 No.7488000 Someone mentioned earlier that only the top 15 contestants make it into the fourth round. How many people get eliminated each round after that? Also, is missing a round equivalent to getting a score of zero for that round?

>>	Anonymous Sun Mar 20 00:38:58 2016 No.7488007 >>7487469 Presentation: 3/5 ugly ass plate Originality: 4/5 Appeal: 4/5 Challenge goals: 5/5 Total: 16/20 >>7487583 Presentation: 3/5 Originality: 4/5 Appeal: 3/5 Challenge goals: 5/5 Total: 16/20

Anonymous Sun Mar 20 00:40:43 2016 No.7488010

>>7487575
thanks for understanding anon, this is my 3rd year doing this and i've always scored low for presentation. definitely more of a 'throw stuff on a plate' kinda gal, but trying to get the hang of it. i think simple and clean will work best

>>7488000
i think it's usually 1 elimination per round, i think you have 3-4 in the last round. pretty sure 10 rounds total, you have to make a dish after round 3....but you'll want to wait for bubble for the official answer.

Anonymous Sun Mar 20 00:41:27 2016 No.7488011
File: 381 KB, 2904x1812, 665746_1300454660256_full.png [View same] [iqdb] [saucenao] [google]

I think we should institute a "you have to vote on every recipe in thread" just so the scores are consistent and relative to one another. Also can give a benefit to turning your dish in quickly

Anonymous Sun Mar 20 00:52:58 2016 No.7488036

>>7488011

Feel free to provide suggestions on how to make that happen if you think anyone is going to do anything to enforce it.

I've voted on every entry this round so far (I think), but actually had to go back through the thread to make sure, and realized I had missed one.

People who wait till the last minute to vote are probably even more likely to miss entries.

Nitpicking the scoring process takes all the fun out of it.

Anonymous Sun Mar 20 00:58:50 2016 No.7488047
File: 38 KB, 1280x720, maxresdefault.jpg [View same] [iqdb] [saucenao] [google]

>>7488036
Maybe have a two or three day period after the deadline during which people can vote?

Ive just seen some rather harsh single scores that have no frame of reference. This is all in the fun but it would suck to be that one anon that is unjustly targeted.

>>	Anonymous Sun Mar 20 01:04:50 2016 No.7488062 >>7486804 This would be more impressive if I didn't know that those "pea chips" turned to complete mush before you even finished your dinner. So, it was more like pork chops with linguine and mushy peas.

>>	Anonymous Sun Mar 20 01:11:52 2016 No.7488075 >>7487583 YOU, YOU I LIKE. (where's the red palm oil, though?) Otherwise, you win IMO.

>>	Anonymous Sun Mar 20 01:13:45 2016 No.7488080 >>7488075 Sorry, I'll rate you later, once everyone has their stuff in.

Anonymous Sun Mar 20 01:22:34 2016 No.7488095

>>7488047

>have a two or three day period after the deadline during which people can vote

We've already gone over this, but in my opinion here's the issue.

Once we reach round 4 and people begin to be eliminated, the contestants are going to want to know whether or not they're still in the running before they go out and buy groceries.

On the one hand, making the entry period less than a full week wont work, because everyone is on a different schedule, has different days off, and cutting out two or three of those days would be unfair.

On the other hand, giving a full week and then waiting a few days before starting the next round would throw off the rhythm of the competition, in a addition to unnecessarily extending it by adding a few extra days to each round.

Just let it go the way it's always gone, don't get bitter if you get a low score, and try to remember where you are. Having a reason to put a little extra effort into something you cook, and having ten times as many people comment on it than if you started an OC thread, should be enough motivation.

>end rant

Anonymous Sun Mar 20 02:17:07 2016 No.7488209

>>7488095
Everyone needs to stop fucking whining.
This competition USED to be cutthroat, and still should be. I hope Bubble has the integrity to shut this mediocre bs down before people try and conform the goddamned contest to their own specs. That's not how fucking competition works.

>>	Anonymous Sun Mar 20 02:20:32 2016 No.7488218 File: 5 KB, 202x250, 33576.jpg [View same] [iqdb] [saucenao] [google] >>7488209

>>	Anonymous Sun Mar 20 02:22:58 2016 No.7488222 >>7488218 If by that you mean I'm a curvaceous, striking, badass bird, then I can't disagree. I so fucking am.

>>	Anonymous Sun Mar 20 03:59:31 2016 No.7488409 >>7484144 I'm not a voter, but that looks pretty fucking dank. Would eat/10 and say "thank you".

Anonymous Sun Mar 20 04:14:38 2016 No.7488421

>>7487216
For the pork to complement the linguine, I would have actually just omitted it as I feel that bacon or pancetta would be enough for flavour. The additional pork feels like you just needed to add something frozen so you used that.

As for the pea chips, it really just feels like it would make a separate dish to the linguine.

In another form, maybe some pea chips rounds/squares/shards, topped with herbed ricotta, then with the pork might have been a good way to integrate it all.

>>7487251
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

I think you would have benefited from taking a photo farther away. A higher shot would be more complementary as well.

Good ideas but I think it fell short in implementation. The whipped ganache doesn't look stiff enough, the quenelle looks limp and the colour is seeping into the white chocolate, the ice cream is too thick so you lose the nice swirl of a roll, and there's just too much sauce (but I really like the decoration on the ganache on the plate).

>>7487401
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 15/20

Seconding comments about the blobs and rosemary. A note on the blobs - I think they work better on a flat surface with a thicker sauce. I do think your presentation skills are improving, though! Also, you could have incorporated frozen herbs into your pasta if you wanted.

I'm not really sure that I get the pork pie element. To me, a pork pie is a pork pie through the use of gelatinous stock. That said, the flavours of the ravioli seem good to me. I'm not sure how they'd pair with the orange sauce but I'd be glad to try it.

In regards to challenge goals - you used loads of frozen ingredients but I don't feel like you treated them as such - you mostly defrosted them all before using it seems.

Anonymous Sun Mar 20 04:22:08 2016 No.7488428

>>7487501
Presentation: 1/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 9/20
It's kind of boring and kind of messy but I'd still eat it. The mustard and ketchup mix isn't appealing at all though. At the very least, moving the sauce into a smaller and nicer bowl would have improved the presentation rather than just using the one you mixed it together in. I also think that sauces in the middle of plates just look cheesy.

>>7487583
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 14/20
It's cold right now so I think I would enjoy this. The lime and spring onion add some nice colour to the stew as well but the bowl just makes it look kind of murky.

Anonymous Sun Mar 20 04:56:34 2016 No.7488471
File: 38 KB, 640x471, catsdontdance06.jpg [View same] [iqdb] [saucenao] [google]

>>7488095
well i thought it didnt need to be said that the next round wouldnt be over till voting ended.
i just remember getting pretty butthurt a couple of years ago. My schedule has been busy so i havent been abel to participate as much as id like.
just recently, it seems like there are some one-off significantly harsh reviews.

I was just trying to start a convo. no need to rant bru. were all co/ck/suckers here

>>	Anonymous Sun Mar 20 06:50:17 2016 No.7488628 File: 144 KB, 576x1024, 001.jpg [View same] [iqdb] [saucenao] [google] >>7488471 Chanology lurker here. We're okay. We're all co/ck/suckers for sure.

>>	Anonymous Sun Mar 20 06:52:21 2016 No.7488630 File: 191 KB, 1024x576, 002.jpg [View same] [iqdb] [saucenao] [google] >>7488628 A really good thing. I'm not sure how to prove it.

>>	Anonymous Sun Mar 20 06:54:06 2016 No.7488635 File: 189 KB, 576x1024, 003.jpg [View same] [iqdb] [saucenao] [google] >>7488630 Not proof, but I don't know how else to explain it... The smoked pork was frozen...

>>	Anonymous Sun Mar 20 06:58:16 2016 No.7488640 >>7488628 >>7488630 >>7488635 I have some stock that I freeze clarified. I don't think I'll need it for this, but I'm really going out on a limb with this one. It's new to me and I hope it's as dank as I expect.

>>	Anonymous Sun Mar 20 07:27:44 2016 No.7488682 >>7488640 shit, I'm really drunk. BIG BLACK got a big white X, on the top of his car Racer X keeps his speed in a little glads jar Racer X on the road Racer X on attack okay

Anonymous Sun Mar 20 08:03:14 2016 No.7488743

>>>7487583
>Presentation: 3/5
>Originality: 3/5
>Appeal: 4/5
>Challenge Goals: 4/5
>Total: 14/20
>It's cold right now so I think I would enjoy this. The lime and spring onion add some nice colour to the stew as well but the bowl just makes it look kind of murky.

I totally agree my presentation probably won't score very high this round. I might go over to dollar tree and buy a white and plate and bowl for this competition, so maybe next round I can be more confident in that area

Anonymous Sun Mar 20 09:08:23 2016 No.7488883

>>7488421
Thanks for the pointers. This was my first time for doing a lot of things. Only the second time ever really trying to plate anything involving any kind of presentation besides just putting food on there.

The quenelles were made then froze in that shape individually before plating. This was the third photo try and the ganache had had it. Also something got caught in the piping tip and it came out as ribbons that just kind of gavë out. If this was an elimination round I would have whipped and piped more but at that point I just wanted to take the damn picture. The strawberry sauce was quite a thin layer though. It didn't take a lot. The first take I had poured too much and it seeped into the ganache ruining the design.

>>	Dice !!+1AJ/9WMylF Sun Mar 20 09:39:47 2016 No.7488950 >>7488062 They dont actually, by the time I was done eating, they were still quite cold (but I get your point)

>>	Anonymous Sun Mar 20 09:44:23 2016 No.7488956 >>7488682 I think you're on the wrong board my man. >>>/mu/

Anonymous Sun Mar 20 09:57:07 2016 No.7488978

>>7482324
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>7483036
Presentation: 2/5
Originality: 3/5
Appeal: 1/5
Challenge Goals: 5/5
Total: 11/20

>>7484139
Presentation: 3/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

>>7484744
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>7485156
Presentation: 3/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 13/20

>>7485580
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>7486804
Presentation: 4/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 16/20

>>7487251
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 11/20

>>7487401
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>7487501
Presentation: 2/5
Originality: 1/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 9/20

>>7487583
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20

lady pistol Sun Mar 20 13:35:28 2016 No.7489510
File: 3.78 MB, 5000x3750, DSC00470.jpg [View same] [iqdb] [saucenao] [google]

ok its cross of a gyro and a baja fish and shrimp taco

beer battered frozen swai fillet and frozen shrimp
homemade habenaro tzazaki
red cabbage slaw
a smear of homemade spicy guacamole
frozen garlic naan

with a side of frozen cauliflower which i tossed in a buffalo horseradish sauce and roasted

alright fuck my shit up

my cook along >>7488843

>>	lady pistol Sun Mar 20 13:38:20 2016 No.7489523 File: 2.16 MB, 4128x2322, 20160320_114657.jpg [View same] [iqdb] [saucenao] [google] >>7489510 heres my timestamp and lady gun i was hongry and forgot srry was very tasty

Anonymous Sun Mar 20 13:50:23 2016 No.7489568

>>7489510
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 12/20
It looks good but the side garnishes don't really suit the gyro, not to mention how messy they are. I like the idea but I don't feel the thickness of the naan would go well with the lightness of the fish.

>>	Anonymous Sun Mar 20 15:07:08 2016 No.7489750 >>7487251 Presentation: 2/5 Originality: 2/5 Appeal: 1/5 Challenge Goals: 4/5 Total: 9/20 You should probably work on taking better pictures. I also don't like desserts, so it's nothing personal with the low appeal score.

Anonymous Sun Mar 20 15:10:29 2016 No.7489755

>>7487401

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

Sauce on the rim of the plate and inedible garnishes both have a tendency to trigger me a bit. Also the filling seems a little dry, and frozen green beans and never a good choice.

Anonymous Sun Mar 20 15:15:34 2016 No.7489765

>>7487501

Presentation: 1/5
Originality: 1/5
Appeal: 2/5
Challenge Goals: 3/5
Total: 7/20

I'm going to give you the benefit of the doubt and assume the shrimp was frozen, as though it really matters. Sauce doesn't sound good at all, and it looks like they might not have been fried long enough, but that might just be the lighting. It's nothing special, but I'd eat it.

If you're going to bother submitting an entry you could at least take 30 seconds to rotate your image.

>>	Anonymous Sun Mar 20 15:29:21 2016 No.7489801 >>7489765 Some of the 4Chan apps unexpectedly rotate the picture when you upload it. The only way to fix it is to crop the picture although which many people don't realize

Anonymous Sun Mar 20 15:36:51 2016 No.7489821

Its like people in this thread have never had an unbiased and detached opinion in their life. So much of the voting in round 1 and 2 have been, "I scored low because -i- don't like it" instead of "I scored low because X could have been done better because A, B and C.". Nobody gives a shit what you personally like. What they want are detached and honest votes and critiques without you interjecting your shit taste into the equation.

>>	Anonymous Sun Mar 20 15:38:21 2016 No.7489829 >>7489801 Or you could just post using a computer like a normal person.

>>	Anonymous Sun Mar 20 15:40:03 2016 No.7489836 >>7489821 >Appeal: How appetizing the food looks/whether or not the dish appeals to your personal taste as a voter What you personally like counts for a quarter of the total score, dum dum.

>>	Anonymous Sun Mar 20 15:40:10 2016 No.7489837 >>7489829 Pretty sure that anon doesn't have a computer, or someone else in the other thread said as much.

Anonymous Sun Mar 20 16:02:42 2016 No.7489899

>>7489510
Presentation: 2.5/5
Originality: 3/5
Appeal: 4/5
Challenge Goals 4/5
Total: 13.5/20

It's not beautiful, the radish is slightly unnecessary,the cauliflower is a little thick, and I'd appreciate a nicer cut of lime, but it does look and sound delicious.

>>	Anonymous Sun Mar 20 16:53:02 2016 No.7490109 >>7489829 >implying normal people don't use mobile phones more than desktops anymore GET WITH THE TIMES, SENPAI

Anonymous Sun Mar 20 16:56:14 2016 No.7490119

>>7487583

Presentation: 1/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 10/20

Not much else you could do with that on presentation, and points taken off on challenge goals, because you could have just non-frozen fish and it wouldn't have made a difference. Would definitely consume.

>>	Anonymous Sun Mar 20 16:59:17 2016 No.7490127 >>7490119 I appreciate your score. I really do. But what the hell are you taking about??? Are there foods that only come frozen that can't be used fresh????

>>	Anonymous Sun Mar 20 17:00:12 2016 No.7490131 >>7489510 Presentation: 2/5 Originality: 3/5 Appeal: 3/5 Challenge Goals: 4/5 Total: 12/20

studentfag Sun Mar 20 17:21:27 2016 No.7490181
File: 2.68 MB, 3264x2448, oven-baked lamb samosa.jpg [View same] [iqdb] [saucenao] [google]

Should probably wait for the new thread to pop up as this one will reach bump limit soon but fuck it I wanna share my creation now.

For the second round, I decided to make lamb samosas, as I had some leftover lamb mince in the freezer. The filo pastry is stuffed with the mince, frozen peas, potato and onion.

To go with the frozen theme, I put a block of feta cheese in the freezer, and grated it over the samosas to create a snow-like effect.

I think they turned out pretty great, at least taste-wise. The feta unfortunately did not look as much like ice as I would have liked, but alas.

All the details, picture of the stuffing and proof can be found in the vertical. Cheers for all the people that took the time to rate my dish last round!

>>	studentfag Sun Mar 20 17:22:55 2016 No.7490189 File: 2.58 MB, 1000x3500, samosa vertical.jpg [View same] [iqdb] [saucenao] [google] >>7490181

>>	Anonymous Sun Mar 20 17:59:50 2016 No.7490331 Just finished my vertical, but don't really want to post this close to the bump limit.

Anonymous Sun Mar 20 18:28:29 2016 No.7490419
File: 915 KB, 2048x1536, Iceland Delight.jpg [View same] [iqdb] [saucenao] [google]

I’m calling this dish the Iceland Delight, as it is somewhere between British and American food, and because of the British frozen food brand, and there’s also a flyover joke in there somewhere if you fly anything other than Iceland Air.

It’s a beer battered, deep fried, three pepper, macaroni and cheese topped frozen pizza, along with a garlic and basil mushy pea gastrique.

The frozen pizza and macaroni are American, while the mushy peas are English and the fact that Scotland will basically deep fry anything is Scottish.

The three peppers are the pepperoni that came on the pizza, pickled jalapeños it was cooked with, and red pepper flakes added to the macaroni and cheese. The mushy peas isn’t really a gastrique, but just calling it mushy peas doesn’t sound very appealing.

The pizza is served on a bed of greens, the peas are garnished with Secret Aardvark hot sauce, and on the side there are some deep fried pizza rolls dusted with chili powder, sauced with chipotle garlic salsa found in the freezer for some reason, in addition to fresh avocado. I’d recommend drinking before/with this dish, and would perhaps suggest Irn-Bru and Bourbon.

Refer to the vertical for the frozen components/steps.

>>	Anonymous Sun Mar 20 18:31:00 2016 No.7490426 File: 3.67 MB, 800x3200, Iceland Delight Vertical.png [View same] [iqdb] [saucenao] [google] >>7490419 Vertical.

Anonymous Sun Mar 20 18:58:26 2016 No.7490479

>>7490181
Presentation: 3/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

Looks lovely! I usually find samosas too oily so I like how you've baked them. The grated feta is a bit messy - I think it would have been much nicer if you got rid of the feta on the linen at the very least. Originality is quite low as it just seems like a standard samosa ready, and filo pastry was one of the first things I thought of when thinking of for this theme.

>>7490419
Presentation: 2/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20
I like how you actually went with frozen pizza but it just sounds too heavy to me. Your presentation also hasn't really improved since the last round - there's still too much white space in between the different components. The mushy peas also don't look appealing in that format and the spinach looks very boring and in need of some dressing. Though with all this criticism, I still would try it and I can see you put a lot of thought into your entry as well.

Anonymous Sun Mar 20 19:00:07 2016 No.7490483

>>7490127

If kind of just felt like it didn't matter that the fish was frozen.

You basically said, "here, frozen fish", then thawed it and proceeded with the rest of the cooking as though it never mattered in the first place.

Have an extra point for the peas.

Presentation: 1/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 11/20

Bubble please disregard, >>7490119

>>	Anonymous Sun Mar 20 19:02:08 2016 No.7490490 >>7490479 recipe* not 'ready'. And I also clearly messed up my last sentence for the samosa post but you know what I mean.

Anonymous Sun Mar 20 19:24:34 2016 No.7490555

Thanks, I just had all those in my freezer plus a bunch of veg. I appreciate the score, Don't get me wrong. But I'm not seeing how it's being frozen and thawed how you mentioned, doesn't apply to other anons using frozen ingredients.

Throwing it all in a big soup doesn't seem like alot of work, I get that, but the building of the flavors takes skill... perhaps the seafood was not "transformed"enough maybe??

Maybe I'm just having a dumb moment with your not liking that I thawed the fish? Idk...

>>	Anonymous Sun Mar 20 19:38:42 2016 No.7490603 >>7486813 Is that a Unicorn Jr. you've got there? If so, you are an anon of fine taste.

>>	Anonymous Sun Mar 20 20:13:14 2016 No.7490685 >>7490555 It's not you anon, the guy thinks he's fucking Gordon Ramsay or something

Anonymous Sun Mar 20 20:15:35 2016 No.7490691

>>7487401
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>7487501
Presentation: 2/5
Originality: 1/5
Appeal: 2/5
Challenge Goals: 5/5
(Assuming frozen shrimp)
Total: 10/20

>>7487583
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20

>>7489510
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>7490181
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>7490419
Presentation: 3/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total:13 /20

All seems sort of random, would eat each thing but it all seemed kinda weird. Interesting though.

>>	Anonymous Sun Mar 20 20:21:58 2016 No.7490705 What's the bump limit on /ck/ these days? I knew other boards went up recently, but thought it was still 300 here.

>>	Anonymous Sun Mar 20 20:30:06 2016 No.7490727 File: 166 KB, 1440x1080, 1405381158901.jpg [View same] [iqdb] [saucenao] [google] >>7490705 There's only one way to find out..

Anonymous Sun Mar 20 21:15:49 2016 No.7490857

>>7489510
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>7490181
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 13/20

>>7490419
Presentation: 3/5
Originality: 3/5
Appeal: 1/5
Challenge Goals: 5/5
Total: 12/20

>>	Anonymous Sun Mar 20 21:56:12 2016 No.7490958 307 posts, bump limit reached?

Anonymous Sun Mar 20 21:57:43 2016 No.7490962

>>7487084
Ok, I'll bite.

I don't think it's a very good dish. Alright i guess, but I wouldn't order it at a restaurant.

The idea of freezing what it essentially baby food and throwing it on a plate with pork and pasta is terrible. I get that the thing was 'frozen' but this is not a good interpretation. Also the plating is weird, the pork should be positioned to show the sear. All in all, the pork and noodles look fine, but quite plain.

Again, no offense to the guy who made this. I can tell he's most likely a great cook, but he missed the mark here in my opinion

Anonymous Sun Mar 20 22:09:54 2016 No.7490994

>>7490962

I see what you're saying, but think you're being pretty harsh.

>the pork should be positioned to show the sear

Going to have to disagree with this one. While you definitely want to show off a good sear, it's all about the money shot, showing that the meat's been cooked properly.

Anonymous Sun Mar 20 22:17:11 2016 No.7491012
File: 22 KB, 451x456, fist.jpg [View same] [iqdb] [saucenao] [google]

>>7490958
310, bump limit reached.

Don't we get a mod to remove bump and image limit on this thread until the next one is up, like we did some previous year? Only one thread per week this way.

>>7487447
Me too. Pic related.

Anonymous Sun Mar 20 23:37:40 2016 No.7491251

>>7491012

>don't we get a mod to remove bump and image limit on this thread until the next one is up

We had a round stickied a couple years ago, and all the anons with delicate constitutions who get offended by OC came out in droves and threw a hissyfit.

>>	Anonymous Mon Mar 21 00:20:13 2016 No.7491358 you guys know you can use the thread until it falls off, it will be archived and im sure bubbles aint gonna make a new thread until maybe tomorrow no reason to stop submitting and voting...

Anonymous Mon Mar 21 00:30:01 2016 No.7491376
File: 43 KB, 519x564, bubbles-quotes-trailer-park-boys-40db61[1].jpg [View same] [iqdb] [saucenao] [google]

>>7491358

>bubbles

Always makes me think of pic related.

I'm guessing people stopped watching this thread due to all the bickering, and are just waiting for a new thread to get back on topic.

Then again, Bubble hasn't checked in in awhile. I hope she didn't died.

>>	BubbleBurst Mon Mar 21 05:20:10 2016 No.7491801 >>7491358 >>7491376 Been mostly off the grid for the weekend. New thread will be up tmr.

>>	lavi !zXeFjI1hKc Mon Mar 21 07:37:03 2016 No.7491954 >>7477783 well shit, I missed it. still might post for fun

Anonymous Mon Mar 21 08:32:53 2016 No.7492033
File: 320 KB, 1280x960, CAM01068.jpg [View same] [iqdb] [saucenao] [google]

My entry for this round. Mixed mushroom risotto with peas and asparagus tips made with a dried amanita caesarea stock that I had frozen in the freezer. Pic of frozen veg and ingredients to follow.

>>	Anonymous Mon Mar 21 08:36:08 2016 No.7492040 File: 328 KB, 1280x960, CAM01045.jpg [View same] [iqdb] [saucenao] [google] Frozen veg was asparagus, peas and mixed mushrooms, and the frozen stock.

Anonymous Mon Mar 21 08:39:33 2016 No.7492045
File: 309 KB, 1280x960, CAM01050.jpg [View same] [iqdb] [saucenao] [google]

Ingredients were: tender garlic shoots, arborio rice, white wine, mixed mushrooms, peas, frozen dried mushroom stock, asparagus, grana padano, chopped parsley, snipped chives and, not in pic, evoo and some butter to mantecare.

>>	Borneo Mon Mar 21 12:03:43 2016 No.7492514 File: 135 KB, 1284x963, IMG_20160321_133333.jpg [View same] [iqdb] [saucenao] [google] frozen tendies atop frozen veg stir fry with sriracha drizzle

>>	Borneo Mon Mar 21 12:05:09 2016 No.7492520 File: 107 KB, 1284x963, IMG_20160321_133956.jpg [View same] [iqdb] [saucenao] [google] >>7492514 plus timestamp not making a vertical for this because frozen veg tastes like depression and nobody should have to experience this

zoervleisj !wQyaA7zZ7Y Mon Mar 21 12:40:19 2016 No.7492564
File: 1.23 MB, 1440x2560, IMG_20160321_172706528.jpg [View same] [iqdb] [saucenao] [google]

Thought I might enter again this, after abstaining last. Only found out it started again yesterday so...

Coarse greenpea, mint & potato mash with sautéd coalfish

>>	zoervleisj !wQyaA7zZ7Y Mon Mar 21 12:41:51 2016 No.7492570 File: 1.35 MB, 1440x2560, IMG_20160321_145100025.jpg [View same] [iqdb] [saucenao] [google] >>7492564 Also the frozen products

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