/ck/ - Food & Cooking

I made a hearty brown stock out of beef knuckle; I reduced the whole batch by half. Not exactly cooking but I've been going through ~12lbs/week of fruit lately. Out of bananas today so some bread (purchased) on the side.

>>4149859
Pho ga is a nice project. It might seem involved but it's a low-stress process and very rewarding in my opinion. It's not a really long broth as well so yeah...this run was four hours. A large stock pot and cheese cloth are pretty much the only essentials--the rest can be improvised. A colander is nice as well as long tongs, extra large pots and bowls.

Food allergy pho ga--no onion or garlic (nor any of the allium genus). I now however have access to reasonably cheap bones. Anyway the usual charred ginger and galangal (semi-garlic sub), thai chili, carrot, star anise, cardamom, coriander, cinnamon, clove, black peppercorn, palm sugar, fish sauce, one five pound chicken and four pounds of backs (@$1.29/lb). There is so much collagen in this broth; it's going to gel very nicely.

>>3956223

I saved my posts as text. Here's the best I can do http://pastebin.com/00Gmi7jX It was *okay* but I'm not really into desserts.

Congrats dudes...well done

To ZB: Yeah, it seemed long. Unrelated: I don't think I will be able to participate in the future but I'll post here or in 100bowl threads (if he/she is around...I haven't read the board in months). Anyway, great source of OC.

>>3947713

Those are red jalapenos I grew and froze a few weeks ago; I see what you mean though.

>>3946597

That is actually me posting.

>>3940398
>>3940399

fuck yeah diy baguette pan

I had another craving

Also...

>>3928585

*Finally* someone understands me. Viet fuckin' nam.

>>3926888
Oh...I just saw a disconnect between the OP round 15 and >>3921765 stating the winner for 12.

>>3926950
>>3926951
>>3926983
Thank you

Just passing through...I made this on a whim today and was going to check up on the challenge. I have no signature dish/whatever.

Keep it up guys and best of luck (__)_)~*★

Also, why is it going from round 12 to 15?

>>3823017
>>3823287
>>3823329
Thanks dudes.

The tl;dr is things happen and I'm unable to contribute regularly for a while. Good luck and keep having fun

I have to disqualify myself from the contest. Thanks OP and the other posters for putting this on and contributing!

So I tried making flan cake; basically you do the same procedure for flan, pouring caramel into the bottom of a container, pour in the custard batter then top it off with cake batter and bake in a water bath. For the flan mix I used eggs/yolks, powdered sugar, and some reduced whole milk. The chocolate cake batter is cake flour, baking powder, sugar, cocoa powder, oil, eggs and vanilla extract. I know nothing about baking so it's not worth posting "instructional" information about how I mixed these things (I know I screwed up some steps anyway so...). Then I poured the custard batter into the bowls with the caramel bottoms and poured the cake batter over the back of a tablespoon. I baked them until they passed the toothpick test (~30-40min), let them cool and refrigerated them. The red sauce is strawberry puree with some sugar and lemon juice. To plate you have to run a knife around the insides of the bowl/ramekins and hope it falls out after you turn it onto a plate. (This is a square cut from a round bowl which would have been huge for a dessert portion.) The nut brittle is just caramel over chopped walnuts. I think that's it. I'm glad this round is over. Fuck baking

I cut this round close; I've really busy procrastinating.

The egg is poached; below it is tomato and smoked salmon mixed with cream cheese on top of a quinoa cake. The quinoa cake is cooked quinoa, minced red onion, chopped spinach, s&p, dash of cayenne, lemon juice, parmesan, garlic, grated and squeezed potato, egg and flour all fried in shallow oil. The yellow sauce is a standard hollandaise. The salad is watercress, radish, grape tomato, sauteed mushroom and shallots with some capers; it sits on blanched, shocked, and pureed spinach with chicken stock, then strained through a fine strainer. The asparagus was steamed and topped with a standard balsamic reduction. Along the front of the plate onto the salad is a drizzle of bacon-infused olive oil (basically bacon cooked at a low temp in olive oil so that it's done after about an hour, meaty bits of the bacon reserved and returned to the oil discarding fatty parts and let sit for a couple days).

>>3759807

To be more clear and dispel further doubt, you have to tell me how they weren't grilled despite owning a grill (let alone one that has chilis from the chili oil still stuck to the grill where the shrimp were) knowing that based on test runs with shrimp and scallops I couldn't get nice grill marks; had I chosen to sautee them I could have made them look *much* nicer. Initially I thought I didn't preheat the grill long enough which is why they didnt' have grill searing marks. Tonight I preheated the grill for 20min and had similar results. Instead of waiting for grill marks to develop, I took them off when they were cooked properly instead of ruining the food. Further, how/why are the shrimp tails charred? inb4 bic lighter

tl;dr "You chose not to grill to make your food look worse."

>>3759807

Prove it

The shrimp and scallops were tossed in chili-infused oil topped with black pepper and grilled, salted on the plate. The cauliflower puree was part roasted on the grill and part steamed in fish stock, blended with half and half, olive oil, white pepper and salt. The seafood is on top of edamame, crimini mushrooms, and chopped almonds sauteed with garlic and shallots in bacon fat. The sauce on the right is blanched and shocked parsley, stems discarded, pureed with fish stock and salt, then pushed through a sieve; I added it to a pan and reduced just by a tad over low heat. The sauce on the left is red pepper charred on the grill, skin removed/seeded, added to a blender with some red wine, beet juice (grated beet and hand squeezed) olive oil, salt and shallots. The scallops are dusted with bacon; the bacon is minced, fried until crispy then ground with a mortar and pestle.

>>3753754