/ck/ - Food & Cooking

I'm out of practice. How much boil do you rice again?

>>8661189

By request.

For the life of me I don't know how I forgot to mention I had some mushroom in there too.

>>8651098
>>8651126

Thanks. Had a few notions for the dish. One, was to create it like the entry I posted. two, was completely mix the bacon, red bell, and spinach with the goat cheese to create a filling instead of using the components separate, then use a smaller cup cake tray to make them bite sized and substitute chicken eggs for quail eggs. Too much running around this weekend to do the latter, but I may attempt it down the line.

>>8651091

Thanks for the input. I'll take that advise to heart. Kisses!

>>8651073

Egg Hash Cup with Bacon, Goat Cheese, Spinach and Red Bell.

If there's enough demand I'll make a vertical, but I really ain't feelin' right now.

Secret garnish ingredient!

Entry to be posted momentarily. Took this round super casual because it gave me a chance to to some things I've been wanting to try for a while. First, salt curing egg yolk (pic related). This one was completed in about 36 hours; image is the yolk brushed and washed of the excess salt. I'll have to do this more in the future, came out tasting great. Second, was creating hash brown baskets for eggs, which you will see momentarily. What I could have done better, is drying the grated potatoes of excess moisture, and lower the oven temperature from 475 to 450 for the bowl creation process. Not bad, but not great.

Entry coming tomorrow after I finish getting the oil changed and MAS replaced in my truck. Gotta' do some cleaning in the kitchen too; simply can't be arsed with it tonight. Looking forward to seeing other submissions.

>>8637078

Oh dear, that's embarrassing. The buns were shit.

In it to win it. Again!

>>8108910

It was a bit earlier in the year, you didn't miss anything buddy.

Shout out to my girl BubbleBurst for getting the aprons made for the Top 3 contests in this most recent /ck/ challenge. Really looking forward to next season!

>>7700459

Not just saucing, there was a lot this challenge I screwed up on due to lack of technical know-how or unrefined technique. Some of the dishes were first timers for me too. The whole thing was like one big research project on creating new dishes which made it a really fun time. Overall it's changed how I cook in general and I want to keep advancing that progress.

Thanks all, it was a really fun challenge. Really hope to see you all again next year.

>>7695206

You're talking to the right guy about life kicking your ass, don't worry about it. Yeah we're still on for the aprons.

My finals submission, and signature dish for Round 10:
Rustic Double Rubbed Ribs with Roasted Heirloom Carrots and Asparagus.

The intent I had for this dish was to really personify myself onto it. I consider myself an outdoorsman of sorts, and when I'm not in the kitchen I'm always looking to escape the city to do some fishing, camping or trail hiking. Rustic atmospheres draw me in and I'm able to forget the world exists for a little while. This dish contains earthy, meaty and natural flavors that I feel embody what you would find when mixing country and cuisine.

The ribs were given a dry rub and roasted low and slow for three hours. I departed from the slathering of barbeque sauce and instead double rubbed the meat and finished it for another fifteen minutes. The heirloom carrots were coated with oil and light vinegar, and the asparagus with lemon slices. Thyme, salt and cracked pepper were put on both when roasting. The garnish is a radish sprout with adds another layer of earthy depth to the overall dish.

I'll post the vertical tomorrow after work. It's late and there's not too many hours left in the night. Whatever the outcome it's been a fun challenge. You can expect me back next year. See you folks in the morning.

>>7669727

Sorry friend but other priorities come first. This little contest is fun but work and family is my foremost responsibility.

>>7629596

2 tbsp corn starch
1 tbsp garlic powder
1 tbsp onion powder
2 tsp cayenne
1 tsp smoked paprika
1 tsp ground black pepper

You don't want to salt at this stage because sweet potatoes are a very moist vegetable. The cornstarch aids in helping them crisp up. You run the risk of them getting soggy with oil frying them up so oven baking is a preferred method. After the get out of the oven, salt to taste.

>>7629568

Thought it would be fairly self-explanatory. Once the chicken is fried up, let it rest then baste with the hot sauce of your preference. Today I went with a Red Rooster Louisiana Hot Sauce. Considered a Franks Red, but Red Rooster is more authentic for this dish.

>>7629275

Per this gentleman >>7616622, I went with red.

Nashville chicken and sweet potato fries.

Vertical after I give the kitchen a good cleaning.

>>7616622

I'll bite. Red it is.

>>7606059

I wish I could dry cure meat in a week, I'd open my own damn butchery! Yes, the rice paper got put in some cold water until it was coated completely. Then you lay it out on a flat surface and it will be completely pliable in a matter of seconds. You need to hustle putting the ingredients onto the paper because it could dry out and make wrapping a pain in the ass.

>>7605939

It's really as simple as it looks.

Peanut Sauce:
16oz peanut butter
5oz hoisin sauce
2 garlic cloves, chipped
2 tbsp soy
2 tbsp mirin (initial, add more to desired sauce thickness)
Crushed peanuts to garnish

Stick it all in a blender and go to town. Mirin was used in place of both water and sugar to dilute the sauce and add sweetness.

Gỏi cuốn (spring rolls):
1 package rice paper
Cucumber slices
Chives
Bean Sprouts
Lettuce
Cilantro
Mint
Basil
Cured Ham

See vertical for placement of ingredients on rice paper

Đồ Chua (pickled carrot and daikon):
Julienne Carrots
Julienne Daikon
Distilled White Vinegar
1 tbsp Salt
1/2 tbsp Sugar

Add small amount of water in the jar along with salt and sugar. Shake vigorously until dissolved. Stuff jar with carrots and daikon. Add equal parts water and vinegar. Let sit for a few days in the fridge.

This certainly was a tasty round.

I made some Gỏi cuốn (spring rolls) with a homemade peanut sauce and Đồ Chua (pickled carrot and daikon) micro salad. The meat with a dry cured ham in place of the traditional boiled or barbaque pork to stay within the "no heat" theme. Spring rolls are one of my favorite snacking foods and you can get them on just about every corner in my town. Have another six in the fridge waiting when the hunger hits.