/ck/ - Food & Cooking

>>4275803

Is the old IRC channel going? If so, what was it again?

You invited me once before.

>>4274485

Only because you're too retarded to think of the idea.

When I lived in Memphis and had a friend attending culinary school, the teacher welcomed outside criticism, even if they couldn't eat the food.

And it made those cooks much better at their art. At least, those that would really taste what was being cooked.

>>4274374

You know what I would personally do?

I would show this competition to your teacher, and say you wish to compete. If they have any issues with rules/scoring (besides the fact we can't taste) they can/should voice their opinion. From there, we can say this or that to what is said, and maybe we can convince them to let you, and maybe the whole class, participate. Let us be your grading score without ever tasting the food.

That would be a great test. Sure it looks good, but will your preparation description make us REALLY want it?

I think you should bring this up with your headmaster.

>>4274235

I quite enjoy the logo.

4th place contestant from last year here.

Sorry about the late posting, 4chan continually said I was mistyping captcha on my smartphone for the past two days.

Stir-fried foods are my comfort food. So I made a stir-fried ginger-lemon pork.

Ingredients: Pork, corn, carrot, celery, bell pepper, onion, garlic, ginger, soy sauce, lemon, black pepper, salt.

Cut all ingredients into pieces roughly the size of the corn kernels. Marinate the pork in two tablespoons of grated fresh ginger root, the zest of a whole lemon, the juice of that lemon, plus a couple of tablespoons of soy sauce. Crack black pepper into the marinade.

Heat up a pan, add a couple tablespoons of butter. Allow the butter to brown, then add the onion and garlic first. Give those 2 minutes on high heat, add the remaining vegetables.

Stir for roughly 3-4 minutes. Move everything to one side, add the pork that has been marinating. Let this go for 3 minutes, then try to flip all of the pork as best as you can, let cook another three minutes, then mix everything and cook another 5 minutes, stirring every half a minute.

Add salt as a finishing touch, you won't need much of it.

Chop up some thin strips of ginger and green onion to garnish a mound of rice, add a little hot sauce.

Buttery Bacon and Boneless Pork Rib Burrito

First step: Make rice! Then let it sit for 12-16 hours. Fry up in some butter (I did 2 cups rice and 3 tablespoons butter on high)

Next: Make guacamole! Dice up 1/4 onion, 1 medium roma tomato, 2 garlic cloves, 1/2 jalapeno pepper, and two avocados. Mash together, add a dash of salt and a squeeze of lemon.

Next: Cook your bacon! Make it nice and crispy.

Finally: Cut boneless pork ribs into thin strips, fry in the bacon fat leftover from cooking bacon!

On a large tortilla, layer rice, bacon, rice, guacamole, pork. Wrap, and in the case of my monster, pin it closed by poking a hole through the overlap and sticking in a couple of sprigs of fresh parsley. Serve with fresh salsa or chili sauce.

>>3891086

Oh, there it is, hiding in the depth of field.

>>3891089

You need a timestamp.

>>3889622
Don't feel bad. Picky bitchez be picky bitchez.

Rolling, feel crappy that I missed out on the prior challenge.

Roll #2

Damnit, my phone mistyped my tripcode.

And apparently didn't post my picture.

Sorry for the shit quality, my camera took a shit and my cellphone was all I had left.

Man if I'm the only entrant this is going to suck. I vote for an extension too.

>>3848580

I'm usually too busy working. I'd do these contest THE DAY of announcement, but I can't because job.

>>3848584
Well, you're free to think that. Ain't many ways to present chili, rice, and lime slices.

Alrighty, Vegetarian 3-bean chili. Extremely hearty.

1 each Red and White onions
1 whole bulb of garlic
1 medium sweet potato
1 each red and green bell pepper
2 large jalapenos, one de-seeded the other not.
1 can (or three good ears) of corn
4 or 5 large stalks of celery
1 large can kidney beans, drained and rinsed
1 large can black beans, drained and rinsed
1 large can chili beans, do not drain and rinse these.
28-32 oz tomato puree
Cumin, hand-rubbed whole oregano, black pepper, ground chili powder of your choice (EXCEPT cayenne, that's for later and I used California chili powder,) sage, ground mustard.

Cut all vegetables into chunks about the size of the kidney beans, except the garlic which gets sliced into 1.5mm thick rounds.

4 tbsp butter into a large pot, heat it up on high until the butter browns, toss in the jalapeno, garlic, onions, and corn. Cook for 5 minutes, until vegetables start to get soft.

Toss in the bell pepper, sweet potato, celery, add about 4 tablespoons of salt to force water out. Cook for 7-8 minutes, stirring occasionally. Stain vegetables from liquids, discard liquids, return vegetables to pot and return pot to stove.

Add all of the beans to the pot of vegetables, mix well. grind up about 1 tablespoon of black pepper into the pot, stir. Add all of the tomato puree/sauce, allow to come to a boil, add the spices and half the amount of tomato sauce worth of water. Bring to a boil, reduce heat to low, simmer for a minimum of 2 hours, stirring occasionally.

Serve with rice, dust with cayenne pepper, garnish with lime.

Provencal Style Beef Shank Stew.

Very simple, 3 carrots, two medium red onions, can of whole tomatoes, couple cups of red wine, some olive oil, and about 2 1/2 pounds of beef shank with marrow bone in, then some salt, pepper, herbs de provence, and some fennel (or use cumin for a smokier flavor.)

Cut marrow bone away from shanks, put in oven at 450 for 40 minutes. Dice up everything, including tomatoes. Sear shank chunks in olive oil on medium heat, remove from pan, add your onions, cook until the liquid is totally gone and the onions are sizzling on the bottom. Add tomatoes, juice and all, crush them up a bit, add carrots, beef, couple cups of wine,spices, let simmer for roughly 2-3 hours on medium heat, adding some water on occasion. Make a rue in another pan at finishing time - 2 tablespoons of browned butter and two tablespoons of flour, mixed well and cooked for a minute, then add to the stew at the final moments of cooking, and remove the marrow and add to the stew as well. Discard the bones.

Serve over a pasta, rice, or maybe even potatoes?

Rolling. Let's see what hell I get!

>>3817397
>Too many shrimp for an appetiser, or a main meal for that matter.

>implying this isn't for a full seating of people.

>>3817334

Only want for this sauce - a little salt to balance it out. I thought the juices and spices alone would be great

A simple yet complex shrimp + fruit juice sauce

Steam shrimp.

Peel one orange, two limes, two necatrines, blend, strain, boil the jiuces down with some sugar and salt/black pepper, add some water/corn starch to thicken.

Off the top of my head, and it's fucking great.

>>3811055

Late response but I'd like to see my overall average throughout the entire competition.

Now off to make my appetizer!

Sweet/Spicy Beer Butt Baked Chicken!

Take a 5-7lb chicken, innards removed, and coat with tequesquite (I used baking powder, black pepper, salt, and sage.) Set in fridge for 20-30 minutes to cool and let the spice rub dry out the skin.

Heat oven to 325. Put chicken on a beer can in a pan, or on a special beer can pan. Make sure beer is in the can/holder. Bake chicken for 75-90 minutes.

While chicken cooks, mix a teaspoon of cornstarch and tablespoon of water until no lumps remain, set aside. Bring 1/2 cup maple syrup, 1/2 cup orange marmalade, 1/4 cup apple cider, 2 tablespoons sriracha or other chili/garlic sauce, 2 tablespoons dijon mustard, 2 tablespoons unsalted butter, and a teaspoon of freshly-ground black pepper to a boil. Reduce to simer, let reduce to roughly 3/4 cup. Add water/cornstarch mix, stir, let cook 1 minute. Turn off heat.

Remove chicken from oven, bring heat in oven to 500. Brush chicken with the sauce mix, toss chicken in, still on the can/holder, with a couple of cups of water in the pan. cook 12 minutes, pull halfway from oven, re-brush with more glaze, return to oven for another 12 minutes. remove from oven completely, brush with more glaze, let sit 5 minutes.

While that cools, strain the juices left in the pan through a fine mesh sieve, and either into a fat separator or plain cup (I like the fat, more flavor, so it stays.) If you do the separator, wait 5 minutes or so, then pour all of the juices except fat into the remaining glaze, bring back to a boil, mix thoroughly. Same steps apply for those not using a fat separator, just dump it in the glaze pot/pan and heat it up, mix well.

Since the Olympics is happening, I decided to make what I call Five Spice Olympian Eggs. Simply grease up a muffin tin with butter, cut out ham circles, stuff them into the tin to make little cups. Crack a brown egg into each one, garnish with a tiny bit of salt and then each cup gets a different spice (or spice blend in the case of the curry powder.)

The spices used: Cayenne, Black Pepper, Sage, Curry Powder, Garlic Powder.

Bake for 12-13 minutes at 420F.

Top with fresh-cut chive.

>>3759210

>cheap meat.

Not when you're paying for the good marrow bones. It's only cheap if there's no serviceable marrow (runs $1.59/lb for shit marrow, with good marrow, $2.79/lb)