/ck/ - Food & Cooking

>>20333079
They only have the trick of pickle juice

>>20332906
I am not representing taco bell ,but now that this thread has created so much good will, I hope that people will now join with me in inviting taco bell to create a nice butter dipping sauce for the burritos and tacos

Do you concur ?

>>20333002
I literally cannot do so

>>20332906
>>20332965
That would be a nice vegan option for those that cant beans

Taco bell has brought back a cheap fan favorite

>>15134863

Are you afraid of the power Doritos Locos Tacos poses?

>>15134815

Coward.

>>15134801

Coward.

Nothing will ever top Doritos Locos Tacos from Taco Bell.

How does this make you feel?

Yet you're not teaching me. I already told you what I did how can I do better?

Just curious what is the going rate of a value meal plus 2 extra tacos around where you guys live ? I paid $9.

>>12470657
>>12469255
I am not saying that we should get rid of it, Is just that I do not see the point, you would need to have a picture of a dish that fits the theme and with a totem.
But when you put it that way yeah, the hacker known as "4chin" may find a way to cheat

However, I would propose that competitors should be able to also submit a nicer picture with no timestamp in order to let people make the best pic they can. As long as the pretty picture and the timestamp picture do not show completely different dishes I see no problem. This would be specially nice when users want to show a close up of their dish without having to fit the timestamp in the frame

>>12470651
I am out of the competition, I no longer need to hold the urge to call someone annoying

>>12468025
There was this guy who really wanted a dim sum round, to the point he got very aggressive, saying we are probably too stupid to make such an amazing dish.

>>12468194
What about, aside from having your main competitors you encourage other non-competitors from posting their own dishes.

>>12468214
A week is enough
Totem is alright, but I do not know if we really need a timestamp. It would be very difficult for someone to dig up an old picture of a dish that happens to fit the round's theme alongside the totem they have being using for the entire challenge.

Again, I would like to say that I am sorry for not submitting a dish in the last round. I feel that I added to the drama surrounding it.

Anyways, I really liked all the OC and talking about cooking and not just tendies. I am contemplating managing a pastry general or something similar. OC should be encouraged
I no longer have much time to cook desserts, but I will use any excuse I can to do it.

>>12465106
What about a "Anything buy dim sum" round? Where competitors submit any dish that is not dim sum

>>12465601
Another think would be actually making challenges, like having a theme but prohibiting an important ingredient. Giving each contestant a randomized pair of ingredients for him to cook, thigs like that

>>12448920
Someone else can run the threads, the chairman's job has posting copypastas and setting themes

New thread when?

>>12417207
I do not want to add more fuel to the fire, but I just could not contain myself

>>12405344 Stir-fry with Deep Fried Oolong Leaves and Garlic Paired with Laphet Thoke for Ants
I will be judging both images, the first for the plating and the second one for textures and more specific aspects
>Presentation: 2/5
Don't like it, the sauce is too chunky for you to spread it that way, there is a reason on why manny chefs go to autistic levels of effort just to make their sauces smooth.
Generally the textures and composition do not work, a more traditional plating would have work best, with a lot of height and a more modest use of garnishes
Although, I am impress you were able to plate such a small dish, were you using quail eggs?
>Originality: 4/5
It is an original take on a common dish
>Appeal: 3/5
I would try it, but I am not sure if I would like it, it is mostly the textures
>Challenge Goals: 4/5
It is difficult to find a protagonist on this dish aside from the noodles, but carbs usually do not count, thus it is tea what would take that role.

Total: 13/20

>>12405346 Sweet and Savoury Scotched Tea Egg
>Presentation: 2/5
The meat is uneven and the . On layered dishes it is important to make the layers look good.
And the arugula looks a bit old, and too opaque, a light dressing would have helped a lot
>Originality: 4/5
THEY DID SURGERY ON AN EGG!
>Appeal: 3/5
I would try it, of course, but I am not sure on how the flavors would work, such extreme combinations really need to be tried in order to know if they work. Although, an Asian or Arab spice blend on the pork could tie all the flavors together.
Also, it is possible that the sweetness and milkiness of the "yolk" and the milkiness and tartness of the matcha could go together, is everything else I am not sure about
>Challenge Goals: 3/5
Tea us used more for flavoring, and the matcha seems a bit thrown in. Is is more like a tea-themed dish than an actual tea dish

Total: /20

Of course, I was going to submit a dish that would have surely won, B-bakas!

>>12405338 Lavender Tea-Smoked Ahi Tuna Carpaccio
>Presentation: 4/5
The smoking process gave the tuna a less attractive color, your bright and colorful dish would have gone better with a brighter colored protein. For smoked tuna more opaque colors, like the ones in your tomatoes with a few small accents would have given you better results
>Originality: 5/5
It is a very interesting dish
>Appeal: 4/5
It is just me, I am not a fan of smoked fish, and for a preparation in this style I would prefer fresh. However, I am very open to consider tea as something that would tie up fish and smoke even more
>Challenge Goals: 1/5
It is a very protein-centric dish, the tea was used for the preparation and presentation, but there is no doubt on what takes center stage

Total: 14/20

>>12405340 Jasmine Tea Smoked Ribs
>Presentation: 5/5
It is simple, but the colors work great, the verticality is spot-on and the meat looks succulent
My only nitpick is that the bell peppers are not evenly spread
>Originality: 3/5
Smoked ribs are not exactly something new, and choosing and mixing different woodchips is not either. It is too safe
>Appeal: 5/5
This is my favorite dish in this round
>Challenge Goals: 1/5
Again, it is the protein and not the tea what takes center stage, at least in theory and color, I would have to eat it to see how present the Jasmine is

Total: 14/20

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

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

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

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

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

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

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