/ck/ - Food & Cooking

>>5880761
>>5880770
He's got the thought process of a 2 year old child: he'll approve of something he likes until he decides not to like it anymore...

>>5880763
...like you wouldn't believe.

>>5880747
no probs

>>5354495
Serve with rice and soy to your favorite bird.

>>5354492
Add some potatoes and carrots, cover and simmer for 30 mins.
Then add some beans and zucchini, cover and simmer again for 5-10 mins

>>5354490
Deglaze the pan with chinese cooking wine. Add beef stock and simmer with lid on for 4 hours. I add star anise to the simmering broth for about half an hour, then fish them out before they break up.

>>5354486
Fry both in the pan till well caramelized.

>>5354484
Roughy dice a large chuck steak and 2 onions.

>>5354483
Roast some ginger, galangal, turmeric leaves, lemon grass, garlic, shrimp paste, shallot and chillies in the oven. Remove all the tough stringy parts then blitz in a blender with veg oil.

Slow Cooked Beef Rendang
I was considering doing French Onion Soup, but I got too lazy.

>>5340164
>>5340104
Well shit, at least it looks like we're in good company...

>>5340069
Rollin

>>5336200
Read the next sentence...

>>5334618
'Bite' is the blades ability to cut into whatever it's slicing without sliding off or along its path of movement.
As I'm sure you are aware, an edge sharpened with lower grits will grip into objects with its micro-serrations. The medium-to-high grits will remove the serrations, causing the blade's edge to slide along the surface of the object and require additional pressure before it can cut the surface.

Go one step further and finish your blade with a polishing stone or strop and your blade will begin to 'bite' again. Without any sliding, the edge will cut into the item *upon contact* with very little pressure, giving it a similar 'bitey' feel as a toothy edge.

I can understand if you didn't like the negative effects of using a 6000 grit stone to remove the micro-serrations, but you should try continuing beyond the medium-to-high grits sometime... if only for the learning experience.

https://www.youtube.com/watch?v=wqx_D-vxObg

>>5334053
I put a 30,000 grit finish on my housemates Wusthof Classic chefs knife, just for the hell of it.

Impractical? Yes, but believe me, there's plenty of 'bite' on that thing now...

>>5329078
Yes OP that sounds like a very good combo.
Of course there are so many options available that you'll hear lots of people telling you other options, but honestly your selection sounds pretty spot on to me.

>>5328226
I've spent over $1k on knives and sharpening gear, and I still recognize the full worth of the kiwi brand knives. I'm thinking of getting one of them soon as a backup.

>>5327119
>I took one point off for challenge goals as I personally feel like it's a bit too much to be taking out, even for a picnic.

You're absolutely right, if you were to make only one or two of them at a time, the work load seems a bit much. However as you add more portions, each additional portion you plate is done quicker.
When I thought up this meal, I had a rather large picnic in mind, with upwards of 15 or 20 people to serve. This dish was designed to be done in a line style manner - to line up a row of empty plates and churn out lots of them quickly and freshly.
For anyone that hasn't a clue what line cooking is, consider the pear salad: Get a massive bowl, throw a load of the three ingredients in (the rocket leaves, wasabi peas and pear, the mandoline slices the pear in seconds), add enough dressing to the mix and toss the whole lot wildly. Then head over to a row of plates and place a fistful of the completed salad to the side of each one, spending only 2 seconds at each plate.
Placing a wedge of pre-cut quiche on each plate would also take about 2 seconds each. The prawns would take a little longer, depending on how well you want to present it.

But if it's a really small picnic for a couple of people, I still agree with what you said.

>>5326925
This is looking great! Looking forward to the completed dish.

>>5326049
>>5326049
Yeah it would work with a vinaigrette (it was basically a vinaigrette to begin with, with added blue cheese) but you'd need to add salt in some shape or form if you don't want to use blue cheese. Altogether it needs salty + sweet + sour + crunchy. I've added a little 'spicy'.

The traditional version of the salad still uses rocket and pear (which needs to be sweet and juicy). There's normally shaved parmesan for the salty element + roasted walnuts for a little crunch. I personally prefer the spicy yet still crunchy wasabi peas instead.
And of course, the vinaigrette is the sour element.

>>5326049
Yeah it would work without the blue cheese (it was basically a vinaigrette with added blue cheese) but you'd need to add salt in some shape or form. Altogether it needs salty + sweet + sour + crunchy. I've added a little spicy.

The traditional version of the salad still uses rocket and pear (which needs to be sweet and juicy). There's normally shaved parmesan for the salty element + roasted walnuts for a little crunch. I personally prefer the spicy yet still crunchy wasabi peas instead.

>>5325805
Alive and biting.

>>5325796
Thanks!

Yea it can be dangerous to take birds outside, but there are a few ways to make it safer for them - wing clipping, flight harnesses, recall training, etc.
Birdy is a lucky one, he gets to go out every day and enjoy the sunshine with me. I spoil him so much, but to be honest it's just good for me too, getting off my ass and out of the house.

Ah shit I forgot to use my identifier... I trust that Birdy will help clarify things.

>>5298785
This kind of low scoring across the board is better IMO, and professional food critics do it in a very similar style.
Consider the Michelin guide; even after disregarding fast food joints, the vast majority of restaurants have no stars. One star is considered pretty fancy by many, and I've personally never even set foot in a 3 star establishment.

My only gripe with the current voting system is when somebody doesn't vote for every submission, the ranks will get skewed by personal scoring styles.

Some of this food is looking damn fine btw. I'm glad we had these last minute entries.

>>5296707
I agree, some of these dishes really need the 'cut and/or mash open' picture to really show the best that the they have to offer.

take a look at Borneo's dish, that last picture must've raised the votes buy at least 2 points...

>>5296323
>brisket chili con carne
just those words in that order are enough for a 20/20
Please share

>>5295593
I'm not sure i should.
Everything I've already posted was the planning going through my mind before i created the dish. Any of the specifics I skipped is due to the guess work and trial/error involved on my part.
I'd rather make a long post going through all the things i learned while making it, but its kinda derailing an already messy thread.

>>5295146
that pic made me lol so hard

everyone has their bad rounds. don't take the criticism too harshly. try to take it as a small lesson (taken with a large grain of salt)
consider, my last dish was likened to an embryo by one anon!

remember how i said that you lacked a little in technique?
>>5295161 is very similar to your dish in many ways. You can steal a few tips and tricks on how to do your dish slightly different next time.
Everything I make is just a mashup of other peoples work. Whenever I see something better then mine, I change my style to incorporate it.

So please don't leave! You didn't come here to be put down. Instead, you came to create and learn new things at the same time. It's why you entered this competition!

>>5268956
I hope you enjoy!

>>5268954