/ck/ - Food & Cooking

>>4442064
Thanks. Though, it was tough enough getting submissions in time as it was so I doubt I'll keep up with the remaining rounds.

Anyways, good luck to the rest of you.

Chicken Aoli on Flatbread vertical

Swedish Meatballs vertical

Stuffed Mushrooms recipe

Round 6 Submission

The first dish has mushrooms stuffed with Itallian sausage and cream cheese. The next dish is a serving of Swedish meatballs. And lastly... Chicken and aoli served on flatbread with tomato, spinach, and parmesan cheese.

>>4410433
Chocolate AND white chocolate. That sounds really good. How'd the strawberry sauce come out?

>>4409043
Thanks, yeah the deep fried dough and graham cracker crust really complimented the cheesecake. The strawberry compote came out really nice as well.

>>4410355
Damn, that sounds fucking delicious. But I'm biased towards anything with pancetta. I might try making that.

>>4408996
>>4409013

Pretty much what Wump said. I actually hadn't heard of it before either but my friend gave me the idea for it after we were talking about dessert raviolis.

>>4408966
I know, I really wish I could use daylight lighting, but I work during the day and because of how the rounds are setup, I can't really cook over the weekend. So I'm forced to cook at night and my kitchen/dining room has terrible lighting.

What specifically didn't you like about the presentation, though? The drizzle, garnish, arrangement?

>>4408917
I'm not much for measuring, I kinda just throw shit in until it "feels" right...

I can estimate the portions for you, but that's about it.

Cheesecake filling

16 oz. Cream Cheese
12 oz. Cool Whip
6 oz. Sour Cream
1/2 cup sugar
1 teaspoon vanilla extract

Strawberry Compote

12 strawberries
2 cups of water
1/2 cup of sugar

Ravioli

3 cups flour
1/2 tsp salt
2 eggs
1/4 cup olive oil
1/2 cup water
2 cups of buttermilk
6 graham crackers

Maybe when I'm not so tired I'll edit and re-submit the vertical

And finally, the vertical

Close-up

Introducing St. Louis Strawberry Cheesecake Raviolis.

These dessert raviolis are deep fried St. Louis style and are stuffed with a homemade cheescake filling, battered with crushed graham crackers, and topped with a strawberry compote.

Simple style and heroic flavor!

>>4387514

Pesto... aioli... dat bun...

Fuck man, I'm throwing money at my screen but nothing's happening!

>>4381286
Yeah, I'm not familiar with smoking so I just took the method I knew would work. I'll try smoking next time, though. I've been meaning to use my grill more.

>>4381243

I liked your dishes in the other rounds, was surprised you didn't make it.

I've never actually had duck, but I know it's supposed to be really greasy. That'd probably give the vegetables an interesting taste.

That said, I didn't see any sort of sauce or seasoning. I think you'd need something to balance out the duck. Also, maybe a bit too many onions.

I'd actually agree with >>4381255

Crockpot's hella easy. I could've tried smoking it with the grill I have. But since this was my first time making pulled pork and I haven't ever tried smoking anything, I didn't want to go too crazy. It's something I'll try in the future.

>>4381130
>>4381147
Thanks!

Yeah, it's an onion and tomato puree. The cheese did melt, but it's just harder to tell with smoked gouda.

>>4381141

Yeah, my friend who took the pics pointed that out to me. Unfortunately any flashlights or anything we put on it just made it look weird, so we just gave up and snapped the photo. Hopefully next time the dish will be done before nightfall.

>>4381107
>>4381136

>>4381107

Introducing the Southern Deluxe

A sirloin burger topped with Smoked Gouda, pulled pork, and onion straws. The burger is topped with a barbecue sauce mixed with a homemade puree and Southern Comfort Whiskey.

Simple style and heroic flavor!

>>4353149
Sorry, when I said "I like your dish" I meant the one for this round. I just meant that you were the one that submitted that thing.

>>4353021
I can tell by your weird ass photos that you're the same guy who submitted this last round.

I like your dish, but you know you need a trip or an identifier to compete, right? If you haven't already, contact hearts about your submissions.

Also, I didn't notice a timestamp in your pics.

>>4344692
Thanks, that helps a lot.

>>4344325
I would've been more worried if the competition were still stickied. I think now you'll get less randoms voting who may not understand what's going on.

As for contestants voting, I wouldn't be worried about it. Personally I voted for every other submission but mine. Looking back at my scores, I gave plenty of people higher scores than my average.

The prize is just ~$120 which you'd probably end up spending more than that on ingredients throughout this competition. And it's not like fame's a big deal on an anonymous board. You really think people would feel the need to be crooked in a competition like this?