/ck/ - Food & Cooking

>>4554236
Wow, look at that glistening bastard there, it looks like Kryten from Red Dwarf. And well done pyewacket - a thoroughly deserving winner!

I am hoping that both the challenge and hearts+dogs will be returning next year. You seem to have the infrastructure down pretty well and I wouldn't trust somebody else to run it without it descending into a complete snafu.

Also, I felt legit guilty about failing to even make an entry for the cupcakes round and it pretty much ruined my holiday. I hope that is sufficient emotional blackmail to make sure that YOU CAN NEVER LEAVE US.

>>4550566
The only part of that I do not believe is
>spoon

nb: it won't pour once it's done, as you can probably tell. I should have said "spoon it out" instead.

>>4549457
300ml pot took perhaps 35-45mins? (A guess.)
>>4550041
The clotted cream ice cream is a good idea in itself. thanks.
>>4550527
It'll last longer than you'll require to eat it all up, you greedy girl.

(4-5 days covered and in the fridge, no problem.)

>>4549190
Buy a pot of double cream, then pour the cunt into a bain marie. Allow it to cook off by about 50%, occasionally folding the skin that forms into the cream.
When it's condensed and a complete skin has formed, pour it out and let it cool. You might want to sieve in a bit of icing sugar at the start too. I think most shop-bought clotted cream is at least partially sweetened.

>>4547319
The Okonomiyaki vid is a good one and always goes down well when it's posted, so I doubt it.

>>4544051
I didn't see this post, but yeah I'd most likely dip in and out of something like that. I liked that the challenge goals here got me cooking things that I would probably not have bothered attempting otherwise.

Pic semi-related. I was inspired by the cupcakes round a few weeks ago to make scones and home-made clotted cream.

I am disappointed, buttcra/ck/s. Not one dropped pie or collapsed soufflé. Where is the PERIL???

>>4542850
Borneo you are weird
>>4539587
but your kitchen is fit
>>4535413
If anybody made a cook-along video, they would instantly win my vote. How good would a cooking video competition be? Having all the contestants' youtube vids on a single blog. It would be step one in achieving a worldwide cooking-media empire.

>>4528369
Thanks! I don't think so - it's the big Grand Final so I'll spend the whole time watching the contestants' entries like it's Masterchef, and waiting for someone to drop their food when they take it out the oven.

(protip: the contestant who drops their cooking on the floor always wins in the end. Because overcoming adversity makes the best television.)

I've just spent the morning catching up with what I missed whilst eating breakfast. Well done to the final four, this round is gonna be a BEAST :)

I won't be making an entry this round as I'm going away right after work tomorrow, and I can't really buy everything, cook it and photograph it all tonight. Plus I'll be away for the final week so even if I did qualify I'd have to try and do the biggest dish of the competition in someone else's kitchen and without my own camera or PC, which wouldn't help.

Thanks to the organisers for running the competition and for my week 5 prize, and I'll definitely BRING IT next year if it's on again. If I haven't died by then. Can I do a weepy, piece-to-camera bit now?
>It's been a rollercoaster
>I've been on an incredible journey
>You've definitely not seen the last of me
>I don't care what the judges say, I know I've got the X Factor
...etc. Best of luck to those who remain.

>>4472531
>Up your arse!
"Everything's bottoms with you, isn't it?"

>>4472523
It's ok, I live in the UK. I know it's not today. I was trying to find out why our colonial cousins have not fallen into line and adopted our method of calculating Mother's day.

It's damned insubordination is what it is, and needs to be dealt with before it becomes a problem. We can't have them marauding through here with their bamboo spears and their coconut breastplates when we've a Lawn Tennis tourney on the go! It's just not on.

>>4472508
Still, it's good to know that your people were brought to heel under the civilising yolk of British colonial oppression.

(I have no colonialist ancestors as they lived in Ireland so I'm not actually being a dick)

The sauce was still thick, just not like that strange, slightly translucent jelly-like sauce that sweet and sour is usually like from take away places.

>>4472487
Why is Borneo's Mother's Day different to the UK's? I'm sure that was one of ours. Won it from Lord Salisbury whilst playing croquet in the Punjab.

I did it similar to your vert - sliced, fried then covered with stock and reduced twice. Then cinnamon, star anise, muscovado sugar, soy, garlic, ginger, tomato puree, vinegar, pineapple.

The sauce didn't go quite as gluey as I thought it might with all that fatty goodness, but it turns the meat out very well and makes the skin soft, which is the main thing.

>>4472454
Mother's day was months ago in the UK though.

ps I used your pork belly vertical to make my dinner yesterday. I changed up the sauce because I wanted a sweet & sour style sauce, but rendering the fat and breaking down the collagen worked damn well.

>>4472057
I don't think he's claiming ownership of it tbh.
Like when you talk about your job and say "I left my coat in my office". You don't mean you own the office, but it's the one you work in.

>>4472287
Because in week one, when it was a sticky, it caused an almighty clusterfuck of very bad things.

I'm stroking my proverbial chin at the thought of making cupcakes*, but the truth is that if I don't make them today I will be in serious doubt as to whether I can get my entry in on time :\

(*I would like to point out that I do have an actual chin too, but I am choosing to stroke my proverbial one for the purposes of this thread.)

>>4467871
I use gelatin. I don't know if that is a "cheat" version, but it makes it much harder to screw up, and sets like a boss.

You can only mix with a metal spoon really. Anything else will knock the air out. Fold really delicately and don't try to mix it all in at once.

You'll probably find that it's fine when it's set anyway. You don't want REALLY airy mousse. The ones you get in pots in supermarkets are lighter than hand-made mousse in most good restaurants, because they blow air through it at the end to make the production cheaper.

A bit of density - but not solid - is fine.

I've not got a drink right now, but I'll probably hit a shit pub and see a film tonight. Which means at best San Miguel, and at worst John Smiths or Heineken.

Not by choice, the pubs near the cinema are cack.

Bump limit reached?
>>4465356
we are charming people. join us.

>>4462397
Fuck that, your dog is fit. I totally would.

>>4462382
>I've eaten so many dog pubes in my lifetime

>>4462349
I don't think dog pubes are any better, tbh.

>>4460939
Also wtf that sticky thread sounds awesome, who do I see to get myself a green card?
>Come Dine With Me with moot and a bunch of assorted Fu/ck/ Knu/ckles