/ck/ - Food & Cooking

Bump.

>>12602238
>>12602245
>>12602764
I'd be okay is sakeanon had another day or two to submit, only because we need four members to make the club official.

>shitty malt liquor
>at room temperature
Yeah, 7 or 9 or however many handles of vodka is more my speed.

>>12601554
>people were generally rubbed the wrong way by hula
I apologize to anyone who didn't like my ratings. This is the first time I've both competed in a challenge and voted on it, which I don't think should even be a thing. Personally, when I saw your scores I thought you were the one not taking this seriously; you scored everyone in the 20's within a 4 point margin, and didn't give an iota of criticism, constructive or otherwise. I wasn't thinking about you when I voted - and probably could have better explained my reasoning - but it was like 4 in the morning at the last minute. I thought my scores were just realistic, and wasn't just trying to boost my own average or shit on people just to troll. I actually did these last two dishes after getting home from a long day after midnight. I competed because I like the challenge, and wouldn't put in the effort just to fuck with it. The vast majority of posts being called tiki/hula aren't even me, and even though I know it wont make any difference to the trolls, I'll only post with my name and a unique pic from now on.

>>12593675
For all that work I wished the finished product looked a little nicer, but they were quite tasty. I made a ton and used most of them to dip in the leftover anchoiade and eat with the rest of the larb.

>>12593668
Fry the blini like mini pancakes and throw in a bunch of chopped chives just like you would blueberries.

>>12593664
I wasn’t super happy with how everything turned out, but this shit right here was actually amazing.

>>12593660
Needed more anchoiade and a ton more fresh herbs.

>>12593655
Add stuff and taste.

>>12593652
Whisk your egg whites to a stiff peak, fold into your blini dough, and set aside while you finish the larb.

>>12593646
Cook the ground pork with just black pepper and some chili flakes. The idea of doing a larb was to do the Thai thing and combine all the different flavors at the end instead of seasoning along the way. The anchoiade mostly replaces the fish sauce, and it’s more French influenced than a traditional larb. There’s also the toasted rice mixture, lemon juice, and fresh mint, which goes in right before serving. I also ended up adding more fresh chives.

>>12593641
Add the scalded milk, some more flour, then fold in the sponge once it’s doubled in size.

>>12593636
I thought blinis were basically just pancakes, but one of the many steps literally involved making hollandaise.

>>12593631
Whisk the yolks with some salt and incorporate the butter.

>>12593625
Separate some eggs.

>>12593620
Scald some milk and melt some butter.

>>12593617
I tightened the sauce up to basically a custard since it was going to be spread on a tiny pancake.

>>12593614
This was a complete experiment, and ingredients had to be adjusted along the way. I had a few other things I’d considered throwing in, but this turned out pretty good as is.

>>12593611
Yes, this really happened.

>>12593605
Ice cream sauce ingredients are vanilla iced cream, calvados, saffron, tarragon, and is thickened with a corn starch slurry.

>>12593600
This creates a sponge, which you cover and let rest.

>>12593595
Blini starts with combining AP flour, WW flour, and buckwheat flour with sugar, yeast, and warm water.

>>12593590
Grind up the toasted rice mixture and store along with the anchoiade the night before.

>>12593581
The idea is to get the ingredients to melt into the oil without browning. When it’s close stir in some chives.