/ck/ - Food & Cooking

>>4334498
>Many apologies for the absurd size of the image... posted the wrong one (meant to post this one, after de-noising and sharpening it and scaling the image down a bit.)

MOD NOTE: Meant to post this one only. Sorry... Can't delete posts because moot. :(

>Okay... here's my entry. I'm the guy with seafood allergies. Sorry this is so damn blurry, I took ten pictures with my camera and they all looked fine on the viewfinder, but when I got home today from dealing with a family emergency and transferred them all to my computer, this was actually the best looking one.

>So, I give to you Jambalaya with Andouille Sausage, Chicken, and Tofu in place of shrimp with a glass of 2008 Castello di Bossi Corbaia. topped with a corn and black bean medley boiled in a spicy homemade cajun seasoning.

>Again, many apologies for the picture quality.. this is the best one. If I didn't have a family emergency shortly after cooking it, I would have checked the pictures and prepared a different dish.. but I'm out of time so I guess it's this or nothing! (Since my cumulative score is currently 0, I gotta get *something* on the board.)

>>4334482
>here's my infographic, i was hoping someone has some advice on how i can make it more informative, or look better, or just better in general

>Crawfish Po' Boy with Remoulade Sauce

>Decided to stick with my southern theme for this round. This is a crawfish po' boy, with remoulade sauce, red leaf lettuce, heirloom tomato and freshly baked New Orleans style French bread, served with a refreshing glass of lemonade. ^.^

>For those of you who are unfamiliar with a po' boy, it's a sandwich that hails from Louisiana, normally made with fried shrimp, but occasionally crab and crawfish as well. The remoulade sauce is essentially creole cocktail sauce, i've got all the ingredients listed in my infographic. And for those who don't know what crawfish is, it's like a baby freshwater lobster, and it's very yummy.

>Also, there is remoulade on the sandwich, I added the cup on the side so you all could see it, plus sometimes the crawfish pieces fall out of the sandwich and then you can dip those in the sauce.

>>4334473
>3/3 - Finished dish.

>>4334470
>2/3 - Timestamp up.

>I made a Pan Seared Monkfish served on a bed of penne, mussel and vegetable broth.

>I hope you guys like it. Vertical up. (1/3 pics)

>>4334463
>they were cooked perfectly

>log cabin made of fishdicks, tartar sauce snow covered roof and shoveled walkway (mayo, sweet relish, pepper, lemon and a touch of cayenne) and "hot deers"
>artistic trees in timestamp by request

>(note: i honestly planned to make a real submission this round but i was confused on end date and a prior commitment would not allow it. planned on doing shrimp scampi on fettuccine, boiled red potatoes and corn on the cob)

>Mini fish burgers with hand cut chips. Hand made rolls with lettuce, red onion, beer battered Terakihi, and home made tartare sauce.

>>4334452
Anon: This looks really cool! It's a bit hard to see from this angle, though. Seeing the process in a vertical would really help.
>Thanks, here's another shot of it. I was planning to do a vertical, just haven't gotten around to it. I'll see if I can have one up by tomorrow.

Anon: >can't see any fish
>That was one of my concerns about the dish. The vertical should show the salmon in better detail.

>A decadent taiwanese variation of a bread bowl stuffed with a lightly dressed baked salmon. The bread bowl, also known as a coffin lid, is a deep fried slice of Texas Toast. The salmon stuffing consists of a mayonaise based dressing flavored with lemon, green onions, parmesan cheese, and various other seasonings.

>They were out of the start burst post-its, so I'll be using these speech bubbles one for my timestamps.

>That being said, I like my fish to be simple. So I made pan seared artic char with a beurre blanc sauce (with stock instead of wine) and honey glazed carrots.

>>4334439
>Sorry, forgots to timestamp. Good thing I had left overs.

>My entry. Not exactly what I had envisioned but there you go.

>Salt cod with pil pil sauce, garlic, chili rounds, piquillo peppers, pickled turnips and thrice cooked potatoes. You poach the salt cod in EVOO, then you separate the gelatin and some of the EVOO and you whisk until it forms a thick sauce. The potatoes were parboiled then fried in some of the poaching oil, then finished off in the oven.

>>4334434
>6/6

>>4334427
>5/6

>>4334422
>4/6

>>4334419
>3/6

>>4334414
>2/6

>>4334410
Anon: That looks crazy good bro

>Thanks! :) Verticals dump incoming.

>>4334407
>A close up of some of the soufflées and salad and balsamic pearls.

>Being a Britbottle I was going for something that would be like eating fish, chips & mushy peas, but a little different. So I went for squid (one of my favourite sea foods) stuffed with a pea and Romero pepper risotto. Instead of chips, I had a go at making pommes soufflées, and they turned out ok. And I went for a pea purée instead of regular old mushy peas.

>The salad has fresh samphire for the salty taste. I made some balsamic pearls for the vinegar, and reduced the fish stock and added tomato and cream to get a tomato ketchup flavour.

>I will try to compile an infographic, but it will be loooong!