/ck/ - Food & Cooking

So, I am allowed to use other infusions other than Cammelia's, thus if I make a dish based on an ingredient mainly used as a infusion then if should still count. Right?

>>12342566
Confit leaves are a thing

I'm gonna risk it, I will make a salty dish
My winning streak ends now

>>12327416
I plan on using Black tea, it goes better with more complex flavors and is not as overused as matcha. I tend to over spice (Curry with lots of spices, then a spiced sandwich with spiced coffee, later a tart with lots of rosemary) and with black tea I do not risk ruining it too easily
I still should take out all my tea and have a /sip/, every time I look for tea-pairings they always specify the origin, since I do not know that about my tea it would be better to come up with the pairings myself

I wonder is someone is crazy enough to do a tea-rub. I know very little about meat so I am not doing it. Tea is tangy, so lamb, maybe a Middle-eastern-style BBQ. Also, chai tea has peppermint, so something like a chai pan sauce for lean meat would be interesting and doable if you find a way to integrate the rest of spices and milk.
Two salty dishes and I have yet to come up with a dessert more interesting than just Black-tea chiffon cake with tea-infused cream, heck, I just thought of a Thai-inspired savory dish, but that one I am keeping it to myself for emergency-purposes

>>12327118
I can think of all East-Asia , The Middle East and India as cuisines that go well with tea. England, much of Europe and Southern US too have a tea culture but it is more sweet. So you have a few cuisines already tailored to tea and other ones which have sweet dishes that go with tea, mixing them and making a dished based on a tea-dish pairing is not a difficult idea con conceive
I am tempted to do a salty dish just to prove me right, but I am 90% sure that I will stick with desserts as I am a better pastry chef than a chef

>>12327145
I do not know much about DimSum, but is it not that like saying "Brunch" but with very specific dishes? With tea you can do manny things but need to find a way to make it use tea as the main ingredient, while something like DimSum would be just replicating 1:1 already existing dishes, you can try something innovative, but you will get people saying that "Oh, that is not REAL DimSum, you see...". Better to have the dishes be judges as stand-alone, instead of having a precedent to judge them and compare from.

With tea I suppose only Camellia sinensis

>>12321772
I promise I will not

>>12317605
Yes, people are payed to eat at restaurants and report back

>>12311800
>>12311595
Am I the only one who found the toast Sandwich Hilarious?

>>12299167
>>12299164
No

>>12291325 "Bacon and Jalapeño Mac and Cheese."
>Presentation: 3/5
It looks good, but I am not sure about your placement, your dish has two layers, but by making a mountain out of it what looks like breadcrumbs not are disorganized. Your application of sauce is also a bit crude, the sauce is not well emulsified so the continuous likes look uneven with dark and light spots, for sauces like these drops and other random placement techniques are more advisable
>Originality: 3/5
It is a twist on macaroni and cheese, but only in flavor
>Appeal: 2/5
This is personal preference, I just never "got" Mac-n-cheese, I guess it is cultural
>Challenge Goals: 1/5
It is macaroni and cheese with chili added in, not really a chili dish

>Total: 9/20

>>12291328 "Habanero, Pineapple and Rosemary Tart."
Lmao, what a fag -100/10

>>12291335 "Blazing Pork Skewers with Lime Crema and Thai Pepper Sauce."Presentation: /5
>Presentation: 3/5
The cilantro is bruised and badly cut and the board is looks wet with God-knows-what. The skewers themselves look good, is just the things around them, you could have made a chimichurri sauce and skip the cutting altogether
>Originality: 2/5
I used to make these all the time, nothing pops out
>Appeal: 5/5
Looks good, I miss having a charcoal grill at my house, I am sure it tasted amaizing
>Challenge Goals: 1/5
Again, the protein is the main part of the dish

>Total: 11/20

>>12291312 "Chile Relleno with Smoked Mac and Cheese."
>Presentation: 1/5
It looks sad. Chile Relleno is a bit difficult to make look good, but there are manny mexicans chefs and alternative recipies that look good
>Originality: 2/5
It is a normal Chile relleno but with a different filling, using poblano is the safest way of making it, I have had it with rehydrated dried chilis and using them gives you great pairing options
>Appeal: 3/5
I am not a fan of macaroni and cheese, but in Mexico we sometimes use rice to fill it, so I guess it is similar
>Challenge Goals: 5/5
You are one of the few that made a full chilli dish

>Total: 11/20

>>12291320 "Enchiladas with Mixed Roast Pepper Sauce."
>Presentation: 3/5
the top doe not look as good as a gratinated dish should, the coriander is badly cut and a bit bruised and the cream looks as if it was just spooned in, learn to make quenelles.
>Originality: 3/5
I cannot see this as the enchiladas I know, so I will have to judge it as a dish of its own, it does not go outside the idea of american enchiladas, it is a vert traditional-looking Tex-Mex dish
>Appeal: 4/5
Enchiladas are fast food, so the whole oven thing does make me question it, but I aprecciate the sauce, I may make aztec cake with your recipe
>Challenge Goals: 3/5
While chilis are most likely the dominant flavor I can tell that the chicken is the main part of the dish, this need of having the protein being the main part of the dish too caused most of us problems in the rice round.

>Total: 13/20

>>12291307 "Chocolate-Crusted Habanero Chicken on Tortilla."
>Presentation: 4/5
Good use of colors, red and green always works. The wrap is rolled nicely and it only has a few empty spaces
>Originality: 3/5
The chicken sure has being subjected to an interesting cooking method, but everything else is standard. I will not reduce points for not doing something, but making your own flatbread gave you the opportunity to stain the bread with dry chilies, something like that would have given a nice twist to your dish
>Appeal: 4/5
I have never had a wrap, but I like flatbread and everything in your dish, so I can suppose it will be good, but it just looks a bit dry
>Challenge Goals: 2/5
Chicken is the main part of the dish, this is more a chili-themes chicken dish

Total: 14/20

>>12291309 "Vietnamese Lotus Root Salad with Pork Terrine and Poached Shrimp."
>Presentation: 4/5
I like it a lot, but it needs refinement. I usually do not like south-east asian plating but this is nice
By the hay, why is that lone shrimp upside down?
>Originality: 4/5
This is mostly my ignorance showing, I know nothing about Vietnam's cuisine, so this is new to me, but what little I know tells that this is a very standard dish, but i appreciate the use of odd cuts of meat
>Appeal: 5/5
I can tell it is a mouthful of contrast, so even if I am not sure if I will end up liking it I want to try it
>Challenge Goals: 4/5
Meat is dangerously close to overtaking the chilies, but the salad saves it

>Total: 18/20

>>12289177
If anyone of the voters has an objection then they can voice it in their ratings

So, is the round over? Can we start with the judging?

Sakeanon "Roasted habanero chicken with crispy chocolate crusted skin" >>12278954
nrrwmndd " Vietnamese Lotus Root Salad" >>12259528
Tiki Doomer "Chile Relleno" >>12265477
Quaff "Enchiladas with mixed roast pepper sauce" >>12267973
FPM "Bacon and jalapeno mac & cheese" >>12268400
Bell "Habanero, pineapple and rosemary Tart" >>12279064
Joe "Chorizo and potatoes" >>12279676
ion "Blazin Pork Skewers with lime crema and Thai Pepper sauce" >>12286212

>>12286629
I almost forgot about the totem but I forgot about the timestamp, Just took this one. Thank the heavens that I have not eaten the tart yet
But can I pease ask to be judged based on the other images?

>>12286354
The marmalade by itself is great, but it did not had the same heat as my past batch, so maybe habaneros at this time of year are not as hot
The sucrée was surprisingly good, my past experiences with other recipes either gave me tartshells that were too hard that soften in a day or two, but the tests were still crumbly after a day in the fridge, so I will make this recipie my to-go sucrée recipie
The mouse could have being better, it is good when eaten with all the elements, but the goat cheese does get in the way after a white, since I was tasting while cooking by the time I finished I has fed-up, but after a day it was good. My idea has to make it like a salty cracker with goat cheese and marmalade, but I suppose that a whole tart of it is too much.
I also need to get real tart molds, you can see that the edges are uneven because the sides bubbled up a bit, there was a huge one that I hide fro the shot

Bump

>>12278650
If you would not put it into your mouth then it should not be inserted anywere