/ck/ - Food & Cooking

>>15914031
UEEEEEUEEWEEYEEEWAAAAAAAAYEAAAAAAAA CORN FUCK YES

>>15305871
>nods in approval

>>14698261
>>Leader
>If /ck/ had to elect a leader, be it living or a character who would it be
Chairman Kaga
>Special Building
Kitchen Stadium
>Special units
Make berserker units and call them al/ck/ies
>City Names
Popular restaurant names might be cool to use, like Jiro's or Robuchon.

>>13939377
Well aren't you in luck. Also I love Alton, but his commentary is shit in comparison.

https://www.youtube.com/watch?v=71KYuHBz7u0&list=PLaQc4YXhlTa9mhSJ3aBeoFo92O6Klrgdz

>if memory serves me right...

Ayyeee cuisine!

Alright so we have 5 sets of votes in so far and some interesting, mostly expected, numbers coming in! Since it's coming close to the deadline and I haven't seen a lot of anon voting I think I'll push the deadline forward a couple days to give the thread some visibility.

THE NEW VOTING DEADLINE WILL BE WEDNESDAY, MARCH 27TH AT MIDNIGHT CEST (or 6PM EST)

After this the re-cap will be done here where I will announce the round winner along with the anon's choice for the one who had the highest average anon vote! Sadly I have no moneys for a round 1 prize at the moment but to make up for it I will do a decent open rounds prize for the challenger who gets the best average score in rounds 1-3 provided that he/she submits a dish for at least 2 rounds!

WANT SOME FREE SHIT? MAKE SURE TO COOK SOMETHING TASTY FOR ROUNDS 2 AND 3!

AND WITH THAT ROUND 1 SUBMISSIONS HAVE ENDED!!!
Thank you to all the challengers who submitted a dish for round 1, the voting thread will be made this evening. Please see the poll here to give some feedback on schedules for future rounds

http://poal.me/f4pyq0

>>12072768
The next theme will be revealed at the start of round 2, which will be on April 1st.

The voting will follow modified Iron Chef rules, a 20 point scale where 5 points each will go towards Presentation (how the dish looks on the plate, i.e. the plating), Originality, Appeal (how appetizing the dish looks to you) and fulfilling the Challenge Goals.

You may use this template in order to score the competitors submissions:

Presentation: /5
Originality: /5
Appeal: /5
Challenge Goals: /5
Total: /20

And now we go to the THEME for ROUND 1!

For the opening round we begin in the month of March, the changing time from Winter to Spring in the Northern Hemisphere and Summer to Fall in the Southern hemisphere. All 4 seasons play within this month which is why I'd like to enjoy something using a food item that is found all year-round across the world regardless of season. In many places this is considered a staple food and has become an essential part of national cuisines as big as Italy and as small as Fiji. This item is the third biggest agricultural commodity in the world and to many people this item is the source of life itself.

So with that being said, the ROUND THEME WILL BE…..

RICE!

For this round I would like the challengers to prepare a dish that exhibits the liveliness of rice! There are no restrictions to the type of dish you create as long as it shows off the boundless creativity of cuisine that can be made showcasing the inherent flavour of rice!

This is an open round so anyone can submit an entry! Rounds 1-3 will all be open for new entries where your best submission will be taken into consideration for who makes it into the 4th Round! Best of luck to all of you and may the best chefs triumph in this battle of /ck/ing!

ALLEZ CUISINE!

>THE SECRET INGREDIENT IS ____

What do you think of Iron Chef and similar asian cooking shows?

What do you think of Iron Chef?
What are equally as good/better jap/asian cooking competitions?

If memory serves me right... this show was /ck/ino

Iron Chef America fans need not respond

>>9187586

>"fukui-san, what did the chef say he was doing with those diced octopus tentacles?"

>it's a seafood battle episode

I dare you to try and think of a better cooking show

My first batch of lacto-fermented pickled turnips and sauerkraut turned out beautifully today.

I bought the starter culture and chopped the veggies into 1/3rd or so inch thick slices. I have a 2 gallon crock that I found for a couple bucks and had sterilized, threw everything in there and filled it up with brine, and weighed it down with the weights.

Nine days later, best fucking pickles I ever ate. I will never buy pickles again in my life.

/me also makes homemade natto, cherry wine, vinegar, etc.