/ck/ - Food & Cooking

The theme of Round Two is...

Under the Sea!

Guess who's gon' be on the plate? Anything the grows, live, swims or slithers underwater. Fish, mollusk, seafood, seaweed, anything you enjoy and want to present.

While you're perfectly welcome to make a large spread of food, please make sure there is clearly a "main dish" because that is what people will be voting on.

This is an open round, meaning that anyone can enter. Elimination don't begin until after Round Three.

Copypasta Scoring Format for Lazymodo

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

Seafood... oh dear... this might be a bit expensive.... I'll see what I can.

>tfw hating seafood

This is going to be tough. I eat tuna salad and british pub style fish and chips, that is it.

>>5261226
Those are valid entry. You can go for that.

>>5261215
Seconded!...Christ

was already planning on making at least some seafood this week... good theme, good theme.

>>5261226
are you implying that fish and chips isn't a worthy entry? not many things more photogenic than a delicious beer battered fish fillet

>tfw live in South Dakota and all the seafood here is expensive and not at all fresh

I seriously have to hold my breath when I walk past the seafood counter at the local grocery stores. It's so bad, you guys.

>>5261322
Not at all I love fish and chips. I've just never made them myself before. No need to, I live walking distance from a british pub famous for its fish and chips.

>>5261354
>I've just never made them myself before
well that's one of the best parts about the competition, isn't it? learning to make tasty new dishes and such.

>>5261337
if it's really that bad, you could always get creative with some canned tuna/sardines/anchovies.

>>5261337
What >>5261368 said, go for canned stuff. Or frozen? Frozen shrimp/scallops/whatever?

>>5261337
Oh...oh man. I'm so sorry. I live in coastal area with some good seafood. It's awesone.

Huge downside though, we don't have a lot of quality fresh red meat. There's only one butcher, but like twenty fish mongers.

>>5261201
Do we get last round's ratings?

>>5261414
They Don't make much difference until round 3 when the top 15 are selected but sure, why not...

>>5261201
Can I still vote in last round? Apparently it isn't bumping anymore. I was going to vote the last half last night but got busy.

>>5261429
I won't compile them. Besides, let's try to keep one thread active at the time :-)

>>5261428
>tfw in top 15

>>5261827
I know that feel.

Damnit man, seafood was the round I fucked up on last year.

It's way too broad, I overthink it.

>inb4 McNuggets guy posts a fillet o' fish

>>5261860
DAMNIT YOU STOLE MY IDEA

>>5261428
not last place :DDDD

Also I fucking LOVE SEAFOOD HOLY SHIT ITS LIKE YOU'RE DESIGNING THIS FOR ME

So pumped. YAY!

>>5261848
LOL, I did too. Here's my pic from last year. Not only was my lighting terrible, I WAY overdid it. It was delicious, and I enjoyed my meal, but it was just ridiculous overkill.
Here's a lesson in what NOT to do.

>>5261900
I totally remember this. Wasn't one of the main critiques that there was way too much going on?

>>5261900
Are you kidding, I actually loved your dish last year!

Then again even your worst dishes are incredible so... heh

>>5261907
Yep. Way too much going on there. I put a banana leaf underneath on the plate, thinking it would enhance it, but it really didn't. I think it would have been better minus the banana leaf, and minus the corn cakes, and just the crab salpicon and the grilled fillet with ONE sauce, not two. Or even just the crab probably would have been sufficient.
>>5261912
Thanks so much, that's very nice of you to say. I just love to cook, that's my thing, lol.

>>5261201
When is the deadline?

Also, what's the prize for all this?

>>5261927
From the OP
>This round will go until next Sunday (March 16) to accommodate the various time zoned participants. Next round (round 3) will be posted Monday evening.

And the main prize is bragging rights. There might be surprise prizes on select rounds.

>>5261900
That looks excellent, but its making me think about ditching an elaborate seafood stew feast in favor of something streamline and simple.

Decisions decisions.

Just wondering, in the first round thread, a few people mentioned "roll threads". What are those?

>>5261204

>>5262022
From 1st year :
The Round Four Challenge Theme is:

Regional! This week we're doing something a bit differently; a Theme Challenge. Contestants will post in this thread, and cook in a style chosen by the last number of their post, as determined by the following list:

1-American/Canadian
2-Italian
3-Mexican
4-Central/South American
5-French
6-German
7-Asian
8-Middle Eastern
9-Australian/Pacific Islands
0-African

>>5262022
where you post (roll) and the last number of your post indicates which of the choices within the theme you have to go for.

>>5261926
Generally the participants lack the skill to properly compose a dish. It was pretty evident in last year's fish round.

< From last year in case you need inspiration.

I missed my 7-11 ma po tofu entry in round 1 due to laziness. To get back in the competition, I am going to streamline my entries and use something that has both fish and rice in it for this round.

I think one of those 7-11 onigiri with mayonnaise-covered shrimp should do it.

>>5262116
Is that a /fit/ dinner?

>>5261428
I'm sure if I used a different tripcode my score would be better

>tfw too skint to take part
>actually enjoy cooking fish ;_;

have fun guys

>>5262183
I meant to rate yours, some shit came up though. I'd have detracted points because you used rice noodles instead of grain rice, and I'm sure a bunch of anons voted the same way. Technically its rice but it didn't feel at all like a rice dish. It looked good though, prob would've gotten a 14 or so total from me.

Protip: post that fucking bird next time. He will help you.

>>5262209
thanks

>>5262188
Is fish really that expensive? I don't like it and have never in my life bought seafood aside from canned tuna. It doesn't seem like an expensive food to me though but I don't know.

>>5262220
it is more expensive than chicken, pork or some cuts of beef for me

just get creative with canned foods if you don't have extra money to blow on fresh seafood

fyi that bag of shrimp for my singapore noodles was 9 bucks on sale and I used half of it to make my dish

>>5262217
I don't feel comfy voting either but I liked yours too... Looked so tasty.
>>5262220
I think people are exaggerating a little, I live in a landlocked state and get most fish/seafood really cheap. I've decided on my dish and it's not gonna cost more than 15 bucks for everything.

>>5262116
>Dat knife
Someone did the same thing the first year, and the knife tells me something, but I'm not 100% sure if it was in 2012's pic.
Please, someone tells me the threads have been archived somewhere.

>>5262231
Same. I'm figuring up the costs and it shouldn't be unreasonable for what I want to do. This time I plan to only make one serving though, that last dish I did was 12 servings worth :( as much as I'm liking to eat it, I've eaten the same thing every meal for the past few days. I think I've maybe eaten half of it and its getting old, went out for lunch today. I'll probably freeze the rest of it for later.

>>5262220
Na, it's just I have a fiver to last me 'til May. Hence in the last challenge using liver of all things lel

It's a killer as I live in Cornwall and we have fantastic seafood.

>>5262220
It's not expensive (at least not where I live but still enough for people to complain) - it's just not uncomfortably cheap like most meat. For example two very nice filets (400 g total) of redfish (Sebastes) is $15 at one of the most expensive fishmongers in my city. Keep in mind our food prices on average are twice the US prices.

>>5262183
Nah, your food would still be shit

>>5262287
I bet you are the guy that gave me the worst score

>>5262258
I feel you, I made enough beans and rice to last my household of 3 people a week, oh well, I love that shit.

And I'm also going to only do a few servings this time, so maybe that makes a difference in price. I just think people can definitely make some awesome food for cheap.

>>5262290
nah I gave you above 10 because I was in a good mood

man, peeling and deveining shrimp really sucks, doesn't it?

making something now, hoping to be finished within another hour/hour and a half

>>5262307
you shouldn't base your votes on mood

>>5262314
Darn you're right. I should've given you the 5 you deserved, sorry.

>>5262322
you sound like a real asshole

>>5262188
make something with canned tuna

>>5262309
I'm working on mine right now as well :) Hoping this idea turns out like I want it to...

i got the pictures for it, but the vertical will come later/tomorrow.

didn't participate in round 1, so i dont have high hopes, but i'm glad i made this, shit's tasty.

my entry is shrimp etouffee. shot glass is my identifier

>>5262544
Good of you to enter :)

Ok so this might take some explaining but I hope you read it!

I wanted to do a play on pancakes and syrup but with seafood...

So, I made potato pancakes with maple glazed syrup and dill sauce... I wanted the dill sauce to kind of resemble a pat of butter on top of your pancakes :)

I marinaded the salmon in toasted pecan syrup, soy sauce, garlic, and canola oil. The pancakes were made with fresh parsley, minced onion and garlic, and liberal amounts of salt and pepper as well as an egg. The dill sauce was made with fresh dill, mayo, sour cream, lemon and lemon zest, a splash or Worcestershire sauce and salt and pepper.

I took lots of pics of the process and will be putting together a vertical tonight or tomorrow!

It didn't turn out looking exactly how I wanted it to but it tasted INCREDIBLE!

>tfw you're in New Zealand
>it's a nation that is pretty much made up of 2 islands
>seafood is still more expensive than anything else

>>5262607
I can't figure out how to do a vertical so I'm just gonna post some pics of the process...

Most of the ingredients, salmon was on sale :D

>>5262624
Ingredients for the dill sauce

>>5262626
The dill sauce.. I usually make it like 2 or 3 hours in advance to let the flavors all blend

>>5262627
Salmon with all the ingredients for the marinade/glaze, i took the skin off the salmon

>>5262630
I marinade in gallon bags cuz I like it don't judge me ;_;

I just coarse chopped the garlic for some flavor

>>5262632
This is just some really finely grated, peeled potatoes. You can use cheesecloth or something but i just use a kitchen towel and squeeze AS MUCH moisture of as possible out of the potatoes. This is important!

>>5262636
Forgot pic

I'm trying to condense all the

>>5262640
I meant, trying to condense all the pics cause I took a ton... Trying not to spam up the thread

So, this is the salmon, I spooned some of the glaze/marinade over the top making sure to get some of the toasted pecans, and the mix on the right is the potato pancake mix with fresh parsley, onion, garlic, TONS of salt and pepper and an egg.

>>5262641
Get a nice handful of the potato mix, it's gonna be loose so pack it together then smash it in the pan, normal pancake size is what you're going for. I use olive oil cuz I like the flavor with the potato cakes, make sure the pan is nice and hot before you get it in there, a crispy thin potato cake is vital for the texture of the whole dish.

>>5262645
Last pic I'll post... the finished salmon

This is what you want it to look at, nicely glazed on top, caramelized on the edges...

I hope you guys like this, feel free to ask any questions

>>5261337

Another South Dakota Anon here, I can verify. The local fish counters REEK...Hy-Vee's is the WORST. If in Sioux Falls try Fareway or The Meat Lodge. Their stuff is better...but still not very spectacular.

>>5262666
Weird... I'm in Colorado and we get some pretty good seafood...

>>5262607
don't forget to timestamp

>>5262674
Oh shit... I knew I forgot something!! I did take a pic with a timestamp I just didn't use that one.. Hold on...

I'll remember next round.. promise lol

>>5262544
aaand the vertical

>>5262550
thanks, it was this rounds theme that got me. i love seafood.

>>5262683
That looks AMAZING. So glad you made your own shrimp stock :D I am definitely saving this recipe and making it, fucking yum.

>>5262666
I've been to Fareway in search of produce. I'll have to check out their seafood.

>>5262687
thanks, it was tasty. i may have eaten too much, but i regret nothing.

>So glad you made your own shrimp stock
best part about shrimp, they give you the tools to do so. also i don't know if i've ever seen it prepackaged like you can get chicken or beef stock.

fixed version without the seasoning mix cut off

>>5262682
You dated it 2013 btw.

>>5262607
>Presentation: 4/5
>Originality: 5/5
>Appeal: 5/5
>Challenge Goals: 5/5
>Total: 19/20

>>5262705
GOD FUCKING DAMN IT :|

>>5262706
HOLY SHIT :DDDDD

>>5262671

It might be the distributors, but I'm not all that confident about the people that handle the seafood either (again, Hy-Vee).

>>5262694

I've had good luck with Fareway's meat selection, with both price and quality. I definitely recommend checking them out. The Meat Lodge is more of a 'bulk food' operation, supplying restaurants, etc. They also carry stranger cuts as well, like alligator, buffalo & ostrich.

>>5262707
Haha, I never know the date. I work in broadcasting, and I'm always working days, weeks, and months into the future, in two different time zones. Every Saturday I have a moment of panic thinking it's actually Sunday and I have to go back to work the next day.

Usually I know what year it is, though. :P

>>5262683
>>5262682

These both look excellent guys!

I'm a big fan of potato pancakes, plus you deserve high marks for creativity. (Maple syrup and salmon...you sold that combination very, very well)

>>5262683
Thank you based shrimp man

>>5261201
http://www.youtube.com/watch?v=GC_mV1IpjWA

I think this should be obligatory

Old thread closed does anyone have the verticals from last thread saved? will they be put some ware online?

>>5262699
I so agree, making shrimp stock should be required heh

I'm lucky, the market next to me sells beef bones/duck bones/chicken bones so I can make stocks super easy

Seriously though your etouffee looks fucking incredibly, and I'm going to be making it this week, I love your post, especially because I have a passion for creole/cajun and mexican food... YUM!!

>>5262807
And thank you too :D I was trying to think of a good seafood dish, and I love seafood so it was easy to think of different things to make but I wanted to do something interesting, and I was thinking about trying to make unexpected variations of different dishes... I think I may have taken it far with the whole pancakes + syrup idea but I regret nothing because this was for sure one of my favorite dishes I've made... NOM

>>5263146
>>5262248

The official website seems to be the best kept secret but for some pathetic reason I can't get the url through the fucking spam filter.

>>5262116
I'm glad someone saved that.

The Miso paste really brought out the flavor.

>>5262273
Going to do a stargazy pie?

>>5263146
I will uploadall of the verticals to the booru at the end of the competition.
http://ck.booru.org/

>>5263183
ckchallenge.blogspot.ca

>>5261337
I know that feel
>oklahomafag

fucking flyover states with no seafood, ga dayum. So glad I live on the coast of Aus now. All dem fishies and seafoods, shieet

I may have to go pick up some prawns or moreton bay bugs. them shits be so tasty

honestly bro, try something cool with a canned fish or maybe hit up an asian store for some fresh fish. they stank, but only stank of fresh fish (which i don't personally find stinky but some do.) good luck!~

>>5262699
fuck this looks amazing

would this work with prawns?? I can't get shrimp :(((

>>5263146
I saved the entire thread, with pictures. https://dl.dropboxusercontent.com/u/154158/5241955.rar (this one will probably 404 in a week, I'll make a file with the whole challenge at the end, maybe a torrent for it to last years.)

http://ckchallenge dot blogspot dot country_extension

>>5263241
Did you do a similar thing the first year, dear funny troll?

>>5263439
I Cant get the drop box open. :(
Vertical on the way

>>5263469
Salmon Pastys with seasoned chips, roast garlic aioli and chilli prawn and calamari salad.
Now in mini pastys.

>>5263477
>>5263469
Want

>>5263469
>>5263477
what is the sliced turd log?

>>5263469
https://dl.dropboxusercontent.com/u/154158/5241955.zip
Better?

>>5263423
They're the same.

>>5263482
My token its a moulded T-Rex tooth
>>5263483
still cant get it to work mate

>>5263469
Show the inside of the log

>>5263490
sorry its a bit blurry, camara phones a bit shit.

>>5263146
>>/ck/thread/S5241955

>>5263439
The entire thread with pictures will automatically be archived on the above website, just so you know. If you want, you always have the option to wait for the challenge to end, maybe noting the thread OP post number, and then save the threads and pictures for a further archive back up.

>>5263492
can see into this one cracked a bit on top though

Heres the Vertical
Word on the pastry, i made it at work i am a baker and just brought it home with me after work. standard mix of pastry flour, butter and vegetable oil, folded and rested on a roller 3 times for 15 min. not taking photos at work.

>>5262544
Presentation: 3/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

>>5262607
Presentation: 2/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5263469
Presentation: 2/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

>>5263499

why the hell did they make that chocolate shit shaped?

Would duck be considered seafood?

>>5263562
no

>>5263562

thats a really good question actually. Where does it spend the majority of its like? also geese?

>>5263583
ducks and geese live in the clouds

>>5263583
>>5263583
I would basically consider anything with a 'sea' or even 'fishy' flavour seafood. Duck and geese taste like game, so I wouldn't say they're seafood. I would say alligator is a better edge case, which is sometimes compared to lobster.

>>5263562
>>5263583

are you retarded

>>5263596

no, i know its avian in nature. But seafood is such a broad term.

>>5263596
Sometimes, I'm half retarded, always exceptional.

>>5263597
no it isn't

does it live in the sea? seafood

>>5263625
What about freshwater fish?

>>5263597
>>5263630
Stop fucking with my head.

>>5261201
But I didn't even get round to cooking for round 1
>mfw I didn't even have cereal and rice krispies to post
;_;

>>5263630
SCHWING

>>5263714
nice, that stupid animal abuse gif again

fucking asshole

Smoked sprat and apple salad

Vertical will follow shortly

>>5264041

>>5264059
>>5264041

To eat, just put some of the mix on the fish, and wrap the cabbage leaf around it... :D

>>5264041
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20

I like the idea a lot but I'm not convinced of the approach. I would have personally preferred something like Romaine lettuce rather than small Chinese cabbage, and more of the sprats to fill the 'wrap', perhaps having flaked off the fish or with the very ends of the tail removed at the very least. I also think smaller chunks or strips of onion and apple would have been better, as well as a dressing (maybe even just extra virgin olive oil with lemon juice and zest).

vertical coming up later or tomorrow

>>5264137
ah man i haven't had seared ahi in so fucking long, god damn. do you dip yours in wasabi+soy sauce?

>>5263630
Freshwater fish is fine. Anything that lives underwater should be your guideline.

>>5262699
What part of Colorado do you live in? I'm a Denver fag.

>>5264137

>>5264237
It's so good but nice quality tuna can be really expensive. I made a ponzu sauce for this, not a fan of wasabi. It tastes like antibacterial soap imo.

timestamp and identifier

>>5263547
My first thought too. :-(

Guys I need some advice.

I really want to go out of the box on this one. Like, way out beyond left field, beyond the bleachers, into the parking lot. I'm talking about dessert here. Sorry I can't give too much info away.

But I'm afraid my appeal score will go down. Should I just go for it?

>>5264922
Yes, this is not an elimination round. Go for it!

If you decide not to, at least tell us your original idea. I can think of seaweed ice cream and some sweet shrimp dish, that's all.

>>5264937
>seaweed ice cream
That was actually an idea, but it's hard to find good seaweed around me.

But if I don't do my idea, I'll definitely let you guys know what it was, thanks.

>>5264948
Do it!
The farther you are outside the box the better man.
I want to see you so far outside the box you're standing on the opposite side of it!

Alright...so I went a little out of my usual cajun cooking for this one, but really enjoyed it!

Seared salmon with mango salsa and passion fruit/ginger sauce

vertical!

>>5265819
I love the colors.

yo what do i win

>>5262699
Would the heads of the shrimp make the stock too strong?

>>5265996
i've honestly never tried making the stock with the heads, but i don't think so. when i was making the stock with what i had, i tasted it every 20 minutes or so to make sure it wasn't too strong. i'd advise doing the same if you used the heads as well as the shells and tails. that seems to me the best way to keep quality control, taste it every so often, and when it tastes how you';d like, remove from heat and strain.

>>5263562

More importantly: would flying fish be considered game?

>>5264137
Presentation: 3/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20

>>5265819
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20

>>5265824
CookingRei
Presentation: 5/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 15/20

>>5264726
Borneo
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>5264059
zoervleisj
Presentation: 3/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 3/5
Total: 11/20

>>5263521
Relph
Presentation: 4/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 15/20

>>5262699
Anonymous (Shotglass)
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 14/20

>>5262682
Cholula
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 15/20

Boom, you just got voted.

My entry. Everyone's entries are looking good, like usual.

>>5266087
They would be fine.

>>5266951
> le bacon wrapped fish
fuck off back to leddit

>>5267460
>implying bacon wrapped fish wasn't a thing before the bacon fad began

>all this salmon

Come on guys. I know it's a cheap, easy to use fish, but show some damn creativity.

>>5267597
Show us how it's done :)

And a lot of folks don't have access to good seafood, salmon is a familiar and easily purchased ingredient

>>5262607
Presentation: 2/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 13/20
>I love this idea. Unfortunately the potato pancake is the best looking thing on the plate. The salmon doesn't do justice to the amount of effort you put into it. It just looks hap-hazardly thrown on the pancake.

>>5262544
Presentation: 4/5
Originality: 2/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 16/20
>Being from New Orleans, I love you. It's not creative, but I'll be damned if that's not a good looking etouffee.

>>5263469
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
>Okay, we need to talk about something minor. If that poop log is your identifier, can you keep it off the plate? It actually hurts your presentation because that's the first thing my eyes go to. But other than that, the dish looks delicious.

>>5264041
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 2/5
Total: 10/20
>The idea of a prat lettuce wrap is pretty good. But this dish is just sad looking. You could've wrapped everything up in a leaf and added some kind of sauce, and that would've completely changed the dish for the better. Also when your only seafood ingredient is from a can, that's not a good thing.

>>5264137
Presentation: 3/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 16/20
>This is an example of simplicity done right.

>>5265819
Presentation: 2/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 12/20
>Man, I feel like you bit the bullet on this one. Going from that creative, beautiful dish last round to this just makes me sad. Salmon and mango salsa has been done in every wannabe "bistro" ever. And most of them serve better looking dishes than this.

>>5266951
Presentation: 2/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 14/20
>Please get a better camera. This dish sounds great but the pictures don't do it justice.

This makes me sad because I'm severely allergic to all things from the sea and I wanted to enter this week, and I missed last weeks. Oh well ;_;

>>5267655
So sorry >_<

>>5267638
>>5264108

Yes, I know it. But when life gives you little money, you just have to make due with what the kind Lidl Gods allow you to. I wish I could have done better

>>5267638
>Being from New Orleans, I love you.
and i envy you. the people from that city are fucking wizards with seafood. god i love cajun food.

>>5263521
I think you should be dinged for calling french fries "chips". Let's have a consensus to use correct names for things, not some weird regionalisms.

>>5264697
i'm guessing this was a misquote of some sort, but i live in Florida

>>5267638
duly noted will keep poop log off the plate

>>5268645
'Fish and French fries' just does not have the same ring to it.

>>5268645
FREEDOM FRIES YOU FRENCH CUNT!

>>5268912
I'm an Amerifat and even I think Fish and Chips sounds natural.

OK here is my piece of work.

Last week my dish was catered towards the low end cook, this time I'm using multiple culinary methods for one dish (hopefully without over-complicating the plate). This is more advanced.

There are 2 emulsions in this dish. I highly suggest you use a blender if you want to try making it... I didn't have one :(

>>5268954

>>5268956
I hope you enjoy!

>>5267638

I NEVER see anyone else from New Orleans on here!

>>5268963
That's cuz yer all too drunk and sucking each other's cocks to post.

>>5269100
>living the dream

>>5268958
>>5268956
>>5268954
Presentation: 4.5/5
Originality: 4/5
Appeal: 5/5
Challenge Goals:4/5
Total:17.5/5

>>5269117
I thought that was a caricature of Ina Garten.

>>5266951
Presentation: 2/5
I think this would have looked better with a light coloured sauce - here it just looks kind of murky. The mayo is also a bit messy, perhaps just having it on the side would have been better.
Originality: 2/5
Appeal: 2/5
There's a lot of strong flavours here so I'm not certain the flavour of the salmon really shines.
Challenge Goals: 5/5
Total: 11/20

>>5267655
I do remember that last year there was also someone who had a seafood allergy so made a recipe appropriate for seafood but with substitutes.

>>5268954
Presentation: 3/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>5269284
>seafood substitue
>no reaction/mfw image will ever describe my thoughts on a tofu ceviche.

Wow, I really like the dishes so far, looking at this thread made me hungry. I should have waited to check it until I was done with work, lol.
I was hoping to cook my entry tomorrow, but I'm afraid it might have to wait until Friday, IDK yet if I'm going to have time tomorrow. I'm going to go to the store tonight and get a few things I need, but I'm not buying my fish/seafood until right before I cook, which is one reason it might have to wait until Friday. I hate waiting till the last minute, but I'm always busier at the beginning of the week.

>>5262683
You cropped off your creole mixture recipe

>>5270688
fixed version a few posts after that one:

>>5262699

>>5269284
I'm not a fan of seafood, so yes, I tried to mask the salmon a bit, but nope, it was indeed the strongest flavour of the dish still.

Point of order -- does "seafood" have to be from the sea, or can it instead be from an ocean, lake, river, fish-farm, or other non-sea?

>>5270837
see >>5263562, >>5263597, >>5263625, >>5263630, and >>5264570.

bump for votes.

>>5271497
Bump for bumping...
And the sake of bumping

>>5271592
It is much quieter this year.

>>5271663
Yeah, what's going on? Is the board generally quieter too and I hadn't noticed because of a very gradual decrease over time?

>>5271706
I dunno. I don't feel like I'm really qualified to vote, so I'm just here for creative recipes (and the bird)

>>5272112
>qualified to vote
what, and the rest of the geniuses at /ck/ are? just vote you pleb

>>5271663
I wrote a huge reply to everyone's submissions, but apparently it didn't submit, and it didn't work still when I rewrote it.

Anyone, everyone's dishes look great! It's giving me a huge salmon craving.

>>5272192
did you perhaps go over the text limit for your reply?

>>5272196
I don't think so, it's probably just shitternet.

Dough rising and ingredients assembled!

>>5271663
Hopefully it will pick up...

>>5271706
From my (highly non-scientific) observations) the board is quieter as a whole...

>>5271663
Unlike the rest of 4chan, most people on /ck. actually have lives.

It'll pick up this weekend, don't worry.

>>5272853

>>5272859
On the left I've got something I was working on but decided not to use as my entry - I've got a vertical coming up since I was working on it anyway. On the right is just an example of how else to use labneh - I've got some buttered toast with banana and sugar.

>>5272881

>>5272881
(Not an entry.)

>>5272881
>... an example of how else to use labneh - I've got some buttered toast with banana and sugar.
Whoops, I mean I have buttered toast with labneh, banana and sugar.

>>5272853
>>5272859
So, it's essentially mussel puree?

>>5272962
Yeah, pretty much, but using labneh to achieve the texture. I basically had a salmon mousse in mind when I made it.

>>5272893
that egg is glorious
10/10 eggporn

>>5273049
Thanks. Here's a picture of it just by itself if you like.

>>5273112
you are a kind soul anon
that egg picture is happily saved

>>5273112
Giving porn to voters is cheating.

>>5266951
Chalice
Presentation: 2/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 2/5
Total:11/20
(Camera breh)

>>5268954
Cooking with Birdy
Presentation: 4/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total:16/20
Little color wouldn't have hurt, it looks very "embryonish", also you use a lot of flavours twice in sauce/main dish, a little more variation would be nice. This is complaining on the highest level though.

>>5272859
asdf
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20
A little info on the bread (sort, origin) would have been nice.

Boom.

>>5273703
The bread is a high-yeast bread from the store so it smells and tastes a little ferment-y.

Well, finally I'm about to start prep work. I meant to cook yesterday, but I ended up having to work late. So, I'll be making my dish for lunch today and posting this afternoon.

>>5262544
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20
I really like the clean, aesthetic plating. Meal looks comfy and tasty.

>>5262607
Presentation: 3/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20
I really love the sweet/savory combo, and that pecan syrup sounds awesome with the salmon as well as crispy potatoes. Nice creativity.

>>5263469
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
This looks really good, lots of different flavors going on. I bet the slightly sweet/doughy puff pastry goes great with the salmon, yet is cut by the crispy elements of the salad. I also like that you used several elements of seafood in one meal.

>>5264041
Presentation: 3/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 14/20
I like the idea but wish you had done something more to the prat, or added some kind of dipping sauce. Maybe served it all wrapped up in a sturdier leaf, with the apple, chopped prat mixed with sauce/seasonings.

>>5264137
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20
This looks so clean, fresh, well executed. Simple with great ingredients and flavors. I love the dipping sauce with lemon slice in it as well.

>>5265819
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20
This is such an appealing dish. I love seared, crispy on the outside salmon and that tropical salsa looks delicious. Beautiful!

>>5266951
Presentation: 3/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 14/20
It doesn't look that good to me. Hard to tell with the low quality pictures. Definitely needs the rice I would think to cut what sounds like a heavy roll of chicken/salmon/bacon.

>>5268954
Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20
This looks awesome. Nice blend of flavors, elegant plating, looks delicious.

>>5272859
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20
I just feel like a little more could have been added. But at the same time I think the simple ingredients are purposeful, and it looks great.

Who's a pretty boy then?

>>5274306
I wouldn't eat them fish. They have pinkeye.

Trio of scallops carpaccio : marinated in truffle oil and served with truffle ; marinated in vervain ; and with pomegranate, kumquat, and its citrus fruits espuma.

Vervain (verbena officinalis) is commonly used as herbal tea here (think "grandma have one before going to bed with a hot water bottle", it's not a hipster fad.)
Wikipedia learned me while I was making the vertical that it's apparently not well known in America, just like flathead fish is unknown here. (Sorry if I'm wrong.)

>inb4 richfag
Picture shows less than 15€ worth of ingredients.

2 pictures and a vertical.

>>5274505
I forgot to add the pink peppercorn in the first picture.

>>5274507

>>5274507
>>5274505
>>5274306
Welp that's it everyone, time to go home, we're done here

>>5274526
Pyewacket hasn't posted a dish yet, just prep :-p

And everyone's dishes are looking amazing, including your own! Don't pull yourself down like that.

>>5274545
BUT LOOK AT DEM SNAPPERS

>>5274505
Presentation: 3/5
To be honest, I think it would have been much better if you did a single dish, or the three dishes in three separate plates. The three dishes on a single plate detracts from each one. However, I do think your presentation is better than your last entry. The style of the dishes matches the plate.
Originality: 5/5
Appeal: 5/5
It's a lot of scallop carpaccio - I would have liked more variety. However, I do like the method a lot. It's almost as if the one marinated in vervain could be a starter, the truffle a main, and the fruit the dessert.
Challenge Goals: 5/5
Total: 18/20

I like this a lot but I think it would have been better to just stick to one dish. Also, to be honest, ~€15 is quite a lot for the amount of food. It's well worth its price but it's not something everybody would be prepared to spend.

>>5274545
I'mma working on verticals right now! It'll be a little bit yet. I was just stupid busy this week, so everything got shoved off till today. :)

Finally! Here it is, entry for Round 2: Under the Sea:
Pescado Zarandeado:
Butterflied, seasoned and sauced red snapper, grilled, with peppers, onions, shrimp, and lime. Served with salsa, tortillas, and grilled corn off the cob.
Close ups and verticals coming.

>>5274820
close ups!

>>5274826
fishy fishy fishy fish

I didn't do a vertical for the veg and shrimp, it's pretty self explanatory.

Salsa vert. This is the salsa I throw together on a weekly basis to use as an everyday condiment. Nothing fancy, but tasty.

>>5274843
I did a corn vertical, just for the hell of it, but it's just a side dish to the fish.

>>5274820
Presentation: 3/5
Looks great! I think it would be better without the foil, though, and corn on the cob would also have looked nicer. I also personally prefer prawns cooked in the shell, especially if it's grilled, but I understand that it's unappealing to some others.
Originality: 3/5
Appeal: 3/5
Can't go wrong with smoky, grill flavours! I like your pairings but ultimately, I feel the red snapper would be over cooked (medium rare would be my preference).
Challenge Goals: 5/5
Total: 14/20

>>5274928
I can totally see why you might think the fish would be overcooked, but it's far from that. The seasoning sauces are partially why. It comes out very moist and tender, not dry at all. Here's a pic of one of the tacos I made, IDK if you can tell from that, but the fish was extremely moist.

>>5274843
>>no cilantro
wat

>>5274851
>grilling corn without the cob
for shame

>>5275078

>eating soap flakes

>>5275078
there's cilantro, I just didn't have it in the pic. (I was afraid of making the fish unrecognizable, lol) I had also added some to the sauce that I spread on the fish before grilling.

>>5275089
The store didn't have any fresh corn on the cob, unfortunately. I had to use what I had. :)

>>5263587

>ducks and geese live in the clouds

I love you, Borneo.

>>5275043
20/10 would eat
>>5275099
I need to know where you live that they have glorious whole red snapper but no corn on the cob

>>5272505

From my (highly-alcoholic) observations, this is the truth.

>i really wanted to complete this year, but am lurking, voting, and overall enjoying this year's challenge

Gonna vote and get this over with, I have plans tomorrow and probably wouldn't get to it. Not going to participate this round, I've been busy this week and just don't like seafood enough to make the effort.

>>5262544
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

Thank you.

>>5262607
Presentation: 2/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

Thank you!

>>5263469
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

Thank You!

>>5264041
Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 11/20

FOR YOU

>>5264137
Presentation: 5/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20

❤ you!

>>5265819
Presentation: 3/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20

Thank you!

>>5266951
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

Thank you!

>>5268958
Presentation: 5/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20

Great. If I could give you an extra point for that bird you'd have a 20/20

>>5272859
Presentation: 3/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 13/20

Thank you!

>>5274505
Ummm.....

19.5/20

I can't give away a perfect score but I don't want to detract points from anything. Great job John.

Thank you!

>>5274820
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20

Thank you Pye!

>>5275570
Lol, NorCal. In a couple months there will be glorious corn on the cob. I live just a few miles from a farm that holds a corn festival every summer, they sell paper grocery sacks full of fresh corn for $3 (plus all kinds of corn foods, but I go for the fresh corn).

>>5272859

That looks fucking disgusting.

First off, "greek yogurt" and labneh are two completely different types of yogurt. One is far more strained than the other. Second, why the fuck didn't you just use the pot liqueur from the steamed mussels? That way you could keep the smooth texture of the yogurt and not have the mussels reduced to baby vomit.

>>5262607
>Presentation: 2/5
>Originality: 2/5
>Appeal: 2/5
>Challenge Goals: 5/5
>Total: 11/20

>>5262699
>Presentation: 2/5
>Originality: 2/5
>Appeal: 5/5
>Challenge Goals: 5/5
>Total: 14/20

>>5263477
>Presentation: 2/5
>Originality: 3/5
>Appeal: 2/5
>Challenge Goals: 5/5
>Total: 12/20

>>5264041
>Presentation: 1/5
>Originality: 1/5
>Appeal: 1/5
>Challenge Goals: 5/5
>Total: 8/20

>>5264137
>Presentation: 2/5
>Originality: 2/5
>Appeal: 2/5
>Challenge Goals: 5/5
>Total: 11/20

>>5265819
>Presentation: 2/5
>Originality: 2/5
>Appeal: 3/5
>Challenge Goals: 2/5
>Total: 12/20

>>5266951
>Presentation: 1/5
>Originality: 2/5
>Appeal: 1/5
>Challenge Goals: 5/5
>Total: 9/20


>>5268954
>Presentation: 3/5
>Originality: 3/5
>Appeal: 3/5
>Challenge Goals: 5/5
>Total: 14/20
The shrimp wont change the fact that you pretty much dumped a heavy mayo onto raw fish. You ruined two great ingredients by trying to do too much. The oil should never been made into a mayo, it should have been heated to the point where you would hear the oil sizzle when poured over the raw fish. This is the type of dish you see at Asian Fusion/Bar Restaurants all across NYC.

>>5272853
>Presentation: 1/5
>Originality: 1/5
>Appeal: 1/5
>Challenge Goals: 1/5
>Total: 4/20

the seafood was not the star nor did you try to make it the star of your dish, you completely failed the goals. disgusting pig slop.

>>5274505
>Presentation: 3/5
>Originality: 3/5
>Appeal: 2/5
>Challenge Goals: 5/5
>Total: 13/20

Truffles on raw scallops? You could have accomplished the same thing by shitting on them. Totally killed the flavor of the scallops. How nice is it to eat smooth raw fish and bite into hard pomegranate seeds? You had all that time to make an "espuma" but you did nothing with the pomegranate. Scallops are a fucking mess, you could have easily defrosted them and flattened them between two sheets of plastic wrap like everyone else. And where the fuck is the salt? I don't see a grain of seasoning salt.

my dish is in the process of being made right now, I'm so worried it won't be done in time though!

I've so many delays in making my entry for this week, I'm feeling a bit disheartened. If I don't make it in time, I'll still post my dish with the recipe!

Okay so at first I wanted to make something with salmon, but then I thought I always use salmon so I should do something different. I ended up going with mussels and calamari which I've never cooked before.

So I got me some calamari but then realized it was way smaller than I thought (it was in a box, no fresh ones ;_;). But I had already bought it by then so I got to work. Cleaned them all up, took me a while but still managed to do it properly, then did my stuffing which went well. I managed to stuff one but it took way too long for what it was worth, so I figured I would try slicing them open, stuffing them and then closing back. But ends up they were too small for that too..

So in the end I just cut all that shit up and did some rice dish instead. The rice was initially for stuffing. No vertical this time because I forgot all about pictures after the first one of the ingredients.

tl;dr: I'm sorry I failed you /ck/, I really tried.

Here's a close-up, I kept the stuffed calamari as well as the two sewed up ones, with a small portion of the rice. The picture isn't too great but hopefully good enough so you can see them.

>>5276061
Here's the ingredients: mussels, calamari, zucchini, Italian tomato, garlic, rice, tomato sauce

And finally a close-up. I kept the stuffed calamari as well as the two sewed up ones, with a small portion of the rice. The picture isn't too great but hopefully good enough so you can see them.

No vertical but if you want to do this basically
>cook mussels
>cook rice
>clean calamari
>dice up tomato, zucchini, a few calamari, some garlic
>put all that in a pan
>stuff into calamari when ready (bigger than mine hopefully)
>put stuffed calamari back in the pan and brown on both sides
>serve with tomato sauce on top

Hopefully next round will go better for me. All of your meals look excellent by the way! I am ashamed to be posting this as competition.

>>5276075
>>5276070
>>5276061
looks really tasty, but your presentation might have been improved by losing the skewers

>I'm sorry I failed you
you didn't fail shit, because you actually submitted. and i sure hope that's what the contest is all about.

>>5276061
Oh bless your heart. That looks leaps and bounds better than when I tried to stuff calamari once, last year. I had attempted to make some stuffed calamari which ended up looking like a plate of small cooked penises. Truly disturbing to look at. I had to throw them out and start over with something else. The only benefit of it was that I learned how to clean fresh squid.

>>5272345

Mediterranean Seafood Stew done! (with homemade pita)

Gonna finish vert tomorrow.

>>5276142

Ingredients!

>>5276142

>that fucking scallion

>tfw fairly decent scores, but didnt participate in rd1

i really hope some people from round 1 that did well didnt make it into this round, i wouldnt mind making it past round 3

>>5274820
i want!

everyone's dishes look great this round! o.o

>>5262544

>Presentation: 4/5
>Originality: 3/5
>Appeal: 5/5
>Challenge Goals: 4/5
>Total: 16/20

>>5262607
Presentation: 4/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 18/20

>>5263469

Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 16/20

>>5264041

Presentation: 1/5
Originality: 2/5
Appeal: 1/5
Challenge Goals: 3/5
Total: 7/20

>>5264137

Presentation: 3/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20

>>5265819

Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 16/20

>>5266951

Presentation: 1/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 13/20

>>5274505
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20
Stunning

>>5274820
Presentation: 3/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20
The food look sand sounds really, really tasty. Awesome summer cookout food.

>>5276061
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20
It sucks when a dish doesn't turn out like you envisioned, but it still looks great to me.

>>5276142
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20
Love mediterranean food, love homemade pita, looking forward to seeing that vertical. However, presentation points off for the scallion - keep your garnishes edible! Something that also adds to the dish. If you don't post a vertical with it, next time elaborate a little more on what's in the dish. Hard to judge appeal without knowledge of what's in the stew.

what happened to heartsonfire

>>5262544
99/100

>>5276298
give it a real rating yo, that will help my average!

>>5276142
>Mediterranean Seafood Stew
>Buddha statue or some shit in the background

What are you even doing.

Presentation: 0/5

>>5262544
>>5262683
Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 11/20

>>5262682
>>5262641
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>5263492
>>5263521
Presentation:3 /5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>5264041
>>5264059
Presentation: 2/5
Originality: 1/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 10/20

>>5264730
>>5264726
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5265819
>>5265824
Presentation: 3/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 13/20

>>5266951
Presentation: 3/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20

>>5268954
>>5268956
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>5272881
>>5272893
>>5273112
Presentation: 4,5/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17,5/20

>>5274505
>>5274507
>>5274510
Presentation: 5/5
Originality: 5/5
Appeal: 4,5/5
Challenge Goals: 5/5
Total: 19,5/20

>>5274820
>>5274830
Presentation: 4/5
Originality: 3/5
Appeal: 3,5/5
Challenge Goals: 5/5
Total: 15,5/20

>>5276061
>>5276070
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20

>>5276142
>>5276143
Presentation: 3/5
Originality: 2,5/5
Appeal: 2,5/5
Challenge Goals: 5/5
Total: 13/20

Vertical coming up, sorry for the picture quality, the lighting in my house in terrible and i took the photos on my phone, and then I tried to fix the lighting but i think i just made it worse

>>5276357
I'll be posting my vertical tomorrow morning, I'm really tired and ms paint is being a bitch.

>>5274640
I know 15€ is expensive for a small dish. But "scallops and truffle" may sound like the thing was 50€, that's what I wanted to clarify.
I wouldn't eat 15€ on a regular basis, but for a yearly /ck/ challenge, totally worth it.

>>5275919
Admittingly, I totally forgot the salt on the picture.
I added fleur de sel after the first bite, while calling myself an idiot.
The aromas of truffle and scallops went very well together.

>>5276061
>>5276108
>looking like a plate of small cooked penises
I was about to cook stuffed calamari, I changed my mind thinking it wouldn't look great covered in tomato sauce. (I kinda want to try now, as a personal challenge.)

>>5275581
>i really wanted to complete this year, but am lurking, voting, and overall enjoying this year's challenge

Voting is equally important, so thank you for that :-)

>>5276087
>you didn't fail shit, because you actually submitted. and i sure hope that's what the contest is all about.

I just wanted to repeat this :-)

>>5276297
She did not have the time nor energy to run the challenge this year, so I am trying to do it :-)

There's more details on the blog
http://ckchallenge.blogspot.ca/

>>5272853
>>5272859
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5274505
>>5274507
>>5274510
Presentation: 5/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20


>>5274820
>>5274851
>>5274830
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>5276061
>>5276075
Presentation: 4/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5276142
>>5276143
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>5276188
You will make it into round 3 no matter what, these are open rounds, more so to get people into the mood and start experimenting. Round 3 is where it really starts, as for making it past round 3, just present some fucking incredible dishes. I can tell you from both this and previous years, people's food next round will be incredible, this is more of a "where is everyone else at" round.

>>5268954
Presentation: 5/5
Originality: 4/5
Appeal: 1/5
Challenge Goals: 5/5
Total: 15/20
>Personally, this doesn't sound appetizing because of a lack of texture.. But it is fairly impressive.

>>5272853
Presentation: 4/5
Originality: 3/5
Appeal: 1/5
Challenge Goals: 3/5
Total: 11/20
>It's mussel paste on white bread topped with cucumbers. It's fairly depressing just looking at it.

>>5274505
Presentation: 3/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 3/5
Total: 10/20
>It's a plate of raw scallops with raw ingredients. A fancy presentation can't hide that fact. I have no idea what everyone else is seeing here.

>>5274820
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 14/20
>The fish looks good, but I feel like you could've presented it better.

>>5276061
Presentation: 2/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 3/5
Total: 11/20
>Again, a fairly depressing dish.

>>5276142
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
>Looks great. Took points off because I despise olives, but the rest of it is impressive.

>>5276357
Presentation: 2/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 12/20
>I knew someone would take the easy way out by making ceviche. But you hit my soft spot with the baby octopus.

I'm unimpressed guys. I see zero creativity so far. Hopefully we have a few more entrants later today, because this is a disappointing round so far.

>>5276318
The Buddha Figurine is my identifier!
>>5276285
Scallion is from my garden, it's pretty mild. I just chopped it up and added it to my bowl after the picture (it is edible), also here is vert!
>>5276159
I laughed when I read that comment last night.

>>5276773
Oh and also, it isn't actually Buddha, just something my friend brought me back from India.

>>5275810
Sorry for not being clear. I bought the greek yoghurt to make the labneh, so I'm straining it in the first picture, or are they two completely different kinds of yoghurt despite the level of straining?

The pot liquor is a good idea, though, but I didn't want to thin the labneh, which would defeat some of the purpose of using it, and I feel that mincing the mussels helped retain the smooth texture of the yoghurt.

>>5276729
>It's a plate of raw scallops with raw ingredients. A fancy presentation can't hide that fact. I have no idea what everyone else is seeing here.
Yes, it's a carpaccio. I never tried to hide the fact that my carpaccio was a carpaccio, quite the contrary actually. Everyone else here is seeing a carpaccio.

Did you notice >>5268954 made a fish carpaccio, "hidden" under toppings? For reals, it's written black on white on the very picture you pointed. You gave him 15.

>>5276061
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20

>>5276142
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

Your statuette looks like Brahma, by the way.

Lemon sole with parsley mashed potatoes (parsley blended with butter and cream and passed through a sieve), crispy crouton, sauce (fish stock, white wine, mirepoix, butter and cream) and frisee, fennel, parsley, apple and pea shoots on top.

I kind of messed up this one. The sauce should have been foam (stabilized with lecithin) which requires the liquid to be water-based and strong tasting but I forgot in the process and made the sauce way too thick. So it ended up like a normal sauce which is not what I wanted.

Secondly, I decided to bake some fresh bread for the crouton instead of just buying some. To be able to get thin slices of bread it's pretty much required to be semi-frozen (and apparently that takes time...). I ended up sodomizing the majority of my fresh boule before it got a few usable slices. Beh.

>>5277202
This is what it should have been. Oh well...

>>5277202
This one is slightly less out of focus.

>>5277202
Verification

>>5277212
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

Can you guys please stop amazing looking stuff cuz my shopping list is looking disgustingly expensive...

Made that etouffe last night, amazing, now being forced at gunpoint to make my dish again tonight lol

Keep it up folks :D

>>5277334
>Made that etouffe last night, amazing
glad it turned out well for you. if you ever decide to make it again, i highly recommend crawfish. i was going to use crawfish originally, but shrimp were on sale

>buying seafood on sale

>>5277340
I always get my seafood on sale... D:

G-guys my pudding is cooking. Are you excited? :O

>>5276729
>trying this hard

>>5268954
OMG I HAVE THE SAME BIRD

here is mine

made some stuffing with poorfag crab

Welp, when I saw a seafood round, I instantly thought of fish pudding, a traditional Norwegian dish.

But, I had 5 dollars to spend, so I went the budget route using a few ingredients from last week.

I present my world famous Tilapia Pudding/Casserole/Pie.

into the flounder it goes with some old bay on top

>>5277755
Timestamp purposes only.

here it is baked in the oven for like 20

>>5277762
Money shot I guess.

I added some mixed wild rice and regular rice after but I looked stupid

/ck/ a shit

>Ocean Pie

>>5278039

>>5278039
>>5278047

Talk about last minute. If that doesn't count because the vertical wasn't in I understand. One of those weeks.

>>5278050
pretty sure the deadline is midnight in EST

>>5278061
voting got extended till Sunday I think EST

>>5278039
I'd like to see a slice of that pie

do people hate seafood this much?

the last thread had so many replies

>>5278234
Well, there isn't a lot of seafood available any more. Even Soylent Green isn't made of it any more.

>>5278234
Do you really want me to downvote your shitty dish that much?

I was going to be nice and let you slide this time. But if you keep bitching, I'm going to have to give you the 7/20 you deserve.

>>5278256
>>5278262
my founder was less than a dollar per fillet

and the fake crab was way less

>>5278050
Here, I'll throw in a vote for you.
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5

I liked the mix of seafood; your presentation was nice but very simple, and I would have liked to have seen the insides. Browning it on top would have added to the appeal for me, as would a different and perhaps more complex spice mix; nutmeg is for apple pies, in my book.

Also, "gas mark" makes me think you're in the UK, so I hope you routed everything through an offshore VPN lest you get done for possession of ammunition. :-)

>>5278050
Here, I'll throw in a vote for you.
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20
I liked the mix of seafood; your presentation was nice but very simple, and I would have liked to have seen the insides. Browning it on top would have added to the appeal for me, as would a different and perhaps more complex spice mix; nutmeg is for apple pies, in my book.

Also, "gas mark" makes me think you're in the UK, so I hope you routed everything through an offshore VPN lest you get done for possession of ammunition. :-)

>>5278288
>that was a joke
also
>founder

>>5278304
Oh, me again, to be consistent I *will* do vote totals for others later. Didn't see that voting had been extended to Sunday this round, and wanted to give 30mm at least one score.

>>5262544
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20
Will be making this week thanks for the recipe.

>>5262607
Presentation: 3/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>5264041
Presentation:2/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 12/20

>>5264137
Presentation: 4/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 16/20

>>5265819
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>5266951
Presentation: 2/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20
Interesting meal. will try out of shear curiosity

>>5268954
.Presentation: 5/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 19/20

>>5276061
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 12/20

Thank you Tewi!

>>5276142
Presentation: 3/5
I know you used the scallion but it made me laugh seeing it there.
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

Thank you Cornbread!

>>5276357
Presentation: 2/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

Thank you deex!

>>5277202
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

Thank you Anon no. 556!

>>5277764
Presentation: 2/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 15/20

Thank you FGGT!

>>5277755
Presentation: 1/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 11/20

Thank you Dr. Teeth!

>>5278039
Presentation: 3/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 16/20

Thank you 30mm!!

>>5272853
Presentation: 2/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 3/5
Total: 11/20

>>5274505
Presentation: 5/5
Originality: 5/5
Appeal: 4.5/5
Challenge Goals: 5/5
Total: 19.5/20
DAMMM..

>>5274820
Presentation: 3/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 16/20
Nice take on a fish taco.

>>5276061
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20
Always good to try new ingredents

>>5276142
Presentation: 3/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 14/20

>>5276357
will rate when vert up

>>5277202
Presentation: 4/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 16/20

>>5277771
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>5278039
Presentation: 4/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20
Love making this dish i just use the cheaper mixed seafood at the supermarket, one of my favorite dishes to whip up.

>>5277755
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20

>>5276357
Here's the vertical!

>>5278386
Why do you say thank you?

>>5277202
can you make a vertical please

>>5276357
>>5278431


>Presentation: 2/5
>Originality: 2/5
>Appeal: 2/5
>Challenge Goals: 5/5
>Total: 11/20

You do know that cilantro is a garnish right, there's no reason you should have that much on there. It literally looks like you didn't even use a knife, but ripped it up with your spastic hands. Watermelon is presented with the same horrible cutting skills as the cilantro.

>>5278460
maybe they want the contestants to feel appreciated? these people have put their time and money into making beautiful dishes for you to vote on and created recipes for you to try, you could show some appreciation too you buttheadf

This whole contest is stupid because you can't taste the food.

Clearly I should go to baby showers more often, all the entries materialised :-)

Everything is looking amazing, btw.

>>5278492
Because I appreciate everyone here taking the time and effort to participate in this thing that makes /ck/ awesome. I just want to thank them for the effort and the food. I mean, why wouldn't you say thank you? People are spending their valuable money and priceless time to do this.

So, thank all of you here. Even if you didn't participate this round and just voted (guilty), thank you! If you lurk but enjoy the food, thank you.

The competition ends tmr right, not day at midnight?

>>5278593
Sunday at midnight, correct.

>>5278614
when does the next round's thread go up?

i vote now because midnight

>>5278521

It inspires creativity, and it's more for personal enjoyment rather than pleasing others.

Anyone can make cookie-cutter shrimp pasta, but it takes some work, preparation and imagination to come up with an appealing, original meal.

Also, it adds OC to this board.

>>5278500
>Gordon Ramsay
>Trying this hard

>>5278534
>implying the babies would not materialize otherwise
wat

>>5278534
I shall take the responsibility of making these babies!
For the better of /ck/ of course.

>>5278557
You're a true /ck/bro, Eth.

>>5278262
>downvote
Go the fuck back to reddit, jackass.

>>5278626
Monday.

>>5278111
>>5278304

>Picture of the insides that I forgot.

>>5278304

Thanks for the vote. Yes I am in the UK, but don't worry it's deactivated. Also I'm in south Wales not London, so the fuzz are more interested in stolen sheep than gang warfare.

>>5278234
Seafood is always the least favorite round. Which is why I've put it in the open rounds.

Bump for more votes. Please look at the entries submitted yesterday.

>>5278431
>>5276357
>Presentation: 4,5/5
>Originality: 2/5
>Appeal: 2,5/5
>Challenge Goals: 5/5
>Total: 14/20

>>5277212
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>5277764
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>5277755
>>5277762
Presentation: 3/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

>>5278039
>>5278047
Presentation: 3/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20

>>5277755
Presentation: 2/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20
>>5277764
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20
>>5278039
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>5262544
>>5262683
>Presentation: 3/5
>Originality: 2/5
>Appeal: 3/5
>Challenge Goals: 5/5
>Total: 13/20

>>5262682
>>5262627
>>5262641
Presentation: 4/5
Originality: 4/5
Appeal: 4,5/5
Challenge Goals: 5/5
Total: 17,5/20

>>5263469
>>5263521
Presentation: 4/5
Originality: 4/5
Appeal: 4,5/5
Challenge Goals: 5/5
Total: 17,5/20

>>5264041
>>5264059
Presentation: 2/5
Originality: 1/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 10/20

>>5264137
>>5264726
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>5265819
>>5265824
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5266951
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5268954
>>5268956
>>5268958
Presentation: 5/5
Originality: 3,5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18,5/20

>>5272853
>>5272859
>>5272893
Presentation: 2,5/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 11,5/20

>>5274505
>>5274507
>>5274510
Presentation: 5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19,5/20

>>5274820
>>5274830
Presentation: 3,5/5
Originality: 3/5
Appeal: 3,5/5
Challenge Goals: 5/5
Total: 15/20