/ck/ - Food & Cooking

The theme of Round Three is...

Birds of a Feather!

Anything that has feather is the theme of this round. Birds that fly. Flightless birds. Small birds, large birds, wild birds and farmed birds.

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 begin next round. However, only the top 15 participants will be able to make it. And to spice things up, this round can earn you an immunity badge. Not in the top 15? The badge bumps you in. Already made the cut? You can one safety line to use during the next rounds.

Copypasta Scoring Format for Lazymodo

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

Birdies, yes! Oh if only duck were still in season here... Also, is there a possibility to see the current stance? I might have dropped quite a bit after my disappointing fishdish

Any chance of finding out the current ratings?

>>5283793
Sure.

>>5283818
Thanks!

Just out of curiousity, why is Borneo highlighted blue (same as your last screenshot)? I get green is the highest score but I don't know what blue means.

>>5283818
>tfw still in top 15

>>5283827
That's just the color the cell turns when it's selected in Excel. I doubt she meant anything by it.

So, any predictions on how many chicken dishes we see this round?

i anyone making a collective list of the dishes people made in round 1 and 2?

>>5283827
She helped me plan the themes, so I'm not counting get in the the top 15, out of honor. I don't want anything conflict of interest-ish, She's welcome to participate (and is an awesome cook so I'm super happy she's participating) but I don't want to skew other people's chances.

Basically the same reason I'm not submitting entries of my own this year.

>>5283848
*is
IS anyone making a collective list of the dishes people made in round 1 and 2?
damn me and my fucking typo

>>5283843
I think the most popular choices will be chicken/'game hen' and duck. I'd be somewhat surprised to see turkey or quail, but those are basically alternatives to chicken and duck. The only other common bird I know that's easily accessible would be pheasant. I know pyewacket scored a good deal for chicken or something so that seems a likely choice.

>>5283843

Since gamebird is out of season in most parts of the world, I doubt we'll see many dishes that aren't chicken or turkey

>>5283818

Number 14, I've got to step my game up

>>5283853
The final pictures are on the blog (look for the "recap" posts.

The verticals will be uploaded to the /ck/ booru at the end of the challenge.

>>5283844
Oh, that's interesting! That's pretty cool, though.

>>5283843
At least 75% probably, which isn't a bad thing because chicken is awesome. But I'm going turkey this round, because I cook chicken waaaay too much.

Nice. Birds I can deal with. Just curious, how exactly does the final scoring go down? Is it the top 15 cumulative total, or do you average every score for each round for each participant? I hope that makes sense, what I mean is that if a person comes in and gets a perfect 20/20 on the final round are they in?

>>5283893
If they had the highest scores of the rounds? They get the immunity card and they're in.

Other then that it's a cumulative of the first three rounds (the numbers you see there is the average for that person for that round), then ranked.

hey cocks here, why wasn't my dish included in the recap pictures on the blog? hell, you even got smith and he was last...

>>5284175
Sorry About that. Will fix it in the morning.

I think I've got what I'm making down... Should have it up by Wednesday!

This should be an interesting round, not only is it poultry which is super versatile but it's the first elimination round and everyone's going to pull out their finest... I'm excited to see what happens :D

Missed the last round, but definitely going to participate in this one. I already know what I'm going to make.

>>5284201
>tfw ur dish was so bad it was the only one forgotten ;_;

>>5283843

Nope, but I'm taking odds on whether Cooking With Birdie is about to drop the 'with' from his name.

>>5283834
>participating in all rounds almost guarantees you'll be in top 15

>>5284339
Heh

Heh

>>5283818
Cummulative.

I shall undertake all three rounds simultaneously if it's all the same to you. Hence I shall be making a chicken and monkfish paella.

>>5284175
Fixed.

I think I've figured out what I might be making. Fingers crossed.

>>5285762
I've got mine figured out as well, just gotta pick a side dish. Super excited but nervous, never made this before.

Should be posting tomorrow

>>5285808
that's the spirit I love about the challenge
inspiring folks to try new things

Somebody please use ostrich.

>>5285762
Chicken fingers?!?!?!

Wait till you all see my microwaved chicken breast, you're gonna love it.

>>5286770
I don't even need to see the dish.

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

>>5285814
I've actually never cooked before,and I've participated in both rounds so far.
And I'm in the top 15! eheheheh

>dont get any money for another month
>only meat I have is chicken

well, this will be .. bland

>>5286803
Congratulations. Perhaps you have some talent.

Is there an archive for this year?

>>5286816
With frozen chicken (or any other frozen meats), I found that a quick marinade of just salt, white pepper with some neutral tasting cooking wine (Rice wine if you're prepping for Asian dishes, a dry white for Western dishes) after defrosting works well in bringing back some of the 'freshness' and removes some of the odd 'frozen' taste.

Just remember to rinse it off before putting on the actual marinating or you risk it becoming too salty.

If you have fresh chicken, disregard what I just said.

>>5286910
The blog is in the OP. Verticals will be posted to the booru at the end.

I'm sure the threads were archived somewhere.

>>5286355
I wish! I was seriously debating poaching some geese for this round but I'm unfortunately too scared hahaha I was thinking how awesome it would be if someone did like emu or something...

Anyway I got all my ingredients tonight so gonna be cooking tomorrow evening. I'm really excited and I have an awesome vision of what it's gonna look like but I've never done this technique before so... we shall see!

I'm super excited to see everything this round :D

>>5286924
No, it's not that I cannot cook chicken (lol) it's just I have it all the time what with it being so cheap. I should have used the word 'boring' rather than 'bland' in retrospect. Thanks for the tip though.


I think I'll just quit- which is a shame as I only got to cook one dish which literally looked like shit- and stick to baking irl, since I don't have to worry about ingredients.

>>5287453
Though I will still lurk to see the food porn; I absolutely love good looking food even if I don't actually like the components.

>>5287453
I should have wrote it a little differently, I wasn't trying to say you can't cook chicken but I thought you meant you can only do chicken due to budget concerns - so I naturally assumed it was frozen chicken.

I know that this is a online thing and you can't really 'taste' the difference from say...the cheapest chicken bits in the frozen section and a chicken you hand-picked from an organic free range farm you have down the road BUT I'd like to think that it's the thought that counts.

>tfw you once spent a hundred dollars in a week doing the /ck/ challenge because lobster is fucking expensive where you live.

>>5286910
1st round : >>/ck/thread/S5241955
2nd round : >>/ck/thread/S5261201
This round : >>/ck/thread/S5283764
Last year's first round : >>/ck/thread/S4285444
(No archives of 1st year.)
Add thread number after the S in URL.

>>5286956
Can you add a link to current thread on the blog when you start a new round? Blogspot kinda works better on phones.
You don't have to set an alarm at midnight, there is an archive. It also shows deleted posts, making cheating in roll threads impossible.

>>5287474
I can get 4oz lobster tails (previously frozen) for about 4 bux, less on a buy one get one sale.
With butter or any other fat and careful prep you can't really notice they were previously frozen. But that might just be M Y palate, I have only had fresh lobster once due to cost

>>5286355
>>5287094

>>5287719
I get that for around 20-odd dollars. My god, I'd send you a 50 dollars a month for 5 lobster tails if New Zealand wasn't such a shitty ass country and they'd probably make a fuss about importing it.

>>5287884
shitfuck though, 20 for a 4oz tail?
I'm glad I'm not a kiwi...

>>5287884
Yeah but NZ dollars are about as useful as ZIM dollars.

>>5287897
The frozen ones we get are frozen when they find a live one that's about to give up the ghost because it was SO FUCKING EXPENSIVE that nobody bought them.

Fun fact about Kiwiland:
If it's worth eating, we've (or they, I ain't local) exported it.
You can get quality New Zealand lamb chops at most places around the globe that is both of a higher quality and at a cheaper price than buying it in New Zealand.
During the first /ck/ challenge, one of the challenges for one of the weeks were "You must not spend over 10 (I think it was 10) dollars"
After minor discussion, I got my budget bumped up to 15 bucks because EVERYTHING WAS SO FUCKING EXPENSIVE.

>>5287906
1USD to 0.86NZD. Also, when I said 20-odd dollars, I did the exchange rate already. So it's 20 odd USD.

>>5287909
I'd rather eat my 5 lobster tails for that price... I know the local butcher so he gives me the almost 5oz ers...

And when you can get them fresh the price is about $6/4oz

>>5287913
$6 for 4oz of fresh lobster tails is still a very, very good price.

Say...if I paypaled you some money...would you send me some lobsters?

>>5287920
haha if I felt I had the ability to keep things edible, I'd be happy to share the bounty of my local grocer

>>5287907
I suggested using the Big Mac Index for conversion. (It was 10$ in a "gas station/7-11/convenience store" too, to add some spices to the challenge.)

>>5287713
>Can you add a link to current thread on the blog when you start a new round?
Updated.

>>5287934
That's not a good conversion. You want a proper conversion go to xe.com. Don't be a faggot.

>>5287934
You should do derivitives off of that.

>>5287934
It's been a while, so my memory might have been fuzzy. Thanks for clearing it up.

>>5287941
Actually, the Big Max index is relatively good for a very quick glance at the relative purchasing power of a particular currency at a particular place.

I think I'll make a fruit salad for this round, with kiwi.

>>5287974

Challenge goals: 5/5

Congratulations!

>>5287941
>xe.com
Yeah, no, even google do that.
The big mac index compares the cost of life in USD/local currency and shows how much the banks fuck you. That's the very point : NOT be xe.com.
(Also interesting to see how long do you have to work at average salary to get a big mac. From 9min in Tokyo to 84min in Nairobi, Kenya.)

IT'S HAPPENING

Got my livers soaking... should be posting tonight unless something goes terribly wrong

>>5288873
Livers don't have feathers. Fuckin' dropped.

>>5288891
Huehue well lucky for me that's not the only component of my dish

>>5288873
Why are you soaking your livers, put them back in your body cavity.

>>5289174
>Gee Jimmy, your mum lets you have two livers!?

>>5289174
You guys are full of chuckles today!

Here's a slight preview... No I did not diarrhea in a food processor

>>5289231
>have delicious livers
>blend them into goop

Enjoy your low score.

>>5289210
Only on Tuesdays.

>>5289321
>implying that's not just part of the dish
Watching a lot of Iron Chef Japan lately, you'd be surprised at how they use Foie Gras or livers from other animals.

>>5289321
Heh it's sorta a mousse/pate that will serve another purpose... But I'm letting it set for a few hours before I do the rest. No idea if it's even gonna work out honestly but what's cooking without a little risk :D

Getting closer...

>>5286355
>>5287094
By the times you posted that, I had already googled an address.
A few hours ago, I had the pleasure to meet my meat.
It's the mating season. I saw /d/isturbing things.
I'm not even sure I'll cook ostrich, they didn't had the cut I wanted.

>>5289701
If you fucking make ostrich I swear to god I will cry lol

>>5289679

why did you take the skin off?

First!

Sorry, I had to. Nothing wowing again this round, I just like cooking delicious food, sorry! First time making adobo, upon SO's suggestion. Time stamp and vertical coming up.

Tewi likes chicken.

>>5289797
>>5289804
And the vertical.

Looking forward to other entries!

>>5289760
That's all they had, unfortunately

Ok, here's mine.

This is butterflied turkey tenderloin stuffed with chicken liver mousse covered with a parmesan and peppercorn sauce.

Is gewd, presentation as usually is not so gewd lol

Tastes awesome.

>>5289825
Still don't know how to do verticals so gonna post some pics of the process

Livers soaking in milk along with what I used for the mousse

>>5289833
Shallots and garlic till shallots are soft

>>5289812
>Tewi
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 17/20

>>5289836
Livers in with all the fun stuff: thyme, some old ass bay leaves, capers, salt, pepper...

>>5289825
Presentation: 4/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20

>>5289840
Cook em up a bit, then add some cognac or brandy, or in my case some sherry...

Cook till some of the alcohol is cooked off

>>5289843
Use a slotted spoon and move everything but the bay leaves to a food processor or blender..

>>5289833
>Still don't know how to do verticals
If the previous methods shown have been too complicated, I personally just open a photo at a time in MSPaint (Right click > Edit), resize it down to 20% or so, then copy and paste it into a different MSPaint file that I just leave open and edit everything there.

>>5289797
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>5289849
This is the pic from earlier, but turn on your processor and slowly add your remaining butter a tablespoon or 2 at a time till its super smooth like this

>>5289855
Butterfly and generously apply mousse...

>>5289860
Wrap it all up, season with salt pepper and thyme, cover (or don't cover if you have skins on yours) and cook for like 45 mins at 400

>>5289862
Oh, and for the parmesan sauce... make a roux just butter and flour

>>5289825
Presentation: 3/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 13/20

I feel like the liver would have been better shining by itself. I don't feel like either the liver or the turkey benefits from being together and the turkey also looks overcooked. Personally, I would have thought to grill or fry the livers like a steak, then use the other ingredients you put in the mousse as a sauce, perhaps.

>>5289866
and the sauce is just parm, garlic, and black pepper with copious amounts of heavy cream

>>5289869
My folks won't eat liver on its own and I can't cook something they'd hate as I'm living in their house currently

>>5289877
forgot pic

>>5289841
>>5289837
See, bad thing about people like this is they won''t be around Saturday when everyone else submits their dishes.
Thus,they throw the voting off by voting so high on undeserving dishes, and not voting on the later, better dishes.

Just an observation.

>>5289997
Wow, rude!

Speaking as a voter, and I'm sure the majority of voters do this, I usually give up on voting for the last posting contestants since it becomes too unwieldy navigating the thread.

This has probably been said a million times, but wouldn't it be better for two rounds of competition? One round for everyone to post their food, and a second round of voting where all the images are posted together or however works best.

>>5289825
Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 10/20

Turkey is overcooked. Mousse was a good idea but executed poorly. You should have never cooked your livers, what happened is you cooked them twice, and overcooked them. The whole point of a mousse is the smooth texture.

>>5290149
Turkey was moist and the mousse was just as smooth as when I put it in :)

Can I ask why you only voted on mine and not the other entry?

>>5290168
ALSO

I forgot the timestamp again, heh I took this after I ate my plate... sorry about that...

>>5289797
3/5
2/5 nothing original about it
3/5 looks good, but that's not adobo
5/5
12/20
>>5289825
3/5 presentation is meh
4/5
3/5 I don't like liver
5/5

15/20

>>5290168
>Turkey was moist and the mousse was just as smooth as when I put it in :)

Heh, I'm sure you tried really really hard. But it's obvious your meat and mousse were overcooked.

>>5289812
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 12/20

>>5290127
Well, honestly, if you vote for some, you should vote for all. I mean, the contest is just supposed to be fun, but only voting for a few of the entries throws everything off balance in the end.

>>5290184
CHICKEN HEARTS!

>>5290243
You sound like a nice, completely non-pretentious fella!

Well guess what I'm gonna make sandwiches out of the leftovers and you can't stop me! AND I'm probably gonna use non-artisanal bread too! NEENER!

>>5289797
>Tewi !6nl/hdTkm2
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 14/20
Looks yum

>>5289825
>Cholula !a5ii0MEaxU
Presentation: 2/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20
It looks to me like you have chosen to make something slightly beyond your cooking skill.
If everything was done perfectly you'd be getting an almost perfect score from me, but you lost a few points in your execution.
Don't me wrong though, I still reckon you can cook better then 90% of /ck/

In other news, my fresh 'quail' has arrived...

>>5290671
Is that a Norwegian Blue? Beautiful bird, idn't it, squire? Lovely plumage.

>>5289997
I think the types of the types of voters, those who score low; and those who score high; those consistent; and those who only pop in; will all be around so it works out.

>>5290018
>>5290168
Cholula, I like your entries and what you have to say usually, but take it easy.

>>5290127
That's been done before, actually. Personally, as a voter, I don't like that system. It seems good at first because not only does it ensure a vote for every single entry, I think it causes the voter to be more fair because the entries are seen to be more relative to one another. However, it's a surprising amount of work to do the votes all at once - otherwise one needs to keep a .txt or something of the votes and do them one at a time, and then one usually changes the formatting because the post is so long that it requires multiple posts. This also makes the post form inconsistent, even with the same voter, which is confusing. Just these small factors decrease the appeal of voting and I believe reduces the overall number of voters. This year we have less voters than before, as well, so I don't think it would be a good risk.

>>5290671
>Cooking Birdy

I was right! Never thought you'd have it in you.

This of course means you're going to need a new identifier...

>>5290184

Pray tell what more would make it actual adobo?

>>5291045
i have no vested interest in the voting system, but it seems to me the negatives of the other system would be having to vote all at once. however, that's directly counteracted by just rating each dish as it comes up and keeping a .txt. a small price to pay if it ensures more even voting

Hey fellas, I alpha'd the /ck/ challenge logos for another project. Here, have them. Also, I liked the re-colored OP logo. was the 2nd one a different color as well?

I got really lazy with the Anti-Alias on this one.

Well, I think I've decided what to make. I gave myself the additional challenge of using what I already have on hand, and not shopping for extra groceries, because I had a lot of unexpected expenses this week already. Hopefully, I'll be posting tomorrow, I really don't want to wait until Saturday, but it depends on how much work I get done today.

I feel like this year's contest is more hostile than the two previous ones.

>>5291449
I don't really think so. The last one had someone banned from the competition, after all. The fact it was stickied brought huge disagreements.

>>5291045
Sorry heh, PMS combined with nonstop criticism is a recipe for disaster!
>>5291449
Agreed

>>5291449
I honestly think it's just one internet warrior on /ck/ who wages war on anyone who ever uses a trip, even occasionally.

"Muh sacred anonymoose culture"

>>5291240
>>5291244
>>5291249

That's awesome, thanks.

>>5291519
No problem, on further inspection, the leaves on the 2013 got their edges feathered to shit. Ah well, you may see these again if you follow some 4chan-core circles

>>5291484
whoa, I must have come in too late for this. whats the story behind it?

>>5291536
>>/ck/thread/S4312709#p4316459

You can read the Round 1 and Round 2 threads for last year's competition. The guy doesn't always use his username but you can generally tell his post style.

look what goes on sale tomorrow

I kinda wanted to try some new exotic bird, but I think my store is only going to have this or ground turkey and maybe a breast or leg

>>5291679
Don't worry, you'll fuck it up anyways.

>>5290671
>In other news, my fresh 'quail' has arrived...
Made me snicker :-p

>>5291240
Yes. I am changing the colors every round :-)

Shut this competition down, I just won.

This is my turkey salami sub. It's better than anything you'll ever make. Ever.

My identifier is my perfectly manicured thumb.

>>5292005
Holy shit learn to write.

>>5292102
That was with my left hand broseph. I know you wouldn't know anything about holding large objects in your hand, but ya you can't write with that hand,

>>5291495
>that name
I just came here to say that's a great name.
And you probably have great tastes.

>>5292005
Ewwww, toe thumb!!!!

>>5292005
are you 4? look at you penmanship

>>5292005
that 3 is the finest drawn ass I've ever seen

>>5291249
The ones from this year I have as .ai files. At the end, if you want, I can save the lot of them as transparent png straight from the source?

>>5292005
>that toe

>>5292659
What's this gif from?

>>5286770

Is this >>5289728 you?

>>5292730
I think it's from that Are You Afraid of the Dark with the comic book clown.

>>5283777
Point of order, please. What about egg dishes. Fowl or foul?

>>5290175
Fuck, mine is going to look similar to this, tfw I will get less points for being unoriginal.

>>5290671
It looks undercooked.

The prep work has begun....

>>5293182
I suggest you change it fast judging by the reaction I got hahahaha

Great minds think alike
>>5293717
Very interested to see what you produce as always!

>>5293717
Ah I'm really looking forward to what you've come up with!

I'm having friends over for dinner tonight (Chicken BBQ take-off), hopefully i'll have the vert by tonight or tomorrow morning!

>>5293838
F-friends?

Well.. my mom likes my cooking ;_;

>>5293808
>>5293838
Thanks! Yeah, this is going to be interesting, because I refused to go buy any extra groceries (I had too many expenses this week), and I'm feeding two other people, so I've cobbled something together with bits and bobs. It's all chicken based, IDK if anyone remembers, but I posted a pic of all the chickens I parted out awhile back, so I'm trying to use up all the random pieces of chicken, lol. But yeah, I challenged myself to use just what I already had in the kitchen, so I wouldn't spend any more money than I already had to this week. :) Anyway, back to the kitchen I go!

>>5292005
Why has no one voted for my amazing sub?

Good evening friends. I'm making a chicken salad and bacon bagel with some leftover herb grilled chicken breasts.

>>5294369
>old crow
my nig-
>texans
oh, i can see why you're drinking now

>>5289837
as if chicken fucking adobo is original? what is wrong with you? will a fry butty get 4/5 too just because it is foreign?

i cut my chicken breasts into manageable chunks. Some like to shred chicken for chicken salad, I want mine to be little cubes. The herbs and seasonings are onion powder, garlic, basil, cilantro, parsley, fennel seed, lemon juice and salt.

I chop my celery stalk and fresh sage, dump it in w the chicken.

Mix it all together with mayonnaise until its a good consistency, add salt and ground black pepper to taste.

Put the chicken salad base in the fridge, fire up the pan and I cook my bacon. Applewood smoked fresh from the butcher.

When bacon is cooking I chop up my shallot. When the bacon is crispy enough I take it off, drain most of the grease but leave enough to saute my minced shallot.

Like this. Cook minced shallot in bacon grease.

Now, you dress the sandwich. From bottom to top: Bagel, mustard, sauteed shallot, Swiss cheese, green leaf lettuce, chicken salad blend, swiss cheese, tomato slice, bacon, and bread.

>>5294450
>Presentation: 3/5
>Originality: 1/5
>Appeal: 4/5
>Challenge Goals: 2/5
>Total: 10/20

Would definitely eat, but sorry, that's just a sandwich.

>>5294450
Sweet mother of Christ that looks DELICIOUS

I'm thinking of starting voting because you deserve more than a 10, not every single dish has to look like it got put out by Ivan Li!

>>5294597
What.

>>5294605
Oh you!

>>5294450
Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 11/20

>>5294450

Why the fuck didn't you at least toast the bagel?

>>5294680
I thought about it, but dat dense doughy chew. I wasn't feeling the toast today for this cold sandwich.

The food has been cooked, photo'd, and eaten. Now I just have to make verticals. But it'll be awhile, I'm not going to do it until my friends leave. Probably a couple hours.

>>5294791
Then I will go first :)

Cooking with Birdy, presenting to y.... HEY PUT THAT BEETROOT BACK ON THE PLATE!
Cheeky little green cheek...

Ravioli of Duck Confit, Shiitake Mushrooms, Sour Cream and Chives served with a Root Vegetable Salad.

>>5294799
The duck needs to be prepared 2 days in advance.

Prepare the duck maryland by dry-curing them in salt, thyme, garlic and bay leaves. Leave them in the fridge overnight.

>>5294801
The following day, wash them clean of all the salt and pat dry. Sous vide them in a bag with rendered duck fat, thyme and bay leaves.
Cook them at 70 degrees Celsius for 18 hours.

>>5294805
I was cooking pho style soup for dinner that night and took the opportunity to hydrate some dried shiitake mushrooms in the broth. This serves to both dilute the strong flavor of the mushrooms and also adds a pleasantly mild flavor to them.

>>5294807
When the duck is cooked, pull the meat off the bone while it's warm.
Roughly chop the duck after a quick blast in the fridge, you don't to do this while it's still hot or you will dry it out.

>>5294816
Add sour cream, chives, pepper and some of the hydrated shiitake mushrooms (roughly chopped) to the duck.
Season if necessary, but remember that the duck was already salted.

>>5294819
Roll out your pasta into sheets and cut into discs. Place a small ball of duck mix in the middle then place another disc on top, sealing them together with egg mix.

>>5294823
Here are some of the finished ravioli.
Add a dash of oil to a pot of boiling water then cook the ravioli in it till the pasta is done. Remember that the contents of the ravioli are already cooked, so they don't need long at all.

>>5294827
Now we are ready for plating.

Here I used some of the remoulade sauce that I made in last weeks challenge as the base for this ravioli. It adds a hint of mustard to the dish, something that you may want to add to the ravioli mix instead.

>>5294830
I added a small selection of root vegetables for the salad; baby beetroot, pickled artichoke hearts and finely sliced fennel bulb.
Slice and add some of the hydrated shiitake mushrooms to the plate. Garnish with chives and a sprig of fennel.

>>5294836
Fin!

>>5293044
Eggs do not count as birds, sorry.

>>5294840

that looks amazing ;_;

>>5295005
But aren't they proto-birds?

>>5295005
>>5295068
Reptile eggs and monotreme eggs excepted, of course. Not that I've ever seen them for sale for culinary purposes, though.

>>5294799
Hey, he's still alive! You tricked us!

>>5292531
Do want plox

antacidcanada@gmail

>>5295048
I know right? I'm so discouraged right now I don't even want to play anymore, and pyre and john haven't even posted yet, bleh

Alrighty, allow me to present a three act dinner:
The Chicken Dance (aka: Flight of the Poultry):
-Smoked Chicken Liver Terrine Rounds with Lemon-Thyme Apple Crisps and Berry-Elderflower Gelee
-Puff Pastry filled with Poached Chicken, Brie, Spinach, and Red Onion Marmalade
-Smoked Stuffed Chicken Drumsticks with Pecan-Escarole Stuffing

Close ups and verticals to follow.
Some of the verticals don't have all the pics needed in them, because for some reason, not all my pics showed up when I transferred the files. I'll try and fix that later.

close up of the smoked liver terrine

>>5295137
>>5295143

close up of the puff pastry

close up of stuffed drums

>>5295111
Aw, you shouldn't be discouraged, you've made awesome food, plus this supposed to be fun! I want you to keep playing!

Smoked chicken liver terrine roll vert.

Lemon-thyme apple crisps vert.
(the pic of the finished crisps is missing, I'm going to have to go looking for it. It didn't show up when I transferred my file.)

>>5295154
Thanks, but I quit, I don't have the money or resources to even try and compete on the same level as you guys, and it stops being fun when you realize what utter shit your food is in comparison to the upper echelon and you're going to keep getting shit on by voters if you continue... I'll still check the threads out to see what you guys post cuz it's great inspiration, but I'm done competing.

Thanks tho, bro!

Good luck everyone!

Berry-Elderflower Gelee vert

Smoked stuffed drums vert.

this is another one I'm going to have to fix, because I took pics of my technique for deboning the drums, and those pics are missing too. I'll just make another vert later when I find them.

Red Onion Marmalade vert.

This stuff is great, everyone should make this and eat it on everything; burgers, sandwiches, a cheese plate, with a spoon, whatever.

Chicken pastry vert.

Again, this one has some steps missing; more pics I have to go hunt for. These were very good, but then again, what's not good wrapped in puff pastry? Poaching the chicken helps keep it moist since it gets baked again. The brie is fantastic with the marmalade.

>>5295146
that pic made me lol so hard

everyone has their bad rounds. don't take the criticism too harshly. try to take it as a small lesson (taken with a large grain of salt)
consider, my last dish was likened to an embryo by one anon!

remember how i said that you lacked a little in technique?
>>5295161 is very similar to your dish in many ways. You can steal a few tips and tricks on how to do your dish slightly different next time.
Everything I make is just a mashup of other peoples work. Whenever I see something better then mine, I change my style to incorporate it.

So please don't leave! You didn't come here to be put down. Instead, you came to create and learn new things at the same time. It's why you entered this competition!

>>5295198
I agree with all this. The challenge is supposed to be fun and create new OC and spread techniques and recipes. Like Birdy said, don't get discouraged by a bad round, it happens to everyone. I love seeing everything that everyone makes. The more people that compete, the better!

>>5295169
>i'm totally not looking for attention at all!!!

Nobody here started in the "upper echelon". Cooking like all skills, doesn't magically happen without a shit ton of embarrassing failures to learn from. Just try your best, keep it very simple but well-executed, and buy a digital meat thermometer, they're 20 bucks or less on amazon.

>>5289797

Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20
Looks pretty good

>>5289825

Presentation: 3/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 14/20
The best tasting thing about this sounds like the parmesan peppercorn sauce.. not feeling the meat. Also, this is supposed to be fun - stop taking it so seriously! (not regarding your dish but all your comments)

>>5294450
Presentation: 2/5
Originality: 2/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 14/20
Would eat/order at Panera but not a lot of cooking really went into it!

>>5294799
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20
Hot damn, you blew it out of the park on this one. Looks elegant and tasty, love the earthy flavors.

>>5295137
Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20
As usual, really nice dishes, very elegant, all the flavors seem to meld together. Independent dishes but lemon-thyme apple, berry, brie, pecan.. it all flows nicely. Chicken Dance/Flight of the Poultry doesn't do it for me as a name, seems pretentious lol.

>>5295164
Found the finished apple crisp pic. Well, that's one accounted for.

>>5295216
Lol, it was a sad attempt at a joke. I shouldn't have tried, I'm too tired to think of anything funny at this point.

>>5295143
>>5295170

Why does your "gelee" look off? From the looks of it the agar accomplished nothing really, and you could have simply done without.

>>5295219
haha I feel ya, plus I appreciate you always trying to make your dishes interesting/unique, titles included.

>>5295229
The liqueur will dilute the jam, resulting in a too liquidy result, so the agar brings it back (and it was actually firmer than the jam was originally) but it was important to get the elderflower notes in it, because elderflower complements both the apple and the nuttiness of the terrine. I mean, I know no one can taste it on here, but we could, lol.

>>5295231
Aww, well thanks, and thanks for voting too. I really enjoy cooking, so the challenge is pure fun for me.

So despite Pyewacket and Birdy completely blowing it out of the water this week, here's my entry.

It's a roast chicken for garlic lovers, the cavity has about 5 cloves of peeled garlic, and about 3 bulbs of garlic are roasted with it. It doesn't taste overpowering though.

I wanted to make a stuffing but didn't have or wanted to make bread crumbs, so I made a pseudo stuffing with wild rice cooked in stock made with the chicken neck, with chopped apple and toasted pine nuts mixed in.

Vertical incoming!

Indonesian Satay with peanut sauce.
Vertical to come.
taste great vertical to come.

>>5295378
missed my name

>>5295378
I'm just about to hit the bed (so tired), but that looks delicious, I love satay. Yum.

>>5295268
That's like a perfect comfort food meal. I'm a sucker for anything garlicky, and that, sir, is awesomeness.

Heres the vertical

>>5294799
BTW, Birdy, that looks glorious. I meant to post that earlier, but I zoned out for a bit there. I was tired and drank wine and got super sleepy. Gotta go to bed now...

>>5295403
I'mma stealing your recipe.

>>5295169
Hey bro, if anything my food has been shit compared to others lol. But I make it how I like it and have enjoyed every pleb bite. Never had any hopes of winning or even being a strong competitor, I'm a casual. But I like food and I like to cook. For us this is more about having fun and making some tasty stuff instead of winning.

>>5293861
You are all my friends. y-You too.

>>5295403
It has rice. Doesn't that make it a round 1 entry?

After the brilliance of Birdie and Pye, my terrible quality pictures of my meals will now be publically denounced :D

Ladies and gentlemen, I give you, Coq au Riesling

>>5295498

From the side without identifier

>>5295169
OK, you won't be in the final round. So what? How far can you go, fagget?
Have you heard the expression "It's the taking part that counts"?

>>5295169
Dude, come on, if you looked at previous rounds, you would know there is no way you can compete against some of these people.
Do it for the fun and challenge yourself, learn new things, that's what it's about.
Hell, look at my shit tier dishes so far.

Mine is coming soon, I am pretty damn hungover, bear with me.

>>5294840
Will you be posting a vertical? This looks nice.

>>5295068
Technically eggs sold for eating are not fertilized... So they are half of the potential of a bird, sorry.

>>5295111
Don't get discouraged. Your dishes are very interesting and this is all in fun...

>>5294450
How does one eat something like this without everything falling out when you try to take a bite?

>>5295611
By not being a dainty little girl.

>>5295169
Typical hormonal woman.

Alright, I have started.

>>5295945
A hangover is because you're dehydrated dumbass. I'm not saying not to eat food but the only real fucking cure is lots of water.

>>5295071
>tfw you will never have a platypus omelette

>>5295403
that shit looks tasty

your large font is murder on the eyes tho

>>5295611
by taking the picture and then mushing it down when you eat it, making it less photogenic, but safer to eat.

Pineapple/Ginger Marinated Chicken Shish-Kebabs with pineapple-lime rice!

>>5296014

I'll work on vert today!

>>5295975
I know this quite well, but bacon and eggs is one of the best hangover cures if of course you intake fluids.
It's supposed to be a lighthearted joke, calm the fuck down.

>>5294799
Presentation: 4/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 17/20

I really like the components of this dish but I'm not entirely sure that they'd complement each other. All in all, seems delicious, though.

>>5295137
Presentation: 2/5
Originality: 5/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 14/20

As a three act dinner, I don't feel like the three dishes go well together. They all seem quite heavy and the flavours across are a bit too similar. For instance, there are two dishes with smoked elements, and two dishes with notable sweet elements. The puff pastry looks really good, though, that's probably my favourite dish. I also love poaching - I personally think it's the best way to bring out the flavours and tenderness out of the ingredients themselves.

I thought 'flight of the poultry' was a pretty funny name. I'm a sucker for puns, though, and know others don't care for them.

>>5295378
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20
The chicken looks really delicious! I like the use of lemon grass in the satay sauce particularly. However, I don't think the chicken satay really pairs well with the rice and the cucumber and onions are kind of ordinary. If you pickled them instead, that would have been cool!

>>5295169
You're coming off like a sore loser. I really think you should just enjoy yourself in the competition. It's definitely possible to improve to be able to be comparable to contestants who score 18 - 20/20. Consider the fact that they're also previous contestants and thus have more experience in not only cooking but also the competition itself. Then there are great contestants who are very talented who just showed up and wowed a lot of people. It's great to see how regular people who browse the board can be so amazing. But you know who my favourite contestants have been in the three annual competitions? Contestants who generally score pretty low and are eliminated pretty quickly but I think show how tasty just relatively ordinary food can be.

>>5295498
I really like the use of white wine instead of red wine, and especially the choice of Riesling. Are you going to post a description or vertical? Between you and me, zoervleisj, you're my favourite contestant! I know your photos are crappy and your presentation isn't the best but your dishes really have character!

Finished, money shots, then vertical incoming

Cut open

>>5296190
>>5296183
I don't pay attention to these threads but if that's a good indication to what you retards are doing then lol

Vertical

it took me 1 hour to debone this little guy

>>5296212
the carnage and confusion

>>5295498
>>5295500

That's the grayest photo I have ever seen.

>>5296224

I know, my camera is terrible... but I can't afford another one

unique identifier and timestamp

vert coming up in a bit

>>5295611
Like a fucking BOSS.

Seriously though, when I take photos of sandwiches or burgers I make I angle the ingredients and bread so that the side of the sandwich I'm photographing is taller than the other side. I want it to look big and for all the ingredients to be visible. After I take the picture I level it out and sort of squish it down, it actually wasn't messy to eat at all.

There were people the other night saying the same thing when I posted a seemingly massive burger. It wasn't that big I just made it look big.

Who's ready for burgers?!

I submit my world famous Jalapeno Stuffed Turkey Burgers.

>>5296279

>>5296281
And for future food porn usage.

>>5296250
voila

>>5296288
forgot to mention the veg was tossed with olive oil, salt and a smidge of honey before roasting

money shot; the quail is medium rare when cooked this way but leave in oven for 10 more minutes for well done

>>5296288
❤❤❤

Is dat sum Famous Grouse?

>>5289797
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20
>Simple, yet not bad looking

>>5289825
Presentation: 3/5
Originality: 3/5
Appeal: 1/5
Challenge Goals: 5/5
Total: 12/20
>In my opinion, serving broccoli stalks without the head is a food sin. Also, the actually turkey and liver looks terribly bland

>>5294450
Presentation: 2/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 12/20
>Nothing interesting at all, but not a bad looking sandwich

>>5294799
Presentation: 5/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20
>Damn man, this is a restaurant quality dish

>>5295137
Presentation: 5/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 17/20
>I wish I liked liver, because this looks pretty awesome

>>5296275
You make the best drunk food, Eth. And I mean that as a compliment! Always makes me hungry.

>>5296293
What a pretty little birdy! Nice one, Borneo! Sounds delicious!

>>5296283
Glorious. Jalapenos? Hell yes. I always put jalapenos on my burgers, it's an addiction. The burger looks nice and juicy too!

>>5295268
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20
>what is that dreadful honeycomb looking thing? That's the only thing my eyes can focus on

>>5295378
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
>Not a bad looking dish at all

>>5295498
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20
>for the love of God, please get a better camera

>>5296014
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20
>Nothing too original but not bad looking

>>5296183
Presentation: 1/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 10/20
>this is an example of terrible presentation ruining a decent dish

Looking good so far :-)

>>5296314
A burger isn't a burger without jalapenos!

>>5296306
Thank you! Means a lot coming from probably the best cook on 4chan. I'll never be or pretend to be a proper chef but I think I can throw together some tasty munchies under the influence. My specialty is probably some brisket chili con carne, I'm sure I'm eliminated after this round but I'll have to get around to doing a cook along soon.

>>5296321
Are you going to start round 4 right after this one ends?

>>5296322
You are a wise man, Dr.!

>>5296323
>brisket chili con carne
>mfw
Yeah, you should definitely do some cook alongs, that would be great.

>>5290243
All your picture shows is one was brined and the other wasn't

>>5296328
Round 4 starts Monday.

This rounds goes until tmr at midnight.

>>5296318
>for the love of God, please get a better camera
>>5296224
>That's the grayest photo I have ever seen.

Mostly need to adjust the white-balance and/or get better light... here. can't do much but this should help.

>>5296298
yah, it's my housemate's, thought it was fitting to include it in the background considering the theme

>>5296310
thanks! it tasted a lot like a lean duck. your puff pastry and apple crisps looked so good

>>5296339
Still doesn't look good, but thank you.

>>5296318
>what is that dreadful honeycomb looking thing? That's the only thing my eyes can focus on
>mfw this fucker can't identify roasted garlic

>>5296345
>implying it still isn't dreadful looking and distracting

>>5296345
Leaving them in the skin like that just doesn't look nice on a plate.

>>5296345
TRYPOPHOBIA MAX

>>5296183
Presentation: 3/5
Originality: 3/5
Appeal: 2/5 (I don't mean to say that it seems unpleasant, rather that it doesn't seem anything special so I feel there's no reason to try it.)
Challenge Goals: 5/5
Total: 13/20

No offense but your camera isn't really good enough for a money shot. Your last picture in the vertical is a better photo and it would have been better to see that larger (not that it affected your vote from me).

>>5296288
Presentation: 4/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20
I like your starters! And that quail looks really good! As do the vegetables. However, the quail doesn't really look like it's cooked evenly.

>>5296279
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 12/20

>>5296390
I thought the same thing when I saw it lol.

Everything looks sooo good!

Getting ready to start cooking.

Ostrich filet in cocoa sauce, pan fried foie gras, and its butternut squash mash.

4 pictures, vertical will arrive later.

Another presentation.

>>5296691
not even gonna lie before I opened the thumbnail I was thinking 'did that faggot really just slice and orange in half and use it as a garnish?'

>>5296250
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>5296279
Presentation: 3/5
Originality: 2/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 15/20

>>5296691
I'm going to need to see the inside of your fancy bird. The sauce makes it looks burnt.

>>5289231
judging from the colour it's quite overcooked, how long did you soak them for and is it duck liver?

>>5296723
Please stop beating a dead horse.

>>5296690
> "varieties of turd on ceramic", early 21st century performance art by an Anonymous artist

>>5296707
I agree, some of these dishes really need the 'cut and/or mash open' picture to really show the best that the they have to offer.

take a look at Borneo's dish, that last picture must've raised the votes buy at least 2 points...

>>5296323
>brisket chili con carne
just those words in that order are enough for a 20/20
Please share

>>5295593
I'm not sure i should.
Everything I've already posted was the planning going through my mind before i created the dish. Any of the specifics I skipped is due to the guess work and trial/error involved on my part.
I'd rather make a long post going through all the things i learned while making it, but its kinda derailing an already messy thread.

>>5296767
I think you already won this round without a vertical.

>>5296723
Yes, I get, I fucking suck, you can stop telling me how horrible my food is jesus

>>5296793
fuck that anon, did you enjoy cooking/eating it?
Then it's a win.

>>5296707
There, I forgot to post it.

>>5296805
Did you intend on cooking it medium well?

>>5296803
I thought I did but now I just want to commit seppuku with my shitty santoku knives and never fucking cook anything again

Well fuck him cuz my mom said it was good and she's a nice lady

>>5296810
probably a nicer lady than that anon has in his life.
Shitfuck. All these peanut seat haters in the /ck/ challenge make me so anally anguished

>>5296814
She made me brownies because I was depressed, I bet no one makes that guy brownies

And I agree, my butt is so goddam ravaged right now I can't even take it

>>5296817
that frogman reference tho
like seriously

>>5296728
Yep hadn't read the rest of the thread my bad.

>>5296793
That's not what I meant at all, good work on making pate in the first place. It is however, very overcooked and this will adversely affect the taste. I can give you some tips if you'd like or i'll shut my trap about it.


>>5296691
I like the concept but the giant orange dome is a bit off putting. Can you give me a quick runthrough of the steps?

>>5296808
That's closer to medium than medium well

>>5296793

...overreacting a bit, aren't we?

>>5296847
NO BECAUSE LITERALLY LIKE 7 DIFFERENT PEOPLE HAVE DECIDED THEY MUST BE THE ONE TO TELL ME HOW OVERCOOKED AND SHITTY IT IS AND HAVE ENLIGHTENED ME TO THE FACT THAT I CLEARLY HAVE NO FUCKING IDEA WHAT I'M DOING

I HAD FUCKING 7 DOLLARS IN MY BANK ACCOUNT TO MAKE THIS FUCKING SHIT WITH I DONT FUCKING HAVE FANCY ASS PLATES AND FUCKING DUCK CONFIT AND I SURE AS FUCK DON'T KNOW WHAT THE HELL A GELEE IS

FUCK YOU

FUCK THEM

FUCK ALL YALL

IM OUT

>>5296808
>>5296839
I was aiming at medium rare, the only recipe with a time was incorrect. The other ones said "not too long".
I should stop reading recipes.

>>5296888
If you're unsure and just cooking at home, make a cut on the non-presentation side and check. Do this until you get the feel of the times/feel of the steak for how it's cooked :]

More rating plox?

>>5296865
FYI, out of the dishes that have >3 votes in, you are currently at #5. And #4 in the overall ranking...

Just so you know.

>>5296865
Hon, I know you said before that you had pms. Maybe some Pamprin?

>>5296923
I was trying to be satirical ;_;

My jokes are as bad as my pate

BA DUM TSH

>>5289804
>>5289812
Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 11/20

>>5289825
>>5289836
>>5289862
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5294450
>>5294369
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 11/20

>>5294799
>>5294816
>>5294819
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20

>>5295137
>>5295161
>>5295170
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>5296920
>tfw no ratings on mine

I feel like no one cares about the competition this year. Kind of makes me not want to compete, because I won't be able to cook anything nice until Saturday, and by that time no one is around to vote.

Oh and we hit the bump limit btw.

>less votes for everyone!

>>5297000
You posted literally 3 hours ago, what do you expect. And if you didn't then you're mistaken.

I made a really good dish but my camera wasn't charged so I'm gong to make it again tomorrow for breakfast and post it

Here we go! I love coq au vin, so I made a duck version with a few alterations. I used a big heavy wine instead of a burgundy/pinot noir, and I changed the herbs to match the duck flavor.

So this is my Duck au Vin with Calvados Soaked Potatoes.

>>5297029
Great! I can't wait to give you a 7!

a close up...

>>5297036
I look forward to seeing your post

>>5296072

Why thank you anon, that compliment means a lot to me :D I would love to get a better camera or something, but I just can't I afford it. I can hardly afford the meals I make, I try to get by with what I have, which is very little.

I will post a picture tomorrow, but I seem to be missing a few pictures. Probably because I drank quite a bit of Riesling while cooking the dish.

aaaand vertical!

>>5297042

I will post a vertical tomorrow*

>>5297045

This is what I tried to make, only with a better tasting bird, and a better looking camera. Thank you Rei

>>5297040
That looks amazing Rei!!

>>5295268
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>5295378
Presentation: 4/5
Originality: 1/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>5295498
Presentation: 2/5
Originality: 2/5
Appeal: 1/5
Challenge Goals: 5/5
Total: 10/20

>>5296183
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 12/20

>>5296014
Presentation: 4/5
Originality: 1/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

>>5297032
Presentation: 3/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20

Looks like a lot for one person to eat, maybe slice the potato and fan it out or go with a bit of potato bake, then drizzle the sauce ontop or around the duck/potato then i'd up the presentation.

regular coq au van gets a 3, duck gets a 4. if you'd gone quail or squab (lol who can afford that shit though) you'd get a 5

>>5297000
A lot of the voters wait for the last day/evening and do massive collected vote posts.

>>5297003
Aww :-( If the thread ages out before the deadline I'll repost the presentation pics and extend the voting so we can give all participants a chance to get their scores in...

Or if that kind Mod is around, can we save this thread? Sorry to be a bother :-)

>>5297108
I sent an email like 40 minutes, they are usually pretty quick help us out

voting goes till midnight on Sunday EST correct?

>>5297045
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 12/20

>>5296681
>>5296686
>>5296690
>>5296691
>>5296805
Vertical.

>>5296288
>>5296250
>>5296288
Presentation: 4,5/5
Originality: 5/5
Appeal: 4,5/5
Challenge Goals: 5/5
Total: 19/20

>>5296279
>>5296281
>>5296283
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>5296805
>>5296681
>>5297479
Presentation: 4,5/5
Originality: 5/5
Appeal: 4,5/5
Challenge Goals: 5/5
Total: 19/20

>>5297032
>>5297040
>>5297045
Presentation: 4/5
Originality: 4,5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17,5/20

tfw I thought I did pretty decently this round
tfw I get 10 and 12

>>5297726
i know that feel bro ._.

Bump limit temporarily removed.

>>5297199
Yes.

>>5297810
Thank you so very much!

>>5297810
Just think of all the deserving "what should I eat at Taco Bell?" threads that you have doomed to an early death.

here is mine

sorry no prep pics

Last day for last minute entries and for votes :-)

If you haven't already, please vote for the latest entries :-)

Duck ragu with pappardelle.

... and mountains of pecorino.

Verification.

>>5298535
I want it so badly
I love duck so much

>Roast Guinea-Fowl with Cider Vegetables

>>5298724

>bollocks, forgot to namefag

Description: I trimmed two duck legs, rendered some of the fat and browned them. Then diced two carrots, an onion and a clove of garlic and sauteed that in the remaining duck fat. Stirred in a couple of tablespoons of tomato pure. Transferred everything to a pot and added white wine, chicken stock, a can of tomatoes, and milk and braised for 2 hours. When the duck was tender I separated the meat from the skin and bones. Then simmered for another hour or so. Finished it off by adding a portion of ragu to the cooked pasta, a lumb of butter, and fresh parsley. I kept the seasoning simple apart from worcestershire sauce and a small amount of star anise.

I wanted to make some fresh pasta but after spending several hours filleting cod and pollock in the afternoon I changed my mind.

I overestimated the amount of meat in those two duck legs. Next time I'd keep everything else equal and add two more duck legs which should yield four generous portions.

>>5297726
Tell me about it. I cooked the best meal I've cooked in years and I'm averaging a 13.
Then in the meantime, dishes that took little to no skill, just big pockets, are averaging 17+

Whatever. At least I'm having fun cooking stuff I wouldn't cook any other time.

>>5298752

This is legitimately the first thing someone has made on /ck/ that has looked absolutely perfect.

Can anons vote? If so, 20 out of fucking 20.

>>5297726
>>5297786
Even though it looks bad, I personally (consistently) vote pretty low compared to others. I would say the best possible lowest rating for me, which would convey a 'good attempt' is:
Presentation: 2/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 11/20

Basically, anything above 10/20 is what I consider 'better than average', and above 15/20 is 'extraordinary'. Just thought I'd let you know in hopes that you'll feel less bad.

Also: To those who feel they're missing votes, I'm personally waiting for verticals or descriptions for some entries and if I don't see them before I go to bed tonight, I'll be voting on them anyway.

>>5298726
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

Oh, I got Gressingham guinea fowl too. May I just ask, what did you do with the giblets?

>>5298752
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

Hey guys
sorry wont get a chance to vote had a hectic day yesterday and have to leave for work at 7 today.
Good luck everyone

Everyone can vote. Especially anons. If you can spare the time, please rate as many dishes as you can? The more votes the better.

>>5298814
Good luck at work!

>>5292114
Implying we're not all left handed

>>5298761
Are you fucking kidding? What a joke...

>>5289812
Presentation: 1/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 10/20

>>5289825
Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 11/20

>>5294450
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 14/20

>>5294799
Presentation: 5/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 18/20

>>5295137
Presentation: 5/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 19/20

>>5295268
Presentation: 3/5
Originality: 2/5
Appeal: 1/5
Challenge Goals: 3/5
Total: 9/20

>>5295378
Presentation: 3/5
Originality: 2/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 14/20

>>5295498
Presentation: 3/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 13/20

>>5296014
Presentation: 2/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 10/20

>>5296183
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>5296250
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 12/20

>>5296281
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 12/20

>>5296681
Presentation: 2/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 16/20

>>5297032
Presentation: 3/5
Originality: 2/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 15/20

>>5298535
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20

>>5298724
Presentation: 2/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 12/20

GJ everyone, a lot of delicious-looking stuff.

>>5295500
>>5295498

Whelp, I still had time to make a vertical, for those interested

>>5298477
kek

>>5298785

>what did you do with the giblets?

There weren't any. And I did check. You've got me worried now

>>5298956
Eh, it's normal for processed poultry to not always have the gibs in there. I've bought game hens, quail, chickens, duck, etc that have been missing some or all of the gibs before. I wouldn't worry about it.

>>5298859
Sadly, those are the kind of people voting.

>>5296681
Presentation: 3/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20
>honestly man, nothing impressive here at all. It seems like you just went with the most expensive things you could find and said "fuck it". I'm actually surprised I'm rating you this high.

>>5297032
Presentation: 3/5
Originality: 3/5
Appeal: 1/5
Challenge Goals: 5/5
Total: 12/20
>I despise duck. But I could see this as a comforting Sunday night meal, o I had to give you some credit.

>>5298477
Presentation: 2/5
Originality: 1/5
Appeal: 5/5
Challenge Goals: 2/5
Total: 10/20
>gave you at least half for making me chuckle

>>5298535
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20
>again, I don't like duck. And your presentation doesn't do justice to the amount of work you put into this

>>5298724
Presentation: 2/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 13/20
>what a mundane presentation. But despite the simplicity, this is a good sounding dish.

>>5298785
This kind of low scoring across the board is better IMO, and professional food critics do it in a very similar style.
Consider the Michelin guide; even after disregarding fast food joints, the vast majority of restaurants have no stars. One star is considered pretty fancy by many, and I've personally never even set foot in a 3 star establishment.

My only gripe with the current voting system is when somebody doesn't vote for every submission, the ranks will get skewed by personal scoring styles.

Some of this food is looking damn fine btw. I'm glad we had these last minute entries.

>>5298956
>>5298961
Oh, that's funny... The thing is, I definitely got my Gresshingham guinea fowl in that exact same packaging (from Sainsbury's) and the giblets were there, in the cavity, right down towards the nose. Unexpectedly, they weren't in a plastic bag, so even if you didn't find them but they were there, it's no biggy. That said, I just checked the Sainsbury's website and it says their guinea fowl is without giblets.

>>5299070
Maybe BubbleBurst can share the calculation for the scores? I think I remember reading in a previous year that the overall scores are weighted for various reasons, one being due to uneven vote numbers.

>>5298885
Presentation: 2/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

I'm just wondering, did the chicken really brown properly like that? I would have thought the vegetables would be in the way.

>>5299293

You just have to move it about a bit, make sure the chicken is actually touching the metal. I used a wok with a lid for this, because it's my biggest cooking device.