/ck/ - Food & Cooking

>>9245992
For me, it's the McChicken

>>9245992
/ck/ Challange 07/17 results.

Cold Main Dish Edition.

1st place: Mamushka Doll @ 16.09/20

2nd place: Birdskull @ 15.55/20

3rd place: Shake-kun @ 15.32/20

4th place: Georgiafag @ 14.64/20

5th place: Franz Liszt @ 14.50/20

6th place: Snowman @ 14.45/20

7th place: Akabeko @ 13.91/20

8th place: GradSchoolGuy @ 12.55/20

9th place: Toys @ 12.09/20

9th place: Webmfag @ 12.09/20

10th place: Toothpick @ 11.91/20

11th place: Spice Jar @ 10.73/20

12th place: Ya Dingus @ 8.18/20

>>9245994
There's not a single potato in that fucking thi... well, who knows what's in that shit.
Go fuck yourself.
If this was a well-intentioned bump, don't worry.
I can bump enough for all seven of us.

>>9246088
There are probably not seven of us, it may be the wine talking.
>it's not drinking if it's wine
I love all of you
Hurt by the
>bump
So something and something else too
When you don't know a thing
>this is where Weird Al comes in to play in my mind's... ear

>>9246014
Back-to-back last places with this simply dominant defeat!

Will have all hands and toes on deck for a genuine effort this month

>>9245992
>POTATOES.
Oh shieeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeet.

>>9246273
Good on ya, Ya glorious Dingus.
I will have your babies
>for breakfast
>not really
>okay, maybe
>yum yum yum

>>9245992
>Welcome to the /ck/ challenge: POTATOES.
Awesome. It will be interesting to see what everyone makes.

>>9246330
>shieeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeet

>>9246014
Mamushka doll here. That was a really close round and there were a lot of solid entries. I'm definitely gonna have to step it up this month. Thanks to everyone who voted and thanks Numbaz for all the work you put in to keeping this challenge going.

My suggestion for next month is vegetarian. It would be interesting for sure.

Congrats Mamushka!

>potato
This is perfect, gives me an excuse to dig back through the old cookbook

>potatoes
Making a dessert then, cuz I don't think anyone else will.

Also
>#3
Holy shit? Really? Thanks! It's not cuz of weebfood, is it?

Where can we see previous entries?

just to be clear, sweet potatoes aren't really potatoes so don't use them
right?

>>9246775
>romanian
>names himself after an hungarian
Might I ask why? I'm from Italy but of muh heritage Hungarian background, kinda like Sarkozy is with being French.

>>9246775
Thanks Franz- I really liked your frog legs and calamari salad. It was super original.

>>9246791
Congrats, Shake-kun! Weeb food or not, your dish looked tasty.

>>9246798
Eh. They're not potatoes, but given how similarly they get used, you could do worse

>>9246807
Not Romanian actually, I'm from the U.S., spent a summer doing research in Bucharest and took the opportunity to pick up some recipes. The trip's from when I used to be really active on /mu/ (i play piano & he's my favorite composer)

>>9246833
Thanks, I had fun making it^^

>>9245992
Really? Fucking potatoes? That's a "challenge"?
I'm out. This has turned into a cook along.

>>9246865
Intradasting.
I've no talent for music. Coming from a musical family as I do makes me think I must be some gypsy baby left at the door one morning and my family decided to just take me in or something.

>>9246869
When Hearts was still around, these were actually challenging and there were actual prizes. Now, it's just an excuse for OC. I'm okay with whatever, so long as OC is produced.
And if you want a challenge, make it challenging or weird. That's why I'm making a potato-based dessert.

>>9246869
It's a nice broad category, and you can make it challenging for yourself by being less of a cock-socket and applying some creativity to the matter.

>>9246792
>>9213159

>>9245992
>POTATOES

I'm out this month, diabeetus, potatoes == death.

>>9246869
>can't into innovation
There's always a Jack or McChicken thread for you.

>>9246865
>he's my favorite composer
He also wrote a kick-ass LISP interpreter.

>>9247047
Well, you could cook a potato entry for someone else to eat... just something to consider.
>supersecretdisguisedbump

>>9246791

Weebness is just as likely to lose points as it is gain them

>>9247055
He also had a great name.
Lizst.
2cool4me

>>9247592
Thanks for the votes and comments everyone. Also, potatoes will be pretty cool since there is not much an excuse to not participate in the next challenge. There are so many options with them, they can be found pretty much anywhere in the world, you do not need any fancy equipment to make them, and they're cheap.

ALSO BUMP

Does it have to be ONLY POTATOES?

>>9247138
I got nobunny to love. :-(

>>9247810
Po-tay-tows should probably be the main component of the dish, or the focus of the dish.
It's really up to the voters.
>>9247973
Just do what I do when I feel like cooking up something more elaborate than a can of sardines: make a tasty dish and then throw it at people on bicycles!
Fun for the whole one person!

How To Make Good Photos Of Food
Courtesy of Webmfag.

>>9247592
If ya spoke any Hungarian, ya might not think so. It means "meal," as in "cornmeal" or "peasemeal" etc. Basically, 'flour.'

>>9247973
So wait: with 'betus, potatoes are bad? I did not know this.

>>9248421
too thicc of a slice of tomato 3.75/10

How To Make Verticals What Are Nice
Courtesy of Webmfag.

>>9248494
>implying anything can be too THICC

How To Make Dank Webms That Are Double Dank
Courtesy of Webmfag.

>>9248424
>So wait: with 'betus, potatoes are bad?
Yes, very. They're mostly starch, after all, and starch is just polymerized sugar molecules.

Same with rice, which is even closer to pure starch than potatoes are. And wheat, corn, cassava. . . .

>>9248780
Are sweet potatoes non Wilford Brimley friendly?

>>9248668
OI!
Will that let me mute the webm so I can post on /ck/ with a Mac OS system?

>>9249023
I honestly have no idea.
Webms are not yet in my wheelhouse.
Sorry that I'm not being helpful in any way at all.
>tanks for de bump

I could go for a potato right about now.
Might bake a few and then devour them like some sort of weird lizard man thing.
My /tg/ habit might be leaking into my /ck/ posting.
It's an illness, and there doesn't seem to be a cure.
>and that's fine by me
>also this is a poorly disguised bump
>that might be another symptom of the illness

Bump from page 7

Bump

>>9247810
I'm approaching it like iron chef, improvise a dish around a theme ingredient and try to express its best qualities.

>>9248932
Oh fuck yes. They're worse than regular potatoes because they're chock full of sugars (monosaccharides and disaccharides) on top of the starch (polysaccharides).

How about I do a potato substitute, like a steak? We can just pretend it's a "potato", sort of like vegans pretend that tofu with flavoring is "chicken".

>>9250577
Seeing as I know no diabetics and that sweet potato is not a common food in my culture, I can only go by what Google tells me and it says sweet potatoes are actually great for diabetics. The boniato variety, especially, can subsitute for regular potato because it's considerably less sweet.
Again, this is all hearsay, but maybe Google is on to something. If you could eat them, wouldn't it make you happy to have a potato-like substitute to make mash from? Since you're more invested in it than I ever could be (being that you're actually diabetic), look into it and let us know if Google has misled me.
I wouldn't wanna live in a world without mashed potatoes.

>>9246014
>9th place: Toys @ 12.09/20
I think I should feel butthurt about being so low, but then again, it was a lovely experience. Will have to step up my game for this months challenge, that is if all will be good.

>>9250703
LOL no. When I google "sweet potato diabetes", the top results are sites saying that they are "better than" regular potatoes for diabetics. (One of the sites is from the North Carolina Sweet Potato Growers Commission, I'm sure they have my best interests in mind.) That doesn't mean that they are GOOD FOR diabetics.

Any type of carbohydrate is bad; they all inevitably get transformed into glucose, which either has to be burned or stored, which requires more insulin, which stresses the body. Physicians used to teach this for diabetes management, but now we have injectable insulin and a few dozen drugs that can be used to treat it, and so now they go around telling people, "Sure, go ahead, eat a bag of potato chips! Then you can inject some more insulin to bring down your glucose level! So what if it causes vascular damage and will eventually make you lose your feet and go blind, you can eat chips now!!! Hey, we also have SGLT2 drugs now! You can take those and just piss all of that extra glucose out! So what if you'll need a kidney transplant in a decade? Have a couple of kids so they can donate a kidney to you!"

The proper way to manage diabetes is to not eat carbs. This means you don't have to inject a shitload of insulin, don't have to take drugs that will eventually destroy your body, won't lose your toes, feet, fingers, eyes, and kidneys, and won't have to monitor your blood sugar levels constantly ("Hey, we got a new continuous glucose monitor! Only $1000 per month to replace the platinum-electrode needle sensors that you have to stick into your body!") so that you don't pass out from low blood sugar or go into a diabetic coma from high blood sugar.

>>9250760
I just don't think there're many cultures left which eat aspic, so many people who voted can't appreciate how wonderful it truly can be.

Are canned aspics common in Lithumuhwania? In Italy, Simmenthal is a pretty common brand of beef aspic sold in cans. And it's delicious.

>>9251154
>he doesn't understand Glycemic Index
Retard.

>>9251177
>>>/fit/

>>9251154
Yeah, I'm completely ignorant on diabetic diets and treatments, but I know all about dietary management because reasons.
Sorry to hear, friend-o.
What were your prior entries in the challenge?
Could cauliflower, which is under 3g of carbs per 100g servings, make for a decent potato substitute for you?

>>9251168
If you mean pre-packaged you can buy in the store, then yes. But if you mean in an actual can - no, they sell them in plastic containers in here.
I guess you are right, I think it might actually be the combination of what you said and the fact that younger generations don't eat 'yucky' looking food.
I remember when I was in Ireland and made some https://en.wikipedia.org/wiki/Borscht#Cold_borscht for local, they said it was delicious and proceeded to ask me what goes it to it. Then, when they found out that there are some soured milk going in it - freaked out and started complaining that I am a monster. I know Irish do like to take a piss, but this time they were for real. Pussies.

>>9250577
Before the Colombian exchange taro root was widely used in Indian cuisine. A lot of the potato dishes today are just direct replacements of the taro root recipes. I don't know if it's good for diabetics but I'm sure you can make something good with it.

>>9251244
In an actual can. Butchers and supermarkets don't sell homemade aspic anymore. For that, I'd have to cross the border into Slovenia, I think. If not go even further and into Hungary. We like our canned aspic, though.

Now, when you say "soured milk," do you mean pasukos or gretine (insert dot where appropriate)? Or something else? Cuz Irish people use both in cooking so I'd wager they were likely taking the piss.

>>9251413
>gretine
Err... 'grietine,' rather.

>>9251253
I would accept a taro based entry as a potato dish from beetus-bro if it's something he can eat.

Brb making vodka

>>9251413
>"soured milk," do you mean pasukos or gretine
I mean kefiras or rugpienis. But no, they were crying and moaning and shit. I've lived there for five years and I know how they take the piss, hence I knew it was for real.

Fancy-ass potato chips to make up for my shitshow of an entry for last month.

>>9251177
I understand "glycemic index" just fine. I also understand that mainlining heroin is different from slapping a fentanyl patch on your dick, but the end result to either one is addiction, health damage, and eventual death.

>>9251226
>I know all about dietary management because reasons.
Sympathies! I hope whatever it is, managing diet prevents any problems.

>cauliflower
Sure, no prob there. But if I entered cauliflower they'd probably put me in last place behind Ya Dingus. I'll just hang on until next month, when the challenge will probably be "drink a gallon of HFCS". That or I'll post a potato-shaped ball of bacon. :-)

>>9251253
Neat idea, never thought of it. But looking it up it's 28% carbohydrates and about 2% anything else. Bacontato!!!!!

I'm not good at taking photos but this is my entry. It's a curry potato taco with ground pork, curried tortillas, kewpie mayo, okonomiyaki sauce, radishes, katsuoboshi, and grated salt cured egg on top. Most of my prep was done yesterday, with the salt cured eggs being started on Friday.

>>9252281
New Mexico?

>>9252371
California.

>>9252281
Timestamp? Proofs?

>>9252629

>>9252629
Assembly

>>9252281
Gimme a unique identifier and something to refer to you as.
Also, why would you go and make me hungry like that?
You delicious monster.

>>9252135
Yeah, you were holding steady at Second Place, but last month... Tenth.
Hey, we all learn from our mistakes.

Bumping the thread with my wholly unrelated dinner.
Ten internets to whomever should guess what it is.

>>9252820
Lemme see if I can pull my prep out then. Identifier: loco

>>9253168
Is it a bowl of carrots, red cabbage and broccoli topped with a gently fried egg?
It makes me think of a flag, though I can't remember which one.
Sorry.

>>9253168
No idea, but my gramma had those same bowls and they're the shit

Bump

Bump
Bump
Goose

soonTM by Toys

>>9255161
Kugelis by Toys.
I still can't take photos for shit.

>>9255206
Bet it was tasty. A shredded green onion garnish or even sliced grren onion would have helped your photo here. Also, because it's an Internet challenge and one quarter of the votes are for appeal, a good description of your ingredients used and the cooking process is appreciated.

>>9255271
I will make a collage later on. Little busy right now - all the family needs to be fed.
Thanks for the advice, I am sure one day I'll learn how to make a picture that doesn't suck ass.

>>9253513
Yes, no, no and yes, in that order.
The two 'nos' are beetroot fried rice with chilli and garlic and mustards sauteed with garlic. The carrots were braised with various spices and about a tsp of coconut cream.

>>9254067
Thanks. My brother bought me the set. They're nice and I like them.

>>9255206
Just read up on it and that's similar to a dish we eat where I'm from called gattò. Ours is a mashed potato casserole layered with smoked cheese and various cured meats, topped with fried breadcrumbs. It's served with salad on the side. I was considering making that for the challenge but decided to go with a dessert instead. Gonna pick up ingredients for it Wednesday, although I'm cooking baker's lamb and potatoes for lunch today.

Anyone got an image joiner website or app to join a bunch of shit together?

>>9255369
I might be going on a work trip this week, and that's a long ass work trip - might be two-three months. So I've decided to cook my thing ASAP. It was delicious.

>>9255206
Thanks for the Entry, Toys.

>>9255293
>I will make a collage later on
Here it is.

>>9255752
A little bit more.

>>9255758
And another one.

>>9255765
Do you live in Lithuania?

>>9255800
Mostly, yes. But my work takes me around the world(mostly EU, but sometimes other places).

>>9255818
Cool, what do you do for work?

A few weeks ago I was looking into traditional Polish dishes. I'm Polish but live in Canada and I don't really cook much Polish food (bland and boring to me). Was an older family friend's birthday so I decided to do a whole dinner with only Polish dishes, ones that I don't cook often. This was the first time I came across Kugelis as apparently it's a thing in eastern regions of Poland. I ended up making Didžkukuliai https://en.wikipedia.org/wiki/Cepelinai instead.

>>9255879
I do mechanical assembly, as vague as it sounds.
My work took me to Poland too, and I enjoyed it there. The food and the people. But I was staying in a small town, so this might be why.
Kugelis is piss easy to make if you have a food processor(unlike what I did, using a grater) and potatoes are cheap too.
Cepelinai(proper ones) are a bitch to make. You need to do shit to potatoes before you form them things.

Testing phoneposting.
Technically this involves potatoes

Boiled
Mashed
Stuck in stew

You can barely see the potatoes but it tastes good anyway, can I enter now?

>>9256402
Name/identifier?

>>9245992
Starting this now.

>>9256763
Oh, I like where this is going.

>>9246869
kinda agree, desu, i'd like to see a category that takes people out of their comfort zone a little more

Bump

>>9256763
Red potato lobster bisque with brie duchess potatoes and purple dauphin potatoes. Description and pics to follow later

>>9257608
Looks great even if the carrot looks like an after thought.

>>9257623
Thanks anon- also damn, really? The carrot was actually one of the things I planned in the plating from the get go.

>>9257652

Lul, it kind of looks like you thought the plate was missing something so laid a raw carrot in there and thought "yeah".

>>9257652
Honestly it looks tasty Anon, i am just being stoned / critical.

>>9257658
Kek

>>9257672
Nah, I'm super critical too. Probably could have done something different.

>>9257608
Franks for the Enter.

Having trouble deciding on a dish. Really feel like doing Indian though, any dish that anyone would like seen done?

>>9256763
>>9257608
Lobster bisque usually uses rice but this is a potato challenge so I used those instead. First I steamed lobster tails and reserved the liquid. Set aside the meat and rough chopped some carrot, celery, onion, garlic, with bay leaves and lemon thyme, then sautéed it with the lobster shells. Also roasted half a bell pepper and used some saffron. In a pot I browned cubed red potatoes until cooked and added a tablespoon of tomato paste then deglazed with chardonnay. Was going to use a brut champagne but didn't have it and decided not to use the rosé.
Discarded lobster shells and herbs then added the lobster meat, vegetables, and liquid to the pot with the potatoes and let it all simmer together then blended it and added half and half and thyme.

For the duchess potatoes I browned white potatoes until cooked through then mashed with triple creme brie and sour cream and green scallions, piped onto a baking dish and baked at 400.

For the potato dauphin I boiled purple potatoes until tender then mashed into a choux paste and fried. They came out light and airy, and held a nice blue color that my phone just couldn't capture.

Everything tasted great by itself and worked really well together. Never made any of this before. It was a complete pain in the ass, but definitely worth the effort.

Bump

>>9259071
bump

>>9246869
>>9256964
This year is really about (for me) keeping the contest going.
Next year is going to involve more theme-y themes/borderline autistic scenarios.
Also prizes, which is part of why I'm getting more insistent about the whole "unique identifier" thing.
Thanks for the constructive discussion.
>UwU

>>9259581
I have a suggestion:
Let's say you ran a catering business. Post-apocalyptic world. Food is scarce.

Big ticket client calls, needs food for 100 people.

All you have is called Vienna sausages.

What do you prepare and how?

>>9259659
Laser enabled sharks as well?

>>9259666
Well, ya can't use hired muscle to guard sausages in a post-apocalyptic world because they have the guns and they know where the sausages are so you'd wind up with no sausages. Of course it has to be LES, Anon.

>>9259666
You'd also have to get the equipment to activate the Vienna sausages.

>>9259814
I was part of an LES handling team in Iraq. One time we were unloading an LES when a truck pulled up at the DFAC with a crate of Vienna sausages.
The LES went rogue and we had to call in an air strike to kill the fucker.
I lost some good friends in that chow hall that day.

>>9259825
That's another use for the shark lasers, amigo. Unitaskers are bad, especially in the soon-to-come dystopian future where all that's left to trade are gasoline, cocaine and Vienna sausages. And laser sharks too, I guess.

>>9259841
Did the sausages make it, at least?

>>9259856
I dunno man, I try not to think about it too much.

>>9259869
I'm sorry for your loss of tasty little soft sausagy things.
Also, a callous excuse for a
>bump

Three entries in already, keep 'em coming you Irish bastards.

Hash browns. Pan fried, crispy, with a chili/old bay seasoning.

bump

>>9261355
Nope.
>>9260567

>bumpin'
to keep this thread
>thumpin'
along it's merry way.

are sweet potatoes, yams or ubi allowed or are we going only for straight up kartoffeln up in this bitch?

>>9262431
As far as I'm concerned, go for it.
It's up to the voters to decide, so you won't know if it's up to their standards until it's too late.
The suspense will be terrific.

>>9262431
Personally I think sweet potatoes would be fine. In the berry challenge if I remember, a few people used fruits that weren't agriculturally berries but are used as berries culinarily, and that seemed to go okay.

>>9245992
Made some "salt potatoes" last night. Pretty good stuff.

1.5 cups salt
6 cups water
1 pound or so baby potatoes

Add salt to water and boil
Add potatoes and cook 15 minutes or until fork tender
Remove potato and let dry so salt crust forms
Serve with melted butter

I enjoyed them. I guess it's a NY thing. I live in PNW.

I know this is off topic and I'm gonna delete this but it's super urgent.
Mom said to me to make mashed potatoes. I cut them, put them in water to boil, and now before mashing them do I need to spill the water before or do I keep it?

>>9245992
anyone archiving old contests?

>cooking competition
>based entirely on pictures

lmao

>>9263445
Let me guess, for you it's the McChicken?

>>9263452
>I dislike a particular kind of retardation so I must be fond of another particular kind of retardation

>>9263459
You tell me. You are the one who cares what other people do on a Taiwanese bitmapping board.

>>9263461
>cooking competition
>based entirely on pictures

lmao

>>9263466
>lmao
Back to Facebook you go.

>>9263484
He uses Reddit spacing as well.

>>9263445
>same whiny pissartist who does this every month
>same complaint every month

ayy lmao

>>9262642
>>9262669
>>9246865
Well now! That certainly changes things. I was planning to make either potato-and-plum dumplings or potato-and-apple cake, but if sweet potatoes and yams are permissable, I may make either yam jam or yam cake instead. I've made yam jam and yam ice cream before, but never cake.
I'll probably still go with regular ol' potato, though I'm tempted by the bright colour of purple yam.

BUmperino

Potato taco cook here, turns out my cooks at the rest of the potatoes I had left over from my mise. I hope they also enjoy getting their hours cut.

I'll maybe re-enter with another dish.

>>9264784
If you re-enter, put in a unique identifier and a timestamp. Take a look at
>>9257608
if you need examples on how to roll, my nigga.

Page six bump from the middle of the sporting rectangle.
That's a number of points.
And possible a length of cloth.
I sound like a retard.

Bump

Potatoes can certainly be
>bumpy

>>9267057
They also can see in the dark

>>9267483
Watching everything you do.
Every time you
>bump
yourself in the night.

Bump

>>9263033
I used to make those all the time when I was living with a few roomates in a shitty apartment in NYC. Made a couple pounds of these bastards with a dish of melted butter and sat in front of the TV watching football after work.

>>9263033
I've made those sort of things before, didn't know there was an established recipe.
Good stuff, cheap, filling, and tasty.

>>9266339
>I sound like a retard.
One of us! One of us!

>>9269334
Well obviously I am one of us.
Depression
>check
Cooking
>check
Cannibalistic
>you bet your sweet delicious ass

>>9269819
Butts and bumps.

ok everyone step out of the way for Potatoes a la Pac-Man from Pakistan

>start boiling potatoes
>halfway through boil, add carrot chips

>meanwhile, boil some frozen peas
>start stir-frying mushrooms in sesame oil
>strain and add peas to the 'shrooms (+ salt)
>after a little sauteed, set aside to free up pan

>strain 'taters and carrots
>put in pan with virgin+ olive oil
>after a bit of frying to get a nice texture on the potatoes, add korma sauce
>sauce was store-bought so it's a bit too mild
>add cinnamon, black pepper, turmeric, and oregano
>forgot about the shrooms/peas? nooope, add those and mix with the sauced up earth-veggies

my presentation is like this cause I already ate a bunch of it, and I was too lazy/hungry to put it on a plate (especially since half was gonna be my lunch for next day)

>>9271084
forgot to say I added a little chopped kale along with the peas/shrooms at the end

>>9271084
This actually sounds really good.

>>9271084
Gimme a name to work with, you potato cooking bastard.
Next year entries are going to need timestamps and unique identifiers, so get used to it.
>Next year's getting prizes, and I need a way to identify the entrant via email
>I didn't mean to bully
>I love all of you
>hurt by the cold
>so something and something too
>when something happens
>in bed

>>9263033
>>>9213159 →
>1.5 cups salt

concern

>>9271299
Ah, you'll be fine.
Salt never killed anyone.

>>9272172
Except for slugs, I suppose.

The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. The word "potato" may refer either to the plant itself or to the edible tuber.

Potatoes contain
>toxic
compounds known as glycoalkaloids, of which the most prevalent are solanine and chaconine. Solanine is also found in other plants in the family Solanaceae, which includes such plants as the
>deadly
nightshade (Atropa belladonna), henbane (Hyoscyamus niger) and tobacco (Nicotiana), as well as eggplant and tomato.

>>9273094
>>9273537
Diggin' these factoid bumps. Here's a bump on me

Dozens of potato cultivars have been bred specifically for their colors, including gold, red, and blue varieties[44] that contain varying amounts of phytochemicals, including carotenoids for gold/yellow or polyphenols for red or blue cultivars.[45] Carotenoid compounds include provitamin A alpha-carotene and beta-carotene, which are converted to the essential nutrient, vitamin A, during digestion.

>>9274481
Yeah, breed these! Uhh, boomp?

I-is it true that females post in these threads?

The purple or blue potato tends to have a nuttier flavor than its relatives of other colors, possibly derived from the anthocyanins responsible for the blue color.

Antoine-Auguste Parmentier was a 18th century agronomist who convinced the common French people to accept the potato as a safe food. He used reverse psychology by posting guards around potato fields during the day to prevent people from stealing them. He left them unguarded at night. So, every night, the thieves would sneak into the fields and leave with sacks of these precious potatoes.
>this sort of thing really makes me wonder about the French

oh potatas, those are easy
tomorrow i will post my ghetto ass home fries

>>9274869
What kind of potato is this? I want to grow coloured taters.

All I can make are shirty fried potatoes...

>>9274886
>I-is it true that females post in these threads?
No. There are no girls on the internets.

>>9276232
Actually we're all ladies
>sexy ladies
except for you, dude.

>>9276941
Good to know.

>>9275950
So make your shirty fried potatoes
>comfy
Or step outside your comfort zone and try something new. You never know until you try.

>>9275743
Idk the name. I just bought a few at the grocery and planted them. They've got purple flesh instead of white.

So I went to the supermarket and they didn't have ubi. I bought a different type of purple yam instead. It's more lavender in colour than the bright purple of ubi, so not sure how well it'll go.
Also, I cooked mashed potatoes last night to go with some leftover roast lamb I have and left some of the mash unseasoned, unbuttered and unmilked so I think I'm gonna make two entries: a brownie-like cake made from the leftover mash and a loaf cake made from the purple yam. Would this be okay or must I pick one only?

>>9277618
It would be interesting to see a cake made with potatoes, and more really can't hurt your chances. But I'm only one voter and can't speak for the rest.

>>9277699
We have a number of potato-based sweets, from lemon-flavoured potato doughnuts to potato chocolate cakes to the one I'm planning to make with the leftover mash (has apple and/or raisin and occasionally walnut in it).
Again, though, it's not very cake-y. It's quite flat, more similar to a pan of brownies.

Clark is the Potato Capital of South Dakota. Clark is home to the
>world famous
Mashed Potato Wrestling contest.

>>9278195
I'll admit to feeling a bit doubtful to the
>fame.

The Potato is so closely related to the tomato, it is possible to graft a tomato "top" onto a potato "root" and grow both tomatoes and potatoes on the same plant.

>I don't know if this is actually true, but I might give it a try next year, can't hurt
>probably

I never participate in these threads, but I enjoy reading them and getting food ideas.
This one is especially nice cause with my budget potatoes are about all I can afford for the next month lol.

>>9280090
Potatoes are fucking great when you're on a budget.

>>9253168
Bipimbop? Or howevwr it is spelled

Potatoes are versatile enough to go from breakfast to lunch to dinner even to dessert.
And don't forget vodka.

Unlike that plucked carrot or bunch of dead grapes, a potato is still living when you harvest it, albeit in a dormant state. Warmth and moisture can cause the spuds to start sprouting, which is why you are supposed to keep them cool and dry. “Seed potatoes are cones of the original,” says Alison LaCourse, owner of The Maine Potato Lady seed purveyor. “So yes, that is how you do it: plant a potato and it sprouts.” Just keep in mind this won’t happen with many commercial potatoes since it’s a common practice to coat them with sprout killer, which snuffs out the spud’s life for good.

A completely fact free bump.

>>9281811
And this bump is Fake News!

>>9282268
This bump is brought to you by the new US Pravda (Truth) Facebook channel.

When is the closing date for each month's entries?

>>9282521
The 24th is the last day for entries.
Voting goes on the next week.

>Captcha: snatch Mouswald
Why, what's he done?

Bumping

I bring your, the world's favourite potato dish: vodka!

Lavender sugar syrup, mixed with the standardest of potato vodkas - smells like an old lady, goes nice with lemon juice.

~webmfag

>>9284387
Thanks for the entry!

Keep 'em comin' ya' glor'is bas'tds.

Waiting on a contractor to come and gimme an estimate on some repair and remodels I want done here. He's already a half hour late but I don't wanna cook my entry until that's all done. I'll keep y'all updated.

>>9285146
>Keep 'em comin' ya' glor'is bas'tds.
Are you a dwarf?

How long do I have?

>>9285214
Entries end on the 24th, 11:59pm.
So, 2 weeks, mang.

>>9285223
Can there be additional entries by the same person?

Ingredients in pic related: bacon, apple, potato.

>cut apple and potato into tiny chunks, keep in bowl for now
>fry bacon in a pan, keep grease in pan
>when done with bacon, put apple and potato into pan
>while apple and potato are cooking, crush crispy bacon into chunks
>mix it all together

>>9285515
And here's the finished product. It's more of a side dish really. It's on my personal list of Thanksgiving essentials. Goes great with steak or mac&cheese. Good with red wine, bad with white wine.

Good things to add include cinnamon and carrots.

>>9285270
I'm not a fan of that idea, but there's nothing stopping a person from posting with different unique identifiers...

>>9285525
What do you call this and what do you call yourself?

>>9277208
>>9274869
The common name is Blue Potatoes. They're becoming rarer, and rarer. The ones I have found haven't had that beautiful purple hue.

>>9285189
Fucking knife-ears.

>>9286566
I would like to apoligize for that racist slur, but I can't because it's true.

>>9285525
Oh my god, it looks like breakfast hash, but better because bacon(and apples).

>>9286902
Most of this thread is just you autisticly replying to yourself. Nobody gives a fuck about a challenge thread without Borneo.

>>9246775
I'll email you pussy pics if you upload that.

>>9286918
>idolizing /soc/tier tripfags who peaked four years ago
Your waifu a shit, faggot, and so is this board anymore but at least this way we get some oc.

>>9286941
/ck/ - Propositioning For Cookbooks
And all is right with the world.

>>9286992
>speaking such vitriol towards Borneo
If it weren't for Borneo the contest wouldn't have risen this year, and I would've never had the chance to go from keeping score to keeping the show going.
Next year's contest will include prizes, which is why I'm being a bit of a cunt when it comes to unique identifiers. It doesn't matter so much this year, but next year it's going to be a big deal.
>potatoes are delicious, especially roasted and topped with a bit of rosemary salt

>>9286918
I'm not just replying to myself.
Other people as well.

You should consider making a discord group for the challenge, OP.

>>9286083
I'll call myself skooma, and I'll call the dish brekky&bacon on behalf of >>9286915

>>9288516
Thanks.
I'll purchase some of your fine wares
>Elswares
at another time.

Bump with a boop.

Forgive my later-than-expected entry. Would have made and uploaded my entry a few days ago but couldn't because reasons.
I'll be uploading it in a minute. It's the gattó thing I described in >>9255369, but the sweet version (with sugar in it and dried fruit).

>>9289814
Haven't had the sweet version since I was a wee lad weearing an orange triangle and chasing cows, so I was excited to see if I can recreate it from memory with no further information beyond what I can recall my mother doing in the kitchen IE this is wholly by guesstimate.
Plain flour, cornflour (cornstarch), bicarb, salt and sugar. Combining plain flour with cornflour because when making the savoury version described above, you're meant to use soft flour IE cake flour (in the US). I'm cheap and since cake flour ain't nuffin' but lower protein flour, I figured cutting plain flour with cornflour would work as a sub. And it does.
I use bicarb because I can't find single action baking powder in the US. Bicarb +acid is single acting, so there we are.

>>9289849
Whisked together.

>>9289856
Leftover, unseasoned, unmilked, unbuttered mash from several days ago. This is about 500g/1lb or so. Also eggs, softened butter and a squeeze of fresh lemon (to act as the acid)

>>9289866
Whipped together and added to the flour mixture.

>>9289882
Dried apples, chopped and reconstituted a little in warm apple juice, added.

>>9289892
Stirred together. Also, forgot to mention the vanilla extract I added to >>9289866

>>9289912
Poured into a cake pan (springform type). Forgot to mention the little bit of apple juice added to >>9289912 to make it more batter-like.

>>9289916
Sprinkled with sugar. Otherwise, the top won't brown much while baking. Similarly, the savoury version is sprinkled with grated cheese, breadcrumb or a mix of the two for the same reason.

>>9289924
Into the oven it goes. 225 for 20 minutes, then 180 for 20 more (450f and 350f, respectively).

>>9289932
Fresh outta the oven.

>>9289934
Why did my name disappear for several posts. Odd.

Anyway, drizzled with melted butter and sprinkled with sugar again. Well, not really drizzled. I used butter flavoured spray because fuck trying to get real melted butter evenly distributed.

>>9289942
Removed from the pan.

>>9289948
Sliced and ready to serve.

Was good!
Only problem, I didn't add enough apple. Needs twice as much, at least. I know for next time.

>>9289954
Seem to have skipped a foto. Here's the leftover mashed potatoes before I added the eggs etc to it. Not really a necessary picture, I guess, but here it is. It goes between >>9289856 and >>9289866 above.

>>9289954
Thanks for the entry!
That looks like something I could make with little trouble, though I wonder how it would turn out with pears rather than apples...
>I have reoccurring nightmares where I bite into an apple and it pulls my teeth out

>>9290025
It's meant to be raisin rather than dried apple but really any dry fruit is fine so dry pear is a-okay.
I like raisin okay, but I also enjoy the play on words by using apple and potato in one dish (earth apple + air apple, basically).

I should mention that traditionally, you eat it with custard or icecream. I've no ice cream and CBF to make custard, so I just eat it drizzled with maple syrup. The real stuff, not the fake shit. That stuff is goddamn ghastly.

>>9289954
That looks incredible. Is it an Irish thing, or...?

>>9290096
>it has potatoes so it must be Irish!
Heh.
Nah, it's pretty much universally European. You can find variants on it from Germany (Saxony in particular) to Slavic countries (I know the Czechs and Slovaks have something similar) to Hungary and even Italy, where I and my version of it are both from. It's a winter dish. At least in Italy, Slovenia and Hungary.

>>9290096
Also, thanks. Forgot to say 'thank you,' sorry. That was rude of me.

>>9290126
>apologizing for not saying "thanks"
That's fucking sweet.

Bumpagne served nice and chilled from the sixth fucking page.
Suggest themes for next month, you (you)s.

>>9291011
anchovies

>>9291121
Noted and quoted.
Thanks, whoever you are.
>suggestions may be edited for various factors, nigga

Fuck it, I enter the Potato Gratin that I made yesterday.

Call me Geodude

>>9291011
Looking it up, various cruciferous veg are in season simultaneously the world over from UK and various parts of the EU to AU, SA, US and AR, so why not a brassicaceae challenge?
No one would be at a dissadvantage (unless you have that gene that makes them taste super bitter, in which case, tough titty), the diabetic cuck above could participate rather than whine about it, vegetarians can take part and 'brassica' is an umbrella term for a million different veg, ranging from leafy ones, to stemmy ones to rooty ones and more.
So yeah: cruciferous challenge.
http://en.wikipedia.org/wiki/cruciferous_vegetables

>>9292338
Thanks for the suggestion!

>>9291831
Thanks for the entry!

Bump with a pic of today's brekkie (another slice of potato cake).

>>9290572
Mama raised me right. :3
Thanks, though.

>>9291011
Suggestion for September-- Pumpkin.

Suggestion for next month: microwave cooking for one. All entries must be photographed through all steps to ensure food is being microwaved as the sole (or primary) method of cooking.

>>9295763
What about the anons who don't own a microwave?

>>9295876
>caring about people too poor and/or hippy to own a microwave eat
Why would you wanna see a bunch of mudcookies and gluten-free organic sugar-free locally-sourced cruelty-free vegan flavour-free soy-free meat-free fair-trade dairy-free It Melts! butterfree kale smoothie egg-free avocado toast Free Tibet tofurkey about free titty as entries? I don't.

>>9296393
That's some tasty word salad.

>>9296393
For the record, I don't own a microwave but I'm no latte sipping vegan queer.

>>9296393
>>9296771
I don't have a microwave, I'm not vegan, but I like lattes. My old apartment was too small but I just moved and can't justify getting one yet.

>>9296897
Speaking of coffee...
https://www.youtube.com/watch?v=_ZXeFPpPJeI

>>9297515
I feel like I could have gone the rest of my life without seeing that and been okay but now I'm glad I know it exists.

No timestamp because this wasn't premeditated

It was our last night in the woods after a week camping in the Canadian Rockies and we wanted a nice hearty meal for the next morning's hike back to the highway. We had garlic instant mashed potatoes with spiced rice on top (cumin, salt, black whole pepper, cayenne) with grilled pepperoni sticks.

>>9297585
Thanks for the entry!
Now what do you go by?

>>9297698
s3krit from a couple challenges ago.

>>9297712
Thanks m874.6!
>captcha: Raglan House
Fair enough, I suppose.

>>9296897
>>9296771
>admitting to being poor
For shame.

>>9291011

I suggest pastry for the next one.

>>9297897
I'm poor, yes, but microwaves are a fucking fag-fest.
If you can afford a microwave, you can afford a hotplate or a toaster oven, and you'll save by not buying pre-made frozen shit.
Fuck you, cunt.

>>9297992
I use my microwave to cook all the time, and not frozen ready meals, either, but actually cook. Since you don't own a nukebox, I'd guess you wouldn't care to know any, but I can name you quite a number of things that can be cooked in there.
>poor
Sorry to hear. Lots of us are these days. Hopefully, it's temporary.

>>9297897
>being short on class
Not poor but I agree with other anons, I just don't need one.

>>9298050
I don't have anything against people who own microwaves. I used to own one and the "your food is done" beeping was fucking horrific.
Like claws on a chalkboard that was in sharp jagged pieces embedded in my genitals, but in my head.
Can't stand it.

>>9298116
You had a shit microwave.

>>9298166
Probably, yes. I'm a poor cunt.

>>9298209
I wonder if ripping out the speaker (or whatever beeps) would break the microwave.

>>9298116
>i don't have anything against people who own microwaves

Me neither. Some of my best friends are microwaves.

>>9298116
Mine just goes "ping!" like an old timey telephone or doorbell rather than 'beep.' It's on its last legs, though, so it'll soon be time to replace it. Would you mind telling what brand yours was, if you recall? So that I may avoid making the same purchase?

Bumpy

>>9298347
No idea, but my family has a GE that's probably seven years old or more and it's beeping is particularly objectionable.
Then again, it's probably a fault on my end as I can't fucking stand that kind of shit. My toaster oven makes a single "ding" and doesn't feel the need to bitch about the food being done.

>>9299467
>constant beeping
Gross.
Some people "bake" potatoes in the microwave.
Those "people" must be shunned and ostracized.
Possibly cannibalized, but we'll discuss that later, where the government can't see us.

>>9298116
>claws on a chalkboard that was in sharp jagged pieces embedded in my genitals, but in my head
Fuck me, that's descriptive as shit.
Good job.
Also, where's your entry?

>>9299882
It's coming this week, don't worry about that.
Kettle chips, no one has done those yet.
I'm still iffy on the seasonings to use though, rosemary is a shoe-in, porcini as well, but I'm doing 3 or 4 varieties, so it's a bit of a quandary...

Suggestion for the month following: mince/ground meat as the star ingredient.
Chili. Qeema. Meatballs. Meatloaf. Burgers. Kotleta rublenaya/Salisbury steak/pannbiff. Ma po tofu. Milionbof. Sausages. Perkedel. And if you're a vegemuhtarian, soy crumbles, I guess.
I bet it'd be nice to see how we each use such an often-overlooked and typically maligned ingredient that literally all of us eat with startling regularity with no thought of it at all.
Just imagine what we'd make of it if we give it just a bit of consideration!
Shit, meatloaf alone is infinitely customisable.

>>9300573
Thanks for the suggestion!
>These crackers are making me thirsty!

>>9300014
Crazy thought, dill.

>>9300833
Second.

>>9300014
If you can get dehydrated vegetable mix where you live and have a mill or processor, I've made vegetable popcorn by grinding that into powder, mixing it with salt and sprinkling on the exploded grains after they've been oiled (more accurately: after they've been sprayed with oil spray).
Bet it'd be great on chips, too.

>>9300846
I'd use dill if the fucking plant didn't die off like the bitch it is, but I do have some dried dillio...
It would be a bit much to put potato powder on potato chips, but carrot powder on sweet potato crisps would probably be quite nice with a little cinnamon and paprika...

I need all sexy ladies itt to post feet immediately

>>9301360
You first. Potato on head in the shower. Make it as steamy as possible. Maybe spice it up with a little seasoning, you know what I'm saying?

>>9301360
Take a peek at these sexy stompers bb.

>>9301627
>hairy.jpg

Too bad you don't have some lovely grapes to mash and squish between your toes for homemade farmhouse wine.

Bumpin' with some Lebanese cabbage rice with radish I cooked earlier today. Was omnomnomnomnom.

>>9302707
Gib recip plox

>>9248421
>Mongolian kite testing forum
kek

Bumpin' wit' my butt.

An amateur gardener has grown the world's biggest potato. The prize potato, grown by Peter Glazebrook, tips the scales at a whopping 8lbs 4oz (3.76kg), smashing the previous world record by 9oz. The vegetable, Peter's Kondor variety, was put on show on Friday at the National Gardening Show in Shepton Mallet, Somerset
>telegraph.co.uk

>>9303268
Ya' gotta' love Webmfag...

>>9301972
You know you can't resist my strong masculine foots.

>>9301972
Also, I would rather mash some apples of the earth with my muscular, sensual, cinnamon-scented toes.

>>9305937
>cinnamon-scented toes

Hmm, that might be adding a new dimension to my hairy foot crushed fruit fetish.

Here is my Twice Baked Potatoes.

>Garlic
>Rosemary (fresh from the garden)
>Thyme
>Green Onions
>Cheddar
>Butter
>Salt and Pepper

I wish I had put some bacon on them and baked them a little longer the second time. Overall, they weren't bad as long as you like rosemary and garlic.

>>9307000

>Check my trips.

First, I bake the potatoes low ans slow. I also use this time to roast up some of that garlic with olive oil. Then, I scoop out the skins. Mash up the scooped bits, and add the rosemary, thyme, cheese, salt, pepper, butter, and the garlic. I add about 4 cloves of roasted garlic per potato because I love that stuff. I then ran the mash through a blender with a small bit of milk to get it creamy smooth. I tried to pipe that stuff out like icing into the skins on top of a layer of cheese, but I suck at piping. Throw some more cheese on top and back into the oven with the loaded skins. Cook until done. Chop up them green onions and sprinkle on top. Like I said, I wish I had bacon to add as bacon bits as well, but I didn't feel like going to the store.

>>9307000
>>9307074
Thanks for the entry, and 'grats on the trips!
What kind of bird's skull is that? I'm getting a definite corvid vibe, but that may or may not be the case.

Bumpagne, yet again.

>>9302736
You don't deserve it and you never will.

But seriously:
Tomato, plum type, peeled, 4
Savoy cabbage, 800g
>white cabbage is too sweet, so it's best to not use it
Garlic, 8 cloves
Olive oil, 60ml/quarter cup US
Salt, as needed
Tomato juice, as needed
Water, 480ml/2 cup US
Rice, 300g
Spices, toasted and powdered, 4-6tbsp
>the ones used vary family to family, but you can buy Levantine seven spice, sabaa baharat, and use that
Cabbage core and/or strong radishes, peeled, 200g

Crush tomatoes and press and collect its juiced. Set juice aside and place the solids into the pressure cooker.
Shred and wash cabbage then drain well.
Place cabbage, garlic and oil into the pressure cooker, salt generously and set to high heat.
Add tomato juice to the fresh pressed juice to equal 240ml (one cup, US) then add half the water.
Watch for the cabbage to start taking colour, then add a third of the juice/water mixture and stir.
Allow to reduce out then cook a bit more.
Watch for further colouring then add half the remaining juice/water mixture.
Allow to reduce out then cook a bit more.
Watch for the cabbage to start caramelising then add the final bit of juice/water mixture.
Allow to reduce out then add rice and spices.
Stir through and, when the rice begins to look pearly (but reddish cuz of tomato), add the 240ml left of water.
Finally, add the radish and core on top and quickly but carefully put the lid on the pressure cooker.
Allow to cook at high pressure 12 minutes then off the heat and allow to depressurise on its own, about 20 minutes.
>use this down time to tidy after yourself
Unlid the pot and serve. Makes four fuckhugic servings or 8 sidedish size servings you can have with meat or beans.

>>9307000

for godsake stop baking that poor potato..

>>9307000
>>9307074
Get fucked

>>9308645
You sound like the kind of man who thinks it's OK to microwave a potato. It's supposed to have a crunchy skin, idiot.

>>9308876
What's wrong with microwaving potatoes? I microwave potatoes all the time. Am I, dare I say, a pleb for microwaving potatoes? Or, horror of horrors, a cuck?

I put 500ish ml of water into a 1L container, nuke to boiling, add cut potatoes and cover (not tightly because kaboom), renuke 2-3 minutes, drain, add butter and seasonings, lid, shake and let sit another 2-3 minutes.
My seasonings usually include fresh parsley, freshly powdered dry onion and salt. Nothing fancy. Just nice, buttery potatoes with no fuss.
Of course, for larger portions, I use larger containers and/or more water, but for 1-2 people, 500ml is fine. Highly recommend.

>>9307570

It is a 3D printed raven skull that I painted, washed, and clear coated.

Also, I think next month's theme should be a breakfast seafood dish.

>>9255752
What order do these go in? I needs to know for the final entry pictographs.
>>9310162
Thanks for the suggesto!
>>9308635
Thanks for the receipt!

New Thread, you beautiful potato-cooking Irish cunts!
>>9311688
Get in there, please.