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/ck/ - Food & Cooking


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File: 92 KB, 380x556, ck challenge banner.jpg [View same] [iqdb] [saucenao] [google]
3681266 No.3681266 [Reply] [Original]

Round One (June 17-24)

Current /ck/ Challenge thread is HERE.

-Remember to timestamp your photo(s)! The more, the better. Detailing the cooking process/posting a recipe is encouraged.
-You MUST use a tripname or some other way to distinguish yourself from the other contestants.

Voting will be carried out in this thread. Please read the voting guidelines below.

**

VOTING GUIDELINES

Voting follows an 'Iron Chef' scoring system. This means you, the people of /ck/, will judge each entry individually instead of deciding on what you feel is the "best" dish.

Dishes are scored out of a total 20 points, based on 4 categories (worth a maximum of 5 points each); Presentation, Originality, Appeal and Challenge Goals. You may award 0's if you feel the contestant did not meet any expectations for a category.

-Presentation: The appearance of items on the plate; plating skills
-Originality: Creativity in composing the dish
-Appeal: How appetizing the food looks/whether or not the dish appeals to your personal taste as a voter
-Challenge Goals: How closely the entry followed the challenge goal(s)

The distinction between Presentation and Appeal: If someone submits an artfully arranged but burnt steak as an entry, it may score high in Presentation but low in Appeal.

**

Copypasta Scoring Format for Lazymodo

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

>> No.3681273
File: 170 KB, 1600x945, DinnerSalad2.jpg [View same] [iqdb] [saucenao] [google]
3681273

The Round Two Challenge:

Show us your best dinner salad. This is a theme challenge, as opposed to an ingredient challenge. Your objective is to make a meal-worthy salad, not a side dish. It can have meat or be meatless, as long as it's a dinner salad.

Round 2 ends Midnight EST of the 24th! Let's have a good challenge!

If you have any questions, please post in this thread and we'll do our best to address them.

>> No.3681280

>>3681266

Herp, that should say Round Two (June 17-24).

But you all get the idea.

>> No.3681312

Wow. It's cool that you deleted the round one thread so nobody can vote on dishes posted recently.

>> No.3681326

>>3681312

I was kind of expecting this whole thing to be a clusterfuck, hence my not putting that much effort into the first round (nor will I put that much into subsequent rounds)

It's just fun and games, anyway.

>> No.3681327

Does "dinner salad" mean it must specifically be an evening meal only, or could it be something suitable for meals during other parts of the day?

>> No.3681332

>>3681326

Ah, so you just don't give a shit about this. I'm sure eager to continue participating.

>> No.3681336

>>3681312
>>3681326

We figured you guys had enough time to vote on the recent ones, but I see your point. We've got all the images saved, so they'll be cross posted to the challenge blog. We'll leave voting up for this round an extra couple of days and see how that goes. Sorry about that!

>>3681327
It could be for any part of the day, not necessarily dinner.

>> No.3681396
File: 168 KB, 720x960, nea.jpg [View same] [iqdb] [saucenao] [google]
3681396

Neapolitan tomato salad. ALternating Layers of hot house tomato, carmellized shallot, and fourme d'ambert. Topped with 2 poached tiger shrimp, baby frisee, micro cress finished with basil oil and cavedoni balsamic reduction.

>> No.3681408

>>3681396
Beautiful! Tomatoes aren't in season in the US yet so I'd imagine those don't taste too good unless you live somewhere where it's mid to late summer. You made that salad in the past hour?

>> No.3681413

>>3681408
we have some nice tomatoes coming in down in Louisiana already, some farmstand (we call them creole tomatoes) that are really bright, juicy, and delicious

>> No.3681424

>>3681396

Those tomatoes, man. That's all I can think about - how flavorless they look to me. Oh, and how pretentious the dish is just at conception.

>>3681413

Except that these tomatoes don't look like they ripened on the plant. Sorry.

>> No.3681431

they do say hot house tomatoes, so I imagine they didn't ripen on the vine

>> No.3681506

>>3681408

"hot house" is how they say "greenhouse" in other parts of the world. "Hot house tomatoes" implies grown indoors, outside of the "natural" growing season.

>> No.3681540

>>3681424Except that these tomatoes don't look like they ripened on the plant.

I believe it's difficult to actually do that because animals like to eat them as much as people do.

They don't taste much different if you pick them while they're a bit green and let the ripen in a clean dark place. I do this myself, even the green ones will ripen eventually. It might be in February though.

>> No.3681631

>>3681396

Presentation: 5/5
very pretty man looks great!!
Originality: 4/5
Nothing i have not seen paired in a salad before
but nice non the less
Appeal: 4/5
its just kind of a stack of tomatoes.
Challenge Goals:0/5
honestly who would buy that for dinner? is there a steak to be served in the next course? even at the finest establishment that would not pass as a single meal
Total: 13/20

>> No.3681656

>>3681336
how will people find it? I don't know the site address. and if you post it in a reply are you really going to rely on a lot of users finding the site from a single post in a 300 post thread?

>> No.3681678

>>3681396
no timestamp, no vote

>> No.3681691

>>3681656

The address for the blog is in the OP image. We tried posting the link before in a few threads but they always ended up on autosage.

>> No.3681897

Judges, are you going to enforce the timestamp rule? >>3681396 was posted within an hour without timestamp nor exif.

>> No.3682016

>>3681897
i have to agree there where some very suspect entries in the last challenger as well IE very nice photos if well done plates IE high end pictures
and no time stamp and no way to know if they where really done by home users. and its even
more noticeable when you look at them lay,ed out on the blag page.

>> No.3682033

As this is the first time we've attempted the /ck/ Challenge, there will be some kinks to work out as we go on. So we appreciate all of the feedback you've been giving us.

FROM THIS WEEK ON, all entries MUST be timestamped since EXIF data can be manipulated. This is a hard rule. No timestamp, no vote. If you've already made your dish and taken a photo of it for this week, just make a comment with your post saying that you have read and understand that your next entry will be timestamped.

We will take suspect entries into scrutiny from the previous week so no one is getting penalized or given an unfair advantage. Since we aren't doing any eliminations until after Round 5, ZB and I are confident that rounding total points at the end of Round 5 will give us fair results.

>> No.3682043

>>3681396
Presentation5: /5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 2/5
Total:13 /20
1.This is a visually stunning dish. It has great architecture an beautiful colors.
2. The combination of the food is fairly unique.
3. The tomatoes appear to be mediocre. They do not possess the saturated red that a tomato should have, they look pale and tasteless. I do not care for green house grown tomatoes because they are generally flavorless. I love tomatoes, but really only seek out the ones that are worth a damn. I feel that this salad isn't very substantial. There are only two shrimp on this salad and there is only a whisp of greens. I would have been upset to receive this as my dinner or luncheon salad.
4. This salad is clearly not meant to be eaten as an entree salad.

>> No.3682066

Can someone post the link to the /ck/ food challenge blog? I want to know what happened in round one - who won? What was the outcome?

>> No.3682070

>>3682066

Link is in the OP picture. No "winners" yet, and points won't take effect until Round 6, so you don't have to worry about them yet.

>> No.3682178
File: 89 KB, 700x467, smoked salmon hash.jpg [View same] [iqdb] [saucenao] [google]
3682178

I'm not a home cook i'm a culinary graduate/professional chef. I made that for dinner last night as I was closing, understandably the lack of exif/timestamp disqualifies me but I look forward to participating or judging. My dish in the first post was the prosciutto wrapped chicken. I'll lurk while i'm at work and provide a time stamp next time. A note on the tomatoes; as it is not yet tomato season these were acquired from originO organic tomatoes in Canada. Being a beefsteak tomato their color isn't as vibrant but until I can harvest my own and buy locally they are a better alternative in my opinion than Mexican grown tomatoes, the flavor is quite decent. Pic is unrelated but a smoked salmon hash I made for fathers day brunch. Shot with a Nikon D90 vs. my shitty cell quality photos.

>> No.3682379

>>3682178
As long as your next entry is timestamped, don't worry. :) We just want to make sure from this point on that we can verify entries.

I look forward to seeing more of your dishes in general! I'm total nerd for professionals.

>> No.3682410

>>3682178

do you work at 1601 howard st san francisco CA?

http://www.munchonme.com/dish/202/

>> No.3682445

>>3682410
HAHAHAHAHA

>> No.3682469

ITT post things you cook at your job

>> No.3682503

Ohh, fun. A salad~

I'll give it a shot. Will post in a few days.

>> No.3682968

>>3682178
>professional chefs on /ck/

>> No.3682983

Terrible theme, not even going to make a bacon salad. What shame.

>> No.3683243

I have no fucking clue what defines a dinner salad and what doesn't...

>> No.3683250

>>3683243

The general idea is to make a salad that could be eaten on its own as a meal, not like a side dish.

>> No.3683257

>>3683243
A dinner salad would be a salad that would be appropriate to serve as a main course. It would be substantial enough to stand alone as a meal, by it's self, as opposed to a side salad or appetizer salad meant to accompany a meal.

I could be wrong but that is what my interpretation of what is meant as a "dinner salad'.

>> No.3683259

>>3682983
but I would like a bacon salad.:(

>> No.3683261

So zombie what about the guy who posted a pic from

http://www.munchonme.com/dish/202/

Either he works there and made the dish or he posted the pic from the site. If its the latter can we kill him?

>> No.3683268

>>3683257
This. Also remember that "salad" can refer to things other than leafy greens mixed with toppings.

>> No.3683277

>>3683259
There are salads with bacon... German potato salad for one. You could work that into a dinner salad.

>> No.3683279

>>3683257
Hm...time to go thinking. I'm personally not a huge fan of salads, so I don't know where to start from here.

So essentially, it's a salad with some sort of protein in it to make it more of a complete meal instead of rabbit food?

>> No.3683287

>>3683279
Yeah I entered an entree or dinner salad in the first round... A Greek salad topped with sliced grilled chicken.

>> No.3683288

>>3682178
>>3681396
fuck off nigger

>> No.3683293
File: 33 KB, 475x382, insalata_di_mare.jpg [View same] [iqdb] [saucenao] [google]
3683293

>>3683279
well if you don't like rabbit food. then don't put it in your salad . you have so many choices. like pasta salad,simply sara aside. or a beautiful insalata de mar? You are talented, I have faith in you.

>> No.3683300

>>3683293
Hm, a seafood salad sounds good, but I don't want to deviate too far from the traditional English meaning of "salad"...Here's my idea: A Ceviche salad, served with a gazpacho based dressed.

>> No.3683311

>>3683300
I love ceviche and I love gazpacho,the only problem I have with that is I have only ever had it as a side dish or appetizer. I would be very interested to see how you would make it into a main course, but like I said before, you are talented. You will figure it out. YUM, that sounds really nice.

>> No.3683405
File: 273 KB, 1600x1113, 1324273564821.jpg [View same] [iqdb] [saucenao] [google]
3683405

That photo was from 2011, I make the same hash regularly. I will post timestamps with proof of my future submissions.

>> No.3683410

>>3683405
Oh so you used a old photo for the hash you made yesterday?

>> No.3683414

Get somebody in the country to just call the restaurant, have them ask the staff "Which one of you fags go on /ck/?", if nobody replies, then he is lying, if somebody replies "yes, I do." then we know he's legit.

Simple.

>> No.3683438

It was a representation of what I made, wasn't a submission or anything. I no longer work at sage and now reside in MI. I shouldn't post irrelevant photos in this thread and I apologize for derailing things.

>> No.3683538

if i didn't participate in round 1 can i still participate in the following rounds?

>> No.3683545

>>3683538

Of course, just keep in mind that elimination rounds start with Round Six, and if you don't have enough points accumulated from the first five rounds, you won't be able to move on. So try to cook your best!

>> No.3683618

>>3682410

dude you said you lived in Canada in the same post please do us all a favor and die?

>> No.3683965

>>3683618
In his defense, his tomatoes were from Canada and may not mean he is FROM Canada.

>> No.3683973
File: 180 KB, 570x280, IMG_0234.jpg [View same] [iqdb] [saucenao] [google]
3683973

Lobster salad with mâche and périgord truffles

I took this photo at work this morning with my Mamiya Leaf Credo 80, so I apologize for the lack of timestamp. I was in a hurry because my good friends Aung San Suu Kyi and the Dalai Lama were waiting for dessert

>> No.3683983

>>3683973
/cl/ is mostly made up of salad dodgers.

Does lettuce on a burger count?

>> No.3684008

>>3683973
Oh come on, now you're just taking the piss out of the whole thing.

>> No.3684034

>>3683973

why the fuck would you use an 80 megapixel camera only to scale the pic down to 570x280?

>> No.3684048

>>3683973
>Photo Date: 1 month, 18 days, 18 hours, 18 minutes, 57 seconds ago

>> No.3684051
File: 177 KB, 643x496, summerfags.jpg [View same] [iqdb] [saucenao] [google]
3684051

>>3683973
bitches don't know 'bout...

>> No.3684122

>>3681396


Presentation: 4/5
It looks very appealing.
Originality: 2/5
The idea of adding Fourme d'ambert- a blue cheese -and seafood to this traditional and frankly overplayed dish is original only insofar as the fact that nobody would ever use that stomach churning pair. Seafood and blue cheese are wretched combination.
Appeal: 0/5
Blue cheese and seafood, enough said.
Challenge Goals:2/5

Total: 8/20

>> No.3684749

So, is anyone else gonna post an entry for this contest today? I have been diligently working on my presentation and I am almost done! Good luck to everyone!

>> No.3685304

>>3684051
>implying the "Who's waiting for dessert" didn't already tell me enough.

>> No.3685310

>>3685304

Those names mean nothing to most Americans, as they are not Snookie, Perez Hilton, Octomom, or Bristol Palin.

>> No.3685682
File: 35 KB, 640x480, Saladentry1.jpg [View same] [iqdb] [saucenao] [google]
3685682

Here is my entry. I'm sorry about the quality. I forgot to take my camera to work and all anyone had was a cell phone. There are 2 images and only one is time stamped.

This is a grilled duck salad. Mixed greens with red and yellow bell peppers, pepitas, chevre, pickled red onion, pineapple-jimica salsa and a rare duck breast with a bit off house made bbq and cava vin. I realize rare meat is off putting to some if I were making it for someone else it would be medium. I hope you all enjoy it.

>> No.3685683
File: 36 KB, 640x480, saladentrytimestamp.jpg [View same] [iqdb] [saucenao] [google]
3685683

>>3685682
time stamp

>> No.3685684
File: 619 KB, 1000x750, smokedsalmonsalad.jpg [View same] [iqdb] [saucenao] [google]
3685684

Here's my salad meal entry; aka: "Tuesday night's dinner"

Smoked salmon salad with cream cheese balls, capers, avocado, tomatoes, and toasted walnuts all on a bed of mixed leaves (arugula, baby spinach, radicchio, frisee, etc.); roasted walnut oil and a sprinkling of kosher salt and cracked black pepper for "dressing," as I don't like salad dressings on my salad.

>> No.3685781

>>3685310
I am terrified at the state of America's education system, I now actually believe it when a American friend of mine told me he has no idea what a psychologist is when he was 14.

I also now feel very smart.

>> No.3686084
File: 995 KB, 496x4434, 10percentckchallengstfuboosievert.jpg [View same] [iqdb] [saucenao] [google]
3686084

Roasted Beet and Venison Salad
This entry for the Salad Challenge is a comprised of the following ingredients:
A bed of mixed baby greens tossed with fresh oregano, extremely thin slices of red onion, grilled baby Portabella mushrooms, tender-crisp grilled asparagus, roasted “Bloody Mary” creole grape tomatoes (recipe to follow),earthy roasted golden beets (recipe to follow), creamy Capricho de Cabra goat's milk cheese that was locally made, generous medallions of pan seared wild venison tenderloin (preparation to follow), and a homemade creole tomato Rémoulade vinaigrette (recipe to follow).

please see secondary post for more information

>> No.3686085
File: 2.18 MB, 3000x2096, ckchallengevenisonandbeet 001.jpg [View same] [iqdb] [saucenao] [google]
3686085

>>3686084 cont.
Roasted “Bloody Mary” Tomatoes
Toss grape tomatoes in olive oil, a splash of Worcestershire sauce, a sprinkling of seasoned celery salt, a dash of Chipotle Tobasco sauce, and a splash of vodka (optional). Roast the tomatoes, uncovered in a 425° Fahrenheit oven, that has been preheated, for 25 minutes or until the tomatoes are bursting and caramelized. Top with a generous amount of celery leaves immediately after you remove the tomatoes. Allow the tomatoes to cool and then chill in them in the refrigerator before adding them to the salad.

Roasted Beets
Clean, peel, and remove the stem ends of as many beets as you need. Reserve the greens for another recipe. Place each beet, with the root tip facing up, in the center of a square of aluminum foil with the shiny side facing up. Mold the foil around the beet to make a bowl shape and drizzle the beet in olive oil, a splash of apple cider vinegar, a dash of smoked paprika, a pinch of black pepper and sea salt to taste. Manipulate the foil around the rest beet to cover and place in a casserole dish with the rest of the beets, with a small amount of water on the bottom, and roast for an hour at 425º Fahrenheit or until all of the beets are soft and cut easily with a butter knife. Allow to cool and slice thinly. Place in the refrigerator to chill until needed.
mix.
more recipes to follow

>> No.3686086

>>3686085
>>3686084 cont
Tenderloin of Venison (Backstrap)
Preheat an oven to 500º. While the oven is heating up, place a heavy oven-proof saute in the oven to come to temperature with the oven. Cut the backstrap into medallions so that they resemble pieces of Filet Mignon. Lightly coat the Venison medallions in olive oil and sprinkle with sea salt and cracked pepper. Turn the stove on and heat the burner to High. Place the pre-heated pan on the burner and add the venison. Sear on all sides until they develop a nice crust. Put the pan in the hot oven and bake/broil the venison for a few minutes on each side until the meat is medium rare. Allow the venison to rest before slicing.

Creole Tomato Rémoulade Vinaigrette

Place ¼ cup of olive oil in a jar with a tight fitting lid. Add 3 tbsp of apple cider vinegar, 2 tbsp of homemade Creole Tomato Rémoulade, and a few drops of Chipotle Tobasco. Shake vigorously to mix.

>> No.3686128

>>3686086
>>3686085
>>3686084
and here is a pic in a less ridiculous size, sorry about that.
Thanks everyone, let me know if I can answer any questions you may have.

>> No.3686129
File: 733 KB, 1500x1048, stfuboosielessrediculous.jpg [View same] [iqdb] [saucenao] [google]
3686129

>>3686128
the pic

>> No.3686296

>>3686129

Presentation: 4/5
It looks very appealing.
Originality: 3/5

appeal: 3/5
I'm a big venison fan
Challenge Goals:4/5
I would eat this salad as a meal and im sure it has enough protien and fat to satiate a person.

>> No.3686324
File: 1.28 MB, 2048x1536, IMG_0039.jpg [View same] [iqdb] [saucenao] [google]
3686324

I present to you: strawberry salat with homebacked syrup bread.

Recipe: Quickly and repeatedly boil the peppercorns in water to make them soft. Chop them up and mix them with some salt, 2 tsp balsamico, 3 tsp olive oil, 1 tsp honney and some crushed garlic. Slice a red onion thinly, cut some strawberries and mix them with the dressing. Add some fresh leaves of basil and 2 shredded (by hand) heads of radicchio. Top it off with some shredded (by hand) blue cheese and some course rye croutons (blocks of rye bread baked with seasalt and olive oil).

As for the bread: it's just a standard sourdough wheat bread with some grahams flour but with some dark beer and dark syrup.

(pic with the remains and timestamp will follow).

>> No.3686329
File: 1.17 MB, 2048x1536, IMG_0042.jpg [View same] [iqdb] [saucenao] [google]
3686329

>>3686324
Because I forgot the timestamp in the original pic.*

>> No.3686501

Awesome submissions so far!

>> No.3686507

>>3686129
Presentation 4/5, nothing makes a salad more appealing than a giant bloody slab of meat.
Originality 4/5, mostly for using a game meat
Appeal 5/5, see bloody meat above
Goals 2/5 , salad in name only

>> No.3686513
File: 12 KB, 288x288, Peace symbol - upside down.jpg [View same] [iqdb] [saucenao] [google]
3686513

>>3686129

>> No.3686518

>>3686129

Presentation: 3/5
Originality: 3/5
Appeal: 3.5/5
Challenge Goals: 4/5
Total: 13.5/20

Presentation is too built on the plate; pieces of green over the edge. The three asparagus overlapping the protein takes away tension from the main course.

It reminds me of a holiday feast the way the protein lays in the middle surrounded by the vegetables. The food also looks delicious.

>> No.3686601
File: 571 KB, 1700x2842, ckchallenge2.jpg [View same] [iqdb] [saucenao] [google]
3686601

My CSA bag this week has a shit load of lettuce, good timing...so, Garden Salad, with berbere spiced chicken.

Also, my Round 1 entry was reposted on the blog?

>> No.3686723

>>3685683
>>3685682
Presentation:3 /5
Originality:3 /5
Appeal:3 /5
Challenge Goals:5/5
Total:14 /20
It kind of looks a little jumbled up and the duck is off-putting for some reason. I like duck and chevre, but I wouldn't call it an original pairing. It's ok. I feel like it's trying really hard to be something exotic.

>> No.3686914

>>3685684
Hey do you have a picture to submit with a time stamp?
>>3686129
>>3686128
>>3686086
>>3686085
>>3686084
Presentation: 5/5
Originality:3 /5
Appeal: 4/5
Challenge Goals: 5/5
Total:17 /20
Nice colors and attractive set-up, the vertical was a nice touch it looks like a lot of thought went into this. Interesting meat choice, but beets and goat cheese are pretty commonly served together now days. I would love to taste this, especially those tomatoes. I think I may try to make them at home.
>>3686329
>>3686324
Presentation:4 /5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total:18 /20
I like this salad, it reminds me of winter for some reason though. The instructions were unique and I would like to know more about "syrup bread" is that a regional recipe or did you make that up on your own? I find this very appealing
>>3686601
Presentation: 5/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total:17 /20
The presentation is really nice, I love the vertical and the finished photo is really attractive. It really is just chicken salad though. The spices are special but that is really all that I see as being something that stands out. I love CSAs, you can always count on the food being good,but perhaps a little bit too much radish for my taste.

>> No.3686975

>>3686914
> Hey do you have a picture to submit with a time stamp?

EXIF is there...oh wait, I see some HOME changed the rules mid-thread >>3682033

Yes, I care enough about this forum to anonymously cheat...whatever.

>> No.3686976

>>3686975
should have been HOMO :-P

eat a dick *with* dressing heartsonfire

>> No.3686990

>>3686975
I only asked because I thought perhaps an entry wasn't posted since some entries had more than one photo and only one time stamp. 4 chan was acting funny for me earlier today and I was having trouble posting in other threads. So I has assumed that everyone may have had similar problems. I wasn't sure if it was a mistake. Sorry to have caused some stupid uproar, I will be sure and vote tomorrow when I am not so tired and a better judge.

>> No.3687104

>>3686975

IMO take your best pic then take another with timestamp, post both. Also, are you the dude would would occasionally dump pics but had a shitty camera? If so, I'm glad you're participating.

>> No.3687185

>>3686975
>EXIF is there...oh wait, I see some HOME changed the rules mid-thread >>3682033

Oh, wait! Someone didn't read the rules in the first place >>3681266

>> No.3687225

>>3687185

The thing is is that to people to whom cheating wouldn't occur, it's a gay rule. It's a hassle, albeit minor. People are going to cry about things like you. I think after this thread contestants will post "properly."

>> No.3687270

>>3687225
I'm not crying just simple pointing out that you're a fool for not reading the rules in the first place. Yes, timestamping is a 20 second hassle but it has already proved necessary.

>> No.3687346
File: 78 KB, 640x480, 1253233058142.jpg [View same] [iqdb] [saucenao] [google]
3687346

>>3687270

Can I please, pretty please with a cherry on the top, be a part of your cool contest? Can I? Can I? Oh wait, that's right, it...

- Is anonymous
- Is judged by anonymous
- Doesn't mean jack shit
- There is no reward
- No notoriety
- No respect
- There ARE no friggen rules
- You don't like it, TOO BAD

> pic related

>> No.3687349

>>3686914
To make the syrup bread you need:

Some dark syrup (I used around 1 dl.).
Some Dark beer (about the same amount).
600g. wheat flour.
150g. grahams flour.
10g seasalt.
1 dl. sourdough.
2,5 dl. lukewarm water.
5g. of yeast.

Mix the sourdough, yeast, syrup, beer and water until it has a somewhat uniform texture - then add the flours and salt. Knead the dough and set it to raise for about 4 hours. Then bake it for about 30 min in a hot oven and voilá!

It's kinda a family recipe, though this particular bread is one of my mother's variations. I dunno if more people around here makes this sort of bread (but I guess some do) - I live in Denmark btw.

>> No.3687393

>>3686507
Not even the person who made this, but what exactly makes this a "salad in name only?" This sounds like a troll.

>> No.3687431

>>3687393
Oh come on. It's a massive fucking slab of meat and cheese with a few leaves hiding under it. It's what Amerifats would eat to give the illusion of dieting.

>> No.3687434

>>3687431
Oh, I get it, this is a troll. I suppose you can't tell the difference between several meat medallions and a "massive fucking slab of meat." 5/10 because I responded.

>> No.3687436

>>3687434
I'm not trolling and I'm not the person you initially responded to either. It's a slab of meat because it's too big for the plate. You could feed a family of four with it.

>> No.3687440

>>3687436
Probably not an american family...

>> No.3687456

>>3681396
Presentation: 5/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 15/20

Top presentation - visually stunning! The flavor combinations looks however to be a little lacking, and this is just a typical salad (professional or not). Your tomatoes doesn't look ripe enough to be the main flavor of the salad. When it comes to goals this could be a decent entree salad, but as an entire meal in itself: I think I would still go hungry aftwards.

>>3685683
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 3/5
Total: 16/20

The main problem with this is that it's not reaaaally a salad is it? It's a nice looking piece of meat with salad to compliment it - the dish looks good, it's just not really a salad. I like the flavor combinations and you get a + for using duck in a salad.

>>3686601
Presentation: 4/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 13/20

This is just me, but I hate - and I do mean HATE salads with merely sliced cucumbers (or radishes). Their texture doesn't compliment the other ingredients, the dressing is solid (if not too simple to make up for the salad). I would have liked more lettuce, but all in all it's an okay dish, you delievered the needed goals for the challenge and I probably would leave sated.

>>3686085
Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20

Solid set-up, but a bit too... "artificial" + it could have been more artistic/cheflike as >>3681396 did, but 4/5 none the less. It is a very original sald and I love the way you used the beets, the dressing and the combination of the different flavors - bravo! If I were to point out an overall flaw, then it would be that you used too much meat, which dominates the salad: you don't let the other flavors come out (enough). Overall: solid and original salad - so far my winner of this week.

>> No.3687488
File: 1.23 MB, 934x612, corn.png [View same] [iqdb] [saucenao] [google]
3687488

Get on my level.

>> No.3687506

>>3687456

>3686085 has the highest score
>4/5 originality
>4/5 appeal

do you even eat?

>> No.3687507
File: 1.04 MB, 1200x809, oksekødssalat.jpg [View same] [iqdb] [saucenao] [google]
3687507

Salad with beef, strawberries, finely sliced beetroot, chervil, horseradish, and a vinaigrette of apple cider vinegar, honey, and cold-pressed canola oil. Not the best picture but very delicious.

>> No.3687509

>>3686085
Presentation: 4/5
Presentation: 4/5
Presentation: 4/5
Presentation: 4/5
Presentation: 4/5
Presentation: 4/5
Presentation: 4/5
Presentation: 4/5
Presentation: 4/5

>> No.3687512
File: 317 KB, 1200x798, timestamp.jpg [View same] [iqdb] [saucenao] [google]
3687512

>> No.3687524

>>3687520
It's not even my dish. I just know what good food looks like. It's too big for a salad, looks like absolute shit, has zero technique.

>> No.3687537

Thanks to everyone for the comments,discussion, and judging,so far, of my entry!
>>3687436
>>3687440
hi guys-ok, this picture is of a salad that fed three people dinner and leftovers for lunch.
>>3686507
>>3686518
>>3687431
There is bite sized slices of venison tossed in the salad. I sliced several medallions up in to bite sized pieces and tossed them in the salad with beets,roasted tomatoes,goat's milk cheese,herbs,asparagus,mushrooms,and onions. I included the beautiful large (unsliced) medallions in the photograph because I wanted the viewer to see the sear on the outside of the larger medallions and the gorgeous pink center. Terribly sorry for any confusion there, I didn't realize the photographs were not translating this idea. I was nervous and trying to do a good job. I hope that helps
thanks! love and kisses >>3686129
>>3686128
>>3686086
>>3686085

>> No.3687547

>>3687524
Did I comment on the technique? Have you seen the other entries so far? This is not judged by a professional standard, but rather just casual enthusiasm. If you want to show them how it's done: then by all means stop being a bitch and actually show them, I would love that, but as long as the standards are so low, then the entries are going to be judged accordingly.

>> No.3687727

>>3686129
This looks horrifying.

>> No.3687811

>>3685684
Presentation: 4/5
Originality:4/5
Appeal:2 /5
Challenge Goals:5 /5
Total: 15/20
It looks alright. The cheese is blobbed on there in a weird pattern, other than that I;d say it is very pretty.
I never had walnuts and salmon on a salad together before, interesting.I think the avocado and the cream cheese would compete too much with each other since the salmon is their. One or the other. I don't know if I would want to eat this salad, odd combination of things (all though very pretty) and I would have, at least, liked some oil and vinegar on the side.
>>3687512
>>3687507
Presentation:5 /5
Originality: 3/5
Appeal:3 /5
Challenge Goals:5 /5
Total:16 /20

Very artfully arranged. Simple, I like it. I love a salad with strawberries and red meat, very nice together.I would enjoy this, but there is an awful lot of chervil. Also, I do not care for canola oil on salads. I do, as stated above, really enjoy beef and strawberries on a salad.

>> No.3688081

>>3687456
admittedly I could have chopped the duck up more, but I think it looked better sliced. I was at work as someone put the duck on the grill for to long and the rendered fat caused a fire and covered the duck in soot, Which is the only reason I got to use it. Thanks for the criticism man :)

>> No.3688446

All of the entries so far look awesome! Please don't forget to give us your scores for each of the dishes. :)

>> No.3688568

>>3688446
I just noticed my typo on my entry above. My round 1 entry was -not- reposted to the blog.

Do you guys need me to resend the image somewhere if it was lost when the thread was deleted?

>> No.3688797

>>3688568

Just repost the image, we'll add it to the blog. Sorry we missed that one!

>> No.3688815

it sais "Round One (June 17-24)" but round 2 is already up, can I still enter round 1?

>> No.3688830

>>3688815
We made a little oopsie when creating this post. This is really Round Two, Round One was last week (chicken breast). You can't enter Round One anymore but you can still compete for the grand prize!

We don't start eliminations until Round 5 and as long as you have high enough total points at the end of Round 5, you may be one of the final fifteen. So start cooking now and make sure to participate in the coming weeks. :)

>> No.3688915
File: 1.45 MB, 2592x1936, IMG_20120621_185718.jpg [View same] [iqdb] [saucenao] [google]
3688915

Romaine, blue cheese dressing, pepperoni, fresh cracked pepper.

I want people to buy me things from amazon.

>> No.3689217
File: 267 KB, 604x1720, round2.jpg [View same] [iqdb] [saucenao] [google]
3689217

Here's a "salad bar" I made for dinner tonight. It's a bed of spinach and kale, with black beans, chives, onion, tomato, beets, some stemy green I don't know the name of, mushrooms, and cucumbers. I made a dressing out of orange juice, olive oil, and balsamic vinaigrette. Served with bread and butter and wine.

>> No.3689570

>>3688797
someone reposted it in the vertical thread... here
>>3687357

And no worries, you guys are doing a great job so far :-)

>> No.3689619

>>3689217

Nice effort on the vertical, but I see no "YUM" here...

I dunno what's worse, the very SAD borderline molding kale or the fact that 2 human beings had to sit across from each other chewing all that kale and spinach like fucking rabbits, but without sharp rabbit teeth, for 30 minutes. Torture.

And where is the protein in this "meal salad" ?

btw, worst camera phone I've seen in a lonngggg time.

>> No.3689630
File: 2.11 MB, 2592x1936, IMG_0822.jpg [View same] [iqdb] [saucenao] [google]
3689630

Here's my attempt at this week's challenge. The timestamp is in another thread :<

>> No.3689638

>>3689630
So you submitted a soup to a dinner salad round... Great.

>> No.3689787

>>3688915
Presentation:1 /5
Originality: 2/5
Appeal:1 /5
Challenge Goals:1 /5
Total:5 /20
I want people to buy me stuff from Amazon too,man.
>>3689217
Presentation:3 /5
Originality:3 /5
Appeal:2 /5
Challenge Goals:4 /5
Total:12 /20
It is hard to see your entry, very dark final photo. You should know more about the ingredients you are using (to the extent that you should be able to identify them). I can't fap to this.
>>3689630
Presentation: 4/5
Originality:2 /5
Appeal: 3/5
Challenge Goals: 0/5
Total:9 /20
that is soup. I would say I need a description but, really it's soup so it wouldn't matter anyway. It does look lovely though. I thought you were going to make a salad of ceviche, I was looking foward to that.

>> No.3689821

>>3688915
Presentation: 1/5
Originality: 1/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 9/20

This is about as appetizing as slop. But at least it's a salad.

>>3689217
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20

Picture quality is pretty terrible but I see what you did there. It looks good and I like salad. Let me come over for dinner.

>>3689630
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 0/5
Total: 10/20

I wasn't going to vote on this because it's not a salad but it looks pretty good. Missing your timestamp though and that should count against you too.

>> No.3689890

>>3689619
You could have at least voted on it, dude.
Did you not see or read "black beans"? We're vegan, to explain the lack of meat. The bread also has extra protein.
I ended up not using most of that kale for the meal, for the reasons you described. I used another bag in the fridge that wasn't so SAD.
And I like my leafy greens, as do I like chewing my food properly, thank you very much. I bet my shits are god-tier in comparison to most.
Sorry about my camera, though. It's the best I could do.

>>3689787
Yeah, I wanted to make a /ck/ thread asking you guys what the hell it was, but it tasted good and I was hungry.

>> No.3689901

>>3687431
If you were eating that to diet you probably would be ok, venison is a very lean meat and it isn't overloaded with cheese.

>> No.3689902

>If it has no meat, its not a meal
>If it has meat, its not a salad anymore

You guys are such hypocrites.

>> No.3689963
File: 787 KB, 778x581, Ceviche-Salad 2.png [View same] [iqdb] [saucenao] [google]
3689963

>>3689630
Okay, here's how I "think" of it:
It's a one dish "meal"
You get a soup, a salad and a protein in the form of a gazpacho based dressing, spinach greens and ceviche.

The photo does not seem to represent this very well at all, but it's a relatively shallow bowl and the spinach greens actually form a very thick "bed" underneath the gazpacho (thus preventing the scallops on the side from sinking).
Also, even though I say "dressing", the gazpacho is at least 99% vegetable based so it I thought "Hm, liquid salad"

I tried playing it up in a different manner but it did not look as creative as I thought it would. The other submission I would've done would look something like this: (I just assembled this with the leftover from the original post)

Also, please see this thread:
>>3689401
I'm making a vertical of the processes I went through to completing this dish but it would not be up till I wake up since I'm very tired from walking through half of Auckland to try and source freaking sashimi grade fish. I would upload the photos in the other thread over here, but it won't let me.

I'm not saying my score is undeserving to be so low, I'm just trying to explain why I did the dish this way. If you would kindly take this account, would any of you reconsider your score?

>> No.3689969

>>3689963
if you rename the photo or resize it you will be able to post it. It can be resized in mspaint easily if you have windows.

>> No.3689972

>>3689890

You want to compare shit? I don't even have to wipe with paper. If I eat that much raw kale and spinach my shit is a runny green mess.

I cannot vote on dark blurry images...the fact that you have such a shitty camera is an indication to me that you don't work or can't work...possibly because your brain or body does not fully function as a result of your lack of nutrition.

btw, is that wine vegan-friendly?

>> No.3689988

>>3689963
In light of the additional information I would be willing to change my score from
>>3689787
Presentation4: /5
Originality:4 /5
Appeal:3 /5
Challenge Goals:4 /5
Total:15 /20
ok, so it isn't soup. I will concede that it is now a salad, I would have liked more spinach to fill out the meal. The dressing sounds wonderfully original.
Thank you for clearing that up.

I know this is going to cause a shitstorm, but you corrected some mistakes and this is just a friendly competition and not the food olympics,as some would have you believe.

Lighten up guys, have a little fun don't be such assholes.

>> No.3690108
File: 1.85 MB, 775x2015, Vertical.png [View same] [iqdb] [saucenao] [google]
3690108

Vertical up for
>>3689963
>>3689630

>>3689988
Thank you. :)

>> No.3690529

>this is just a friendly competition and not the food olympics,as some would have you believe.
>not the food olympics
>just a friendly competition

>> No.3691197
File: 1.45 MB, 3008x2000, _DSC0264.jpg [View same] [iqdb] [saucenao] [google]
3691197

I was at a loss for this challenge as the only "dinner salad" I've known of is a "chef's salad" which is just a large side salad with a lot of meat, grated cheese, and hard-boiled egg on top; this submission echos that.

Chicken breast marinated with garlic, lemongrass, fish sauce, pepper, and whiskey. Papaya salad in the middle goes as follows: in a large mortar and pestle, grind peanuts, thai chili, lime juice, shrimp paste, and palm sugar into a paste then add ripe papaya, peeled and seeded cucumber, sliced red onion, yard bean, grape tomato, peanuts, thai basil and coriander and pound/mix. Eggs are Thai "son-in-law" eggs which are fried hard-boiled eggs with a sauce (under the whole egg) of tamarind, palm sugar, fish sauce, chili and water. Oh, and the shredded carrot--intended to be mixed into the salad--reminded me of the shredded cheese on the above salad model.

>> No.3691198
File: 286 KB, 1000x665, _DSC0269.jpg [View same] [iqdb] [saucenao] [google]
3691198

>> No.3691241

>>3690108
Smith why u enter 2 dishes? The salad you entered looks really good.

>> No.3691243

>>3691197
Are you a wizard?

>> No.3691260

>>3691197
I like the photography though I think it should be a tad brighter.

>> No.3691274

>>3691197
Tell me about your lighting setup.

>> No.3691322

>>3691274

One overhead light hanging over a dinner table...halogen bulb. Diffuser over the plate made out of cardboard from a toilet box, tape, and tissue paper; as shown the paper is dilapidated and needs replacement but doesn't affect the picture. Hand-held bathroom mirror on the left on top of an empty box (like mirror you use to check your hairline on the back of your head in front of a bathroom mirror). On the right is a piece of cardboard from a case of beer but it's like tagboard--white and semi-reflective.

>> No.3691800

>>3691198
>>3691197

Presentation: 5/5
Originality:5 /5
Appeal: 5/5
Challenge Goals: 5/5
Total:20 /20
That looks amazing. I love the ingredients, the presentation is gorgeous, and I would eat that every damn day for a week.

>> No.3691887
File: 343 KB, 1000x750, roastedbeetsalboarder.jpg [View same] [iqdb] [saucenao] [google]
3691887

>>3686086
This picture was meant to go with this post but I somehow omitted it. It shouldn't change anything. Just a shot of a potion of salad w/ the dressing on it.

>> No.3692026

>>3691241
Because I was demonstrating the "other" way I would've presented the dish but decided against it because I thought it didn't look as nice.

>> No.3692028

>>3691197
As a fellow contestant, I'm going to say "Looks good, would eat". No score being the inner cunt inside of me is already telling me to underscore you because I want to win.

>> No.3692104

>>3692028

Thanks. I also don't rate any other entries but because I don't think my opinion is relevant in this context. These challenge threads are convenient excuses to be productive creatively and hopefully improve my skills. I'm glad there is participation.

>> No.3692176

so i made my dish yesterday, and i'm trying to get the pictures uploaded but i'm having some computer problems, but when i do get it uploaded, the timestamp will be from yesterday. hope that's alright

>> No.3692239
File: 734 KB, 2800x1906, Final 2.jpg [View same] [iqdb] [saucenao] [google]
3692239

Scallop salad with citrus fruit dressing

>> No.3692245
File: 798 KB, 2009x2901, Vertical.jpg [View same] [iqdb] [saucenao] [google]
3692245

>>3692239
I fucked my tripcode... Anyway, here is the vertical with timestamp.

>> No.3692278

>>3692245
Looks great. Would be nice if it wasn't in French though.

>> No.3692292

>>3692239
>Picture from work.

Next.

>> No.3692305

>>3692245
lol did you enjoy your overcooked scallops?

>> No.3692313

>>3681396
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20

>>3682178
Presentation: 4/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 15/20

>>3683293
Presentation: 4/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 17/20


>>3685684
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20

>> No.3692321

>>3685682
Presentation: 2/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 12/20

>>3686324
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20

>>3686085
Presentation: 1/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20

>>3689630
Presentation: 5/5
Originality: 5/5
Appeal: 2/5
strawberries and beef ?
Challenge Goals: 5/5
Total: 17/20

>>3688915
Presentation: 0/5
Originality: 5/5
Appeal: 0/5
Challenge Goals: 3/5
Total: 8/20
Are you fucking serious ?!>>3689963


>>3687507
Presentation: 1/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 1/5
Total: 7/20

>>3692239
Presentation: 5/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 16/20 I still would be hungry...

>>3691197
Presentation: 5/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>3689963
Presentation: 5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 19/20

>> No.3692391

>>3692321
I switched two meals.
My marks corrected :

>>3689963
Presentation: 5/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 16/20 I still would be hungry...

>>3692239
Presentation: 5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 19/20

>> No.3692400

>>3692245
Yeah, too lazy to translate every name. The flowers are garlic flower and everything is interchangeable according to your taste and local supply.
Reduce the orange and lime juice, let it cool down.
Zest, white balsamic vinegar, olive oil. Protip : add 3 drops of egg yolk to "mix".

>>3692292
Does my kitchen looks like a restaurant one? What kind of restaurant use a paper napkin as a place mat?
It's home made.

>>3692305
The surface is slightly grilled and the inside is not overcooked. You know, like a good steak... It was delicious and not rubbery.

>> No.3692406

>>3692400
Then why is the roe bit still on them and not cooked separately, by not doing that you overcooked them. GG

>> No.3692411

>>3692400
you gave some pretty low scores, It would be nice to have some feedback as to why so that the presenters can learn from their mistakes. Criticism can be helpful, ya know. Aussi, je vous remercie pour votre temps et votre salade.

>> No.3692794

>>3691887
This is like the 5th picture of your fucking salad ITT.

WE GET IT. YOU CAN STOP NOW.

>> No.3692805

>>3691887
Presentation: 1/5
Originality: 3/5
Appeal: 1/5
Challenge Goals: 1/5
Total: 6/20

I wasn't going to rate it as I didn't want to be nasty, but fuck it, I've seen it too many times not to. It looks absolutely revolting and it's got far too much meat to be considered a proper salad.

>> No.3692894

>>3692239
Presentation:5 /5
Originality:5 /5
Appeal: 3/5
Challenge Goals5: /5
Total:18 /20
Looks really nice, not what I would order but a lovely dish. nice work

>> No.3693183
File: 1006 KB, 800x4193, saladck.jpg [View same] [iqdb] [saucenao] [google]
3693183

Ingredients for Pork-Asparagus salad.
8 spears asparagus, blanched in lightly salted boiling water for 4-5 minutes and cut/reserved as pictured/described below
16 large spinach leaves, de-stemmed and cut as pictured/described below
1/4 onion, sliced lengthwise as pictured/described below
1/2 carrot, sliced on a diagonal as pictured/described below
1 thin pork shouder steak
3 tbsp salted butter, one tbsp reserved
1/2 tsp ground black pepper
1 1/2 tsp curry powder, with 1/2 tsp reserved
1 tsp brown sugar
1 tbsp chopped fresh cilantro
1/4 tsp sesame oil

Cut all ingredients as shown, reserving the last 3" tip of each asparagus spear after blanching before final cut of asparagus.
Wash/arrange spinach on plate in alternating groups of 4, making 8 points on the plate.
Put the tips of the asparagus on the 8 points of spinach.
Mix sugar/pepper/ 1 tsp curry powder, bloom in almost-browned butter.
Add onions and carrots, saute in the bloomed mixture until onions are translucent/transparent.
Add sesame oil and stir to finish, remove vegetables to bowl, add reserved tablespoon of butter, melt to near-browning.
Add reserved 1/2 tsp curry powder, bloom, add pork steak. Brown well and cook thoroughly, approximately 4 minutes per side, flipped four times (total 16-20 minutes) on medium heat.
Toss stalk portions of asparagus with onions and carrots, top the spinach/spears in a slight mound.
Slice pork from steak, arrange around the mound of onions/carrot/asparagus.
enjoy!

(I used a left-over pork steak from last night. Fresher is obviously better. Just being honest to the 'judges.')

>> No.3693184
File: 448 KB, 2117x800, IMG_7817.jpg [View same] [iqdb] [saucenao] [google]
3693184

This consists of romaine lettuce, roma tomato, zucchini, carrot, purple cabbage, gorgonzola crumbles, small shrimp and some dressing I made. I took the time to tell what is in some of this, if you desire to see.

I made the dressing for the first time by way of being inspired because of this thread. I am not usually one to eat much salad, but now I am fairy interested with thanks to /ck/.

>> No.3693187
File: 159 KB, 1200x800, IMG_7818s.jpg [View same] [iqdb] [saucenao] [google]
3693187

>>3693184
Time.
Paper.

>> No.3693190

>>3693183

Toss aparagus with onioncarrots

Forgot to mention (per picture) this is to be done reheated before serving.

>> No.3693222

>>3693183

Presentation:4 /5
Originality: 4/5
Appeal: 4/5
Challenge Goals:3 /5
Total: 15/20
nice vertical. I liked this visually. I like pork and asparagus. This isn't quite a salad, a stir-fry on a bed of spinach and asparagus.
>>3693187
>>3693184
Presentation:4 /5
Originality:4 /5
Appeal:4 /5
Challenge Goals:5 /5
Total: 17/20
Lots of color, very pretty. I would love to have some of this. looks very professional

>> No.3693233

>>3693222

I only ask you not think of it as a stir-fry, as I only used the bare minimum of butter to saute. I'm running low on groceries.

>> No.3693249

this thread could have been amazing, which is why i'm so disappointed that it's fucking awful

>> No.3693262

>>3693249
And where is your contribution?

I've seen some nice food images ITT, so what is your problem?

>> No.3693263

>>3693249

I am a little disappointed as well. I expected as much competition as the chicken thread, at least.

>> No.3693268

>>3693249
what in particular made it awful? I expected trolls and they delivered but a lot of good entries. People really poured themselves into this it's a hell of a lot more participation than I expected of 4chan. If I had more monies and a better camera I would have joined in my damn self.

>> No.3693359

>>3693268

care not about the camera. Agood explanation/recipe + a good vertical is all you really need to let others judge.

>> No.3693380

>>3693359
Yeah in theory. I don't think I am cut out for it, but I am impressed with everyone else's effort (except for the obvious trolls).

>> No.3693453

>>3693380
which are the obvious trolls?

>> No.3693743
File: 936 KB, 1920x1280, IMG_1790.jpg [View same] [iqdb] [saucenao] [google]
3693743

Honey roasted butternut pumpkin on a bed of spinach with some crumbled fetta tossed with chili infused olive oil.
The chicken breast is sauteed with orange zest and a dash of soy sauce with basic spices.

I still as if I forgot something but it was enjoyable anyhow.

>> No.3693760
File: 193 KB, 1440x810, gallery_236_9_197165.jpg [View same] [iqdb] [saucenao] [google]
3693760

>>3693184
Presentation: 2/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 14/20

Maybe perhaps work on your plating next time? Looks a bit like you chewed it up and spat it out kind of.

>>3693743
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

Pumpkin looks slightly soft. That's all I can say.

>>3687507
Presentation: 4/5
Originality: 4/5
Appeal: 1/5
Challenge Goals: 5/5
Total: 14/20

Beef and fruit. NOPE.JPG

>> No.3693789

>>3693760
MOMO! Have you given ma dish a score yet? :3

>> No.3693886

>>3688915
>>3687488
>>3684051

>> No.3694211

Bumping to get more votes, only one person has voted on my dish.

>> No.3694271

>>3693760
I'll see what I can do sometime. It's the first time I ever plated a large salad with lots of stuff, but I think a lot of the appearance is due to the lettuce and cabbage being shredded style. Also, everything being cut small in general. Thanks for rating, anyway.

>>3693222
Glad you like it. Thanks.

(It tasted great, and makes me more interested in salads now)

>> No.3694281

>>3693743
Presentation:4 /5
Originality:4 /5
Appeal:4 /5
Challenge Goals:4 /5
Total:16 /20
looks good!

>> No.3694490
File: 453 KB, 1920x1080, P6221735.jpg [View same] [iqdb] [saucenao] [google]
3694490

finally got my computer to work. this is a layered salad, from the bottom up it's: couscous, baby lettuce, heirloom tomato, mozzarella, carrots with a red wine glaze, another piece of mozzarella, prosciutto, very lightly sauteed shallots, cucumber sprinkled with salt and mixed (dunno what you would call that), a basil leaf, and the dressing is a balsamic and mustard sauce that i also marinaded the shallots in before sauteeing. i also mixed some capers into the couscous, they are at the bottom of the dish because i didn't think if that until after i had plated the whole thing.

>> No.3694507

>>3694490
Does that happen to be a Toshiba laptop?

>> No.3694514

>>3694507

no it's an hp pavilion piece of shit whose processor goes out 1 month after the warranty expires, why?

>> No.3694943

>>3694490
Presentation:4/5
Originality: 5/5
Appeal:2 /5
Challenge Goals: 5/5
Total: 16/20
capers and couscous do not really appeal to me. There is a lot of weird stuff stacked together.

>> No.3695070

>>3693743
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 16/20

>> No.3695150

Bump thread ends shortly

scroll the thread and vote!

>> No.3695226

>>3681396
Presentation:5 /5
Originality:4 /5
Appeal:3/5
Challenge Goals: 3/5
Total: 15/20
>>3684051
>>3683973
Presentation:5 /5
Originality:5 /5
Appeal3: /5
Challenge Goals:3 /5
Total:16 /20
>>3685683
>>3685682
Presentation:5 /5
Originality:4 /5
Appeal:3 /5
Challenge Goals:5 /5
Total:17 /20
>>3685684
Presentation:4 /5
Originality4: /5
Appeal:3 /5
Challenge Goals:5 /5
Total:16 /20
>>3686085
>>3686084
Presentation:4 /5
Originality:4 /5
Appeal:4 /5
Challenge Goals:5 /5
Total:17 /20
>>3686329
>>3686324
Presentation: 4/5
Originality:5 /5
Appeal: 3/5
Challenge Goals: 5/5
Total:17 /20
>>3686601
Presentation: 4/5
Originality: 2/5
Appeal:3 /5
Challenge Goals:5 /5
Total:14 /20

>> No.3695257

>>3686129

Mmm, delicious venison.

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

>> No.3695285

>>3687512
>>3687507
Presentation:4 /5
Originality:4 /5
Appeal:4 /5
Challenge Goals5: /5
Total:17 /20
>>3688915
Presentation:3 /5
Originality:2 /5
Appeal:3 /5
Challenge Goals: 3/5
Total:11 /20
>>3689217
Presentation:4 /5
Originality:3 /5
Appeal:3 /5
Challenge Goals:5 /5
Total:15 /20
>>3690108
>>3689963
>>3689630
Presentation:5 /5
Originality: 5/5
Appeal: 3/5
Challenge Goals:3 /5
Total:16 /20
>>3691198
>>3691197
Presentation: 5/5
Originality5: /5
Appeal:5 /5
Challenge Goals:5 /5
Total:20 /20
>>3692245
>>3692239
Presentation:5 /5
Originality: 4/5
Appeal:3 /5
Challenge Goals:5 /5
Total:17 /20
>>3693183
Presentation: 3/5
Originality:5 /5
Appeal:3 /5
Challenge Goals:3 /5
Total:14 /20
>>3693187
>>3693184
Presentation:4 /5
Originality:3 /5
Appeal:4 /5
Challenge Goals:5 /5
Total: 16/20
>>3693743
Presentation:3 /5
Originality: 5/5
Appeal: 3/5
Challenge Goals:4 /5
Total:15 /20

>> No.3695382

bump

>> No.3695720

>>3692239
Presentation: 5/5
Originality:4/5
Appeal: 3/5
Challenge goals: 4/5
Total: 16/20

>>3693743
Presentation: 5/5
Originality: 5/5
Appeal: 4/5
Challenge goals: 5/5
Total: 19/20

>>3687507
Presentation: 3/5
Originality: 4/5
Appeal: 2/5
Challenge goals: 3/5
Total: 12/20

A bit boring not very far from the hole generic idea but nice try with the mixture of meats and fruits.

>>3686324
Presentation: 4/5
Originality: 4/5
Appeal: 2/5
Challenge goals: 5/5
15/20

Very cozy appearance to it, I'll give you that.

>> No.3696053

>>3693743
Presentation: 3/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total 18/20

next time show the timestamp

>>3694490
Presentation: 3/5
Originality: 4/5
Appeal: 0/5
Challenge Goals: 2/5

9/20

a lot going on some of the things dont even match

>> No.3696053,1 [INTERNAL] 

Fuck yeah, /ck/!

>> No.3696053,2 [INTERNAL] 

>>3696053,1
>mfw Americans clap after archiving the food board

>> No.3696053,3 [INTERNAL] 

Is Meru responsible for this?

>> No.3696053,4 [INTERNAL] 

>>3696053,3
No one is responsible for this. I just thought this would be a nice board to archive.

>> No.3696053,5 [INTERNAL] 

>>3696053,4
Makes sense. At least /ck/ posts actual content. Notably recipes and the results of recipes.

I never post here, but I often lurk.

I love you, /ck/.