/ck/ Challenge 2023 - One-Off Edition: Gourmet Recession

[Tempfag No.19119360]

Welcome to the /ck/ Challenge 2023 - One-Off Edition: Gourmet Recession.

This is a one-off cooking event that will span the course of this next week. There will be no prizes, only gloating rights. Participants will cook a dish that falls within the genre and will have that dish judged by the community. In lieu of categorical point ranking system and a longer series of themes, the one-off will be modified to incorporate more relaxed judging guidelines. To participate, follow the entry guidelines and just have a good time with it.

Challenge Theme: Gourmet Recession—times are hard and budgets are tight; you must create a boushy dish with a budget of $15. This means taking $15 of your localized currency, going to a store, buying ingredients without going over budget, and making the most high-end dish you can with it.

Entry Guidelines:
1) Create a dish that falls within the challenge theme
2) Post a picture of your dish with a timestamp in this thread
3) Explain or title your dish and (optional) post a recipe or multi-paneled image explaining your process

Judging Guidelines:
1) Tag and comment on an entry with a critique indicating "+1" or "-1"; example: "Would eat +1", or "That's fly over crap -1"
2) Participant scores will be tallied within the timeframe of the event and be posted at the end of the event. Scores below 0 will receive 0
3) The honor system is in place as is tradition. Don't be a fag, we're just trying to have some fun. Score appropriately and just enjoy it

Event Timeline:
The contest will begin on Monday 4/3 @ 0900 Eastern Standard Time
The contest will end on Sunday 4/9 @ 0900 Eastern Standard Time

Final comment: If there are not enough participants, then there will be no more events unless someone else wants to do it. These events are best when people participate, and there's no sense is doing them if nobody does. Let's just try to enjoy it—original content is a great thing.

[Anonymous No.19119390]

>can't use anything you already have on hand because there's no way to prove you stayed under budget
Pretty ironic you're asking people to spend money on things they already have in a recession themed event.

[Tempfag No.19119404]

>>19119390
Nothing is keeping people from using what they have on hand. Not like we're checking receipts. Observe Judging Guideline 3 sentence 2.

[Anonymous No.19119406]

here's a bump.

[Anonymous No.19119410]

>>19119360
>"That's fly over crap -1"
As a person of color I request that you reword the OP to something less offensive.

[Anonymous No.19119425]

I'm not buying a new bag of salt

[Anonymous No.19119441]

>>19119404
>my butcher had short ribs and marrow bones on sale for 99 cents a pound this week, just trust me guise
>what, you don't have a good butcher like me?
>those are cheap cuts anyways, lol
Also, the honor system always applied to voting, not challenge goals. Making an infographic should be optional, but you still need to show your work. What you're asking for is going to result in "I bet you wish you were eating this well" guy's dorito and beef tacos, or someone just buying a $10 can of deenz and putting it on a plate with some saltines and a bottle of hot sauce. That's not a challenge. It's a post your dinner thread and judge each other (but keep it civil, lol).

[Anonymous No.19119446]

>>19119360
You need to put another couple sentences that explains to all the contrarians you should try your best to understand and stay within "the spirit of" the competition.

[Anonymous No.19119450]

>>19119441
The cream rises to the top bro. Have fun with it and show us you aren't a brainrotted zombie that has had all his creativity digitally lobotomized.

[Anonymous No.19119451]

>>19119390
were you caught cheating in 2016 or some shit? why havent you killed yourself yet?

[Anonymous No.19119491]

>>19119450
>show us you aren't a brainrotted zombie that has had all his creativity digitally lobotomized
Pretty sure you replied to the wrong post.

[Anonymous No.19119539]

>>19119491
No. It was a direct response to your claim that everyone will just post their dinner.

[Anonymous No.19119546]

Hm, $15 is currently £12.15. At first I thought you could buy a nice bit of meat for that and just dress it up real fancy. Then I realised "cuisine bourgeoise" is specifically upper middle class home cooked food, not restaurant food, so that doesn't really meet the challenge. Difficult to hit the nail on the head.

[Anonymous No.19119719]

>>19119546
If that grubby cunt slapped the whole steak on the plate with a few thick cut chips and a mixed salad that would be a middle class meal

[Anonymous No.19119739]

>>19119360
can i use spices i already have? cooking fat?

[Anonymous No.19119753]

>>19119739
10 cents of spices, 50 cents of oil...

[Tempfag No.19119934]

>>19119739
Let's say yes, but only in the context of their original MSRP. If you have a jar of garlic powder on-hand that cost you $1.25 in the store, deduct $1.25 from your $15 budget. The theme isn't meant to be easy but to stretch the limits of creativity in times where money isn't going as far as it used to.

[Anonymous No.19120243]

>>19119934
>if you have a jar of garlic powder on-hand that cost you $1.25 in the store, deduct $1.25 from your $15 budget
So the worse you are with money and budgeting, the more of an advantage you get? I have a 20 pound bag of rice that I paid $15 for, but I guess I can't use 50 cents worth of it because I was stupid and bought in bulk, rather than spending $5 for a 2 pound bag? What about if someone grows their own food? Or that dude last month who'd just bought a chest freezer in anticipation of buying half a cow? How would those get calculated? It seems like the only way the premise would work (you have $15, you walk into a store, you can only use the ingredients you buy with that money) is if people found versions of the things they already have at the store and just used those prices. But even then, if you see someone say they bought a jar of nasty ass stale Great Value garlic powder you're probably going to want to deduct points, even if that's not what they actually have at home.

[Anonymous No.19120259]

>>19120243
bro its a game fucking relax

[Anonymous No.19120263]

>>19120243
I think the total cost of meal is a better way to do it. Like 5c of salt, 50c of spices, half pound of chicken at 8/lb, etc.

Growing your own food has cost associated with it, but I'd say the effort to grow stuff should mean it counts as being free.

[Anonymous No.19120303]

>>19120263
>the total cost of meal is a better way to do it
>like 5c of salt, 50c of spices, half pound of chicken at 8/lb, etc.
But that completely throws the premise of walking into a store with $15 out the window. We also have threads almost every other day of people complaining about Weissman (?) videos where he says he makes some fancy dish for $1 per serving when it actually requires buying like $80 worth of ingredients. It doesn't really even matter though, since OP isn't using the traditional scoring system. But that's going to lead to controversy as well when somebody starts giving everybody a zero if they didn't follow the parameters of the challenge 100%, even if they prepared something really good.

[Anonymous No.19120312]

>>19120303
Fair point. Can we exclude the absolute basics? I don't want to buy more salt or pepper for example.

I supppse that could be a part of the challenge. Instead of salt maybe you buy something that is salty so you get flavor and salt in one cheaper ingredient.

[Anonymous No.19120317]

>>19120303
>But that's going to lead to controversy as well when somebody starts giving everybody a zero if they didn't follow the parameters of the challenge 100%
have you ever seen a /ck/ challenge? that happens literally every single time. trolling is inevitable and the detail sticklers like you are the ones who feed them.

[Anonymous No.19120365]

>>19120317
Trolling has never been that big of an issue since it's pretty easy to spot. If people were bickering over details in the past it was typically resolved by the person running the challenge. The problem with the last few was that most of the oldfags had already left, and the people running them had no idea what they were doing. The challenges were also more general in the past, and people were able to give a score on how they interpreted different categories, so everything kind of evened out. This challenge is more like, "cook whatever you want, but you have to stay under this budget, but nobody really cares if you stay under the budget". People keep saying, "stop fretting over the details and just have fun, dude, or are you afraid of being creative?" And I'm saying that you're not going to get creativity unless you make challenges force people to leave their comfort zone, think outside the box, and experiment with things they've maybe never done before. Even on those shitty FN reality shows they would at least specify if you had to make an appetizer, entree, or dessert for this challenge. As it stands one person could make a pot of beef stew while someone else could make a single bite, Michelin star tier amuse-bouche (and you know damn well which one of those would get a higher score on present day /ck/).

[Anonymous No.19120374]

>>19120365
I just bought 15 bucks of chicfila, plated it nicely, and won the gold medal. Simple as.

[Anonymous No.19120402]

>>19120374
What would have actually happened is that you'd be one of 2 or 3 low effort joke entries to receive a negative score because your "dish" was neither interesting, creative, or even funny. And then you wouldn't bother posting in the next round because everyone just ignored you and you decided posting any form of OC was too much effort if nobody was going to take the bait. Then again, these days I wouldn't be surprised if a dozen election tourists showed up and gave you a perfect score while giving everyone else a low score just because "lol, white man's bland christcuck chicken is based!"

[Anonymous No.19120413]

>>19120402
Either way sounds pretty funny. I jest.

I'm actually invested in this competition if the rules get fleshed out a bit better. I think discussing the competition is useful. Hopefully something good can come of it.

[Anonymous No.19120698]

>>19120413
>i think discussing the competition is useful
In the past the person putting it on would usually make a thread where they would see how many people were interested, discuss the format/timing/voting, throw around challenge ideas, see if anyone would be willing to help out with calculating scores/archiving results/making graphics/donating prizes, and just generally spend about a week working out any issues to make sure that as many people would be willing and able to compete. Instead OP came into a thread with 20 people and just declared they were going to do a test round with new rules they pulled out of thin air and a theme they didn't think through, when they could have at the very least used an early round theme from previous challenges that has been tested. I don't want to be a downer, and would love to see the challenge revived, but this isn't the way to do it.

[Anonymous No.19121161]

>>19120698
then do it yourself. someone is taking their own time to do this, and all youre doing is bitching. your conceit is palpable.

[Anonymous No.19121337]

>>19121161
>you're not allowed to criticize politicians when you've never even run for office yourself!
What a stupid take. The challenge has always been a community event, and while there needs to be someone in charge to run it, and moderate it, and keep it alive and up to date, there needs to be other people who are both enthusiastic about it and on the same page. The reason the last 3 or 4 challenges failed was because it was always some random anon who decided to start it without knowing what they were doing and just expected everything to work itself out and gain attention as it went on, when even at their height of popularity /ck/ challenges always lost interest the longer they went. And this board is very different from what it was 10 years ago. OP is so clueless he left out the 2 things that would have immediately disqualified an entry in literally every previous challenge.

[Anonymous No.19121385]

>>19121337
your reddit paragraphs are so fucking cringe i cant get through a tenth of it

[Anonymous No.19121391]

>>19121385
>reddit paragraphs

[Anonymous No.19121397]

>>19121391
do you typically see someone write an entire fucking thesis in 3 posts on 4chan? just fuck off

[Anonymous No.19121424]

>>19121397
>no! this is a heckin phoneposting peruvian jade hairnet tapestry forum!
>if you're sitting at home behind a keyboard you belong on le reddit!
Bruh...

[Anonymous No.19121697]

>>19121424
Cringe.

[Anonymous No.19121793]

Sounds cool, I'm in

[Anonymous No.19121809]

>>19119360
long and dull way to say 'cook a ghetto michelin star dish'

you stupid faggot

[Anonymous No.19121915]

Not a single submission, but people are already upset. This is going to be epic.

[Anonymous No.19121957]

>>19119360
Vietfag here
I'm in. Hope I can get some free time this week.
>>19121915
it's still the first day of the week anon. Give it time.

[Anonymous No.19121989]

>>19119360
>dish with a budget of $15
that's more than half of my weekly food budget for a single meal
you think I'm made of money over here

[Anonymous No.19122085]

>>19120243
Are you the person that gets way too competitive in a game of pictionary and starts accusing others of cheating and ruins the game for everyone?

[Anonymous No.19122227]

I shall cook Chicken Kiev w/ sauted potatoes and some seasonal veg (perhaps sugar snap peas)

[Tempfag No.19122412]

The race is on; good luck to all. Some vocal feedback regarding the point system and other historical criteria as was seen in more conventional challenges is acknowledged. However, I reiterate with this is a one-off to gauge community sentiment which, aside from the aforementioned vocal contributor, has been well received in it's more relaxed capacity. If all goes well, we may return to more traditional contest regulations.

[Anonymous No.19123319]

bumping

[Anonymous No.19124053]

>>19122227
Well I'm gonna cook Chicken Kiev with SCALLOPED potatoes and ROASTED BRUSSELS SPROUTS!
(Just kidding. Bump.)

[Anonymous No.19124738]

If anyone does pommes anna I will kneel.

[Anonymous No.19124915]

The challenge will fail, as it does every year. And I will laugh, as I do every year, at the worthless maggots that try to make it happen LOL

[Anonymous No.19124985]

>>19124915
I wish I was as cool as you.

[Anonymous No.19125034]

>>19124738
>if someone makes a really simple 2 ingredient side dish i'm going to lose my mind
>i don't even care what else is on the plate
Well that's pretty random.

[Anonymous No.19125163]

>>19124985
Lmao cry more little bitch boy.

[Anonymous No.19126009]

>>19119390
>3) Don't be a fag, we're just trying to have some fun. Score appropriately and just enjoy it

[Anonymous No.19126307]

No submissions after 50 posts? the glowies have killed 4chins
This one is for the Brits. It is probably the only thing I will cook this week so I'll submit it. "HP" brown sauce. I'm going to make some pork pies at the end of the month and I was told to get some of this. I took the recipe from Uncle Matts cookery lessons YouTube channel.
2 granny smith apples $2.85
onion $1
2.5 oz prunes $.
.4 pint malt vinegar $.97
3.5 oz sugar $.25
2 tsp salt
1/2 tsp ground ginger
1/4 tsp cayenne
pinch nutmeg
spices: $.25?
$6.42? total for about 30 oz that would cost $36 here in the US.
Chop everything up, toss it in a pot, simmer until things are soft, blend, adjust moisture, simmer until it is a thick ketchup consistency sauce, put in a jar and water bath can it or just let it cool and stick in the fridge. Let sit a month to allow flavors to develop.
This ugly, brown bottle of goop will be the winner.

[Anonymous No.19126376]

>>19119546
I love to touchytouch all my customers food with my unwashed hands. the yeast on my balls is the most gourmet of espices

[Anonymous No.19126470]

>>19126307
Presentation: 0/5
Originality: 0/5
Appeal: 1/5
Challenge Goals: 1/5
Total: 2/20

No points for presentation because there is no presentation.
No points for originality because you just followed a youtube video.
One point for appeal because I'd be willing to try homemade HP sauce, even if just as a curiosity.
One point for challenge goals because you stayed under budget, but you didn't compose a dish, or even a side dish. You made a sauce, which by your own admission isn't even finished, and by anyone's estimation isn't "gourmet" by any definition of the word. You had an entire week to come up with a dish, and you gave us an "ugly, brown bottle of goop" and told us to wait a month.

[Anonymous No.19126487]

>>19126470
>>19126307
Lmao. Looks like you should call it LP sauce, bro. LOW POINTS SAUCE!

[Anonymous No.19126498]

>>19126487
/ck/ - Cruel about Kooking

[Anonymous No.19126531]

>>19126498
/ck/ has always been harsh. I mean, you can't really expect to post anything on 4chan and act surprised when a few people call you a fag. Obviously some people are just going to be assholes, but if you explain why you think something somebody posted was bad, and are willing to argue over it and give constructive criticism, it's all good. If you came here looking for a hugbox with nothing but positive reinforcement, there's a million other places you can go.

[Anonymous No.19126612]

I'm going to try and use AI to defeat all of you.

[Anonymous No.19126617]

>>19126531
Simmer down, bud, it's only a joke.

[Anonymous No.19127934]

>>19126470
that is not the scoring format in the OP. stop trying to push your faggotry yellowqueer

[Anonymous No.19127978]

>>19127934
It makes it easier to explain the rationale behind how you voted. If you struggle converting a simple fraction to upvotes and downvotes I'm sure someone here would be willing to give you a quick lesson in 2nd grade math.

[Anonymous No.19128175]

>>19127978

[Anonymous No.19128228]

>>19128175
>Asking someone to be normal
>on 4chan of all the places
please get the fuck out before you cry yourself

[Anonymous No.19128343]

>>19126612
Shut up lex

[Anonymous No.19128371]

>>19126612
You realize this is a cooking competition, not a book report, right?

[Anonymous No.19128463]

I will participate. I’m still a little fuzzy on the rules. Are we to assume this is being prepared in a basic kitchen stocked with basic pantry items, do we do rough math subtracting the cost of something basic already on hand, or do we go to the store and buy a salt shaker?

[Anonymous No.19128529]

>>19128463
>do we do rough math subtracting the cost of something basic already on hand?
yes. don't worry about it. make something. post it. get savaged by angry incels that live in their mother's basement and have never cooked. currently my British brown sauce is winning. If you can't beat what looks like baby shit in a recycled Mason jar...

[Anonymous No.19128549]

>>19128463
I'd say the general consensus seems to be just use common sense. Salt and pepper and common dried spices are free (unless you're doing something like a salt encrusted baked fish that uses an entire box of salt), cooking fats (butter/oil) are free if you're just sautéing something (but if you're using an entire bottle of oil to deep fry something that needs to be factored in), thickening up a stew with a small dusting of flour should be free (but if you bake a loaf of bread you should include the flour in the budget), if you're deglazing a pan with a splash of wine nobody is going to care (but if you use half a bottle to make coq au vin you should include the price of the bottle), etc.

That's how I interpret it, anyway. Anything else you have on hand that isn't a basic pantry item (fresh herbs, garlic, onions, stock, etc.) just do a rough calculation. Nobody has asked if you even need to go to the store at all, and can just use up whatever you have on hand, and I'd say that's up to everyone else to decide if they think it goes against the spirit of the challenge. Then again, I'm not the one making the rules, and it seems like everyone is tired of bickering over the details.

>follow the rules how you interpret them
>come up with something creative
>take pictures and explain what you did
>don't be an asshole
>people vote
>there's a bunch of new oc
>maybe somebody decides to make a dish for themselves
>maybe others learn something new
>everybody wins

[Anonymous No.19128569]

>>19128549
Ah. Well, that seems reasonable. I was thinkin mashed taters would be an inexpensive side to include but quickly realized this is 2023 and a carton of milk and a pack of butter would blow over half the budget for a splash of milk and a pat of butter. Thanks, fren!

[Anonymous No.19128598]

>>19128569
>a carton of milk and a pack of butter would blow over half the budget for a splash of milk and a pat of butter
Most people keep butter around, so if you're just using a pat I doubt anyone is going to care (or you could just add 10 cents or whatever). If you regularly keep milk around I doubt anyone will care about using a splash of that either, but if you need to buy an entire carton just for this one thing you're on the honor system (but if you're only using a splash I doubt anyone is going to get up in arms if you don't include the entire price of the carton; that would just be your own personal shame at squandering money on a silly online cooking competition, which you're going to have to live with it for the rest of your life).

[Anonymous No.19128661]

>>19128463
I think you're supposed to interpret it however you think makes sense and then everybody bickers about whose interpretation was proper.

[Anonymous No.19129925]

Bump

[Anonymous No.19130550]

>>19119360
What about sales our local stores have like BOGO free? Do we halve the cost, double it if we use both, or price in what we paid?

[Anonymous No.19130837]

>>19130550
BOGO is the same thing as a 50% off sale when you buy two. So if you only use one, include the discount price of that one, but if you use both, include the total price you paid.

How many people are actually going to enter? Not like, "I'd like to if I get around to it", but you've already come up with a plan and made a shopping list?

[Anonymous No.19130858]

>>19130837
I’m going to enter. I was waiting for the sales to post in my town (today). I’ll post a meal either Thursday or Friday.

[Anonymous No.19130874]

>>19130858
Me too. I have a plan for a mains but not set on the side or sides.

[Anonymous No.19131166]

>>19130837
Planning on going tomorrow. I'll try to post my submission then, too.

[Anonymous No.19131183]

a lot of people arguing about pricing rules
the way I'm treating this is I imagine I'm poor as fuck and realize I should be feeding myself and my son better (in this fantasy I am a single dad)
I dont have much but I have very basic seasonings, like pepper, salt, garlic powder and hot sauce plus some rice and maybe a half pound of pasta
everything I use outside of those things is put into the $15 limit

[Anonymous No.19131197]

>>19131183
Your fantasy life is kind of depressing.

[Anonymous No.19131211]

>>19119360
Bros I already won bow down

[Anonymous No.19132308]

>>19131211
>those toenails

[Baggie !!2wgod7RQeJh No.19132348]

Why don't we have to post receipts and proof of staying within budget. Seems bullshit and people will bend and break the rules. I will provide 2 entries

One bullshit
>1 TSP OF OIL IS ,LESS THAN 5 CENTS
>THESE HERBS AND VEGETABLES ARE FREE FROM MY GARDEN
> I ROBBED A FAST FOOD JOINT FOR CONDIMENTS SO THATS $0 AND THE BURGER WAS FREE TOO

it's like I can get "free" butter at McDonald's with hot cakes and sausage, or steal single serve butter patties. I think I should get clear rules before I even attwmpt.

[Baggie !!2wgod7RQeJh No.19132376]

>>19128598
Fuck you, post receipts.

[Baggie !!2wgod7RQeJh No.19132391]

>>19128549
This but that fucking libtarded fucking faggotry I'm out. Fuck this well thats pkay, but that has to be considered, and what the fucm do I win? Fucking anonymous bragging rights, ima spend $16 tomorrow on dinner and enjoy it, not even post shit. Fuck your shit show and retarded ambiguous rules. I shouldn't expect much more from a bunch of Jewish-tranny nigger lovers.

[Anonymous No.19132408]

> relaxed competition
> simple as fuck rules
> no prize for winning
> no punishment for cheating
> 100 posts of anons autistically sperging out over not including the cost of salt in their meal
never change /ck/

[Baggie !!2wgod7RQeJh No.19132413]

What if I peeled a carrot and cucumber into ribbons and dressed my cock up, but I usually charge people $50 to suck my cock, do I get a credit for like $48 and get to just go ahead and break the budget? I'll post the dressed up pens.

[Anonymous No.19132421]

>>19132408
jizz on her tits

[Baggie !!2wgod7RQeJh No.19132429]

>>19132408
>>19132413
Oh shit I can shove the cucumber and carrot up my ass for like a $500 credit and just post an Easter dinner for the win.

[Baggie !!2wgod7RQeJh No.19132462]

>>19132408
Ima actually get some help and have my ass stuffed with carrots and cucumbers, while I got my girlfriend with a whole leg of lamb up her snatch, we're going to call it $5,000 and actually do a charity benefit and not even feed anyone just throw everything away because fuck the poor. Then write it all off on our taxes next year.

[Anonymous No.19132470]

>>19132348
>Why don't we have to post receipts and proof of staying within budget. Seems bullshit and people will bend and break the rules.
Anon, please understand.. Vietnamese wet markets don't give bills when buying fresh products.. And most don't have a predetermined price for which cut of meat..

[Anonymous No.19132499]

>>19132348
And then what? They'll unfairly acquire the US presidency with their cheated /ck/ trophy? Nobody gives a shit if you win or lose, anon.

[Anonymous No.19132523]

>>19119360
I love the concept, OP. However, we're all a bunch of wagecucking disorganized faggots and we can't deal with this type of thing on short notice. If you did a Challenge announcement week, where a thread like this takes place, and the actual challenge started the next week, I'd do it for sure. As an example, I buy my week's produce and vegetables at a Saturday farmers market. I'd already bought all my shit by the time you announced it,

Plus, part of the fun of this type of shit is bullshitting with wife/coworkers/friends as a generic topic of discussion to explore interesting ideas. A week of bullshitting and bravado followed by a week of results would be a sustainable pace for /ck/

Picrel was my breakfast

[Baggie !!2wgod7RQeJh No.19132632]

>>19132499
Alright I'll post one photo, and focus on the uhhh spirit of the competition. I'll use 0 negative cost ingredients, and honestly don't care if I won because this is about making sure we can our best within the spirit of the rules.... but that begs the question like I could cut a hole out of a tray and stick my dick through it.... not focused on the cock but it's there and it's presented in a way of art, provocative, sultry and succulent....

[Baggie !!2wgod7RQeJh No.19132648]

>>19132523
So just use the shit on hand and quit being a pen y pinching faggot. Cheat and fucking say you hit a cow into a bush of rosemary and show us a prime rib you win nothing anyway so there's no incentive not to cheat

[Baggie !!2wgod7RQeJh No.19132655]

>>19132523
Personally I plan to get b& from all of 4chan before I can post my entry, but ima just fucking make shit up and post a picture of my cock a d girlfriends titles on a blue board for the lulz, are you a newfag normal or something?

You make a great point and this should be a general monthly challenge sticky thing.

[Anonymous No.19132677]

what if I make carnitas with a $20 whole pork shoulder. Can I pretend it was a $10 piece of pork shoulder?

[Anonymous No.19132698]

>>19119360
I'm out of the house for a couple months and can't participate, but I'm glad to see the challenge is back.
Please take part if you can. You don't have to be a Michelin chef either. Submit what you have and learn from the critique.

[Anonymous No.19132905]

>>19132648
Yes yes you said "faggot" online, very cool

[Baggie !!2wgod7RQeJh No.19133016]

>>19132905
I've spent more time hunting, fishing, growing, raising, trainging and cooking than an average people. I'm also junkie level alcoholic and probably had more wash sales on the stock market last year than your income for the past 5. So if you want to poke fun that's fine, but I'm willing to use a tripcode while you barely have a keyboard.

[Baggie !!2wgod7RQeJh No.19133022]

>>19132905
I'm also trying to figure out how this dick and tits on a plate presentation for the competition that gets me b&, but getting b& from 4channel is a badge of honor your too hip to find. Don't forget you're here forever kiddo. Gl hf.

[Baggie !!2wgod7RQeJh No.19133031]

So what if she's bent over like a horse with the carrot in her ass... the leafy part there but her pussy is clearly visible still, and the plate is just a little lower on the side from the angle of the shot? Oh yeah and my big 5 inch boner is in the middle of the plate right, and as far as the food, fucm you you're not stealing my recipe until I post it, but color and presentation is everything since the rules are shit.

[Anonymous No.19133040]

4 days with100 posts and my jar of brown sauce is still in the lead. this board is a joke
>>19132308
this will be my victory dance.

[Anonymous No.19133054]

Fine I'll do it. Gimme an hour or so.

[GoygoySwaggins420 !nr8wwPnP6c No.19133170]

Alrighy then.

First things first, the main course. Storebought lasagna, 4 €. Preheated oven and in you go.

[GoygoySwaggins420 !nr8wwPnP6c No.19133180]

Beans are in preparation. Menwhile we slice and dice our veggies. Two sad stalks of celery, 3 garlic cloves, 3 capers, two tomatoes and three pickles. Heat up some olive oil in a pan while you're at it.

[GoygoySwaggins420 !nr8wwPnP6c No.19133196]

Throw in your veggies except for the garlic and add a chicken broth cube.

[GoygoySwaggins420 !nr8wwPnP6c No.19133199]

Here comes garlic!

[Anonymous No.19133205]

>>19133199
I give you a 0 in all regards for this. It is just chopped garlic.

[GoygoySwaggins420 !nr8wwPnP6c No.19133208]

Here comes sausage!

[GoygoySwaggins420 !nr8wwPnP6c No.19133209]

>>19133205
I worked really hard on it.

[GoygoySwaggins420 !nr8wwPnP6c No.19133228]

When they're toasted to taste we throw them in the pot along with some cheese.

[GoygoySwaggins420 !nr8wwPnP6c No.19133235]

Bay leafs.

[GoygoySwaggins420 !nr8wwPnP6c No.19133243]

Now onto our dessert, pancakes. Season the pan.

[GoygoySwaggins420 !nr8wwPnP6c No.19133248]

Flour and water, in.

[GoygoySwaggins420 !nr8wwPnP6c No.19133265]

Honor the Lord and add a little bit of olive oil

[GoygoySwaggins420 !nr8wwPnP6c No.19133269]

Do a flipperino.

[GoygoySwaggins420 !nr8wwPnP6c No.19133278]

Add a generous amount of tomato paste to drown out the pickles.

[Anonymous No.19134453]

>>19119360
>boushy dish
>boushy
OP so low class he can't even spell bougie

[Anonymous No.19134725]

I'm going to save you, /ck/. The cod fillet was $7, the alfalfa $3 for the full container, the egg 35c and the yolk broke to prove it was cheap quality, the dijon mustard $4 for the jar, the capers $3 for the jar, the thought and effort -$2.35. I just made breakfast and added mustard and capers to make it fake fancy.

[Anonymous No.19134751]

>>19134725
The longer I look at it, the worse it gets.

[Anonymous No.19134914]

I think I'm raising the bar, though perhaps not by much.

Egg 'crepes' with swiss cheese, fried ham cubes, sauteed mushrooms, and spinach and air fried sweet potato fries.
Cost me slightly less than $15 and could make enough for 2. I didn't count the cost of salt, pepper, paprika, and oil, or the cornstach for the fries.

[Anonymous No.19135012]

>>19134914
looks good anon. You get a vote from me. +1... would eat.

[Anonymous No.19135115]

>>19119360
>participant scores will be tallied within the timeframe of the event and be posted at the end of the event
That's retarded. Of course most people are going to submit their entries towards the end of the competition, and a lot of people voting would rather wait till the end and just vote all at once, or just not happen to be on /ck/ for a day and miss anything that came in on the last day, which is still within the allowed timeframe. You have to give a day or two for people to vote and just generally discuss how things went.

[Anonymous No.19135126]

>>19134914
best I've seen thus far +1
decent volume and quality

[Anonymous No.19135166]

>>19134914
Yum.
Captcha: H DX PP

[Anonymous No.19135170]

>>19134725
Looks whack. Bet it tastes good tho

[Anonymous No.19135178]

>>19133269
Your name is awful. You sound like that prick from /x

[incelery No.19135180]

>>19133235
Yum

[Anonymous No.19135330]

>>19134725
>>19134914
No timestamp, no vote.

[Anonymous No.19135633]

>on the fence about entering
>run to the store 30 minutes before close last night to pick up a couple random things
>somehow end up buying everything i need for my idea
>open the thread this morning and see that it's gone from minor bickering to full blown shitposting
>op has been awol for three days straight
Whatever. It's not like there's anything at stake, and the thing I decided to make was something I hadn't had in awhile and was thinking about making before this. I just adapted it to fit the challenge. It's a good excuse and motivation to try something different and make some OC. Even if it's just a small, casual event, it would still be more fun if the people voting outnumbered the people entering, and the people entering outnumbered the trolls.

[Anonymous No.19135751]

>>19135633
so, what are you making, you filthy love live fan?

[Anonymous No.19135858]

>>19135330
LMAO nice one, guys.

[Anonymous No.19136434]

>>19134914
>>19135330
Please accept my receipt as proof and apologies

>>19135633
Anyone else on the fence, just post something. This board needs some OC.

[Anonymous No.19137699]

>>19136434
>just post something
Nah, you should only post if you make something specifically for the challenge. We haven't had a serious entry yet, because people are just "posting something". That's OP's fault, though. He made a challenge that was essentially a "post the last thing you cooked" thread, except nobody is posting anything because OP wrote a wall of text instead of just saying, "post the last thing you cooked". And next time someone decides to post a challenge thread, at least make a graphic where you can actually see "/ck/ challenge". Scrolling through the catalog this thread is practically invisible.

[Anonymous No.19137713]

>>19137699
And the week leading up to a major calendar holiday isn't the a great period for it, either.

[Anonymous No.19137793]

savin this thread with $1.50 wortha chikun

[Anonymous No.19137828]

>>19120402
>it’s a tranny
not surprising

[Anonymous No.19137834]

>>19137828
>/pol/fag literally cannot stop thinking about dicks
not surprising

[Anonymous No.19137862]

>>19132523
all that sugar… all that cutting… just eat a fucking bowl of frosted flakes idiot

[Anonymous No.19137879]

>>19132905
ask me how i know you’re a faggot

[Anonymous No.19137884]

>>19134914
this doesn’t look good at all
mmmm eggs and carrots

[Anonymous No.19137888]

>>19137834
you’re a pol screecher which is a tranny and that’s why i called you one

[Anonymous No.19137926]

>>19137834
Ironic coming from someone that constantly thinks about cuckoldry and homosexual intercourse

[Anonymous No.19137992]

>>19137828
>>19137834
>>19137879
>>19137888
>>19137926
Do you guys think you're being funny/witty/clever? Have you ever in your life read over one of your posts before posting and realized it was useless noise?

[Anonymous No.19138003]

>>19137992
keep posting faggot

[Anonymous No.19138234]

crème fraisch covered meatballs with bacon crumbled mashed potatoes and lemon juiced broccoli
simple, hearty, rustic

[Anonymous No.19138280]

>>19138234
>hearty
I've heard of food that "sticks to your ribs", or soups that are so thick "you can stand your spoon up in it", but you took it to the next level and made something that actually sticks to the plate itself.

[Anonymous No.19138290]

>>19137793
>sous vide in store packaging
god help you anon
>>19138234
your home looks like a doublewide and that plate of filth backs up my assumptions

[Anonymous No.19138332]

>>19138290
>sous vide in store packaging
I was thinking the same thing but didn't say anything because he didn't actually submit an entry. I don't care about the plastic or think it's going to give him cancer or affect the flavor. The problem is that he's cooking a protein without any seasoning. It doesn't matter what he does to it after it's cooked; the chicken is still going to be bland and unseasoned. Doing sous vide chicken is also a bad idea for a challenge like this, since he's still going to need to cook it through so people don't scream "raw!", but if it doesn't look better than oven roasted people are going to call him an idiot for using sous vide in the first place.

[Anonymous No.19138356]

>>19138280
>it looks sticky also i’m an anime transvestite
>>19138290
>i’m gonna talk about your window instead of the meal also i like cartoons because i’m a samefag tranny

[Anonymous No.19138401]

>>19138356
>*makes innocuous joke about how anon didn't rotate their image*
>you have a COCK but you think you are a girl! you put COCK in your mouth, and let other men put their COCK in your ass! i have no idea where i am or what we are talking about, but god damn, i just can't help myself from talking about COCK!

[Anonymous No.19138422]

>>19138401
look at this fag

[Anonymous No.19138472]

>>19138422
We get it. You'd rather look at pictures of dudes than pictures of food. /ck/ doesn't actually stand for "cock" though, so just fuck off.

[Anonymous No.19138515]

>>19138472
no.

[Anonymous No.19138519]

>>19138234
I'd smash that anon, don't listen to the haters

[Anonymous No.19138899]

I know the theme was “bougie” but with prices these days… eh. I was going to post gnocchi, but when I was making the marinara sauce my mom walked into the kitchen…
>mom: Oooooh. Are you going to make pizza, Anon???!!
>me: Y-yeaaaaah. Pizza! That’s right!
>mom: Yay!

So, I made pizza. Not that gnocchi is particularly bougie. I was looking forward to making it, tho. Anyway…

This pizza cost $10.82 to make. It is a thin crust pan pizza with marinara sauce, parmesan, extra mozzarella, pepperoni, black olive, mushrooms, purple onion, and yellow bell pepper. $5.50 of that was the cost for the mozzarella block I shredded and the 1/3 stick of pepperoni I sliced. I calculated other costs by weight and measurements of what I had on hand. I always have onions, bell peppers, and canned olives that I use for other things. I buy 11lb bags of 00 flour for pasta and pizza, so I took the cost of two cups of flour out of that.

I did not do the math on what this would have cost if I had rolled into a grocery store and loaded up my cart with every ingredient I needed to prepare this with an empty kitchen. I’m a little afraid to.

I forgot to take pictures of the marinara sauce in the pot. I have pictures of the dough in the mixer and the chopped toppings but honestly all of that’s a bit boring and would clutter up the thread, so I’m just posting the pizza.

Is my pizza perfect? Lol no. But everything is from scratch with fresh ingredients (except canned tomatoes) and it cost me $11 to make. I’ll reply to my post with what Pizza Hut would have charged me.

[Anonymous No.19138903]

>>19138899
Ooof

[Anonymous No.19138940]

>>19138899
mediocre looking crust
of course such a weak man who changes plans on the whims of a woman would fuck up so easily
i’m >>19138234 btw

[Anonymous No.19139005]

>>19134914
Presentation: 2/5
Originality: 1/5
Appeal: 2/5
Challenge Goals: 2/5
Total: 7/20

The presentation stands out immediately due to a good contrast of colors, and it's nice that you both used a couple of the fillings as a garnish to show us what's on the inside, as well as gave us a little peek with how you folded it. The sharp angles keep the eye moving, but by the same token it's typically a good rule of thumb to plate in odd numbers. Overall it kind of looks like you threw a couple slices of pizza on a plate and then remembered you had some leftover fries that you dumped wherever there was room, before sitting down on the couch to watch the game.

The only thing particularly original are the sweet potato fries, but I don't understand how they compliment the omelet(s), and kind of seem like an afterthought. Otherwise it's nothing you couldn't find at Denny's.

I like a good omelet, and wouldn't refuse yours if it were served to me. But you kind of used the cheat method, and those wouldn't be my first choices at the omelet bar. I've also never in my life said, "I could really go for 2 omelets right now". And then there's those slightly burnt fries, which only emphasize the dryness of the dish.

One point on challenge goals for staying under budget, and one point for trying a couple things to elevate the dish. I'm not sure if folding an omelet like a crepe makes it more or less gourmet, but you should have at least folded it with the crease side down, which is de rigueur at even the greasiest spoon diner. I initially thought the green was a fresh herb such as basil, which would have elevated the dish in spite of the poor chiffonade, but I guess it's just spinach? It might look nice in a picture, but it's not going to add anything to the dish, and screams, "it's the new kid's second day on the line and he knew there was green stuff on the omelet, but the only thing he saw was spinach and forgot the herbs were kept in the lowboy".

[Anonymous No.19139029]

>>19139005
Forgot to add: with regards to folding the omelets like crepes not being "gourmet", I really think it would have been a lot nicer had you just kept it really simply and just plated a single, perfectly cooked French omelet. Then you could have kept it very low budget while showing off your technique, and then really utilized your budget by buying a "fancy" ingredient like some crab meat, and maybe whip up a quick sauce to dress it before plating a dollop atop the omelet with nothing more than a couple chives or perhaps a sliver of lemon as a garnish.

[Anonymous No.19139285]

>>19138899
+1 would eat
extra points for rolling dubz

[Anonymous No.19139318]

>>19138899
Easily the best thing posted so far. Are you going to post a pic of it plated with a timestamp so that you can enter the competition? Post some of your pictures of the process too. Even if you think it's boring we're all here for the OC, and the more content you give the more there is to discuss, and learn from, and criticize, and say what we like and what we'd do differently.

[Anonymous No.19139645]

>>19138899
alright you win. everyone else pack it up

[Anonymous No.19139722]

>>19138899
>>19135330

[Anonymous No.19139833]

>>19138899
You win

[Anonymous No.19139843]

>>19137862
Doesn't feel the same. Fresh fruits + greek yoghurt hit different than goy sugar + bottom barrel carbs. Plus fiber and non-synthetic vitamins and protien. You are free to be a goyslave faggot but no thanks from me, I'll eat the real deal.

[Anonymous No.19139956]

>>19133170
>>19133208
>>19133235
>>19133243
>>19133248
>>19133265
>>19133269
>>19133278
Why did this freak of nature stop posting his monstrosity? Did he die of embarrassment?

[Anonymous No.19139983]

>>19139005
>>19139029
Thanks for the effortpost. I figured crepes sounded more in line with the goals than omelettes and cooked them differently than I would an omelette. I might should've left out a yolk to make them look less yellow. As far as your comment about not wanting 2, I used only 3 eggs, so it wasn't any more filling than a regular omelette I'd make. Fold up allowed a better look at the fillings and isn't necessarily 'wrong' im, but fold side down may have fit the competition better.
The potatoes were an attempt at interesting contrast as far as texture (not really important here, I know), color, and cooking technique since they had some char.
You're right about the spinach and while there's a fair bit inside as well, basil would've cost the same and probably served me better.

>>19138899
Looks great, +1 from me. How'd the bottom come put on that pan?

[Anonymous No.19140403]

>>19138899
>This pizza cost $10.82 to make
Damn, that's crazy. I thought prices were getting bad here but that's like double what I'd expect, I'll have to check the mozzarella next time I go shopping. +1

[Anonymous No.19140415]

>>19139956
I ate the lasagna and fell asleep then got too embarrassed to post after narrowly avoiding burning my kitchen down >.<
Would you accept a picture of my feet as an apology?

[Anonymous No.19140959]

We're nearing the end of the competition with less than 2 days left to go, so if you've been lurking and thinking about participating, either as a contestant or weighing in with your vote, now is the time.

And a couple reminders. If you are going to vote, you should be voting for all entries, not just the ones you happen like. Secondly, while there has been some discussion about leeway and interpretation when it comes to the rules, the one thing that every entry must include is a picture of the completed dish with a timestamp. Additional photos and explanation are always welcome, but what is being voted on is the finished product, as it would be served, with a timestamp. If you happened to forget but provide later proof, as one entry did with a receipt, that's fine. But in the future please be sure to include a timestamp with your submission if you intend to be considered in the voting.

[Anonymous No.19141734]

>>19140959
I'm cooking right now, had to wait til today

[Anonymous No.19141746]

>>19140415
Shave feet and paint toe nails. One side blue, other green. Only substitution allowed this year. Sorry anon. Don't make the rules. Just enforce them. T.V. is your intials. If you violate the rules we will be forced to proceed from there

[Anonymous No.19141749]

>>19141734
Same.

[Anonymous No.19141787]

Pineapple pie chess style. Not a true chess pie but close.
2 cups frozen or fresh pineapple $5
1cup sugar $.75
juice & zest of 1 lemon $.50
stick of butter $1
2 eggs $.50
crust
1 1/4 cup flour $.50
stick of butter $1
tb sugar ($above)
1/8 cup h2o
what? $9.25
Recipe was from an attempt by a YouTube cook. I varied it where he had problems, but it still isn't perfected.
Put pineapple, sugar, lemon juice and zest in pot and simmer until most of the liquid is gone or thick (this is where he had problems... he didn't do this step.) Remove from heat, put in cold butter and mix. When mixture is cool enough mix in beaten eggs. Dump in pie shell and bake 50-60 min. No I'm not typing out how to make the crust for fuck's sake.
1 of 2

[Anonymous No.19141804]

I'm gonna choooouxm!

[Anonymous No.19141808]

>>19141787
Got a bit more brown than I'd like, but it is better than the YouTube guy's first attempt. Not cutting it until after "easter" dinner. All of you non-cooking critics can suck it.

[Anonymous No.19141817]

>>19141804
looks good, anon!

[Anonymous No.19141909]

>>19141808
Timestamp for great victory

[Anonymous No.19141930]

>>19141808
>not cutting it until after "easter" dinner
I highly doubt anyone is going to throw a tantrum if you aren't able to get your entry in before the deadline tomorrow night. I'd suggest making your timestamp now and keeping it in your pocket tomorrow so that you can covertly snap a pic without your dinner guests thinking you're a weirdo.

[Anonymous No.19142078]

>>19141909
>>19141930
The pineapple is wrapped in the fridge. Here is the honey pie I also made. A bit darker also. I have a new-to-me range that I got from boomers doing a remodel, so I'm not quite used to it. And I'm working the variations on this recipe to figure what works/tastes the best. This would fit the price range of the competition depending on honey prices in your area. This honey is from my bees.
Recipe is
cup of honey
6-8 tb butter
tb vinegar (I used apple cider)
tb lemon + tb lemon zest
3 eggs
crust
melt butter. mix with honey. add vinegar or lemon stuff. beat in eggs. pour in shell and bake 45ish min at 350°f. One challenge to this on is that the filling stays liquid/ gooey until after it comes out and cools. It is hard to know when it is done.
I don't care about the competition. I just want to talk about cooking and baking on /ck/. crazy, huh?

[Anonymous No.19142093]

>>19142078
Here is my last attempt. 2tb less butter and no vinegar or lemon. The idea of adding the acid (vinegar or lemon) to it is to ballance out the sweetness. Average honey ph is below 4, so I skipped the acid. It was too mellow, but a very nice mellow. I added the vinegar to kick it up this time.

[Anonymous No.19142294]

>>19142078
>i don't care about the competition
>i just want to talk about cooking and baking on /ck/
>crazy, huh?
That's not crazy. That's what we are here for. People who actually like to cook, and talk about cooking, and post their cooking so that other people can call them a fag and then argue for two hours over whether or not you should ever add the garlic at the same time as the onion, coming together for a lighthearted competition where you get to larp as Rokusaburo Michiba or Jeffrey Steingarten and battle it out for /ck/ bragging rights. I get that the opposition seems too great, and you'd rather go home and be with your loved ones, but the idea of making it a community event is to attract more attention to our shared cause, even if half the people just come to laugh at someone trying something new and fucking it up. If there's even one or two Scotsmen lurking who get inspired to cook something and post a thread about it, that means there's one or two less threads about what new item Taco Bell is bringing back, or the latest e-celeb gossip, or which brand has gone woke this week. If not for yourself, do it for your children, and your children's children.

[Anonymous No.19142315]

>>19142294
didn't read a word of that wall of autism

[Anonymous No.19142438]

Salisbury steak au poivre with a warm salad of d'Anjou pears and onion and cheese-filled profiteroles
I'll put together the pricing and directions tomorrow, I think it worked out to about $8 a plate

[Anonymous No.19142442]

Salisbury steak au poivre with a warm salad of d'Anjou pears and cabbage, withonion and cheese-filled profiteroles
I'll put together the pricing and directions tomorrow, I think it worked out to about $8 a plate

[Anonymous No.19142444]

>>19142438
looks great, anon!

[Anonymous No.19142449]

>>19142444
fixed a typo added another oh well

[Anonymous No.19142452]

>>19142442
You forgot to put a space between "withonion" anon. Want to go for a third try? (Maybe with a timestamp?)

[Anonymous No.19142455]

>>19142444 this
was intended for this:
>>19142442

[Anonymous No.19142471]

>>19142452
>You forgot to put a space between "withonion" anon. Want to go for a third try? (Maybe with a timestamp?)
noprob

[Anonymous No.19142482]

>>19142471
Yes those are boogies?

[Anonymous No.19142486]

>>19142482
tendies the microone can only handle stacked plates

[Anonymous No.19142502]

>>19142471
Good form. Your plating in the first pic was nice, but a microwave-backlit money shot with a timestamp is what give me that funny feeling in my tummy.

[Anonymous No.19142517]

>>19142502
The inside of my microwave made the front page of Reddit once
Back when that was a thing

[Anonymous No.19142528]

>>19142471
+1 would eat

[Anonymous No.19142541]

>>19142442
>>19142471
Are those capers or green peppercorns?

[Anonymous No.19142546]

>>19142541
Green, white, black, and red peppercorns

[Anonymous No.19142551]

>>19142546
Ah, I see the jar in the background, but there's also something next to it that looks like it could have been either capers or brined green peppercorns (and just saw that you're going to post details tomorrow).

[Anonymous No.19142613]

5 oz Salmon, grilled: $3.75
1 lbs Yukon Gold Potatoes, boiled and pan seared: $1.00
2 oz Asparagus, grilled: $0.95
0.5 Red Onion: $0.45
2 tbsp Butter (for potatoes): $0.25
0.5 oz Pepper Jack Cheese: $0.25
2 tsp Sour Cream: $0.07
Spices (Salt, Pepper, Paprika, Cumin, Onion Powder, and Garlic Powder): $0.50 at the very most
Fresh Rosemary: Free, home grown
$7.22 Total
Wa la

[Anonymous No.19142636]

>>19142613
Post timestamp.

[Anonymous No.19142666]

>>19142442
+1

[Anonymous No.19142669]

>>19142613
+1

[Anonymous No.19142673]

>>19142078
+1

[Anonymous No.19142675]

>>19142471
+1

[Anonymous No.19142679]

>>19134914
+1

[Anonymous No.19142680]

>>19142636
My apologies, here is a pic with timestamp. The dish I made is long gone by now so posting a timestamp with this is the best I can do.

[Anonymous No.19142710]

>>19142680
No worries. It's a stupid little thing, but requiring everyone to do it ensures that all the contestants are on equal footing and made a dish specifically for the competition, and that nobody is wasting their time voting on a picture from 3 years ago.

[Anonymous No.19143209]

>>19142442
>>19142471
Dang, now we're talking. I feel like this is the closest thing so far to match the idea of "boushy". Nice work on the profiteroles. +1

[Anonymous No.19143234]

>>19141808
+1>>19142078
+1

[Anonymous No.19143240]

>>19142471
+1

[Anonymous No.19143241]

>>19142613
>>19142680
+1

[Anonymous No.19143262]

>>19142613
Melt the cheese reeee
Might've preferred the onions cooked a bit or sliced thinner, too.

[Anonymous No.19143346]

Good thread.

[Anonymous No.19143357]

This cost about $15 (Aud)
Salmon with paprika, dill, salt and pepper
Put some lemon juice in and put the lid on.
Near the end I put some crushed garlic and butter in.
The other stuff is sweet potato mash.

[Anonymous No.19143948]

6 eggs $1.67
1lb beef $5
Shallot $.35
Green onion $.15
Yellow onion $.25
D’anjou pears $2.29
Butter $1.10
Milk $.28
Flour $1
Peppercorns $1
Bacon $.67
Cabbage $.45
Breadcrumbs $.50
Cream cheese $2.50
Total: $17.21
Let's round it up to $20 for everything to cover lard, oil, salt, and anything I might have missed, plus regional pricing might be different

That's still $5 per plate

Melt one stick of butter into one cup of milk with 1/2 teaspoon of salt

[Anonymous No.19143953]

When it's melted, add 1c flour

[Anonymous No.19143959]

When it's melted and just not quite simmering add 1c flour

[Anonymous No.19143963]

Work it until it makes a ball you can stand a spoon in

[Anonymous No.19143968]

When it's cool, about body temp, start mixing in 4 eggs, one egg at a time, this will take a while

[Tempfag No.19143971]

I appreciate everyone who participated in the spirit of the competition. Community sentiment seemed overall positive on this casual challenge and I believe there to be enough participation to hold these regularly. Feed back was offered throughout the thread that will be included into future events.

Given there was enough participation, I feel confident that we can return to more traditional scoring methodologies on the next one. I will take this next week to refine the guidelines and post a new next Saturday that will provide additional details.

In returning to a more traditional settings as well, the next thread will begin a short 4-week series of challenges instead of a one-off. I am taking suggestions for challenge themes.

Attached image are the results from this one-off challenge. If you received a rating of "E" (or Even), that means you did not place either due to no score or missing timestamp.

I hope everyone was able to have a little fun. Keep an eye out next Saturday for the new series.

[Anonymous No.19143983]

>>19141804
Pipe the dough onto a sheet pan, this makes about 20, I did 13 in case of bad ones, I'll make eclairs or something with the rest

[Anonymous No.19143994]

Before baking, smooth the tops of the puffs with wet fingers
Bake at 360-370 for 25 minutes, then pierce the tops with a toothpick, then cook for another 5-10 minutes to desired brownness

[Anonymous No.19144008]

Run the green onion, shallot, garlic through the food processor or finely chop

[Anonymous No.19144025]

Mix with pepper, grated cheese, nutmeg
I forgot to tally cheese and nutmeg, up my total to still under $20 or $5/plate

[Anonymous No.19144029]

Time to prep peppers
You need pickled green peppercorns to make this, along with dried black pepper, or a dried pepper medley

[Anonymous No.19144039]

You need to blanch the dried pepper in hot oil or it will be too strong

[Anonymous No.19144045]

This was about 1.25 tbs of dried peppers
Oil go down da hole

[Anonymous No.19144056]

>>19143971
OP is a faggot. My pineapple pie got 2 votes. 2. I can't believe the abuse I get when I cooked 3 things to bump your failed thread.

[Anonymous No.19144059]

Chop 3 slices of bacon, you could add a lot more, trying to be cheap as possible but more would be great

[Anonymous No.19144063]

>>19143971
Wait, you made a week long competition ending on a Sunday and you meant 9am instead of 9pm? Are you retarded?

[Anonymous No.19144071]

Fry off the bacon, in butter, this is half of the dressing, do not drain any grease
Prep the cabbage by scrubbing it with salt, sugar, and white vinegar, at least for 15 minutes, this gets rid of the farts

[Anonymous No.19144075]

>>19144063
Yeah let's extend it to at least 1700

[Tempfag No.19144081]

>>19144063
Poor foresight. Let's extend to 2100 PST. Moving forward it will be Sunday 0900 to Sunday 2100.

[Anonymous No.19144082]

Drain the cabbage, add sliced pears

[Tempfag No.19144086]

>>19144056
I'll correct that this evening when final results are posted.

[Anonymous No.19144092]

Fry off the cabbage with salt, then add water or chicken stock to it, red pepper, a little MSG if you want, or bouillon

[Anonymous No.19144095]

>>19144092
>cabbage and pears
Put a lid on it, these gotta braise a bit

[Anonymous No.19144107]

One pound of ground beef, two eggs, 1c breadcrumb
These were on clearance for $2
They suck because whole wheat cooks to a dark color
That's fine if you're making calimari, but you'll see, they brown off dark in this
It's OK the sauce hides it all

[Anonymous No.19144108]

>>19122227
*Chicken Kyiv
ftfy, no need to thank me just doing my part to fight Russian Nazi imperialism and erasure of Ukrainian culture

[Anonymous No.19144115]

Grate a smallish yellow onion

[Anonymous No.19144122]

Combine

[Anonymous No.19144127]

While the meat mix rests, stuff the puffs
Just the tip

[Anonymous No.19144130]

Form the patties

[Anonymous No.19144140]

Fry

[Anonymous No.19144153]

Adjust salad for sugar and vinegar if necessary, add mustard

[Anonymous No.19144159]

Move cooked patties to warm oven
These are not burned and pink in the middle, it's just those darn whole wheat breadcrumbs

[Anonymous No.19144168]

>>19144045
>Oil go down da hole

[Anonymous No.19144169]

Drain any excess oil or grease from the pan, but try to keep some of the fond
Add heavy cream, the blanched dried pepper, and about 1-2 tbs green peppercorn and brine
Green peppercorns are salty so keep that in mind, you don't want the sauce to overpower
Au poivre sauce is a combination of mild and intense that makes it comfy

[Anonymous No.19144171]

>>19144086
Don't worry about it, anon. I don't care. I'm just shit posting. Suggestion: next time very simple rules and explanation.
1. Theme rule
2. post recipe
3. post picture with a date (time stamp) in the picture
4. To vote for a recipe put +1 (or whatever) in a reply
5. etc
keep it simple

[Anonymous No.19144177]

Getting things plated
Microwave your plates 30 seconds per plate usually does it, no one wants to eat off a cold ass plate

[Anonymous No.19144184]

>>19144169
Oh, there's also a splash of brandy and a pat of butter in the peppercorn sauce, forgot
Still under $5/plate, really, just a splash
No more than 2 tsp of brandy keep it comfy

[Anonymous No.19144190]

Sauced and served, Salisbury steak au poivre, with a warm salad of cabbage and d'Anjou pears, and cheese and onion-filled profiteroles
Three hours, $20, dinner for four

[incelery No.19144225]

>>19144056
I didn't vote for it because of just the aesthetic value. I bet it tastes amazing and looked beautiful. But, I've never had it and it offset the typical expectations for the challenge so it was unrelatable to me in terms of my palletes fantasization capabilities. Would coconut creme or banana creme be good with it ya think?

[Anonymous No.19144227]

>>19144171
>to vote for a recipe put +1 (or whatever) in a reply
This upvote/downvote system was a complete disaster.

[incelery No.19144235]

>>19144045
Hope you live in a house. Otherwise, at least run hot water down it ya fuck

[Anonymous No.19144246]

>>19144190
+1

[Anonymous No.19144256]

>>19144045

[Anonymous No.19144284]

>>19144168
>>19144235
>>19144256
House, enough soap goes down that thing I don't worry about it
Fucking county made us install a massive sewer pipe because we added some footage to the back of the house, literally went 2 square feet over, no added bathroom or anything 2 feet cost us like, $25 grand
Fuck the state become ungovernable

[Anonymous No.19144307]

>>19144045
>Not my problem.

[Anonymous No.19144347]

OP's image really sucks. I can never find this thread without ctrl-f.

[Anonymous No.19144399]

>>19144225
There are coconut chess pies. I have not done one, yet. I was going to do one of those instead of the honey pie, but changed my mind. They are really easy to make... if you get your temps right. They are not like foofy, gooey pies. The sweetness tends to be less and there is more firmness to the filling.... more a custard like consistency I guess. Pic is a similar lemon pie I made for my mom's birthday a couple weeks ago. Firmer, non runny filling, not so sweet, and really nice lemon flavor. I don't know what to tell you... they are just different, but good. I'm still learning.

[Anonymous No.19144514]

>>19144227
>>19144056
>>19143971
How about a week to post dishes and a day or two during which the voting is valid? I tied for first just because I posted early but obviously got my ass kicked by some later entries.
Though for future cost-based challenges, we need to decide if it's broken down by the amount of an ingredient used or by the cost of a package.

>>19144347
Needs to have a standard image if it'll be regular.

[Anonymous No.19144523]

>>19144514
>a day or two during which the voting is valid
This should have been obvious and has always been how it was done. Most people are going to submit their entries towards the end, and it just makes no sense to have the deadline for entering the same as the deadline for voting (especially when it happens to be Easter).

[Tempfag No.19144617]

I'm accepting feedback on a pastebin for future events
https://pastebin.com/hFEvit1h

[Anonymous No.19144647]

>>19144399
Oh that sounds GOOD. I’ll look up a recipe but my guess is you sub desiccated coconut for the corn meal? I’m not a fan of chess pie but I make a mean buttermilk pie. I cut the sugar a bit, and what you get is like a custard pie, only better, because buttermilk.

[Anonymous No.19144695]

>>19144617
Looks good overall. The only things I'd suggest is maybe saying that it's encouraged to post additional pictures of your cooking. It doesn't have to be as detailed as the Salisbury steak, or in the form of an infographic, but it adds a lot and helps people voting. I would also get rid of the random times. Just say it starts on one day (whenever you post the thread) and ends on another day, by the end of the day.

Also, we should do challenges that are more focused. This one kind of just felt like "cook whatever you want", and then we ended up with one person making a sauce, one person making a dessert, and another making a full main course with sauce and sides.

[Anonymous No.19144729]

>>19144695
I'm steak au poivre and I agree
I know I went all in on that one and it was quite a bit of extra work
However I wanted to show people how to make a couple of tasty dishes and I hope others try au poivre for themselves
It's good on a lot of things besides beef
Chicken, turkey, duck, it's really good with duck and game meat
The problem is that people don't know the blanching the peppercorns in oil trick, then they make it and it's too strong, it's really supposed to be mellow

[Anonymous No.19144779]

>>19144514
sounds good
>>19144647
that lemon pie is not a chess pie and has no cornmeal. The coconut recipe has none, either. They all look like variations on that type of pie.... you know, eggs, butter and flavoring.

[Anonymous No.19144792]

>>19144695
i agree about the arbitrary times but think they still need to be detailed. if day-to-day as suggested then at least detail from midnight-to-midnight so the spergs can manage their anxiety

[Anonymous No.19144828]

>>19144399
Put bananas foster on top of it

[Anonymous No.19144830]

>>19144399
Beautiful

[Anonymous No.19144838]

>>19144792
>if day-to-day as suggested
It would be pretty much the same as suggested in the pastebin, but instead of saying "0900" and "2100", OP would just say "I'm going to post the new thread with the challenge on Sunday morning, and you'll have until the end of the day (EST) the following Sunday". It doesn't matter if there's a specific starting time because nobody can do anything until they know what the challenge is. And saying you have until the end of the last day to submit something just makes it simpler than having to remember a specific time and then convert it to your time zone.

[Anonymous No.19144876]

>>19144838
that would give unfair time advantage to euros

[Anonymous No.19144892]

>>19144876
Everyone would have the same amount of time. The only advantage they would have is if they put off cooking until Sunday night and decided to stay up until 5 or 6 in the morning. But there would be advantages and disadvantages no matter how you do it. 9am EST is 6am PST, and it's not like anyone was getting up before 6am on Easter Sunday to finish their entry.

[Anonymous No.19145143]

>>19142078
Presentation: 1/5
Originality: 2/5
Appeal: 2/5
Challenge Goals: 2/5
Total: 7/20

Not much to say about presentation. It's a whole pie in a pie tin. I thought the pineapple one looked a lot nicer with the slightly caramelized top.

It’s not doing anything groundbreaking, but points for originality since I don’t see honey pie very often.

I’m not a dessert person, and prefer something less sweet and more fruity/tart, but this sounds like it could be good, despite being purple for some reason.

One point for staying under budget and one point for using your own honey, which fits in with the recession theme. There’s nothing particularly gourmet about it, though.

-1

[Anonymous No.19145153]

>>19142442
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 14/20

It’s a very monochromatic plate, everything is sitting in a pool of sauce, and bread/ingredients shouldn’t be sitting on the lip of the dish. Otherwise it looks quite nice and inviting.

Lots of classic flavors and techniques, but combined in a somewhat original way.

Would eat. The sauce looks great, the steak is moist, and a warm pear salad sounds like a pairing I’d enjoy. The profiteroles do look like they went a little too long.

I feel like pricing the dish per plate kind of goes against the spirit of “walk into a store with $15 and cook something”, but since we’re already allowing bulk ingredients you have at home, and it was never specified how much food you even had to cook, it seems like a moot point. Otherwise really good interpretation of the challenge goals with how you incorporated stereotypical “cheap” things such as Salisbury steak and cabbage, but classed it up with the au poivre and profiteroles, which themselves aren’t particularly expensive but do showcase technique.

+1

[Anonymous No.19145161]

>>19142613
Presentation: 2/5
Originality: 1/5
Appeal: 2/5
Challenge Goals: 3/5
Total: 8/20

I like that I’m not entirely sure if you were being serious with the presentation or if it was entirely in jest. Either way, sometimes simpler is better, and the sloppiness distracts from any sense of classiness you’d get from that type of plating, however overdone and generic it may be. The sprig of rosemary is cute, but I’m not sure where in the dish you used rosemary.

Nothing original about salmon with asparagus and roast potatoes.

While I do like those things, the salmon looks dry, and I’d want more asparagus and less potatoes. The cold cheese, sour cream, and raw onions don’t look appealing at all.

While the salmon/asparagus/potatoes aren’t original, they’re also the exact kind of thing you’d see a bougie 40 something trophy wife eating with a glass of chardonnay. It also looks like something an average /ck/ anon on a budget would eat while trying to be healthy. Even if it’s a coincidence that fits well with the challenge.

-1

[Anonymous No.19145334]

>Mooooom. They’re arguing over the rules again!

[Anonymous No.19145361]

>>19145334
Calm down anon. Nobody is arguing. OP asked for feedback on the new template and nobody had anything to say aside from a couple minor suggestions.

[Anonymous No.19145367]

Honestly i might try this out (assuming it's $15 USD, $15 CAD would be extremely tight.)

Given the idea of scraps maybe something like a stew could work. We shall see...

[Anonymous No.19145374]

>>19145367
You've got about 4 and a half hours to get something in. I believe in you.

[Anonymous No.19145383]

>>19145374
Ah I didn't notice the day on OP. Shit.
Well if there's a follow up challenge I'll contribute but I dunno if that'll happen.
If people want id be happy to field some kind of prize for a future thread if someone wants to revive /ck/ challenge.

[Anonymous No.19145423]

>>19145383
This was just a casual one-off to see how many people were interested, but OP is planning on running a 4 round challenge starting next week.
>>19143971
>>19144617

This went better than the last couple of times, but it was still a pretty small turnout compared to how it used to be. It would be awesome to go back to having prizes, but I'd wait to see how it goes before committing to anything.

[Anonymous No.19145578]

>>19144284
Well, at least they anticipated build up and prevented you and the future homeowner from having someone come in and charge you $22g to dig it up. And can add to your resale value by it's inherit code compliance I assume. Hopefully. Lol

[Anonymous No.19145635]

>>19145423
Didn't mods start deleting challenge threads at one point due to the inclusion of prizes?

[Anonymous No.19145669]

>>19145635
Not that I'm aware of. I got a prize in 2014 or 2015, and everything went smoothly as far as I remember. The only time I've seen a thread deleted was one of the last times we had a roll round, and whoever was running it got in touch with a mod and they allowed the thread back up.

[Anonymous No.19146055]

I was planning on cooking last night but something came up. Since I already got all the ingredients I figured I might as well post, even if I missed the deadline.

Mussels steamed in Okinawan lager with chorizo, shallots, garlic, and serrano chili. Finished with butter, lemon, and fresh cilantro.
Served with Manchego pommes anna “frites” and chorizo chimichurri.

More pictures to come.

[Anonymous No.19146056]

>>19146055
>More pictures to come.
Please do, SAP Anon, heere
I feel like a challenger appeared
You better have your quarter stacked

[Tempfag No.19146063]

Entries are closed. Voting will remain open until tomorrow night at 2100 EST. There were some really good looking dishes!

[Anonymous No.19146538]

>>19146055
1 pound and change live mussels @$5.99/lbs - $6.20
Mexican chorizo - $2.50
The smallest wedge of Manchego the guy at the cheese counter was willing to give me - $2.22
1 can beer - $1
1 lemon - $0.20
4 to 5 cloves garlic - $0.15
1 shallot - $0.33
1 bunch parsley - $1
1 bunch cilantro - $1
1 serrano pepper - $0.12
2 potatoes - $0.89
1 large knob of butter + 1 pat - $0.50
~1/4 cup olive oil + red wine vinegar + a couple dried herbs - $1
Total: $14.61

[Anonymous No.19146543]

>>19146538
No real recipe for the chimichurri. It’s extra virgin olive oil and red wine vinegar (more vinegar than you’d use for a vinaigrette). Start with the vinegar and add parsley, cilantro, garlic, serrano, red pepper flakes, lemon zest, dried oregano, salt and pepper. Whisk in the oil and adjust seasonings as necessary.

[Anonymous No.19146546]

>>19146543
The dish should be pretty quick to throw together. Unfortunately I made such a small amount of chimichurri that I couldn’t use an immersion blender. Then I remembered I didn’t have a mandolin at home for the potatoes. Then I couldn’t find my microplane for the cheese. So I ended up doing everything by hand.

[Anonymous No.19146549]

>>19146546
Melt a good amount of butter in a skillet and arrange peeled, thinly sliced potatoes in a single overlapping layer. Top with Manchego, salt, and white pepper. Add another layer of potatoes and repeat. Brown the bottom on the stove, cover, and move to the oven.

[Anonymous No.19146551]

>>19146549
When the potatoes are cooked through remove the lid and put under the broiler to brown the top.

[Anonymous No.19146555]

>>19119360
>you must create a boushy dish with a budget of $15.
>boushy
A what?

[Anonymous No.19146559]

>>19146551
Finished pommes anna (your move >>19124738). After flipping them from the pan I moved them back to the oven turned all the way down to keep warm, and then cut them into “frites” right before serving.

[Anonymous No.19146569]

>>19146559
Cook the chorizo with the shallot and add in a few cloves of garlic when it’s close to done. It was a little too much chorizo so I ended up taking some out (breakfast), and also reserved a little of the fat to drizzle over the chimichurri on the plate. Add the beer, mussels, sliced serrano chili, and cover to steam until the mussels open.

[Anonymous No.19146572]

>>19146569
Turn off the heat and stir in the juice of half a lemon, some fresh cilantro, and a pat of butter.

[Anonymous No.19146576]

>>19146572
Generally happy with how it turned out. The potatoes were a gamble, and while I wasn’t expecting to be able to pick them up and dip them in the broth, I was hoping I could get them to act a little more like a stack of fries on the plate. Next time I would double the cheese and not add any extra salt (I’d also just use cracked black pepper instead of white; white pepper sucks, but I still have it in my head that when all the other ingredients are white you should use white pepper, even when I know the finished product is going to be golden brown and crispy). The chimichurri worked with both the potatoes and the chorizo-beer broth better than I expected. It also looked kinda nice with a drizzle of warm chorizo fat for about 4 seconds before it broke and started running all over the plate.

[Anonymous No.19146588]

>>19146555
zoomie speak
>boushy - bougie - bourgeois

[Anonymous No.19147104]

>>19146588
not even close to zoomer speak. its a common spelling if you're not a zoomer and think its some new iteration, zoomer.

[Anonymous No.19147414]

>>19146576
looks great, anon!

[Anonymous No.19147578]

>>19146559
Well, fair play. Nice work anon, the top of that looks fucking beautiful. +1

[Anonymous No.19148251]

>>19147578
I thought it turned out okay. I've done tarte tatin a few times, but never this. You could spend a little more time to make it pretty, but since I knew I was going to be cutting it up anyway I didn't bother.

[Anonymous No.19148256]

>>19146538
Oh, man. I WISH I could get fresh mussels for $5.99lb. I can get frozen bags of pre-cooked mussels for $10 on sale. You’re really lucky. Anyway, nice job on the dish. I’d eat the fuck out of it.

[Anonymous No.19148261]

>>19148256
Thanks. I'm pretty sure the "fresh" mussels at my Asian grocery store are $3.99 a pound right now, but I don't fuck with that.

[Anonymous No.19148657]

>>19143971
>i am taking suggestions for challenge themes
You should make a new thread when you post the final scores. That way people can still give suggestions and people like >>19145367 will have more of a chance to see that a new challenge is happing before it's already taking place. It shouldn't be an issue since this thread is about to hit bump limit, and if the new one dies, it dies.

[Anonymous No.19148818]

>>19148657
This is a good idea.

[Anonymous No.19148863]

>more entries than votes
The biggest problem with this voting system is that nobody wants to tell someone "That's fly over crap -1" because it makes you sound like you're just being a dick, so instead they just don't vote. But putting in the effort to submit something and then being completely ignored is probably more demoralizing than simply having someone say that they think your dish sucks.

[Anonymous No.19149116]

>>19146538
Post the receipt.

[Anonymous No.19149144]

>>19149116
I do a lot of shopping those prices seem in line with possible regional variation
Lemon seems low, they're up to $.79 here, sometimes even $1, but where I live food is well above the national average

[Anonymous No.19149167]

>>19149116
I could go look for it, but it's probably somewhere between a bunch of food scraps and a pile of wet shells in my kitchen trash. What do you want to know about?
>>19149144
Lemons don't really go above 50 cents here. These were 5 for a dollar.

[Anonymous No.19149301]

>>19149167
What country or which US state?

[Anonymous No.19149467]

>>19149301
>where do you go to find cheap lemons, mexican chorizo, and japanese beer
That's probably not obvious if you aren't American, so here's another hint: they also grow lots of olives.

[Tempfag No.19149708]

Challenge results. Plenty of good dishes throughout—everyone's participation is appreciated. I hope you enjoyed it as well despite the casual format. The overall format will change up the upcoming 4 event series starting this weekend which will include returning to more traditional event guidelines; it should be a much more refined experience.

A new thread has been created for theme submissions. Please also post some of what you're cooking as we accumulate ideas.

>>19149705
>>19149705
>>19149705

[Tempfag No.19149713]

>>19149708