/ck/ - Food & Cooking

[ZB !uqvogBnFaY No.3709395]

Round Four (July 1-15th) - Special TWO WEEK Challenge

-You MUST timestamp your entry photo. No timestamp, no vote. You only have to timestamp your completed dish photo, not multiple photos if you’re posting a set.
-The more photos you post, the better! We want to see your cooking. Detailing the cooking process/posting a recipe is encouraged (but not mandatory).
-Please use a tripname or some other way to distinguish you from the other contestants, like a gun or a jar of milk. Use the same name/signifier throughout the remainder of the competition.
-Just because you missed the first three rounds doesn’t mean you shouldn’t submit an entry! Eliminations begin after Round Five, and as long as your average score is high, you may move on to become one of the final fifteen.

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)

**

Copypasta Scoring Format for Lazymodo

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

[ZB !uqvogBnFaY No.3709397]

The Round Four Challenge Theme is:

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

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

Some guidelines; we're giving you extra time (an extra week) to find your ingredients, because I know everyone doesn't have easy access to some things.
You can also play fast and loose with the challenge if you think you can get away with it; don't have an Asian grocery? Try making something in the Asian style, Deep fry something and call it American, etc. You have a bit more room for interpretation in this one.

And please, no rerolls when it comes to picking your region. Obviously some of the choices are more challenging than others, but that's what makes it interesting!

***While submissions for Round 3 are now now longer being accepted, we'll leave the thread (http://boards.4chan.org/ck/res/3695470)) up for another 24 hours, in case you haven't had a chance to vote for some of the later entries.
When you vote, please sage your post, so we don't have more than one Challenge thread on the front page. Thanks everyone!

[Anonymous No.3709402]

>>3709397
Dude.

No, seriously... dude.

You forgot Italian.

What.
The.
Fuck.

Please modify.

[Anonymous No.3709404]

>>3709397

Not participating, but what does Canadian cuisine consist of?

[BubbleBurst No.3709405]

>>3709397
rolling....

[Anonymous No.3709407]

>>3709404
Lots of venison/wild meats (including ducks, geeses, salmon, etc), roots vegetables, stews, herbs. Native american inspired flavors, blended with French and British influences.

[Anonymous No.3709409]

Rolling

[Anonymous No.3709412]

>>3709397

I don't think American and Canadian should be on the list.

[Anonymous No.3709413]

>>3709402
PLEASE MODIFY.

Italian is a very significant cuisine and I don't understand why it has not been included in this list, which includes some really ridiculous categories, in my opinion. Italian really should be in here.

[Anonymous No.3709423]

>>3709409
What is this? Looks just like my wife.

[☢ !2fiREZiSTw No.3709431]

The list is the list, there's no Italian or Indian. So what. Make an Italian/Indian dish in any other round. I personally think the list should have been shorter.

Might have to bust out the teff flour for this one.

[Anonymous No.3709436]

>>3709431
> implying you have an injera pan

[☢ !2fiREZiSTw No.3709444]

>>3709436
You don't need one, I think I have a pic somewhere of injera I've made. I've made it a bunch of times. Always comes out perfect. Shit dries quickly though.

goolge injera recipes

[Anonymous No.3709445]

>>3709412
Agreed.

You lose more participants for the /ck/ challenge.

Again.

[Anonymous No.3709448]

>>3709431

It says Asian. That pretty clearly includes Indian, Russian, Omani, Kyrgyz, and whatever else may please you.

[☢ !2fiREZiSTw No.3709449]

>>3709436
If I wanted one I'd go to the closest African market there's two within 9 blocks of me.

[Anonymous No.3709450]

I'm Canadian and it's even Canada Day today and I laugh at being on that list.

[☢ !2fiREZiSTw No.3709451]

>>3709445
Looks like they didn't lose too many, while the quality of submissions was increased.

[☢ !2fiREZiSTw No.3709472]

>>3709448
It also says American food, which technically includes Canadian, Mexican, south American, and central American. Which were all listed separately.

Indian food and Japanese food are Asian food but Indian food isn't what is thought of as "Asian" food. Differentiating Canadian and "American" while not differentiating Indian and "Asian" seems inconsistent.

[Anonymous No.3709475]

>>3709472
> but Indian food isn't what is thought of as "Asian" food.

wat

[Bando_red No.3709479]

fuck I better not get african

[Anonymous No.3709481]

>>3709402
>>3709413
>>3709472
>>3709450
Maybe we should just swap Canadian with Italian

[CookMe !cblpeYjY3s No.3709486]

Here goes nothing. Rolling.

[☢ !2fiREZiSTw No.3709492]

>>3709475
Russian food isn't what people think of when someone says Asian food. Neither is Indian. Indian food uses such a different and specific set of spices than Thai, Chinese, or Japanese food that it is always mentioned separately.

Google Asian food. Im not speaking about my personal beliefs. People don't say let's get Asian food tonight... Indian, Russian, Korean, or Malaysian. Nor do they say let's get Italian tonight when they mean to imply italian.

[CookMe !cblpeYjY3s No.3709493]

Roll

[☢ !2fiREZiSTw No.3709494]

>>3709492
lol *pizza instead of that first pizza

[Anonymous No.3709497]

>>3709492

Russian is a stretch, but Indian is commonly regarded as "Asian" in much of the world. In the US of course, "Asian" is synonymous with "Oriental" (which at one point meant what we now refer to as "Middle Eastern")

[☢ !2fiREZiSTw No.3709502]

>>3709497
I hear you. I deleted my posts, didn't want to have the head of the thread crowded with off topic posts.

[ZB !uqvogBnFaY No.3709524]

The Round Four Challenge Theme is:

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

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

Some guidelines; we're giving you extra time (an extra week) to find your ingredients, because I know everyone doesn't have easy access to some things.
You can also play fast and loose with the challenge if you think you can get away with it; don't have an Asian grocery? Try making something in the Asian style, Deep fry something and call it American, etc. You have a bit more room for interpretation in this one.

And please, no rerolls when it comes to picking your region. Obviously some of the choices are more challenging than others, but that's what makes it interesting!

***While submissions for Round 3 are now now longer being accepted, we'll leave the thread (>>3695470) up for another 24 hours, in case you haven't had a chance to vote for some of the later entries.
When you vote, please sage your post, so we don't have more than one Challenge thread on the front page. Thanks everyone!

*** About the changes - We agree with some of the suggestions, and the North American categories have been combined, and an Italian category added, everything else is the same as it was. Sorry about that!

[Anonymous No.3709692]

This round is fucking gay. It's so wide that "cook anything" would have sufficed; you've literally included the whole world. Is this a preview of things to come? It's way better if there is some focus. Please in the future take more consideration into what you want.

[Anon no. 556 !!tpdJH4SQ2sE No.3709751]

It would have been cool if you had decided a particular dish from that cuisine. I'm going to roll Italian now and make whatever I want.

[Anonymous No.3709948]

These niggas will complain about anything. I think this is a cool idea.

Rolling.

[Anonymous No.3709950]

This is THE GAYEST THREAD ON 4CHAN EVER! This even surpasses that guy who saved his own jizz for years, or every other pony/gfur thread on >>>/b/. Seriously, this is "See who can find the best stock image on the internet" Game.

[Derto !IKsWpMRP7A No.3709962]

Ha! Sounds like fun - rolling.

[Anonymous No.3709975]

Rowlin'

For afrika!

[Anonymous No.3709990]

>>3709975
fuck that, rerolling

[stfuboosie !!/MEZC9Vdvfg No.3709995]

rolling!

[Anonymous No.3710203]

>>3709995
looks like I am creating something French. This should be interesting. Well, good luck to everyone!

[The Boyfriend !XAnCYOZBzk No.3710264]

Rollan

[The Boyfriend !XAnCYOZBzk No.3710298]

>>3710264

Alrighty, Brazilian dish it is.

[304lurker No.3710715]

rollan for ze french!

[304lurkersbetterhalf No.3710723]

rolling

[Anonymous No.3710809]

What if I roll until I get what I want?
What if I don't even roll, cook what I want and link to any anonymous roll with the number I want?
What if someone links to an anonymous roll and I say "Hey, this was MY roll!" to accuse him of cheating?

Plus the categories aren't very fair. Continental categories have more cuisines than smaller ones. (Thai, Korean, Indian, Chinese and Japanese cuisines all Asian...) But well, you write the rules, I'm OK with this one. Listing every country would have been problematic too... Related link http://globaltableadventure.com/countries-ive-cooked .

[heartsonfire !!fPX2cAyysZV No.3710877]

>>3710809
>What if I roll until I get what I want?
>What if I don't even roll <...> ?
Technically, we can't stop you from tampering with your roll results, but it's against the spirit of the game and will likely make the challenge less fun for you.

>Plus the categories aren't very fair.
They were never meant to be fair. Some of the categories (like Australian/Pacific Islands cuisine) *are* harder than something like 'Asian' cuisine, which includes a huge number of countries. If you've participated in any "roll for..." threads, you know that some outcomes are not as great as the others, and that's the fun in games-of-chances lay.

That said, we do appreciate the feedback and will take your comment into consideration. Again, be patient with us since this is the first-ever /ck/ Challenge for us as well as you guys.

>>3709950
Please read the rules. :) Starting with last week, we have a hard rule on timestamps, ensuring that stock photos are not being entered.

--

We were really amazed by all of the entries from Round Three! We didn't think you guys would like soup so much. We will be posting cumulative scores on the blog on Wednesday/Thursday (as well as in this thread), so keep a look out.

And just a reminder, even if you haven't participated in a challenge yet, it's not too late! We are not starting eliminations until the end of Round 5 and even at this point latecomers have a strong chance at becoming one of the final fifteen.

Good luck to everyone!

[Smith the CIA Agent No.3711303]

Rollin', please for the love of god gimme something I can work with:

[Smith the CIA Agent No.3711307]

>>3711303
Oh great, Mexican...I have never even had a Mexican dish before...

[Anonymous No.3711331]

>>3709405
Rolled 5 for French.

Did some classic Vanilla Crème Brûlée.

[Anonymous No.3711333]

rollang

[Nettle !JroEoSHCIc No.3711338]

boop

[Nettle !JroEoSHCIc No.3711340]

>>3711338
fml.

[Anonymous No.3711341]

>>3711331
I like making a really hard caramel and blending it, and spreading that powder on top.

Makes a really crusty sugar topping, it's like ice with water underneath

[BubbleBurst No.3711344]

>>3709405
Rolled 5 for French..

Did classic Vanilla Crème Brûlée

[BubbleBurst No.3711372]

>>3711341
I like thinner crusts, but it's just personal taste :-)

[Smith the CIA Agent No.3711529]

Hey OP, quick question, I was under the impression that one time stamp would be good for all current and further entries from the same person. Or did I get it wrong and it's 1 timestamped photo per entry per week/whatever each contest duration is.

[Anonymous No.3711557]

>>3711344
Where the fuck do you get vanilla caviar!?

I bought effing madagascar vanilla pods, but all I want are the seeds. That shit is expensive too.

[BubbleBurst No.3711568]

>>3711557
The spice shop I go to in Montreal is amazing.. the little pot of vanilla caviar show in the top picture was... 10$. It's a -lot- of fragrant, delicious Madagascar vanilla seeds.

They have an online shop,if you want I can link you.

[Anonymous No.3711572]

Hmmm, wonder if I should join in...

[Anonymous No.3711581]

>>3711568
PLEASE PLEASE LINK ME

I love vanilla, so so much. I put it somewhere in almost all of my baking.

[None !OPIATE9fy. No.3711587]

I'll prolly post some american 4th of july food

props to OP for doing this like a gentlemen and not acting like an ass like the guy on /tv/ did when he wanted to have a weekly thread (it failed miserably)

[BubbleBurst No.3711598]

>>3711581
here you go... They have more vanilla beans in shop, not all are available online, but still pretty good..

http://www.epicesdecru.com/en/store.search.php?q=vanilla

[Anonymous No.3711617]

>>3711598
I love you.

There are going to be vanilla bean orange cupcakes with vanilla bean buttercream frosting this weekend.

[BubbleBurst No.3711639]

>>3711617
Enjoy! And post pics, if you can :-)

[ZB !uqvogBnFaY No.3711650]

>>3711529

You got it wrong I'm afraid, it's one timestamp per entry per round.

[Anonymous No.3711667]

>>3711639
Alright, I'll see what I can do. The pictures won't be good quality since I don't have a good camera, but I hope they turn out ok.

[Anonymous No.3711704]

>>3710723
>>3710715

HURR DURR LOOK AT US WE'RE THE ANNOYING COUPLE OF /ck/

[Anonymous No.3711774]

>>3711704

How are they annoying? I don't even think they namefag outside of this thread...and participants must namefag...

[☢ !2fiREZiSTw No.3711781]

>>3711774
Don't even reply to posts like that.

[Anonymous No.3711825]

>>3711650
if the timestamp is in on only one picture in a vertical with several other pictures (without timestamps) in the same post is this acceptable?

Also, It is to be assumed that additional posts (of the same entry) would be required to also carry a timestamp as well?

[ZB !uqvogBnFaY No.3711953]

>>3711825

Yeah, that's what we mean - if you had a vertical with 12 images in it, you only need a timestamp in one of them. Several people have been putting the timestamp in the picture of the plate after they finish eating, but whatever works for you.

For additional posts of the same entry, like from other angles or something, its fine as long as we can tell its still the same dish.

[Anonymous No.3713305]

bumpan

[Anonymous No.3713416]

>>3709524


man i hope i get africa, that image is hella tiny tho

[Anonymous No.3713420]

>>3709524
RAWLAN

[FrogSoup !SouplTBU2A No.3713423]

Jeez is this still going? I haven't kept up with this contest since the first round. Is there a clear winner emerging yet, or are people still spamming google images?

[falconbandwagon !!C4JCFUiC+eH No.3713462]

african
fry some plantains
mexican
fry some plantains and refry beans

[☢ !2fiREZiSTw No.3713482]

>>3713423
Check the blog. There are some really great submissions.

[None !OPIATE9fy. No.3713599]

Cheese burger (med) with grilled onion, lettuce, tomato, mayo
Hot dog with onion, sweet relish , mustard
Chicken thigh breaded in panko and baked
Claremont salad (like coleslaw but with more stuff)
Fresca (diet soda)

btw the burger tasted better than 5 guys

not pictured was a couple kosher dill pickles

[Anonymous No.3713604]

>>3713599
Reminds me of my pre-weight loss life.

You have me salivating.

[None !ddB8dxMZ/s No.3713605]

>>3713599
>three meat dishes

why

[Anonymous No.3713608]

>>3713599

is that your entry. You got that time stamp coming?

[Anonymous No.3713610]

>>3713605
because he is an amerifat and he/she thinks that eating a small salad will do any shit

[None !OPIATE9fy. No.3713622]

>>3713605
this is a 4th of July American meal

>>3713608
I forgot to put a time stamp

it really isn't much to look at anyways so why fake it?

I really should have taken the picture at an angle that showed the burger and toppings how they looked at eye level

[Anonymous No.3713633]

>>3713622
because if they let you enter without a fucking time stamp then the assholes start posting shit they made at work three months ago or off of google images. It sucks, because people are really trying to cheat at a fun and fake contest, because they have no joy in their lives and like to ruin things for everyone. That was a run on sentence and I don't give a fuck.

[None !OPIATE9fy. No.3713666]

>>3713633
I've been posting the same style images for years so I think I have some credibility

pic is of the first day launch of the double down

[Anonymous No.3713679]

>>3713666
whoa, trips.

and I don't give a fuck. I can tell you aren't scammin'. I would allow it, but I am not that important.

[Nettle !JroEoSHCIc No.3713715]

they see me rolling

[heartsonfire !!fPX2cAyysZV No.3714979]

>>3713666
Not intending to show favoritism or anything, but considering how long you've been on /ck/ with the same identity, I'm okay with letting this week's entry slide without a timestamp. Just don't forget it next time! :T

Also, >666
Satan said it was okay.

Happy America Day everyone! If you haven't participated in a challenge yet, this is the perfect week to join in and fight for your spot in the Final Fifteen. We'll be posting cumulative scores sometime tomorrow.

[☢ !2fiREZiSTw No.3715002]

K so I've never "rolled" in my life. I can't tell you how painfull it's going to be for me to hit submit. I don't intend to ever "roll" again.

[☢ !2fiREZiSTw No.3715005]

>>3715002
FUCK! I just made a sauce with meatballs, veal chops, and sausage!!!!! Dammit.

[Anonymous No.3715010]

>>3715002
> durr hurr I'm so mature

stop acting like a faggot

[Anonymous No.3715020]

>>3715010
Good luck with that request

[Anonymous No.3715063]

>>3715010
>durr hurr
>faggot

>>>/b/

[☢ !2fiREZiSTw No.3715070]

>>3715010

Im sorry, I know that I should stop posting, but I get so lonely

[Anonymous No.3715936]

4th of July bump!

[Thefarvito No.3716398]

Rolling bitches.

[Thefarvito No.3716412]

so I get anything from Israel to india on the map correct?

[ZB !uqvogBnFaY No.3716815]

>>3716412

Sounds about right

[heartsonfire !!fPX2cAyysZV No.3717490]

ghost bumpin'

[digger No.3717509]

let us roll.

[giroux !eQTOIRra/. No.3717531]

>>3711568
hello

do you go to Anatol for spices on Saint-Laurent?

[Anonymous No.3717747]

Rolling!

[Anonymous No.3717790]

>>3717531
I like Anatol for some things... well for anything in bulk and for the essences they have.

But for spices I tend to go to Olives & Épices, in the Jean-Talon Market a few blocks away.

[Anonymous No.3718795]

bump

[Derto !IKsWpMRP7A No.3719228]

My third dish so far: Risotto with basil chicken - based on the Italian kitchen.

The picture is pretty self explanatory, so I'll just let you guys read it. I'll post a single "hr" picture of the dish after this, but I'll admit, I really need to get my shit together when it comes to photography.

[Derto !IKsWpMRP7A No.3719230]

>>3719228

[Derto !IKsWpMRP7A No.3719256]

>>3719228
My roomates are dicks - this was the best picture they took of the dish, then they proceded to stuff themselves before I could whipe off excess rice and stuff... (Mine didn't have chicken since it... fell on the floor).

[The Boyfriend !XAnCYOZBzk No.3719884]

Okay, I'm making a Brazilian-style chicken dish with a coconut milk sauce.

Ingredients: 3 tablespoons Olive Oil, 4 Chicken Breasts, 1 each Red and Green Bell Pepper, 2 Capsicum peppers of your chosen cultivar, 4 large Garlic Cloves, 1 medium Onion, 1 Mango, 1 Tomato
1 tablespoon fresh grated or minced Ginger root, Some fresh Parsley and Cilantro, chopped, 14oz Coconut Milk, 1 teaspoon Tumeric, 1 teaspoon ground Coriander, 1 teaspoon ground Cumin, 1 teaspoon ground Cayenne, (FOR THE LAZY: curry powder.) 1 tablespoon Sugar.

Take the powdered spices, mix together, add some salt and black pepper. Dust the chicken breasts lightly with this powder, reserving about half of it for later use. Chop up all vegetable ingredients into roughly 1.5cm squared pieces, excepting garlic, which is minced or grated. Discard the inside of the tomato, especially if you're using gassed tomatoes.

(Continued next post)

[The Boyfriend !XAnCYOZBzk No.3719887]

>>3719884

Heat up a large pan over medium heat, place 2 tablespoons olive oil into it, let the oil heat up, place the coated chicken breasts into the pan and brown each side first for 2 minutes, then reduce to medium-low heat, cover and cook each side for roughly 10 minutes each side (longer for thicker breasts.) Remove from pan and set aside.

Let pan heat back up, put in another tablespoon of olive oil. Bloom the remaining ground spices in the oil, roughly one minute, then toss in the onion, ginger, jalapeno, and onion. Cook for 5 minutes. Add the bell pepper, mango, and tomato, cook for another 8 minutes, add coconut milk, saute for 5 minutes and scrape the bottom of the pan to get the spices mixed in thoroughly. Add a tablespoon of sugar and a dash more of salt.

Take the chopped cilantro, put it on the chicken, take just the sauce, pour some over the chicken, add your rice, scoop some of the vegetables/fruits next to it. Garnish rice with a couple of sprigs of parsley.

[The Boyfriend !XAnCYOZBzk No.3719890]

>>3719884
>>3719887

I'll make a vertical later. Gotta work soon.

[(__)_) !!85yuEmNW1V4 No.3720563]

[Anonymous No.3720578]

Why are timestamps needed? Just checking exif data should work. I mean, in the case of the guy who forgot anyway.

I hope there's a final thread when this is all over, featuring the finished dishes. I missed a lot, and would love to see a recap.

[(__)_) !!85yuEmNW1V4 No.3720596]

...because you can edit EXIF info. But additionally you must include a timestamp in your submission pic even if you submitted an accompanied pic which legitimized the first pic for unknown/arbitrary reasons.

[(__)_) !!85yuEmNW1V4 No.3720641]

>>3720578
...because you can edit EXIF info. But additionally you must include a timestamp in your submission pic even if you submitted an accompanied pic which legitimized the first pic for unknown/arbitrary reasons.

[Anonymous No.3720859]

>>3720578
The submissions are getting reposted on the blog.

The URL is in OP's pic.

[Anonymous No.3721276]

>>3720641

wat, you only need one timestamp

[swot !!LO4EUS7dUiU No.3721289]

Rolling.
Fuck. I didn't read the instructions carefully, I just saw "regional" and went with it. And just got done uploading all the pictures I made of a delicious espinacas con garbanzos, and Spanish isn't even on the list. Which is stupid. If I don't have the time to make another dish next week then I'm just uploading my Spanish dish.
For future coo/ck/ing contests, can we pleaseplease not have the regional week set up like this? There are so many other regions to choose from.

[Anonymous No.3721302]

>>3709524

1,3 and 4 should have just been a single "Americas" category. It's not a region famous for high class cuisine to be honest.

[Anonymous No.3721381]

>>3720578
>Just checking exif data should work.
>implying people will set time/date on camera every single time

[Anonymous No.3721611]

Less and less submissions each time. I'm getting kinda sad.

[Anonymous No.3721649]

>>3721611
this is a two week challenge, I am waiting to get paid to make my entry, other people (I HOPE) are doing the same

[Anonymous No.3723156]

bump

[BubbleBurst No.3724194]

Anon no. 556 !!tpdJH4SQ2sE :
Thank you for the coconut soup recipe last round. It's darn tasty.

[Anonymous No.3724239]

>>3721649
I guess the amount of participants depends on the accessibility of the dish you're supposed to make.
When it's regional it might be hard as hell to find some of the ingredients.

[Anon no. 556 !!tpdJH4SQ2sE No.3724414]

>>3724194
Awesome!

[BubbleBurst No.3724524]

>>3724414
Picture here : >>3724521

[Anonymous No.3725994]

BAMP

[heartsonfire !!fPX2cAyysZV No.3726109]

High--averaging competitors who only participated in Round One are not being represented in this list.

The current contestants in the top fifteen are:

>Derto !IKsWpMRP7A
>SCORE: 16.88

>stfuboosie !!/MEZC9Vdvfg
>SCORE: 16.75

>John !96Ltn7sP..
>SCORE: 16.66

>(__)_) !!85yuEmNW1V4
>SCORE: 15

>BubbleBurst
>SCORE: 15

>Thefarvito
>SCORE: 14.3

>Anon no. 556 !!tpdJH4SQ2sE
>SCORE: 14.18

>☢ !2fiREZiSTw
>SCORE: 14

>304lurker
>SCORE: 14

>304lurkersbetterhalf
>SCORE: 13.75

>Nettle !JroEoSHCIc
>SCORE: 13.75

>CookMe !cblpeYjY3s
>SCORE: 13.5

>The Boyfriend !XAnCYOZBzk
>SCORE: 13.4

>swot !!LO4EUS7dUiU
>SCORE: 12.88

***TIE FOR 15th
>Smith the CIA Agent
>SCORE: 12.2

>deex
>SCORE: 12.2

[heartsonfire !!fPX2cAyysZV No.3726113]

>>3726109
Just a note to say that it's still anyone's game. Even if you haven't participated yet, a knock-out dish can secure your spot in the final fifteen... so get to cooking!

[Anonymous No.3726333]

>>3726109
>(__)_)

This username amuses me greatly.

[Anonymous No.3727981]

bump

[Anonymous No.3728001]

"German cuisine"??

[Anonymous No.3728439]

bumpan

[heartsonfire !!fPX2cAyysZV No.3729134]

ghost bump

[Anonymous No.3729913]

>>3726333

[stfuboosie !!/MEZC9Vdvfg No.3730244]

This is my entry for the regional cooking segment. I was bestowed with French cuisine as my challenge. I chose a simple chicken dish that I developed for this contest, my take on a well know French carrot dish, and an amazing artichoke au gratin. My household was not enthusiastic with the prospect of having to eat a French meal. So I was doubly challenged in that I had to create something delicious that met the retirements of this part of the competition that they would actually eat. I would say I succeeded, they would say they didn't know what I served them was my French entry and they LOVED it. (Please see the proceeding posts for the recipe verticals)

I created a recipe comprised of roasted chicken pieces that were similar to the whole roasted chickens (Poulet Cuit) I enjoyed at the boulangeries while visiting Aix en Provence as a child. The carrots are my take on “Carottes Vichy”,updated with pink grapfruit perrier instead of the traditional Vichy water and a bit of fresh dill. The artichoke au gratin was, by far, the best part of this whole meal. It is comprised of cooked artichoke heart bottoms that have been stuffed with a paste made of Gruyere cheese and sauteed Portabella mushrooms.
I hope you guys try this out and enjoy it as much as we did. It was SO delicious.

[stfuboosie !!/MEZC9Vdvfg No.3730245]

>>3730244
Here is the vertical for the chicken. I loved the crispy skin and tender, flavorful, meat. I am planning on making this again really soon.

[stfuboosie !!/MEZC9Vdvfg No.3730248]

>>3730244
This is the vertical for the carrots. I remember having a similar dish served to me at a French restaurant in New York City once, I think this is better though. The Grapefruit Perrier really gives it some “zing”.

[stfuboosie !!/MEZC9Vdvfg No.3730250]

>>3730244
My vertical for what is now my favorite food ever. Fonds d'artichauts au gratin. It was so simple but very rich and decadent. If the cost of artichokes weren't so expensive I would make this more often. I highly recommend this, try it with frozen or canned artichoke heart bottoms if you can't bring yourself to use fresh.

Wow, I learned a lot from this challenge. I really was glad we were afforded extra time, I certainly took advantage of it. I am also glad it's over so I don't have to worry about French cooking again for a while, it was so much work!

[Anonymous No.3730371]

>>3730250


hngg this looks so good

[Anonymous No.3730461]

Rollin' and Votin'!
>>3711344
Presentation:4/5
Originality: 3/5
Appeal:5/5
Challenge Goals: 5/5
Total: 17/20
>>3713599
Presentation: 2/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total:14/20
>>3719256
>>3719228
Presentation: 3/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 16/20
>>3719884
>>3719887
Presentation: 5/5
Originality: 4/5
Appeal:4/5
Challenge Goals: 5/5
Total: 18/20
>>3730244
>>3730245
>>3730248
>>3730250
Presentation: 5/5
Originality: 3/5
Appeal: 5/5
Challenge Goals:5/5
Total: 18/20
is that all there is?

[Anon no. 556 !!tpdJH4SQ2sE No.3730526]

I just devoured the leftovers of what was to be my entry this round. Completely forgot timestamp. Great success!

[Anonymous No.3731169]

>>3730526
Was it tasty at least?

[Anonymous No.3731188]

Rolling

[stfuboosie !!/MEZC9Vdvfg No.3731196]

>>3730526
Oh,did you photograph it otherwise?, I would still like to see it. Maybe they will allow it if you can take a picture with a timestamp using the same plate and setting as one of the pictures. I hate that you don't get to play this round being that it is such an interesting and varied subject.

[Anonymous No.3731290]

ROLLING

[Anonymous No.3731325]

>>3731290
Africa!
I choose Morocco!

[John !96Ltn7sP.. No.3731562]

>>3710809
'Ota 'ika from Polynesia.

[John !96Ltn7sP.. No.3731567]

[John !96Ltn7sP.. No.3731569]

And the timestamp.

[Anonymous No.3731610]

>>3720641
any chance of a vertical for your 6/27/12 entry? it looks delicious on the blogspot.

[Anonymous No.3731627]

>>3731569
Looks great but where's the proof that you rolled food from that region? What do you do with the lime slices?

It's pointless if someone supposedly rolls as anon and then posts the dish with a trip.

[John !96Ltn7sP.. No.3731758]

>>3731627
I have no proof that I rolled there. That's what I (or someone, if you want) pointed out here >>3710809

To be honest, I thought about cheating to get France, for obvious reasons. When I rolled Australia/Pacific, I looked for recipes from there and realised it would be more fun and challenging to learn new things. Plus I would have never thought about crème brulée or poulet rôti...

Oh, and the lime slices are for decoration, as I added juice to my taste while mixing everything, but

[John !96Ltn7sP.. No.3731762]

>>3731758
... but you could use them to add juice.

[(__)_) !!85yuEmNW1V4 No.3731809]

>>3731610

I won't be making verticals but I do post how I make the dishes in the original threads. I'm not sure exactly what I did but here's a close approximation:

In a pressure cooker, make a stock out of chicken bones/scraps, onion, carrot, star anise, stick of cinnamon, hunk of galangal, bunch of coriander stems and black peppercorn.

Make a paste out of garlic, ginger, thai chili, turmeric, coriander, cumin, lemongrass, shallot, and shrimp paste. Fry the paste in oil until aromatic and deglaze with coconut milk. Allow milk to cook for a few minutes then add the stock; simmer for 45-60min. Boil pancit canton/la mian noodles. Add snow peas to soup for a few minutes. Add noodles, raw shrimp and serve immediately. Top with bean sprouts, rau rom, and egg. I don't think I used fish sauce and relied on the pungency of the shrimp paste so salt accordingly. The consistency was light despite the coconut milk so use it sparingly--it did not have that hearty feel like you find in coconut milk-based SE Asian dishes. Be sure to make your stock properly as I feel that was the most important element of this dish.

[Anonymous No.3731916]

Roll...

[Anonymous No.3732744]

bump

[Anonymous No.3732900]

>be new to /ck/
>see this thread

hhhnnnnnnnnnnnnnnnggg

[Anonymous No.3732904]

>>3731569
can you even eat the orchid?

[Anonymous No.3733148]

>>3731569
>>3731567
>>3731562
Presentation: 5/5
Originality:4/5
Appeal:3/5
Challenge Goals: 5/5
Total: 17/20
How is it that I am the only voter?

[heartsonfire !!fPX2cAyysZV No.3733475]

>>3730526
Anon, if you took photos of your dish then post it anyway. I know we're supposed to be getting strict about the timestamp rule but we can make exceptions every now and then. If your submission for this round looks similar to the previous entries, then we will accept it (albeit with a possible minor penalty taken into account when we calculate averages).

[Anonymous No.3733701]

rollin- Hope I can finish it in 3 days

[Anonymous No.3733709]

>>3733701
Fuck yeah. I love that, finally an excuse to try poutine.

[Anonymous No.3735282]

bump

[heartsonfire !!fPX2cAyysZV No.3735798]

ghost bumpin'

[Anonymous No.3735803]

>>3735798
why hasn't anyone else voted? I am going to make an Canadian dish (I rolled Canada/America). I want to ensure that my hard work is validated.

[Anonymous No.3735841]

>>3711344
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>3713599
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>3719228
>>3719256
Presentation: 3/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 13/20

>>3719884
>>3719887
Presentation: 5/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>3730244
>>3730245
>>3730248
>>3730250
Presentation: 4/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>3731569
>>3731567
>>3731562
Presentation: 5/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20

[Anonymous No.3736718]

>>3711344
Presentation: 3/5
Originality: 2/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 15/20

>>3719228
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>3719887
Presentation:4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>3730244
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>3731569
Presentation: 2/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20
I have to say, the orchids, leaves and limes irked me a bit. Maybe aim for a more subtle look with less of everything.

[Anonymous No.3737018]

bamp

[☢ !2fiREZiSTw No.3737022]

>>3735798
HOF come back!

[Anonymous No.3737942]

>>3730244
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>3719256
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20

>>3719887
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

>>3731569
Presentation: 5/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20

[John !96Ltn7sP.. No.3737988]

>>3732904
Yes, you can eat the orchid if you want. Many flowers are eatable.
The leaves are technically eatable too, but they just don't taste quite fine with the coconut milk...

[Anonymous No.3738178]

>>3719884
>>3719887

Still waiting on vertical :3

[Anonymous No.3738864]

>>3735803
I'm making my entry tomorrow; I promise to vote for everyone when I do.

[Anonymous No.3738892]

>>3738864
>I'm making my entry tomorrow

Same here. I forgot about this whole thing, and I'm not prepared today. Reminds me of homework back in school, haha.

[(__)_) !!85yuEmNW1V4 No.3739760]

I rolled >>3720563 which was Mexican.

This is beef mole with a salad and fried plantains.

Mole sauce goes as follows: mole paste consists of toasted new mexico, guajillo, mulato, pasilla, and chipotle chiles (afterwards reconstituted with boiling water), roasted garlic onion and plantain, then sauteed sesame seeds, peanuts, almonds, walnuts, raisins, cinnamon stick, whole cumin cloves and black peppercorns in lard, all added to a blender with thyme, oregano, and marjoram. Added enough chile water to blend easily. Returned smoothly blended mix to pan with heated lard, adding bittersweet chocolate and some sugar, cooked for ~60min while stirring constantly. For the sauce, add 1:1 of paste and minced sauteed tomato with stock added and reduced as appropriate.

The salad is black beans, grilled corn, grape tomato, avocado, red onion, coriander, and nopal cactus with lime juice.

[(__)_) !!85yuEmNW1V4 No.3739761]

[(__)_) !!85yuEmNW1V4 No.3739779]

>>3739760

Addendum: the chiles were seeded and half of the seeds reserved and toasted and added to the blender...I add this because I've never reserved chili/pepper seeds for later use and I found it unique.

[Anonymous No.3739902]

>>3739760
That looks absolutely fucking gorgeous and delicious.
Grats anon.

[Anonymous No.3740135]

>>3739761
>>3739760
I already voted for the others but not yours.

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

[Smith the CIA Agent No.3740743]

So, I've finally finalized what I want to submit to the /ck/ challenge. If you guys recall, I need to cook something Mexican and I have absolute zero experience with it.
However, I've looked through some stuff online and talked with some friends, this is my finalised idea for what I'm going to submit:
In short, I'm going to do a Chili Relleno stuffed with lamb barbacoa. I might serve it with some beans and rice and or a quick tomato salsa.

I plan to substitute poblano peppers with the more mild sweet peppers since I can't get any other large pepper types. The lamb will marinating as I prep everything else, then probably be cubed and diced before stuffing.

How does this sound, guys?

[Anonymous No.3741315]

>>3739760
>>3739761
Presentation: 4/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20
everything on that plate looks delicious.

[swot !!LO4EUS7dUiU No.3741638]

Here is a shrimp and vegetable laksa, with chocolate crinkles to come. Verticals also to come. I rolled Australian/Pacific Islands.

Breakdown: The laksa paste was made with garlic, ginger, lemongrass, sweet onion, red bell pepper, turmeric, cumin, tamarind paste substitute (half orange juice half red wine), cilantro, and peanut oil. Made the night before, left to rest in fridge.
The broth was made with the laksa paste, more peanut oil, thai basil, cilantro, vegetable broth, red pepper flakes, and coconut oil.
I sauteed shrimp, red bell pepper, mushrooms, and beansprouts for garnish, and added some green onions and lime.
The chocolate crackles are chocolate rice krispies, powdered sugar, coconut, and coconut oil.

[Anonymous No.3741651]

>>3741638
talk about cutting it close.
Presentation: 3/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

[swot !!LO4EUS7dUiU No.3741653]

Chocolate crinkles.

[swot !!LO4EUS7dUiU No.3741659]

>>3741651

Dude, I know. My computer is having major issues. Will upload verticals later. (It was delicious.)

[Smith the CIA Agent No.3741665]

Chile Relleno with a lamb barbacoa stuffing, served with rice and beans cooked in a vegetable and lamb stock.

Vertical incoming in a bit, just have to clear down the kitchen and eat before the food gets cold.

[Smith the CIA Agent No.3741679]

>>3741659
Tell me about it, I almost threw my laptop out the window when the pic I took didn't upload.

[Anonymous No.3741801]

>>3741665

Looks quite good, though it's probably a bit bland compared to the Tex-Mex I'm used to. (Arizona.)

[swot !!LO4EUS7dUiU No.3741821]

Laksa paste.

[Anonymous No.3741832]

>>3741821

Looks good. What do I do with it?

[swot !!LO4EUS7dUiU No.3741852]

>>3741832

Make a soup with it. :)

[Anonymous No.3741866]

>>3741852

:o

is the last picture supposed to be cropped like that?

[swot !!LO4EUS7dUiU No.3741877]

>>3741866
No, I've just been fighting with paint/my new phone all night. But the full picture is up there in the thread.

[swot !!LO4EUS7dUiU No.3741886]

Chocolate crinkles vertical.

Can we leave the thread up again for voting please?

[ZB !uqvogBnFaY No.3741898]

>>3741886

This thread will be open for another 24 hours for voting AND submissions.

[Anonymous No.3741906]

>>3711344
Presentation: 3/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

>>3713599
Presentation: 2/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

>>3719256
Presentation: 2/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 15/20

[Anonymous No.3741915]

>>3719887
Presentation: 5/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20

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

>>3731562
Presentation: 5/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 18/20

>>3739760
Presentation: 5/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 19/20

>>3741665
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

[Smith the CIA Agent No.3741982]

>>3741665
Photo Collage for my dish, no vertical because I've burned both hands cooking the god damn thing and typing is hard.

Okay, so going to divide this into 3 parts based on each component of the dish:
Place peppers into oven to get it grilled, peek skin and and stuff with diced lamb barbacoa, secure with kitchen twine if it's falling apart. Coat with eggwash, then flour. Lightly fry until a nice golden crust is formed. - Done.

In the mean time, boil rice. In the mean time, saute garlic, chilies, cilantro stems, drain a can of beans and place beans into the pan, add in diced fresh tomatoes or canned tomatoes along with juice. Add in lamb broth and bring to a boil to reduce it a little before adding in cooked rice and cilantro, add in salt and pepper to taste. - Done

Prepare barbacoa marinade by roughly chopping garlic, chilies, tomatoes, cilantro and drop into food processor; add into cumin, smoked paprika, salt and pepper. Emulsify with olive oil, water and lime juice. Marinade meat for 4 hours. Chop in a onion, potatoes, carrots and form a bed in a baking tray, place the marinating meat on top of this bed of vegetables, spoon the rest of the marindade on top. Cover tightly with tin foil, cook on low heat in the oven until the meat is tender (which took around 4 hours). Use as stuffing for Chile Relleno (see above)

If anyone wants to screenshot this as an addition to the post for easier score-tracking, feel free to.

[Anonymous No.3741989]

>>3739761
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>3741638
>>3741653
Presentation: 3/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20

>>3741982
Presentation: 2/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 12/20

[ZB !uqvogBnFaY No.3742237]

I'll be closing this thread down in 12 hours, so vote while you can everyone!

Please also remember to sage your posts so we don't have two Challenge threads on the front page. Thanks!

[Anonymous No.3743623]

>>3742237

I kind of understand the reason for saging but if your intention of keeping the threads alive for late votes or newer submissions having more "air time" then I think it's kind of at odds with keeping the thread hidden on page ten. At most you would have an occasional overlap for a 24 hour period; but also the new challenge threads normally don't get many posts on the first day so I don't think you would have two challenge threads on the first page often. Besides, there are often enough two threads about the same topic on the first page anyway. Or is the concern about too much OC being on the first page?

[Anonymous No.3743665]

>>3741982
>>3741665
Presentation: 2/5
Originality: 5/5
Appeal:3/5
Challenge Goals: 5/5
Total: 15/20
i hope more people vote this time

[ZB !uqvogBnFaY No.3743908]

Last call for votes!