BIN/CK/O Take 3

File: 410 KB, 3512x4328, Bincko 3.png [View same] [iqdb] [saucenao] [google]

BIN/CK/O Take 3 Charlie Trotter !ux8LynrkyU Sat Jul 26 21:01:52 2014 No.5637872 [DELETED]

Old one died so here is the new one for you guys, Hopefully this one wont be so hard to complete. No ruined equipment, webms, or any of that nonsense, just good old fashioned cooking. Enjoy

>>	Anonymous Sat Jul 26 21:14:21 2014 No.5637901 File: 396 KB, 1000x750, results.jpg [View same] [iqdb] [saucenao] [google] B1 -3 home canned goods. >Red beets in red wine and honey brine >Hot sauce >Mango chutney

>>	Charlie Trotter !ux8LynrkyU Sat Jul 26 21:22:51 2014 No.5637929 >>5637901 Can you post with a time stamp please?

>>	Anonymous Sat Jul 26 21:29:15 2014 No.5637954 >>5637929 I'll have to take a new pic so the light will suck (it's night now), but sure give me a sec.

>>	Anonymous Sat Jul 26 21:37:27 2014 No.5637975 >>5637872 Dude, I just glanced at it, and I've already got so many. This one I can do.

>>	Anonymous Sat Jul 26 21:40:56 2014 No.5637983 > Vegan > Nothing involving alcohol. Fuck your shit board.

>>	Anonymous Sat Jul 26 21:41:48 2014 No.5637985 File: 382 KB, 1000x750, bingo1.jpg [View same] [iqdb] [saucenao] [google] Ok, here you go...

>>	Anonymous Sat Jul 26 21:44:58 2014 No.5637990 >>5637929 are we allowed to answer 2 at the same time? Because when i went to take the new pic I also found a jar of pickle from a previous canning day..

>>	Anonymous Sat Jul 26 22:09:28 2014 No.5638042 >>5637872 I have homemade yogurt. Will snap pic when I get home from work.

Charlie Trotter !ux8LynrkyU Sat Jul 26 22:21:51 2014 No.5638057

>>5637983
I wanted to include at least one thing for vegans even though I dont agree with them and several of the square alcohol could certainly be used to some degree. Get Creative!

>>5637990
as long as its separate picture and the ingredient/dish isnt used in multiple square I dont see why not. I'm sure that a few of these will come from the same people.

Thanks for contributing

>>	Anonymous Sat Jul 26 22:22:33 2014 No.5638058 File: 344 KB, 655x1000, bingo2.jpg [View same] [iqdb] [saucenao] [google] >>5638057 Here you go then. Homemade pickled rescued from the back of my pantry.

Charlie Trotter !ux8LynrkyU Sat Jul 26 22:41:50 2014 No.5638085
File: 1.38 MB, 3512x4328, Update1.jpg [View same] [iqdb] [saucenao] [google]

>>5637985
>>5638058
Thanks for the quick contributions.

For future reference, I'll probably only be able to update the board once a day but I'll try to whenever I can. I work about 12-14hrs/day but some of its in an office on the computer so I can update some from there. I'm also not very good at editing but I'll try my best.

>>	Anonymous Sat Jul 26 22:53:12 2014 No.5638104 File: 348 KB, 1151x867, milled.jpg [View same] [iqdb] [saucenao] [google] >>5637872 had to scrounge the pantry because other flours are home made and no label, but found enough

Anonymous Sat Jul 26 23:01:27 2014 No.5638120

>>5637872
I don't have any pictures but let me see.
>5 veggies
If 3 of them are different kinds of tomato does that count?
>5 types of flour
Like different grains or does cake flour count? If cake flour counts I can totally do this one.
>Wok thing
Does it count if I use my wok with a steamer or if I fry donuts in it?
>5 baked goods
Supper easy.
>Homemade pasta
A must for chicken soup.

But fuck if I don't even know what some of that shit is.

>>	Anonymous Sat Jul 26 23:02:29 2014 No.5638123 >>5638120 Oh fuck, this is a team thing? I wondered why it seemed hard.

>>	Anonymous Sat Jul 26 23:06:43 2014 No.5638131 fuck i was at my grandmothers today and we made pasta for what felt like all day. Shame i couldn't grab pics.

>>	Charlie Trotter !ux8LynrkyU Sat Jul 26 23:10:38 2014 No.5638140 File: 1.53 MB, 3512x4328, Update2.jpg [View same] [iqdb] [saucenao] [google] >>5638104 Thanks >>5638123 yeah its a board wide thing

>>	Anonymous Sat Jul 26 23:12:10 2014 No.5638143 >>5638104 For anyone wanting to do N3 who doesnt own a hard copy, an online and downloadable pdf version is available here: https://archive.org/details/cu31924000610117

>>	Anonymous Sat Jul 26 23:43:11 2014 No.5638237 >>5638143 N3?

>>	Charlie Trotter !ux8LynrkyU Sat Jul 26 23:46:32 2014 No.5638250 >>5638237 N3 is 3 dishes from Escoffier and the link is a copy of his book.

>>	Anonymous Sat Jul 26 23:52:29 2014 No.5638275 >>5638140 Do we physically have to make the Vegan meal?

>>	Charlie Trotter !ux8LynrkyU Sat Jul 26 23:54:33 2014 No.5638284 >>5638275 Yes

>>	Anonymous Sun Jul 27 00:00:34 2014 No.5638300 >>5638284 Well thats gonna cost me an arm and a leg, but I nearly got all nutritional requirements calculated in 1 big soup. Is there a calorie limit?

>>	Charlie Trotter !ux8LynrkyU Sun Jul 27 00:04:47 2014 No.5638311 >>5638300 No Kcal limit but it needs to be nutritionally balanced based on a portion a regular person would eat. So not like 10,000 Kcal to get your protein in, etc.

>>	Anonymous Sun Jul 27 00:12:49 2014 No.5638350 File: 49 KB, 510x384, deconstructedclassic.jpg [View same] [iqdb] [saucenao] [google] >>5637872 cool thread! American here. I'll do the "a classic dish deconstructed" one. Here ya go. I'll check thread later gonna go eat.

>>	Anonymous Sun Jul 27 00:12:50 2014 No.5638349 File: 133 KB, 768x2312, draft 1.png [View same] [iqdb] [saucenao] [google] >>5638311

>>	Anonymous Sun Jul 27 00:14:24 2014 No.5638356 >>5638349 (serves 4)

>>	Anonymous Sun Jul 27 00:18:02 2014 No.5638367 >>5638350 Gr8 b8 m8 I r8 it 8/8.

>>	Anonymous Sun Jul 27 00:27:59 2014 No.5638397 Question: Do the baked goods have to be baked?

>>	Charlie Trotter !ux8LynrkyU Sun Jul 27 00:34:38 2014 No.5638410 >>5638397 Yes, of course and they need to be made yourself obviously. No store bought crap.

Anonymous Sun Jul 27 01:08:18 2014 No.5638482

>>5638143
on the 3 escoffier dishes, how do you suggest we define the dishes?
for instance, Escoffier said salmon is always to be served with cucumber salad. Cucumber salad is also its own dish in the book. Would the salad be considered a component of the salmon dish, or 2 dishes total? Would make for a nice meal in small portions with an egg dish done a la Escoffier.

Charlie Trotter !ux8LynrkyU Sun Jul 27 01:13:48 2014 No.5638496

>>5638482
I was originally thinking three courses but really as long as its three clearly separate dishes and not components of a dish I guess its fine.

i.e. using one of the sauces from the book as a component of another dish from the book would only count as one dish not two.

>>	Anonymous Sun Jul 27 08:14:48 2014 No.5639124 bump

>>	Anonymous Sun Jul 27 16:13:56 2014 No.5639919 bump

>>	Anonymous Sun Jul 27 23:18:27 2014 No.5641163 Bumpan

Anonymous Mon Jul 28 00:46:27 2014 No.5641445
File: 1.28 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google]

My apologies for not having a better pic.

Other pics at >>5639845 but didn't remember to get better pics and didn't realize this thread was going and needed timestamp. Family devoured before i even knew what happened. I almost lost a hand they became so ravenous

>>	Anonymous Mon Jul 28 00:47:44 2014 No.5641450 >>5641445 thats neither a ballotine or a galantine, its just a stuffed, deboned chicken

>>	Anonymous Mon Jul 28 00:50:55 2014 No.5641460 >>5641450 Negative, confirmed ballotine.

>>	Anonymous Mon Jul 28 00:56:06 2014 No.5641472 >>5641450 >2013 + 1.5 >not knowing what classic french cooking is http://www.cooksinfo.com/ballotine http://dictionary.reference.com/browse/ballotine http://www.oxforddictionaries.com/us/definition/english/ballotine

>>	Anonymous Mon Jul 28 00:57:30 2014 No.5641476 >>5641460 Although ballotines are related to galantines they are distinctive by being single-serve items classified as entrées as opposed to relevés.[1] They are also served hot or cold, whereas a galantine will be served cold.

>>	Anonymous Mon Jul 28 00:58:17 2014 No.5641481 >>5641476 See >>5641472 You have 1 source, he has 3

>>	Anonymous Mon Jul 28 00:58:32 2014 No.5641482 >>5641472 ballotines are usually a stuffed thigh served hot or cold for a single person and stuffed with a forcemeat or sausage

>>	Anonymous Mon Jul 28 01:00:18 2014 No.5641492 >>5641481 >dictionaries

Anonymous Mon Jul 28 01:04:03 2014 No.5641499
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>>5641450
>>5641472
>>5641476
>>5641481

Guy who stuffed the bird here.

It doesn't matter, since i stuffed the deboned legs. If trimmed from the main bird the leg would serve as a releve. In fact i have done so, pic rel.

>>	Anonymous Mon Jul 28 01:08:08 2014 No.5641507 File: 155 KB, 1024x624, ballotine.jpg [View same] [iqdb] [saucenao] [google] >>5641499 not the same thing, and it supposed to be an entree not a releve

Anonymous Mon Jul 28 01:12:08 2014 No.5641517

>>5641482
Not according to cooksinfo.com and two dictionaries...

Clearly a leg has been stuffed. Whether it is served as such is not part of the challenge. it has been prepped and roasted as per definition.

i do not see any other sources other than what you have linked that mention force meat. Many sites claim vegetarian fillings are fine. Almost all just say the leg should be "stuffed." And many sites mention modern cooking of ballotines to include other piece of meat beside chicken or chicken legs anyway.

>>	Anonymous Mon Jul 28 01:13:38 2014 No.5641525 >>5641507 >inb4 time stamp a picture of the food as served to a human being. ...for fucks sake.

>>	Anonymous Mon Jul 28 01:15:01 2014 No.5641529 >>5641499 Meant entree. Was served to my family as such.

>>	Anonymous Mon Jul 28 01:15:27 2014 No.5641531 >>5641517 heres another http://culinaryarts.about.com/od/glossary/g/Ballotine.htm >>5641525 it was an example

>>	Anonymous Mon Jul 28 01:16:10 2014 No.5641532 >>5641507 That looks like my galbladder when it was removed.

>>	Anonymous Mon Jul 28 01:17:27 2014 No.5641535 >>5641529 you served it as an appetizer? thats what an entree is

Anonymous Mon Jul 28 01:19:20 2014 No.5641537

>>5641531
From you own link:

In modern kitchens, a ballotine is sometimes made from other parts of the poultry, such as the breast, not strictly the leg. Moreover, a modern ballotine can be made using any type of meat, not limited to poultry. A ballotine can be served hot or cold.

>any type of meat, not limited to poultry
>any type of meet

>arguing only small portions of stuft leg qualify

>any type of meat

>brisket
>whole chickens

Fuck off.

>>	Anonymous Mon Jul 28 01:20:47 2014 No.5641541 >>5641537 the board says a "proper" galantine or ballotine not one of modern interpretation

>>	Anonymous Mon Jul 28 01:22:13 2014 No.5641548 >>5641541 not to mention in the thread it was created in it started off as a galantine and then they changed it to a "ballotine" after the fact

Anonymous Mon Jul 28 01:22:29 2014 No.5641549

>>5641535
>hurdurr
>signed timestamp by two witnesses qualifying that it was served a certain way.

The way something is served does not change what a dish is.

I order buffalo wings as an appetizer, and other times as a main course.

In both cases they are still buffalo wings.

Fucking autists autting all over the place... And then people get upset when you use the word autist around here.

>>	Anonymous Mon Jul 28 01:23:31 2014 No.5641555 >>5641525 >>5641535 Called the inb4. Priceless.

>>	Anonymous Mon Jul 28 01:24:34 2014 No.5641560 >>5641548 Because it is a ballotine.>>5641541

>>	Anonymous Mon Jul 28 01:26:34 2014 No.5641566 >>5641541 >hurrdurr modern interpretation is not proper What a fucking joke. Ballotine deboned, stuffed, roasted chicken. You fags are just jealous i ate so well this evening.

>>	Anonymous Mon Jul 28 16:59:16 2014 No.5643190 bump

>>	Sage Mon Jul 28 17:34:33 2014 No.5643283 >>5638143 Escoufiers ballotine of duckling uses the entire bird. Fyi to >>5641450 what has been posted is certainly a ballotine.

>>	Charlie Trotter !ux8LynrkyU Mon Jul 28 17:53:05 2014 No.5643339 File: 1.64 MB, 3512x4328, Update3.jpg [View same] [iqdb] [saucenao] [google] Sorry I didn't get by to update yesterday, busy night. Heres the updated version.

>>	Anonymous Mon Jul 28 18:01:06 2014 No.5643363 File: 1.37 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google] >>5641450 #rekt

>>	Anonymous Mon Jul 28 18:10:09 2014 No.5643379 File: 2.33 MB, 3264x2448, image.jpg [View same] [iqdb] [saucenao] [google] Here's my garden.

>>	Anonymous Mon Jul 28 18:10:47 2014 No.5643381 File: 2.44 MB, 3264x2448, image.jpg [View same] [iqdb] [saucenao] [google] >>5643379 Here's the 5 veggies. Sorry the pics are flipped.

>>	Anonymous Mon Jul 28 18:12:18 2014 No.5643384 >>5643381 Nice. I thought this one might take a while...

>>	Anonymous Mon Jul 28 18:17:57 2014 No.5643390 >>5643384 I thought the homemade pickles were gonna take awhile. I have some in my fridge but someone beat me to it.

>>	Anonymous Mon Jul 28 18:20:09 2014 No.5643396 >>5643390 Pickling is the biggest fad right now. Growing your own crops... Especially things besides herbs... Takes a bit more commitment than vinegar + cucumbers = look at my ironic rescue dog and beard.

>>	Anonymous Mon Jul 28 18:23:11 2014 No.5643406 >>5643396 I started pickling maybe around 5 years ago with cucumbers from my garden. I never knew that it was such a popular thing. pic related, jarred pickles and jalapeños from my garden.

>>	Anonymous Mon Jul 28 18:23:21 2014 No.5643408 >>5643381 Woah there! I see 2 peppers. Go steal some better fruit. Besides, that orange pepper is worth throwing.

>>	Anonymous Mon Jul 28 18:24:27 2014 No.5643411 File: 1.31 MB, 3264x2448, image.jpg [View same] [iqdb] [saucenao] [google] >>5643406 Oops, dropped my pic.

Anonymous Mon Jul 28 19:49:36 2014 No.5643670
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>>5637872
5 vegetables(spinach, rocket, courgette, runner bean, some random salad leaves)
i can take a picture of some rhubarb
and some asparagus but i can't harvest the asparagus for 2 years

>>	Anonymous Mon Jul 28 20:01:03 2014 No.5643709 >>5637872 do we have to have baked the goods ourselves i'm assuming store bought don't count

>>	Anonymous Mon Jul 28 20:03:13 2014 No.5643715 >>5643709 see >>5638410

Anonymous Mon Jul 28 21:00:02 2014 No.5643891 [DELETED]

File: 1.77 MB, 3512x4328, Update4.jpg [View same] [iqdb] [saucenao] [google]

Update, I included both for this one because while one was in first and technically has 5 veggies 2 are bell peppers and 3 are peppers in general while the other has 5 different ones

Charlie Trotter !ux8LynrkyU Mon Jul 28 21:04:14 2014 No.5643897
File: 1.77 MB, 3512x4328, Update4.jpg [View same] [iqdb] [saucenao] [google]

Update, I included both for this one because while one was in first and technically has 5 veggies 2 are bell peppers and 3 are peppers in general while the other has 5 different ones

Anonymous Mon Jul 28 23:09:02 2014 No.5644300

Baked goods...

I baked a loaf of bread and some brownies.

Would lasagna count as a baked good?

I could make homemade pasta, sheet noodles tomorrow.. And then a lasagna and a baguette for garlic bread...

While doing all that i could reserve a little red sauce and cheese for a pizza.. That would make 5 baked goods and home made pasta...

>>	Anonymous Mon Jul 28 23:11:01 2014 No.5644303 >>5644300 baked goods as in breads, cookies, cakes, pies, etc, also OP already said on thing cant count for two squares

Anonymous Mon Jul 28 23:19:58 2014 No.5644324

>>5644300
Shit... If i made home made mozzerella for the lasagna, then all that would be left is the sausage or charcuterie and if ballontine guy had made a galantine instead, it would have also counted as charcuterie... Depending on preperation...

I am not going to make sausage for the lasagna.. But that would seem to be the easy homerun.... If someone wanted to tackle it.

I would say expensive cheese and offal.. But im not touching offal...

>>	Anonymous Mon Jul 28 23:25:15 2014 No.5644335 >>5644324 see >>5638057 >as long as its separate picture and the ingredient/dish isnt used in multiple squares

Anonymous Mon Jul 28 23:25:54 2014 No.5644339

>>5644303
Home made cheese time stamped, and then baked into a lasagna made with home made sheet noodles and time stamped... Seems to count as at least two.

I would have no reason or obligation to even share the fact that the moz was being used As such. And no one can stop anyone from using a raw ingredient.

Baked pasta dishes are baked goods... Pizza is right? Beef wellington, empanadas... Does it have to be bread and cookies only?

>>	Anonymous Tue Jul 29 00:24:16 2014 No.5644521 Why hasn't mine been added yet? Is OP gone? This was mine for the deconstructed classoc tile: >>5638350

>>	Anonymous Tue Jul 29 00:26:59 2014 No.5644528 >>5644521 very funny

>>	Anonymous Tue Jul 29 00:29:38 2014 No.5644534 >>5643897 Sorry about the peppers thing. Wasn't sure if they had to be different vegetables. I have a lot more veggies but they're not in season.

Anonymous Tue Jul 29 00:36:49 2014 No.5644555

>>5644528

Is that not what a deconstructed dish is? I've seen it on the Chef Ramsay shows and it's basically just the components being separated instead of together.

IMO I nailed the "classic" part. At least in the US, that is inarguably a classic. Every American has eaten one and it stands the test of time.

Anonymous Tue Jul 29 07:13:38 2014 No.5645121

>>5644555
no that isn't. that because a burger is three sperate things put on top of each other. A de-constructed dish is cooking things seperate that would theoretically be cooked together, e.g. an omelette. All the burgers ingredients are cooked separately then just stacked, not cooked simultaneously into one thing. idiot.

Anonymous Tue Jul 29 08:09:36 2014 No.5645166

>>5645121

You don't sound like you know what you're talking about. Theoretically? As in your theory? Someone who's trash talking but hasn't done a tile of your own?

A McDonalds burger is a classic meal in America and I did in fact deconstruct it on a plate. A burger is one food item where everything is combined, and "theoretically" it's still cooking while stacked otherwise how does the cheese stick everything together?

Don't insult my intelligence when you have no idea what you're talking about.

OP please add my tile for a deconstructed classic:
>>5638350

Anonymous Tue Jul 29 09:43:21 2014 No.5645275

>>5645166
Snce deconstructing food is a shit fad, i support this.

However >>5645166 is wrong. You would have to deconstruct it before it had been deconstructed. T the novice "deconstruction" is clearly a bit of a misnomer. You don't deconstruct a food after it has been served to you. And that burger was cooked by the poster, so it doesn't count anyway. Fr it to really count, the poster would have had to make the burger himself and before putting it together arrange it on a plate in a way that was different and meant the person eating it would experience the meal in different way.

Perhaps, an interesting way to do this with a burger would be to offer it as a lettuce wrap, where the bread, meat and cheese are offered as fillings for the wrap and served with pickle flavored mayo, thinned ketchup, and mustard powder as separate condiments for dipping, spooning.

Overall 1/10 for the current attempt. (2 points for atleast taking a picture, -2 points for not having fries present on plating but calling it a classic american dish)

Anonymous Tue Jul 29 18:42:16 2014 No.5646407
File: 95 KB, 816x612, baked.jpg [View same] [iqdb] [saucenao] [google]

N5, 5 baked goods.
Sorry if someone is working on this already, I've only skimmed the thread. And a lot of the time, anons don't delivar anyway.

>ugly warm chocolate cheesecake/pudding-ish thing, cinnamon roll with vanilla bean icing, brownies, disgusting sugar cookies, slice of banana nut bread

I just now realized that it looks like a huge dessert plate from a pot-luck or something, but I assure you, I made all of this myself.

>>	Anonymous Tue Jul 29 19:21:54 2014 No.5646540 File: 1.16 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google] Home made pasta, incoming.

>>	Anonymous Tue Jul 29 20:36:14 2014 No.5646732 File: 1.22 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google] >>5646540

>>	Anonymous Tue Jul 29 20:39:24 2014 No.5646740 File: 1.15 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google] >>5646732

>>	Anonymous Tue Jul 29 20:41:16 2014 No.5646745 File: 1.12 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google] >>5646740 Roll it

>>	Anonymous Tue Jul 29 20:43:27 2014 No.5646752 File: 1.10 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google] >>5646745 Have fun with it

>>	Anonymous Tue Jul 29 20:45:08 2014 No.5646755 File: 1.18 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google] >>5646752

>>	Anonymous Tue Jul 29 20:47:12 2014 No.5646760 File: 1.20 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google] >>5646755 Time to pull some basil trimmings out the back yard

>>	Anonymous Tue Jul 29 20:48:06 2014 No.5646765 >>5646760 I like your style, anon.

>>	Anonymous Tue Jul 29 20:49:19 2014 No.5646769 File: 1.16 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google] >>5646760

Anonymous Tue Jul 29 20:52:20 2014 No.5646772
File: 1.37 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google]

>>5646765
Thanks.

3 garlic cloves, 1/2 cup of oil... Lots of processing...

When served more oil and cheese will be added. Its thick so i can freeze some. I left out pine nuts because of allergies.

>>	Anonymous Tue Jul 29 20:54:15 2014 No.5646773 >>5646760 >some

>>	Anonymous Tue Jul 29 20:54:58 2014 No.5646777 File: 1.26 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google] >>5646772 Back to the pasta... Water is boiling.. Time to slice up some noodles. Pappardelle master race reporting in

>>	Anonymous Tue Jul 29 20:59:12 2014 No.5646786 File: 1.20 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google] >>5646777 More noodles, and timestamp.

Anonymous Tue Jul 29 21:01:56 2014 No.5646793
File: 1.20 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google]

>>5646786
Add cheese to pesto, dress pasta, sprinkle more cheese, drizzle evoo cause i roll like that.

More time stampy goodness.

My wife has informed me that I will get laid tonight.

Anonymous Tue Jul 29 21:12:55 2014 No.5646810

>>5646777

>pappardelle master race reporting in

I've got no problem with what you're doing, or that you're sharing it, but don't pretend that pappardelle isn't just the easiest, go-to home made pasta.

Is the Kitchen-aid pasta attachment worth it, btw? The roommate got the mixer as a hand-me-down/present, and we only ever do shit as basic as you just did (plus home-made ramen, because 2009), for which my $12 clamp-on-the-counter hand crank machine works just fine.

>tfw want to get the sausage stuffing attachment but know i would barely use it

>>	Anonymous Tue Jul 29 21:13:13 2014 No.5646812 >>5646786 These remind me of those lemon lime pops from a ice cream truck or some sort of fancy fruit roll up

Anonymous Tue Jul 29 21:34:20 2014 No.5646874
File: 1.24 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google]

>>5646810
Pappardelle is one of the most simple, but also the best pasta imo. It has a lot of flat wide open surface area for sauce and cheese to stick to, especially when rolled ultra flat.

Kitchenaide attachment...

My father in law was nice enough to catch the three piece attachment set at a marshalls or something on sale. Imo the fettucine and spaghetti attachments are worthless. They dont cut the noodles all the way and you have to pull them apart. It does crease the noodles enough that they will pull apart though. I prefer pappardelle anyway, so its not a huge deal... If i want spaghetti or fettucini i can roll my dough thicker and hand slice... No big deal.

So that said, if you are going to do it, i would just get the roller attachment.

I do think the rolller attachment is an amazing labor saving device. Imo, much more fun/easy than a hand crank. I had a hand crank one once and it broke... Glad its gone to be honest.

Anonymous Tue Jul 29 22:16:10 2014 No.5646957

>>5645275

That's wrong. You might as well consider the McDouble an ingredient used to create a deconstructed dish. All that's important is that the meat, bread, pickles, etc are clearly deconstructed and can be enjoyed separately or together.

While you might not consider it a particularly appealing deconstructed dish, it is in fact a classic and it is in fact deconstructed.

This poster's contribution should be a part of the /ck/ Bingo:

>>5638350
>>5638350
>>5638350

We can't discriminate on tastes. If it fits the category, it fits the category. A deconstructed McDouble is a perfectly valid classic deconstruction. If you wanted it to be a European /ck/ bingo, it should say so, otherwise American food is perfectly valid.

Anonymous Tue Jul 29 22:17:00 2014 No.5646958

>>5646874

>if i want spaghetti or fettucini i can roll my dough thicker and hand slice

That's how I feel about it, and making homemade noodles for two (plus leftovers) isn't much more work than using an expensive attachment.

Good to know 2 out of 3 of the attachments are worthless (those are the basic 3 settings that came with my cheap ass pasta roller). I'd love to make homemade pasta more often, but honestly most of the work comes from the clean-up, so using a cheap (yet solid) hand-crank machine makes more sense than investing in saving a bit of elbow grease twice a week.

>>	Anonymous Tue Jul 29 22:28:53 2014 No.5646991 >>5646958 Dude if you make pasta twice a week, then you should spend the 50 bucks on the flat roller attachment. Then clean up will really be most of the work...

Anonymous Tue Jul 29 22:30:58 2014 No.5646997

>>5646957
Deconstructed dishes are a deconstruction of the concept of the dish. Not a deconstruction of an already prepared item. In this sense, deconstruction has to take place before construction.

What was posted was shitposting, and the user should be b&.

Charlie Trotter !ux8LynrkyU Tue Jul 29 22:43:41 2014 No.5647033 [DELETED]

Heres the latest update, two more down!

>>5646407
I was hesitant to add this since its hard to tell whether its all homemade or not and I was really looking for 5 baked goods whole or in a pans time stamped and not just a misc plate. I'll leave it up for now unless someone posts something better.

>>5638350
This will never be added to the board so please stop shit posting. It is not a deconstructed dish, its just a burger taken apart, not to mention it wasn't done yourself so its invalid anyway. If you would like to contribute and want to do that square there are lots of resources online you can look to for help.

>>5646793
Looks good thanks for the contribution!

Charlie Trotter !ux8LynrkyU Tue Jul 29 22:46:28 2014 No.5647043
File: 2.01 MB, 3512x4328, Update5.jpg [View same] [iqdb] [saucenao] [google]

Heres the latest update, two more down!

>>5646407
I was hesitant to add this since its hard to tell whether its all homemade or not and I was really looking for 5 baked goods whole or in a pans time stamped and not just a misc plate of individual portions. I'll leave it up for now unless someone posts something better.

>>5638350
This will never be added to the board so please stop shit posting. It is not a deconstructed dish, its just a burger taken apart, not to mention it wasn't done yourself so its invalid anyway. If you would like to contribute and want to do that square there are lots of resources online you can look to for help.

>>5646793
Looks good thanks for the contribution!

>>	Anonymous Tue Jul 29 22:51:46 2014 No.5647058 How expensive does cheese have to be in order to be considered "expensive"?

>>	Charlie Trotter !ux8LynrkyU Tue Jul 29 22:55:17 2014 No.5647067 >>5647058 It doesn't have to be $50+/lb but just stuff that isn't run of the mill cheeses. I'd say probably over $10-15/lb or around there.

Anonymous Tue Jul 29 23:10:40 2014 No.5647107

>>5647067
Can you give an example of a wok cooked dish that isn't stir fry. Do you mean.. Like.. A poorly cooked grilled cheese? I thought anything that came out of a wok was stir fried, just on the premise that it spent time in a wok.

Also, i was not aware there was such a thing as a vegan dish with a complete nutrition profile, and i am tempted to make a great vegan dish, but afraid it would never make the cut, or cause such a shit storm with the carnists that the 4chin servers would smell like burnt ass hair for weeks. Im talking about the carnist obsession with b12 i think...

Can you let us know where to find current mich star ratings?

Would you consider gelatine, guar gum, or xanthan gum to be modernist chemicals - they are all used in modernist cuisine, but the tile doesn't say it has to be a modernist dish... In that case, literally jello should count... But i have a feling you have something else in mind.

>>	Anonymous Tue Jul 29 23:25:27 2014 No.5647157 File: 79 KB, 612x816, meh.jpg [View same] [iqdb] [saucenao] [google] >>5647043 >whole or in a pans This is all I have for proof. People already ate the rest of the other two.

Charlie Trotter !ux8LynrkyU Tue Jul 29 23:43:18 2014 No.5647215

>>5647157
Thanks for that, it did look homemade just wasn't 100% sure. It shall stay on the board!

>>5647107
For the wok thing, really anything that inst just a mix of veggies+meat cooked quickly over a high heat. Don't want to give out ideas because the concept is half the challenge but if you wanna shoot some ideas at me I'll let you know if I'll except it or not.

As for the vegan dish, they always say that they can get all of their daily macros and micros solely from food just like an omnivore so here is a chance to prove it! Doesn't matter what anyone else thinks as long as it meets the DRV's then it counts.

For the modernist one it needs to use one of the newer chemicals used in the correct way. Gelatin, while used in modernist cuisine has been around for hundreds of years. It doesn't have to be the main component of the dish but it does need to add to it in some way and "belong".

http://www.modernistcookingmadeeasy.com/info/modernist-ingredients is a good resource for general info

For ordering I recommend WillPowder and ModernistPantry

>>	Anonymous Wed Jul 30 00:29:39 2014 No.5647365 >>5646991 >the flat roller attachment What's that? Pappardelle is the go to pasta you make without using any attachment, since it's just flat sheets you cut into wide pasta strips.

>>	Anonymous Wed Jul 30 00:31:49 2014 No.5647373 >>5647365 not them but it just rolls it into sheets

Anonymous Wed Jul 30 00:43:56 2014 No.5647401

>>5646997

>tfw you majored in philosophy, took a shit ton of courses in literary theory, ready everything by both Derrida and de Man, ended up as a line cook, know exactly what "deconstruction" means, with regard to food, yet still cringe every time it's used "correctly"

>>	Anonymous Wed Jul 30 00:46:44 2014 No.5647409 >>5647401 thats why youre just a line cook also >majored in philosophy >2014 its like you wanted to work outside your major

>>	Anonymous Wed Jul 30 00:46:56 2014 No.5647410 >>5647401 >majored in philosophy >works as a line cook Went epicurean eh?

Anonymous Wed Jul 30 00:52:12 2014 No.5647430

>>5647373

That was my point.

A basic pasta roller rolls out sheets without any attachments, which is why pappardelle is the default homemade pasta.

>roll out pasta
>hurr, be fancy, mix pesto into half the dough and weave it with the basic dough
>put it through the default sheet setting a second time, slice it into wide pieces and give it a fancy name

Anonymous Wed Jul 30 00:53:03 2014 No.5647435

>>5647401
>tfw you read all of /b, hung out on /v, kicked it on /fit, spent way too much time on /ck, watched idiots abuse grammar and punctuation left and right, know exactly what a "coma" and "semicolon" are, with regard to punctuation; yet still cringe every time it's used "incorrectly."

>>	Anonymous Wed Jul 30 00:55:31 2014 No.5647443 >>5647435 That semicolon just gave me an aneurysm.

Anonymous Wed Jul 30 01:00:13 2014 No.5647459

>>5647410

>went epicurean eh?

Epicureanism is actually more about avoiding pain/stimuli in general, rather than indulging in pleasure, thereby finding a form of tranquility.

It's a common misconception that has found it's way into the English vernacular.

Anonymous Wed Jul 30 01:02:23 2014 No.5647473

>>5647459
It propounded an ethic of individual pleasure as the sole or chief good in life. Hence, Epicurus advocated living in such a way as to derive the greatest amount of pleasure possible during one's lifetime, yet doing so moderately in order to avoid the suffering incurred by overindulgence in such pleasure

Anonymous Wed Jul 30 01:03:17 2014 No.5647475

>>5647430

I make two colored pasta instead of single color.

...Rolled through the machine 3 or 4 times to get the shape before even beginning the two color process, hand rolled to establish a 2 tone sheet once the basic striped form was achieved, and then rolled through the machine 7 times to achieve a paper thin noodle which is superior to any other pasta.

I cut it into fat ribbons like I like it and call it pappardelle (because that just happens to be the exact proper term)

I grow basil, from seed, over the course of 2 months, trim it and turn it into the most delicious pesto I have ever eaten.

>hurrdurr simple pasta
>default sheet setting a second time
>fancy name tard spat

...fucking neck beards

Anonymous Wed Jul 30 01:12:11 2014 No.5647511

>>5647475

>to achieve a paper thin noodle which is superior to any other pasta

I said I appreciated what you did, and love that you posted pictures; but seriously guy,are you really going to to take the effort of posting all those picture on an anonymous image board and then make a claim like that?

You're using a fucking dough mixer attachment to make the most basic pasta dough imaginable and calling it superior to everything else, just because you ran it trough a machine as many times as most anons who grew up making pasta would kneed it by hand.

>>	Anonymous Wed Jul 30 01:14:30 2014 No.5647524 >>5647511 every restaurant that makes its own pasta uses a pasta roller/machine its just a good as by hand and a lot faster

>>	Anonymous Wed Jul 30 01:17:17 2014 No.5647531 >>5647524 I don't think anyone disagrees, but that wasn't the point.

Anonymous Wed Jul 30 01:17:33 2014 No.5647533

>>5647511

I explained why i thought you were a neckbeard, and love that you have contributed nothing to the thread; but seriously buddy, are you really going to take the effort of not posting anything useful on an anonymous image board and then make a claim that disputes something that was said by someone that actually ficking rocks at cooking?

You're not even making anything, not even making the most basic pasta dough imagineable and questioning the pasta that other people are making just because mommy didn't hug you as many time when you were a child as most anons who grew up in pasta loving italian families would have been huugged.

Shiggy.

Anonymous Wed Jul 30 01:22:19 2014 No.5647546

>>5647533

It's okay anon, we appreciate OC here regardless of how young or new to cooking you may be.

Keep up the good work; we've lost a lot of good contributors recently. Ignore the haters, but learn to not act like you just came from /b/ when you get called out on any random shit.

>>	Anonymous Wed Jul 30 01:26:44 2014 No.5647558 >>5647546 >implying he was ever called out to begin with

>>	Anonymous Wed Jul 30 01:56:25 2014 No.5647649 >>5647558 Take it elsewhere, anon. We're a friendly board. >>5642964

>>	Anonymous Wed Jul 30 11:39:00 2014 No.5648440 >>5647475 Welcome to /ck

>>	Anonymous Wed Jul 30 16:58:47 2014 No.5649052 bump

>>	Anonymous Wed Jul 30 18:47:56 2014 No.5649311 >>5646793 Looking good :-)

>>	Anonymous Thu Jul 31 00:05:40 2014 No.5650049 bamp

Anonymous Thu Jul 31 06:56:54 2014 No.5650935

>>5647649
>we're a friendly board
some are, but many are just plain assholes
can be difficult to filter sometimes
then there are those like me, who enjoy being congenial, but can be an absolute prick at times
[spoiler]sorry to all those butnotreallyfuckyou[yunowork/spoiler]

>>	Anonymous Thu Jul 31 07:08:58 2014 No.5650944 >>5646540 >tfw i onyl have to manually with my Mercato Atlas qustion: water or eggs or both?

>>	Anonymous Thu Jul 31 07:13:26 2014 No.5650946 >>5647043 Suddenly I need to cook tartiflette for dinner. All that damn cheese and cream. Gotta love the French.

Anonymous Thu Jul 31 13:00:24 2014 No.5651513

>>5650944
Eggs and oil at first. I think it was a cup of semolina, a cup of bread flour, and three eggs and 2 T of olive oil. Then i think it probably aded about 2 or 3 T of water after it was a little too dry. Probably becuase bread flour instead of ap.

>>	Anonymous Thu Jul 31 18:52:53 2014 No.5652423 File: 1.28 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google] Modernist cooking at work here. Pectin and guar gum as thickeners, anti-syneresis agents.

>>	Anonymous Thu Jul 31 18:57:46 2014 No.5652430 >>5652423 no timestamp of your adding the modern ingredients? fake

>>	Anonymous Thu Jul 31 19:11:15 2014 No.5652460 >>5652430 this

Anonymous Thu Jul 31 23:35:02 2014 No.5653015
File: 1.21 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google]

>>5652430
>>5652460

I dont have original packaging for the guar gum, it is best stored in a freezer in an air tight container.

I produced the pectin my self by slow simmering the plums that were used in the smoothy, and maintaining a proper ph level.

I understand if it doesn't count because it doesn't really seem like a "dish." But i am not lying about the ingredients or how it was made.

Charlie Trotter !ux8LynrkyU Fri Aug 1 00:55:42 2014 No.5653203

>>5653015
>>5652423
I'll save the pic in case it ends up being the last square or something but its impossible to know it that is guar gum and if you actually put it in without proof. Not calling you a liar just saying that for a "competition"/challenge its not enough. Its also hardly a dish since its just a beverage but its a moot point any way.

Thanks for the contribution though and since you already have some of the chemicals why not use that guar gum to make a hot gel or stabilize a foam with your lunch/dinner one evening?

>>	Anonymous Fri Aug 1 14:09:44 2014 No.5654327 bump

>>	Anonymous Fri Aug 1 17:10:53 2014 No.5654662 >>5653203 I'll think about a foam one evening... I was under the impression that i would need more than just gum to create a foam... I think i lack the other chemicals... But i will look into it. No hard feelings on the smoothie submission.

>>	Anonymous Fri Aug 1 17:15:44 2014 No.5654674 >>5654662 Also, i've been thinking of playing with meat glue... Anyone have a good source for transglutimase?

>>	Charlie Trotter !ux8LynrkyU Fri Aug 1 17:17:20 2014 No.5654678 >>5654674 I use WillPowder, sometimes modernistpantry for other things. Get the RM its the best all purpose.

>>	Charlie Trotter !ux8LynrkyU Fri Aug 1 17:19:48 2014 No.5654680 >>5654674 >>5654678 Guess I should also so the main brand sold is Activa and they have different types for different things, RM is the most used one and works for most things.

>>	Charlie Trotter !ux8LynrkyU Fri Aug 1 17:22:44 2014 No.5654686 >>5654674 Last post on the subject I promise but here is an excellent link. http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/

>>	Anonymous Fri Aug 1 18:20:13 2014 No.5654809 >>5654678 >>5654680 >>5654686 Thanks!

Anonymous Fri Aug 1 22:51:22 2014 No.5655440
File: 479 KB, 1632x920, spesive.jpg [View same] [iqdb] [saucenao] [google]

Define "expensive" plox, Mr. Trotter.
Going cheese shopping tomorrow, but I won't be able to show a receipt.

I can do a few of these I think.
Too bad I just used the last of my duck breast prosciutto in some refried beans.

>>	Anonymous Fri Aug 1 22:59:52 2014 No.5655468 >>5655440 see >>5647067

>>	Anonymous Fri Aug 1 23:22:46 2014 No.5655551 >>5655468 thanks

>>	Anonymous Sat Aug 2 00:35:04 2014 No.5655726 The centre square should be Taco Bell viral marketing

Anonymous Sat Aug 2 01:51:32 2014 No.5655958
File: 465 KB, 1632x920, whip.jpg [View same] [iqdb] [saucenao] [google]

I can grab the siphon one too.
Was thinking of carbonated fruit, but I might steep some barks and spices for a root beer.
I'd suggest properly tempering a hollandaise and then siphoning it if anyone has a siphon and a kitchen that doesn't get blistering hot in the summer with no AC.

>>	Anonymous Sat Aug 2 13:50:16 2014 No.5656868 bumpan

Anonymous Sat Aug 2 19:15:48 2014 No.5657605

>>5655958
So I'm at work and I took some ESB wort and sweetened it with sugar and honey. Wanted to just use the pre-hopped sweet liquor to make this, but I was too late. So I made a tea with sassafras, sasparilla, cherry bark, vanilla, burdock, anise, etc.
I'm gonna mix them together until I find a happy place and then carbonate it with the siphon. Can post photos right now.
Not very creative use of the siphon itself, but w/e.

>>	Anonymous Sat Aug 2 20:36:27 2014 No.5657773 >>5657605 just post em god dman it

>>	Anonymous Sat Aug 2 22:45:38 2014 No.5658078 File: 256 KB, 1632x920, 001.jpg [View same] [iqdb] [saucenao] [google] >>5657605 *can't post photos right now But I can now. This is the "root beer" ingredients. I didn't photo the ESB and sugar/honey.

>>	Anonymous Sat Aug 2 22:46:47 2014 No.5658080 File: 314 KB, 1632x920, 002.jpg [View same] [iqdb] [saucenao] [google] There they are cooling down.

>>	Anonymous Sat Aug 2 22:49:36 2014 No.5658088 File: 328 KB, 1632x920, 003.jpg [View same] [iqdb] [saucenao] [google] I ended up blending equal amounts. It's a bit sweet, but the carbonation will fix that. I'll carbonate it in a little bit.

>>	Anonymous Sat Aug 2 23:55:43 2014 No.5658234 File: 417 KB, 1632x920, 004.jpg [View same] [iqdb] [saucenao] [google] 1 charger to clear the chamber, 1 to carbonate.

>>	Anonymous Sat Aug 2 23:57:43 2014 No.5658236 File: 279 KB, 1632x920, 005.jpg [View same] [iqdb] [saucenao] [google] Didn't have an appropriate sized glass for the amount of liquid so I had to break out the stemware.

Anonymous Sun Aug 3 00:04:04 2014 No.5658252
File: 533 KB, 1632x920, 006.jpg [View same] [iqdb] [saucenao] [google]

Final verdict:
Way too sweet.
Too cloudy as well. Might add gelatin and freeze clarify it. Probably not worth the effort.
It would make a great sorbet, though. Or maybe worth toying around with spherification.

>>	Anonymous Sun Aug 3 00:06:05 2014 No.5658259 >>5658252 I didn't have a chance to grab the cheese. Will try tomorrow. Sorry.

Anonymous Sun Aug 3 00:21:28 2014 No.5658294

>>5658252

>probably not worth the effort

Doesn't sound like it.

Did you filter it in any way (I assumed you used cheesecloth or something similar to make the "tea"), or just throw it in straight?

Also, how carbonated did it actually come out? I've messed around with my whipped cream charger a few times, but never tried to just carbonate a random (or not so random) liquid.

>tfw i'd love to mess around with it more often, but every time i buy chargers they all seem to quickly disappear, somehow...

>>	Anonymous Sun Aug 3 00:30:26 2014 No.5658314 File: 2.26 MB, 2448x3264, ca66eabb-45a0-4ac2-a37f-9d0dc7d8d.jpg [View same] [iqdb] [saucenao] [google] Yoghurt, awww yiss. This is my first time posting on /ck/ so let me know if you guys need more yoghurt info, but here it is.

Anonymous Sun Aug 3 02:27:58 2014 No.5658324
File: 445 KB, 1632x920, chargers.jpg [View same] [iqdb] [saucenao] [google]

>>5658294
Tried to reply but site was down.
I just passed it through a chinois. Wanted to spend more time on it but we were busy and I felt bad doing menu development (screwing around) while everyone was busting ass.
I posted >>5658252
to try to show the carbonation. I should have used 2 chargers and I will when I make it for the brewer. Will probably cut it with h2o too.
> they all seem to quickly disappear, somehow...
Well, stop huffing them!
And pic related you need co2 to carbonate, not n2o. You probably know that, but... yeah. I did too, but still stupidly did that once. Try carbonating some fruit. It's super easy and people get excited. Cheap parlor trick.

>>	Anonymous Sun Aug 3 02:45:31 2014 No.5658345 >>5658314 good job!

Charlie Trotter !ux8LynrkyU Sun Aug 3 15:31:27 2014 No.5659560
File: 2.09 MB, 3512x4328, Update6.jpg [View same] [iqdb] [saucenao] [google]

Update 6, tried to last night but the site was down.

>>5658314
Unfortunately from that pic there is no way of knowing what is in that tub, some evidence that it was made yourself would also be appreciated.

Anonymous Sun Aug 3 22:55:45 2014 No.5660799
File: 177 KB, 1119x751, chz.jpg [View same] [iqdb] [saucenao] [google]

Isigny Ste Mere, Cana de Cabra, Stilton, goat cheese bathed in red wine (Spain), something from Caseificio Dell' Alta Langa, little nub of aged gouda, and something from Spain I can't remember but I think it is sheep milk.

>>	Anonymous Sun Aug 3 23:01:05 2014 No.5660805 >>5660799 I just ate about a quarter pound of Humbolt Fog and a couple of fingers of Point Reyes.

>>	Anonymous Sun Aug 3 23:05:59 2014 No.5660818 >>5660799 gimme yo address, I'm on my way over.

>>	Anonymous Sun Aug 3 23:07:53 2014 No.5660823 >>5660799 That's clockwise starting from the square box I didn't unpackage. I also have some shitty brie, goat feta, a brick of Parmigiano-Reggiano, and Tilamook medium cheddar. I like cheese.

>>	Anonymous Sun Aug 3 23:09:08 2014 No.5660826 >>5660805 Humbolt Fog is the shit! >>5660818 I'm in Bellingham, WA. Bored and lonely drinking IPAs.

Anonymous Sun Aug 3 23:30:17 2014 No.5660878

>>5660826

just tried the Humbolt this weekend for the first time.

mind. officially. blown.

Displaced Époisses de Bourgogne as my new favorite.

any suggestions for fruit or wine pairings? so far, I've only been eating it off my fingers and a sourdough baguette my neighbor bakes in his backyard brick oven.

Dry rose? figs? Also just polished off some cave aged fontina like a starving hound dog.

>>	Charlie Trotter !ux8LynrkyU Mon Aug 4 00:11:29 2014 No.5660971 File: 2.17 MB, 3512x4328, Update7.jpg [View same] [iqdb] [saucenao] [google] Update 7, Hope everyone had a nice weekend, ready for my 1/2 day off tomorrow.

Anonymous Mon Aug 4 01:29:32 2014 No.5661129
File: 447 KB, 1632x920, chz2.jpg [View same] [iqdb] [saucenao] [google]

>>5660878
Naw, man, but I should. I usually just break it up with salumi and pepperoncini and some random sour fruit and something sweet, and nuts.
I wouldn't have a problem with eating Humbolt Fog without any bread or anything. That goes for any cheese. The only rememberable pair I had was a Fleur D'Anis washed rind on bread with a dollop of honey paired with an oatmeal stout. The currants on the board looked pretty, but they are also palate cleansers.
Beemster gouda 28 mo aged is my #1 favorite. Surprised that I don't have any handy.

>>5660971
Thanks for the update. Enjoy your 1/2 day off.

>>	Anonymous Mon Aug 4 14:07:40 2014 No.5662469 bump

>>	Anonymous Mon Aug 4 22:41:18 2014 No.5664110 bump

>>	Anonymous Tue Aug 5 13:09:06 2014 No.5666121 bump

>>	Anonymous Tue Aug 5 15:34:13 2014 No.5666533 bump

>>	Anonymous Tue Aug 5 15:36:04 2014 No.5666544 Bump

>>	Anonymous Tue Aug 5 21:16:25 2014 No.5667543 bump

>>	Anonymous Wed Aug 6 00:19:26 2014 No.5668154 File: 403 KB, 1632x920, 1325203.jpg [View same] [iqdb] [saucenao] [google] C'mon guys... These are easy ones! I made doritos consomme for /ck/ a few years ago and could never bring myself to throw it out. Maybe I'll make an aspic with it.

>>	Anonymous Wed Aug 6 04:41:43 2014 No.5668670 File: 266 KB, 1632x920, 001.jpg [View same] [iqdb] [saucenao] [google] Wok meal just for fun. Don't expect it to count.

>>	Anonymous Wed Aug 6 04:43:12 2014 No.5668673 File: 303 KB, 1632x920, 002.jpg [View same] [iqdb] [saucenao] [google] >>5668670 Medium heat. It pops. Melt some butter.

>>	Anonymous Wed Aug 6 04:44:33 2014 No.5668678 File: 289 KB, 1632x920, 003.jpg [View same] [iqdb] [saucenao] [google] >>5668673 salt it

>>	Anonymous Wed Aug 6 04:47:30 2014 No.5668682 File: 327 KB, 1632x920, 004.jpg [View same] [iqdb] [saucenao] [google] >>5668678 Needs apples and cheese, maybe chorizo.

>>	Anonymous Wed Aug 6 19:28:26 2014 No.5670598 bump

>>	Anonymous Wed Aug 6 20:00:08 2014 No.5670662 >>5668682 I was digging you style until right here, anon. Is that going with the popcorn?

Anonymous Thu Aug 7 05:13:38 2014 No.5672008

>>5670662
Well, yeah.
Apples and popcorn go hand in hand, IMHO.
Shithouse drunk fuck cutting apples and cheese.
I was kinda shithous drunk.
I'm kinda shithouse drunk right now.
I took a silicon mold home from work to do the aspic.
I can barely see straight right now tho.

>>	Anonymous Thu Aug 7 21:10:51 2014 No.5673767 bump

>>	Anonymous Fri Aug 8 12:20:12 2014 No.5675371 bump

>>	Anonymous Sat Aug 9 06:17:22 2014 No.5677757 bump

>>	Anonymous Sat Aug 9 19:37:54 2014 No.5679370 "not sure if should keep bumping" bump

>>	Anonymous Sun Aug 10 00:33:32 2014 No.5680068 >>5679370 of course you should the other two went on for a month

>>	Anonymous Sun Aug 10 17:23:59 2014 No.5682078 bump

>>	Anonymous Sun Aug 10 23:54:23 2014 No.5683346 >>5680068 I'll do a couple more if someone else contributes first. I don't want to be the only one participating.

Anonymous Mon Aug 11 00:01:25 2014 No.5683362

>>5683346
After doing the ballotine and pasta, i feel the same way.

I'm tempted to do the vegan dish, but i'm too smart to start the "thats not a complete nutrition profile" shitstorm. Or take charlie's bait.

I'm also tempted to do a deconstructed dish... But that gets us no where on the board.

The problem right now is that there are probably 4 people on the fucking entirety of 4chan that will touch offal.. And they are all masterbating with it on /b, or trolling 9gags with pics of semen covered offal...

The other side of it is that i have started to try and diet and a lot of the squares are very.... Off diet for me.

>>	Anonymous Mon Aug 11 00:22:06 2014 No.5683440 File: 89 KB, 640x426, Photo on 8-11-14 at 12.20 AM.jpg [View same] [iqdb] [saucenao] [google] >>5660971 tofu, avocado, snap peas, soy sauce, pepper, salt, green onions, some noodles leftovers from earlier today, i am a vegan

>>	Anonymous Mon Aug 11 00:28:07 2014 No.5683465 >>5683440 you need to post the nutritional info retard

>>	Anonymous Mon Aug 11 00:38:31 2014 No.5683483 File: 41 KB, 500x208, image.jpg [View same] [iqdb] [saucenao] [google] >>5683440 >>5683465 Andherewego.mp5

>>	Anonymous Mon Aug 11 00:39:31 2014 No.5683491 >>5683483 I mean its right in the square, how can it be expected to count without even trying to meet the requirements

Anonymous Mon Aug 11 00:44:45 2014 No.5683509

>>5683491
I'm not picking on you... I have just been waiting for the "no b12" - "that isn't a complete nutrition profile" shitstorm.

It doesn't matter what the nutrition profile is, or whether he posts it or not. There are a lot of people here that will never accept that any meal has a complete nutrition profile unless it include a 16 oz porterhouse, covered in candied bacon, and a tall glass of whiskey.

The butthurt on all sides is about to get palatable.

But i agree with you... If you are going for that square you should be able to defend the nutrition profile. But only a moron will ever attempt such a thing.

>>	Anonymous Mon Aug 11 00:47:54 2014 No.5683520 >>5683509 Charlie has made it clear as long as it meets DRVs it counts so thats really all you have to do

Anonymous Mon Aug 11 01:05:50 2014 No.5683569

>>5683509
>>5683520
Yeah, it's not something to be voted on. One person decides, so never mind the shitstorm.

>>5683362
I'm looking at the sous vide protein (PITA to do without a dedicated machine), the modernist chemical one, classic French dish, aspic, tartare, wok, 1500 Kcal meal. If there's more contributions from anon.
Do the 1500 Kcal one, unless that's over your diet restrictions.
If the offal one was the last one to fill and this was the second or third thread started, I might go out of my way to buy and cook something I wouldn't eat.
That pasta was really cool, btw.

>>	Anonymous Mon Aug 11 01:09:43 2014 No.5683580 >>5683569 I thought the offal would be done by now, hell a chicken comes with hearts, livers, gizzards and sometimes more.

>>	Anonymous Mon Aug 11 01:18:27 2014 No.5683600 >>5683580 The ones I get come sans bag o' offal. I'm sure I could retrieve some if I had to. The other ones I mentioned sound easier to/for me.

>>	Anonymous Mon Aug 11 01:20:38 2014 No.5683605 >>5683600 I was just speaking in general

>>	Anonymous Mon Aug 11 01:27:40 2014 No.5683634 >>5683605 I hear ya, I was just complaining about my chickens. Sometimes I get the neck and the gizzards. I thought gizzards were livers...?

>>	Anonymous Mon Aug 11 01:31:00 2014 No.5683646 >>5683634 no the gizzard is used to grind seeds and such

>>	Syn Mon Aug 11 02:11:47 2014 No.5683719 File: 61 KB, 869x489, svsteak.jpg [View same] [iqdb] [saucenao] [google] here's my sous vide steak with shitty leek puree, a a decent demi glaz, and some kale chips.

>>	Anonymous Mon Aug 11 02:13:08 2014 No.5683725 >>5683719 how are we supposed to know it was cooked sous vide? also its glace not glaz

>>	Syn Mon Aug 11 02:17:57 2014 No.5683739 File: 94 KB, 640x640, hollandaise.jpg [View same] [iqdb] [saucenao] [google] This is Alton Brown's Hollandaise over broc with some pan seared chops.

>>	Anonymous Mon Aug 11 02:19:21 2014 No.5683744 >>5683739 dude neither of your pics are timestamped and that is def not properly tempered, too runny and there is no proof its what it says in either pic

>>	Syn Mon Aug 11 02:25:13 2014 No.5683752 File: 16 KB, 202x202, sv_pre.jpg [View same] [iqdb] [saucenao] [google] >>5683725 You can take my word for it. Here it is before going into the water.

>>	Syn Mon Aug 11 02:26:47 2014 No.5683754 >>5683744 So no honor system here? I didn't see that in the rules. Why would I make something and decide to timestmp it in hopes it comes up on bingo? The holandaise was just fine. The rules aren't really explained here.

>>	Anonymous Mon Aug 11 02:27:01 2014 No.5683755 >>5683739 That is some shitty hollandaise.

>>	Anonymous Mon Aug 11 02:28:44 2014 No.5683759 >>5683754 timestamp is kind of a given, if you notice everyone else did it, the board also specifies the hollandaise be properly tempered which it isnt doesnt matter b/c neither are timestamped

>>	Syn Mon Aug 11 02:33:10 2014 No.5683765 >>5683759 why don't you make one? Why does a timestamp matter? Were we supposed to make it AFTER the bingcko board is posted?

>>	Anonymous Mon Aug 11 02:35:15 2014 No.5683771 >>5683759 oh and btw im not trying to be a dick or anything I appreciate the OC but they jsut dont work Its also not really to post pic of things you made in the past but to make things for it. hence the timestamp

>>	Anonymous Mon Aug 11 02:36:21 2014 No.5683773 >>5683765 Were we supposed to make it AFTER the bingcko board is posted? yeah, of course

>>	Syn Mon Aug 11 02:36:22 2014 No.5683772 >>5683771 Wow, so you make them just for the board? So how long do these usually run? I'm stuck away from a kitchen right now, so I guess I can't play this round. Otherwise I'd be tempted to do a row myself.

>>	Syn Mon Aug 11 02:44:12 2014 No.5683783 >>5683773 >no rules posted, but know them anyway because fuck newfags.

>>	Anonymous Mon Aug 11 02:49:16 2014 No.5683790 >>5683783 everyone else new them and anyone with questions asked. They were posted with the first board

>>	Anonymous Mon Aug 11 03:01:03 2014 No.5683799 >>5683783 >fuck newfags. Yes, fuck you. Go back to your namefagging board please. Fucking idiot. Lurk. More.

>>	Syn Mon Aug 11 04:06:30 2014 No.5683885 >>5683790 >new >vtec 'grad'

>>	Syn Mon Aug 11 04:07:31 2014 No.5683888 >>5683799 >namefagging board you mean all of them as they all have a name field?

>>	Anonymous Mon Aug 11 05:37:13 2014 No.5683988 >>5683885 >>5683888 Please. Lurk. More.

>>	Anonymous Mon Aug 11 18:56:09 2014 No.5685710 bump

>>	Anonymous Mon Aug 11 18:58:51 2014 No.5685716 >>5683799 Idiot. You know why people namefag - keeping track of who you're talking to. Simple.

Anonymous Mon Aug 11 19:18:28 2014 No.5685767

>>5685716
Then why aren't you using a name?
There's no reason to do it in this thread, right?
There's no reason to do it in any thread unless you're OP or a troll from /k/.
It's pretty simple to figure out who you're talking to without a name. Or is that confusing for you? Maybe you should hang out for a while and figure out how things work before posting.
Simple.

>>	Anonymous Mon Aug 11 22:51:52 2014 No.5686244 >>5683719 That is the worst thing i have ever saw... The again.... Sous vide steak... Wasnt expecting much....

>>	Anonymous Tue Aug 12 14:24:51 2014 No.5687957 File: 1.64 MB, 2272x1704, Belize_Speed_Bump_Sign.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Aug 13 00:16:09 2014 No.5689562 >>5687957 bump

>>	Anonymous Wed Aug 13 05:32:53 2014 No.5690193 >>5686244 Yup. shitposter is shit. And uses a name... Pretty obvious troll. Bump

>>	Anonymous Wed Aug 13 22:38:15 2014 No.5692034 page 9 bump

>>	Anonymous Thu Aug 14 15:14:30 2014 No.5693757 page 10 bump

>>	Anonymous Fri Aug 15 05:57:34 2014 No.5696222 bump

>>	Anonymous Fri Aug 15 06:55:15 2014 No.5696311 Just let this thread die. Try again in a year.

Anonymous Fri Aug 15 10:33:37 2014 No.5696662
File: 1.10 MB, 2560x1920, 20140814_195637.jpg [View same] [iqdb] [saucenao] [google]

yesterday at work
duck breast wrapped with duck sausage with sage and garlic. held together with activa rm.

vaccumed and setting, ready to cook for a tasting menu today

>>	Anonymous Fri Aug 15 10:35:54 2014 No.5696665 File: 1.12 MB, 2560x1920, 20140814_200423.jpg [View same] [iqdb] [saucenao] [google] >>5696662 some other chems we use on a regular basis

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/ck/ - Food & Cooking