/ck/ Challenge Round 3 Thread 1

[Anonymous No.12207392]

>>12189503

Welcome to the 2019 /ck/ Challenge!

The theme for each round is announced on the 1st Monday after the previous round's end with 2 weeks for submissions (except for this round cause some anons want to make some Easter Sunday shit so we're doing things early!). After that the voting/rating thread goes up for 3 days and everyone is welcome to vote on the submitted dishes.

Submit your dish with a timestamped picture of your creation (ideally with an available step-by-step process via an imgur gallery post or a photoshopped/GIMPed picture) with a unique totem visible in the picture (any type of object be it a dice, glassware, cloth that you'll show with your submissions for the rounds). If you would not like to submit scores then you are free to give feedback/criticism on the challengers dishes as you see fit (just don't fucking clog up the thread with autism please).

The voting will follow modified Iron Chef rules, a 20 point scale where 5 points each will go towards Presentation (how the dish looks on the plate, i.e. the plating), Originality, Appeal (how appetizing the dish looks to you) and fulfilling the Challenge Goals.

You may use this template in order to score the competitors submissions:

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

In Round 2 challenger Bell took the top score with his "Borderline" Coffee Cake Sandwiches! In the open rounds bonus contest challenger nrrwmndd !!5q13kDmTZEt leads the field. As we go into the final lap of the open rounds we'll be cutting down the playing field to just 9 challengers, who will step up and reign supreme?

[Anonymous No.12207393]

>>12207392
Huh?

[Anonymous No.12207396]

And now we go to the THEME for ROUND 3!

As we come closer to the beginning of May, I recall of a certain holiday that is quite popular in the continent of North America. Cinco De Mayo, the 5th of May, is the celebration of the Battle of Puebla where the French Army were defeated by Mexico, whose cuisine has blessed the world with interesting combinations to make for sure global food exports as tostadas, quesadillas and chilaquiles. While corn and beans are seen as some of the national staples of Mexican cuisine, there is one legendary export that some of the European explorers could say is worth its weight in gold. Today this ingredient is used in nearly every cuisine in the world for its unique flavour and mouth-watering qualities.

So with that being said, the ROUND THEME WILL BE…..

CHILI PEPPERS!

For this round I would like the challengers to prepare a dish that exhibits the flavours and qualities of chili peppers! There are no restrictions to the type of dish that will be made other then it must be a dish exhibits the qualities of chili peppers to their fullest!

This is THE FINAL OPEN ROUND so this will be the last time entries will be open for the 2019 /ck/ Challenge before we begin Round 4 in 2 weeks time! The round will go until May 6th when voting will begin at the end of the round and close on May 9th. Best of luck to all of you and may the best chefs triumph in this battle of /ck/ing!

ALLEZ CUISINE!

[Anonymous No.12207520]

>>12207393
What are you confused about?

[Anonymous No.12207728]

Interesting to see if someone manages to come up with a dish that's primarily about the chili peppers other than stuffing them. I bet this is gonna be a tough one to judge either way though.

[Anonymous No.12207735]

>>12207728
That looks super yummy even if it'd probably burn my mouth to hell (depending on the specific pepper and use of the seeds).
Also I'd imagine anyone with homemade peppers would have an advantage.

[Anonymous No.12207938]

>>12207728
They won’t. It will be some gay shit like a toast sandwich infused with chili vapors.

[Anonymous No.12208436]

>>12207938
>still bitching over the toast sandwich
Go away you nofunallowed pussy.

[Bell !!f+EsSZpjS6F No.12208465]

>>12207396
>mfw mexican
>mfw francophile
>mfw this round's theme
>mfw Maximiliano did nothing wrong
>mfw now I have the pressure of winning
>mfw I have to recuperate from the farce that was my submission at the first round
I will make another dessert, will we get extra points for referencing the Battle of Puebla (Or Mexico-France) in our dish?
On the other side, guess who got hold of Sichuan pepper-corns.


>>12207728
Yesterday I made tacos with a tortilla and home-made morita macha sauce. Dried chilies have so much umami and morita chilis have such a nice aroma to them that you need nothing else. Chilis can be very dominant, at least flavor-wise, and in Mexico they are used as any other vegetable, not just a condiment. So it would be wise to investigate a bit for inspiration.
If anyone wants a jumpstart, Chilis, corn, beans and squash make the base of Mexican cooking, not only do they go well together in dishes, but they also –ecologically– compatible for planting next to one another.

[Anonymous No.12208681]

>>12207396
>CHILI PEPPERS!
what qualifies as a chili pepper

[Anonymous No.12208763]

>>12208681
Anything from the Capsicum genus. So basically stuff like Habaneros, Scotch Bonnets, poblanos, jalapeños, ghost peppers, Trinidad Scorpions, butcher T’s, Carolina reapers, etc. Anything that can be classified as a chili pepper scientifically is fair game.

[Anonymous No.12208854]

ive got my main dish down but cant figure out the side

[Anonymous No.12209374]

>>12207735
It's surprisingly mild, I think the oil holds onto the capsaicin or something. The heat builds up eventually, but it's no tongue blaster. I don't know what the chillies actually are (generic dried ones from a Chinese supermarket) but I can feel it on my arms when I prep them.

[Anonymous No.12209957]

>>12209374
If they're generic Chinese market peppers they're likely Tianjin peppers, so around the same heat as a Thai pepper.

[Anonymous No.12210530]

>>12208681
Europoor detected.

[Anonymous No.12210550]

>>12209957
>generic Chinese market peppers
>around the same heat as a Thai pepper
I literally looked this up because I couldn't believe it was true, but apparently it is. I guess I'm just used to the tianjin peppers being used differently than bird's eyes.

[Bell !!f+EsSZpjS6F No.12210594]

>>12208681
https://es.wikipedia.org/wiki/Capsicum
Bonus points for making your dish the same shape as the country of Chile

[Anonymous No.12211346]

tfw missed the first round

[Anonymous No.12211501]

>>12211346
You can still enter a dish this round. This is the last open round before the Chairman decides who gets into the elimination rounds.

[Anonymous No.12212285]

>>12209957
Definitely looks like them. Thanks anon, I hadn't heard the name before. I'm surprised they're supposed to be that hot, I know I can't take a bite of bird's eye.

[ribbon !GZkQCvhoXw No.12212482]

bump with bread from last round. peppers are not something i eat often, should be fun.

[Anonymous No.12212744]

>>12212285
Well they’re not habanero level, or even scotch bonnet level although they come close, but they are something like 30 times hotter then a jalapeño.

[Anonymous No.12213879]

I think my friend grows bomb ass peppers so I may ask him for a hand in making some spicy food.

[Anonymous No.12214726]

Bump.

[Anonymous No.12216230]

Fun chilli facts: the seeds don’t hold the heat, it’s the pith around them that does.

[Anonymous No.12217356]

Somebody better make some chili pork buns.

[Anonymous No.12217369]

>>12217356
this but a whole chili-based dim sum smorgasbord

[Anonymous No.12218568]

>>12217356
I wish I could but my bao are always a fucking disaster.

[Anonymous No.12219335]

bump

[Anonymous No.12219602]

This round is stupid, and I say that as someone with access to a wide variety of chili peppers. I've lived in Europe for a couple years of my life and they don't even have more than three different kinds of peppers available over there. In any case, this is the kind of challenge that you absolutely can't judge without tasting.

[Anonymous No.12219815]

>>12219602
It’s never been about taste, it’s about appealing to the two bit hacks that populate this board. Don’t bother cooking actual good and edible food because you will have no chance of winning. Apparently you have to make weird meme shit like toast sandwiches and coffee cake sandwiches that no actual human would ever want. This whole contest has been a joke since day 1 because of that.

[Anonymous No.12221012]

>>12219815
This post seems over seasoned, 8/8.

[Anonymous No.12221099]

>>12219815
>people have different opinions then me
>therefore this contest sucks
Really makes you think.

[Anonymous No.12221677]

>>12221012
>>12221099
he's kind of right though. most people took the original sandwich theme to heart and made a good original sandwich that you wouldn't find at your local restaurants but they all got ignored in favor of the entries that made foods that normally aren't a sandwich into a sandwich even if they objectively wouldn't taste very good. i think he makes a point. is this a cooking competition or a meme competition? if i have to make thing i know would suck to eat just to win then i won't bother participating anymore.

[Anonymous No.12221928]

>>12221677
>tri-trip sandwich
>chicken on sourdough baguette
>pulled pork sandwich
>meatball sub
>burger
>turkey sandwich
>meatloaf sandwich

maybe the moussaka, kung fu, and salmon lime are original but even including toast and coffee cake, that's not most. even then, it's kind of a moot point; judging's been done by the people who have cooked and the scoring has more-or-less reflected their communal tastes and preferences; i don't see a problem with that

>and i don't want to assume but has any participant cooked something they did not eat afterwards? would any of you waste the time and money to make something inedible to win a prize-less contest on a cambodian bird spotting forum?

[Anonymous No.12221990]

>>12221928
There is zero chance the dry ass toast sandwich with burnt beef or a coffee cake sandwich with a bunch of mint leaves was enjoyable so ya, I'd say people are willing to make terrible tasting food to win.

>judging's been done by the people who have cooked and the scoring has more-or-less reflected their communal tastes and preferences
Like I said, in order to win you need to appeal to the two but hacks who populate this board. They can't differentiate weird food from good food. In such a case this isn't really a cooking competition as it is a who can make weird shit contest.

[Anonymous No.12222091]

>>12221990
what's wrong with the coffee cake? fruit and whipped cream/marmalade in between sponge cake; it's literally the same ingredients as layered cake

i personally docked points for whole mint tho but i don't see it ruining the dish; i eat whole mint in plenty of other dishes.

>say what you want about my toast sandwich tho, it was a fun joke and i still liked it

[Anonymous No.12222093]

>>12221990
Okay.

[Anonymous No.12222143]

>>12222091
>say what you want about my toast sandwich tho, it was a fun joke
Proving my entire point. These hacks voted a joke entry like it was godly cuisine. They wouldn't know good food if it hit them in the face. They just vote for weird shit.

[Anonymous No.12222168]

>>12222143
it got an average of 3 on appeal and and 3 on theme which (although generous) isn't a score i'd use to describe godly. some people made what i'd consider a classically appealing sandwich at the expense of trying something unique; it's just give and take, it's part of the game. look at their first entry; it was arguably a steak dish and got high scores for appeal but mediocre scores for theme

[Anonymous No.12222179]

Yikes at the upset cu/ck/s
The CK Challenge has always been a little cooking shitfest where we all cook together or force ourselves to actually try cooking for once
Some make memes, some make delicious food, others genuinely try to get creative and make questionable dishes
No need to be so salty

A shitty dish is still and entry and appeal is subjective
All in all stop being so bitter, we're here to cook, have fun

[Anonymous No.12222196]

>>12222179
>>12222143
i was hoping it would be like a haha kinda joke; didn't think it'd matter much since i scored well on the first round, it's not like i can take up two spots in the elimination rounds

intended to make beef bacon but couldn't find belly; settled and ended up tasting like crispy brisket when you go kbbq; i'd do it again

[Anonymous No.12222259]

>>12222179
>>12222196
No one is criticizing the entry of such dishes themselves. I’m criticizing the fact that the way people vote makes this a meme contest and not a cooking challenge. What is the point of entering actual good food into a contest when it has no chance of winning? If winning isn’t important then why participate at all? If I have to make meme entries to win then I don’t want to participate. It isn’t worth the time and effort to come up with a dish, plan it, make it, create an infographic etc etc just to have people give you mediocre scores meanwhile literal joke entries are being given incredible scores.

[Anonymous No.12222269]

>>12222259
>I’m criticizing the fact that the way people vote makes this a meme contest and not a cooking challenge

It's a cooking contest in which nobody can even taste any of the dishes served. Why would you expect anything other than a massive shitshow?

>> It isn’t worth the time and effort to come up with a dish....
you're only realizing this NOW?

[Anonymous No.12222282]

>>12222269
>It's a cooking contest in which nobody can even taste any of the dishes served
I had hoped that people had a half a brain and could figure out what things roughly are going to taste like. I mean if you don’t know that whole mint leaves taste terrible then what are you even doing in this contest?

[Anonymous No.12222336]

>>12222282
>I had hoped that people had a half a brain and could figure out what things roughly are going to taste like.

Perhaps. I look at it more like:

>>given that nobody can taste anything, there's no point in even doing this at all, unless it's for dumb lulz


>> I mean if you don’t know that whole mint leaves taste terrible then what are you even doing in this contest?
I fully expect that anyone who actually knows how to cook would find the contest a complete waste of time because there is no tasting involved and the only people participating are idiots and trolls.

[Anonymous No.12222444]

>>12222143
I voted it higher than I would have because of how much you were pissing and moaning in that thread.

[Anonymous No.12222481]

>>12222444
So you contributed to the bastardization of the contest, awesome. I wasn’t the only one who bitched about it though. So if I shitpost my own entry you’ll score it better. Good to know.

[Anonymous No.12222495]

here is my dish

[Anonymous No.12222509]

>>12222336
partially trolling, pretty sure im an idiot but mostly >>12222179 i'm here to have fun
ultimately a waste of time but it's an excuse to cook and try new things. went for mass appeal for the first round and did well enough, so for the last round and this round i'm trying to get a feel what the other contestants like and dislike

[Anonymous No.12222571]

>>12222481
Honestly if a cooking competition on a Finnish anyam gila appreciation round table makes you this salty you probably shouldn't participate just for the sake of your own health. It's the open rounds dude, and there are barely more competitors than places. It'll get more serious when it's down to the pointy end.

[Anonymous No.12222577]

>>12222571
That’s when I start with the death threats.

[Anonymous No.12222592]

>>12222577
>implying I haven't already surreptitiously installed remote detonation devices in everyone's necks
You thought it was just a bit of food going down the wrong way, but it was nanomites burrowing into your trachea.

[Anonymous No.12222657]

>>12222577
You don’t have to bother. My food is shit enough I’ll probably end up killing myself

[Anonymous No.12223969]

>page 9

[Anonymous No.12224535]

OP senpai, please answer >>12208465

>>12223969 What he said

[Anonymous No.12224571]

>>12221990
>There is zero chance the dry ass toast sandwich with burnt beef or a coffee cake sandwich with a bunch of mint leaves was enjoyable
That's literally you're opinion.
>in order to win you need to appeal to the two but hacks who populate this board
Then why didn't you vote last round you lazy cunt?

[Chairman Gaijin !!rjar7pwAL8C No.12224575]

>>12208465
>will we get extra points for referencing the Battle of Puebla (Or Mexico-France) in our dish?
Depends on if anons think it's worthy.

[Anonymous No.12224691]

>>12224571
I did vote but I gave them scores inline with what everyone else did to avoid the inevitable retribution. Scoring them what I thought they deserved would have made little difference in their overall score and would have certainly made me enemies that would negativity effect my future entries.

[Anonymous No.12224718]

>>12224691
So basically, you're complaining that everyone else isn't doing the work that you're too afraid to do yourself.

[Anonymous No.12224747]

>>12224718
Are you retarded?

[Anonymous No.12224767]

>>12224747
Originality: 0/10

[Anonymous No.12224774]

>>12224767
That's a yes

[Anonymous No.12224795]

>>12224774
Butthurt: 10/10

[Anonymous No.12224807]

>>12224767
>Chef-san when i fart into my fist and bring it up to her face saying "mite mite"

[Anonymous No.12224996]

>>12224691
just vote whatever you think people deserve. i gave out an average of 9.7 this round and 11.7 last round
>thanks btw guys, you're all too nice

[Anonymous No.12225767]

>>12224691
>I did vote
Then stop complaining that you’re too much of a brainlet to be honest.

[Anonymous No.12226628]

>>12224807
>>12207938
i present to you essence of chili pepper vapor, previously infused with spanish beans and rice

[Anonymous No.12227575]

>>12226628
Just make a homemade Ghost Pepper McChicken and I’ll give ya 20 points

[Anonymous No.12227596]

>>12217369
Gotta love that tasteless rice bread

[Anonymous No.12227607]

>>12207520
hahaha fucking idiot.
anyway, OP, what's the theme ingredient or theme.... theme for this one?

[Anonymous No.12227844]

>>12227575
i prefer eating farts with tendies
>>12207396
just to clarify, sichuan pepper don't qualify for the theme right? Chili peppers are from the capsicum genus?
>Szechuan peppercorn,[1] is a commonly used spice in Chinese cuisine. It is derived from at least two species of the global genus Zanthoxylum, including Z. simulans and Z. bungeanum. The genus Zanthoxylum belongs in the rue or citrus family, and, despite its name, is not closely related to either black pepper or the chili pepper.

[Anonymous No.12229208]

>>12227844
If it’s peppercorn then no.

[Anonymous No.12231106]

Bump

[Anonymous No.12232366]

>>12227596
It's pretty subtle, but that stuff is honestly delicious to me.

[Anonymous No.12232901]

I just fucked my life up by getting habanero in my nose and eyes. Not as bad as police mace but still pretty bad.

[Anonymous No.12232912]

>>12232366
as a flavor delivery vehicle its great; i know the baked bao have more flavor but steamed bao are my favorite

[Anonymous No.12234311]

>>12232901
At least you didn't get it on your dangly bits. That'll wake you up.

[Anonymous No.12234684]

>>12234311
Oh but I did.

[Anonymous No.12236262]

Struggling to come up with a good idea for this one that isn’t just going to blast my face off.

[Anonymous No.12236672]

>>12236262
Just don’t use super hot ones, technically even a jalapeño should be fine.

[Anonymous No.12236779]

>>12236262
bell peppers, poblanos, anaheim, jalapeno, serrano should all be mild enough

[Anonymous No.12236815]

>>12236672
>>12236779
Pussies. Bring the heat.

[Anonymous No.12236839]

>>12232901

why have you experienced police mace

[Anonymous No.12236862]

>>12236839
While in college I may or may not have taken part in the looting of a liquor store after the conclusion of some dogsled races while I may or may not have been high on several illicit substances. When three officers showed up and found themselves outnumbered by forty people looting the store they decided the best course of action was to simply mace everyone as they ran out of the store. It hurt.

[jevin No.12236944]

this looks so dumb is any1 actually gonna do this???

[Anonymous No.12236959]

>>12236944
Turnout for this round will be low. Chairman is an utter failure at picking themes. A retarded monkey throwing darts at a board would make better choices.

[Anonymous No.12237019]

>>12236959
Given enough time at a typewriter a monkey would eventually type out Hamlet. Give the Chairman time.

[Anonymous No.12237087]

>>12237019
Picking a theme is not equivalent to writing Shakespeare. Watch this I will come up with a few themes better than anything chairman has dreamed up in the last two months weybeen doing this.

Chocolate
Coffee
Sauces
Citrus

Anyone of these would give the wide ranging freedom to create dishes all the way from a heavy dinner all the way to a dessert. They give you room to work and be creative. Choosing a theme of chili peppers hamstrings everyone. He’s terrible and he should be thrown out.

[Anonymous No.12237289]

>>12237087
Eh, he's not done it before and we're only three rounds in. I mean, throw out more suggestions still, those aren't bad but they've all been done previously.

[Anonymous No.12237316]

>>12237289
Honey
Noodles
Cinnamon
Cherries
Eggs

[Anonymous No.12237402]

>>12236815
eh, he wanted peppers that wouldn't "blast his face off"
i currently have red jalapeno, habanero and birds eyes planned for my submission. would've done something spicier if i could easily source it

how spicy is everyone else going?

>>12237316
>i dig the noodle and egg theme

[Anonymous No.12237756]

>>12237402
>>i dig the noodle and egg theme
why does no one know how to use green text properly anymore? am i the only oldfag still here?

[Anonymous No.12239258]

>>12237756
I don't think it's really a matter of oldfag vs newfag as much as it is board culture. My main board is /a/ and over there if you greentext wrong you'll have people down your throat immediately telling you to get the fuck off the board. This board is a lot more lax, which leads to people misusing greentext and not getting called on it, which leads to others seeing the wrong usage without knowing it's wrong, which leads to them misusing it themselves. That's why /a/ is so strict with its boards rules, anons are (rightfully) terrified of little violations snowballing into larger ones.

[Anonymous No.12239321]

>>12237756
>>12239258
Offtopic, but the evolution of green text is really fascinating to me. It's a remarkable example of rapid, motivated semantic progression in a punctuation mark. From the ancient Greek diple to a thirty year old usenet convention to the modern usage where in under a decade it's gone from being a direct quote to being used to mock by quoting an absurd imaginary audience.

[Anonymous No.12239365]

>>12237087
>pick a simple theme one round
>HURR DURR ITS TOO EASY!
>pick a slightly different styled theme another round that can still be usable for every world cuisine
.HURR DURR IT'S HAMSTRINGING ME!
Are you that same shitposter who keeps complaining every thread? If you want to run the challenge then you should've done it months ago. Fuck off.

[Anonymous No.12240530]

>page 9

[Sakeanon No.12241007]

Damn, I missed out on voting last round.

Here we have roasted habanero chicken with crispy chocolate crusted skin, Homemade wheat tortilla, sliced red and green bell peppers, tomato, salsa Verde with banana pepper.
Vertical to come.

I really hope to see more entries...

[Anonymous No.12241012]

>>12241007
Kek

[Sakeanon No.12241195]

>>12241012
Thanks for your input

[Anonymous No.12241492]

>>12241007
No offence but the presentation looks really messy compared to your past rounds.

[Anonymous No.12241990]

>>12241007
Nice bread, mine are always too thick. I’ve got an entry planned, just haven’t gotten around to doing it.

[Sakeanon No.12242724]

>>12241492
Yeah, I'll try to find a better photo for the vertical. Presentation is not my strongest quality.

[Anonymous No.12243045]

>>12241007
looks dope

[Anonymous No.12243753]

>>12242724
I like the idea of chocolate crust paired with the spice but I find the dish highlights more of the garnish then of the main course but that's just my opinion.

[Anonymous No.12244085]

>>12243753
That’s what wins this contest if you haven’t noticed.

[Sakeanon No.12244283]

>>12243753
Aside from the chicken, tortilla the coriander and parsley the dish is three varieties of pepper used in three different ways.
Unless you mean that the photo highlights the garnish, in which case I agree, which is a shame because the habanero chicken looked amazing still warm out of the oven.

[Anonymous No.12244326]

>>12244283
Yeah sorry I meant how the picture presents it.
>>12244085
Going by the last two round winners that clearly isn’t the case.

[Anonymous No.12245702]

>>12244283
Looking forward to the vertical.

[Anonymous No.12246935]

Bump.

[Anonymous No.12247764]

>>12207396
It's gonna be the turducken of chili.

[Anonymous No.12248335]

>>12247764
Shit, that'd be pretty interesting if you could find a good binder and cooking method that didn't destroy the layers visually.

[Anonymous No.12249227]

Bump

[Anonymous No.12249557]

OP, I think you should make some questions to participants while we prepare our submissions, to keep the threads interesting while we wait

[Anonymous No.12249560]

>>12249557
Great, he can fuck those up too.

[Anonymous No.12249577]

>>12249560
Sit down, is there something you want to say?

[Anonymous No.12250661]

>>12249557
I can’t remember what past years were like, were there just more people taking part?

[Anonymous No.12250697]

>>12250661
this is just a dumb ingredient

[Anonymous No.12250762]

>>12250697
There are literally a million things that you can make with chili peppers. Sorry that you're a brainlet.
>>12250661
/ck/ in the current year has a lot less active cooks/chefs then it previously did when the /ck/ challenge was at its peak and subhumans from /v/ didn't infest this board with cringey YouTubers like Jack and Joey's World Tour and turned what was generally a slow but good quality board into a shitpost board for underage kiddies whose definition of fine cuisine is a chicken sandwich at Chik-Fil-A. Although with that being said this challenge is already more successful then it should be in the board's current state,

[Anonymous No.12250767]

>>12221677
we've known this is a food photography contest for years, anon.

[Anonymous No.12252135]

>>12250767
That's sort of why I participate, I suck at presentation and taking photos forces me to think about how my food looks objectively.

[Anonymous No.12252379]

>>12252135
i participate bcoz it gives me an excuse to try out some new things i may not otherwise do or cook

[Sakeanon No.12253127]

>>12252379
Same, I have never cooked those risotto balls before and my other two entries have been inventions just for the challenge. Experimenting is fun.

[Bell !!f+EsSZpjS6F No.12253262]

Fellow competitors, how are you doing? Anything you want to share? You can be as secretive or as revealing as you want

I am making a tart, the main flavors are a fruit to loosely represent Maximilian I of Mexico, a chili to represent Mexico and a herb to tie everything together. The flavor profile is a tried and tasted recipe but this will be the first time I try it in something more complicated than just marmalade, I was actually surprised at the amount of marmalades that feature chilis, peach and chile de árbol sounds interesting. Right not I am tweaking the recipe to bring the chili front and center and contemplating what type of dairy –and thus texture– I want. I may end up making a petite gâteaux instead of a tart.

Today I will be making the pâte sucrée, and tomorrow I will visit a baking shop to see what molds I could use and to buy a silpain. So far I have made all my homemade tarts with ring cutters and silpans, pic related, the blueberry one had a huge bubble at the bottom and the two tarts on top are not even the same size.

[Anonymous No.12254314]

Bump
>>12253262
Chili in desserts are always fun so I'm definitely interested in a recipe for whatever you make up!

[Anonymous No.12254610]

>>12253262
I’m making a salad
>pic related

[Anonymous No.12254694]

>>12217369
>smorgasbord

absolute shite m8, here is what a proper piece of "smorrebrod" is supposed to look like when it hasnt been made by an autistic self hating swede

[Anonymous No.12254704]

>>12254694
>swedepoors can't even understand their own fucking language

[Anonymous No.12254722]

>>12253262
I misplaced my tripcode, but I will be entering for the first time. Chiles isn't a hard ingredient to use, and can be used in sweet AND savory dishes.
Lots of salt in the thread. As usual.
It really doesn't surprise me. Sweet and heat with a bit of acid... It works in a lot of cuisines. And it works in deserts.
I bought stuff to make chili. Not very original, but just feeling like making something I want to eat.
BTW salty crackers, the whole idea of this isn't to win some prize. It's to contribute to the community with OC and try a bit harder than usual. Don't get lost in your own head.

[Anonymous No.12254767]

>>12254704
what do you mean ? smorgasbord means a table with smorrebrod

[Anonymous No.12255054]

>>12254694
Is that boiled potatoes on bread?

[Anonymous No.12255606]

>>12207392
Well this seems like a fantastic fucking failure

[Anonymous No.12256842]

>>12253262
How is the filling textured like that?

[Anonymous No.12256850]

>>12255606
No one cares because they’re round one and two scores will carry them into the next rounds and Chili’s are not an interesting theme.

[Anonymous No.12256878]

>>12256850
>Chili’s are not an interesting theme
You keep repeating this, but it's far more interesting than the first couple of rounds. I'm guessing you just live somewhere in Europe where there's like one kind of chili pepper available.

[Anonymous No.12256919]

>>12256878
maybe my ignorance is showing but i liked the rice theme a bit better. i'm having trouble making the chili the center of the dish, at least more so than rice, but also finding it more difficult to find a creative use for chili. i thought the rice flour crepe was interesting in the first round

[Anonymous No.12256929]

>>12256878
>anonymous message board
>assumes he know exactly who he’s replying too

[Anonymous No.12257305]

>>12256842
The filling (that picture is before baking) at the base is an almond cream made with equal parts almond flour, icing sugar, butter and egg by weight. It is not creamy, it is more of a dense but very soft sponge. After baking the blueberry one (bottom picture) had a layer of dark chocolate, then I pipped an attempt at crème mousseline pralinée (what goes inside a Paris-Brest) made with hazelnut cooked in caramel, paistry cream and butter. It was not smooth enough because I hate wasting so while pipping with a tear-shaped tip all the tiny fragments of hazelnut got stuck at the top and gave it a jagged look.
The other one was an attempt at a Mont-Blanc, it had a layer of almond cream, the closet thing I could make to a crème de marrons (chestnut purée with cream, sugar and butter), whipped cream, a few raspberries, then more whipped cream shaped to a slight dome and I then added the rest of the chestnut cream with a Mont-Blanc piping tip, finish off with icing sugar

[Anonymous No.12257368]

>>12257305
>>12256842
I should add that I had no cake stand to spin the tart while piping. So imagine an amateur trying to do pic related with no experience, no tools, piping with one hand while manually spinning a tiny tart with the other with the other and with less than ideal meduim

[Anonymous No.12257728]

Should have done dim sum. This theme is shit.

[Anonymous No.12257741]

>>12257728
I hate dim-sum in the name alone
Much rather have ingridient-themed rounds, you can do a lot of unexpected things while dish rounds do not allow for much variety, while nation-themed rounds will most likely be “this nation’s vertion of X” or some dish made by the book

[Anonymous No.12257792]

>>12257728
That'd be brutal, gordon fucking ramsay can barely manage to make dim sum.

[Anonymous No.12257810]

>>12257728
>Investigate what in the world dim sum is
>chinese brunch
>New restaurants specializing in dim sum
Oh, a fad
Next time are you going to request an avocado toast round?

[Anonymous No.12259035]

Bumperino

[nrrwmndd !!5q13kDmTZEt No.12259528]

random notes:
-afaik, vietnamese lotus root salad is typically vietnamese coriander, carrots, shrimp, pork, onion with a fish sauce dressing. I've seen pickled daikon and celery occasionally but haven't had any with fruit or peppers
-i used unripe mango since i wanted another form of sweetness & acidity; you could easily use ripe mango if dislike the tartness & crunch from unripe mango
-i recommend keeping the leafy veg seperate and letting all of the ingredients cool/chill and mix immediately before eating to avoid wilting; esp if eating w/ terrine to avoid melting the gelatin

[nrrwmndd !!5q13kDmTZEt No.12259533]

sorry i forgot my totem; here it is with my finished plate

[Anonymous No.12259647]

>>12259528
>ear
>tongue

[Bell No.12259726]

How would you compare the taste of pig's tongue to cow's? Hoes it too have a ver strong aroma (but with pork instead of beef) or is it completely different?

>>12259647
pussy
Next we will be cooking tripe

[Anonymous No.12259770]

>>12259726
That is meat I LITERALLY feed my dog.

[Anonymous No.12259810]

>>12259528
Head cheese? Fucking nice! Very ambitious.

I don't have to trip, do I?
We usually just roll with the identifier. That still cool?

Chili Con Carne
(not so ambitious)
For the Chili:
Chuck
Sweet Onion
Garlic
Cumin
Oregano
5-spice (shush)
Better Than Bouillon (thought I had stock in the freezer, rats!)
Chile: japones, nigger, ancho, californian, chipotle
Fermented Hot Sauce (homemade)
Fish Sauce (shush)
Lard

For the well-cooked beans:
Lard
Onion
Garlic
Chili powder (not pictured)
Pinto Beans (soaked over-night)
Better Than Bouillon
Heavy Cream

[Anonymous No.12259812]

>>12259810
ugg

[Anonymous No.12259826]

Torch is a good way to toast the peppers without burning them. Seed them and toss them in the bouillon to soften up. Then into a blender.

[Anonymous No.12259830]

Mise en place
Pretty sure you can figure out the method.
Beans are on the top right.

[Anonymous No.12259831]

>>12236959
>>12237087
This is easily the best round yet, and honestly the only one that's on par with literally any past challenge round. We had a rice round and a sandwich round; what would have been more interesting to you? A fucking oatmeal round?

[Bell No.12259832]

>>12259770
I sometimes give my dog ribs, that does not mean ribs are any less delicious

[Anonymous No.12259837]

All in.
Capped the lid and waited 5 minutes for pressure to build up. Pulled it off heat after 30 minutes or so.

[Anonymous No.12259852]

>>12259837
Quit interrupting me.

Aaaannd this is why we take pictures under natural light.
I will let this chill out over night and plate it properly tomorrow when there's sunlight.

[Anonymous No.12259870]

>>12239258
That's literally the definition of old vs new. I hop on to /a/ like 6 times a year just to see if there's anything new worth watching if I'm in that particular mood, but only ever post in threads about things I'm really, really into. That said, I love how autistic they are about moderation. It's pretty simple: is your board on topic 4chan or has is just turned into /b/? Out of the few boards I visit /tv/ is a good example of a board where the moderation has just entirely given up - though there's still some good twin peaks, farscape, xfiles, mitm threads. Unfortunately boards like /tv/ have become so garbage that the shitposters started migrating to smaller boards like /ck/ a couple years ago and just ruined everything.

[Anonymous No.12259875]

>>12259812
>>12259826
>>12259830
>>12259837
>>12259852
I think you’re lost. This isn’t the cat blog.

[Anonymous No.12259880]

oops. Didn't mean to quote myself in last post.
Perhaps the bourbon is starting to kick in.

The beans look like shit under my track lighting as well. Also they were pretty salty. Hoping they'll figure it out throughout the night. Really fucking rich too. Not sure if I should have fatted them up so much as the chili is pretty rich on it's own. Tomorrow will tell, I guess.

[Anonymous No.12259884]

>>12259875
you're an infant

[Anonymous No.12259893]

>>12259533
In past years this literally would have been the image everyone voted on if was even allowed. Nobody cares about your fancy vertical if you can't even follow the basic rules and post a time stamped image with either a trip or unique identifier. You post an entry image of your dish that people vote on, and then you add a vertical to further explicate what you did and add to the archive. How did you put in all that effort and fail to read the basic rules at this point?

[Anonymous No.12259902]

>>12259875
Based.

[Anonymous No.12259932]

>>12259902
It doesn't make sense, but here.

[Anonymous No.12259948]

>>12259528
I forgot I added some rice wine vinegar in the pressure cooker with the ear and tongue. After cooking and removing the meat, I reduced down the cooking liquid by about 75% and poured that into my Tupperware to help fill up gaps in my headcheese (in case any of this matters)
>>12259726
I haven’t cooked beef tongue and this was my first time cooking pig tongue; I think I’ve only had beef tongue in lengua tacos and in either case I don’t think either animal tongue is gamey nor the smell too strong. I think a good tongue tastes similar to the animal meat but more tender with a collagen-richness. My gf didn’t like the smell though so maybe I just don’t mind the smell. I also like tripe.
>>12259770
Gotta fight with my dogs to get at the good stuff; can’t let them have all of the best parts
>>12259810
Thanks; if this dish grades well I’ll be tempted to do more offal in future rounds
>>12259826
I’ll remember this tip as well
>>12259893
Sorry I forgot? I thought the totem was primarily for proof of identification. If everyone else in the competition feels this same way, just exclude my first and third round submissions

[Anonymous No.12259959]

>>12259948
>I’ll be tempted to do more offal in future rounds
Please do. You’ve made a mockery of this contest so far, why stop now?

[Anonymous No.12259996]

>>12259959
My other idea was eat a pepper and fart into an empty cloche and pitch it as chili vapor

[Anonymous No.12260008]

>>12259996
You can’t do that because I’ve already done it. It’s in a jar right now. I’m letting it age.

[Anonymous No.12260029]

>>12260008
Fug that’s genius. Aging will really help accentuate those funky cheesy gamey aromas. Maybe I can do some kind of distilled excrement foam next round

[Anonymous No.12260030]

>>12259948

>>12259893
Sorry I forgot? I thought the totem was primarily for proof of identification. If everyone else in the competition feels this same way, just exclude my first and third round submissions

Ooops! You accidentally fed them a (you). lol
Please don't encourage them by replying to them.
Only reply to corrective criticism. This isn't tumbler, it's 4chan.
I used to troll these threads because it's just so easy. Let's learn & grow.

[Anonymous No.12260059]

>>12260030
I know this is your first challenge, but just read the fucking rules if you're unaware of how these things work. You submit an image of your finished dish with a timestamp and unique identifier. That's what people vote on. You can also title it, give a description, and submit a vertical. All of those things are encouraged, but that's not what we're voting on - they just give more information. You can also choose to take a nice picture or just use a shitty flip phone; this isn't a photography contest so nobody should be judging you on that, but if you post a blurry image nobody is going to have enough information to accurately vote on your dish and you'll likely receive a lower score. This isn't trolling. I'm just reminding newer anons how this challenge works.

[Anonymous No.12260130]

>>12260059
Right so none of my submissions have followed the rules; I’ll correct it going into the elimination rounds. No ones really called me out for it so sorry again to anyone who’s gotten upset by my unstamped submissions

[Anonymous No.12260576]

>>12257305
Oh doy, I thought somehow the swirl on the bottom pic was filling that had been baked, rather than a piped topping added after baking.

[Anonymous No.12261328]

>>12260008
Wew

[Bell No.12261754]

BTW, I did acquire a Silpain, but I could not find ring molds, instead I got small spring cake molds, I will use them without the bottom. They give me a lot of height, might do a cake instead

[Anonymous No.12263297]

>>12257810
>dim sum
>fad

[Anonymous No.12263390]

>>12263297
It appeared out of nowere after people stop giving a shit about korean food and it is suddenly the greatest thing on earth. Chinese people may like it, but for white people it is a fad

[Anonymous No.12263462]

>>12263297
Some of my earliest memories were Sunday dim sum brunch after mass. After moving to cuckmefornia we went more often

[Anonymous No.12263708]

>>12263390
>appeared out of nowere

[Anonymous No.12263778]

>>12263708
Chinese people had it for manny years but one dumb white found up about them and suddenly all of them are worshiping like dimsum, not dumplings, are the second coming. They even use the oh so autentic mame and article after article are being released about how to properly consume them, they are a fad for white people, Chinese people will eat them forever but whites will get bored of it and will find another exotic piece of food culture to cream themselves over

[Anonymous No.12264001]

>>12263778
>>12263390
Please keep this dumb shit in another thread.

[Anonymous No.12265376]

Just finished my entry but have 100 images to sort through bump.

[Anonymous No.12265469]

>>12264001
But the dancing monkey is hilarious.

[Anonymous No.12265477]

For your consideration, I present a chile relleno, stuffed with a hatch chile and smoked mozzarella mac and cheese, fried in a secret (Aardvark) batter, and topped with Rhode Island salsa (balsamic marinated shallots, green onion, and pickled cherry peppers), along with a blistered serrano garnish.

[tiki doomer No.12265491]

>>12265477
Forgot my name... It's also a hatch chile sharp cheddar mixed with smoked mozzarella mac and cheese. Hopefully I'll get around to making a vertical this time because this one is actually pretty amazing - as uninspired as chile relleno sounds for a chile pepper challenge. Money shot doesn't do it justice, but here it is.

[tiki doomer No.12265639]

>>12265491
I also should mention that the serrano isn't just a gratuitous addition on top of multiple layers of different chilies. It's meant to be eaten a little bit at a time with each bite, and is what gives (what in my opinion is the perfect level of) heat.

[Anonymous No.12265904]

>>12265639
Not the prettiest but sounds pretty darn tasty

[Anonymous No.12266091]

>>12265477
I had something just like this yeasterday night. It was in my toilet.

[Anonymous No.12266095]

>>12265477
I had something just like this yesterday night. It was in my toilet

[Anonymous No.12266755]

bump

at risk of this devolving into a shitfest, since the theme is chili, what're your favorite superhot hot sauces? do you make your own and if yes, would you share the recipe?

currently enjoying secret aardvark, last dab redux, and sriracha for most/many things with a couple other hot ones features i need to finish using but not likely to buy again. on fence about buying more bravado black garlic

[Anonymous No.12267132]

>>12266755
My local BBQ place has a carolina reaper sauce that is pretty damn spicy so good for some occasions.
My usual is just Stubbs Extra Spicy though if I'm making ribs and chicken.

[Anonymous No.12267409]

>>12265477
Going to post some pics since I probably wont do a vertical, and kind of regret my dish last round just being reduced to "beef and cheese sandwich", and yeah, there needs to be something to keep the thread bumped.

[tiki doomer No.12267431]

>>12267409
I don't usually use shells for anything, but had some in the cupboard and they actually worked pretty well for this. If I did it again I'd throw in an extra chunk of the smoked mozzarella. The smoky taste on top of the roasted pepper contrasted with the vinegary salsa on top is what made this different from a standard chile relleno.

[tiki doomer No.12267441]

>>12267431
The batter is as simple as it looks. Once the whites are whipped to a stiff peak, whip the yolk and SA and fold the two together.

[tiki doomer No.12267469]

>>12267441
Somehow the only flour I had on hand was Mochiko, so I gave them a light dusting before dipping in the batter. I don't bake much these days, I guess. I also used a heavy cream and egg yolk liaison to make the sauce for the mac and cheese - if I was doing a larger portion and baking it I'd do a bechamel.

[tiki doomer No.12267485]

>>12267469
Went a little overboard spooning the batter onto the other side. Fortunately Secret Aardvark and eggs go well together; just had to baste the sides with the hot oil to get it all cooked nice.

[Anonymous No.12267665]

>>12267132
as much as i like the sweet & spicy ones, i don't eat enough things that i like pairing with it so justify keeping one on hand. aardvark is tomatoey so i use that with/instead of ketchup constantly
>>12267485
really appreciate the pictures in absence of a vertical; i wanted a bit more information while judging in the last round

[Anonymous No.12267846]

>>12266755
I'm not really into superhot [sic] hot sauces, but these are the ones I probably use the most. There's another half dozen hidden somewhere in my disorganized kitchen, but the only ones I can think of worth mentioning are Cholula chipotle and green chili. The three in the middle are probably my favorites, and the Dave's and Tabasco are mostly just used as ingredients and not condiments. How are the Hot One's sauces? I kind of want to try one of their milder ones as everyone seems to comment how good they taste, but I can't justify paying shipping on a hot sauce. I can't imagine what you'd even do with something as hot as the Last Dab. Secret Aardvark is about my perfect comfort level for a table sauce, but I've honestly been using Gringo Bandito a lot lately, and would highly recommend checking it out (Dexter Holland knows what he's doing).

[quaff !!QRRRsHZIZUK No.12267973]

This is weak but I've been drawing a total blank since the theme was announced, so I just made enchiladas with mixed roast pepper sauce. Serrano, bell, something called "sweet baby reds", poblano, and quick pickled jalapeno on top. Really impressed by some of the original stuff that's been coming in.

[Anonymous No.12268046]

>>12267973
>something called "sweet baby reds"
You're obviously not American, but in the States that would usually refer to baby bell peppers they sell in bags at a lot of places.

[Anonymous No.12268332]

>>12267973
Vertical. I was happy with the way the poblano/serrano/jalapeno combination covered a range from toasted to sharp and fresh. I'd add something hotter next time though.

>>12268046
You're probably right, they don't have any heat. Bit of a waste of money.

[FPM !!TWee2o8cjLQ No.12268400]

Bacon and jalapeno mac & cheese

[FPM !!TWee2o8cjLQ No.12268409]

>>12268400
special message to anyone that decodes it

[Anonymous No.12268410]

>>12267973
>>12268332
I get people laughing at Americans doing bastardized versions of their native dishes, but it's really weird seeing a European (?) doing such a basic Tex-Mex dish as chicken enchiladas, which is already a bastardized version of Mexican food. Not a criticism; it looks - okay. It's just a weird choice.

[Anonymous No.12268455]

>>12268409

[Anonymous No.12268506]

>>12266095

[Anonymous No.12268597]

>>12268332
Meant to say fry the filling using the chicken fat, but that's probably obvious. The skin bits you get are delicious too, they just need time to cool and crisp up and some salt.

>>12268410
I had the sauce in mind, but it was a panic move really. I couldn't come up with anything original so I just did some comfort food that I felt like eating.

[Anonymous No.12269380]

>>12267846
i've tried their first fiery chipotle one that i think someone here pointed out was just a rebrand of another company's hot sauce. it was decent but not worth the price. other than the last dab, i haven't tried any of their other ones. I like putting a dab on every wing; its not as hot as people make it out to be. aardvark is comfortably spicy but i find myself reaching for something hotter when possible
>>12267973
>>12268400
nice

[Anonymous No.12269482]

>>12266095
Eating out of the toilet is a recipe for hepatitis B, anon.

[Anonymous No.12270618]

>>12266755
I’ve not tried very hard, but I haven’t found a super hot sauce that tastes good and is useable in quantities where you can actually taste it. I end up just using them to add heat.

[Anonymous No.12271047]

>>12270618
I like the taste of dab; the bravado black garlic reaper is a tad smoky for my liking. I’ll add a teaspoon of finely minced birds eyes into some of my food for heat

[Anonymous No.12271957]

>>12271047
I guess I should find a place I can try a bunch. I do the same thing when I want plain heat, just slice up some birds eyes.

[Anonymous No.12272097]

>>12271957
maybe i'll just make a birds eye chili paste to add to whatever hot sauces and dipping sauces i want with some heat

[Anonymous No.12272148]

Shut the fuck up about your nu-male hot sauces and go drink some more faggy ultra hoppy IPA's.

[Anonymous No.12272324]

>>12272148
>implying this round is about hot sauce specifically
Take your retardation back to /pol/

[Bell No.12272397]

Tests are done, today I will be making the actual recipe.
I encounter a problem with the chili mouse, since it is a chili I used very little but about the same amount of gelatin as a normal recipe, so I was adding a small amount of warm and very concentrated chili syrup and gelatin to very cold whipped cream, so I ended up with a lot of gelatin lumps. The mousse looks lumpy and thus unsightly but the taste is good, it may need some acid but I do not want to recalculate how much gelatin I need
I will be cooking the chilis is a syrup that simulates the mass required and hope it works this time

[Anonymous No.12272923]

>>12272397
Great blog post

[Anonymous No.12273150]

>>12272923
Nobody cares about your shit opinion dumbfuck

[Anonymous No.12273162]

>>12273150
umad?

[Anonymous No.12273168]

>>12272397
I'm fascinated to see what you end up with. I got as far as the idea of "chilli jelly" and gave up because I couldn't see a way to incorporate it into an actual dish.

[Anonymous No.12273169]

>>12273162
Nope. But clearly you are pretty gay to shitpost on a Mongolian cooking forum.

[Anonymous No.12273329]

>>12273169
Gay

[Bell No.12273895]

>>12273168
I used this video for the mouse only, I am not making a charlotte but I would like to see if you can guess it
https://www.youtube.com/watch?v=KY2ZyTyI0ho&t=470s

[Anonymous No.12274538]

>>12273895
God, I have such an irrational hatred towards plated desserts, which is weird since I actually enjoyed every plated dessert course I've taken and was pretty good at it. It just seems so pointless to me. Also, stop saying, "mouse". Even though I know what you mean, I've already got it in my head that you're going to present some kind of rodent dish.

[Bell No.12274813]

>>12274538
>I've already got it in my head that you're going to present some kind of rodent dish.
It is a possibility, or a typo

[Anonymous No.12275000]

>>12268409
J/w where’s the broccoli come into play here?

[Anonymous No.12275424]

>>12275000
Eh I should have taken it out of the pic. I ate it as a side but decided to leave it out of the final shot.

[Anonymous No.12276274]

Bumperoo

[Anonymous No.12277434]

>>12274538
Free your mind from the constraints of the plate.

[Anonymous No.12277507]

I am really sorry for using this thread but I don't want to make a new thread for a question and it looks like people here probably know what they are talking about.

Do I need to wash blueberries before eating them? They are from Spain, in a plastic container with air holes on top. Google only gave stupid answers. Washing them just makes the dried blossoms at the bottom stick to everything and is kinda tedious so I'd prefer without but I don't want to eat poisonous amounts of pesticide or whatever.

[Anonymous No.12277519]

>>12277507
you should wash them. there could be dirt or germs or actual shit on them.

[Anonymous No.12277530]

>>12277519
Alright. Thanks for the help.

[Bell No.12277609]

>>12277507
A bit late but, Yes, specially for things that grow close to the ground

[Anonymous No.12278204]

>>12273895
I've got no idea, but you've only got a day left so I hope the pastry gods give you good weather and cold hands.

[Bell No.12278242]

>>12278204
I hope too, it is in refrigeration to let it set before garnish. I am not sure if I should upload today and make a vertical tomorrow, or upload everything until tomorrow

>good weather and cold hands.
It rained yesterday, not good for sucrée but it could be worse

[Anonymous No.12278638]

>>12277507
>Do I need to wash blueberries before eating them?
I'd say you probably should wash all fruits and veggies before eating them.

[Anonymous No.12278650]

>>12278638
What about if I’m.... inserting them.....?

[Bell No.12278654]

>>12278650
If you would not put it into your mouth then it should not be inserted anywere

[Anonymous No.12278659]

>>12278654
This explains a lot about my wife....

[Anonymous No.12278707]

>>12265491
Your shit always looks like trash.

[Anonymous No.12278826]

>>12278707
I thought their sandwich looked pretty good last round

[Sakeanon No.12278932]

[Sakeanon No.12278937]

[Sakeanon No.12278945]

Assembled, before wrapping.

[Sakeanon No.12278954]

All wrapped up.
Things got in the way of me making a proper vertical and the photography isn't great but hopefully shows enough for scoring.

[Bell !!f+EsSZpjS6F No.12279035]

[Bell !!f+EsSZpjS6F No.12279039]

[Bell !!f+EsSZpjS6F No.12279045]

[Bell !!f+EsSZpjS6F No.12279051]

[Bell !!f+EsSZpjS6F No.12279055]

[Bell !!f+EsSZpjS6F No.12279064]

[Bell !!f+EsSZpjS6F No.12279069]

[Anonymous No.12279195]

>>12277434
I just got home from a 12 hour day and had to do a number of desserts which the servers/dishwashers are trained to do but we were understaffed. Each waitress was like, "wow! that looks amazing!" when I handed her the plate(s). I assume the cracked plate is in some way intentional, but making a mess that looks that aesthetic is actually kind of a pain in the ass and takes practice. You may not care for it, and I sure as fuck don't enjoy doing it, but making a hot mess like that isn't as easy as it looks. Just saiyan.

[Anonymous No.12279200]

>>12278654
I'm a little drunk, but I think I just gained a little more respect for Bell.

[Anonymous No.12279315]

>>12279064
Beautiful

[Anonymous No.12279600]

I thought it was kind of weird how many people were complaining about this round's theme, but now it just seems like everyone is from Northern Europe or something and has never seen a pepper other than bell.
>>12265904
>>12266095
>>12278707
It's as though you're all seeing a chile relleno for the first time in your lives, and it's kind of weird. It's not the prettiest food, but that's pretty much what a chile relleno looks like when it's not smothered in sauce.

[Joe No.12279676]

>>12207396
Chorizo and potatoes, jalapeño fondido, paprika powder.

[Anonymous No.12279871]

>>12279600
I wasn’t complaining about the theme, but I’d literally never heard of that dish before.

[Anonymous No.12280396]

>>12279676
Timestamp and totem?

[Anonymous No.12280421]

>>12279676
Plate of diarrhea. Good one.

[Anonymous No.12281674]

>>12279676
Read the rules.

[Bell !!f+EsSZpjS6F No.12282911]

Bump

[Anonymous No.12283424]

Daily reminder that any hot pepper above a scotch bonnet is a literal meme and inedible

[Anonymous No.12284041]

I've got an infograph coming in, when is the closing time tomorrow?

[Anonymous No.12284119]

>>12207392
>>12207396
looks like a bunch of sandwiches
who could have seen it coming

[Anonymous No.12284328]

>>12283424
Lat time it ended at about midday, I do not know what time zone but you can see the past thread which was made three hours before the closing of the past round

[Anonymous No.12284351]

>>12281674
He doesn't need to follow the rules anon. He can smear shit on a plate all fancy like. He's above us.

[Anonymous No.12284787]

>>12284351
>Someone take effort in plating
>Take it as an insult
Insecure?

[Joe No.12285131]

>>12284351
LOL
>>12280396
Didn’t have one, we were making rolled tacos, I was messing around with shit when I found my favorite quenelle spoon.

[Anonymous No.12285675]

>>12285131
>I was messing around with shit
That’s exactly what it looks like you were playing with.

[Anonymous No.12285878]

>>12285675
i cant speak for anyone else but i'd admit it and score it seriously with a timestamp and totem on the same plate and table as proof

[ion !jxaL03vL/Q No.12286212]

Here is my entry. I had to cook at my parents house, as I don't have a grill, so that why the kitchen setup looks different, my totem is the technicolor measuring spoons, which you can see in my other infographs.

[Anonymous No.12286243]

>>12286212
did you up the contrast in post?

[Anonymous No.12286286]

>>12286243
He up’d the whites, crushed the blacks and boosted the saturation. Not very subtle.

[Anonymous No.12286343]

>>12286212
No timestamp.

[Anonymous No.12286354]

>>12279064
This is gorgeous holy shit
How did it taste?

[Anonymous No.12286363]

>>12279600
No, you just suck at making them

[Bell No.12286490]

>>12286354
The marmalade by itself is great, but it did not had the same heat as my past batch, so maybe habaneros at this time of year are not as hot
The sucrée was surprisingly good, my past experiences with other recipes either gave me tartshells that were too hard that soften in a day or two, but the tests were still crumbly after a day in the fridge, so I will make this recipie my to-go sucrée recipie
The mouse could have being better, it is good when eaten with all the elements, but the goat cheese does get in the way after a white, since I was tasting while cooking by the time I finished I has fed-up, but after a day it was good. My idea has to make it like a salty cracker with goat cheese and marmalade, but I suppose that a whole tart of it is too much.
I also need to get real tart molds, you can see that the edges are uneven because the sides bubbled up a bit, there was a huge one that I hide fro the shot

[Anonymous No.12286501]

>>12286490
Based humble qualityposter

[Anonymous No.12286629]

>>12279064
Where is the actual entry picture? I don't see a timestamp anywhere.

[Bell No.12286686]

>>12286629
I almost forgot about the totem but I forgot about the timestamp, Just took this one. Thank the heavens that I have not eaten the tart yet
But can I pease ask to be judged based on the other images?

[Anonymous No.12287392]

>>12286686
no youre not allowed to win two rounds in a row

[Anonymous No.12287676]

>>12287392
He still hasn't submitted a valid entry pic with both timestamp and totem.

[Anonymous No.12288006]

>>12287676
technically i haven't either for any of my submissions for these three rounds >>12259528

[Anonymous No.12288016]

>>12288006

[Anonymous No.12288031]

>>12287676
Salty competitor knows he’s gonna lose

[Anonymous No.12288795]

>>12287392
i don't see why this would win

[Bell No.12289166]

So, is the round over? Can we start with the judging?

Sakeanon "Roasted habanero chicken with crispy chocolate crusted skin" >>12278954
nrrwmndd " Vietnamese Lotus Root Salad" >>12259528
Tiki Doomer "Chile Relleno" >>12265477
Quaff "Enchiladas with mixed roast pepper sauce" >>12267973
FPM "Bacon and jalapeno mac & cheese" >>12268400
Bell "Habanero, pineapple and rosemary Tart" >>12279064
Joe "Chorizo and potatoes" >>12279676
ion "Blazin Pork Skewers with lime crema and Thai Pepper sauce" >>12286212

[Anonymous No.12289177]

>>12289166
>linking to your non-time stamped image

[Bell No.12289315]

>>12289177
If anyone of the voters has an objection then they can voice it in their ratings

[Chairman Gaijin !!rjar7pwAL8C No.12289408]

Oh right I forgot the end of the round was today and not tomorrow!
Ok well then I’ll let this thread die and start the voting thread tomorrow morning so I’ll see y’all in 9 hours.

[Anonymous No.12289441]

>>12289315
Bump

[Anonymous No.12290805]

Bump