Welcome to the /ck/ challenge: Monthly edition: Thread 2! T

BONUS CONTENT:

Introduction video explaining the challenge for you newbs: https://www.youtube.com/watch?v=Mo6KUNqdsz0 [Embed]

Photography guide:
Text version - http://pastebin.com/VTK7inJQ
Vertical version - http://i.imgur.com/wqE7hys.jpg

How to make webm: http://i.imgur.com/qmj9lnL.jpg

How to make verticals vertical: http://i.imgur.com/9zYnUbu.jpg

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>>8781436
SHE HAS RETURNED!
PRAISE!!

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Reposting the submissions from last thread

>1
Spice jar garlic roll.

Garlic Shrimp & Duck Liver Lap Ceung Sausage Cabbage Cups, Garlic Confit Marinated Grilled Scallions, Roasted Garlic Parmesan Crisps.

Walkthrough here: >>8765766

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>2

Ginger Pork Stirfry. Ingredients were pork, ginger, garlic, carrots, broccoli, soy sauce, olive oil (was out of vegetable), salt, sesame oil, and hoisin sauce. - Face on a String

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>3

Poor Student Aglio e Olio - daggu

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>>8781474
vertical

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>4

Rosemary teriyaki skewers and carrots in a rosemary honey butter sauce - soccerpatches

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>>8781498
a delightfully fluorescent geocitiesesque vertical

Oh good we're back. "Randomly generated" rosemary. Been too busy to deliver but I'll get to it eventually.

I got Basil last thread, so I went out and bought like six kinds of Basil plants.
Fucking Basil.

>>8781761
how many kinds of basil are there

>>8782324
I second this question

>>8782324
>https://www.gardeningknowhow.com/edible/herbs/basil/what-are-varieties-of-basil.htm
A lot it would appear.

>>8782336
that's interesting

>>8782336
well well well ya learn something new everyday

looking forward to your entry Toothpick

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>>8781457

Bumping with timestamped pic.

>>8783299
>cooked in the microwave
>premade chinese sausage
>forgot to trim the garlic
Looks like I know what I'm not voting for.

>>8783675
wtf is happening right now.

>>8784115
The same troll who is labeling the whole contest as "Reddit shit" is now impersonating tripfags such as myself and Toothpick.

Cool challenge idea OP. I look forward to the entries.

>>8781436
Jesus fucking christ...
I thought you died.

I'm glad the thread came back.

Yawn troll is... *yawn.

Then again, bumps are bumps.

As an internet boyfriend for Borneo, I can tell you that circus de ole isn't the same as circw.. fuck it. ole!

Cirque ala desolate.
Circus de ole.

I'm a very good person, you aren't.

>>8786301
What?

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Basil

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>>8787583

>>8787583
How's the texture on that? I would think not really churning it would make it icy

>>8787828
It wasn't icy at all but I made and ate it today. Reading online, it seems there's a general consensus that 'ice creams' made from condensed milk or evaporated milk can last for about two weeks. I imagine after that, it might start to get too hard.

>>8787828

That's what I was wondering.

Kind of looks like shaved ice.

>>8787834
Yeah I've made a lime ice cream pie with condensed milk without churning and it turned out mostly good but a little icier than if it had been regular churned ice cream. That's cool yours turned out well though.

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Shits getting real this round here with the subs.

>>8788164
>real around here this round
Engrish fail

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>forgot to timestamp
haHAA I'm 12 and what is this haHAA
Anyhow. Pork. Mind my shitty knife skills. Entry is for ginger. Fuck ginger tho realtalk.
>my pork doesn't look like this
Ok. It probably doesn't smell like a real pig either but what can you do.

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>>8789264
Ginger, sugar and soy sauce. I guess I should explain what I'm going for huh.
Ever bite into a piece of ginger that someone left in the dish and go "wow I will never eat in this place again", and then it turns out they're the only chinese restaurant in town? No? Whatever, this is basically an attempt at getting the rawer side of ginger across, without making you want to kill yourself. As it turns out, ginger is very much an euuughhh spice and needs a bit of help to not taste disgusting and gimmicky.

I totally forgot to clear the exif data didn't I. Fuck.

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>>8789271
Tortilla, green onions (god I'm awful with knives) and sweet soy paste. Some call it peking duck sauce. Those people are too rich to cook for themselves, hence why they can afford to go to china and eat peking duck, then never apply it to any other wraps. Because they probably don't cook. Because they are rich. Why can't I be rich?

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>>8789280
Brown the pork. No, I did not put flour on the pork. Why would I put flour on the pork? If I did it'd burn in one of the later steps.

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>>8789286
Strip it. Closeup because if I'm going to attentionwhore, I might as well do it properly.

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>>8789290
Just enough oil on the bottom of the wok to tell when it's smoking hot. Add the pork, then dry-roast it with the ginger mixture. Obviously a more hands on process, so no pictures until I get it out the wok.

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>>8789305
Aand it's done. No it's not a goddamn photo-op, in fact this is less than ideal - the shiny surface, while extremely aesthetically pleasing, is a sign of utter failure.

The goal of wok-roasting is to rapidly dry the liquid added to the pot so that the dry ingredients (y'know, the stuff that doesn't taste like water) sticks to the pork. Ideally you add so little liquid on such a hot surface that it forms a dry crust, as opposed to a shiny sheen. The ginger taste did get through, mostly because I had about three tablespoons of minced ginger in there.

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>>8789317
Burrito it with the tortilla above. Wow this isn't very photogenic huh.

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>>8789320
And a cutaway. I swear this is well done. Trust me on this.

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>>8789327
Timestamp after I eat the entire thing because I forgot timestamping was a thing. The pork not quite as shiny anymore, and here's the half-a-green onion I'd included in >>8789280.

Overall taste? I had too much duck sauce. The green onion was pretty strong too. Could definitely taste the ginger, but I'm betting if you had one made without ginger and then had this all you'd do is "oh isn't this quaint". Which describes ginger in a nutshell. Fuck ginger honestly.

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>>8789334
Nice (((submission))). Now open the oven, turn the gas on high, and stick your head in it. This isn't /pol/ you fucking mouthbreathing fucking sack of shit. You gotta go back.

>>8789334
And in case you haven't figured it out yet cunt, this site has never been a right wing hug fest, you're given quarter out of the principal of the spirit of freedom of expression, and like welcoming you into a home and you acting like an asshole shitting on the floor and trying to fuck the daughter; you'll get shown the door, both here and IRL (if you weren't such a fucking pussy) no matter how much faggot milo "unpopular opinions" whining you squeal.

>>8789637
Dude, shut the fuck up.
No one but you seems to give a shit that some folks post across boards.
>>8789334
!Liq.7OU9Nw, thanks for the entry. Good on ya, y'cunt.
Saved for posterity, along with your other images.

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>>8789675
>numbaz
Alright. I'll stand down. Here's a 'toon

>>8789699
Calvin and Hobbes was so great.
Shame it ended, but I suppose Watterson quit it at the best time.
>Manly Tears.jpeg

Grab your dicks, lotion and a couple tissues I'm about to start cooking my rosemary delivery, drunk.

Stay tuned, and let's hope I don't fuck up my tripcode security thingy and post my code this for everyone and their second cousin to see and impersonate me.

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>>8789743
Agreed. Sorry numbaz. In the cups. Respect. It'll get a little dusty.

End thread jack

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potatoes, carrots, onion, and rosemary in the rice cooker (fuck a crock pot)

>>8789832
No worries m8, she'll be right.
>>8789849
Capped and saved. Thanks for the entry.

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>>8789854
Making bean loaf: from top clockwise:

slivered almonds, oatmeal, onion, nutritional yeast, red pepper, smashed kidney beans, garlic.

Sorry I'm kinda doing a mildly drunken cookalong, won't be too many posts, but you'll know when the final entry is in.

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>>8789876
make your not-ketsup for the bean loaf, tomato paste, brown sugar, rosemary, balsamic vinegar

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>>8789903
add a little water and olive oil to your loaf mess and tuck them little guys into the oven while you shotgun a couple beers.

I'll be back

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>>8789908
I've never made a balsamic reduction before but I did so just now, infused with rosemary. Holy shit it's amazing. bean loaf is still baking, and I'm still drinking and setting up my photo area.

T. someone who's taking this way too seriously.

>>8789992
Go back to your tendies, the adults are talking.

>>8789992

who the fuck on /ck/ says this? That's like saying go back to fine dining, McDonalds.. jesus christ you people are so out of touch.

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>>8790074
Word is some asshat doesn't like the cooking challenges, so they impersonate and troll these threads.

>update, the not-ketsup is on the bean loafs and shits almost ready.
>I gotta drink faster.

>>8790074
Wait I think you responded to the wrong reply kek

beginner chef here, wish me luck

>>8790096
Paprika, my specialty

>>8790096
Use a trip so that they know who you are if you're entering. I don't think it's mandatory but it helps. What did you "random" anon?

>>8790093
Never mind me I think I'm buzzed and confused.

>>8790107
Hell yeah, I was gonna make roasted rosemary paprika almonds but decided it was too much of a 50/50 with the spices. Trying my best to make rosemary the prominent thing here.

Still want to try them almonds tho

>>8790120
im the anon from
>>8790107
and that sounds like a good idea

>>8790130
Tripfag

>>8790074
I think he has a point. These threads force tripfaggotry up to a point, and we're already getting trip worshipping like in >>8789832 and >>8789699 .
p. sure this is my last entry.

Rollin

Hopefully I get ginger I wanna make ginger oyster sauce chicken

>>8790149
Very true, myself I've literally never tripfaged before discovering these breads.

I'm all for the anonymous nature of 4dicks, but participation in this thread and the "amazing race" thread has been a great relief during a stressful time for me.

ind4 back to tumbler fagget

I don't care about the opinions of strangers on "anonymous" Russian potatoe critique forums though..

>>8790239
Are you doing Russian potatoes now

>>8790289
idk about Russian but prepare your dickhole for what I'll enter in about 15 mins familamidingdong

It took entire minutes of shopping and several berations from the roomy to produce this.

You'll not be let down.

I got pepper.

I've an idea brewing - take something known to be not spetacular and make it pretty good.

>>8790316
toast sandwich w/ pepper.
you're welcome.

>>8790325
No, I was thinking of making deviled ham, because while I've crackers at home I don't have bread on hand as it's 05:40 here and it'll take a while before the bakery opens and I'm feeling lazy so I'll make do with what I've got at home.

>>8790337
Lazy is good, but you've got the whole month to enter.

>>8790340
Fair enough - though, I guess my running schtick will probably be "making do with what I've got at home" in these challenges, I always like doing that.

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Final product:

Rosemary bean loaf w/ Rosemary carrot, potato, onion mash w/ Rosemary infused balsamic vinegar reduction drizzle.

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There we go, that was quick - deviled ham spread made with parmesan cheese, cream cheese, chives, onions, ham, cayenne pepper, salt and some mustard.

Also found some bread and made a sandwich.

It's a pretty good breakfast.

>>8790347
I believe that's literally the essence of culinary culture if I'm not mistaken.

Seeing how these threads are now monthly with no crossover scoring, trips and identifiers are no longer necessary. I suppose for this round it helps to see who rolled what, but I don't think anyone really gives a shit.

>>8781440
bretty gud intro, also i randomed chili so i can participate without having to sell my organs for vanilla beans

>>8790392
You might want to plate that shit nigga, this contest is largely about the visual aspect of cooking.
>>8790428
Make up an identifier for yourself; a name, a trip, something funky in the image.
Otherwise it's a bugger to pick you out of the crowd, mang.

>>8790428
Your timestamp needs a date, senpai.

Honest question: what's the problem with using a name or tripcode? It in no way changes the principal of anonymity (such as it is) of the site

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>>8789264
>probably doesn't smell like a real pig either
Be glad. They're usually covered in pigshit.

>>8789813
If it isn't rosemary crusted pork, we don't care.

>>8789849
>>8789876
>>8790239
Noticeable lack of meat. 0/20.

>>8791440
If I told you you smelled like a pig, would you take that as a compliment?

>>8790392
How am I supposed to eat this
Is one of them a dip
What's happening

>>8791554
With a fork.

Or your dick, however you usually eat mashed potatoes.

>>8791440
pigs are actually pretty picky and dont shit where they sleep, unlike any other animal.

>>8792108
Wait
The three tupperwares contain the same two dishes
Except one is the plated version and the other two are straight out the oven

>>8792181
>mah momma had us easy everythin outta Tupperware cuz our greasy trailer park hands couldn't be trusted with real dishware

If by Tupperwares you mean Fiestaware and loaf pans then yes.

>>8791076
>>8791060

Right, I'm an idiot. For some reason it didn't go through. >>8790428, taken that day at like 6:30 AM. Can't really change as it's been a few hours.

>>8792281
She'll be right, mein nigger.
I'll take that as the base picture for your entry.
Looks tasty, but I can't be arsed to vote.

Just noticed this
>This month we'll be trying out casual voting only.
What does that mean? We can vote now if we want?

>>8792798
yep

no official vote count unless someone who isnt as lazy as Borneo does it

>>8794130
That's what I'm here for.

The old /ck/ challenge was the source of a good many comfy evenings. Hope this one turns out well.

>>8794130
>>8794582
Yeah, literally anyone can make these threads and just copy/paste the OP and choose a theme for the month/week or whatever. I say we change it to bi-weekly. One week to cook, one week to vote. We have Numbaz and webmfag and others helping out. No offense to her, but Borneo isn't even needed.

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>make garlic confit
>forget to include it in the picture
welp I'm stupid

Steak read 133F degrees internal temp. Sorry for phone camera quality. I will post a pic of the garlic confit below, I put a few cloves on the steak and mixed a couple with the taters. Also a few drops of the garlic-infused oil onto the steak.

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>>8796104
Another angle. This one is probably better since I wasn't trying to show the doneness of the steak.

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>>8796104
>>8796105
Here's the pan roasted garlic. Very soft, mild, nutty, tad bit sweet... delicious. I like to put these on the steak and then smash it and get some bites. Much garlic

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>>8796108
The cloves are very easily smooshed. Makes it very easy to eat with the steak or to mix in with potatoes.

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>>8796114
>>8796108
>>8796105
>>8796104
The morels. Why not post

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>5 spice
ok

I made five-spice and lemon pepper coated chicken strips garnished with spring onion and red pepper. Served with a dipping sauce made from soy sauce, a dry vermouth & brown sugar mix (no mirin lol) and red & green chilis.

It was sposed to be szechuan & five spice but the shops didn't have any so I made something akin to lemon pepper. It turned out solid. Real fucking hot tho.

>>8796717
Looks really fucking good

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I rolled chili in the last thread.

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I pulled this piece of beef shoulder out of the refrigerator last night.

Needled the fuck out of it.

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>>8796920
oops
It's been a long day.

>>8796910
>>8796924
Pretty severe freezer burns you got there friendo.

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Put it in a marinade consisting of :

guajillo chili (toasted)
ancho chili (toasted)
new mexico chili (toasted)
orange juice
lime juice
fish sauce
soy sauce
molasses
cumin
garlic

(all pureed in a blender)

~What the actual fuck is my upstairs neighbor doing? Step aerobics? So fucking annoying...~

Where was I? Uhhh
Ah! I was going to just make my usual Chili Colorado, which is really good, with one of the pieces of shoulder and use the other piece for carne asada (hence the marinade) and decided to just marinate both pieces (normally I wouldn't marinate meat that was going to be braised because it's pointless -the flavor would just marry into the braising liquid). That's why there aren't any action picks for the making of the marinade.
Then I kind of had a change of heart at work today-

>>8790392
thank you for posting this recipe and inspiring a fellow vegan - this bean loaf thing is new to me

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>>8796930
It's just oxidization. I broke down the clod last week. Never been in a freezer.

So I'm going to make steak with it instead and have a chili colorado sauce to go with it instead. Instead.
I think.
I'll see how I feel about it tomorrow. I may change my mind about that temp.

>>8797045
Keep it going, you glorious wanker.
Also, give me a name to work with on my spreadsheet.

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i rolled garlic, i'm out of cloves tho
potato-lentil soup
ingredients: garlic, paprika, black pepper, salt, red pepper, carrots, lentils, potatoes, butter, bacon fat, hot sauce (a few different ones not shown). to be topped with monterey jack and gouda. not sure what else to throw in here i've never cooked with lentils before

>>8797665
It's right here, you candy-ass roody-poo.

Racer X

I'd be more professional about it if it were last year or previous.
Really enjoying it since we're doing it this way this year. Glad you're still around and taking this on.

i made something for the challenge but it tastes bad and looks like shit
guess ill make something else

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>>8798010
i added a tiny bit of soy sauce, some coriander, and milk. oh and i forgot to mention the potatoes were red and yellow. the consistency is great, i let it simmer for a while. if i do it again i'll definitely use fresh garlic, onion, and either steak or a cut of pork (seared first and cubed ofc). would probably also add a habanero

>>8797010
Kinda made it up, I use the same base ingredients for bean-ball-marinara, the slivered almonds are new. Basically a veggie burger just a different shape.

It's kind of a trip how people are always all like "ew gross! Where's the meat???" Then people try what I make...

Then you get the next step "oh but I couldn't give up X"

Then you show them an alternative "Oh but that shits expensive!!!"

Then you show them how to make it at home. "Oh but I don't have time for that???"

Well... spend ten minutes performing an action that is beneficial to you, beneficial to the environment, beneficial to your wallet, and beneficial to your taste buds.

But I base my veganism off of the animals. If someone would take ten mins of their fucking PlayStation time to make something cheaper, better, tastier, more environmental, and fucking ETHICAL IN THE LEAST BIT, literally everyone would be better off. But they always come up with an excuse.

The last resort almost always being:

>mmm bacon

or the like.

I wish you the toughest of skin fellow veganfag, let me know if you want more unique recipes, I've come up with all kinds of shit in the last five years.

bizzzump

>>8798763
hey moralfag are you a grill? i'm not being condescending i swear, i'm just curious if you're surging with estrogen like i was when i was vegetarian (guy here)

>>8799940
>assuming gender
neck yourself

>>8799958
>estrogen and testosterone have nothing to do with gender
w e w

>>8798763
I just prefere to not eat corpses or support animal cruelty in any way - I don't care about the other aspects

anyway your recipe seems quite nice
thanks again

>>8799979
contaminated drinking water, plasticizers, soyproducts,...
it depends a lot on your lifestyle

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I rolled vanilla.

For your consideration, this elite "flyover style" lunch. A combination of bland flavors that can be found throughout middle America, all suited perfectly for the vanilla tastebuds of the typical consumer.

Buttermilk mashed potatoes and a toasted sandwich consisting of Great Value Swiss Cheese and Marketside artisanal loaf.

Unique identifier included

>>8796717
>chicken tendies

Looks good, lemon pepper makes sense.

>>8800275

I'd give a kek if I didn't have to look at those nasty toes an inch away from that - or any other - plate of food.

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>>8800763
As you can bear testament to the fact that I included my unique identifier I will also submit this enhanced (amd hopefully righted) photo for contest consideration.

>>8800836

Wew. The appeal factor just regained those negative couple of points.

>>8781436
is there going to be a culinary curveball? are there any celebrity judges?
allez cuisine!

>>8796717
What name/identifier are you using, you spicy bastard?

>>8798194
My bad, asdf.
There's many more people doing the whole multiple pictures thing this session, and I'm a dozy cunt who loses track of shit.
All the entries (12 so far) have been documented for posterity/voting/wank material.

>>8802512
Sorry Racer X, I got the wrong name.
>don't do this shit while drunk

>>8802531
>don't do this shit while drunk
Uh... there's a "not drunk"? What's that like?

>>8798010
>not sure what else to throw in here
Legumes, IMHO, like smoke. If you're veganfag you could add smoked paprika or chipotle peppers.
Since you're not veganfag, you could use bacon, smoked ham, etc. I scour the oddball meat section at the grocery store and find cheap "ends and pieces" of bacon which are cheaper than the sliced variety. No sense in buying slices if you're going to just dice it up for cooking. Also, smoked pork jowls are great. If you don't want to have bits of pork in your food you can just add a large chunk of it to the legumes and remove it at the end of the cook.

>>8803309
Smoked pork products make everything better, in moderation

>>8803342
>in moderation
I should have said that. I'd guess that most ppl over-use smoke flavoring.
>lived in college town
>work at cheap burrito place
>vegetarians love the vege burrito with smoked cheese because it "tastes like bacon"
I'm completely over using smoked pork in my frijoles refritos. I'll use lard or salt pork, but no smoked meats. I'm just over it.
But I'd use smoked pork products in any other lentil or bean soup for sure. Even if just making simple daal bhat.

>>8798763
This isn't the vegan thread. Please get off your soapbox. If you were drunk posting, that's fine, but this kind of attitude is what makes vegans look bad.
Apologize and my next challenge entry will be vegan.

>>8803377
>I'm completely over using smoked pork in my frijoles refritos. I'll use lard or salt pork, but no smoked meats. I'm just over it.
>But I'd use smoked pork products in any other lentil or bean soup for sure. Even if just making simple daal bhat.
why

>>8801973
Call me s3krit, mate

>>8803514
I dunno, for reals.
Probably because I eat refried beans with smoked meats or foods that don't accentuate, but rather over-power the smoke.
To put a fine point on it, smoke flavored legumes don't pair contrastingly with smoked meats. Does that make sense? It's just my 2 cents.

>>8803557
Sure. I was just wondering how other stuff like smoked pork affects the flavor, since I've never added anything other than onions to beans.

>>8803581
>>8803581
Well, it adds a smoke flavor, and also fat.
Depending on the cut of pork, if it's smoked, etc.

It will add a smoked flavor (usually hickory or mesquite, which is wood).

Pork adds a pork flavor. There are many cuts of pork that get smoked, so that when you hear the word you might think -smoked!
I want to help you , but I'm not sure how.

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I changed my mind
Imma just make chili colorado with beef and pills.
Disregard the previous pics,
I'm a faggot.

tell me where does all the magic go,
when the curtain falls to end the show.
do the clowns always cry
when they pack up the paper sky?
...
will there still be a clown in the sky..
..for
me?

>>8803605
actually actually I was wondering if you didn't like smoked pork in your beans because the vegetarians or whatever
and yes pork tastes like pork thanks

>>8796996
You write a little like Nabokov, kind of refreshing while in my drunken state.

Anyway, it's been a few years since I entered the ck challenge, rolling, may or may not be able to contra-boot as university and all that jazz

>>8804770
tfw tempted to buy a 4 lb / 900 g steak and baste it in rosemary/garlic butter, but I will try to think of something.

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Rolling.

>>8803490
You're actually absolutely correct. It's funny because there isn't actually a lot of hate towards vegans on /ck/ compared to pretty much every other aspect of life and existence, and because of that I don't really push it.

I generally don't push it much irl anyway because after a while it gets tiring.

Anyway before this turns into another ramble, yes I was drunk posting, yes I do regret it, and yes I apologise to everyone here.

>>8803754
DUDE DRUGS! LMAO

>>8797665
he is the ugly american

>>8806838
I've already been given the name for them, numbnuts.

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>>8781436
Oven baked ginger teriyaki glaze salmon topped with fresh scallions

>>8807654
I don't really watch much tv except for Ghetto Gaggers, what Food Network show did this shit meme dish come from?

>>8808133
Improvised, you nigger. I grew up near the Busan Jagalchi Fish Market, and was exposed to a lot of the different fishes. Learned to add ginger after coming to the US, and used an oven b/c we can't use grills in uni. The ginger honey soy mix is a nice balance of salty, sweet, sour, and bitter. The thickness of the glaze helps seal in the moisture, as it carmelizes pretty quickly, essentially cooking the salmon in its own juices, while the bottom layer of skin becomes crispy. Result is crispy on the outside, tender on the inside, mouth watering salmon.

>>8807654
Sounds good mane.

what's the culinary curveball

>>8809972
You have to put up with jackasses asking stupid fucking questions all the god damn time.

>>8809999

Fortunately some of the jackasses use a tripcode so we can filter them and never have to see their dumb shit again.

>>8810021
So you don't want to see the scores of the entries?
Fair enough.

>>8810025

nope
the whole exercise is a giant waste of time
without tasting the food this whole endeavor is totally pointless

i love watching iron chef, btw but i always skip the judging. i don't care who got what score, i want to watch experts work and learn from them.

>>8810030
Then why are you here? The other day I walked into a McDonald's just to scream like a little bitch about how I don't like McDonald's.

Find somewhere else to shitpost.

>>8810038
>The other day I walked into a McDonald's just to scream like a little bitch about how I don't like McDonald's.
why would you do that
you sound like a massive faggot
oh wait you're vegan, makes sense

>>8810051
learn to anology dumbshit.

>>8810079
so you're a hypocrite, telling people not to throw tantrum like a fucking autist in public but then you do it yourself ? fucking faggot
delete your posts in this thread and then kill yourself

>>8810105
>>>/b/

>>8810105
You're the cunt who was bitching in last month's vote thread about it being "Reddit", aren't you?

>>8806838
I get it

buck knife
saw blade
lead pipe
12 gauge

Deep 6 was my jam

>>8805624
I was black out drunk when I replied, so cheers!
Also I owe you a vegetarian dish, I guess. I said vegan, though. Dammit.

I'd make my chili colorado tonight but the electricity police turned my power off... something about them wanting "bills" paid, whatever THAT means.

Ya'll quit fightin.

Last post for the night. Gonna go home and drink in the dark.

>>8809972
What do you mean?

So whens the deadline for this?
Also if I get time I'll just use last digit since I'm not on a computer so I can't timestamp what I got

>>8812927
Until the end of the month

>>8813868
Shouldn't it entries end by the 23rd, so there's a week for voting?

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>>8814357
I though that the voting thread and the new challenge thread went up at the same time...?
w/e
don't really care myself.

Me madre just gave me a pressure cooker.
Never used one before.Tried some onions.

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Nice, eh?
Took 20 minutes.

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chilieys
guajillo and ancho

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Toast them with a torch using your "fat diabeetus 200lb overweight in need of a manicure meme" hands.

A hot pan works too, but they're so wrinkly that it harder to get an even toast without scorching them.

I've heard microwaving works?

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Should look like this.

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Chilees in the pot.
Chx stock
oregano
cinnamon
cayenne
paprika
raw onion
garlic
chocolate

not pictured: the caramelized onions from before

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Stew stew stew
30-45 minutes should do

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Vroom vroom!
Take the feeder plug off your blender and put a towel on top to let it vent during the process, otherwise it's going to end poorly. The top will shoot off and you'll have your kitchen covered in red.

I was pretty much brown out drunk when I did this.
I woke to a very clean kitchen and the sauce already made, which is always nice.
At this point it's a cook along, as I'm finishing it now.

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Taking some shoulder to the grill because I don't feel like smoking out my apt.

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Obviously.

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I re-heated the sauce I had made earlier
and noticed something.

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The most important part
is to strain your sauce/liquid/whatever.

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Not a lot of fun. Getting close, though.

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About 15 minutes of stirring and pushing.
Not just straining the liquids, but pushing the solids through. Too big to fit through the mesh? Then not wanted.
Make sense?

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Better lighted pic of what I'm discarding. ?

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Ploop!

added some tom pate and more oregaqno.
P retty drunk.

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Though a tammi

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mush

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Beat with dream,

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raw onion
avacado creajm
cilantro
queso fresco

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Thar she blows

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none too pretty.
this is me messing it all up... fucking whatever,

>>8814953

You're really fat.

N o Cheddar was added to this endeavor.
My identifier was prominent in some of the pics.

I'm done.

>>8814956
You missed >>8814506 faggot.
Beat you to it.
But I'm sure you have much better criticicms to make.
Bring them.
I spelled 'criticisms' wrong. You could start there.
I'd bitcha bout me allowing fat to fall through the grill as opposed to browning in a sauce pan. But you seem to know a lot about cooking, so go for it.

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Forgot time stanp.
Leftovers in pic.
Sorry about that.

>>8814921
That was avocado,
>>8814930
Whipped with heavy cream.

>>8814953
looks oddly tasty

>>8814952
Looking good.
Thanks for the entry.

>>8814483
2 minutes for glorious onions?
Fucking hell, I need to get a pressure cooker.

>>8817200

>this is the anon literally in charge of calculating the numbers

>>8817578
I'm not really in charge of shit, I just took it upon myself.
I am not endorsed by Borneo, 'm just some cunt who decided to keep track of shit.

>>8817666

Hey, I know you volunteered to do shit - just like everyone else - and I appreciate it.

I just got a kick out of the irony of your post. Still some good looking onions for 20 minutes.