Welcome to the /ck/ challenge: COLD MAIN DISH MEGA ALPHA EDITION.

can you wait like 8 hours im just lurking i have work in the morning

>>9116958
Have no fear, because the window for entries is from the 1st (today) to the 24th (23 days from now), so you have a bit of wiggle room.

>>9116952
>COLD MAIN DISH

Thanks, but no thanks. I entered the last 2 but there is nothing I even want to think about in that regard. Have a nice month.

/ck/ Challange 6/2017 results.

Berries in a Savoury Context

1st place: Mamushka Doll's Salmon au Poivre with Blueberry Balsamic Reduction @ 16.6/20

2nd place: Toothpick's Parmesan Blueberry Risotto with Blackberry Sauced Duck Breast @ 15.8/20

3rd place: Racer X's Blackberry Duck Dumplings@ 15.1/20

4th place: Clothespin's Ribs with Blueberry Sauce and Blueberry Wine @ 14.7/20

5th place: Shake-kun's Gooseberry Chicken Curry @ 13.6/20

6th place: Corkscrew's Raspberry Tortellini @ 13.3/20

7th place: Spice Jar's Savory Berry Sandwich with Very Berry Sides @ 12.2/20

8th place: Anonymous' Rosemary Lamb Sandwich w Fig Preserves Strawberry and Basil @ 9.7/20

9th place: Eyepatch's Blueberry Steak Pizza @ 9.6/20

10th place: Anonymous' Elderberry Sour Ale @ 9.4/20

11th place: Ya Dingus' Pane Cheese Sandwich with Blueberry @ 6.2/20

brb making a sandwich

>>9116952
It may be important to clarify if it should be cold, as in chilled, or just not hot. Otherwise it's going to be a club sandwich/caesar salad showdown.

>>9117219
You've got a Point.

LISTEN UP YOU BEAUTIFUL BASTARDS
"COLD" MEANS COLD
AS IN CHILLED

Just remember this handy phrase:
"What's cooler than cool? My fucking entry!"

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>>9117258
Shredded-carrot jello molds for all!

I've got four ideas knocking around in my head:

Pork breast in aspic
Tacchino tonnato (slices of braised turkey breast in tuna sauce)
Hideg uborkafőzelék (chilled cucumber 'bisque,' similar to the better known Slavic dish okroshka, but blitzed smooth)
Meggyleves (chilled cherry soup)

>>9117351
This is shake-kun, by the way.

Which of those four I go with depends on the availability of their respective ingredients.

>>9117361
Weird. I changed my trip but it came up as the same one as before. Lemme see how this new one looks.

>>9117376
Looks good to me, my (wo)man.

>>9117178
Mamushka doll here. Thanks so much to everyone who voted. This challenge is a lot of fun and I'm grateful to be recognized. Thanks for keeping it alive, Numbaz.

It occurs to me that I have been negligent in acknowledging our own very talented and supremely gangsta Webmfag.
So, here's her excellent video trailer for the challenge as a whole.
Shit's dope yo.
https://youtu.be/Mo6KUNqdsz0?list=LL6WLjvbsvfw_MiEdoHBvGfA

I will be making revenge! I claimed it!

>>9117992
No problemo my pal-erino.
But watch out for
>>9118162
who seems hell-bent on VENGEANCE.
>Seriously though, thanks for the entry and congratulations on your 1st place.

cold fried chicken is pretty good

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>>9118137
While I'm at it, here's the Webm Tutorial for Verticals™

>>9118743
post the one for webms too!

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>>9118757
I'm ashamed as fuck to admit that I don't have that one kicking around.
Sorry.
I do, however, have the Webm Tutorial for Food Photography™
If anyone has the webm tutorial, please post it.
And, as always
>I love you

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>>9118774
Bah, I lost it somewhere.
Where are you, WEBMFAG????

Hmm what to make, maybe a really weird ice or something

Just to clarify - would making a cold desert work?
Or does it have to be a main dish?

>>9119245
>COLD MAIN DISH.
>What does that mean? Well, if you can't figure this shit out you should probably stay away from the knives.

I think most deserts get cold at night naturally, so you don't really need to try to "make" it cold.

Decent bait, though.

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>>9119276
Does it have to be served cold or cooked cold (i.e. without using high temperature)?

>>9119293
You have to cook it with cold.
I believe most contestants will use either an anti-griddle or chamber vacuum to achieve the 5/5 points necessary for "challenge goals".

>>9119371

Where would any of us be without cold on the cob?

>>9119384
Chamber vacced "fried" chicken.
Cold dogs.
Buffalo cold wings.

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>>9118884
I'm in Estonia, phoneposting like a cancer. Back at it again with the oc in 2 weeks maybe.

I just ate some cold beetroot soup in Lithuania. I might recreate that for this month's entry. it's great - a little vinegary, heavy on the dill.

>>9118884
Hmm, pleb foods elevated to a gourmet standard... that sounds like a potential theme for some other month...
>I used too many ...s
>bugger
>bump
>bop

Gonna deep fry some chicken in some cold oil.

>>9119293
It has to be Served Chilled, cooking it is up to you.
Remember, cold foods have to be seasoned a bit more aggressively.
>>9119663
Get the fuck out of here Scalfani.

>>9117178
>dead last

I consider this an accomplishment, one which I will try to repeat this month

>>9120603
I believe in you and your toes.

I love
All of you
Hurt by the cold
So hard and lonely too
When you don't know what you're going to be cooking.
>vodka wheee!

2nd Place! That is pretty good. However, Numbaz, I have to say that you should post the full description of each person's entry as they wrote it, not your small description.
>>9120603 Ya Dingus might have gotten a higher score if the full description was posted.
All in all though, thank you for keeping the contest going. I'll make something "cooler than cool" this month.

>>9122010
Meh, someone has to come in last.

gib borneo back plz

>>9122100
I'm sorry you feel that way, but Borneo is no longer available.
>I did not kill her
She might still be around, but her adorable pupper might still be needing constant care.
Besides, aren't I good enough?
>plz justify my existence

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>>9122158
I love you, drunky.

Baby, baby be mine tonight
We'll take a flight and then we'll see
That magic happens
When you wish upon a Gravy Rainbow...

https://www.youtube.com/watch?v=d-LKa1Y9_ok

>>9122294
Racer X, you are a great way to laugh off the cheap rot-gut vodka.
>I want your babies
>in the butt

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>>9122364
Glad to help.

Bumpin like a humpin

Still bumpy

Trump

>>9119592
That looks fucking dank.
I've got dill growing
>just one plant, the other two withered to shit, dill's a bit of a weak sister
so I might be able to whip something similar up.
Thanks, my Nigga.
>tarragon is the weakest sister ever, it's a straight up bitch
Phoneposting is not cancer, it's closer to tonsillitis.
>>9122447
You's a foxy mama.

>>9116952
Salads count as cold right?

>>9124634
So does one perfect canned kidney bean.

>>9124634
Provided it is actually chilled, I don't see why not.

>>9124910
>>9124615
How are we meant to pronounce your new incarnation? Newb Oz?

>>9124982
Fucking hell, thanks for noticing that I left off the "m" in "Numbaz", it's the most important letter in there.

>>9116952
Cold pizza slice here I come

>>9125116
At least make the pizza yourself before chilling it.

>>9122010
I fully admit that I dun goofed, so the format for the vote thread is going to be a bit different on my end to allow for each entry's creator's voice to really come through.
Congrats on 2nd, bby.

I'm gonna bump
into the fire
(musical riff)

Next year I'm considering putting up prizes.
That way, after having ~8 months under my belt
>ladies
the contest under it's new drunken management can get back some of the legitimacy it had back when Hearts (pbuh) ran it.
I love you glorious mob of muffins (that makes no sense and I don't care) and want you buggers to feel appreciated.

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>>9126164
Haven't listened to that since the mid 80's but I knew what it was immediately.
Strangely enough, it's been in my head for a couple days.
We must be on the same "cycle".

>>9126475
oops
https://www.youtube.com/watch?v=wG_R5n9yIPg

right?

>>9126479
... actually it was
https://www.youtube.com/watch?v=1BdFuDtjVOQ
...
I'm not gay.

>>9126585
My bad.
I have a VHS tape somewhere with them playing View To a Kill live for the (not MTV) music awards.

>>9127012
Has this on it too, I think the same awards show.
https://www.youtube.com/watch?v=9IoCf-kCSVg

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>>9127023
Cringe video.

But anyways, look what I just found in my nostalgia drawer (not folder, desk drawer).
Think it was the first vinyl I ever bought.

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I'm not gay.

Bumped up

Numbaz, I feel that should elaborate more on the challenge. Right now it is too obscure in the ruleset. Like for example this >>9119592 Lithuanian soup - it doesn't have to be chilled, room temperature is what you get in most cases. You don't even have to put it in the fridge, just finish placing the ingredients, mix and serve.
I know I have a language barrier and all, but I can't be the only one who needs little more guidelines.

>>9127677
Obviously, I'm not Numbaz, but I'm pretty sure the rules to previous challenges apply to this challenge as well: do what you want and try to justify why it fits into the challenge when you post it. Worst voters can do is give you a zero in the 'goals' rating which, if you ace the other categories, will still put you in the top three if last month's rankings are any indication.

I wouldn't think anyone would get pissy about there the soup is meant to be served at room temperature or at fridge temperature so long as it's not warm/hot. I certainly wouldn't, at least.

Of course, you could always make a sandwich and while that will follow the challenge goals 100%, you'd get a goose egg for originality. See what I mean?

tl;dr, you do you, boo.

Bump and grind

I'm aiming on a chilled blueberry soup with peaches pecans and spiced yogurt adapted from The French Laundry Cookbook.
I may have too many cookbooks.
I am beginning to run out of shelf space.
It is a good problem to have.

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Exclusive preview of my elite rethinking of a classic American dish on this year's wonderful Fourth of July.

>>9129564
At first I thought that was a tortoise...
Gladly, I was wrong.
>I wonder what tortoise tastes like

>>9130261
I'll answer my own question.
>it tastes just like dog food smells
>(probably) delicious!

Bingly Beepily Bump

Oy vey, its anudda bumpah!

Bumpan

I think I have an idea for this. I'll make it tomorrow.

I will literally love you long time.

Bumpin' from page 9.

>>9133143
fug, this was meant for
>>9132977

Bumpan for cold weather.

Next year there will be a bit more focus on my end on the points.
Because what do points mean?
Prizes.
And a bumperino for the threadily do.

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>>9132977
>>9133143
Ok, here's my entry. Japanese food works pretty well with the theme, and I settled on cold soba noodles with a cold ginger-soy dipping broth. I served it with hot orange peel herbal tea.

It wasn't bad. I don't think I'd be mad if I ate it again, but I tend to prefer hot meals.

>>9136594
Thanks for the entry.
What should I call you with your... red cow(?) identifier?

>>9136707
It's an akabeko

>>9136732
Akabeko it is, and Akabeko you are.
Good on ya, m800.
The long time loving will have to be negotiated at a later date.

>>9136594
Curses! I was gonna go against my announcements earlier ITT and go the Japanese route, too.

I'm planning to make pressed cod sushi with red and green perilla since perilla plants have taken over my back garden and this gives me an excuse to use them. What else can I use perilla leaves for besides Japanese food? It just grows wild here and in no short supply. It's drowned out my parsley and lovage.

>>9136834
>What else can I use perilla leaves for besides Japanese food?

They're great as a wrap for KBBQ. But if you're japanese or diehard weeb, that may flip some triggers. The antagonism between japan and korea is palpable.

>>9136935
I'm certainly not Japanese and I'm in no way a weeb, so I'm okay with whatever use you can come up with although the green perilla aren't large enough for KBBQ wraps.

>>9136834
You can still be turning japanese
>I really think so
The votes will decide, and the voters will deride
This is 4chan, after all, we are all autismal cunts

>>9136293
p'shaw.
we're growing together.

>>9136594
Looks good! Great idea.

No idea what I'm gonna do, but cold pork wontons with spicy sauce sound kinda good to me. So does cold leftover fried chicken.
DESU most of the food I cook gets eaten cold because I'm too drunk to eat the food I made so I wake up and eat the plate I made from last night and it's cold and shit run on sentence.
/blog

>>9137794
Your words flow like poetry.
Bump.

>>9136753
I'll be waiting expectantly.

>>9136834
Right on, sounds good!

>>9137847
Thanks! Hmmm... Maybe some sort of purposely cold pizza or chicken dish?

>>9138664
My words flow like a glistening golden stream
A stream with a relatively high amount of gold flakes in it, what did you think I meant?
Was it something crass?
What would possibly make you think I, an absolute drunken cunt, would ever be crass?

>>9118774
>Light
The first picture, the "bad" one, is better because you can see more. Can't see shit in the second one. Better the first one with some post-processing than the second one where it just looks like you're holding a black void in your hand.

>>9139857
>going against Webmfag
You are clearly some sort of fag.
Then again, we're all fags here.
>and we can never leave
Captcha is "close muhammadiyah"
>seriously?

>>9140500
https://www.youtube.com/watch?v=uGZAsCRIEaA&index=48&list=LL6WLjvbsvfw_MiEdoHBvGfA
A classic, for the classy fuckers reading this thread.
I love you like I love Mr. Mayall.
>bump the butt

>>9141018
Damn I miss when Nintendo had a marketing department.
Although Cooking Mama was fucking adorable.
>no I won't share my r34 folder of her, that's for me and me alone
Bump

Gonna make a bump while I hump
>my hand

>>9141018
>In later life, Mayall struggled with depression and insecurities. In 1998, Mayall suffered a serious head injury in a quad bike accident near his Devon home, and was later in a coma for several days until his recovery. Mayall died from an acute cardiac event in 2014. In his legacy, Mayall was described by BBC Television director Danny Cohen as a "truly brilliant" comedian with a unique stage presence, whose "fireball creativity" and approach to sitcom had inspired a generation of comedy stars.[2]
Well, that just made my night. Jesus...

>>9142009
Beat me to the bump.

Chear up, emo cunts!
It's Friday night and we be ... old and alone.
When the rain washes you clean,
you'll know.
https://www.youtube.com/watch?v=6-yh5vJ9LTo

>>9142284
Bump the bump

Dear challenge thread.
I plan to post my entry this Thursday, but seeing as there's so little going on ITT that Numbaz has to keep pumping the life support every few hours, would it be okay with you guys if I post some entirely unrelated OC to the thread to help keep it afloat or should I just fuck of to the dickered with Patti thread and post it there?
I'm making fake carrot-sauce chicken today and I know most people have no idea what carrot sauce is.

>>9143170
Go nuts, it'll be good to get any activity in here.

>>9143321
okay. will post later tonight. for some reason, I'm having difficulty posting pics right now.

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>>9143321
>>9143170
Never mind! I can upload pics now for some reason. Not sure why I couldn't before. Anyway:

Parsley seed, caraway seed and dry minced onion in a blender.

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>>9143992
Sunflower oil and chopped fresh onion. Forgot I had chicken grease. Otherwise, I'd've used that Instead of oil.

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>>9143999
Caramelised.

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>>9144006
Chicken thighs.

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>>9144011
Seared.

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>>9144018
Removed. Then flour to make a roux. Not visible: the spices from earlier, ground up in the blender, and a chicken stock cube are under the flour.

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>>9144019
inb4
>stock cube
+smarmy/smug reaction image.

Carrot juice to dissolve the freshly made roux. Step unseen: chicken re-added and finished in the carrot sauce then parsley and dill added.

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>>9144029
Served with buttered spinach and green chilli as well as a slice of bread. And a glass of homemade hibiscus soda.
Course unseen: a tomato salad with homemade chilli vinaigrette was eaten after.
If you're a Brit, this is three of your five a day (including the tomato salad) in one meal. I don't understand why Buttertooths find it such a challenge to find ways to utilise veg.

Hope you like this short adventure into the world of filthy foreigner (Hungarian) cuisine.
Note: this isn't exactly the traditional/authentic version, but it tastes nearly identical. I can give you info on the authentic, if you want, as well as some info on variations on this dish.

>>9144051
Sounds fucking incredible. Makes me wonder why brit cuisine is knocked on exactly. What's the process for hibiscus soda? Hibiscus syrup with seltzer?

>>9144333
Thanks. To be clear, the dish is not Brit food. It's Hungarian. I only mentioned Brits because of their on-going Five-A-Day campaign wherein the government are trying to get the British public to eat veg and many of the public complain that eating five veg per day is some unsurmountable challenge.

The hibiscus soda was made with homemade hibiscus syrup. I buy dried hibiscus from a Polish supermarket near me (closest thing to Hungarian I can find here) and brew it in boiling water, like a tea, but at 4x strength. Then I sweeten it. To make the soda, I just mix the syrup 1:3 with sparkling water. Mineral water is fine if that's all you can get, but I prefer soda water because it doesn't have that mineral-y taste to it.

>>9144488
Thanks Hungarianon for keeping the thread bumped.
I'll have to try that carrot sauce, and hibiscus syrup for a soda would be a good use for these fuckers that grow like goddamn weeds.

>>9144923
I have hibiscus growing in my yard (blue Rose of Sharon) here in Texas, and even with my sporadic watering it continues to thrive.
I'd like to get some use out of the lovely petals, and so far all I've thought of is Hibiscus Sugar for Christmas gifts.
My entry will come tomorrow.

>>9144923
I'm from Italy, actually, but am muh heritage Hungarian. I mostly speak Italian, German and English and can only manage toddler-tier Hungarian. My Magyarisms only show up in some family recipes.

Were the pics good? I've been trying a new technique to keep steady when taking pictures and it seems to be working.

>>9145065
I'm not sure, but aren't there some types of hibiscus which are edible and others which are not?
I expect my entry will be Thursday, as said earlier.

>>9145167
Rose of Sharon is edible, and quite nice.
I just don't find many uses for it because I'm personally not a huge fan of sweet things, which is a surprise given the rest of my family's tastes, as well as my own childhood tastes.

>>9145177
I just looked it up and I think Rose of Sharon is the same sort of hibiscus I used to make the syrup, 'Chinese' hibiscus (even though the scientific name is 'Syrian' hibiscus; go figure).
If it's the same, pick it. Dry it. And make syrup of it. I use 40g for a litre of water then add a Eurocup of sugar to that for syrup.
Also (again, if it's indeed to same plant), the whole thing is edible, but I think the leaves and stems need to be cooked first. The leaves taste a bit sour/tangy and slightly bitter, as well. A lot like tough sorrel, really. Makes for a good soup and pairs pretty well with fish. The stems I've never eaten, but I know you can.

>>9145214
That's the one.
Thanks.

>>9145214
>>9145244
Thanks to both of you for keeping dis shit right 'ere going.
Long time loving will be negotiated at a later date, on a romantic date.

>>9145450
Sounds good to me, although I hope it will not be a double date.
I am quite awkward around multiple people.

>>9145746
I'll respond to (you) both to
>bump
the thread and to ensure you that shit will get weird when we
>fug :DDD

>>9145746
You can sit in the other room and masturbate while the sodomy is occurring in the rape-room.
It won't be weird. Promise.

https://www.youtube.com/watch?v=372436tJiaM

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Roasted beef tenderloin sliders (medium rare) with blue cheese and wild mushroom espagnole sauce, coconut crusted shrimp, extra thin waffle fries, all served cold.

>yes it's from a restaurant
>yes it's from the restaurant i work at
>yes i made everything, from start to finish (aside from the slider buns)
>yes it is actually cold
>yes, it would probably be better hot

I'm back on the line and don't have the time or energy to make an at-home entry these days, but when servers fuck up an order and we have extra food I often wrap it up, stash it in the lowboy, and eat it cold for dinner when I get home, after a few drinks - 5-6 nights a week. My philosophy is that if a server fucks up an order and I have to make it twice, that first fuck-up is going to me, not FoH.

>>9146460
>waffle fries
gaufrette, you unsofisitcated turd
But I'm right there with you, brah.
I love you, but that's a shitty pic.
That tastes better than it looks.
Get game. Take better pics.
I mean it in the kindest way possible.
I love you.

>>9146460
Plus I love you.
https://www.youtube.com/watch?v=6OOrleE6wfc
"I'm singing songs" but look at my butt. SOS.

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>>9146640
I love abba
Was thinking of the song when I saw SOS

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>>9116952
can't i just make a curry and put it in the fridge? i don't get it

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For your consideration, I would like to present my interpretation of perhaps the most prevalent "chilled dish" in classic American Cuisine.

Behold my irregular yet elite slice of wood-fired pepperoni pizza. Homemade dough, chilled overnight, then topped with only the most premium Newman's Own Fra Diavolo, Boar's Head Mozzarella, some kind of turkey pepperoni, and parmesean crumbly. Fired in a ~800 wood burning pizza oven, this is perfect pizza was then chilled in the back of my fridge for 3 days before being consumed early Friday morning as I was on my way to work.

>>9146460
>>9146939
Two lovely entries greet me upon waking up from a night of lukewarm vodka.
Thanks to both of you, Spice Jar and Ya Dingus.
>Captcha: familiar fold
>I don't even want to know

>>9146840
If it's a recipe that can benefit from being
>C(K)HILLY MAH NIGGA
then I don't see why not.
Keep in mind that the voters are the deciders, so don't rely on my drunken bullshit.
>obligatory comment about long time and the loving that will occur during said time

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Here's my entry, my favorite summertime meal, tuna pasta salad. Works great for a standalone meal salad, or as a side dish. Quick and easy to make.

Made with spaghetti, onions, garlic, bell pepper and tomatoes. Covered with a dressing of mayo, cream, oil, mustard, pesto and soy sauce, along with some herbs to taste.

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>>9147856
I also made a vertical to show you the ingredients more closely and all the steps to take to make it.

>>9147856
>>9147859
Yet another entry.
Gods bless you cunts.
>loving
>later
>you know the drill

Hate to be /that/ asshat, but I might use octopus instead of the cod I mentioned in >>9136834
I was routing about in my freezer for a bag of cauliflower florets I froze a while back and found an octopus I'd forgotten about, so I think I'll thaw it out, slow cook it dry in the oven to make it tender, then cool, slice and add to the sushi. Only thing, I wouldn't use the cucumber then, right? Cuke and octopus don't seem like they'd play well together and I really wanna use some cuke, so I may stick with cod anyway and just have an octopus salad on the side.

>>9147859
>>9147856
Never had spaghetti as a western-style pasta salad but certainly looks like something I'd eat. There's a Burmese noodle salad I like that uses wheat noodles, but since I can't find the right sort of wheat noodles where I live, I just use spaghetti when I make it.
For obvious reasons, hot countries have a lot more cold mains than other countries tend to.

Typing with one hand at the moment.
>never you mind why
So this is a bit of a whingey bump.
>lovings are still on the table and any other flat surface available

>>9149073
I hate this guy.
He seems like such a fucking cunt
>i hate myself

Live.

>>9151556
>>9149807
>>9150690
>>9149073
>trying this hard to keep your thread alive
Here's a pity bump.

>>9151793
Thanks for the
>bump

>>9152548
And again

>>9153075
I'm eating some frittata left over from lunch.
Bacon, mushroom and cheddar.
breddy gud :DDDD
>what a crappy bump

This is the dumbest fucking round yet. How the fuck can you tell it is cold from a fucking picture? If it was cooking without heat it would make more sense, but this is just retarded.

>>9154644
Nice digits

>>9154644
Are you the same angry little man who was upset last thread about tomatoes, aubergines and chillies not being counted as berries for the purpose of the challenge?

>>9151793
Second pity bump.

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Alright, got my frog legs marinating & the calamari's on its way.

lgtss

>>9154644
None of these silly contests make any sense at all. What's the point of "judging" food that you cannot even taste?

Next months challenge should be improve a recipe. Find a low rated recipe on allrecipes.com or a similar site and make it more towards your liking.

>>9156462
That does sound pretty good.
Nice way for people to challenge themselves.

Boop

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Here is my entry.
Pimento Cheese and Bacon Deviled Eggs
Made with handmade mayo, Austrian beer mustard, extra sharp cheddar, egg yolks, pimentos, etc.
The acid in the mayo is 2 parts lemon juice to 1 part champagne vinegar.
The seasoning topping is a creole seasoning made with smoked paprika.

Yes, it is a main dish. I just ate the whole plate of them for dinner.

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I wanted to try something I haven't worked with before, SO:
Mango habanero frog legs & coconut calamari salad.

For the marinade
>Blend mango, pineapple and papaya chunks (2/3 cups each)
>3tbsp soy sauce
>3tbsp habanero sauce
>2tbsp honey
>Salt, pepper, ginger, garlic
Baked the legs & seasoned with dill, then left to chill (2hrs)

For the salad
>Take 1 pound of calamari, cleaned & sliced into rings
>Clean and julienne 2 serranos and 2 fresnos
>Mix 1/3 cup lime juice, 2tbsp coconut milk, 1tbsp fish oil, 1tbsp honey, 2tbsp olive oil, ~1/2 cup spring onions,
>Put it all in a bowl & let soak for 2-3 hrs in fridge
>Drain & sautee
>Empty contents of pan into bowl of arugula & cilantro
>Mix in ~1/2cup coconut shavings, dress lightly w/ lime juice & into the fridge it goes

>>9157564
>>9158080
And two more entries!
Thanks you two crazy kids.

>>9149807
Stop it.
You've been given accolades.
At least by me if no one else.
Just stop it with the pity shit.
We love you. We respect you. We appreciate you.
It's obvious you hold clout.
Meh, keep doing what you're doing. Just sayin' that we're here and following, LURKING, farting, drinking. You gotta keep that in mind.
Posters are 10% of the population. 90% lurks.
Or some shit.

>>9146460
i love the context of this entry, as someone who also works in a kitchen and eats cold fuck ups five nights a week, BUT

i honestly didn't believe you worked in a restaurant nor made this dish until you said

>lowboy

and then i knew i had found familiar kin.

>>9159197
Plz explain. Started FoH in 89. BoH since, uh... a lot and longerly, 91?. The fuck is a lowboy? Sounds like newbs trying to claim kitchen culture shit. I hope that you are killed every night with your vernacular! Faggot. Loser. Cunt.
Damn straight.

>>9159197
>eats cold fuck ups
Dude, you're on the losing side of life.
I only say this because I don't think that total losers should have a vote.
Stretching out to politics.

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>>9159271

>on /ck/, where half the board is kids talking about eating cold fast food in front of their computers
>calls the pros losers

We're the ones answering your dumb beginner questions in the other 50% of the threads.

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>>9144051
>Hungarian
>hibiscus soda
Since when?

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>>9159455
Since about 1541, when the Turks brought hibiscus tea from Middle Eastern/North African cultures to Hungary. It's just strong, sweet hibiscus tea mixed with sparkling water rather than still.

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My entry isn't ready yet and won't be until tomorrow, but I'll post steps as I go.

So then: this is Oswald. He is an octopus. Say 'hi" to Oswald!

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>>9159542
Oswald's quite upset at the moment. He's just in pieces over the baggage retrieval system they've got at Heathrow. Pic related.

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>>9160169
Oh dear. That picture skips past a few steps, namely cutting up the 'pus to prepare for blanching (pic related) then actually blanching. Oops.

>>9160177
>cutting up the 'pus
I'm taking that line right out of context!

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Here's my entry, chilled blueberry and creme anglaise soup with pecans and feta that both half-sank below the surface.

>>9161076
Lucky number seven.

>>9161182
Eh, it was rather underwhelming.

Gots ta keep on da bump train

>>9161784
Choo choo!
>bump
Shit folks, I think we ran over something!

>>9159307
>pros
C'mon now.

>>9160169
Been decades now, but Gatwick was heads above Heathrow as far as airports go (went?).
Wonder what it's like now. I usually only visit Sea-Tac these days. Meh.

Bamp

>>9162899

>c'mon now

I cook as much every night, five to six nights a week, as most people cook in a year. Yeah, I don't have the repertoire or the experience to open my own restaurant at this point (well I could, but it wouldn't be anything special), but I'm a professional line cook. It's a shitty job with shitty pay, but when you cook as much as I do you git gud Real fast.

Cooking is a craft, not an art, or whatever. You get better the more you do it, and working the line makes home cooks - your "foodie" uncle - look ridiculous.

I'm sorry that you don't understand this, but most people who've never been on the line don't. I don't consider myself anything special in the industry, but I've been lead line cook at three different places, and am currently sous chef... It's the worst possible career choice I could have made, but I'm just about as professional as you can get.

Protip: most chefs eat shitty pizza 5 nights a week because they don't want to cook after spending their entire day cooking.

>>9163154
This. I've worked as a washup kid in a hotel restaurant, that was busy almost 24/7 and I've seen my share of kitchen and know a few cooks and chefs. I can honestly tell anyone who thinks chefs cook some exquisite shit for themselves is a fucking lie. They just get high and eat some takeaway or leftovers.

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wow, the quality of food has really gone down hill since last year, this is all garbage in comparison.

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>>9163419
What the fuck did you expect?

>>9163505
Reddit.
That's what Mr. Leghorn expected.

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>>9163852
>Mr. Leghorn
He was just trying to fit in!
[spoiler]Cooking something for the challenge right now.[/spoiler]

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>>9163245
Former Chef from the UK here.
Can confirm, when i was a chef the last thing i wanted to do at the end of the day was cook more.
I lived on pot noodles and beer.

>>9163963
I know man, I know.
The amount of time people working in the industry spend doing shit they themselves don't even like is amazing. I spoke to Chefs and cooks and they just shake their head.
"Let's just get high already".

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>>9160626
Here's Oswald after a half-minute in the bath. He's all curled up and comfortable. Like a cat, only less of an asshole (fuck cats).

>>9163963
Before Parkinson's set it, I was a personal cook for a few families Before that (and partially during), a pro baker and a sandwich shop owner. If it wasn't for extra things I nicked while cooking/baking at work, I would've done the same myself.

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Now for the bit that matches the pic in >>9160169
Oswald's gonna stew in his own juices a while so into the slow cooker he goes.

As for pic related: he's all cooked now. Just gotta cool him off and chop him up for oshizushi (octopus for oshizushi is chopped rather than sliced. I know for nigiri, it's sliced, but I think it could be either/or for maki).

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>>9164378
Into a container and into the fridge he goes. I'll be chopping him up later.

Are the pics considerably less blurry now? I was looking up some techniques to use to get better quality pictures despite parkinsonian tremors After reading about a world-class nature photographer with Parkinson's. I think his studio is called Handshake Photography, which is a really rather clever name, I think.

Anyway, I'll be posting the rest later this evening. nearly time to get back to the grind.

I too made something. It sits in the fridge right now and awaits its hour. Will be tomorrow before I make pictures and post it here. Oh well.

>>9163154
>>>9162899 (You)
>>c'mon now
>I cook as much eve

That's about as far as I got into your blog post.
I've been in the industry for 20 years.
Neither of us are "pros". Get over yourself.

>>9164702

Nobody is impressed by lying on the internet...

>>9164702
>you've been in this business twenty years
Then what's your name?

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>>9164389
Rice.

>>9165497
Washed and soaking. This is just for one portion, mind you. Don't really like sushi rice and I'm only cooking for myself tonight so not cooking more than necessary for my 'pus.

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>>9165508
Forgot le pic. Here it is.

Bumping on up
To the East Side

>>9165508
soaking rice is not something you need to do if you have a strainer. just blast water over it flipping the rice around for a minute and you are done. The only thing soaking rice does like you are doing is removing nutrients.

>>9165516
So all done and eaten. Sadly, it didn't look too good. Started having tremors halfway through and fucked up cutting it. The sides looked good, though! Just the sushi itself looked rubbish. Looking back, I should've made rice balls instead of oshizushi. Trying to upload the pics but having difficulty for some reason.

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>>9166124
Despite the fact that I have dry kelp on hand, I used granulated kelp broth. I mixed it with the vinegar instead of plain salt. Also a pinch of sugar. I was surprised, but the broth powder turned the vinegar opaque, pic related.

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>>9166129
Here's the rice on top of the vinegar mixture along with, because I like them, some algae flakes rice seasoning mix, tradition be damned.

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>>9166134
Cling film in a container lined with wild perilla from my backgarden, both red and green types.

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>>9166140
Vinegared rice with algae flakes on top of perilla.

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>>9166147
Choppedtopus on toptopus.

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>>9166153
More rice.

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>>9166161
More perilla.

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>>9166167
wrapped and topped with something heavy.

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>>9166172
Unwrapped, cut diagonally and plated with three sides: tomato and cucumber salad with homemade ginger/miso dressing, blanched spinach dressed with Chinese-style light soy sauce and topped with smoked fish flakes and stew-fried carrot cooked with Japanese light soy sauce, mirin and sugar, served cold, drizzed with dark sesame oil and sprinkled with toasted sesame seeds.

Tried standing the triangles up to make it look more presentable but good ol" James was just not havin' it and kept fidgeting my arms, the jerkface.
All in all, everything was delicious, though I await my low scores.

>>9166109
Depends on the type of rice. Sushi rice and Lao sticky rice both need soaking for about an hour before cooking, otherwise, they're gummy and unpleasant. I've tried cooking Lao sticky rice without soaking and it was awful.

>>9166192
Thanks for the entry, Lucky Number Eight!

>>9166192
Would eat it with a seafood allergy/10

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>>9165009
Racer X

I just get upset when ppl try to be all "I know more than you bcuz I work in the industry".
It took me a long time to get over myself and LEARN that I don't know shit. Always be learning. I've been taught tricks by dishwashers doing menial tasks, simply because they thought of a more efficient way of performing their task.
As far as the "chefs don't cook at home" trope -
I like to cook at home, but in a less creative way. I make chow, and I make good chow. At work, it's a struggle and I have to work with kitchen managers and purveyors to try to create a menu that our clientele will enjoy. That's why I like this challenge. No pressure. Just kinda screwing around.
There's no pretense, there's no ego, It's just dicking around trying to make something I might like using the challenge guidelines.

People in the industry need more humility. I hold disdain for ppl here claiming that they are king shit of fuck mountain because they've held a position in the field.

https://www.youtube.com/watch?v=UfwhG1KtQp4

>>9167547

>>9166192
Also, you put a lot of effort into this and I appreciate that.
>though I await my low scores.
This dish is not for me, but I'm not scoring and I think that a lot of ppl with give you good marks.
You've definitely are going to beat me this round. No idea what I'm going to do.

>>9167547
Ahh man, I was going for a Glengary Glen Ross reference.
>Fuck you! That's my name!

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My dish looks like shit in photos.
Wat do?

>>9168307
Remake it?

>>9168307
Post it anyway, that's what I did.

>>9169031
lighting and angle = source of your problems

>>9169031
Don't be discouraged mang, you gots dis... dawg.
>bump

Another bump.

Another bump for bedtime.
Aussies and other upside down people, it's your time to shine!

I like these threads. I hope it picks up soon. Numbaz can't keep bumping 4evaz

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I tried to adjust the angle and change up the lighting, but I feel like I am chronically shit at taking pictures of stuff.
Anyway, this is Aspic (Šaltiena in Lithuanian) made from pork and chicken with a side of horseradish and couple of pieces of black bread. Is not as sophisticated as some of the other entries, but it will have to do.

>>9168167
Yeah, kinda sorry and regretful about my postings.
Had a shitty night. $1800 in comped food. 2 hour wait time for tickets.
Was just kinda mad at the industry and ppl who ... Just mad.
Meh.
Whatever happened to veganfag, btw?
Bump (Binge Un Meme Penis)

>>9171501
Thanks m8000.
What should I call you?

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>>9162899
Went through today - Gatwick has been under construction for what feels like years, and the Gatwick bus still takes 2 hours to get to London Victoria. Also the e-barriers don't work any more, so queueing with the incompetent riff-raff for minimum 30 minutes at border control. Avoid.

Further on my culinary adventures I present to you a cold dish eaten in a Viking style restaurant in Sweden.

It's a cold wheat porridge, with wild mushrooms and crispy deep-fried cabbage. Despite it being cold, the cheese flavour was very strong, so the extremely bitter cabbage was an excellent balance to the richness. It also benefited somewhat from being eaten with silly old-fashioned utensils. What a novelty! What horrible farts!

>>9171501
hellllo foodgore thread

>>9172056
Toys
>>9172105
Meh. I could do worse.

>>9172375
Thanks m8million

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Ok. Here is my Wasabi Deviled Eggs entry by Birdskull.

>nb4 "Durr. Not a main dish..."
That's how I eat it so I figure it counts.

Fluffy 'Wasabi' filling, Cut up nori and salmon roe topping. That is some tasty fucking soy sauce in the dipping cup there.

>>9173553
10 entries!
Breaking the double digit barrier at the speed of... 220+ posts.
...
Woo

And a bump.

From downtown, another bump.

page 7

>>9176004
Not on my watch!
>Rathaus Toilets
what the fuck man

>>9176843
Howdy.
It's me, >>9144051 again.
Once more, not making something for the challenge, but I'm cooking another orange-coloured, simple peasant's dish that may be unknown to most of /ck/: pasta with Spanish pumpkin. It's just chilli-and-garlic-infused oil in which cut up Spanish pumpkin is sauteed before being stewed in plain water until it pulls apart into strands. It's then finished with sweet parsley.
To add the pasta, the stewed pumpkin is boiled a second time with a bit more water to which the pasta is added. When cooked, the dish is eaten as a soup-like meal. It's typically made mid-to-late August but the last frost came so far ahead of expectation this year that ripe Spanish pumpkins hit the markets over a month early so I bought a wedge.

Once again, shall I post it here to help keep the thread afloat or plop it into the dickered with Patti thread?

>>9176937
Sure (wo)man, go nuts.

Nope, not dying yet.

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>>9177552
In the pot: 80ish ml of olive oil (about a third cup US), 12 cloves of garlic, 6 dried chillies.
In the bowl, 1200ish g (just shy of 3lbs) of cut up Spanish pumpkin, yield from a wedge originally weighing a little under 1.4kg (just over 3lbs).

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>>9178223
Set to high heat and fried until the garlic and chilli just start to colour.

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>>9178233
The pumpkin cubes are then...

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>>9178242
... added to the oil, sauteed a bit and topped with water.

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>>9178251
Brought to the boil.

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>>9178254
Boiled, stirring occasionally, until the pieces fall apart into strand-like thingies as you mix.

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>>9178261
Finished with parsley.

Not ready to boil pasta just yet, so this is gonna sit a short while with the lid on. Also helps the sweet parsley to infuse into the dish a bit more. Fuck me, I love sweet parsley.

>>9178271
Nice looking so far.
Good on ya.

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>>9178793
Thanks.
Here's the finished dish. That's 75ish g (a bit under 3oz) of pasta. Traditionally, this is made with mixed pasta, so I used about 25ish g (just shy of 1 oz) each of butterflies, hörnli and broken fettuccine. Since butterflies take longest, they went in first. Then the fettuccine pieces. Then the hörnli.

>>9178833
Do you buy the butterflies fully mature or raise them from caterpillars? I like the latter. More cost effective and you can talk to them and tell them your plans. They cocoon up anyway, as if they want to help.

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>>9176937

Interesting. Squash hits here early winter.
Definitely a cold weather dish. Not that I would mind eating squash in warm weather, it's just usually synonymous with cream and fall/winter flavors (cinnamon, coriander seed, nutmeg, etc). At least in the USA, or at least in my area of the USA.
>>9178833
>butterfly
Called "bow tie" in my area. See pic.

>>9180479
>Squash hits here early winter.
Rather, I should say different squash ripen at different times. Zucchini and crook-neck squash are going off right now. Courgette.

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>>9180171
Neither. I harvest them, and all my other pastas, from the wild. Having a pasta orchard in the neighbourhood is quite a boon and provides more pastas than we know what to do with. Pic related: it's one of the trees in a pasta grove at the local orchard.

>>9180479
>>9180488
I live in the US, too. Have been for quite some time now.
Different squashes for different times of year, yeah. I know sugar babies, the pumpkin most people here think of when they think 'pumpkin' ripen later than do Spanish ones. They also taste completely different and are super sweet while Spanish pumpkin tastes more vegetal. The two don't look too much alike, either. Sugar babies are globular with shallow ridges and a thicker, bright orange skin while Spanish ones are flatter with deep ridges and a thinner, dusty brown skin.

>pumpkin (and by proxy, pumpkin spice) in the early winter
I've been living in the US for a decade and a half now and I will never understand this horrific tradition. The omnipresence of the stuff from October through January is astounding. It's like "Happy Halloween! Time for this shit to get into everything I eat and drink for the next three months!"

>>9181544
Ah, lovely. It looks like the penne sacs are pretty big this year.

>>9181544
That's the sort of things I see in my dreams.

>>9181664
>penne sacs
Gosh it's getting hot in here...

>>9168307
Make sure it has good lighting or it will always look like shit friend-o

>>9172105
Hey, no bully.

Back from page 7, again.

And again

i love these threads but cold entree is tough....
maybe i''ll try making a bahn mi or something

>>9184787
Get to it, voting starts on the 25th.
Good luck.

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Thank you snow much for your partic-ice-pation in this very succiceful epicesode.

I'm really piste by the lack of feedback from anon. This thread is moving at a glacial pace, but your photos all make me hungry to look at - I have to avalanche while reading, or hail be hungry all day. I want you to snow Alpine for you when the challenge is over. It's snow joke.

Frost and foremost: >>9166192
I thaw that squid's final moments - the recipe bruma mind, and your sushi actually gave me the shivers.

>>9171501 I hope your lithuanian jelly will be aspic as jell-o salad someday. I gazpacho amazing skills.

>>9157564 I froze when I was struck by your devilled eggs. Cooler than cool.

>>9173553
I skull try the egg/roe combination the next time I cook them.

>>9161076 Not getting a peek at those cold nuts sure gave me the blue balls. I could have taken a better photo in my sleet.

>>9136594, your cold noodles are not snow bad - whiteout of my favourite cuisine!

>>9147856 Caught you sled handed! Snowman could ever have made such an aesthetic pasta salad. You are a god, I say!

>>9146939! What a fascinating specimen you've unearthed from the back of your refrigerator - 3 days, ya dingus? Are you sure? for this slice bears the hallmarks of a pizza I once saw in an anime from 1995 - a true relic, I'm sure. Deep pan, crisp and even. Is this even an entry, or just a cry for alp?

>>9146460 Your sad, soggy sliders shouldn't be given the cold shoulder. To coin a freeze: It's1337. You really hacked the challenge. Edward snowed in would be proud.

>>9158080 Should've toad the line. I was going to make a cold joke but I frogot. Please frogive me.

Ice-talavista- Webmfag, in the pundra

>>9185342
God damn you actually took the time to write it all.
You the man.

>>9185553
Quantity over quality. That's my motto.

>>9185342
Fantastic.

Bumpity

>>9185342
I'm counting 33 puns in there... bloody hell and bloody noice.

>>9186783
I once entered a pun-making contest. I filled out just shy of a dozen or so entries, thinking with so many attempts, at least one would win but no pun in ten did.

>>9185342
I can't believe you wrote that shit.
Well played.

>>9185342
Yah! You're back!

>>9185342
Oh shit, I almost forgot.
Do you happen to still have the webm tutorial that you made?
And if so, can you post it please?

>>9185342
never stop

>>9187454
>Do you happen to still have the webm tutorial that you made?
>>9187511
>never stop
plox.

We're doing good and I want to do more that simply bumping.
I'm strapped for cash atm.
But devoted to bumps and making /ck/ shit again!

I'd like to see veganfag again.

File: verticall.png (3MB, 1001x4984px) Image search: [Google]

3MB, 1001x4984px

>>9187454
Here's the webm vertical. I mean it, give webms a try. It'll look good on your CV.

>>9188527
I'm going to eat your fave with faggots and aweful.
I do NOT LIKE YOU and i wish y ouwere dead.
I love you and I cant talk about tianymore I* wISH THAT you were marry me!
>>9188527
Qwill y ou ?

>>9188605
Will is the talk with me ans servetr I diiiiiiint.
Can we get togrether and camping, whi knoews?
Iwent to town tonight on my calus'.

>>9188605
I'll marry you only if challengefags cater our wedding. August theme - wedding cakes?

>>9188608
Nice typing. But who was captcha?

>>9188624
Okay, look. penabre philibuster. That's a leap.
If you're willing, then fast food. plainly.

>>9188660
Oops. took a deep breathe.
Fairtudeism.
Very much words and lack of bumping byt I...
I really want to....Austrailian... lol
I want to fart, in your mouth. It's a thing we saomethimes say. Like throw another person on the Pakistan.
Get it?

>>9188608
I'm v er y drunk,
you;re very kind.
>>9188479
where is veganfag?

I am bowing out for this round, b u t Id contrib ute cash money if we decided to go full on .

>>9188527
Thanks!

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Made it back in time to make an entry - I present to you: a summertime bloody Mary-inspired soup.

>Step 1
Boil 3 parts sugar, 1 part water until the sugar is dissolved, then leave it to cool

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>Step 2
Add Golden Syrup (I think it's corn syrup?), dry chili, ginger and lots of black pepper. Let it sit in the fridge for a few hours

> Step 4

Slice cucumber

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>Step 5
Blend everything until there are no large pieces left. A bit of texture is pretty nice, but it might fall to pieces later.

The taste should be very strong - when it's cold, you don't taste the spice so much.

Also, I should have mentioned that >>9189683
goes very well with vodka. Don't go paying for shitty smirnoff apple - just make your own sugar syrups, and add flavors you enjoy.

File: ready.jpg (74KB, 723x542px) Image search: [Google]

74KB, 723x542px

Here's the texture you want. Fond memeories of school dinners.

>>9189725
Looks like a fucked-off gazpacho.

File: ice lolly.jpg (85KB, 723x542px) Image search: [Google]

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>Step 6
And then we pop them into the tray. Into the freezer tonight, and they'll meet their accompaniment tomorrow.

I don't know what to call them. Here they're called ice lollies. But I think they're ice pops on your side of the world? Help me out here.

>>9189732
Frozen Tongue Tantalizers.

>>9189732
Popsicle. Like icicle.

Back from the eighth page.
Another bump for this thread.
A chilly haiku.

>>9189719
This is probably the smartest idea and I'm embarrassed that I wasn't smart enough to think of it. Kudos.
Can I offer a piece of advice? Gonna anyways. Immersion mixers work best OFF the bottom of the pot/pan/container and at a slight angle. For that small of an amount I'd use a blender or transfer it into a narrower container. This also alleviates unnecessary stress on the motor as you wont have to move the mixer in and out of the liquid mix.
Take it or leave it.

I remember posting
>>9188479
But not
>>9188605
>>9188608
>>9188624
And I think
>>9188692
but I can't tell as I didn't get (you).

Just thought you'd like to know.

Page 7, BTW

>>9189719
>>9191863
...or, alternately, tilt the pot so that the mixer head is completely submerged in the liquid.
Forgot to mention.

Okay, I can take a hint.
I'm alone here. And I deserve it. I'm not fond of me either.
Can we watch a video with me that brings me to tears errytym?
KAGURA SHINOVI VERSUS
Oh, wait ...
https://www.youtube.com/watch?v=Bz8iEJeh26E
I fucking BAWWW at this if you don't i hate you unforgiven sad.

>>9191871
I actually did tilt the pot later, but I couldn't do that and film at the same time. Only so many hands.

I made a few test ice cubes, and they're bretty good, but not as solid as I had hoped. I might try and make a crispy lime-flavored shell for the lollies. They need to sit in the soup without falling to pieces.

>>9192446
Yeah, they'll not set up hard, given the ingredients.
But you are a prince.
I'm sorry that you were only given two hands.
https://www.youtube.com/watch?v=ABiKcjM3wXE

Bibbity Bobbity Bump.

>>9157564
This looks great! Will you post the full recipe? Thank you

Keeping it up.
>don't take that out of context

And again.

Can't stop bumping, someone send help.

>>9193046
Sorry, I don't use a recipe, but I'll add some more info:
With six eggs, I used four yolks for the yolk / pimento cheese mixture
I use about as much cheese as egg yolk
I use the Serious Eats stick blender mayo recipe except I use more mustard, no garlic, and some vinegar in place of some lemon juice
http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html