Not another medieval cooking round! I'm so not doing my soup again.

CK I've emailed you my entry.

so far popey is winning due to his collector's edition glossy posters, but you are doing just fine! I think john is the only person to have something 3d-printed, however

Droppin out. Sorry for making fuzz earlier, and good luck all.

Here's my entry at last, which has everything except 3d printed object and AoK merchandise, with the additional bonus of a mechanical calculator for tiebreaker situations

Album link

Yeah if I went after pictures I'd probably get eliminated. Cooking? Sounds... Interesting.

If your have not sent me your images or posted them in the thread by the 13th, your bye will automatically be used or you will be dropped due to inactivity (if you have already used your bye) if you are dropped, please remain and judge, however! I will need at least one other person for the next round (so that there at least three judges.)

Yeah, I'm going to have to pull out. Coursework has me swamped atm. Sorry.

RHJ - 43 points (via email)
Popey - 51 points (via steam)
Major - 42 points (posted in thread)
John The Late - 4 points (something 3d-printed, sent over skype)
Hockey - 15 points (AoK merch)
Aleph - bye due to lack of entry
CroBoss - bye due to lack of entry
Regan - bye due to lack of entry
Jan_DC - bye due to lack of entry
MrMew - bye due to lack of entry
Mayank - eliminated due to inactivity
Excel - eliminated due to inactivity
Dexter - eliminated due to inactivity

Anybody who entered something is counted as safe due to three eliminations due to inactivity.

[This message has been edited by CarolKarine (edited 05-13-2015 @ 10:35 AM).]

YAY!! I was so scared I was going to be eliminated!

if I missed anyone's entry due to the vast variety of means in which they were sent, please let me know! bye uses and eliminations WILL be rescinded if I mistakenly eliminated someone or forced a bye usage.

next challenge to come shortly.

Right in the midpack, bottom of high-end. Hm, good enough

Hey, the deadline isn't even up yet! I would've had to use my bye anyway, but still...

I am waiting on an email from watson about the next challenge, but it will be cooking. we are still finalizing the theme of the dishes

Okay guys, so this challenge is cooking! you must choose a home-made dish from another contestant's childhood or is traditionally from another contestant's country. Watson and I will be overseeing judging, and points are awarded both for providing succinct, easy-to follow instructions and recipes in the thread, and for properly cooking the dish to the person who gave out the recipe's satisfaction. No recipe may be used by more than two people.

The person who cooks the dish gives out a score of 1-10 for the recipe's completeness and how easy to follow it was, and the person who gave out the recipe will score the finished product on a scale of 1-10. if there are multiple people using the same recipe, their scores for the recipe will be averaged.

Watson and I will be overseeing the judging and making sure nobody is either actively screwing over another competitor or is giving away undeserved points.

Any recipe unused by another player will be judged by Watson and I.

Also, Watson will be coming up with the next challenge!

Are there any questions?

I assume there will be one deadline for recipes and another for meals?

that is something I should have thought of

Deadline for recipes: May 23rd.

(a week to find a recipe, two weeks to make it)

Spaghetti alla Carbonara

Something of a signature dish for me, I've served this to girls on dates, to my parents, and in bulk for my church youth group.

Ingredients (Serves Four)


*Cheese subject to taste, strong cheddar works well in this quantity, but the traditional choice would be 50g each of parmesan and grana padano.

Timing is everything with this meal. The spaghetti cooks incredibly quickly, but the exact time will vary based on what grade of spaghetti you use. Traditionally this is solved by adding the eggs raw to the hot spaghetti, but I'm paranoid and refuse to risk undercooking the eggs.

[This message has been edited by Popeychops (edited 05-16-2015 @ 01:45 PM).]

sounds both delicious and easy to end up with pasta with scrambled eggs.

Even when that happens it's still pretty great.

Hmm, intriguing theme choice. Will have to try and find a good recipe.

Oh well, couldn't come up with a better recipe so here's a very Finnish recipe that's definitely a part of my childhood:

Korvapuustit/Cinnamon rolls/Bitch slaps
(Direct translation of "korvapuusti" is the act of grabbing someone's ear and giving a shake to punish them)

Note: the first measurement is according to recipe, any dl -> g conversions are according to Finnish rules and substances so adjust accordingly to your own!

Dough:
0,5 liters of milk
50 grams of yeast
1,5 teaspoons of salt
2 deciliters (170 grams) of sugar
1 tablespoon of ground cardamom (This kind)
1 egg
Approximately 14 deciliters (910 grams) of fine wheat flour (semi-coarse in Finland)
100 grams of soft butter

Filling:
100 grams of soft butter
1 deciliter (85 g) of sugar
2 tablespoons of cinnamon

Additionally:
Egg for slathering
Nib sugar for decoration


Steps:
1. Dissolve yeast in lukewarm milk (about the same as hand temperature)
2. Mix in salt, sugar, ground cardamom and egg
3. Add flour gradually, first by mixing to add in air and then by hand, kneading well
4. Add soft butter near the end of kneading
5. Cover the dough (with a towel or whatever) and let it rise in a warm, draftless place
6. When the dough has risen to double the size, bang it around and knead it to remove air, don't go overboard so stop when the air's out mostly
7. Divide the dough into two pieces
8. Use a rolling pin (or a wine bottle or something suitably cylinderical) to roll the pieces into two rectangles (approximately 30x50 cm, should be fairly thin this way)
9. Spread the soft butter on the two dough rectangles
10. Sprinkle on the sugar and cinnamon
11. Roll the rectangles into tight rolls (loose ones will break apart in the oven) so that the seams end up underneath the rolls. Make the rolls so that they're 50 cm wide (not 30 cm in which case they'd be too thick)
12. Cut the rolls into 3-5 cm wide pieces so that the cuts are made moderately diagonally (like so: / \ / \ / \)
13. Press each bun's middle (thinner part faces up like so: / \) down with your thumb to create the "ears"
14. Let the buns rise to double size on a covered oven tray in a warm spot
15. Heat the oven to 225 C (437 F) during this
16. Slather the buns with egg (break the egg into a glass, whip a bit with a fork or something and use a pastry brush or fingers or whatever to spread it on) and sprinkle nib sugar on top
17. Bake in the middle of oven in 225 C (437 F) for about 10 minutes until the buns are a nice brown shade

Here's a picture of what the end result will be (approximately anyways, I probably made these with a different recipe: Cinnamon rolls picture)

[This message has been edited by Major Helper (edited 05-18-2015 @ 12:30 PM).]

Please convert whatever unit "dl" is into grams for your solid ingredients

Why would anyone use weight measurement for something that can be measured easier in volume ?

Will add conversions.

Weight measurement is easier, because you just put the stuff directly into the bowl with the rest of the ingredients, until the target weight is reached.

Playing with the scale's harder than using a scoop IMO, but I'd imagine it depends on what one's used to