Cook anything cool lately /ck/? Post it here. I made some salmon

I made some leche flan today, no pics. My firstever attempt at a dessert and it went well.

>>7325790
I'm makin a pot of great northern beans. bacon, onion, sweet mini peppers, garlic, cumin, thyme, ginger, salt, lime juice and a beer
it'll be another hour or so before it's done but shit's gone be good

>>7325790
Nothing super neat. Prepped a brisket and some ribs to go on the smoker tomorrow.

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Not super cool, but tenderloin was only 6.99/lb today and I just got my immersion circulator. Turned out beautifully. The potatoes were pretty yummy as well.

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I tried to make some weeb food, but I think I overdone it a little on onion and pork

>>7326014

>even when image.jpg posts oc it's an abomination

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Not that interesting, but I had breakfast for dinner.

Pumpkin pancakes with butter and maple syrup. Pork and blueberry "breakfast" sausages. Fruit.

Had it with a nice breakfast stout while watching the Black Mirror Christmas Special.

It was pretty comfy until my show took a turn towards one of the most cancerous 4chan memes in recent history. Still a nice night, though.

Salmon ceviche looks good. I've been wanting to get into poke recently.

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Homemade udon noodle soup. Really, really good!

>>7326014
I thought that was a burrito until I read the post.

>>7326634
eww what the fuck why are they blue

>>7326676

Mile high club noodles.

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Salmon and parsnips. Also made some tarragon soda bread.

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Made some pizza the roommates and myself tonight.

>>7326855
Holy fuck that's some cheezy 'za

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R8 tacos
Salsa and onion/cilantro topping not pictured

>>7325790
you got a step by step anon?

>>7325790
>Cook anything cool lately /ck/? Post it here

Chicken enchiladas. Small corn tortillas, mild green enchilada sauce, some diced chicken thighs, some Mexican queso... soften each tortilla in the enchilada sauce, wrap a small handfull of chicken-cheese-diced-onion in eachl, place in a 9x13 dish... then pour leftover chilada sauce on the, seal in fpil....,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,..............,

>>7326634
that looks like after birth or the insides of one of the synths from aliens

I need to make some enchiladas.

I work 3p-11p, so it's kind of rare I make dinner. I'll cook here and there. Last week:

- pinto beans with cumin and various spices with a side of potatoes
- potatoes au gratin with gouda, parmesan and ham
- fresh made pasta with scallop, mushroom, onion, and bell pepper in pesto - reminded by family they like shrimp better after all my care to perfectly cook the scallops *sigh*

>>7327050

Placenta looks like liver, dipshit.

What cheese did you use?

>>7325995
sous vide is awesome for shit you dont wanna fuck up, that meat has beautiful colour

>>7326014
the tonkatsu looks good though!

>>7326611
blueberry in sausages!?! give poke and ceviche a shot if you can find a source of fresh fish

>>7326634
looks good but why are they blue though

>>7326849
salmon top fish

>>7326855
homemade pizza thats got all the topping you like is amazing, i kinda want to make some now...

>>7326863
meat looks nice and tender

>>7326903
I got some skinless boneless salmon fillets, double checked for worms/bones by holding up to a light. Cut it into small pieces.

Make the marinade by juicing 6-7 limes (enough to cover the salmon), 6 small birds eye chilles/finger chillies/whatever spiciness you like, 2 smashed garlic cloves, quarter of a red onion sliced thinly and washed so they arent too sharp, a tsp of white sugar and salt to season (about a tsp) and a generous sprinkling of cilantro

soak the salmon pieces in the marinade in glass/ceramic bowl (acidic marinade can react with other materials) for a couple hours, stirring it every half hour to make sure they get evenly coated

eat with the marinade, shits amazing

>>7327447
Sorry, this is meant for >>7326855

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>>7325790

2.2kg of pork shoulder, cooked in the oven for about 5hrs with some orange juice, lime juice, cumin, salt, pepper, fresh coriander, garlic, red onion(wrapped in foil).

Mushed it with my tongs after I pulled it out, been eating it with some red cabbage and carrot slaw in various forms of bread.

First batch was with a little bit of chilli sauce(in the slaw, just enough to give it some spice) in a mini baguette(when the pork was straight from the oven, lightly toasted).

2nd batch is with bbq sauce on the pork in a roll with some more slaw(no chilli sauce) and some "tasty" cheese.

Took one to my friend and he lost his shit, so I think it worked.(or he is BSing me).

Next time I will reduce the marinade in a pan a little, then seal the pork a lot better. Dried out a tiny bit half way though before I cut it in half to re-wrap(and remove the bone).

Nothing fancy, just wanted to try making some slow cooked pork and something I cooked was 95% where I wanted it to be for once.

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I made Thai red curry

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I made this local Choucroute ( Alsace) last week

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I made sushi the other day for the first time. I didn't add enough vinegar mixture to the rice so it turned out pretty boring, otherwise I was pretty happy with it
Not gonna post pics though because it looked like shit

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Nothing special, just some chicken, potatoes, and vegetables. I just got off work so I'm pretty tired and this was pretty effortless. Tasted good though. Fuck I love potatoes

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>>7327583
Yum. reminds me of the African peanut stew I made the other night.

Just made a carbanara for lunch.
Have a tri-tip chili in the slow cooker, done in 6 hours.

Not too bad for $35 bucks, well last the rest of the week.

>>7328489
looks great. could you share the recipe??

(also what's that red sauce?)

>>7328489

Looks dank as fuck senpai

>>7329399
seconded

>>7325790
what about parasites

>>7331223

She pasteurized it with her blow dryer first.

I tried making a stir-fry with tofu today and I failed, how do I make tofu not taste like tofu? I'm only using it because it's cheaper than meat.

>>7325958
My nigga. It's probably the worst thing you could put in your mouth that's not a meme but damn is it worth it.

>>7331316

>get flavorless moisture out
>put flavorful moisture in
>high heat

>>7331336
>high heat,
welp that could be a thing I missed

>>7331316
Hard or soft tofu?
If soft, press it like this (at 1m25s) https://www.youtube.com/watch?v=CeZlih4DDNg&t=1m25s

>>7325790
>posts about cooking
>didn't cook anything

holy toledo

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>>7325790

Looks good. Made some tuna poke.

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>>7325790
Made a thread for this already, but may as well post here too I guess. Seabass with prawns, langoustines, brown shrimp, basmati rice, broccoli, asparagus, turned beetroot, chiffonade of red cabbage fried with mushrooms and a white wine/cream sauce. Was pretty good..

>>7326855
That looks pretty darn interesting, don't think I've ever seen a pizza that wet before. Would definitely give it a try.

>>7332182
>main course with sauce on a fucking slate
> FUCKING SLATE

get a fucking grip

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Lamb.
It was pretty good. Leftovers to be had on rye with mustard over the next few days.

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First post on /ck/ just lo mein with chia seeds and the usual seasoning.

>>7332540
What cut is that?

Looks delicious, I I can ever find is shoulder.

>>7332547
I'm not well versed in the various cuts in English since they seem to vary a lot between countries.
It's the pper part of a front leg with some breast meat as well. Much more flavorful than the hindlegs and lower front legs I usually get. Less commonly sold as well I think.

>>7332533
I can't get a grip, it doesn't have any sides to it.

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pics a few weeks old but just made pretty much the same thing

>mince, spinach, chopped onions, chopped tomatoes, cajun seasoning, hot sauce, basmati rice

best shit ever

>>7332547
>>7332563

Different countries have different ways of butchering animals. I've cooked a lot of lamb here in the US and that's not a cut that I have ever seen. We do have the upper portion of the front leg--we call that "foreshank", or sometimes just "shank". But it does not have the breast attached to it. If you wanted to copy Anon's recipe and you cannot find that exact cut then I'd just substitute however many foreshanks you need to make up your desired weight. That's where most of the flavor is coming from anyway; the upper leg is more flavorful than the breast.

>>7332172
damn poke is delicious, i hate living in the midwest.