Or as live as circumstances will permit. Venturing outside of my comfort zone, going to try for the first time a salmon pasta with lemon dill cream sauceSomeone bitched about my mise en place last time so I made it as mess in place as I could this time. Also my dumb wife bought skinless salmon so it's going to be shit regardless
>salmon pasta with lemon dill cream sauceOne of my favorites. I'm monitoring this thread
>skinless salmonRest in pieces.
Pan: nice and hot Salmon, lichrally INTO the pan, skinside...oh right :(Oh I guess all of the sudden the files are too big and I can't post pics so fuck this thread is over already nevermind
>>21092457Just resize them anon
>>21092451you should spank your wife and suck her dick for buying skinless salmon
>>21092457Trying again Wine and butter in with dill
>>21092464Already fucking up the timing, the fish and sauce are done and the pasta just started ugh I'm fucking up tonight
>>21092469And I broke one of the fishes
>>21092472I'd still eat that
>>21092464ay wey cabrone. the sauce looks good but why did you boil the salmon in wine and butter after searing
Yeah I don't fuckin know, it tastes alright but is not at all what I set out to do tonight. Fuck.
>>21092485It's not boiling, it's poached...or that's what I meant to do at least. I fucked this one up.
>>21092451I never made this before but it looks tasty.Post the recipe when you get the chance.
>>21092454Sorry bud, I think I let you down.>>21092455Yeah I should've known this was going to be bad from the start
I would happily eat that anon, you're eating better than 90 percent of the fags here. Following for recipe
>>21092521It happens bro. Sometimes things don't turn out as well as I wanted them to but I'm sure it's still good. I always judge my own cooking harder than others.
>>21092518Well, my plan was>Season filet lightly with salt and pepper after patting dry>Sear one side of filets, then flip >Into the pan with butter, white wine, chopped dill and a splash of chicken stock>Poach salmon until done, remove and let rest>Add fresh lemon juice into the pan, reduce a bit, add cream, reduce a bit more>Place filet over top of pasta and drizzle sauce over it allBut I fucked up and wound up just mixing it all together into a sloppa and I also used far too much lemon and not enough dill, all I fucking tasted was lemon and salmon, nothing else
Well since OP made a comfy thread this is what i cooked while watching this thread. Chicken thighs with potato gratin. That pasta looks great
>>21092522>>21092533I hold myself to a higher standard when I do these threads, I'm trying to make something a bit above my normal sloppa dinners. Oh well. I have two weeks off of work, although next week I'll be spending recovering from wisdom teeth extractions because I finally have the money to do it. So this week I'm trying to go all out and try things I haven't made before instead of the things I know I do well. Tomorrow is chicken chasseur, I'm a bit more confident in that one even though I haven't done it before, stews and braised meats and stuff are my forte
>>21092491Don't be too hard on yourself, that looks fuckin great>Venturing outside of my comfort zone, going to try for the first timethis is how you learnnext time you do this you will do it much better
>>21092549Fuck you, make your own thread. Jk that looks great and it kinda pisses me off that you're flexing on me like that and I'm very hungry because I could only stomach one serving of my salmon noodle casserole.
>>21092555Don't be silly i'm sure it's good.
>>21092554I already know where I went wrong. The poaching liquid was too hot, so I cooked them less and thought they were done because they felt firm, only to realize that they were still raw in the middle when I first went to serve, so I just mushed it all together back in the pot and cooked it all down a bit more, also I think I should've used much more liquid, I didn't realize how much penne I cooked.
>>21092563Also I'll actually buy a pasta that actually works with this, like fettuccine, I just didn't want to go to the store.
>>21092558My wife ate the rest, she liked it so I guess that matters more than my opinion but eh
>>21092451That salmon looks very unhealthy and not fresh at all. Nothing you can do to make it taste decent. It's clearly been stored way too long.
>>21092549Great color on that chicken, looks juicy>>21092552It’s cool fren, your result still looks yummy and I’m always thankful for the time and effort spent on posting cookalong threads (except that they tend to make me hungry right before I go to sleep)
>>21092912Bro, I'm in a flyover, I make do with what I can get.>Nothing you can doThat's the whole point of sauce.
>>21093038What is with you guys lately? All of these years on 4chan, I've come to rely on being roasted alive by anons even when I made something objectively good, but you guys are all like, positive and shit these days.
>>21093065looks like shit, wouldnt feed it to my dog, fuck yourself
>>21093140Ay, there's the anon we all know and love
>>21092549>Chicken thighsI just bought 130 pounds of chicken thighs to last me a month...I eat 4 pounds of chicken thighs a day and a can of green beans a day and only drink water. Wonder how much my body hates me
>>21093177how do you do it? I think I could do a lot of chicken thighs but not 4lbs a day every day
>>21093065/ck/ is just the place where it's good to be encouraging because I like seeing people make a genuine effort to make good food. There's enough negativity in the world, I'll just yell at people for having shit taste in anime and movies when I'm in that mood. Roasting people for doing stupid shit is one thing but I never want to discourage people from cooking and improving their skills.
>>21093177Every day, for over almost twenty years, someone says something on 4chan that is just the wildest thing I've ever seen in my life. Congratulations buddy, your post is officially the wildest thing I've seen today.
Okay boys and girls, like I said earlier, I plan on doing chicken chasseur for tomorrow night's dinner. It'll be my first time making it, I'm thinking of fondant potatoes for the side, it'll be my third time making it and I think I'll really nail it this time, this was my second attempt and I think I got close to what they're supposed to be. What sort of veg should go with it? Pic related, my last live thread was braised back ribs (initially thought they were short ribs but was corrected) with fondant potatoes and roasted carrots, wish I did a neater job plating it
>>21093200If you're doing it with potatoes I'd say something like broccoli, asparagus or cauliflower. Also when you upload photos next time try to rotate them so they're not sideways, it's annoying.
>>21093205Oh I don't have any clue how to do that, I've tried everything and they still go sideways. I'm all thumbs when it comes to these fancy contraptions. I was still using a flip phone until 2022. I'm 32.
>>21092549>get chicken thighs with skin on>season (or not)>put them skin down in a pan>put the pan on low>cover it>come back in 1 hr>perfect every timeyou know whats up
>>21093248Based chicken thigh enjoyer>season (or not)I let them marinate for about an hour in soy, smoked paprika, black pepper, fennel, oregano, garlic, a splash of avocado oil and some other stuff. But yeah searing them skin down on high heat and letting them cook slowly after that really makes a huge difference.
