Thread 21508040

41 posts 52 images /ck/

Anonymous 8/2/2025, 3:21:08 PM No.21508040 >>21508046 >>21508209 >>21508588 >>21508597 >>21509894 >>21509951

Weekend dishes

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What is your dish for this weekend?

I'm doing salmon gravlax. God help me.

Anonymous 8/2/2025, 3:24:14 PM No.21508046 >>21508049 >>21508209 >>21508514 >>21509737

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>>21508040 (OP)
what the fuck are we looking at here exactly?

also I already made my weekend cookings; veggie stew but I didn't take a pic. I have stew to last me weeks now though.

Anonymous 8/2/2025, 3:30:55 PM No.21508049 >>21508091 >>21508257 >>21508660

>>21508046
that is a 20lbs dumbell in a glass casserole over a wrappedsalmon in slat. Over a grill that will collect all the water, but I think I put to much salt, because there's no water coming out.

Anonymous 8/2/2025, 4:08:19 PM No.21508091

>>21508049
You couldn't use a heavy book? It spreads it's weight, and a dumbbell seems excessive.

Anonymous 8/2/2025, 5:28:07 PM No.21508209

>>21508046
at first I thought it was an emu egg and then I thought it was an eggplant.

>>21508040 (OP)
>I'm doing salmon gravlax.
and then I read the OP. I'm guessing it's similar to jerky or something

Anonymous 8/2/2025, 6:12:48 PM No.21508257

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>>21508049
>wrapped salmon
>there's no water coming out

Anonymous 8/2/2025, 6:18:12 PM No.21508266 >>21508294 >>21508888

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Got a bunch of things. This is a pork chop marinating in teriyaki. Gonna go on the bbq tonight

Anonymous 8/2/2025, 6:32:20 PM No.21508294 >>21508307

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>>21508266
But for now, it's (store bought) whisky beef skeewers on the bbq with broccoli salad

Anonymous 8/2/2025, 6:39:06 PM No.21508307

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>>21508294

Anonymous 8/2/2025, 8:29:14 PM No.21508478

Leftover chorizo sausages from last night, eggs and fried potatoes with onion and peppers for dinner and a plumb or apple for desert.
Tomorrow either chicken parm or baked tilapia filets with rice and veg. Havent decided yet.

Anonymous 8/2/2025, 8:48:01 PM No.21508514 >>21508984

>>21508046
post a different image for once you fucking nigger.

Anonymous 8/2/2025, 9:25:55 PM No.21508588 >>21509069 >>21509406

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>>21508040 (OP)
I made this :D, first day of vacation treat

Anonymous 8/2/2025, 9:29:54 PM No.21508597

>>21508040 (OP)
I have yet to taste good salmon gravlax and I have eaten it 4 times which may not sound like much but it is considering it's a dish I don't like

Anonymous 8/2/2025, 10:02:26 PM No.21508660 >>21509070

>>21508049
Dump those micky mouse style dumbells and get some real ones

Anonymous 8/3/2025, 12:07:14 AM No.21508888 >>21508949

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>>21508266
Starting charcoals for this

Anonymous 8/3/2025, 12:52:02 AM No.21508949 >>21508968

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>>21508888
Heating up

Anonymous 8/3/2025, 1:06:49 AM No.21508968 >>21508980

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>>21508949

Anonymous 8/3/2025, 1:17:22 AM No.21508980 >>21508983

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>>21508968

Anonymous 8/3/2025, 1:19:37 AM No.21508983 >>21509073 >>21509406

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>>21508980
It doesn't really show, but it's well done, but still really moist. It's perfect

Anonymous 8/3/2025, 1:20:56 AM No.21508984

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>>21508514
but what if I don't want to

Anonymous 8/3/2025, 1:22:44 AM No.21508989 >>21510162

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With rice. The end!

Anonymous 8/3/2025, 1:36:22 AM No.21509001 >>21509054

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Made from frijoles borrachos

Anonymous 8/3/2025, 2:23:12 AM No.21509054

>>21509001
beans are always good

Anonymous 8/3/2025, 2:37:11 AM No.21509069

>>21508588
looks great

Anonymous 8/3/2025, 2:38:14 AM No.21509070

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>>21508660
no

Anonymous 8/3/2025, 2:39:34 AM No.21509073

>>21508983
now I'm hungry...

Anonymous 8/3/2025, 7:07:06 AM No.21509406

>>21508588
Very comfy, hope the vacay is relaxing

>>21508983
Looks like it has that nice slight exterior crunch

Anonymous 8/3/2025, 12:03:25 PM No.21509737

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>>21508046
black materia

Anonymous 8/3/2025, 12:07:20 PM No.21509741

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Made Steak, Mushrooms & Ale pies yesterday.

Anonymous 8/3/2025, 2:59:18 PM No.21509894

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>>21508040 (OP)
>gravlax
no you are doing gravad laks stop speaking yiddish. are you even making rævesauce with it you cretin?

Anonymous 8/3/2025, 3:55:08 PM No.21509951 >>21509967 >>21509972 >>21509974

>>21508040 (OP)
There is no need to press gravalax, what is it supposed to do?

Anonymous 8/3/2025, 4:03:10 PM No.21509967

>>21509951
gravad laks is traditionally not pressed and no one in scandinavia does it. americans do it to change the texture of the meat, wich obliterates the whole idea of fermenting it. its supposed to be very tender, if you press it it becomes more like dried meat (serrano etc.)

Anonymous 8/3/2025, 4:05:50 PM No.21509972

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