Not wanna make anyone jealous, but…
Cognac-braised mutton ribs and some sausages from last weekend.
Edit: ops i hope the gifs work now
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Today an oven dish. The centre piece was salmon, surrounded by curried tomatoes, chickpeas, potato and onion, and dressed with coriander, yoghurt and lemon juice
Also from a few days ago, a quiche with mediterranean veggies and goat cheese.
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Forgot to photograph before eating, but tonight was a slow cooker balsamic chicken with potatoes and green beans. Chicken tip: whenever a recipe calls for chicken breasts, replace them with chicken thighs and it will always be better.
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Just made a lemon layer pudding, which turned out perfectly. Best bit of cooking I’ve done for a long time.
I didn’t photograph it but here’s someone else’s image to give you an idea:
Obviously, mine didn’t look as polished as theirs, but the taste was good~
Thank you, The Dairy Book of Home Cookery ('90s edition).
Recipe (paraphrased)
- Whisk together rind from one lemon with 50g (2 oz) butter and and 100g (4 oz) sugar.
- Add two egg yolks and 50g (2 oz) self-raising flour, beat.
- Stir in 300ml (1/2 pint) milk and the juice from the lemon (45ml / 3 tbsp).
- Whisk the whites of the eggs until stiff, fold them into the mixture.
- Pour into a greased dish, stand the dish in a shallow tin of water and bake at 200C (400F) for ~45 mins.
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I haven’t charged my phone in a week… So many dinners that I could have photographed, none of them I did… 
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Some recent stuff:
Skewers
Pistachio-crusted salmon
Waffles
Fried rice
Pasta with zucchini
No-reason cake
All gluten free.
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Yum! Don’t know why I’m looking at this, as I am fasting for a blood test early tomorrow. Sheer torture!
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Flemish mussels!
It’s really easy to make, just cut up some soup vegetables (in this case carrot, celery, fennel, leek), bake it in butter in a large pan for 5 minutes, then add about half a litre of beer or white wine (I used white beer), salt and optionally some heavy cream (worth it!), bring to a boil, add the mussels (clean them beforehand, and check for bad ones, if they’re dead they’ll give you very nasty food poisoning. They don’t have to be submerged to cook) and close the lid for 5 to 10 minutes until all mussels have opened up. Use cocktail sauce, mayonnaise or garlic sauce to dip the mussels in.
Fries on the side, with mayonnaise if you want to be particularly Dutch / Flemish.
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Check before and after cooking:
- before: mussels that are already opened (or damaged) should be thrown away.
- after: mussels that have not opened are bad ones
- in case of doubt: don’t eat them
For people who don’t drink alcoholic beverages:
you can also cook mussels in a tomato soup or any kind of soup or sauce. The possibilities are endless.
Bon appetite!
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You don’t have to worry about this, though, the alcohol will be completely evaporated by the time it’s finished.
Edit: it seems I was wrong, woops!
I know that, but some people are very fuzzy about alcohol. Ex-alcoholics just don’t want to take any risk of dropping back into the old habit at all.
There is no alcohol. Just a nice taste, but see, a wine sauce taste very good but don’t taste really wine. Try a fish (or even these mussels) with a champagne sauce you ll be amazed…
This is a common misconception - a non-negligible amount of alcohol remains after cooking. After a 5 minute boil, there’s absolutely still a considerable amount of alcohol remaining.
A study from the U.S. Department of Agriculture’s Nutrient Data lab confirmed this and added that food baked or simmered in alcohol for 15 minutes still retains 40 percent of the alcohol. After an hour of cooking, 25 percent of the alcohol remains, and even after two and a half hours there’s still 5 percent of it. In fact, some cooking methods are less effective at removing alcohol than simply letting food stand out overnight uncovered.
Beyond the fact that this is flat out incorrect, addiction works in strange ways. The taste of the beverage, even if there’s not alcohol, can be enough for some people. I’m not even a member of the relevant group here (as I sip my beer) but there’s really no reason to be needlessly contrarian when someone offers substitutions for those who may desire them.
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Ok sure better don’t eat that then. Addiction is too much a problem.
Well, the reason was that I did not know that it wouldn’t evaporate. I always assumed this would be the case, since the water gets to 100ºC, while alcohol has a boiling point of 78ºC, thus I thought it was impossible for the alcohol not to be evaporated by the time the liquid boils. I see I was wrong about this.
And no need to call it needlessly contrarian, I don’t dismiss the alternatives suggested, I agree with them, rather. There is a wide variety of stocks to use for cooking the mussels, none of them necessarily better than the other.
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I forgot to take a picture but for today we had some shrimp I think there was spaghetti sauce or whatever (edit:ketchup )it is called in there.Also we had some chinese cabbage as our vegetables and some meat cake with mushrooms.For desert we bought ice cream (actually a parfait)from yo mama .My first layer is original ice cream.My second layer was coco pops(actually it is a ball.)Third layer was original ice cream again.Fourth layer was Froot Loops which is another king of cereal.Fifth layer is again original ice cream.For the sixth and last layer of the parfait I had something called strawberries which is healthy and yummy.Actually I ate desert before everything else for some reason.
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The Bugcat Cocktail, for poor and classless people
6 ice cubes
2 / 5 cold tap water
2 / 5 high-sugar lychee fanta I accidentally bought from Asia
whisky to taste
Edit: it’s bloody awful :c
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The Vsotvep cocktail
Whisky to taste*
*if desired, could be substituted by whiskey
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Whisky (any spelling) and Campari are I think the only two alcoholic drinks I literally cannot drink or tolerate in anything.
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@Gia: maybe this will help you
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