Kerala

I clicked on to answer some questions about my habits, but found questions about my identity.

Macaroni with last night's leftover baked Camembert, bacon, shiitake mushrooms, and a bit of pasta water to loosen things up. A grind of pepper.

Please could you point me to the spices in the mix?

I tried to freestyle fried croquettes in view of the litres of oil left over from the Wings cook-off. Not entirely a success in terms of holding together, but they tasted good. Not pictured is the vegetable tempura which was both tasty and pretty.

Usually IKEA sells alcohol here in the UK, although curiously not last time I looked, in November. I hope it's not a permanent change.

Elk pasta from IKEA! Very good. Tomato/parmesan/ pancetta sauce made by my 17yo daughter was delicious.

The skin remains crisp. I can't wait to do this again without overcooking the wings (initial frying temp was closer to 150C than the 110C Kenji recommended.) I will try it with the ginger-honey-sriracha glaze shown by @gfweb

So what do you all do with the 4 litres of oil you've fried your wings in? Down the drain, behind a bush, fry again once or twice the next day or two, keep frying until it's all sludged up? I'll probably do croquettes on Friday and throw the oil behind a bush afterwards. In particular I don't like frying vegetarian food in oil that's been used to fry meat.

I thought I'd stick to basics. Kenji's recipe was my instruction for this attempt. https://www.seriouseats.com/ultimate-extra-crispy-double-fried-confit-buffalo-wings Too hot for phase 1,too cool for phase 2. A bit dry, but tasty. Definitely worth trying again.

Very quick to prepare, but very satisfying. Anchovies, avocado, peperoncino, a pinch of toasted cumin.

Hello and welcome! I've spent a good deal of my life in South Wales but live in the Midlands now. I make cawl often. It got the nod from my colleagues in Swansea A+E, but I'd be very interested to see what you do!

This looks good.

Lamb sheekh kebabs from Dishoom, with raita by the missus. Good, but I would have added 5 green chillies rather than the two Dishoom suggests.

The 17 year olds did this while I made dinner

A fairly large gathering for New Year's this time, for eight. Chicken biriyani

That looks great. Simple, efficient and, I'm sure, delicious! Hopefully I will remember 28/12/22.

@Duvel's recipe involved a stock or beer for the first stage of cooking, didn't it? I'm eager to try this with duck and want to fast-forward to great results, so please throw some advice my way. Looks fabulous!

After our planned big Christmas was cancelled due to the 'Lurgy we are working our way through the provisions. Tonight, bangers and mash with onion gravy. Worst pic ever!

I had a quick and easy lunch today. Bit of salsa, guacamole and sliced ham on a store bought tortilla. It took a second to realise it wasn't my guacamole but my mother in law's garlic/ginger paste. Two cooks one fridge.

@Duvel method worked beautifully for pork belly...I haven't mastered crackling yet but I am so much further on in my journey!

Turkey soup. Kids very happy with it so I'm happy too!

Welcome! Top tip is to post regularly. Which I unfortunately don't do 🙄. Its a very supportive community here, and it will make you a better cook.

My two sisters and I take turns for Christmas, so we are usually 15+ together for 4 to 7 days. Many of us cook so it's not a burden for the host. Last year should have been at ours but was cancelled. This year... two of my neices just tested positive for Covid. Both fine, thank goodness. Christmas cancelled again, so I have a 7kg turkey and a 4kg haunch of venison to get through with 6 of us. I was working Christmas Eve, so the missus cooked the turkey. She's not a keen cook, so usually it's me cooking at home especially for special occasions. Anyway, the results are below. Absolutely perfectly cooked 7kg turkey.

That looks delicious and austere at the same time.

Lasagne. Lamb and pork mince, fresh shiitake mushrooms. Family loved it.