I deep fry, shallow fry and griddle.

Pan frying to me means using a well-seasoned pan dry and oiling the meat/fish as opposed to the pan

All sorts - Italian, Spanish Tapas, Roast Dinner that sort of thing. It normally a real treat for the family after the usual fare.

Go on, someone create an account called "Mrs Dally" and give him a royal bollacking - before he does.

Italian week at Lidl. I can recommend the anchovy fillets, not as salty as the tinned variety and only 99p. But what is worth popping in for, if you like lemons is [url=http://www.lidl.co.uk/cps/rde/www_lidl_uk/hs.xsl/3291.htm?action=showDetail&id=3112&ar=6Limoncino di Sorrento[/url lemon flavoured liquer. The lemons are intense and at 30% it gives a pleasant kick but at £6.99 it has bargain written all over it.

Je suis cooking tonight - pan simmering currently.

Which Cup-a-Soup are you making them ?

Don't throw away the hard square bready-things, they go in the cup after you've boiled the water, its a French thing.

His Missus has finally walked out - leaving him holding the Batchelor's savoury rice packet?

What are you really cooking, Dally? Describe your ingredients, combinations, method. Tell us about the colours, textures and smells. And then the taste once it's done.

when is the Vesta due to go in?

A regular quick Saturday evening dinner. Mussels in a Caribbean-style soup. Ingredients - live Scottish mussels, shallots, yellow pepper, fresh chilli, fresh ginger, fresh garlic, all spice, sweet potato, tomatoes (had to used tinned, didn't have enough fresh in stock), fresh thyme, juice of a fresh lime, brown sugar and walnut oil (from memory). Served with fresh bread and a selection of left-over bottled beers from the garage.

Sounds disgusting, I hate mussels.

The Vesta Chow Mein sounds good though, they had a special taste all of their own and would be so evocative.

Just had to cook up a second batch (ten to midnight) for Ms D (2).

[url=http://thevoluptuousmanifesto.blogspot.co.uk/2013/06/a-cracking-new-book-from-bruno-loubet.htmlFirst attempts from a new book by Bruno Loubet, including a delightful dish of confited salmon with asparagus, new spuds and a green 'gazpacho'.[/url

What else? ditch the mint sauce for a start. Edmond Fallot Burgundy mustard is the more sensible accompaniment

Not a bad option at all – but I do like a fresh mint sauce or a mint jelly. And besides, T'Other Half is a grumpy Yorkshire traditionalist who only likes the former.

You ask what else to do when the new potatoes arrive. When the Cheshire new potatoes (far better than the Jersey's) arrived, used to always have a simple dish - with bacon and the warm bacon fat poured over the potatoes. Gorgeous - much better than butter.

only you could troll a food thread

Haven't risked mussels since I was up all night spewing myself senseless after having them as a starter in a North London restaurant a couple of years back.
Not very impressive as I had gone down to spend the weekend with a young lady.

Sure it was the mussels and not the memory of grooming yourself in the mirror before meeting her?

Slow day is it?

I had mussels as well last night (no, I'm not Mrs D posting in a fit of rebellion), a mussel and prawn gratin. It was a recipe from t'internet that a Portuguese man had randomly posted. The English was a bit pigeon so not sure if I did it right.

Fry some chopped shallots and garlic in olive oil add 2 cups prawns and equal amount of mussels and saute for a few seconds longer. Add splash of dry white wine, salt and pepper. Drain juices and save for later. Add couple of fistfuls of spinach, cover pan and let sweat for a couple of minutes until spinach wilted. Butter an oven dish liberally and empty mixture into the bottom.

Into a heavy saucepan (I used a small cast iron Balti pan, the curved surface heats the sauce from all sides gently and it thickens great) melt 2 tablespoons of butter, stir in a large tablespoon of plain flour to make a thickish roux. Gradually add half a litre of hot milk. When it starts to thicken add the discarded juices, salt, pepper and a snooker-ball sized amount of grated cheddar. Once brought to the boil and thickened, remove from heat and add 1 egg and 2 further egg yolks, beaten so they're just mixed. Stir in thoroughly. Pour over mussel concoction, let cool for a minute or so, then cover surface with lots more grated cheddar. Bake in the oven for about 20 minutes until golden brown on top. When removed from the oven let it cool to set slightly for a few minutes.

It tasted sublime, like a savoury mousse-like souffle-type-thing that didn't overpower the shellfish, really melted in the mouth, but I think I went a bit overboard with the spinach 'cos it was a bit sloppier than the picture. It tasted even better when we polished off the rest today.

Its very good.

Treated myself to a bottle, it'll work well in buttercream and drizzled into lemon cake.

I just drizzle it over ice and drink it

Talking of lemons, I only like two flavours of ice cream and only the Italians can get it right: lemon and coffee

I have a taste for lemons



I also bought some roasted coffee beans in chocolate and although i never drink coffee these are superb.

I have a small storage jar full of them on the table in front of me, they're delicious