Recipe

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For 4 1.2 kg lamb shoulder or similar meat (some bone is preferable) 2 liters water 250 g carrots 2 sticks of celery 1/2 onion 1/2 leek Vegetable stock 500 g rutabaga (swede) or turnips if you can't find it 500g potatoes 50g rice salt & pepper 1 tbl. spoon thyme Cut most of the fat off the meat if necessary, put it in a pot with water and boil it for a bit, removing the scum that rises to the top. Dice the onions, carrots, celery, and leek (optionally sautée that shit before) and add to the soup, also add the thyme, stock, and some salt & pepper. Boil it for 40-ish minutes. Cut the potatoes and rutabaga into medium-sized chunks and add them and the rice to the soup and boil for 20-ish minutes. Taste the soup and add salt & pepper if necessary. Serve the meat and soup separately or cut the meat into bite sized chunks before adding to the soup. If using a slow cooker (I recommend that) multiply the cooking time by 3-4.

Recipe

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For 4 400-500 g boiled white fish (haddock or cod preferred) 500 g boiled potatoes 1 onion 2 tbl. spoons butter 350ml milk 2msk flour salt & pepper leek or scallion (optional) cheese (optional) Chop the onion finely and cut the potatoes into pieces. Melt the butter in a pot, add the onion and cook it on low for about 5 minutes (don't brown it). Heat the milk in another pot. sprinkle the flour over the onion, mix it and cook it for 1 minute. Slowly add the milk to it while stirring. Afterwards add salt and pepper and let it cook for 5 minutes. Add the fish and stir it together (use a potato masher if you must), then add the potatoes and do the same, then some cheese if you want (something like shredded mozz works). Serve with chopped leek or scallion and buttered rye bread Rye bread recipe: https://www.saveur.com/article/recipes/icelandic-dark-rye-bread/

Recipe

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For 4 500g white fish (haddock or cod preferably) 1 onion 3 tbl. spoons heavy cream or milk 2 tbl. spoons sift butter a smidge of cayenne pepper 1/2 teaspoon pepper 1 teaspoon salt 4 tbl. spoons potato starch 3 tbl. spoons flour oil or butter for frying Put the fish and onion into the processor and process that shit. Add the cream, butter & seasonings to it and then the starch and flour. Form the mixture into an oblong shape and fry them on 3 sides until browned (about 2-3 minutes each side). Serve them with potatoes and some vegetables and put butter on the fishballs.

Recipe

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For 1 Burger patty Burger bun Béarnaise sauce Onions Mushrooms Something green Bacon (optional) Fries Make Béarnaise sauce from scratch https://cooking.nytimes.com/recipes/1017389-bearnaise-sauce or buy a package and follow the instructions on the back. Cut and Sautée the onions and mushrooms, cook the burger and the not so optional bacon. Put that shit together (optionally put some fries also on the burger) Eat it and don't forget to eat the fries with the Béarnaise sauce too. Don't have a heart attack.

Recipe

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For 6 3 tbl. spoons cocoa powder 3 tbl. spoons sugar 1/2 teaspoon cinnamon (optional) 500 ml water 700 ml milk 1 1/2 tbl. spoons potato starch (or corn) salt to taste Put cocoa powder, sugar, cinnamon and water into a pot, heat to a boil while stirring. Let it simmer for 5 minutes. Add milk and bring it back to a boil for 2-3 minutes. Stir the potato starch into some water, take the pot off the heat and mix in the starch mixture, afterwards salt to taste. Best served with twice baked bread (Bake some cut-in-half bread buns until crispy) crumbles.

https://www.splendidtable.org/recipes/caramelized-potatoes

Whole lotta nope here

Yum

Oh shoot I forgot to write my life story and how it connects to each recipe

Bonus recipe: Merc's breakfast creation

Cut bread into cubes and fry until crispy in butter or margarine, whisk eggs (~2 per piece of bread) and add to the bread, cook it on low heat until it's half cooked with the lid on, add shredded cheese on top and fully cook it, season it with salt, pepper, and parsley (maybe some garlic too).
Optionally add ham, onions, or other stuff that would go with it.

The rye bread sealed it for me. So good!

The stew looks good.

Plokkfiskur sounds good, I'm going to make that some time regardless of what wins

I’m fine with the food options but the majority of us are Americans so can we please not use the metric system?! I don’t want to do conversions!!!

Nice to see the shoe on the other foot, I say we keep it metric. You Americans can't have it your way all the time you know.

When I first came across 'cups' in a recipe I was so confused. I thought it meant I should use a tea cup, and I remember thinking how dumb that was because tea cups come in all different sizes.

wikeyb9m3bek @ 4/3/2020 14:40

Nice to see the shoe on the other foot, I say we keep it metric. You Americans can't have it your way all the time you know. When I first came across 'cups' in a recipe I was so confused. I thought it meant I should use a tea cup, and I remember thinking how dumb that was because tea cups come in all different sizes.

It's funny because the imperial and metric cup aren't the same.

Mads @ 4/3/2020 12:59

I’m fine with the food options but the majority of us are Americans so can we please not use the metric system?! I don’t want to do conversions!!!

Your measuring cups should have metric, the stores also use metric, and 500g is about a pound.
There. Plus it doesn't have to be exact.

Mercator @ 4/3/2020 18:28

Plus it doesn't have to be exact.

One can not truly call themselves a cook until they can cook with this approach (well, except for baking because that's hard as shit).

Eating peanut butter straight from the jar right now

only one I'm not feeling is the meat soup, the rest sound p good. Voted for the fishballs

I voted the Meat Soup option (even though I'm not a lamb person...I'm sure a beef substitute would work just fine).

I'm definitely not a seafood person, so I'll avoid the fish options.