I'll start this very randomly, with what I'm cooking for dinner.
I hope this post grows up into something, I'm curious, and I have the munchies!

Edit:F*** me it was GOOD !
Edit2: For the Guacamole: Don't "squeeze" the avocado, silly trick. Cut it in a half around the seed, remove the seed, slice it from N to S and from W to E a couple of times inside the peel, and gauge it out with a teaspoon.
Other than that, brilliant recipe.

Love Chilli Con Carne - any left NeF?

Yep, come and try Please post one recipe per answer

Haha Ill do a lambrack or ribs on the grill with some stuffs. will try one next week nef

Do it at least every Christmas but nice anytime

Nice, I gotta try that Cib!
Next, something internationally known but not always well made although it is simple and bloody effective! Be sure to make a bunch of it as it is as good when it comes out of the freezer, and:"Make sure that wine you dringy is the wine you usi."
BOLO TIME!

NEXT !!!
It's more of a local dish! Eat it when it's cold outside!
I love this shit, eat it with home made fries or roast potatoes if you're good at it.
The video is pretty self-explanatory but if you want to know any detail just yell !
As tip: The beef meat is "Chuck steak" from what I could get in google translate. No salt in the marinade, let it marinate for 24hours in the fridge. Dry the meat with kitchen paper before cooking it. Sear the marinated meat on quite high heat (in the pot you intend to use for the whole thing...) 1 layer at a time so you can sear them on every side, that way you will not "boil" the meat in it's own juices!!!!! Let the meat color your pot (as shown), that makes the good taste. After putting the flour, let it bake a minute or two, slightly colouring it. The slice they put mustard on is some kind of belgian gingerbread, do it with what you've got, but it will make your sauce, with the marinade and some extra beer. You can also use a mix of dark brown sugar, a small touch of cinnamon and regular bread, or even biscuits "speculoos" type. Let the thing cook slowly until you're happy with the sauce thickness.
Nuff said, gents, here are the CARBONNADES:
http://www.750g.com/recettes_carbonnade_flamande.htm

I made these yesterday, they are scrummy
http://goodfood.uktv.co.uk/recipe/teacakes/