One of my favourite ways of spending a rainy weekend is to cook a time-consuming though not particularly complicated dish whilst slowly getting drunk. Something like a Bouef Bourgignon with one bottle of wine for the dish and one for the chef. I’ll put some jazz on in the kitchen, Hank Mobley or Mose Allison perhaps, and get chopping and drinking. Hopefully there’ll be enough left in the second bottle for my wife and I to have a glass with the finished dish.
In my student days, I did things rather differently. We had blackened saucepan in the kitchen filled with old oil and after a night at the pub, we’d make chips. Not just chips, pretty much anything would go into that vat of boiling oil, onion rings, sausages, parsips, sometimes I’d spit beer into the oil and watch the explosions. It’s a minor miracle that no one got hurt. I did, however, get quite chubby so there was a consequence to my irresponsibility. When I was sent the Drunken Cookbook (sequel to the best-selling Hungover Cookbook) by Milton Crawford, I immediatly looked for the deep-frying section, nothing tastes better when drunk than deep-fried food. Mr Crawford is, however, a lot more responsible than I was, and warns against deep-frying when drunk. Happily there are lots of other great recipes to try when hammered or even just mildly tipsy. In fact the recipes are graded as to how drunk you could be to attempt them. He’s also mixed in some stories from well-known booze enthusiasts such as Kingsley Amis. It’s fun to cook from or would make a great present for the drunkard in your life.
Square Peg, the publishers, have very kindly offered me three copies to giveaway. Simply let me know your favourite thing to cook when under the influence or even a good anecdote about drunken cookery. I will be consulting with the author and anything that makes us laugh or salivate stands a chance of winning. You can answer below or email me at henry g jeffreys at gmail dot com.