I used 3 liters of vegetable oil. *Your mileage may vary.
You have to put way more salt than you think or this will not taste right.
Sriracha/Sambal Mayo with scallions and some fish sauce
Forgive the blurriness, steam from the mussels was messing with my camera.
As far as recipes go, I went mostly from past experience. I'll post a couple links to get you off the ground though. http://www.foodnetwork.com/recipes/emeril-lagasse/moules-mariniere-recipe/index.html
Added about a half cup of Pernod (an anise flavored liqueur) and 28oz diced tomato (used canned) to what basically was that recipe. I used dried thyme because it was what I had, and left out the tarragon in favor of using Pernod.
For the french fries, I did a cold fry technique similar to the one outlined here: http://www.bonappetit.com/recipe/slow-fried-french-fries I didn't rinse the fries beforehand. This probably makes some difference, but I really couldn't tell in the final product. I was concerned about the potential for incompletely drying them and having water exploding in the oil. One time, a friend of mine threw a bunch of water into some oil that I was using to fry shrimp. That burned the shit out of me.
This style of frying takes forever, but did produce good fries. I decided to try this method because I did once, in my youth, have a pretty big frying fire while making chicken wings and I am still kind of traumatized. That and because I have no fry thermometer right now.
BuffyCups !! Came from BarbiCups- usually beef with brown sugar and BBQ inside a flattened biscuit placed in a cupcake dish. this time i used shredded chicken and buffalo sauce. perfect for throwing in a ziploc bag for lunch the next day (stoner food no doubt)
Brisket !! The most succulent meat you'll ever encounter- if cooked properly. This is a ghetto way to smoke it, but it worked, obviously not nearly as well as a traditional smoker. Think this cooked for like 6+ hours?? Did this last year