View Full Version : What's your favourite meal?
Home-cooked: Steak (well done) fried with mushrooms, onions and garlic. Eaten with buttery garlic bread and a big glass of icey-cold foamy milk.
Restaurant: Crab and cream cheese stuffed mushrooms from the Keg.
"Learn from yesterday, live for today, hope for tomorrow"
01-17-2004, 04:31 PM
Beans (Texas Borracho Beans) & Cornbread and a couple of ice cold Coors longnecks.
01-17-2004, 09:05 PM
Chicken-fried steak, mashed potatoes, and gravy. My specialty.
01-18-2004, 05:26 AM
LOL - I have so many, it's hard to choose!
But here's two -
"Over the Top" - Beef tenderloin with a bourbon/peppercorn sauce; roasted garlic mashed Yukon Gold potatoes, roasted asparagus; lemon/apricot tart for dessert.
"Comfort food" - Buffalo Chicken Wings w/blue cheese dip and veggies; potato salad; yellow cake with chocolate buttercream frosting.
Tough times don't last - tough people do.
01-18-2004, 03:26 PM
a big ol' burrito with eggs, avocado, cheese, rice, beans, tomato, potatoes, hot sauce and sour cream.
01-18-2004, 05:53 PM
Nov...would that be "white gravy"? I'm on my way to Oregon...one of my fav's too.
Acorn squash soup (pureed), wild greens salad w/ raspberry-balsamic vinegrette, 3-Cheese fondue (Swiss, Guyere & Fontina), escargot, and for desert...creme brulee` and a ruby port and expresso.
Don't get me started...
"It's not easy being green"
01-18-2004, 06:13 PM
Hmmm...Caprese salad...done like Pane Fresco does it:
Roma tomatoes, fresh Mozzarella, basil, avocado, kalamata olives, a lil oglio, and salt and pepper.
Ciabatta bread, fresh baked dipped in some oglio and kosher flake salt...(love salt)
Follow that up with some seared ahi. http://sci.rutgers.edu/forum/images/smilies/smile.gif Had some rolled in Macadamia nuts with ponzu sauce and that was just SO good. (it's like bloody rare steak to me) My friend took me to Chinois on Main, one of Wolfgang's restaurants and that is where the BEST ahi is. We had that and a very rare tenderloin of Szechuan beef.
For a finish, Chocolate Mousse or Creme Brulee. To drink? J'adore Veuve Cliquot...but that's spendy as hell. Iced tea really is my favorite.
That or a Lambada Sandwich from this Brazillian place Bossa Nova in Hollywood. (edited to include what the heck the "forbidden Sammich" is)
a lightly breaded chicken cutlet on a baguette with tarragon mayo, fresh mozz, romaine and roma tomatoes. Add a side of fried plantains and I'm in heaven...oh and a Caphirina(sp). http://sci.rutgers.edu/forum/images/smilies/smile.gif
[This message was edited by Joltin' Josie on 01-18-04 at 09:26 PM.]
01-18-2004, 06:52 PM
OOOhhh...and Spanakopita (Greek lil spinach and feta triangles wrapped in butter brushed phyllo pastry dough.) I LOVE making and eating that! It's even better if you invite a friend over to help you roll and kill a bottle of wine while doing it...and eating the "ugly" looking ones. (oops, that one has filling oozing, better not serve that one to guests!)
AND Baklava. I once offered sexual favors to a Greek guy friend in exchange for a tray of his Mom's baklava...in jest of course! Now I can make my own if I book the three hours of prep and making time.
01-18-2004, 07:40 PM
01-18-2004, 08:05 PM
BBQ: Cajun, Texan, Thai, Mexican, Chinese, Southern, Northern, Australian (and is Outback Steakhouse for real Dogger?) ... ketchup or vinegar based, homemade or in a restaurant, with or without the cole slaw, relish, etc ... love them all.
Back to Outback Steakhouse ... I live in the capital of the Cajun (sea)food industry. We've got more restaurants per capita for a city our size in the country. And we've got an Outback Steakhouse here, and it's always packed! I'm sure you seeing an "Outback" restaurant in Cajun country would be as ridiculous as me seeing a Cajun restaurant in the Outback.
But I want to know this: do Aussies really eat fried bloomin' onions and chocolate thunder from down under? Sounds like marketing BS to me. http://sci.rutgers.edu/forum/images/smilies/smile.gif What do you consider authentic Australian BBQ? And do you really call it a "barbie"? Hmmmm. http://sci.rutgers.edu/forum/images/smilies/biggrin.gif
01-18-2004, 09:29 PM
Steak (esp. from Hauffbrau Steak House) and a baked potato
01-19-2004, 02:01 PM
Boullabaise, cioppino or anything that swims.
With some very fresh french or sourdough bread. A wonderful garden salad. And a glass of good wine or cheap champagne. YUM.
01-19-2004, 03:59 PM
Martha2 , Quote ,''But I want to know this: do Aussies really eat fried bloomin' onions and chocolate thunder from down under? Sounds like marketing BS to me. What do you consider authentic Australian BBQ? And do you really call it a "barbie"? '' Unquote .
my idea of a traditional Aussie Barbie [ we generally use the term ] , is a cooking surface that is a solid steel plate , heated by a wood fire or gas . the meat used is beef steaks or lamb/mutton chops for adults and sausages or rissoles for kids . fried onions is a must ! another necessary ingredient is the the barbie cook [who proclaims loudly and often about his special expertise in this area to anyone in earshot ] , must be well supplied with beer , which he proceeds to consume in copious amounts , occasionally pouring some over the meat , onions etc which he is cremating . i have never heard of chocolate thunder from downunder . nowdays most barbeques have a charcoal grill style cooking surface [ i bought a new barbeque a few years ago and had a lot of trouble finding a solid plate type ] , which i think is another overseas influence . as for Paul Hogans ''throw another shrimp on the barbie '' slogan , we eat prawns , not shrimp .
thank you ,
every day i wake up is a good one .
[This message was edited by dogger on 01-19-04 at 07:08 PM.]
My favorite used to be steamed crabs (I know - not kosher.) Loved picking those things.
Now, the Chesapeake crab population is down at record low levels, and my fingers don't work. Once in a while, somebody picks a few for me, but it's not the same.
"Was it over when the Germans bombed Pearl Harbor?"