What is your favorite meal?

Originally posted by Bobwhite
I just can't narrow it down to one. I can't narrow it down to ten. Food and drink are things I take great pleasure in. Beer is my favorite drink, but there are so many different styles, I cant pick one, let alone one brand. Sorry, I can't do it. Whatever you consider your specialty is good for me.
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I'm with Bob!!!!
Or, whatever my Barbie is cooking, it just don't get better than that although there are some that can equal in certain areas.
The last really fancy thing we had was some really nice beef shank braised in Burgundy with garlic, carrots, celery, and onion and mashed potatoes on the side.:D
It took two days to track down beef shanks with the bone in, something you wouldn't think in a city this size.:(
The bone marrow in the beef shank is what makes this dish a real winner!!!!

No wonder I'm fat and can't lose weight. Oh well, it could be worse. I could be somewhere on a rez with nothing to eat except maybe some lard on frybread. :rolleyes:
 
Originally posted by Yvsa
I'm with Bob!!!!
Or, whatever my Barbie is cooking, it just don't get better than that although there are some that can equal in certain areas.
The last really fancy thing we had was some really nice beef shank braised in Burgundy with garlic, carrots, celery, and onion and mashed potatoes on the side.:D
It took two days to track down beef shanks with the bone in, something you wouldn't think in a city this size.:(
The bone marrow in the beef shank is what makes this dish a real winner!!!!

No wonder I'm fat and can't lose weight. Oh well, it could be worse. I could be somewhere on a rez with nothing to eat except maybe some lard on frybread. :rolleyes:
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That sounds very very good!

Regards

Manoucher
 
If it was my last meal, Id start with sauteed calamari in a white wine sauce, the main course would be steak and lobster (hey its not creative but I actually like both), and for dessert halo-halo (its a filipino thing) with ube ice-cream.

If I was cooking in the winter, it would be mock duck in a green curry with coconut milk sauce. Again dessert would be halo-halo. In the summer, Id make ribs with Roscoes sauce, baked potatoes, and either grilled sweet corn, or fresh asparagus cooked in the most un-healthy way (with real butter, onions, lotsa garlic cloves, and fresh mushrooms). Again dessert would be halo-halo.

If my mom was cooking, I would ask her to make either dinugoan (no idea how to spell it) or in laymans terms chocalate meat, or kare-kare. Id also like her to make her fresh lumpia (Filipino name otherwise similar to Vietnamese Spring rolls). Again dessert would be halo halo.

If it was a family thing, again Id ask my mom to make the same stuff, but also pinakbit. Tita Nelpha would make filipino style shish-kabobs and lumpia shanghai, Tita Tessie would make mussels in black bean sauce and this chinese string bean dish that I love, lola Suzi would make her special pancit, tita addie would make menudo, Tito Rome would bring lechon, I would make crab ginataan, and if grandma was alive she would make her paella and uki (again spelling?). If my dad was alive, and we could get them, me and him would sneak off and grill some giant prawns for the two of us for starters, the Filipino kind of giant prawns, not the wimpy kind you find mostly here in the US. And for dessert halo-halo, ginataan, puto, leche flan, and bibingka. And if you think thats too much food, then youve never been to a filipino party. :D

Now if I was going out...;)

Anyways, no alcohol with meals (for some reason I can drink before I eat or after, but not with a meal). Though I wouldnt say no to regular Dr. Pepper or Cherry coke.
 
Heineken ON Vanessa (or anything similar) sounds pretty good (kinky even).

quote:
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Originally posted by Rusty
For me the foods I grew up on but don't have the time to make anymore. Since I seldom have them that makes them a special treat.

Most all of these are thought of as poor man's food, or served by country inns rather than fancy stuff served in the expensive , but they bring back memories. Maybe because smells are processed on an unconcious level.

*)Beans and ham hocks with corn bread.
*)Meatloaf and mashed potatos.
*)Macaroni and cheese made from scratch.
*)Cabbage rolls; tarhonya; noodles with cabbage flavored with bacon; gravy made with sour cream and noble rose paprika; and garlic and onion and potatoes, sauerkraut soup ( this section is all a Hungarian thing ).

*)And much more that don't come immediately to mind, but when I smell them take me back to the family get togethers of childhood, before my aunts, uncles, and cousins spread to the four winds. Somehow they satisfy the soul in addition to the appetite.
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Rusty's equivalent for me would be:

*) Kalua pig (pig smoked underground - like southern BBQ without the sauce) with poi (the gray stuff everyone thinks looks and tastes like library paste) and laulau (taro leaves around fish, pork, and stuff - smoked with the pig).
*) Lomilomi salmon (chopped raw fish marinated with don't know what)
*) Oxtail soup with boiled peanuts and tripe stew (folks in Hawaii have to make do with all the leftover parts)

Soul food.
 
Originally posted by Federico
If it was my last meal, Id start with sauteed calamari in a white wine sauce, the main course would be steak and lobster (hey its not creative but I actually like both), and for dessert halo-halo (its a filipino thing) with ube ice-cream.

If I was cooking in the winter, it would be mock duck in a green curry with coconut milk sauce. Again dessert would be halo-halo. In the summer, Id make ribs with Roscoes sauce, baked potatoes, and either grilled sweet corn, or fresh asparagus cooked in the most un-healthy way (with real butter, onions, lotsa garlic cloves, and fresh mushrooms). Again dessert would be halo-halo.

If my mom was cooking, I would ask her to make either dinugoan (no idea how to spell it) or in laymans terms chocalate meat, or kare-kare. Id also like her to make her fresh lumpia (Filipino name otherwise similar to Vietnamese Spring rolls). Again dessert would be halo halo.

If it was a family thing, again Id ask my mom to make the same stuff, but also pinakbit. Tita Nelpha would make filipino style shish-kabobs and lumpia shanghai, Tita Tessie would make mussels in black bean sauce and this chinese string bean dish that I love, lola Suzi would make her special pancit, tita addie would make menudo, Tito Rome would bring lechon, I would make crab ginataan, and if grandma was alive she would make her paella and uki (again spelling?). If my dad was alive, and we could get them, me and him would sneak off and grill some giant prawns for the two of us for starters, the Filipino kind of giant prawns, not the wimpy kind you find mostly here in the US. And for dessert halo-halo, ginataan, puto, leche flan, and bibingka. And if you think thats too much food, then youve never been to a filipino party. :D

Now if I was going out...;)

Anyways, no alcohol with meals (for some reason I can drink before I eat or after, but not with a meal). Though I wouldnt say no to regular Dr. Pepper or Cherry coke.
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I want definitely to know how to make halo halo :) :) :D
 
Originally posted by The Big Kahuna
Heineken ON Vanessa (or anything similar) sounds pretty good (kinky even).

quote:
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Originally posted by Rusty
For me the foods I grew up on but don't have the time to make anymore. Since I seldom have them that makes them a special treat.

Most all of these are thought of as poor man's food, or served by country inns rather than fancy stuff served in the expensive , but they bring back memories. Maybe because smells are processed on an unconcious level.

*)Beans and ham hocks with corn bread.
*)Meatloaf and mashed potatos.
*)Macaroni and cheese made from scratch.
*)Cabbage rolls; tarhonya; noodles with cabbage flavored with bacon; gravy made with sour cream and noble rose paprika; and garlic and onion and potatoes, sauerkraut soup ( this section is all a Hungarian thing ).

*)And much more that don't come immediately to mind, but when I smell them take me back to the family get togethers of childhood, before my aunts, uncles, and cousins spread to the four winds. Somehow they satisfy the soul in addition to the appetite.
--------------------------------------------------------------------------------

Rusty's equivalent for me would be:

*) Kalua pig (pig smoked underground - like southern BBQ without the sauce) with poi (the gray stuff everyone thinks looks and tastes like library paste) and laulau (taro leaves around fish, pork, and stuff - smoked with the pig).
*) Lomilomi salmon (chopped raw fish marinated with don't know what)
*) Oxtail soup with boiled peanuts and tripe stew (folks in Hawaii have to make do with all the leftover parts)

Soul food.
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Lovely! :) :D Heineken on Vanessa! ;) That is very good, but I guess the best would be a real French champaign on Vanessa! :) This is better I guess! As long as you want to combine Vanessa with a drink!

Regards

Manoucher
 
Potato salad and beer. What can I say, I'm originally from the midwest... :rolleyes:

It has to be good beer, though, no Buckhorn...
 
Manoucher = please forgive my rudeness...

Could you trim your posts when you quote other messages?

Just keep the part you want and delete the rest.

Such as...

Originally posted by Manoucher Moshtagh
...but I guess the best would be a real French champaign on Vanessa!
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Saves wear-n-tear on the ole eyes....(just some forum etiquette)

Thanks and Yes, your comments and input are very appreciated here.

Dan
 
Breakfast: A big old stack of buttermilk pecan pancakes, smothered with real butter and a generous portion of Real maple syrup. Scrambled eggs and large, dripping pieces of crispy bacon. Large glass of orange juice and a large mug of steaming coffee, with a little cream, no sugar.

Dinner: A queen or king size cut of Prime Rib, cooked medium well sitting in a small lake of meat juices. Baked potato, with butter. Green peas or green beans, either one. Fresh baked rolls. Mmmmm.
For dessert, big piece of pecan pie ala mode.

Or: A giant bowl of jumbo shrimp cooked anyway possible.

Or: A big old chicken fried steak, with mashed potatoes and gravy.

Or: My mom's chicken or shrimp gumbo. It's killer.

The list could go on and on.....
 
As far as drinks go:

I'm from Texas, so all the Iced Tea I can drink and of course, Dr. Pepper. On the beer side, Labatt's Blue from Canada and Dos Equis.
Occasionally a Heineken, especially with a German meal. We have an unbelievable German restaurant around here. Little place only seats about 50 people. Homemade soups to start, great salad, Wienerschnitzel (2 huge pcs), potato pancakes or spatzel, and to top it off a selection of about 25 homemade desserts. My favorite being a chocolate chip walnut pie topped with real whipped cream. Mmmmm.
 
*) Kalua pig (pig smoked underground - like southern BBQ without the sauce) with poi (the gray stuff everyone thinks looks and tastes like library paste) and laulau (taro leaves around fish, pork, and stuff - smoked with the pig).
Click to expand...

MMMMM. I miss that stuff!:D I would add Chicken Katsu with macaroni salad and Kim Chee on the side too!

I'd have to put Rusty's original list pretty high up but agree with Edutsi too:)
 
As long as it's food for your soul, I'll be by to try it out, and listen to you tell why it brings back memories. Well, I'm willing to try most all of it. Yvsa's fry bread corresponds to a hungarian's langos, only difference is we grab it still hot and rub a fresh clove of garlic over it.
 
"mock duck in a green curry with coconut milk sauce. Again dessert would be halo-halo . . . or kare-kare"

Oh yoh, Frederico! Kare kare with fried pork rinds and halo halo to finish anything up.

You should tell the forum around balut. That might end this thread awfully fast. :p
 
Jaegerschnitzel and sauerkraut, beer and all manner of breads and cheeses, and potatoes. Oh, and birds and quadrupeds.

I also like Chicken Tikka Masala, lo mein, spanikopita, pierogies, taquitos, man du....and so on...

Keith
 
Some very good (& interesting) food - the recipes are here:

Anglo-Saxon food

Particularly good is the small bird stew with walnuts, and the small bird pie ('crustade') with mushrooms & raisins. Can substitute game birds, chicken or other fowl for pigeons.

And, on the other side, who can resist a good curry? :)

--B.
 
Too many favorites, both food and beer...

But it's hard to beat a carbonnade flamande stew.

Pretty simple, basically beef chunks (other meat can also be used) and onions browned with a little bacon then braised over low heat covered with a good, strongly flavored Belgian ale, and seasoned with Dijon-style mustard, and bay. I like to use the more sour varieties of ale, but it's a flexible recipe-- many belgian ales will work, and diced carrots, or pearl onions, potatoes, seasonings etc. can be added or varied.

No wimpy tasteless beers need apply!!!
Would you make beef bourginonne with rose??? :rolleyes:

Here's an example:
http://www.belgianexperts.com/recipes/vbdw_recipes.php?signaturerecipe=classiccarb.xml

this one is thickened by coating the meat with flour before browning, or bread can also be added--sometimes the mustard is spread on the bread before adding.

Other recipes with belgian beer at this site too.

Speaking of curry, mussels steamed in a thin coconut-milk curry are great too.
 
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