Last meals

[Spartacus]

Chefs often discuss what they would want their "last meal"to be.

Here is mine:

Two fingers of Jack Daniels Single Barrel Bourbon aged at least 12 years with one large ice cube.
One perfect pint of Guiness from the tap
Starter cup of Clam Chowder
Oysters on the half shell with lemon juice and Tabasco
Steamed lobster and king crab legs with drawn butter
Another perfect pint of Guiness
Venison backstrap wrapped with thick bacon seasoned with salt and pepper grilled and served rare. (I would want Prime Rib of Beef very rare if venison is not in season)
A fine Cabernet
Grilled rack of lamb served with boiled new potatoes and asparagus.
Selection of fine cheeses and fruit.
Espresso along with a piece of hot apple pie with real whipped cream on top.

Mine is seven courses. What would yours be?


ALSO -- Do you or your family have a favorite meal you eat on a regular basis.

For me personally, it is Guiness and oysters on the half shell followed by sausage and garlic mashed potatoes and peas every Tuesday (except during lent) while my daughter is at music lessons.:afro:

For my family, most Saturdays (except during lent) our favorite meal is fillet Mignon and/or Ribeye and/or lamb and/or venison (depends on the season) served with boiled new potatoes and steamed asparagus, broccoli, roasted corn (again depending on season), a mixed green salad and some sort of cake for dessert -- my personal favorite is 3-layer German Chocolate cake with lots of coconut icing. Many years ago I once ate 2/3 of such a cake that was made in a 12" pan in one sitting. Probably about 20,000 calories, but hey it was my birthday.

What does your family enjoy regularly?

[Rogue Cardinal]

Last Meal

1. Appetizer of Calamari.
2. Assorted plate of sushi....I'm not gonna get picky....what ever they bring out.
3. A plate of Canaloni al Forno.
4. Filet Mignot seasoned up with my secret recipe of marinade.
5. Baked potato....smoothered and covered.
6. A bottle of The Glenlevit XXV.
7. A six pack of Dark Lord Imperial Stout.
8. A nice Death by Chocolate cake.


Regular meal my family eats often

Grilled salmon basted in Yoshida sauce.
Grilled scallop basted in Yoshida sauce.
Asperagus
Mashed potatoes
Apple Sauce (crazy I know, but my kids are nuts for this stuff)
I generally go with a Warstiener Dunkel or a Blue Moon depending on what mood I'm in.

[Spartacus]

Last Meal

1. Appetizer of Calamari.
2. Assorted plate of sushi....I'm not gonna get picky....what ever they bring out.
3. A plate of Canaloni al Forno.
4. Filet Mignot seasoned up with my secret recipe of marinade.
5. Baked potato....smoothered and covered.
6. A bottle of The Glenlevit XXV.
7. A six pack of Dark Lord Imperial Stout.
8. A nice Death by Chocolate cake.


Regular meal my family eats often

Grilled salmon basted in Yoshida sauce.
Grilled scallop basted in Yoshida sauce.
Asperagus
Mashed potatoes
Apple Sauce (crazy I know, but my kids are nuts for this stuff)
I generally go with a Warstiener Dunkel or a Blue Moon depending on what mood I'm in.


Do you eat your calamari fried, fire grilled, or raw?

..."and why would you ruin a perfectly good fillet with a marinade?"

I ask my wife every time we have steak -- she absolutely must, regardless of how high the quality is, use a sauce with her steak, but would never eat her steak with mushrooms or onions. I just don't understand that.

Which reminds me, I would add "sauted mushrooms and onion to go with my fillet.

And I totally get the apple sauce. Except for ham and ribs, when I eat pork, (tenderloin, chops etc.) -- it is always with lots of apple sauce.

RC -- have you ever tried some beers with Calssic flavors like Guiness or Sam Adams? Lately we've taken to keeping a 6-pack of Sam Adams Light in the fridge. It tastes like a great beer should but only has 100 calories. Perfect on a hot summer day or anytime really. Guiness I refer from the draft, but will on some occasions buy it bottled. Having a big party in a few years and plan to have Guiness on tap.

[Jamie]

Holy wow. I couldn't eat half the stuff listed...waaaaaaay too much. These would be small portions. I would pretty much drink hot chocolate (homemade), Corona, coffee, and horchata, and some water lol. Oh and Mojitos!

Appetizer:

Oysters Rockefeller
Fried Zucchini
Random pieces of sushi

Soup:
Lobster Bisque w/ some type of crunchy bread

Salad:
Spinach salad w/ strawberries and pecans

Entre:

Different varieties of seafood, rib eye steak (my dads fav) and this chicken and rice thing my mom makes. :smitten: Baked potato, asparagus, and fondu. All different types of fondu.


Most common things found in a meal in our household lately consists of

Challah
Matzah Ball Soup
Knishes (like a pierogi)
Kugel
Bagels and Lox
Brisket
Blintzes
Latkes

Wow. My brother and I have been eating a lot of Jewish food, lately, lol!

[Rogue Cardinal]

Do you eat your calamari fried, fire grilled, or raw?

I tend to eat it fried. I have a friend that owns a nightclub here and that's the place I tend to eat it the most currently. I'm a Southern boy so everything fried is good! HAHAHA

I'm trying to think if I've had it raw. I'm sure I have given my love for sushi, but in that case I generally go for Octopus.




..."and why would you ruin a perfectly good fillet with a marinade?"

I ask my wife every time we have steak -- she absolutely must, regardless of how high the quality is, use a sauce with her steak, but would never eat her steak with mushrooms or onions. I just don't understand that.

Funny story. My Mom is a lousy cook. I never ate steak much at all until I got married. My wife is a genius in the kitchen. So for me steak is somewhat of a new thing. My mom always made steak super well done. So of course it was ruined. The wife taught me the finer points of medium rare and rare. Yummy.

We used to just grill up some onions and get them glazed and throw them on top. But I had a friend come up from Georgia about 2 years ago and he had a marinade that he made. I really liked it. So I took his recipe and changed a couple of things for my tastes and added the grilled onions....and that's just the way we do it here at my house. I tastes ridiculous.





Which reminds me, I would add "sauted mushrooms and onion to go with my fillet.

Word on the onions. I'm not a big fan of the mushroom. BUt we always do onions and I have no idea how I forgot that.





And I totally get the apple sauce. Except for ham and ribs, when I eat pork, (tenderloin, chops etc.) -- it is always with lots of apple sauce.

We do apple sauce because the thinks I'm just to "manly" when I'm grillin' and to off set the "man meal" the kids need apple sauce. Plus apple sauce is just so damn good.:afro:





RC -- have you ever tried some beers with Calssic flavors like Guiness or Sam Adams? Lately we've taken to keeping a 6-pack of Sam Adams Light in the fridge. It tastes like a great beer should but only has 100 calories. Perfect on a hot summer day or anytime really. Guiness I refer from the draft, but will on some occasions buy it bottled. Having a big party in a few years and plan to have Guiness on tap.
Guinness is a great beer but I take it off tap and no other way will do for me. I've tried it bottled and in cans.....and it's simply not the same thing to me.

Sam Adams is one of the very few American beers I will allow in my beer fridge. I generally go off the reservation though and pick atypical versions.

Sometimes, if I haven't won at Poker night in a long time, I will buy Budweisers. At that point, I can drink them all night and stay straight. I always win drinking Buds.....though in general I don't give two flips for it as a beer. I really have a thing for the imports. I'm not a beer snob....it's just the way my palette is.

I love Skullsplitter which is a Scottish beer. I like a lot of Scottish beers, but that's my fav. Most people I know hate it....but they like American beer, so what the hell do they know? HAHAHA

I love German beers and most often keep them in my fridge. Big fan of Warsteiner, Weihenstephaner, Paulaner, Ayinger, Andech,

I have recently gotten into some of the Trappist type beers and really am digging them at the moment.

But the thing that I have on tap more than anything right now is Blue Moon and Full Moon (Winter version). A buddy of mine got me on those last summer and I'm pretty hooked.

[Spartacus]

Holy wow. I couldn't eat half the stuff listed...waaaaaaay too much. These would be small portions. I would pretty much drink hot chocolate (homemade), Corona, coffee, and horchata, and some water lol. Oh and Mojitos!

Appetizer:

Oysters Rockefeller
Fried Zucchini
Random pieces of sushi

Soup:
Lobster Bisque w/ some type of crunchy bread

Salad:
Spinach salad w/ strawberries and pecans

Entre:

Different varieties of seafood, rib eye steak (my dads fav) and this chicken and rice thing my mom makes. :smitten: Baked potato, asparagus, and fondu. All different types of fondu.


Most common things found in a meal in our household lately consists of

Challah
Matzah Ball Soup
Knishes (like a pierogi)
Kugel
Bagels and Lox
Brisket
Blintzes
Latkes

Wow. My brother and I have been eating a lot of Jewish food, lately, lol!

Oysters lobster and Kosher food...hahahaha sounds like my taste buds.

I grew up with a number of Kosher friends who turned me on to Kosher foods. Love all forms of smoked fish, blintzes and latkes are great. Bagels, Pita bread, Humus -- all good stuff. I always think it's funny if you go out with a Kosher guy, and he is the lone Kosher guy in the place, and he can't wait to order BBQ ribs, ham, or some pork sausage or even just a simple cheeseburger. Yet when I go out with Kosher people am always careful to order if not kosher -- at least no pork, shellfish, or any meat with dairy.

I have also had occasion to receive care packages from my wife while in the desert working aith Arabs that contained smoked and well preserved sausages and some Muslim soldiers we were with wanted me to share with them what I was sharing with the guys in my squad...hard to say "no" when you have ten pounds of sausage and no refrigeration -- I said nothing and just shared. They loved it and asked if all American food was this good. "No' This really is not that good. It is much better fresh." The one Muslim guy who was our interpreter became an infidel when he was alone with us and talked about how he loved whiskey and beer when he was in the UK. He probably knew it was pork but said nothing either --just smiled at me and said a big "Thank you" while licking the pork grease from his right hand.

[Spartacus]

Funny story. My Mom is a lousy cook. I never ate steak much at all until I got married. My wife is a genius in the kitchen. So for me steak is somewhat of a new thing. My mom always made steak super well done. So of course it was ruined. The wife taught me the finer points of medium rare and rare. Yummy.

We used to just grill up some onions and get them glazed and throw them on top. But I had a friend come up from Georgia about 2 years ago and he had a marinade that he made. I really liked it. So I took his recipe and changed a couple of things for my tastes and added the grilled onions....and that's just the way we do it here at my house. I tastes ridiculous.

Don't take this the wrong way. I was born in South Georgia, and my folks moved back down there and lived in New Orleans and Atlanta for 15 years before my dad died....

There is a reason why although New Orleans food is great, they have no real beef recipes of note -- beef in the South -- or anywhere with long periods of oppresive heat just sucks compared to what we get here in the upper Midwest. The beef don't put on as much fat and the meat is not as well marbled like what we have up here. Seriously. Want to taste some great beef -- go somewhere where the cattle actually have a long winter and and remain well-fed throughout it and buy beef that has never been frozen after butchering. I think this is why so many southern beef recipes call for slow cooking and lots of smoke and sauces -- lack of the tiny pieces of flavorful fat throughout the meat. Any beef steak cooked more than medium rare is frankly overdone in my book. My wife's family always overcooks their beef (even today) and that is why she grew up slathering on sauce.

When I would go visit my folks I always had to bring down a few hundred dollars worth of beef cuts and pork sausages -- Polish, German and Italian sausages -- real stuff not the mass-marketed national bland national brand stuff like "Hillshire farms". I'd put an order in at our butcher, and then just as we were leaving fill up a big cooler with ice, pick up the beef and drive straight down. I'd call my dad when we were about 45 minutes away and he would start the grill. Did not matter if it was 5 AM he was going to have his steak and eggs and then we'd all go to bed by 6:30 AM. Some friends in New Orleans, once they tasted some honest Polish sausage would have us send them some a couple times a year and they would use it rather than the local andouie.

As for beers, anything made West of the Rhine River is good stuff. I grew up drinking Wisconsin Microbrews before the word existed -- Point Beer to be exact -- and homebrew from my mom's German older relatives who took up brewing during prohibition. As a teen, I never really got into beer bashes or getting drunk on beer, it all just tasted like piss to me. I'd focus on picking up the chicks instead. One notable exception was Stroh's Dark that was available on tap where I went to college.

Today I drink even less, but my quality expectations are much higher. I normally only drink one or two beers -- so they need to be excellent.

As for Mexican beers -- Carte Blanca is my absolute favorite or Modello. Can't stand Corona or XX.

[Rogue Cardinal]

Don't take this the wrong way. I was born in South Georgia, and my folks moved back down there and lived in New Orleans and Atlanta for 15 years before my dad died....

There is a reason why although New Orleans food is great, they have no real beef recipes of note -- beef in the South -- or anywhere with long periods of oppresive heat just sucks compared to what we get here in the upper Midwest. The beef don't put on as much fat and the meat is not as well marbled like what we have up here. Seriously. Want to taste some great beef -- go somewhere where the cattle actually have a long winter and and remain well-fed throughout it and buy beef that has never been frozen after butchering. I think this is why so many southern beef recipes call for slow cooking and lots of smoke and sauces -- lack of the tiny pieces of flavorful fat throughout the meat. Any beef steak cooked more than medium rare is frankly overdone in my book. My wife's family always overcooks their beef (even today) and that is why she grew up slathering on sauce.

When I would go visit my folks I always had to bring down a few hundred dollars worth of beef cuts and pork sausages -- Polish, German and Italian sausages -- real stuff not the mass-marketed national bland national brand stuff like "Hillshire farms". I'd put an order in at our butcher, and then just as we were leaving fill up a big cooler with ice, pick up the beef and drive straight down. I'd call my dad when we were about 45 minutes away and he would start the grill. Did not matter if it was 5 AM he was going to have his steak and eggs and then we'd all go to bed by 6:30 AM. Some friends in New Orleans, once they tasted some honest Polish sausage would have us send them some a couple times a year and they would use it rather than the local andouie.

As for beers, anything made West of the Rhine River is good stuff. I grew up drinking Wisconsin Microbrews before the word existed -- Point Beer to be exact -- and homebrew from my mom's German older relatives who took up brewing during prohibition. As a teen, I never really got into beer bashes or getting drunk on beer, it all just tasted like piss to me. I'd focus on picking up the chicks instead. One notable exception was Stroh's Dark that was available on tap where I went to college.

Today I drink even less, but my quality expectations are much higher. I normally only drink one or two beers -- so they need to be excellent.

As for Mexican beers -- Carte Blanca is my absolute favorite or Modello. Can't stand Corona or XX.

HAHAHA I hear ya. I order most of the beef. My mom-in-law lives in Chicago and often sends us stuff. She can't bear her babies eating anything less than awesome beef.

I can also get, through my night club friend, Kobe beef.....which is good.

Also part of my family has a beef farm in Indiana....so when a couple of times a year I can go and get good beef for CHEAP from them.:afro:

[DevilPup John]

I would want a fifth of Jack Daniels, 2 liters of Coca Cola (for the occasional Jack n Coke).

After a liquid appetizer I would move on to food.

Mashed potatoes, I want them whipped to perfection, as a matter of fact I will do the cooking for myself. Shoepeg born in butter sauce, a big cut of fillet mignon medium rare to medium (that is why I need to cook it), and a prime rib roast (which I would marinate in beef stock, various dried seasoning, and shot of scotch). I would also like Johnny Walker Blue label scotch on the rocks to go with my meal.

After that I want vanilla ice cream in a bowl with rainbow sprinkles, and a Mario cake my mother used to make me when I was a kid.

After all of that, I would end with the following (if I could only choose one course, the following would be it):

Rosie's plain double cheese special with a cup of cheese and a large Pepsi.

[Spartacus]

I would want a fifth of Jack Daniels, 2 liters of Coca Cola (for the occasional Jack n Coke).


WHAAAAATTTT?!!!!!

You would ruin Tennessee's only major contribution to western civilization by diluting it with sugar water!

"Forgive him Father. He knows not what he does!"

Bartender -- get this guy a cosmo or a sweet manhattan!

[DevilPup John]

Mock me all you like.

I did not get where I am by listening to what people had to say.

I enjoy coke sometimes, and I am not about to waste Jack by not drinking it, and replacing it with coke.

So you mix the two together.

As for cosmos, or martinis...

Sorry, vodka is not really my drink of choice. A sweet Manhattan? Never heard of it. The only mixed drink I enjoy is a White Russian, solely because of The Big Lebowski.

Cant drink clear alcohol straight, or really in any form. I just do not care for it much. I prefer the whiskey's. Tennessee Straight, Bourbon, and Scotch.

I am not an Irish whiskey fan, even though I am Irish, or a Canadian whiskey fan. They use used Jack and Jim barrels, meaning they have a lighter taste.

Plus, after all that whiskey I would be fairly thirsty, and require something that would not totally dehydrate me. I need to be fairly sober to enjoy the rest of my meal.

At least I do not drink beer, like a common frat boy with a shell necklace, gel'd hair, and a long sleeve shirt, under a short sleeve short, under a long sleeve shirt. Refer to the following video: To view links or images in this forum your post count must be 3 or greater. You currently have 0 posts.

[GoldPhoenix]

Chefs often discuss what they would want their "last meal"to be.

Here is mine:

Two fingers of Jack Daniels Single Barrel Bourbon aged at least 12 years with one large ice cube.
One perfect pint of Guiness from the tap
Starter cup of Clam Chowder
Oysters on the half shell with lemon juice and Tabasco
Steamed lobster and king crab legs with drawn butter
Another perfect pint of Guiness
Venison backstrap wrapped with thick bacon seasoned with salt and pepper grilled and served rare. (I would want Prime Rib of Beef very rare if venison is not in season)
A fine Cabernet
Grilled rack of lamb served with boiled new potatoes and asparagus.
Selection of fine cheeses and fruit.
Espresso along with a piece of hot apple pie with real whipped cream on top.

Mine is seven courses. What would yours be?


ALSO -- Do you or your family have a favorite meal you eat on a regular basis.

For me personally, it is Guiness and oysters on the half shell followed by sausage and garlic mashed potatoes and peas every Tuesday (except during lent) while my daughter is at music lessons.:afro:

For my family, most Saturdays (except during lent) our favorite meal is fillet Mignon and/or Ribeye and/or lamb and/or venison (depends on the season) served with boiled new potatoes and steamed asparagus, broccoli, roasted corn (again depending on season), a mixed green salad and some sort of cake for dessert -- my personal favorite is 3-layer German Chocolate cake with lots of coconut icing. Many years ago I once ate 2/3 of such a cake that was made in a 12" pan in one sitting. Probably about 20,000 calories, but hey it was my birthday.

What does your family enjoy regularly?

If I had to go?


Sadly, I think I'd go with the food I currently love which would look something like this:

hummos and shawarma
ful madames w/ raw onions, beid hamine, and thinly sliced tomatoes
tabouli
Greek salad
siyadiyya.

And lots of baklava.


To end it all, I'd drink a glass of scotch, bourdon, and Irish whisky. (18 year Glenlevit, Makers Mark, 12 year Jameson)


I don't eat with my family, but when I do get to cooking for myself, I'll be continuing my self-teaching of middle-eastern food, and I'll be grabbing more cookbooks. Probably I'll also work on German/Polish/Jewish cooking, too. (As well as some Spanish and Provencal French, when I get a bit better; I'm not a big fan of fancy Parisian cooking but the southern French cooking is really tasty and a lot simpler)


Last Meal
Regular meal my family eats often

Grilled salmon basted in Yoshida sauce.
Grilled scallop basted in Yoshida sauce.
Asperagus
Mashed potatoes
Apple Sauce (crazy I know, but my kids are nuts for this stuff)
I generally go with a Warstiener Dunkel or a Blue Moon depending on what mood I'm in.

For mentioning glenlevit.


I'm looking for some good German beers, but I need to wait a few months until alcohol purchases become significantly simplified.



Holy wow. I couldn't eat half the stuff listed...waaaaaaay too much. These would be small portions. I would pretty much drink hot chocolate (homemade), Corona, coffee, and horchata, and some water lol. Oh and Mojitos!

Appetizer:

Oysters Rockefeller
Fried Zucchini
Random pieces of sushi

Soup:
Lobster Bisque w/ some type of crunchy bread

Salad:
Spinach salad w/ strawberries and pecans

Entre:

Different varieties of seafood, rib eye steak (my dads fav) and this chicken and rice thing my mom makes. :smitten: Baked potato, asparagus, and fondu. All different types of fondu.


Most common things found in a meal in our household lately consists of

Challah
Matzah Ball Soup
Knishes (like a pierogi)
Kugel
Bagels and Lox
Brisket
Blintzes
Latkes

Wow. My brother and I have been eating a lot of Jewish food, lately, lol!

I don't like salads with fruit (unless they're purely fruit salads).



I tend to eat it fried. I have a friend that owns a nightclub here and that's the place I tend to eat it the most currently. I'm a Southern boy so everything fried is good! HAHAHA

I'm trying to think if I've had it raw. I'm sure I have given my love for sushi, but in that case I generally go for Octopus.

[quote=Cardinal]
Word on the onions. I'm not a big fan of the mushroom. BUt we always do onions and I have no idea how I forgot that.




We do apple sauce because the thinks I'm just to "manly" when I'm grillin' and to off set the "man meal" the kids need apple sauce. Plus apple sauce is just so damn good.:afro:




Guinness is a great beer but I take it off tap and no other way will do for me. I've tried it bottled and in cans.....and it's simply not the same thing to me.

This is what I've heard, I'll find out in a few months. I'm a huge fan of Guiness stout.



Sam Adams is one of the very few American beers I will allow in my beer fridge. I generally go off the reservation though and pick atypical versions.

Sometimes, if I haven't won at Poker night in a long time, I will buy Budweisers. At that point, I can drink them all night and stay straight. I always win drinking Buds.....though in general I don't give two flips for it as a beer. I really have a thing for the imports. I'm not a beer snob....it's just the way my palette is.

I love Skullsplitter which is a Scottish beer. I like a lot of Scottish beers, but that's my fav. Most people I know hate it....but they like American beer, so what the hell do they know? HAHAHA

I love German beers and most often keep them in my fridge. Big fan of Warsteiner, Weihenstephaner, Paulaner, Ayinger, Andech,

I have recently gotten into some of the Trappist type beers and really am digging them at the moment.


Yuengling and Sam Adams for American beer. Oh, and there's quite a few micro-breweries which are amazing, too. I don't like Great Lakes (Sad because I am a bus ride away from the brewery, living next to Lake Erie), they use too much hopps for my taste. Not that hopps aren't necessary, but I don't like too much, or it ruins it for me.

But I prefer Leffe over any other, it's a Belgium lager, but Duvel is over-rated. Guinness stout is good, Molsen is craptastic and is Canada's version of Budweiser or (XXX anyways, Golden isn't horrible; but give me American beer any day; Canadians also make sh*t whisky, too, sorry guys) but with that said, I much enjoy Bass Pale Ale (which around here is oddly made in Canada). Newcastle is pretty good. But yeah, Leffe is my unequivocal, absolute favorite beer. Heineken and Becks is meh, not crazy but not bad. Again, I'm working on German beers; Scottish beers sounds like that'd be fun to try out.




But the thing that I have on tap more than anything right now is Blue Moon and Full Moon (Winter version). A buddy of mine got me on those last summer and I'm pretty hooked.

Blue Moon is pretty good; is that American? I forget. If so, add it to the list of good American beers. Honey Brown isn't bad, either.


WHAAAAATTTT?!!!!!

You would ruin Tennessee's only major contribution to western civilization by diluting it with sugar water!

"Forgive him Father. He knows not what he does!"

Bartender -- get this guy a cosmo or a sweet manhattan!

Agreed, this is quite egregious.


There is and only has ever been one way to drink whisk(e)y: Straight.



Anyone know anything about Old Overholt? It's a rye whisky. I really am digging whiskeys, so I've been trying various kinds. Jack is on my list to try (when not intoxicated and thus having no palette to speak) for Tennessee whisky, because I tried Goerge Dickel and man that was SH*T. Tasted as bad as wild turkey bourbon. But this Old Overholt, it's apparently a legitimately good rye whisky.

[tinkerbell]

A Stoli Dirty Martini
a Dozen raw oysters with lemon and Horseradish
A Bloody Mary with Limes and olives
A pound of King Crab Legs and 2 Lobster's
Some fried shrimp and Oysters with a Yuengling
My couple of forkfulls of my Grandmothers Chicken and Dumplings
and her Oyster dressing and crab cakes and Some Ice Tea with Extra Lemon
My Mother's Spaghetti with a glass of Shiraz
and a Slice of Carrot Cake
Afterward a cheap bottle of Champagne and a Nice Cigar.


Typically my family eats Home Cooked Meals...Chicken and Dumplin's, Grilled Salmon, Mexican Meals, Lots of Shrimp, Lots of Fruit smoothies...I love cooking, and am pirty good at it, so we usually try a new recipe at least once or twice a week.

[Rogue Cardinal]

WHAAAAATTTT?!!!!!

You would ruin Tennessee's only major contribution to western civilization by diluting it with sugar water!

"Forgive him Father. He knows not what he does!"

Bartender -- get this guy a cosmo or a sweet manhattan!

This is the one time I'm gonna tell ya......PREACH.:grin:

[sylouette]

My gosh, I feel so inexperienced foodwise after reading these posts. The one I can relate to the most is probably Jamie's. :grin:

I'd want to start off with Oyster Rockefeller then, I would love to have all I can eat HUGE crab legs with butter running down my arms off of them.

I'd be so full after that but would force myself to make enough room for dessert, a yummy small hot fudge sundae with whip cream and nuts on top.

[Mr. Hyde]

I'm a man of simple tastes.

Shot of Wild Turkey
Glass of Jake Daniels (with Coka Cola).
1# Hamburger patty on a Sesame Seed bun with: Fried onions, iceburg lettuce, A1 Steak Sauce, Tomatoes, and pickles.
With Seasoned French Fries.

For dessert? A bowl of pickled eggs.

Delicious. Simple. Don't wanna keep the hangman waiting any longer than he has to.

[Jamie]

Pickled eggs as a dessert? Do you not like sweets...?

[Snoop]

What would Jesus eat? This picture shows that he would eat nothing (since nothing is on his plate) - just drink as much wine as you can before the end comes.

To view links or images in this forum your post count must be 3 or greater. You currently have 0 posts.

[Mr. Hyde]

Pickled eggs as a dessert? Do you not like sweets...?

I'm not very fond of sweets. I'll eat cake, cheesecake, or icecream, but that's about it. I never really got into sweet treats.

[sylouette]

I'm a man of simple tastes.

I would beg to differ if you're including women in that....cuz baby, you KNOW I'm not simple....by no means. ;)



Shot of Wild Turkey
Glass of Jake Daniels (with Coka Cola).
1# Hamburger patty on a Sesame Seed bun with: Fried onions, iceburg lettuce, A1 Steak Sauce, Tomatoes, and pickles.
With Seasoned French Fries
.

In other words, lunch at Denny's. :grin:


For dessert? A bowl of pickled eggs.
Wow, learn something new 'bout ya every day babe!

Don't wanna keep the hangman waiting any longer than he has to.
Oh HELL no.......ain't nobody gonna hurt MY bite of sunshine! :knuppel2:

[Spartacus]

I'm a man of simple tastes.

Shot of Wild Turkey
Glass of Jake Daniels (with Coka Cola).
1# Hamburger patty on a Sesame Seed bun with: Fried onions, iceburg lettuce, A1 Steak Sauce, Tomatoes, and pickles.
With Seasoned French Fries.

For dessert? A bowl of pickled eggs.

Delicious. Simple. Don't wanna keep the hangman waiting any longer than he has to.

You'd drink a shot of cheap nasty Turkey straight -- but then drink the respectable Bourbon only after adulterating it with colored sugar water???

How about switching that around and changing over the Gentleman Jack or even better is single barrel Jack Daniels:afro: Either straight or one large ice cube is allowed -- but don't let the ice cube melt too much.

Hamburgers are fine but instead of pickled eggs -- a bar snack designed to increase thirst -- might I suggest a plate of fine cheeses and seasonal fruit?

In Europe, traditionally, one starts with fish, moves to red meat and then finishes with cheeses followed by dessert and coffee and then the cigarettes, cigar, pipe and a walk.

How about a shrimp cocktail before the burger too, or maybe some pickled herring at least?

[Spartacus]

If I had to go?


Sadly, I think I'd go with the food I currently love which would look something like this:

hummos and shawarma
ful madames w/ raw onions, beid hamine, and thinly sliced tomatoes
tabouli
Greek salad
siyadiyya.

And lots of baklava.

This is supposed to be "Last meals"

But everything you list is Middle Eastern and Greek fasting foods -- with the exception of the Greek salad if it includes Feta and lots of oil.

You know lamb is also Middle eastern and traditionally is the food one feasts with there.

Are you a vegetarian or something? It seems odd because everything you listed is food that Middle Easterners and Greek eat when they don't have meat available either through economic or religious reasons.

We're in the middle of Great Lent and all the food you listed is stuff my family is pretty tired of by now -- Except the Baklava.

Is your Baklava made with walnuts or pistachios, honey or sugar water? Personally I prefer the pistachios with honey.

[czahar]

First and foremost, I'd give up my vegetarianism. With that being said and done, I've got two words for you all - CHINESE FOOD!!! God I love that crap, and I'd eat it every meal (and in between meals) everyday for the rest of my life if it wasn't filled with enough msg, fat, cholesterol, and God knows what else to ensure a heart attack by thirty-five.

I'd start out with a Pu-Pu platter appetizer consisting of golden brown chicken fingers (with sweat and sour sauce for dipping), spare ribs, and chicken wings. To drink, I'd need something a bit sweet to take the edge off all the saltiness, so I'd opt for either a Mai Tai, or a cranberry juice (one with a good sweet to tart ratio) with Grey Goose vodka. Hell, it's my last day on Earth, so let's have both.

The main course would then consist of pork fried rice, lo mein, crab rangoon, along with more spare ribs, chicken fingers, and chicken wings.

For dessert, I don't know if you all have an Uno restaurant by your house, but the one I lived next to served this chocolate chip cookie cake with a scoop of vanilla ice cream on top, dripping with hot fudge and whipped cream. Either that, or I'd have a Reece's Peanut butter sundae, again, with vanilla ice cream and hot fudge. But wait! It's my last day on Earth, so let's just go with both again.

After dessert, I'd take a fine aged cabernet sauvignon (either French or Chilean, or BOTH!) and a smoke from my good friend, Mr. Marlboro Red. The only thing the evening would need then is two things that every decent, hard working American man couldn't live without - two Thai hookers who don't know the difference between right and wrong.

[Jamie]

Czahar you sound like a repressed vegetarian. HAHA! ;):

[MindTrap028]

Mine would be


Main course
20lbs of Boiled Crawfish (It's not as much as you think.. but it is a lot)
With, lots of mushrooms
Sausage
Lemons
onions


Sides
and of course Crawfish dip.
Mayo/catchup/Zatarans and (whatever else my wife puts in it).


Then, I could die happy.

[Spartacus]

Mine would be


Main course
20lbs of Boiled Crawfish (It's not as much as you think.. but it is a lot)
With, lots of mushrooms
Sausage
Lemons
onions


Sides
and of course Crawfish dip.
Mayo/catchup/Zatarans and (whatever else my wife puts in it).

I love mud bugs. And agree 20lbs is not a lot. Just like a 50 lb gunny sack of live oysters is not as much as you would think either. 2-3 people can polish either off in a couple hours if they have the knack for it.

What kind of sausage?

[MindTrap028]

I love mud bugs. And agree 20lbs is not a lot. Just like a 50 lb gunny sack of live oysters is not as much as you would think either. 2-3 people can polish either off in a couple hours if they have the knack for it.

What kind of sausage?
O man.. we just had some fresh oysters. I stopped at my brothers house. He and dad were shucking them. A little Louisiana Hot Sauce.. or Tiger sauce and they were sooo good. I love the south.

As for sausage. I don't think I have ever tasted bad sausage after it's been boiled. I like the Rouses (To view links or images in this forum your post count must be 3 or greater. You currently have 0 posts.) brand sausage, and there is another one that I always get, but the name escapes me now.

Rouses .. find one near you To view links or images in this forum your post count must be 3 or greater. You currently have 0 posts.

[czahar]

Czahar you sound like a repressed vegetarian. HAHA! ;):

You're not exactly wrong. I absolutely love meat. Hell, a bacon double cheeseburger with sauteed mushrooms, iceberg lettuce, and mayo is my idea of Heaven. My vegetarianism is primarily motivated by health reasons and bragging rights. Seeing as I'll have no reason to care about either on the day I die, I might as well indulge.

[GoldPhoenix]

This is supposed to be "Last meals"

But everything you list is Middle Eastern and Greek fasting foods -- with the exception of the Greek salad if it includes Feta and lots of oil.

You know lamb is also Middle eastern and traditionally is the food one feasts with there.

Well, it's not really necessarily fasting food, and also some of the other things you've stated are not true. I mean, Lenten dishes include your basic falafel, mujadara, ful madames, and other rice/noodle/bulgar/legume dishes. With that said, I'd rather eat these Lenten dishes

I enjoy lamb quite a bit, whether it be in an Indian curry or some various middle-eastern prepared lamb shanks. Now, I said these dishes are not all lenten dishes, and this is true. Greek salad obviously for Eastern Orthodox lent, but also shawarma (Very similar to gyros but I prefer it to gyros, but because it's Islamic it has no pork).



Are you a vegetarian or something? It seems odd because everything you listed is food that Middle Easterners and Greek eat when they don't have meat available either through economic or religious reasons.

Siyadiyya has fish and shawarma has lamb/beef or chicken. So, no. =)

I eat and cook middle-eastern food because it tastes good to me. Mostly it is Syrian, Lebanese, Moroccan, and Egyptian, I'm intending, as I believe I said before, in learning more Greek dishes.



We're in the middle of Great Lent and all the food you listed is stuff my family is pretty tired of by now -- Except the Baklava.

lmao, I got tired of baklava after the local Greek festival Cleveland has in June (Quite looking forward to it this year, they serve all the good Greek dishes: mousaka, dolmades, tiropeta, pastitsio, Greek salad, torlu, baklava, keftades, and gyros).



Is your Baklava made with walnuts or pistachios, honey or sugar water? Personally I prefer the pistachios with honey.

I prefer the Greek style with walnuts and honey/sugar water. But Lebanese honey and pistachios I won't turn down. I don't know if you've ever tried Persian birdnests, but they are similar and quite delicious, too.

[Aspoestertjie]

To drink - HOT coffee
For starters - Chille Bites/Hot Buffalo Wings
Main Course - My mom's pepper steak with creamy mushroom sauce, as a side dish some onion rings, some juicy succulent spare ribs and a piece of tjop braaied to perfection. Some hot potato salad and garlic bread with it.
Pudding - Some Peppermint Crisp Tert. (And a big piece of biltong - which I will use to bribe the hangman with. :evil:)

[Prime Zombie]

You'd drink a shot of cheap nasty Turkey straight -- but then drink [Jack Daniels] Bourbon only after adulterating it with colored sugar water???

First of all, Spart, before you get on your high horse about whiskey, I would point out that Jack is not Bourbon. It's Tennessee Whiskey. (To view links or images in this forum your post count must be 3 or greater. You currently have 0 posts.) Bourbon gets it's name from the fact that it's produced in Bourbon county, Kentucky.

My last meal:

Opening drink: a few fingers of 25 year old Talisker whisky with a small glass of cold water on the side. I've never had the 25, but the 10 is one of my favorite drinks of all time, so I'm pretty sure the 25 would blow my mind.

On the table I would want two grinders for high quality sea-salt and black pepper.

Appetizer: 10 Jumbo shrimps wrapped in bacon, grilled with garlic butter, and then glazed with a 50/50 mix of authentic Mexican hot sauce (Valentina (To view links or images in this forum your post count must be 3 or greater. You currently have 0 posts.(sauce))is a good one) and locally produced honey.

Soup: Homemade lobster bisque. No cheating with any lobster bouillon or concentrated lobster flavoring, either. And I want the claws served on the side, along with half a fresh lime, a fresh-baked buttermilk scone, and real butter.

A break to cleanse the palate with some homemade orange sorbet, and then have an ice cold Negra Modelo beer along with a shot of Don Julio Añejo tequila.

Main Course: Cochinita pibil (To view links or images in this forum your post count must be 3 or greater. You currently have 0 posts.) with re-fried black beans and freshly made sopes (thick corn tortillas) topped with queso fresco and salsa verde on the side. And of course another ice cold Negra Modelo.

Dessert: Homemade vanilla, pistachio, and strawberry ice cream topped with hot fudge and a dollop of whipped cream. Wash it down with a cup of strong, piping hot coffee with a splash of cream and half a teaspoon of brown sugar.

Closing drink: a few fingers of Knob Creek over a few ice cubes. Then seeing as this is a "last meal" and I'm going to die or the world is going to end or whatever, I'd polish off the rest of the bottle, naturally.


As far as meals I eat regularly, my wife and I have a weekend tradition of either having a Mexican-style breakfast or a stack of pancakes/johnnycakes. The Mexican style breakfast usually includes eggs over easy, rice, beans, jalapeños, and quesadillas. The pancakes/johnnycakes include real maple syrup and occasionally a side of bacon. Several times a month I'll usually make pizza from scratch, and we usually like to top it with red onions and mushrooms.

[GoldPhoenix]

First of all, Spart, before you get on your high horse about whiskey, I would point out that Jack is not Bourbon. It's Tennessee Whiskey. (To view links or images in this forum your post count must be 3 or greater. You currently have 0 posts.) Bourbon gets it's name from the fact that it's produced in Bourbon county, Kentucky.

Yeah, I made this distinction, too. As far as bourbon goes, I only drink Maker's Mark.



My last meal:

Opening drink: a few fingers of 25 year old Talisker whisky with a small glass of cold water on the side. I've never had the 25, but the 10 is one of my favorite drinks of all time, so I'm pretty sure the 25 would blow my mind.

On the table I would want two grinders for high quality sea-salt and black pepper.

Appetizer: 10 Jumbo shrimps wrapped in bacon, grilled with garlic butter, and then glazed with a 50/50 mix of authentic Mexican hot sauce (Valentina (To view links or images in this forum your post count must be 3 or greater. You currently have 0 posts.(sauce))is a good one) and locally produced honey.

Soup: Homemade lobster bisque. No cheating with any lobster bouillon or concentrated lobster flavoring, either. And I want the claws served on the side, along with half a fresh lime, a fresh-baked buttermilk scone, and real butter.

A break to cleanse the palate with some homemade orange sorbet, and then have an ice cold Negra Modelo beer along with a shot of Don Julio Añejo tequila.

Main Course: Cochinita pibil (To view links or images in this forum your post count must be 3 or greater. You currently have 0 posts.) with re-fried black beans and freshly made sopes (thick corn tortillas) topped with queso fresco and salsa verde on the side. And of course another ice cold Negra Modelo.

Dessert: Homemade vanilla, pistachio, and strawberry ice cream topped with hot fudge and a dollop of whipped cream. Wash it down with a cup of strong, piping hot coffee with a splash of cream and half a teaspoon of brown sugar.

Closing drink: a few fingers of Knob Creek over a few ice cubes. Then seeing as this is a "last meal" and I'm going to die or the world is going to end or whatever, I'd polish off the rest of the bottle, naturally.

I'd prefer to be sober when I die, and if I were to drink bourbon before I die, I think I prefer Maker's Mark over Knob Creek. (I've only had Creek once, it was a while ago, hence the "I think").



As far as meals I eat regularly, my wife and I have a weekend tradition of either having a Mexican-style breakfast or a stack of pancakes/johnnycakes. The Mexican style breakfast usually includes eggs over easy, rice, beans, jalapeños, and quesadillas. The pancakes/johnnycakes include real maple syrup and occasionally a side of bacon. Several times a month I'll usually make pizza from scratch, and we usually like to top it with red onions and mushrooms.

I prefer pepperoni, olives, and mushrooms on pizza.

[Jamie]

PRIME! SOPES! Pure love. :smitten: And the breakfast is yum! I'm thinking I'm more used to the Central American version given the ex and all but :smitten::smitten::smitten::smitten: make me miss his mother why dontchya. haha.

[Spartacus]

First of all, Spart, before you get on your high horse about whiskey,

Play 2nd video at same time as first but only after first chorus is finished -- for the complete intended effect

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Oh well please forgive me and my Tennessee horse

Take some everclear or any corn liquor, drop a chunk of Kingsford in it and you have the same flavor as your precious Kentucky stuff....'cept maybe the Maker's AmrkAm.:evil:

Just like Champagne is a sparkling wine... be sure to never call sparkling wine a "Champagne", unless of course it is actually produced en provence de Champagne...or the Frenchies will chuck a vache at you.

"Fetchez La Vache"

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Ok and now for some true culture and cuisine...

After you've had the laugh of the first two videos, grab a perfect pint of Guiness and crank the speakers up to listen to the greatest band ever. Saw them in concert last night on St. Patty's day with 4,000 screaming Irishmen where they played this song live for the first time in something like 8 yrs.

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Don't agree on Guiness...watch the first 15 seconds then fast forward to 7:30 in this vid. Cheers..

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Name another brewery that instructs bartenders on how to pour it?
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Can't take the temptation anymore. It's 9 AM here and I'm going to get a Guiness. Only about 150 calories per pint.....

[tinkerbell]

To drink - HOT coffee
For starters - Chille Bites/Hot Buffalo Wings
Main Course - My mom's pepper steak with creamy mushroom sauce, as a side dish some onion rings, some juicy succulent spare ribs and a piece of tjop braaied to perfection. Some hot potato salad and garlic bread with it.
Pudding - Some Peppermint Crisp Tert. (And a big piece of biltong - which I will use to bribe the hangman with. :evil:)


Wait wait...No Peppered Mush Brains or Deep Fried Beer Battered Eye Balls??? :grin:

[Just Me]

I'd start off with a large glass of ICED sweet tea.
Spaghetti with garlic bread..
Rotinni and garlic bread..
Pizza and bread sticks..
Still drinking ICED sweet tea..
Baked chicken breast cooked with a small amount of bell peppers..
Baked beans with H'burger meat, mustard, ketchup, BBQ sauce, and brown sugar..
Finish that off with large glass of ICED sweet tea...

Then move on to homemade no bake oatmeal cookies..

And to finish it all off...
Vodka and gator tails..

[Aspoestertjie]

Wait wait...No Peppered Mush Brains or Deep Fried Beer Battered Eye Balls??? :grin:

lol Tink, nope.

It is actually not peppered, it is carryed. haha (is there such a word?)

And it is also not fried, it is cooked. :P

We don't like all our food to taste like oil.

If you could taste the food my mom used to make, you might just agree with me that passing the steak option is ludicrous.:grin:

[Spartacus]

lol Tink, nope.

It is actually not peppered, it is carryed. haha (is there such a word?)

And it is also not fried, it is cooked. :P

We don't like all our food to taste like oil.

If you could taste the food my mom used to make, you might just agree with me that passing the steak option is ludicrous.:grin:

Did you mean "curried" as in using spices -- normally hot -- from India and such?

Also -- Cooked just means "Not raw"

Do you mean:

Baked -- oven?
Roasted -- usually done slowly over low heat?
Grilled -- over a fire?
Sauted -- cooked on the stove top with a little oil or in its natural fat?

Also frying comes n two kinds -- "Pan fried" which is like sauted. But you saute vegetables -- move them often -- and pan fry bacon.

Also -- frying does not need to taste like oil. If your fried food is oily then the oil is not hot enough.

In Wisconsin -- we eat fried cheese curds.
In Texas -- we eat fried candy bars.
In the South people put batter on steak and fry it -- "Chicken fried steak".

In fact American food is often deep fried. I can't stand it. The only two things that should be deep fried are french fries (pommes frits) and some kinds of fish.

[Aspoestertjie]

Did you mean "curried" as in using spices -- normally hot -- from India and such?

Yeah, that is the one. :)


Also -- Cooked just means "Not raw"

It actually refers to the method we use. Maybe you call it boil? On the stove top that is...


Baked -- oven?

Yes, baked in an oven.

When we do prepare certain meat we follow a combination of cooking methods.

Sometimes you cook it on the stove top for a while and then bake it further in the oven.


Roasted -- usually done slowly over low heat?

Yes.


Grilled -- over a fire?

I call it 'Braai'. :P But yes, you guys call it barbeque or grill.


Sauted -- cooked on the stove top with a little oil or in its natural fat?

That is right, but that is what I referred to a 'cooked'.


Also frying comes n two kinds -- "Pan fried" which is like sauted. But you saute vegetables -- move them often -- and pan fry bacon.

That I like doing a lot. You use the minimum oil.


Also -- frying does not need to taste like oil. If your fried food is oily then the oil is not hot enough.

In Wisconsin -- we eat fried cheese curds.
In Texas -- we eat fried candy bars.
In the South people put batter on steak and fry it -- "Chicken fried steak".

In fact American food is often deep fried. I can't stand it. The only two things that should be deep fried are french fries (pommes frits) and some kinds of fish.

The only things I ever fry in deep oil are french fries and vetkoek.

I don't fry anything else in deep oil.

[GoldPhoenix]

Fried candy bars sounds horrifically wonderful.


Fried things are all right, but I really am intending to cut back on them as soon as I can cook for myself.


Indian food is wonderful. The amount of spices they use is quite tasty.

[Jamie]

I try to love Indian food, GP, but I can't. I love the flat bread though. OMG!

[Spartacus]

Fried candy bars sounds horrifically wonderful.


Fried things are all right, but I really am intending to cut back on them as soon as I can cook for myself.


Indian food is wonderful. The amount of spices they use is quite tasty.

I used to like Indian food before my brother started living with an Indian woman who also grinds and blends her own brand of spices in their home Kitchen as an artisan-type business. Whenever I am there the whole house smells of spices -- you smell it before you even enter. Now I don't like Indian food because of that.

Something else that smells awful while being prepared -- but you would never think it -- Chocolate.

I used to work next to a famous Chicago brand confectioner -- Fannie May. At 6 AM when they started roasting Coco beans it smelled awful -- but by lunch it was like heaven -- had to stop and get dessert at their in-factory store to buy the seconds real cheap -- you know the ones that not drizzle or dip properly. I gained 20 lbs. my first year there.

[GeneralZap]

"I can also get, through my night club friend, Kobe beef.....which is good. " I used to watch Iron Chef, it's supposed to be legendary. Although they act as if everything is legendary on Iron Chef Japan...

Sweet and Sour Chicken
2 Lobster Tails
1 portion of 7 garlic style shrimp
2 Gyro, with real lamb!
3 1 inch slices of my mothers heavenly Chocolate Chip Bread
1 Massive slice of my mothers Chocolate Cherry Cake
1 Scoop of Rocky Road Ice cream, and another of Haagen Daz (no idea how to spell that) Cookie Dough Ice Cream (assuming it exists)

If I had any room left: some of my grandmothers fudge, specifically mint coconut chocolate fudge... Luxurious

A St. Louis favorite, Gooey Butter Cake!

A perfect waffle with chocolate chips, peanut butter, and real maple syrup.

The best Carrot Cake available.

And I could list a dozen other things from IHOP...

To drink, well... I'd be split in between Bawls Gurana, Vanilla Coke, or Coke from Christmas/Holiday time (WHY DOES IT ALWAYS SEEM TO TASTE BETTER? ), Cream Soda and Coke mixed (Half and half), Eggnog and Sprite mixed (Half and half), non-alcoholic wine (or any wine that basically wasn't purposefully meant to get you drunk... although, if it was my last meal I might decide to follow Proverbs 31 I've been debating about that in my mind for quite some time...), all sorts of other Holiday drinks...

My point being I couldn't possibly know what I would want for my last meal, especially if I had access to an Iron Chef's services for free (Unless I had a considerable amount of money it would have to be free.)

[cdubs]

My Final Meal

1 very large medium well burger with bacon and bbq sauce
a hearty side of french fries
followed by a platter of pancakes/waffles/french toast/ all three eggs sausage and bacon.

I would then finish with some kind of hot brownie chocolate sauce with ice cream arrangement.

For drinks I would probably go with water because soda is unhealthy. ;):

[GoldPhoenix]

I'd like to change my list, I think, to the following:

1. This delicious dish I had in Galacia, Spain. It was a rather rustic dish of simply freshly cut french fries, topped with chopped, fried squid (that must have been freshly caught that day), a fruity olive oil, and thick chunks of sea salt (something the Spanish love to sprinkle on their food). I don't know why this dish was so good, but I have to say it's one of the best things I've ever eaten. I'd like to drink it with an on-tap Belgian lagar called Leffe.

2. Still, lamb shawarma on top of a small platter of hummus, with warmed pita bread on the side. I'd like this with mint tea.

3. Country fried steak with sawmill gravy, with the drink being sweet tea and a biscuit with honey and butter.

4. Roast chicken or turkey with mashed potatoes, gravy, stuffing, and carrots.

5. For dessert, I'd have baklava, cannoli, and apple pie. All with milk. These are unequivocally my favorite desserts.


I couldn't eat all of this, even if I just ate bites of each. Still, it would be a fitting meal for the occasion.


At home, typically, I eat plenty of Mediterranean food, as I said, because I cook it. But I also am a fan of Southern (American) food and food typical of my region of America (mid-west) such as modified Italian-American, Southern, and Mexican dishes, typical American casseroles (tunafish, chicken and rice, etc), cold cuts, and such.




This is supposed to be "Last meals"

But everything you list is Middle Eastern and Greek fasting foods -- with the exception of the Greek salad if it includes Feta and lots of oil.

You know lamb is also Middle eastern and traditionally is the food one feasts with there.

Are you a vegetarian or something? It seems odd because everything you listed is food that Middle Easterners and Greek eat when they don't have meat available either through economic or religious reasons.

We're in the middle of Great Lent and all the food you listed is stuff my family is pretty tired of by now -- Except the Baklava.

Is your Baklava made with walnuts or pistachios, honey or sugar water? Personally I prefer the pistachios with honey.


Sorry, I don't think I gave a very cogent response last time.


1. Actually, shawarma (a traditional Lebanese and Syrian vendor food) is usually make with either (or both) beef or lamb. It is similar to gyro in cooking procedure, but the spices are not the usual Greek ones, but the traditional Lebanese meat seasonings --allspice, cinnamon, and/or nutmeg (sometimes with a pinch of cardamom) and with a tahini (mashed sesame seed) sauce. I venture a guess that I eat lamb far more often than the average American. I find it to be very delicious. I eat it in the usual Greek or Lebanese methods of preparation.



2. I can't even remember if I responded to this question, but I am not a vegetarian (indeed, several things I listed contain meat). Ever since I was a teenager, I ate Lebanese, Greek, Indian, Vietnamese and Japanese because I was interested in expanding my horizons. There is a heavy Lebanese populations and many Greek festivals in Cleveland, and they became my favorite of foods. I began cooking several Mediterranean dishes a few years ago, and I continue to expand my recipe collection.


3. lol, my answer to the baklava question is still walnuts with sugar water. I love Greek-style baklava (which it flavored with clove), but this is not saying that the Lebanese pistachio with honey is bad. It's quite good.