what is your absolute favorite thing you've EVER eaten

[lorin]

I was bumming around Portugal and had a meal I will never forget

grilled swordfish topped with sausage, clams and garlic butter
steamed cabbage and potatoes
HOT portuguese bread with homemade butter and honey
wild strawberries with cremfresh
house wine.

sitting out in the evening on a rocky cliff cafe overlooking the giant cliffs, watching the windsurfers catch the last wave of the evening.

best meal of my life. and go ahead.......ask me........how much$

$4.00! (granted that was 20 years ago)

what was you absolute favorite - one thing or a meal.

[Krazy Kat]

I once made a perfect bowl of porridge. It slide from the pot into the bowl like a blancmange. I've never been able to make it the same way since.

[Menolly]

My answer depends on where I am, I guess.

If I can get certain items easily, I still enjoy it but the desire for it diminishes. But, if I can't get it once a month or so, then it becomes something I may even occasionally dream about.

For me, living here in Gator Town, such items I can't get include:

A properly cooked female Maine lobster with the roe. No matter what I say, they always insist on splitting the tail and cleaning out the roe.

A fresh made Spicy Tuna hand roll so the seaweed is crisp to the bite. By the time it is served, the seaweed is nearly always soggy.

And the Dutch Baby or Apple Pancake from the Original Pancake House. I have a recipe for making them myself, but they never turn out quite the same. We are only near an OPH about once a year, so it is a constant craving.


Dutch Baby


Apple Pancake

*sigh*

[Zarathustra]

My absolute favorite (what I'm going to have for Father's Day, in fact) is steak I grill myself. I'm going out today to look for some prime, if I can find it at the local specialty butcher. If not, I suppose Angus choice from Kroger will have to do, but either way I'm going to get a THICK porterhouse, damn the calories.

[Menolly]

Enjoy the porterhouse and your Father's Day, malik!

And the same Father's Day wishes to any they apply to...

For my own cooking, I must admit my favorites are my oven baked and deep fried turkeys, and the rib roasts I make for the holidays. I guess those can be listed here as well.

Oh...
...and my key lime pies.

!!!
Darnit!
I really meant to bring a couple for dAN and TOM this weekend.
*sheesh*

[Zarathustra]

Menolly, the description of your rib roasts have had my mouth watering for years! I've wanted to try to do one ever since I've seen Alton Brown's episode on this dish.

Thanks for the Father's Day wishes. Same to yours and everyone else out there.

[Menolly]

Menolly, the description of your rib roasts have had my mouth watering for years! I've wanted to try to do one ever since I've seen Alton Brown's episode on this dish.

Thanks for that, Malik.
AB's three day aging in the refrigerator before roasting makes all the difference in the world.
And the flower pot mini oven is ingenious.

But, I do like Tyler Florence's herb crust better.
So I continue to mix the methods.

Standing Rib Roast

Oh!
I didn't include AB's method for roasting in that post, so here it is.
Again, I use Tyler Florence's herb crust instead of only kosher salt and pepper. It works just fine in the terra cotta planter...

Place a 16-inch round azalea terra cotta planter into a cold oven. Invert the planter to become a lid over a pizza stone or the bottom of the planter. The oven should be cold to start, to avoid any cracking in the terra cotta pieces. Turn the oven to 250 degrees F.

Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone. Next, rub with freshly ground pepper to coat the surface. Place the roast over a glass bake-ware dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce. Finally, place a probe thermometer into the center of the roast and set for 118 degrees. Put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, and return to the oven. Turn the oven down to 200 degrees F and roast until internal temperature is achieved.

Remove the roast and turn oven up to 500 degrees F. Remove the terra cotta lid and recover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130 degrees F. is reached. Place the roast back into the preheated 500 degree F oven for about 10 minutes or until you've achieved your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve.

[StevieG]

That is just too tough a question to answer! Right now, my Nonna's Lasagne springs to mind - lots of layers, not overdone with sauce... hmmm!

[Harbinger]

That's a tough question for me. Most people don't have the opportunity to eat out as much as I do. I travel a lot, and I prefer to try local restaurants- upscale as well as diners, drive-ins, and dives. And I rarely eat fast food. I love surf & turf, preferably prepared by me. Yesterday, Father's Day, I had to go check out Peoria, IL for storm damage. My wife was kinda pissy about it, so the whole family piled in to go with me although I thought it unfair to put the kids through a one day, 8 hour round trip drive not including exploring the affected area. I'm currently working in Carbondale, IL and after all the BS I had to deal with to buy an IL contractor's license I'm going to put it to use if there are any more worthy storms in this state this year.

Anyway, we ended up eating dinner at Joe's Crab Shack, haven't been there since 1998, not one of my favorites. But I had an awesome meal, one of the best I've had in a while. I got one of those steamer pots with three types of crab (snow, king, dungeness) and I added a pound of clams to it. I got the summer grill flavor (or whatever they call it) that the waitress said was only available in the summer. Awesome meal. I was satiated the rest of the day- unusual for me. I had a much more expensive steamer pot meal at the beach recently and it was not nearly as good. I would not normally have recommended Joe's, but I definitely recommend the 3 crab steamer pot with the summer grill flavor.

BTW, while I'm at it. I ate at a place called 17th St Grill the other day. The place has won LOTS of BBQ awards, including the coveted best sauce and best ribs at Memphis in May. I had a rack of baby backs. $20. They were the driest, blandest ribs I have ever had. Maybe I got a bad rack- that seems to happen sometimes. So I sent em' back. Next rack, same way. They suck. I guess the owner won the award some years ago and now is not hands on. Too bad. There's a small chain around here (southern Illinois) called Triple E BBQ. Best spareribs I've had at a restaurant. (And only $15.99!) The Baby Backs are very good but not spectacular. Smoked pork chops an 1 1/2" thick. ($8.99 one/ $11.99 two) one's enough. Pulled pork sandwich $3.49- so much smoky goodness you take half the meat off the bun, it's too big to bite. $7.99 for all you can eat catfish or rib tips. I dislike their BBQ sauce, so I order dry and take my own in. Outstanding food and value.

[aliantha]

My niece lives in Carbondale, Harbinger.

My favorite food ever. Hmm. I guess it would be Mom's homemade Toll House oatmeal cookies, warm from the oven. I have her recipe and have made them numerous times myself.

[StevieG]

Oh, and Mum's Risotto - with home-made stock, left-over roast chicken, and saffron (and onion and garlic and good parmesan). Drool...

[Menolly]

gah!
If you had mentioned that yesterday, I would have asked you to ask her for the recipe when you saw her last night...

...unless we're fortunately enough for you to already have it?

[StevieG]

gah!
If you had mentioned that yesterday, I would have asked you to ask her for the recipe when you saw her last night...

...unless we're fortunately enough for you to already have it?

I have my version of it, but I'll see if I can get the original!

[Menolly]

gah!
If you had mentioned that yesterday, I would have asked you to ask her for the recipe when you saw her last night...

...unless we're fortunately enough for you to already have it?

I have my version of it, but I'll see if I can get the original!

w00t!
...hopefully she uses standard measurements, even if metric, and not the old pinch of this, splash of that, method.

[hearthrall antonicus]

I was bumming around Portugal and had a meal I will never forget

grilled swordfish topped with sausage, clams and garlic butter
steamed cabbage and potatoes
HOT portuguese bread with homemade butter and honey
wild strawberries with cremfresh
house wine.

sitting out in the evening on a rocky cliff cafe overlooking the giant cliffs, watching the windsurfers catch the last wave of the evening.

best meal of my life. and go ahead.......ask me........how much$

$4.00! (granted that was 20 years ago)

what was you absolute favorite - one thing or a meal.

Being a Portuguese American and a chef , I can tell you that you did indeed have an awesome meal. My favorite all time meal is one we cook ourselves...Portuguese Sopas..
It is a meat and cabbage stew involving onions,and spices such as cumin,and garlic,served over baked bread.I serve on a cooking crew that does this meal for thousands of people at a time in the "Festas".(basically involving parades and floats ).And best of all I get to eat for free, since I cooked it. I need to post a recipe for the Watchers if anyone wants to know thanks--------------H

[Menolly]

I need to post a recipe for the Watchers if anyone wants to know thanks--------------H

Yes please!!

[hearthrall antonicus]

Portuguese Sopas

2 loaves french bread
one 2-3lb chuck roast &
one 2lb beef roast of your choice
1 diced lg yellow or white onion
1/4 cup worstershier sauce
1/2 cup chablis wine
1/2 bottle(regular size)heinz ketchup
2 sm cans tomato sauce
1 sm can tomato puree
1 tblsp chicken boullion
3 tblsp gran.garlic
2 tblsp cumin
1/4 cup salt
1 lg cabbage green ,quartered

In the biggest pot you have,put in all the ingredients listed except for the cabbage. Next add approx 3-4 gallons water to the pot.Put the lid on and bring to a boil.After it boils, lower the heat to a rolling simmer for 2 1/2 hrs. After this time check the taste for salt. If needed, add to your liking. The meat should be tender to the touch. At this point,add the cabbage and let cook for another 3/4 hr. Rebake the French bread for 1 hr at 300 degrees during this process to harden for serving.Cut bread and place 2-3 slices per bowl or plate. Serve meat&cabbage with plenty of juice over the bread. This should feed 6 people heartily. Thanks----H

[lorin]

I was bumming around Portugal and had a meal I will never forget

grilled swordfish topped with sausage, clams and garlic butter
steamed cabbage and potatoes
HOT portuguese bread with homemade butter and honey
wild strawberries with cremfresh
house wine.

sitting out in the evening on a rocky cliff cafe overlooking the giant cliffs, watching the windsurfers catch the last wave of the evening.

best meal of my life. and go ahead.......ask me........how much$

$4.00! (granted that was 20 years ago)

what was you absolute favorite - one thing or a meal.

Being a Portuguese American and a chef , I can tell you that you did indeed have an awesome meal. My favorite all time meal is one we cook ourselves...Portuguese Sopas..
It is a meat and cabbage stew involving onions,and spices such as cumin,and garlic,served over baked bread.I serve on a cooking crew that does this meal for thousands of people at a time in the "Festas".(basically involving parades and floats ).And best of all I get to eat for free, since I cooked it. I need to post a recipe for the Watchers if anyone wants to know thanks--------------H

I knew there was a reason I liked you. I started bumming around Portugal and ended up staying for 'bout a year and a half. wish I could live there again.....wish I could die there (at 99)

[lorin]

Portuguese Sopas

2 loaves french bread
one 2-3lb chuck roast &
one 2lb beef roast of your choice
1 diced lg yellow or white onion
1/4 cup worstershier sauce
1/2 cup chablis wine
1/2 bottle(regular size)heinz ketchup
2 sm cans tomato sauce
1 sm can tomato puree
1 tblsp chicken boullion
3 tblsp gran.garlic
2 tblsp cumin
1/4 cup salt
1 lg cabbage green ,quartered

In the biggest pot you have,put in all the ingredients listed except for the cabbage. Next add approx 3-4 gallons water to the pot.Put the lid on and bring to a boil.After it boils, lower the heat to a rolling simmer for 2 1/2 hrs. After this time check the taste for salt. If needed, add to your liking. The meat should be tender to the touch. At this point,add the cabbage and let cook for another 3/4 hr. Rebake the French bread for 1 hr at 300 degrees during this process to harden for serving.Cut bread and place 2-3 slices per bowl or plate. Serve meat&cabbage with plenty of juice over the bread. This should feed 6 people heartily. Thanks----H

can this be done with chicken? I could see serving this in a breadbowl,

[Menolly]

antonicus, that sounds incredible.
Is anything done with the roasts prior to putting in the pot? Is it cubed or anything? Or put in whole to be shredded?