(I am asking other bloggers for their perfect "last meal." See this post for additional details.)
Today's participant is Cathy, author of Not Eating Out In New York. Because there are so many take-out restaurants in NYC, quality is high and prices are low and, consequently, people eat out a lot. However, there ARE a few residents who try to cook at home and some, like Cathy, do a good job of it! Check out her site and see what she's been cheffing up!
1. Who would you dine with? My family, or can I bring only one member? This is like Sophie's choice!
2. Where would you dine? I think an outdoor picnic would be a fine setting... midsummer dusk, orchard trees, doesn't matter too much where, as long as it's quiet and peaceful.
3. What would you eat? Probably not something fancy. I'd have my mom's soy sauce chicken stew, cooked so long the bones and bloated skin fall from the meat and fat ginger slices are stained brown and tough as leather.
Mmmm, I also love soy sauce chicken. Thanks, Cathy!
To see all of the posts in this series, click here.
Showing posts with label Last Meal. Show all posts
Showing posts with label Last Meal. Show all posts
Thursday, January 14, 2010
Tuesday, January 12, 2010
Last Meal: Quick Indian Cooking
(I am asking other bloggers for their perfect "last meal." See this post for additional details.)
Today's participant is Mallika, author of Quick Indian Cooking. Her blog is about Indian food and fast, easy dishes that can be successfully integrated into a busy lifestyle. I find her recipes for dal (lentils) to be especially comprehensive so gogogogogogo learn a thing or two about Indian cuisine!
1. Who would you dine with? Has everyone said family? I'm going to be pretty boring... I suppose it would have to be my husband, baby, mum and little sister.
2. Where would you dine? At the family home in Calcutta. Our German Shepherd will be salivating by the side of the table, while the cook brings sizzling hot buttered rotis to the table. My mother will shout at my sister, she will shout back and next everyone will shout at each other. Then the phones will go off. Perfect!
3. What would you eat? The last supper are you kidding? What wouldn't we eat? We'd start with a thick yellow dal, with a spicy tadka, vegetable pulao rice and an aubergine stir fry. Then go on to goat meat curry cooked in dark whole spices and deep fried plain flour puris, while dipping into lemony mixed salad and three different pickles. To finish off, I'd have mishti doi, yoghurt sweetened with raw cane sugar, and anything deep fried and bright orange in colour. Now that would be the perfect way to go.
Mallika, thanks! I can't possibly imagine how hot Calcutta must feel for your German Shepherd, lol!
To see all of the posts in this series, click here.
Today's participant is Mallika, author of Quick Indian Cooking. Her blog is about Indian food and fast, easy dishes that can be successfully integrated into a busy lifestyle. I find her recipes for dal (lentils) to be especially comprehensive so gogogogogogo learn a thing or two about Indian cuisine!
1. Who would you dine with? Has everyone said family? I'm going to be pretty boring... I suppose it would have to be my husband, baby, mum and little sister.
2. Where would you dine? At the family home in Calcutta. Our German Shepherd will be salivating by the side of the table, while the cook brings sizzling hot buttered rotis to the table. My mother will shout at my sister, she will shout back and next everyone will shout at each other. Then the phones will go off. Perfect!
3. What would you eat? The last supper are you kidding? What wouldn't we eat? We'd start with a thick yellow dal, with a spicy tadka, vegetable pulao rice and an aubergine stir fry. Then go on to goat meat curry cooked in dark whole spices and deep fried plain flour puris, while dipping into lemony mixed salad and three different pickles. To finish off, I'd have mishti doi, yoghurt sweetened with raw cane sugar, and anything deep fried and bright orange in colour. Now that would be the perfect way to go.
Mallika, thanks! I can't possibly imagine how hot Calcutta must feel for your German Shepherd, lol!
To see all of the posts in this series, click here.
Saturday, December 19, 2009
Last Meal: The Ulterior Epicure
(I am asking other bloggers for their perfect "last meal." See this post for additional details.)
Today's participant is The Ulterior Epicure, author of the eponymously named blog. His blog is about his restaurant exploits. However, unlike the multitude of other restaurant blogs with pretty pictures, UE is actually a good writer so stop by and read what he has to say!
1. Who would you dine with? I don't like crowds. I prefer intimate affairs. So I'll assume I've already said the proper good-byes to everyone I've needed to. None of my family members would be in their right frame of mind, so they'd be a killjoy. I think I'd limit my last meal to no more than a party of 10 - all of my closest food-loving friends - around a big round table with no centerpieces, maybe some candles. Don't make me name you, you know who you are. If you have any doubt, you're probably not on the list.
2. Where would you dine? I'm assuming that you're giving me carte blanche, sky's the limit? I've been blessed with many travels. I've seen and visited many places that are beyond words. But few things take my breath away like New York City's skyline. It beams with excitement, potential, hope, and magic - everything that I enjoy about life and living. I'd want my last dinner on a rooftop terrace overlooking Central Park and the city.
3. What would you eat? This is trouble. I'd like to be more thoughtful about it, but I can't. I love too many foods and am too equal opportunity about it to exclude anything I like. If you've read the book "My Last Supper" by Melanie Dunea, I'm going to ape Jacques Pepin and assemble the impossible feast, with the things that bring the biggest smile to my face. Some would be reminders of childhood; others of comforts on a bad day; and still others would massage my bourgeois tastes. Clearly, this meal would have to last all day (milking every minute of my precious life). Even if fate were mistaken, I would eat myself into oblivion anyway. I could be somewhat pretentious and lazy and rattle off specific restaurant dishes, but I'll refrain. Instead, I'll just assume that all of these foods will be prepared by experts.
Pâtés en croûte.
Fat oysters on the half shell.
Caviar, crème fraîche, red onions, blini.
Scallops, raw and served with melted seaweed butter.
Conch salad, with hot peppers, lime, tomatoes, red onions, and salt.
Steak tartare with a raw egg.
German potato salad (heavy on the diced cornichons).
Bread (extra crusty, elbows and knees only) and butter (good farmhouse, raw dairy).
Foie gras au torchon.
Deviled lambs kidneys on toast.
Grilled cheese sandwich and a shot of tomato soup.
Matzo ball soup.
Salad with candied nuts, blue cheese, and roasted beets.
Gravlax with sweet mustard and rye crackers.
Sea urchin roe on warm, short-grain rice.
Negitoro maki.
Unadon.
Hot borscht.
Ox tongue with sweet, grainy mustard.
Falafel, lettuce, cucumber, tomato, and lots of tzatziki rolled up in warm pita.
Pasta with butter, cheese, and white truffles.
Pizza Margherita, Neapolitana-style.
Carolina pulled pork sandwich with coleslaw.
Ramen noodles with pork broth.
Omelette aux herbes fines with crème fraîche and caviar.
Vegetables of all shapes and sizes gently cooked and simply tossed with buerre fine.
Glutinous rice, chicken and pork fat and shiitake mushrooms steamed in a tea leaf.
Steamed pork riblets coated with cracked glutinous rice.
Roast beef sandwich (extra bloody) with melted Brie cheese.
Boudin noir.
Bastiya.
Dry-aged beef burger with tomato, lettuce, red onions, and blue cheese, on a whole-grain bun.
Lobster with sauce gribiche.
Soufflé de poisson.
Wild mushrooms sautéed in butter.
Oyster mushrooms drizzled with olive oil, smashed on the plancha, and dusted with sea salt.
Clam chowder with oyster crackers.
Crabs rubbed with salted egg yolk and wok stir-fried.
Scallops, pan-seared and served with a caviar cream sauce.
Oyster pan fry.
Roasted Brussels sprouts with bacon.
Xiao long bao.
Tandoori chicken.
Naan roti.
Lamb rogan josh.
Char sui bao (extra fluffy, please).
Fish and chips with malt vinegar and sea salt.
Sole à la Hollandaise.
Coulibiac.
Choucroute garnie.
Stuffed pig trotters, braised.
Chinese hand-pulled noodles and beef broth.
Tacos al pastor.
Tafelspitz, boiled potatoes, carrots, and turnips, with a heap of freshly shaved horseradish.
Dol sot bi bim bop (raw egg, please).
Tarte flambée.
Popcorn (sea salt and just a touch of butter).
Tripe alla Romagna (grilled bread on the side).
Gong bao fried dofu.
Ris de vea, roasted and pan-fried.
Poulet en vessie, vin jaune cream sauce and rice.
Lièvre à la royale.
Pommes Anna with freshly shaved black truffles.
Chinese salted fish with a bowl of short-grain rice.
Palak paneer.
Filet de boeuf Chasseur (medium-rare, please).
Frites, a whole haystack of them - thin and extra crispy.
Cheese. Every cheese you could possible muster with lots of thinly-shaved and toasted bread.
Macarons (every flavor imaginable).
Sweet, fermented rice porridge.
Apple pie with vanilla ice cream.
Cherry pie with dark chocolate ice cream.
Peach pie with almond ice cream.
Blueberry pie with sour cream ice cream.
Poppy seed strudels.
Prune & Armagnac ice cream served with warm prunes macerated in Armagnac.
Strong coffee ice cream affogato (best quality, dark espresso, double shot).
Banana split with strawberry, vanilla, and chocolate ice creams, pineapple, chopped peanuts, hot chocolate sauce, and maraschino cherries (hold the whipped cream).
Baba au rhum, extra boozy (hold the whipped cream).
Fruit macerated in Grand Marnier and vanilla beans.
Cannelés Bordelais (they had better be crunchy, or I'm sending them back, yes, I will be a pill about this).
UE's disclaimer: These are three age-old questions that I have never sat down to really think through. Even now, I'm sure my three answers aren't quite right. Ask me a few years down the line, and I'm sue they'll all be different.
UE, Thanks!
To see all of the posts in this series, click here.
Today's participant is The Ulterior Epicure, author of the eponymously named blog. His blog is about his restaurant exploits. However, unlike the multitude of other restaurant blogs with pretty pictures, UE is actually a good writer so stop by and read what he has to say!
1. Who would you dine with? I don't like crowds. I prefer intimate affairs. So I'll assume I've already said the proper good-byes to everyone I've needed to. None of my family members would be in their right frame of mind, so they'd be a killjoy. I think I'd limit my last meal to no more than a party of 10 - all of my closest food-loving friends - around a big round table with no centerpieces, maybe some candles. Don't make me name you, you know who you are. If you have any doubt, you're probably not on the list.
2. Where would you dine? I'm assuming that you're giving me carte blanche, sky's the limit? I've been blessed with many travels. I've seen and visited many places that are beyond words. But few things take my breath away like New York City's skyline. It beams with excitement, potential, hope, and magic - everything that I enjoy about life and living. I'd want my last dinner on a rooftop terrace overlooking Central Park and the city.
3. What would you eat? This is trouble. I'd like to be more thoughtful about it, but I can't. I love too many foods and am too equal opportunity about it to exclude anything I like. If you've read the book "My Last Supper" by Melanie Dunea, I'm going to ape Jacques Pepin and assemble the impossible feast, with the things that bring the biggest smile to my face. Some would be reminders of childhood; others of comforts on a bad day; and still others would massage my bourgeois tastes. Clearly, this meal would have to last all day (milking every minute of my precious life). Even if fate were mistaken, I would eat myself into oblivion anyway. I could be somewhat pretentious and lazy and rattle off specific restaurant dishes, but I'll refrain. Instead, I'll just assume that all of these foods will be prepared by experts.
Pâtés en croûte.
Fat oysters on the half shell.
Caviar, crème fraîche, red onions, blini.
Scallops, raw and served with melted seaweed butter.
Conch salad, with hot peppers, lime, tomatoes, red onions, and salt.
Steak tartare with a raw egg.
German potato salad (heavy on the diced cornichons).
Bread (extra crusty, elbows and knees only) and butter (good farmhouse, raw dairy).
Foie gras au torchon.
Deviled lambs kidneys on toast.
Grilled cheese sandwich and a shot of tomato soup.
Matzo ball soup.
Salad with candied nuts, blue cheese, and roasted beets.
Gravlax with sweet mustard and rye crackers.
Sea urchin roe on warm, short-grain rice.
Negitoro maki.
Unadon.
Hot borscht.
Ox tongue with sweet, grainy mustard.
Falafel, lettuce, cucumber, tomato, and lots of tzatziki rolled up in warm pita.
Pasta with butter, cheese, and white truffles.
Pizza Margherita, Neapolitana-style.
Carolina pulled pork sandwich with coleslaw.
Ramen noodles with pork broth.
Omelette aux herbes fines with crème fraîche and caviar.
Vegetables of all shapes and sizes gently cooked and simply tossed with buerre fine.
Glutinous rice, chicken and pork fat and shiitake mushrooms steamed in a tea leaf.
Steamed pork riblets coated with cracked glutinous rice.
Roast beef sandwich (extra bloody) with melted Brie cheese.
Boudin noir.
Bastiya.
Dry-aged beef burger with tomato, lettuce, red onions, and blue cheese, on a whole-grain bun.
Lobster with sauce gribiche.
Soufflé de poisson.
Wild mushrooms sautéed in butter.
Oyster mushrooms drizzled with olive oil, smashed on the plancha, and dusted with sea salt.
Clam chowder with oyster crackers.
Crabs rubbed with salted egg yolk and wok stir-fried.
Scallops, pan-seared and served with a caviar cream sauce.
Oyster pan fry.
Roasted Brussels sprouts with bacon.
Xiao long bao.
Tandoori chicken.
Naan roti.
Lamb rogan josh.
Char sui bao (extra fluffy, please).
Fish and chips with malt vinegar and sea salt.
Sole à la Hollandaise.
Coulibiac.
Choucroute garnie.
Stuffed pig trotters, braised.
Chinese hand-pulled noodles and beef broth.
Tacos al pastor.
Tafelspitz, boiled potatoes, carrots, and turnips, with a heap of freshly shaved horseradish.
Dol sot bi bim bop (raw egg, please).
Tarte flambée.
Popcorn (sea salt and just a touch of butter).
Tripe alla Romagna (grilled bread on the side).
Gong bao fried dofu.
Ris de vea, roasted and pan-fried.
Poulet en vessie, vin jaune cream sauce and rice.
Lièvre à la royale.
Pommes Anna with freshly shaved black truffles.
Chinese salted fish with a bowl of short-grain rice.
Palak paneer.
Filet de boeuf Chasseur (medium-rare, please).
Frites, a whole haystack of them - thin and extra crispy.
Cheese. Every cheese you could possible muster with lots of thinly-shaved and toasted bread.
Macarons (every flavor imaginable).
Sweet, fermented rice porridge.
Apple pie with vanilla ice cream.
Cherry pie with dark chocolate ice cream.
Peach pie with almond ice cream.
Blueberry pie with sour cream ice cream.
Poppy seed strudels.
Prune & Armagnac ice cream served with warm prunes macerated in Armagnac.
Strong coffee ice cream affogato (best quality, dark espresso, double shot).
Banana split with strawberry, vanilla, and chocolate ice creams, pineapple, chopped peanuts, hot chocolate sauce, and maraschino cherries (hold the whipped cream).
Baba au rhum, extra boozy (hold the whipped cream).
Fruit macerated in Grand Marnier and vanilla beans.
Cannelés Bordelais (they had better be crunchy, or I'm sending them back, yes, I will be a pill about this).
UE's disclaimer: These are three age-old questions that I have never sat down to really think through. Even now, I'm sure my three answers aren't quite right. Ask me a few years down the line, and I'm sue they'll all be different.
UE, Thanks!
To see all of the posts in this series, click here.
Monday, December 14, 2009
Last Meal: Viet World Kitchen
(I am asking other bloggers for their perfect "last meal." See this post for additional details.)
Today's participant is Andrea, author of Viet World Kitchen. Her blog is about Vietnamese food traditions. I love Vietnamese food and have frequented this blog for a while now. A few people have asked me about fish sauce so here's Andrea's post to get you started. Go check it out!
1. Who would you dine with? As you posted on 12/5, it's hard -- who do you like to spend time with over food? I'd have to say my husband, parents, and friends Michelle and Alec. We all like food and are talkers. To dine well, you have to love to engage in conversation.
2. Where would you dine? At home. I love home cooking and you can do things up as elegant or casual as you like. I love to cook, but I'd have someone clean up after us. It is my last meal, no? Can't I be a little diva?
3. What would you eat? Vietnamese food. Lots of deep fried stuff like cha gio rolls and pair such rich foods with French champagne. A small bowl of pho and then rice with fish simmered in caramel sauce and a stir-fried vegetable. I'd be happy with that. Thinking about this makes me hungry and thirsty!
Andrea, thanks!
To see all of the posts in this series, click here.
Today's participant is Andrea, author of Viet World Kitchen. Her blog is about Vietnamese food traditions. I love Vietnamese food and have frequented this blog for a while now. A few people have asked me about fish sauce so here's Andrea's post to get you started. Go check it out!
1. Who would you dine with? As you posted on 12/5, it's hard -- who do you like to spend time with over food? I'd have to say my husband, parents, and friends Michelle and Alec. We all like food and are talkers. To dine well, you have to love to engage in conversation.
2. Where would you dine? At home. I love home cooking and you can do things up as elegant or casual as you like. I love to cook, but I'd have someone clean up after us. It is my last meal, no? Can't I be a little diva?
3. What would you eat? Vietnamese food. Lots of deep fried stuff like cha gio rolls and pair such rich foods with French champagne. A small bowl of pho and then rice with fish simmered in caramel sauce and a stir-fried vegetable. I'd be happy with that. Thinking about this makes me hungry and thirsty!
Andrea, thanks!
To see all of the posts in this series, click here.
Saturday, December 12, 2009
Last Meal: EatingAsia
(I am asking other bloggers for their perfect "last meal." See this post for additional details.)
Today's participant is Robyn, author of EatingAsia, a blog about "Asian food and the people who produce and cook it." Go check it out!
Today's participant is Robyn, author of EatingAsia, a blog about "Asian food and the people who produce and cook it." Go check it out!
1. Who would you dine with? Nice of you to start with an easy question. Without a doubt I'd share my last meal with Dave Hagerman, my husband, collaborator, and partner in life and all things food. We generally share likes and dislikes (though, come to think of it, there's not much we don't like) so he'll be easy to feed -- he's having whatever I'm having.
2. Where would you dine? The answer to this question changes daily, depending where I've traveled recently, what I'm writing about, what I cooked the night before, what I ate yesterday for lunch or this morning for breakfast ....
I just finished a piece on old Chinese restos in KL and so I've got old-fashioned Chinese classics on the brain at the moment. The best place for those sorts of dishes is Sek Yuen, a 60+-year-old restaurant in Kuala Lumpur with a kitchen that is still fired entirely by wood. There's no written menu but we first visited Sek Yuen 3.5 years ago and have been nearly weekly customers ever since, so we've worked our way through a good number of dishes. While we're waiting to get our order Dave's usually in the kitchen with his camera. The staff is not overtly welcoming at first, but they've become used to us and now greet us really warmly. It's a nice feeling. The food's great, but we also always leave with a good feeling that has nothing to do with what we ate.
3. What would you eat? That's difficult -- everything there is really, truly delicious! But if I must choose -- I'd call ahead and order the babao ('8 treasure') duck, which is boned, stuffed with chopped meat, gingko nuts, lotus seeds, black mushrooms, cilantro etc., steamed for a bunch of hours and served with a fantastic gravy. It literally falls apart with a nudge, and it's so good that Dave and I almost finished a whole duck between us on one occasion (with other dishes!)
I'd also order the sweet and sour fish -- which is a whole fish with a hardly-there batter, very piquant (and no pineapple!) ,nothing at all like the dreadful versions you might find in the States. Definately something porky, bec. Sek Yuen excels at preparing the other white meat -- maybe chunks of pork seasoned with five-spice and deep-fried, or thick slices of pork belly layered with yam and steamed. A stir-fried green vegetable, bec. the kitchen does it perfectly: slightly singed in spots, crisp-tender, with lots of finely minced garlic and loads of wok hei. And yam puffs ... which are round dumplings made from mashed taro, stuffed with cubes of char siew (more pork! Chinese barbecued this time) and -- I love this -- mixed carrots, peas, and corn, the type that comes frozen. The balls are dipped in some sort of batter and arrive at the table too hot too pick up and encased in this incredibly light, lacy 'net' that dissolves on the tongue.
I would accompany all of this with a really nice bottle of red wine, a Gigondas or a Cote de Rhone heavy on the tobacco and leather.
Sek Yuen doesn't do dessert so I'd bring my own -- a pint of Haagan Daz dulce de leche to eat with steamed chocolate cake, which is pretty popular here in Malaysia. It's very moist, frosting-free, and has a not-overpowering cacao-ness that would go fantastically with the ice cream!
Thanks for participating, Robyn!
To see all of the posts in this series, click here.
2. Where would you dine? The answer to this question changes daily, depending where I've traveled recently, what I'm writing about, what I cooked the night before, what I ate yesterday for lunch or this morning for breakfast ....
I just finished a piece on old Chinese restos in KL and so I've got old-fashioned Chinese classics on the brain at the moment. The best place for those sorts of dishes is Sek Yuen, a 60+-year-old restaurant in Kuala Lumpur with a kitchen that is still fired entirely by wood. There's no written menu but we first visited Sek Yuen 3.5 years ago and have been nearly weekly customers ever since, so we've worked our way through a good number of dishes. While we're waiting to get our order Dave's usually in the kitchen with his camera. The staff is not overtly welcoming at first, but they've become used to us and now greet us really warmly. It's a nice feeling. The food's great, but we also always leave with a good feeling that has nothing to do with what we ate.
3. What would you eat? That's difficult -- everything there is really, truly delicious! But if I must choose -- I'd call ahead and order the babao ('8 treasure') duck, which is boned, stuffed with chopped meat, gingko nuts, lotus seeds, black mushrooms, cilantro etc., steamed for a bunch of hours and served with a fantastic gravy. It literally falls apart with a nudge, and it's so good that Dave and I almost finished a whole duck between us on one occasion (with other dishes!)
I'd also order the sweet and sour fish -- which is a whole fish with a hardly-there batter, very piquant (and no pineapple!) ,nothing at all like the dreadful versions you might find in the States. Definately something porky, bec. Sek Yuen excels at preparing the other white meat -- maybe chunks of pork seasoned with five-spice and deep-fried, or thick slices of pork belly layered with yam and steamed. A stir-fried green vegetable, bec. the kitchen does it perfectly: slightly singed in spots, crisp-tender, with lots of finely minced garlic and loads of wok hei. And yam puffs ... which are round dumplings made from mashed taro, stuffed with cubes of char siew (more pork! Chinese barbecued this time) and -- I love this -- mixed carrots, peas, and corn, the type that comes frozen. The balls are dipped in some sort of batter and arrive at the table too hot too pick up and encased in this incredibly light, lacy 'net' that dissolves on the tongue.
I would accompany all of this with a really nice bottle of red wine, a Gigondas or a Cote de Rhone heavy on the tobacco and leather.
Sek Yuen doesn't do dessert so I'd bring my own -- a pint of Haagan Daz dulce de leche to eat with steamed chocolate cake, which is pretty popular here in Malaysia. It's very moist, frosting-free, and has a not-overpowering cacao-ness that would go fantastically with the ice cream!
Thanks for participating, Robyn!
To see all of the posts in this series, click here.
Wednesday, December 9, 2009
Last Meal: kevinEats
(I am asking other bloggers for their perfect "last meal." See this post for additional details.)
Today's participant is kevinEats, author of the popular foodie blog kevinEats.
1. Who would you dine with? Three of my friends: Eric, Minh, Ryan. They were who I dined with when I first started getting interested in gastronomy. Without their support, I doubt that my passion for food would've developed as it did.
2. Where would the meal take place? Urasawa, arguably my favorite restaurant. Imagine a 35-course extravaganza of Japanese delights, an intimate, personal experience that transcends a mere meal, exposing you to the very heart and soul of the chef, Hiro-san. A meal takes five hours, but if it's my last, I'd take my sweet time!
3. What would you eat? I'd have to leave it up to Hiro-san, though I'd probably request extra servings of toro, wagyu, and matsutake (if it's in season). To wash it all down, we'd have the finest sakes and Champagnes, of course.
Thanks for participating, Kevin! All the best in your future restaurant exploits!
To see all of the posts in this series, go to the label cloud on the right and click on "Last Meal."
Today's participant is kevinEats, author of the popular foodie blog kevinEats.
1. Who would you dine with? Three of my friends: Eric, Minh, Ryan. They were who I dined with when I first started getting interested in gastronomy. Without their support, I doubt that my passion for food would've developed as it did.
2. Where would the meal take place? Urasawa, arguably my favorite restaurant. Imagine a 35-course extravaganza of Japanese delights, an intimate, personal experience that transcends a mere meal, exposing you to the very heart and soul of the chef, Hiro-san. A meal takes five hours, but if it's my last, I'd take my sweet time!
3. What would you eat? I'd have to leave it up to Hiro-san, though I'd probably request extra servings of toro, wagyu, and matsutake (if it's in season). To wash it all down, we'd have the finest sakes and Champagnes, of course.
Thanks for participating, Kevin! All the best in your future restaurant exploits!
To see all of the posts in this series, go to the label cloud on the right and click on "Last Meal."
Saturday, December 5, 2009
Last Meal: Mine
Just now, I got the idea to start a series of posts on last meals. That is, if you could control who, what and where you ate your final bite, what would you choose? Somewhat creepy, I know, but I think it's interesting because it cuts to the core of who you are. Here's what I'm all about:
Who: Very tough. A huge part of me wants to include my parents but this is my last meal. I want it to be fun and my parents just aren't all that cool. Ideally, I'd have a penultimate meal with mom and dad and then a bash with my friends. So, final meal, my brothers and close friends. You know who you are.
What: My mom's fried chicken by the bucketful. This was what I always requested for my birthday celebrations. It's magically good...chicken marinated overnight in garlic salt, sesame oil, crushed ginger, crushed scallions, white pepper.....so fragrant and delicious. Coat in some seasoned flour and fry until golden brown. There would also be white rice (I LOVE to make sushi rolls with fried chicken skin and rice) and simple stir-fried Chinese greens. Lots of beer and gin & tonics.
Where: The beach. I love the waves. Very soothing.
There it is. I'm a humble man.
Who: Very tough. A huge part of me wants to include my parents but this is my last meal. I want it to be fun and my parents just aren't all that cool. Ideally, I'd have a penultimate meal with mom and dad and then a bash with my friends. So, final meal, my brothers and close friends. You know who you are.
What: My mom's fried chicken by the bucketful. This was what I always requested for my birthday celebrations. It's magically good...chicken marinated overnight in garlic salt, sesame oil, crushed ginger, crushed scallions, white pepper.....so fragrant and delicious. Coat in some seasoned flour and fry until golden brown. There would also be white rice (I LOVE to make sushi rolls with fried chicken skin and rice) and simple stir-fried Chinese greens. Lots of beer and gin & tonics.
Where: The beach. I love the waves. Very soothing.
There it is. I'm a humble man.
Subscribe to:
Posts (Atom)