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Following the clear and concise order from Frazzled to begin another thread about the matter we stuff down our gulletts, here it duly is.

I think this time we ought to discuss and indeed, discover, our favourite meals. Now by this, I don't just mean 'I like chips' (well, I do. I very much like chips) but more a 4 course monstrosity of man fuel that will add inches to your waist.

For me, the first course would have to be my Gran's home made Broth. It's thick, it's full of flavour, and on a hippy note, it helps to prevent kitchen waste. Typically Scottish essentially, a bit of everything gets chucked in, but there is always Pearl Barley included!

2nd Course? Well, thats a toughy. After the Broth, I'm already fairly full, so perhaps something a bit lighter. I think Melba Toast and a damned fine Pate. Nothing involving Foie Gras of course, as I find the process of making it less than savoury (force feeding the Goose, literally with a funnell, to distend it's Liver). Perhaps just a nice coarse pate made from Pig Liver.

And now for the main course. Has to be a nice rare to medium rare bit of Roast Beef. Cut isn't terribly important as long as the meat is good quality. Roast Potatos? Cooked in Goose Fat, and fluffed up before roasting. Roast Parsnip as well, and a Roast Onion, the Onion having been in the same Roasting Pan as the Beef to add flavour to each other. Sprouts? Al Dente, yes, same with the carrots, though I prefer baby Carrots to sticks myself. At least 3 mini Yorkshire Puddings as well please, and of course, a bit of Horseradish for the beef. Top it all off with a freshly made Redwine Gravy, using the juices left over from the Roast. Absolutely stunning meal that! Don't think I've missed owt off it either. Oh, yeah. Some bread and butter to mop up the gravy after I'm finished!

And now, pudding. Has to be Trifle for me. There is something about the combination of Jelly (Jello to the heathens), Custard (tinned is best in my opinion) and fresh whipped cream that just works, not to mention the sponge and fruit!

Right, having made myself thoroughly starving, it's over to you's.

No particular favorite but since I'm coming off of Mexican food:

*Chips with salsa and queso. Has to have a good bit of kick.

*Fajitas with rice and beans. The smoke coming off the plate as they bring it down the aisle is enough to drive a man nuts. Add on some surplus queso and viola.

*Desert? Would have to be the next day after that but silk chocolate cheesecake factory.

Mmmm cheesecake.

ok first course a thick onion soup with melted cheese
second course smoked salmon on toast with black olives and green onions
main course prime rib roast grilled carrots onions parsnips 1/2 a twice baked potato and butter sauteed green beans
and for pudding as the brits say ether ice cream or a sorbe

First, cole slaw, mayo version only, no vinegar or mustard.
Next, a big plate of BBQ ribs, dripping is sauce.
Next, some BBQ beans with shredded brisket and some steak fries to dip in them.
Finally, chocolate cake with chocolate cream cheese frosting.
Then a two-day nap.

Oh, and I might as well cheat and include a high quality cheeseboard as the 5th, after dinner in the sitting room course.

Give me very mature Cheddar, Brie, Smoke Applewood, Mexicana and....ooooh...go on then, lovely Garlicky Boursin, served with warm, rustic bread, and some butter. Lovely lovely lovely.

you forgot the smoke and brandy

Brandy? Blech!

Give me a Glass of Bitter over that any day!

how about a stout and you forgot a stilton for the 5th

No, no, Stilton was very deliberately left out as I don't especially like Blue Cheeses, unless used in cooking. Just can't eat them on their own I'm afraid!

Probably...
-Crab claws for starters. No flavouring, no spices, just the taste explosion that is fresh crab meat.
-Because we are apparently inserting another course into the traditional 3, lets have some sea bass and soda bread. Second place would go to egg laden herring on soda bread. Either one grilled. The bass is tastier on it's own, but herring eggs are delicious.
-A good bowl of stew with dumplings. Potatoes disolved into it and floating in little chunks, home made stock from bones, lightly salted, hunks of soft meat, carrots, peas maybe, bit of turnip. Mmmmmmmmm.
-I'm not big into deserts, and after that my poor little belly would be so full I'd probably burst if I tried, but you can't beat blueberry cheesecake.

Forget carefully considering each course. I'm gonna just throw down what I like off the top of my head, harmonious combination be damned.

Assorted nigiri sushi
Duk bok gi
Filet mignon, medium rare, side of homemade french fries
German chocolate cake

...with a pitcher of Yuengling lager.

Yeah, I have the stomach of a billy goat, although the next morning would still be intriguing.

How about:
Cheeseburger
Second Cheeseburger
Freedom Fries
Pepsi

Gorgon thinks like I do. [drools] I need to consider further, but he hit several of my favorites.

1st Course:
My grandmother's homemade soup with ripped up white bread in it.

2nd course:
'Whitebait', is what my family calls it. Essentially it is grated potato with beaten egg mixed through to help it stick then put in a frying pan (minimal oil) and cooked both sides until slightly brown. Add tomato sauce to finish.

3rd Course:
Rump steak, medium, with peppercorn gravy, mashed potato and steamed veges (carrot, snow peas and corn)

Dessert:
A huge wedge of pavlova topped with whipped cream and crushed up peppermint crisp.

Pavlova is essentially egg whites and sugar cooked in the oven- crisp outside and soft in the middle.

Profile of peppermint crisp.

hmm... lemme see here...

first course:

Caesar salad with croutons, and bacon bits. Nothin' special.

Second course:
Halibut, beer battered, with chips. ol' Family favourite (dad lived by the sea most of his life, except when he came to ottawa, but he still goes back to the west coast and gets himself some fish and chips) Coleslaw if it has vinegar, and condiments in general.

Third course:
Cake. whatever restaurant it is, it's gotta have this. some form. Cheese, chocolate, brownie even, It must.

...I'm hungry.

Full Christmas dinner consisting of

Champagne and nibbles
Bloody Mary
Seven bird roast, chipolatas, stuffing, roast potatoes, roast parsnips, sprouts, carrots, peas, bread sauce and gravy, all washed down with a bottle of red wine.
Christmas pudding served in flaming brandy, with mince pies, cream and brandy butter
Cheeseboard which must include Stilton, accompanied by more red wine and port.
Chocolates, coffee and liqueurs.

what are chipolatas?
I read harry potter allot

Chipolatas are small, thin sausages.

http://en.wikipedia.org/wiki/Chipolata

mmm pigs in a blanket wrapping pork in pork. I need to visit the uk on christmas morning or lunch time.

Also known, bizzarely, as Devils on Horseback!

It occurs to me that while Americans and Brits have a ton of cultural connections, sometimes I'm not quite clear what you're talking about when it comes to your slang and cuisine.

Indeed!

And right now, next door to my work is a Restaurant. And they are cooking bacon. I can smell it. This is clearly illegal as I have no sponds to go and buy me some tasty Bacon sandwiches.

BASTARDS!

gorgon wrote:It occurs to me that while Americans and Brits have a ton of cultural connections, sometimes I'm not quite clear what you're talking about when it comes to your slang and cuisine.

One day, when you've finished with all this republic nonsense you'll come crawling back, begging for forgiveness.....



( In case !)

Indeed! The Prodigal Ungrateful Son will return! Oh yes! He will!

But until then, I get paid on Monday, and intend to have a big old Chinese meal. I'm thinking Prawn Toast, Seaweed, Spring Rolls, Beef in Blackbean Sauce, Egg Fried Rice (possibly Singapore Fried Rice actually) and more Prawn Toast.

sonofruss wrote:mmm pigs in a blanket wrapping pork in pork. I need to visit the uk on christmas morning or lunch time.

In another thread we invented half a dozen bacon-wrapped appetizers.

http://www.dakkadakka.com/dakkaforum/posts/list/30/222450.page#443144