pot roast really????.... mine would have to be a steak from my friends dads bar.... HE IS THE BEST!!!
What are your non-gardening hobbies? - Part 2
Love pot roast. I'll take a good steak too!
Victor there are some days he hacks off such a big steak for us... I am almost puking going out the door because I am so full... but it's so good I can't bare to leave any leftover
I love ice cream. Have to fit it in somewhere. B & J's NY Superfudge Chunk!
First time I ever had filet mignon was when Japanese customers took us out to the #1 Japanese restaurant in NYC. They cook it right on the hot stone next to your table. Pretty cool.
nice
Victor, I would have thought it would have been Key Lime Pie as a choice.
I'll have to think, there are so many favorites.
That was next - with ice cream on the side.
Chocolate Pie or graham cracker pie.
Like that too! And pumpkin pie. My mom's apple pie. And...
Pinapple Upsidedown cake Problem is I can't eat these any more because of the sugar. However if it's the last meal, it really wouldn't matter.
Remember the Bit O Honey commercial in the 70's?
nope!
They asked him for his last meal request and he wanted the candy bar. It took so long to finish that the executioners all fell asleep and he escaped.
now I remember
Can't find it on YouTube - I'm shocked! See how spoiled we are now?
Remember this one? I was a young kid but I do.
http://www.youtube.com/watch?v=e34nhszZfFA
Flowerjen I make deadly lobster bisque and a deadly fish chowder. Homemade breads to slather up every drop too. Ok moving on from my bragging moment (snort) last meal (conditional on a bottomless stomach of course)
bacon wrapped scallops
spinach,endive,raddicho salad with raisons and kiwis; a saskatoon/juniper berry vinegrette dressing in which the raisons soaked and um yes I think sprinkled with a mild goat cheese
squash bisque catered by the Wildwood Cafe
Brochetta on focattia
Alaska king crab drizzled with butter on those cute little toast wedges (screw the collesterol, I'm toast already right?)
Alberta Prime rib, rare to medium with roasted asparagus sprinkled with pine nuts
Lime sorbet (to cleanse the palette)
A tawny port ( I think that should count as a course because it's so awesome but undoubtedly I would be sipping a different wine with each course)
Pecan Pie with fresh pecans made by Wren or someone who actually knows how to make a real southern pecan pie
Fresh fruits, cheese and chocolates (mostly chocolate) with champagne
(Did I blow up yet? Wouldn't that really tick them off if you blew up when they were waiting to kill you.)
Dave I LOVE zuppe de pesce, there was a restaurant where we used to live that made the BEST. Had them leave the pot on the table and just dip the bread in the juice.
Of course have to have ice cream.... Edy's Girl Scout CookieThin Mint
We had the best filet mignon in Aruba, could cut it with a butter knife...Manchebo Beach Steak House.
My goodness DN I think you would explode.
My last meal would be a hot corned beef sandwich on fresh rye, with a freshly made green pickle--my Dad used to take us to NY delis or to little Italian grottos when we went into the city--he had a cousin who was a nun at Mt. St. Ursula's in the Bronx---we would visit her, then eat, then head to Shea. Here's the weird part---my stepson's wife went to Mt St. Ursula Academy for elementary school! Oh---I forgot dessert----lemon cake with whipped cream frosting, and fresh blackberries & strawberries on top--probably not a good combo with the pickle!
i'm eating with d-nut!
what flavor beer?
No, make them go far away to get it for you. LOL
ROBINDOG now I HAVE to include a montreal smoked meat sandwhich on rye catered by Dunn's in Montreal in my menu. KABOOM! Now for sure I blew up.
I've been trying to think of what I'd want and I have no idea. I have such a terrible memory.
perhaps a braised meat by one of my favorite restaurants (The Kitchen Table Bistro in Richmond, VT, right off the 89 exit if anyone passes this way). they use local ingredients, and meat, whenever possible and if they have something braised on their menu I get it regardless of what it is. it is always fall off the bone good.
ooh, and they sometimes have this fabulous desert of this little mini cup that makes you wonder how it is desert, but then it is SO rich you can barely finish. it is a liquid chocolate of some kind..no idea what it is called, but it is like a really really really thick pudding that isn't pudding but instead almost solid dark chocolate. yum!
man, now I want some. thanks guys for making me pine for fattening stuff! :p
evie_beevie is it like a mousse? http://www.pier61seafood.com/images/chocolate-mousse.jpg
The Kitchen Table Bistro in Richmond VT just got entered in the Great Book of Lists in the Chocolate Chapter.
no, a mousse implies it is airy, right? this is the opposite. very dense. my guess it is a lot of melted chocolate and some cream (and whatever else you might put in pudding??). then chilled. not nearly as creamy/gooey as average pudding
sorry, I don't know how else to describe it :( you'll just have to go and try some :)
What did we all do to have last meals? Probably let the weeds take over the garden.
lol
almost sounds like some kind of lava cake.
It's one of the discussions me and hubby had, he'd have kielbasa and sauerkraut. He'd have some kind of sausage product every day if his cholesterol wasn't high.
Super special pudding it looks like and check out the chocolate cake with cherries AND homemade sorbet AND tawny port!!! I wonder if these guys ship to Canada? AND check out all the local suppliers they use from their homepage. I like restaurants like this. http://www.thekitchentablebistro.com/dessert_menu.shtml
yum corned beef!
25 days to St pattys day!!!
I've been slacking but this really caught my interest.
Appetizer..fresh ripe tomatoes with mozz cheese and roasted peppers
Salad.....fresh beets and goat cheese with light balsmaic dressing.
Soup...... lobster bisque
Pasta.....good ole rigatoni with vodka sauce courtesy of JoeLeones
Entree...Steamed maine lobster with lots of unclarified butter and a bit of Filet Mignon on the side
Creme Brulee AND key lime pie....after eating all that I will surely be dead.
venu209 you're gooooood. 'Creme Brulee AND key lime pie'.
Hey, if I'm going to go, it will be with a full smiling tummy!
Anybody remember the palate cleanser of lemon sorbet between courses?? The first time I ran across that I asked why they were serving dessert before the entree. And what the heck was a finger bowl?? Oh to be young again!
Does anyone do those sorbets anymore between courses?
Yummmm corned beef...hubby hates it but I make it anyway..hee hee
I love corned beef!! and cottage rolls....and any type of fish/seafood....my last meal would be any of those delivered by Jason Statham ^_^
Forget about sorbets. After that meal, Weeze, you're gonna have a sore belly!
Had to google Jason Statham...had to do a double take looks like my hubby.