What's your favourite meal + dessert?
12-13-2005, 09:48 PM
#1
What's your favourite meal + dessert?
What's your favourite restaurant or homecooked meal? Do you always have the same thing to drink at dinner? And what's your favourite dessert?
talk about sugar coma!
12-13-2005, 10:31 PM
#3
Yeehaw
Extra hot yellow curry chicken with a couple heinekens, mango and sweet rice for dessert. I get it at every Thai restaurant I go to, best is a place called Thai Lahna in Phoenix.
12-13-2005, 11:40 PM
#5
styling on you
Join Date: Jun 2003
Location: Los Angeles, California
Age: 34
Posts: 5,274
Likes: 0
Received 2 Likes
on
1 Post
Originally Posted by soopa
Home? Baked Ziti & Garbanzos
Out? Hmm. Probably either Banh Xeo Chay, Cioppino, or a Grilled Salmon.
Dessert? Turtle Cheesecake.
Out? Hmm. Probably either Banh Xeo Chay, Cioppino, or a Grilled Salmon.
Dessert? Turtle Cheesecake.
Banh Xeo Chay as in Vietnamese vegetarian pancake looking thing? haha thats crazy.
As for me, probably steak or lobster or something, for dessert a cheesecake from cheesecake factory, any will do =D
12-13-2005, 11:47 PM
#6
Senior Moderator
Home: Mom's chive and shrimp dumplings (aka gyozas or pot-stickers)
Out (tough one): Either tai sashimi, aji sashimi (Japanese), or steamed garlic shrimp (Chinese)
Dessert: Tiramisu
Out (tough one): Either tai sashimi, aji sashimi (Japanese), or steamed garlic shrimp (Chinese)
Dessert: Tiramisu
and misc japanese appetizers
Trending Topics
12-14-2005, 12:00 AM
#9
Team Owner
iTrader: (1)
Join Date: May 2003
Location: Leesburg, Virginia
Age: 41
Posts: 36,474
Received 249 Likes
on
175 Posts
Home: Penne w/grilled chicken in a diced tomato sauce + pino grigio or sauvignon blanc + cannoli or cheesecake
Out: Porterhouse (medium) w/a baked potato and side of chilli or any good tex/mex meal + negra modello or dos equis amber + carrot cake
Out: Porterhouse (medium) w/a baked potato and side of chilli or any good tex/mex meal + negra modello or dos equis amber + carrot cake
12-14-2005, 12:12 AM
#10
Burning Brakes
iTrader: (1)
Join Date: Feb 2005
Location: Fort Lauderdale
Age: 44
Posts: 1,024
Likes: 0
Received 0 Likes
on
0 Posts
latley I have been on a really big BBQ kick I have spent over 2000.00 on my girll and smoker so I would say a nice rack of smoked ribs corn on the cob and baked patato on the grill.....mmmmmmmmmm
12-14-2005, 12:28 AM
#11
Senior Moderator
Great. Now, I'm hungry.
Instant noodles!
Instant noodles!
12-14-2005, 01:18 AM
#14
...
Join Date: Mar 2001
Location: Los Angeles, Ca
Posts: 2,916
Likes: 0
Received 0 Likes
on
0 Posts
Salt baked sea bass with a warm tomato vinaigrette + Syryah wine from France 
Heres the recipe
3 cups kosher salt
5 large egg whites, lightly beaten
one 2lb sea bass, cleaned and scaled
4 garlic cloves- 3 smashed 1 minced
2 flat - leaf parsley sprigs
2 lemon slices, halved
2.5 teaspons xtra virgin olive oil
pinch of saffron threads, crumbled
1 small shallot, minced
3/4 cup cherry tomatoes, halved
2 tablespoons chicken stock
1 tablespoon sherry vinegar
a/n ground pepper
Preheat oven 425 degrees. Line baking sheet w/ parchment paper and lightly coat the paper with veg. oil or spray. In a bowl, stir the salt w/ the egg whites until evenly moistened. Set the fish on the prepared baking sheet and fill the cavity with the smashed garlic, parlsey sprigs and lemon slices. Pat the salt mixture all over the top and sides of the fish to completly cover it. Bake the fish for 25 minutes.
On a skillet, heat the oil, add saffron and cook over low heat for 5 minutes. Add the shallot and minced garlic and sweat lightly carmlezing until fragrant for about 2 minutes. Add the tomatoes and cook until slightly softened, about 3 minutes. Add the chicken stock and cook just until the tomatoes begin to breakdown, about 3 minutes longer. Remove from heat, carryover cook. Add the vinegar, minced parsley and season w/ pepper & kosher salt.
Using a wooden spoon, tap the salt to crack it: lift off the crust in large pieces (take your time try to think about presentation). Carefully remove the fish skin and lift the fillets from the bones. transfer to a clean hot plate and top off with tomato vinaigrette ( you want enough sauce for each bite of sea bass dont over do it). Serve right away with a premium syrah wine to accompany the flavors.
Absolutely the BEST!!! Chilean sea bass
Heres the recipe
3 cups kosher salt
5 large egg whites, lightly beaten
one 2lb sea bass, cleaned and scaled
4 garlic cloves- 3 smashed 1 minced
2 flat - leaf parsley sprigs
2 lemon slices, halved
2.5 teaspons xtra virgin olive oil
pinch of saffron threads, crumbled
1 small shallot, minced
3/4 cup cherry tomatoes, halved
2 tablespoons chicken stock
1 tablespoon sherry vinegar
a/n ground pepper
Preheat oven 425 degrees. Line baking sheet w/ parchment paper and lightly coat the paper with veg. oil or spray. In a bowl, stir the salt w/ the egg whites until evenly moistened. Set the fish on the prepared baking sheet and fill the cavity with the smashed garlic, parlsey sprigs and lemon slices. Pat the salt mixture all over the top and sides of the fish to completly cover it. Bake the fish for 25 minutes.
On a skillet, heat the oil, add saffron and cook over low heat for 5 minutes. Add the shallot and minced garlic and sweat lightly carmlezing until fragrant for about 2 minutes. Add the tomatoes and cook until slightly softened, about 3 minutes. Add the chicken stock and cook just until the tomatoes begin to breakdown, about 3 minutes longer. Remove from heat, carryover cook. Add the vinegar, minced parsley and season w/ pepper & kosher salt.
Using a wooden spoon, tap the salt to crack it: lift off the crust in large pieces (take your time try to think about presentation). Carefully remove the fish skin and lift the fillets from the bones. transfer to a clean hot plate and top off with tomato vinaigrette ( you want enough sauce for each bite of sea bass dont over do it). Serve right away with a premium syrah wine to accompany the flavors.
Absolutely the BEST!!! Chilean sea bass
12-14-2005, 04:14 AM
#15
Drifting
Sushi - obviously (unagi is good, and soft shell crab, but just about everything is 
)
dessert:.....hmmmm WAY too much good stuff here (i used to work as a baker, so i'm kinda sick of baked goods).......so i'll go w/ ICE CREAM, ICE CREAM CAKE, MOCHI ICE CREAM and GELATO
but i woiuldn't be suprised if my answers changed from day to day
)dessert:.....hmmmm WAY too much good stuff here (i used to work as a baker, so i'm kinda sick of baked goods).......so i'll go w/ ICE CREAM, ICE CREAM CAKE, MOCHI ICE CREAM and GELATO
but i woiuldn't be suprised if my answers changed from day to day
12-14-2005, 05:04 AM
#17
Suzuka Master
home- salad, homemade pasta w/fresh basil pesto or from scratch alfredo sauce (both are equally great), a glass of pinot grigio, garlic bread, and a homemade éclair
out- appetizer, fried ravoli. for a meal, filet mignon, red potatoes, liguine in garlic/white wine sauce, and cabernet sauvignon (beaulieu vineyards). for dessert, tiramisu and a glass or german reisling
and i usually have a beer, water, mixed drink,or soda with my meals...but if i'm bothering to cook my favorite meal or go out and get it, then i drink wine
out- appetizer, fried ravoli. for a meal, filet mignon, red potatoes, liguine in garlic/white wine sauce, and cabernet sauvignon (beaulieu vineyards). for dessert, tiramisu and a glass or german reisling
and i usually have a beer, water, mixed drink,or soda with my meals...but if i'm bothering to cook my favorite meal or go out and get it, then i drink wine
12-14-2005, 06:51 AM
#18
Suzuka Master
Join Date: Dec 2005
Age: 41
Posts: 5,115
Likes: 0
Received 0 Likes
on
0 Posts
Home: Homemade Beef Stroganuff (or however you spell it)
Out: Toughy... Ropa Veija, Sushi, or Fresh Mexican food (we have a place here called Campeche Bay)
Drink: Milk, Beer, or Sweet Tea
Dessert: I dislike dessert. Give me a good meal and Im sassified.
Out: Toughy... Ropa Veija, Sushi, or Fresh Mexican food (we have a place here called Campeche Bay)
Drink: Milk, Beer, or Sweet Tea
Dessert: I dislike dessert. Give me a good meal and Im sassified.
12-14-2005, 07:24 AM
#19
Burn some dust here
Home
1) Mom's spaghetti on Christmas. Takes her about 24 hours to make.
2) Burgers
Out
1) Ruths Chris Filet
2) Charleys Steakhouse Porterhouse (Orlando)
3) PF Changs Mongolian Beef
Dessert
1) Any good Key Lime Pie
2) Juniors Cheesecake (any)
1) Mom's spaghetti on Christmas. Takes her about 24 hours to make.
2) Burgers
Out
1) Ruths Chris Filet
2) Charleys Steakhouse Porterhouse (Orlando)
3) PF Changs Mongolian Beef
Dessert
1) Any good Key Lime Pie
2) Juniors Cheesecake (any)
12-14-2005, 07:38 AM
#20
Interesting. Interesting.
Home: Grilled jerk ribs with fried plantains and a Red Stripe beer
Out: Porterhouse (medium), potatoes au gratin, and a good Cabernet
Desert: Bananas Foster
Out: Porterhouse (medium), potatoes au gratin, and a good Cabernet
Desert: Bananas Foster
12-14-2005, 07:54 AM
#24
GEEZER
Green eggs and ham.
12-14-2005, 08:46 AM
#27
Go Giants
Old me: Lasagna / Bananas Foster / Long Island Iced Tea
New Me: Fillet Mignon with A1 / Rice / Light Beer
New Me: Fillet Mignon with A1 / Rice / Light Beer
12-14-2005, 09:07 AM
#29
Go Giants
Originally Posted by peacefrog
What is this Bananas Foster i am hearing 
It's bananas... Thats B-A-N-A-N-A-S!!!
that makes sense.
12-14-2005, 10:23 AM
#33
Go B's Go
Join Date: Sep 2004
Location: MA
Age: 38
Posts: 4,220
Likes: 0
Received 0 Likes
on
0 Posts
favorite meal is my mom's Swiss rice curry...(rice, curry sauce, little pieces of chicken, pineapples, peach halves, cooked banana's, kiwi, almond pieces all on top of the rice) it is sooo good...
12-14-2005, 05:38 PM
#36
Go Giants
Dan - Damn you with your delicious pics.......
12-15-2005, 12:57 AM
#37
My M45 loves to eat rice
Join Date: Oct 2003
Location: Brooklyn, NY
Age: 38
Posts: 1,327
Likes: 0
Received 0 Likes
on
0 Posts
Home: My mother's/grandmother's pot roast with a few pieces of italian bread to dip the gravy in afterwards. I could eat that every single day of my life - of course it would be a short life.
Out: T-bone steak with either melted butter or just a ton of A1. I also like ham steak for some odd reason.
Dessert: Pecan pie ala mode w/ vanilla ice cream
Out: T-bone steak with either melted butter or just a ton of A1. I also like ham steak for some odd reason.
Dessert: Pecan pie ala mode w/ vanilla ice cream
12-15-2005, 01:04 AM
#38
Team Owner
iTrader: (1)
Join Date: May 2003
Location: Leesburg, Virginia
Age: 41
Posts: 36,474
Received 249 Likes
on
175 Posts
Originally Posted by Whiskers
Dan - Damn you with your delicious pics.......
Just curious.
12-15-2005, 01:32 AM
#40
...
Join Date: Mar 2001
Location: Los Angeles, Ca
Posts: 2,916
Likes: 0
Received 0 Likes
on
0 Posts
Bananas foster is a desert. Basically its vanilla ice cream topped with warm banana slices carmelized in brown sugar sauce with a bit of bourbon. Its pretty damn good if you ask me.
It was created in New Orleans at Brennans restaurant 50 years ago. New orleans being the biggest port for bananas.
It was created in New Orleans at Brennans restaurant 50 years ago. New orleans being the biggest port for bananas.