genuinegirly

Here's the Yin to the Yang of the worst-food-ever thread. Now that you've thought of the most disgusting stuff ever, try to think of your most enjoyable meal or snack.

After a rough day of fending off mosquitos and hiking, a friend and I stopped by an ice cream stand where I purchased a 3-scoop sundae: Soursop, Ginger, and Tiare. Each a flavor to savor.

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Willravel

I once had a seafood dish that was perfectly balanced. It was a chippino type of thing, a seafood kitchen sink dish. Everything from swordfish to lobster to calamari. They used some kind of pinot noir butter sauce with a bit of creme. It was sublime. There was a hint of saffron, too. I can't remember where I had it, though. I think it was somewhere near the wharf in San Francisco.

Charlatan

I have had a lot of memorable meals but the one that sticks out for me at this moment was a beef carpaccio with shaved black truffles. It was an amazing mix of pungent truffles with tender beef, spicy arugula and crumbly parmesan cheese...

Next to this would be the rack of lamb from my favourite restaurant... the chef always makes it just the way I like it.

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World's King

Anything that my Grandparents make.


And pretty much anything that's made with passion and has a good balance of presentation, taste and texture.

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Lasereth

Phan's Japanese Express in Boone, North Carolina. The Chicken Teriyaki combo with broccoli and shrimp sauce to be specific.

ngdawg

Nothing beats a good pork loin roast and gravy...mmmmmmmmmmmmmmmm

blahblah454

Pistachio ice cream. My god is that ever delicious.

Or I can still remember the first time I ever had butter chicken, I could not believe that something could taste so good.

telekinetic

A perfect rare steak with lemon and salt as the only seasoning when I'm fucking hungry. It's almost worth starving myself for.

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Craven Morehead

I'd give anything to have one of my grandmother's meals now. She was such a wonderful cook. WK, you nailed it.

Crack

General Tso's chicken. God bless that magnificent fake bastard.

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xepherys

Thai food... pretty much just in general. Drunken Noodle, Pad See Ew, Masoman Curry, Pad Prik. Even the stuff I make myself is decent, but some restaurants (note only SOME) make it WAY better than I ever do! :-p

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snowy

Maine lobster at Rockefeller Square in the summer. Great meal and beautiful surroundings.

Lobster ravioli at Neptune's on Pier 37 in San Francisco.

Pho from Pho Hung on Powell Blvd. in Portland.

Beef carpaccio and lobster ravioli again, but this time at Il Fornaio at New York New York in Las Vegas.

The Dungeness crab pasta at Big River here in Corvallis. Yum. Most of their food is amazing. One of my other favorite meals was a Chinese five-spice duck breast there. Oh, that was amazing. They also do a really great hazelnut-goat cheese fondue, and their desserts are beyond belief--especially their chocolate mousse cake. I really hope we get a gift card for there for Christmas!

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ObieX

There's this tiny little seafood place down the shore here in NJ that i don't remember the name of. ("down the shore" being the beach or the coast as you cali folks may say) ...anyway.. They sell Steamer clams there *literally* by the bucket, and they're swimming in their own delicious broth. By far my favorite food of all time. They're great in just the broth, in melted butter or cocktail sauce .. and i usually had a cup of each when i would get them.

Oh btw i mean REAL steamer clams.. not some shitty steamed littleneck clams. I mean the ones with the big honkin' inch long foot that you have to peel the skin off to eat.

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blahblah454

Sorry ObeiX, I came back to see if there were some good ideas for food to try out, but those fucking clams make me want to throw up pretty damn bad. That last picture looks like a bloody giant ass worm crawling out!!!!! YUCK!!!

ObieX

Yea thats the foot i mentioned, you gotta peal the skin off. The bottom picture is them uncooked (they open when cooked). But hey, if you don't wanna try to the best food ever i wont twist your arm More for me

I'm sure people said the same kinda stuff when they saw someone eat the first chicken egg or slice off a chunk of cow and throw it on the camp fire.

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Willravel

Those clams are making me hungry, but I can't eat after 7 or I'll turn into a gremlin!

TotalMILF

Yupha's Thai Kitchen in Tempe, AZ, is the best Thai food you will EVER eat.

They make the most amazing Pad See'ew and their Drunken Noodle is extraordinary. The Tom Kha Gai is sooooooooo yummy.... *drool* I also love that they don't "blah" down their food to fit the typical American palate. Sometimes "mild" is enough to make your eyes water and your nose run!

God, I miss that place.

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Charlatan

Now *that's* a clam....

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snowy

Specifically, *that's* a geoduck.

Despite the fact I've lived in the PacNW my entire life...I've never eaten a geoduck. The only place you can really find it here is in the sushi restaurants, and even then the price is astronomical. I'll get to it some day, I suppose.

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MiSo

there's a restaurant in miami called hiro. its a sushi bar. they have a mussel appetizer called mussel miso. its freakin' incredible.

other than that, any sushi i make pretty damn good.
but any chef would probably say the same thing.

Charlatan

To be specific... yes.

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Crack

the "geoduck" picture looks slightly erotic...

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Cynthetiq

hung like a geoduck...

most delicious...

mangosteens, lansones, and ripe philippine mangoes.

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BadNick

I enjoy all sorts of foods from every ethnic origin, especially when those foods are made from the freshest ingredients and with knowledgeable care. I just love eating interesting tasty foods, it's so pleasurable.

But what came to my mind when I read this thread topic was the "gourmet club" some of my friends and I played with many years ago, sort of our version of "La Grande Bouffe" but we are all mostly still alive. Six cooks (with one or two helpers) each took turns cooking up the most extravagant and tasty meals we could imagine. The other guests from the group would be surprised with whatever the cooks dreamed up that week. The outcome of those meals were some of the most tasty things I've ever tasted. For my offering I used only the most carefully selected ingredients that took many days of shopping to arrange and buy; among other items, I made lobster souffle fresh from scratch, a stuffed crown rack of veal, and some of the most tasty pome frites I've ever had; everything was done with no concern for time or cost or feelings for abused baby cows, ecology, fat or calories. Now I'd feel guilty doing it but not back then.


My daughter volunteers to seed baby geoducks into the beaches up in the bay areas around Olympia WA. I didn't know you could eat them so I'll look into that.

Ustwo

As someone who has had it, let me tell ya, you aren't missing a lot.

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Willravel

Geoduck sounds like a Disney cartoon from the 80s/90s.

telekinetic

It's pronounced "Gooey Duck" (gooey, as in, slimey and squishy) not Geoduck like, National Geographic.

I think the proper pronunciation is fairly descriptive

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ring

I had a Plum Pudding about twenty five years ago I still have dreams about.
It was at a bed and breakfast type hotel in San Francisco.

If I get ambitious this year I'll attempt one of the more complicated recipes.
One of my favorites when younger was 'Veal Oscar' the combination of the veal, crabmeat and bearnaise sauce was excellent.

Living in San Francisco was a delight, during the early 80"s
Finding affordable, quality little hole-in-the-wall type eateries, is something
I miss dearly.

Now I have a craving for coconut lime soup !

P.S. The best babyback spareribs I ever had, were in Tombstone, AZ.

Halx

The surf & turf meal at Dylan Prime in TriBeCa. The filet mignon is a special kind of tender. You've never eaten anything so perfectly cooked. The steak sauce is sitting next to your plate, but you never even think to pick it up. Then the lobster...

I rarely spend an entire meal with my eyes closed, but this dinner is absolute heaven.

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Baraka_Guru

Crème brûlée. The real stuff.

If you're wondering whether it's the real stuff, you aren't at the right place.

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jewels

Mmmmmm yumm!! Thanks for the memories... I haven't had those in years. I grew up in Joisey but used to go into the City (Manhattan) with my dad when I was a teen and he used to take me to Paddy's Clam House (out of business now, I think) for lunch. Steamers just like what you're talkin' about. Dipped in hot butter, with fresh warm rolls. I haven't had those in years, although I had some other type (not Little Necks, though, unless they were big Little Necks?) in Seattle once.

kurty[B]

Milanesa with a good chimichurri sauce. Simple, yet fantastic.

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Jezzabelle

My all time favorite food is the Tacos from a taco stand in Progresso Mexico, you walk up to a cubby hole size stand order a plate of 5 for $2.50 and a coke and yum, yum, yum! Nothing like hamburger, cabbage, cilantro, and avocado with a squeeze of lime and a shake of salt to quench your hunger or to fulfill your drunk munchies!

ObieX

You should try that with some lemon juice squeezed on top

Edit: the malanesa i mean :P

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ring

Food for thought is some of the best I have had also.

If I did not mind looking like 'Jabba the Hut'

I would be cooking (mostly dining out truth be told),

alls the time.

Fuck a bunch a drugs.

Food Rules.

Charlatan

I love Crème brûlée. It is the measure of a good restaurant, if they can get this right, they are worthy.

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Baraka_Guru

Agreed.

The first time I had a real one was at a French restaurant here in Toronto. I'm telling you, you wouldn't believe how delicious their buffalo steak was. And the quail? To die for. But when they sat that crème brûlée in front of me, it blew my mind.

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ring

Creme Brulee is a form of custard, Correct?

This sounds delicious from what I have quickly 'Googled'

I wonder if this is something I could make at home, I have always loved simple custard pie, from the way you describe it I am drooling.

Thank you all for new ideas.

I wonder if Quail tastes a bit like Pheasant, they are plentiful around here,
I was young when my Father hunted, brought one home...Pheasant is one of my all time favorites.

telekinetic

The main focuse of the crème brûlée is the carmelized crust on top made by sprinkling a thin layer of sugar and then hitting it with a blowtorch. On a good specimen, this glassy crust should shatter completely with one brisk tap of a spoon bottom, so that each spoonful has a bit of the crunchy carmelized top and the cold smooth vanilla custard. Mmmmm

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ItWasMe

chocolate dipped candy canes

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