Medium-rare in my skillet with a bit of butter, coarse salt, and pepper.
All day, every day. (Well, about 90% of the time. The other ten percent covers birthdays and holidays. Gluten makes my arthritis angry and there's so many wonderful vegetable and meat farmers in my area it'd be a crime not to hit up the farmer's markets.)
It's not at all a secret that I hate mayo (down to a physiological level; I'm allergic to egg yolks). Sometimes I also feel like the only person in the world who likes both cheese and burgers, but not cheeseburgers.
Going to a party at a friend's house. None of us are football fans, so it's more an excuse to get together.
Y'all know that botanically speaking, there's no such thing as a "vegetable," right? The latter is a purely culinary/nutritional designation. The things we call vegetables are either fruiting bodies (tomatoes, squash, avocados, etc.), leaves (lettuce, kale, chard, etc.), stems (celery), or roots/tubers (potatoes, turnips, carrots, etc.). This is actually a good demonstration of a question in the philosophy of science - do the categories of taxonomy reflect something inherent in the organisms, or are they purely arbitrary artifacts of human study?
So the better question to ask would be "what's your favorite edible plant material?" though admittedly that doesn't have the nicest ring to it. Personally, I like tomatoes.
Pumpkin pie with graham cracker crust pieces!
Extra-virgin oils - coconut and olive - and grass-fed tallow.
Besides my mouth? A warmly spiced tea, like chai.
Medium rare (erring on the side of rare) with flaky salt and fresh pepper, served with roasted Brussels sprouts and celeriac puree.
When cooking "sturdier" veggies (roots and Brassicaceae, for example), garlic salt, black pepper, and olive oil (and 15 - 30 minutes in the oven) is my go-to secret for delicious.
Tea, preferably a nice, mellow chai.
I'm still searching for the perfect pumpkin.
Leg of lamb with garlic and rosemary!
Sirloin or T-bone, medium rare (erring on the side of rare), served with roasted Brussels sprouts and celeriac puree.
Green or red curry, especially with the aid of a food processor for the paste.
If it comes from the water, I want to put it in my mouth. Salmon, trout, shrimp, crab, lobster, crawfish, tuna, squid, octopus, oysters, clams, mackerel, flounder, sardines, even anchovies...hell, I even love seaweed. The last really delicious dish I had was cioppino from a local Italian place, though (which went wonderfully with their house-made sourdough).
Anything from Goa.
Hitting up my farmer's market for some local pastured pork products, of course!
Roasted Brussels sprouts and roasted garlic celeriac puree!
Perhaps embarassingly, my first hamburger was from McDonald's. I've acquired a better palate since then, thankfully.
Grilled asparagus with garlic, lemon, and black pepper! (And maybe a little parmesan, because cheese.)
A summer barbecue/grilling party with friends.
Squishing the burger during cooking so it loses all its juices! (This is why I have nostalgia for my mom's burgers rather than my dad's; I love my dad, but a cook he is not.)
The best I've ever had are from a local spot (called Local Burger, appropriately enough); medium-rare local grassfed patty, standrad LTO, plus bacon and barbecue sauce. With some of their house-made sweet potato fries.
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