I have to pick just one? That's like picking my favorite sister, or my favorite puppy picture.
Okay. My favorite grilled food would be a boneless lamb shoulder, flavored with garlic slivers and fresh rosemary inserted in small slits throughout. I would cry out with my arms uplifted, "Take me now Lord. I'll never be closer to Heaven."
But I wouldn't say no to a good hot dog either.
Amen to you aperrylang. What he said. I bought a new chimney and some Kingsford for the holiday, and my mind is at peace. I will cook monkfish, chicken thighs, NY strip steaks, potatoe wedges, eggplant slices, peppers, bratwurst, onions, burgers, mushrooms, and little foil boats of beets, and not worry about a thing.
In my experience, the lump mesquite from Australia is more uniform in its size, but it too tends to explode. And I always flavor my smoke with moist fruit woods. Grill smoke that is.
I accept The Cook, The Thief, etc. My Dinner With André deserves a mention. Cool Hand Luke strays even further from the post, but who can forget the 40 eggs? Beans for dinner in Blazing Saddles?
Last year I saw 45 movies at the cinema. Love that 40 foot screen. Twice I bought pretty good coffee in the lobby. A few more times I snuck in some M&Ms. That's why I can afford to go 45 times. That and no kids.
How do you keep the tall boys cold? And doesn't a Cuba Libré get a twist of lemon? There are two cinemas in Madison that sell beer in the lobby. They probably cost too much for me.
Thanks PerkyMac for a great post!
Food aversions are deeply ingrained psycho-social phenomena that are impervious to ration or logic. One man's meat is another man's poison. That being said, here is my list:
1. Canned Vegetables (Except tomatoes)
2. Chef Boy-R-D
3. Chemo-cream
4. Crisco
5. Lemon juice that isn't fresh squeezed. C'mon, how hard is it?
6. Lucky Charms
7. Margarine
8. Vegemite
9. Instant coffee
10. Too numerous to mention
Go with the greens. You can't get any more soulful that that. Add a tablespoon of vinegar and a pinch of sugar to tame any bitterness. Smoked turkey tails are good with the greens, if you can get 'em. Goes good with cornbread.
1. EVOO
2. Dried Italian pasta
3. Tomatoes - fresh in season, otherwise canned
4. Cheeses - What a friend we have.
5. Potatoes
6. Sausages - Mostly pork, but many kinds
7. Whole grain breads
8. Onions and garlic
9. Rices
10. Coffee - Elbowing everything else out of the way to land the last spot.
Luswim06 has to be a sorority sister.
Here in Madison the cheapest place for pantry items and staples is Woodman's - I go at least twice a week, usually more.
Now that the Farmer's Markets are getting cranked up, I'll get some produce there, especially later in the season. Otherwise I'm always crusin' the discount bins for exceptional produce at the co-op just a few blocks away, or the Asian market.
A couple times a month I go to a combined Hmong-Indian-Mexican market for specialty items.(It's a little weird I know, but the neighborhood has changed.)
For a lark I'll stop about once a month at a regional or national chain to look at the beautiful but tasteless imports. I plan to go to an Italian deli to get some special treats if that stimulus check ever gets here..
For me thresher is the best shark for the table - fine grained and mildly flavored. Because the flesh is firm and durable it can be used in kabobs or chowders. Like rabbit it will take on the flavor of whatever you chose, while adding its own gentle character. Sauté it with good olives, adding lots of lemon zest at the end, or bake it with a pesto bread crumb crust. As with all finned fare, 10 minutes to the inch is a reliable estimate of the time needed. Shark can be microwaved perfectly in less time, and needs only a compund butter to satisfy any palate.
i've found with the lump that density of the chunck has a real effect on the speed at which the coals burn and being a natural product its impractical for them to produce a consistancy that the briquette has when it comes to density/burn time, i really love the flavor of the lump [ as long as its not cabinet shop scrap ( real trash ) ] but i really like the control i get useing briquettes, but the chemical flavor is terrible on the finished meat or whatever, a sure way to ruin a great ribeye or any other meat, veggie, fruit etc. so i'll look into the kroger, nature glo, wildfie,holland brands or any other natural briquettes, anyone know of sources for retail hands-on purchases. royal oak claims to be natural but i read a breakdown of ingredents and they included coal, anthricite, and the other usual suspects and to top it off royal oak claims it is necessary to put these ingredents in to manufacture a briquette and all mgf's use the additives. who do you believe NOT a salesman thats for sure do we have to analyse all brands or what
There was a legendary post on the Big Green Egg forum years ago by Elder Ward (archived at http://www.nakedwhiz.com/elder.htm) in which Ward brilliantly explains how to achieve a long burning, low temperature fire using lump charcoal for a long, low smoke. He opens an entire bag of lump and sorts the coal by size. Clean all of the ash out of the bottom of your grill (especially important for the Big Green Egg where airflow can be controlled precisely if ash isn't clogging the airway). Place the largest pieces evenly in the bottom like a jigsaw puzzle. Use smaller pieces to fill in the gaps. Light with a little square of wax/sawdust firestarter. Following Ward's method in my Egg, I can keep a steady 200 degree fire going for twelve straight hours or longer. Because the fire can't be set off center, I use a ceramic deflector to create an indirect kind of heat.
I use lump in my WSM using the Minion method, and never have to refill, even on long, 8+ hour pork butt cooks. One other benefit to using lump is, you can throw the ash right in the compost pile. You can't do that with briquette ash.
1. Okra
2. Miracle Whip
3. Whole milk
4. Spam
5. Olive loaf
6. any ketchup but Heinz
7. Plain yellow mustard
8. mango
9. hot cereal (oatmeal, cream of wheat)
10. kale
Oh, this is fun!
1. Canned entrees (ie. spaghetti-oh's)
2. Cool Whip
3. Miracle Whip
4. Durian fruit
5. Spam (or any canned meat for that matter)
6. Any deli "meat" that you can stick your finger in, and it will congeal back to its original state---I've seen it; it's disgusting.
7. Any creme filled cookies (Oreos or those nasty oatmeal cakes)
8. Bitter melon
9. Sweetened applesauce, and most other canned fruits (I do like the applesauce with no sugar added)
10. Fake caviar...I have to have to real thing.
olive oils/ vinegars
butter
homemade vanilla extract
tea
fresh fruit
spices and herbs
lemons
avocados (you never know when a guacamole craving will strike)
half and half, whipping cream, buttermilk
jams and jelly
+ really good chocolate
that was tough so many to choose from
only ten??? in no particular order, the first ten things that jump to mind:
olive oil
eggs
butter
limes
vinegar {a zillion kinds}
vanilla sugar {homemade}
yogurt {goat, fage, or siggi's skyr}
dijon mustard
sea salt
penzey's four peppercorns mix
1. Selection of Olive Oils
2. Selection of Mustards
3. Selection of dried fruits (apricots, cherries, craisins, blueberries)
4. Butter (for baking)
5. Selection of Flours (WW Pastry, Bread, A/P, Cake)
6. Chocolate in many shapes, sizes and forms (chips, block of bittersweet, block of white)
7. Eggs
8. Selection of macaroni in as many shapes and, sizes as I can accommodate on my shelves (penne, ziti, rigatoni, angel hair) and they come in WW, Spinach, etc.
9. Canned tomato products (whole peeled, crushed, paste, stewed).
10. Nutella. (It somehow just jumps into my cart at Sam's Club. It's a phenomenon.)
This is a little scary...
1. Community Coffee
2. Garlic - bulbs, refrigerated minced, dried minced, granulated
3. The "Magic Drawer" - my spices
4. Wide variety of tomato products
5. Oils - EVOO, canola, sesame, grapeseed
6. Balsamic Vinegar
7. Mayo - always backstock in the cupboard
8. Flours - AP, bread, whole wheat, rye, soy
9. Rice - Jasmine, Basmati, Brown, Medium Grain
10. BUTTER!!!!!!!!!
1. margarine
2. fat free anything
3. eggs from any grocery store in the 5 boroughs ( only place to get eggs is at greenmarket. flying pigs, millport dairy or knoll krest)
4. processed cheese
5. canned fruit
6. pickles (i'm a chef who hates pickles i can't help it, i will never change)
7. oreos, just hate them always have.
8. jelly. my pb&j sandwiches have always just been pbS
9. anything containing aspartame.
10. white bread. it tastes like nothing. give me a good whole wheat sourdough or whole grain anyday.
Subscribe to our feeds:
Subscribe by email:
Website:
Location: Madison
About: Late middle aged. Cook for a sorority. Movie buff and angler.
Favorite foods: Fresh vegetables and fruits, dairy products, freshest fish and seafood. Meditteranean flavors and techniques
Last bite on earth: Sweetbreads and fresh porcini mushrooms, with some fava beans and a nice Chianti