Do they have to be alive? In a dream world I would have loved to be a guest at one of Julia Child's parties. For celebrity chefs that are still living Rick Bayless and/or Alex Guarnaschelli.
I like the supercaliforniaextraordinarilydelicious Burger at local favorite, The Blue Moose. It's fresh ground chuck topped with lettuce, red onion, tomato, avocado and cucumber. I add cheese and it's burger heaven.
I would make a trifle. Since it's summer- perhaps one with layers of fresh raspberries, vanilla pudding, angel food, and whipped cream. Tastes like summer to me!
Joan-You are officially my idol! You seem so interesting and put-together, not to mention a dream internship at Serious Eats. Speaking of which, How does one get so lucky? Is there an application I can fill out or an all you can eat contest I need to enter? ;) I would love to be part of the SE team!
This was very creative, thanks for sharing! Wait....do you hear that?? Somewhere (perhaps in a world of pure imagination) Willy Wonka is applauding :)
@Rodzilla: Good point.
Wow, that is startling! As a former Dairy Queen worker I'm kind of concerned about the people who ordered those Moolattes on an almost daily basis. Eek! Just goes to show you that it's one thing to see the sugar content on an easily-ignored nutrition label, it's another to see the beverage in terms of its actual sugary treat equivalents.
Personally, I'd rather devour my sugar slowly by eating it than gulp it down!
I'm really pleased with all of the feedback to my original question! It's interesting how many different takes there are on this guy. Then again, maybe it's not so surprising-considering his self-deemed label as a man with "no reservations." He seems to really enjoy and feed off of the controversy and confrontation his opinions bring about. In fact, he would probably get a real kick out of this very conversation!
Any kind of crisp or cobbler, particularly apple or peach with a big scoop of vanilla ice cream on top.
The most important lessons I learned in the kitchen came after yet another burnt batch of cookies. My mom said simply, "It's ok, you just gotta keep trying sweetie." Since then I've learned that persistence and practice are key components to becoming a great chef!
Warm apple crisp with a dollop of vanilla ice cream. Scrumptious!
Growing up in a small North Dakota town Dairy Queen was pretty much the be-all, end-all in my fine dining repertoire. And working there was a right of passage. As a former DQ worker I can vouch for the quality depending on the "person behind the stick." There's a fine line between soft serve deliciousness and soupy candy overload.
Confession: If a customer was particularly friendly I tended to give them an extra scoop of mix-ins! My personal favorite is a tie between two classics, the Oreo and M&M.
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