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slymongoose, ganked from yttrai.
FOODIE QUIZ #1
1) What would you order for your Last Meal?
I'm fairly certain that the last thing I'd be thinking about in the circumstance that I'm being executed by the state for a crime so heinous it called for my death would be food. I'd probably fast because I'd be so nervous I couldn't eat. I know that's not the intent of the question, but my answer stands.
2) Who is your favorite Iron Chef (Japanese or American)?
Hiroyuki Sakai. I always liked his style, and that he took the time to write a nice menu. :) I think he'd be the most interesting one to just sit down with and chat. And if he just wanted to cook a nice French dinner, who am I to stop him?
3) How do you like your steak (if you eat steak, that is)?
Somewhere on the continuous spectrum from just below medium up to medium well. I don't want it cold in the middle, red, bleeding, gray, dry, tasteless, or shoe leather. I want it marinated for no less than two hours, allowed to come to room temperature, and then grilled over charcoal or gas flames slowly so that the flavors have a chance to really develop, but initially seared so that a nice crust develops on the outside to keep the juices in. I don't want the cook constantly slicing into the meat to see how done it is; if you have to cut the meat to test the doneness, you need to let someone else have the tongs. Once the steak is perfectly done, I want it taken up and put on a plate, covered, and allowed to sit for no less than 10 minutes so the juices are evenly distributed and I can eat it without burning my mouth.
Egad, I'm hungry, now. :)
4) Any toppings on that steak?
Sautéed baby bella mushrooms and caramelized onions. And garlic. Preferably sautée the mushrooms in butter (with garlic), adding a little beef broth (and garlic) to really punch up their flavor, and done in several batches so that they all brown evenly. Then the onions (and garlic) in the same pan with more butter (and garlic), some pepper, and more of the beef broth (and garlic). Then just before the steaks are brought in, toss the mushrooms in with the onions and heat them together to let the flavors meld. Top steak. Eat.
There must never, ever be the least hint of commercial steak sauce on or near my steak or I shall have to hurt you. A properly cooked steak is ruined by that crap.
Alternatively, if the steak is done right, all you need is a little garlic and herb butter melted over the top.
Or a creamy horseradish sauce.
Seriously, when is dinner?
5) What is the best dish with Scallops?
Shrimp, scallops and crab mixed in a sherry cream sauce and mozzarella and cheddar cheese, baked to a golden brown and served with cheese biscuits and crisp cole slaw.
Coincidentally, this is what I had on Mothers Day at Steamers in Northport, Alabama.
That sound you hear is my stomach growling.
6) What is the most exotic ingredient or meal you've ever eaten and where?
I don't tend to go for "exotic" foods, but I guess I'd have to say the wild boar sausage I had at some place here in Atlanta would have to qualify. They drizzled it with truffle oil. I think it was at 5 Seasons Brewing. I wasn't impressed with the truffle oil, really. I thought it was overpowering. But the sausage was good.
7) What would you like on your Hot Dog?
Most of the time, just mustard, ketchup, pickle relish, and raw onion. But every once in a while, I like a good, messy, foot-long chili cheese dawg with raw onions and mustard.
8) What is your favorite pickled item? (Use a food item answer ONLY, Please!)
Watermelon rind. Honestly, it's to die for. Second are "wickles," which are cucumber pickles that are pickled with sliced jalapeños. They absorb the heat from the peppers and are delicious.
9) Best Ice Cream Topping(s)?
Hot fudge. And a cherry. Because, really, what's a hot fudge sundae without a cherry on top? Naked, that's what. And we must stomp out naked dessert. Preferably by clothing it with a cherry and then eating it.
10) When Romance is on the menu what should be on the table? (Use a food item answer ONLY, please!)
I think that if you take the time to cook me something you know I'll really like because you know I'll really like it, that's romantic. Because you did something just for me.
11) Peanut Butter and ...?
Banana. And mayonnaise. No, really! Hey! Where are you going? Come back!
Oh, fine. Chocolate. There. Is that less upsetting? Razzafrackin' people and their small-minded...<mumble mumble>....
12) Best Alton Brown "Good Eats" Episode?
Fry Hard II.
13) What beer goes best with Fish and Chips and should the beer in the beer batter always match it?
I don't drink, so this is a moot question for me. But: it should probably be something malty, considering how fantastic malt vinegar tastes on hot, greasy fried fish. :) Even though I don't drink, I've been around enough people who are connoisseurs of fine beer to know that it should definitely not be one of those weak "American beers."
14) Does garnish really matter and should it always be edible?
Garnish is a waste of my time. I can't get it off my plate fast enough. I don't care if it's edible or not. If you feel the need to garnish my plate, please do so with an artful arrangement of the side dishes, not some nasty piece of wilted, browning kale that's been sitting in a hot kitchen all day with flies walking all over it and only god knows what else getting on it because it's sitting untended in a kitchen with food and nasty people all around it.
15) What is your favorite sauce/ condiment?
This was hard, but I have to say that the mustard sauce I make for green beans is my favorite. It consists simply of yellow mustard, butter, (garlic,) pepper, salt, dill, a hint of tarragon, lemon or lime juice or a splash of cider vinegar. Mix that up and pour it over green beans—or toss the beans in the sauce—and it's scrumptious.
slymongoose, ganked from yttrai.FOODIE QUIZ #1
1) What would you order for your Last Meal?
I'm fairly certain that the last thing I'd be thinking about in the circumstance that I'm being executed by the state for a crime so heinous it called for my death would be food. I'd probably fast because I'd be so nervous I couldn't eat. I know that's not the intent of the question, but my answer stands.
2) Who is your favorite Iron Chef (Japanese or American)?
Hiroyuki Sakai. I always liked his style, and that he took the time to write a nice menu. :) I think he'd be the most interesting one to just sit down with and chat. And if he just wanted to cook a nice French dinner, who am I to stop him?
3) How do you like your steak (if you eat steak, that is)?
Somewhere on the continuous spectrum from just below medium up to medium well. I don't want it cold in the middle, red, bleeding, gray, dry, tasteless, or shoe leather. I want it marinated for no less than two hours, allowed to come to room temperature, and then grilled over charcoal or gas flames slowly so that the flavors have a chance to really develop, but initially seared so that a nice crust develops on the outside to keep the juices in. I don't want the cook constantly slicing into the meat to see how done it is; if you have to cut the meat to test the doneness, you need to let someone else have the tongs. Once the steak is perfectly done, I want it taken up and put on a plate, covered, and allowed to sit for no less than 10 minutes so the juices are evenly distributed and I can eat it without burning my mouth.
Egad, I'm hungry, now. :)
4) Any toppings on that steak?
Sautéed baby bella mushrooms and caramelized onions. And garlic. Preferably sautée the mushrooms in butter (with garlic), adding a little beef broth (and garlic) to really punch up their flavor, and done in several batches so that they all brown evenly. Then the onions (and garlic) in the same pan with more butter (and garlic), some pepper, and more of the beef broth (and garlic). Then just before the steaks are brought in, toss the mushrooms in with the onions and heat them together to let the flavors meld. Top steak. Eat.
There must never, ever be the least hint of commercial steak sauce on or near my steak or I shall have to hurt you. A properly cooked steak is ruined by that crap.
Alternatively, if the steak is done right, all you need is a little garlic and herb butter melted over the top.
Or a creamy horseradish sauce.
Seriously, when is dinner?
5) What is the best dish with Scallops?
Shrimp, scallops and crab mixed in a sherry cream sauce and mozzarella and cheddar cheese, baked to a golden brown and served with cheese biscuits and crisp cole slaw.
Coincidentally, this is what I had on Mothers Day at Steamers in Northport, Alabama.
That sound you hear is my stomach growling.
6) What is the most exotic ingredient or meal you've ever eaten and where?
I don't tend to go for "exotic" foods, but I guess I'd have to say the wild boar sausage I had at some place here in Atlanta would have to qualify. They drizzled it with truffle oil. I think it was at 5 Seasons Brewing. I wasn't impressed with the truffle oil, really. I thought it was overpowering. But the sausage was good.
7) What would you like on your Hot Dog?
Most of the time, just mustard, ketchup, pickle relish, and raw onion. But every once in a while, I like a good, messy, foot-long chili cheese dawg with raw onions and mustard.
8) What is your favorite pickled item? (Use a food item answer ONLY, Please!)
Watermelon rind. Honestly, it's to die for. Second are "wickles," which are cucumber pickles that are pickled with sliced jalapeños. They absorb the heat from the peppers and are delicious.
9) Best Ice Cream Topping(s)?
Hot fudge. And a cherry. Because, really, what's a hot fudge sundae without a cherry on top? Naked, that's what. And we must stomp out naked dessert. Preferably by clothing it with a cherry and then eating it.
10) When Romance is on the menu what should be on the table? (Use a food item answer ONLY, please!)
I think that if you take the time to cook me something you know I'll really like because you know I'll really like it, that's romantic. Because you did something just for me.
11) Peanut Butter and ...?
Banana. And mayonnaise. No, really! Hey! Where are you going? Come back!
Oh, fine. Chocolate. There. Is that less upsetting? Razzafrackin' people and their small-minded...<mumble mumble>....
12) Best Alton Brown "Good Eats" Episode?
Fry Hard II.
Then, throwing wide the kitchen doorI loves me some Alton. I loves me some southern fried chicken. And I loves me some Edgar Allen Poe. This has all three. Well, kind of. :)
I found a chicken, nothing more
Lept back I then with a stutter
As the phantom bird did with a flutter
Mount the folk-art bust of Julia Child
There upon my kitchen floor
Perched and sat and nothing more
Then the pallid poultry most perplexing
Did set my meager mind to guessing
"From whence did you come to perch
Upon the bust of Julia on my kitchen floor?"
Quoth the chicken, "Fry some more"
13) What beer goes best with Fish and Chips and should the beer in the beer batter always match it?
I don't drink, so this is a moot question for me. But: it should probably be something malty, considering how fantastic malt vinegar tastes on hot, greasy fried fish. :) Even though I don't drink, I've been around enough people who are connoisseurs of fine beer to know that it should definitely not be one of those weak "American beers."
14) Does garnish really matter and should it always be edible?
Garnish is a waste of my time. I can't get it off my plate fast enough. I don't care if it's edible or not. If you feel the need to garnish my plate, please do so with an artful arrangement of the side dishes, not some nasty piece of wilted, browning kale that's been sitting in a hot kitchen all day with flies walking all over it and only god knows what else getting on it because it's sitting untended in a kitchen with food and nasty people all around it.
15) What is your favorite sauce/ condiment?
This was hard, but I have to say that the mustard sauce I make for green beans is my favorite. It consists simply of yellow mustard, butter, (garlic,) pepper, salt, dill, a hint of tarragon, lemon or lime juice or a splash of cider vinegar. Mix that up and pour it over green beans—or toss the beans in the sauce—and it's scrumptious.
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If I eat a co-worker, raw, it'll be on your soul!
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I'm a FUN GUY!
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If I ever develop whatever sensitivity my father has developed to it, whereby being in the vicinity of cooking garlic produces migraines, I'll be completely distraught.
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Sautéed baby bella mushrooms and caramelized onions.
Blasphemer!
THOU SHALT NOT pile crap on your steak, for it is abomination.
I'm pretty sure it's in the Bible somewhere.
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I'm sure if it's in the Bible, it's in the book of Ruth's Chris. :)
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I've been to Ruth's Chris twice, and was severely disappointed one of those times - which is excessive for what they charge.
Right now I'm big on Kevin Rathbun Steak. It's pricier than Ruth's Chris, but holy cow is it good.
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I'll have to put Kevin Rathbun's on my list, although they'd have to be damned good to outdo my mother and me. She does the grilling, I do the 'shrooms and onions. :)
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Oh. My. God.
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You made me hungry.
I'd do that quiz but I don't know any of the TV show answers. The housemate has Alton Brown on DVD and he's funny, but I haven't watched a whole episode yet.
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If Mongi has her way, we'll all be gnawing on our seatbelts on the way home from work, today. :)
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The food options in this town are absolutely amazing.
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