[tony20009]

Originally Posted by metro44m3

Does that pic mean you don't like messy foods or that you are an indiscriminate eater?

[AnnaKus]

Fried potatoes, juicy steak, tomato juice, and caesar salad.

[1MOREMOD]

i like turtle.

[M3Denver]

Bacon

[NEFARIOUS]

I'll try anything once; I've been said to have a fairly wide palette and have eaten all sorts of oddball things (beef tongue, frog, squab, snake... Almost swallowed a roach crawling across my mouth in Taiwan once as a kid and now the fuckers still scare the crap out of me)

Meat: Bacon, Kobe beef, rack of lamb WITH mint jelly, medium rare porterhouse, Memphis-style dry ribs, well-made French dip sandwich, buffalo meat and bacon. "You said bacon twice!"
Poultry: Dark meat chicken, Chinese style roast duck.
Seafood: Toro, blue crab, salmon, unagi (eel), yellowtail (both seafood and DTF Asian girls ), blackened catfish, anchovies on pizza.
Veggies: Black olives, broccoli, carrots, peas, grilled onion, sauerkraut, water spinach, arden lettuce (the latter 2 are Asian: 空心菜，A菜).
Fruit: Orange, peaches, strawberries.
Combination dishes: Steak & Eggs, Phở, Chicken & Waffles
Dessert: Anything with chocolate, cheesecake
Drinks, alcohol: I'm more of a beer guy... I always wanted to go to Germany to check out regional breweries but as a "'Murican" I still like Bitburger, a good Weißbier (Weihenstephaner is my fave but just about any hefeweizen), Sam Adams Seasonal, and Dos Equis. Non-beer, I like Coke + Hennessy, Sailor Jerry + ginger ale, most wines (esp. Gewürztraminer), most spirits except Chinese sorghum; that shit goes down rougher than 151 for me (and I've drank 151 plenty of times when I broke up).
Non alcoholic: I'm VERY finicky about coffee preparation; fresh-ground, net-filtered coffee beans (preferably Illy), fresh-squeezed OJ, ginger ale, IBC root beer

[fishfun83]

For me it would be:
•Meat: Rib eye steak
•Poultry: BBQ Chicken
•Seafood: Lobster with garlic butter
•Veggies: Green beans with Red Bell Peppers, onions and bacon
•Fruit: Cantaloupe and Honeydew melon
•Breakfast: Scrambled eggs, Smoked Hot Sausage, Grits ans white toast with Grape Jelly
•Dessert: Hot Fudge Sundae
•Cocktail: Margurita

[954Stealth]

Shooter McGavin: You're in big trouble though, pal. I eat pieces of shi+e like you for breakfast!

Happy Gilmore: You eat pieces of shi+e for breakfast?

[Brodiendd]

Hmmm,i am agree with your reviews about the foods so according to me that energetic foods are the best source for get energy and perfectible health.Mostly i like the vegetarian and dairy foods because these foods give us a lot of the vitamins and minerals.

[ricanbandit]

I am simple creature

Bacon - Nuff said
Sushi/Sashimi (everything except Uni)
Pork is my favorite meat by far
Steak is great and medium rare does it for me
Chicken Wings!!! Home made with my own dry rub creation
RIBS - But no BBQ too sweet. My own Dry Rub here as well
Glenmorangie Quinta Ruban is my go to scotch, think of it as my daily driver
Corona Light is my go to beer
Chocolate

[lsmkr01]

Originally Posted by ricanbandit

I am simple creature

Bacon - Nuff said
Sushi/Sashimi (everything except Uni)
Pork is my favorite meat by far
Steak is great and medium rare does it for me
Chicken Wings!!! Home made with my own dry rub creation
RIBS - But no BBQ too sweet. My own Dry Rub here as well
Glenmorangie Quinta Ruban is my go to scotch, think of it as my daily driver
Corona Light is my go to beer
Chocolate

Have to get all the Pernil as humanly possible like any good Puerto Rican. dang I miss living close to my family

[amanda hor$t]

hot pot (i.e. shabu shabu, fondue) is my favorite meal

sandwiches/burgers are my favorite typical meals

[bmw325i]

this thread makes me hungry.

[tony20009]

Originally Posted by bosster hymen

hot pot (i.e. shabu shabu, fondue) is my favorite meal

sandwiches/burgers are my favorite typical meals

I do the hot pot (ho po as my friends say...LOL) in the PRC fairly often. I didn't know it has made it's way to the States.

[amanda hor$t]

Originally Posted by tony20009

I do the hot pot (ho po as my friends say...LOL) in the PRC fairly often. I didn't know it has made it's way to the States.

it's been around, but hasn't caught on with the white people. though choices are limited... usually beef and haven't found a good bone marrow place

[954Stealth]

Grilled chicken/broccoli/sweet potato = perfect meal for me these days

I also like:
Lasagna
Chicken marsala
Chicken piccata
Shrimp Tempura w/ no misago
Quesadillas
Ahi tuna
center-cut Filet Mignon
Ceviche
halibut
There's a place on the beach here with kobe beef sliders and foie gras tacos
Scottish salmon
feijoada
peach melba crepes
Duck confit


ok, thats enough. I like food.

[whiterabbit]

breakfast: home-made bread, cottage cheese, raspberry jam
dinner: potato pancake with goulash
dessert: panna cotta

yummy!

[RambleJ]

I prefer any foods that are genetically modified and flushed with preservatives.

[lsmkr01]

Originally Posted by tony20009

I do the hot pot (ho po as my friends say...LOL) in the PRC fairly often.

BOOM! While living in China for 6 months I hit up hot pot at least 1-2 times a week. So good during the colder months and it was so cheap over there.

[NEFARIOUS]

Originally Posted by RambleJ

I prefer any foods that are genetically modified and flushed with preservatives.

Because in México, you eat tacos, but...

[wjk_glynn]

Originally Posted by tony20009

I do the hot pot (ho po as my friends say...LOL) in the PRC fairly often. I didn't know it has made it's way to the States.

I had Hot Pot for the first time in Hong Kong last week, it was outstanding.

Karl.

[wjk_glynn]

My favorite heart attack breakfast...

Take a warm butter croissant, slather in brie, then add bacon.

Yum!

Karl.

[tony20009]

Originally Posted by wjk_glynn

My favorite heart attack breakfast...

Take a warm butter croissant, slather in brie, then add bacon.

Yum!

Karl.

OMG...that's quite good. I love that dish.

For a twists on that, try any of the following. You can do them all together or you can swap in/out individual ingredients as it suits you:

• add thin slices of Granny Smith apple,
• add a small touch of Silver Palate (or any other) sweet mustard (http://shop.silverpalate.com/Sweet-a...alate@Mustards) Dijon also works but it's a rather abrupt flavor and needs to be used sparingly until by trial and error you know how much is right for you.
• Swap out brie for St. Andre.
• Swap out brie for your preferred type of blue cheese, or if you aren't really keen on blue cheese, just toss in a few crumbles of it to add a bit of bite and another layer of flavor.
• Swap out the bacon -- pork: really any pork can be used in place of bacon -- for duck. I tend to shred, julienne, or dice the duck/pork, but sliced will do too if I'm not entertaining others or if it's on miniature croissant sandwiches)

Tweak the concept slightly and turn it into an appetizer/finger food for parties:

Carrs wafter as the base, spread room temperature brie or St. Andre on the cracker slightly thick, sort of like you would butter. Then spread some Silver Palate sweet mustard on the cheese. (Dijon works too, but you have to be more sparing with it.) Next, add a thin slice of tart apple (Granny Smith is my favorite). Add freshly cooked, crumbles of bacon top if you'd like, or don't. I like to finish with a tiny bit of something green and fresh -- a prig or two of dill weed, tiny bits tarragon, tiny bits of rosemary, a few thyme leaves.

(If you don't have time for thyme (stripping the leaves and then dicing them), but want the flavor, roll several (4-6) sprigs in your hand to bruise the leaves and then rub them against the apple slices. This should get you a hint of thyme flavor.)

When I do it with bacon, I use one of the techniques below. They are best done with good knife skills or a mandolin, but the food and the love you put into the dish matters more than the cuts and presentation. The main benefits of the fine cuts are (1) presentation and, more importantly, (2) to allow you better portion control, and, also important, (3) to allow you more control over the flavor profile.

• Cook the bacon by boiling it (separated slices in a pie dish with 1/4 inch of water+red wine so that the bacon doesn't brown or crisp) and then finely (1/16th inch) julienne the meat (reserve the fat for some other use) and same julienne cut on the apple. (the red wine can be the stuff that's been open for a few days and you don't want to drink it.) Place three or four apple pieces and two bacon pieces on top so that there's a bit of height to the presentation. Top with a small sprig of fresh dill weed or a couple julienne bits of tarragon.
• Cook the bacon so it's crispy and blend it in with cheese so as to create a bacon and cheese spread, which is what I spread on the cracker. There should be more cheese than bacon if using St. Andre. As the cheeses you swap in/out get stronger in flavor, more bacon can be added to the mix.

Well, that should be enough for you to get the idea of how to play with the basic flavor profiles and overall concept. When testing out various ways to use this concept, I will admit I just slice things thin and see what I think and then I "dress it up" when I serve it to guests, time permitting. The truth is that a rough and dirty approach -- slices of the ingredients piled onto a cracker -- works just fine for guests who just pop over. The key ingredients are the mustard and tart apple, everything else will just alter the taint of the profile, but will work fine with the apple and mustard.

One other idea: you could turn the whole thing into cream cheese, caviar and apple on a cracker if you want too. Swap out caviar for smoked salmon if you like. With either of those ways, mix a bit of mustard in with the cream cheese and spread it very thinly on the cracker to give the slice of apple something to hold on to and then "glop" more on top of the apple and sprinkle with a few sevruga eggs. Top with dill. Easier to prepare the warmer (but don't heat the cheese -- room temp should do) the cheese is because the eggs hold on to it better that way. Place the prepared crackers on a cookie sheet and chill before serving

Lastly, I don't know anything about your cooking skills, so please forgive me if I was too in-depth with my discussion. I didn't mean to insult you by going into all those specifics.

All the best.