Posted on 12/21/2012 12:17:04 PM PST by nickcarraway
As rational people, we're 99.9% sure that the world's not going to end tomorrow. Still, at the back of our mind is the irrational fear that what if all those fearmongers are right, and these are our last days on earth? After someone sent us a website of Doomsday recipes that got us wondering: if these were going to be our last meals on earth, what would we eat?
We briefly considered fancy tasting menus at places we've always wanted to try but now would never get a chance to, like French Laundry or Coi, but if we're honest, we don't want to spend our last minutes of existence in a dining room exclaiming over tiny morsels of food, as mind-blowing as those morsels may be. The end of the world also isn't any time for competition over who can have the foodiest bucket list. If the world were really ending tomorrow, we'd want tried-and-true comfort food favorites.
We'd definitely start the day with a morning bun and cappuccino at Tartine, maybe heading over for a second breakfast of the Rebel Within at Craftsman and Wolves. Then what? Oysters, probably, and an early lunch of roast chicken and bread salad (and a few glasses of wine) at Zuni, because even though it's a cliche, we really want to eat that again before we shuffle off this mortal coil. After a visit to Blue Bottle for a quick power-up (no time for napping), it would be time for pizza. Little Star? Capo's? Pizzeria Delfina? We don't really care, as long as it's cheesy, bready, and deeply satisfying. After a several cocktails somewhere fancy, we'd head over to Bob's Doughnuts for a 2 a.m. apple fritter and prepare ourselves for the end.
What would you eat if today was your last day on earth?
Two fried chickens and a Coke.
Something light.
Anna Roth must be a little chubby!
Come to think of it, I may have that anyway...I have the champagne still untouched since Election Day. Now if I can just find a good sushi takeout.;-)
A nice juicy sirloin,medium rare,well “marbled”....baked potato with lots of butter...a medley of corn,green beans and carrots...and a nice piece of chocolate cake.
One of the more ridiculous questions I’ve seen lately. What? I want to die on a full stomach? I ain’t going into hibernation.
Dry white toast.
Not gonna say it. Not gonna say it. Not gonna say it.
An entire cheese cake. (my Mom’s recipe only)
Cheesecake washed down with a bottle of Tinos Vodka topped off with an entire pack of Salem Lights.
Breakfast of jowl bacon, scrambled eggs with cheese, English muffins with butter and strawberry preserves and a K cup of Cappucino. Lunch at Church’s chicken, including the jalepeno bombers with creamy jalapeno sauce. Dinner at Ruth’s Chris steak house with the Brussel Sprouts. Recipe below:
Ingredients:
1 lb. fresh Brussels Sprouts (not frozen)
1 tbsp. vegetable oil
3-4 slices of applewood smoked bacon, cut into 1/2 inch pieces
1.5 tsp apple cider vinegar
1.5 tbsp maple syrup
1/2 tsp salt, plus more as needed
Ground black pepper for seasoning
1. Bring a medium-sized pot of water to a boil and salt generously.
2. Trim the bottom end of Brussels sprouts, and pull off the outer dark leaves. Halve through the core.
3. Add Brussels sprouts to boiling water and cook, uncovered, until tender - about 7 minutes.
4. While Brussels sprouts are boiling, add the oil and bacon to a large skillet (I prefer cast iron), and cook over medium heat, stirring occasionally until the bacon is crispy.
5. When Brussels sprouts are tender, drain and rinse under cold running water.
6. Remove the bacon with a slotted spoon and set aside. Increase heat to medium high. Add the Brussels sprouts to the skillet and cook, stirring occasionally, for 5 minutes.
7. After five minutes, sprouts will start to brown a little. Add apple cider vinegar and stir. Cook an additional 4 minutes.
8. After 4 minutes, add maple syrup. Continue stirring until edges of sprouts are brown and crispy (about 2-3 additional minutes.)
9. Add bacon. Salt and pepper to taste.
10. Serve warm. (Serves 2-3. Can double recipe for more.)
(I was thinking the same thing)
Absolutely nothing. Rather, I would fast, and pray to Jesus Christ that he save my and all the other wretched souls on this soon-to-be-finished planet Earth!
Emma Stone.
No doubt about it!
Not even a communion wafer?
Eakers BBQ
http://www.freerepublic.com/focus/f-chat/2058138/posts
With some of Darks’ coffee
http://www.freerepublic.com/focus/f-news/2905752/posts?page=20#20
Celery, carrots, broccoli and tofu.
Just kidding. Chocolate ice cream.
Lobster. All day long.
Why, I would just go to McDoDo’s.
Surely there is no need for guns.
Jake!
Elwood!
As much of See’s candy as I could hold!
Isn’t that what the Web is for?
King crab, lobster and prawns washed down with 20-year-old Pappy van Winkle bourbon.
Apparently ez couldn’t resist. LOL!
20 White Castles
...and a Diet Coke.
Well I have that bottle of 18 year old Single Barrel Glenlivet Scotch and a couple fine cigars I have been saving for just such an occasion.
The Miss Reef 2012 Runner Up
Helium. Lots of helium.
And definitely nothing heavy, which might weigh me down.
Ensure, bananas, clear broth, and Gatorade G2 (the chemo diet)
All the Wild Turkey I can get my hands on!
Not to nitpick, but it’s supposed to be *four*.
as much Ex Lax Chocolate as I could , LOL
)
As many Heinekens as posible...
I dont want to die on full stomach.
Marinade:
4 cups water
3 cups chilled strong brewed coffee
1/2 cup coarse kosher salt
3 tablespoons plus 2 teaspoons (packed) dark brown sugar
1/4 cup pure maple syrup
2 tablespoons chopped fresh rosemary
2 tablespoons plus 1 teaspoon Worcestershire sauce
2 cups ice cubes
4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate
Short Ribs:
1/4 cup chopped bacon (about 1 1/2 ounces)
2 cups chopped onions
1/2 cup chopped shallots
6 garlic cloves, chopped
1 small jalapeño chile, seeded, chopped
1 cup strong brewed coffee
1 cup low-salt chicken broth
1/4 cup chili sauce (such as Heinz) or ketchup
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
For marinade:
Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade.
DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill.
For short ribs:
Preheat oven to 325°F. Sauté bacon in heavy large wide ovenproof pot over medium heat until beginning to brown. Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours 15 minutes.
DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm in 325°F oven until heated through, about 20 minutes, before continuing.
Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs.
I’d knock off work early and go home to spend time with my family. We’d eat whatever we happened to have in the house because I wouldn’t care to waste time shopping over being home with the people I really care about.
Why bother going to work?
Peppermint Life Savers.....
If you’ve made a commitment to get certain things done, you are obligated no matter what.
“What Would You Eat if the World Were Really Ending Tomorrow?”
Mila Kunis, and not in the cannibalistic way either. WINK WINK!!
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