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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?
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!!
That’s just rude.
be with ones I love, drink champagne, party with great music, LOTS of mexican and seafood.
be with ones I love, drink champagne, party with great music, LOTS of mexican and seafood.
Don’t forget, while you’re desiring YOUR last meal, there’s a pretty good chance your waiter or waitress wants to enjoy THEIR last meal as well. They sure as hell aren’t going to bust their asses, waiting to serve you. Neither is the chef!
Everything and anything that Moooooschelle and lil tyrant Bloomerberg says we can’t — in all you can eat buffet style fashion.
Yep, me too. Lobster, cherry pie, cashews. Maybe jamocha almond fudge ice cream for dessert.
An entire rhubarb pie. Maybe two, if there’s time.
My favorite Italian restaurant. Anything and everything on the menu. In fact- I would do their tasting menu. With Champagne and Ice tea.
Desert would be an eclair, a tiramisu, and of course, ice cream sundae.
Of course my favorite Italian restaurant is in another state, so I would have to fly there and of course, get a room there, but - hey, if the world is going to end, I wouldn’t miss a few grand from my 401K!
When we were little, me and my little brother Wes were outside playing in the snow. I went in and got a bottle of Mountain Dew and a glass. I told Wes to go get Mom. I scooped up a class of snow and poured some Mountain Dew on top go it. Wes and Mom came out and I showed Mom the glass.
“You always said ‘Don’t eat yellow snow, but I don’t see what’s so bad about it.’”
And I tossed some down.
Mom hit me in the head with a snow shovel.
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