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What Would You Eat if the World Were Really Ending Tomorrow?
SF Weekly ^ | Thu., Dec. 20 2012 | Anna Roth

Posted on 12/21/2012 12:17:04 PM PST by nickcarraway

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To: nickcarraway

http://www.fogodechao.com/


51 posted on 12/21/2012 1:41:47 PM PST by SeaHawkFan
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To: History Repeats

That’s just rude.


52 posted on 12/21/2012 1:54:05 PM PST by fanfan ("If Muslim kids were asked to go to church on Sunday and take Holy Communion there would be war.")
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To: nickcarraway

be with ones I love, drink champagne, party with great music, LOTS of mexican and seafood.


53 posted on 12/21/2012 2:01:31 PM PST by FeliciaCat (I like my money where I can see it...hanging in my closet.)
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To: nickcarraway

be with ones I love, drink champagne, party with great music, LOTS of mexican and seafood.


54 posted on 12/21/2012 2:01:40 PM PST by FeliciaCat (I like my money where I can see it...hanging in my closet.)
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To: nickcarraway

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!


55 posted on 12/21/2012 2:04:26 PM PST by Lou L (Health "insurance" is NOT the same as health "care")
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To: nickcarraway

Everything and anything that Moooooschelle and lil tyrant Bloomerberg says we can’t — in all you can eat buffet style fashion.


56 posted on 12/21/2012 2:18:23 PM PST by tflabo (Truth or Tyranny)
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To: RIghtwardHo

Yep, me too. Lobster, cherry pie, cashews. Maybe jamocha almond fudge ice cream for dessert.


57 posted on 12/21/2012 2:40:36 PM PST by NEMDF
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To: nickcarraway

An entire rhubarb pie. Maybe two, if there’s time.


58 posted on 12/21/2012 2:52:33 PM PST by Hootowl
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To: nickcarraway

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!


59 posted on 12/21/2012 3:22:41 PM PST by Gefn
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To: nickcarraway

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.


60 posted on 12/21/2012 3:53:43 PM PST by blueunicorn6 ("A crack shot and a good dancer")
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To: nickcarraway

Chicken flavor Ramen noodles with hot peppers and peanut butter.

Hey, it’s what I’ve got.


61 posted on 12/21/2012 3:55:06 PM PST by fattigermaster
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I’m diabetic and watch the carbs; pasta is pretty much a thing of the past. So for me, I’d like a big plate of spaghetti with meat sauce, 2 pints of Chunky Monkey ice cream, and a liter of full sugar Pepsi.


62 posted on 12/21/2012 5:16:00 PM PST by radiohead (Taxmaggeddon - are you ready?)
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To: nickcarraway
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?

Rich San Franciscans assume that the rest of us will all be working on our last night on earth, and serving and indulging them, that is an interesting perspective.

63 posted on 12/21/2012 6:06:03 PM PST by ansel12 (Romney--guns not for recreation or self-defense"sole purpose of hunting down and killing people".)
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To: nickcarraway

nothing if i wasn’t hungry


64 posted on 12/22/2012 3:00:09 AM PST by goat granny
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To: RIghtwardHo

Lobster was my thought too.


65 posted on 12/22/2012 3:06:33 AM PST by 9YearLurker
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To: 2ndDivisionVet

Jowl Bacon?


66 posted on 12/22/2012 3:12:30 AM PST by beebuster2000
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To: Darksheare

marinate ribs in coffee? what? explain why we should believe you.
sounds like a recipe to ruin great ribs.

what does the coffee do and how does it taste?

grande ribs? i think not.


67 posted on 12/22/2012 3:15:47 AM PST by beebuster2000
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To: Darksheare

try this instead:

I came across Dr. Maurice Codd’s rib recipe and tried it. Codd was a nobel prize winner in chemistry so I would imagine he understands the chemistry of this better than I do. But the ribs are amazing. Enjoy!

I am quite certain that after a long development process I have finally reached the perfection point in pork rib bbq. For years I hated rib recipes that slather ribs with gooey sweet sauce, and I preferred the dry rub ribs. Now, after countless hours in the “lab” I have captured both the crunch and tang of the dry rib, and the flavor of the sauce ribs.

Before I go through it, one key ingredient will be somewhat hard to get. Some time back, a wild swarm of bees showed up in the back yard. I caught them in a box, and then moved them to a hive I got. Since then they have yielded gallons of exquisite wild swarm honey. That is the key ingredient. And no, it doesn’t taste sweet. Here is the recipe:

Go get as many slabs as you want of tasty pork ribs, cut them up individually
Get a jug of apple cider vinegar, a jug of molasses.
Then go the fridge. Grab what you have: mustard, some ketchup, maybe even a left over bottle of barbeque sauce, left over red wine is good, you get the idea, forage for it.
Pepper, some salt.

Mix up the vinegar, molasses (a bunch) and the other ingredients in a big stainless pot or bowl. Dump the marinade and the ribs in a plastic bag and put them in the fridge for at least a day. The key ingredient here is the vinegar, don’t skimp on that.

Now to cook. The key here is low, low heat for a long time. If you can get your grill down to 200 degrees, that’s best. Sure throw in some wood chips or whatever if you want.

This part is important: don’t put the ribs on the grill, put them on a rack, and put aluminum foil under them so there are no flare ups. Indirect heat for a long time is key. If you must, do a little basting but you really don’t need to.

Cook until the meat shrinks back from the bone, that could be an hour or it could be two depending on the grill and the ribs. Tip a few while this is going on. It won’t help the recipe but you will feel better.

Now the honey part. Take the ribs off the grill and pull out the aluminum foil. Put the foil where the dog wont get it, you will regret it if he does. Put the ribs in big bowl and drizzle the honey on each rib till they are coated.

Turn the heat up to high in the grill. Quickly put the ribs directly on the grill. This part should take maybe a minute or two. Keep turning the ribs until the honey caramelizes, you don’t want any un-caramelized honey left or the ribs will taste too sweet. You will have to play with this to be able to see when they are done, but you have to stay on it, turning them.

Take the ribs off and go to town. The outside of the ribs will be crunchy, not sweet, and the inside will fall off the bone and be tangy. The combination of the two is amazing.

Perfect ribs are that easy!!


68 posted on 12/22/2012 3:17:08 AM PST by beebuster2000
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