QOTD submitted by nkit
What is your very favorite food?
What is your least favorite food?
Mine are 
and 
you can probably figure out which pic is which..
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It is my sincere desire to provide readers of this site with the best unbiased information available, and a forum where it can be discussed openly, as our Founders intended. But it is not easy nor inexpensive to do so, especially when those who wish to prevent us from making the truth known, attack us without mercy on all fronts on a daily basis. So each time you visit the site, I would ask that you consider the value that you receive and have received from The Burning Platform and the community of which you are a vital part. I can't do it all alone, and I need your help and support to keep it alive. Please consider contributing an amount commensurate to the value that you receive from this site and community, or even by becoming a sustaining supporter through periodic contributions. [Burning Platform LLC - PO Box 1520 Kulpsville, PA 19443] or Paypal
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Anything eatable from Tuscany (including pets).
Caviar.
I could eat a whole jar by myself.
Ribeye from a cow
The older the civilization, the better the cuisine.
Anything and everything fresh and prepared elegantly.
Except squash and beets. Yuck, dad.
Squash and beets are good if cooked in an unhealthy manor. (Lots of sweet added).
Man I love yellow beets
Followed by fried crappie.
Brussels Sprouts are groady to the max.
Try cutting Brussels sprouts in half and sauteing them in butter until caramelized with a little garlic and a splash of balsamic vinegar. Excellent with a grilled rib-eye steak.
Then broil them to get a bit of char.
Absolutely outstanding.
My SiL separates them into leaves while watching TV, then sautees the “fluffy” sprouts in butter with S&P. Pretty damned good (though I prefer roasted in duck fat).
Grass finished I hope
Japanese Bento boxes, any variety. But I like wholesome food best no matter what country is it’s origin.
Yep, agree, Asian food is very healthy and I love Chinese (food that is). But all this only came to Britain in the 70s/80s. The first Chinese meal I had was sweet & sour pork in 1962 when I was 18 -I still remember it and the tasty aroma.
Are you sure? I spent quite a lot of time in China a never ran across S&S pork. I think that’s a western thing. Chinks don’t mix sugar in their dishes.
Most Chinese dishes in America are American, not Chinese. General Tso Chicken for example.
Moo goo gai pan.
And Egg Fungul.
(Oh wait. That one’s Italian.)
Yes Melty, you are right here. We in UK call it ‘Chinese’ but actually it’s westernised Hong Kong food from when loads of immigrants came over. I have no idea about authentic dishes actually from China – never been there.
I wish I could post pics. I tried with https links, they don’t seem to work; and *.jpeg doesn’t work either.
Anyway – this is easy:
Favourite: Haggis with tatties and Broad beans – nothing close
Worst: Broccoli – but other green stuff like Kale and Runner beans are great.
I also like any offal – liver, kidneys, heart, faggots. We used to live on goat meat when we had the smallholding many years ago; excellent, like lamb without the fat (which I dislike greatly.) But we mustn’t forget the standard English Fish ‘n Chips which we have at least once a week.
From wartime:
Steak & Kidney pudding (suet), roasted dandelion roots for ersatz coffee and the leaves are good too. Rabbit pie was often on the table ‘cos we lived in the country with my mum and her parents while dad was at war in N.Africa until I was 5 – he was demobbed in 1949, one of the last, because of what he did (another story).
We actually ate healthily and had government vitamins, malt extract, orange juice daily; a 1/3rd pint milk at school every morning break, and powered eggs (but not us ‘cos grandad kept chickens & ducks and we boiled the broilers), and milk straight from the cow on the nearby farm. No Regs then.
“Britain had severe food shortages during the Second World War. But because the country was never invaded, no one starved or was reduced to eating grass – for many, the diet and the rations imposed led to greater health. The present-day disease of obesity was virtually unknown and while many foods were unobtainable, people did not suffer over much.” For those who would like to know a little more:
Egad AP! Haggis?? Not surprised coming from folks that eat musky peas and spotted dick with cream sauce.
That’s mushy peas, not musky.
Yeah you beat me!
Proper haggis here in the states is technically illegal.
Unless you make it yourself, which some Highlanders and Vikings around these parts still do!!!
Should always be eaten with neeps and tatties!!! And dark ALE. This business about broad beans is news to me. When did broads get their own beans?
And watch out for those faggots!!! No one should be eating them in this day and age, what with supercharged AIDS making a suspiciously-timed comeback.
Good one RR. Here’s an explanation – it’s all about our language differences, which is in part, why I enjoy being here on TBP.
Broad Beans: “Broad beans are high in protein and fibre, an excellent source of folate and a good source of other B vitamins. Around 10,000 tonnes are grown commercially in the UK every year. In the USA they are known as fava beans, derived from their botanical name Vicia faba.”
https://blog.mr-fothergills.co.uk/fascinating-facts-figures-broad-beans/
So you can forget about your ‘broads’
Faggots are meatballs made from minced off-cuts and offal, especially pork (traditionally pig’s heart, liver, and fatty belly meat or bacon) together with herbs for flavouring and sometimes added bread crumbs. It is a traditional dish in the United Kingdom, especially South and Mid Wales and the English Midlands.
Interesting facts about the word “faggot” and it’s English shortened version “fag” in common use for ‘cigarette’:
https://www.gq-magazine.co.uk/lifestyle/article/faggot-meaning
So now we’ve cleared that up, you will understand what I mean over here in soggy UK! 🙂
Fava beans. WHY DIDN’T YOU SAY SO?
I understand they go wonderfully with a nice chianti!!!
We’re a little behind the curve over here in the Colonies, and always appreciate it when our brethren across the pond keep us up to speed with the Queen’s English!!!
HUZZAH!!!
Big fan of Fava beans. Tried them in 1960’s and liked them right off the bat.
To be honest RR, I didn’t know you called them fava beans until I looked it up! But I’ll go along with Chianti one of my favourite wines. The Italian reds are my fist choice and the Chilean are a good second.
The Q’s English is a nightmare – we never say what we actually mean – it’s all subtle innuendo and hints. There is a whole social mores embedded in the Toff’s language. I so much prefer American English – you say what you mean and spell. It’s generally known as the ‘British Reserve’ and refers to the quality of a shy or modest person who doesn’t easily express his or her feelings.
‘Broad’ derives from nothing – but ‘fava’ comes from the correct biological term. See, you have it right! Here’s someone who’s nailed it:
The first time ever heard of “mashy peas”
It reference all kinds of other “take away food” I never heard of too.
Great song too…
Great song CA – very apropos – never knew there was a song about my favourite veg! 🙂
Yep – and that’s mushy peas BL 🙂
Spotted dick??? Really? Ummmm …
Brits are crazy for spotted dick Stuck.
It’s cake in a can.
They’ll puff a faggot too, in a heart beat.
Oysters. Oyster stew. Fried oysters, raw oysters, smoked oysters in a can, oysters with coctkail sauce, oysters wrapped in bacon…..
I drive an hour to a resort to eat fantastic Oysters Rockefeller. I do that 3 or 4 times a year, that is how much I loves dem oysters.
Oysters at Hilton Head are $3 a piece…used to get bushel for 8 bucks.
Po’ boy oyster sammich.
The best?
Fresh shucked with one drop of lemon juice and one drop
of tabasco sauce with all the salty liquor retained.
Our nearby Whole Foods has $1 oyster Fridays.
for $24 bucks you get more than 2 people can eat.
Favorite: pretty much any cuisine
Least favorite: Lima beans
Rupert- Lima beans are divine, ya’ll just don’t know how to cook them. I have noticed Yankee food is bland, specially Lima Beans.
Cook BABY Lima beans in chicken broth with diced ham, when almost done (tender) add a small amount of red pepper flakes and a little real butter. You will change your mind.
Doing the lima beans and chicken broth now… no ham though. And yes, Yankees can’t cook fer’ shit.
I once shared a house with two Yankee friends and did all the cooking. They’d never had red links with cat biscuits and cane syrup.
Do you mean “cat-head” biscuits?
Love lima beans. No one else in my family does, but I grow at least one row every year just for me. Add sweetcorn for succotash and you’re in heaven.
Hardscramble- Yes, but adding fingerling potatoes to the mix is even better. Only if it is fresh ingredients . The corn has to be very fresh.
Me and my dad are the only ones in my family that understand the majesty of the lima bean.
Fresh fish filets, right from an inland lake or the ocean.
Typically broiled or blackened.
Chilean Sea Bass #1,
wild caught Alaskan salmon #2,
north Atlantic cod, #3
blackened mahi mahi, #4
garlic buttered, sauteed fresh yellow bellied lake perch #5
(the striped lake perch imported from Australia just ain’t the same.)
sauteed walleye, #6
with a side of grilled mixed vegetables, or a 1/2 lb. side of Alaskan king crab legs.
With a glass of pinot grigio or maybe a good cab or malbec as a sub for the white.
All that said, that CB & cabbage, with spuds and carrots looks yummy.
Another good comfort food is beef pot roast, or pulled pork.
Damn.
Gettin’ hungry.
Yeah, damn I’m getting hungry too salivating over all that fish.
You need to try these two fish: opelu kala (Hawaiian surgeon fish) and Ecuadorian butterfish. Tough to find and expensive but well worth it.
And the SLIMEHEAD. Most delicious.
Otherwise known as Orange Roughy. But Slimehead is a better name for such a handsome fish, no?
Red- We have a real Mexican hole in the wall that deep fries that fish whole, head, tail….whole. Its delish with lime. I will be having that this weekend.
It is, no kidding, a very tasty sea creature.
Also, it doesn’t stink up the whole house when you cook it the way salmon does.
poor man’s lobster
I suggest you should not eat orange roughy. They can live to be 130 years old, and do not reproduce until they are 30. A lot of juveniles are eaten/killed. If people eat them, owing to their unusual life cycle, they may well go extinct. I am no wild eyed conservationist but I rather prefer not driving things to extinction
Yes. We must always verify the age of the roughy before we take them home. I think we can all agree on that.
…I took a roughy out to see a movie…
… ♫ ♪ ♫ ♪ …
Eat them up. YUM!!!
Fresh caught homemade clam chowder.
I have the best recipe in the universe.
The problem is digging those clams.
They MUST be fresh.
That crock pot – Corned beef & cabbage? – looks amazing.
I’m a sea food junky.
If it’s briny, I’ll give it a shot.
Otherwise not a picky eater; I have more problem with how it’s been prepped or cooked than the food itself.
Unfortunately it all cost more now…
Soy.
Love it!
Prevents me from having to use Summer’s Eve too often.
Justine TruDope….FIFY.
1 – German Chocolate Cake.
2 – Kimchi (ugh…I get the willies just thinking about it.)
Those are truly the opposite ends of the food spectrum.
You guys don’t like rotten cabbage? I brought a big gallon-sized jar up to the register at the Korean food store in San Antone, and the lady asked me:
THIS FOR YOU?
What. A white boy can’t like kimchi? Racist Koreans.
Whole jar was bubbling and leaking all the way back home!!!
The rottener the better!!!
Kimche is beyond delicious.
Especially made with raw oysters/and or raw shrimp (see below)
After being married to a native Korean woman for 49 years, I actually came to enjoy it on occasion (kimchi), but not everyday.
Kimchi is not only delicious, it’s easy to make and incredibly healthy,
like all fermented food. Lucky man.
If it’s easy to make…
…you’re doing it wrong!!!
Real kimchi is labor intensive and a major pain in the ass to prepare.
It’s real good for the guts, though.
Nonsense, Man!
Easy peasy.
Here is how I learned to make it.
Agreed, we make a fresh batch weekly- my wife prefers it crunchy instead of letting it ferment for months so I oblige.
The whole process of chopping and salting the cabbage, shredding the daikon, carrots, and ginger, mincing the garlic and scallions and then adding the fish sauce and pepper flakes takes only about 15 minutes and yields about two quarts. I store it in an old brown ware sauerkraut crock and keep it on the kitchen island during the week, add it as a side dish for everything from eggs or a plate of chops, or as a replacement for iceberg lettuce on sandwiches and burgers.
Lasagna or Cinnabons. I can never decide.
Two slices of white bread , thick slice of bologna (the good stuff sliced off the giant stick in country grocery or delis) , with a layer of BBQ potato chips lightly smooshed/ layered in between the bread . no mustard , no mayo , I am a purist and a bologna snob . Boar’s head bologna is the best , all meat , not the all beef .
Then fry it!
1. German Rouladen with spaetzle
.
.
.
2. Hungarian Goulash
.
.
.
3. Moussaka
Stucky-Oh hell yeah to all of the above, just ate at a nice German restaurant the other day. They made the Ghoulash with uber tender beef tips, I almost died. I could eat Moussaka every day.
PS- Still eating my stash of real German marzipan, it’s crack I tell ya.
I’m with you on the German Rouladen and Goulash but my favorite has to Venison backstrap slow roasted with about anything. Note we raise our own beef but I still love Venison just has to cleaned properly.
We have spent time in Germany and Greece. Both countries area gastronomic delight. We love gyros and amazingly the best we ever had was in a tiny cafe on Lange Reihe in Hamburg Germany. Just a few buildings toward the square from the coin shop.
Why couldn’t you just say small noodle made of egg, Stuck? I had to look that shit up. And that Hungarian thing looks like just beef, carrots and taters…we call that stew. Good though,.
True. Except regyoulah stew is missing the Hungarian secret ingredient … PAPRIKA, and plenty of it.
Hey Stuck,
Are you keeping the weight off? Just curious. The never-ending battle (for me, anyway).
Hot pastrami sammich. Worth a few extra pounds.
Artist….THAT is a beautiful thing! I’d give a kidney for a good jooish deli in this area.
Where are you?
The best I ever had was “Herschel’s Deli” in Reading Terminal, Philly.
KY, used to have a good deli…alas, no more.
Absolutely.
Haven’t stepped on a scale lately. But, a couple months ago, cleaning out the attic, found my old duffel bag with uniforms …. and was almost able to squeeze into the pants. Size 36! Which is a looong way from size 48.
Dead cow and unearthed potatoes are the only food.
How people ingest that green stuff is beyond me.
It is not so much food for you, but what is living in your gut.
Microbes gotta eat.
Same as bacilli.
For every human cell in your body, there are 1o bacilli.
We are all far more bacteria than we are human by cell count.
Fun fact.
It’s duck food, basically.
Beams of sunlight, filtering through snow clouds.
I like my super souped up Puttanesca sauce, too. Over capellini, usually. But tried & liked red lentil pasta recently…bulkier, but more non-insect protein, & appealing flavor/texture.
Ribeye. Medium rare.
I was guessing giraffe for you.
Yes. Giraffe ribeye.
Is there any other kind?
Impossible to narrow it down to even a top 20.
Hate horseradish. Can’t stand green onions,or raw onions, except a couple of bites of sweet raw onions. Love ’em cooked any way, just can’t abide the raw thing with them.
Otherwise, I like pretty much everything and my favorite is whatever I decide to whip up that day.
Except bacon. It’s its own category, more of a protein nectar than a food.
Wonder why the Muslims are so testy? No bacon!
It’s because they’re not allowed to use toilet paper.
Try that for a month and see how chipper YOU are!!!
Try a liverwurst sandwich (toast the bread) with raw yellow onion, cracked pepper, and mayonnaise.
Thank me later. One of my favorite lunches.
Raw onion no-go.
Liverwurst, or bratwurst, on toasted sourdough with alfalfa sprouts, cream cheese and pepperoncini.
I’ll try that!
I don’t answer all QOTDs because there are some things I won’t reveal. However, for this one, I’ll bite (pun intended); and, as much I hate to admit it’s my favorite, I’ll just go ahead and stand right here guilty as charged:
The southern equivalent was Krystal. They’re almost impossible to find anymore. We called them gut grenades
Anything from the bottom half of Louisiana.
The Hominy Grill shrimp and grits from Charleston.
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Impossibly delicious.
If it walks, crawls, or flies’ we got a recipe for it.
And for eels and jellyfish you just improvise.
Rainbow trout, fresh from the river. and black licorice.
Oooh, Just finished up last bowl of pot luck veggie soup the misses made.
Potatos, peas, green beans, celery, corn, carrots, etc.
Go to dinner is big baked potato with salsa on top.
Nearly anything prepared well. Surf, turf or earth.
Raw onion. Kills me…
Onion is a staple here in the midwest. Any old way way you want them.
try a Vidalia onion in season….you can eat them like an apple.
Gosh nkit, I just couldn’t bring myself to even try. The odor is what hits me first and they just smell foul (to me).
Cooking removes something noxious from them and I very much enjoy cooked onions!
Homemade French onion soup.
It takes forever to prepare but worth every second.
Cooking the onions down properly takes hours.
Haven’t had that in quite some time, but yes, exquisite!
Making the brown sauce by braising beef bones is time consuming too.
So true. Takes hours to carmelize the onions in a stick of butter. Gotta keep the heat low or the onions will burn (nasty). Add some herbs and wine, then some homemade beef broth. Sprinkle with homemade croutons and gruyere. Oh so good. Damn.
I’m inspired.
?v=2292905
I’m going to make it this weekend.
https://www.youtube.com/watch?v=yecNfSLnxp8
🤣
My Grandad used to grow onions that were so mild he called them apples. We would eat them raw with everything.
WFPB (Whole Food Plant Based). Also see nutrition science info by T. Colin Campbell, Ph.D.
Prawns.
What I am currently chewing.
Just finished a plate of buttery mashed potatoes topped with fried cabbage and onions. Secret: Cabbage must be fried in bacon grease. Offal and boiled greens are off the menu here. About anything from anywhere is fair game here as I love to cook for me or 100+. One of my favorites is an Argentine dish called matambre, (kill hunger).
Sixty comments and none of you mooks ever mentioned …..
Beer.
I was going to write that but is it even a food..
Liquid bread.
I’ve survived on it for days at a time.
Especially in college.
Water of life.
Fried chitlins, tripe, hog jowls and collard greens.
Love collards! My father would not let my mother cook them in the house. So, what was his favorite green? Mustards! Gross! They MUST be cooked in pork grease to make them edible.
Potato Chips
VooDoo donuts.. (note the bacon and caramel)
Chicken Riggies
In-N-Out double double animal style.
Incredibly good.
100!!!
Talk about perfect timing.
Scrapple.
Fitsu squash, but you have to know how to cook it
Fish, but there’s lots of them.
Rabbit, gotta know how.
Upvote for scrapple.
Fried and covered in maple syrup.
hamburger.
Not any hamburger.
Cooking a proper hamburger is an art.
And it isn’t easy. If you are not hand chopping tour own meat,
with added fat, you are doing it wrong.
Anything I don’t cook, pay for, or clean up after cooking.
Careful…..That sounds suspiciously like someone else’s Christmas fruitcake.
Ick.
Security question! My answer is some rando food that no one would guess. Why do they even ask?
My very favorite food is French Onion Soup. To make it more of a meal, I’ll serve it with medium rare steak and garlic parmesan potato wedges.
Least favorite is that processed sugary shit cereal. Is that even food?
Outstanding choice.
Make it at home with Julia Child’s recipe.
She learned it from the frog who invented it.
It’s a bitch to make, but so delicious you won’t care.
This might be a homework assignment for the weekend.
Prime rib.
Venison backstrap, floured and fried, with a baked sweet potato on the side.
Smoked brisket, baked beans, potato salad, and a roasted corn on the cob. Or smoked baby back ribs with the same sides. Give me a plate of either of those and stand back, as it is gonna get sloppy.
What? No McDonald’s.
NOQ Report indicated that one possible motive behind this project is the fact that many do not want to get vaccinated against COVID-19. By putting the vaccines in the food people eat (including tomatoes, as seen in the video above), more can get inoculated – especially those who refuse the jab but don’t know the salad on their table is enough to vaccinate them.
https://www.christianitydaily.com/articles/13443/20210930/mad-science-researchers-now-putting-covid-mrna-vaccines-into-vegetables-so-unvaccinated-can-eat-them.htm
My Hatch green chili( lots of pork) with refried beans & rice.
If it’s just for me, it’s fookin’ hot