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What's the most delicious thing you've eaten today (2006-)


FistFullaRoux
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Yesterday: Illegal slices of my mom´s butter pastry.

Illegal cause I´m supposed to be eating healthy this week :raz:

Today: pasta with roasted cauliflower, pinenuts, lots of garlic, chili flakes and parsley.

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  • 2 weeks later...

Pasta with a cream sauce made from porcini I collected myself, and pumpkin pie!

"Los Angeles is the only city in the world where there are two separate lines at holy communion. One line is for the regular body of Christ. One line is for the fat-free body of Christ. Our Lady of Malibu Beach serves a great free-range body of Christ over angel-hair pasta."

-Lea de Laria

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A gorgeous and gloriously ripe Hosui asian pear from my favorite local orchard. It was so juicy it was dripping everywhere. Clearly the Forbidden Fruit from Eden. Nothing less could be worthy. :smile:

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

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The honey crisp apples are in here and every year I eat myself sick because of those apples. And I today was no exception...

"I eat fat back, because bacon is too lean"

-overheard from a 105 year old man

"The only time to eat diet food is while waiting for the steak to cook" - Julia Child

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I had the best damn sandwich I've had in months. A double decker "deli combo" with pastrami, corned beef, and swiss.

The rye bread was perfectly soft and very lightly toasted, the meat was warmed up on the griddle instead of the microwave, so it stayed moist but lightly carmelized, there was just enough cheese, and just the right amount of spicy mustard.

With pea soup and coleslaw on the side, what an awesome memorable delicious lunch. The sandwich took the cake, though.

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Lidia's mother's Chicken and Potatoes from Lidia's Family Table. Great recipe (needs only a little tweaking.) The potatoes alone are worth the price of admission with their gooey carmelized onion pan scrapings. While my husband is busy swooning over the chicken I quietly put away most of the potatoes.

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I had a jar of pumkin seed paste hanging around (think tahin, but made with pumpkin seeds instead of sesame).

yesterday I roasted some butternut squash, let the pieces cool, en then made a dressing with the pumpkin seed paste, balsamic vinegar, walnut oil and honey.

Oh wow was that good!!!

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Fresh salsa my coworker brought in. I noticed it sitting out on the counter on the way back in from my cigarette break; the vibrant red tomatoes and green bits of jalapeno caught my eye. Getting closer to it, I could smell the onions and cilantro and cumin. I think she could sense me eyeing it from the other side of her cubicle partition, because she poked her head around and said, "Help yourself."

It was wonderful. Made by her friend who is from Mexico, eaten with peices of homemade flour tortillas. I stood in the hallway, transported by the taste, and ate more of it than was prudent. I'm back at my desk now and I can still taste it.

"Nothing you could cook will ever be as good as the $2.99 all-you-can-eat pizza buffet." - my EX (wonder why he's an ex?)

My eGfoodblog: My corner of the Midwest

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Mamshit Park, eh?

I've had nothing of consequence so far, but I intend to go home and make Bill Granger's caramel chicken with brown rice and fresh broccoli, which is likely to be the most palatable thing of the day. It certainly is not going to be the Russel Stover "Maple Creme" I just choked down at the office.

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My improvised lunch sandwich today was sooooo yummy. Lightly toasted sourdough bread, a smear of mayo, warm rotisserie chicken, and some leftover mashed sweet potatoes.

"Life is a combination of magic and pasta." - Frederico Fellini

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Fresh salsa my coworker brought in.  I noticed it sitting out on the counter on the way back in from my cigarette break; the vibrant red tomatoes and green bits of jalapeno caught my eye.  Getting closer to it, I could smell the onions and cilantro and cumin.  I think she could sense me eyeing it from the other side of her cubicle partition, because she poked her head around and said, "Help yourself." 

It was wonderful.  Made by her friend who is from Mexico, eaten with peices of homemade flour tortillas.  I stood in the hallway, transported by the taste, and ate more of it than was prudent.  I'm back at my desk now and I can still taste it.

Cumin? Hmmmm....must try that, soon. I've never thought of using cumin in fresh salsa. Whole seeds or ground?

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Fresh mussel fritters for lunch which I flavoured with onion, chilli, and coriander. A squeeze of lime juice and they were heavenly. I did cheat a little....added a packet of commercial seafood soup mix which lifted those babies to heavens height.

Or maybe it was the MSG! :biggrin:

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Braised Oxtails from The Cook's Book - absolutely delicious!

John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

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Mamshit Park, eh?

I've had nothing of consequence so far, but I intend to go home and make Bill Granger's caramel chicken with brown rice and fresh broccoli, which is likely to be the most palatable thing of the day.  It certainly is not going to be the Russel Stover "Maple Creme" I just choked down at the office.

yes, pronounced "mumsheet"- sounds a bit better??

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  • 2 weeks later...

Salmon BLT with good fries. The bun was kind of nothing special, but the combo of salmon with bacon was pretty darn tasty.

Jasper White's Summer Shack at Mohegan Sun casino. Really.

"Only dull people are brilliant at breakfast" - Oscar Wilde

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  • 1 month later...

Nothing fancy, just a sandwich made from a loaf of Costco's roasted garlic bread with some chipotle roasted chicken breast sliced deli thin and some slices of pepperjack cheese (done up in the microwave instead of the broiler because I made it at home and took it to work, where sadly, we have no broiler).

Edited by Shamanjoe (log)

"...which usually means underflavored, undersalted modern French cooking hidden under edible flowers and Mexican fruits."

- Jeffrey Steingarten, in reference to "California Cuisine".

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