Your Last Meal on Earth - Page 4

RHoos22 · 03-08-2008, 12:49 PM

Quote:

Originally Posted by Bite Me

Anything as long as it was cooked by my Mom and shared with my Dad..........................................40 years ago.
I do miss it so............just didn't know it at the time.

Ditto

whowantstoknow · 03-08-2008, 12:55 PM

it would have start with fresh south carolina oysters straight from bluffton..fresh shrimp from Rauls Seafood...then a Hobo pack right off the grill filled with a....Venison Burger , carrots, mushrooms, onions, red potatoes.....topped with Heinz 57 sauce....A cooler filled with the coldest beer possible...

At the biggest picnic table outside the friends house on Lake Marion....with my whole family..both sides....and all of my closets friends...Now wouldnt that be one hell of a last meal....

SAXIS ISLANDER · 03-08-2008, 02:02 PM

Many more weeks like the last one and I just may be faced with this decision. Christ I don't think another human has ever made me that *$%#@!& mad.

Anyhow, my vote goes with a pair of apps consisting of shrimp cocktail with shrimp big as baby arms, some of that raw tuner with the fixins. Follow that with some steamed clams, Chincoteague oysters, fry a few of those shrimp and a crabcake w/grandma's recipie, and a pair of chix thigh thighs cooked in that old black iron fry pan of moms.

While we're wishin....tell Fausto to send over some of that tiramisu over for dessert, Wash it all down with tea so sweet that it'll make your teeth hurt.

Yea....that'll do it.

RUGGERDUDE · 03-08-2008, 02:38 PM

My last meal would start with a bowl (not a stinkin little cup) of Cream of Crab soup. Next a fried softshell crab sandwich made by me which includes a beautiful whaler softshell maryland blue crab breaded with Italian bread crumbs with lettuce, Hellman's Mayo and the prettiest Eastern Shore tomato you could find. Finished of with a couple of (and I know this doesn't make sense) Vaccaro's cannoli from up here in Baltimore's Little Italy.

Great now I'm hungry......

Will

Jesse Lockowitz · 03-08-2008, 07:35 PM

Fried dolphin chunks...skinless..seasoned with a little salt/pepper, and some lemon juice...

some fresh cole slaw from grandma....

Thick french fries...

and a couple big ole' beef ribs...

alll while sitting on a North Carolina beach in July, around 7pm....very slight 3-5kt South wind...emerald green water...in a big ole beach chair..

maybe havin my dumb dog sittin next to me waitin for me to drop something, knowing he will get something no matter what..

perhaps drinkin something ice cold too..yeah...that'd be good enough for my last meal.

Jesse

FishDancer · 03-08-2008, 07:45 PM

Start with a McCallan 24 year old scotch

Appetizer - Potato souffle from Antoines in New Orleans

First Course - Prociutto Wrapped Shrimp from 230 Forest Avenue in Laguna Beach

Main Course - Anything from Il Tinello in NYC

Wine - Brunello Montalcino - Banfi 1995

Dessert - Gelato from Milan

Finish with a black Sambuca

Skunked Again · 03-11-2008, 12:05 PM

I've been thinking about this question a lot lately. I've spent the last month in India and it's not so much that i hate indian food it's more that i can't read the menu's here so instead I resort to Subway Turkey Subs for dinner everynight. I'm looking forward to going back to the good 'ole U.S. of mother Effffin A. and having myself i good meal. I think the atmosphere is what makes the meal most of the time so it's a toss up between enjoying marinated steak tips in the cockpit, with a nice salad and some rice... or chicken wings which have marinated in Italian dressing for at least 24 hours cooked on a smoker (not a grill!) in a parking lot at a Jimmy Buffet concert.. My mouth is watering I have to go.

Parapapam · 03-11-2008, 05:36 PM

Last meal if I went in the Summer:

NE Lobsters, steamer with tons of butter and 3 ears of great corn on the cob, cooked by me, on one big azz boat at sunset, surrounded by all my friends and family, with a cold one in my hand... just throw the shell over the side....

Last meal if I went in the Winter:

The Filet Mignon with bernease sause and Tartiflette (French Potoato, Onion, Bacon larde and Reblochon cheese all melted together) cooked by my wife (French wives do have redeeming qualities... cooking is just one of them), on one big azz mountian in the Alpes at sunset, surrounded by all my friends and family after a day of powder skiing..... death comes quietly in the hot tub later.....after several Calvados's (apple cognac from Normandy)

Plan these days for 60 years from now....

Mike

Kahi · 03-11-2008, 06:12 PM

Quote:

Originally Posted by Parapapam

Last meal if I went in the Summer:

NE Lobsters, steamer with tons of butter and 3 ears of great corn on the cob, cooked by me, on one big azz boat at sunset, surrounded by all my friends and family, with a cold one in my hand... just throw the shell over the side....

Last meal if I went in the Winter:

The Filet Mignon with bernease sause and Tartiflette (French Potoato, Onion, Bacon larde and Reblochon cheese all melted together) cooked by my wife (French wives do have redeeming qualities... cooking is just one of them), on one big azz mountian in the Alpes at sunset, surrounded by all my friends and family after a day of powder skiing..... death comes quietly in the hot tub later.....after several Calvados's (apple cognac from Normandy)

Plan these days for 60 years from now....

Mike

Mike: Please ask madmoiselle for the Tartiflette Recipe and Post it up.

Merci,

Kahi
Miami, FL

Parapapam · 03-11-2008, 08:00 PM

Quote:

Originally Posted by Kahi

Mike: Please ask madmoiselle for the Tartiflette Recipe and Post it up.

Merci,

Kahi
Miami, FL

Kahi, I got you covered....

She never uses a recipe. She wings it most of the time. But I'll get her to write one out for us and I'll post it in a different thread.... it is really heavy, cheesey, satisfying, stick to your ribs and keep you warm food.

Not fancy foo foo French cooking. Country French, which is much better IMHO. From the Savoie region....

Mike

03-08-2008, 02:02 PM	#33
SAXIS ISLANDER Stop staring at my Avatar. Join Date: May 2007 Location: Eastern Shore Posts: 424 Credits: 6,250.0 Best Catch: Swelling Toad Occupation: Toilet Paper Salesman	No Gun Permit. Many more weeks like the last one and I just may be faced with this decision. Christ I don't think another human has ever made me that *$%#@!& mad. Anyhow, my vote goes with a pair of apps consisting of shrimp cocktail with shrimp big as baby arms, some of that raw tuner with the fixins. Follow that with some steamed clams, Chincoteague oysters, fry a few of those shrimp and a crabcake w/grandma's recipie, and a pair of chix thigh thighs cooked in that old black iron fry pan of moms. While we're wishin....tell Fausto to send over some of that tiramisu over for dessert, Wash it all down with tea so sweet that it'll make your teeth hurt. Yea....that'll do it.

03-08-2008, 07:35 PM	#35
Jesse Lockowitz I think Admin is going to let me have this space Join Date: Oct 2005 Location: 5 min from MHC, NC Posts: 2,066 Credits: 4,706.9 Occupation: Bluewater Realty	Fried dolphin chunks...skinless..seasoned with a little salt/pepper, and some lemon juice... some fresh cole slaw from grandma.... Thick french fries... and a couple big ole' beef ribs... alll while sitting on a North Carolina beach in July, around 7pm....very slight 3-5kt South wind...emerald green water...in a big ole beach chair.. maybe havin my dumb dog sittin next to me waitin for me to drop something, knowing he will get something no matter what.. perhaps drinkin something ice cold too..yeah...that'd be good enough for my last meal. Jesse __________________

03-08-2008, 07:45 PM	#36
FishDancer My best friend has a 65 footer Join Date: Jul 2005 Location: Fernandina Beach, Fl Posts: 61 Credits: 1,299.9 Boat: FishDancer Contender 33t Home Port: Fernandina Beach Best Catch: 61.1 pound king mackerel, 450 pound Pacific Blue Marlin, 180 pound tarpon Occupation: Executive	Start with a McCallan 24 year old scotch Appetizer - Potato souffle from Antoines in New Orleans First Course - Prociutto Wrapped Shrimp from 230 Forest Avenue in Laguna Beach Main Course - Anything from Il Tinello in NYC Wine - Brunello Montalcino - Banfi 1995 Dessert - Gelato from Milan Finish with a black Sambuca __________________ Jeff FishDancer >>))))))"> http://www.FishDancer.net Last edited by FishDancer; 03-08-2008 at 07:47 PM.

03-11-2008, 12:05 PM	#37
Skunked Again Hide- My Wifes Logged On Join Date: Aug 2007 Location: Weymouth, MA Posts: 168 Credits: 1,400.0 Boat: 20' CC/29' Blackfin FB Home Port: Weymouth Best Catch: 160LB BFT, 300# class mako Occupation: Financial analyst	last meal I've been thinking about this question a lot lately. I've spent the last month in India and it's not so much that i hate indian food it's more that i can't read the menu's here so instead I resort to Subway Turkey Subs for dinner everynight. I'm looking forward to going back to the good 'ole U.S. of mother Effffin A. and having myself i good meal. I think the atmosphere is what makes the meal most of the time so it's a toss up between enjoying marinated steak tips in the cockpit, with a nice salad and some rice... or chicken wings which have marinated in Italian dressing for at least 24 hours cooked on a smoker (not a grill!) in a parking lot at a Jimmy Buffet concert.. My mouth is watering I have to go.

03-11-2008, 05:36 PM	#38
Parapapam Anthony's Ark is a blowboater Join Date: Feb 2006 Location: Falmouth, MA Posts: 337 Credits: 1,482.9	Last meal if I went in the Summer: NE Lobsters, steamer with tons of butter and 3 ears of great corn on the cob, cooked by me, on one big azz boat at sunset, surrounded by all my friends and family, with a cold one in my hand... just throw the shell over the side.... Last meal if I went in the Winter: The Filet Mignon with bernease sause and Tartiflette (French Potoato, Onion, Bacon larde and Reblochon cheese all melted together) cooked by my wife (French wives do have redeeming qualities... cooking is just one of them), on one big azz mountian in the Alpes at sunset, surrounded by all my friends and family after a day of powder skiing..... death comes quietly in the hot tub later.....after several Calvados's (apple cognac from Normandy) Plan these days for 60 years from now.... Mike Last edited by Parapapam; 03-11-2008 at 05:38 PM.

03-08-2008, 02:38 PM	#34
RUGGERDUDE Crab mustard is good Join Date: Mar 2005 Location: Jarrettsville, MD Posts: 885 Credits: 1,218.6	My last meal would start with a bowl (not a stinkin little cup) of Cream of Crab soup. Next a fried softshell crab sandwich made by me which includes a beautiful whaler softshell maryland blue crab breaded with Italian bread crumbs with lettuce, Hellman's Mayo and the prettiest Eastern Shore tomato you could find. Finished of with a couple of (and I know this doesn't make sense) Vaccaro's cannoli from up here in Baltimore's Little Italy. Great now I'm hungry...... Will

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