And a Food Survey
Jul. 26th, 2004 07:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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kristenb615:
What's the last thing you ate?
A box of shells-and-Alfredo from Entire Edibles.
What's your favorite cheese?
Ricotta, or queso fresco, but there are very few cheeses I actively dislike.
What's your favorite fish?
The only fish I've consistently been able to eat without gagging is Red Snapper less than three hours out of the water.
What's your favorite fruit?
Ooo, do I have to choose? Probably figs, but I'm quite enamored of strawberries, peaches, pineapple, and kiwifruit.
When, if ever, did you start liking olives?
I don't remember ever not liking olives. As a child, I used to stick pitted black olives on my fingers and then suck them off. (My fingers were a lot smaller then.)
When, if ever, did you start liking beer?
I don't like beer, with the occasional exception of certain people's homebrews.
When, if ever, did you start liking shellfish?
I discovered a taste for crab at about age 8, and for oysters at age 22. I hate shrimp. I haven't tried scallops, clams, or lobster.
What was the best thing your mum/dad/guardian used to make?
Mom does a killer red beans and rice. Everything else she used to make that I enjoyed, I think I make as well or better. Dad is not a good cook at all.
What's the native specialty of your home town?
Pulled pork barbecue, mustard potato salad, and yellow cake with caramel icing.
What's your comfort food?
Mashed potatoes, or (don't laugh) chicken fajita tacos.
How do you like your steak?
Rare but not bloody, and well-salted.
How do you like your burger?
Medium (only the faintest trace of pink in the middle, but not gray and dry yet), with lots of tomatoes, a little lettuce, maybe dill pickle slices, and a splash of steak sauce.
How do you like your eggs?
Sunny side up, fried in bacon grease, with just enough hot grease spooned over the top to cook the thick part of the white through without thickening the yolk. Salt and pepper, please.
How do you like your potatoes?
Plentiful and fully cooked. Don't much care how - baked, fried, or boiled, mashed or not, are all fine with me.
How do you take your coffee?
Sugared to Hel and diluted with as much dairy product as possible. I prefer latte to real coffee.
How do you take your tea?
Depends on the tea, silly. Some are better with a spoonful of half-and-half and a demerara sugar cube, some want a slice of lemon and a heaping teaspoon of supergranulated sugar, and some want to be iced, with lemon, with mint and sugar on the side. A very rare few want to be served unadulterated.
What's your favorite mug?
A plain glass mug I got from Stash Tea back in college.
What's your biscuit or cookie of choice?
Shortbread, preferably homemade.
What's your ideal breakfast?
A Belgian waffle with fresh fruit and a bit of syrup, two strips of bacon, and two fried eggs. Grits are optional but welcome.
What's your ideal sandwich?
A slice of honey wheat toast, a scant smear of whole-grain Cajun-style mustard, a single leaf of leaf lettuce (not iceberg), two overlapping slices of ripe tomato, a light drizzle of red wine vinegar and olive oil, a fried egg over easy, four half-strips of bacon, a large slice of Cheddar cheese, and a second slice of toast, dry. If you think eggs are only for breakfast, substitute a slice of deli ham and a slice of smoked turkey for the egg and the bacon and make the cheese Muenster. If you bring any mayonnaise closer than four feet away from this sandwich, I will slap you.
What's your ideal pizza (topping and base)?
Deep-dish with a slightly flaky crust, a nice herby sauce, lots of cheese, mushrooms, fresh tomato, black olives, Canadian bacon, and a touch of fresh garlic.
What's your ideal pie (sweet or savory)?
John Tyler pie, which I have never seen anyone but me make, or what my mother used to call French silk chocolate pie, but which is really a sort of chocolate mousse pie.
What's your ideal salad?
Mixed leaf lettuces with just a few beet greens and leaves of spinach, feta cheese, wedges of tomato and avocado that are NOT TOUCHING each other, shredded carrot, a few green peas (fresh, steamed and cooled), a few broccoli florets (same as the peas), and a sprinkling of bacon bits, with a minimalist balsamic vinaigrette.
kristenb615:What's the last thing you ate?
A box of shells-and-Alfredo from Entire Edibles.
What's your favorite cheese?
Ricotta, or queso fresco, but there are very few cheeses I actively dislike.
What's your favorite fish?
The only fish I've consistently been able to eat without gagging is Red Snapper less than three hours out of the water.
What's your favorite fruit?
Ooo, do I have to choose? Probably figs, but I'm quite enamored of strawberries, peaches, pineapple, and kiwifruit.
When, if ever, did you start liking olives?
I don't remember ever not liking olives. As a child, I used to stick pitted black olives on my fingers and then suck them off. (My fingers were a lot smaller then.)
When, if ever, did you start liking beer?
I don't like beer, with the occasional exception of certain people's homebrews.
When, if ever, did you start liking shellfish?
I discovered a taste for crab at about age 8, and for oysters at age 22. I hate shrimp. I haven't tried scallops, clams, or lobster.
What was the best thing your mum/dad/guardian used to make?
Mom does a killer red beans and rice. Everything else she used to make that I enjoyed, I think I make as well or better. Dad is not a good cook at all.
What's the native specialty of your home town?
Pulled pork barbecue, mustard potato salad, and yellow cake with caramel icing.
What's your comfort food?
Mashed potatoes, or (don't laugh) chicken fajita tacos.
How do you like your steak?
Rare but not bloody, and well-salted.
How do you like your burger?
Medium (only the faintest trace of pink in the middle, but not gray and dry yet), with lots of tomatoes, a little lettuce, maybe dill pickle slices, and a splash of steak sauce.
How do you like your eggs?
Sunny side up, fried in bacon grease, with just enough hot grease spooned over the top to cook the thick part of the white through without thickening the yolk. Salt and pepper, please.
How do you like your potatoes?
Plentiful and fully cooked. Don't much care how - baked, fried, or boiled, mashed or not, are all fine with me.
How do you take your coffee?
Sugared to Hel and diluted with as much dairy product as possible. I prefer latte to real coffee.
How do you take your tea?
Depends on the tea, silly. Some are better with a spoonful of half-and-half and a demerara sugar cube, some want a slice of lemon and a heaping teaspoon of supergranulated sugar, and some want to be iced, with lemon, with mint and sugar on the side. A very rare few want to be served unadulterated.
What's your favorite mug?
A plain glass mug I got from Stash Tea back in college.
What's your biscuit or cookie of choice?
Shortbread, preferably homemade.
What's your ideal breakfast?
A Belgian waffle with fresh fruit and a bit of syrup, two strips of bacon, and two fried eggs. Grits are optional but welcome.
What's your ideal sandwich?
A slice of honey wheat toast, a scant smear of whole-grain Cajun-style mustard, a single leaf of leaf lettuce (not iceberg), two overlapping slices of ripe tomato, a light drizzle of red wine vinegar and olive oil, a fried egg over easy, four half-strips of bacon, a large slice of Cheddar cheese, and a second slice of toast, dry. If you think eggs are only for breakfast, substitute a slice of deli ham and a slice of smoked turkey for the egg and the bacon and make the cheese Muenster. If you bring any mayonnaise closer than four feet away from this sandwich, I will slap you.
What's your ideal pizza (topping and base)?
Deep-dish with a slightly flaky crust, a nice herby sauce, lots of cheese, mushrooms, fresh tomato, black olives, Canadian bacon, and a touch of fresh garlic.
What's your ideal pie (sweet or savory)?
John Tyler pie, which I have never seen anyone but me make, or what my mother used to call French silk chocolate pie, but which is really a sort of chocolate mousse pie.
What's your ideal salad?
Mixed leaf lettuces with just a few beet greens and leaves of spinach, feta cheese, wedges of tomato and avocado that are NOT TOUCHING each other, shredded carrot, a few green peas (fresh, steamed and cooled), a few broccoli florets (same as the peas), and a sprinkling of bacon bits, with a minimalist balsamic vinaigrette.
