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He’d cook it to order, plate it beautifully, then bring it out and slap you in the face with it.
Perfection.
Nice try, but it’s your turn to pick, damnit.
I dunno. WhaddYOU want?
My mom, any food. I miss you, mom.
This kinda happened to me.
I got a promotion at work and had to go out of town for training. While out of town I got $100/day for food.
I went to Atlanta and had the cheapest lunch and the free hotel breakfast so I could go to expensive restaurants at night.
I don’t know much about cooking and chefs, but I like Richard Blaise from top chef was cool. I ate at his restaurant, I was the only one there and I got to meet him for a photo.
After watching 15 seasons of that show, Blaise is my bucket list chef to visit.
He’s great! Everyone who watches the show loves him.
My sister met Fabio once, he went to promote a restaurant that he is part owner of and she lives near it.
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Best named Iron Chef ever.
Spare-ribs from the 1st Römertopf reciept my wife found years ago, while she can eat them as well. Her taste changed after the chemos, she can’t eat anything slightly spicy anymore.
A blooming onion, with a garlic sauce dip to start, battered catfish with fresh lemon juice, and waffle fries with a habañero garlic sauce for dipping as a main, and funnel cake with fresh raspberry sauce for dessert.
We don’t deep fry at home at all, so that’s the theme of my order.
You know what I’d really like? A cheeseburger.
The Menu (2022) reference???
My BIL makes out of this world ribs. That’s it. That’s all I would want on death row
One idiot sandwich from Gordon Ramsey pls
Chef Elzar - Grizzly bear, dipped in cornmeal and lightly tormented.
Bam!
honestly i don’t care for fancy food, just give some some grandma’s home cooking and i’ll be happier than any pro chef could make me.
The chicken tenderloins, breaded and lightly fried. Served with a side of sharp Dijon with a little honey for balance.
“Oh my God. Turkey. With… pillowy mounds of mashed po-ta-toes, Butter-drenched dressing…And tiny onions! Swimming in a sea of cream sauce.”
Dealer’s choice as long as they like it and I’ve not had it before. I’d rather leave it to the chef’s expertise.
