hi people!what is your favorite food and why?

Answer 1

pizza cuz it taste good everytime and i never get sick of it !!

Answer 2

I love anything Italian. If i had to choose just one dish i would have to say chicken parm. there's this little Italian restaurant about 20 minutes from my house called undo's we eat there at least once a week. usually on Sundays. i have tried everything on their menu and it is all mouth watering. and the cheese cake!~ its awesome. everything is made that day from scratch. and they use as many fresh ingredients as possible. prices is very family affordable, and you get tons of food.

Answer 3

My favorite food is chicken and rice

Answer 4

"Red Red". Its a Ghanaian dish made from fried medium sliced plantains and beans cooked in palmnut oil. It is very tasty, good source of minerals and vitamins and the combination of the sweetness of the plantains and the almost bland nature of the beans makes it very good.

Answer 5

im love mediterranean food and my favorite dish is chicken shawarma- it a sandwich with pita bread, rotisserie chicken, some pickles, tomatoes, and a special sauce. it may sound gross, but it is my favorite food b/c my grandparents always make it for me when i visit them

Answer 6

My favorite food is collards greens. I like them because they taste so good!

Answer 7

Baked Ziti or chicken parmesan!!! love ALL italian food!! b/c it's soooooo yummy

Answer 8

pizza. it just hits the spot no matter what I am in the mood for!!! God it is only 8am and pizza hut is not open yet. How will I ever make it until 11am. Can someone call me a paramedic please!??!?! I am going into pizza-deprivation- induced coma.....

Answer 9

Anything pasta. I also like fried chicken and potato salad.

Answer 10

As food

Yarmouth County, Nova Scotia is well-known for their lobster and the primary industry is fishingThe best quality Homarus lobster can be found in Brittany and Nova Scotia.[citation needed] Renowned are the "blue lobster" (homard bleu) of Audresselles and the catch off the coast of Maine and Nova Scotia.

North America, prior to the 20th century, lobster was not popular as food. In the Maritimes, eating lobster was considered a mark of poverty. In some parts of the Maritime provinces of Canada, lobster was used as a fertilizer for farmers' fields, and a great deal of lobster was fed to slaves or the lower members of society. Outside of the rural outports lobster was sold canned, losing much of its flavour which can be disregarded if the lobster is dipped in butter.

The reputation of lobster changed with the development of the modern transportation industry that allowed live lobsters to be shipped from the outports to large urban centres. Fresh lobster quickly became a luxury food and a tourist attraction for the Maritimes and Maine and an export to Europe and Japan where it is especially expensive.

Lobster is most commonly cooked by placing a live whole lobster in a pot of boiling water. Some consider this method cruel, and more humane ways of killing them include inserting a knife into the back of their head and slicing downward, or freezing them for 15 minutes to 2 hours before boiling [1]. A Norwegian study released in February of 2005 suggested that lobsters may not be able to feel pain, but should be given the benefit of the doubt,[1] while a Scottish study released that same year concluded that lobsters probably do feel pain.[2] When cooking a lobster, experienced cooks drop the lobster in upside down, head first. The tail may flap for several seconds, so placing the lobster in the pot upside down prevents the cook from being splashed with boiling water.

According to the French cooks of the royal blue lobster of Audresselles, the only way to keep the real flavour of a lobster, without water inside, is to steam it ten minutes on the turned over basket of a pressure cooker, and to serve it cold with mayonnaise.

Lobster is best eaten fresh, and they are normally purchased live. Lobsters are usually shipped and sold with their claws banded to prevent them from injuring each other or the purchaser. Restaurants that serve lobster keep a tank of the live creatures, often allowing patrons to pick their own.

The shell of the lobster makes eating them a slow process for the unskilled or timid, who may require a number of implements including nutcrackers, a small fork, and a plastic bib. It is possible to shell a lobster by hand if one is careful to avoid the sharp points. The tail can be snapped open by first squeezing its sides inward, and then grabbing the edges of the shell, placing the thumbs on the dorsal side and pulling the sides apart. The claws usually open by hyper-extending the lobster's "thumb" and then pulling it out. Sometimes the claws can then be cracked by simply squeezing them. Otherwise, an ordinary fork is usually sufficient to snap open the side of the claw. This style of lobster-eating is best done outdoors or dockside where flying bits of lobster will not annoy anyone. In a fine restaurant it is possible to cover the shell parts with a napkin before snapping them apart. This also helps prevent injury to the hands from sharp points of the shell. Often a knowledgeable waiter will provide this service.

The majority of the meat is in the tail and the two front claws, but smaller quantities can be found in the legs and torso. Lobsters are often eaten plain, or with butter, lemon juice or white vinegar. Lobster can also be cut up and used in a wide array of dishes. One popular way of serving lobster was to combine it with steak in what became known by the 1960s as surf and turf. It can also be served as lobster soup.

In Canada, Shediac, New Brunswick promotes itself as the "Lobster Capital of the World".

"Lobster Newberg. Also "lobster à la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the captain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster à la Newberg," reversing the first three letters of the captain's name. Chef Ranhofer also called it "lobster à la Delmonico," but the appellation "Newberg" (by 1897 it was better known under the spelling "Newburg") stuck, and the dish became a standard in hotel dining rooms in the United States. It is still quite popular and is found in French cookbooks, where it is sometimes referred to as "Homard sauté à la crème."...The first printed recipe appeared in 1895.”—Encyclopedia of American Food and Drink, John F. Mariani. New York: Lebhar-Friedman, 1999. Pages 187–8.

http://en.wikipedia.org/wiki/Lobster

Answer 11

chicken fish any type of healthy protein because i lift weights and protein is a muscle mass builder