What would be your deathrow last meal????...?

Question

I would have Broccoli & Stilton soup....followed by a Scottish steak...cooked blue....served with English new potatoes covered in Welsh butter & petite pois peas....for desert I would have the most calorific,chochlatey pudding... with mounds of fresh Cornish cream & fresh strawberries....more fruit...yet more cream & ladles of choc....a cup of camomile tea...French wafer thin choc...a ciggie....a fart & a belch.....yum....all cooked by Jamie Oliver...or Gordon Ramsey...cos they would make me laugh...I'm lovin' this....come on....what about you????...

Answer 1

Starter:
Giant prawns in a classic American shrimp cocktail

Fish course:
My personal recipe for grilled lobster tail

Main:
The most beautifully done Delmonico steak with a classic Bearnaise sauce & a salt-baked Charlotte potato, slathered with Normandy Butter studded with salt crystals & steamed asparagus, broccoli, cauliflower, carrots and snow peas - lightly buttered with fresh lemon and cracked pepper.

Dessert:
A 4 x 4 inch slice of golden buttery yellow cake topped with a two-inch thick layer of seriously rich chocolate butter-cream icing.

Probably Pepsi to drink for the main meal and a lovely large double cappuccino with my cake and a glass of Madeira after the meal concludes.

Cheers

Answer 2

MISSIONARY STEW
From the Kitchens Of Idi Amin and Patrice Lamumba

85 Gallons of Water
2Baskets of Wild Carrots
1Baskets of Wild Parsnips
1Sheaf of Elephant Grass
1Bushel of Maize
200Rhinoceros Beetle Larve (Grubs)
2Warrior Shields of Tremites (Rounded)
4Helmets of Red Ants (Optional)
16Scorpions (To Taste)
2Handfuls of Trade Salt
24Crocodile Eggs (Beaten)
12Rhesus Monkey Tails
36Baboon Jowls
1Medium to Large Missionary (140-200 Lbs), Depending on Availability
(Half Portions of Ingredients for Smaller Entree (Below 140 Lbs.)

Place All Ingredients in Large Communal Cooking Pot and Bring to Boil Over Dried Gnu Dung Fire.

After Screaming Stops and Entree Sinks Below the Surface of The Water, Remove Half of The Gnu Dung And Continue Cooking (Stirring Slowing) Until Entree Again Surfaces.

Serves Village of 200
Best When Served Hot

Answer 3

Cockerel Egg Salad followed by a medium rare Sungrilled Unicorn Steak finished off with a dessert of Apple Pie made from the apples of the Tree of Life. For wine, nothing but the best Antarctic Chardonnay.

Answer 4

I would start with a jumbo shrimp cocktail, extra horseradish. Then for the main course I would have a T-Bone steak, cooked medium rare with asparagus with Hollandaise sauce and garlic mashed potatoes. Crusty french bread with cold creamery butter, the kind in little individual pats. Some cold Coors Light in a frosty mug......mmmmm.. maybe 2 or 3 of those. For dessert I'd have a superb chocolate souffle' with white chocolate sauce, followed by a rich cup of coffee with real cream and sugar.

Answer 5

This is soooo easy.... To start, melon and proscuitto then some carpaccio. I would then have the thickest, juciest medium cooked filet mignon with sides of creamed spinach, some brown rice with some beans, spinach salad with rasberry vinegarette dressing, fresh bread and bottle of a soft merlot. For dessert... thick, sweet and rich cheesecake and a couple of high end dark chocolate truffles chased with some good strong coffee.

Bon Appetite

Answer 6

Minestrone soup with cheese and tomato garlic bread (the "proper" Italian style - not a French stick cut up into slices!).

Bean and rice burrito from my favourite Mexican restaurant in Baltimore (can't mention the name on here) with sour cream, guacamole and salty chips.

Warm Manchester Tart for dessert.

Strawberry and banana smoothie and a Chocolate Monkey cocktail to drink.

Vanilla cream hot chocolate to finish, with Marzipan petit-fours on the side.

I'd also like to spend my last meal with my boyfriend.

Mmmm - making my mouth water! Not sure I'd be able to eat all that food in one sitting, though...

Answer 7

I would have a broccoli and cheese soup, a nice sized steak.....with French Fries....and a baked potato with cheese, butter, and sour cream on the side....a Dr. Pepper to drink.....and for desert.....a big piece of cheesecake with strawberry topping and strawberry slices on it.
Its really simple....but I like it.

Answer 8

It would have to be duck pate to start, served with melba toast and roasted cherry tomatoes in sweet chilli oil, then for main course, seared swordfish with mango salsa, Jersey royal potatoes with creamy butter and mint, grilled corn on the cob ( sorry I know that's not very gourmet but I love it!) and for dessert, well it has to be chocolate doesn't it? I'm with you on the cream and strawberries!!!! Washed down with a good bottle of wine, then a cheeseboard with grapes and celery, port to finish and if I am going to die then I want a joint before I go!!!

Answer 9

mine would start out with a cheese try all kinds of exotic cheeses, for the main dish rabbit with shitake mushrooms, and for desert a coffee chocolate souflee with a hugh pile of coffee ice cream and a glass of port and what I would drink during the meal is hales (a local seattle brewery) imported stout and I would be in heaven for a least 20 min.

Answer 10

I would love to have an entree of smoked salmon, avocado and prawns on a bed of lettuce with a squeeze of lemon juice. For my main meal I would love to have any Thai dish. For dessert, I would love either a cherry pie or honey and macadamia icecream.