what is the best food you've ever had....?

Answer 1

When I am hungry ; I enjoy eating .
When you eat all the day ; you enjoy nothing .
As simple as that .

Answer 2

LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

Answer 3

the best food I've had was Dark Chocolate Sorbet with Crystallized Ginger
done by Jessica Harlan on July 19, 2006

3 cups water

2 tablespoons corn syrup

1 cup sugar

2/3 cup cocoa powder

3 ounces dark chocolate, 60 percent cocoa content or higher

1 tablespoon vanilla

½ cup crystallized ginger, chopped into small pieces

1. In a heavy medium saucepot, combine water, corn syrup and sugar over low heat. Stir until sugar dissolves. Bring to a boil, then reduce heat to medium and simmer for 2 minutes. Whisk in cocoa, and simmer until cocoa dissolves and mixture is smooth, about 2 more minutes.

2. Remove from heat, whisk in chocolate, stirring well until all of the chocolate melts. Make sure that absolutely no little chunks remain, heating the mixture over very low heat if necessary to completely melt the chocolate.

3. Cool to room temperature, then stir in vanilla. Cover, and chill in the refrigerator for at least one hour.

4. Freeze according to your ice cream maker's instructions. When the mixture is still soft but nearing completion, add the crystallized ginger and allow the ice cream mixture to mix in the ginger. Transfer to a freezer-safe container and freeze until firm.

Makes about 1 quart.

Answer 4

I really enjoyed a plate of FRESh sardines and chips in a resteraunt in Portugal, and there was the CHicken Tijuana they used to serve at (was it Roxies? opposite Joes Ice cream parlour) and I really like Asda pizza, and there was that Tureen or Moules Marrinier at Port Grimo, and then the fresh Plaice I had in Blackpool and that Sea Bass in teh Brasseria in wine st and of course the whole snapper we shared in Corfu {damn that was good} and I also used to love the Vegetarian Tali they used to serve at the bombay brasserie and I had a really great T bone steak at the red lion in morriston and I do cook a very very good Mousakka.. oh hell I just cant choose!

Answer 5

Chicken Mole

Answer 6

Italian!

Answer 7

Youvetsi in Skiathos. Also my own Shepherds Pie.

Answer 8

orange chicken from panda express oh and steamed rice with sweet and sour sauce

Answer 9

cereal! good for breakfast, lunch, dinner, and snack. i think it's the best food around.

Answer 10

bean sprouts stir fried in chicken milk