What is the best food you have ever eaten and why?

Answer 1

Dim sums at a Chinese restaurant in Weston Super Mare.

The worst food, I think, is what my younger sister really likes - curry pot noodles. Yuck. She's very strange.

Answer 2

I was lost in the desert for 6 days and had no food or water when I eventually found civilisation again it was native people who were cooking rattle snake pie may sound revolting now but at the time its tasted great.
Enjoy your meal
Jeannie

Answer 3

Garlic mushrooms in Tenerife the texture the taste and the way they cooked the mushrooms until they were crisp really tantalised my taste buds! Just thinking about it now makes me want to hop on the first plane just to taste them again.

Answer 4

Homemade: The first time I ever made up my crab bisque. I about fainted.

Restaurant: Veal with a lemon caper sauce To die for.

Answer 5

Fresh oysters in Australia, straight off the oyster beds and onto a barbie.....so very fresh, the first time I ever ate oysters and it was so memorable as I'd achieved a life dream to go to Oz...

Answer 6

I myself make a rather good steak with garlic mushrooms, chips and onion rings. Takes some beating, and cheaper than eating out.

Answer 7

My Mother-in-laws Carrot cake because the inside of my mouth tingles as I'm eating it, those taste buds go pure crazy!!!

Answer 8

Pizza of coures because it is so darm good looking and the chesses and the sauce all melted together with what ever veggies and meats you want on it.


PIZZA MARINARA
A variation of this recipe is made by adding 4 to 6 anchovy fillets to the topping. In Rome, it is called pizza alla napoletana. In Naples, where all pizza is alla napoletana, it is called alla romana.
1 garlic clove
all-purpose flour for dusting
Pizza Dough for one 9-inch pizza
1/2 cup Pizza Sauce
a pinch dried oregano, crumbled
1 tablespoon extra-virgin olive oil



At least 45 minutes before baking pizza, put a pizza stone or 4 to 6 unglazed "quarry" tiles arranged close together on oven rack in lowest position in oven and preheat oven to highest setting (500°F-550°F).
Thinly slice garlic. On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)

Dust a baker's peel or rimless baking sheet with flour and carefully transfer dough to it. Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Working quickly, top dough with sauce, spreading with back of a spoon to within 1/2 inch of edge. Scatter garlic and oregano over sauce and drizzle with oil.

Line up far edge of peel or baking sheet with far edge of stone or tiles and tilt peel or baking sheet, jerking it gently to start pizza moving. Once edge of pizza touches stone or tiles, carefully pull back peel or baking sheet, completely transferring pizza to stone or tiles (do not move pizza). Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board.

Cut pizza into wedges and serve immediately.

Answer 9

A lazy aged steak! it melts in your mouth. With a good red wine, South African of course!

Answer 10

Tonight, grilled garlic shrimp, on a crusty roll, with gorgonzola crumbled on top. Olive oil, salt ,pepper, chopped tomato, basil, red wine.....glass.