Your Last Meal
Discussion
It’s an oft-asked question, but what would it be if you had the “luxury” of being able to taste that last bit of goodness before the reaper comes calling?
(I’m not being morbid, no idea why this popped into my head)
I think I’d struggle to chose between:
Roast beef, Yorkshire pudding and all the trimmings
Chicken tikka dansak and keema naan
A really decent doner kebab with plenty of chilli sauce
Sticky toffee pudding
(I’m not being morbid, no idea why this popped into my head)
I think I’d struggle to chose between:
Roast beef, Yorkshire pudding and all the trimmings
Chicken tikka dansak and keema naan
A really decent doner kebab with plenty of chilli sauce
Sticky toffee pudding
generationx said:
It’s an oft-asked question, but what would it be if you had the “luxury” of being able to taste that last bit of goodness before the reaper comes calling?
(I’m not being morbid, no idea why this popped into my head)
I think I’d struggle to chose between:
Roast beef, Yorkshire pudding and all the trimmings
Chicken tikka dansak and keema naan
A really decent doner kebab with plenty of chilli sauce
Sticky toffee pudding
No wafer-thin mint ? (I’m not being morbid, no idea why this popped into my head)
I think I’d struggle to chose between:
Roast beef, Yorkshire pudding and all the trimmings
Chicken tikka dansak and keema naan
A really decent doner kebab with plenty of chilli sauce
Sticky toffee pudding
Are we talking just one plate of food?
I've rarely if ever enjoyed anything more than a huge serving of a Roast Turkey Xmas dinner with ALL the trimmings (sprouts, roast tatties, stuffing, cranberry sauce, bread sauce etc etc)
& a litre jug of gravy.
Cannot really beat that or maybe I need to expand my horizons
I've rarely if ever enjoyed anything more than a huge serving of a Roast Turkey Xmas dinner with ALL the trimmings (sprouts, roast tatties, stuffing, cranberry sauce, bread sauce etc etc)
& a litre jug of gravy.
Cannot really beat that or maybe I need to expand my horizons
My wife does amazing roast beef, better than I have ever had anywhere else and I've eaten in some quite nice places.
Essentially it's 2kg of sirloin, covered in English Mustard, in a high sided pyrex dish and about an inch of red wine poured in.
This then cooks with one of those meater temp gauges in it until the middle is 52 degrees.
Then it comes out & rests.
This with yorkshire pudding, roast potatoes carrots broccoli & some cabbage.
The only condiment is Fortnum & Mason's hot horseradish sauce.
Pink and tender and worth every penny. (the beef, not my wife, though the same may be said)
Essentially it's 2kg of sirloin, covered in English Mustard, in a high sided pyrex dish and about an inch of red wine poured in.
This then cooks with one of those meater temp gauges in it until the middle is 52 degrees.
Then it comes out & rests.
This with yorkshire pudding, roast potatoes carrots broccoli & some cabbage.
The only condiment is Fortnum & Mason's hot horseradish sauce.
Pink and tender and worth every penny. (the beef, not my wife, though the same may be said)
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