prsoderberg Posted September 8, 2013 Share Posted September 8, 2013 This is a topic that comes up every so often on various cooking/travel shows (No Reservations, etc.). What would be the last meal that you would want to eat before passing on? For most of us, we don't know that a particular meal is going to be our last. It's always interesting to see what people choose. Some of us want a meal that reminds us of a special place or person in our lives. Several people choose something that their mother would cook when they were a child. Regardless, everyone has their reasons, but here's mine: Caprese Salad Ribeye Steak (medium rare) w/carmelized onions Bottle of Caymus (California Cabernet) Carrot Cake w/cream cheese frosting Link to comment Share on other sites More sharing options...
CaptainQuintero Posted September 8, 2013 Share Posted September 8, 2013 Mixed grill-sausage, rib eye, pork chop, Barnsley chop, gammon, fried eggs and chips. Black sheep ale, brandy and coke, Hot chocolate fudge cake and custard Cigar to end Yeah that will do, had it last week and hit the spot! Don't believe in starters, they take up valuable main and desert room! Link to comment Share on other sites More sharing options...
polarbear Posted September 8, 2013 Share Posted September 8, 2013 Home made Joe Poppers to start Mixed Grill with mushroom sauce, mash potatos and many Bundaberg Rum Cans Finish it up with a slab of Pavlova and a Pauls Iced Coffee Cap it all off with a cigar, Prob a Monte Especial Link to comment Share on other sites More sharing options...
TechnoHarlot Posted September 9, 2013 Share Posted September 9, 2013 Blood pudding with a cheese and charcuterie plate, followed by a lovely medium rare T-bone with a red wine/cheese sauce, maybe a bit of Kobe beef on the side of it, and panacotta for dessert, and maybe an ice cream float. And copious amounts of white Russians. Followed by a Behike, with a side of dolphin, because what the heck, it's my last meal. * ...maybe start with the dolphin actually... don't know if they're awesome or horrible meat, and the last should be awesome. *meal subject to change depending on time of day, and circumstances. Cigar, well, Behikes have always been kind to me as of yet. Link to comment Share on other sites More sharing options...
Skyfall Posted September 9, 2013 Share Posted September 9, 2013 Pre Meal Spirit - Vesper Martini Many Hofbrau Original Beers, A great bottle of Bordeaux or Cab, A great bottle of Shiraz and a Great bottle of Port Pre Meal Snack - Movie Popcorn and a Cherry Coke Appetizer - Fried Soft Shell Crab, Grilled Soft Shell Crab & mixed sushi pieces (Geisha Roll) Mid Appetizer - Wild Mushroom, Black Truffle and Escargot Risotto along with some classically prepared Escargot 2nd Appetizer - Chicken Fried Steak with cream gravy with hand cut fries and poblano mashed potatoes, fried artichokes 2nd Mid Appetizer - Fried and Sauteed Crab Fingers and boiled steamed lobster claws 1st Entree - Prime Bone In Ribeye, Rare, Parmesan truffled grits, truffled fries, fois gras butter, Rock Lobster Tail 2nd Entree - Slow Smoked BBQ'd Beef Rib, onions & pickles with a jalapeno beef sausage ring, Ice Cold Big Red Pre - Dessert Entree - Pan Fried Veal Cutlet served on top of a Belgium Waffle with syrup Dessert 1- Creme Brulee Trio Honeycomb Creme Brulee, Vanilla & Marzipan Creme Brulee, Chocolate & Huckleberry Creme Brulee. Chophouse Coffee Dessert 2 - Mixed Sampler of Macaroons and a box of Caribbean Rum Balls Chophouse Coffee Dessert Finale - Buttermilk Pie Chophouse Coffee Cigars and Fresh Lime Daiquiris on the rocks Link to comment Share on other sites More sharing options...
cigcars Posted September 9, 2013 Share Posted September 9, 2013 *Salmon sushi and Nigiri w/LOTS of Wasabi *Rare marbled Ribeye steak, and I MEAN RARE - raw, bloody, and mooing *Spiked, frothy whipping cream Egg Nog *Plenty of 7-Up (or Sprite) pop to wash all that down Link to comment Share on other sites More sharing options...
Habana Mike Posted September 9, 2013 Share Posted September 9, 2013 Seared fresh Foie Gras from Edouard Artzner in Strasbourg prepared with Mission figs and white port sauce over Rose Levy Beranbaum’s brioche toast points and a split of 1962 Château d'Yquem Sauternes. Roasted beets with arugula and Le Cendrillon chèvre from La Maison Alexis de Portneuf, toasted Hammon's black walnuts and a sherry/walnut oil dressing. She-crab soup with roe from 82 Queen Street in Charleston NC and a glass of Alsacien Domaine Weinbach Tokay Pinot Gris Intermezzo of 1893 Veuve Clicquot champagne sorbet Pound of fresh baked Alaskan Red King Crab legs, side of fettucinini Alfredo made with Stravecchio Parmigiano Reggiano. Glass of HdV Carneros Hyde Vineyard Chardonnay 2008. Dry-aged Argentine bife de chorizo grilled medium rare from the parilla at Cabaña Las Lilas in Puerto Maderos along with their souffle potatoes (essentially puffy light potato chips full of air), roasted brussel sprouts with fried pork belly and Vidalia onions. Bottle of Shafer Hillside Select 2003. Getting kind of full now so probably pass on the desserts, though I'd finish with a double Caffè macchiato made from Klatch's Brazil Yellow Bourbon, Sumatra Lake Tawar, and Ethiopian Natural blend before moving on the the Scotch and cigars..... Link to comment Share on other sites More sharing options...
LordAnubis Posted September 9, 2013 Share Posted September 9, 2013 I'm a simple man. Toast with a light smear of nutella and instant coffee. Link to comment Share on other sites More sharing options...
dangolf18 Posted September 9, 2013 Share Posted September 9, 2013 80oz Japanese Wagyu A5 steak and sushi from Sukiyabashi Jiro. Link to comment Share on other sites More sharing options...
Habana Mike Posted September 9, 2013 Share Posted September 9, 2013 80oz Japanese Wagyu A5 steak and sushi from Sukiyabashi Jiro. That's a lot of Wagyu! Link to comment Share on other sites More sharing options...
paulF Posted September 9, 2013 Share Posted September 9, 2013 Tough one but i think i would go with Wood oven Salmon with a nice oaky buttery chardonnay ! Top it up with some 23year old Ron zacappa and a HDM 2003 Edicion limitada ! Link to comment Share on other sites More sharing options...
joshua84 Posted September 9, 2013 Share Posted September 9, 2013 A course meal prepared by Ferran Adrià with complementing drinks of his choice. I will leave it to him to surprise me. For the finale, a Montecristo A with a Laphroaig Quarter Cask. Link to comment Share on other sites More sharing options...
Dimmers Posted September 9, 2013 Share Posted September 9, 2013 Pre Meal Spirit - Vesper Martini Many Hofbrau Original Beers, A great bottle of Bordeaux or Cab, A great bottle of Shiraz and a Great bottle of Port Pre Meal Snack - Movie Popcorn and a Cherry Coke Appetizer - Fried Soft Shell Crab, Grilled Soft Shell Crab & mixed sushi pieces (Geisha Roll) Mid Appetizer - Wild Mushroom, Black Truffle and Escargot Risotto along with some classically prepared Escargot 2nd Appetizer - Chicken Fried Steak with cream gravy with hand cut fries and poblano mashed potatoes, fried artichokes 2nd Mid Appetizer - Fried and Sauteed Crab Fingers and boiled steamed lobster claws 1st Entree - Prime Bone In Ribeye, Rare, Parmesan truffled grits, truffled fries, fois gras butter, Rock Lobster Tail 2nd Entree - Slow Smoked BBQ'd Beef Rib, onions & pickles with a jalapeno beef sausage ring, Ice Cold Big Red Pre - Dessert Entree - Pan Fried Veal Cutlet served on top of a Belgium Waffle with syrup Dessert 1- Creme Brulee Trio Honeycomb Creme Brulee, Vanilla & Marzipan Creme Brulee, Chocolate & Huckleberry Creme Brulee. Chophouse Coffee Dessert 2 - Mixed Sampler of Macaroons and a box of Caribbean Rum Balls Chophouse Coffee Dessert Finale - Buttermilk Pie Chophouse Coffee Cigars and Fresh Lime Daiquiris on the rocks What no unicorn steak? Link to comment Share on other sites More sharing options...
anacostiakat Posted September 9, 2013 Share Posted September 9, 2013 Steak Pizzaiol, macaroni and gravy and a mixed green salad. Bottle of Cote du Rhone red. Link to comment Share on other sites More sharing options...
alloy Posted September 9, 2013 Share Posted September 9, 2013 Vegetable beef soup with worchester and crystal hot sauce. Link to comment Share on other sites More sharing options...
Cohiba Stevie Posted September 9, 2013 Share Posted September 9, 2013 Buffalo wings and with salted chilli spare ribs to start Medium cooked porterhouse steak. Triple cooked chunky chips Dauphinoise potatoes. Grilled asparagus. Garlic green beans. Pepper sauce. Chocolate brownie with custard. Siglo 6 gran reserva to finish! Link to comment Share on other sites More sharing options...
khamy Posted September 9, 2013 Share Posted September 9, 2013 Kobe Beef simply seared with salt and pepper as a dip and some char-grilled garlic cloves. Wash it down with a Coopers or Little Creatures Pale Ale (aussie brews) Followed up with a 2008 PSD4 Unfortunately Kobe costs almost as much as my IPAD, but was worth it [some of that cost may have been due to being about 50 stories high looking over the Tokyo cityscape] Link to comment Share on other sites More sharing options...
Dbone Posted September 9, 2013 Share Posted September 9, 2013 A 30oz or larger bone-in ribeye, black & blue. I've never been much of an appetizer or sides guy, rather just eat the main dish. Link to comment Share on other sites More sharing options...
Dbone Posted September 9, 2013 Share Posted September 9, 2013 Holy crap, Kam. That pictures makes me want to have my last mean now Link to comment Share on other sites More sharing options...
JohnnyO Posted September 9, 2013 Share Posted September 9, 2013 XL Pepperoni Pizza and a case of beer Link to comment Share on other sites More sharing options...
mk05 Posted September 9, 2013 Share Posted September 9, 2013 I'm sure I'd want a myriad of stuff as my last meal. But I bet it will be whatever fits through a GD straw. Link to comment Share on other sites More sharing options...
Puros Y Vino Posted September 9, 2013 Share Posted September 9, 2013 Kobe Beef simply seared with salt and pepper as a dip and some char-grilled garlic cloves. Wash it down with a Coopers or Little Creatures Pale Ale (aussie brews) Followed up with a 2008 PSD4 Unfortunately Kobe costs almost as much as my IPAD, but was worth it [some of that cost may have been due to being about 50 stories high looking over the Tokyo cityscape] Yikes! Would you like some steak with your fat? I never understood the appeal of Kobe with so much fat. To me that looks like a big hunk of overly fatty, uncured prosciutto. Now, being fatty, I'm sure it was delicious though. Link to comment Share on other sites More sharing options...
Squarehead Posted September 9, 2013 Share Posted September 9, 2013 Rouladen with Spaetzle and sauteed Chanterelles washed down with a Viertele(250ml)of Lauffener Schwarzriesling,followed by a nice junk of Frankfurter Kranz and La Minita Coffee and Schwarzwälder Kirschwasser.Yum yum Link to comment Share on other sites More sharing options...
LGC Posted September 9, 2013 Share Posted September 9, 2013 Whatever all the hot strippers want to feed me... Link to comment Share on other sites More sharing options...
CanuckSARTech Posted September 9, 2013 Share Posted September 9, 2013 What no unicorn steak? LOL. x2. Link to comment Share on other sites More sharing options...
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