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Heh Favourite food is a question hard to answer because there are so many answers

A small selection:

- sushi
- red curry with chicken.
- prawns. (Portuguese style hmm)
- and so on and on

Mmmmmm..... chicken curry...

Right now I could go for anything other than bologna sammiches, that's for sure.

Mmm olives, yes. Olives and GOOD cheese.

Fruit. I could live off of it. Bananas, strawberries, apples, peaches, BERRIES! Any kind of berry: mullberry, blueberry, red raspberry, blackberry, black raspberry, wineberry, dewberries.

Bread! Especially home made bread. Proudness can't be tasted but I swear I can in my bread!

Bread dipped in a bit of extra virgin olive oil with garlic, black pepper and a dash of salt. And sometimes with basil.

Pizza Margherita. Plain and simple.

Pork and Sauerkraut - a Pennsylvania Dutch favorite.

Peanut butter. Crunchy.

Last but not least.. muffins.. and PIES! Apple, pumpkin, blueberry, and strawberry rhubarb.

Datadog wrote:Mmmmmm..... chicken curry...

Well, as it happens, I'm getting chicken curry tonight with rice

Must add to this list.

SAUSAGE.

We made the best sausage sandwiches this weekend with sautéed bell peppers and onions.

Homemade sloppy joes is another one. Something about tomato sauce and ground meat makes my saliva glands throw a party.

I love meat. And only when it doesn't contain horomones, antibiotics or artificial colors or flavors. Nasty.

Jules wrote:I love meat. And only when it doesn't contain horomones, antibiotics or artificial colors or flavors. Nasty.

Then you should try buffalo. Exact same sort of taste as beef, but more flavorful. It is not raised in farm factories the way a lot of beef is and it is leaner, too. Yum.

Collector wrote:

Jules wrote:I love meat. And only when it doesn't contain horomones, antibiotics or artificial colors or flavors. Nasty.

Then you should try buffalo. Exact same sort of taste as beef, but more flavorful. It is not raised in farm factories the way a lot of beef is and it is leaner, too. Yum.

Yeah, Maia uses bison instead of beef whenever she can. I never had it before I came to Canada, but I'm sure you can find it in the United States. Obviously Collector has.

I've had bison a few times but not enough to really take notice of the flavor. The steaks were extremely tough and were nearly impossible to chew. The ground, however, was excellent.

Whole Foods has a great selection of bison. I'll pick some up next time we have a ground meat dish for dinner.

Avocado.

Maine lobster with ...shrimp cocktail, New England clam chowder, baked potato, corn on the cob. Damn, I'm hungry!!!

http://shop.legalseafoods.com/images/im ... Shrimp.jpg

Jules wrote:I've had bison a few times but not enough to really take notice of the flavor. The steaks were extremely tough and were nearly impossible to chew. The ground, however, was excellent.

Since bison is so much leaner, it can't be cooked like beef. I recall my mom doing an oven roast of bison and it was done in a covered pan and partially submerged in liquid (red wine) to remain tender. It has to be pretty much medium rare at most, otherwise it will just dry out. I usually use the ground bison myself, but keeping that in mind seemed to work when my mom did it. Plus, cooking it in the wine (with lots of rosemary) gave it a really good flavour. Perhaps marinating a steak overnight first and cooking it for only a short time would prevent it from being tough?

Maiandra wrote:Perhaps marinating a steak overnight first and cooking it for only a short time would prevent it from being tough?

I must really be deranged. I read the above line as, "Perhaps urinating on a steak overnight first and cooking it for only a short time would prevent it from being tough?"

DeadPoolX wrote:

Maiandra wrote:Perhaps marinating a steak overnight first and cooking it for only a short time would prevent it from being tough?

I must really be deranged. I read the above line as, "Perhaps urinating on a steak overnight first and cooking it for only a short time would prevent it from being tough?"

Your tag pretty much says it all, DPX.

Maia, so marinating it and roasting it for a small amount of time? I'll try that. What about roasting it, covered, for a long period of time? Or even in a slow cooker? Slow cookers usually make most meats fall apart. We may have to have a cooking experiment this weekend.

Jules wrote:Maia, so marinating it and roasting it for a small amount of time? I'll try that. What about roasting it, covered, for a long period of time? Or even in a slow cooker? Slow cookers usually make most meats fall apart. We may have to have a cooking experiment this weekend.

I was actually suggesting two ways of doing it:

a) oven-roasted, covered, with lots of liquid (the way my mom did it and it worked)
b) marinated overnight, grilled, short-time (a theory for those that want a steak)

Honestly, I'm not sure how long it should be roasted for in the oven. I assume a longer amount of time at a lower temperature, still keeping in mind to keep it medium-rare at most. Being covered and with lots of liquid in the pan should keep it from drying out. You're right, a slow cooker would probably work great as well. I'm sure you'll figure out something that works!