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The best tasting things out there - Page 4

post #46 of 80
Blanc manger de sole from Le Cinq.

Aus
post #47 of 80
Quote:
Originally Posted by skalogre
This wil probably sound rather pedestrian but here goes:

Green hazelnuts (the shell is not completely hard yet).
Shawarma/gyros made by one of the "Sam's" chain shops around the eastern mediterrannean. Damn, enough garlic to be radioactive Yum!
Iranian/Persian style ice cream with rosewater, pistachios and cardamom.
Greek-style cold rice pudding with piles of cinammon on top. Indian style with cardamom is good, too! Mahallebi as done in Cyprus, with rosewater sugar and rose cordial poured over the top (Lebanese style without the rose is a wee bit too bland for me but good)

S - I have had some of my favorite meals on cypress - a fantastic meal of various fried fish (and I hate fish) starting with very fresh little tiny sardines, then calamari and going up the food chain. fantastic. another meal of a lamb that had been cooked for hours in a metal barrel, incredible. and then, we had a dessert of little donut balls soaked in honey.
post #48 of 80
Quote:
Originally Posted by globetrotter
S - I have had some of my favorite meals on cypress - a fantastic meal of various fried fish (and I hate fish) starting with very fresh little tiny sardines, then calamari and going up the food chain. fantastic. another meal of a lamb that had been cooked for hours in a metal barrel, incredible. and then, we had a dessert of little donut balls soaked in honey.

Ah, I know what you are talking about, marida - I don't know what those little fish are called in english. They are pretty good (and crunchy) as is the fried kalamari - ironically I usually don't like fish either . The lamb you mentioned was probably kleftiko, one of the things you find with very slight variations all around Greece. Good stuff!

P.s.1 I would expect that you'd be able to find those little fish all around the area. Hmm.
P.s.2 funnily enough I think the best fried kalamari I have had was made by a conscript cook in the first camp I was stationed while in the army. Most of the army food was naturally, uhm, questionable ( ) but he had the knack of making HUGE quantities of the stuff well!
post #49 of 80
Quote:
Originally Posted by iammatt
Make sure you get your hands on some fresh almonds now that you are in France. They are at the very top of my best tasting list.

Wow, thanks for reminding me of that! My grandfather would always be after me for raiding the almond tree while the almonds were still green
post #50 of 80
a few additions:

aged Gouda (Prima Donna, Rembrandt)
anchovies cured in olive oil, lemon juice and black pepper (not the salt-cured kind)
walnuts
felafel deluxe from Truly Mediterranean
gambas a la plancha
Don Julio Anejo
post #51 of 80
I like chocolate milk with a drop of peppermint oil in it.
post #52 of 80
Quote:
Originally Posted by dusty
I like chocolate milk with a drop of peppermint oil in it.

Must try that!
post #53 of 80
How the thread has grown! My latest addition:

Inari-zushi with real soy sauce and wasabi.
post #54 of 80
Real aged country ham...mmmm salty
Bacon
Lamb shwarma salad
A perfectly done risotto
Mallow cups
Just about any meat braised tastes great
Chili
Parmigiano Reggiano
Maytag blue cheese
Cream Cheese
Good artisan bread(french please)
Hoisin sauce
Rice pudding
Custard
post #55 of 80
Most of the parts that comprise a pig (ex. tail, feet, head, innards). My only caveat is that if smoked/bbq'd, it be done with real hardwood charcoal and only fresh dry rubs (fresh cracked sea salt and black pepper, fresh rosemary,oregano and thyme, fresh lime). NYC is a bbq wasteland. I could eat fried bacon or pork chops three times a day.

Correctly made Cuban sandwich (if you live outside of NYC or Miami, don't even bother).

A chocolate cake made with Valrhona chocolate.

A good, simple dish of spaghetti with tomato basil sauce. San Marzano tomatoes, fresh basil and freshly grated parmesan.

Tuscan olive oil

Fresh garlic on almost anything

German Riesling (does a bad undrinkable one even exist?)

A correctly cooked piece of grilled fish.

Real sun grown (not hothouse or any of that other crap) tomatoes

Well done french fries.

The burger at Le Parker Meridian in NYC.

Arroz con gandules

Grilled (over charcoal, not gas!!!) Ribeye.

Watermelon on a very hot day.
post #56 of 80
Quote:
Originally Posted by KevinR
Real aged country ham...mmmm salty
Rice pudding

Can't believe I forgot rice pudding! I'll add the Indian version, kheer, and another favorite, tamarind.
post #57 of 80
Quote:
Originally Posted by DocHolliday
Can't believe I forgot rice pudding! I'll add the Indian version, kheer, and another favorite, tamarind.

Tamarind? In what form?
post #58 of 80
mango juice at the NWFP University of Engineering and Technology Peshawar!
post #59 of 80
Quote:
Originally Posted by skalogre
Tamarind? In what form?

It's pretty refreshing as a drink. Also used in milk shakes, ice cream and I've seen it in seafood dishes.
post #60 of 80
Quote:
Originally Posted by skalogre
Tamarind? In what form?

I was thinking the condiment. A glance at Wikipedia suggests it's used in both Worchestershire and HP sauces, which I didn't know.

I've also had the tamarind candy, I believe, and I liked that too.
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