Okay, not to take away from the cupcake glory (smacks lips, dreams), my lunch today and a conversation at dinner last got me thinking about a subject to throw out to everyone.
We are all self confessed foodies, and with that comes a perilous balance of a love for really GREAT food and great tasting, incredibly low-brow food. I think Jean and I have mentioned our very odd love of White Castle sliders and so I wanted to know.. What is your "High" and what is your "Low" food loves? Do they vary by location? Can you go from eating one the night before to the other the next morning?
I'll give you a couple of examples...
For Columbus:
High: Foie Gras at Barcelona
Low: White Castle Jalepeno Sliders
Phoenix:
High: Rack of Lamb at Vincent's on Camelback (this includes the overdone, somewhat burnt trimmed pieces left at the end of the night that I used to snag as a starving, lowly pastry cook)
Low: Tacos at the Big Blue Burrito
Korea:
High: Jeju isand mackeral sashimi, still kicking when it was brought to the table, any native beef or pork product.
Low: almost ANY junk food that doesn't have MSG in it and these jelly desserts they sell at the 7-11s with LARGE chunks of fresh, young coconut in them... Oh man...
Now it's your turn.. And if you are wondering, I had a peanut butter and hot pepper sandwich for lunch. :)
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It's serendipitous that you're asking this question. My boys and I were just chatting about a similar notion the other night. I told them the story of the first meal their dad made for me when we were dating -- shrimp cocktail (delicious!) and Hamburger Helper (you all know what that tastes like)! The night we discussed those wonderfully eclectic meals of something verging on gourmet and another of, shall we say, less redeemable qualites? We we're dining on grilled hot dogs with a side of grilled asparagus wrapped in a bit of herbed cheese spread and prosciutto!
ReplyDeleteEllen
OK, I'm up to the challenge -- How about the summer grilling season?
ReplyDeleteHigh -- A beautiful, thick prime Delmonico steak from Bluescreek Farm Meats in the North Market, marinated with garlic, basil and red wine, grilled to medium rare, along with a sumptious, supple blend of Cabernet Sauvignon and Merlot from the Hunter Valley in Australia ...
Low -- Cool Ranch Doritos, with a quick burger on a busy Saturday
Well, here's my take...
ReplyDeleteColumbus:
High - Chef Tony's lobster mac 'n cheese at Latitude 41 (*sniff* I miss him soooooo)
Low - Sliders at the drive-thru with a side of onion petals
Chandler AZ:
High - dinner at "Aunt Chilada's" with the most amazing fideo on the side that I've ever tasted
Low - taquitos & guacamole from "Elmer's Tacos" (I kid you not!)
Big Island, HI:
High - dinner at "Mi's Italian Bistro" absolutely incredible homemade pasta (I of course had spaghetti and meatballs)
Low - lunchmeat sandwiches out of our cooler at the beach (beach part was awesome...eating the same lunchmeat for an entire week, not so awesome!)
Yea.. That lobster mac was good until you make 15 a night and have to taste EVERY dang one of them, then repeat for the next 4 nights. I love it too, but I don't think I can eat more than two bites anymore. (More for Jean, right? ;P)
ReplyDeleteRight!!!
ReplyDelete