What's your idea of the perfect meal?

Firstservingman

Talk Tennis Guru
Another fun food thread, what is your favourite meal/food? If you can't decide, tell us all of them. And please include pictures of course

Personally I'm having real trouble deciding so I'll say one of my favourites, grilled salmon:



Perfect with any salad or vegetables but asparagus especially

I'll probably post more of my favourites as we go too
 

Firstservingman

Talk Tennis Guru
Home cooked, warm, made with lots of love with people you love :D
After years as a kid of thinking it was a silly phrase, I finally realised this Christmas that it really is the thought that counts with gifts. And so it can be with food, too.
 

Bartelby

Bionic Poster
My favourite food for a while was some sort of version of prawns with garlic. I cooked a pasta version, but the Chinese do a good version.

I used to like the Belgian version of mussels and chips, and although I have cooked mussels it's not like the real thing. Fish soup is a treat.

Of the big four, I'm obviously a Nadal fan when it comes to food. The trouble with food however is that you become easily bored with the same thing.
 

Ronaldo

Bionic Poster
I don't have a single favorite, but occasionally I'll smoke a brisket Texas style, and serve it with corn bread, collard greens (cooked with bacon and spices), squash, some coleslaw, and cold beer. That's definitely one of my summer favorites.
Potato or Macaroni salad, baked yams, and/or beans is a nice addition to the above.
 

WildVolley

Legend
Potato or Macaroni salad, baked yams, and/or beans is a nice addition to the above.
Definitely! I love potato salad and baked yams. I need to start eating more bean dishes. I've been reading that they are good for your health, but I normally just eat canned beans rather than cooking them myself.
 

Ronaldo

Bionic Poster
Definitely! I love potato salad and baked yams. I need to start eating more bean dishes. I've been reading that they are good for your health, but I normally just eat canned beans rather than cooking them myself.
The past year folks gave us dry beans since they will not soak and prepare them.
 
Excellent thread, OP.

I have so many, but generally tend to favour cleaner tastes.

My favourite fish has to be turbot (although there are many strong contenders), and so an oven baked Turbot fillet, with a side of oven baked mixture of cherry tomatoes/cubed sweet red tomatoes, capers and black olives.

Something like this, but instead on top of the fish on the side:




The sweetness of the fish, the acidity of the tomatoes, the earthiness and oiliness of the olives and the spiciness of the capers (along with some Mediterranean herbs) make for an epic combination achieved with minimum hassle.

 
I can get that here no problem so I'll give it a try this week
Make sure that you also have a proper red wine (if you like the stuff): since you are in Australia, a good Shiraz should do the job. If you prefer more milder taste go for the ones from the cooler regions of Australia, possibly a coupage with Viognier. If you are more into a powerful styles, go for McLaren Vale or Barossa.

 
So how do you cook a venison ragout to prevent drying out?
I am not sure what you mean by "prevent from drying out". To cook a ragout, after you have fried the meat with whatever is in the recipe you are following, you will further cook it with tomato paste, wine reduction and some stock of choice for as long as it takes until the meat is thoroughly cooked. You will add stock for as long as you need to do it. In the end you need to control only for the right consistency, but at no point should your ragout be left "drying out". Liquid is presented at all times after the initial sealing of the meat.

 

Ronaldo

Bionic Poster
Hot, spicy breakfast sausage crumbled with diced onions & green pepper in a two egg omelet with shredded cheddar cheese, Coke and a smile
 

Teslar

Rookie
Another fun food thread, what is your favourite meal/food? If you can't decide, tell us all of them. And please include pictures of course

Personally I'm having real trouble deciding so I'll say one of my favourites, grilled salmon:



Perfect with any salad or vegetables but asparagus especially

I'll probably post more of my favourites as we go too
Yeah, this is what we talking about.
 

Bartelby

Bionic Poster
Venison is not exactly a fatty meat so that's what I mean. Italian ragouts usually have a mix of meats some of which are quite fatty.

I am not sure what you mean by "prevent from drying out". To cook a ragout, after you have fried the meat with whatever is in the recipe you are following, you will further cook it with tomato paste, wine reduction and some stock of choice for as long as it takes until the meat is thoroughly cooked. You will add stock for as long as you need to do it. In the end you need to control only for the right consistency, but at no point should your ragout be left "drying out". Liquid is presented at all times after the initial sealing of the meat.

 

sureshs

Bionic Poster
I like appetizers/finger foods. I'd rather have a selection of Indian and Chinese starters than anything else.
Are Indian starters really starters? They seem to be just samples of regular entrees, at least as interpreted by restaurants. Traditional Indian cuisine does not seem to have the concept of starters, except that the first course maybe different from other courses. Even the concept of something special like a soup being consumed first is not there as far as I know. @Azure @Sentinel
 

sureshs

Bionic Poster
Home cooked, warm, made with lots of love with people you love :D
I don't know about that. I am not willing to say that professional cooks in a fast food place are not loving. They are the people who kept the economy moving during the pandemic by providing delivery and drive-through for essential service workers to and fro their work. And there are any number of restaurant chefs who insist that they pour their love into their cooking. It seems to be the right thing to say, just like "I am excited about my work" before resigning in a year.
 
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