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500 Favorite Foods - Page 2

post #51 of 472
9/5/07 at 11:46pm
23. My fettucine with avocado and basil pesto topped with roasted pine-nuts and sun-dried tomatos. Damn I'm hungry.
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post #52 of 472
9/6/07 at 1:14am
It's technically another day where I'm at so I'm adding mine for Thursday:

24. Broccoli rabe sauteed in olive oil with garlic, black olives, and capers. Hot pepper rings are optional. It can be eaten either with pasta or in a roll, but both are with grated parmesan and hot pepper flakes.
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post #53 of 472
9/6/07 at 10:32am
I'll have to side with GFC (surprise) on the wings. I have grown to like the wings better than the drumsticks. Maybe it's because everyone takes the 'sticks, which means there's more wings left for me.

And $3 Cafe here in the ATL has some of the best wings I've ever had, although Taco Mac's are pretty good as well.
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post #54 of 472
9/6/07 at 11:03am
My Day two contribution:

25.Pistachios
Especially the salted (non-red) version. I can sit in front of the TV with a bag of these, and keep going until either my stomach's full, or the can next to me is full of shells.
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post #55 of 472
9/6/07 at 11:34am
26. I know Boris already mentioned pizza up at #3, but Uno's Deep Dish? That's not even the best Chicago style/stuffed crust I've had, and I've only had a few! Maybe the Chicago Uno locations do it better, but the pizza at the chain locations I've been to are only sort of okay. Edwardo's, the other Chicago-style chain around here, does a way better job, and I'd guess there are Chicago-only places that probably do a better job than either.

But to not split too many hairs, I like the big, sloppy, dripping cheese, by-the-slice NY style. The Wisconsin pizza ideal - thin, crispy, and curiously cut in squares (even the round pies!) - is a generally tasty, but ultimately disappointing, stand-in.

I suppose it's kind of a positive that I can't find good versions of either of my first two contributions within about 100 miles of where I live. I'd probably weigh about 300 pounds if I could.
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post #56 of 472
9/6/07 at 11:42am
27. Warmed pita bread with "Garlicy Hommos" from Holy Land. Nice and simple and a freaking fantastic snack.
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post #57 of 472
9/6/07 at 11:46am
Thread Starter 
28. Chicken stir-fry over rice.

But as with wings, I don't like it dressed up with too much sauce. My mom makes my favorite version. Plus, it's one of those foods you can pull out of the fridge and tear into whenever, and that's a huge plus in my book.
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post #58 of 472
9/6/07 at 11:47am
29. Pho

Oops, I should refresh next time.
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post #59 of 472
9/6/07 at 11:50am
30. Fajitas. With Garlic Butter. From Pappasito's.

(edited for number correction)
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post #60 of 472
9/6/07 at 11:59am
31- The Chicken Phad Thai from Bangkok, a small food court restaurant in the Faubourg mall in downtown Montreal. It forced some of it's neighbors out of business, having lineups until closing time on weekly nights when the whole mall is empty. Being own by a lady who was a street food cook in the titular city, it's the best Thai food I've had so far, outclassing upperscale places from Toronto to New York, and it cost 7$. And when you ask for a spicy meal, they make sure you'll end up in orbit later on.
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post #61 of 472
9/6/07 at 12:15pm
Quote:
Originally Posted by Martin Savage
31- The Chicken Phad Thai from Bangkok, a small food court restaurant in the Faubourg mall in downtown Montreal. It forced some of it's neighbors out of business, having lineups until closing time on weekly nights when the whole mall is empty. Being own by a lady who was a street food cook in the titular city, it's the best Thai food I've had so far, outclassing upperscale places from Toronto to New York, and it cost 7$. And when you ask for a spicy meal, they make sure you'll end up in orbit later on.
It's my experience that upperscale Asian restaurants are rarely the best. I know some places that are borderline filthy, but I can't get enough of their food. A better way to tell quality would be to observe if there are actually Asians eating there. If not, you might as well go somewhere else.
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post #62 of 472
9/6/07 at 12:20pm
Quote:
Originally Posted by englebert
A better way to tell quality would be to observe if there are actually Asians eating there. If not, you might as well go somewhere else.
It's a good indicator.
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post #63 of 472
9/6/07 at 12:34pm
32. Ben and Jerry's Chubby Hubby ice cream. It shouldn't work, but dear God, it does, it does.
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post #64 of 472
9/6/07 at 12:40pm
Quote:
Originally Posted by englebert
It's my experience that upperscale Asian restaurants are rarely the best. I know some places that are borderline filthy, but I can't get enough of their food. A better way to tell quality would be to observe if there are actually Asians eating there. If not, you might as well go somewhere else.
Unless you're looking at the Lousiana Fried Chicken and Japanese food place near me. No Asians and no Cajuns, but pretty decent food.

Best Cajun food I ever had was from Hebert's stand off campus in college. Little family of Cajuns with a little food stand - it was great. And, of course, authentic.
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post #65 of 472
9/6/07 at 1:59pm
Quote:
Originally Posted by DaveB
26. I know Boris already mentioned pizza up at #3, but Uno's Deep Dish? That's not even the best Chicago style/stuffed crust I've had, and I've only had a few! Maybe the Chicago Uno locations do it better, but the pizza at the chain locations I've been to are only sort of okay. Edwardo's, the other Chicago-style chain around here, does a way better job, and I'd guess there are Chicago-only places that probably do a better job than either.
Uno's Restaurants are shit-tastic. I havent eaten at an Uno's in Chicago either, but the ones down here in the South tend to be completely abandoned and the service is horrible too. Oh, did I mention that their pizza isnt very good either?

I agree with DaveB. Deep dish can be great.. just not at Uno's.

Hell I have relatives in Chicago who say that Uno's is shitty.

Regardless, this southern boy prefers NY style pizza.
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post #66 of 472
9/6/07 at 2:04pm
Quote:
Originally Posted by Richard Dickson
32. Ben and Jerry's Chubby Hubby ice cream. It shouldn't work, but dear God, it does, it does.
My wife's favorite!

33. Meatballs. Swedish, Italian, covered in barbecue sauce or grape jelly or beef gravy or mushroom soup, hot, cold, by themselves or on a roll, this humble nugget of ground meat is hearty and homey and wonderfully delicious.
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post #67 of 472
9/6/07 at 2:05pm
The Uno's chain is just awful. The two restaurants downtown are nothing remotely like the chains and they have great pizza. In fact, I believe they were the first to create the deep-dish style that Chicago is now known for.

Oddly enough, the two most well-known establishments outside of Chicago for deep-dish are probably the two worst (Uno's chain and Gino's East). Giordano's chain restaurants are still great (not as good as the Rush street location, but still better than most) and Lou Malnati's are always delicious.

There's room in this world for NY style, Chicago style, California style and Neopolatain style. Done right, they're all fantastic.
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post #68 of 472
9/6/07 at 2:11pm
Thread Starter 
Not a fan of Chicago style. It's just too much dough for me. It's like eating pizza-flavored cake.
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post #69 of 472
9/6/07 at 2:51pm
Quote:
Originally Posted by Guttenberg Fan Club
The Uno's chain is just awful. The two restaurants downtown are nothing remotely like the chains and they have great pizza. In fact, I believe they were the first to create the deep-dish style that Chicago is now known for.
That is true. What I despised about living in NW DC was that there were ZERO good pizza restaurants. Franchise shit (which I dealt with) and some local garbage (giant slices were disgusting sober - awesome when drunk).

Even as I live in the middle-of-nowhere New Jersey, there are 4 legit pizza places within 10 miles.

Oh #34 New York Style Pizza - I am the personification of gluttony when I'm around good New York Style pizza.
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post #70 of 472
9/6/07 at 2:55pm
Nothing like folding the slice in the middle and being able to finish it off in less than 30 seconds.
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post #71 of 472
9/6/07 at 2:58pm
Quote:
Originally Posted by Jcassady
That is true. What I despised about living in NW DC was that there were ZERO good pizza restaurants. Franchise shit (which I dealt with) and some local garbage (giant slices were disgusting sober - awesome when drunk).

Even as I live in the middle-of-nowhere New Jersey, there are 4 legit pizza places within 10 miles.

Oh #34 New York Style Pizza - I am the personification of gluttony when I'm around good New York Style pizza.
Actually, that was my pick at #26. I just had to get my slight dislike for Uno's (chain version) out of the way first.
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post #72 of 472
9/6/07 at 3:04pm
Quote:
Originally Posted by Jonathan Banks is my hero
Not a fan of Chicago style. It's just too much dough for me. It's like eating pizza-flavored cake.
You may not be eating the good stuff. It's a deep dish, but it shouldn't be a huge crust. That's where the Uno chain goes wrong in that it has this really thick Pizza-Hut style crust without the cheese, toppings and sauce to even it out. Most of the heft in a good Chicago style comes from the copious amounts of cheese in it. A great crust on Chicago style is a bit thicker than most NYC (not by a lot, though. Neopolitain is the real thin crust), but it's also buttery and flaky like a heftier croissant. In that way, I think it's got something above NYC in that the crust isn't just a vehicle for toppings and texture, but an actual player in the flavor department.
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post #73 of 472
9/6/07 at 3:21pm
Thread Starter 
Quote:
Originally Posted by Jcassady
That is true. What I despised about living in NW DC was that there were ZERO good pizza restaurants.
You still ordered a pizza every 27 hours.


(As mediocre as it was, I honestly miss the cheesesteak place).


Quote:
Originally Posted by Guttenberg Fan Club
You may not be eating the good stuff. It's a deep dish, but it shouldn't be a huge crust. That's where the Uno chain goes wrong in that it has this really thick Pizza-Hut style crust without the cheese, toppings and sauce to even it out. Most of the heft in a good Chicago style comes from the copious amounts of cheese in it. A great crust on Chicago style is a bit thicker than most NYC (not by a lot, though. Neopolitain is the real thin crust), but it's also buttery and flaky like a heftier croissant. In that way, I think it's got something above NYC in that the crust isn't just a vehicle for toppings and texture, but an actual player in the flavor department.
Yeah, I probably haven't had the good stuff, though I do prefer NY style. There's a local chain called Armand's which does Chicago style and is supposed to be the best pizza around, but it's lifeless. I'm keeping my Chicago style mind open, however, for new taste explorations.
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post #74 of 472
9/6/07 at 3:22pm
#35 for today: Cheesesteak subs with grilled onions, lettuce and tomato, from Lenny's subshop in Linwood, NJ. A favorite of mine when we were kids. Additionally, back at that time, all the sub shops in the Atlantic City area bought their bread from this one bakery, Pantella's, which made the most amazing Italian bread in the world. My brother and I had a conversation several years back about, if we were going to the chair, what would our last meal request be? So he's rattling off food choices, and I'm rattling off food choices, and in one of those rare moments of sibling telepathy, we both stopped, looked at each other with our eyes bugged out and in unison said, "CHEESESTEAK SUBS FROM LENNY'S!!! Awwww, yeah!!!"
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post #75 of 472
9/6/07 at 3:29pm
I've never been to Chicago, but one of my good friends went to Northwestern and swears by Giordano's. On his last visit he actually ordered a pepperoni pizza from there right before he got on his flight back to LA and carried the hot pizza in his lap the whole way home. It was fantastic.
We also ordered the Lou Malnati's sausage pizza to get shipped to us before one of the Bears playoff games last year. It was also very tasty, but I'm sure it's even better fresh.
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post #76 of 472
9/6/07 at 3:31pm
I love Chicago-style pizza, and ate at Giordano's when I was last up there in February. They have a place here in Atlanta called "Nancy's", and I'll have to say, it's pretty damn good for not being in Chicago. I hit that place about once every two months or so, as it's in Buckhead, so it's a trek for me to get down there from the 'burbs.
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post #77 of 472
9/6/07 at 3:34pm
#36 - Combos.

Yes, that's right, I said Combos. The greatest snack food of all time. No one dislikes pretzels. No one dislikes cheese. Especially the fake, processed super spiced cheese filling. Wrap that cheese up in a tubular, salty pretzel and you have the modern day equivalent of processed food perfection. Mmmmmm Combos......
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post #78 of 472
9/6/07 at 3:36pm
I just lost interest in this list.
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post #79 of 472
9/6/07 at 3:43pm
Quote:
Originally Posted by Martianman
I love Chicago-style pizza, and ate at Giordano's when I was last up there in February. They have a place here in Atlanta called "Nancy's", and I'll have to say, it's pretty damn good for not being in Chicago. I hit that place about once every two months or so, as it's in Buckhead, so it's a trek for me to get down there from the 'burbs.
Up where I used to live (North ATL, just south of Roswell) there was a place called Chicago's that had decent pizza, but their real winner was their italian beef sandwich. It's definitely the best one I've had outside of chicago. I've always wondered why italian beef sandwiches are just a chicago thing. They should be a part of any pizzeria's menu in any part of the country. Just glorious stuff.

#37 - Italian Beef sandwich. I prefer mine with moz cheese and hot peppers, but these things are delicious just plain, dipped in the au jus. Bomber-style (with marinara) takes too much flavor away from the beef, IMHO. Though I will say once a year or so I splurge on a combo - an italian beef sandwich with an italian sausage thrown in there as well.
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post #80 of 472
9/6/07 at 3:51pm
Thread Starter 
Quote:
Originally Posted by JudgeSmails
#36 - Combos.

Yes, that's right, I said Combos. The greatest snack food of all time. No one dislikes pretzels. No one dislikes cheese. Especially the fake, processed super spiced cheese filling. Wrap that cheese up in a tubular, salty pretzel and you have the modern day equivalent of processed food perfection. Mmmmmm Combos......
Perfect road trip snack. Always tasty, always available in gas stations.

BTW, Lisa's entry should be 34 and this should be 35. Next entry will be 36. (Have to account for Jon not paying attention.)

Just to keep track:

1. Queso dip
2. Fried pickles smothered in ranch
3. UNO's Chicago style pizza
4. Poutine
5. General Tso's Chicken
6. One cheeseburger with mayo, mustard, lettuce and tomato; one hot weiner all the way; and fries with ketchup, at two AM, after several beers, from the Olneyville NY System
7. Bacon
8. White Castle burgers
9. Chocolate Chip Cookies
10. The spicy salmon crunchy rolls and spicy tuna crunchy rolls from J.J.'s Grand Tofu Japanese Restaurant at 3705 31st St. in Astoria, NY. (718) 626-8888
11. Chicken Tenders
12. Homemade onion rings-roll sliced onions in Krusteez pancake batter mix
13. Buffalo wings
14. Steamed clams in a bucket of vegetable stock along with a cup of drawn garlic butter
15. 4x4 Animal Style from In-N-Out Burger
16. Fried Chicken
17. The Casablanca Combination with a cup of lentil soup to start at Casablanca on Brady (Milwaukee, WI)
18. Chili
19. Honey Walnut Prawns
20. Blue Diamond Wasabi and Soy Sauce flavored Almonds
21. Baby Back Ribs
22. A good pastrami on rye, stacked high, with mustard.
23. [Ianthe's] fettucine with avocado and basil pesto topped with roasted pine-nuts and sun-dried tomatos
24. Broccoli rabe sauteed in olive oil with garlic, black olives, and capers
25. Pistachios
26. NY-style pizza
27. Warmed pita bread with "Garlicy Hommos" from Holy Land
28. Chicken stir-fry over rice
29. Pho
30. Fajitas. With Garlic Butter. From Pappasito's.
31. The Chicken Phad Thai from Bangkok, a small food court restaurant in the Faubourg mall in downtown Montreal
32. Ben and Jerry's Chubby Hubby ice cream
33. Meatballs
34. Cheesesteak subs with grilled onions, lettuce and tomato, from Lenny's subshop in Linwood, NJ
35. Combos
36. Italian Beef sandwich
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post #81 of 472
9/6/07 at 3:51pm
Quote:
Originally Posted by Guttenberg Fan Club
You may not be eating the good stuff. It's a deep dish, but it shouldn't be a huge crust. That's where the Uno chain goes wrong in that it has this really thick Pizza-Hut style crust without the cheese, toppings and sauce to even it out. Most of the heft in a good Chicago style comes from the copious amounts of cheese in it. A great crust on Chicago style is a bit thicker than most NYC (not by a lot, though. Neopolitain is the real thin crust), but it's also buttery and flaky like a heftier croissant. In that way, I think it's got something above NYC in that the crust isn't just a vehicle for toppings and texture, but an actual player in the flavor department.
Not that it's the ultimate authority on the subject, but I was wondering whether Neapolitan was the term used to refer to the thin, square cut stuff, so I looked up "pizza" on Wikipedia. From the picture, it looks like "authentic" Neapolitan has a doughier crust*. The super-thin stuff that's so prevalent in these parts is probably what's considered "Chicago-style thin crust" (apparently differentiated from "St. Louis style" only by cheese type). I've had good experiences with this stuff, but it seems like the failure rate is much higher, and even the good ones don't quite stack up to a quality NY style or Chicago thick crust.

* Of course, "authentic" Sicilian-style pizza is totally different from what I've always called "Sicilian-style," which is just a square pizza with a thick crust.
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post #82 of 472
9/6/07 at 3:57pm
Huh, I've been misinformed. I thought that the original pizzas were a bit thinner than that. It looks delicious, though, with the doughy, bubbly crust.
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post #83 of 472
9/6/07 at 3:59pm
Quote:
Originally Posted by LisaNewYork
#10 - The spicy salmon crunchy rolls and spicy tuna crunchy rolls from J.J.'s Grand Tofu Japanese Restaurant at 3705 31st St. in Astoria, NY. (718) 626-8888, in case you're nearby and want the best sushi rolls you'll ever have in your life. Order them both together (which is why I've counted them as a favorite single food or meal).
Holy shit. I just had both rolls last weekend at that place, along with a california roll and some of those awesome potstickers. And lots of lots of house sake. Fucking random!

Agree completely, though- the best sushi I've ever had. Ever. Can't wait to go back.

-

So let me add:

37. Nutella. Simply the greatest thing ever created. Spread it on a sliced round Italian loaf for best results, but it works with anything- I've had Nutella Pizza that's amazing.
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post #84 of 472
9/6/07 at 4:07pm
Thread Starter 
Alex's entry is #37. 38 is next.
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post #85 of 472
9/6/07 at 4:08pm
I no can add! Maybe I was just trying to avoid the Kevin Smith curse. Sorry.
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post #86 of 472
9/6/07 at 4:09pm
Ah yes Nutella, while the concept still boggles my mind from time to time. I remember my former roomate would eat that stuff constantly.
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post #87 of 472
9/6/07 at 4:26pm
Nutella rocks. On toast or just plain it's the simple power of chocolate and hazelnut that boggles the mind. It has to be the original stuff, not some bad imitation. The only way to make Nutella better would be to eat it on top of a Swedish underwear model.

And only on CHUD would a debate on chicken wings and pizza get so interestingly intense. I have friend who swears by the argument that the simpler the pizza, the better it should be, like a classic pizza margharita (tomato sauce. cheese, fresh basil). It's pretty much true, though a NY-style pizza, with an excessive topping is always welcomed.
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post #88 of 472
9/6/07 at 4:28pm
38. Macaroni and Cheese. Either this kind or this kind. Each fulfill different needs.
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post #89 of 472
9/6/07 at 4:30pm
Quote:
Originally Posted by Alex Riviello
37. Nutella. Simply the greatest thing ever created. Spread it on a sliced round Italian loaf for best results, but it works with anything- I've had Nutella Pizza that's amazing.
1. buy pre-made pizza crust. brush with butter and place in 375 degree oven for 15-20 minutes, until crust is just turning golden brown.

2. remove crust from oven. spread Nutella over crust like a pizza sauce. sprinkle combo of milk chocolate and semi-sweet chocolate chips all over Nutella spread. Finish off with white chocolate chips as "cheese".

3. return to oven for about 5 minutes, just as chips start to melt.

4. remove from oven. slice. enjoy.
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post #90 of 472
9/6/07 at 4:36pm
Quote:
Originally Posted by Alex Riviello
Holy shit. I just had both rolls last weekend at that place, along with a california roll and some of those awesome potstickers. And lots of lots of house sake. Fucking random!

Agree completely, though- the best sushi I've ever had. Ever. Can't wait to go back.
(*Sniffle!*) One of my people...

I treat myself to those every single pay day before I have to budget the rest of my cash and cook at home. I could absolutely eat those rolls till there were no more left at that restaurant.
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post #91 of 472
9/6/07 at 4:36pm
Thread Starter 
Quote:
Originally Posted by MissZooey
38. Macaroni and Cheese. Either this kind or this kind. Each fulfill different needs.
I actually make a pretty good mac and cheese with beer that the Fiancee enjoys. Too bad I hate to cook.
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post #92 of 472
9/6/07 at 4:38pm
Quote:
Originally Posted by MissZooey
38. Macaroni and Cheese. Either this kind or this kind. Each fulfill different needs.
Yes, I second this one. The amazing thing about mac-n-chee is that you can eat it by itself and it's great, or you can put just about anything you want in it and it's still awesome. Lately I've been doing this thing where I add pureed tomato, carrot, broccoli, garlic, olive oil, vegetarian ground beef substitute, and chipotle powder. It's powerful but it's pretty tasty if I do it right, and it's awesome fuel.
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post #93 of 472
9/6/07 at 4:44pm
There's as many Mac & Cheese recipes as there is families. It's amazing how something so simple can differ and variate. My wife's recipe is as basic as you can get: get some Cheddar cheese into the cooked and drained noodles. Let's the heat melt it. Add tomato juice. Add salt and pepper and enjoy. I love doing it, as it takes me 10 minutes from start to finish. Mine is more of what MissZooey posted.
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post #94 of 472
9/6/07 at 4:49pm
My family used to make what they called "shlump", because it makes that sound when it hits the plate. Mac-n-cheese with tomato sauce and ground beef. YUM.
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post #95 of 472
9/6/07 at 4:54pm
39. Take a chicken breast, press it flat with a food hammer (or whatever the fuck they're called- food whacker?), dip it in some egg, and roll it around on a plate of corn flakes, crushing and crunching it around until it's good and covered with the flakes. Throw it on a medium hot pan with some butter or oil for 6 min on a side. Season with salt and pepper. Don't knock until tried.
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post #96 of 472
9/6/07 at 5:00pm
Hammered cock.
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post #97 of 472
9/6/07 at 5:08pm
You always did know how to sex up a recipe.
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post #98 of 472
9/6/07 at 5:10pm
40) Shepherd's Pie -

via Wikipedia

Shepherd's pie is a traditional English dish that consists of a bottom layer of minced (ground) meat covered with mashed potato and optionally a layer of cheese. It is a favorite dish of institutional cooks keen on feeding large groups of people.

The mince is traditionally lamb (hence Shepherd) although in North America it is often made with minced (ground) beef which is also known as a cottage pie and cowboy pie. In Britain, 'shepherd's pie' is always made with lamb, and 'cottage pie' always with beef. The mince layer is made by frying the meat in oil with finely chopped onions (and sometimes also with garlic, chopped carrots, peas or other vegetables, and herbs such as rosemary or oregano). It is then simmered in stock, tomato puree and sometimes wine. Once this is done, the mash layer can be added, and the entire pie is baked in the oven until golden and preferably crisp.

The mash needs to be lightened (for instance, by whipping milk, butter and/or air into it) to prevent it from sinking into the meat. Before it is baked, it is often scored with a fork in order to increase its surface area and hence its crispiness. Another way to prevent the mash from sinking into the meat is to prepare the meat layer first and allow it to cool or freeze.
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post #99 of 472
9/6/07 at 5:40pm
Quote:
Originally Posted by Martin Savage
There's as many Mac & Cheese recipes as there is families. It's amazing how something so simple can differ and variate. My wife's recipe is as basic as you can get: get some Cheddar cheese into the cooked and drained noodles. Let's the heat melt it. Add tomato juice. Add salt and pepper and enjoy. I love doing it, as it takes me 10 minutes from start to finish. Mine is more of what MissZooey posted.
There's a restaurant around here that throws lobster into the mix. I've never gotten around to trying it, but I hear it's excellent.
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post #100 of 472
9/6/07 at 6:01pm
Quote:
Originally Posted by Minsky
a food hammer (or whatever the fuck they're called- food whacker?)
That's a meat tenderizer. Not to be confused with a "meat tenderizer" like that crap called Accent that you sprinkled on food. This is a real actual kitchen utensil - a squarish hammer with little diamond-like points on it's surface.
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