Skip to comments.
Freeper Kitchen: End of the World Meals
Posted on 08/21/2006 10:41:24 AM PDT by HungarianGypsy
Since the End of the World thread is going on, I decided to start a special edition End of the World thread for the Freeper Kitchen. Today's your last set of meals, folks. What will you be cookin'?
TOPICS:
KEYWORDS: food; lastmeal
Navigation: use the links below to view more comments.
first previous 1-20, 21-40, 41-60, 61-68 next last
To: HungarianGypsy
Well if the world would end, I'd drive up to Birch Run MI and go to Tony's.
A one pound BLT sounds great!!!
21
posted on
08/21/2006 10:47:35 AM PDT
by
Springman
(9-11-06, what will happen?)
To: HungarianGypsy
22
posted on
08/21/2006 10:48:12 AM PDT
by
SuzyQue
(Remember to think.)
To: HungarianGypsy
I've always been told that the Amanita phaloides, The Death Cap, is the most delicious mushroom the victim has ever eaten. A close second is The Destroying Angel, Amanita disporigera.
Given that the end of the world is certain (I read it on the net), I'm having a bunch of people over to see if the Destroying Angel is better than the Death Cap.
Sauteed in real butter with tenderloin steaks.
23
posted on
08/21/2006 10:49:00 AM PDT
by
DBrow
To: HungarianGypsy
24
posted on
08/21/2006 10:49:21 AM PDT
by
KoRn
To: HungarianGypsy
Gotta be chicken fried steak, biscuits and gravy. Usually iced tea is best with this, but since it's the end of the world, a rootbeer float couldn't hurt, I reckon.
If you're gonna go, go big!
25
posted on
08/21/2006 10:49:45 AM PDT
by
absalom01
(Cynthia McKinney: One of the most intelligent Democrats in the country.)
To: HungarianGypsy; Lizarde
Lizarde has her 'end of the world' outfits picked out also.
To: HungarianGypsy
"Now to get it buttered without it all settling on the bottom of the bowl."
Get it just melted, not too hot, and shake it on from a large salt shaker. Too much is not enough. Yum!
To: HungarianGypsy
Grilled salmon with sauce made from butter, Rose's lime juice, basil, sun-dried tomatoes, topped with goat cheese, browned under the broiler.
28
posted on
08/21/2006 10:51:41 AM PDT
by
js1138
(Well I say there are some things we don't want to know! Important things!")
To: HungarianGypsy
Kielbasa, sauerkraut, boiled potatoes, some nice pumpernickel bread from the Baltic Bakery, and an assortment of pierogi, all washed down with a couple of beers -- but I haven't decided what kind yet.
To: petercooper
Let's not make everyone sick on a food thread. Please, make it go away.
30
posted on
08/21/2006 10:52:25 AM PDT
by
southlake_hoosier
(.... One Nation, Under God.......)
To: HungarianGypsy
My first Wendy's comment aside. I would probably go over to Phoenix to a wonderful little restaurant called "My Mother's". My husband loves their prime rib almost as much as the prime rib I make on our anniversary. They also have other great food, from chicken to ribs to pasta to seafood. We never get out there anymore, so that's where I would want to go. Or if we're too lazy, we'll just go to the
Landmark.
31
posted on
08/21/2006 10:52:57 AM PDT
by
HungarianGypsy
(Like food and fun? Join the Freeper Kitchen ping list.)
To: HungarianGypsy; Peanut Gallery
You could try Milliway's...
32
posted on
08/21/2006 10:53:05 AM PDT
by
Professional Engineer
(The reason humans didn't practice war any longer, was they were very, very good at it.)
To: HungarianGypsy
Pork!! Pork for breakfast, lunch and BBQ Pork ribs for dinner! PORK! PORK! PORK! PORK! PORK!
:=)
To: HungarianGypsy
How about Tom Leher's "We Will All Go Together When We Go", too?
Turkey, stuffing, gravy, green bean casserole, creamed corn, crescent rolls, a nice white wine, pumpkin pie, melted white chocolate with rasberrys to dip, Coke.
34
posted on
08/21/2006 10:54:23 AM PDT
by
Talking_Mouse
(Indeed I tremble for my country when I reflect that God is just... Thomas Jefferson)
To: HungarianGypsy
Funny you should ask
Risotto agli asparagi
(Risotto with Asparagus)
This is especially good in June, when asparagus is at its freshest.
1 pound asparagus
1/2 a small onion, finely sliced
1 1/2 cups rice
1/4 cup plus 2 tablespoons butter, or: 1/4 cup extra-virgin olive oil + 2 tablespoons butter
1 cup grated Parmigiano
The water the asparagus was cooked in, topped off with enough broth or watery bullion to make 1 quart, simmering
Salt and white pepper
Clean and boil the asparagus for a few minutes, or until a fork easily penetrates the tip of a spear. Use tongs to remove the asparagus from the water. Trim the tips from the stalks and set them aside. Cut the remaining green part of the stalks into one-inch lengths and set them aside too. Return the white ends of the stocks to the pot, along with the broth or bullion.
Sauté the onion in half the butter or the oil, and when it's translucent, stir in the rice. Once the grains have turned translucent, add the one-inch lengths of green asparagus stem to the rice, and begin stirring in the liquid, a ladle full at a time. Should a white stem find its way into the pot, remove it. Continue adding liquid, and when the rice is almost done, stir in half the reserved tips. Check seasoning and continue cooking the rice till it's al dente. Turn off the heat and stir in the remaining butter and half the grated cheese. Let the risotto stand covered for two minutes, then transfer it to a serving dish and garnish it with the remaining tips. Sprinkle the remaining grated cheese over it and serve.
Serves four to six.
35
posted on
08/21/2006 10:54:24 AM PDT
by
Vision
(God did not give us a spirit of timidity, but a spirit of power, love and self-discipline 2Timothy1)
To: HungarianGypsy
Hot, buttered popcorn. Now to get it buttered without it all settling on the bottom of the bowl.
I make mine in a wok, and pour the butter in cover it, and toss, butter all over :)
I am thinking chocolate for dinner tonight, nice hot chocolate chip cookies right out of the oven, big ole glass of milk to go along with it. After all is it is the end of the world, I should die happy!
36
posted on
08/21/2006 10:54:40 AM PDT
by
backinthefold
(David, a teenage Jew, beat Goliath, a 9 foot tall palestine, with a rock and faith in God)
To: Professional Engineer
Urgh! My husband has been bugging me to read that book. His friend even let us keep it, just so I would read it.
37
posted on
08/21/2006 10:54:56 AM PDT
by
HungarianGypsy
(Like food and fun? Join the Freeper Kitchen ping list.)
To: HungarianGypsy

A Double-Double and fries...
38
posted on
08/21/2006 10:57:16 AM PDT
by
JRios1968
(This kid knows how to wallop a baseball!!!!!!)
To: Professional Engineer
Pan Galactic Gargle Blaster
- Take the juice from one bottle of that Ol' Janx Spirit.
- Pour into it one measure of water from the seas of Santraginus V. (Oh, that Santraginean seawater. Oh, those Santraginean fish!)
- Allow three cubes of Arcturan Mega-gin to melt into the mixture (It must be properly iced or the benzene is lost).
- Allow four litres of Fallian marsh gas to bubble through it. (In memory of all those happy hikers who have died of pleasure in the Marshes of Fallia.)
- Over the back of a silver spoon float a measure of Qualactin Hypermint extract. (Redolent of all the heady odors of the dark Qualactin Zones, subtle sweet and mystic.)
- Drop in the tooth of an Algolian Suntiger. (Watch it dissolve, spreading the fires of the Algolian Suns deep into the heart of the drink.)
- Sprinkle Zamphuor.
- Add an olive.
- Drink . . . but . . . very carefully . . .
39
posted on
08/21/2006 10:57:38 AM PDT
by
Michael Goldsberry
(Lt. Bruce C. Fryar USN 01-02-70 Laos)
To: HungarianGypsy
Cheeburger,cheeburger,cheeburger...chip,chip,chip...Pepsi,Pepsi,Pepsi
40
posted on
08/21/2006 10:58:00 AM PDT
by
Gay State Conservative
("History does not long entrust the care of freedom to the weak or the timid."- Dwight Eisenhower)
Navigation: use the links below to view more comments.
first previous 1-20, 21-40, 41-60, 61-68 next last
Disclaimer:
Opinions posted on Free Republic are those of the individual
posters and do not necessarily represent the opinion of Free Republic or its
management. All materials posted herein are protected by copyright law and the
exemption for fair use of copyrighted works.
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson