Comments on: Celebrity chef stalkers rejoice in the “Last Supper”

By: wholesale kitchen equipment

wholesale kitchen equipment — Sun, 21 Jun 2009 15:48:21 +0000

Rick Bayless is so good! Carnitas is my favorite too, hope to meet them all in person, I'll show them how to cook my specialty.

By: diet

diet — Wed, 07 Jan 2009 19:50:45 +0000

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By: Karen Garcia

Karen Garcia — Thu, 24 Jul 2008 05:53:36 +0000

I did a few years ago at the San Francisco Fancy Food Show and they were beyond divine. You must try them and you have to eat them salt side down. Heavenly!

You can get them at online if you can't find them locally:
French Fleur de Sel Caramels by Paris Caramels

By: catango

catango — Wed, 23 Jul 2008 17:18:59 +0000

Mmmmm, have you tried those fleur de sel caramels yet? I have been fingering a box of them at our local wine and cheese shop, but have yet to succumb. (diet and all)

By: Karen Garcia

Karen Garcia — Tue, 22 Jul 2008 22:14:47 +0000

Hmm…I certainly hope my last meal is many, many decades from now!!

If I had any say in the matter, I would want my Great Grandma's sauerkraut, my Grandma Chris' icebox rolls, twice fried green beans (a recipe from my physics professor Tianbao Xie ), my brother in law Darren's duck (oh how I yearn for this recipe!), a lovely glass of merlot, and a dessert tray worthy of being called “to die for” involving copious amounts of chocolate. And caramel. I love caramel!

By: catango

catango — Tue, 22 Jul 2008 21:48:38 +0000

How strange that I was just thinking about this… my last meal would most certainly be my mom's spareribs in black bean sauce, a recipe that I have never managed to perfect. Accompanied with rice, spinach sauteed in garlic, and a bottomless, stemless glass of pinot grigio. (I know that doesn't pair too well, but it's my meal, darnit.)

For dessert, a cheese platter…cow, sheep and goat. Maybe a nice hazelnut gelato?

And having it all in a clean, quiet, candlelit room, with my loved ones around me.