Last supper

[Jasminebed]

If you had your pick, assuming well enough to eat it, what would you choose for your last meal?

Hands down, rare seared duck breast, with a fig and port sauce. Some kind of potato, and sautéed greens with garlic.

Not a great pic, but I won’t wait to eat while I stage my food. This was leftovers from last Valentines Day, so the duck is done a little more than I like.

This is leftover duck with a cranberry and homemade mustard sauce, from earlier this week. Left over mashed potatoes were floured and cooked in rendered duck fat. Brussels Sprouts were frozen and a little past their prime.

This is home cured duck prosciutto, my first foray into charcuterie. I will be making this again.

I made a quick confit of the duck legs, and roasted the backs and wings and spent two days making stock. Pearl barley risotto with mushrooms made with that stock and one of the duck legs will be a dinner this weekend. If I get a chance, I will buy another bottle of Pinot Noir to pair with it, otherwise I am cracking open the Rioja Reserva I bought to pair with the lamb in my freezer.

 

[Jasminebed]

I actually had the privilege of sharing an evening with a gentleman who got to choose his last supper, the night before it. My boyfriend’s uncle, well into his eighties had been on dialysis for more than 30 years. He had no more good veins to continue, and had previous operations to extend their lifespan. His last meal was a Christmas dinner, complete with way too much fat, a bunch of alcohol, including port and plum pudding with a rum sauce, and wheeled outside the hospice for a cigar. The hospice was in an abandoned children’s wing of a hospital, so there were tons of beds and cots, and all his children and many of his grandchildren all got to stay. He got to eat food he had not eaten in years.

 

[Mouche12]

You make my mouth wather Jasmine

 

[philderby]

Easy question, Dont even need to think about it. My last meal would be a double whopper from Burgerking with only cheese and ketchup. Xtra large fries and coke with no ice.
Im 34 years old (honest!)

 

[Paimonah]

Atm for me was the "Big Mac Fries" ^^

 

[KasinoKing]

For me I think it would have to be Pie & Chips from my local chippie

KK

 

[ternur]

I'd choose Tom Kha Kai (ต้มข่าไก่).

When done properly, the balance of flavours are perfect. Serenity in a bowl. Couldn't ask for anything more

 

[Jasminebed]

I'd choose Tom Kha Kai (ต้มข่าไก่).

When done properly, the balance of flavours are perfect. Serenity in a bowl. Couldn't ask for anything more

I cook a lot with coconut milk, and have added a few more Thai dishes to my repertoire since my visit their a couple of years ago.

 

[ternur]

I cook a lot with coconut milk, and have added a few more Thai dishes to my repertoire since my visit their a couple of years ago.

I love thai food, eat it daily. The spicier the better

 

[Jasminebed]

I like spicy too. Been growing hot peppers and making various condiments for quite a number of years.

About half a century ago I decided that even if I never travelled the globe, I would do my best to eat it.

 

[lockinlove]

My favorite dinner if I am going all out is lobster, crab legs, steak and fried whole mushrooms and corn on the cob

But for my last meal I would have something meh because an amazing dinner would depress me even further that I wont be around to have more great meals and I do not think I would enjoy it.

So for me it would be ham sandwich so then I can think oh well life sucks I wont miss this sandwich!

 

[dionysus]

veggie here, so my meals arent that eciting (ya, they could be, but also single and only veggie in the house, so more work than it can be worth, elaborate meals for one)
but anyway lol
probably Gado2 and Lumpia (the baby bamboo shoots, not chocolate version)

 

[goatwack]

I was led to believe this thread'd be about Jesus and his disciples. Clickbait

 

[snorky510238]

I was led to believe this thread'd be about Jesus and his disciples. Clickbait

I thought it was a final post from Nutnut and that Bonanza had finally got the better of him. Joking aside I would probably go with the Xmas dinner as for pudding it would be hard to nail me to one as I like them all. Massive chocolate sundae I suppose if I can only have one.

 

[TheAverageGuy]

medium rare bacon wrapped beef tenderloin filet, garlic mashed potatoes, Caesar salad, maybe a half dozen cold beer to wash it down..

 

[Jasminebed]

Not bacon wrapped, but always really rare, and that’s a roasted butternut squash soufflé with blue cheese and roasted garlic, and of course a few sautéed minced hot peppers.

There is this saying live every day like it is your last, at least a few times a week I try to do so. And to eat like I don’t want this to be my last.

This soufflé was second go round at it, I can tell by the dish it is in. I froze two unbaked, they performed excellently. Just find a pumpkin soufflé recipe and sub savoury for sweet. Nutmeg definitely works here.

Dion bro, the barley mushroom risotto was the bomb. Reheated very well too, without the gumminess of a real risotto. Did not have that same creaminess exactly to begin with. I added some dried cranberries to balance the richness of the duck. Eggplant parm is a vegetarian main I make often. Like it enough to grow eggplants.

I cook for one, freezer is the key.

I could not afford to eat this well if I did not shop carefully and spend a lot of time preparing food. I have limitations physically, but many things can be spread over more than one day, or with a bunch of hands off time.

 

[Jasminebed]

Oh, and just because it is so pretty, and I am currently addicted to making citrus curd since my discovery of microwave technique, some lemon curd in a meringue nest. Poppy seeds for those wondering.

I should give credit to my friend that took the pic, taking good pictures is not part of my skill set. She brags about my food to fellow workers in the food hospitality industry. That pic impressed one of the catering chefs from a home baker. Not sure why since I used a stand mixer. Whipping a bowl of egg whites by hand with a whisk is a feat.

 

[Jasminebed]

Gambling less often gives me more time to cook and read and watch a gazillion recipes. A lot of experience cooking tells me if a recipe is apt to work or not. But even things I know how to cook, I like watching other people make them, and see how they explain it. If I am making something I am totally unfamiliar with, I base some of my judgement on other things I am more familiar with.

So many food bloggers have not even made the food they are promoting, and often just steal outright without referencing back.

But some excellent cooks and teachers out there too. Gotta kiss a lot of frogs as they say.

 

[TheAddict]

i think i would go all out and bake a potato rather than nuke it, accompanied with exquisite beans of the heinz kind and a slice of the delicately succulent birdseye southern fried chicken.

 

[Jasminebed]

This gal

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has my respect. While there are things I might do a little differently, I do not think I have watched her make one thing where I went meh. While I have not made her lemon curd, she was someone I watched them make it, and once she posted about seeing videos of microwave curd, I pretty much figured out you could make any fruit curd this way.

Lemon, lime and grapefruit curd have all hit the microwave in the past month. Pomelo curd probably this week. But I have far too many leftover egg whites. I miss having a dog, that was not ever an issue.

 

[Jasminebed]

i think i would go all out and bake a potato rather than nuke it, accompanied with exquisite beans of the heinz kind and a slice of the delicately succulent birdseye southern fried chicken.

Beans are our friends. I just saw this today

Shoutout to Jester’s Pub, San Pawl, Malta, for making me just some Heinz beans on toast when it was not a menu item.

Fibre is even more important for me than many people. Even though I am nearly 60, last year was the first time I made pork and beans from scratch, but more like Boston baked beans.

But black beans are my favourite, no presoaking, lower in gas. But I had always sautéed aromatics first, and ideally rendered bacon or other pork fat. I had even used orange for Brazilian black beans. But you can always learn something new, and easiest and best tasting I have made in almost 40 years.

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But add bay leaf.