So I was thinking about this because I’m currently playing Savoir-Faire and as well as possibly putting the thing in an unwinnable state, I am now absolutely starving and probably just as hungry as the PC. So yeah, what’s everyone’s favourite food?
For me, cheese. I love cheese, which is why I’m so hungry right now LOL. I also love sushi, pizza and chocolate.
I love many, many kinds of food. But for some reason, the first one to come to mind when I read your post was gumbo. I am from New England, but I found a good recipe online and now I can make a half-decent gumbo. My roux is too light, though.
Cheese is definitely delicious. Also a big chocolate and sushi fan, but probably not at the same time!
Recently I have been really into mayak eggs, also called “drug eggs” because of how addictive they are. They’re 7-minute eggs soaked in a marinade overnight and eaten cold, sort of like ramen eggs (aka ajitsuki tamago). Best over rice, or served in an egg salad sandwich to balance out the flavour a bit.
Putting a boiled egg in an egg salad sandwich sounds weird, but there’s a Japanese fusion place in Salem (Oregon) that makes them this way and it is amazing.
I do love me some cheese. Extra sharp cheddar, pepper jack, provolone, Munster, and Mozzerella are some of my favorites and I buy a 5 pound bag of shredded fiesta blend most months.. Also a fiend for cream cheese, especially spread on a bagel or baked into cheesecake.
Favorite dishes within my limited culinary skills to make are salads and deli wraps.
For salads, my preferred leafy greens are romaine, baby spinach, or mustard greens and other veggies I consider the bare minimum of a decent salad include cucumber, tamato(I prefer to use roma tomatoes), onion and bell pepper. I also like to add things like olives, pickles(kosher dill or bread and butter preferred) broccoli, cauliflower, squash and zucchini, baby carrots in small amounts(I like them, but they require so much more chewing than other raw veggies that if ther’s too many, I end up gnawing on a mouthful of carrot long after the rest of the salad is gone and to me, the whole point of a salad is mixing different veggie flvors so no one flavor overstays its welcome if that makes sense… Also like adding cheese(see above) and deli meat(carolina turkey breast, black forest ham, pastrami, salami, pepperoni) to my salads. Not a fan of traditional salad dressings, especially the ones with an oil base, but I do like topping my salads with sour cream or sour cream-based dips like ranch or french onion and/or salsa and/or salsa con queso. Also like adding warm meats like bite sized chunks of ribeye, chicken nuggets/tenders, ground beef(especially taco seasoned ground beef) or unbreaded popcorn shrimp to a salad and my idea of potato salad is to chop up a baked potato into a garden/chef type salad, not the dice boiled potatoes and drown it in mayo variety. I also like croutons or to add doritos to a salad(especially a taco salad.
For deli wraps, I like to combine multiple deli meats(see the salad section on deli meat) and cheeses(see the cheese section) in alternating layers of meat and cheese and rolled up in a grande burrito flour tortilla and I like to garnish my wraps with tomato slices and pickle spears and serve with a side of doritos or sun chips.
Favorite dishes I’ll never have again because the people who made them took the recipe with them to the grave include my mother’s homemade Lasagna and my sister’s homemade chili con carne.
My favorite desserts include cheesecake, german chocolate cake, red velvet cake, pig-pickin’ cake(a yellow cake with mandarin oranges added to the batter with a creamcheese frosting with pineapple chunks added to the frosting is how my mother described it, I’ve never encountered it outside her making it and the only reason I don’t count it among the lost to the grave dishes is because it’s one of the most classic off the shelf cakes with two non-standard ingredients added, had I access to a working oven and a grocery budget sufficient that I wouldn’t be worried about wasting food if I screwed something up, it could be like my first or second attempt at baking a cake and even if I started with a plain yellow cake, adding pineapple chunks to the frosting is pretty much trivial), fruit pies, berry muffins, vanilla(not plain) or cinnamon greek yogurt with mixed berries(blue, straw, rasp, and black are my gotos), mixed berry short cake. And a scoop of ice cream with a vanilla base goes well with just about any dessert(I also like rainbow sherbet, but that’s more of an on its own thing than something you put on the side of something else).
My favorite hot beverages are teas. For black, I like Earl Grey, Vanilla Chai, salted caramel, and constant comment, for green, I like lemon and elder berry, and for herbal I like camomille, lemon ginger, orange and spice,making orange peel tea from scratch, peppermint, and blueberry acai. Never cared for hot cocoa and I hate coffee. Would love to try some white hot chocolate made with pure, food grade cocoa butter and sweetened with honey.
Had I proper equipment and an ingredient budget sufficient to make experimentation not scary(you stick to stuff you know how to make or which is very similar when your grocery budget is so tight a ruined meal or two can mean running out of a staple before payday), some dishes I would like to try making:
A mixed berry cheesecake.
A mixed berry pie.
A cake with a pineapple coconut frosting… probably with a yellow cake base.
-Becoming confident at browning ground beef(I’ve done it before, but only in a classroom setting or under my mother’s supervision, and my mother died years before I went blind and my blind cooking classes were pre-covid, I have zero confidence I’d cook it done without burning if I tried to do so completely unsupervised… and it’s like a prerequisite for so many dises(my mom and sister took their recipes for lasagna and chilli con carne to the grave, but I know browned ground beef was the chief meat in both, plus it’s the default for adding meat to a red pasta sauce or making tacos and Hamburger helper built an entire brand around it to the point I don’t even know the generic name for the kind of dish Hamburger helper sells kits for.
Oh yeah, I love deerburgers, at least the way my sister’s third ex-husband prepared the venison(I think the way he explained it to me one time is he grinds the deer meat with just enough beef fat so it’ll cook properly(something about pure venison being so lean it’ll turn tough before its done cooking or will dry out too quickly, I’m trying to remember a conversation from like 20 years ago) and seasons it with sage… about the only game meat that doesn’t squick me out.
Would love to try some teriyaki skewers with a mix of minute steak, unbreaded popcorn shrimp and boneless chicken breast… or General Tso’s sauce on stuff other than chicken… A bed of fried rice topped with pepper steak and onion and general Tso’s chickenis something I really miss… Sadly, the Chinese Buffet I used to go to with my father for lunch after I was done with my classes and errand running on pay day back when he was alive didn’t survive the economic turmoil of the pandemic… Not that I’ve had eat out money in a long time.
Honestly, I could probably talk about food all day if I don’t stop myself.
Pineapple.
In terms of structure, if something can be turned into a pasta dish, I’ll almost certainly prefer it that way. It’s really the ideal base for all kinds of sauces and preparations.
In terms of flavor, my family is from Wisconsin, so I put cheese in everything. Which made it very inconvenient to discover I was lactose intolerant.
But cheese is lactose-free, isn’t it?
I like many different dishes and meals. Including but not limited to cake, cream soup, noodles, pizza, Thai-curry, chocolate.
My favourite is Thai food.
-Wade
If I’m going to grab something as a treat: a shrimp po’boy, dressed, with a bit of cocktail sauce
Purists think the cocktail sauce is a bit gauche, but that’s the way I like it
Some is, some isn’t, is my understanding.
I prefer salt to sugar, so my favorite foods is salty ones.
Everyone known the high culinary standards of my country, so I abstain to list the favorite foods, so no one will be envy 
Best regards from Italy,
dott. Piergiorgio.
Italy is pizza and pasta, right? Just kidding, but here in Germany some (stupid) people really believe that’s all Italian food.
Pizza and Pasta certainly comprises the bulk of Italian-American cuisine… I know nothing of actual Italian Cuisine… Honestly the non-American cuisine I’m most familiar with the real thing and not the Americanized version is probably Japanese, and even then, my knowledge of Japanese cuisine mostly comes from anime and manga where the translation wasn’t being xenophobic(insert jelly doughnut rice ball Pokemon meme here)… Also, oddly enough, despite crab, lobster, clams, and oysters all crossing my personal “too alien to get it on my plate even if someone else is paying” line, I’m curious to try takoyaki despite octopus being something most Americans, even those who are big on the invertebrates America thinks of as seafood would find weird or gross… Might be that anime has given me the impression that takoyaki is to Japan as the chicken nugget is to the US.
