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What's the last thing you ate?
Dry oat squares cereal, apple
What's your favourite cheese?
Extra sharp cheddar
What's your favourite fish?
Local lake trout/salmon cross
What's your favourite fruit?
Portability, ubiquity=apple. Treat, needing some prep=mango
When, if ever, did you start liking olives?
Loved stuffed green ones as a child, developed an aversion during teens, discovered black ones in twenties and rediscovered stuffed green ones then, too.
When, if ever, did you start liking beer?
Still don't. Guinness, or Fischer's ale is the closest I'll come. Or B&T.
When, if ever, did you start liking shellfish?
Late teens
What was the best thing your mum/dad/guardian used to make?
Mom was a horrid cook. But she was a marvelous baker. Her pound cake was divine.
What's the native specialty of your home town?
Krispy Kreme Doughnuts
What's your comfort food?
Mac & cheese, (brown or white)rice with butter and salt, egg noodles tossed with cream, butter, coarse black pepper, parmesan, and a spoonful of cottage cheese, mashed potatoes with butter and salt.
What's your favorite type of chocolate?
Dark and bitter
How do you like your steak?
Warm and bloody
How do you like your burger?
Done but not cooked dead
How do you like your eggs?
Over easy -OR-scrambled with a bit of cheddar, black pepper and rosemary -OR- perfectly hard-cooked
How do you like your potatoes?
Peeled, quartered, boiled till fork-tender, tossed with butter, salt, dill or rosemary, and black pepper
How do you take your coffee?
Stronger rather than weaker brew, 8 oz. mug, flat tsp. sugar, dollop of 1/2 & 1/2. Two cups per day.
How do you take your tea?
Little sugar. Sometimes little 1/2 & 1/2
What's your favourite mug?
For coffee: hand-thrown wide-based, narrow-rimmed speckled brown pottery with iridescent chocolate glazed rim and interior. For tea: one of a collection of porcelain cups and saucers. For chai: hand-thrown bulbous beige pottery with spiral designs etched through to brown underglaze. For herbal teas: 12 oz hand-thrown potbellied mug glazed in variegated blues and iridescent rose.
What's your biscuit or cookie of choice?
Pepperidge Farms Chesapeake dark chocolate chunk and pecan cookies
What's your ideal breakfast?
1 egg, scrambled, 2 pancakes or waffles, with link sausage and maple syrup, OJ, coffee. -OR- DH's biscuits, butter, honey, 2 eggs over easy, bacon, OJ, coffee.
What's your ideal sandwich?
Actual roast beef on dark rye or pump, brown mustard, mayo, grated horseradish, coarse black pepper, sharp cheddar, toasted.
What's your ideal pizza (topping and base)?
Medium-thick crust drizzled with a little olive oil, oregano, basil, sliced fresh tomatos, garlic, portabellas, spinach, broccoli, black olives, mozzie, parmesan, ricotta. No sauce. (Onion and green pepper if you like--I'm 'lurgic)
What's your ideal pie (sweet or savory)?
Perfect pumpkin with clove, cinnamon and nutmeg
What's your ideal salad?
Mixed dark greens, scallions, mushrooms, bit of cheddar, chopped egg, raspberry vinaigrette
What food do you always like to have in the fridge?
Extra sharp cheddar, boiled and raw eggs, grilled chicken breast halves and beef patties, lettuces, cauliflower, broccoli, mushrooms, lemons, apples
What food do you always like to have in the freezer?
The only standard is fresh-frozen dill from MIL's garden, and lots of cold-paks
What food do you always like to have in the cupboard?
Whole onions, whole garlic, ginger root. Canned: various beans, solid white tuna, pineapple chunks, whole cherries, crushed and whole tomatoes, smoked oysters, green beans, summer crisp corn. Jarred: peanut butter, chunky applesauce, salsa, capers, olives, dill cubes. Other: micro popcorn.
What spices can you not live without?
Including herbs: rosemary, garlic, coarse, fine and whole black pepper, "Mrs. Dash" varieties, lemon pepper, lavender and rosemary mix, tarragon, ginger (ground and whole), cinnamon, allspice, nutmeg, cloves, star anise, 5-spice powder, garlic and onion powders, basil and bay leaves, cumin, whole cardamom.
What sauces can you not live without?
Maggi, light soy
Where do you buy most of your food?
Supermarket, Whole Foods, Fresh Market
How often do you go food shopping?
Once or twice a week
What's the most you've spent on a single food item?
Don't know
What's the most expensive piece of kitchen equipment you own (excluding 'white goods')?
All our "equipment" is old, but sturdy. None of it expensive. The Foreman grill, maybe?
What's the last piece of equipment you bought for your kitchen?
Replaced dead toaster
What piece of kitchen equipment could you not live without?
Cof.fee.ma.ker. Love ours, it drips into a thermal carafe--no burner! We both hate cooked coffee.
How many times a week/month do you cook from raw ingredients?
Daily
What's the last thing you cooked from raw ingredients?
Grilled beef patties, bagged individually for grab-and-use for lunches, sit-down dinners, what have you.
What meats have you eaten besides cow, pig and poultry?
Squirrel, rattlesnake, ostrich, venison, rabbit. Bear? I think?
What's the last time you ate something that had fallen on the floor?
Escaped popcorn, last night.
What's the last time you ate something you'd picked in the wild?
Never?
Place in order of preference (greatest to least):
Indian, Chinese, Italian, French, (vegetable)Sushi, Thai.
Place in order of preference:
Whiskey, Dark Rum, Tequila, Light Rum, Brandy, Vodka, Gin.
Place in order of preference:
Ginger, Garlic, Basil, Caramel, Lime, Aniseed, Mint.
Place in order of preference:
Apple, Orange, Pineapple, Cherry, Banana, Strawberry, Watermelon.
Place in order of preference:
Sex, Music, The Internet, Food, Fashion, Sport.
Bread and spread:
DH's biscuits, sweet butter and locust or sourwood honey -OR- dark rye and sweet butter
What's your fast food restaurant of choice, and what do you usually order?
Cookout, cheeseburger.
Pick a city. What are the three best dining experiences you've had in that city?
Nurnburg. Hirshgarten, three-meat, seven-sides platter for four. And...that's all I remember.
What's your choice of tipple at the end of a long day?
Guinness. Water.
What's the next thing you'll eat?
Grilled boneless chicken breast sliced and quick-sauted in garlic and olive oil, tossed in a dark green salad with chopped egg, shrooms and vidalia vinagrette.
Dry oat squares cereal, apple
What's your favourite cheese?
Extra sharp cheddar
What's your favourite fish?
Local lake trout/salmon cross
What's your favourite fruit?
Portability, ubiquity=apple. Treat, needing some prep=mango
When, if ever, did you start liking olives?
Loved stuffed green ones as a child, developed an aversion during teens, discovered black ones in twenties and rediscovered stuffed green ones then, too.
When, if ever, did you start liking beer?
Still don't. Guinness, or Fischer's ale is the closest I'll come. Or B&T.
When, if ever, did you start liking shellfish?
Late teens
What was the best thing your mum/dad/guardian used to make?
Mom was a horrid cook. But she was a marvelous baker. Her pound cake was divine.
What's the native specialty of your home town?
Krispy Kreme Doughnuts
What's your comfort food?
Mac & cheese, (brown or white)rice with butter and salt, egg noodles tossed with cream, butter, coarse black pepper, parmesan, and a spoonful of cottage cheese, mashed potatoes with butter and salt.
What's your favorite type of chocolate?
Dark and bitter
How do you like your steak?
Warm and bloody
How do you like your burger?
Done but not cooked dead
How do you like your eggs?
Over easy -OR-scrambled with a bit of cheddar, black pepper and rosemary -OR- perfectly hard-cooked
How do you like your potatoes?
Peeled, quartered, boiled till fork-tender, tossed with butter, salt, dill or rosemary, and black pepper
How do you take your coffee?
Stronger rather than weaker brew, 8 oz. mug, flat tsp. sugar, dollop of 1/2 & 1/2. Two cups per day.
How do you take your tea?
Little sugar. Sometimes little 1/2 & 1/2
What's your favourite mug?
For coffee: hand-thrown wide-based, narrow-rimmed speckled brown pottery with iridescent chocolate glazed rim and interior. For tea: one of a collection of porcelain cups and saucers. For chai: hand-thrown bulbous beige pottery with spiral designs etched through to brown underglaze. For herbal teas: 12 oz hand-thrown potbellied mug glazed in variegated blues and iridescent rose.
What's your biscuit or cookie of choice?
Pepperidge Farms Chesapeake dark chocolate chunk and pecan cookies
What's your ideal breakfast?
1 egg, scrambled, 2 pancakes or waffles, with link sausage and maple syrup, OJ, coffee. -OR- DH's biscuits, butter, honey, 2 eggs over easy, bacon, OJ, coffee.
What's your ideal sandwich?
Actual roast beef on dark rye or pump, brown mustard, mayo, grated horseradish, coarse black pepper, sharp cheddar, toasted.
What's your ideal pizza (topping and base)?
Medium-thick crust drizzled with a little olive oil, oregano, basil, sliced fresh tomatos, garlic, portabellas, spinach, broccoli, black olives, mozzie, parmesan, ricotta. No sauce. (Onion and green pepper if you like--I'm 'lurgic)
What's your ideal pie (sweet or savory)?
Perfect pumpkin with clove, cinnamon and nutmeg
What's your ideal salad?
Mixed dark greens, scallions, mushrooms, bit of cheddar, chopped egg, raspberry vinaigrette
What food do you always like to have in the fridge?
Extra sharp cheddar, boiled and raw eggs, grilled chicken breast halves and beef patties, lettuces, cauliflower, broccoli, mushrooms, lemons, apples
What food do you always like to have in the freezer?
The only standard is fresh-frozen dill from MIL's garden, and lots of cold-paks
What food do you always like to have in the cupboard?
Whole onions, whole garlic, ginger root. Canned: various beans, solid white tuna, pineapple chunks, whole cherries, crushed and whole tomatoes, smoked oysters, green beans, summer crisp corn. Jarred: peanut butter, chunky applesauce, salsa, capers, olives, dill cubes. Other: micro popcorn.
What spices can you not live without?
Including herbs: rosemary, garlic, coarse, fine and whole black pepper, "Mrs. Dash" varieties, lemon pepper, lavender and rosemary mix, tarragon, ginger (ground and whole), cinnamon, allspice, nutmeg, cloves, star anise, 5-spice powder, garlic and onion powders, basil and bay leaves, cumin, whole cardamom.
What sauces can you not live without?
Maggi, light soy
Where do you buy most of your food?
Supermarket, Whole Foods, Fresh Market
How often do you go food shopping?
Once or twice a week
What's the most you've spent on a single food item?
Don't know
What's the most expensive piece of kitchen equipment you own (excluding 'white goods')?
All our "equipment" is old, but sturdy. None of it expensive. The Foreman grill, maybe?
What's the last piece of equipment you bought for your kitchen?
Replaced dead toaster
What piece of kitchen equipment could you not live without?
Cof.fee.ma.ker. Love ours, it drips into a thermal carafe--no burner! We both hate cooked coffee.
How many times a week/month do you cook from raw ingredients?
Daily
What's the last thing you cooked from raw ingredients?
Grilled beef patties, bagged individually for grab-and-use for lunches, sit-down dinners, what have you.
What meats have you eaten besides cow, pig and poultry?
Squirrel, rattlesnake, ostrich, venison, rabbit. Bear? I think?
What's the last time you ate something that had fallen on the floor?
Escaped popcorn, last night.
What's the last time you ate something you'd picked in the wild?
Never?
Place in order of preference (greatest to least):
Indian, Chinese, Italian, French, (vegetable)Sushi, Thai.
Place in order of preference:
Whiskey, Dark Rum, Tequila, Light Rum, Brandy, Vodka, Gin.
Place in order of preference:
Ginger, Garlic, Basil, Caramel, Lime, Aniseed, Mint.
Place in order of preference:
Apple, Orange, Pineapple, Cherry, Banana, Strawberry, Watermelon.
Place in order of preference:
Sex, Music, The Internet, Food, Fashion, Sport.
Bread and spread:
DH's biscuits, sweet butter and locust or sourwood honey -OR- dark rye and sweet butter
What's your fast food restaurant of choice, and what do you usually order?
Cookout, cheeseburger.
Pick a city. What are the three best dining experiences you've had in that city?
Nurnburg. Hirshgarten, three-meat, seven-sides platter for four. And...that's all I remember.
What's your choice of tipple at the end of a long day?
Guinness. Water.
What's the next thing you'll eat?
Grilled boneless chicken breast sliced and quick-sauted in garlic and olive oil, tossed in a dark green salad with chopped egg, shrooms and vidalia vinagrette.