If You Could Eat Anything Right Now, (Regardless Of Price Or Calorie Intake)

[lxskllr]

A chicken wrap with nuclear wing sauce from the place that had terribad service and is longer in business. It was worth it for that wing sauce. It's the only time I've gotten "ZOMG HOT!" food out that lived up to the billing. It came with warnings and disclaimers on the menu, and it was glorious. It was just about at my limit for enjoyment, though I could go hotter for shock effect. Sweating, and a nice buzz when finished. I miss that place.

edit:
On that note, I wouldn't mind some Indian food from a local place as of 10 years ago. I could operate the chef at that time like a piece of electronics regarding heat. The 'heat scale' they use goes from 1-10, and you specify how hot you wanted. I usually asked for 13. The waiter would laugh, but the chef would make a 13. When I asked for 14, it was a little hotter than I wanted, and 12 wasn't quite hot enough. Now I ask for 20 cause why the fuck not. It's never hot enough. I don't know if they sold the place or what, but there's a lot of non Indian Asians there now, and the food isn't the same. They definitely don't make things hot.

 

[Lanyap]

Sloppy roast beef poboy dressed and lots of napkins. New Orleans goodness.

And then some beignets with Cafe du Monde coffee and chicory.

 

[Red Squirrel]

I don't tend to worry about calories. Life is too short. I could go for a good pulled pork poutine right now actually. Like, right now. I don't think there's anything open at 8am that would serve something like that though.

 

[nakedfrog]

A chicken wrap with nuclear wing sauce from the place that had terribad service and is longer in business. It was worth it for that wing sauce. It's the only time I've gotten "ZOMG HOT!" food out that lived up to the billing. It came with warnings and disclaimers on the menu, and it was glorious. It was just about at my limit for enjoyment, though I could go hotter for shock effect. Sweating, and a nice buzz when finished. I miss that place.

edit:
On that note, I wouldn't mind some Indian food from a local place as of 10 years ago. I could operate the chef at that time like a piece of electronics regarding heat. The 'heat scale' they use goes from 1-10, and you specify how hot you wanted. I usually asked for 13. The waiter would laugh, but the chef would make a 13. When I asked for 14, it was a little hotter than I wanted, and 12 wasn't quite hot enough. Now I ask for 20 cause why the fuck not. It's never hot enough. I don't know if they sold the place or what, but there's a lot of non Indian Asians there now, and the food isn't the same. They definitely don't make things hot.

The thai restaurant where my partner used to work had a heat scale that officially went from 1-5, but since she was one of the cooks there, she would make food hotter for me. The hottest I ever had was a level 9, that was pretty intense and I did finish it (and generally enjoyed it), but wouldn't deliberately go that hot again. She replicated my favorite dish after they closed down, took a little trial and error because she wasn't privy to all the ingredients in the sauce, but got darn close, I told her it was missing some garlic, so she bumped that up next time, and it's like an 80-90% match now.
But the hostess there would tend to adjust what people ordered as far as spice level, based on what she thought they could actually handle (some people had false bravado and would then complain when it was too hot), so maybe something similar is happening to you.

 

[snoopy7548]

I don't tend to worry about calories. Life is too short. I could go for a good pulled pork poutine right now actually. Like, right now. I don't think there's anything open at 8am that would serve something like that though.

Same. I never look at calories or fat, but I do keep an eye on sodium and sugar.

 

[Torn Mind]

I don't tend to worry about calories. Life is too short. I could go for a good pulled pork poutine right now actually. Like, right now. I don't think there's anything open at 8am that would serve something like that though.

I focus on micronutrients.

I have no weight to lose, I hate salt, I have low BP.

But I do believe my "fix" has changed towards some almond butter over the tomato/starch of my past life. 8oz down easy, as long as it is unsalted. Sometimes the goop is dry, so I pour in EVOO like Partanna so it isn't so damn dry.
Then there's mussels...about the only interesting "meat" to me(maybe there's a mackerel with herbs from 99 Ranch) but meat is "likeable dullness" to me(I'm NOT turning vegan).

I still have issues eating many cheese except for fresh mozzarella. Eggs are also on the bottom of my list of wants.

Pizzas are a temptation for me though. I mitigate by eating like a European(I use a knife on the times I eat pizzas, perhaps the manners develop as a health maneuver?).

 

[Torn Mind]

these crackers I just finished - the buttery goodness is still on my tongue

View attachment 77031

Lol, Walmart grade and not name brand?

Also lol: "no cholesterol".

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), HIGH OLEIC CANOLA AND/OR SOYBEAN OIL WITH TBHQ AND CITRIC ACID FOR FRESHNESS, SUGAR, WHOLE WHEAT FLOUR, DEFATTED WHEAT GERM, CONTAINS LESS THAN 2% OF SALT, OATBRAN, HIGH FRUCTOSE CORN SYRUP, DEGERMINATED YELLOW CORN FLOUR, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), CORN SYRUP, CORNSTARCH, SOY LECITHIN, SODIUM SULFITE.CONTAINS: SOY, WHEAT.

 

[igor_kavinski]

High Fructose Corn Syrup. No friend of your liver.

 

[Stiff Clamp]

Lol, Walmart grade and not name brand?

Also lol: "no cholesterol".

I know. I've historically opted for Kellogg's Club crackers, but someone once had a box of the Great Value multigrains for me to sample, and I was impressed. They're a tastier version of Kellogg Club. Yet cheaper. My problem is I eat a whole stack at a time. Can't be healthy.

 

[Stiff Clamp]

High Fructose Corn Syrup. No friend of your liver.

Hush, you.

 

[Torn Mind]

I know. I've historically opted for Kellogg's Club crackers, but someone once had a box of the Great Value multigrains for me to sample, and I was impressed. They're a tastier version of Kellogg Club. Yet cheaper. My problem is I eat a whole stack at a time. Can't be healthy.

4 crackers is the "serving size". Is a stack like, 20?

 

[sandorski]

4 crackers is the "serving size". Is a stack like, 20?

A Kevorkian.

 

[Mai72]

Yummers...

 

[Braznor]

 

[Kaido]

That's horrible, but I was thinking Miley Cyrus because I just watched a video of hers. Other than that, one of those peanut butter rice krispie treats with chocolate on top.

Ayo!

https://www.reddit.com/r/kaidomac/comments/jiepib

 

[Kaido]

Lately I've been addicted to the 2-for-$5 spicy KFC wraps with slaw. Soooooo good!

 

[Pohemi]

truffle mashed taters (with diced truffles as opposed to truffle-flavored oil) or truffle fries

separately...

Jerk chicken or pork with mountain boy stir-fry and red beans and rice. With fried plantains. And a ginger beer or cream soda (complements the jerk seasoning well).

 

[spacejamz]

A Monte Cristo from Bennigans....

Found this picture for reference:

 

[NutBucket]

Could really go for eggs benedict. So hard to find a good one...but oh so good!

 

[Muse]

Oh, maybe a great big banana split or hot fudge sundae like back in the day. They had a super HFS at Blum's in Beverly Hills way back when.

I make a tiny sundae once in a while with 0.85oz vanilla ice cream and 1 oz. of roasted mixed nuts. A calorie- mindful delight, but I haven't pigged out on ice cream for many years.

 

[Muse]

A real cheese steak like from the Northeast.

They had a place in my town for cheese steak sandwiches. When I hit Philly a few times on business around 2000 I got a few, I guess. Not super impressed.

 

[Muse]

I used to make cinnamon rolls from scratch, using a professional cookbook, a written for chefs' recipe. That shot is kind of kitschy. A pro's C-roll doesn't have sugary stuff like that all over it. That's gross.

 

[Muse]

A chicken wrap with nuclear wing sauce from the place that had terribad service and is longer in business. It was worth it for that wing sauce. It's the only time I've gotten "ZOMG HOT!" food out that lived up to the billing. It came with warnings and disclaimers on the menu, and it was glorious. It was just about at my limit for enjoyment, though I could go hotter for shock effect. Sweating, and a nice buzz when finished. I miss that place.

edit:
On that note, I wouldn't mind some Indian food from a local place as of 10 years ago. I could operate the chef at that time like a piece of electronics regarding heat. The 'heat scale' they use goes from 1-10, and you specify how hot you wanted. I usually asked for 13. The waiter would laugh, but the chef would make a 13. When I asked for 14, it was a little hotter than I wanted, and 12 wasn't quite hot enough. Now I ask for 20 cause why the fuck not. It's never hot enough. I don't know if they sold the place or what, but there's a lot of non Indian Asians there now, and the food isn't the same. They definitely don't make things hot.

Man! I like hot food but remember my sister-in-law saying she dislikes hot food. That was the end of that conversation. But you're spiel here makes me wonder. I doubt I'd like an experience like that. I've never had the idea that I want my hot food a whole lot hotter. Well, I cook for myself mostly. Use a few drops of Tabasco occasionally, use pepper and Old Bay seasoning pretty regularly. Used to have Shrirachi on burritos every day. It's hot, but not a super rush hot.

 

[Muse]

Sloppy roast beef poboy dressed and lots of napkins. New Orleans goodness.

And then some beignets with Cafe du Monde coffee and chicory.

I made a point of hitting some of the recommended food spots in NOLA when I was there for ~5 days a few years ago. Stuff like that. I believe I posted here before I went and got some good pointers.

 

[Muse]

I focus on micronutrients.

I have no weight to lose, I hate salt, I have low BP.

But I do believe my "fix" has changed towards some almond butter over the tomato/starch of my past life. 8oz down easy, as long as it is unsalted. Sometimes the goop is dry, so I pour in EVOO like Partanna so it isn't so damn dry.
Then there's mussels...about the only interesting "meat" to me(maybe there's a mackerel with herbs from 99 Ranch) but meat is "likeable dullness" to me(I'm NOT turning vegan).

I still have issues eating many cheese except for fresh mozzarella. Eggs are also on the bottom of my list of wants.

Pizzas are a temptation for me though. I mitigate by eating like a European(I use a knife on the times I eat pizzas, perhaps the manners develop as a health maneuver?).

Your food trips are pretty damn weird, man.