Favorite Dishes?

[Queequeg]

Hunkar Begendi; Turkish dish of pureed eggplant with lamb on top.  When prepared well it's just about the tastiest thing I've ever had.  I'll order just about any variety of it, anywhere, and it's hard to fuck up.  I've had better meals (I went to an expensive restaurant in Istanbul that specialized in recreating Ottoman court cuisine; besides the obvious Spellusgasm it was the best meal of my life), but this is pretty close to what would be my last meal on death row. 

I like just about any Chinese duck dish I've ever had.  Peking stands out, though. 

Fried chicken with waffles.  It's incredible. 

[Beenherebefore]

I like just about any Chinese duck dish I've ever had.  Peking stands out, though. 

Duck is fantastic. I don't think I have ever had duck that I didn't like.

Tabouleh is one of my favourites for its simplicity. Just bulgur and vegetables, with lemons and mint for zest.

[Eddie Teach]

Steak, tacos, hamburgers.

[Gups]

Too many to name. Of dishes I eat reasonably regularly:

steak (if good quality and properly cooked) and chips
spare ribs
salt fish croquettes
boquerones
jerk chicken with rice and peas
vegetable pakora
bhel puri
Keralan fish curry
duck confit
boston clam chowder
chille con carne
padrones
cheese on toast
eggs benedict
roast lamb with trimmings
Lancashire hotpot
pork belly
pork scratchings

[Beenherebefore]

Too many to name. Of dishes I eat reasonably regularly:

Keralan fish curry

Any chance of a recipe?

[Ed Anger]

Steak Au Poivre

[Darth Wagtaros]

Porcelain. Although hard plastic makes for a sturdy vessel and is easily disposed of.

[Gups]

Too many to name. Of dishes I eat reasonably regularly:

Keralan fish curry

Any chance of a recipe?

I use one from Madhur Jeffray's Curry Easy (and it is quite an easy recipe). This is an approximarion of it for three people. Any kind of fish is fine but best to get fish that doesn't disintegrate too much in cooking. Monkfish is ideal but quite pricey.

•Buy 550g  fish (with skin) cut into 7cm segments. Spread pieces out and sprinkle with salt.
•Fry 65g sliced shallots in olive oil till brown.
•Add 1 tsp grated ginger and 2 crushed garlic cloves and fry for 1 minute.
•Add 250ml water, 1/2tsp tumeric, 1/4 tsp cayenne pepper (or to taste) 1/2tsp paprika, lots of black pepper, the juice of a lemon and lots of black pepper.
•Simmer for 5 minutes, then add half a can of coconut milk and simmer again.
•Add fish pieces back into the pan and simmer for 5–10 minutes, or until cooked.

[Beenherebefore]

Halibut would probably be okay.
Cod or salmon not so much.

Thanks for the recipe, I will be sure to try it. I am a bit tired of meat curries and should eat more fish in general.

[Gups]

http://www.theguardian.com/lifeandstyle/wordofmouth/2012/mar/29/how-to-cook-perfect-goan-fish-curry

Here's another option. I've been looking around for fish curry recipes as am cooking one on Saturday for 10. May well try this or soem variation of it

[Beenherebefore]

I must say I like Korean kimchi.

And I am completely hooked on sashimi and maki rolls.

Lamb ribs, or lamb carré... wow.

[Ideologue]

Subway's Veggie Max sub.

[Eddie Teach]

It's even better with roast beef.

[Ed Anger]

Porcelain. Although hard plastic makes for a sturdy vessel and is easily disposed of.

[lustindarkness]

I like big full ones.