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Journal bethanie's Journal: Death Row Dinner 36

Journal by bethanie
So Hubby and I have this game that we enjoyed playing the other night... but I'm gonna tell you about the one where we sat at supper and contemplated what we would order as our final meal if we were sitting on death row, condemned to die that night.

Hmm... I guess that's a little morbid-sounding, but really, it just helps set the mood -- what is a meal that you love so much, you'd want to have it as your *very* last?

We actually get to list our top 3 choices since Hubby doesn't like to get nailed down to one particular thing -- he likes to have a variety to choose from depending on his mood.

Then, if we actually get to carry on one contiguous conversation for that long (interruptions occur so frequently!), we'll move on to the other "last meals" of the day, starting with our Death Row Breakfast.

Speaking of which, I'm drinking champagne with my oatmeal this morning. Is that just wrong? Whatever. I feel like I'm doing a happy dance on the lap of luxury. I do believe I might just kill the rest of this bottle -- no use in letting to get all flat now, is there?

But back to the topic at hand: What's your Death Row Dinner? What would be the last flavor you'd like to have lingering on your lips? Please do indulge in as much detail as you care to. (That's at least half the fun!)
This discussion was created by bethanie (675210) for no Foes, but now has been archived. No new comments can be posted.

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Death Row Dinner

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  • A big plate of fried chicken, cornbread with plenty of butter, with a couple of fresh sun-ripened tomatoes on the side, sliced and lightly salted. I'd also like a glass of cold skim milk.

    For dessert, blueberry pie topped with peach ice cream, and chichory coffee laced with a halfway decent brandy to wash it all down.

    Can I get a cheroot after the dessert, perhaps a blend that includes some anise leaf? No? Oh well, never mind... I'll do my own smoking in The Chair when they flip the switch.
    • So... how do you make the cornbread? Cast iron skillet, I hope.

      And the chicken -- is that soaked in buttermilk overnight before they season it and fry it up?

      Damn. I've got some buttermilk out in the fridge -- I think I just figured out something else to add to this week's menu. :-)

      ....Bethanie....
      • Actually, I bought a bottle to have Joey try it (didn't like it a bit... one of the rare things he doesn't like... although it may jsut be cause he wasn't properly prepped for it and was expecting milk).

        Anywho, is this a recipe for fryin chicken? Or will it work for grilled chicken? Usually for grilled, we marinate ours in italian dressing.
        I wonder if a buttermilk bath would be good before forgotten chicken? (Simple recipe, through down rice in a casserole dish, put in chick breasts, dump in a can of
        • For fried chicken, I make Alton's recipe [foodnetwork.com].

          I'm not surprised Joey didn't like buttermilk. It's kinda sour. Good in recipes, though.

          ....Bethanie....
          • speaking of buttermilk, I have heard (from my GF) that sour milk can be substituted in it place but somethign about using rotting milk from the fridge just makes me queeze and almost puke. I'm ok with butter milk that has been professionally prepared, but not the "forgotten milk" kind. Am I crazy? Is she (and her mom) crazy? If this method for using milke entirely foreign to anyone but her family?

            jason
            • Are you sure that by "sour milk" your girlfriend doesn't mean "milk + lemon juice"? That's what I use when I don't have buttmilk handy, and what the RPC* recommends as a substitute.

              [*] Better Homes and Gardens' Red Plaid Cookbook.
              • Are you sure that by "sour milk" your girlfriend doesn't mean "milk + lemon juice"? That's what I use when I don't have buttmilk handy, and what the RPC* recommends as a substitute.

                If you don't have lemons and/or lemon juice on hand, vinegar will get the job done too (one part vinegar to 32 parts milk, IIRC). That's what my copy of the aforementioned cookbook recommends, and it's worked well enough for me with the buttermilk pancake recipe.

              • Nope... I'm talking about milk that has turned all chunky and nasty just by sitting in the fridge too long. Not sour milk that is made that way by adding an acidic solution. That is why I have huge questions regarding her use of it in muffins.....

                jason
              • Oh god.

                Buttermilk. With an emphasize on the "er."

                Not to be confused with santorum [urbanup.com], which should only be used when baking for your worst enemy.
                • Heh heh. I was *wondering* if you had done that on purpose. :-)

                  I think maybe I'll make "buttmilk pancakes" for Kiddo's breakfast tomorrow. She'll *love* that!!

                  ....Bethanie....
            • I've never heard of using turned milk instead of buttermilk.

              The accepted standard substitute that is in all the cookbooks I have is to add a teaspoon of lemon juice to a cup of regular "sweet" milk. (In my grandmother's generation, they called for sweet or sour milk depending on whether they wanted regular or buttermilk.)

              ....Bethanie....
              • FWIW my parents often used to save sour milk just for the purpose of making pancakes, biscuits and whatnot -- if some milk spoiled, they'd mark the carton or jug with a note or marker for the purpose.

                Cheers,

                Ethelred

            • My mom sometimes uses milk just about to go sour when baking bread. It works, but I guess timing is everything.
      • Naturally! The corn bread is baked in a cast iron skillet... I've got a big old #10 Lodge that I use for such things. I got it at a garage sale 10 years ago, rusty as hell and priced at 25 cents. I used steel wool to clean off all the rust, reseasoned it, and it's now a smooth, black treasure of my kitchen.

        The chicken is soaked in skim milk for however long it takes you to crush half of box of cornflakes and mix it with some flour and plenty of black pepper. Get the Crisco nice and hot in the pan, almost to
  • If not, I guess a burger, fries and a chocolate milkshake.

    If I get to cook it, 24 oz ribeye, medium rare, mongo-baked potato, nice hand-tossed salad with buttermilk ranch, and some garlic-cheese bread. And a giant mug of Captain and Coke.
    • Wow. A burger? Really?

      Any particular style? Where've you had one that would do? How do you dress it? Do you prefer thick and juicy or big and flat?

      And the fries -- thin shoestring type? thick "steak" fries? crinkle cuts?

      What'll ya have on that baked tater? Butter, bacon, sour cream, cheese, and/or...? When it's baked is it nekkid, wrapped in foil, greased up, or salted on the outside?

      What do you have on your salad? What kind of lettuce? Anything else? Cucumbers? Onion slices? Mushrooms? Tomatoes? Cr
      • again, this is assuming I couldn't cook it:

        a pepperjack bacon burger, with lettuce, tomato, pickles, onions, and some non-pickled jalapeno slices on the side. It would be cooked medium rare...no, medium, since most people don't know medium rare from their own sphincters. The fries would be seasoned "normal" fries, with ranch dressing.

        My meal:

        the steak as I specified. the potato: salted lightly on the outside, with a few steam holes poked in it. Baked at 375 for 45 minutes, flip and give it another 45 m
  • First of all, add some OJ to that sham-pawn-ya, and make a mimosa... at least that is somewhat breakfasty...

    For me? I want an ultra tender, cooked to perfection (medium rare) ribeye steak. Add some good garlic mashed to the party with a rich gravy, and corn so sweet you swear it was seasoned with sugar, and I'll be happy.
    Yeah, steak and taters, but damn it'd be good :)
    • Ack. Hell with the OJ. The acid upsets my stomach. It's just a pretense, anyway.

      Hubby and I both agreed that a ribeye would be at the top of the list, too. With potatoes. But we both chose twice-baked potatoes. That's where you bake the potato, then cut it in half, scoop out the guts, and stick the empty skins back in the oven to crisp. Whilst that's happening, you mix up the potato guts with shredded cheese, butter, sour cream, salt, and pepper. Then you load the guts back into the crisped skins, sprink
      • That's what they make low-acid OJ for. :^) (Tastes better, too, IMVNHO.)

        The best corn comes out of the back of a pickup truck in a parking lot in early-mid August. Yum.
        • But then it tastes funny.

          In all truth, I prefer a Hibiscus, anyway. That's cranberry with champagne.

          But it's a moot point now. Champagne all gone. Momma happy tingly silly head. Wheeee!

          ....Bethanie....
  • A big horkin' elephant. They won't fry me until I finish the whole thing right? My preference being that it be slow-cooked for a few months first.

    Ok my real answer would be anything at all, as long as I could eat it with my family. Or if that isn't possible, a nice big juicy steak, bottle of good red wine, hot buttery rolls, and cherry pie with a side of chocolate ice cream.

    I wonder if one doused himself with, say, vodka before getting zapped in the chair, would he catch fire? Will they even give you booze

  • ...a nice chunk of grilled tuna, a side of sugar snap peas, some crusty garlic bread (it darn well better be GOOD bread too, or I want my money back!), a nice garden salad with plenty of tomatoes, and a big hunk of chocolate caramel cheesecake for dessert. Iced tea to wash it all down.

    • So where's the recipe for this chocolate caramel cheesecake of which you speak? Or at least, where does it come from? I'm assuming there's a chocolate cookie crust.

      Iced tea -- sweet or unsweet? (Remember, darlin' we're in the South here.)

      ....Bethanie....
        • So where's the recipe for this chocolate caramel cheesecake of which you speak?

        I will track it down. Originally we got it from my mother, but I am not sure where my wife has stashed it. Maybe she is afraid I will start making them? Gimme a few days to look for it and I will mail it to you. IIRC, I believe the crust is chocolate graham crackers, but I could be very wrong.

        • Iced tea -- sweet or unsweet? (Remember, darlin' we're in the South here.)

        I'm a Virginia boy, but I like my tea unsweetened (or

        • Oooh. I can hardly wait for that recipe. You know, my birthday's on Friday -- that would make a nice gift... ;-)

          As for the tea, I currently live decaffeinated, and to my knowledge you can't get decaf sweet tea... But my grandmother used to make it with so much sugar that there'd be a layer of it in the bottom of your glass when you were done.

          I'll tell ya -- NOTHING tasted better than that last, long sip of iced tea. :-)

          (Sometimes I could get really furious with my mother & grandmother for making me
            • Oooh. I can hardly wait for that recipe. You know, my birthday's on Friday -- that would make a nice gift... ;-)

            Check your email, your birthday came a few days early.

          • As for the tea, I currently live decaffeinated

            Umm, you are aware of how this whole "last meal" thing works, yes?

            I guarantee that sweet tea ain't gonna be keeping you up late.
            • Good point.

              But if I were going caffeinated, I'd go whole hog and have an ice cold Coke over ice. LOTS of it. Something about Coke just tastes *delicious* to me. But it's pure and utter crap, so I avoid it as much as possible.

              And the caffeine isn't just about staying up late, anyway -- it makes me tense and irritable and WAY too chatty. This is a problem, as I have already inherited my mother's ability to talk NONSTOP for hours. I guess if I were gonna bite the big one, anyway, I might as well go out tal
  • DINNER: A large, thick NY Strip cooked Cincinatti-style (kinda sorta blackened, but without all the pepper) yet rare inside, coated with Montreal Steak Seasoning. Garden fresh broccoli, lightly steamed. A large garden salad with rich, chunky blue cheese dressing. At least one jack-n-coke.

    DESSERT: Cookies and cream ice cream, with a bit of chocolate syrup. Another jack-n-coke.

    BREAKFAST: Buttermilk biscuits with my girlfriend's homemade sausage gravy. A turkey and swiss omelette from the Goody Goody Omelette
  • Smoked BBQ ribs (or optionally Smoked wiskey ribs, basically a rip off of TGIF's Jack Daniels sauce). Then some onion straws or fries. Strawberry margarita.

    Then for dessert, chocolate raspberry cheesecake (check out the philly cheese cookbook).

    Then antidote (for whatever they plan on posioning me with).
  • Mine would be a tub full of crab legs, lobster tails, scallops, muscles, clams and all of it cooked in a white wine sauce. Lots of garlic butter and home made bread on the side. Fry me while I'm eating it cause I'd already be in heaven.

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