No such thing - I've had some of the tenderest veal tongue, a silky fried fois gras, an unbelivable charred taco al pastor, a rich and nutty rice pudding, the crispiest salty chicken skin, etc, etc.
My current drink of choice:
I love horchata when it's not too sweet, champagne with oysters, a solid vodka tonic, and I drink lots of water (highly underrated)
I really wish I could:
bake in CO without worrying so much about adjusting recipes for altitude.
My "Go-to" dinner party dish:
Jello-shots are good for any occasion. Whether it's a 4th of July party or a formal dinner party. What else do you think apple Jell-O with leftover white wine served in a champagne flute and topped with whipped cream and berries is anyway? You guessed it. Give it a fancy name if you like, but it'll always be a Jell-O shot.
My favorite comfort food:
rice & beans with coconut milk - my ma's.
My most tattered cookbooks:
Joy of Cooking - had it since college and it still delivers good recipes. Also, Jaime Oliver has a few good ones that I've used quite often for inspiration.