I've had a lot of fancy meals around the world, but nothing beats a homemade pork roast that's been cooking all day, accompanied by roasted potatoes, roasted onions, and sweet cooked carrots. I mash everything up together and top with au jus from the pork.
My current drink of choice:
A Bloody Mary made with Clamato juice, dill pickle juice straight from the pickle jar, worcestershire, fresh grated horseradish, cracked black pepper, and Lawry's seaoning salt, chased by a Mich Ultra.
I really wish I could:
attend a semester at a culinary school just for the heck of it
My "Go-to" dinner party dish:
Adobo chicken and sticky rice
My favorite comfort food:
Homemade chicken soup with rotisserie chicken, no-yolk egg noodles, lots of carmelized onions and garlic, and a healthy dose of cracked black pepper
My top 5 favorite restaurants:
Island Way Grill, Bonefish Grill, Carrabbas, Samurai Blue, Saint Larry's
My most tattered cookbooks:
Betty Crocker's New International Cookbook and Authentic Vegetarian Thai