Ok, your about to die, what would your last meal be?
Discussion
oh and a nice cup of tea
I certainly wouldn't be sitting at a table.... 
Sheriff JWPepper said:
Dam it!!!!!I better go and get some steak quick before the mods see this!!!!
Edited by pies1981 on Sunday 25th January 13:59
Mine would have to be a Death-burger + chips that my local used to do 25 years ago.
The burger was - bun, salad, meat, salad, another bun, salad, meat, salad, bun - held together with a wooden steak - approx 500g to 1kg of meat.
The pub had a rule that if you could eat 2, you could have a 3rd free - a friend tried, but had already had half a chicken for lunch so couldn't fit anymore in.!!
The burger was - bun, salad, meat, salad, another bun, salad, meat, salad, bun - held together with a wooden steak - approx 500g to 1kg of meat.
The pub had a rule that if you could eat 2, you could have a 3rd free - a friend tried, but had already had half a chicken for lunch so couldn't fit anymore in.!!
k'em.stormin said:
Mine would have to be a Death-burger + chips that my local used to do 25 years ago.
The burger was - bun, salad, meat, salad, another bun, salad, meat, salad, bun - held together with a wooden steak - approx 500g to 1kg of meat.
The pub had a rule that if you could eat 2, you could have a 3rd free - a friend tried, but had already had half a chicken for lunch so couldn't fit anymore in.!!
Thats some serious munching!!The burger was - bun, salad, meat, salad, another bun, salad, meat, salad, bun - held together with a wooden steak - approx 500g to 1kg of meat.
The pub had a rule that if you could eat 2, you could have a 3rd free - a friend tried, but had already had half a chicken for lunch so couldn't fit anymore in.!!
This thread brings to mind President François Mitterand's last meal. A week before dying of cancer, Mitterand ordered a grand feast for 30 that included oysters, foie gras and a long row of two-ounce ortolans. By some accounts, Mitterand polished off two, bones and all.
Once captured, the ortolan would traditionally be left in a dark box, where the lack of light would prompt it to gorge itself. When plumped up to three or four times its normal size, the bird would be drowned in a snifter of armagnac, then quickly roasted for six or eight minutes and served hot.
The traditional means of eating the ortolan is whole — bones, innards and all, except the head or beak, which is bitten off — with the diner's head covered by a napkin.
Kinky!
Once captured, the ortolan would traditionally be left in a dark box, where the lack of light would prompt it to gorge itself. When plumped up to three or four times its normal size, the bird would be drowned in a snifter of armagnac, then quickly roasted for six or eight minutes and served hot.
The traditional means of eating the ortolan is whole — bones, innards and all, except the head or beak, which is bitten off — with the diner's head covered by a napkin.
Kinky!
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