What Would YOU choose as Your Last Meal

Something quick and easy, so I would have time to wash the car and mow the lawn.

there will defiantly be some ******* in there somewhere! I would ideally be tripping on acid as the end comes but I dont currently have connections, booze it will have to be.

Alcohol does not do much for me.
U can have any rye I find.

I dunno; lemme think about it.

Let's be sure that last meal includes lots of high fiber veggies. Fiber is good for you

Definitely a huge dinner and wines at The Innat Little Washington, all paid by credit card

lamb stew
latkes
homemade applesauce
pear cider

if I''m going to die anyway I'm going to time it so I can have some soft shell crab but not die of the reaction

Lobster, steamers (with lots of butter) - expensive dry white wine (that is the first course); then the most tender filet (meduim rare) with asparagus and holindaise sauce over it and an expensive red wine (second course); then perhaps a small rack of lamb (meduim rare) with a cabernet wine sauce and another nice expensive red wine; if there is room after that maybe some jumbo shrimp cocktail with cocktail sauce for desert and another expensive white wine; I would fit in some other favorites like Mahi Mahi or crab or calamari (all paired with the most expensive wines).

Might as well die fat and drunk - but at least it will be all high quality stuff.

For Me and my gut...

Southern fried chicken
Side dish of onion rings
Side dish of French Fries
2 giant dill pickles
Large tossed salad with Ranch dressing
2-3 bottles ice cold "Golden Molson" beer.

( one alka seltzer for later on...)

I am curious that so many of us go for rich food. Long ago I was reading an account that had a bunch of high power chefs when asked this question almost always went for simple and humble, like bread and butter or pasta and a simple sauce (though I recall one said " A thick gorgeous steak, cooked perfectly....nothing else), and almost always with a dreamy wine.

Maybe because so many of us during life deny ourselves rich food, and these chefs work with it every day..........

Appetizer:
To eat: fried calamari with a red tomato sauce;
To drink: a tall bottle of Lambic beer (their the size of wine bottles).
First course:
To eat: three slices of cheese pizza with onions and mushrooms;
To Drink: the best bottle of plum wine I can find.
Second course:
A massive bowl of mushroom and cheese ravioli and tomato sauce;
To Drink: two or three bottles of Ginger beer.
Dessert course:
I'll throw a two darts at a board with the following options:
Tiramisu
Baklava
Haagen Daaz ice cream
Cheesecake

To drink: I'll make a five gallon punchbowl of Kahlua heavy White Russians.

I'll bingewatch as many seasons of The Simpsons I can grab.

Most of us would all be screwed to find that god (if she exists) is a lobster, a cow, a lamb, or a rabbit. The most delicious meats out there.

Depends on my mood that day.

If it's today - I'd like porchetta alla Perugina, cooked just right as described in the Romagnoli's Table cookbook.

But first, a carciofo alla Giudia to nibble on and some chilled Santa Christina Orvieto Campogrande to sip.
A small plate of roast sweet red peppers at the side, another small plate of roast spicy eggplant.
Some venezuana pate with toast points (let's have my own mixed wheat and seed sourdough, eh?)
Small dish of marinated very fresh anchovies.

A small bowl of soup next - potato leek and cream.

After a bit (conversation with friends) a good red and the porchetta, please. What good red? Oh, a Heitz Cabernet of my memory or some esteemed Barolo to try for fun. At this point I'd like some San Pellegrino in a water glass near by.
A plate of fresh asparagus with olive oil and lemon, and one of deep fried zucchini flowers stuffed with different cheeses - mozzarella bufula, goat cheese, and some with ricotta.

For dessert, gelato run from Giolitti gelateria to me, oh, cocco, cioccolata, e nocciola.
For coffee, un macchiato.

Sometime later, an amaro digestivo. I'll try the Varnelli amaro sibilla, complex, bitter, and nutty, that will fit the scene. If I hate it, I'll pour it out and have some Amaro montenegro, which I know I like.


If it's tomorrow, I might just want toast with butter and a small pot of great coffee.

Another day, I might just want the gyogi from our local small pan asian restaurant, and iced tea.

Must wait and see.

To far to drive to the Inn at Little Washington and besides, if the damn meteorite were coming and everyone knew about it, there wouldn't be a soul in the place. SOO, Ive changed my mind. Now I only want about 200 steamed Va cherrystone clams with melted sweet butter and a pitcher of frosty Chesterfield Ale.
No dessert. PUHLEEZE.

to include employees. The question assumes that one can cook, and that they either have the ingredients around the house or else run out to get them before the shops close forever.

I get to use my restaurant as a commissary

You Osso are clearly the most professional level foodie here. Thanks for playing the ringer and humbling us all.

I shall fall on my butter knife in ritual hari kari now out of reverence for your super gourmet sensibilities.

You'd still be worrying about your cholesterol intake? I'll eat your dessert then. I'll make that sacrifice Farmerman. Out of sheer love. I'll eat my way to sainthood!

I haven't had a meal like that in, say, 25 years, but I'm a mad food reader.
Besides, as a meal it's sort of goofy - just things I might like.

I don't want to kill the experience of the steamed clams with any desserts.

Clams n beer , that's all

I could never cook the way they prepare the food at the Inn at Little Washington. Its my second favorite restaurant on the planet.