What food are you? An age-old question...

I'm a good Irish girl, so it'd have to be something with potato!

A chip, but unfortunately, starting to resemble a wedge more!

Bubble and Squeak, cold meat and pickles. Lovely jubbly.

Chocolate, definitely....melty and comforting.

String cheese. Not the rod variety, but the stuff that is made into a braid. Slightly tart, but no too acerbic. Looks quite regular, and rather pedestrian, but when pulled shows infinite variety.

So Phoenix, string cheese is a bit like spaghetti in a dysfunctional kind of way then. By the way, are you related to Phoenix Arizona ?
I stopped at a gas station there once. Lots of sand in the neighborhood

oldand knew- Never been to Arizona. In my case the Phoenix is the Firebird!

As in rising from the ashes ?

Phoenix ~ what kind of food am I? I'm drawing a complete blank! Help!

Rae- Try NOT to think about it- Then it will come to you!

"I'm like a breakfast at the egg house
Waffle on the griddle
I'm burnt around the edges
But I'm tender in the middle"
-Adrian Belew

Rae? might you be cat food?

Rae is Mac 'n' Cheese. Everybody loves her.

BROWN SUGAR



(very sweet, but not pure white)

ok - so we've got:

what kind of jewish food are you? (from beliefnet)


and:
what flavour are you? .......... from emode

and howsabout? ...

If You Were A Dessert, What Kind of Dessert Would You Be? ok - i'll admit it, i had no clue what most of this one was about . - Oy, I'm old.

Despite my screen name, I think I am more like homemade lasagna, the fresh pasta kind, layered with a mushroom, onion, (slight) tomato, parsley saute, a bechamel sauce over the mushrooms, and then some prosciutto over the bechamel, and then more lasagne, and so on - finally topped with more bechamel and some grated parmigiano. Really, I even look like that.

(recipe of Marcella Hazan's, More Classic Italian Cooking, Le Lasagne Coi Funghi e Prosciutto)

I remember that one from Chefs School...Marcella's works were the basis of our Italian cuisine component.

What dessert would I be....hmm...creme brulee maybe, crusty on the outside, big softie in the middle.

Thank you, Beth, for the guidance: here are 2 of my test results and my own identification for dessert:

1. Jewish:

SWEET-POTATO TZIMMES

The original version of this recipe came from the "Jewish Holiday Cookbook", by Gloria Kaufer Greene.

It benefits from being made ahead and then heated for the Seder.

4 large sweet potatoes, peeled and diced
1 butternut squash, peeled and diced
4 tart apples, peeled, cored, and diced
1/2 lb prunes, pitted and halved
1/3 cup water
1/3 cup sweet red Passover wine
1/3 cup sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
Combine all of the ingredients in a large bowl. Mix well to distribute the liquid evenly. Dump into a baking dish and seal the baking dish tightly with aluminum foil and a lid.
Bake 1 hour at 350 deg. F. Cool.
To serve, reheat, then empty into a serving dish. Don't serve it out of the pan you cooked it in (the movement into the serving dish squeezes juices out of the fruit).
SERVES: 8

and

2. Flavor:

Playful Passion Fruit Dessert:

Marble Cheese Cake

because of the blending of the colors, because cheesecake has such a wonderful, sweet flavor and texture with just a bit of bite; and I must have lots of whipped cream all over me because it's fun (besides I want certain people to enjoy licking it off!).

huevos rancheros

Rae--I can't put my finger on it--but you have a lingering sweet aftertaste --and are definitely a comfort food.... I'm thinking.