Particular food you just always want

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Hot & Sour soup, there is only one restaurant in Calgary I can get the best soup

I am dying to try real Louisiana food, you can't get good Cajun or Creole food here in Canada : (

its the best way to eat Chef Boyardee, right out of the can

Exactly!

Pomegranates in the fall and always have to have bananas around the kitchen to stop the cramping in my arms and legs.

Merle

You should be a cook!

Personally, at the moment I am super into Vietnamese Vermicelli Salad (and salads in general). I used to be obsessed with pasta for many years (some days I'd have it for breakfast lunch and dinner).

This thread is making me hungry.

man, i have red beans and rice at least every week. i'm so used to gumbo and jumbalaya. it's craziness.

i always want mangos, all natural peanut butter(hydrogenated stuff tastes so messed up), cap'n crunch smoothie(see Benny and Joon), goji berries, carrots, guacamole, avacados, toasted almonds, watermelon, peaches, nectarines, boiled crab, oysters, crawfish(the kind my parrain makes, tank you), green or earl grey tea and a bit more.

Peanut butter and Ezekiel toast.

Nachos
melted cheese(especially munster)
baked maccaroni and cheese
biscuits and country gravy
hot wings dipped in Ranch
Portabella mushrooms sauteed in butter and lightly salted
fried cheese sticks
maccadamia nuts
cookie dough ice cream
Rattatoulie topped with melted cheese
KFC extra crispy fried chicken
Long John Silvers fried fish and shrimp
enchaladas
grilled chicken salad
breakfast sausage

oh! Nachos, homemade with layer of white Tostitos chips, a liberal sprinkling of Hencho en Talent Salsa and combined monterrey jack and colby cheese ( it's white and yellow marbled!) shredded on my inherited from my mom's finest shredder with another layer and another layer and popped into the microwave for one minute 15 seconds . . .

I think I ate it for breakfast, lunch, dinner and snacks for a whole 4 month period once, until I got cramps in my legs for not enough magnesium in my diet.

mmmmm. . .
Merle

bland food

i particularly like baby food

I still like particular the cooking of my home region in Germany, at the very west of the country. Basically a German cooking, but with a strong French influence. One of the highlights of this cooking is Rhenish Soured Marinated Roastbeef. A piece of beef marinated for three days in white wine, vinegar and spices; very slowly roasted over three and more hours, and finally severed with a sauce of raisins, red wine, roasted honey cake and soured cream - and roasted almonds. The beef is after this process so tender that you can eat it with a spoon.

where's the saurkraut though?

Not that often - but my recipe for Sauerkraut:

For six persons:

400-600g Beef  - Note: It does not be the first quality, any beef will do
200g Soured cream
800-1000g Sauerkraut (Two jars)
1 Tablespoon Lard
300-400 ml White wine
Garlic
Bay leaves
Caraway
Black pepper corns
Juniper beers
Pimento
Salt


Take the sauerkraut out of the jars into a sieve and rinse it (the sauerkraut in the UK comes mostly from Poland and they have a slightly different idea about how sauerkraut should taste then Germans). If you can get hold of fresh sauerkraut (I never saw it outside German speaking countries), this step is not needed. Cut the garlic into small pieces.

Cut the beef in dices of 3 to 6 cm. Put the lard in a pot and heat the lard very hot on the biggest heat. Shortly before the lard starts to smoke put the beef into the hot lard and roast it till it get some colour. Take than the pot from the big flame and place it on the smallest flame. Fill in the sauerkraut, the garlic, spices and the white wine. Mix it well through and close the pot. Leave the pot for at least (!) 5-6 hours on the smallest heat (with fresh sauerkraut even longer). It is ready when the sauerkraut lost its structure, became very soft and slightly brownish. Add the soured cream and mix it well through again. Let it cook again for 20 to 30 minutes before serving on the smallest heat.

You can prepare the dish the day prior and re-heat it easily without any lost of taste or quality.

mmm sounds nice, you write a good recipe, it has flavour and colour.

Well this post has gotten me hungry. I have a few really favorite foods that I could always eat. I could eat Chinese food everyday (General Tsao's Chicken, etc.). I also love spaghetti with a nice rich meat sauce. And, I really like Mexican food such as Fajitas Halesca (I know I spelled it wrong, but it sounds like "Halesca").

Gee---it's over an hour till lunch---I'm starving.

Can't get enough cheese...particularly aged cheddar, provolone and most recently feta.

Chicken nuggets.

Bahahaha.
I went through a similar phase.
Love nachos.