The way I make it? I generally toast the bread, though that’s not required. I usually do a thin spread of mayo, although that is not required, either. Tomatoes fresh off the vine, sliced, and piled generously, salt, pepper. The only type of tomato that’s required is a fresh-off-the-vine ripe tomato. If I’m using American-style white bread, I do two slices. If I do Polish or Baltic rye or sourdough or whatnot (something more substantial), I do it open face. It’s impossible to get wrong unless you have shitty supermarket tomatoes.
Yes indeed.
Give champagne grapes a try. They are very small and have tiny, tiny seeds. Biting down on them and having the flavor burst across my tongue causes me to have a mouth orgasm. Yum!
Really good sushi. I wouldn’t even describe it as one of my favourite foods, but it’s the one that gives me that shuddery, oh-my-god-so-good feeling.
Looked at picture, got shivers.
Rinse and repeat.
Thanks!
Really finely aged sharp cheddar. I can’t eat it much anymore, too high a caloric density for my diet, but seriously, seriously sharp cheddar? I shiver just thinking about it.
My wife…
it’s osmosis.
Touching my tongue to a 9 volt battery
C’mon, you gotta share, tea is my weakness!
For me, perfect fruit (because it is so rare) of almost any kind. Especially, did you ever catch over-ripe raspberries in the nano-second before they go bad? Makes my eyes roll back in my head (well, I’m easy that way).
Roddy
An ice cold slice of grapefruit gets me. So does the first sip of a Mike’s Hard Black Cherry Lemonade. Or the first bite of a perfectly made steak.
Yep on the raspberries! They just kind of -disintegrate- in your mouth with that splash of flavor.
OK, here’s the “recipe” but it’s a little crazy/weird -
in a 4-cup wide mouth Ball jar:
4 bags of Tetley British Blend (so, the round ones with no string, that are a little over-filled. Yeah, there are arguments about it being not great tea, but that’s not the point, I’m going after the strong flavor and tannins. I only use it for this particular concoction. Using a different black/orange pekoe tea, you will likely need to use extra bags and brew longer)
4 tablespoons of turbinado sugar, or 2 T regular sugar and 2 T brown sugar
1/2 teaspoon either pure vanilla or almond extract, whichever tickles the fancy that day.
Pour boiling water over items in jar to the 3-cup mark
Stir and let brew until it looks pretty much black, about 10 minutes
Add splash of half and half to taste.
Sip and allow eyes to linger around the back of the head
It’s got so much sugar I try not to have it more than once a week, but the sweet/creamy/tannin bite I haven’t found in anything from a store/restaurant/cafe.
I rarely am able to have coffee any longer, it is an occasional rare treat. So a perfect cup of coffee americano with the perfect amount of whole cream [about 1/3 of the total drink] with about a teaspoon of brandy and just enough splenda. It has a very specific taste and mouthfeel.
A spoonful of molecular cuisine pearls/caviar of Florida Daiquiri. Not a drink I would normally go for, but it was a seriously good blend of sweet and sour. Made me want to go out and get a bunch of whatever the chemical set is that lets you make liquid pearls.
A couple years back, mrAru brought home a bag of amazing nectarines - at the point of perfect ripeness.
And finally, a place I remember eating at had served lobster tail with a drawn butter made with lemon, garlic and cracked pepper flavors infused into it. Amazing.