I like my Euty with cheese on toasted rye with a pickle.
I prefer Collounsbury in a fine crystal snifter at room temperature after it’s been allowed to breathe.
I need fries and a vanilla shake with my elucidator value meal.
I always ruin my Pldenison by slathering it with mayonaise.
I’m always in the mood for good Gaudere and DavidB but it’s hard to get these days.
I try to make sure that I end every day with a little Bricker as it helps keep me regular.
I like my Scylla very rare. Perhaps even blue.
I like my CrankyAsAnOldMan with nothing added. It’s always just right.
My Scout1222 can usually be found in a large mug.
Gazelle from hell and belladonna are both wonderful lightly toasted.
Jurhael goes well with beans, as do quite a few others.
[Homer]
You know me, Marge. I like my beer cold, my TV loud and my esprix fa-laming.
[/Homer]
I like my |Manhatten on ice.
I tend to prefer my Jessica2 served on lno with a side of chique. I usually wash it down with a generous shot of absoul.
Of course, one can’t forget the appertifs of GingeroftheNorth or a gentle quaff of lurkernomore or TruePisces.
Tripler
Emeril, I ain’t. . .
Whee!
I prefer my Scylla and Gazelle from Hell after a good run [to aid in recovery].
I tend to relish my Great Debates with a liberal sprinkling of Stoid.
When I need a good pick-me-up, it’s a big platter of Cranky, lieu, Nostradamus and assorted other Dopers too numerous to mention.
When I barbecue, there’s nothing better than hot meat seasoned with a bit of jarbabyj and a side of coleslaw.
But the taste I haven’t had in a while… auntie em. Where the heck is that gal???
*Oh auntie em…
auntie em?*
Nothing beats a nice bristlesage served hot. Very hot. You have to drink it slow, savoring every drop, and it makes me feel all warm and tingly inside.
I do believe Francesca is one of the finest vintages I’ve ever had the pleasure of snifting…
(Well, me and AlexB, the mumbly little pigeon.)
Esprix
One more thread where I don’t expect to see my name pop up…
I like my Smeghead on…
Ooops…now I get it.
I like my Smeghead on…
Ooops…now I get it.
I like my Smeghead on…
Ooops…now I get it.
I’d have an Edwardina cream split, covered in whipped cream, warm chocolate syrup and drizzled with butterscotch.
I like my CelticCowboy straight out of the bottle, as I lie on my back on a picnic table looking up at the stars.
Some posters (but I’m not naming names) are served medium, i.e., neither rare nor well done. 
I like Lodrain, on a bed of brown rice, covered in sour cream.
(looks around)
(sighs in loneliness, realizes I’m here, perks up and gives myself a big hug, while butchering pronoun-verb agreement with reckless disregard for conventions)
I wouldn’t mind a straight shot of andygirl…but I’ll never get one. 
Perhaps I should start with a nice carnivorousplant salad, with a light ploomek dressing, followed by the Soup du jour. The main course shall be Chicken of Bristol (not a doper name currently, but it should have been–although many great chefs are said to have made a specialty of Czarcasm as well…) with lightly buttered Green Beans. For dessert, I shall have a toasty warm Flamsterette X–which, for those of you who have not yet encountered this delight, is a small Asian pastry (the gauche might call it a tart :D).
I like all of my Dopers the way I like my coffee.
Hot and strong.
With a spoon in.