Gluttony....one of the seven deadly sins...
 

Ok...so only six 'main course' foods;

1) Balik Smoked Salmon w/ creme fraiche
2) Cha Siu Fan (Chinese BBQ Pork Rice) w/ Ginger Sauce
3) Hai Nan Chicken Rice (Boneless a-la Grand Hyatt Hong Kong)
4) Hyderabadi Chicken Biryani
5) Chicken Parmigiana Spaghetti
6) Japanese Chicken Cutlet Curry Rice

For Dessert...

1) Molten Chocolate Cake
2) McDonalds Apple Pie (Dont ask!)
3) Pistachio Cake (a-la Intercon Hong Kong)
4) Creamy Rasgullas
5) Bourbon Bread & Butter Pudding with Vanilla Sauce
6) Japanese Hazelnut Ice Cream

To wash it down with....

1) JW Gold Label
2) Belvedere Vodka
3) Pepsi/Mountain Dew
4) Evian
5) Fresh Coconut Water
6) Freshly pressed Carrot & Apple Juice

Yuuummmmmmmmmmm..............

Just in case i don't make it up there....what are the options in hell???? Beef or Pasta a-la United??

Do you have to share with the 5 people you meet there?

im thinking hell would be more along the lines of screws, nails, wood, glass, etc :P

and its heaven, unlimited food, you never get full or gain weight, or get drunk :D

Toucinho do ceu
cat: Portuguese, dessert
Serves: 8

500 g caster sugar
12 egg yolks
1 pn cinnamon
250 g powdered almonds
15 g flour
50 g butter
50 g confectioners' sugar
- or cocoa and sugar mixed

Dissolve sugar in 20 cl water; cook 10 min and let cool.

Oven at 400F/200C.

Beat egg yolks with cinnamon.

Mix the almond powder in the sugar syrup; then add the
egg yolks.

Cream the flour into half the butter and add to the
preceding. Put over a low flame and let thicken,
stirring often. When the mixture coats a spoon, pour
it into a mold greased with the remaining butter.
Bake 30 min, then let cool. Sprinkle with sugar
before serving.

www.Artculinaire.ch

From: http://guiaoleo.com.ar/

I don't speak Spanish, but that doesn't sound too well :(
Anyway, I will be back at this place very soon.
Any other recommondation for (Parilla) in Buenos Aires...$

OT - In the hell:

-The Italians are responsible for ORGANIZATION
-The Germans for FUN
-The British COOK
and
-The Swiss MAKE THE PRICES :D

NOO! :D

1) Vaca frita from Las Culebrinas in Coral Gables, Florida
2) Grilled Yonezawa Sirloin from Kozue in Tokyo
3) Dim Sum from Yank Sing in SFO
4) Tasmanian Ocean Trout from Tetsuya in Sydney
5) Beef Bourguignon.. from just about anywhere

Honorable mention: White Truffle Risotto

IN my Heaven:

Appetizer: Lobster Bisque Soup

Salad: Cobb

Pasta Course: Home made Fettachini in garlic sauce.

Main: New YOrk Strip, Medium well.

Desert: Anything and everything (there are no calories or fat or trans fat worries in Heaven.)

Snacks: Buffalo Wings, In and Out Burgers, Chick Fil A, Cape Cod Potato Crisps, Peppridge Farm Goldfishes.

Drinks: To quote a Tom T. Hall song "I Like Beer:"

"All the water was clear
and it tasted like beer"

(IT would taste like your favorite beer... Guinness or Sam Adams, etc.)

And no unlike the song it won't be "all turned into wine" (wine's in the lakes and streams.)

Oooo, I had that at a wonderful restaurant in Rome named El Cepo (the log)... and I followed it with a grilled veal chop. Oh my gosh what a meal.

Rita

Don't worry, it won't be any of us! ;)

1. Cocoa Pebbles
2. Frosted Flakes
3. Fruity Pebbles
4. Capt Crunch Berries
5. Lucky Charms
6. Froot Loops

It's on the list:cool:
Everything but the siu mai ...
But they give you like 30 grams of it ...
I'm pretty particular about my bourguigonne - the meat has to be chuck,
the carrots have to be abundant, either in the dish or in its stock, the
mushrooms must NOT be all ceps (flavor too strong, texture too floppy),
and the wine pretty much has to be Pinot Noir. I've had a couple really good
ones, but the run of the mill is not on my radar. Oh yes, I like lots of onions
as well.

When I thought of the top 6, the picture was of the best fruits I've ever had, and might look something like this:

1. Crisp, perfectly tart dark Lapin cherries
2. A ripe dark plum with sour skin but bursting with sweet juice inside
3. The heart of a luscious red watermelon on a hot summer day
4. Golden pineapple ripened on the plant in Costa Rica and cut open in the field
5. A fresh lychee right off the tree
6. The perfect green melons of Japan whose perfume fills the room when they are cut

If I can count perfect fresh fruit as a collective #1, the rest might include:

2. Hot corned tongue sandwich, thinly sliced, on rye
3. My friend's mom's homemade spring rolls, right out of the hot oil, with sweet/tart sauce
4. The chicken soup made by the abuelita at Nuevo Leon in Chicago
5. Sushi from one of the stalls at Tsukiji Market -- if I have to pick one kind, then ika
6. The creamed spinach they used to serve at the Berghoff in Chicago

Only SIX foods...!!!!

No, let's talk meals!

1) Cold cracked Dungeness crab, Boudin's Sourdough bread, and a cold Anchor Porter, bought from the vendors on Fisherman's Wharf, SFO

2) The Beef Wellington and a glass of Cabernet from Whale and Ale in San Pedro, CA.

3) A soft-shell crab po' boy and a fresh lemonade from my favorite sandwich shop in New Orleans.

4) A New England Clam bake (Clams, mussels, quahogs, lobsters, linguica, potatoes, corn, and plenty of Moxie and Samuel Adams) on a Maine beach with friends.

5) Memphis mixed barbeque with pork & beef ribs, pulled pork, beef brisket, garlic toast, fresh and crunchy slaw, and a micro-brew beer.

6) Another evening of experimental ("you try this, you like") sushi and assorted "little plates" and copious sake with my favorite sushi chef, the late Taka Nakamura.