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Do You Ever Feel Like Nothing Can Come Close?

We had apple pie at the Apple Pie Bakery at the CIA. It was the absolute best apple pie that my husband and I ever had. We still talk about it. And whenever I taste another apple pie, I immediately think of that apple pie. And even if the pie is good....nothing has come close.

Same thing after having croissants in Paris. Most of the time I think "why waste the calories" cause I know it isn't going to be as good.

Does anyone else feel this way about a dish that they've had?

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  1. Absolutely. I think there's something also about eating it at a particular time and place that adds to the dish itself.

    An assiette de fruits de mer in Calais

    Pizza at a little backstreet place in Bardolino.

    Fish & chips at the Magpie Cafe in Whitby

    Braised turbot, as part of a tasting menu, at Seasalter.

    These were plates of food that define how I now think of the dish.

    3 Replies
    1. re: Harters

      Fish and chips at Magpie is the best on the planet (or at least in my books)! Well worth the wait (although last time we were there in shoulder season which was better).

      1. re: chefathome

        Amazing how such a simple thing can be done so badly. My favourites are from the Anstruther Fish Bar. There's another one in Musselbrugh near the race course but I can never remember its name. You'll recognise it from the constant queue at teatime.

    2. I completely agree on the Apple Pie at CIA. One of my interns brought me one as a birthday cake last year and I was floored. DH and I took a ride up there over the summer to get one, but the bakery was closed on the day we went. AAGGHH!!

      1 Reply
      1. re: iluvcookies

        I'm so glad to hear that someone else feels the same way about that pie! For the last two years I've called to see if they would ship one for Thanksgiving, but they won't. I've got to have that pie again!

      2. For our wedding cake, we had a carrot cake that was incredible. It was so good that I didn't even care that I had specified NO PINK FLOWERS and, of course, that is exactly what they covered it in. I have made carrot cakes, bought carrot cakes, and been given carrot cakes and yet not one has come close to that cake. Everyone agreed it was phenomenal. No raisins, no nuts, just moist carrot & spice flavors.

        1. I can count about three things that I feel this way about. I try to keep it in perspective and look at it as a specific event in time. I've actually gone back to the same place for the same thing and been let down. I wonder sometimes if it's just a case of our minds glorifying the actual experience beyond any kind of realistic expectation.

          1 Reply
          1. re: ladybugthepug

            We were in Paris about 2 years ago and went to Gerard Mulot. This is considered one of the best pastry shops in Paris. I had a peach tart and it was so incredible that the next day we went again and I had my husband take a photo of it to hang in our kitchen. 6 months ago we were able to stop in Paris just for a few nights. Again we went to Gerard Mulot for that peach tart and it was just as incredible as I had remembered.

            If I was on the show, "the Best Thing I've Ever Tasted", the peach tart from Gerard Mulot would be featured.

          2. My grandma's (deceased in 1987) fried chicken was hands down the best I've ever eaten. I'll never see its like again, and I'll go to my grave missing it.

            4 Replies
            1. re: Perilagu Khan

              Wahoo, cooked on an open fire on a beach in coastal Cuba. Cooked by locals who really knew the value and taste of just caught fresh fish.

              1. re: ospreycove

                Imagine what they could do with a boat. Nice of you to share your catch.

                1. re: ospreycove

                  that reminds me of the time I was 16 working part time at a small town cafe in Rural Alberta (Canada). My boss, a little old, Ukrainian man would go out ice fishing the day he knew his family was coming into town. We'd close the cafe a little early (bitterly cold with no one coming in) and he'd fry fresh perch in a pan loaded with butter and sauteed onions and invite me to eat with his family. My gawd if it wasn't the best fish I'd ever had. Miss that man. RIP, Cassey. <3

                2. re: Perilagu Khan

                  That is precisely how I feel about my grandmother's cooking. I will never taste it again, and I will miss it forever.

                3. Pretty much this is the way I feel about everything my mother ever made, but there are some things that have stood the test of time. My brother, who had probably cooked one or two things in his life woke up one morning when he was about 15 and told my mother he wanted to make a pecan pie. she bought all the ingredients and he started making it. The funniest thing was he doesn't like pecan pie and didn't even eat it. It was hands down the best pie, let alone pecan pie, I've ever tasted. To this day I compare all pies with that one. That pie and a porterhouse from Peter Luger are the two things that I always compare the contenders to.

                  4 Replies
                  1. re: jhopp217

                    That is so sweet! Does your brother know this? Does he still make pecan pie?

                    1. re: DaisyM

                      He made it one more time for me during Christmas and he nailed it again!

                      1. re: jhopp217

                        You have to tell him! I bet he'll be thrilled to know you are still thinking about his pie.

                    2. re: jhopp217

                      That brought a smile to my face. We must have the answers to Daisy M.'s Questions.

                    3. Ice cream and sorbets at Berthillon, particularly the marron glacé ice cream and the raspberry and rose sorbet (not together). Heavenly.

                      9 Replies
                      1. re: buttertart

                        as i was scrolling down this thread the one thing that came to mind was a cassis sorbet at Berthillon! like ruby jewels in my mouth.

                        1. re: mariacarmen

                          The sour cherry one, the passion fruit, the Armagnac and prune ice cream. the fraises des bois (pic) (oh let me go back soon pls pls)...

                          1. re: mariacarmen

                            Cassis sorbet at Berthillon is a standout memory for me, too.

                              1. re: buttertart

                                oh that pic, BT! yes, let's make it a mantra: let us go back let us go back let us go back ommmmmmmmmmmmmm....

                                1. re: mariacarmen

                                  I know, brings tears to your eyes, doesn't it? I had it as my computer wallpaper last spring. Gooo baaaack soooonnnn....

                            1. re: mariacarmen

                              If you like their cassis, you must try their passionfruit. You'll think you've died and gone to heaven.

                              1. re: StevenFro

                                You are absolutely right. But I think the most stunning is the raspberry and rose.

                            2. re: buttertart

                              I've been to Berthillon and the ice cream is spectacular.

                            3. A few weeks ago we were in DC and upon hill food's rec went Michel Richard's Central and had his "faux gras" which is made with chicken liver. It was amazing. When the ramekin was empty I still ran my finger around the inside to make doubly sure there wasn't a morsel left. So subtly flavored and absolutely silken. We had it with really cold Plymouth gin martinis (hey, we were on vacation). It was heaven. There's an online recipe for it but hill food thinks they held something back. I might try to make it but I just know it wouldn't be as good. But I can think about it and smile.

                              1. Limoncello from lemons in a friend's mom's backyard in Siracusa, Sicily.

                                Umbrichelli al tartufo in Orvieto.

                                Fresh peaches in Italy.

                                Etc. After returning from Italy (haven't been in a while) I'd get so depressed. The only thing I could eat without crushing disappointment was sushi.

                                2 Replies
                                1. re: tatamagouche

                                  As usual, you are quite eloquent. Thanks.

                                  1. re: tatamagouche

                                    tatamagouche, my grandfather was born in Siracusa, and I feel this disappointment every time I have octopus after having it in a little restaurant on one of those little cobbled side streets not too far from the water-front in SIracusa

                                  2. Burnt ends at Jack's in Nashville in 1993. Takeaway lesson: when out of town, ask a policeman where the best of the area's specialties are to be found.

                                    1 Reply
                                    1. re: greygarious

                                      Now THAT is a really good idea. Never thought of that one.

                                    2. In 1971 I had ginger crab in a hole in the wall Chinese restaurant in London. I can still taste it ( in a good way). I have eaten this dish 100 times since in many excellent restaurants but nothing compares.

                                      1. Sechuan shredded beef from Chung King restaurant on Spadina Rd in Toronto, just south of UofT.

                                        I've had sechuan beef at other places, but it never tastes like that - and I live in a Chinese country now!

                                        11 Replies
                                        1. re: tastesgoodwhatisit

                                          When my daughter came back from a trip to Israel, I was about to give her a bowl of (store bought) hummus, which she always loved. She said, "I just can't eat that anymore, now that I tasted what it really is suppose to be." And when I went to Israel and had the hummus I completely understood.

                                          1. re: DaisyM

                                            A friend of mine is going to med school in Israel and told me I should come just for the hummus. I've had it at top notch middle eastern restaurants and can't imagine it being better. I wanna go!

                                            1. re: jhopp217

                                              Seriously, the hummus is just amazing in Israel. And it isn't like you have to go to one specific place....it was amazing everywhere we had it. And don't even get me started about the breakfast buffet at the Inbal hotel! Beyond belief smoked fish, salads, fruit, and the best bagels I've ever had. Okay....we need to plan another trip!

                                              1. re: DaisyM

                                                This happened to me. We had a restaurant here in town a few years ago that was essentially Palestinian home cooking. I cannot eat hummus any more after eating that woman's hummus. It completely ruined other versions for me.

                                                1. re: Naco

                                                  I'm glad you know what I mean! The hummus in Israel tasted more fresh, creamy, and light then even the homemade hummus I had previously had. We went to Israel for the history and sites. We were so surprised that this tiny little country has some of the most delicious food we had ever had. For example, the chocolate rugalach at Marzipan Bakery (really just a little stall) at the Shouk is hands down the best rugalach I've ever had. It is one of those things you have to eat to believe. And every morning I couldn't wait to have the breakfast buffet at the Inbal. The dairy products had a freshness and creaminess that I've never had before.

                                                  1. re: DaisyM

                                                    My friend said they use hummus almost as a condiment in some dishes and then its the star of others. Silly question, because I am pretty sure it's going to be amazing, but what is the baba ganoush like?

                                                    1. re: jhopp217

                                                      Delicious, as were the array of salads that come with every meal as an appetizer. I think at least part of it is that the fruit and vegetables seemed so much more flavorful then what we get in the US. We had pitchers of lemonade with fresh mint at lunch every day and it is something that also tasted more flavorful. We were talking to a cab driver one day and he was telling us how much he loves visiting the U.S., but he misses the fruit and vegetables in Israel. We completely understood what he meant.

                                            2. re: DaisyM

                                              Curious to know what made the houmous so good, as Israel is a country I'm most unlikely to ever visit. Was it the spicing, a texture thing or just eating it in its home region. Have had very good stuff elsewhere in the eastern Mediterranean, notably Cyprus, where I reckon they use more lemon than we get at home.

                                              1. re: DaisyM

                                                +1 for the hummus in Israel..it's been 27 years and i can *still* remember just how perfect it was. that and the Jaffa oranges.

                                                1. re: goodhealthgourmet

                                                  Jaffa oranges were available in supermarkets in London, Ont., where I grew up (may still be, I haven't been back in several years) - even as imported items they were great.

                                                  1. re: buttertart

                                                    they're really hard to find...and even when i do, it's just not the same as enjoying one to quench your thirst in the heat of the Israeli desert :)

                                            3. Back in the 80s there used to be a Thai resto in Lubbock called Chow Thai. They made a dish called gai ga pao (hot and spicy chicken). It was a seemingly simple dish: diced chicken breast, diced chile pepper, various seasonings and fresh mint poured over a bed of rice. But, Gott im Himmel! It was sublime. Spectacular. I would always order it extra hot and spicy and get wonton soup and a glass of iced tea. The ultimate hangover-killer, too.

                                              At any rate, I've managed to retro-engineer this dish, and it's pretty close to the original, but not quite the same!

                                              7 Replies
                                                  1. re: DaisyM

                                                    Here ya' go, Daisy.

                                                    6 serranos or Thai peppers
                                                    4 cloves garlic
                                                    2 T. peanut oil
                                                    2 T. sesame oil
                                                    Dash cayenne
                                                    1 1/2 lbs. chicken breast, medium dice
                                                    1/2 cup chicken stock
                                                    1 cup mint leaves
                                                    3 T. soy sauce
                                                    1 T. Worcestershire
                                                    1 inch piece ginger
                                                    1 t. sugar

                                                    1. Place peppers, garlic and ginger in food processor and process until minced finely.

                                                    2. Combine peanut and sesame oils, and add cayenne

                                                    3. Heat two T. of the oil mixture over high heat in skillet and saute shicken about one minute. Remove from skillet.

                                                    4. Add remaining oil mixture to skillet and saute pepper/garlic/giner combination for 30 seconds.

                                                    5. Add stock, sugar, soy sauce and Worcestershire sauce, and heat through.

                                                    6. Return chickent to skillet and cook until done.

                                                    7. Add mint leaves and cook 30 seconds.

                                                    8. Serve over rice.

                                                      1. re: Perilagu Khan

                                                        oh wow, hotsy totsy! i'm going to try that one.

                                                        1. re: mariacarmen

                                                          buttertart and maria,

                                                          The soy and Worcestershire is in lieu of fish sauce, which, I suspect, was an ingredient in the original dish. But I've got a thing about fish sauce, so there ya' go. But if you want to throw some fish sauce in there, go for it.

                                                          1. re: Perilagu Khan

                                                            Fish sauce heap tasty, my man, plus there is anchovy essence in Worcestireshire after all. But whatever floats your boat. Lead the way! Sounds super anyway.

                                                  2. People probably are getting tired of my mentioning this, but the barbeque sauce that Merle and Grady Nash produced for their Hickory Pit (Gravois Mills, MO.) in the '50's and 60's was without equal and will never be reproduced.

                                                    12 Replies
                                                    1. re: SonyBob

                                                      Is that pronounced gra-VO-eess the way Versailles is pronounced ver-SAYLZ?

                                                      1. re: Perilagu Khan

                                                        who says versaylz? who? show me them! now!

                                                        1. re: mariacarmen

                                                          I point you in the direction of the Show-Me State. There is a Versailles, Missouri, but the natives sure don't pronounce it the the way The Sun King would have.

                                                            1. re: mariacarmen

                                                              go talk to the brits about the way they pronounce beauchamp place in london.

                                                          1. re: mariacarmen

                                                            Go to Kentucky. There is a town near Lexington called Versailles and a main road through Lexington called Versailles Road. When I first moved there I answered a job ad for a company on Versailles Road. I made a wrong turn somewhere so I pulled into a gas station and asked where 1234 Versailles Road was, using the ver-SI pronunciation. They looked at me like I was nuts. I repeated myself. Still the WTF stare. I showed them the ad and their eyes lit up. "Oh! You mean ver-SAILS!"

                                                            More Kentucky pronunication goodness--there's a town called Athens. Pronounced AY-thens.

                                                            Kentucky is a strange place.

                                                              1. re: MandalayVA

                                                                I would go with "charming" or "quirky," rather than strange. After all, New Orleans has much of the same phenomena with pronunciation of place names, but well, maybe you think NOLA is strange, too...we won't go there, okay? <wink>

                                                              2. re: mariacarmen

                                                                There's a street in Beverly Hills, CA called Charleville. Everyone pronounces it "Charlie-Vill". No "Shar-Vee" here! And then there's Detroit...

                                                                1. re: aching

                                                                  Duh Detroit! never thought about that.

                                                                  1. re: aching

                                                                    i used to live just off Charleville in BH, and could never bring myself to adopt the local pronunciation. having studied French for 7 years, it goes against everything i know!

                                                                2. re: Perilagu Khan

                                                                  Yes, except there's no "s"sound at the end and the emphasis is on the first syllable. GRA-voy. You're spot on re: Versailles.

                                                              3. My grandma's biscuits, Tom Kha soup at my favorite Thai restaurant, and my momma's mashed potatoes. Absolutely.

                                                                1. My mother's super-flaky, completely hand-made LARD piecrust.

                                                                  1. Do You Ever Feel Like Nothing Can Come Close?

                                                                    Goodness yes. Our favorite restaurant had the most incredible cheese plates. No matter where we go or what we buy, we cannot find cheeses that compare.

                                                                    My dad's theory is the setting and state of mind trick our memories when it comes to great tastes/meals.

                                                                    3 Replies
                                                                    1. re: cleobeach

                                                                      I totally agree with that theory. I think that's also why everything I've ever eaten while camping has tasted so amazing.

                                                                      1. re: aching

                                                                        I definitely agree. The best steak that I've ever eaten was on an elk hunting trip in the Steens in eastern Oregon. My late husband & I took rib-eyes & grilled them over a sage brush fire. I don't think that I'll ever have another steak as good as that one was.

                                                                        1. re: threadsofchoice

                                                                          My ex used to collect sagebrush every time we were East of the Cascades in Oregon or Washington to add to his barbecuing.

                                                                    2. Oh, yes! I have always compared Thai food to the first Thai restaurant I ate at when I was 8 years old!! And, all Indian restaurants are compared to my first three favourite Indian restaurants from...you guessed it, when I was 8 and 9 years old. It was a good time for me and my taste buds as there was a lot of experimentation going on in my family with eating out.

                                                                      No deli has come close to Junior's and no pickles can top the ones they used to (and probably still) keep on the tables. Every single potato pancake has been less than a Junior's potato pancake.

                                                                      Falafel? You call this a falafel? It is no where near as good as the Falafel King from when I was, what , 8 and older!

                                                                      As far as sorbet is concerned, that came along when I was maybe ten or so. There was an ice cream shop down the street from my parents' hair salon and I would walk down there to have sorbet. I think it was called "Dutch Homemade Ice Cream" but I'm not sure that is right. They were in Santa Monica on Montana Avenue...west of 14th and east of 7th but I forget the exact block. Anyway, they had the best sorbet ever. There were lots of flavours but all I can remember is that I ordered everything berry coloured. If you ordered one scoop, the owner would top your scoop with a spoonful of the flavour you wanted to sample. And, if you were a polite child, he would put an even smaller sample of the flavour of his choice on top of the spoonful. Sometimes, I'd walk out of there with quite a few teeny tiny colourful samples balanced on top of what I went in for. Oh, it was the best. They had great white chocolate ice cream, too.

                                                                      1. Real Italian wood-fired oven pizza, preferably in Napoli. The fresh basil and tomatoes and cheese all seem to taste better there somehow (not to mention the charred crust, of course).

                                                                        1. Nothing compares to the pizza I once had in the Old North End of Boston in the late sixties . I've eaten zillions of slices since then, but nothing compares to that luscious tomato, cheese and olive oil dripping down my arm and I still think about it.

                                                                          Also, orange bread at a bakery on Rue Alphone Karr in Nice, France--not cake, not muffin, not quick bread, just a little bit of heaven.

                                                                          2 Replies
                                                                          1. re: noodlepoodle

                                                                            I take it you were at Pizzeria Regina.

                                                                            1. re: tatamagouche

                                                                              I think that sounds right. I wonder if it's still there.

                                                                          2. Soup dumplings at the Sui Yuan in Taipei in the early '80's. The size of a quarter and full to bursting with broth. Gossamer skins. Nothing has ever come close to those.

                                                                            1. all the time
                                                                              Mostly because of ingredients I cant get my hands on or techniques and secret recipes that were perfected after a lot of time and effort.
                                                                              Generally true at all of my favorite restaurants for my favorite foods.

                                                                              But I can recreate the McRib with astounding accuracy! LOL!

                                                                              1. I could go on about the perfect Hippocras liqueure at Ristorante Mastroguerata in Lanciano, Italy. Christmas in a glass...

                                                                                Or the fish and chips eaten from the newspaper on a park bench outside the fryer in Lossiemouth, Scotland.

                                                                                Or the cod au gratin from the Glyn Mill Inn in Corner Brook, Newfoundland, Canada.

                                                                                But what I really, really miss is the Orange Cake with Butter Frosting from Sara Lee in the 70`s....maybe it is still available somewhere but not in Canada for many, many years. (I know, I know it doesn`t rank with all these high-minded memories, but I have dreams about this cake!)

                                                                                8 Replies
                                                                                1. re: LJS

                                                                                  yeah, but it DOES rank that high! I remember the orange one and the banana one...so delicious! I've read that they still make the banana one but I just can't eat like that anymore. tempted though...

                                                                                  1. re: MinkeyMonkey

                                                                                    I think the Sara Lee banana cake was nearly as good and I didn't know it still existed. Now, next time I visit the States, I willl have to look for it and I will have to eat the whole thing all at once because we are not supposed to bring any 'fruit' back across the border...oh, the things we sacrifice to maintain the world's longest undefended border.

                                                                                    1. re: LJS

                                                                                      Fruit means fruit itself, doesn't it? Not things with fruit in them? Banana cake couldn't do any harm to Canadian agriculture.

                                                                                      1. re: LJS

                                                                                        LJS, buttertart is right. the restrictions on fruit have to do with fresh, whole fruit, not baked goods that contain fruit. they're in place to prevent you from transporting any new or different organisms or agricultural pests that could be potentially harmful to the indigenous food supply...not really a concern with a preservative-laden packaged cake ;)

                                                                                        1. re: goodhealthgourmet

                                                                                          It used to be that if it didn't grow in Canada you could bring it in (oranges, whatnot).

                                                                                          1. re: buttertart

                                                                                            So what you are all saying is that I don't have to eat the cake at a picnic table at the side of the road, all by myself, but instead must take it home and share it with my family like a sane and nutritionally-wise adult??? you spoiled all my fun!!!!

                                                                                            1. re: LJS

                                                                                              No, I'm pretty sure it means "cake made with fruit or fruit flavor"!! Ahh, at least, it does to you...

                                                                                              We had brought grapefruits on our drive to Canada and had to finish them before the border, just in case. I think they were the Texas reds...so yummy!

                                                                                              I kind of want to try the new banana cake but I think it just comes in a small pouch rather than a whole cake pan...I'll have to go look online now...

                                                                                              Well, I can't tell for sure but it looks like they still sell the banana, orange/poppyseed, chocolate and carrot in the regular sized containers.

                                                                                              And, now I'm having banana cake cravings!!

                                                                                              1. re: MinkeyMonkey

                                                                                                Yes, I will check out Sara Lee online, too.

                                                                                                A long time ago, I worked on the SL account at an ad agency in Toronto...think half-way between Mad Men and today. Come Christmastime, the client made up a whole bunch oftheir sourcream topped cheesecakes in red and green for us to have at one of those office parties that they (mercifully, wisely) don't encourage these days.

                                                                                                I remember going in to the office the next day to find the receptionist trying desparately to pick cheesecake out from between the keys of her type-writer...someone had been tap-dancing on her desk with cheesecake wedgies on her stiletto's.

                                                                                                Sara Lee has a lot to answer for...

                                                                                  2. Growing up, we got to have special meals at the Chinese food restaurant in my tiny, tiny town. When I crave Chinese food, that's the food I'm thinking of. I've had much better Chinese food in my life, but I still compare everything to that little hole in the wall.

                                                                                    1. I knew an old lady (she's gone now) that lived im my neighborhood that made pecan pie with chocolate chips that was so rich and gooey. It was the best pie I had ever eaten, and she always brought a few pieces over when she made it. I'm not really a sweets person, but dear god, this was perfection.
                                                                                      I think partially it tasted so good because she was such a delight--a total hoot. She always wore her favorite team's ice hockey jersey and would ask for a beer when you offered something to drink, even at like noon. Who wouldn't like pie from a gal like that?

                                                                                      1. I have the "why waste the calories" thought a lot after eating with friends or family, because so few of them really have experienced wonderful food, or perhaps have so little appreciation for it. I'm inclined not to spend money eating out unless the food is going to be at least worthwhile. I don't think of it as snobby to know what one likes, as long as we remain open minded to new experiences. So, well, I do try places new to me, but I'm not inclined to eat mediocre food twice the way some people will. This not to say a place shouldn't have an off day, but well, I'm among chowhounds, so I'm sure you all know what I mean...a lot of times, I'd rather just make it myself, living where I do. sigh Not to bash KC, because there are lots of special foods and wonderful places to eat, but some things just cannot be had really well done. Probably true of many places.

                                                                                        1 Reply
                                                                                        1. Gelato in Florence and Rome, especially puckery limone and creamy pistachio. I also love hazelnut, amarena, stracciatella...

                                                                                          4 Replies
                                                                                          1. re: chefathome

                                                                                            I've never been to Italy but I've had some pretty tasty gelato. One almost embarrassing moment was the gelato I had just this year (I only have ice cream/gelato once to twice a year). I tasted several flavours then picked one. When I was finished, the server asked how my frozen yoghurt was. I was shocked and horrified! Frozen yoghurt, I said, I thought it was gelato. Oh, most of them are, but the ones on this end...etc.

                                                                                            yeah, I must be a real expert!

                                                                                            Pistachio is one of my absolute favourites.

                                                                                            1. re: MinkeyMonkey

                                                                                              Cute story! Isn't pistachio wonderful? I forgot one of my favourite gelato flavours ever - roasted chestnut. Wow.

                                                                                              1. re: chefathome

                                                                                                If I ever see roasted chestnut gelato, I'm going to give it a try as I love roasting chestnuts. yum!

                                                                                          2. I have to say that every time I see the title of this thread I'm tempted to just write: "Yes."

                                                                                            1. Croissants at PB Boulangerie in Wellfleet might do it for you. Amazing - took me back to holidays in France. Which reminds me of the bread so good you eat it straight, the boudin noir, tender and spicy and dark, the fish soup (with the aoli-covered croutons). Gosh...

                                                                                              1. several years ago... well more than that now.... I was in a little japanese restaurant in Hilo Hawaii (no longer in business) The friend I was with had never eaten raw fish, so I asked for an order of sushi as an appetizer. Absolute perfection. If you opened the dictionary, a picture of that plate of sushi would be there. Never had anything close since, including from a guy down the hallway who used to bring me pieces of his fresh catch. Doubt I will ever have anything that good again. When we tried to order a second plate the waitress told us that they were only letting a table have one plate each, and the employees were only allowed one piece each.

                                                                                                1. If you cannot tell by my profile: CAKE.

                                                                                                  I love cake. I wish there was a list somewhere that I could get on... for people who had extra cake and no one to eat it. Especially wedding cake--I have not been to a wedding since I was a toddler, and I am very VERY curious just how good wedding cake might taste.

                                                                                                  I should clarify.. by cake. I mean frosting. 84.65% of the time, I just eat the frosting with enough of the 'cake' to get a taste.

                                                                                                  10 Replies
                                                                                                  1. re: GraceW

                                                                                                    Heh, if I had the cupcake in your avatar, I would scrape off about 80% of the frosting before I ate it. I never want the corner piece of a sheet cake - too much oversweet frosting.

                                                                                                    1. re: Caitlin McGrath

                                                                                                      I should go the same events you go to and eat that troublesome corner piece..as long as GraceW wasn't also there!

                                                                                                      1. re: LJS

                                                                                                        LJS, you can take 2 corners, and I will take 2 corners.. although I don't think I have ever had sheet cake except once, and I did not get the corner. I will have to get some soon!

                                                                                                        1. re: GraceW

                                                                                                          I swear the only true "there are two kinds of people in the world" statement involves cake-eaters and frosting-eaters. I'm the latter too...and that includes storebought sheet cake. In fact ghetto icing might be my favorite.

                                                                                                          1. re: tatamagouche

                                                                                                            Is "ghetto icing" the kind made with shortening, butter/margarine and as much icing sugar as it will hold? if so, it is what I know as "Newfie Frosting" (God and all my fellow Newfoundlanders forgive me for putting that in print) .

                                                                                                            I freely admit I am addicted to that slathered on a sheet cake...preferably with Happy Regatta Day iced on top, in blue...corner piece, here I come!

                                                                                                            1. re: tatamagouche

                                                                                                              I am a cake person AND a frosting person. I love it all. Good cake, bad cake, gorgeous buttercream, ghetto icing... all of it. Scraping off frosting is an abomination to me. I want the (large) corner piece with the rose on it thankyouverymuch. And when I'm done... I might go back for seconds. It's so shameful. I have no self control, so I try to stay far, far away.

                                                                                                              1. re: charmedgirl

                                                                                                                Just don't ever find yourself snowed in with a working oven and icing sugar in good supply...its going to take me another month to get the weight off!

                                                                                                                1. re: LJS

                                                                                                                  Well Easter, Purim, and Passover aren't for a while. So you can just take it easy on the frosting until Easter and then have another frosting-escapade at Easter, Purim, or Passover--depending upon which one(s) you celebrate.

                                                                                                                  1. re: LJS

                                                                                                                    I have!! I've been snowed in when I was not working and, wow, did I ever bake a lot of cakes. We went through quite a few bags of confectioners sugar, too--that stuff makes such good cookie icing!

                                                                                                      2. This is embarrassing after reading of all the exiqusite food memories from around the world...
                                                                                                        but for me, something that I will never experience again, and continue to crave...is....Butoni Toast-R-Pizza.

                                                                                                        You know - those frozen round things you put in the toaster filled with chemicals and tomato sauce and fake cheese?

                                                                                                        God they were good!

                                                                                                        And nothing can ever or will ever come close to them.

                                                                                                        I can still remember the cracker like crust and the exact taste of the sauce/cheese.....mmmmmmmm