Want to get your eager hands on an ARC of Sherry Thomas’ August release Delicious? You do? Really?
Cool! We have 5 to give away, and your task, should you choose to accept it, is to tell us, what food do you love SO much that, if it was brought to you in the next little while, you’d be so happy you’d give a righteous sexing to the bringer? To put it more simply, what food do you love such that you’d happily bang whomever brought it to you?
Sherry Thomas, bringer of the ARCs, says that she’d willingly give up some mighty lovin’ for whomever can gift her with savory agar-agar jelly salad:
I know it sounds weird, but the agar-agar jelly is a thing of beauty, translucent and shivery, with just a tinge of the sea to the taste of it. You slice it into bite-size pieces, and pour on a dressing of pounded garlic, soy sauce, vinegar, and cilantro leaves and it’s heaven. I never see it anywhere in the States and my attempts at making my own from agar agar have all been disastrous. So it’s my sexiest food because I’ll sex anyone who brings me a bowl. And I’m talking no-holds barred sexxoring here. Okay, no bestiality. And nothing that will hurt. But other than that,no holds barred!
Me? What food will bring on the amorous response from yours truly? I admit, I’m a sucker for a specific chewy chocolate ginger molasses cookie, so if someone showed up with a plateful, some icing drizzled on each one, and a guarantee that said cookies would not be introduced to my arse in a different form (namely: as fat), I am releasing myself from responsibility for my actions.
So, what about you? I love a good frisky contest. Bring it on! What is your Food That Would Make You Wanna Sex The Bringer? Sherry will pick the winners, three by Food Sexy talk and two by random integers, and we’ll send out ARCs. You have, as usual, 24 hours to being in the food that makes you wanna get funky.
The malai kofta at Hookah in New Orleans.
I had this when I was in N’awlins before the flood, and they were so fucking good and so perfectly spiced that during the entire meal my hands were shaking. Eating them was like a sexual act all on it’s own, I kid you not.
Unfortunately, this would not only be an act of pure love, but also time travel, since they don’t seem to be serving them anymore. I have no idea who was chef at the time, but he or she could season an Indian dish like they were operating one of those multi-track professional sound mixing boards instead of a teaspoon. *sigh*
As totally wrong as it is to talk about sexxoring and my late great grandmother at the same time…
My great grandmother used to make these little cookies with maraschino cherries on, and I’ve never been able to find anything quite like them. So, seriously, if anyone could bring me those things, I would be on them instantly. The cookies, I mean. The sexing would have to wait until I’d eat one. Or maybe two.
OMG it would HAVE to be the melt in you mouth crab cakes from Oceana’s in Nawlins. The cakes were so good we went there every night for the crabcakes before hitting the streets. I would do everyone in the delivery van if they brought me Oceana’s Crabcakes!
I am haunted by images of food now. Here I am, little miss barfy, and I can’t stay away from this thread. Darn it, why did this have to be TODAY???
Dark chocolate covered cherries—ohhhhhhh. The kind with creamy liquid around the cherry, that dribbles down your chin, no matter how carefully you put it in your mouth…..That’s a delicious and sexy treat!
Cannoli.
Nutella is a close second. Followed by Dulce de Leche anything. So basically, if someone showed up at my door with a pastry that combined all three, well… The neighbors would get a good show, for sure.
Whoa, who IS Sherry Thomas that so many are posting to get a copy of her arc? I’m out the running b/c I can’t think of any one food that would make me bang the person who brings it to me. There’s just way too many foods that I love and, sorry, no matter how much I crave the foods would I bang just any person who brings them to me. But yay to who can. Maybe I can watch…haha, kidding!
Whoa, who IS Sherry Thomas that so many are posting to get a copy of her arc?
Honestly, I’ve never read her before, but the book sounds interesting and I’m always up for getting an ARC. Plus, it’s fun to talk about food.
Picadillo! Chicken picadillo with flour tortillas on the side! I haven’t had a good picadillo in over 10 years! It’s just spicy enough to kick in your mouth without overpowering the chicken and other flavours. If anyone brought me some? Oh, yeah, it’d be on.
It was my also grandfathers favourite food and my grandma’ used to make the best picadillo. She also makes the best flour tortillas, which she gives me a batch of every Sunday. Maybe I can talk her into making me some picadillo one of these Sundays too.
My second favourite would be Lengua en Salsa Verde. That’s beef tongue baked with a layer of green salsa over the top. So great for tacos, but I love it best on plain old saltines. My mom makes it for me every birthday, when she’s not in Mexico.
I’ve been reading along with this and even though I’ve already posted once (specific German food that I can’t get here in Central Kentucky), but I feel the need to add one more.
My great-aunt Leona always made this rum cake for Christmas and Thanksgiving when I was a kid and my family still got together for holidays. It was the most indescribably delicious food that I’ve ever put in my mouth. The cake was a yellow cake and it had a brown sugar and pecan topping and I actually owned this recipe once upon a time. I remember when I made it (the one and only time). Oh my god, the rum was TOO TOO strong! I was so disappointed that it didn’t taste the same as hers—in fact, one bite almost took the top of my head off! So I figured that I’d screwed it up, but there was so much cake (it was a good-sized sheet cake) that I hesitated to throw it out. So it sat on my counter for a few days before I decided that I might as well get rid of it. I was shocked to find that it was still completely moist. So I took a nibble and found that THAT was the unwritten part of the recipe—it had to sit for a few days so that most of the rum would evaporate and make it the cake I always ate entirely too much of at every family get-together! Unfortunately, the recipe was lost over the years and all of the moves and my great-aunt had Alzheimer’s by the time I realized that I didn’t have it anymore, so I couldn’t get the recipe from her again.
Anyone bringing me that incredibly moist, rich, buttery cake with just a hint of rum flavor, topped with a lovely brown sugar/pecan crust (or even the recipe), I’d have to at least give up some serious necking.
I’m going to have to try that Millionaire Shortbread and deep-fried peaches. I’m Italian and as many things as we’ve fried – pizza frite, zucchini flowers are some favorites, never tried peaches. We have an exclusive No. Italian restaurant in town where you can get the best tiramisu made by the owner’s mother, never had better anywhere. What I die for though is a real Italian cream puff, filled with Italian custard, not with whipped cream like you see most places now. You can find them in NY Italian pastry shops, but luckily we have DiMare’s Pastry Shop in my CT town, the best ever. They are so stuffed with thick creamy custard oozing out all over, plenty to spare for body licking afterwards.
Ahi tuna steak coated in fresh ground ginger and sesame seeds, blackened, served sashimi-style. The little sushi bar where we used to get it is out of business, sadly enough.
There is also the mixture of baby portabella & crimini mushrooms marinated in a mixture of extra-virgin olive oil and balsalmic vinegar. Then, grill lightly and put back in the marinade. This one I make at home, for which my husband drags me off.
Joy Leto said, “(snip)…I’m a major foodie, so making a choice is near to impossible. All depends on my mood. However, there was this old restaurant called the 94th Aero Squadron (WWII themed) that had this amazing starter salad. I think the trick to the dressing was toasted sesame oil, but I was a teen when it closed and my culinary skills were not good enough to recognize ingredients. If a former waiter from that restaurant showed up at my house (it was made table-side), he might get lucky. “
My wedding reception was held there and Ohhhhhh it was excellent!!!! I recall getting rather busy after eating that dressing…
My vote is fresh strawberries, picked from a garden.
The memories 😉
Oh, I love agar-agar. But what I really can’t live without is tofu custard. Yep, it’s smooth, slightly sweet, and oh so refreshing!
Ha, not really a big surprise that asking people to gush on their sex-worthy favorite foods has brought on such an enthusiastic response.
Mine would have to be turtle cheesecake from The Cheesecake Factory. Brownie crust, then cheesecake covered in caramel and pecans and chocolate, chocolate mousse, and whipped cream. I took a piece home and luckily no one but my husband was present to witness me licking every last morsel off the packaging. A proud—and delicious—moment.
What I love and crave, at the most inconvenient times, is beef jerky. Robertson’s real beef jerky. It’s tough, looks like tree bark and takes a long time to chew.
But like some other things, sometimes you want it a little rough. The surprise makes it more exciting, feeling the meat slowly give way between your teeth, the salty texture and taste of the juices sliding down your throat… then doing it again and again because one time cannot fully satisfy the craving. It’s feral, rugged and sloppy but so good. It’s also low in carbs.
Steak medium rare, shrimp, lobster and crab. Just ripe bing cherries.
Would knock the socks off a man bringing me those.
Ribs from this BBQ joint near my grandmother’s house. I’m not really a pork person most of the time but I love how ribs are the type of food you have to eat with your hands and mouth—no forks allowed. Also, these ribs are amazing. You get the perfect mixture of hot meat and fat in each bite and they have this amazing sauce, though honestly most times I just eat them plain.
Maple sugar candies.
I think they just take maple sugar and harden it in the shape of various leaves, usually of the maple tree persuasion. It is so delicious I cannot even articulate its awesome. Eating more than three at a time is likely to send you into a sugar shock induced coma, but damn is it good…Feeling the hard shape slowly melt against your tongue, the sweetness against the back of your throat…
Oooooh, I love those too. You don’t really get them in the Southwest, so every time I’m on the East Coast I always get a box and make myself deliciously ill.
I would gladly sex anyone who brought me cheesecake. Unfortunately, I’d regret both the sexing and the cheesecake within the hour. Haha.
Mmmmm….peach raspberry cobbler with vanilla ice cream….simple and oh-so-delish….yummmmmm
Too late? I would do lots of dirty things to anyone who could supply me with crab cakes from the Vintage Kitchen in Norfolk. And a side of she-crab soup. So hard to get good versions of either here, and I miss them so!
Oh my god, Dak, you are so right. I was at a student party in Stockholm some time ago, and some punk from Norrland decided that opening a can of surstr̦mning was a neat party trick. As you can imagine, the line for the bathroom suddenly grew with a fair amount. The smell of it alone made me throw up (believe me, none of us ventured to taste it), and that someone actually eats it Рvoluntarily Рis impressive/suicidal. Being force-fed with surstr̦mning could probably be successfully used as a torture method.
Heh – everyone is talking about delicious, mouth-watering foods, and I seem to be unable to focus on anything but the opposites.