1. What's the last thing you ate? A supper of sauteed yellow squash with onion, and steak.
2. What's your favourite cheese? I'm not that good at picking single favorites, but I'm partial to good cheddars, and the party at myshkintheidiot's house last night reminded me that I also really like brie on small slices of good bread.
3. What's your favourite fish? I'd be really hard-pressed to pick a favorite. Lately I mostly gravitate towards tombo (which I get in thick steaks from the local fish market, and broil with a bit of salt and pepper and paprika), but I also like tuna done that way, and poached salmon with dill and lemon juice, and fried sole (dredged in just a bit of flour and sauteed in butter or bacon drippings), and so on and so forth....
4. What's your favourite fruit? oldsma's answer of "tangerine" is probably as close as any. I like most fruits, though.
5. When, if ever, did you start liking olives? Again, to quote oldsma, "I can't remember not liking them."
7. When, if ever, did you start liking shellfish? Can't remember on this one, either; my father made fried oysters every so often, and I always liked them.
8. What was the best thing your mum/dad/guardian used to make? I don't know that I can answer this well looking it as an adult; everything was good. As a child, I really liked my father's shrimp gumbo, chicken nuggets, blackberry cobbler, blueberry pancakes, and creamed chipped beef on toast, and my mother's chicken and dumplings, quiche, and popovers (to go with roast beef).
9. What's the native speciality of your home town? I don't think it had one, as far as I know, unless you count the "church hall potluck supper" as specialty! Which probably should; there's a certain gestalt that comes from the platters of fried chicken and green bean casserole and potato salad and pasta salad and jello salad and baked beans and ham biscuits and assorted other casseroles and a whole table full of pies and brownies, which isn't something you see just anywhere.
10. What's your comfort food? This depends; I'm not sure I have one. Tangerines, occasionally.
12. How do you like your steak? Medium rare, with a good bit of McCormick steak seasoning on the outside.
13. How do you like your burger? Medium well, extra juicy, with medium cheddar, lettuce, and fresh tomato. Maybe bacon, sometimes.
14. How do you like your eggs? Scrambled thoroughly and pulled from the pan the moment after they solidify -- there's an art to this, which any short-order cook could do easily but rarely will -- with a bit of cheese and pepper, and perhaps a touch of milk or cream, mixed in before they're cooked.
15. How do you like your potatoes? Cubed and sauteed in butter is something I'd never complain about.
19. What's your biscuit or cookie of choice? Well, the oatmeal-cranberry-orange cookies I made yesterday are probably near the top of the list. I like variety, though, and dislike cream fillings.
20. What's your ideal breakfast? Depends on "ideal for what" -- absolute best as a treat would be eggs (see above) with some cubes of medium-rare filet minion and maybe some bits of really ripe tomato scrambled in, and a side of french toast with orange honey, and a garnish of a couple of segments of ruby grapefruit and orange to round things off. Or, alternately, the eggs without the additions, a couple of biscuits with country ham, and a small bowl of grits with just a touch of salt and butter.
21. What's your ideal sandwich? There is a small restaurant called "The Cottage", just a half block off Ocean in Carmel, CA. They have a roast-beef sandwich which starts with some thick slices of tenderloin roast, and adds lettuce, maybe tomato, and a touch of homemade tarragon mayonaise, all on thin slices of good french bread. The whole sandwich almost melts in the mouth, and the flavors are balanced perfectly. Get a bowl of the artichoke soup to go with it.
22. What's your ideal pizza (topping and base)? This depends, again, quite a lot. Perhaps a really good deepdish sausage, tomato, and mushroom pizza would be good, though; something like what Pizz'a Chicago does, although with the fresh tomatos cubed and cooked a bit more than they do them.
24. What's your ideal salad? Like many things, this depends muchly. Something with good lettuce (or a spring greens mix), and maybe a bit of cucumber, green onions, and very ripe tomatos as garnish, with a vinagrette dressing of just the right sort (say, Bernstein's "restaurant recipe" Italian) on it.
25. What food do you always like to have in the fridge? Milk, some fruit of some sort, and the usual staples (eggs, butter, etc.). There's usually a lot in the fridge, but nothing that's always there aside from the milk.
26. What food do you always like to have in the freezer? Italian sausage links (good for slicing and putting in pasta sauce), an onion or two (only a little harder to cut than non-frozen ones, and no eye-watering!), dried cranberries, candied ginger.
27. What food do you always like to have in the cupboard? Red beans and rice mix, canned pea soup, canned tomatos, Classico pasta sauce, pasta of various sorts.
33. What's the most expensive piece of kitchen equipment you own (excluding 'white goods')? Probably the good kitchen knife.
34. What's the last piece of equipment you bought for your kitchen? Extra S-hooks for all the stuff that seems to want to end up on the pot rack.
42. Alcohol in order of preference: red wine, and white wine. I don't drink, but they're quite useful for cooking.
43. Place the following in order of preference: Basil, ginger, garlic, lime, mint, aniseed, caramel.
44. Place the following in order of preference: Watermelon, strawberry, pineapple, cherry, orange, banana, apple.
46. Bread and spread: Mild sourdough, brie.
47. What's your fast food restaurant of choice, and what do you usually order? Happy Hound of Los Gatos, a Polish dog with just a touch of mustard and a small vanilla shake.
50. What's the next thing you'll eat? An oatmeal cookie (see above) and a small glass of milk.