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I do remember the first time we ever made pulled pork. We inherited a friend's smoker and I found a recipe in Bon Apetit magazine that called for a spice rub and a thin, vinegary baste. (I love barbecue.) The meat smoked for several hours, and we kept basting it exactly like the recipe said. The smell was SO good, and when we finally took the meat off the shred with forks, we couldn't help eating it with our fingers as we shredded. It was hot enough to burn our fingers and lips but so tasty we hardly cared.
Served the pork on buns with homemade coleslaw and BBQ sauce. Delish.
This thread finds its inspiration in the Food Network's series "The Best Thing I Ever Ate." It features chefs, food critics, and restaurant owners talking about the best thing they ever ate in a certain category. For example, an episode will focus on pizza and another will focus on barbecue. They then reveal the exact restaurant that serves the item so that viewers can try it if they'd like.
I could probably list more, but I want to hear from you first!
Anything off the BBQ...STEAKS..RIBS..BURGERS..FISH..etc....
All of my wifes cookin except one thing...
And (sorry honey) ALL my mothers food, hands down....
Most recently...Sirlion tip roast, covered with spicy brown mustard and wrapped in bacon, served with skillet taters, greens, ho-made bisquits...
mmmmmmhhhhh good!
Last Friday at Manny's Buckhorn in San Antonio, New Mexico, I had one of those food moments. This was the picture of the green chile cheeseburger, just prior to me ingesting it:
I had a hazelnut crusted chicken breast with some sort of cream sauce at Cafe On Clinton in Brooklyn about 20 years ago that I still remember. Don't know what made it so special, but it was sublime. Also, for some reason turkey sandwiches are (were?) a big deal in Peru when I was there in the 80's and they were absolutely delicious. I guess it was because all the ingredients were fresh and the mayonnaise was homemade. There was also a street vendor food that was just sausages and french fries served with lots of different sauces that I still think about. My mouth is watering.
Locally, my mom used to make the best roast with mashed potatoes and gravy on the planet. I tried to make it years ago, but I never got close.
I just attended a cooking class combined with a wine tasting seminar in Vancouver, Canada. The cooking class was held at a famous cooking venue near Gastown.
The problem was that all the recipes seemed to focus on butter as the prime savory constituent. Now, no-one would prepare all the many entres we saw for just one meal, and I'd say you'd have to call 911 for an ambulance just as you served some of this stuff to your dinner guests!
Nonetheless, each one on it's own was monumentally delicious! Quail with a parmesan/macadamia nut crumble crust and a butter-based savory glaze. Goose pate over prime rib slices, all sauted and briefly broiled for a "finish", with butter of course. I wonder now if this wasn't sponsored by the B.C. Dairyman's Association or Butter Marketing Board!
When Canada drops it's punishing protectionist import taxation against US wines, and lets their wines compete price- and quality-wise with the best from the US, we'll see an evolutionary improvement. Even Gallo's inexpensive but nonetheless drinkable Hearty Burgundy: price in Oregon (US$) for a 1.5l bottle is $9.98. B.C. price (converted to US$) for a 750ml bottle: $12.
Price comparo: Oregon: 66¢/100 ml
B.C.: $1.60 (160¢)/100 ml.
2.5 X as much, for, essentially, a basic table wine. We won't even go into the pricier wines.
Two come to mind....The Chop House in Chicago. I had just recovered from a serious surgery and my best friend and I went to Chicago to celebrate. She treated me to the 1# lobster tail. It was without a doubt the most succulent, sweetest lobster I have ever eaten. No lobster has ever lived up to that.
The other was at Joe's Gizzard City in Potterville, Mi. Guy Fieri featured it on Diners, Drive-Ins & Dives. He created the Triple D Burger. Google it. Deep fried heaven.
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OH-YEAHH!!!! 
