The Cellar - Feb 28th, 2017: Last Meal

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Feb 28th, 2017: Last Meal

Some famous people’s last meal before death, expected or not, were interesting for odd reasons. Criminals scheduled for execution
were traditionally able to request what they wanted for their last meal. That tradition has been immortalized in song and fable.

OK Killer what do you want for your last meal? Watermelon. That won’t be in season for six months. I’ll wait.

Hollywood has used the last meal as a major dramatic point in countless movies, although recently I’ve been reading some states are
doing away with special meals. Let ‘em eat cake.

What would you like Dr Lecter? Your kidney with fava beans.

Here’s what some picked, what would you order?

http://cellar.org/2017/last meal.jpg

Link

there's a podcast of the same theme by a local radio host, Rachel Belle

Quote:

Your Last Meal with Rachel Belle

What would your last meal be? Host Rachel Belle asks every guest this question - but that’s just the beginning! Each dish’s origins, preparation, and cultural influence are among the many stones upturned as Rachel consults chefs and culinary anthropologists, fishmongers and fry cooks on her quest to explore every facet of Your Last Meal. Twice monthly. Original music by Prom Queen.

She's interviewed some very very interesting people.

Dan Savage, Nancy Pearl, Quincy Jones and other local celebrities.

I know what I'd want, but since I'm super finicky about the ingredients they'd have to go hunting for whatever personal stuff of mine was still with friends and either get someone I approve to cook it or let me do it myself.

1 pound ground bison (20% or lower fat content, ranch raised)
1 quart of my mom's home-grown organic tomato sauce (made with several different rare heirloom types every year and seasoned only with sea salt)
1/4 cup or so of my mom's home-grown 5-variety basil pesto
Traditional "Italian mix" dry herbs, which now conveniently come in their own grinder like salt & pepper do
1/4 cup diced white or yellow onion
1 large clove of fresh garlic, chopped very fine

Simmer tomato sauce about half a day on really low heat to avoid scorching. Meat is cooked on low heat with onions and a little bit of Italian herbs and fresh pesto. When it's well-done, drain it. When the tomato base is thick, throw in the meat mix and the garlic. Adjust spicing to taste, starting by adding pesto if needed. Serve over any pasta.

You want something healthy for your last meal? :rolleyes:

Yea, I was gonna say McVeigh didn't pick a very healthy meal..