Two Days 'Til Rapture: OC Weekly Staffers' Last Meals
|Flickr user pasukaru76|
|Kinda like this, but not as cool.|
Which got us thinking: What would we spend our last hours doing? Stuffing our faces of course. Here's a round-up of Weekly staffers' last meals of choice. You've got everything in here from Ma's chicken enchiladas to fermented, fried tofu . . . and even a $5,000 bowl of pho.
Gustavo Arellano, Managing Editor
|Flickr user Nat Friedman|
Lilledeshan Bose, Music Editor
Vickie Chang, Web Editor
|Flickr user keepwaddling1|
Matt Coker, Staff Writer
|Flickr user whitneyinchicago|
|Not Matt's mom's hands or chicken enchiladas, but let's pretend!|
Laila Derakhshanian, Art Director
|Flickr user jugglerpm|
|Not Laila's mom's tofu enchiladas but let's pretend!|
Edwin Goei, Food Critic
My last meal would be sate gule kambing. It's actually two dishes made from goat ("kambing"); one is a murky soup and the other is the grilled meat skewered on sticks. The soup, called gule (pronounced 'guh-lay'), is curry-based. Made from simmering the bones and the fatty, gristly meat of the goat in a big pot with coconut milk, the consistency is light and thin--more like a finely tuned broth than a typical curry. The sate (pronounced "sa-tay") consists of the most tender pieces of the goat, cut into pieces and threaded onto bamboo skewers, cooked quickly over a smoky charcoal fire, and glazed with a simple mixture of kecap manis, lime juice, and white pepper. The sates are enjoyed in concert with the soup and steamed rice. Let the horsemen come.
Taylor Hamby, Editorial Assistant
|Flickr user rumpleteaser|
Ted B. Kissell, Editor
|Flickr user joshuaheller|
Dave Lieberman, Food Blogger
quiero la luz y el trigo de tus manos amadas
pasar una vez más sobre mí su frescura:
sentir la suavidad que cambió mi destino.
(Ahhhh, Pablo Neruda...)
If I truly believed the Rapture was on the 21st, you'd find me in New York, on the Lower East Side, stuffing as many of the tastes of my childhood into my mouth as I could get away with. A pastrami sandwich and a Dr. Brown's Cel-Ray from Katz's Deli; a bialy from Kossar's; a nice half-sour from the barrels at Guss' Pickles, and all the belly lox, smoked whitefish and home-cultured cream cheese I could fit into my capacious maw at Russ and Daughters.
In any case, if the Rapture is on the 21st, it'll be nice, quiet and non-proselytizing on the 22nd. I look forward to it.
Chasen Marshall, Staff Writer
|Flickr user surlygirl|
Michelle Woo, Staff Writer
|Edwin Goei/OC Weekly|
|AnQi's basic $9 pho. Pretty good, but will $4,991 in gourmet ingredients (and some cash for charity) make it better? We would hope.|
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