favorite food essay

Today, there are many delicious foods easily available. I sometime wonder how life was in the ancient past when they did not have ease of access to food as we do today. However, though I can find food of all kinds in our stores there are foods that stand out as my favorite. I easily walk past the pizzas, the fluffy pasties, pies, and cream cakes. But when I sit in the restaurant and see the words oxtail stew, with creamed spinach and potatoes I positively drool. The Waitron places the crispy warm bread rolls beside me on a white plate. In front of me were yellow balls of butter. Next, she placed in front of me a bowl of creamed spinach, dark green finely cut with the white cream and steam coming from it advertising it was freshly cooked. I inhaled the warm aroma unique to spinach. Beside it was a bowl with smooth white mashed potato. Rich creamy smooth and firm from the butter and milk that had been beaten into it to add to its flavor and smooth texture. Then came the bowl full of oxtail stew. Its rich dark brown color was set off by the white bowl it was in. The gravy was thick and rich. I could smell the aroma of beef, garlic, and herbs and spices drifting up from it into my nose. My mouth watered in anticipation. Now I took the silver spoon and dipped it into the bowl of potato. It smoothly penetrated the firm fluffy white mound. I lifted the spoon and turned it over on my plate depositing a mound of potato. I repeated this 3 times. Then using another spoon I scooped up spinach dripping white sauce and put it on the plate beside the potato. The dark green Spinach was hot, the white Sauce melted and it contrasted with the creamy potato. Now after a second helping of spinach I took another larger spoon. I dipped it into the rich brown stew and stirred it. Then I scooped up a chunky slice of oxtail. Several other pieces followed that one onto my plate, the rich brown.
Juicy and delicous, my favorite food  is New York steak. I love steak when it still has a pinkish color. Also I love it cooked medium rare, which makes the pinkish color! Lastly I like dipping it into A-1 sauce which has a tangy taste. In conclusion New York steak might always be my favorite food.
“The salad world has a lot of varieties to boast of.”   ABOUT THE AUTHOR The future is not a result of choices among alternative paths offered by the present, but a place that is created--created first in the mind and will, created next in activity. The future is not some place we are going to, but one we are creating. more    FOLLOW US    SUBSCRIBE TO OUR NEWSLETTER   Top Stories on TA   Top Stories in LIFESTYLE    Get stories like this in your inbox   ABOUT THE AUTHOR The future is not a result of choices among alternative paths offered by the present, but a place that is created--created first in the mind and will, created next in activity. The future is not some place we are going to, but one we are creating. more.
A big bowl of Trix 1st place By Merrit Panaligan, North HS (Torrance) Essay winner Merrit Panaligan of North HS in Torrance loves to eat Trix while watching cartoons.Photo by Managing Editor Libby Hartigan Silly rabbit! Trix are for kids! Well if that’s the case, then I guess you can call me one big kid! They say your childhood follows you around wherever you go. Sure, you might grow up and mature a little, but deep down you’ll always find a way to go back to that childhood innocence you once had. My innocence consists of a gigantic bowl of Trix cereal poured into my special bowl, a half a cup of milk (from the red gallon) and a small spoon, to help savor every bite. On the Trix commercials they say, It’s part of a complete healthy breakfast. I’m sure that’s with the addition of a glass of OJ, a banana and some toast, because there’s no way these colorful fruity balls imitating bananas, grapes, strawberries and kiwis are anything else but sugar—which to me equals happiness. Early Saturday morning (and I’m talking early, as in 6:30 a.m., 7 a.m. latest), just waking up from a good night’s sleep, rolling out of bed (literally), stumbling into the kitchen half-awake, with my eyes crusted halfway closed, the first thing I notice is my red box of Trix cereal. Ah, I think to myself, my weekend has finally begun. I eagerly but slowly reach for my favorite bowl, grab the milk and the spoon, pour the cereal, add the milk, turn on the TV to the Disney Channel to watch my favorite cartoons, and hop on the couch. I feel at ease with my big bowl in one hand and the clicker to the TV in the other. The volume is on EXTRA loud, and every 15 minutes or so you hear my mom or my older brother yelling, Merrit! Turn it down! It is way too early for us to wake up yet! So I turn it down for the moment, but eventually turn it up again, because the crunch, smack, crunch, crunch sound in.
Only available on StudyMode Read full document → Save to my library Whitney Walker Professor Brogdon Eng.101 sec.505 January 24, 20011 Favorite Food My favorite food is chicken fettuccini pasta. I prefer this dish because of the great taste. It consists of a magnificent sauce, tender chicken, and mixed vegetables. This blend of ingredients contributes the flavor, texture, and appearances of the pasta. Just because the sauce isn’t an attractive color, which is an dull white with drops of grey from mushrooms and specks of green from the broccoli.The creamy fettuccini sauce itself is so tantalizing it’s truly what I call the cream of the crop. Added to the sauce is a mixture of mozzarella, ricotta, and provolone cheese along with sautéed mushrooms and sun dried tomatoes. As I twirl the fork of noodles against the spoon, the expectation of silky smooth noodles gliding down my throat salivates the glands on my tongue. While eating such a well desired meal it’s easy to forget my manners, I may slurp the noodles so fast that the sauce may end up on my face. I do use napkins but remember I’m lost into my dream world. The chicken is a substantial filling for pasta. My philosophy is no meal is complete without a thick savory meat. There are many ways to cook chicken to add into fettuccini pasta. My favorite is Cajun deep fried chicken breast that’s tender and juicy, cut into thin strips. It has a crunchy golden brown spicy flavored batter. I prefer my chicken cooked to be crispy on the outside, yet not too dry so that the inner part will be stringy in the inside (kind of like pulled meat) therefore; it’s like pulling layers away from the inside of the chicken breast. A whiff of the welled seasoned chicken is finger licking good! It’s then sprinkled with grated parmesan cheese and fresh parsley, while covered in steamy sauce it’s so invigorating. Vegetables help completes.