A Quote by Joan Rivers

My perfect last meal would be: shrimp cocktail, lasagna, steak, creamed spinach, salad with bleu cheese dressing, onion rings, garlic bread, and a dessert of strawberry shortcake.
pulled into my convenient neighborhood fast food restaurant. I ordered shrimp salad, onion rings, and a beer. The shrimp were straight out of the freezer, the onion rings soggy. Looking around the place, though, I failed to spot a single customer banging on a tray or complaining to a waitress. So I shut up and finished my food. Expect nothing, get nothing.
Anyway, like I was saying, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sautes it. There's, um, shrimp ka-bobs, shrimp creole, shrimp gumbo, pan-fried, deep-fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich... That's, that's about it.
If God had wanted me to lose weight he would have made sure there was creamed spinach for dessert.
There has never been a shrimp that I've eaten that I haven't been like, 'I am so lucky that I get to eat this.' I would eat a shrimp enchilada, shrimp burrito, shrimp cocktail, fried shrimp, shrimp po boy, shrimp gumbo.
My ultimate cheat meal, and my last meal if I was on death row, would be a roast dinner. I'm just such a Sunday roast fan. But I also want the dessert - I want the cheese board.
All Southern cooks have tried their hands at shrimp and grits, and each one has his or her own version of the dish. My mom used to season her shrimp with garlic and onion and just prepare the grits with a little salt and pepper.
A meal of bread, cheese and beer constitutes the perfect food.
"I guess I've been waiting so long I'm looking for perfection. That makes it tough." "Waiting for perfect love?" "No, even I know better than that. I'm looking for selfishness. Like, say I tell you I want to eat strawberry shortcake. And you stop everything you're doing and run out and buy it for me. And you come back out of breath and get down on your knees and hold this strawberry shortcake out to me. And I say I don't want it anymore and throw it out the window. That's what I'm looking for."
My favorite meal would be a big piece of steak with salad and then Brussels sprouts and Jerusalem artichokes.
It is precisely because no one needs soup, fish, meat, salad, cheese, and dessert at one meal that we so badly need to sit down to them from time to time. It was largesse that made us all; we were not created to fast forever... Enter here, therefore, as a sovereign remedy for the narrowness of our minds and the stinginess of our souls.
Basically, Walkers are putting real produce into their flavours, so the cheese and onion flavour is actually cheese and onion rather than just flavourings.
The perfect dressing is essential to the perfect salad, and I see no reason whatsoever for using a bottled dressing, which may have been sitting on the grocery shelf for weeks, even months - even years.
If it's a cocktail party, I generally make five or six different things, and I try to choose recipes that feel like a meal: a chicken thing, a fish or shrimp thing, maybe two vegetable things, and I think it's fun to end the cocktail party with a sweet thing.
I can eat any soup, but it just has to have a nice taste. It's like chocolate - if you eat a dessert at the end of the meal, you want the dessert to be perfect.
All this talkin' about eatin' is makin' me awful hungry. I'll have two chili burgers with an order of fries, onion rings and a chocolate milk shake. And a Strawberry Ice Cream Sundae-with pickles.
When you think about a barbecue, most people think of slabs of ribs, but you don't need to do that in today's culinary barbecue world. Short ribs, barbecue chicken, skewered shrimp, vegetable kebabs, lobster mac and cheese with or without the lobster, and a donut bread pudding for dessert that's absolutely amazing. These are things that are safe whether you're a novice or a professional. Be creative and stay within your culinary pantheon.
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