cabbage

Good thread!

Difficult choice, though. I mean, we could literally be comparing apples and oranges here. So many different factors!

I'm going to say fresh calf liver and onions, fried cabbage, and homemade bread as prepared by my grandmother. I'd take a bullet after that meal. The woman is an organ meat savant, and the vast majority of the things I cook are either blatantly stolen from her recipe box, or dishes she made for me as a kid that I've tweaked or re-worked.

Runners up:

Bacalaito off a streetcart in Puerto Rico, washed down with cold Medalla.
That foie gras I ate in Vegas.
Fresh sugarcane in Jamaica