I have one favourite food, and one only.
Now, if you're not Swedish (and sane) crayfish may or may not seem all that appealing, i
n which case fuck you. This is, however, food worthy of a god. Unfortunately, we only eat crayfish in summer (mainly august), so it's a bloody long way off presently. :(
A few other solid dishes, that might be more appealing to lesser men;
Porchetta, an Italian dish consisting of boneless pork roast which is typically stuffed with fennel (always fennel!), garlic, black pepper and rosemary, though there are a fair amount of regional variants. The pork belly (tenderloin may also be used) is first separated from the rind, then cut into a flat side. Salt it and let it rest for an hour, then spice it with the chosen herbs and roll it up as tight as possible. Roll the rind around it, then tie the sucker and cook it on 140 degrees (celsius, everytime I mention degrees it's celsius) in the oven until the inner temperature reaches about 70 degrees. This'll take 3-4 hours depending on the size. When this is done you take out the porchetta, crank the oven up high, like 250, then shove the meat back in for ten or so minutes so that the outside of the meat gets caramelized. Done.
Tjälknöl, a Swedish dish typically made of elk (though my favourite is reindeer). The meat is deep frozen, then cooked in an oven on very low heat (70 degrees) for an extended period of time (roughly 15 hours), after which it's placed for another five hours in brine along with whatever herbs you desire (typically canberries, laurel leaves and lingonberries). This pickling is done in a refrigerator (or somewhere similarly cold). After this, the dish is done and served cold with appropriate side dishes, like a potato gratin.
