What's new
Fantasy Football - Footballguys Forums

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

Foodapalooza - the longest food draft of all time - The beef finally arrives in rounds 51 & 52 (2 Viewers)

Frostillicus said:
I do this with tacos. One ground beef, so I can get an idea of their baseline, and one fancier meat. But I pretty much always like them because I'm a total whore for tex-mex tacos. 
Click to expand...
When I make tacos at home, I start with laying a tortilla out across the plate.  Then I build my tacos on top of that.  So if a shell breaks or other goodness falls down the plate during consumption, there’s a tortilla there to catch it.  Then I gather the plate drops and roll them up into the tortilla and have a bonus taco.  It’s like picking up a spare in bowling.

 
Coach Beard said:
When I make tacos at home, I start with laying a tortilla out across the plate.  Then I build my tacos on top of that.  So if a shell breaks or other goodness falls down the plate during consumption, there’s a tortilla there to catch it.  Then I gather the plate drops and roll them up into the tortilla and have a bonus taco.  It’s like picking up a spare in bowling.
Click to expand...
I call that a taco salad.

 
I finally fried my own hard shell tacos this week. Kind of a pain but worth it. In the spirit of full disclosure, I also totally messed up a carbonara and made scrambled eggs trying a new “foolproof” method. 

 
It’s a street food, but I make it at home as an entree.

Round 16 Pork - Moo Ping Pork

I first had Moo Ping several years ago at a Thailand booth in an international food festival.  I hadn’t even heard of it.  But sliced pork shoulder on skewers seasoned with soy, sugar, garlic, cilantro, coconut?  Sign me up.  Fell in love instantly and felt confident I could reproduce it at home.

I get pork shoulder at Costco because we eat a lot of shredded pork shoulder at the house, as BBQ or carnitas. I cut it into 2-3 pound chunks and store.   So there’s always some extra at the house and finding new ways to prepare it interests me.  For Moo Ping, the usual trick of slicing the pork from near-frozen works well to get thin slices.  I’ve also made it from thin-sliced pork from the Hot Pot section of Asian grocery stores.

The marinade starts with soy and soy-adjacent sauces.  A lot of recipes use a mix of soy sauce and oyster sauce and fish sauce.  The odor of fish sauce is displeasing to me so I don’t use it, but I concede it would pair well with the “backpack of a rest-stop hooker” flavor wikkid mentioned earlier.  Add some minced garlic, cilantro stems (Thai restaurants that serve this probably use cilantro root), brown sugar (if you have palm sugar, use that instead), and let the pork soak it in overnight.  Also seen some recipes add a little baking powder to the marinade, but I haven’t noticed a difference from adding that.

For grilling, thread the pork onto skewers.  The basting liquid for this is coconut cream or coconut milk.  I use coconut milk because we get those 6- or 12-packs of coconut milk cans at Costco, brushing the pork with coconut milk before grilling and again on the flip.  

I’ve also had success making Moo Ping in the oven during cold weather season, my wife actually prefers it this way.  Line a jellyroll pan with foil (I make it batches of 2-3 pans), put a cooling rack on it, lay the pork out across the rack, don’t bother with the skewers.  Then move an oven rack near the top and broil.  When the slices are thicker than Hot Pot thickness, I’ve also liked putting them in a 250 oven for a few minutes, let the coconut milk go to work, then switching the oven to broil.  My wife will scoop up the drippings captured in the jellyroll pan, and toss that in a bowl with the pork, some rice, a few cilantro leaves, mix it up, and call it dinner.  The saved drippings is why she prefers broiled to grilled.  

 
Last edited by a moderator:
Round 16 - pastry - Viking Cup

Made here in my little town.  Sluy's bakery regularly has blocks-long lines, and they run out of Viking Cups most days.  You can get them with or without cream cheese frosting.  I go "with," because why wouldn't I?  But if I get there and they've run out, the non-frosted ones will do just fine.

 
Eephus said:
16. - Schweinshaxe (roasted pork knuckle)

Schweinshaxe is a unsmoked ham hock that's slow roasted until the skin is crispy and the meat inside falls off the bone.  It's an occasional special at a German restaurant in our neighborhood.  It requires some knife and wrestling skills to eat Schweinshaxe but the combination of the crackling and the tender fatty meat is absolutely delicious.
Click to expand...


I should have thought of this one.  I used to have to go to Luxembourg twice a year for work, and Mr. krista would tag along.  There was a place there that had the most amazing mussels, but he got the Schweinshaxe instead.

 
krista4 said:
Round 16 - pastry - Viking Cup

Made here in my little town.  Sluy's bakery regularly has blocks-long lines, and they run out of Viking Cups most days.  You can get them with or without cream cheese frosting.  I go "with," because why wouldn't I?  But if I get there and they've run out, the non-frosted ones will do just fine.
Click to expand...


whoa ...never heard of them

cinnamon roll on steriods!

changed my vote from "like" to "love"

 
RD 16:  DINNER/PORK - CRISPY THICK CUT BACON W/ PINEAPPLE & RUM GLAZE

I haven't been to Peter Luger's in NYC but this is where I first heard about it. Taking a quick look across the innerwebs, this crispier version from The Royal Prime Steakhouse in Dover, DE in the Bally's Dover Casino.  I've never to this place either - so if anyone is in the area and gives it a try - report back if it's as good as it looks!!

pic.

 
16 - Dinner Main Course - Pork - Memphis Style BBQ Ribs.

We've had KC ribs and Szechuan Ribs and I'm happy to see Memphis style still left. I'm more of a dry rub guy than a sauce guy, and the really good Memphis Ribs you can just eat without sauce if you so choose. I don't remember where I had these or even which state, but somehwere boasted a 40 ingredient dry rub. That was good enough for me to order. Yum. 

 
Round 16  -  Kolaches  -  Prasek's Bakery

Most places that sell kolaches are selling pale immitations of the real thing.  But Texas had a wealth of Czech and German immigrants  who could bake.  Prasek's sells the real deal.  I know because my FIL came from a Bohemian family, and they made the ones from the home country.

My favorites are the cottage cheese and apricot sorts, but they are all good.  The dewberry and cream cheese are special, too.

(They also have a ton of other baked goods and smoked meat choices, but that's a story for another day.)

 
Last edited by a moderator:
Mrs. Rannous said:
Round 16  -  Kolaches  -  Prasek's Bakery

Most places that sell kolaches are selling pale immitations of the real thing.  But Texas had a wealth of Czech and German immigrants  who could bake.  Prasek's sells the real deal.  I know because my FIL came from a Bohemian family, and they made the ones from the home country.

My favorites are the cottage cheese and apricot sorts, but they are all good.  The dewberry and cream cheese are special, too.

(They also have a ton of other baked goods and smoked meat choices, but that's a story fro another day.)
Click to expand...
Outstanding pick.  Kolaches were next on my list if Cinnamon Rolls weren’t available when II picked.

There’s an exit on I-35 between DFW and Waco with two outstanding kolache vendors, one on either side of the freeway.  One is called Czech Stop, so I assume its roots trace back to the Czech immigration to Texas you describe in your post.  
If you’re driving up to the Metroplex from San Antonio/Austin/Waco, it’s considered rude to my relatives in DFW if you don’t stop at West to load up on kolaches to bring for the group.  

 
Round 17 & 18 categories

Dinner main dish - Fish
Dessert - Candy
Fast food
 

2d11, rolled once.

Roll set 1
Die rolls: 9, 8
Roll subtotal: 17
Roll total: 17

1d17, rolled once.

Roll set 1
Die rolls: 4
Roll subtotal: 4
Roll total: 4
Click to expand...

 
Mrs. Rannous said:
Round 16  -  Kolaches  -  Prasek's Bakery

Most places that sell kolaches are selling pale immitations of the real thing.  But Texas had a wealth of Czech and German immigrants  who could bake.  Prasek's sells the real deal.  I know because my FIL came from a Bohemian family, and they made the ones from the home country.

My favorites are the cottage cheese and apricot sorts, but they are all good.  The dewberry and cream cheese are special, too.

(They also have a ton of other baked goods and smoked meat choices, but that's a story fro another day.)
Click to expand...


Damn, was saving this for cold breakfast

 
Already have two pork dishes, so going to go back to back rounds with "pies".  

Going to supplement the lava-temperature McDonald's pies with..

16. Hostess Fruit Pie

God I used to love these as a kid.  So much that one time for a birthday party instead of a cake, I told my parents to just get a bunch of these.

My dad worked downtown, and on the way home there was a Hostess outlet.  I don't know if other people know of these places or if they even exist anymore, but basically "bakeries" of a certain company where they send all their expiring product and sell dirt cheap.  He would occasionally stop there on the way home and grab a bunch of stuff including these pies.  Why am I fat again?

Apple and cherry were my go-to, but also enjoyed the occasional blueberry and lemon.

 
shuke said:
My dad worked downtown, and on the way home there was a Hostess outlet.  I don't know if other people know of these places or if they even exist anymore, but basically "bakeries" of a certain company where they send all their expiring product and sell dirt cheap.   
Click to expand...


It still exists!  But called something else now.

 
shuke said:
Already have two pork dishes, so going to go back to back rounds with "pies".  

Going to supplement the lava-temperature McDonald's pies with..

16. Hostess Fruit Pie

God I used to love these as a kid.  So much that one time for a birthday party instead of a cake, I told my parents to just get a bunch of these.

My dad worked downtown, and on the way home there was a Hostess outlet.  I don't know if other people know of these places or if they even exist anymore, but basically "bakeries" of a certain company where they send all their expiring product and sell dirt cheap.  
Click to expand...
There was a Hostess outlet a couple miles from my childhood home.  It was exactly as what you’re describing here.

 
Picking early because don't want to get sniped on this.

17. Backyard Cajun crawfish boil

Not only delicious, but also a lot of fun.  My aunt/uncle/cousins lived in Baton Rouge for a long time, and they'd have a boil every time we visited.  When they moved to Houston and any time we visit there or they come up north to visit, we have live crawfish shipped from Louisiana, as long as it's spring or early summer.

I've tried crawfish a couple times restaurants, and I've never been satisfied.  

I thought I had more pics from throughout the years.  Here are a few.

Always good for the kids to play with the animals they're going to eat beforehand.

Usually have 4-6 tables set up.

Feasting

Meaty

 
Last edited by a moderator:
Here, fishy fishy fishy.

17.x -- Dover Sole Meuniere (at the little French Bistro of your choice)

It's super expensive, but totally worth it, IMO.  I don't think I've cooked it myself in at least 15 years, but it's another low effort/very high reward dish as you're just letting the ingredients do the work for you.  Literally the only thing you can do wrong is take the brown butter too far.  

But just a super luxurious dish, with the mild but delicious flesh accented by the brown butter and lots of capers and parsley.   Today's video features Carla Lalli Music and Modern Family's Eric Stonestreet, who I will try to forgive for being the fat, funny guy who got to date Julie Stewart-Binks.  IT SHOULD HAVE BEEN ME!

 
Coach Beard said:
12 hours ago, shuke said:
My dad worked downtown, and on the way home there was a Hostess outlet.  I don't know if other people know of these places or if they even exist anymore, but basically "bakeries" of a certain company where they send all their expiring product and sell dirt cheap.  
Expand  
Click to expand...
There was a Hostess outlet a couple miles from my childhood home.  It was exactly as what you’re describing here.
Click to expand...
There was a Peek Freans outlet like this in Toronto that used to be amazing. It's still there but it's a Mondelez outlet now, so largely Oreo, Nestle, Nabisco, Cadbury type grocery stuff, it's not the same, though last time I was there they were selling 20-lb bags or BBQ Crispers for $8. 

 
17.xx Cod cakes and baked beans, dinner main course - fish

I cant like fish. My nose, and sense memory, wont let me. For decades i've watched others marvel over the delicate assertions of flaky flesh but me ol' schnozz (plus an allergy to shellfish) will only let me appreciate, never enjoy. Instant Freudian revulsion at the tasting point - cant shake it.

It's down to my upbringing. My entire sense of outrage springs from my youthful indignity that some Roman in a dress wouldnt let me eat meat on Friday. Fast completely? i coulda grokked that, but i simply couldnt co-exist with a construct in which hamburger was unholy. Further congealing my nosehairs each Friday of my youth is that it was the day our downstairs neighbor, Mrs Gelzinis, made her Lithuanian fish preparations - poaching, pickling and otherwise putrifying scaly flesh for the week's consumption. Combine those noxonian corruptions with the limp conspiracy between me Ma and Mrs Paul and i simply cannot partake in roughy trade.

But this, this i love. Couch some reconstituted saltfish with some onion, mash & Old Bay, fry em beyond piscine recognition and pair em on a plate with a four-hour batch of New England baked beans & brown bread, the way God intended, and my fish sense becomes purely yar.

 
Last edited by a moderator:
17 - dinner main course - fish - Almond Crusted Grouper purchased from a farmer's market on the gulf in Florida.

My parents rent a condo in Fort Myers Beach every March for a month. The first time we visited them we said we'd cook them dinner as a thank you. We bought some grouper filets at the local market since that's the fish of choice in that area and I whipped up this recipe with what they had in the condo. They still talk about that dinner, and this is a much make every time we visit them - which will be in about a week. 

1/2 c. almonds (I bought slivered and then chopped them down pretty small)

1/2 t allspice

1 t sea salt

1 t pepper

1/2 t cayenne

1 t paprika

1/4 c. olive oil

Throw the grouper filets around in a mix of that

Heat a pan with olive oil on high

Sear fish on each side for 30-60 sec each

Throw in oven (heated to 400) for 10 minutes

 
I feel obligated by my locale to take this:

Round 17 - fishies - King Salmon, pan roasted with butter and lemon

Prepare it however want, but I'm going with pan roasting to get just the right amount of crisp on the skin, with nothing more than butter, lemon, salt and pepper.

 
RD 17: DINNER/FISH - PAN SEARED SEA BASS IN ASIAN BROTH AT G.W. FINS, NEW ORLEANS

I checked and sadly they don't have it on the menu any longer, but it was my "go to" there for quite a while. They pan sear one side until crispy and then poach it in an asian broth. The broth was a fish base with sesame oil and some other goodies.

The sea bass was so buttery - and it flakes off like hunks of salmon. Probably the best white fish I have ever had (though I wouldn't put up a fight to have fresh walleye as first either ...)

It looked a lot like this

just picture it in a shallow soup bowl in a broth.  

 
krista4 said:
I feel obligated by my locale to take this:

Round 17 - fishies - King Salmon, pan roasted with butter and lemon

Prepare it however want, but I'm going with pan roasting to get just the right amount of crisp on the skin, with nothing more than butter, lemon, salt and pepper.
Click to expand...


Binky The Doormat said:
RD 17: DINNER/FISH - PAN SEARED SEA BASS IN ASIAN BROTH AT G.W. FINS, NEW ORLEANS

I checked and sadly they don't have it on the menu any longer, but it was my "go to" there for quite a while. They pan sear one side until crispy and then poach it in an asian broth. The broth was a fish base with sesame oil and some other goodies.

The sea bass was so buttery - and it flakes off like hunks of salmon. Probably the best white fish I have ever had (though I wouldn't put up a fight to have fresh walleye as first either ...)

It looked a lot like this

just picture it in a shallow soup bowl in a broth.  
Click to expand...
we should petition for a yummmm emoji to replace the laugh emoji, which wouldnt be as volatile when used ironically

 
Someone did say we needed some drama in this draft. I might draft some Long John Silver just out of spite for their not being a seafood category for shellfish.

 
Ilov80s said:
Someone did say we needed some drama in this draft. I might draft some Long John Silver just out of spite for their not being a seafood category for shellfish.
Click to expand...


:confused:   There is a shellfish category now.  By request, Eephus separated the seafood category into two:  one for shellfish and one for fishy fish.

 
You must log in or register to reply here.

Similar threads

Don Quixote
Summer Grooves - Collaborative Playlists - Playlists completed
4 5 6
Replies
283
Views
17K
Don Quixote
Don Quixote
Yo Mama
2024-2025 NBA Who’d He Play For Draft/Auction - Sign Up Now!
2
Replies
59
Views
3K
Mister CIA
Mister CIA
Joe Bryant
Big Idea And A Brand New Footballguys Tool - The Assistant Coach
Replies
4
Views
738
Mr.Pack
Mr.Pack

Users who are viewing this thread

Total: 1 (members: 0, guests: 1)
Back
Top