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Foodapalooza - the longest food draft of all time - The beef finally arrives in rounds 51 & 52 (1 Viewer)
- Thread starter Eephus
- Start date
Drunken knight
Footballguy
shuke
Black Ice Skeptic
Was holding out on this for guilty pleasure category. Sub in onion chips for fried clams.
krista4
Footballguy
I considered White Castle cheeseburgers but was saving them for "guilty pleasure" category.
krista4
Footballguy
Eephus
Footballguy
krista4
Footballguy
Round 20 - Arby's Double Roast Beef
I like how Arby's says they have "slow-roasted beef." What the hell does that even mean in this context?
I'm pro-grey, questionably sourced meat, and none of that ####### "beef 'n' cheddar" with the gross onion roll. I like it with a taste of Arby's sauce, or plain, and I only use half the bun so that I can just focus on that grey, gray goodness. A double is the perfect size, not skimpy like the classic but not acting like a fattie with a half-pounder.
Unfortunately the only Arby's near-ish me has no drive-through, which is un-American.
I like how Arby's says they have "slow-roasted beef." What the hell does that even mean in this context?
I'm pro-grey, questionably sourced meat, and none of that ####### "beef 'n' cheddar" with the gross onion roll. I like it with a taste of Arby's sauce, or plain, and I only use half the bun so that I can just focus on that grey, gray goodness. A double is the perfect size, not skimpy like the classic but not acting like a fattie with a half-pounder.
Unfortunately the only Arby's near-ish me has no drive-through, which is un-American.
Judge Smails
Footballguy
Frostillicus
Footballguy
higgins
Footballguy
Make-up picks:
13 -- DOPPELBOCK LAGER, as served in the Ram's Head Tavern of Annapolis (beer)
14 -- Crab Cake Sandwich (lunch sandwich)
15 -- Baklava (pastry)
16 -- Apple Crisp (pastry)
17 -- Shredded Beef Burrito from Los Betos of Tucson on Speedway Drive (fast food) w/ hot sauce
18 -- Deep Fried Anchovies off the Amalfi Coast (fish)
19 -- Donut Holes, assorted flavors (cold breakfast)
20 -- Pizza Hut pan pizza, 1 med. super supreme & 1 med. anchovy (fast food)
Current:
21 -- Biryani, with lamb/chicken (rice dish)
13 -- DOPPELBOCK LAGER, as served in the Ram's Head Tavern of Annapolis (beer)
14 -- Crab Cake Sandwich (lunch sandwich)
15 -- Baklava (pastry)
16 -- Apple Crisp (pastry)
17 -- Shredded Beef Burrito from Los Betos of Tucson on Speedway Drive (fast food) w/ hot sauce
18 -- Deep Fried Anchovies off the Amalfi Coast (fish)
19 -- Donut Holes, assorted flavors (cold breakfast)
20 -- Pizza Hut pan pizza, 1 med. super supreme & 1 med. anchovy (fast food)
Current:
21 -- Biryani, with lamb/chicken (rice dish)
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Cowboysfan8
Footballguy
Ramsay Hunt Experience
Footballguy
21.x -- ChefStep's 24 layer seared lasagna
Ok, all lasagna is pretty great. But this is another level. There's no bolognese, surprisingly. Just a great fresh tomato sauce, a delicious bechamel (going half cream is cheating). The recipe calls for making your own noodles, but I bought my own fresh sheets from Whole Foods. The basil/spinach layer is a delicious component. But it's not really about the actual components. It's about the decision to do a bunch of thin layers, chill the whole dish overnight after baking, and then sear it up in a hot pan the next night for presentation. You get super silky layers and an intense crust on one side. Like having the ultimate edge piece.
Food Porn
Ok, all lasagna is pretty great. But this is another level. There's no bolognese, surprisingly. Just a great fresh tomato sauce, a delicious bechamel (going half cream is cheating). The recipe calls for making your own noodles, but I bought my own fresh sheets from Whole Foods. The basil/spinach layer is a delicious component. But it's not really about the actual components. It's about the decision to do a bunch of thin layers, chill the whole dish overnight after baking, and then sear it up in a hot pan the next night for presentation. You get super silky layers and an intense crust on one side. Like having the ultimate edge piece.
Food Porn
Coach Beard
Footballguy
Been out of town. Will get caught up on picks tonight.
This draft is a lot of fun and I’m having a blast reading everyone’s picks and learning a lot.
This draft is a lot of fun and I’m having a blast reading everyone’s picks and learning a lot.
shuke
Black Ice Skeptic
wikkidpissah
Footballguy
21.xx Som Tam, salad
Thirty years ago, a buncha my poker playing pals helped a fellow poker player open the first Thai restaurant in Reno. Everybody was excited, mostly because they were always very excited because they were always coked up, but i was not. My Irish fam ran a caf back in Dun Laoghaire and all they did was fight and my uncle almost ruined every branch of the fam over here with a seafood startup in Salem Willows. So, even tho Scary Mary was down - and she never parted w a dime cept for drugs - i was not going in until Andy invited us over to cook for us.
Som tam is the closest cooking gets to close-up magic. First to hack at a papaya w a cleaver at 100mph and come up with these beautiful delicate strings is just a marvel and, when the mortar came out (which reminded me fondly of the abuelitas back in NM), sparks literally flew. Andy put things in that seemed too squishy & weird to get pounded in there and out come a dressing that i thrill (and risk, because tiny sun-dried skrimps are used and i have an allergy) to taste every time. I'm surprised the French never came up with an equivalent over the course of their colonization, because nothing clears the culinary decks and pimps a palate for delight like this amazing concoction.
I was in. We had to get out when Mary got sick and, tho Andy made a success of it, he quickly tired of having tweaking gamblers as partners and moved on to Cali quick as he could. Didn't eat Thai again for like ten years after cuz its time hadnt come, but i have no trouble thinking of Thai cuisine as the top of the Asian eatigarchy.
Thirty years ago, a buncha my poker playing pals helped a fellow poker player open the first Thai restaurant in Reno. Everybody was excited, mostly because they were always very excited because they were always coked up, but i was not. My Irish fam ran a caf back in Dun Laoghaire and all they did was fight and my uncle almost ruined every branch of the fam over here with a seafood startup in Salem Willows. So, even tho Scary Mary was down - and she never parted w a dime cept for drugs - i was not going in until Andy invited us over to cook for us.
Som tam is the closest cooking gets to close-up magic. First to hack at a papaya w a cleaver at 100mph and come up with these beautiful delicate strings is just a marvel and, when the mortar came out (which reminded me fondly of the abuelitas back in NM), sparks literally flew. Andy put things in that seemed too squishy & weird to get pounded in there and out come a dressing that i thrill (and risk, because tiny sun-dried skrimps are used and i have an allergy) to taste every time. I'm surprised the French never came up with an equivalent over the course of their colonization, because nothing clears the culinary decks and pimps a palate for delight like this amazing concoction.
I was in. We had to get out when Mary got sick and, tho Andy made a success of it, he quickly tired of having tweaking gamblers as partners and moved on to Cali quick as he could. Didn't eat Thai again for like ten years after cuz its time hadnt come, but i have no trouble thinking of Thai cuisine as the top of the Asian eatigarchy.
shuke
Black Ice Skeptic
21. Sukhothai Noodles, Sukhothai Thai Cuisine, Cincinnati
I'm not really sure I understand all the differences in Thai dishes. If you google Sukhothai noodles, a number of different looking dishes pop up. I order this one with chicken. It is like crack, I often consider buying another one when I finish.
Vermicelli noodles stir fry with egg, cabbage, sprouts, scallion, snow pea with Sriracha Sauce.
I'm not really sure I understand all the differences in Thai dishes. If you google Sukhothai noodles, a number of different looking dishes pop up. I order this one with chicken. It is like crack, I often consider buying another one when I finish.
Vermicelli noodles stir fry with egg, cabbage, sprouts, scallion, snow pea with Sriracha Sauce.
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Binky The Doormat
Footballguy
Frostillicus
Footballguy
RD 21 - Extra Dirty Vodka Martini (Absolut or Belvedere, please) served before a fancy meal where work is paying so you can order everything.
Eephus
Footballguy
21. Salade niçoise
The classic composed salad of greens, boiled eggs, tomato, olives and tuna (or anchovies). It's also delicious with boiled potatoes or green beans added. When I make salade niçoise at home, I'll spring for the canned Italian tuna packed in olive oil.
The classic composed salad of greens, boiled eggs, tomato, olives and tuna (or anchovies). It's also delicious with boiled potatoes or green beans added. When I make salade niçoise at home, I'll spring for the canned Italian tuna packed in olive oil.
krista4
Footballguy
Round 21 - rice thing - Seafood Rice - Marisqueira Uma - Lisbon
I've only been to Portugal once, and I was deathly ill for most of the visit. Somehow on the few days I dragged myself into the streets, I found two of the best meals of my life. One of them was the above dish. We had wandered out of the hotel with no place in mind and stumbled upon this place; being only two of us, we lucked out with two spots in a corner wedged tightly between other diners and a stack of boxes and furniture and what have you.
Wish we had read the account of the restaurant that I've linked above before going, so we would have known, but as it turns out, despite their handing you a menu with a variety of items "available," they don't let you order anything else. Not exaggerating. When we tried, the (charitably said) brusque owner simply shook his head "no" and pointed to the seafood rice on the menu. We used our (charitably said) five words of Portuguese to try to resist but failed to convince him and thank god for that. Simply one of the best dishes I've had anywhere in the world. I think the only choice we were given was the size of the bowl and how much bread we got with it (of course we went with the largest on both counts). Mr. krista gamely tried to replicate this once at home and did an admirable job, but I still yearn to go back to Lisbon just for one more meal here.
I've only been to Portugal once, and I was deathly ill for most of the visit. Somehow on the few days I dragged myself into the streets, I found two of the best meals of my life. One of them was the above dish. We had wandered out of the hotel with no place in mind and stumbled upon this place; being only two of us, we lucked out with two spots in a corner wedged tightly between other diners and a stack of boxes and furniture and what have you.
Wish we had read the account of the restaurant that I've linked above before going, so we would have known, but as it turns out, despite their handing you a menu with a variety of items "available," they don't let you order anything else. Not exaggerating. When we tried, the (charitably said) brusque owner simply shook his head "no" and pointed to the seafood rice on the menu. We used our (charitably said) five words of Portuguese to try to resist but failed to convince him and thank god for that. Simply one of the best dishes I've had anywhere in the world. I think the only choice we were given was the size of the bowl and how much bread we got with it (of course we went with the largest on both counts). Mr. krista gamely tried to replicate this once at home and did an admirable job, but I still yearn to go back to Lisbon just for one more meal here.
Mrs. Rannous
Footballguy
I still have one pie and two pastry type deserts I just must have. And that's after being sniped on baklava.
Mrs. Rannous
Footballguy
But first-
Round 21 - Brandy Alexander - the best cocktail
It's basically a brandy milkshake. What's not to love? And I just don't drink much at all. Once a year, pre-covid, we would go to a gaming convention for New Year's. The hotel bartender knew who I was. I think I may have been to only person to order this. He always gets a scoop of French Vanilla Ice Cream to float in the to keep it chilled while I partake. I also get a bit of nutmeg for garnish. Anything else is just unnecessary.
I'm hoping we can resume party this summer.
Round 21 - Brandy Alexander - the best cocktail
It's basically a brandy milkshake. What's not to love? And I just don't drink much at all. Once a year, pre-covid, we would go to a gaming convention for New Year's. The hotel bartender knew who I was. I think I may have been to only person to order this. He always gets a scoop of French Vanilla Ice Cream to float in the to keep it chilled while I partake. I also get a bit of nutmeg for garnish. Anything else is just unnecessary.
I'm hoping we can resume party this summer.
Eephus
Footballguy
We used to go to a bar in Milwaukee called At Random that specialized in ice cream drinks. The bartender and waitress were an old married couple who'd owned the place since the 60s. It was located in an unassuming building, the only business on a residential side street. The interior was all mid-century swank with Naugahyde booths. The drinks menu was a spiral binder that only hinted at the sweet magic that was to come.
Since my last visit, the place has been sold but the new owners have tried to maintain the vibe.
Ilov80s
Footballguy
Ramsay Hunt Experience
Footballguy
Well, I considered pulling a wild card and going with a different cocktail. But I gotta be me And once you've made this right, you understand why it was an instant classic from pretty much the moment Trader Vic first made it.
22,x Mai Tai (as close as you can get to the Trader Vic's original)
I'll let Smuggler's Cove's Martin Cate (I highly recommend the Smuggler's Cove book, btw) handle the admonitions if you're making a 70s style "Marriot Mai Tai." Get your pineapple juice and grenadine away from my classic, please.
It's lime, rich simple syrup, orgeat, curacao, and good rum. I do Appleton 12 and Clement Rhum Agricole. If you want to make it simple, and you can find it, Denizen Merchant's Reserve pretty much already does the aged Jamaican and Martinique Rhum Agricole blend in a single bottle. And it sounds weird, because it doesn't go in the drink itself, but the mint garnish absolutely makes the drink. You need that mint nose.
The result? The most perfectly balanced cocktail. You get the lime. The almond. The orange. The mint, even though you're not tasting it. But nothing predominates. Everything serves the rum.
One final word of warning. This isn't a Zombie, but it does have 2 1/2 oz of alcohol a pop, and the drink is insanely quaffable. They can sneak up on you.
22,x Mai Tai (as close as you can get to the Trader Vic's original)
I'll let Smuggler's Cove's Martin Cate (I highly recommend the Smuggler's Cove book, btw) handle the admonitions if you're making a 70s style "Marriot Mai Tai." Get your pineapple juice and grenadine away from my classic, please.
It's lime, rich simple syrup, orgeat, curacao, and good rum. I do Appleton 12 and Clement Rhum Agricole. If you want to make it simple, and you can find it, Denizen Merchant's Reserve pretty much already does the aged Jamaican and Martinique Rhum Agricole blend in a single bottle. And it sounds weird, because it doesn't go in the drink itself, but the mint garnish absolutely makes the drink. You need that mint nose.
The result? The most perfectly balanced cocktail. You get the lime. The almond. The orange. The mint, even though you're not tasting it. But nothing predominates. Everything serves the rum.
One final word of warning. This isn't a Zombie, but it does have 2 1/2 oz of alcohol a pop, and the drink is insanely quaffable. They can sneak up on you.
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Mrs. Rannous
Footballguy
Mint makes me want to run screaming from the planet. Fresh mint is vile for me.
wikkidpissah
Footballguy
22.xx Tahchin, Main course- rice, pasta, grain
The last dish that made my mother smile.
me Ma and i had little in common except we were built exactly alike. my entire personality is a pushoff from hers. the greatest love we shared was for crusty things. Pizza, breads, corner slices, whatevs. so when i saw Jamie Oliver make a crispy saffron rice bake on one of his instant-recipe shows, i knew Ma would love it. she did, especially stirring saffron yogurt into the crispies
i'd had plenty of tahdigs before cuz i had a lot of Persian friends in Reno. in fact, i was part of a committee that sought to put together a Spring Festival - combining St Paddy's Day, Iran's Nowruz, a Pauite Indian ritual and a few other ethnic springflings - in March as a way to announce an "all-clear" for Californians to start crossing the snowy Sierra again, and loved the love Persians put into their dishes.
I remembered that they had kind of a rice lasagna, so i looked it up online and made tahchin for me Ma the spring before she died. Tahchin concentrates on deepening the crust layer by putting a LOT of oil/butter in the pan before baking the saffron yogurt rice and then putting a layer of chicken & onions (observing her timid palate. i seasoned the chicken thigh with little more than sun-dried tomato paste) between layers of rice.
withered by advanced age (96 then) me Ma's eyes would get hollow & ravenous in their sockets when excited in any way. if one could chew with their eyelids, she would have et that thickthick rice crust before the dish landed on her tray. her joy in dolloping on the cool yogurt is my final good picture of her. she was too sick to eat by the time i thought to make it again.
The last dish that made my mother smile.
me Ma and i had little in common except we were built exactly alike. my entire personality is a pushoff from hers. the greatest love we shared was for crusty things. Pizza, breads, corner slices, whatevs. so when i saw Jamie Oliver make a crispy saffron rice bake on one of his instant-recipe shows, i knew Ma would love it. she did, especially stirring saffron yogurt into the crispies
i'd had plenty of tahdigs before cuz i had a lot of Persian friends in Reno. in fact, i was part of a committee that sought to put together a Spring Festival - combining St Paddy's Day, Iran's Nowruz, a Pauite Indian ritual and a few other ethnic springflings - in March as a way to announce an "all-clear" for Californians to start crossing the snowy Sierra again, and loved the love Persians put into their dishes.
I remembered that they had kind of a rice lasagna, so i looked it up online and made tahchin for me Ma the spring before she died. Tahchin concentrates on deepening the crust layer by putting a LOT of oil/butter in the pan before baking the saffron yogurt rice and then putting a layer of chicken & onions (observing her timid palate. i seasoned the chicken thigh with little more than sun-dried tomato paste) between layers of rice.
withered by advanced age (96 then) me Ma's eyes would get hollow & ravenous in their sockets when excited in any way. if one could chew with their eyelids, she would have et that thickthick rice crust before the dish landed on her tray. her joy in dolloping on the cool yogurt is my final good picture of her. she was too sick to eat by the time i thought to make it again.
General Malaise
Footballguy
ROUND 20 - BREAKFAST COLD - ORANGE
I'm not much for breakfast during the week. Black coffee and fruit is my go-to, usually an apple or an orange. Lately, I've been on a giant orange kick. And while there is great temptation to heat this thing on high for 3 minutes in our microwave, I just peel and eat cold. Delicious, nutritious, and 12% of your daily fiber.
According to health.com:
A medium orange offers about three grams of fiber, 12% of the daily target. The fiber in oranges supports digestive function, helps regulate blood sugar and insulin levels, boosts feelings of fullness, and can even contribute to healthy sleep.
I'm not much for breakfast during the week. Black coffee and fruit is my go-to, usually an apple or an orange. Lately, I've been on a giant orange kick. And while there is great temptation to heat this thing on high for 3 minutes in our microwave, I just peel and eat cold. Delicious, nutritious, and 12% of your daily fiber.
According to health.com:
A medium orange offers about three grams of fiber, 12% of the daily target. The fiber in oranges supports digestive function, helps regulate blood sugar and insulin levels, boosts feelings of fullness, and can even contribute to healthy sleep.
heckmanm
Footballguy
wat
Oh, wait - is this shtick related to the OJ choice for a hot beverage earlier?
carry on.
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Binky The Doormat
Footballguy
Frostillicus
Footballguy
22 - salad, vegetable - Wedge Salad where everything is diced small.
If I can't get the king of salads (caesar) I'll take the queen - the Wedge. Fresh crisp iceberg lettuce, crispy salty bacon, rich creamy blue cheese, fresh tomato and onion and some bread crumbs for extra crunch. That's all we need. And we want it diced small so we can get everything in every bite. I've been served a entire quarter head of lettuce with full strips of bacon and a cup of dressing before. We don't want that. We wants it small and delicious.
If I can't get the king of salads (caesar) I'll take the queen - the Wedge. Fresh crisp iceberg lettuce, crispy salty bacon, rich creamy blue cheese, fresh tomato and onion and some bread crumbs for extra crunch. That's all we need. And we want it diced small so we can get everything in every bite. I've been served a entire quarter head of lettuce with full strips of bacon and a cup of dressing before. We don't want that. We wants it small and delicious.
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shuke
Black Ice Skeptic
General Malaise
Footballguy
krista4 said:
Funny, I just read an article about Portugal being a trendy spot for people looking to relocate and restart their lives. Fairly easy to get a visa, not impossible to become a citizen, cheaper housing, better health care, better weather and yeah, the food. So....anyhow, I may or may not be learning Portugalese because after we put 5 kids through college, I'm going to have to 'enjoy' retirement somewhere else.
And now I have a restaurant to visit first.
General Malaise
Footballguy
wat
Oh, wait - is this shtick related to the OJ choice for a hot beverage earlier?
General Malaise
Footballguy
Mrs. Rannous said:
Solid!
Because of this thread, I broke down on Sunday and purchased the Tillamook Marionberry Cobbler ice cream, which I know I will be the only one in our family to eat, so it's mine alone. I can't remember the last time I ate this, but I was disappointed at how little marionberry cobbler was actually in this tub of vanilla ice cream. So last night, I rectified this shortage by topping the ice-cream with my homemade blackberry brandy and let me tell you, it was marvelous! I can't wait to put the kids to bed tonight and do this again. What a treat!
wikkidpissah
Footballguy
Three places i wish i had bought land when i "discovered" them 40some yrs ago - Cabo (two hotels there then), Rhodes & the Algarve. The latter would have been the ultimate flip-flop retirement - only spot in Europe where the Atlantic is tame & summer-forward. Were i value-shopping now, i'd go north in Portugal - maybe up to Galicia, even.
Eephus
Footballguy
22. Singapore Rice Stick Noodles - Xing Zhou Chow Mei (星州米粉)
Thin rice vermicelli fried with shrimp, char siu, aromatic vegetables and a whole bunch of curry powder. It was one of my favorite take out lunches from Ming's or B&M Mei Sing when I used to work downtown.
It's one of those foods like French Dressing that's named after a place where it's not particularly popular. By most accounts, Xing Chow is a Cantonese dish that's much more prevalent in Hong Kong than Singapore but it's named after the latter because Singapore is a place where the Chinese and Indian diasporas intersected.
Thin rice vermicelli fried with shrimp, char siu, aromatic vegetables and a whole bunch of curry powder. It was one of my favorite take out lunches from Ming's or B&M Mei Sing when I used to work downtown.
It's one of those foods like French Dressing that's named after a place where it's not particularly popular. By most accounts, Xing Chow is a Cantonese dish that's much more prevalent in Hong Kong than Singapore but it's named after the latter because Singapore is a place where the Chinese and Indian diasporas intersected.
krista4
Footballguy
Omg I saw "Singapore" in Eephus's pick and panicked. I'd better get this in.
Round 22 - Hainanese Chicken Rice - Maxwell Food Centre, Singapore
I used to have to go to Singapore twice a year for work, and a stop at the Maxwell hawker stalls was on the agenda every time. We didn't only get the chicken rice, but it was a must. The most famous is probably Tian Tian, but often we'd just get in whatever line was longest (if we had time) or shortest (if we were very hungry). I don't know how to explain why something so seemingly simple is this amazing, but it is.
Round 22 - Hainanese Chicken Rice - Maxwell Food Centre, Singapore
I used to have to go to Singapore twice a year for work, and a stop at the Maxwell hawker stalls was on the agenda every time. We didn't only get the chicken rice, but it was a must. The most famous is probably Tian Tian, but often we'd just get in whatever line was longest (if we had time) or shortest (if we were very hungry). I don't know how to explain why something so seemingly simple is this amazing, but it is.
krista4
Footballguy
krista4
Footballguy
Hmmmm, this is of interest to me, though the "retiring out of the country" didn't take for me when I tried before.
Portugal would probably be better, except for the language being a ##### to learn.
Eephus
Footballguy
I've been to Singapore a few times for work and was blown away by the variety and quality of food stands. Chicken rice is such a simple dish but it's absolute perfection. I'm pretty sure my last meal in Singapore circa 2002 was lunch at the Maxwell complex before catching a late afternoon flight back to the states.
Mrs. Rannous
Footballguy
Mrs. Rannous
Footballguy
Eephus
Footballguy
I made Shrimp Etouffee from Paul Prudhomme's recipe in January. His recipe for this dish was one of the few that didn't have any tomatoes in it.
shuke
Black Ice Skeptic
Eephus
Footballguy
It's kind of chewy. You have to eat the skin while it's hot.
I'm glad Krista drafted this for noodles/rice day because the rice is the star of the dish IMO.
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