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Foodapalooza - the longest food draft of all time - The beef finally arrives in rounds 51 & 52 (1 Viewer)

This draft might not be the best activity for me the week I get diagnosed with diabetes . . .

24.x --  Sous vide duck breast with  cherry/port duck sauce

This is pretty much the perfect application for sous vide, IMO.  Keep the duck at 135 degrees for over an hour and just worry about searing the skin while knowing your temperature will be perfect.  I like pretty much every fruit sauce that I've had with duck (even the old fashioned a l'orange sauce), but cherry and port is really hard to beat.  

 
Ramsay Hunt Experience said:
This draft might not be the best activity for me the week I get diagnosed with diabetes . . .

24.x --  Sous vide duck breast with  cherry/port duck sauce

This is pretty much the perfect application for sous vide, IMO.  Keep the duck at 135 degrees for over an hour and just worry about searing the skin while knowing your temperature will be perfect.  I like pretty much every fruit sauce that I've had with duck (even the old fashioned a l'orange sauce), but cherry and port is really hard to beat.  
Click to expand...
make it with an amarena or griotte gastrique 

 
Ramsay Hunt Experience said:
This draft might not be the best activity for me the week I get diagnosed with diabetes . . .

24.x --  Sous vide duck breast with  cherry/port duck sauce

This is pretty much the perfect application for sous vide, IMO.  Keep the duck at 135 degrees for over an hour and just worry about searing the skin while knowing your temperature will be perfect.  I like pretty much every fruit sauce that I've had with duck (even the old fashioned a l'orange sauce), but cherry and port is really hard to beat.  
Click to expand...


whoa - so what was your A1C?

and a man after my own heart with that recipe.  We use our Anova all the time - in fact, I have a 24 hour char siu in there right now.  I made a regular one in the oven last night and it was super tender - I'm gonna freeze this one and try it in a couple of weeks.

and yeah duck needs to pretty pink - we go 130 degrees for 2-3 hrs but that's all subjective

 
24.  Instant Pot Butter Chicken (Urvashi Pitre's recipe)

This recipe went viral a few years back when electric pressure cookers were all the rage.  It deserved all the hype because it's such a quick and delicious one-pot dinner. The only semi-scarce ingredient is garam masala which shouldn't be too hard to find nowadays.

I've cooked this recipe many times with a customization here and there. It's a cinch to make this along with a Aloo Palak in less time than it takes to make a pot of rice.

 
General Malaise said:
I think I forgot Round 19.....

ROUND 19 - SPICE - ALLSPICE 

A Jamaican spice - sometimes called the Jamaican Pepper - it is commonly used in Caribbean recipes like Jerk Chicken or Jerk Pork or maybe Jerk Fish or perhaps some Jerk Tofu but I like to use it in my stews, soups and beans.  A little dash will do you for sure and like cloves or nutmeg or cinamen you need to be careful not to overdue it.  My dry rubs get a little dash of this and when I was wet brining turkeys before I saw the light of dry brining them, I'd use a handful of allspice berries with peppercorns.  
Click to expand...
Pretty strong spice game you have going.  Pimenton and Allspice is nice.

EDIT: "spice" will be my next Wordle lead-off word.

 
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Rounds 25 and 26

Dinner main dish - Shellfish
Dessert - Cookie
Fruit - Cooked
 

1d9, rolled once.

Roll set 1
Die rolls: 7
Roll subtotal: 7
Roll total: 7

1d11, rolled once.

Roll set 1
Die rolls: 9
Roll subtotal: 9
Roll total: 9

1d17, rolled once.

Roll set 1
Die rolls: 5
Roll subtotal: 5
Roll total: 5
Click to expand...

 
I'm gonna post since it's a.m. EST and I'm sleepy and bored.

Round 25 - Shellfish - Crab Boil

Dungeness preferred.  Snow crab if no dungeness.  King crab legs thrown in if they aren't crazy-expensive, but they are now because they're basically non-existent.  Andouille sausage, shrimp, corn, multi-color potatoes (I really like the purple ones, which seem to get mushier), a metric ton of Old Bay, garlic, onions.   Newspaper on the table and full rolls of paper towels.

 
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Drunken knight said:
Main shellfish: chili crab from

PPQ Dungeness island

This is a favorite spot of mine near my parents’s house. I often recommend this restaurant to those who are game to get out of the tourist areas seeking crab

all of their varieties are good but I keep ordering this one
Click to expand...


Ohhhh damn!  Excellent choice.  Another item I always got in Singapore, with all their competing chili crabs.  I wanna go to this place!

 
25.x -  Pan Roasted Lobster with Bourbon and Chevril Sauce (from Jasper White's Summer Shack, Cambridge, MA)

I could have easily gone with his roasted, stuffed lobster, which is also incredible.  

The Summer Shack is a super interesting place.  It's family friendly, and it's great for stuff like fried clams, fried chicken, and  chowder.  But you can also order White's more famous upscale lobster entrees that he made famous when he was running his fine dining restaurant in the 80s and 90s.  This is one of those upscale dishes.  When my wife and I were in Cambridge, we'd have occasional pricey (but not fancy) dinners there, but I also used to go watch the NFL games at the bar and just have a lobster roll or some chowdah.

Anyway, this dish is the first featured in this video from another Boston institution, The Phantom Gourmet.

 
krista4 said:
Which place??
Click to expand...
ppq is on 24th and clement.

from about 3rd to 12th there are a lot of good dim sum restaurants:

wing Lee

xiao long bao 

gourmet dim sum

chili house

down one street is Geary 

Hong Kong lounge

Ton kiang shut there doors, as did their neighbor golden river.

downtown

yank sing is now pretty famous

city view

empress by boon

 
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Drunken knight said:
ppq is on 24th and clement.

from about 3rd to 12th there are a lot of good dim sum restaurants:

wing Lee

xiao long bao 

gourmet dim sum

chili house

down one street is Geary 

Hong Kong lounge

Ton kiang shut there doors, as did their neighbor golden river.

downtown

yang sing is now pretty famous

city view

empress by boon
Click to expand...
Thanks!  I’ve been to Yank Sing several times but would love to switch it up sometime.

 
krista4 said:
Thanks!  I’ve been to Yank Sing several times but would love to switch it up sometime.
Click to expand...
Yank sing is my favorite… 

then city view

Then wing lee,  but different places do different things well.. so it’s a bit more f a rotation for me

 
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Round 24  -  Cooked Veg  -  Cabbage

I've been waffling about this, but finally decided to go with one of my favorite veggies.  Quartered, boiled, with a bit of salt and butter.  I can eat each leaf with complete happiness.  Also good as a side at soul food places.  Or in Chinese food.  Or German food.  And Hungarian.  It's just good.

 
Mrs. Rannous said:
Round 24  -  Cooked Veg  -  Cabbage

I've been waffling about this, but finally decided to go with one of my favorite veggies.  Quartered, boiled, with a bit of salt and butter.  I can eat each leaf with complete happiness.  Also good as a side at soul food places.  Or in Chinese food.  Or German food.  And Hungarian.  It's just good.
Click to expand...


ever had Egg Foo Young?

the best ones have a ton of shredded cabbage and bean sprouts ...

 
Rd 25 Shellfish: Soft Shell Crab Tacos from Buena Barra in Cancun

Let me try this again now that we have the shellfish category

 
RD 24:  DINNER/POULTRY - KUNG PAO CHICKEN - EXTRA SPICY

pic

Kung Pao should have meat, lots of dried chili peppers, sauce, green onions and peanuts ...that's it.

DO NOT come at me with a load of green peppers, giant chunks of onion, bok choy ...and "whatever else filler" you're trying to throw in there to cheat me out of my precious. 

and George likes his chicken extra spicy - then load up with some chili oil too.

 
RD 25:  DINNER/SHELLFISH - ALL YOU CAN EAT KING CRAB LEGS

if we're really laying out what we really want ...I want them split open and baked with butter, paprika and a little lemon

I don't want to wrestle with them - and maybe a nice ciabatta bruschetta to go with it.

probably my favorite thing to eat of all time - the king crab legs that is. 

pic.

 
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Drunken knight said:
Main shellfish: chili crab from

PPQ Dungeness island

This is a favorite spot of mine near my parents’s house. I often recommend this restaurant to those who are game to get out of the tourist areas seeking crab

all of their varieties are good but I keep ordering this one
Click to expand...


Sniped

 
Drunken knight said:
ppq is on 24th and clement.

from about 3rd to 12th there are a lot of good dim sum restaurants:

wing Lee

xiao long bao 

gourmet dim sum

chili house

down one street is Geary 

Hong Kong lounge

Ton kiang shut there doors, as did their neighbor golden river.

downtown

yang sing is now pretty famous

city view

empress by boon
Click to expand...


@ditkaburgers went to Harborview in Embarcadeo Center last night and said it was very good.

We went to Bao on Valencia St. for my birthday last month. Maybe it was because I hadn't gone out for dim sum in two years but I thought it was the best I've ever had in the city.  All the dim sum is handmade on premises; they had some unique dishes including kimchi bao and dumplings with panda and pig faces.

 
Mrs. Rannous said:
Round 24  -  Cooked Veg  -  Cabbage

I've been waffling about this, but finally decided to go with one of my favorite veggies.  Quartered, boiled, with a bit of salt and butter.  I can eat each leaf with complete happiness.  Also good as a side at soul food places.  Or in Chinese food.  Or German food.  And Hungarian.  It's just good.
Click to expand...


Cabbage is so versatile. I always keep a head of green cabbage in the frig and usually a red one too.

 
Eephus said:
@ditkaburgers went to Harborview in Embarcadeo Center last night and said it was very good.

We went to Bao on Valencia St. for my birthday last month. Maybe it was because I hadn't gone out for dim sum in two years but I thought it was the best I've ever had in the city.  All the dim sum is handmade on premises; they had some unique dishes including kimchi bao and dumplings with panda and pig faces.
Click to expand...
i will bookmark that.

Unfortunately, these days we are not able to head in very often

 
Eephus said:
25.  Seared Diver Scallops  (shellfish)

I love the texture and subtle flavor of sea scallops.

This recipe with a scallop jus by Tom Collichio is excellent but the jus is pretty labor intensive for a drizzle.
Click to expand...
had this a few weeks ago at merriman’s Maui … excellent.

HARRISA SPICED WILD SHRIMP & SCALLOPS     Parmesan Potato Gnocchi, Roasted Zucchini, Orange Saffron Butter Sauce

 
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XXXXX - Shellfish - New England Clam Chowder. 

Just had some in Florida about 15 minutes ago at a place on Siesta Key. Turns out no matter where you are as long as they have access to fresh crab and know how to cook this is just outstanding. Long story but at some point in my life I ended up at an Applebee's in Boston. Got the clam chowder. It was great. true story. 

 
25.x --Mussels in Bleu Cheese Sauce with frites

My brother's wife's family can sometimes be a lot.  They're loud.  Kind of crude.  Their politics are pretty far from my own.  (FYI, my brother's wife is nothing like the rest of the family, she's lovely).  

Anyway, the youngest son in the family, Teddy, decided he wanted to be a chef.  I can remember my wife saying, "he makes one decent pan of ziti and suddenly he wants to be Mario Batali?"  But for a while, it worked out.  He opened up a place in NE DC just before the neighborhood started gentrifying into what is now known as the Atlas District.  This was when "gastropubs" were a hot new trend, and Granville Moore's was one of the better ones in DC.  The signature dishes were the moules frites, and particularly one that incorporated bacon and bleu cheese.   Teddy was featured on Throwdown! with Bobby Flay, and this recipe won the day.  

Bobby suggested that Teddy then go on The Next Food Network Star.  And it was, ..., kind of a disaster.  National audiences got to see the full Folkman personality on full display.  And they hated it.  Teddy went back to his restaurant.  He consulted on the menus of two other restaurants with much less appealing concepts.   He eventually left DC to take over a restaurant at a Carolina resort, and last I heard had gotten out of cooking all together and was in hotel management.

But damned it those mussels weren't pretty delicious, actually.  And dead simple to make at home.  Here's the recipe.

 
Now accepting hot tips for tuna salad.  I don't make it often and it's usually kind of meh.  Most of my flavor problems can be attributed to using healthy avocado oil based mayo, I think, but I picked up some Duke's brand for today.

I usually just throw boiled egg, dill relish, and black pepper at it, and like @Mrs. Rannous, not too heavy on the mayo. Anything else?

 
Mister CIA said:
Now accepting hot tips for tuna salad.  I don't make it often and it's usually kind of meh.  Most of my flavor problems can be attributed to using healthy avocado oil based mayo, I think, but I picked up some Duke's brand for today.

I usually just throw boiled egg, dill relish, and black pepper at it, and like @Mrs. Rannous, not too heavy on the mayo. Anything else?
Click to expand...
i have 3 aversions: canned tuna, store bought Mayo, hb eggs.

for tuna salad: I would poach tuna in basil oil, minced red onion, diced tomato, basil, hm Mayo, a little extra lemon juice…. Would still have to grab other chefs to test quality 

 
18th Round - Dark Chocolate Sponge Candy (Candy)

This goes by many names in different places.  Very popular locally, I can down a whole box if left unattended.  Plenty of local confectioners make em, I'll leave it vague without naming a specific brand.  Milk chocolate is fine, but the dark chocolate is better.

 
Sorry for going AFK on this, we finally got hit with our busy season at work and I've been buried these past ~2 weeks.  Trying to catch up a bit here.

 
Ramsay Hunt Experience said:
25.x --Mussels in Bleu Cheese Sauce with frites

My brother's wife's family can sometimes be a lot.  They're loud.  Kind of crude.  Their politics are pretty far from my own.  (FYI, my brother's wife is nothing like the rest of the family, she's lovely).  

Anyway, the youngest son in the family, Teddy, decided he wanted to be a chef.  I can remember my wife saying, "he makes one decent pan of ziti and suddenly he wants to be Mario Batali?"  But for a while, it worked out.  He opened up a place in NE DC just before the neighborhood started gentrifying into what is now known as the Atlas District.  This was when "gastropubs" were a hot new trend, and Granville Moore's was one of the better ones in DC.  The signature dishes were the moules frites, and particularly one that incorporated bacon and bleu cheese.   Teddy was featured on Throwdown! with Bobby Flay, and this recipe won the day.  
Click to expand...
Sniped.  Moules frites were to be my pick today, but not with a bleu cheese sauce.  I’ve never heard of that.  Sounds intriguing.

 
Drunken knight said:
i have 3 aversions: canned tuna, store bought Mayo, hb eggs.

for tuna salad: I would poach tuna in basil oil, minced red onion, diced tomato, basil, hm Mayo, a little extra lemon juice…. Would still have to grab other chefs to test quality 
Click to expand...
you can also go with some minced kalamatas, or a little tapenade… for a somewhat “nicoise “ appeal

 
19th Round - Balvenie 12 Single Barrel First Fill (Liquor - neat)

I don't think anyone would consider this the best scotch in the world or anything like that, but it's one that I love.  It's a little more mellow than what you normally think for a scotch, kinda fruity and flowery.  Not cheap, but really delicious stuff.

 
Ramsay Hunt Experience said:
25.x --Mussels in Bleu Cheese Sauce with frites

My brother's wife's family can sometimes be a lot.  They're loud.  Kind of crude.  Their politics are pretty far from my own.  (FYI, my brother's wife is nothing like the rest of the family, she's lovely).  

Anyway, the youngest son in the family, Teddy, decided he wanted to be a chef.  I can remember my wife saying, "he makes one decent pan of ziti and suddenly he wants to be Mario Batali?"  But for a while, it worked out.  He opened up a place in NE DC just before the neighborhood started gentrifying into what is now known as the Atlas District.  This was when "gastropubs" were a hot new trend, and Granville Moore's was one of the better ones in DC.  The signature dishes were the moules frites, and particularly one that incorporated bacon and bleu cheese.   Teddy was featured on Throwdown! with Bobby Flay, and this recipe won the day.  

Bobby suggested that Teddy then go on The Next Food Network Star.  And it was, ..., kind of a disaster.  National audiences got to see the full Folkman personality on full display.  And they hated it.  Teddy went back to his restaurant.  He consulted on the menus of two other restaurants with much less appealing concepts.   He eventually left DC to take over a restaurant at a Carolina resort, and last I heard had gotten out of cooking all together and was in hotel management.

But damned it those mussels weren't pretty delicious, actually.  And dead simple to make at home.  Here's the recipe.
Click to expand...
That is a cool story.

 
20th Round - Bowl of Honey Nut Cheerios and Milk (Breakfast - cold)

It's not rocket science, not sure what else needs to be said.  Must drink the milk at the end.

 
Mister CIA said:
Now accepting hot tips for tuna salad.  I don't make it often and it's usually kind of meh.  Most of my flavor problems can be attributed to using healthy avocado oil based mayo, I think, but I picked up some Duke's brand for today.

I usually just throw boiled egg, dill relish, and black pepper at it, and like @Mrs. Rannous, not too heavy on the mayo. Anything else?
Click to expand...


I know this somewhat sacrilege around here but ...

this goes back to my bachelor days and I still make it.

simply take a package of Knorr Vegetable Soup mix, whatever tuna you use - and add mayo.  Done.

you can then do what add-ins you like - shallots, onion, diced eggs, capers ...whatever - but it stands on its own pretty plain.

 
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