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

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 
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Binky The Doormat said:
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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Thanks, y'all.

I'm about to wing it. Don't have celery or fresh herbs, but I'll see how far I can get with mayo, dill relish, shallot, capers (yummm), lemon juice, and several dry spices (parsley, red chili flakes, black pepper, onion powder  EDIT: and celery seed!).

I'll keep the Knorr veggie stock tip in mind.  I feel like "good enough is best" when it comes to a tuna salad, but I struggle to get to good enough.

Ahyway, Caesar's Salad is the star today, with BLTs.  The tuna (melt) option is for people who do not eat pork.

 
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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.
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krista4 said:
Round 26 - Penn Cove Clams with Chorizo

Such as the ones at Prima Bistro, Langley, WA, pictured above. 
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Going out tonight for daughter’s birthday. We typically share their clams and mussels 

https://docs.google.com/document/u/0/d/1n08Kxx9yPRTaHvx7kVlR3E8f1E37eYWzJG1Dvywux4c/mobilebasic

 
Frostillicus said:
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
Click to expand...


Just made this. It was better than anything you've ever made in your life. 

 
Mister CIA said:
Thanks, y'all.

I'm about to wing it. Don't have celery or fresh herbs, but I'll see how far I can get with mayo, dill relish, shallot, capers (yummm), lemon juice, and several dry spices (parsley, red chili flakes, black pepper, onion powder  EDIT: and celery seed!).

I'll keep the Knorr veggie stock tip in mind.  I feel like "good enough is best" when it comes to a tuna salad, but I struggle to get to good enough.

Ahyway, Caesar's Salad is the star today, with BLTs.  The tuna (melt) option is for people who do not eat pork.
Click to expand...


I usually add some lemon juice and Old Bay :obc: to my tuna salad.  A quick pickled onion is a great complement to dill relish if I have a red onion around.

 
26.  Cranberry sauce (cooked fruit)

Showing some love for the much maligned cooked fruit category.

Cranberry sauce is an essential part of a Thanksgiving feast.  The acid and color brightens up a plateful of turkey and carbs.  We usually have a can of the jellied stuff for tradition and I'll make a whole berry sauce with ginger and citrus.  It's great with holiday leftovers (stuffing waffles!!!), on ice cream or with granola. I'm not a big fan of it on turkey sandwiches.

 
26. Cookie: Snickerdoodle

So many great ones to choose from.  But I don't have enough cinnamon in my draft, so need this.

 
Rounds 27 and 28

Dinner main course - Lamb
Dessert - Frozen
Vegetable - Raw
 

1d9, rolled once.

Roll set 1
Die rolls: 3
Roll subtotal: 3
Roll total: 3

1d11, rolled once.

Roll set 1
Die rolls: 10
Roll subtotal: 10
Roll total: 10

1d16, rolled once.

Roll set 1
Die rolls: 16
Roll subtotal: 16
Roll total: 16
Click to expand...

 
🐑 🐑 🐑 🐑

lamb tagine with figs, prunes, and walnuts at Riad Kniza in Marrakesh, Morocco.
Lahmacun
Lamb Gyro from a food truck served in a styrofoam clamshell with piping hot fries.
Iskender kabab
Shepherd's Pie
Bangladeshi crusted Lamb chop
Raan (Indian Leg of Lamb)
Lamb Shawarma
"Sunday" Roast of Lamb Shoulder with Gravy and Roast Veg.
crown rack of lamb with apricot glaze and harissa drizzle
Lamb Rogan Josh
Uyghur Lamb Stir Fried Laghman
Xinjiang Cumin Lamb (孜然羊肉)
Slow braised lamb ragu with pappardelle pasta
Greek Lamb Kleftiko

 
Frostillicus said:
Just made this. It was better than anything you've ever made in your life. 
Click to expand...


You'd be correct when it comes to me since I've only recently started cooking.

But tonight Mr. krista picked up some fresh Dungeness crab and fresh clams at work, made some fettucine, added some white wine, garlic, shallots, and a touch of cream and lemon, plus fresh tarragon, parsley, and chives, and gave me this.  I might not be winning the day but at least feel like I'm tied.

 
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I guess for this round, I'll go for an oldie but a goodie.

Round 27  -  Butterfinger Blizzard  -  Dairy Queen

I figure I'd best get in early before I get sniped.

 
Lamb dishes have been pretty picked over.

Round 27 - Kofta Kebab in lebanese bread with a lot of tahini and some lettuce and tomato, hold the onions, served with garlicky hummus and more bread

I particularly love the one at Old Jerusalem in Chicago.

 
krista4 said:
Lamb dishes have been pretty picked over.

Round 27 - Kofta Kebab in lebanese bread with a lot of tahini and some lettuce and tomato, hold the onions, served with garlicky hummus and more bread

I particularly love the one at Old Jerusalem in Chicago.
Click to expand...


1) super snipe ...####

2) on our list of possible lunch spots on our trip - more great recommendations!! thanks ...except for the snipe.

 
shuke said:
24. Grilled sweet corn on the cob

I like to grill right in the husk.  Great camping or backyard BBQ item.
Click to expand...


love it.

really should be some form of Ohio white sweet corn grown by a local farmer - where you pick it up at the farm it's grown (or farmer's market) 

you want the younger ears - not the ones where the kernels are super crowded and big

used to be Silver Queen - but apparently that isn't grown anymore and has be taken over by a myriad of other white sweet hybrids. 

 
shuke said:
24. Grilled sweet corn on the cob

I like to grill right in the husk.  Great camping or backyard BBQ item.
Click to expand...


Binky The Doormat said:
love it.

really should be some form of Ohio white sweet corn grown by a local farmer - where you pick it up at the farm it's grown (or farmer's market) 

you want the younger ears - not the ones where the kernels are super crowded and big

used to be Silver Queen - but apparently that isn't grown anymore and has be taken over by a myriad of other white sweet hybrids. 
Click to expand...


and of course, mexican street corn

 
RD 26: DINNER/SHELLFISH - CHAR GRILLED OYSTERS AT DRAGO'S IN NEW ORLEANS

pic.

this is a can't miss it dish, I've had it so many times I can't count.

extremely rich, filled with butter, garlic and crusted with a ton of parmesan and pecorino

it's great sitting at the bar and watching them grill - giant flames from the butter ...nice blackened edges

video

 
Eephus said:
🐑 🐑 🐑 🐑

lamb tagine with figs, prunes, and walnuts at Riad Kniza in Marrakesh, Morocco.
Lahmacun
Lamb Gyro from a food truck served in a styrofoam clamshell with piping hot fries.
Iskender kabab
Shepherd's Pie
Bangladeshi crusted Lamb chop
Raan (Indian Leg of Lamb)
Lamb Shawarma
"Sunday" Roast of Lamb Shoulder with Gravy and Roast Veg.
crown rack of lamb with apricot glaze and harissa drizzle
Lamb Rogan Josh
Uyghur Lamb Stir Fried Laghman
Xinjiang Cumin Lamb (孜然羊肉)
Slow braised lamb ragu with pappardelle pasta
Greek Lamb Kleftiko
Click to expand...


wait ...what?  

all of these will not fit on the form. 

ETA:  sorry - I need to change this - realized it was ALL of the previously taken lamb dishes - ty.

 
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Binky The Doormat said:
love it.

really should be some form of Ohio white sweet corn grown by a local farmer - where you pick it up at the farm it's grown (or farmer's market) 

you want the younger ears - not the ones where the kernels are super crowded and big

used to be Silver Queen - but apparently that isn't grown anymore and has be taken over by a myriad of other white sweet hybrids. 
Click to expand...


Fun fact:  some years Washington produces more sweet corn than any other state, including Minnesota and Wisconsin (which are otherwise the leaders).   I get it from a guy at my farmers market, and it is the best corn I've ever had.  Now I'm forgetting the name of the variety, even though he tells me every year.  Sweet Marie or something like that?  For some reason he usually doesn't have it until near Labor Day, and then only for 5-6 weeks, so I make due with the corn from others earlier in the season.  :(  

 
Binky The Doormat said:
RD 26: DINNER/SHELLFISH - CHAR GRILLED OYSTERS AT DRAGO'S IN NEW ORLEANS

pic.

this is a can't miss it dish, I've had it so many times I can't count.

extremely rich, filled with butter, garlic and crusted with a ton of parmesan and pecorino

it's great sitting at the bar and watching them grill - giant flames from the butter ...nice blackened edges

video
Click to expand...


I seriously considered this yesterday.  :heart:  

ETA:  Not Drago's.  I've never had those.

 
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krista4 said:
Fun fact:  some years Washington produces more sweet corn than any other state, including Minnesota and Wisconsin (which are otherwise the leaders).   I get it from a guy at my farmers market, and it is the best corn I've ever had.  Now I'm forgetting the name of the variety, even though he tells me every year.  Sweet Marie or something like that?  For some reason he usually doesn't have it until near Labor Day, and then only for 5-6 weeks, so I make due with the corn from others earlier in the season.  :(  
Click to expand...


you ever "put a bunch up" when it's in season?

I used to make a 3 hour trip for a weekend at my parent's house to put up a white sweet corn - we filled the back of my dad's pick up truck - and made family project out of it

shuck and scrub/dethread in the garage with trash cans and tons of newspaper

my mom would cut it off the cob and fry with a stick of butter for every 5-6 cups of fresh corn and throw in some additional sugar (though it didn't need it)

put it freezer bags - and enjoy all winter

stuff tasted as good as if it were picked that day - cause it was in the freezer with hours of being picked

 
27.  Paletas from Latin Freeze SF (RIP)

Paletas are Mexican popsicles made by freezing agua fresca.  The commercial ones from big paleta are pretty good and the coconut ones are my usual selection from a corner store freezer on a hot day. 

Latin Freeze was a tiny storefront on 24th between Mission and Bartlett. I don't know how long it had been there but it was still in business when I lived in the Mission District in the 80s.  They sold nothing but paletas every day until they ran out.  I believe they made them in the back room.  The paletas were delicious except for the hibiscus but if I had to pick one, I'd probably go with tamarindo.

Latin Freeze went out of business in the early 90s right about when my kids were born.  True to form, one day I went past there and it was closed for good.  I think there's a tattoo parlor in the space now.  Latin Freeze existed in a pre-Internet void; if it had held out a little longer there would be digital artifacts of it from blog articles and online reviews instead of fading memories.

 
krista4 said:
Fun fact:  some years Washington produces more sweet corn than any other state, including Minnesota and Wisconsin (which are otherwise the leaders).   I get it from a guy at my farmers market, and it is the best corn I've ever had.  Now I'm forgetting the name of the variety, even though he tells me every year.  Sweet Marie or something like that?  For some reason he usually doesn't have it until near Labor Day, and then only for 5-6 weeks, so I make due with the corn from others earlier in the season.  :(  
Click to expand...


Absolutely Sweet Marie

 
Binky The Doormat said:
RD 26: DINNER/SHELLFISH - CHAR GRILLED OYSTERS AT DRAGO'S IN NEW ORLEANS

pic.

this is a can't miss it dish, I've had it so many times I can't count.

extremely rich, filled with butter, garlic and crusted with a ton of parmesan and pecorino

it's great sitting at the bar and watching them grill - giant flames from the butter ...nice blackened edges

video
Click to expand...
Never heard of doing this to oysters but holy #### these look delicious . Until I saw the pic I thought this was barbaric 

 
HellToupee said:
Never heard of doing this to oysters but holy #### these look delicious . Until I saw the pic I thought this was barbaric 
Click to expand...


Raw with a little lemon and horseradish is still my favorite way to eat oysters but I won't say no to them if they're grilled, steamed or fried.

 
Binky The Doormat said:
you ever "put a bunch up" when it's in season?

I used to make a 3 hour trip for a weekend at my parent's house to put up a white sweet corn - we filled the back of my dad's pick up truck - and made family project out of it

shuck and scrub/dethread in the garage with trash cans and tons of newspaper

my mom would cut it off the cob and fry with a stick of butter for every 5-6 cups of fresh corn and throw in some additional sugar (though it didn't need it)

put it freezer bags - and enjoy all winter

stuff tasted as good as if it were picked that day - cause it was in the freezer with hours of being picked
Click to expand...


My mom did this last year!  Froze a bunch up and gave me some of it, too.  I definitely should do this.

 
RD 27: DESSERT/FROZEN - AMERICAN GLOBS CHOCOLATE DIPPED CONE FROM BIG GAY ICE CREAM IN NYC

never had it - but I saw something close to this one on the Food Channel several years ago (Salty Pimp) and wanted to go ever since.  

pic

 
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Binky The Doormat said:
love it.

really should be some form of Ohio white sweet corn grown by a local farmer - where you pick it up at the farm it's grown (or farmer's market) 

you want the younger ears - not the ones where the kernels are super crowded and big

used to be Silver Queen - but apparently that isn't grown anymore and has be taken over by a myriad of other white sweet hybrids. 
Click to expand...


Yup.  Get mine from a farm a few miles away.  

 
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