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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
Ramsay Hunt Experience
Footballguy
Maybe narrow it down to a region or a brand you like? Colombian? Kona? Intelligentsia? Peet's?
Mister CIA
Footballguy
Steve Tasker
Footballguy
If encompassing all of Africa as a region is viable, I can do that. If I really have to narrow further, Ethiopian.
wikkidpissah
Footballguy
i'm not gonna wait til ST makes his roasting, steeping, bevification choices
1.06 Chile Verde
I wish i had traded with k4. Much as i like Chipotle and their presentation of nearly perfect fast food, 1st rd carnitas from there is a little like Olive Garden risotto. Of course, i am extremely biased because my first carnitas were made by an abuelita in my first Disneyland year as a white boy in the only state where Anglos were not the majority. Learning the language, food, ethic of 1977 Santa Fe was one of the great pleasures of my life and watching the entirely counterintuitive process of making carnitas - cooking fatty pork in pork fat, adding water to hot oil, mixing milk and citrus - in the hands of a New Mexico grandmother in a pot older than me is at the core of that feeling. Since my carnitas would have been served in green chile anyway, this alternate preparation of pork shoulder is just fine.
@Mrs. Rannous (autoskip)
@higgins
1.06 Chile Verde
I wish i had traded with k4. Much as i like Chipotle and their presentation of nearly perfect fast food, 1st rd carnitas from there is a little like Olive Garden risotto. Of course, i am extremely biased because my first carnitas were made by an abuelita in my first Disneyland year as a white boy in the only state where Anglos were not the majority. Learning the language, food, ethic of 1977 Santa Fe was one of the great pleasures of my life and watching the entirely counterintuitive process of making carnitas - cooking fatty pork in pork fat, adding water to hot oil, mixing milk and citrus - in the hands of a New Mexico grandmother in a pot older than me is at the core of that feeling. Since my carnitas would have been served in green chile anyway, this alternate preparation of pork shoulder is just fine.
@Mrs. Rannous (autoskip)
@higgins
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heckmanm
Footballguy
Are other pizza variations (e.g., not NY-style, different toppings) still eligible though? Don't want to spotlight, just curious.
Frostillicus
Footballguy
wikkidpissah
Footballguy
theyre both just so good. they are kinda interchangeable, but on a level only surpassed by sexual positions
wikkidpissah
Footballguy
i should think any pizza topped by a different pork presentation (or raw fruit, of course) would be eligible.
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heckmanm
Footballguy
Frostillicus
Footballguy
Pretty sure we can draft just about anything if we get specific enough.
General Malaise
Footballguy
wikkidpissah
Footballguy
kinda funny. i thought pit guys would be all over pork in this but it's Hispania instead
ETA: and rato verde aint bad neither
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higgins
Footballguy
It looks like I’m up….Mrs. Rannous said:
1.08 — KC BBQ Ribs, sticky w/ hot red chili pepper flakes (& chopped green onions) liberally applied.
@Raging weasel
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wikkidpissah
Footballguy
dang. ima hafta thaw out some pork for dinner tonite or drown in my own drool...
Raging weasel
Footballguy
Raging weasel
Footballguy
Round 1.9
Fruit- Watermelon. Red and seedless
Fruit- Watermelon. Red and seedless
Raging weasel
Footballguy
Eephus
Footballguy
General Malaise
Footballguy
Eephus
Footballguy
So the green onions go on after the sauce? Do you finish the ribs on the grill and then apply the scallions?
Steve Tasker
Footballguy
wikkidpissah
Footballguy
Ramsay Hunt Experience
Footballguy
General Malaise
Footballguy
I'm hoping the judges will offer a little leniency here as I select from the Pork category, but this is going to be a sandwich and I'm not sure that would qualify as a dinner item, but if I can't have this tasty treat for dinner, then I don't want to live another day.....
Al Pastor Torta - A good recipe here, though it doesn't need to be this elaborate. If I'm ordering one, I'm going to Sanchez Taqueria y Panaderia. They have their own bakery on site, the torta buns are fresh and delicious and it makes ALL the difference.
They will add pineapple, avocado, cabbage and oaxca cheese to their slowly cooked pork and it is pure heaven.
In fact, I might go get one today and just update another thread on this here website documenting the experience.
@Eephus
Al Pastor Torta - A good recipe here, though it doesn't need to be this elaborate. If I'm ordering one, I'm going to Sanchez Taqueria y Panaderia. They have their own bakery on site, the torta buns are fresh and delicious and it makes ALL the difference.
They will add pineapple, avocado, cabbage and oaxca cheese to their slowly cooked pork and it is pure heaven.
In fact, I might go get one today and just update another thread on this here website documenting the experience.
@Eephus
General Malaise
Footballguy
WINNNNNNNNNNNNNNNNNNNNNNING!!!!!!!!!!!!!!!!!!!!!11111111111111
Ramsay Hunt Experience
Footballguy
General Malaise
Footballguy
Ramsay Hunt Experience
Footballguy
Eephus
Footballguy
1.12 - Banana (Fruit-raw)
I'm going really basic in round 1. The perfect combination of starch and sugars that comes in it's own handy carrying case. I used to go through 15-20 bananas a week when I used to be a runner. I've cut that down to on average one per day now.
Bananas are great by themself or on cereal but they're also an underrated sandwich ingredient, preferred by gourmands like Elvis Presley (peanut butter, banana and bacon) and Dale Earnhardt Jr. (banana and mayo).
I'm going really basic in round 1. The perfect combination of starch and sugars that comes in it's own handy carrying case. I used to go through 15-20 bananas a week when I used to be a runner. I've cut that down to on average one per day now.
Bananas are great by themself or on cereal but they're also an underrated sandwich ingredient, preferred by gourmands like Elvis Presley (peanut butter, banana and bacon) and Dale Earnhardt Jr. (banana and mayo).
Eephus
Footballguy
shuke
Black Ice Skeptic
shuke
Black Ice Skeptic
I really expected we'd get a few more drafters jumping in during the first round
You might want to add a note in the thread title that enrollment is still open.
higgins
Footballguy
Yes, I'm served the ribs slightly charred after being finished on the grill. Then, I proceed to sprinkle chili flakes/green onions as I see fit.
higgins
Footballguy
Ramsay Hunt Experience
Footballguy
OK, let's try to do this right.
Eeph and I and kind of addressed this earlier, but if your goal is to: 1) make something that doesn't require a great deal of skill or effort, and 2) make something that seems kind of sexy and which might plausibly get you laid (my wife already knows too much of my other shortcomings, but it might not be too late for you!), then you simply can't beat a braise. More specifically, you can't beat a braise with a foreign name because pot roast, as delicious as it can be, just isn't considered a panty dropper.
To that end, I select 1.13 -- Pork Osso Bucco with Creamy Polenta
Our recipe/video for this dish is from Chef John with Food Wishes. He's the OG YouTube recipe vlogger. He's from right around Eeph. And his recipe is pretty much how I do it, except I have two suggestions which you may use or ignore. You are, after all, the Willie Mays of your porky braise.
1. Try adding two anchovy filets right before the tomato paste for additional umami. Yeah, you could try adding some combo of worcestshire, soy, fish sauce or whatever, but I think this is the simplest way.
2. Depending on the quality of the chicken/veal broth you're using, you might consider blooming a packet of unflavored gelatin in there to give you a glossier, more unctuous sauce.
I do prefer doing this with pork to doing it with veal. Better still if you have access to a heritage breed like Berkshire.
Eeph and I and kind of addressed this earlier, but if your goal is to: 1) make something that doesn't require a great deal of skill or effort, and 2) make something that seems kind of sexy and which might plausibly get you laid (my wife already knows too much of my other shortcomings, but it might not be too late for you!), then you simply can't beat a braise. More specifically, you can't beat a braise with a foreign name because pot roast, as delicious as it can be, just isn't considered a panty dropper.
To that end, I select 1.13 -- Pork Osso Bucco with Creamy Polenta
Our recipe/video for this dish is from Chef John with Food Wishes. He's the OG YouTube recipe vlogger. He's from right around Eeph. And his recipe is pretty much how I do it, except I have two suggestions which you may use or ignore. You are, after all, the Willie Mays of your porky braise.
1. Try adding two anchovy filets right before the tomato paste for additional umami. Yeah, you could try adding some combo of worcestshire, soy, fish sauce or whatever, but I think this is the simplest way.
2. Depending on the quality of the chicken/veal broth you're using, you might consider blooming a packet of unflavored gelatin in there to give you a glossier, more unctuous sauce.
I do prefer doing this with pork to doing it with veal. Better still if you have access to a heritage breed like Berkshire.
Mrs. Rannous
Footballguy
wikkidpissah
Footballguy
i tellya - ima stroke out if i dont stop reading this thread before meals
Drunken knight
Footballguy
with this format, I believe I can participate
Edit: i just don't have time to spreadsheet or post recipes
Edit: i just don't have time to spreadsheet or post recipes
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Binky The Doormat
Footballguy
Eephus
Footballguy
Mrs. Rannous
Footballguy
Round 1.7 - Pineapple (Raw Fruit)
This is good for just about everything. It even (allegedly) a pizza topping. You can use it to marinate meat, in a sauce, a dessert, a glaze- it's all things to all people. It's yumy, and I have some in the fridge. Time to chow down.
This is good for just about everything. It even (allegedly) a pizza topping. You can use it to marinate meat, in a sauce, a dessert, a glaze- it's all things to all people. It's yumy, and I have some in the fridge. Time to chow down.
Drunken knight
Footballguy
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shuke
Black Ice Skeptic
1.13 "MI-SO-HOT" Tonkotsu ramen from Ramen Tatsu-Ya in Austin, Texas.
Ingredients: spicy pork bone broth, miso blend, goma pork, ajitama egg, scallions, napa cabbage, bean sprout, corn, sesame seeds, and ramen noodles of course. I usually ordered with extra pork, sometimes extra egg or extra noodles.
I used to travel quite a bit for my last job. The last 6 or so years there it was primarily to Austin, eventually every other week. I found this place a year or so before I left that job, and this was a definite stop for every trip once I found it. It's easily in my top 5 favorite meals ever.
It's the perfect amount of spice, just enough to get my nose running, and when I would inhale some of this in my lungs while trying to slurp the broth from a spoon and swallow at the same time, it was a hell of a coughing fit.
I'd also get that #### all over my shirt probably 75% of the time.
The portion is huge despite what the picture may look like. Even when I was getting full I couldn't stop eating until it was gone. Usually felt miserable for a half hour or so after leaving. Is that a sign of a good meal?
Ingredients: spicy pork bone broth, miso blend, goma pork, ajitama egg, scallions, napa cabbage, bean sprout, corn, sesame seeds, and ramen noodles of course. I usually ordered with extra pork, sometimes extra egg or extra noodles.
I used to travel quite a bit for my last job. The last 6 or so years there it was primarily to Austin, eventually every other week. I found this place a year or so before I left that job, and this was a definite stop for every trip once I found it. It's easily in my top 5 favorite meals ever.
It's the perfect amount of spice, just enough to get my nose running, and when I would inhale some of this in my lungs while trying to slurp the broth from a spoon and swallow at the same time, it was a hell of a coughing fit.
I'd also get that #### all over my shirt probably 75% of the time.
The portion is huge despite what the picture may look like. Even when I was getting full I couldn't stop eating until it was gone. Usually felt miserable for a half hour or so after leaving. Is that a sign of a good meal?
Mrs. Rannous
Footballguy
And you can use pineapple on this. Grilled pineapple is even good. I now need some tacos al pastor. Fortunately, I live in Houston, so I have access to this stuff. Suck it, Iowa!
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