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

All these Dairy Queen picks got me wondering if there was still one open in my neck of the woods.

The last one in the Bay Area is in the Tanforan mall near SFO that will be closing permanently this year for redevelopment as an office park.  My mom lived in Tanforan briefly during WWII while the government was building the inland internment camps for Japanese Americans.  Which reminds me to make a trip next week to the Russian grocery out in the avenues.

 
Eephus said:
All these Dairy Queen picks got me wondering if there was still one open in my neck of the woods.

The last one in the Bay Area is in the Tanforan mall near SFO that will be closing permanently this year for redevelopment as an office park.  My mom lived in Tanforan briefly during WWII while the government was building the inland internment camps for Japanese Americans.  Which reminds me to make a trip next week to the Russian grocery out in the avenues.
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I'm feeling sudden regret for not drafting a particular beverage found only in American malls, once upon a time.

 
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Eephus said:
All these Dairy Queen picks got me wondering if there was still one open in my neck of the woods.

The last one in the Bay Area is in the Tanforan mall near SFO that will be closing permanently this year for redevelopment as an office park.  My mom lived in Tanforan briefly during WWII while the government was building the inland internment camps for Japanese Americans.  Which reminds me to make a trip next week to the Russian grocery out in the avenues.
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... and love the message you are sending that I whiffed on

 
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Frostillicus said:
31 - Mom's Pasta Salad - salad, starch based

This isn't going to impress anyone, but my mom made it for every family gatheric. It's basically rotini (sometimes 3-color!), broccoli, and cauliflower marinated in Kraft Zesty Italiian Dressing (in fact growing up it was always called marinated vegetables. It could change with sometimes bacon or ham or olives or pepperoni or cucumber or other ingredients but the base never changed. And it was good and it was always eaten. My wife also makes pasta salads now and objectively they're much better which my mom even admits and asks the wife to bring them to gatherings, but sometimes I want the old classic. And it makes my mom smile. (and she turns 70 tomorrow)
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Wish her a Kraft Zesty birthday from all of us for whom Mom casseroles turned potluck into holidays.

 
Mister CIA said:
I'm feeling sudden regret for not drafting a particular beverage found only in American malls, once upon a time.
Click to expand...
He's the man with teeth like God's shoeshine
He sparkles, shimmers, shines
Let's all have another [............]
Thick syrup standing in lines 
The malls are the soon-to-be ghost towns
So long, farewell, good-bye 

 
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Rd 32 - Vinho Verde, Beverage - Wine  

Like i said before, i aint a wine guy. But my '75 trek thru Iberia introduced me to the PERFECT beverage for meals.

The goal of the final leg of my journey thru Europe was to hitch from France to Malaga, Spain, take a ferry to Morocco and join all that Marrakeshiness going on back then for a while and either stay there forever or go home from there. I did not know at the time that the not-yet-dead Franco's Spain was very much NOT hippie-hitcher-friendly, which made the going very slow and, past Catalonia, somewhat hostile.

To pay it off, once we got to Malaga we found that customs (either Spain or Morocco or both, i dont remember) had found an ingenious new way to control the hashhead traffic between the two countries. In a twist on the old must-be-this-tall carnival limitation,, they would allow no one with hair past a certain length on the ferries. It worked for me - i prized my rock & roll locks more than the rock & roll party i expected in Marrakesh, so Morocco was str8out. 

I did not want to end my Eurotrek with a defeat, however, so i took a train to Lisbon, which seemed the best option to others of my kind who'd been turned away. Instant victory for, just as Portuguese is said to be Spanish with loose dentures, multi-ethnicism had slackened its Inquisitional ways much more than its neighbors on the peninsula. We found fishing villages curious of our manners and hungry for our shkoodos (the coolest-sounding money ever) and the paradise where i've long wished my travels ended forever, right there in the Algarve as i'd hoped they would in Marrakesh.

Maybe the coolest thing, though, was that a full bottle of "wine" cost less than 50 cents American and it didnt taste like wine!!!! Now, the wine sense of the average hippie revolved around Mateus. Lancers in the jug, Blue Nun & Chianti (for the future candleholder), if not Mad Dog & Boone's Farm. My sojourn on the continent had exposed me to better but hadnt improved me (tannins & smoketongue just dont go) and this cheapo beverage was the opposite of bitter-for-the-savings.

I like grassy flavors. Peas out da pod, Spanish olive oil,  green papaya & chiles cited in Foodapalooza™ alone. And much of the wine of the Douro is bottled so quickly that you can still taste a little vine. Plus, there's a hint of fizz! Twas really Snapple before its time. And importers kinda co-operated on the pricing til very recently - it went grrrreat w Mexican food and i could still get a bottle for $3 when i left NM a decade ago. Respingo!

 
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Round 32 - Noodle etc. - Cacio e Pepe

I considered this one for the meatless main course category but can't continue to let it slip by me.  How can something with four ingredients (if you count both the salt and the pepper) have such depth of flavor?  I have a slight preference for bucatini in this than the more traditional spaghetti, but either will do.  This dish is simple perfection.

 
RD 31:  DINNER MAIN COURSE/NOODLE, RICE OR GRAIN BASED - CHICKEN RICE CASSEROLE (WITH ADDED MUSHROOMS)

we eat a LOT of rice, I mean a LOT.  Mostly associated with Asian-based stir frys

but I grew up with my mom making this dish - and still think of it when I think of "comfort foods from childhood"

recipe.

we change it up a bit - using cut up pieces of chicken thigh, swiss cheese and as always - fresh mushrooms (pan fry first)

 
Eephus said:
32. Lo Mai Gai (sticky rice in lotus leaf)

Richly seasoned glutinous rice with savory bits of chicken, egg, pork, mushroom and Lord knows what gets rolled up in a lotus leaf and steamed until it gets even stickier.  I like to unwrap these little burrito looking packets off the dim sum cart and enjoy the salty gooey goodness inside.
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Ohhhhhh yeah!  Can't believe I didn't think of this.  My favorite off the dim sum cart.  :heart:   The "Lord knows what" is definitely in play.

 
Breakfast - Hot - NEW

Dessert - Frozen - LAST CHANCE

Cheese -NEW
 

1d9, rolled once.

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

1d11, rolled once.

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

1d16, rolled once.

Roll set 1
Die rolls: 7
Roll subtotal: 7
Roll total: 7
Click to expand...

 
Frostillicus said:
23 - Potatoes au Gratin with cheddar and gruyere - cooked vegetable.

Big fan of many different potato preparations, a few of which are pretty similar to this. But this is the best. As long a you get both cheddar and gruyere in there. 
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My favorite variation of gratin is: Gruyere, lardon, caramelized shallots or onions

 
32.x -- Manchego (aged 6 or 12 months)

My personal preference is for a little younger Manchego.  The two year stuff is packed with flavor, but I miss the creaminess.  Anyway, it's pleasantly grassy and nutty.  Great on a cheese plate as kind of the middle ground cheese.  Delicious with a variety of accoutrements form olives and cornichons to apricots and fig jam.  And of course, sublime with jamon iberico.  Add in a nice Rioja, and you've got something special.  

 
krista4 said:
Round 33 - breakfast - Biscuits and Gravy
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HATEHATEHATEHATEHATE!!!!! HOF snipe. if it had just been meals, this woulda been my first rder. i want you sent to Gitmo and play 'round-the-clock Joe Cocker. i dont eat eggs (last prepared egg i ate was Thanksgiving Day 1961 - me Da thought it was Communistic not to eat eggs and made me sit there for 12 hrs in front of the plate while everyone else had turkey & trimmings & pie til he gave up and sent me to bed) and no one who eats eggs should have this wonderful breakfast option over someone who doesnt  :cry: :wall: :rant: :hot: :cry:

 
wikkidpissah said:
HATEHATEHATEHATEHATE!!!!! HOF snipe. if it had just been meals, this woulda been my first rder. i want you sent to Gitmo and play 'round-the-clock Joe Cocker. i dont eat eggs (last prepared egg i ate was Thanksgiving Day 1961 - me Da thought it was Communistic not to eat eggs and made me sit there for 12 hrs in front of the plate while everyone else had turkey & trimmings & pie til he gave up and sent me to bed) and no one who eats eggs should have this wonderful breakfast option over someone who doesnt  :cry: :wall: :rant: :hot: :cry:
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:lmao:   I'll share mine with you.  

I didn't even notice there was a cheese category available and might have taken that if I'd known.  Nah, still would have gone with the biscuits and gravy.

 
RD 32:  SALAD/STARCH BASED - TABBOULEH (W/OUT CUCUMBER)

pic

this stuff is so good - on damn near everything (best hamburger topping ever) ...or just by itself

bright, refreshing - we would make it more, but lot's of chopping ...LOTS

I first had the first I ever ate Mediterranean food at the Dayton Art Festival - and had a kafta kabob. These are a bit different where ever you go - but these were in a half pita with dressed lettuce on the bottom, an uncased lamb sausage then a #### ton of tabbouleh on top.  

 
33.   Tortilla de Patatas (Potato and Onion Frittata)  (Breakfast)

It couldn't be simpler with just eggs, potatoes, onion, olive oil, salt and pepper, but a frittata is such a delicious, hearty breakfast.  It's best if you start with raw potatoes and onions but it's also great with leftover french fries.

 
Eephus said:
33.   Tortilla de Patatas (Potato and Onion Frittata)  (Breakfast)

It couldn't be simpler with just eggs, potatoes, onion, olive oil, salt and pepper, but a frittata is such a delicious, hearty breakfast.  It's best if you start with raw potatoes and onions but it's also great with leftover french fries.
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field food. from my Native American grandmother, to my Sicilian foster-noni, to almost every society on this sweaty rock, some version of this is what wives & moms sent sons & husbands out to the fields with and/or brought out to em when a task was too hard to come in for lunch. even an egg-hater like me knows it's the most honest food in da woild.

 
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32 - Rice Dish - Grandma Helen's Chow Mein

I mentioned Grandma Helen before, and I think I said she died when I was 6 but some of her recipes live on through my dad. This is one. I looked up the other chow mein version drafted and it's different enough from this. This is what you get when you order the most american meal you can at a chinesed place. Rice, a gravy with celery and meat, and cripsy noodles on top. 

My dad was, and still is, a fairly straigth forward meat and potatoes guy (although he will work in a salad or soup), so him regularly making this didn't really fit. But I loved it. It was exotic and foreign and different than everything else we usually ate - and delicious! The canned "chow mein vegetables" he bought had water chestnuts which I argued with for a long time beofre I finally learned to appreciate them, and I've added more fresh veggies to this when I make it now, but I love it. Grandma's secret: Chicken broth instead of beef despite a beef dish. I've encoporated this mix in many things I've made it never fails to be great. 

Also, for the recored, I'll happily eat a hole-in-the-wall chinese joints chow meain any time. 

 
shuke said:
First link on Google

"Anise (black licorice) is a common flavor"
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Yeah, the anise was the most common flavor of them growing up in the dago sections of Philly. I hate the anise/licorice flavor. The plain vanilla ones are good, though. I used to love when my dad would bust out the pizzelle maker because it was like a waffle iron and we used to do "smushed sandwiches" like a precursor to the panini craze.

 
Round 34  -  English Breakfaast

Let's see-  we have beans on toast, eggs, bacon, mushrooms done in the bacon fat, leftover mashed potatoes made into patties and then reheated in the bacon fat.  I don't care for kippers, but I reckon you can have them if you want.  You can have mine too.  And you can have this meal any time of day just like all good breakfasts.

Forgot the tomatoes.  These are the best.

 
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34.x -- Huevos Rancheros from Little Beast in Chevy Chase, DC

Another dish that I've had made dozens of ways.  It's always good, but I think how much I enjoy it almost always depends on how much I enjoy the salsa.  Little Beast does it with a flavorful salsa colorado that isn't too watery.  And they have the puffy round fresh fried tortillas.  Considering that pinto beans and a fried egg are two of my favorite simple culinary pleasures, and this is my brunch of choice on the few times I can be persuaded to brave the crowds on the patio at Little Beast during the pandemic.  An added bonus is the Mr. Black's Cold Brew Old Fashioned that I order with it.  

Babish Breaking Bad on some huevos

EDIT:  Also, I'm not the biggest Rent fan, but who can forget this lyric?

To leather, to d***os, to curry vindaloo.

To huevos rancheros, and Maya Angelou!

 
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Round 32:  Chicken Noodle Soup, Dinner, noodle rice based.

Wish I could say that making a quality homemade soup was part of my repertoire.  Maybe next winter, as hot weather is not far away for me.

 
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Round 33:  Breakfast Tacos, hot breakfast. 

Get in the back seat, Austin; San Antonio owns this. My favorite combo includes smoked pork sausage, scrambled eggs, potatoes, and a heavy dose of black pepper. Also hard to go wrong with bacon and eggs.  Green sauce over red sauce two out of three times.

 
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Rd 34 Goo-yere, cheese

Had a gf who thought that was the pronunciation of Gruyère and with damn fine reason. Now cheddar is the handsdown winner on the subject of cheese for all it does but, if they were both $5 pound, the Austrian would be skiing up on the outside. Perhaps the most erotic moment i've ever watched on television was Nigella Lawson making a grillcheez from grated Gruyère, chopped sweet onion & French bread. I was more melted than the cheese and, when i followed her culinary mistressy, i was reduced by the result. I'm a litttle surprised i didnt go Italian after cheddar was taken but, honestly, it's all about the goo. 

 
cheese is so broad and I really enjoy many.  I had a charcuterie/fromagerie board on virtually every menu I was involved with

Cheese: Tartufo Pecorino

not tremendously versatile from a culinary standpoint, but it does work well for both red and white wine options

 
Mrs. Rannous said:
Round 34  -  English Breakfaast

Let's see-  we have beans on toast, eggs, bacon, mushrooms done in the bacon fat, leftover mashed potatoes made into patties and then reheated in the bacon fat.  I don't care for kippers, but I reckon you can have them if you want.  You can have mine too.  And you can have this meal any time of day just like all good breakfasts.

Forgot the tomatoes.  These are the best.
Click to expand...
according to my butcher, as often as not the "bacon" in an Irish/English breakfast is actually thin-sliced pork butt

 
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Round 34 - cheese - Burrata

While I celebrate the entire catalog of cheeses, the sharps and hards are usually what tingle my tastebuds most pleasingly.  The cheddars, manchegos, pecorinos, gruyeres, parmigiano-reggianos that have been selected are all :chefskiss: for me, and I was going to choose my top hard/sharp cheese here, too.  But there's one exception to my usual preference, and that's this glorious solid with a surprise in the middle.  It's like a Cadbury Egg, if it were chocolate and if I liked those at all, which I don't.  So I guess nothing like that, really.

Burrata is so versatile!  Perfect in a salad but equally comfortable in warm dishes.  One of my favorites is from a local restaurant here that, when Washington asparagus is in season, puts the burrata over some warm roasted asparagus with black olives and tops it with a gremolata.  Bellissima!  

 
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34.  Cheese Fondue

I grew up in the late 60s and 70s when fondue was as popular as bell bottoms.  I remember my family bringing out our harvest gold fondue pot for special occasions.  The blue flame from the sterno can was mesmerizing to pre-teen Eephus.

The melted cheese must have somehow gotten into my genome because my kids became interested in fondue at about the same age I did.  It became a New Year's Eve tradition at our house that continues to this day.  I've ditched the sterno for a double boiler which makes it easier to control the heat without scorching.  If I'm ambitious, I'll boil some potatoes and cut up some chunks of ham and apple for dipping.  I was particularly uninspired this year so we just cut up a baguette and used the pre-made fondue packet from Trader Joe's.  It was still pretty tasty and it kept the tradition alive.

 
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