Mister CIA
Footballguy
Pizza and nachos for me.krista4 said:I've just realized that 90% of my favorite foods are appetizers or tapas, so I'm having a difficult time choosing.
Pizza and nachos for me.krista4 said:I've just realized that 90% of my favorite foods are appetizers or tapas, so I'm having a difficult time choosing.
I think we could have a good time eating food together. Fancy and non-fancy.I’m not kidding that this was nearly my pick earlier today. I love some fancier apps, but when it comes down to it I think I’d always choose the potato skins (second of course to Chile con queso, which I took as my first app). Was just waiting to see what other apps would get cleared out by other people. Too many to choose from.
I think we could have a good time eating food together. Fancy and non-fancy.
Damn. Can't believe I didn't think of this.Round 36 - Appetizer - Eggrolls
The best ones in town used to have tiny shrimp in them. Alas, that restaurant closed a ways back.
And duck sauce. Must have that.
Round 36 - Appetizer - Eggrolls
The best ones in town used to have tiny shrimp in them. Alas, that restaurant closed a ways back.
And duck sauce. Must have that.
36 - Liquor, neat - Knob Creek Small Batch Rye Whiskey (with one large ice cube)
I snuck the ice cube in when Eephus wasn't looking.
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
1d16, rolled once.
Roll set 1
Die rolls: 3
Roll subtotal: 3
Roll total: 3
Round 36 - Appetizer - Chạo tôm (shrimp paste on sugar cane)
I was introduced to this on our first trip to Vietnam, and it immediately became one of my favorite dishes, but it's surprisingly difficult to find at Vietnamese restaurants in the US. I only ever found one restaurant in each of Chicago and Seattle where I could get it. Maybe more in San Francisco? Anyway, it's well worth digging around to find a place to have this.
RD 35: CONDIMENT - LAOGANMA SPICY CHILI IN OIL
pic.
We put this on and in damn near everything. Definitely the most used condiment (outside of salt/pepper if you want to consider those). It's one of the first ways we add heat - it's complex and has several layers of taste.
LaoGanMa has a large assortment of variations - including their version of chili crisp that is so popular. Our main "go to" is this one - its hotter and has more overall flavor. I haven't splurged for the Momofuku Chili Crisp for like $15 - when we can get this stuff for $3.
36: shellfish
has creole bbq shrimp been mentioned?
Round 37 - Shellfish - Linguini with clams
So many good places to get this around here since the clams are fresh out of the water, but I especially love the one at Ballard Annex Oyster House.
Love me some blue crab.But I will put the taste of blue crab up there with any of the more expensive stuff.
38 - Dessert-Cookie - Mom's Ginger Snaps
Glorious.
38.x Steamed Chesapeake Bay Blue Crabs with Old Bay, eaten at somewhere along the Eastern Shore with outdoor seating, a view of the water, and cheap cold beer.
Yeah, you have to work hard to get the meat with blue crabs. It's not as simple as cracking a big old leg and getting a big chunk of crab meat. But if you make an excursion out of it, it is so worth it. Particularly with a large group. I'm sure it's similar with crawfish boils and clam bakes. Just a bunch of friends hanging out, getting a little buzzed, and going ham on some crustaceans. I understand the popularity of dungeness and king crabs, and I'm sure I've never even gotten them at their best here on the East coast. But I will put the taste of blue crab up there with any of the more expensive stuff.
Remember this gem?wikkidpissah said:the social aspect seems to have been the key to the last crabs i had, too