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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
Binky The Doormat
Footballguy
my mom used to buy Fig Newton's to try and get me to eat some kind of fruit.
I viewed it a punishment.
I like them now.
Eephus
Footballguy
Always listen to your mother.
Those two packs of Fig Newtons are one of the healthier options you can find in vending machines.
wikkidpissah
Footballguy
Eephus
Footballguy
We're about the same age. Do you remember the 1972 PBS documentary "VD Blues"? It was hosted by **** Cavett and featured Dr. Hook and the Medicine Show doing "Don't Give a Dose to the One You Love Most". It made a big impression on pubescent Eephus.
Mrs. Rannous
Footballguy
I don't remember that one. I was living in Europe with no TV, so that part of the US cultural zeitgeist escaped me.
It sounds glorious. Reminds me of this inspirational tune.
Mrs. Rannous
Footballguy
Round 39 - Rice-A-Roni - Chicken and Noodle dish
Taking a page from Frosty's book here. I like the chicken flavor best. It may not be haute cuisine, but it is comfort food.
Taking a page from Frosty's book here. I like the chicken flavor best. It may not be haute cuisine, but it is comfort food.
wikkidpissah
Footballguy
Round 39, Whatever kind of sausage that's in Chicago combos, Sausage
My worldliness has a big American hole in it - almost no knowledge of the City of Big (pork?) Shoulders. Chicago was hitchhiker's hell - impossible to get thru, difficult to go around, and i built a bias from there. My only experience with it was barely 24 hours of music biz meetings with seminal hippie entrepreneur Aaron Russo. I only had two meals there, but they were two of the best of my life. The business associate who picked me up at O'Hare took me to a hot dog stand - which surprised me cuz he was otherwise snobby - for an Italian beef on the way to Skokie. I'm quite sure i will never have a better sangwich experience in my life.Let's play two!! Next day i ask my partner if we can have another Italian beef on the way back to the airport. He takes me to another jernt and orders us combos. It was an entirely different experience from the day before because the sausage addition made it so complicated with Gumbah goodness it required a great deal of mouthwrangling. Not quite as revelatory as the previous day's sumptuous fusion of beef & giardiniere - more of a submission to the concept that one might just be able drown oneself in food. Meeting perhaps history's most impressive hippie was a distant third in my Beuller turnaround and, if Mr. Russo were a true chicagoan, he wouldnt have it any other way
My worldliness has a big American hole in it - almost no knowledge of the City of Big (pork?) Shoulders. Chicago was hitchhiker's hell - impossible to get thru, difficult to go around, and i built a bias from there. My only experience with it was barely 24 hours of music biz meetings with seminal hippie entrepreneur Aaron Russo. I only had two meals there, but they were two of the best of my life. The business associate who picked me up at O'Hare took me to a hot dog stand - which surprised me cuz he was otherwise snobby - for an Italian beef on the way to Skokie. I'm quite sure i will never have a better sangwich experience in my life.Let's play two!! Next day i ask my partner if we can have another Italian beef on the way back to the airport. He takes me to another jernt and orders us combos. It was an entirely different experience from the day before because the sausage addition made it so complicated with Gumbah goodness it required a great deal of mouthwrangling. Not quite as revelatory as the previous day's sumptuous fusion of beef & giardiniere - more of a submission to the concept that one might just be able drown oneself in food. Meeting perhaps history's most impressive hippie was a distant third in my Beuller turnaround and, if Mr. Russo were a true chicagoan, he wouldnt have it any other way
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Drunken knight
Footballguy
38- condiment: Hoisin sauce
39- Noodle: bbq pork or beef chow fun
40- Sausage: bockwurst
39- Noodle: bbq pork or beef chow fun
40- Sausage: bockwurst
ProstheticRGK
Footballguy
In honor of Eephus' excellent title
I don't know if You intended it, but the title reminded me of this little gem from childhood. Hadn't thought about it in 45 years, probably, but the song came flooding back into my memory.
I don't know if You intended it, but the title reminded me of this little gem from childhood. Hadn't thought about it in 45 years, probably, but the song came flooding back into my memory.
Frostillicus
Footballguy
Frostillicus
Footballguy
39 - Rice Dish - Sriracha Fried Rice
It may not seem it from my picks in here, but I actually love thai food. I just don't know what it is that I love or the names of anything like you guys. But I do have one dish that really stands out - Sriracha Fried Rice.
I once had an absolutely terrible boss in every way, except he insisted on taking me out for lunch every Friday. And he was the kind of boss who liked to waive his corporate card around and take full advantage. Which was nice. Once Friday we went to a upper scale type Thai place. I ordered some steak and noodle and veggie combo thing (level 4 spicy please) but was intrigued by something I had never seen before on a menu before - Sriracha Fried Rice. I asked him about if he knew anything about it and he said no but "the company is paying, go ahead and get it as an appetizer." So I did. Truly blown away with layers of flavor I had rarely found before in life. I barely touched my steak and noodles and veggies that day, because I was too busy inhaling that rice.
I later ended up jumping to a rival company because he was such an awful boss and he ended up getting fired because he not only lost me, but the client we were supporting jumped over to the new company I was joining (part of the reason I went to them), but I've been back to that restaurant a few times. I always get the Sriracha Fried Rice, but not as an appetizer.
Also I've had it elsewhere and it's always good. You should try it.
It may not seem it from my picks in here, but I actually love thai food. I just don't know what it is that I love or the names of anything like you guys. But I do have one dish that really stands out - Sriracha Fried Rice.
I once had an absolutely terrible boss in every way, except he insisted on taking me out for lunch every Friday. And he was the kind of boss who liked to waive his corporate card around and take full advantage. Which was nice. Once Friday we went to a upper scale type Thai place. I ordered some steak and noodle and veggie combo thing (level 4 spicy please) but was intrigued by something I had never seen before on a menu before - Sriracha Fried Rice. I asked him about if he knew anything about it and he said no but "the company is paying, go ahead and get it as an appetizer." So I did. Truly blown away with layers of flavor I had rarely found before in life. I barely touched my steak and noodles and veggies that day, because I was too busy inhaling that rice.
I later ended up jumping to a rival company because he was such an awful boss and he ended up getting fired because he not only lost me, but the client we were supporting jumped over to the new company I was joining (part of the reason I went to them), but I've been back to that restaurant a few times. I always get the Sriracha Fried Rice, but not as an appetizer.
Also I've had it elsewhere and it's always good. You should try it.
krista4
Footballguy
Round 39 - Noodle Dish - Pancit with Smoked Brisket from The Smoked Asian Food Truck
My deep and abiding love for all SE Asian foods has one exception: Filipino. I've never found Filipino food that I like, or rather I hadn't until The Smoked Asian food truck opened near me. The owners are a guy from Kansas City who has perfected that BBQ style and his wife who is from The Philippines and has mastered that cuisine. The fusion of those two food worlds is unbelievable, elevating both of them. I've never had a dish from this place that wasn't mindblowingly delicious. I'm choosing the pancit with brisket, but just look at all of this.
My deep and abiding love for all SE Asian foods has one exception: Filipino. I've never found Filipino food that I like, or rather I hadn't until The Smoked Asian food truck opened near me. The owners are a guy from Kansas City who has perfected that BBQ style and his wife who is from The Philippines and has mastered that cuisine. The fusion of those two food worlds is unbelievable, elevating both of them. I've never had a dish from this place that wasn't mindblowingly delicious. I'm choosing the pancit with brisket, but just look at all of this.
Mrs. Rannous
Footballguy
Binky The Doormat
Footballguy
timschochet
Footballguy
It’s from 1975. And I actually did have a song on my 1975 list from that album: “Pierre.”
Eephus
Footballguy
Eephus
Footballguy
I'm with you re: Filipino cuisine although most of what I've eaten has come from steam tables. I do love me some lumpia because of their superior outside to inside ratio.
Binky The Doormat
Footballguy
RD 39: DOK BOKI (SPICY KOREAN RICE CAKES)
We do a version of this a lot at home - but usually throw in some meat we have or do ground sausage spiced up (similar to Dan Dan/wikkid wikkid) called in earlier - but my daughter is completely cool with just the rice cakes. We like the flat oval shaped ones.
pic and recipe
We do a version of this a lot at home - but usually throw in some meat we have or do ground sausage spiced up (similar to Dan Dan/wikkid wikkid) called in earlier - but my daughter is completely cool with just the rice cakes. We like the flat oval shaped ones.
pic and recipe
Eephus
Footballguy
39. Merguez (sausage)
The piquant North African spiced sausage made from ground lamb is a nice addition to a tagine.
The chi chi artisanal butcher shop in my neighborhood makes a great Merguez that I justify by telling myself they're cheaper than a hot dog at the ballpark and that the store gives out the best dog treats.
The piquant North African spiced sausage made from ground lamb is a nice addition to a tagine.
The chi chi artisanal butcher shop in my neighborhood makes a great Merguez that I justify by telling myself they're cheaper than a hot dog at the ballpark and that the store gives out the best dog treats.
Eephus
Footballguy
I usually keep a bag of frozen tteokbokki in my freezer. A great easy dinner is to throw some parboiled bokki in with Trader Joe's frozen Mandarin Orange chicken pieces and toss in a sauce made from the stuff in the TJ's bag spiked with gochujang and gochugaru.
If you ever spot these in the snack aisle of an international grocery, grab them. They're crunchy puffed tteokbokki with a coating that's uniquely fiery and sweet. They're available on Amazon at a ridiculous markup.
krista4
Footballguy
Mrs. Rannous
Footballguy
Mister CIA
Footballguy
I'm not a deer hunter, but every once in a while I get my hands on some venison sausage. Currently have a full-pound link in the freezer. Pretty sure it's cut with a little pork fat and cheddar. Or maybe not. Unsure.
Round 39: Venison sausage.
Round 39: Venison sausage.
wikkidpissah
Footballguy
Rd 40 Ravioli ai funghi, Main course, starch-based
Til i got to Italy, i thought i knew Italian food. Me Ma was taken in by a Sicilian neighbor when she was orphaned @ 14 til she got married and we had the whole, antipasti/primi/secondi dinner every Sunday over there growing up. But on my first Eurotrek in '75 i attempted to hitchhike over the Alps into Italy til i realized the trains really did run on time and were ridiculously cheap. Fortunately, i was waylaid in the Piemonti long enough to learn that not every Italian food is red & spicy.
And Alpine ravioli aint nothing like Noni Puleo's nor Chef Boyardee's. Like most people, if it werent for the internet i would probably never woulda heard the word "umami", but porcini & ricotta wrapped in broad, exquisite homemade pasta with a cream sauce, a dash of chives & a splash of truffle oil was the first thing i flashed to when i heard it described. to reuse my favorite culinary pun....ooh, mommy!
Til i got to Italy, i thought i knew Italian food. Me Ma was taken in by a Sicilian neighbor when she was orphaned @ 14 til she got married and we had the whole, antipasti/primi/secondi dinner every Sunday over there growing up. But on my first Eurotrek in '75 i attempted to hitchhike over the Alps into Italy til i realized the trains really did run on time and were ridiculously cheap. Fortunately, i was waylaid in the Piemonti long enough to learn that not every Italian food is red & spicy.
And Alpine ravioli aint nothing like Noni Puleo's nor Chef Boyardee's. Like most people, if it werent for the internet i would probably never woulda heard the word "umami", but porcini & ricotta wrapped in broad, exquisite homemade pasta with a cream sauce, a dash of chives & a splash of truffle oil was the first thing i flashed to when i heard it described. to reuse my favorite culinary pun....ooh, mommy!
krista4
Footballguy
Round 40 - Noodle dish - Bucatini all'amatriciana
Continuing on my path of drafting simple Italian pastas, to join my cacio e pepe I'll draft another dish that features depth of flavor with relatively few ingredients - a little tomato, olive oil, salt, pepper, pecorino Romano, and the star of the show, guanciale, which I lovingly refer to as "face bacon." You can put a little onion, garlic, and/or red pepper in here, but they aren't necessary. Mangio!
Continuing on my path of drafting simple Italian pastas, to join my cacio e pepe I'll draft another dish that features depth of flavor with relatively few ingredients - a little tomato, olive oil, salt, pepper, pecorino Romano, and the star of the show, guanciale, which I lovingly refer to as "face bacon." You can put a little onion, garlic, and/or red pepper in here, but they aren't necessary. Mangio!
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wikkidpissah
Footballguy
ProstheticRGK
Footballguy
Mrs. Rannous
Footballguy
Oh, yeah. Northern Italian food is nothing like the stuff in the south. I lived near Genoa. We had to live in a small hotel for the first six weeks or so (on the company's dime). Dinner was the lovely food served by the staff there. It was wonderful stuff. So I pick
Round 40 - Spaghetti with meat or tomato sauce
We'd get that dish of pasta with gravy boats with tomato or meat sauce- apply as needed. No other tomato sauce ever tasted as good. It was amazing, espcially for me because my mother didn't like pasta so I'd never really had much of it before. And then I had Milanese. And ice cream. That might have been heaven. I'm not sure.
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wikkidpissah
Footballguy
this may be the biggest dif of all. there's some pretty good gelato served in the States now, but theyre still just kidding themselves. i dunno if it's like a bagel is so much better in NYC or what, but eating a cup of gelato amid the declining light and exploding pheromones of a passagiatta is 40x the food experience of enjoying the absolute best anywhere else in the world has to offer..
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Eephus
Footballguy
40. Japchae (잡채)
One of the underrated aspects of long noodles is that they're just fun to eat. Japchae are Korean glass noodles made from sweet potato starch with a unique texture that ups the fun factor even more.
One of the underrated aspects of long noodles is that they're just fun to eat. Japchae are Korean glass noodles made from sweet potato starch with a unique texture that ups the fun factor even more.
Binky The Doormat
Footballguy
working on my sausage pick
yes - this is a euphemism
yes - this is a euphemism
krista4
Footballguy
I learned recently that wikkid hates that word.
I was going to take a sausage today (TWSS) but Eephus stole my sausage (TWHS).
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Frostillicus
Footballguy
39 - Liquor, Cocktail - Tony Jaro's Greenie
Invented by a former Minneapolis Laker at his bar called Tony Jaro's River Garden, this drink has become a family staple. The bar is in the polish/blue collar neighborhood where my dad grew up where there is a bar on every block and is a destination location for bar crawls. Since my dad grew up there and knows everyone in the neighborhood, this became where we hung out growing up. I can recall many nights with a roll of quarters, a bag of chips, a shirley temple, and whichever arcade game was at the bar at that time.
The Greenie, notoriously tasty and more notoriously strong, eventually became a money maker for the bar in orther ways - by selling the kit to make it. And it's alwasy in my parents cupboard, and we always have a pitcher of them at any family gathering.
Invented by a former Minneapolis Laker at his bar called Tony Jaro's River Garden, this drink has become a family staple. The bar is in the polish/blue collar neighborhood where my dad grew up where there is a bar on every block and is a destination location for bar crawls. Since my dad grew up there and knows everyone in the neighborhood, this became where we hung out growing up. I can recall many nights with a roll of quarters, a bag of chips, a shirley temple, and whichever arcade game was at the bar at that time.
The Greenie, notoriously tasty and more notoriously strong, eventually became a money maker for the bar in orther ways - by selling the kit to make it. And it's alwasy in my parents cupboard, and we always have a pitcher of them at any family gathering.
Binky The Doormat
Footballguy
Eephus
Footballguy
Eephus
Footballguy
Eephus
Footballguy
I grew up one state over and never heard of this drink. It seems like that would be harder these days with the way that everything trends globally.
Mrs. Rannous
Footballguy
Round 41 - Pizza Topping - Canadian Bacon
Figured I'd better pick it while it was still available.
Figured I'd better pick it while it was still available.
Mister CIA
Footballguy
Round 40: Chorizo, sausage.
There's a Mexican grocery store close to me. That's where I get mine. Lot of valuable picks remain in this category.
There's a Mexican grocery store close to me. That's where I get mine. Lot of valuable picks remain in this category.
Mister CIA
Footballguy
Round 41: Italian Sausage, pizza topping.
The king of pizza toppings, despite Pizza Hut's and Papa John's desire to prove otherwise. Premio brand at Costco is my go-to brand, though I recall even better links from my Chicagoland days.
The king of pizza toppings, despite Pizza Hut's and Papa John's desire to prove otherwise. Premio brand at Costco is my go-to brand, though I recall even better links from my Chicagoland days.
Mister CIA
Footballguy
Everyone update their notebooks - I love the Canadian bacon and pineapple pizza combo (still hate Rush and Cincinnati style chili, so no need for an intervention), just need to be sure the pineapple chunks are small. Would have been a great pick if we had a salty/sweet category.
wikkidpissah
Footballguy
Rd 41 - a "God bless all here" (half Guinness, half lager), beer
One of the reasons i want to retire to Ireland is that i want a pub. All me life, i've wanted to begin my outer day by walking into the same place, saying "God bless all here!" and sitting me down to a pint already poured, a bowl of pub soup (usually, cooked onions, peas, carrots, broth & a spot of cream immersion blended together) and a crust of bread a-waiting at me spot. a tip of the cap to the other crusty buggers, asking and being asked after
i've had a corner bar only once, in Reno, and that community was way too tied up in drugs & such to be a real extended family. i've always needed a good reason to spend time with people, but have always wanted one.
my chosen retirement destination, a charming corner of County Mayo, hasnt had a pub since the late 90s. the local public works building has a function room with a bar for meetings & gatherings and is open when its open for the odd pint. the proprietor of my B&B always knew when it was open and the place subsequently knew when the Big Yank was coming. i dont remember how they found out i preferred Black & Tans (a phrase never uttered by a real Irishman, "arf & arf" being the term if asked for at all) to a str8 pint, but there was always one waiting for me when i walked in and said me touristy but heartfelt "God bless all here!". As it should be, doncha know.
One of the reasons i want to retire to Ireland is that i want a pub. All me life, i've wanted to begin my outer day by walking into the same place, saying "God bless all here!" and sitting me down to a pint already poured, a bowl of pub soup (usually, cooked onions, peas, carrots, broth & a spot of cream immersion blended together) and a crust of bread a-waiting at me spot. a tip of the cap to the other crusty buggers, asking and being asked after
i've had a corner bar only once, in Reno, and that community was way too tied up in drugs & such to be a real extended family. i've always needed a good reason to spend time with people, but have always wanted one.
my chosen retirement destination, a charming corner of County Mayo, hasnt had a pub since the late 90s. the local public works building has a function room with a bar for meetings & gatherings and is open when its open for the odd pint. the proprietor of my B&B always knew when it was open and the place subsequently knew when the Big Yank was coming. i dont remember how they found out i preferred Black & Tans (a phrase never uttered by a real Irishman, "arf & arf" being the term if asked for at all) to a str8 pint, but there was always one waiting for me when i walked in and said me touristy but heartfelt "God bless all here!". As it should be, doncha know.
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