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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
Mister CIA
Footballguy
Binky The Doormat
Footballguy
RD 41: PIZZA TOPPINGS - SAUTEED MUSHROOMS
I'll take raw, fresh ones too - and let them cook with the pizza - but really like saute them first. Love a combo with mushrooms, pepperoni and minced sausage.
I'll take raw, fresh ones too - and let them cook with the pizza - but really like saute them first. Love a combo with mushrooms, pepperoni and minced sausage.
heckmanm
Footballguy
Mister CIA
Footballguy
I would accept such a challenge, but I have an unusual trait - I never mix eating and drinking, ever, nor do I drink after eating. It's either eat and don't drink at all; or, drink a lot, then eat a lot. It sounds weird to say that out loud, but I've been this way for the past 20+ years.
To be clear, I'm pretty sure I down a six-pack of beer and then smash six of those waffle brats Binky posted a link to, and not lose a moment of sleep.
heckmanm
Footballguy
I was going for the "six-pack abs" but clearly didn't get that across.
Maybe should have gone with "you'll never get a six-pack if you eat stuff like that"
Mister CIA
Footballguy
Mister CIA
Footballguy
So basically, you want to be the Irish version of Snoop Dogg.*
*if you remove the word "outer."
Frostillicus
Footballguy
Round 41 - Pizza Topping - Pepperoni (preferably cups)
I mean, it's the king of pizza toppings (although italian sausage is the clear 1B here). Delicious on it's own and it plays well with pretty much anything you want to put on a pizza (the king of pizzas of course being pepperoni, italian sausage, and 3 veggies I won't spotlight here).
I mean, it's the king of pizza toppings (although italian sausage is the clear 1B here). Delicious on it's own and it plays well with pretty much anything you want to put on a pizza (the king of pizzas of course being pepperoni, italian sausage, and 3 veggies I won't spotlight here).
Mister CIA
Footballguy
Pepperoni was drafted in the first round. Luckily, double-pepperoni is loved here.
Italian Sausage 1a; double-pepperoni 1b; pepperoni 1c.
check mate, approximately.
Frostillicus
Footballguy
No, pepperoni pizza was drafted in the 1st round. Pepperoni as a pizza topping is still available.
Mister CIA
Footballguy
krista4
Footballguy
As the first-round pizza drafter, I was assuming the topping was still available, too, and was leaving it for someone else.
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krista4
Footballguy
Round 41 - Pizza Topping - Meatball
Since the best sausages are gone, I'm going with an underappreciated meat.
I considered some of the top-flight veggie toppings that are still on the board, but when it comes down to it, even mostly pescatarian me thinks starting a pizza with a meat is the way to go.
Since the best sausages are gone, I'm going with an underappreciated meat.
I considered some of the top-flight veggie toppings that are still on the board, but when it comes down to it, even mostly pescatarian me thinks starting a pizza with a meat is the way to go.
wikkidpissah
Footballguy
Rd 42. Albanian Cherry Peppers, pizza topping
The only thing bad about VIP treatment is that it's wrong. Corruption is the most important quality to dash from one's soul if you want a happy life, but being a beneficiary feels so gooooooood.
Earlier in Foodapalooza™, i recounted the sacrosanct hours where my friends-in-aide CC & Wayne (housekeeper & bodyguard, respectively) would shut down activity at the monstrous party/practice house i had in Salem at noon each Sunday in the fall, sequester ourselves in my wing, order pizza, chicken fingahs, rosbeef3ways & beer to enjoy while watching Staubach, Stabler & Franco ply their trade. I'd pick up the pizza because my guy @ Salem House o' Pizza took care of me.
Every town within fifty miles of Boston has a House o' Pizza and they were all opened by an extended family of Montenegran Greeks in the 50s/60s. They were known for tidy pies @ good prices and fawning service. At the time, i was in a position to get people in anywhere in local entertainment and i had fixed up my SHoP proprietor on sumnorother occasion. Next time i came into his shop, he say "ima give you pizza like we make for ourself". It looked like a regular sausage & pepper pizza, cept w a lot of dried herbs on top. but the sausage was the sausage of their Balkan heritage, as were the spices. But the peppers...maaaan, them peppers! Put up & sent by someone in the homeland. they were spicier than most (and i wasnt used to that yet) but they were so fruity & succulent that they made for a perfect bite even without the pizza. It was my first experience of a flavor Foodapaloozans have celebrated so often in recent times - SWAT. sweet & hot togethah, dongitnobettah! Never ordered another kind of pie for just myself til i moved away. i'd call and ask for a Special - if the boss was there when i picked it up it was usually free & was always the best ever. Still is. Didnt share it with anybody but those two pals and is right up there with my 1st green chile among my favorite food memories
The only thing bad about VIP treatment is that it's wrong. Corruption is the most important quality to dash from one's soul if you want a happy life, but being a beneficiary feels so gooooooood.
Earlier in Foodapalooza™, i recounted the sacrosanct hours where my friends-in-aide CC & Wayne (housekeeper & bodyguard, respectively) would shut down activity at the monstrous party/practice house i had in Salem at noon each Sunday in the fall, sequester ourselves in my wing, order pizza, chicken fingahs, rosbeef3ways & beer to enjoy while watching Staubach, Stabler & Franco ply their trade. I'd pick up the pizza because my guy @ Salem House o' Pizza took care of me.
Every town within fifty miles of Boston has a House o' Pizza and they were all opened by an extended family of Montenegran Greeks in the 50s/60s. They were known for tidy pies @ good prices and fawning service. At the time, i was in a position to get people in anywhere in local entertainment and i had fixed up my SHoP proprietor on sumnorother occasion. Next time i came into his shop, he say "ima give you pizza like we make for ourself". It looked like a regular sausage & pepper pizza, cept w a lot of dried herbs on top. but the sausage was the sausage of their Balkan heritage, as were the spices. But the peppers...maaaan, them peppers! Put up & sent by someone in the homeland. they were spicier than most (and i wasnt used to that yet) but they were so fruity & succulent that they made for a perfect bite even without the pizza. It was my first experience of a flavor Foodapaloozans have celebrated so often in recent times - SWAT. sweet & hot togethah, dongitnobettah! Never ordered another kind of pie for just myself til i moved away. i'd call and ask for a Special - if the boss was there when i picked it up it was usually free & was always the best ever. Still is. Didnt share it with anybody but those two pals and is right up there with my 1st green chile among my favorite food memories
Mrs. Rannous
Footballguy
I have no idea what to pick. I don't drink beer. We've picked the sheep clean. And I am not an adventurous pizza eater.
If bacon as a topping is still available, I'll take it. (I can't figure out how to search the spreadsheet without risking a fubar incident.)
If bacon as a topping is still available, I'll take it. (I can't figure out how to search the spreadsheet without risking a fubar incident.)
Frostillicus
Footballguy
Round 42 - Pizza Topping - Green Olives.
Generally I build my pizza starting with the meat, and usually that's either pepperoni, italian sausage, or the both. Green Olives are wonderful with either. Or both.
Side note: I was considering bacon when @Mrs. Rannous snagged it. I had never had bacon on a pizza until my 30s. Someone else really wanted it (to go along with the sausage and pepperoni) and so I said sure I'll try it. It was really, really, really good. I know, duh. Bacon is amazing and pizza is amazing so of course they're amazing together. It just didn't click in my brain.
Generally I build my pizza starting with the meat, and usually that's either pepperoni, italian sausage, or the both. Green Olives are wonderful with either. Or both.
Side note: I was considering bacon when @Mrs. Rannous snagged it. I had never had bacon on a pizza until my 30s. Someone else really wanted it (to go along with the sausage and pepperoni) and so I said sure I'll try it. It was really, really, really good. I know, duh. Bacon is amazing and pizza is amazing so of course they're amazing together. It just didn't click in my brain.
Binky The Doormat
Footballguy
Drunken knight
Footballguy
42: Pizza topping- Prosciutto
Mister CIA
Footballguy
Oh how I love this beer that I can never find locally.
Round 42: Habanero Sculpin, beer
Love the way the heat lingers in the back of the throat. It's perfect.
Round 42: Habanero Sculpin, beer
Love the way the heat lingers in the back of the throat. It's perfect.
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Frostillicus
Footballguy
Although I have no issue with
olives, I prefer the green on a pizza. I really enjoy the briny saltiness of the green with the richness of the meat and cheese. But I won't fight too hard. I like them both.
Drunken knight
Footballguy
I concur… there are certain combinations that really enhance each other
Eephus
Footballguy
I prefer green olives on pizza. The other kind tends to get lost among the sauce and other toppings.
Mister CIA
Footballguy
Reminds me of a popular ethnic dish not yet drafted.Drunken knight said:
Mister CIA
Footballguy
Green olives on pizza is top shelf. I lean towards a popular variety with a creamy texture.
krista4
Footballguy
wikkidpissah
Footballguy
wikkidpissah
Footballguy
havent seen em since. red & yellow - almost like li'l pizzabubbles themselves. the flavor was not unlike that of the coarse-ground, sun-dried paprikas you get in Turkey & such, but that juicy, fruity pop was what made it. went perfect with the anise-y Slavicness of the loose sausage on the pie
Mrs. Rannous
Footballguy
Mrs. Rannous
Footballguy
Round 43 - Hot breakfast - Oatmeal
I really like this. It has toppoing options for variety.
I really like this. It has toppoing options for variety.
Mister CIA
Footballguy
heckmanm
Footballguy
I had a sausage/green olive pizza a few years ago and it was instantly my favorite combination.
wikkidpissah
Footballguy
Rd 43: Maple sap, cold non-alcoholic beverage.
Always been a festering bucket of ideas, but havent chased many non-artistic ones down (though would still love to pursue my "last great fastfood" idea) except this'n.
When i was little, playing on the family farm i'd regularly circle into Gramma's kitchen, all breathless & agape, for attention and hydration. she'd usually give me a large glass of what looked like NYC tapwater. twas maple sap, collected after the sugaring season was over. As it takes more than 40 gallons of the stuff to make a gallon of syrup, it had only a hint of musky sweetness (just like the Bronx) but it shonuff did the trick *panting kidsip breath*.
It was 20 years before i knew why, Killing time during a visit to the folks, i pulled my father's prominently-displayed botany Masters thesis down from the shelf and flipped through. It was on growth and cultivation of maples and i was fascinated by the chart of the constituent chemical ingredients of sap, because those listed were mostly the same electrolytes that had just made energy drinks such a market sensation. Could bottled maple sap be a natural equivalent to Gatorade?
Another 20 years. After my Mary died, I detoxed from drugs & grief by spending a winter in an uncle's hunting cabin in NH. Read an article in the Sunday paper about a new process (reverse osmosis - most famous for purifying drinking water in the tropics) that was the first real innovation in reducing time &effort in sugaring sap to syrup. Over half the water was flushed out without losing any of the vital properties.
Made some calls and found someone willing to let me taste osmosized sap. Shonuff, it was sweeter & the mapleness amped just enough to be considered a beverage. These were going to be my millions! Came up with a name - Uncle Sappy's Maple Ade - and an ad campaign - Uncle Sappy watching leafpeeping tourists have to stop to hydrate just to complete their jog around their B&B while Sappy could clear a field with just a good tug of his natural-equivalent beverage to fuel him - and set about to find someone to bottle it.
LSS, consistent flavor characteristics is what got me. Turns out each batch, at each point of the sap-running season is going to taste slightly different than the last. Like wine. Homopgenization and/or blending batches wasnt enough and electrlyte loss would be high. Desperately, i spent a coupla dimes on bringing an industry guy in, who put the kibosh on the whole thing. Only way to sell Uncle Sappy's to the beverage industry would be to reduce sap to an extract and re-hydrate back to a beverage, thereby losing all energy drink qualities that would make of the only-semi-popular flavor an adequate selling point.
In the next week or two, I'll be bringing me ol' Da up to the sugar house he & his brothers built in 1942 to help/watch Cousin Rick run a batch of syrup. They'll be there for the process. I'll be there for a glass of sap *panting kidsip breath*.
Always been a festering bucket of ideas, but havent chased many non-artistic ones down (though would still love to pursue my "last great fastfood" idea) except this'n.
When i was little, playing on the family farm i'd regularly circle into Gramma's kitchen, all breathless & agape, for attention and hydration. she'd usually give me a large glass of what looked like NYC tapwater. twas maple sap, collected after the sugaring season was over. As it takes more than 40 gallons of the stuff to make a gallon of syrup, it had only a hint of musky sweetness (just like the Bronx) but it shonuff did the trick *panting kidsip breath*.
It was 20 years before i knew why, Killing time during a visit to the folks, i pulled my father's prominently-displayed botany Masters thesis down from the shelf and flipped through. It was on growth and cultivation of maples and i was fascinated by the chart of the constituent chemical ingredients of sap, because those listed were mostly the same electrolytes that had just made energy drinks such a market sensation. Could bottled maple sap be a natural equivalent to Gatorade?
Another 20 years. After my Mary died, I detoxed from drugs & grief by spending a winter in an uncle's hunting cabin in NH. Read an article in the Sunday paper about a new process (reverse osmosis - most famous for purifying drinking water in the tropics) that was the first real innovation in reducing time &effort in sugaring sap to syrup. Over half the water was flushed out without losing any of the vital properties.
Made some calls and found someone willing to let me taste osmosized sap. Shonuff, it was sweeter & the mapleness amped just enough to be considered a beverage. These were going to be my millions! Came up with a name - Uncle Sappy's Maple Ade - and an ad campaign - Uncle Sappy watching leafpeeping tourists have to stop to hydrate just to complete their jog around their B&B while Sappy could clear a field with just a good tug of his natural-equivalent beverage to fuel him - and set about to find someone to bottle it.
LSS, consistent flavor characteristics is what got me. Turns out each batch, at each point of the sap-running season is going to taste slightly different than the last. Like wine. Homopgenization and/or blending batches wasnt enough and electrlyte loss would be high. Desperately, i spent a coupla dimes on bringing an industry guy in, who put the kibosh on the whole thing. Only way to sell Uncle Sappy's to the beverage industry would be to reduce sap to an extract and re-hydrate back to a beverage, thereby losing all energy drink qualities that would make of the only-semi-popular flavor an adequate selling point.
In the next week or two, I'll be bringing me ol' Da up to the sugar house he & his brothers built in 1942 to help/watch Cousin Rick run a batch of syrup. They'll be there for the process. I'll be there for a glass of sap *panting kidsip breath*.
shuke
Black Ice Skeptic
Mrs. Rannous
Footballguy
Mister CIA
Footballguy
I thought Big Red was a Texas thing, but according to wikipedia, the owner had connections to an RC bottling plant in Louisville, so there are two prominent pockets of distribution in the US.
Binky The Doormat
Footballguy
Eephus
Footballguy
43. Anchovies (pizza topping)
I get that a lot of people can't get past that they're little fishes and others complain about the saltiness but a good anchovy pizza is a glorious thing.
I used to be fortunate to be in a family with two other anchovy lovers but my son moved to New Mexico and Mrs. E's stepfather has cut down on his sodium intake. The only anchovy pizza I eat nowadays is a personal size one and that's just not as good for some reason
I get that a lot of people can't get past that they're little fishes and others complain about the saltiness but a good anchovy pizza is a glorious thing.
I used to be fortunate to be in a family with two other anchovy lovers but my son moved to New Mexico and Mrs. E's stepfather has cut down on his sodium intake. The only anchovy pizza I eat nowadays is a personal size one and that's just not as good for some reason
shuke
Black Ice Skeptic
Mister CIA
Footballguy
Eephus
Footballguy
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