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

Round 52 - Beef main course - Beef brisket

I don't know from where, as I haven't had Franklin BBQ or whatever.  But wherever has the perfect bark on the outside with a crispy salt/pepper rub and a seam of fat that runs through the middle of the "flat" when it renders and you've cooked it long enough so that it renders and melts throughout the beef so it's tender and juicy and you get those burnt ends so there are textural differences throughout but it's so deeply savory it's just extra beef-y and everything about it is beef exponential.

 
well, no rounds have been put up for today but i'm so used to food-posting now that i'm just going to list my fave comfort foods in order to have a write-up. heeeere's Gordo!:

Comfort food #1: Store-brand chocolate ice cream. A few weeks ago, i dedicated a wing of my morbid obesity to egg noodles. Well, if noodles are the nave of Wikkid Cathedral, chocolate ice cream is the altar. As i've told before, me Da worked his way thru college in the freezers of Sealtest Ice Cream and, when they would try to cover flavor mistakes with chocolate and it didnt work, that frozen, creamy garbage became the signature calorie of the wikkid diet.

Somehow, i came to enjoy the the rationed, unenthusiastic cacao levels of cheap ice cream as its own entity, if it was creamy enough. and so did my best friend. my pal Jeff followed me to NM, i stayed with him & his wife during the period i was hopping regularly between NYC and Albq, i picked them up when i finally moved from Manhattan to Reno and i used them as an excuse for Scary Mary to keep her own apartment until they finally took a gig in LA. Finally, when i was down on my luck a decade ago, Jeff took me in to live in the carriage house behind their home that was part of his legacy in returning to Boston.

Throughout that time, whether it was the CBS Saturday comedy lineup (Mash, MTM, Newhart etc), Hill Street Blues, Seinfeld & must-see-TV or Mad Men & Breaking Bad, we always had a ritualistic TV & ice cream night. We'd buy a 99¢ half-gallon of chocolate, fold the puzzly cardboard husk away from our pleasure block, slice it down the middle and deposit each cube in giants bowls for pre-show softening and eat our entire segments between the chuckles & such of the evening's video eventing. When Jeff's wife & Scary Mary came along, the block did NOT get sawed into more segments - they were on their own. When we resumed our TV nights in our late 50s, did we lessen our portions or give in to the chunkymonkeyness of modern frozen desserts? We decidedly did NOT, my friends, except that the bowls might go back in the freezer if our decaying carriages had not the might of our eyes or goals any longer. But our ambition remained as strong as ever.

 
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krista4 said:
Love it.

My dad's ritual was having a bowl of ice cream every night.  And it was always the cheap stuff.  :heart:

I guess the draft is over since we hit the last of the main course categories.
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well, i'm proud to have followed the dice all the way, then, which i couldnt do in the music threads. i'll just highlight my other two comfort foods the next coupla mornings and be done with it. enjoyed it -

 
52.  Meatloaf (Beef)

Since the dice didn't favor beef and comfort food, I'll double up on them with meatloaf.  There are a hundred regional variations on the basic theme or you can roll your own with different fillings and toppings.  It's equally good the next day on a sandwich or in an omelette.

 
Every category was rolled except for Comfort Food.

Of the 40 categories. 13 reached the maximum three rolls, 15 were rolled twice and 11 only once.

 
wikkidpissah said:
well, i'm proud to have followed the dice all the way, then, which i couldnt do in the music threads. i'll just highlight my other two comfort foods the next coupla mornings and be done with it. enjoyed it -
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I might join you if I can think of some more comfort foods, but I took my #1, 2, 3, and 4 in the first round with pizza.

 
Bonus Comfort Food - Jook (粥)

Some variation on rice porridge is present in almost all Asian cuisines but my favorite is Cantonese Jook.  It's steaming hot and creamy with delicious bits of chicken or fish or mushroom or bacon submerged in it.  I've never made it but it seems pretty easy.  Nobody in the house loves it like I do so I'd probably end up eating most of it myself.

 
47    Dessert - Cookie: Cinnamon chip oatmeal cookies.  Did you guys know they made these?  Like chocolate chips but cinnamon.  I could eat them by the handful.  Somewhat hard to find.  There is a recipe on the bag for oatmeal cookies that are pretty incredible.  We do these for my birthday instead of a cake.

48    Soup or stew: Loaded baked potato soup from somewhere.  I used to get this often from a restaurant, but can't remember which one.  Cheese, bacon and chives by spoonful?  Yes please.

49    Beverage - beer: Sonder You Betcha.  A local brewery here in the norther Cincinnati suburbs.  Probably my favorite beer currently.  Extremely hazy/unfiltered.

50    Beverage - beer: Madtree Rounding Third Red IPA.  Another Madtree selection.  I am pretty much an IPA-only guys, and this red variety is a nice change of pace.  It's season to coincided with baseball season.  "Rounding third and heading for home" was the signoff of long-time Reds radio broadcaster Joe Nuxhall.

51    Fruit - Raw: Cherries.  Steal of the draft right here.  

52    Dinner main course - Beef: Backyard cheeseburgers on the Weber kettle.  A nice way to end this.  Nothing means "summer" more to me than the smell of burgers over charcoal.  It feels like my Dad made these every Saturday when I was growing up, although I'm pretty sure that's just a nostalgia-influenced false memory.
 

 
shuke said:
47    Dessert - Cookie: Cinnamon chip oatmeal cookies.  Did you guys know they made these?  Like chocolate chips but cinnamon.  I could eat them by the handful.  Somewhat hard to find.  There is a recipe on the bag for oatmeal cookies that are pretty incredible.  We do these for my birthday instead of a cake.
 
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No, I didn't, and my life has just changed for the ####### better.

 
Comfort food #2 - Roast beef burrito plate with green chile, to go

Lord, i miss Albuquerque! Not that i dont love this frozen tomb on the side of a mountain where i get to share all the joys & tribulations of life with a 96yo dirtfarmer, but i'm crusty enuff myself to need to be socialized by where i live. Not only did i have sun & season & an autonomous pace, but my li'l duplex was a nuthin' walk from everything. Butcher, baker, deli, cappuccino, farmer's market - i was out every morning to read the paper over a cuppa and/or have a "what looks good?" chat with any number of vendors. Burque's bar/restaurant hub, Nob Hill, was less than a mile away and there were 4 joints around me i could walk takeout home from without it getting cold. I am actually mad they spoiled the mom&pop ambiance by adding a Starbucks since i left.

And two of those takeout joints offered the above - my favorite meal i dont prepare. Sumn about the brownishness of pot roast that is a perfect foil for green chile. I learned a taste for it up at the venerable Molly's in Santa Fe - the food-Statue-of-Liberty where everyone still (60 yrs on) breaks family & visitors in on the vagaries of green - and it's been my execution meal for a longlong time. Los Cuates did it abuela-style, lowslow, sealed in a deep aluminum tub, sopapilla & honey in the bag. Hurricane did it styrofoam - fast & filling w mountains of shredded lettuce and tomato under the hood. The last bite of browngreengoodness, wilted saladric, refrito schmear and sharksucking rice flecks was the culinary equivalent of a funeral where you got to reconnect with old friends. And i miss it so...

 
50 - Beer - Coors Light

I am a fancier beer drinker now with the IPAs and the Ambers and Stouts and what not, but this was the beer I drank in high school and college, and it's still there for me when I need it. It's the beer in the cooler when I'm playing softball and it's the beer I grab after a little driveway basketball or a bit of yardwork. I know the beer snobs (shuke) hate the doemstic lights, but I celebrate the entrie beer catalog, and Coors Light has always been there when I need it. 

52 - Raw fruit  Cuties (clementine mandarin oranges)

We have to buy two bags at a time every time we get these because all four members of the household eat them all day long. 

Bonus Comfort Food - Spaghetti-0s with meatballs. 

Don't judge me. 

 
wikkidpissah said:
Comfort food #2 - Roast beef burrito plate with green chile, to go

Lord, i miss Albuquerque! Not that i dont love this frozen tomb on the side of a mountain where i get to share all the joys & tribulations of life with a 96yo dirtfarmer, but i'm crusty enuff myself to need to be socialized by where i live. Not only did i have sun & season & an autonomous pace, but my li'l duplex was a nuthin' walk from everything. Butcher, baker, deli, cappuccino, farmer's market - i was out every morning to read the paper over a cuppa and/or have a "what looks good?" chat with any number of vendors. Burque's bar/restaurant hub, Nob Hill, was less than a mile away and there were 4 joints around me i could walk takeout home from without it getting cold. I am actually mad they spoiled the mom&pop ambiance by adding a Starbucks since i left.

And two of those takeout joints offered the above - my favorite meal i dont prepare. Sumn about the brownishness of pot roast that is a perfect foil for green chile. I learned a taste for it up at the venerable Molly's in Santa Fe - the food-Statue-of-Liberty where everyone still (60 yrs on) breaks family & visitors in on the vagaries of green - and it's been my execution meal for a longlong time. Los Cuates did it abuela-style, lowslow, sealed in a deep aluminum tub, sopapilla & honey in the bag. Hurricane did it styrofoam - fast & filling w mountains of shredded lettuce and tomato under the hood. The last bite of browngreengoodness, wilted saladric, refrito schmear and sharksucking rice flecks was the culinary equivalent of a funeral where you got to reconnect with old friends. And i miss it so...
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I really really want this now.

Frostillicus said:
Bonus Comfort Food - Spaghetti-0s with meatballs. 

Don't judge me. 
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Mr. krista's go-to guilty pleasure; seems always to buy some when I'm out of town.

 
Bonus comfort food - Shitty Tacos

Hard shells, cheap ground beef, Old El Paso taco seasoning, Sargento shredded "Mexican" blend cheese, hot sauce.  Get out of here with your lettuce and tomatoes.  I've enjoyed these under my designated term of "####ty tacos" for so many years that my friends call them this and regularly send me pictures when they cook 'em up.

 
krista4 said:
Bonus comfort food - Shitty Tacos

Hard shells, cheap ground beef, Old El Paso taco seasoning, Sargento shredded "Mexican" blend cheese, hot sauce.  Get out of here with your lettuce and tomatoes.  I've enjoyed these under my designated term of "####ty tacos" for so many years that my friends call them this and regularly send me pictures when they cook 'em up.
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Oh heck yeah. But with lettuce. 

 
krista4 said:
Bonus comfort food - Shitty Tacos

Hard shells, cheap ground beef, Old El Paso taco seasoning, Sargento shredded "Mexican" blend cheese, hot sauce.  Get out of here with your lettuce and tomatoes.  I've enjoyed these under my designated term of "####ty tacos" for so many years that my friends call them this and regularly send me pictures when they cook 'em up.
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I like to cook an excessive amount of chopped onion into the ground beef, and season only with salt and cumin seed.

Love the cheap, crispy Taco shells.

 
krista4 said:
Bonus comfort food - Shitty Tacos

Hard shells, cheap ground beef, Old El Paso taco seasoning, Sargento shredded "Mexican" blend cheese, hot sauce.  Get out of here with your lettuce and tomatoes.  I've enjoyed these under my designated term of "####ty tacos" for so many years that my friends call them this and regularly send me pictures when they cook 'em up.
Click to expand...


are ####### ####ting me -  :lmao:  (I was just ready to put that down - EXACTLY that!)  A young married couple moved in beside us when I was 9 and they were from CA.  They introduced my mom and dad to these tacos!!!  It was terribly exotic for us - and definitely the first "foreign" food I had ever had.  These exact tacos immediately got pulled into my mom's regular menu - we loved them and it was pretty easy cookin' compared to most of her meals.  

ETA: I also did go the shredded lettuce/tomatoes (sour cream?) route either  - but load them up now with all of that.  

I have some catching up to do - just got back from our 3 day Chicago trip!!

RD 50:  HERB - CHIVES

can't prepare meals properly without them - and I'm not talking about green onions (which we use large amounts of as well). so ridiculously priced at the grocery store we always have some outside and a couple of small pots inside for winter if the weather gets too bad

 
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Binky The Doormat said:
are ####### ####ting me -  :lmao:  (I was just ready to put that down - EXACTLY that!)  A young married couple moved in beside us when I was 9 and they were from CA.  They introduced my mom and dad to these tacos!!!  It was terribly exotic for us - and definitely the first "foreign" food I had ever had.  These exact tacos immediately got pulled into my mom's regular menu - we loved them and it was pretty easy cookin' compared to most of her meals.  

ETA: I also did go the shredded lettuce/tomatoes (sour cream?) route either  - but load them up now with all of that.  

I have some catching up to do - just got back from our 3 day Chicago trip!!

RD 50:  HERB - CHIVES

can't prepare meals properly without them - and I'm not talking about green onions (which we use large amounts of as well). so ridiculously priced as the grocery store we always have some outside and a couple of small pots inside for winter if the weather gets too bad
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:hifive:   Also love the chives pick.  

 
RD 51:  DINNER MAIN COURSE/BEEF - FULL RIBEYE CAP CRUSTY OUTSIDE COOKED MED-RARE 

without the internet I thought I had discovered something little known ...the ribeye cap.

kenji article

years later, I find out ...yeah bonehead, it's a well known thing.

melt's in your mouth ...

here's the weird thing though - the place where we get the better meat where they actually do a bit of butchering (still a small grocery store chain) - they guy I talked to had never had anyone ask him to cut the cap off when we bought a good sized ribeye chunk.  

I know this is a small town but damn man.  

 
RD 52:  DINNER MAIN COURSE/BEEF - STEAK TARTARE

We have never made this at home (but do make carpaccio plates several times a year).  I love this stuff - and usually order it when it shows up on the appetizer menu.  

If you love rare - medium rare beef - it's worth a try ...we love it.

pic/article

 
shuke said:
28.  Chives

Chop these up and put them on everything.  
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Binky The Doormat said:
RD 50:  HERB - CHIVES

can't prepare meals properly without them - and I'm not talking about green onions (which we use large amounts of as well). so ridiculously priced at the grocery store we always have some outside and a couple of small pots inside for winter if the weather gets too bad
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I don't think so, chief.

 
Bonus comfort food - Brownie batter licked off a spoon or could be cookie batter but I think brownie is better and also seems less like to kill you?

 
krista4 said:
Bonus comfort food - Brownie batter licked off a spoon or could be cookie batter but I think brownie is better and also seems less like to kill you?
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Sis gets brownies pretty much every visit to VT, but i never have em ready for her expressly so she can enjoy spoonlick and bakesmell

 
Comfort food #3 and Foodapalooza finale: risotto

Comfort? Yeah, that's sumn that happens when no one else is around. Always sought exciting over nurturing company, my antennae run too high in range & gain when people are around and there's just too much bouncing around in me Gulliver to find peace, quiet & succor anywhere but in focused, solitary tasks. Risotto was waiting for me.

Sidebar, your honor, for a brief encomium on my favorite aromatic. The shallot reigns supreme on my counter. They are in all chopped meat i  serve - even tuna sammiches - my jar of homemade slow-caramelized-w-balsamic shallots are one of the the things i always bring out when i'm riffing & if i bought too many this wk, they get sliced, battered & fried and could go on top of ice cream if they had to. And mincing the purple is how i gain my focus as a cook.

So, a couple bulbs of minced shallot go into a tablespoon of Trader Joe's Spanish olive oil - did you know the Italians sell their olive oil internationally and buy Spanish for use? - for a light saute, then a cup or two are poured in for a nice toast. An honest splash of pinot gri and the Keith Jarrett music starts in my head. From here, it is a seduction, how to get so intimate with a few hundred kernels of grain that they scandalously slip out of their starch all at once for your creamy enjoyment. It's similar, but not the same every time, like playing a great song. Every cup of stock, stroke of spoon, splash of wine, swirl of pan coaxes the crescendo just a little closer to climax and then, just when you wonder if you've blown it and will just have rice for dinner, the catharsis of starch surrender is under way, and you're ready with cool cubes of butter and feathers of parmesano to bring it to completion. i dont believe in Beatles/I just believe in me/ Risotto and me/deliciality.

Pour the rest of the wine,  melt in some squash or sauteed mushrooms if desired and enjoy your pillow talk with the porridge of the gods.

ETA: It's been fun serving y'all the many courses of my love for and belief in food these past coupla months. thank you to @Eephus and the dice and all the personal enthusiasms on display. what's for dinner?

 
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Massive Catch-up Extraordinaire:

29 -- Egpplant Rollatine from Il Cortile in NYC's Little Italy (meatless)

30 -- Vegetarian Lasagna -- I usually substitute butternut squash slices for the pasta; veggies are spinach/ricotta combo (meatless)

31 -- 'Near East Couscous', Mediterranean Curry flavor (grain-based) <-- hard to find in the grocery these days

32 -- Dan Dan noodles (pasta-based)

33 -- Wine cheese (cheese) <-- made with port

34 -- Cheese omelette w/ onions and sliced Thai chilis (hot breakfast)

35 -- Nashville Hot Chicken (chicken)

36 -- Oysters Rockefeller (appetizer)

37 -- Sambal Oelek (condiment) <-- somewhat similar to sriracha but spicier

38 -- Fish & Chips (fish)

39 -- Braunschweiger Brat on roll w/ mustard and sauerkraut (sausage)

40 -- Shrimp Scampi (noodle)

41 -- Bitter (British pub beer served lukewarm)

42 -- Oatmeal Stout (beer)

43 -- Shredded hashbrowns (hot breakfast)

44 -- Banana peppers (pizza topping)

45 -- Liverwurst sandwich on rye w/ onions, mustard/mayo, tomato (sandwich)

46 -- Pumpkin pie (dessert)

47 -- Chhole (stew) <-- Indian chickpea dish

48 -- Hot & sour soup (soup)

49 -- As served at Annapolis' Ram's Head Tavern (on West St)....Doppelbock lager (beer)

50 -- Cilantro (herb)

51 -- Picanha as served at Fogo de Chao (beef)

52 -- My brother lived in Japan for ~ 4 years -- it was great visiting! While he worked in Osaka, he lived in a suburb named....Kobe. I can't tell you how great it was--> Kobe beef (beef).

 
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higgins said:
Massive Catch-up Extraordinaire:

32 -- Dan Dan noodles (pasta-based)

35 -- Nashville Hot Chicken (chicken)

44 -- Banana peppers (pizza topping)

50 -- Cilantro (herb)
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:tebow:  for the catch-up.

I thought wikkid took Dan Dan Noodles.  The other three were under heavy consideration by me.  Fantastic!

Forgot to add my thanks earlier to @Eephus for running a super-fun draft.  Enjoyed this much more than I even expected, and especially loved everyone's stories.  

 
higgins said:
51 -- Picanha as served at Fogo de Chao (beef)

\
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I mentioned this one as something I forgot to draft, and Fogo is also where I first had it. Extraordinary. There was a place in downtown Minneapolis that had it which has sinced closed. Luckily Stillwater (7 minutes away) has a place that serves Tri tip, which I think is the same cut, just not seasoned the same. It's still amazing. 

 
krista4 said:
:tebow:  for the catch-up.

I thought wikkid took Dan Dan Noodles.  The other three were under heavy consideration by me.  Fantastic!

Forgot to add my thanks earlier to @Eephus for running a super-fun draft.  Enjoyed this much more than I even expected, and especially loved everyone's stories.  
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Yes this was quite enjoyable. Both relaying my stories about food and reading others. Group hug. 

 
Also liked hearing about others who love cold pop tarts, spaghetti os with meatballs, cup o noodles, etc. I like people who can enjoy the fanciest of foods and still hunker down with a ####ty taco or four. 

 
shuke said:
33    Breakfast - Hot: Cinnamon pancakes from Golden Nugget.  Not the famous casino, but a little place in Kettering, Ohio, about a quarter mile from where my parents still live, actually right across the street from where that Ponderosa was.  This place was a local favorite and always packed.  Unfortunately it closed a few years ago, was supposed to open a larger location somewhere else but never did.
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YES!!!!!!!!!!

 
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