Mrs. Rannous
Footballguy
When do we get to Round 2?
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Foodapalooza - the longest food draft of all time - The beef finally arrives in rounds 51 & 52 (2 Viewers)
- Thread starter Eephus
- Start date
Eephus
Footballguy
Ramsay Hunt Experience
Footballguy
I am intrigued by the ground pork in lieu of the char siu in the tonkatsu ramen.
shuke
Black Ice Skeptic
Drunken knight
Footballguy
Drunken knight
Footballguy
i am in several meetings for a while. tagging me helps. I already have several things in mind for 3 and 4.
MTskibum
Footballguy
We have one of those here, I will have to try it.
My favorite is jinya-ramen, which is now a national chain.
General Malaise
Footballguy
General Malaise
Footballguy
Oooops, shoulda read further.
I grill it too - love to add a little blackened seasoning to it while grilling. And when I do peppers, onions in the grill basket, I love adding fresh pineapple chunks if we have them. Sensational.
General Malaise
Footballguy
Look, if this guy is going to continue to speak in french, I'm outta here. This is AMERICA, speak AMERICAN!@
Ramsay Hunt Experience
Footballguy
My wife used to work for French teleconference company. I can remember having dinner with the CEO, who had flown over, at a French restaurant. After I ordered, he said "I zout you didn't zpeak Fronch?" And I replied, "I only know the food words."
Ramsay Hunt Experience
Footballguy
I have no idea who is up.
Ilov80s
Footballguy
Ramsay Hunt Experience
Footballguy
OK. Sorry about that.
For a hot beverage, I'm going to go with something that I actually usually have a pretty inferior version of.
2.3 -- Masala Chai (hot beverage)
Because I'm at coffee shops a lot more than Indian restaurants, I often order a chai tea latte, or more often, a dirty chai. And they're good. They're fine. But they're made with a syrup and they're a pretty pale imitation of the real thing. They almost never have that hit of black pepper that I find so addicting.
At home, I have a powder that I add to heated milk. Kind of a Masala Chai Ovaltine. And it scratches the itch. But there was a time when I was trying to do keto to lose weight, when I made a lot of pretty authentic Masala Chai (except for the Splenda as the sweetener), where I actually used whole spices and decent Assam tea. And it really was one of those treats that made not having a lot of my favorite things more palatable.
Our video/recipe for this pick is from the YouTuber who possibly annoys my wife more than anyone else. Joshua Weissman. And I admit, he's a bit much. But he can cook.
For a hot beverage, I'm going to go with something that I actually usually have a pretty inferior version of.
2.3 -- Masala Chai (hot beverage)
Because I'm at coffee shops a lot more than Indian restaurants, I often order a chai tea latte, or more often, a dirty chai. And they're good. They're fine. But they're made with a syrup and they're a pretty pale imitation of the real thing. They almost never have that hit of black pepper that I find so addicting.
At home, I have a powder that I add to heated milk. Kind of a Masala Chai Ovaltine. And it scratches the itch. But there was a time when I was trying to do keto to lose weight, when I made a lot of pretty authentic Masala Chai (except for the Splenda as the sweetener), where I actually used whole spices and decent Assam tea. And it really was one of those treats that made not having a lot of my favorite things more palatable.
Our video/recipe for this pick is from the YouTuber who possibly annoys my wife more than anyone else. Joshua Weissman. And I admit, he's a bit much. But he can cook.
Eephus
Footballguy
No. You're never required to pick from any category in the Palooza format. You're a vet, you should know this.
Every main course category will come up at least once. It's likely that some categories from the other two pools will not come up at all. This is subject to change if this draft keeps its momentum but there's a defined end in the current rules.
Steve Tasker
Footballguy
He's definitely become more over-the-top over the past few years, but he's clearly very talented. I've cooked many of his recipes over the years.
Ilov80s
Footballguy
I should know this lol. I read the rules on the first page as well. For some reason, I assumed we had to fill out a whole meal card.
Eephus
Footballguy
2.05 - Kakuni (角煮) (Braised pork belly)
Most pork belly dishes treat the skin as a crackling--it's delicious that way too. Kakuni is simmered slowly in a broth of dashi, mirin, soy and ginger until the meat and fat both achieve an ooey gooey goodness. The texture is sort of like warm uni and if it's cooked perfectly, there's a nice balance between the pork and the sweet/salty/umami notes of the sauce.
Kakuni is too rich and intense to work as a main course but Japanese cuisine doesn't fit squarely into Western mealtime norms. A couple of small plates washed down with sake or beer is enough.
I've enjoyed the stories about specific restaurants so I'm pouring one out for Izakaya Roku, a small restaurant down the street that shut its doors early in the pandemic. The memory of their kakuni is my North Star for when I attempt the dish at home. It's the joint where I sat about ten feet away from Mark Zuckerberg and Priscilla Chan when they used to live in the Mission. They were waiting for a table like a couple of schmoes while we were ordering more food.
Most pork belly dishes treat the skin as a crackling--it's delicious that way too. Kakuni is simmered slowly in a broth of dashi, mirin, soy and ginger until the meat and fat both achieve an ooey gooey goodness. The texture is sort of like warm uni and if it's cooked perfectly, there's a nice balance between the pork and the sweet/salty/umami notes of the sauce.
Kakuni is too rich and intense to work as a main course but Japanese cuisine doesn't fit squarely into Western mealtime norms. A couple of small plates washed down with sake or beer is enough.
I've enjoyed the stories about specific restaurants so I'm pouring one out for Izakaya Roku, a small restaurant down the street that shut its doors early in the pandemic. The memory of their kakuni is my North Star for when I attempt the dish at home. It's the joint where I sat about ten feet away from Mark Zuckerberg and Priscilla Chan when they used to live in the Mission. They were waiting for a table like a couple of schmoes while we were ordering more food.
Eephus
Footballguy
wikkidpissah
Footballguy
about time. i was gonna hafta take a 2nd pork dish if the b-word hadnt been addressed by the time it got back to me.
PIK95
Footballguy
PIK95
Footballguy
Ilov80s
Footballguy
krista4
Footballguy
I don't drink coffee, but we went to places with civets in both Vietnam and Bali and walked through the whole coffee-making processes there. OH thought it was great, and even brought some home from Vietnam. I thought the civets were cute but was told they're mean, so I didn't bring any of them home.
Ilov80s
Footballguy
krista4
Footballguy
I wish I liked it. Feel like I'm missing out, particularly in the PNW. Same with beer.
The Dreaded Marco
Footballguy
Eephus
Footballguy
Sorry I missed where you said you wanted in.
You've been added to the spreadsheet and have two picks.
PIK95
Footballguy
1.17 Pork Dish - Spaghetti Carbonara. One of the main ingredients is guanciale, which is pork cheek.
This dish was a staple of the village in the Italy, where my wife's family hails from. It originated in Rome during the 40's (I saw online). It was especially popular with the poor people and soldiers. My wife's nona taught me her secrets in preparing her version. Carbonara was popular in the village's mostly because of the cheap and readily available ingredients. These include spaghetti, eggs, guanciale, butter that they clarify, and Pecorino Romano cheese . If you have never had Spaghetti Carbonara, make some and thank me later.
Here is a decent basic one I found in ten seconds. Yum!
This dish was a staple of the village in the Italy, where my wife's family hails from. It originated in Rome during the 40's (I saw online). It was especially popular with the poor people and soldiers. My wife's nona taught me her secrets in preparing her version. Carbonara was popular in the village's mostly because of the cheap and readily available ingredients. These include spaghetti, eggs, guanciale, butter that they clarify, and Pecorino Romano cheese . If you have never had Spaghetti Carbonara, make some and thank me later.
Here is a decent basic one I found in ten seconds. Yum!
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Ramsay Hunt Experience
Footballguy
Of the classic roman pastas, I think Pasta Alla Gricia is the one that most showcases the pork.
I also must admit that while I make carbonara pretty often, guanciale is so hard to find that always use pancetta. One day I'll get down to the Italian Store in Rosslyn and do it properly.
I also must admit that while I make carbonara pretty often, guanciale is so hard to find that always use pancetta. One day I'll get down to the Italian Store in Rosslyn and do it properly.
PIK95
Footballguy
General Malaise
Footballguy
otb_lifer
Footballguy
the original, Kopi Luwak, is indigenous to Indonesia ... those other civets are pretenders.
we imported some back around 20 yrs ago - can't remember if it was D'Ags or Zabars who we offloaded it to - it's a very distinct cup, notes one won't find anywhere else ... but it sure as #### (pun intended) is not worth the coin.
a beefy Kenyan is probably the best bang for the buck on the planet ... i know you like wine, so i would suggest Kenya AA, black - then you tell me how similar the profile/pallette is to a bone dry red.
General Malaise
Footballguy
Ok, I took a pork in round 1. Does that mean I need to pick a fruit or a hot beverage here? Be kind, I'm new to this and not all that bright. I can't play board games with my kids because the rules on newer games are harder than my hardest college math class (algebra and I got a "C" 
)
)
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shuke
Black Ice Skeptic
2.4 French Roast coffee brewed in a percolator on a Coleman stove
I love camping. Not rugged hiking with all your gear, but being able to pull your car right up to a spot and get all your gear out. People say, "why not just stay at home and have a fire out back". I like doing that too, but I also like getting to the outdoors, sleeping in cold weather, and just getting away from it all.
And that's why I enjoy my camping coffee more than any other coffee. During the work week I drink coffee on my way to work or while working. On the weekend I drink it while I'm planning on what I have to do the rest of the day or while I'm out running errands. While camping, I can just sit in my chair by the fire and realize I don't have to do #### that entire day if I don't want to.
Coffee brewed correctly in a percolator tastes way better drip. But even when I do it the "shuke way", it's damn good. If you've never used a percolator you really have to get the heat just right to get it to percolate but not get too hot where the water is boiling and splashing the grounds out of the basket. But I don't have that much patience when I want my coffee, and with a Coleman stove you can't have that flame too low or it'll go out from the wind. So once my coffee is done, it's blacker than night and usually has about 1/16" of grounds in the bottom of the cup for some extra crunch.
I love camping. Not rugged hiking with all your gear, but being able to pull your car right up to a spot and get all your gear out. People say, "why not just stay at home and have a fire out back". I like doing that too, but I also like getting to the outdoors, sleeping in cold weather, and just getting away from it all.
And that's why I enjoy my camping coffee more than any other coffee. During the work week I drink coffee on my way to work or while working. On the weekend I drink it while I'm planning on what I have to do the rest of the day or while I'm out running errands. While camping, I can just sit in my chair by the fire and realize I don't have to do #### that entire day if I don't want to.
Coffee brewed correctly in a percolator tastes way better drip. But even when I do it the "shuke way", it's damn good. If you've never used a percolator you really have to get the heat just right to get it to percolate but not get too hot where the water is boiling and splashing the grounds out of the basket. But I don't have that much patience when I want my coffee, and with a Coleman stove you can't have that flame too low or it'll go out from the wind. So once my coffee is done, it's blacker than night and usually has about 1/16" of grounds in the bottom of the cup for some extra crunch.
Ilov80s
Footballguy
Nope, you can draft more pork round 2Ok, I took a pork in round 1. Does that mean I need to pick a fruit or a hot beverage here? Be kind, I'm new to this and not all that bright. I can't play board games with my kids because the rules on newer games are harder than my hardest college math class (algebra and I got a "C"
General Malaise
Footballguy
Boy, I'm with you, brother! Camping coffee is extraordinary coffee. We use a French press to make ours and we bring our tea kettle with us to boil the water. Works great, especially if wind is making things tricky. Tea kettle over the camp fire too if it's raging in the morning.
Eephus
Footballguy
krista4
Footballguy
the original, Kopi Luwak, is indigenous to Indonesia ... those other civets are pretenders.
we imported some back around 20 yrs ago - can't remember if it was D'Ags or Zabars who we offloaded it to - it's a very distinct cup, notes one won't find anywhere else ... but it sure as #### (pun intended) is not worth the coin.
a beefy Kenyan is probably the best bang for the buck on the planet ... i know you like wine, so i would suggest Kenya AA, black - then you tell me how similar the profile/pallette is to a bone dry red.
Well, Bali is part of Indonesia.
Yeah, OH liked that one better, so I'm not sure why he didn't buy any to bring home, unlike the Vietnamese stuff.
Eephus
Footballguy
You get a different set of three categories to choose from every two rounds. It's pretty simple, the complexity is all on the dice end.
otb_lifer
Footballguy
Well, Bali is part of Indonesia.
sorry, should've specified Sumatra region - #### happens.
carry on, and try that Kenyan.
General Malaise
Footballguy
I'll just do what Shuke does.
2.06 Virgin Hot Toddy - Beverage HOT non-alcoholic
I am the maker of this drink and when it snows in Portland, the neighbors descend upon our house and I make hot toddies for all....only we use bourbon or whiskey or whatever brown water is around to be found.
But in the month of February, after the Super Bowl, I go dry for a month. So if it snows on Monday or beyond, my hot toddy goes like this:
- Heat up the tea kettle
- zest a lemon, juice the lemon
- add a big glob of honey
Mix well. Add the boiling water to the lemon and honey. Add a dash of cayenne pepper. Add a dash of nutmeg. Serve piping hot in a glass with a cimamen stick.
You'll sing like Paparazzi afterwards even without the bourbon.
Eephus
Footballguy
That's an inspired pick.
Coffee is fuel for me, something I drink out of habit/addiction. Most of us have had tens of thousands of cups in our lifetimes but a hot cup of Joe on a chilly morning at a campground takes me someplace special.
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