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Foodapalooza - the longest food draft of all time - The beef finally arrives in rounds 51 & 52 (2 Viewers)

Ilov80s said:
Sorry, thought you were looking for new additions based on your comment yesterday
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No problem, the more the merrier.  It's not that hard to add new people to the draft sheet

@Coach Beard

You owe two from the round 1/2 categories

  • Dinner main course - Pork
  • Beverage - non-alcoholic, hot
  • Fruit - Raw
and one from the round 3 categories

  • Dinner main course - Lamb
  • Dessert - candy
  • Spice
 
Ramsay Hunt Experience said:
I have a stupid, pedantic question concerning the spice category.  Would that include herbs?
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No, herbs are another category

ETA:  It's kind of a fine line because the same plant can be used as an herb or spice.  The general rule of thumb is herb=leaves and spice=berries/seeds so bay leaves would be an herb although they're typically used more like a spice.

 
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Round 3  -  Lamb chop

The best ones I've ever had came from a place that Covid killed called Howzatt.  The owners came here from Bangladesh, and she could really cook.  Those chops were all crusted with flavour agents on in the outside and all tender good on the inside.  I crave those things.

And in a call back to round one, I always had a pineapple frozen custard shake afterwards from the place down the road.  Such complementary tastes.

 
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Round 3 - Spice - Smoked (Spanish) Paprika

This - this spice....this wonderful, magical, elegant, unique, exquisite spice is what propels any dry rub concoction I mix from mundane to magnifique.  It powers my soups up a level. It separates my chili from others.  It is rug that ties the whole room together.  

I could have gone with a number of spices here, but my loyalty is with this red dust that smells like paradise and tastes like success.

 
Round 3 - Dots (candy)

I stan all gummy candies but will go with good old Mason Dots from the US of A over foreign brands like Haribo and Kasugai.

Dots are superior movie candy. They're quiet to eat, won't melt on your hands and can be used to get out that piece of popcorn stuck in your molars. 

Corn Syrup, Sugar, Food Starch-Modified, Malic Acid, Natural And Artificial Flavors, Sodium Citrate, Artificial Colors (Including FD&C Red 40, Yellow 5, Blue 1).

 
Round 3: Taza Chocolate disc's. I'm celebrating all varieties. Candy.

Mexican-style chocolate, made in Massachusetts.  I love the dry, crumbly texture,  and it's not too sweet. I'm all ears if someone has a better recommendation.

 
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Settling in with a Rocky Patel 1992 and a High West bourbon Manhattan....food drafts don't seem to have the same nightly shenanigans as the music drafts.

 
3rd Round - Iskender kebab (Dinner - lamb)

There's a story behind this one.  My uncle, a lifelong bachelor who everyone assumed would never marry, finally did, sometime around 2012 or so.  His wife, now my aunt, is a lovely Turkish woman, about 15 years his junior and only like 4-5 years older than me.  While they had been legally married in the US, it was important to her to have a traditional Turkish ceremony back home.  So that's how my family, plus my aunt and a couple of cousins, ended up in Central Turkey, in the industrial city of Kayseri, for a few days.

I don't know if anyone here has been to Turkey.  It's a great country, the nicest people, unbelievable historical sites, the Blue Mosque is the most beautiful building I've ever seen.  Anyway, most tourists never go east past Istanbul, or maybe the resort cities like Izmir on the Mediterranean coast.  Kayseri, in contrast, is very much not a tourist town.  Think of a mid-sized US grimy manufacturing city, and then add a splash of very conservative Islam.

The first day we're there - literally our first day in the country and my first ever setting foot in Asia - it's just a whirlwind.  Totally and completely foreign to anything I'd ever experienced.  My aunt's parents are amazing hosts - they're so happy that their daughter is getting married, and so happy that my uncle has had family coming all the way from America for the ceremony.  They insist that we must go out for a nice dinner.  So we do, to Elmacioglu, which is apparently one of the finest restaurants in all of Kayseri.

We get there, it's a nice place, white-glove waiters, basically just looks like a giant ballroom.  The only problem is that the menu is entirely in Turkish.  And the only person in the place who seems to speak both English and Turkish is my aunt.  She attempts to decipher the menu but it's chaos, there's like 10 of us at the table, just all over the place.  My brother and I settle on Iskender kebobs.  I have no idea what I've just ordered but the waiter seems to approve.

A few minutes later, the plates come out.....and I'm greeted with a dinner plate the size of my head, piled high with like 2 pounds of thinly sliced lamb, well-seasoned but not spicy, in a delicious tomato-based sauce.  A couple pieces of roasted tomato and peppers, a corner of the plate devoted to yogurt, and a pita.  I know I've made the right decision.  I'm about to dive in...until....

The waiter comes over, super fancy, white gloves, and he's got what appears to be a gravy boat.  In America, they'll come to your table and freshly crack pepper for you.  But in Turkey, when you order an Iskender kebab, they're coming with a gravy boat full of ####### melted butter.  And they're gonna pour it all over that lamb until you tell them to stop, until the lamb is drowning in a butter and tomato sauce.

I'm not going to say it's the best meal of my life, that would be a lie.  But it is probably the single most memorable meal of my life.  And for that reason, I have to pick it here.

 
Ilov80s said:
I’ll just say it, non-chocolate based candy is not good. Sorry, I’ll see myself out. 
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I don't dislike chocolate but if I had to choose (and this is a food draft), I'll go with something chewy: gGummies, caramels, nougats, licorice.

 
Round 4 picks on Saturday.  Same categories as today.

I'm rolling for rounds 5/6 now per tradition but these don't go into effect until Sunday.
 

1d11, rolled 1 times.

Roll set 1
Die rolls: 7
Roll subtotal: 7
Roll total: 7
1d11, rolled once.

Roll set 1
Die rolls: 7
Roll subtotal: 7
Roll total: 7
1d18, rolled once.

Roll set 1
Die rolls: 1
Roll subtotal: 1
Roll total: 1
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Dinner main course - Pork
Dessert - Cake
Appetizer

 
I originally said we'd remove main course categories after they were rolled twice.  Since that would mean no more pork after Monday, I'm scrapping that rule.

We have not yet scratched the :porked:

 
I understand where these are usually listed on the menu.  But if you dine out with me at a place that serves these, you have seen me devour several and call it my main course.

Round 1 Pork “Pork Belly Steamed Buns with Hoisin and Pickled Onions”

Just typing that out sparks joy.  The tenderness and fattiness of the pork belly, just like me.  The salty sweet of the hoisin.  Throw a couple pickled onion pieces in there so I can tell myself I’m also having a vegetable with dinner.  Wrap it all in a soft steamed bun that captures all the flavors inside and allows me to reduce my silverware usage.   

Server, I’m concerned you misunderstood me.  I intended to say “3 orders of steamed pork buns”, not one order of three.  Put one order out in the middle of the table and let them sort it out.  The other two orders will go right in front of me, please and thank you.

My first experience with these pockets of Heaven were at some dim sum service in San Francisco and I apologize for not remembering the name of the place.  So instead I’ll highlight the spectacular buns I had at Star Noodle, an excellent Asian fusion place on the west side of Maui.  If you go there now they’re at a great setting on Front St in Lahaina, but I have a fondness for their previous location inland and uphill a couple miles from where they are now.  

Haven’t attempted to make these at home.  Yet.

 
Coach Beard said:
I understand where these are usually listed on the menu.  But if you dine out with me at a place that serves these, you have seen me devour several and call it my main course.

Round 1 Pork “Pork Belly Steamed Buns with Hoisin and Pickled Onions”

Just typing that out sparks joy.  The tenderness and fattiness of the pork belly, just like me.  The salty sweet of the hoisin.  Throw a couple pickled onion pieces in there so I can tell myself I’m also having a vegetable with dinner.  Wrap it all in a soft steamed bun that captures all the flavors inside and allows me to reduce my silverware usage.   

Server, I’m concerned you misunderstood me.  I intended to say “3 orders of steamed pork buns”, not one order of three.  Put one order out in the middle of the table and let them sort it out.  The other two orders will go right in front of me, please and thank you.

My first experience with these pockets of Heaven were at some dim sum service in San Francisco and I apologize for not remembering the name of the place.  So instead I’ll highlight the spectacular buns I had at Star Noodle, an excellent Asian fusion place on the west side of Maui.  If you go there now they’re at a great setting on Front St in Lahaina, but I have a fondness for their previous location inland and uphill a couple miles from where they are now.  

Haven’t attempted to make these at home.  Yet.
Click to expand...
https://www.starnoodle.com/menu-lahaina-maui-restaurant-star-noodle

 
Motion to split seafood into fish and shellfish and to expand chicken (the most boring of meats) to encompass all poultry.

 
Coach Beard said:
That’s the place!  First ate there a few years ago, when it kept showing up on recommendations even though it wasn’t right on the water.  Figured the kitchen must be really special.
Click to expand...
hit them twice last week.  It used to be aloha mixed plate, which we also liked very much.

as for the place in San Francisco, I would need a little help in narrowing it down.  
 

I am fond of:

https://eandokitchen.com/menu/

 
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