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Foodapalooza - the longest food draft of all time - The beef finally arrives in rounds 51 & 52 (3 Viewers)

Round 4  -  Ferrero Rocher  - Candy

These stupid things are the crack cocaine of candy for me.  The texture and flavor drive me into a feeding frenzy.  I could eat the entire box of them that is sitting on my right without a thought.

Excuse me.  I have to go now.

 
RD 4: Dessert - Candy /  Enstrom's Dark Chocolate Almond Toffee

picture

oh man, this isn't your grandma's toffee. if you think of toffee and something like a Heath bar comes to mind ...it's nothing like it. It's got a crunch ...but then it's tender and it almost melts in your mouth ...and super buttery. The dark chocolate is also great - as they are also chocolatiers. 

if you have never had toffee like this before - do yourself a favor and order a box. You will be back ...we give this to a select few friends for Christmas. 

"Enstrom's toffee is so delicious thanks to Colorado's high altitude and low humidity. When cooking at sea level toffee can get hard, sticky, or even taste burnt because of the high cook temperature. Lucky for us, water boils at a lower temperature at higher altitude. Because of chef's famous recipe and Colorado's low boiling point, our toffee is tender and flavorful with a satisfying crunch." 

 
Round 4 - Candy - Modjeskas

Specifically those made at Schimpff's in Jeffersonville, Indiana.  Sentimental yet delicious choice.  Growing up, every year the highlight of my Christmas stocking haul was a handful of modjeskas, which originated in the Louisville area in the late 19th century and are homemade marshmallows wrapped in caramel.  My dad would go to Schimpff's every year specifically to pick up these and some homemade orange-slice candy for my brother.  To this day, my stepmother sends me a Christmas stocking with modjeskas (and now I have to hide them from OH but will generously allow him to have one).  So simple and wonderful.

 
Binky The Doormat said:
RD 4: Dessert - Candy /  Enstrom's Dark Chocolate Almond Toffee

picture

oh man, this isn't your grandma's toffee. if you think of toffee and something like a Heath bar comes to mind ...it's nothing like it. It's got a crunch ...but then it's tender and it almost melts in your mouth ...and super buttery. The dark chocolate is also great - as they are also chocolatiers. 

if you have never had toffee like this before - do yourself a favor and order a box. You will be back ...we give this to a select few friends for Christmas. 

"Enstrom's toffee is so delicious thanks to Colorado's high altitude and low humidity. When cooking at sea level toffee can get hard, sticky, or even taste burnt because of the high cook temperature. Lucky for us, water boils at a lower temperature at higher altitude. Because of chef's famous recipe and Colorado's low boiling point, our toffee is tender and flavorful with a satisfying crunch." 
Click to expand...


Caramels and toffees are my favorite candies by far.  These sound amazing

 
shuke said:
The only time I remember eating these was as a small child in a movie theater.  And I remember getting extremely sick.
Click to expand...


my wife loves Dots

zero flavor for the chew ..I love chewy fruit stuff 

Swedish fish ...meh ..don't hate hate'em but I'm going caramels 

or at least sour gummy worms

 
5.xxx - appetizer - Shrimp Cocktail at a Super Bowl party.

Timely pick. I love shrimp cocktail. I've had the kind that's like $17 for 4 big ole prawns at a fancy restaurant and I've had the kind from like walmart. They taste almost exactly the same. I'm going with the super bowl party kind because everyone wants the shrimps. But you know everyone else wants them too. And you want to be polite and not just steal all the shrimp. But you'll be gosh darned if someone else is going to eat more than their share. And then suddenly there are only 3 left. Do you go for all 3 or just 2? We've all been there. 

 
Round 4 Candy: Toblerone

I get the six-pack of 100g bars of these Swiss milk chocolate delights at Costco.  

Other than the pure deliciousness of the chocolate with the honey and almond nougat, my favorite part of Toblerone bars is the triangular peaks.  They are my path of good intentions.  I’m not going to eat an entire Toblerone bar right now, that would be ridiculous.  These are designed for slow consumption.  I’ll just break off one triangle.  Whoops, broke off part of the second, so I’ll do a little tidying up and finish that part.  Dang, I always forget how good this is, I better practice snapping off another triangle and try to make it clean this time… well, I think you see where this is headed.  There’s nothing but foil and cardboard left.  Tomorrow is another day.

 
Pork dishes taken already

Pork chop - browned in skillet and then finished in oven. Let rest and then coat with barbecue sauce and flash under the broiler
NY-style pepperoni pizza (cup-and-char pepperoni preferred but not required)
jamón ibérico de bellota
Chipotle Carnitas Burrito Bowl
Chile Verde
KC BBQ Ribs, sticky w/ hot red chili pepper flakes (& chopped green onions)
NC Style Pulled Pork and coleslaw BBQ Sandwich
Al Pastor Torta
"MI-SO-HOT" Tonkatsu ramen from Ramen Tatsu-Ya in Austin, Texas.
Pork Osso Bucco with Creamy Polenta
Roy's wood smoked Szechuan-style baby back pork ribs
Pork Belly Steamed Buns with Hoisin and Pickled Onions
Spaghetti Carbonara.
Kakuni (角煮) (Braised pork belly)  
Pork Schnitzel
BBQ-ed black pig pork belly "grilled" at the table, Korean-style.
Char siu bao
Kenji's Pork Satay
Pork Nacatamales (Nicaraguan)

 
I guess if Frosty can make his Sunday pick, I can too.

Round 5  -  German Chocolate Cake

My absolute favoite.  There's a BBQ place not too far from here that has a bakery as well.  The nice lady makes these babies from scratch.  The topping is not too sweet and is filled with coconutty goodness.  There's also a soul food place nearby that has equally awesome scratch-made deliciousness.  A slice of one these with a large glass of really chilled milk is heaven on Earth.

 
Round 4: Deep Undertones spice blend 

Got this from a recipe book from the creator of one of my favorite cooking channels on youtube, Cooking in Finland (nee, Cooking in Russia). I'm not chef by any stretch of the imagination, but using the recipes and techniques from this channel I manage to fool a few people every now and again.

This spice blend was created with vegetarian cooking in mind, as it's supposed to help add flavoring similar to that created by the Maillard reaction.  I mostly use it to season a pot of red beans, about a tablespoon+ per pound of dry beans.

Deep Undertones (mix all in a spice mill)

1 T cumin seeds

2 t course salt

1.75 t instant coffee 

1.5 t dried basil (prefereably Thai basil)

1.25 t dry mustard

1 t whole black peppercorns

0.75 t dried sage

0.5 t paprika

0.25 t coriander seeds

 
Coach Beard said:
Round 4 Candy: Toblerone

I get the six-pack of 100g bars of these Swiss milk chocolate delights at Costco.  

Other than the pure deliciousness of the chocolate with the honey and almond nougat, my favorite part of Toblerone bars is the triangular peaks.  They are my path of good intentions.  I’m not going to eat an entire Toblerone bar right now, that would be ridiculous.  These are designed for slow consumption.  I’ll just break off one triangle.  Whoops, broke off part of the second, so I’ll do a little tidying up and finish that part.  Dang, I always forget how good this is, I better practice snapping off another triangle and try to make it clean this time… well, I think you see where this is headed.  There’s nothing but foil and cardboard left.  Tomorrow is another day.
Click to expand...
How do you break off the pieces?  Do you snap the peaks towards one another or away?  I only ask because I recently succumbed to click bait, informing me that the entire world was doing it wrong.

 
Frostillicus said:
5.xxx - appetizer - Shrimp Cocktail at a Super Bowl party.

Timely pick. I love shrimp cocktail. I've had the kind that's like $17 for 4 big ole prawns at a fancy restaurant and I've had the kind from like walmart. They taste almost exactly the same. I'm going with the super bowl party kind because everyone wants the shrimps. But you know everyone else wants them too. And you want to be polite and not just steal all the shrimp. But you'll be gosh darned if someone else is going to eat more than their share. And then suddenly there are only 3 left. Do you go for all 3 or just 2? We've all been there. 
Click to expand...
That was going to be my pick, particularly the one from St. Elmo's in Indy.  That cocktail sauce will melt your face off. I love it. 

 
Round 5: Pigs in a Blanket, appetizer

My contribution to the Super Bowl party today. Technically, I'm doing Cows in a Blanket, as I grabbed some grass-fed beef cocktail whiners at the grocery store.

Cut Pillsbury puff pastries into thirds (smaller triangles), roll up your weiner, baste it with melted butter, lightly salt, and bake at 375 until they become perfectly golden brown.

Also, in the name of using up some parsley in the fridge, I whipped up a batch of green Argentinian goodness, which I hope pairs well with the cow.

 
Frostillicus said:
5.xxx - appetizer - Shrimp Cocktail at a Super Bowl party.

Timely pick. I love shrimp cocktail. I've had the kind that's like $17 for 4 big ole prawns at a fancy restaurant and I've had the kind from like walmart. They taste almost exactly the same. I'm going with the super bowl party kind because everyone wants the shrimps. But you know everyone else wants them too. And you want to be polite and not just steal all the shrimp. But you'll be gosh darned if someone else is going to eat more than their share. And then suddenly there are only 3 left. Do you go for all 3 or just 2? We've all been there. 
Click to expand...
made some last night 😊

 
5.xx Lindy's cheesecake w strawberrys

Me Da had been stationed @ Fort Monmouth NJ and was given lots of leave to go into NYC, stay at the Y and watch 3-4 Broadway shows - vaudeville, legitimate and musical theater - per day. His love of it meant that, for the first dozen or so years of my life, we'd take the train down from Boston quarterly, stay w relatives and do Friday night (just peeps), Saturday matinee and evening shows.

In between Saturday shows, we'd eat at either Lindy's, just above Times Square or one of the remaining automats, depending on how flush we were. kids usually liked the automat better, but i didnt and there was one reason.

Me Ma werent much of a cook and was a very finicky eater, something it took me decades to unlearn. If her foster mother hadnt taught her some Sicilian recipes, our taste buds woulda dried up by the time i was 8. But i felt like a king who would regularly execute cooks for anything less than perfection every time my teeth & tongue slid thru & around a Lindy's Famous Cheesecake. For my birthday one year, Ma claimed to have gotten the Lindy's recipe from someone and made one as my birthday cake. It wasnt even close, but i loved the effort and didnt have the chef drawn & quartered.

The deal was that everyone got a piece then the rest was mine. I'd eat the last half for breakfast every morning til it was gone. Still my favorite breakfast.

 
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Mister CIA said:
How do you break off the pieces?  Do you snap the peaks towards one another or away?  I only ask because I recently succumbed to click bait, informing me that the entire world was doing it wrong.
Click to expand...
I snap away.  Which might explain my poor snap accuracy.

And I’m definitely going to try that spice blend you drafted.  I’m a fan of every ingredient individually, curious how that lineup works as a team.

 
Coach Beard said:
I snap away.  Which might explain my poor snap accuracy.

And I’m definitely going to try that spice blend you drafted.  I’m a fan of every ingredient individually, curious how that lineup works as a team.
Click to expand...
I hope you like the blend.  Personally, I tone down the cumin a little, but the blend posted is the original.

 
Trying to decide whether I want to be that guy and go to the wall for the proposition that cheesecake is not, in fact, cake.

 
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krista4 said:
Round 5  Chile Con Queso - appetizer

I'm not going fancy here.  As #1 Fan of Cheese, if this is on a menu anywhere, I'm getting it.  Hole-in-the-wall dives, crappy chain restaurants, anywhere.  It's never not good.

I would eat any of these.
Click to expand...
i've eaten about one billionth of the queso that i've wanted to because ive known, since my first bite, that it would be an all-or-nothing path to 500lbs (and i didnt get near fat - when everyone in my family was - til i quit smoking in my 50s). cant eat it in public for the simple reason that i feel like an angry chihuahua every time someone else dips into it. green chile con queso, with torn shards of pane rustico instead of tortillas, would be my choice were it one meal for the rest of my life.

 
wikkidpissah said:
cant eat it in public for the simple reason that i feel like an angry chihuahua every time someone else dips into it. green chile con queso, with torn shards of pane rustico instead of tortillas, would be my choice were it one meal for the rest of my life.
Click to expand...


:lmao:   I've been known to re-order a chile con queso for my main course if I feel like I didn't get an adequate share of the appetizer.

The torn shards of pane rustico sound like an amazing twist.

 
krista4 said:
The torn shards of pane rustico sound like an amazing twist.
Click to expand...
Lining my path to fatness, an Italian bakery popped up across the alley from my home in Albq just around the time i quit smokin (i have been mercilessly hungry 24/7 ever since). The proprietor reminded me greatly of my mother's Sicilian foster family, so we'd end up chatting the morning away every time i came in. My cousin's Chicago had just come out and she loved that flik so much she'd ask after Rob like he was a close relative. Me & cuz had been talking a lot then because his mother & i had talked him into doing Memoirs of a Geisha for Steve Spielberg as his followup so he wouldnt get locked in as a musicals guy (he is now Disney's musical guy - Mary Poppins reboot, currently editing live action Little Mermaid - of course) and he bought me my first laptop so i could send story notes as he worked on screenifying this bestseller, and my new zietta loved getting updates. She would give me a rate - if charge me at all - for my pastry, cappuccino and two loaves of the most perfectly tough & tender pane rustico if i had a good story for her.

Apparently, 2003 Albuquerque was not ready for a real panetteria and she closed the shop after about a year, only baking for hotels/restaurants until she retired a few years ago. But i could knock on her door any time, give a story (tho i had to make em up or reach into the past because me & cuz had a riff over his hiring of Chinese actors to play geishas, which i knew from my Asian casino customers would not fly and, indeed, the premiere was protested at every Asian capital) and walk away with two more loaves for the rest of the time i lived there.

 
Last edited by a moderator:
krista4 said:
Round 5  Chile Con Queso - appetizer

I'm not going fancy here.  As #1 Fan of Cheese, if this is on a menu anywhere, I'm getting it.  Hole-in-the-wall dives, crappy chain restaurants, anywhere.  It's never not good.

I would eat any of these.
Click to expand...
Had Espinaca Con Queso in the chamber for pretty much the same reasons you listed.  Going to go in a different direction now for my pick.  After I finish melting this cheese and finish this batch of Espinaca for today.

 
wikkidpissah said:
5.xx Lindy's cheesecake w strawberrys

Me Da had been stationed @ Fort Monmouth NJ and was given lots of leave to go into NYC, stay at the Y and watch 3-4 Broadway shows - vaudeville, legitimate and musical theater - per day. His love of it meant that, for the first dozen or so years of my life, we'd take the train down from Boston quarterly, stay w relatives and do Friday night (just peeps), Saturday matinee and evening shows.

In between Saturday shows, we'd eat at either Lindy's, just above Times Square or one of the remaining automats, depending on how flush we were. kids usually liked the automat better, but i didnt and there was one reason.

Me Ma werent much of a cook and was a very finicky eater, something it took me decades to unlearn. If her foster mother hadnt taught her some Sicilian recipes, our taste buds woulda dried up by the time i was 8. But i felt like a king who would regularly execute cooks for anything less than perfection every time my teeth & tongue slid thru & around a Lindy's Famous Cheesecake. For my birthday one year, Ma claimed to have gotten the Lindy's recipe from someone and made one as my birthday cake. It wasnt even close, but i loved the effort and didnt have the chef drawn & quartered.

The deal was that everyone got a piece then the rest was mine. I'd eat the last half for breakfast every morning til it was gone. Still my favorite breakfast.
Click to expand...


Nathan Detroit prefers the strudel

 
Round 5, Appetizer: Honey Coriander Chicken Wings

I see no glory in how hot you can make your Buffalo sauce.  I’ll take depth over heat, and will die on this hill.  I refuse to watch Hot Ones because of this stance.

Anyway… there was a time when one of the best restaurants in central Florida was Ohana, the flagship restaurant at the Polynesian Resort at Walt Disney World.  In its glorious heyday, Ohana was a joyous setting for family dining, the bottomless table service of a churrascaria with the flavors of Polynesia.  The staff even had restaurant-wide games break out a few times an hour to get the kids away from the table for a moment and give the dads a chance to build up some meat sweats.  

First out of the box, before the skewers came to your table… Honey Coriander Chicken Wings.  

I’ve reproduced some of the Ohana menu at home, helped test the wing recipe published in the Unofficial Disney Parks Cookbook.  The seasoning is a blend of salt, sugar, paprika, black pepper, turmeric, garlic powder, cinnamon, and just a little bit of cayenne.  The sauce is made from honey, coriander, soy sauce, lime juice, ginger, chili powder, plus a little cornstarch for thickening, heated up.  
 

Grill the wings with the seasoning and a little oil, then toss the wings in that sauce bath after grilling.  I like a little extra lime with it, so I serve it with lime wedges for a little extra squeeze of flavor.  

Not as hot as Buffalo, not as sweet or sticky as a teriyaki glaze, but to me a lot more depth than either of those.  

I might have eaten these as an appetizer, entree, and dessert, perhaps in the same evening.  But my first thought of them is as the Ohana opener before the parade of protein skewers commences, so I’ll slot them as appetizer.

 
Coach Beard said:
Round 5, Appetizer: Honey Coriander Chicken Wings

I see no glory in how hot you can make your Buffalo sauce.  I’ll take depth over heat, and will die on this hill.  I refuse to watch Hot Ones because of this stance.

Anyway… there was a time when one of the best restaurants in central Florida was Ohana, the flagship restaurant at the Polynesian Resort at Walt Disney World.  In its glorious heyday, Ohana was a joyous setting for family dining, the bottomless table service of a churrascaria with the flavors of Polynesia.  The staff even had restaurant-wide games break out a few times an hour to get the kids away from the table for a moment and give the dads a chance to build up some meat sweats.  

First out of the box, before the skewers came to your table… Honey Coriander Chicken Wings.  

I’ve reproduced some of the Ohana menu at home, helped test the wing recipe published in the Unofficial Disney Parks Cookbook.  The seasoning is a blend of salt, sugar, paprika, black pepper, turmeric, garlic powder, cinnamon, and just a little bit of cayenne.  The sauce is made from honey, coriander, soy sauce, lime juice, ginger, chili powder, plus a little cornstarch for thickening, heated up.  
 

Grill the wings with the seasoning and a little oil, then toss the wings in that sauce bath after grilling.  I like a little extra lime with it, so I serve it with lime wedges for a little extra squeeze of flavor.  

Not as hot as Buffalo, not as sweet or sticky as a teriyaki glaze, but to me a lot more depth than either of those.  

I might have eaten these as an appetizer, entree, and dessert, perhaps in the same evening.  But my first thought of them is as the Ohana opener before the parade of protein skewers commences, so I’ll slot them as appetizer.
Click to expand...


I might try this tomorrow with the drumsticks I'm defrosting now

 
5.ee - Bonnie's Buffalo Chicken Dip (Appetizer)

In honor of the Super Bowl, I'm picking this humble five-ingredient classic.  It's one of my go-tos for potlucks because it's dead simple, travels well and always gets eaten.

It's equally great on crudites, chips or bread. The creaminess of the ranch and cream cheese mellow out the spice and acid of the chicken and Red Hot sauce. 

@ditkaburgers requested I make this for the big game even though she's out of town.

 
Frostillicus said:
5.xxx - appetizer - Shrimp Cocktail at a Super Bowl party.

Timely pick. I love shrimp cocktail. I've had the kind that's like $17 for 4 big ole prawns at a fancy restaurant and I've had the kind from like walmart. They taste almost exactly the same. I'm going with the super bowl party kind because everyone wants the shrimps. But you know everyone else wants them too. And you want to be polite and not just steal all the shrimp. But you'll be gosh darned if someone else is going to eat more than their share. And then suddenly there are only 3 left. Do you go for all 3 or just 2? We've all been there. 
Click to expand...
Time for an upgrade.  One of our local Mexican restaurants (the owner is from Oaxaca) has a shrimp cocktail called Jim and Gails.  Those guys hanging on the sides are bacon wrapped and stuffed with jalapenos and cheese.  The other shrimp are luxuriating in ceviche a la mexicana.  Handmade tortilla chips are also present, of course.  Mr R orders this as a meal.  Sharing is just not an option.

 
Eephus said:
5.ee - Bonnie's Buffalo Chicken Dip (Appetizer)

In honor of the Super Bowl, I'm picking this humble five-ingredient classic.  It's one of my go-tos for potlucks because it's dead simple, travels well and always gets eaten.

It's equally great on crudites, chips or bread. The creaminess of the ranch and cream cheese mellow out the spice and acid of the chicken and Red Hot sauce. 

@ditkaburgers requested I make this for the big game even though she's out of town.
Click to expand...


Made this today.  But added bleu cheese crumbles and didn't add celery.  Cut celery sticks to use for dipping.

 
Mrs. Rannous said:
Time for an upgrade.  One of our local Mexican restaurants (the owner is from Oaxaca) has a shrimp cocktail called Jim and Gails.  Those guys hanging on the sides are bacon wrapped and stuffed with jalapenos and cheese.  The other shrimp are luxuriating in ceviche a la mexicana.  Handmade tortilla chips are also present, of course.  Mr R orders this as a meal.  Sharing is just not an option.
Click to expand...
ok

 
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