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

5.xx Carrilladas (app)

It's amazing i can taste anything. i have Irish/Indian (i dont wanna drink, i have to) tastebuds and my mother even cooked finicky. i grew up hating eggs (set my gag reflex as a child), fish (not only cuz of Catholic Fridays but that was the same day our Lithuanian downstairs neighbor pickled her fish each wk) and complicated veggies.

My first exposure to real food was hitching Europe after i got fired from the music biz. Turns out the Catholic countries are as hard on hitchers as West Texas and Wyoming, tho one is often adopted when picked up, but i was determined to see the Rock of Gibraltar and get to Morocco. i'm normally str8thru on my destinationness but there was no beating the pace, so i got to know the towns on the way to Malaga pretty well.

and you didnt eat well on our budgets (i had picked up a partner along the way) without going to tapas bars. these places were almost designed to see which pickinesses i would have to discard to survive, cuz everything was made of snouts & tails & hooves & fishies. it was just offal (hadda be ced). bet the over on the # of Gumpfaces i made along the way, but i got thru and when i dug sumn, i reeeeally dug it.

just as the French became expert at making sauces to cover supply deficiencies, the special genius of the Spanish is pairing scrap meat with sweet and pickled things and making two wrongs a right. there's no way yer gittin me to eat an intestine, a prune AND an olive together but..................dayum....................that's tasty!

and beef cheek, port wine & honey (plus usually some kind of dried fruit in the reduction) is among the veryveryveryvery best. along with jamon Iberrico & wings, carrilladas are a food i can eat like a dog til i die. never been to a Spanish town without seeking em out. never had em in the States, which means i aint had em in a while. to this day, my tongue goes erect with the memory.

restaurant idea #2: Tapasta. drinks on tap, tapas & pasta.

ETA: There is a restaurant in Albq that stuffs manicotti with beef cheek. oooomphadiddlemunchmurkel is that good! kinda short-ribby but flaky like corned beef. if Burque's got it, there's somewhere in your town do too

 
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There are so many pork dishes I want to go with, but I think I'll stick with a simple classic. There is little better than a hot dog at a baseball game, but I've always leaned the way of the bratwurst instead. And ballpark brats are damn good, but when Target Field brought in brats from Kramarczuk's Old World Sausage Company, that was a real game changer. Like going from Miller Lite to an IPA, or canned chili to award winning. Sure, the former can get the job done, but the latter is real art. 

Here is a write up of Kramarczuk's by none other htan Food Network's own Andrew Zimmern. 

Kramarczuk’s is an iconic Twin Cities restaurant and deli, serving Eastern European sausages and comfort classics for more than 50 years. Wasyl and Anna Kramarczuk moved to the United States from Ukraine in 1949. In the 50s, they bought an established butcher shop in Northeast Minneapolis, started making sausages and quickly became a neighborhood fixture. On one side of the landmark Hennepin Avenue emporium is a grab-and-go deli with baked goods, kolachis, old world mustards, Polish pickles, housemade sauerkraut, the most delicious head cheese and beef jerky, and few dozen varieties of sausages—from andouille and linguica, to smoked brats and krakowska, my personal favorite.
Click to expand...




Round 6 - Pork - Kramarczuk's Bratwurst with light kraut and freshly grilled onions at Target Field. 

 
Frostillicus said:
There are so many pork dishes I want to go with, but I think I'll stick with a simple classic. There is little better than a hot dog at a baseball game, but I've always leaned the way of the bratwurst instead. And ballpark brats are damn good, but when Target Field brought in brats from Kramarczuk's Old World Sausage Company, that was a real game changer. Like going from Miller Lite to an IPA, or canned chili to award winning. Sure, the former can get the job done, but the latter is real art. 

Here is a write up of Kramarczuk's by none other htan Food Network's own Andrew Zimmern. 

Round 6 - Pork - Kramarczuk's Bratwurst with light kraut and freshly grilled onions at Target Field. 
Click to expand...


looking at their website - what would you recommend I order? 

https://kramarczuks.com/sausage/available_in_store

 
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Another favorite from my now-gone restaurant Howzatt:

Round 6  -  Samosa

Mr R loves the chicken ones in the picture, but for no reason I can determine the vegetable ones are for me.  The veggie samosas came with this amazing tamarind chutney.  I could eat those for the rest of my life.  The sprinked powder on top is the bomb.  I have no idea what it is, but we would wet our fingers and clean the plate every time.  I even overlooked the peas in there.  (I loathe peas.  Mom couldn't get me to eat them and neither can you.)  Along with the lamb chops, it was food nirvana.

 
RD 6: APPETIZER - FRIED ARTICHOKE HEARTS

this is recipe that a close friend showed me when we were in college and super stoned. It was from his Italian grandma. At that point I hadn't been exposed to many different foods (Mom's great Kentucky-based country cookin') and I was a very finicky eater.  

He is full blooded Italian and his parents were from Cleveland where they had several real Italian markets (we were in Dayton - and they didn't have anything like that). The idea of vegetables were repulsive - and then the idea of something soft, canned and looked like that ...I probably would not have considered unless we had the munchies so bad.  

these things are just full of deliciousness - real parmesan-reggiano and those flavorful, tender artichoke hearts with a crispy outside.  

this recipe is pretty close

video - this guy is pretty good.

made 2 batches of these yesterday for a crowd at Superbowl party - most of them never made the platter ...they were eaten off the draining screen before they ever got there.

 
6.ee - Thrice Cooked Bacon (Mission Chinese Food, SF)

Danny Bowien was the darling of the brief pop-up restaurant scene here about a decade ago.  His restaurant Mission Chinese Food opened a couple of nights per week inside of a dingy family run Chinese restaurant space on an ungentrified block of Mission St.  Bowien's food was adventurous, often featuring his personal takes on classic Chinese-American dishes.

We went there a few times and found the menu kind of hit and miss. It may have been an off night but I found the much lauded Kung Pao Pastrami to be almost inedible.  But the one dish we ordered every time was the thrice cooked bacon. The thick bacon was steamed, then fried to render the fat and finally stir fried with rice cakes, bitter melon and loads of chilis. The combination of smoke, heat, bitter, chewiness and tongue numbing was intense but delicious.  I've made a decent at home version using regular slab bacon but technically it was only twice cooked.

After Mission Chinese blew up here, Bowien expanded to NYC and starred on "Mind of a Chef". The Manhattan branch closed in 2020 amidst allegations of mismanagement and a toxic kitchen culture. Mission Chinese in SF still operates under the signage of Lung Shan, the Chinese restaurant it first used as the pop up space and eventually took over.

Short video of Bowien making this dish

 
Eephus said:
6.ee - Thrice Cooked Bacon (Mission Chinese Food, SF)

Danny Bowien was the darling of the brief pop-up restaurant scene here about a decade ago.  His restaurant Mission Chinese Food opened a couple of nights per week inside of a dingy family run Chinese restaurant space on an ungentrified block of Mission St.  Bowien's food was adventurous, often featuring his personal takes on classic Chinese-American dishes.

We went there a few times and found the menu kind of hit and miss. It may have been an off night but I found the much lauded Kung Pao Pastrami to be almost inedible.  But the one dish we ordered every time was the thrice cooked bacon. The thick bacon was steamed, then fried to render the fat and finally stir fried with rice cakes, bitter melon and loads of chilis. The combination of smoke, heat, bitter, chewiness and tongue numbing was intense but delicious.  I've made a decent at home version using regular slab bacon but technically it was only twice cooked.

After Mission Chinese blew up here, Bowien expanded to NYC and starred on "Mind of a Chef". The Manhattan branch closed in 2020 amidst allegations of mismanagement and a toxic kitchen culture. Mission Chinese in SF still operates under the signage of Lung Shan, the Chinese restaurant it first used as the pop up space and eventually took over.

Short video of Bowien making this dish
Click to expand...


:wub:    :wub:    :wub:    :wub:

 
The round 7/8 categories should be interesting.

Dinner main course - Meatless
Dessert - Frozen
Fast food

Roll set 1
Die rolls: 3
Roll subtotal: 3
Roll total: 3

Roll set 2
Die rolls: 10
Roll subtotal: 10
Roll total: 10

1d18, rolled 1 time.

Roll set 1
Die rolls: 4
Roll subtotal: 4
Roll total: 4
Click to expand...

 
Eephus said:
6.ee - Thrice Cooked Bacon (Mission Chinese Food, SF)

Danny Bowien was the darling of the brief pop-up restaurant scene here about a decade ago.  His restaurant Mission Chinese Food opened a couple of nights per week inside of a dingy family run Chinese restaurant space on an ungentrified block of Mission St.  Bowien's food was adventurous, often featuring his personal takes on classic Chinese-American dishes.

We went there a few times and found the menu kind of hit and miss. It may have been an off night but I found the much lauded Kung Pao Pastrami to be almost inedible.  But the one dish we ordered every time was the thrice cooked bacon. The thick bacon was steamed, then fried to render the fat and finally stir fried with rice cakes, bitter melon and loads of chilis. The combination of smoke, heat, bitter, chewiness and tongue numbing was intense but delicious.  I've made a decent at home version using regular slab bacon but technically it was only twice cooked.

After Mission Chinese blew up here, Bowien expanded to NYC and starred on "Mind of a Chef". The Manhattan branch closed in 2020 amidst allegations of mismanagement and a toxic kitchen culture. Mission Chinese in SF still operates under the signage of Lung Shan, the Chinese restaurant it first used as the pop up space and eventually took over.

Short video of Bowien making this dish
Click to expand...


that's just not fair...

 
wikkidpissah said:
5.xx Carrilladas (app)

It's amazing i can taste anything. i have Irish/Indian (i dont wanna drink, i have to) tastebuds and my mother even cooked finicky. i grew up hating eggs (set my gag reflex as a child), fish (not only cuz of Catholic Fridays but that was the same day our Lithuanian downstairs neighbor pickled her fish each wk) and complicated veggies.

My first exposure to real food was hitching Europe after i got fired from the music biz. Turns out the Catholic countries are as hard on hitchers as West Texas and Wyoming, tho one is often adopted when picked up, but i was determined to see the Rock of Gibraltar and get to Morocco. i'm normally str8thru on my destinationness but there was no beating the pace, so i got to know the towns on the way to Malaga pretty well.

and you didnt eat well on our budgets (i had picked up a partner along the way) without going to tapas bars. these places were almost designed to see which pickinesses i would have to discard to survive, cuz everything was made of snouts & tails & hooves & fishies. it was just offal (hadda be ced). bet the over on the # of Gumpfaces i made along the way, but i got thru and when i dug sumn, i reeeeally dug it.

just as the French became expert at making sauces to cover supply deficiencies, the special genius of the Spanish is pairing scrap meat with sweet and pickled things and making two wrongs a right. there's no way yer gittin me to eat an intestine, a prune AND an olive together but..................dayum....................that's tasty!

and beef cheek, port wine & honey (plus usually some kind of dried fruit in the reduction) is among the veryveryveryvery best. along with jamon Iberrico & wings, carrilladas are a food i can eat like a dog til i die. never been to a Spanish town without seeking em out. never had em in the States, which means i aint had em in a while. to this day, my tongue goes erect with the memory.

restaurant idea #2: Tapasta. drinks on tap, tapas & pasta.

ETA: There is a restaurant in Albq that stuffs manicotti with beef cheek. oooomphadiddlemunchmurkel is that good! kinda short-ribby but flaky like corned beef. if Burque's got it, there's somewhere in your town do too
Click to expand...


I've had beef cheeks and pork cheeks in various formations, but I don't think I've ever had this specifically.  Looks amazing.

 
Round 6 - Crab and Kurobuta pork xiao long bao - pork dish

There are probably better purveyors, but the first place I ever had xiao long bao was at the Din Tai Fung in Seoul, and we regularly get them at the Seattle-area Din Tai Fungs, so I'm going with theirs.  Last night we had them at home from XCJ, and these guys do an amazing job of making/shipping something that you can make at home and love almost as much.  OH's record for number of dumplings eaten in a single setting:  32.  And that included eating some of their other non-dumpling dishes as well.

 
krista4 said:
Round 6 - Crab and Kurobuta pork xiao long bao - pork dish

There are probably better purveyors, but the first place I ever had xiao long bao was at the Din Tai Fung in Seoul, and we regularly get them at the Seattle-area Din Tai Fungs, so I'm going with theirs.  Last night we had them at home from XCJ, and these guys do an amazing job of making/shipping something that you can make at home and love almost as much.  OH's record for number of dumplings eaten in a single setting:  32.  And that included eating some of their other non-dumpling dishes as well.
Click to expand...
I especially like the little plastic crab in the container so you can tell the buns apart.

 
krista4 said:
Round 6 - Crab and Kurobuta pork xiao long bao - pork dish

There are probably better purveyors, but the first place I ever had xiao long bao was at the Din Tai Fung in Seoul, and we regularly get them at the Seattle-area Din Tai Fungs, so I'm going with theirs.  Last night we had them at home from XCJ, and these guys do an amazing job of making/shipping something that you can make at home and love almost as much.  OH's record for number of dumplings eaten in a single setting:  32.  And that included eating some of their other non-dumpling dishes as well.
Click to expand...


That reminds me I need a new bamboo steamer

 
krista4 said:
Round 6 - Crab and Kurobuta pork xiao long bao - pork dish

There are probably better purveyors, but the first place I ever had xiao long bao was at the Din Tai Fung in Seoul, and we regularly get them at the Seattle-area Din Tai Fungs, so I'm going with theirs.  Last night we had them at home from XCJ, and these guys do an amazing job of making/shipping something that you can make at home and love almost as much.  OH's record for number of dumplings eaten in a single setting:  32.  And that included eating some of their other non-dumpling dishes as well.
Click to expand...


whoa - I don't remember seeing and crab combined ...and 2 kinds of crab  :wub:

very jealous of OH ...this is a must have - and I want it now.

 
krista4 said:
Round 6 - Crab and Kurobuta pork xiao long bao - pork dish

There are probably better purveyors, but the first place I ever had xiao long bao was at the Din Tai Fung in Seoul, and we regularly get them at the Seattle-area Din Tai Fungs, so I'm going with theirs.  Last night we had them at home from XCJ, and these guys do an amazing job of making/shipping something that you can make at home and love almost as much.  OH's record for number of dumplings eaten in a single setting:  32.  And that included eating some of their other non-dumpling dishes as well.
Click to expand...


XCJ has apparently targeted me with the algorithm because I can't go on Facebook without them offering to sell me XLB since this draft has started. 

 
For the Fast Food category, eligible picks include items from commercial fast food outlets as well as convenient favorites you can whip up quickly at home.

 
Eephus said:
For the Fast Food category, eligible picks include items from commercial fast food outlets as well as convenient favorites you can whip up quickly at home.
Click to expand...


can't use it ...because I already have - but I'll put in another plug for doing pan steamed/then fried pot stickers and whatever homemade sauce you want to do

so easy, so quick ...fast, easy clean up

your family will love it.

 
Binky The Doormat said:
can't use it ...because I already have - but I'll put in another plug for doing pan steamed/then fried pot stickers and whatever homemade sauce you want to do

so easy, so quick ...fast, easy clean up

your family will love it.
Click to expand...


I pan fry and then steam my pot stickers.  Mrs. Eephus does them in the reverse order.

I don't correct her because we're happily married :wub: but Binky you're backwards on this one.

 
Eephus said:
I pan fry and then steam my pot stickers.  Mrs. Eephus does them in the reverse order.

I don't correct her because we're happily married :wub: but Binky you're backwards on this one.
Click to expand...


yeah, sorry ...not sure what to call it ...I put them in with a little oil and get them going - but well before they are seared I pour the water in and cover to steam ...let them go around 8-10 minutes and then take the cover off and let all the water evaporate and get some golden brown on one side

but we like them with a couple sides browned ...so I flip them around for another few minutes.

probably a sin ...but we like it.

 
Binky The Doormat said:
yeah, sorry ...not sure what to call it ...I put them in with a little oil and get them going - but well before they are seared I pour the water in and cover to steam ...let them go around 8-10 minutes and then take the cover off and let all the water evaporate and get some golden brown on one side

but we like them with a couple sides browned ...so I flip them around for another few minutes.

probably a sin ...but we like it.
Click to expand...
this.

soy, rice wine vinegar, green onion, sugar as a dipping sauce 

 
4th round - Maple candy (dessert - candy)

Not sure if this has a different name, but I always call it maple candy.  Soft, melt-in-your-mouth maple syrup flavor, I think they're made with just maple syrup and butter.  Not exciting but always a favorite of mine, I can demolish a whole box very, very quickly.

 
Steve Tasker said:
4th round - Maple candy (dessert - candy)

Not sure if this has a different name, but I always call it maple candy.  Soft, melt-in-your-mouth maple syrup flavor, I think they're made with just maple syrup and butter.  Not exciting but always a favorite of mine, I can demolish a whole box very, very quickly.
Click to expand...


I love maple and I love these candies ...but holy #### are they sweet ...I mean like ...make you wince sweet.

 
Steve Tasker said:
4th round - Maple candy (dessert - candy)

Not sure if this has a different name, but I always call it maple candy.  Soft, melt-in-your-mouth maple syrup flavor, I think they're made with just maple syrup and butter.  Not exciting but always a favorite of mine, I can demolish a whole box very, very quickly.
Click to expand...


I'd always get one of these at the state fair

 
ROUND 6: the humble BLT, por que 

5 ingredients:

Semi-toasted/grilled bread, hankering sourdough at the moment.

Tomato: don't bother making a BLT with ordinary tomatoes.

Bacon: thick.  Name brands escape me.  I get around in the bacon market.

Mayo: I buy only avocado oil based mayo, for better or worse with regards to flavor.

Lettuce: Green leafy

 
5th Round - Kouign-Amann (dessert - cake)

There's no category for pastries, so I'm going to take liberties and call this a cake because it's literally in the name itself.  Here's a bunch of photos of ones from NYC for everyone to drool over.

 
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