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

Eephus said:
Roasted pork banh mi from Saigon Sandwich have become the food of choice when @ditkaburgers and I go to Giants game.  Ballpark concessions were really poor last year and I don't want to give Giants owner Charles Johnson any more of my money than I absolutely have to.  We've had people in the stands ask us where we got the sandwiches and they're disappointed to hear that we brought them in from somewhere else.
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before our move to Colorado, we had season tickets for the giants at pac bell.  Would do happy hours before the game at misc places down there.  Would occasionally eat in the park (great park food for 2000)

 
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Getzlaf15 said:
Please report back on the Duck Fat Tater Tots.  Thanks
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Will!  I just got an email about the dinner and there's a little amuse bouche that wasn't on the published menu:

Amuse-Bouche: Beef Pho Broth with Chicharron and Lettuce Grow Chives OR Vegetable Pho Broth with Puffed Rice Crisp and Lettuce Grow Chives (vegetarian)

 
9.  Cheese and pickle sandwich

England doesn't get a lot of respect for its national cuisine but they did invent the sandwich. Cheese and pickle is about as basic as you can get: a thick slab of cheddar, something green and leafy (I prefer arugula) and maybe a slice of tomato (pronounced toe-mah-toe).  The key ingredient is Branston Pickle, a tangy dark brown chutney with a more complex flavor than American pickle relish.  We always have a jar of it in the frig just for this sandwich.

 
Round 9 - Sandwich - Ham, salami, and capicola pressed panini from a food cart outside the Coliseum

I finally get to feel fancy. My wife and I got married young (23) and never had much money to travel as much as we wanted to. Well, one of my best friend's mom was a travel agent, and she found a round trip fare to Italy (with an 8-hour layover in Toronto) for $417 per passenger. He put it out to his friends and my wife and I snatched it up. Since we didn't have a ton of money, and the $417 + hotel stays was quite a bit for us at the time, we tried to do food as economically as possible. This food cart became a regular lunch stop (3 euros for a panini) and kicked off a love of Italian style sandwiches ever since. Though they're never as good as this one was. 

 
Drunken knight said:
before our move to Colorado, we had season tickets for the giants at pac bell.  Would do happy hours before the game at misc places down there.  Would occasionally eat in the park (great park food for 2000)
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The food used to be a lot better. It was particularly bad in 2021 because of the pandemic and a strike by the concessions workers.  If there's a season this year, we'll keep bringing in our own banh mi.

 
Eephus said:
The food used to be a lot better. It was particularly bad in 2021 because of the pandemic and a strike by the concessions workers.  If there's a season this year, we'll keep bringing in our own banh mi.
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the food industry is still upside down… getting better but still unpredictable 

 
Eephus said:
9.  Cheese and pickle sandwich

England doesn't get a lot of respect for its national cuisine but they did invent the sandwich. Cheese and pickle is about as basic as you can get: a thick slab of cheddar, something green and leafy (I prefer arugula) and maybe a slice of tomato (pronounced toe-mah-toe).  The key ingredient is Branston Pickle, a tangy dark brown chutney with a more complex flavor than American pickle relish.  We always have a jar of it in the frig just for this sandwich.
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This was too British for 21 year-old RHE at the time.  

 
Binky The Doormat said:
RD 9:  SANDWICH - SMOKED DUCK PB&J

The New Orleans sandwich talk made me think of Bayona's "Smoked Duck PB&J".  Very unique and delicious. 

Key Ingredients: Smoked duck, peanut-cashew butter, pepper jelly, marinated red onion, toasted whole-grain bread; served with apple-celery salad

What the Judges Said: We’re not sure what it was about duck this time around, but we got a lot of creative entries for this protein. None were more inspirational than the smoked duck PB&J. We’re not even sure how Freer and Spicer could get to the point where they thought of pairing peanut butter and duck together, but damn if it doesn’t work. What takes the sandwich to another level entirely is the use of pepper jelly and marinated red onion. It’s a flavor bomb that is salty, creamy, spicy and sweet. Genius.
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This is intriguing.  My first reaction was WTF, but reading the list of ingredients, I can see why it would work so well together.

 
Coach Beard said:
The Z-Man does have its critics, which amuses me.  There’s a lot of BBQ “purists” out there with small penises who are adamant that “real” BBQ can’t be on a Kaiser with cheese and will go to great lengths to judge and mock those who like the Z-Man.  Fine.  Go somewhere else.  Film a video of your disdain from the front seat of your truck while wearing mirrored sunglasses if you have to.  And thanks for making the line at Joe’s a little shorter.  
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Coming in hot :hot:

 
Eephus said:
Roasted pork banh mi from Saigon Sandwich have become the food of choice when @ditkaburgers and I go to Giants game.  Ballpark concessions were really poor last year and I don't want to give Giants owner Charles Johnson any more of my money than I absolutely have to.  We've had people in the stands ask us where we got the sandwiches and they're disappointed to hear that we brought them in from somewhere else.
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Whoa.  I think I’ve been to Saigon Sandwich.  Hole-in-the-wall place in seedy neighborhood?  I got a banh mi with pork two ways and pate.  It was fabulous.

ETA: just searched on Saigon Sandwich.  It’s definitely a match.  Had that combo banh mi with roasted pork, steamed pork, and pate.

 
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Ramsay Hunt Experience said:
Reuben was another leading contender for my sandwich.  It's the one where I'm not sure I've ever had a bad reuben.  Some have been more revelatory than others, but even a "meh" reuben is pretty awesome, IMO.
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If a Rachel is an option, I’ll choose Rachel over Reuben.  But that’s not meant to slight Reubens.  Reubens are awesome and if consumption of Reubens encourage more production of corned beef and pastrami, we all win.  

There’s a deli in Georgetown where I had a spectacular pastrami experience 4-5 years ago.  Blanking on the name at the moment, but I’m sure I have it recorded somewhere.  
ETA: It was Stachowski’s Market.

 
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Coach Beard said:
.  

There’s a deli in Georgetown where I had a spectacular pastrami experience 4-5 years ago.  Blanking on the name at the moment, but I’m sure I have it recorded somewhere.  
ETA: It was Stachowski’s Market.
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I lived next to Stachowski's for years.  I actually used to buy sausages from Jamie at farmer's markets before he opened the shop.  The pastrami sandwich is a monster.  A full lb and a half of meat.  But I think my favorite sandwich from his shop is the butcher shop dip.

 
krista4 said:
Since this is a food thread, and at risk of any spotlighting...

Last year during a "break" in COVID (vaccines are working!  this is almost over!), a group put on a series of dinners on Lumen Field, home of the Seahawks and Sounders. When I say "on," I mean that.  They set up tables and a tent on the field, and you could wander around everywhere and they even had a setup where you could go try to kick a field goal.  (We did not try.)  They bring in some of the best chefs around Seattle for a set four-course meal, and the food was ####### unbelievable.

Now they're doing it again, and we're going tonight.  Scroll down and check out that February 17 menu.  Some of the others are also amazing, but we had to go on a Wed or Thurs, so could only choose from those dates, and I found this one most enticing. 
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Honey Aleppo Vinaigrette. Honey Brown Butter Ice Cream.

A taster of Honey?

 
krista4 said:
Balancing out my vegetarian picks of the last two days with:

Round 9 - The Meatball Sub

Specifically I would take the one at Fino's Italian Deli in Memphis.*  Tennessee for a meatball sub, you say?  Somehow, yes, it's the best I've had in the US.

*Unless they add onions.  We had moved to Nicaragua and come back to Memphis to take care of a few matters, and all I could think of was getting this sub.  Then...it had onions on it. ONIONS.  🚫
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That is an abomination.  Who adulterates a meatball sub that way?  HEATHENS.

 
Round 9  -  BBQ Sandwich from VIncek's (in East Bernard, TX)

This place is a full-on butcher shop (note the deer processing offered).  But they also serve BBQ.  Their sandwiches are of a kind that you rarely see any more.  The brisket is ground with the sauce and served using a scoop.  It is topped with a dollop of sauce and some dill pickles.  You can also have raw onion, but I don't eat them.  It's served on a hamburger bun.  Sounds pretty normal, but sure does taste good.  And we can buy them disassembled, take them home, and make them up later.  A quart of potato salad is necessary.

 
Frostillicus said:
With four picks remaining every pick in this round has been a sandwich. That's interesting. 
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I have this thing where I won't use that "S" word.  I can't remember why.   And it's dumb.  But I stick with it, so every time it comes up I just say "ham on bread" instead of "ham" s-word or whatever.  I won't acknowledge that word's existence.  It's why in my pick I didn't specify a category.

Yeah...I'm weird.

 
there are still so many defining sammiches on the board (Castro spins), but i dont wanna double dip.

10.xx Montepulciano D'Abruzzo, wine

I'm not a wine guy. Never drink it without food, have a decent nose but a smoker's taste buds. I can occasionally appreciate an interesting pairing but, generally, gimme a pinot of either color and i'm good.

One thing i can barely stand is the Sangiovese grape, or anything high-tannin. Raises my dead tongue cells from their graves to haunt my mouth. And the M D'A is soooo Sangiovese it's almost reversely perverse. Sure, i could tell you i taste the Abruzzo rain more than the Abruzzo sun, but i have another reason to appreciate the distinct coffee, pepper, unripe berry taste.

As usual, it comes down to associations and my best associations have to do with my Mary. I had kicked her out for the umpteenth time, thought it was forever like always, but i was pretty sure this time. She had taken a private duty nursing gig in Sacramento and had pissed off her roomies in the pied a terre they shared when off-shift so quickly that she soon had the place to herself. Just when she had no one, no where, did she notice a lump under her arm....

I had moved in with a woman who stipulated that Scary Mary was not to have any of our numbers, but i made my living in casinos, so i werent hard to find. Usually on the razor's edge of fashion, she had dressed like a secretarial job applicant to seek me out, tell me she was sick & needed a friend. i dropped everything because, well, i always did.

She decided that Cali provided better health care, so stayed down in Sac for the operation & chemo. I worked weekends and hopped the hump to take care of her thru the treatments. When they were over, she insisted i stay away a few weeks til she felt whole. Before i went down, i asked her where she'd like me to make a reservation. She didn't want one. She was soooo extravagant when out on the town and i guess she wasnt ready yet. I could deal.

But there had to be some kind of celebration and Mary couldnt cook a lick. I, not much better, had just been trying recipes i saw on the Frugal Gourmet and Sac is in the middle of the greatest farmland in the country and Mary was having a rebirth of sorts, so i practiced a Pasta Primavera.

Stopped at a farm stand, then a wine shop and asked for the best pairing. I'm not sure he picked the right one when he offered the bottles with the long title, but...

Mary had as treacherous a relationship with food as she did with people. A combo junkie & fitness nut, she would often go a month on only tinned salmon & chai (and ice cream for detox), so i had no idea how she would receive my feast. Nonetheless i fussed & fretted, slammed pot & pan, put out a checkered tablecloth and tada. She was afraid of both the wine and the food. I dont strictly remember how it evolved but i ended up sitting next to her and holding out a strand of zucchini or sumn and feeding her like a mama bird. Before long, she was gulping like a gull, scarfing the Montepulciano like a hard-playing child and the life returning to her flesh & bones was palpable.

Before i returned to Reno, i went down to SF to commission an engagement ring from a poker-playing jeweler friend. Unless we did sparkling wine, Mary always wanted M D'A for our home celebrations from then on. There were less of those than either of us hoped.

 
These are sandwiches I have yet to have.... but will.

I've never spent any meaningful time in Philadelphia but I've wanted to try the famous original of these sandwiches for some time, stemming from a teen-love of making steak umms (do those still exist?).

9 -- Original Philly Steak Sandwich w/ Cheese Whiz.

A years-ago conversation from a Nashville-dwelling buddy led to him suggesting that I would definitely like....

10 -- Roast Pork Shoulder on corn cakes w/ hot sauce.

 
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Sandwich number 2 is another one of those "even when it's meh, it's good" sandwiches.  I've had perfectly acceptable renditions at mediocre restaurants across the country. But I'm going to focus on one preparation that was mindblowing.

Pick 10.x -- Cubano Sandwich (with fried plantains and an unspotlighted thematically appropriate cocktail) Chez Henri, Cambridge, MA circa 2005

When my wife started at Harvard, I had a year to essentially kill holding down a super easy job with some weird hours in Cambridge before I started law school the next year down south.  So I did a lot of just walking around Cambridge and Boston and popping into bars and restaurants.  

And one of the places I loved to pop into was Chez Henri, which was your classic French bistro/bar with tin ceilings and that whole deal.  But the head chef was a Cuban native who introduced a few Cuban dishes in and the bartender worked to add some appropriate Cuban inspired cocktails (both obvious and lesser known).  The Chez Henri Cuban sandwich was one of the most talked about dishes in Cambridge in those days.  And rightfully so.  It had amazing roast pork, incredible Cuban bread (pretty sure it was made with lard).  All the components, from the ham to the cheese to the pickles to the mustard, shone.  And if you ordered it with one of those Cuban-inspired cocktails (my favorite was one of the lesser-known ones) it was very easy to engage in some Papa Hemingway cosplay.  I'd begin to speak in short, declarative sentences.  And it was good.

Chez Henri apparently closed in 2013.  But the sandwich is still remembered fondly.  Here is a 2017 article about another restaurant's attempt to resurrect the Chez Henri Cubano.  And apparently, there have been Chez Henri pop-ups  featuring the sandwich (and that cocktail, don't sleep on the cocktail) as recently as August 2021.

 
Rd 10 Sandwich: Cheeseburger from Millers

People in Michigan know. No frills here. The burger comes on wax paper, your only option is cheese or no cheese, cook temp and fries or onion rings. No fancy extras like grilled onions. No bill, it's the honor system and it's cash only. Pay at the bar. Also I believe the bar is for sale if anyone is interested in an all cash business with 80 years worth of loyal customers. 

 
higgins said:
These are sandwiches I have yet to have.... but will.

10 -- Roast Pork Shoulder on corn cakes w/ hot sauce.
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Yer hoagie aint the best of Philly pork unless broccoli di rape is in there somewheres. one of the best meat/veg pairings there is

ETA: sharp prov, too

 
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Round 10:  Smoked Ham Sandwich from Robertson's in Baird, TX, sandwich

I'm not wild about ham, but this stuff is other-worldy good. Their ham sandwich consists of two slices of white bread, maybe a thin layer of butter (it's been a while), and a thick stack of razor-thin smoke ham - and it's near impossible to improve.

https://www.realbeefjerky.com/  I see they sell online these days.  Get behind me, Satan - sincerely, my credit card

 
Round 10 Sandwich:  Eventide Brown Butter Lobster Roll from Eventide Oyster Co, Portland ME

Last fall, I went to Maine for the first time.  My favorite parts of the visit were Acadia National Park and the fresh lobster.  It helped me understand why I’ve never met anyone from Maine.  They have Acadia National Park and fresh lobster.  Why leave?  I understand.  

Of the many lobster rolls and lobster pounds we patronized on our trip, almost all were great and two lobster rolls stood out to us along the excellence.  I’m drafting Eventide’s because it’s just different enough from a classic lobster roll that IMO there’s room for someone else to draft one.  

Eventide is an oyster bar started by a couple of James Beard award-winners with success in Asian cooking.  So their lobster roll has an Asian influence, served in a steamed bun the size of small hot dog bun with the consistency more like a bao bun.  That and the brown butter made this thing escalate quickly.  My wife and I initially ordered one lobster roll to share and some oysters, but we quickly ordered another lobster roll after we each took a bite of this delicacy.

 
krista4 said:
I have this thing where I won't use that "S" word.  I can't remember why.   And it's dumb.  But I stick with it, so every time it comes up I just say "ham on bread" instead of "ham" s-word or whatever.  I won't acknowledge that word's existence.  It's why in my pick I didn't specify a category.

Yeah...I'm weird.
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laughing emoji

 
Ilov80s said:
Rd 10 Sandwich: Cheeseburger from Millers

People in Michigan know. No frills here. The burger comes on wax paper, your only option is cheese or no cheese, cook temp and fries or onion rings. No fancy extras like grilled onions. No bill, it's the honor system and it's cash only. Pay at the bar. Also I believe the bar is for sale if anyone is interested in an all cash business with 80 years worth of loyal customers. 
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Would you be available for hire as a Michigan food tour guide?  I haven’t been to Michigan in 30ish years, but I think I would know where to eat if I had you to guide me.

 
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