Mister CIA
Footballguy
Me too. That and the bacon, and the smoked turkey. Might even nab one of the half smoked hams.
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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
Binky The Doormat
Footballguy
btw ...with the price of decent bacon (like Wright Brand) at the grocery store - this stuff is comparable per lb. (not counting shipping)
Coach Beard
Footballguy
Ilov80s
Footballguy
I charge 2 shawarmas an hour. But if you ever come, I've got plenty of recommendations for food, drink and things to do.
Frostillicus
Footballguy
General Malaise
Footballguy
Round 10 - Wine - Ayoub Pinot Noir - Estate Whole Cluster
I'm a beer guy who dabbles in vino. I'm not choosy, I'll drink anything with alcohol in it if it's put in front of me. But I do know when I encounter something I really love when I drink it and I'm having a hard time thinking of another red wine I've had that I enjoyed more than this one.
Ayoub is an interesting cat. I've never met him, but my wife had a private tasting with a group of girls at his vineyard and she likened him to the Soup Nazi. A few of the girls present were giggly and talking over him and he grew aggravated and finally "SHHHHHHHHHHHSHED" them. My wife, appreciative of his time and dedication to his craft, moved away from the obnoxious gaggle of buzzed ladies in her group and in return, received an incredible education about his wines, his process, his back story, etc. She departed with 4 of his pinot noirs, including the one highlighted above and rolled her eyes at the girls who bad mouthed the guy when they got back on their chartered van.
She saved a bottle of his whole cluster for our anniversary dinner at a fancy downtown restaurant and it was exquisite. He makes this pinot with the stems and all and the earthiness that emanates from it is just wonderful. 10/10 would absolutely drink again and would really like to visit his winery some day with the understanding that all he asks for is a little respect for opening up his home to visitors.
I'm a beer guy who dabbles in vino. I'm not choosy, I'll drink anything with alcohol in it if it's put in front of me. But I do know when I encounter something I really love when I drink it and I'm having a hard time thinking of another red wine I've had that I enjoyed more than this one.
Ayoub is an interesting cat. I've never met him, but my wife had a private tasting with a group of girls at his vineyard and she likened him to the Soup Nazi. A few of the girls present were giggly and talking over him and he grew aggravated and finally "SHHHHHHHHHHHSHED" them. My wife, appreciative of his time and dedication to his craft, moved away from the obnoxious gaggle of buzzed ladies in her group and in return, received an incredible education about his wines, his process, his back story, etc. She departed with 4 of his pinot noirs, including the one highlighted above and rolled her eyes at the girls who bad mouthed the guy when they got back on their chartered van.
She saved a bottle of his whole cluster for our anniversary dinner at a fancy downtown restaurant and it was exquisite. He makes this pinot with the stems and all and the earthiness that emanates from it is just wonderful. 10/10 would absolutely drink again and would really like to visit his winery some day with the understanding that all he asks for is a little respect for opening up his home to visitors.
Coach Beard
Footballguy
krista4
Footballguy
I suspect that might have been purposeful, since this wasn't a Bananas Foster at all, but was more like taking apart some elements of it and putting them back together in a different fashion. Or it could have been a mistake.
Banana Fosters - Chocolate Chip Banana Bread, Apple, Honey Brown Butter Ice Cream, Salted Pecan Crumble - this was very good but our least favorite course. The salted pecan crumble was the star of this one.
Amuse Bouche - Beef Pho Broth with Chicharron and Lettuce Grow Chives
First Course - Grilled Carrots with Whipped Blue Cheese, Honey Aleppo Vinaigrette, Beets, Orange, Candied Pistachio, Mint - Unbelievably good. The whipped blue cheese was something I'd eat off Mayor Daley if it were slathered on him. (Did I do that right?)
Second Course - Shrimp Roll Steam Bun, Brandied Lobster Sauce, Napa Cabbage, Fingerling Potato Chips - OMFG. The brandied lobster sauce. A couple of my companions did not do a good job of bun to sauce management and ended up with sauce leftover, then were looking around for anything to use to sop up the rest. I had to stop Mr. krista from using the menu to eat the rest of his. The shrimp was made into a form very much like Vietnamese sugar cane shrimp dish, which I adore. I would eat nothing but this happily for the rest of my life.
Third Course - Pressed Pork Shoulder, Duck Fat Tater Tots, Salsa Roja, Queso Fundido, Winter Squash, Pickled Red Onion, Radish - This would have been the winner if that shrimp roll weren't so incredible. The "tater tots" are the crispy wedges at 2 o'clock and 9 o'clock, with the pork in the middle. While I loved the tots, the pork was the star here, pressed to give it such intensity of flavor.
The pics of the last couple of courses have a weird tint to them because as it got darker, the lighting they had on the field gave everything a purple/blue hue. When we got there it was light; this is where they set up for you to try a 35-yard field goal. This is the tent where they have the dining. They do a beautiful job with the tables and decor. And then there are little touches like you walk down yard markers to get onto the field.
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Zegras11
Footballguy
Binky The Doormat
Footballguy
Zegras11
Footballguy
Binky The Doormat
Footballguy
Zegras11
Footballguy
Raging weasel
Footballguy
Went there 5-6 years ago when the wife and I were hitting all the top 10 best burgers in Michigan places. Was very disappointing, seemed overpriced for what it was, didnt have alot of flavor and the place was kind of dirty(all the tables were sticky)
Mister CIA
Footballguy
Kitchen Gadget: Are there any distinctions to be made between an electric appliance permanently affixed to the counter top and something I grab from the junk drawer (oh hi, long forgotten gadget with a very sharp blade!)?
Frostillicus
Footballguy
Round 10 - Sandwiches - Nashville Hot Chicken Sandwich (thigh, not breast) from Revival in Minneapolis
Ok so no, I've never been to Nashville and had Hot Chicken there. Sorry. But the Nashville Hot craze hit Minneapolis a few years back, and as a fan of spicy chicken and things with cities in their name I knew I had to try it. And I could think of no better place to go in town than Revival, a Minneapolis restaurant that specializes in souther friend chicken (yes, really).
I've had the nashville hot sandwich since at other places in town, and it's always a breast and never compares to what I had at Revival. I don't know how it compares to the real thing, but my brother has been to Nashville and sampled their wares and claims the Revival sandwich is right up there with anything he had down in Tennessee. Which is good enough for me and even if true southerners dispute those claims it doesn't matter - I really like this sandwich.
Ok so no, I've never been to Nashville and had Hot Chicken there. Sorry. But the Nashville Hot craze hit Minneapolis a few years back, and as a fan of spicy chicken and things with cities in their name I knew I had to try it. And I could think of no better place to go in town than Revival, a Minneapolis restaurant that specializes in souther friend chicken (yes, really).
I've had the nashville hot sandwich since at other places in town, and it's always a breast and never compares to what I had at Revival. I don't know how it compares to the real thing, but my brother has been to Nashville and sampled their wares and claims the Revival sandwich is right up there with anything he had down in Tennessee. Which is good enough for me and even if true southerners dispute those claims it doesn't matter - I really like this sandwich.
Frostillicus
Footballguy
krista4
Footballguy
Frostillicus
Footballguy
wikkidpissah
Footballguy
i tried eatin that stuff once. definite no go, even with melted cheese and pickled jalapenos
krista4
Footballguy
No, I don't think I got it right. Potpourri but we'll still have categories, to be decided by dice. Sorry, I'm hungover and not making sense.
Ilov80s
Footballguy
Yeah it’s dirty, it’s a dive bar. $9 for burger isn’t bad imo. As for the taste, It’s juicy and cheesy and delicious.
krista4
Footballguy
I guess my taste when it comes to stuff on bread is pretty pedestrian, but I'd probably rather eat this than almost anything:
Round 10(?) Tuna Melt - any local diner
Must be on grilled rye bread, use cheddar cheese, not a ton of mayo in the tuna, and without a tomato involved.
Round 10(?) Tuna Melt - any local diner
Must be on grilled rye bread, use cheddar cheese, not a ton of mayo in the tuna, and without a tomato involved.
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Frostillicus
Footballguy
Frostillicus
Footballguy
Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich
krista4
Footballguy
shuke
Black Ice Skeptic
shuke
Black Ice Skeptic
Why did you respond with the sad emoji to his post?
Don't #### with my brain like this.
krista4
Footballguy
As soon as the laughing emoji was banned, I declared that any time I use the "cry" I mean the "laugh." According to a few posts I've read, some political trolls decided to do the same thing, but I don't care since I did it first, and I have all those people on ignore anyway.
Sometimes it also means both laugh and cry, as in this case.
Eephus
Footballguy
Sorry I got the shingles vaccine yesterday and it wiped me out. Weekend cats are triple potpourri
Spice
Kitchen Gadget
Vegetable - Raw
I'll catch up on the spreadsheet tomorrow
Ramsay Hunt Experience
Footballguy
Keeping these Potpourri categories short.
Pick 11.x - Mezzaluna https://www.amazon.com/dp/B01G72KOVO?tag=aboutcom02thespruceeats-20&linkCode=ogi&th=1&ascsubtag=5076526|n607df92d64d94dd4afdc0e19fbf40a8510|B01G72KOVO
So, my knife skills are, at best, OK. Probably worse than that. So I embrace any tool that helps me with those tasks. A mandolin for slices. A food processor in lieu of uniform dicing (yes, I carry some secret shame over that). But I feel no shame for using a mezzaluna to finely chop up my herbs. I don't even know if it's really better than if I just used a chef's knife with any finesse whatsoever, but I just find it easier to keep my heap of herbs in one place when I'm using the rocking motion with a mezzaluna rather than my spastic attempts to "run a knife through" my piles.
And I can feel like an Italian grandma for a minute or two.
Pick 11.x - Mezzaluna https://www.amazon.com/dp/B01G72KOVO?tag=aboutcom02thespruceeats-20&linkCode=ogi&th=1&ascsubtag=5076526|n607df92d64d94dd4afdc0e19fbf40a8510|B01G72KOVO
So, my knife skills are, at best, OK. Probably worse than that. So I embrace any tool that helps me with those tasks. A mandolin for slices. A food processor in lieu of uniform dicing (yes, I carry some secret shame over that). But I feel no shame for using a mezzaluna to finely chop up my herbs. I don't even know if it's really better than if I just used a chef's knife with any finesse whatsoever, but I just find it easier to keep my heap of herbs in one place when I'm using the rocking motion with a mezzaluna rather than my spastic attempts to "run a knife through" my piles.
And I can feel like an Italian grandma for a minute or two.
Mrs. Rannous
Footballguy
I'm still on Round 10.
I'm going for the humble egg salad sandwich. I make mine with chopped eggs, enough mayo to hold things together, some salt, pepper, and paprika plus a dash of lemon juice. Yum!
I'm going for the humble egg salad sandwich. I make mine with chopped eggs, enough mayo to hold things together, some salt, pepper, and paprika plus a dash of lemon juice. Yum!
wikkidpissah
Footballguy
11.xx Beefsteak Tomato
Many years ago, a juicy, midsummer beefsteak tomato caught the man who killed my fath.........nope, i don't have a story here, even pretendsees. Just earlybirding the obvious. In season, my lunch is the same every day - bagel, schmear, 1/2-inch slice of big bistecca, roasted green chiles, cracked pepper, sale di mare. one of the top ten bites in da woild.
Many years ago, a juicy, midsummer beefsteak tomato caught the man who killed my fath.........nope, i don't have a story here, even pretendsees. Just earlybirding the obvious. In season, my lunch is the same every day - bagel, schmear, 1/2-inch slice of big bistecca, roasted green chiles, cracked pepper, sale di mare. one of the top ten bites in da woild.
Ilov80s
Footballguy
Rd 11 Kitchen Gadget: The Air Fryer
I will be honest, I was a major doubter of this thing. My wife bought one maybe 2 years ago and I rolled my eyes. I figured another cooking device that we will use twice a year and will just eat up pantry space. My apologies to my wife and to the great and powerful air fryer. We use it at least twice a week. Got some leftovers that need to get some life into them? Your carryout has gone a bit limp? Want to make restaurant quality wings? Frozen foods that need to be crispy? Flaky salmon? It does an incredible job getting a crunch or crust on food without unhealthy oils, stinking up the whole house, making a mess, etc.
I will be honest, I was a major doubter of this thing. My wife bought one maybe 2 years ago and I rolled my eyes. I figured another cooking device that we will use twice a year and will just eat up pantry space. My apologies to my wife and to the great and powerful air fryer. We use it at least twice a week. Got some leftovers that need to get some life into them? Your carryout has gone a bit limp? Want to make restaurant quality wings? Frozen foods that need to be crispy? Flaky salmon? It does an incredible job getting a crunch or crust on food without unhealthy oils, stinking up the whole house, making a mess, etc.
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Mrs. Rannous
Footballguy
Coach Beard
Footballguy
Been to the Revival location in St Paul. Haven’t had the Nashville Hot Chicken but based on everything else about the place not surprised they make a great one. And as one who in general prefers chicken thighs over chicken breasts, a Nashville Hot Chicken made with thigh meat captures my interest and would be what I would order there on a return visit.Frostillicus said:
wikkidpissah
Footballguy
So ah you!Mrs. Rannous said:That's a fruit.
wikkidpissah
Footballguy
our toaster oven was blinkin out, and Penisheadspaceman Inc offered me a $100 coupon on the Cuisinart TOA60 Air-frying Toaster Oven (i'd never seen a coupon from them over $10 before), apparently looking to clear out post-holiday inventory.Ilov80s said:
it's changed our kitchen. Wings are perfect, fries are crispy AND creamy, one-stepped sis' favorite chicken parm and it not only cooked chicken & breading perfectly, it roasted the tomatoes & shrooms i put on top. fantastic thingie.
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Frostillicus
Footballguy
Round 11 - Vegetable - Cucumber, pickled using grandma's recipe (dill)
I come from a polish family and pickles are life. Not the gross sweet pickles or the evil bread and butter pickle, but the yummy delicious dill pickles. And although we celebrate all varieties in my family (I just checked and we have 6 different jars of pickles in the fridge right now) the best are the ones grandma used to make (and my mom and her sisters still make today). I don't know how they make vinegar, water, garlic, salt, and dill taste quite so good, but they do. And it's not just us who think so, my mom has won the blue ribbon at two county fairs with this recipe and at the Minnesota State Fair received a 10/10 for taste and a 10/10 for texture (she got a 1/10 for prep, apprently they don't deem her method "safe").
When my wife first started dating me for some reason she was horrified, mystified, and stupifyed when we put out a tray of pickles with breakfast. And now we do it at our house.
Once, in college, a friend finished off his last pickle in the jar and said "$20 to anyone who can drink this entire jar of pickle juice". He had no idea who he was dealing with. I slammed that yummy brine. To his credit he just shrugged and handed me $20. Now when my son requests pickles for a snack he always asks for a little bit of juice to be poured in the bowl so he can drink it at the end. That's how I know he's (probably) my kid.
I come from a polish family and pickles are life. Not the gross sweet pickles or the evil bread and butter pickle, but the yummy delicious dill pickles. And although we celebrate all varieties in my family (I just checked and we have 6 different jars of pickles in the fridge right now) the best are the ones grandma used to make (and my mom and her sisters still make today). I don't know how they make vinegar, water, garlic, salt, and dill taste quite so good, but they do. And it's not just us who think so, my mom has won the blue ribbon at two county fairs with this recipe and at the Minnesota State Fair received a 10/10 for taste and a 10/10 for texture (she got a 1/10 for prep, apprently they don't deem her method "safe").
When my wife first started dating me for some reason she was horrified, mystified, and stupifyed when we put out a tray of pickles with breakfast. And now we do it at our house.
Once, in college, a friend finished off his last pickle in the jar and said "$20 to anyone who can drink this entire jar of pickle juice". He had no idea who he was dealing with. I slammed that yummy brine. To his credit he just shrugged and handed me $20. Now when my son requests pickles for a snack he always asks for a little bit of juice to be poured in the bowl so he can drink it at the end. That's how I know he's (probably) my kid.
Drunken knight
Footballguy
11. Veg- tapenade
Binky The Doormat
Footballguy
RD 10: SANDWICH - SWENSON'S DOUBLE CHEESEBURGER
I have talked about these burgers here quite a bit in the past. Probably the food I miss most from Ohio besides my beloved Marion's Pizza.
This a Drive-In joint that used to only have 4 locations but has expanded dramatically over the past 20 years. They put brown sugar in the burger for a unique taste - and they have grilled buttered buns, great tater bites (tots with cheese and jalapeno), and real milkshakes.
People clamor over the Galley Boy which is a double cheeseburger with a combination of bbq and tartar sauce. I am not a fan of tartar sauce so I just go for the double cheeseburger.
menu
I have talked about these burgers here quite a bit in the past. Probably the food I miss most from Ohio besides my beloved Marion's Pizza.
This a Drive-In joint that used to only have 4 locations but has expanded dramatically over the past 20 years. They put brown sugar in the burger for a unique taste - and they have grilled buttered buns, great tater bites (tots with cheese and jalapeno), and real milkshakes.
People clamor over the Galley Boy which is a double cheeseburger with a combination of bbq and tartar sauce. I am not a fan of tartar sauce so I just go for the double cheeseburger.
menu
Mrs. Rannous
Footballguy
You and Mr R. He loves vinegar. We can probably point you to a whole bunch of tasty condiments of various ethnicities.
Me, I love sweet gherkins.
Mrs. Rannous
Footballguy
Round 11 - Celery (raw veggie)
I love it stuffed with Philly (which makes everything bette). A little salt and pepper on top, and I'm good to go.
I love it stuffed with Philly (which makes everything bette). A little salt and pepper on top, and I'm good to go.
Eephus
Footballguy
10. Roast Beef French Dip Sandwich from Phillippe the Original, Los Angeles
Thinly sliced roast beef on a French roll dipped au jus. Two competing LA restaurants claim to have invented it over a century ago. The difference is Phillippe the Original dips the roll behind the counter while Cole's Pacific Electric Buffet serves the gravy on the side. I'm sure they're both delicious but I've eaten at Phillippe.
Thinly sliced roast beef on a French roll dipped au jus. Two competing LA restaurants claim to have invented it over a century ago. The difference is Phillippe the Original dips the roll behind the counter while Cole's Pacific Electric Buffet serves the gravy on the side. I'm sure they're both delicious but I've eaten at Phillippe.
Eephus
Footballguy
11. - Rice Cooker (kitchen gadget)
If you haven't guessed by all my Asian food picks so far, we go through a lot of rice in this house. Like every gadget, a rice cooker isn't a necessity--you can make rice just as well on the stove top or in the microwave (allegedly).
An appliance dedicated to rice is an extravagance but it makes my life easier and better. Sparing a burner is huge in my small kitchen; the rice cooker does its job on the counter far away from the action. I also use the countdown timer on my rice cooker as much as the kitchen clock when preparing meals. If I'm ready with prep, I'll fire the wok between 8 and 10 minutes remaining on the rice cooker but if I'm behind on prep, I know the rice cooker will keep its contents hot and fresh.
If you haven't guessed by all my Asian food picks so far, we go through a lot of rice in this house. Like every gadget, a rice cooker isn't a necessity--you can make rice just as well on the stove top or in the microwave (allegedly).
An appliance dedicated to rice is an extravagance but it makes my life easier and better. Sparing a burner is huge in my small kitchen; the rice cooker does its job on the counter far away from the action. I also use the countdown timer on my rice cooker as much as the kitchen clock when preparing meals. If I'm ready with prep, I'll fire the wok between 8 and 10 minutes remaining on the rice cooker but if I'm behind on prep, I know the rice cooker will keep its contents hot and fresh.
Frostillicus
Footballguy
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