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Foodapalooza - the longest food draft of all time - The beef finally arrives in rounds 51 & 52 (1 Viewer)
- Thread starter Eephus
- Start date
Mister CIA
Footballguy
Flying under the radar...
ROUND 12: Onion
Think about all the dishes and sandwiches (and the sandwich-adjacent) made better by the onion.
Mister CIA
Footballguy
Frostillicus
Footballguy
ProstheticRGK
Footballguy
That was the first thing I though of when I saw nutmeg. I remember William S. Burroughs writing about it. I looked it up on erowid, and I don't think I'll be taking the nutmeg challenge. It takes a lot (like 30gm) to get effects- that's a lot of bechamel to eat.
Mister CIA
Footballguy
Eephus
Footballguy
krista4
Footballguy
ProstheticRGK
Footballguy
Frostillicus
Footballguy
Round 13 - Stew - New Mexico Green Chile Stew
i'ts after midnight east coast and I really need to get this in before Wikkid who has already stniped on New Mexico Green Chiles before.
I was fortunate enough to be sent to New Mexico on a business trip about 10 years ago, Albuquerque to be exact, and other than seeing all the Breaking Bad filming locations I was most excited about trying the green chiles. Everything I read about teh region talked about them.
So we end up the first night with no reservations and just wandering around the city and we find a place that clearly used to be a house. We were seated in what used to be the living room and were presented with a very small menu. Green chile stew was on it and so i had it. Pork, green chiles, and potatoes. Who could possibly want more? Absolutely fantastic.
The rest of the trip I made sure to sample as much local as i could - and, believe me, it all had green chiles. including a burger chain which I can't remember the name of wikkid. But it opened me up the amazing green chile and i use them in my cooking whenever i can find them.
i'ts after midnight east coast and I really need to get this in before Wikkid who has already stniped on New Mexico Green Chiles before.
I was fortunate enough to be sent to New Mexico on a business trip about 10 years ago, Albuquerque to be exact, and other than seeing all the Breaking Bad filming locations I was most excited about trying the green chiles. Everything I read about teh region talked about them.
So we end up the first night with no reservations and just wandering around the city and we find a place that clearly used to be a house. We were seated in what used to be the living room and were presented with a very small menu. Green chile stew was on it and so i had it. Pork, green chiles, and potatoes. Who could possibly want more? Absolutely fantastic.
The rest of the trip I made sure to sample as much local as i could - and, believe me, it all had green chiles. including a burger chain which I can't remember the name of wikkid. But it opened me up the amazing green chile and i use them in my cooking whenever i can find them.
Mrs. Rannous
Footballguy
Hell, no. I really dislike the smoked stuff. (And I know you picked it previously.) It is acrid and flat to me. It ruins everything.
The non-smoked stuff is bright and flavorful. I love it.
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Mrs. Rannous
Footballguy
Mrs. Rannous
Footballguy
Round 13 - Hot and Sour Soup
Yum. All those tasty little snacks in there and all that vinegary goodness.
Yum. All those tasty little snacks in there and all that vinegary goodness.
Drunken knight
Footballguy
13: lobster bisque
Ramsay Hunt Experience
Footballguy
Maybe even more so than sandwiches, I feel like soups and stews is a category that I could fill an entire draft with. Heck, it feels like seafood forward soups and stew could have been their own category. And that's the direction I'm going to go, although perhaps not with a choice that would be obvious to most. Because I have to have something with my favorite seafood item.
13.x -- Oyster Stew
My mom was diagnosed with MS when I was in middle school. Throughout high school, I began taking over cooking a lot of the dishes she normally made. So I learned how to make her spaghetti, her stroganoff, and her "seafood gumbo" (which despite the fact that her father came from a pretty prominent New Orleans family, bore no resemblance to actual gumbo).
But around my sophomore year, I bought a few cookbooks and began making "my own" recipes. And one kind of chilly Autumn night at a vacation home my extended family all shared in Chincoteague, I picked up some quarts of fresh oysters and made oyster stew. And I still can't think of a dish that is both so simple and so delicious. Researching this, I found some ridiculously complex oyster stew recipes from a website that specializes in recipes from the Delmarva peninsula, but I still picture something like the recipe pictured here.
It's a dish that makes me think of that area, and I wonder if our @scorchy's namesake. who chronicled that region for so long was a fan.
13.x -- Oyster Stew
My mom was diagnosed with MS when I was in middle school. Throughout high school, I began taking over cooking a lot of the dishes she normally made. So I learned how to make her spaghetti, her stroganoff, and her "seafood gumbo" (which despite the fact that her father came from a pretty prominent New Orleans family, bore no resemblance to actual gumbo).
But around my sophomore year, I bought a few cookbooks and began making "my own" recipes. And one kind of chilly Autumn night at a vacation home my extended family all shared in Chincoteague, I picked up some quarts of fresh oysters and made oyster stew. And I still can't think of a dish that is both so simple and so delicious. Researching this, I found some ridiculously complex oyster stew recipes from a website that specializes in recipes from the Delmarva peninsula, but I still picture something like the recipe pictured here.
It's a dish that makes me think of that area, and I wonder if our @scorchy's namesake. who chronicled that region for so long was a fan.
Mrs. Rannous
Footballguy
wikkidpissah
Footballguy
13.xx, Phở, soup
Ever since i was a kid, i've loved a good echo. To this day, there are as many canyons in my mind as craters in my face and i love the tricks my inner noises play among them. And nothing in the world echoes flavor like a good phở broth. Burnt bulbs & bones, collagen brought to its knees by time, ancient sugars, fresh kills - a culinary witches brew. And when this distillation is poured to warm noodles, cook thins slices of ribeye and support a world of garnishes, it is as near perfect as a food can be.
Ever since i was a kid, i've loved a good echo. To this day, there are as many canyons in my mind as craters in my face and i love the tricks my inner noises play among them. And nothing in the world echoes flavor like a good phở broth. Burnt bulbs & bones, collagen brought to its knees by time, ancient sugars, fresh kills - a culinary witches brew. And when this distillation is poured to warm noodles, cook thins slices of ribeye and support a world of garnishes, it is as near perfect as a food can be.
wikkidpissah
Footballguy
the definitive green chile burger chain in Burque is Bob's Burgers. i still have no earthly idea why the perfect complement to the green chile Ranchero Burger is a horkin' basket of green chile cheese fries, but it is.
AAABatteries
Footballguy
I’m here for the beer recommendations.
scorchy
Footballguy
Thanks for the shoutout to OG scorchy, scoob. I only remember oyster stew a few times but oysters (or "ahr-sturrs" as they say on Delmarva) in general were everywhere. Oyster fritters were the favorite. Great memories of my grandmother on the other side working the fritter shack at the Somerset county carnival while I spent hours riding the zipper.
We visited my dad before xmas and one of his waterman buddies showed up and left a dirty 5-gallon bucket of oysters on his porch. My son had only eaten oysters at a restaurant, so watching my father convince him to slurp them straight out of said dirty bucket was priceless. I never really liked oysters myself - just one of reasons why half my family always joked that I was switched at birth.
Ilov80s
Footballguy
Rd 13 Beer: Rye Hipster Brunch from Odd Side (Grand Haven, MI)
A delectable stout with coffee, maple syrup, and bacon with rye malt added, and then aged in Rye Whiskey Barrels.
It’s a nice balance of a rare treat on that I believe it only comes out once a year but when it does come out, it’s not hard to get. No lotteries or waiting in lines. Probably my favorite of the barrel aged beers that I buy once or twice a year as a treat.
A delectable stout with coffee, maple syrup, and bacon with rye malt added, and then aged in Rye Whiskey Barrels.
It’s a nice balance of a rare treat on that I believe it only comes out once a year but when it does come out, it’s not hard to get. No lotteries or waiting in lines. Probably my favorite of the barrel aged beers that I buy once or twice a year as a treat.
General Malaise
Footballguy
A sandwich made on toasted bread is infinitely better than a sandwich made on untoasted bread.
General Malaise
Footballguy
General Malaise
Footballguy
krista4
Footballguy
Round 13 - Soup - Crab Bisque from Tracy's Crab Shack, Juneau, Alaska
With apologies to the delectable lobster bisque, I prefer a crab one, and this one is perfect, a velvety confection with just the right proportions of sherry, cream, spices, and of course fresh king crab right off the boat. I could eat it by the gallon.
With apologies to the delectable lobster bisque, I prefer a crab one, and this one is perfect, a velvety confection with just the right proportions of sherry, cream, spices, and of course fresh king crab right off the boat. I could eat it by the gallon.
Drunken knight
Footballguy
Drunken knight
Footballguy
General Malaise
Footballguy
Damn it!
I sub out sherry for Armagnac or Cognac in mine. Incredible stuff and agree on crab.
krista4
Footballguy
General Malaise
Footballguy
Think I skipped round 11 and went right to 12...
Round 11 - Vegetable Raw - Poblano Pepper
I have grown quite fond of the Poblano for both it's flavor and it's mild yet present heat that it provides. Like some of you I do enjoy spice and some heat but the older I get the less I can stomach it and, even more it is embarrassing now because I break out in a sweat like Stryker landing a plane. Fellow diners will ask "What's wrong?", "Are you okay" or "Is he having a heart attack???" so I have had to throttle back on heat. I mean, if I even cut a jalapeno I start to sweat. It's ridiculous.
Enter the Poblano into my life. The wonderful, versatile, delicious Poblano. I will use it in soups, chilis (often replacing the blander green bell pepper) and more recently have grilled them alongside my burgers for a perfect topping to an all-American staple.
Round 11 - Vegetable Raw - Poblano Pepper
I have grown quite fond of the Poblano for both it's flavor and it's mild yet present heat that it provides. Like some of you I do enjoy spice and some heat but the older I get the less I can stomach it and, even more it is embarrassing now because I break out in a sweat like Stryker landing a plane. Fellow diners will ask "What's wrong?", "Are you okay" or "Is he having a heart attack???" so I have had to throttle back on heat. I mean, if I even cut a jalapeno I start to sweat. It's ridiculous.
Enter the Poblano into my life. The wonderful, versatile, delicious Poblano. I will use it in soups, chilis (often replacing the blander green bell pepper) and more recently have grilled them alongside my burgers for a perfect topping to an all-American staple.
wikkidpissah
Footballguy
not precisely true. NMicans make a distinction. for one, green chile stew can be made w pork or hen as its base. i actually prefer the latter.
Coach Beard
Footballguy
Coach Beard
Footballguy
shuke
Black Ice Skeptic
Mister CIA
Footballguy
Round 13: Gumbo, soup or stew
Link to recipe. I'd never tried gumbo until I found this recipe and made it myself. There is definitely some labor involved, but the results are fantastic.
Had to choose one of my two favorites for this category. I make mine with smoked beef sausage (Kiolbassa brand), plate it with a side of shrimp sizzled in butter and garlic, and basmati. I like to cook my rice with a good bit of mushroom quarters.
Now, I'm hungry
Link to recipe. I'd never tried gumbo until I found this recipe and made it myself. There is definitely some labor involved, but the results are fantastic.
Had to choose one of my two favorites for this category. I make mine with smoked beef sausage (Kiolbassa brand), plate it with a side of shrimp sizzled in butter and garlic, and basmati. I like to cook my rice with a good bit of mushroom quarters.
Now, I'm hungry
Coach Beard
Footballguy
shuke
Black Ice Skeptic
wikkidpissah
Footballguy
krista4
Footballguy
I'm happy for all the green chile appreciation in this thread. I spent some time in ABQ a few years back and was in love with anything green chile there. I'm going to the Phoenix area next week - have any recommendations, green chile or otherwise, for restaurants in that 'hood? Specifically will be on the west side, since this was intended to be a spring training trip to see teams playing on that end, but we can travel a bit for a good meal. I have relatives in Scottsdale that we're seeing, but I have zero faith in their culinary suggestions.
Steve Tasker
Footballguy
Will catch up tonight.
Binky The Doormat
Footballguy
luxury snack after I first moved out on my own was Health-Nut* bread toast with lots of butter and some PB ...and some chili flakes and a big glass of milk
still do sometimes late at night when I want something tasty and filling - but don't want to make something more complicated (or noisy)
*ETA: expensive ...I could buy 5-6 loaves of cheap white bread for what 1 loaf of Health-Nut cost back then
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Binky The Doormat
Footballguy
shuke
Black Ice Skeptic
Man, what have I been doing with my life. I've been working from home for the past 2 months eating a Shukewich™ every day on non-toasted bread.
Binky The Doormat
Footballguy
shuke
Black Ice Skeptic
Binky The Doormat
Footballguy
shuke
Black Ice Skeptic
13. French Onion soup
I'm not a big soup guy. Hardly ever get it when I eat out because it ends up being too much food in addition to an entree even for my fat ###. I can't recall the best I've ever had, but I used to occasionally go to Bennigan's for lunch and they had a consistently good one, with that melted cheese overlapping the side the bowl. So good.
I'm not a big soup guy. Hardly ever get it when I eat out because it ends up being too much food in addition to an entree even for my fat ###. I can't recall the best I've ever had, but I used to occasionally go to Bennigan's for lunch and they had a consistently good one, with that melted cheese overlapping the side the bowl. So good.
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