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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
General Malaise
Footballguy
Ramsay Hunt Experience
Footballguy
Guys, please don't fight. All your IPAs taste like bitter draughts from hell.
AAABatteries
Footballguy
Ok, nice start - I like it.
WHAT THE ####?
Ok, you guys totally redeemed things.
Oh for ####s sake - I'm out.
Drunken knight
Footballguy
AAABatteries
Footballguy
My notebook is probably wrong but don't you enjoy the occasional Negroni? If so, give me the most bitter IPAs over Campari any day.
But yeah, I laughed. I just couldn't show you quickly and easily.
Ramsay Hunt Experience
Footballguy
I do like Negronis. I do not like hoppy beer. When it comes to beer, I'm a basic #####. Lager and lime, baby.
AAABatteries
Footballguy
I finally had to swap Aperol in for Campari to enjoy a "Negroni" - I realize that substitution isn't a Negroni but it's really damn good. I still make it proper on occasion expecting that next one to be the time I like Campari - never happens.
Eephus
Footballguy
wikkidpissah
Footballguy
IPAs taste like the backpack of a rest-area prostitute
Steve Tasker
Footballguy
11th round - Ras el hanout (spice)
The best part about this pick is that I can pretty much have whatever spices I want to be included, included on any given day.
The best part about this pick is that I can pretty much have whatever spices I want to be included, included on any given day.
Drunken knight
Footballguy
General Malaise
Footballguy
General Malaise
Footballguy
wikkidpissah
Footballguy
*sipsipsip* a lipbalm & truckersweat nose; notes of microwave burrito, hair product, razor blood, Newports and lubricant, with an amyl nitrate finish
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higgins
Footballguy
Steve Tasker
Footballguy
12th Round - Food Processor (kitchen gadget)
Stand mixer was taken, so I'll take a secondary vital kitchen gadget. The food processor is fantastic for vegetables - as @Ramsay Hunt Experience lamented already - but is also a huge time-saver when making pie dough.
Stand mixer was taken, so I'll take a secondary vital kitchen gadget. The food processor is fantastic for vegetables - as @Ramsay Hunt Experience lamented already - but is also a huge time-saver when making pie dough.
Drunken knight
Footballguy
oh yeah:
dressings, dips
different attachments for veg
cheese… fondue, pizza, etc
Mrs. Rannous
Footballguy
Round 14 - Tortilla Soup from Romero's
I've tried other tortilla soups, and they really aren't very good. Of course, none of them remotely resemble this stuff. It has a chicken broth base with a load of spices to give it a cheerful red color. There are chunks of chicken breast, potato, carrots, and some Mexican veg I can't name. (It might be chayote, a kind of squash.) There are handmade tortilla strips for crunch.
Someone upstream of here seemed to think that soup was an addition to the main course. This soup is a meal and a comfort food.
This restaurant will be turning up again. Get used to it. We have our in-person football drafts here. I get hungry thinking about it.
I've tried other tortilla soups, and they really aren't very good. Of course, none of them remotely resemble this stuff. It has a chicken broth base with a load of spices to give it a cheerful red color. There are chunks of chicken breast, potato, carrots, and some Mexican veg I can't name. (It might be chayote, a kind of squash.) There are handmade tortilla strips for crunch.
Someone upstream of here seemed to think that soup was an addition to the main course. This soup is a meal and a comfort food.
This restaurant will be turning up again. Get used to it. We have our in-person football drafts here. I get hungry thinking about it.
krista4
Footballguy
Round 14 - Stuff on bread - Porchetta from Salumi, Seattle
This deli was founded by Mario Batali's parents, which seemed a lot cooler before he was outed as a complete creepface. Still, people line up for an hour or more before opening to get one of their things on bread before they run out every day. My favorites are the meatball sub and the porchetta. The recipe for the porchetta not on bread can be found here.
This deli was founded by Mario Batali's parents, which seemed a lot cooler before he was outed as a complete creepface. Still, people line up for an hour or more before opening to get one of their things on bread before they run out every day. My favorites are the meatball sub and the porchetta. The recipe for the porchetta not on bread can be found here.
wikkidpissah
Footballguy
Steve Tasker
Footballguy
13th Round - Saison Dupont (beer)
I'm a beer guy, as @heckmanm (who is lurking around here somewhere) can attest, hey buddy.
When someone finds out you're a beer person, they inevitably ask you what's your favorite beer. That's a damn near impossible question to answer.
But if I'm forced to answer it, this is usually my answer. It is the quintessential Belgian saison. The style has perhaps fallen out of favor with all of the modern trends that come and go, but it's tried and true. Dry, funky, yeasty. You can never go wrong with one of these.
I'm a beer guy, as @heckmanm (who is lurking around here somewhere) can attest, hey buddy.
When someone finds out you're a beer person, they inevitably ask you what's your favorite beer. That's a damn near impossible question to answer.
But if I'm forced to answer it, this is usually my answer. It is the quintessential Belgian saison. The style has perhaps fallen out of favor with all of the modern trends that come and go, but it's tried and true. Dry, funky, yeasty. You can never go wrong with one of these.
shuke
Black Ice Skeptic
shuke
Black Ice Skeptic
shuke
Black Ice Skeptic
Mrs. Rannous
Footballguy
heckmanm
Footballguy
Steve Tasker
Footballguy
Frostillicus
Footballguy
Ilov80s
Footballguy
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Ramsay Hunt Experience
Footballguy
Time to select a pie-like-thing. And it's not that I don't like pie. But pie crusts do often leave me a little lukewarm. With fruit, I can't say that I like a pie better than a crisp, or pan dowdy, or in this case . . .
15.x (I think?) -- Cherry Cobbler
And this could be any cobbler. Peach cobbler. Berry cobbler. Both serve the cobbler's primary purpose (vanilla ice cream platform) perfectly. I'm choosing Cherry Cobbler simply because I'll get to link to this video from the always adorable Claire Saffritz. It's like a Mogwai making me a delicious dessert. And it's cherries, which are probably my favorite fruit.
15.x (I think?) -- Cherry Cobbler
And this could be any cobbler. Peach cobbler. Berry cobbler. Both serve the cobbler's primary purpose (vanilla ice cream platform) perfectly. I'm choosing Cherry Cobbler simply because I'll get to link to this video from the always adorable Claire Saffritz. It's like a Mogwai making me a delicious dessert. And it's cherries, which are probably my favorite fruit.
Drunken knight
Footballguy
wikkidpissah
Footballguy
15.xx Key Lime Pie, dessert - pie
One of the very few foods that make my knees buckle with oohmommies of delight when its right. For some reason, it makes me feel royal
One of the very few foods that make my knees buckle with oohmommies of delight when its right. For some reason, it makes me feel royal
Frostillicus
Footballguy
15 - Dessert (Pie) - French Silk Pie
You can have your fruit pies, give me this fatty chocolate fat person pie. I don't even know what that chocolatey filling is made of. Do I care? I do not. This has been my requested dessert for every birthday I've ever had since I was like 9 years old. I have it once a year (sometimes twice if some god blessed angel brings it to thanksgiving or x-mas) and it has yet to let me down.
You can have your fruit pies, give me this fatty chocolate fat person pie. I don't even know what that chocolatey filling is made of. Do I care? I do not. This has been my requested dessert for every birthday I've ever had since I was like 9 years old. I have it once a year (sometimes twice if some god blessed angel brings it to thanksgiving or x-mas) and it has yet to let me down.
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Coach Beard
Footballguy
Time to catch up. I’m not much of a soup & stew consumer, the only ones I felt comfortable drafting are taken. And while I’ve thoroughly enjoyed reading everyone’s beer selections, I got nothing to add there.
So, going to draft the sandwich I’ve consumed more than any other over the course of my lifetime:
Round 14 Sandwich: Peanut Butter & Jelly
As a GenX latchkey kid growing up, I was often on my own for making my school lunch. I was never much for school cafeteria-issued hot lunches, so my childhood lunchboxes got a lot of run. And they carried a lot of PBJs.
My mom worked for food companies. She was the one who would go to grocery stores and convince store managers that her company’s products should be at eye level because they’re awesome and will fly off the shelves (exception: children’s cereal, gotta put those down low so kids can grab them and throw them in the cart) and her competitors are garbage and won’t sell and should be relegated to knee-height or way up top where short moms can’t reach them. Every company she repped had a peanut butter line, and a lot of peanut butter fell off of trucks or got lost in car trunks over the years.
So with a lot of money saved stocking peanut butter at the house, we usually had a variety of jellies, jams, preserves. My go-to “J” on PBJ these days is Bonne Maman Strawberry Preserves, and I really hope Bonne Maman doesn’t fun terrorist groups or back exclusionary politics because I’ve never bothered to give them a proper vetting even after decades of consumption.
So, going to draft the sandwich I’ve consumed more than any other over the course of my lifetime:
Round 14 Sandwich: Peanut Butter & Jelly
As a GenX latchkey kid growing up, I was often on my own for making my school lunch. I was never much for school cafeteria-issued hot lunches, so my childhood lunchboxes got a lot of run. And they carried a lot of PBJs.
My mom worked for food companies. She was the one who would go to grocery stores and convince store managers that her company’s products should be at eye level because they’re awesome and will fly off the shelves (exception: children’s cereal, gotta put those down low so kids can grab them and throw them in the cart) and her competitors are garbage and won’t sell and should be relegated to knee-height or way up top where short moms can’t reach them. Every company she repped had a peanut butter line, and a lot of peanut butter fell off of trucks or got lost in car trunks over the years.
So with a lot of money saved stocking peanut butter at the house, we usually had a variety of jellies, jams, preserves. My go-to “J” on PBJ these days is Bonne Maman Strawberry Preserves, and I really hope Bonne Maman doesn’t fun terrorist groups or back exclusionary politics because I’ve never bothered to give them a proper vetting even after decades of consumption.
Mister CIA
Footballguy
Round 15: Blackberry Cobbler (with a side of vanilla ice cream), dessert/pastry
Drunken knight
Footballguy
15.?? pie: lemon meringue
Coach Beard
Footballguy
Having consumed many French Silk Pie slices from flyover country diners and family restaurants (Bakers Square, Perkins, Village Inn, Tippin’s, the list goes on), over the years, I fully endorse this selection and have no interest in learning what goes in it or how to make it. I’d much rather purchase someone else’s creation of it and let the chocolaty happiness ensue.
Mister CIA
Footballguy
The thing I would smash hardest at Thanksgiving at my grandma's house. Y'all can have the rest of those traditional holiday pies - me eat all the lemon meringue. Oh that flaky, flaky crust.
Mister CIA
Footballguy
And so easy to make.
- I smash a pack of graham crackers with a pestle, which is unnecessary, but I like the resulting blend of textures more than the pre-packaged pulverized version.
- Mix well with 1/2 stick of soft butter and 1/3 cup brown sugar.
- Toss it in a pie dish and press it all the way out.
- Bake at 325 for about 10-12 minutes (just be sure not to burn it). Let cool.
- Meanwhile, squeeze out 8 oz of juice from key limes. You can probably use regular limes, but seeing the bags of key limes in the produce section is usually my trigger to bake a key lime pie.
- Add two 14 oz cans of sweetened condensed milk
- Add 4 egg yolks
- Beat well
- Pour into cooled cooled pie dish and bake at 350 for about 12 minutes
Refrigerate overnight. I serve with whipped cream, and if I were not so lazy I'd garnish it with a little lime zest.
General Malaise
Footballguy
wikkidpissah
Footballguy
yeah, got no baking skillz. pretty sure it's a mindset and that one aint in me gulliver.
been experimenting for years trying to make a pie/tort combining three of my favorite sweet flavors - ginger snap, Asian pear & maple syrup. visited friends in LA a long time ago and they always had these amazing Asian pears from the Farmer's Market. my hostess sliced some up and put em on a plate with quality ginger snaps and i was in love. i have time now to fool around with it - which is how wanting to top it with a maple syrup caramel got into the picture - but something always seizes or burns or falls apart so i give up.
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Mister CIA
Footballguy
My pastry baking skills are down there with yours. My top two accomplishments include Key Lime Pie and "It's not a cake," leaving garlic toast and prepared cookie dough slices to fight it out for the bronze.
wikkidpissah
Footballguy
Reminds me of my early childhood. Me ol' Da worked his way thru grad school in the freezers of Sealtest Ice Cream. Sealtest (which only exists in Indiana anymore, i hear) was one of the first national brands to experiment with new flavors. They'd offer a Flavor of the Month - Peach, Strawberry Banana, whatever - and, if it didnt sell, they'd sift the flavor out of the base and reflavor it into chocolate. Cocoa covers most, but not all, sins and they'd just throw it out if it couldnt be reclaimed.
Me Da was running a batch of rejected Black Raspberry into chocolate but it was just too strong to be covered and he was ordered to dispose of it. He looked at several hundred gallons of ice cream at a time we was eating sugar & grease sammiches & frying bologna twice a wk for our hot supper meat and it just didnt make sense. so he packed it in 5 gal parlor tubs and found a place in the back of the freezer to hide it. The tubs were too big for our fridge, but it was winter in Vt so we packed the week's portion in snow, and just et it faster when it warmed up. Chocolate/blackraspberry (which is now actually a flavor) was the main feature of the wikkid family diet for almost a year.
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Coach Beard
Footballguy
Right after I posted that, I texted my mom about peanut butter falling off the truck during her working days. She instantly responded, “boy, it wasn’t just peanut butter…” and spent several minutes recapping her food sales rep black market highlight reel. “It’s safe to tell you all this now…”
Glad I didn’t know the depth of it then, happy to know it now. I’ll admit it. I was impressed.
General Malaise
Footballguy
I had Boneyard IPA Beer down for round 13 and 14, so let's correct that.
***OFFICIAL ROUND 14 PICK**** - Soup or Stew - Taiwanese Pork Noodle Soup - Mine (taken from different recipes)
When COVID reared its ugly head state side and shut everything down in March of 2020 and many of our citizens started hoarding things at the grocery store, I figured it might be time to pivot and learn to cook some things that might use some less coveted ingredients, like.....pig trotters!
It was also around this time that I shot the locks off my wallet and bought my first ever Dutch Oven, which rapidly replaced every other soup pot we had in the house and like its cast iron relatives, makes me wonder - WHAT TOOK ME SO LONG! So armed with this, I began finding reasons to use it, recipes that would benefit from slow cooking, techniques that while ancient to civilization were new to me.
So I went down to a local butcher, bought a giant pig trotter and began the 24 hour process of making some rich, delicious pork broth. Once procured, it was time to find recipes to use with this incredible broth and first up was an attempt at Taiwanese Pork Noodle Soup using this recipe as a template.
I cut down on the star of anise (even though I love the taste, 4 heads is TOO many) and use Sriracha in the cooking process, but this is a hell of a soup and it all starts from the long, slow breakdown of fat pork trotters over time.
***OFFICIAL ROUND 14 PICK**** - Soup or Stew - Taiwanese Pork Noodle Soup - Mine (taken from different recipes)
When COVID reared its ugly head state side and shut everything down in March of 2020 and many of our citizens started hoarding things at the grocery store, I figured it might be time to pivot and learn to cook some things that might use some less coveted ingredients, like.....pig trotters!
It was also around this time that I shot the locks off my wallet and bought my first ever Dutch Oven, which rapidly replaced every other soup pot we had in the house and like its cast iron relatives, makes me wonder - WHAT TOOK ME SO LONG! So armed with this, I began finding reasons to use it, recipes that would benefit from slow cooking, techniques that while ancient to civilization were new to me.
So I went down to a local butcher, bought a giant pig trotter and began the 24 hour process of making some rich, delicious pork broth. Once procured, it was time to find recipes to use with this incredible broth and first up was an attempt at Taiwanese Pork Noodle Soup using this recipe as a template.
I cut down on the star of anise (even though I love the taste, 4 heads is TOO many) and use Sriracha in the cooking process, but this is a hell of a soup and it all starts from the long, slow breakdown of fat pork trotters over time.
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