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

Rounds 23 and 24

Dinner main dish - Poultry
Vegetable - Cooked
Beverage - non-alcoholic, hot
 

1d9, rolled once.

Roll set 1
Die rolls: 6
Roll subtotal: 6
Roll total: 6

1d11, rolled once.

Roll set 1
Die rolls: 5
Roll subtotal: 5
Roll total: 5

1d16, rolled once.

Roll set 1
Die rolls: 15
Roll subtotal: 15
Roll total: 15
Click to expand...

 
Round  23  -  Enchilladas de tomatillo from Romero's -  Chicken dish

Alas, no one thought to take a picture of this.  @krista4, this one's for you.  These taste treats are stuffed with tinga de pollo and covered in tomatillo salsa and queso fresco.  You get the spice bomb twice- once with the sauce and then with the spicy shredded chicken inside.  It's both comfort food and a spicy treat.  That doesn't always happen.  This is the restaurant where I found out tomatillos are a food.  It's a good thing that happened.  They aren't ever quite as tasty anywhere else.  These people can cook.  (I sometimes make nachos out of them using the chips.)

 
Mrs. Rannous said:
Round  23  -  Enchilladas de tomatillo from Romero's -  Chicken dish

Alas, no one thought to take a picture of this.  @krista4, this one's for you.  These taste treats are stuffed with tinga de pollo and covered in tomatillo salsa and queso fresco.  You get the spice bomb twice- once with the sauce and then with the spicy shredded chicken inside.  It's both comfort food and a spicy treat.  That doesn't always happen.  This is the restaurant where I found out tomatillos are a food.  It's a good thing that happened.  They aren't ever quite as tasty anywhere else.  These people can cook.  (I sometimes make nachos out of them using the chips.)
Click to expand...
Yum emoji.

 
We're going simple/delish here....

Makeup:

22 -- Shrimp Lo Mein (dinner noodle dish).

Current:

23 -- Whole chicken (roasted at home w/ crispy skin) w/ S&P, thyme/rosemary, butter (dinner poultry).

 
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23.x -  Chicken in Mole Sauce (tacos, enchiladas, tamales, just with some mexican rice and beans?  dealer's choice)

I don't have a great travel story  about going to Oaxaca or something and having an amazing mole.  I'm not even sure it was offered at the resort I was at the one time I went to Mexico.

But it's something I've enjoyed at various Mexican restaurants over the years.  Particularly the late, lamented Andele here in DC, which I liked as much Jose Andres's more celebrated Oyamel.  

For our video, we're going to contemplate the family dynamics that created Rick Bayless, who seems like the sweetest, gentlest man in the world, while also creating his brother Skip.  I've actually made the slow cooker mole linked above and I think it's about as good as you can do in the home.  

 
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23.xx Fried Chicken & Waffles, anywhere south. Main course - chicken.

The one time the south does sumn right - fried chicken - it's gotta find a way to ruin it with a stoopit idea like putting it on a waffle. Guess that's where all their doubling down began. Carthage itself wasnt so sublimely ruined.

ETA: Going dark on vaca for the better part of a week. Catch up soon.

 
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22.  Smoked whole chickens

I'm not barbeque expert.  Started out with this cheap vertical charcoal smoker years ago.  Later upgraded to a Weber.  I still have to play with the heat and timing, it seems each time it's different.  While I've dabbled in other meats, chicken is so easy not to screw up, as long as you can get the skin to crisp.  It's my go-to, and often requested for family get-togethers.  

These vertical smokers have two racks, and if I'm going to take time to do it, I usually do 8 at a time.  Leftovers are used all week for tacos, enchiladas, sandwiches, quesadillas, whatever, and rest goes in freezer.  

When I learned about overnight brining, it became a game changer.  Meat is so succulent and juicy, it is hard to keep people away from the carving board when I pull these off the smoker.

 
Looking at the spreadsheet and filling in the gaps:

12: spice: saffron

17: main dish fish: Sole Meuniere

19: FF: western bacon cheeseburger- Carl's jr

like em on road trips

21: beverage: aperol spritz... love them in austria and italy

 
It doesn’t come with waffles, so I think it’s a different pick:

Round 23 - Gus’s Fried Chicken - Downtown Memphis location

Perfect spice, perfect crisp.  I’ve never had any other fried chicken nearly this good.

I see that they’ve expanded all over the country now, and I don’t approve.  Stick with the original in downtown Memphis.  Don’t bother with the sides, which are mostly awful. Just get more chicken, which comes with Wonder bread.  

 
Round 22:  Red Beans and Rice, rice dish

I've nearly perfected this dish, though I'm looking to improve by building up a tomato-based uh, base. 

A quick drive-by:  Soak red beans over night (small or large beans, I probably prefer the small just slightly).  Rinse thoroughly and then add back into clean water and bring to raging boil with a tablespoon of butter to stop the beans from foaming out of the pan.  Let it go for about 10-15 minutes and then bring back down to a simmer.

Add 2 pieces and chopped up bacon (assumes 1 pound of beans), chopped onion, chile peppers (I celebrate all kind of peppers in my household), a couple of finely chopped Campari tomatoes, two or three cloves of minced garlic, and a tablespoon+ of the Deep Undertones spice blendI drafted earlier. Cover and simmer on low for a couple of hours.

Meanwhile, I add slice up a pound of sausage and place on a rack and sweat the fat out in the oven at around 300 degrees (F), takes about 4545-60 minutes.  Then add sausage into the pot.  There is something I like about dried out sausage being rehydrated in the bean pot.  Also, typically I use a standard smoke pork sausage, but recently I tried it with Costco spicy Italian sauage and it turned out excellent.

Oh, and rice.  I use a very basic rice recipe.  Typically either basmati or jasmine, place in strainer and rinse under cold water for a minute, add to water with salt.  (150 g rice, 2 cups of water, and 3/4 tsp salt).  Bring to boil and then crank stovetop burner down to 6 and let go for about 10 minutes uncovered.  Stir, cover, and heat down to 5.  Let go until all the excess water is cooked off.  Remove from heat and let sit for 20 minutes.  If I do this correctly, I get just a little bit of browning on the bottom of the pan, which is the way I like it.  Will typically add  quartered mushrooms to the dish as well.

Add hot sauce, preferably Crystals.

Lastly, I'm not afraid to carb up my meal with side of garlic toast.

 
Mister CIA said:
Round 23:  Coq au Vin, chicken dish

I don't think it's possible to create a better chicken dish, outside of fried chicken of course.
Click to expand...


love coq au vin...

23.xx: honey/lavender chicken, with pan jus

I originally prepared this as a duck entrée, but altered it at home for my wife who doesn't like duck (heathen) 

i love chicken entrees with misc pan jus

 
Drunken knight said:
love coq au vin...

23.xx: honey/lavender chicken, with pan jus

I originally prepared this as a duck entrée, but altered it at home for my wife who doesn't like duck (heathen) 

i love chicken entrees with misc pan jus
Click to expand...
I add one habenero to the dish, only because I chatted with a Haitian lady in the produce section one day and she recommended it.

 
Drunken knight said:
sure... give me a moment :D
Click to expand...
at home i do this a couple of ways... whole roasted; and pan seared, skin on, airline breast

i have also made this with a port, or flavored vinegar gastrique

1 whole chicken, cleaned

1 oz chopped thyme

1 oz chopped lavender

1/2 tsp salt

1/4 tsp black pepper

1 stick of butter

3- 4 tbs honey

1 1/2 c chicken stock

1/4 c red wine

pre-heat oven to 375. finely chopped thyme, lavender, salt and pepper..... rinse bird: interior and exterior. dry it. oil outside. create pockets between skin and muscle. mix herbs. apply herb mixture inside and out of skin. do a small dice of 1 or 2 sticks of butter.. place between skin and muscle. just s&p inside cavity. use it's stock and it's own juices to baste (about every 15 min).. about half way through cooking, i add honey to the basting liquid and continue basting with the honey/lavender mix...... gives it a nice glaze/sauce.... about 10-15 min before serving a make a sauce out of the liquid..... i'll deglaze with a little red wine.... add some roux.... finish with a little butter.

 
shuke said:
How many rounds are we going?
Click to expand...


Until every main course category has been rolled once.  Three main course categories remain: hot breakfast, beef dish and shellfish dish.

If there's interest, we can have two bonus rounds after that where people can draft from any category that hasn't come up.

 
General Malaise said:
ROUND 20 - BREAKFAST COLD - ORANGE 

I'm not much for breakfast during the week.  Black coffee and fruit is my go-to, usually an apple or an orange.  Lately, I've been on a giant orange kick.  And while there is great temptation to heat this thing on high for 3 minutes in our microwave, I just peel and eat cold.  Delicious, nutritious, and 12% of your daily fiber. 

According to health.com:

A medium orange offers about three grams of fiber, 12% of the daily target. The fiber in oranges supports digestive function, helps regulate blood sugar and insulin levels, boosts feelings of fullness, and can even contribute to healthy sleep. 
Click to expand...


I think I forgot Round 19.....

ROUND 19 - SPICE - ALLSPICE 

A Jamaican spice - sometimes called the Jamaican Pepper - it is commonly used in Caribbean recipes like Jerk Chicken or Jerk Pork or maybe Jerk Fish or perhaps some Jerk Tofu but I like to use it in my stews, soups and beans.  A little dash will do you for sure and like cloves or nutmeg or cinamen you need to be careful not to overdue it.  My dry rubs get a little dash of this and when I was wet brining turkeys before I saw the light of dry brining them, I'd use a handful of allspice berries with peppercorns.  

 
ROUND 21 - DINNER MAIN COURSE - RICE - SPICY JAMBALAYA WITH CHICKEN (THIGHS), ANDOUILLE AND SHRIMP - MINE

Another dish I'm comfortable making for strangers, one that I've perfected over the years through trial and error though it can be tough to find GOOD Andouille in Oregon.  

But first a little story for background.  I went to college in Jackson, MS and many of my fraternity brothers were from Louisiana and since I was about 6 hours away from home, I'd often times go home with a buddy to party in New Orleans, Baton Rouge or, the home of the greatest International Rice Festival in the United States - Crowley, LA! 

Crowley, LA was the home of my buddy Homer Edward Bar***ousse IV, the son of a prominent attorney who was once a partner with Edwin Edwards and one of his brothers or cousins or who knows really, everybody down there is family and connected in one way or another.  This family had a gorgeous southern home with a wrap around porch around the entire house, beautiful architecture, a library, pool with a pool house, you name it, this place had it.  This included a full time maid/cook named Helen who, like most of the help in Southern Louisiana, was black.  

Helen was an outstanding cook and the first time I went down there, she prepared her pork jambalaya which was the first time I had ever had it.  I fell in love immediately with both the jambalaya and Helen who, like me, was a closet smoker and would join me on their wrap-around patio for a cig now and again.  It was there that I asked Helen if she could write down her recipe for her jambalaya for me but said in her deep southern drawl something like "Child, I haven't used a recipe in over 30 years!" and laughed with me as we smoked.

Before we left for college the next day, my buddy's mom handed me an index card and said "Hey Forrest, Helen must really like you - she wrote down her recipe for Jambalaya and has NEVER given it to me!".  Now, who knows if that was true or not, but I took that thing back to college and couldn't wait to make her jambalaya.  Back then I had very little money to spend on groceries and can vividly recall eating ketchup sandwiches when times got really tough, but what I did have went with me to the grocery store to load up on everything I'd need to make this.  

I tried to follow her instructions without any deviation and while I was far from a decent cook, I could follow a recipe (I thought) and felt competent in my ability.  When I was done, the first thing I noticed was the difference in consistency.  Hers was a model of perfection.  Mine?  Mine was a gelatinous glob of goo.  Hers tasted like something I'd order on death row for a final meal.  Mine tasted like something that would kill a man on death row prematurely.  But because I had spent so much of my grocery money on this, I slogged through it.  For a week.  Was not about to waste it, but it was bad.  So bad that I didn't attempt jambalaya until I was in my late 30s.  

But now, I'm quite sure I've got something that would make old Helen proud.  I've got tricks, I've got secret ingredients, I've the sequence down pat.  If you ever come to one of my Super Bowl parties (and you should, you're all invited) or a Halloween gathering in our driveway, jambalaya will be served.  

 
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23.  Whole Roasted Cauliflower from Miznon Paris

Miznon is an Israeli fast casual chain with branches in NYC, Paris, Vienna and Melbourne in addition to its homeland. Most of the menu is made up of sandwiches served on fluffy housemade pitas.  They were good but kind of on the small side.

But OMG the roasted cauliflower was sensational. It's a simple prep, a whole cauliflower parboiled in salty water then roasted in a pizza oven until charred.  Maybe American cauliflower is different from French ones or maybe I can't get my oven to a high enough temperature or maybe removing it from  Paris takes away a certain je ne sais quoi but try as I may, I have never been able to roast a cauliflower as good as I had at the restaurant.

 
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General Malaise said:
What's your secret to crispy skin?  Broil at the end?
Click to expand...


I start a roast chicken with a 500 degree oven and drop temperature down after 15 minutes.  I've also seen recipes that increase the temperature at the end.  Finishing under a broiler works better with a chicken that's been spatchcocked; I've never gotten good results with a whole bird.

 
RD 22:  DINNER MAIN COURSE/NOODLE-RICE BASED - BEEF STROGANOFF

love this stuff. Don't recall any special restaurant version, we do a pretty nice one at home so comforting

 pic.

we use this recipe - ribeye not overcooked - baby cremini mushrooms, buttery egg noodles

rich, creamy and delicious

 
Rd 23: Hot (no booze): Wiener Melange

A specialty in the coffeehouses of Vienna. It’s basically a mild coffee with with cream and foam, served with a glass of water. Very mild and easy to drink, a staple in the city famed for it’s coffee scene. 

 
RD 23: DINNER/POULTRY - PEKING DUCK

we love duck - many different ways, but Peking Duck would always be our first choice.

pic.

I mean how can you go wrong ...tender duck with crispy skin, green onion and hoisin sauce 

and it's a great "hands on" experience - great for sharing

definitely one of my favorite things to eat of all time.

ETA: I prefer the thin pancakes over the fluffy bao buns (but still like the bao buns)

 
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higgins said:
We're going simple/delish here....

Makeup:

22 -- Shrimp Lo Mein (dinner noodle dish).

Current:

23 -- Whole chicken (roasted at home w/ crispy skin) w/ S&P, thyme/rosemary, butter (dinner poultry).
Click to expand...
Despite the fact that I can go grab a decent roast chicken at Costco for $5, I will still roast my own bird once in a while. I make a spice blend that gets mixed with olive oil and fresh squeezed lemon juice, and then I stuff the leftover lemon halves up into the cavity before it goes in the oven..

I cook mine on a rack that sits in a roasting pan overstuffed with carrots, potatoes, onion, garlic, and mushrooms.  The chicken fat that drips down onto the veggies is pure magic.

This was my dog Suzie's favorite dish (may she RIP), bar none.  Once she figured out what was going on inside the oven, it had her undivided attention; and once I started cutting into the chicken after resting it, she would get real growly if if she thought I was not hustling to plate it up for her.

Spice blend:

  • 1 tsp black peppercorns
  • 1 tsp tarragon (dried)
  • 1 tsp thyme (dried)
  • 1 tsp garlic powder
  • 1 tsp dark brown sugar
  • 1/2 tsp chervil (dried)*
  • 1/2 tsp paprika
  • 2 tsp salt
  • 1 bay leaf
  • 1/2 cube chicken stock (I usually have Knorr brand on hand)
Grind and combine with 3/4 oz lemon juice and 3/4 oz of olive oil, then coat the entire chicken, inside and out.

*dried chervil is difficult to find. Well, it is in my local grocery stores.  One of these days I'll remember to go online and order some.  Typically I replace with summer savory or herbs of Provence, or something French-ish.  Not sure, but I may have subbed in marjoram once before too.

 
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Ramsay Hunt Experience said:
I was also considering Peking Duck.  Not the least because of the home recipes that require you to use a bicycle pump on that poor bird.  Kinky.
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This reminded me of another way to get crispier chicken skin. The idea is to get the bird as dry as possible when it goes into the oven.  After drying it with paper towels, blast it with a hair dryer for a few minutes.

 
Ilov80s said:
Rd 23: Hot (no booze): Wiener Melange

A specialty in the coffeehouses of Vienna. It’s basically a mild coffee with with cream and foam, served with a glass of water. Very mild and easy to drink, a staple in the city famed for it’s coffee scene. 
Click to expand...


Relieved to hear it doesn't involve hot dog water

 
Mister CIA said:
Round 24:  Onion Rings, cooked vegetable.

Prefereably battered, but I like'em all.
Click to expand...


great pick - BUT, I'm kind of weird about my onion rings ...I really want onion straw ...probably my favorite steak restaurant side side/app

the LAST thing I want is to take a bite out of my onion ring and get a big wet, soft, thick onion pull out of all the breading ...this happens WAYYYYYY too often when getting restaurant onion rings.

 
Binky The Doormat said:
great pick - BUT, I'm kind of weird about my onion rings ...I really want onion straw ...probably my favorite steak restaurant side side/app

the LAST thing I want is to take a bite out of my onion ring and get a big wet, soft, thick onion pull out of all the breading ...this happens WAYYYYYY too often when getting restaurant onion rings.
Click to expand...
my favorite 

Buckeye

and

Mustard's

Have been doing them for decades

 
Round 24 - Vegetable - Greens, whatever you got (collard, turnip, beet, mustard), a whole mess of 'em, cooked with bacon or other pork fat, or turkey if you're trying to be healthier, and even better heated up the second day

 
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