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

General Malaise said:
Hey man, the food in Mississippi is the thing I miss the most.  Warm spring days, crawfish boils, deck and patio eating weather almost year round, underrated live music scene, fabulous museum, the REZ!  

I'll put Keifer's gyro against any mentioned in here.  
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Yep, Keifer's is still going too.  Not on purpose, but it seems most of my visits there are on casual first or second dates on a Saturday afternoon.

Obviously the REZ is still around, but alas The Dock is long gone. Practically lived next door to it way back when. Also gone is the High Noon Cafe and it's neighbor the Rainbow Food Co-op.

Just checked, Stamps Super Burgers is still in business.  I need to go check it out. I've only been there once, and sadly I was going through a vegetarian phase at the time.

 
Round 29 - Veggie Main - Ratatouille

Mr. krista makes an excellent one of these, even though he rarely eats vegetarian and usually hates eggplant.  I just asked him his secret, and he says it's to cook and season everything separately before he combines it.

 
Mister CIA said:
  #### of the Walk is still kicking too.

EDIT: #### of the Walk = Clock of the Walk minus 'L'.
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We had #### of the Walk here in Maumelle, AR for years - it was a go to place since the early 80s. They closed down a few years ago here. Fun place - people loved the fried pickle chips and their fried catfish was good. 

Great location too - had a bunch of peacocks walking around this purposely old shack looking place. My wife was in love with their cole slaw - typical approach with some vinegar and mayo - but it was a really good "to go" order when you were smoking pork butt. 

https://www.yelp.com/biz/####-of-the-walk-maumelle

 
Correction for the google sheet (round 24) --> I didn't pick Tempura veggies -- I believe that was 80's

Makeup picks:

24 -- Foie Gras (fowl) -- I understand this shouldn't be served in huge proportions (too rich) but extra servings of sides will make up for it

25 -- Prawn cutlets (shellfish)

Instructions:

 -- Butterfly the critters

 -- Marinate the critters in a ground (food processor) mixture of onions, ginger, cilantro for 1-hour tops <-- don't go over an hour because they'll get mushy. Brush off the mixture before frying -- that 1 hour will have been enough to impart the flavor

 -- Flour --> egg wash --> Italian breadcrumbs

 -- Fry until golden brown

26 -- Grilled pineapple (cooked fruit)

27 -- Mutton Chop at Keen's in NYC (lamb) -- never had it but will one day -- scroll to the bottom of the link for a pic

28 -- Lime sherbet/sorbet/whatever (frozen dessert)

 
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These last two rounds have me shuked.

Would like to take a lamb dish, we all know I don't need any more desserts.  But I don't eat a lot of lamb outside of chops/gyro/shwarma.  I'm sure I've had Indian dishes but don't know the names of any of them. 

I guess I'll go with...

28. Carrots

I'm not sure there could be a more boring pick here.  But every once in a while I'll cut some carrots up to snack on and remember how good they are.  And don't give me any of those ####ing baby carrots.  Horrible.

 
Meatless entree?  Non-alcoholic cold beverage?  Another gadget? :shrug:  

Can I skip the next two rounds?

 
shuke said:
These last two rounds have me shuked.

Would like to take a lamb dish, we all know I don't need any more desserts.  But I don't eat a lot of lamb outside of chops/gyro/shwarma.  I'm sure I've had Indian dishes but don't know the names of any of them. 

I guess I'll go with...

28. Carrots

I'm not sure there could be a more boring pick here.  But every once in a while I'll cut some carrots up to snack on and remember how good they are.  And don't give me any of those ####ing baby carrots.  Horrible.
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Hey, I took your boring pick a while back.

 
krista4 said:
Round 29 - Veggie Main - Ratatouille

Mr. krista makes an excellent one of these, even though he rarely eats vegetarian and usually hates eggplant.  I just asked him his secret, and he says it's to cook and season everything separately before he combines it.
Click to expand...
I make mine similarly, I think. Mine is basically a stew-like dish, but a Google image search of "ratatouille" confuses me.

I always start with the tomato sauce, cooking it in olive oil undisturbed for about five minutes to develop flavor. Then comes chopped garlic and pimenton, and then chopped tomatoes.

Meanwhile in a skillet I'll cook eggplant, squash, zucchini, and onion separately.  Last but not least I'll flambe mushrooms in brandy and then toss into the pot.  Not sure if I'm helping the dish but it makes me feel fancy. And of course a little chopped chile.  Oh, did I mention bacon and sausage?  Aidell's chicken/apple is my go-to.

Don't season it a lot, except that I'm pretty generous with the marjoram when frying the eggplant, which I coat with a little flour.  Probably totally unnecessary to coat and fry, but I always provision extra fried eggplant because I love that stuff all by itself.  For the eggplant that goes into the pot I'm sure the flour helps thicken up the ratatouille. 

And there's garlic toast!

 
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Mister CIA said:
I make mine similarly, I think. Mine is basically a stew-like dish, but a Google image search of "ratatouille" confuses me.

I always start with the tomato sauce, cooking it in olive oil undisturbed for about five minutes to develop flavor. Then comes chopped garlic and pimenton, and then chopped tomatoes.

Meanwhile in a skillet I'll cook eggplant, squash, zucchini, and onion separately.  Last but not least I'll flambe mushrooms in brandy and then toss into the pot.  Not sure if I'm helping the dish but it makes me feel fancy. And of course a little chopped chile.  Oh, did I mention bacon and sausage?  Aidell's chicken/apple is my go-to.

Don't season it a lot, except that I'm pretty generous with the marjoram when frying the eggplant, which I coat with a little flour.  Probably totally unnecessary to coat and fry, but I always provision extra fried eggplant because I love that stuff all by itself.  For the eggplant that goes into the pot I'm sure the flour helps thicken up the ratatouille. 

And there's garlic toast!
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His is more of a stew, too.

Farmers markets are starting up here, but we don’t get eggplant until later in the season.   :(  

 
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Rd 30 - Raspberry Lime Rickey, non-alcoholic cold beverage

The best person i ever loved was a jerk. 15yo boys didnt chase older girls then cuz there was no chance but i could not help but harass the new girl behind the soda counter at Frazier's Drug Store. Pleasant-enough-looking was this Russian gal who had just quit school because she was too smart to tolerate the bull#### course working-class girls need endure back then, but the key for me was the reactivity in her face. She got me and that still never happens. Kim would twinkle when i was funny, gaze into me when i was interesting, stare thru me when i was full of it. Looking back, maybe i never should have left her view.

And she made a damn fine raspberry lime rickey, perfect balance of sweet & tangy, which was good cuz i bothered her for several of em a day for those first coupla months, just to watch her react to the world around her counter. I wore her down and she finally agreed to a movie and, for the first time, it was like makin' out with a fellow rather than a pretty stranger.

She talked about wanting to go to the Newport Jazz Festival and i was bound & determined to make that happen. I wasnt old enough for even a driving permit and she was saving up for a car, so i kinda stole a motorcycle (long story) to take her. That year, Newport not only had Ella & Satchmo & Diz, but Ike & Tina Turner and Albert King and guitar wunderkind Shuggie Otis. Transportingly wonderful time and, suddenly, we were a pair.

And, just as suddenly, we werent. Circumstances (longer story, oft told) caused me to run away from home that fall. By the time i had circled back the next spring, Kim had her own apartment. If she had a boyfriend, i got to sleep the couch a day or two, if she didn't, i got to luxuriate to Coltrane & Stravinsky with her, examinate Franz Fanon & Dostoevsky with her and fall asleep on her belly for a time before getting back on the road.

When i returned to school after a yr & a half, though, Kim had a boyfriend but we were back together by the time they let me graduate after summer school. It was she, at one of her 1000 political causes, who offered my services at a Zero Population Growth meeting to put together a benefit concert which ended up starting my career in showbiz. I should have been grateful, loyal, but i was a 19yo with money & status and i used them to chase shiny things. Not saying i've done better or worse since, but never again did i love as evenly, as fairly. All from raspberry lime rickeys, which are dang tasty with alcohol or not.

 
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30.x -- Saag Paneer (Meatless entree)

In my ideal world, I'd be married to someone who liked the exact same Indian entrees as me, and we'd order some meat curry (tika masala, roganjosh, korma, whatever) and a Saag Paneer and split both.  This is extreme rules creamed spinach, and it rocks.  Super savory and creamy and just a bit spicy.  With chewy, salty chunks of cheese.  

Our video from Priya substitutes in Feta cheese for the paneer.  And I like it that way, though paneer isn't really very hard to find.

 
krista4 said:
Round 12 - Raw Vegetable - The Carrot

I was going to go with something fancy here, but I just like carrots a lot.  Gimme a little blue cheese dressing for dipping, but that's not even necessary.  My favorites are from Around the Farm in Poulsbo, WA.  Something about their soil makes their carrots amazing.
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Don’t know why it’s not on the spreadsheet, but here ya go @shuke

 
Rd 30 kitchen gadget: Digital Meat Thermometer 

I am very picky about my meat being thoroughly cooked but also cooked to exact doneness I want. I’m also constantly second guessing my instincts. The thermometer gives me the exact answer I need and eliminates my self doubt. 

 
Ramsay Hunt Experience said:
30.x -- Saag Paneer (Meatless entree)

In my ideal world, I'd be married to someone who liked the exact same Indian entrees as me, and we'd order some meat curry (tika masala, roganjosh, korma, whatever) and a Saag Paneer and split both.  This is extreme rules creamed spinach, and it rocks.  Super savory and creamy and just a bit spicy.  With chewy, salty chunks of cheese.  

Our video from Priya substitutes in Feta cheese for the paneer.  And I like it that way, though paneer isn't really very hard to find.
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It showed up in my local Costco a couple of months ago.

 
Round 30 - Veggie Main - Grilled Cheese and Roasted Tomato-Basil Soup

My favorite grilled cheese is one I had at Westport Winery in WA:  their own wild garlic mixture with cheddar, Parmesan, Swiss, and Cougar Gold on sourdough.  If making grilled cheese at home I usually prefer a rye bread.  

 
29. Cold beverage.  Slush Puppie at my childhood Putt-Putt, where I spent endless hours in the arcade.

 
shuke said:
28. Carrots

I'm not sure there could be a more boring pick here.  But every once in a while I'll cut some carrots up to snack on and remember how good they are.  And don't give me any of those ####ing baby carrots.  Horrible.
Click to expand...


They are the same thing, Lannaeus. 

 
ROUND 25 - DINNER - SHELL FISH - BEER BOILED SHRIMP WITH OLD BAY

Simple, fast, delicious.  Pour two beers into a sauce pan, dump in a bunch of Old Bay, maybe mince some onions and garlic, a bay leaf if you're feeling wealthy, stir well, bring to a boil then toss in 2 lbs of shrimp with the peels and tails on.  If frozen, bring back to a boil and shut it off, cover and let sit for 3-5 minute tops.  If not frozen, shut it off, cover and let sit 3-5 minutes tops.  Crowd please always and yes, others have taken shrimp prior, but not like this.  

 
shuke said:
Have you ever tasted one of those slimy baby carrots that are bagged?  And then taste a freshly sliced carrot?  No comparison.
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Yes, I have eaten a carrot out of a bag.  It tastes like a carrot.  Except I didn't have to go through to tedium of peeling one first.

 
ROUND 27 - DESSERT FROZEN - BOSTON COOLER
 

Y'all can tussle over your Root Beer Floats or what not.  For my money, the sweet nectar of life is the Boston Cooler.  Vernors Ginger Soda and vanilla ice cream.

 
ROUND 28 - DINNER LAMB - LAMB BURGER FROM FIAMMA BURGER IN BELLINGHAM, WA

Stumbled upon this spot in downtown Bellingham when I was up there with my son last April looking at Western Washington.  What a cool town!  Gorgeous city on the Bay of Bellingham with incredible views, hiking trails, water falls, lakes, rivers and tons of cool restaurants and breweries.  Seems like a lot of Seattle money has flocked north to this city on the come.  Kinda wish my son had gone here....

Anyhow, when we went, I ordered their Lamb Burger and it was scrumptious.  

Northwest lamb with arugula, curry mayo, crispy fried potatoes and pickled red onions.

 
Some damn good picks while I've been out. Peas outda pod, grilled cheese, and meat thermomenter were all definite snipes. I'm heading home tomorrow morning and will catch over the weekend. Or Monday. Maybe Tuesday. 

 
krista4 said:
krista4 said:
Round 12 - Raw Vegetable - The Carrot

I was going to go with something fancy here, but I just like carrots a lot.  Gimme a little blue cheese dressing for dipping, but that's not even necessary.  My favorites are from Around the Farm in Poulsbo, WA.  Something about their soil makes their carrots amazing.
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Don’t know why it’s not on the spreadsheet, but here ya go @shuke
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It was on the spreadsheet as "The Carrot" because that's what was drafted.

  :shrug:

 
30.  Arnold Palmer  (cold drink)

Arnie's greatest achievement was having a drink named after him.  He preferred his heavy on the tea side as do I.

 
RD 28:  RAW VEGGIE - SUGAR SNAP PEAS WITH RANCH DIPPING SAUCE

hope this isn't too close to @wikkidpissah fresh (assuming English peas) peas out of the pod (and I love those) ...this is a specific kind where you eat the pod and all. Not snow peas - these are much more plump and crisp.  

great in stir frys - but probably shine brightest as a crudite with dip (ranch or something similar)

pic.

would imagine most of everyone here has had them - but if you haven't give them a try - it could make a non-veg lover into loving this.

 
Binky The Doormat said:
RD 28:  RAW VEGGIE - SUGAR SNAP PEAS WITH RANCH DIPPING SAUCE

hope this isn't too close to @wikkidpissah fresh (assuming English peas) peas out of the pod (and I love those) ...this is a specific kind where you eat the pod and all. Not snow peas - these are much more plump and crisp.  

great in stir frys - but probably shine brightest as a crudite with dip (ranch or something similar)

pic.

would imagine most of everyone here has had them - but if you haven't give them a try - it could make a non-veg lover into loving this.
Click to expand...


I was out buying some herb starts today.  Saw some sugar snap pea starts and came thisclose to buying them.  Love these!

 
Binky The Doormat said:
RD 28:  RAW VEGGIE - SUGAR SNAP PEAS WITH RANCH DIPPING SAUCE

hope this isn't too close to @wikkidpissah fresh (assuming English peas) peas out of the pod (and I love those) ...this is a specific kind where you eat the pod and all. Not snow peas - these are much more plump and crisp.  

great in stir frys - but probably shine brightest as a crudite with dip (ranch or something similar)

pic.

would imagine most of everyone here has had them - but if you haven't give them a try - it could make a non-veg lover into loving this.
Click to expand...
My mother (English) couldn't get me to eat peas and neither can you.  Disgusting.

 
Round 29  -  Spinach and mushroom quiche  -  Meatless dinner

Round 30  -  Orange Fanta

I discovered Fanta when I moved to Italy.  I still love it, although I try not to drink sugary drinks any more.

 
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