[jhlurie]

OK.  So who out there is going the tradional route and eating wings, chips, hoagies, etc.?  And if not (assuming you are watching the game) what are you eating?

[Wilfrid]

I ate rabbit braised in cider with celery, carrots, parsnips and onions.  No sense missing a good dinner for a football game.

[macrosan]

I ate large quantities of cashews and macadamia, and some Terry's chocolate, accompanied by a very pleasant 1991 Lirac. But then it did run from 11pm to 3am here ;)

[Robert Schonfeld]

Bread, butter, charcuterie, cheese, preserves, wine. Salad.

[Human Bean]

Junk food all the way, baybee. Pizza would be haute cuisine in this context.

I usually make nachos; not chips dipped into a molten day-glo cheeselike sauce, but something a bit better than that. Put a single layer of tortilla chips on a cookie sheet, add a dollop of refried beans to each chip, sprinkle some garlic powder on some, cumin on others, powdered chiles on others (the variation from chip to chip is nice). Sprinkle with shredded cheese (I usually use a 50/50 mix of pepper jack and medium cheddar). Add other toppings randomly on each chip; slices of fresh or pickled jalapeno, chopped bell pepper, green onion tops, whatever seems good at the time.

Broil. Serve with beer.

Mmm, beer.


Edit: The nachos I've described would probably be 'haute cuisine,' given my description of pizza as haute. The day-glo cheeselike stuff is beneath contempt even for these purposes; a common nacho sauce is Velveeta 'cheese' melted with a can of Ro-Tel chile/tomatoes. Ro-Tel may not be available in all areas of the US, and even though my tastes may generally be simple, Velveeta is beyond the pale.

This post has been edited by Human Bean: 05 January 2003 - 08:01 PM

[Suzanne F]

One year we made the mistake of thinking that by going to an ethnic restaurant we would miss the hoopla and be able to have a nice dinner. WRONG! We went to one of the Portuguese places in the Ironbound section of Newark, NJ -- and everyone there, apparently including the kitchen staff -- were far more engrossed in the game than anything else.

[Steve Plotnicki]

I'm flying back from Lyon via Paris that day. I intend to be eating the Rosette de Lyon avec 3% Truffes Noir which I will have brought back with me from Les Halles in Lyon. It will be poached and then sliced into rounds and served with some pommes ala vapeur that is doused in beurre blanc. And a perfectly a point St. Marcelin from La Mere Richard in Lyon will follow. This will be topped off by some chocolates from Bernachon with a nice cup of coffee. I think after spedning a few days in the Rhone, with one of them doing serious wine tasting, Burgundy might be the drink of choice while watching the Giants or Jets, or possibly both play that day .

[Kim WB]

I make this Good Housekeeping layered taco dip ( cream cheese, chili, sourcream,salsa) which I have been trying to NOT make for years...but since we often Super Bowl with the same group, it is regularly requested. We order wings from Cluck U, and then make pizzas with the kids, lots of toppings to choose from...And so an ice cream bar for dessert, though now that the kids are older, we might make a switch to regular cakes and pastries.

Edited it to mention that if the Eagles make it, all bets are off...who knows what kind of party that might entail...NJT, from exit 8A south,its Eagles territory.

This post has been edited by Kim WB: 05 January 2003 - 04:08 PM

[Jaymes]

Mini Reubens (open-faced, bitesized, made on party rye slices and broiled - but you use Dijon mustard rather than the traditional Thousand Island Dressing) and beer

Bratwurst, cold cuts, beer

Selection of mustards, olives, pickles, crunchy scallions

Crackers, breads, pot o' butter

Cold roasted peppers, cheeses

Vinegary coleslaw, potato salad

And did I mention beer?

[Human Bean]

Jaymes, on Jan 5 2003, 06:35 PM, said:

Mini Reubens (open-faced, bitesized, made on party rye slices and broiled - but you use Dijon mustard rather than the traditional Thousand Island Dressing) and beer

This sounds excellent! In a junk-food idiom, you could use those packages of thin-sliced processed meats, rather than 'real' deli corned beef. I like it, and will probably try it; the substitution of dijon for thousand island seems a bit odd, but it would work. Not a Reuben, but good.

[awbrig]

GUMBO from heaven and seven
Buffalo Wings
Beer

BTW I was at Lambeau last night...man did the pack stink things up...

and how about that 49ers - Giants game THAT WAS AWESOME - too bad that wasnt a Super Bowl - one of the best games I have ever seen!

This post has been edited by awbrig: 05 January 2003 - 08:44 PM

[Jaymes]

Human Bean, on Jan 5 2003, 09:25 PM, said:

Jaymes, on Jan 5 2003, 06:35 PM, said:

Mini Reubens (open-faced, bitesized, made on party rye slices and broiled - but you use Dijon mustard rather than the traditional Thousand Island Dressing) and beer

This sounds excellent! In a junk-food idiom, you could use those packages of thin-sliced processed meats, rather than 'real' deli corned beef. I like it, and will probably try it; the substitution of dijon for thousand island seems a bit odd, but it would work. Not a Reuben, but good.

Actual recipe:

Mini-Reuben Sandwiches

Dijon mustard
Thousand Island Dressing (optional)
1 loaf sliced party rye bread
1 1-lb can sauerkraut, well-drained and pressed between paper towels until dry as possible.
sliced corned beef (I actually do use the good stuff - either make it myself or buy it from good deli)
3 oz Swiss cheese slices

(If you can't find party rye, cut slices of regular rye into quarters)

Pre-heat oven to 400º.

Place bread slices in single layer on baking sheet and put in oven to partially toast. Remove and spread each with Dijon mustard. (Add a small dollop of 1000 Island Dressing, too, if you like, but don't leave out that Dijon. I've tried it without it and just believe me it is NOT AS GOOD.) Top with 1 heaping tsp sauerkraut, several small slices corned beef, one strip of swiss cheese.

Put back in oven and bake until cheese melts. Serve immediately.

This makes about 26 mini-Reubens, and they are very popular and easy to eat so be sure you have enough for everyone.

[Human Bean]

Jaymes, a mere nitpick, but just wondering:

Quote

1 1-lb can sauerkraut, well-drained and pressed

A can? Really?? I hardly live in an area where sauerkraut is one of the basic food groups (neither do you, apparently), but, in a can?? I've only ever seen sauerkraut in a bottle, refrigerated. It may be available in a can, but I've never looked.

That said, it's probably not that hard to do from scratch (I've done kimchee from scratch) and I'm not questioning the idea of using a prepared product; it's just the idea that it's available in a can that I find weird.

[Jaymes]

Human Bean, on Jan 6 2003, 12:30 AM, said:

Jaymes, a mere nitpick, but just wondering:

Quote

1 1-lb can sauerkraut, well-drained and pressed

A can? Really?? I hardly live in an area where sauerkraut is one of the basic food groups (neither do you, apparently), but, in a can?? I've only ever seen sauerkraut in a bottle, refrigerated. It may be available in a can, but I've never looked.

That said, it's probably not that hard to do from scratch (I've done kimchee from scratch) and I'm not questioning the idea of using a prepared product; it's just the idea that it's available in a can that I find weird.

Where I am currently living, you can buy sauerkraut in many ways, including canned and jarred, unrefrigerated; or fresh and refrigerated. Obviously, you can also make it yourself if you have the time and interest. I have done that as well, but can guarantee you that if I am attempting to create a somewhat quick snack-type food to be enjoyed primarily while also enjoying some sort of spectator sport, I'd not be bothering with all that slicing, and packing into crocks, weighing it down, allowing it to ferment for six weeks, packing into jars, etc.

I got the "Mini Reubens" recipe some thirty years ago while living in the Philippines. There sauerkraut came primarily processed and packaged into unrefrigerated cans or jars; I do not recall ever seeing it available fresh. Allthough I should add that when I lived there (and in Hong Kong, for that matter) many people did make kimchee out of cabbage (among other things - my own personal favorite being scallions) which is, as you pointed out (in the version most familiar to Westerners anyway), a dish somewhat similar to sauerkraut.

Obviously I completely agree with you: the better the ingredients, the more superior the final dish.

So, if you have the time and inclination, you most certainly can ferment your own cabbage, as well as bake your own rye bread, corn your own beef, pickle your own cucumbers for your 1000 Island Dressing, stew your own tomatoes for your 1000 Island Dressing, make your own mayonnaise for your 1000 Island Dressing, prepare your own Dijon-style mustard, and, I guess, if it comes to that, even make your own artisanal Swiss cheese.

Or, you could buy your prepared sauerkraut in whatever form appeals to you and is affordable and readily available.

Ditto the rye bread, 1000 Island Dressing, Dijon mustard, Swiss cheese.

Of all of these posts/suggestions, the only one I personally would NOT consider is your suggestion of using that cheap and (I think) unpleasant "thin-sliced and processed meat."

Personally, I believe that choice would ruin the whole thing.

But hey - in food as in most things - whatever works.

This post has been edited by Jaymes: 06 January 2003 - 09:27 AM

[tommy]

i might pull out many uber-fancy "mini cheese burgers." a blob of ground beef on top of a mini-rye. top with cheese. in the over for 10 minutes. a fun bite-sized snack. great for kids. top with chopped scallion or thinly sliced red onion. fancy fancy stuff here.

[GordonCooks]

Huevos Rancheros in tortillas for the early birds

Chicken Wing Pizzas
Beef Short Ribs
Italian "pressed" foccacia sangwiches
Turkey & Duck Chili
Pasta Salad
Uber Olive/Pickle tray
and the Mongo PUMPERNICKEL BREAD BOWL

Bevs -
Beer, Wine, Mint Juleps, Mojitos, and Martini Bar

[Jaymes]

GordonCooks, on Jan 6 2003, 09:51 AM, said:

Huevos Rancheros in tortillas for the early birds

Yum. 'Breakfast Tacos.'

Now there's a good idea.

This post has been edited by Jaymes: 06 January 2003 - 08:56 AM

[macrosan]

Whassat ? What do you know about Donovan that I haven't heard ?

[jhlurie]

awbrig, on Jan 5 2003, 11:43 PM, said:

GUMBO from heaven and seven
Buffalo Wings
Beer

BTW I was at Lambeau last night...man did the pack stink things up...

and how about that 49ers - Giants game THAT WAS AWESOME - too bad that wasnt a Super Bowl - one of the best games I have ever seen!

Gumbo, eh?

As for that Giants-49ers game I'm not sure how to feel. First the Giants absolutely dominate. Then they screw up by the numbers. Then the game ends with a call so bad that its been officially questioned by the NFL management today. Yes, I'm sure the Superbowl itself won't be nearly as interesting.

[southern girl]

So, GordonCooks....what is the Mongo Pumpernickel Bowl?

[Jason Perlow]

Personally for the superbowl I am a hot dogs or italian sausage (SAAAASAGE!) kind of guy.

[GordonCooks]

southern girl, on Jan 6 2003, 08:54 PM, said:

So, GordonCooks....what is the Mongo Pumpernickel Bowl?

We have a local bakery that makes a pretty big Pumpernickel - so the "Mongo-ness" come from the gallon of sour cream used to fill the bowl.

Much more interesting are the chicken wing pizzas: You make the traditional pie (cheese & pepperoni) and then cover with chicken (wing or thigh meat), extra cheese, and drizzle with bleu cheese when it comes out of the oven. We usually make a Buffalo style, a Boss Sauce style, and a CheeseSteak style.

[tommy]

Kim WB, on Jan 7 2003, 08:09 AM, said:

GordonCooks, on Jan 7 2003, 07:39 AM, said:

Much more interesting are the chicken wing pizzas: You make the traditional pie (cheese & pepperoni) and then cover with chicken (wing or thigh meat), extra cheese,  and drizzle with bleu cheese when it comes out of the oven.

While I have no doubt that you, Gordon, might be a very nice and normal and pleasant person, and so therefore with no ill intent towards you and yours: THIS sounds absolutely disgusting. Gross. Disgustingly gross.

i agree gordon. no celery?

[GordonCooks]

Kim WB, on Jan 7 2003, 08:09 AM, said:

GordonCooks, on Jan 7 2003, 07:39 AM, said:

Much more interesting are the chicken wing pizzas: You make the traditional pie (cheese & pepperoni) and then cover with chicken (wing or thigh meat), extra cheese,  and drizzle with bleu cheese when it comes out of the oven.

While I have no doubt that you, Gordon, might be a very nice and normal and pleasant person, and so therefore with no ill intent towards you and yours: THIS sounds absolutely disgusting. Gross. Disgustingly gross.

Not as bad as one would think - It's basically a marriage of pizza and chicken wings. And, yes, it was concocted during a late night house party. Think if it moreso as a pizza with some morsels of tasty chicken bits with a few drops of bleu cheese on them.

PS - Has anyone heard of a garbage plate ?

[GordonCooks]

Kim WB, on Jan 7 2003, 09:21 AM, said:

GordonCooks, on Jan 7 2003, 09:12 AM, said:

[Not as bad as one would think - It's basically a marriage of pizza and chicken wings. And, yes, it was concocted during a late night house party. Think if it moreso as a pizza with some morsels of tasty chicken bits with a few drops of bleu cheese on them.

PS - Has anyone heard of a garbage plate ?

Actually, GC, this is not improving your case! However, I suspect that anything called a "garbage plate" will top it. And without getting into the whole La Nina inter-racial marriage issue, suffice to day that not ALL late night bar foods should marry! I know a case of a very Nacho kinda guy hooking up with a crazy mozarella stick sorta gal, and when they divorced, the children suffered terribly!

A garbage plate is an upstate thing. 2 Hamburgers or Hot Dogs over a bed of home fries, Mac salad covered with whatever burger condiments (hot sauce, onions, mustard, ketchup, etc) Had more than my share during my drunken college days but I'm a little over the hill now.

What your regional Apres-Booze meal ? Some notables I've seen are

Boston - Chinese Food
Philly - CheeseSteaks and Italian Sausages
NY - Anything
Chicago ???
LA ???

[Jaymes]

GordonCooks, on Jan 7 2003, 08:30 AM, said:

What your regional Apres-Booze meal ? Some notables I've seen are

Boston - Chinese Food
Philly - CheeseSteaks and Italian Sausages
NY - Anything
Chicago ???
LA ???

U.S. Southwest (the Americans) - Chili & Eggs
U.S. Southwest (the Latins) - Menudo
St. Louis - Slingers (similar to Chili & Eggs, but you put the whole breakfast - Eggs, Toast, Sausage or Ham - on the plate and then cover the entire thing with chili )

This post has been edited by Jaymes: 07 January 2003 - 09:38 AM

[GordonCooks]

I'm a big Cincinnati Chili fan - Last year's Super Bowl included Turkey Chili over Cheddar & Potato Pierogies with Sour Cream.

[jhlurie]

awbrig, on Jan 7 2003, 01:00 AM, said:

Quote

I am a hot dogs or italian sausage (SAAAASAGE!) kind of guy

Someone told me with all the cash you get from eGullet you just bought this beauty...

Oscar Meyer? You really don't know Perlow that well I guess.

Now if it was the Nathan's or Sabrett's van...

[Kim WB]

Taylor ham is a chopped and mildly spiced pork loaf...the size of a soft salami. Pale pinkish color, becomes a deeper pink/red when cooked. Original was Trenton Porkroll, but a few other brands are now available. Consumed by countless NJ partiers after massive quantities of alcohol, known to have qualities that actually ABSORB the alcohol remaining in your system, when paired with egg, cheese and a kaiser roll. I believe it works like the inside of Pampers..kinda solidifys the juices and the alcohol rumbling around in the morning after gut.

[Sandra Levine]

Kim WB, on Jan 7 2003, 02:37 PM, said:

mildly spiced pork loaf

but also very salty and sweet