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500 Favorite Foods

post #1 of 472
9/5/07 at 10:37am
Thread Starter 
We always have a lot of fun with these "500" threads, and I thought this might be one of those worthy topics where everybody has an opinion.

Same rules as usual:

- One addition to the list per day per Chewer.

- When you post, include the number in the list as well as the food. If it's from a particular place or restaurant, include that as well (and also the city/state location if it's a restaurant).

As far as how specific to get, I'd say get as specific as you want. If it's crab fritters from some dive bar in Baltimore, then go for it. Bonus points if you've got the recipe.

This might be a cool way to discover new foods and new places to eat.

I'll start:

1. Queso Dip.

Surely not the most exotic food, but this is my biggest vice. I don't smoke. I'm not big into sweets. I'm not a big drinker. Like most guys I like junk food but I can swear off it for long periods at a time. But one thing I can't stay away from is queso. I don't care where it's from. I'll eat a jar of that Tostitos shit. And I'll dip pretty much anything.

Oh God I need help.
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post #2 of 472
9/5/07 at 11:15am
#2. Fried pickles smothered in ranch. They are so good.
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post #3 of 472
9/5/07 at 11:34am
#3 UNO Chicago Style Pizza

Pizza is great and everything but UNO deep dish is the ultimate pizza.
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post #4 of 472
9/5/07 at 11:51am
#04 Poutine.

Yup, Quebec main culinary export is the grandiose mix of fries, gravy and cheese curds. Even better at 3am. Pure junk goodness.
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post #5 of 472
9/5/07 at 11:51am
#5 - General Tso's Chicken

But it's got to be the kind where the chicken comes in small, nugget-sized pieces, and it has to have broccoli in there with the sauce. A side of pork fried rice is a must as well.
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post #6 of 472
9/5/07 at 11:54am
#6 - One cheeseburger with mayo, mustard, lettuce and tomato; one hot weiner all the way; and fries with ketchup, at two AM, after several beers, from the Olneyville NY System. Don't do it sober though.
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post #7 of 472
9/5/07 at 11:54am
#7 - Bacon.

The greatest food on Earth.

(Edited for slowness)
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post #8 of 472
9/5/07 at 11:56am
#8 White Castle Hamburgers (National) -

I was young when I first became addicted to the power of the slider. Paper thin meat with five holes steamed to sit perfectly on the bun with sauteed onions and a pickle. There's a reason why people buy them 10 at a time.
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post #9 of 472
9/5/07 at 11:59am
Shouldn't this be in Drafts and Lists?
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post #10 of 472
9/5/07 at 12:03pm
#9 - Chocolate Chip Cookies. Homemade, if available. Slightly soft and chewy. Not those hard, cracker-like cookies like Famous Amos.
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post #11 of 472
9/5/07 at 12:16pm
Thread Starter 
Quote:
Originally Posted by Anderson
Shouldn't this be in Drafts and Lists?
I suppose. I wasn't sure whether to pose here or there.

Mods, please move if need be.
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post #12 of 472
9/5/07 at 12:25pm
#10 - The spicy salmon crunchy rolls and spicy tuna crunchy rolls from J.J.'s Grand Tofu Japanese Restaurant at 3705 31st St. in Astoria, NY. (718) 626-8888, in case you're nearby and want the best sushi rolls you'll ever have in your life. Order them both together (which is why I've counted them as a favorite single food or meal).
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post #13 of 472
9/5/07 at 12:26pm
11. Chicken Tenders

They make a great appetizer, a great need something to eat at 3 am food and the perfect carrier for any number of sauces. Note, must not be confused with mcnuggets.
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post #14 of 472
9/5/07 at 1:26pm
12.Homemade onion rings-roll sliced onions in Krusteez pancake batter mix. Deep Fry. Good with BBQ sauce.
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post #15 of 472
9/5/07 at 1:34pm
13. Buffalo Wings. - nuclear sauce, extra crispy, swimming, all drums (a must!) with blue cheese on the side for dipping.

Every city has their own, some good and most bad. Around here I prefer Taco Mac which has some kick ass wings and I can order them exactly as listed above and they always rock. Goes very good with an ice cold beer, preferably a Coors Light or PBR. Good beer does not compliment wings at all.
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post #16 of 472
9/5/07 at 2:00pm
Thread Starter 
Quote:
Originally Posted by JudgeSmails
13. Buffalo Wings ... all drums (a must!)
Couldn't agree more with this. I can't stand the wing pieces. They're a pain in the ass to meat and you don't get a decent bite of meat with them. Always go with the drums.
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post #17 of 472
9/5/07 at 2:18pm
14. Steamed clams in a bucket of vegetable stock along with a cup of drawn garlic butter...Especially from Ivars in Seattle. (I believe it was an Ivars, not sure though. It was a fancy place though right on the shore)
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post #18 of 472
9/5/07 at 2:31pm
15. 4x4 Animal Style from In-N-Out Burger
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post #19 of 472
9/5/07 at 2:34pm
Quote:
Originally Posted by Jonathan Banks is my hero
Couldn't agree more with this. I can't stand the wing pieces. They're a pain in the ass to meat and you don't get a decent bite of meat with them. Always go with the drums.
No way, the flats are by far the higher quality meat, with a much better sauce-to-meat surface ratio. Drummies are too uneven (one end has to be overcooked for the other end to be completely cooked) and there's so much connective tissue that it's way too chewy.

16. Fried chicken - second only to bacon in deliciousness
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post #20 of 472
9/5/07 at 2:41pm
As 12 of the first 16 items posted are for the carnivores -

17. The Casablanca Combination with a cup of lentil soup to start at Casablanca on Brady (Milwaukee, WI).
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post #21 of 472
9/5/07 at 2:43pm
Quote:
Originally Posted by Guttenberg Fan Club
No way, the flats are by far the higher quality meat, with a much better sauce-to-meat surface ratio. Drummies are too uneven (one end has to be overcooked for the other end to be completely cooked) and there's so much connective tissue that it's way too chewy.
Communist! Heathen!
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post #22 of 472
9/5/07 at 2:55pm
Now Now, everyone is allowed to have their own personal opinion regarding wings. Let's not have another meat/sauce incident like the Kansas City-North Carolina riot of '79
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post #23 of 472
9/5/07 at 2:57pm
Thread Starter 
Quote:
Originally Posted by EdHocken
Now Now, everyone is allowed to have their own personal opinion regarding wings, however misguided and symptomatic of the Communist regime.
Fixed.
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post #24 of 472
9/5/07 at 2:58pm
I'm a fan of any wing out there, so I can act as a mediator. Guys, let's not fight, let's just enjoy the wonderful wingy goodness.

18. Chili, especially over spaghetti.
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post #25 of 472
9/5/07 at 2:58pm
Drummies are for the kids. It's the Kraft Mac & Cheese vs. Homemade. Kids want the box, but people with good taste know better.

And I'm not Communist, I just look good in red.
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post #26 of 472
9/5/07 at 3:01pm
Thread Starter 
Let me put it this way: With drums you can beat someone down, or perhaps engage in a kickin' solo. With wings you can only fly away.

You enjoy your sauce and bones and skin and fat, while I'm over here partaking in the perfect mix of sauce and meat.
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post #27 of 472
9/5/07 at 3:18pm
It's unquestionably better meat, J. You're choosing the inferior cut, but why? The ONLY reason is simplicity, and that's just lazy (definitely NOT a commie trait).
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post #28 of 472
9/5/07 at 3:22pm
Thread Starter 
Quote:
Originally Posted by Guttenberg Fan Club
It's unquestionably better meat, J. You're choosing the inferior cut, but why?
Because 1) it's not so unquestionable, and 2) the drummies have a better sauce-to-meat ratio. I like the balance of the sauce and the meat, and with the wings you get overrun with sauce, not to mention more skin and fat.
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post #29 of 472
9/5/07 at 3:32pm
You mean flavor? Flavors in meat come from the fat. Drummie meat is too chewy, with bits of tendon mixed in. The flats are the more tender meat.

As for the ratio, that's just crazy talk, or the talk of someone who orders mild. The reason you need sauce is because chicken wings aren't really a delicacy. Before buffalo wings, they were thrown away by restaurants. This is especially true with a piece of meat like the drummie. Flats are great because they've got the right amount of sauce (not overpowering, but the stronger flavor) and the more tender meat is a much better texture and flavor.
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post #30 of 472
9/5/07 at 3:44pm
The only thing better than good wings are good Hoagies & Wings (LA Chewers, if you haven't tried this yet, you're really missing out).

For the record, the wings taste better, but you usually end up with more sauce on your lips & face, and if you order your wings very hot (like me) this gets to be a bit painful.

But I love the pain.
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post #31 of 472
9/5/07 at 3:50pm
No shit, there's a Hoagies and Wings down the street from where I live. I may need to check that out sometime this weekend.
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post #32 of 472
9/5/07 at 3:55pm
Quote:
Originally Posted by Chris Miller
I'm a fan of any wing out there, so I can act as a mediator. Guys, let's not fight, let's just enjoy the wonderful wingy goodness.

18. Chili, especially over spaghetti.
I'm going to elaborate for you - Cincinatti style chili. That shit is awesome. Over spaghetti with oyster crackers.
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post #33 of 472
9/5/07 at 3:59pm
Sorry, my love for the drums drove me a bit mad. I offer a celery stalk, white with the glorious goodness of blue cheese, as a peace offering. Let us partake in our wings together!
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post #34 of 472
9/5/07 at 4:12pm
19. Honey Walnut Prawns
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post #35 of 472
9/5/07 at 4:21pm
#20: Blue Diamond Wasabi and Soy Sauce flavored Almonds.
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post #36 of 472
9/5/07 at 4:28pm
Thread Starter 
Quote:
Originally Posted by JudgeSmails
Sorry, my love for the drums drove me a bit mad. I offer a celery stalk, white with the glorious goodness of blue cheese, as a peace offering. Let us partake in our wings together!
Gutt makes a good argument but I still prefer the drumsticks. While it's true that I usually order mild or medium depending on the place, I prefer the way the taste works on the drums as opposed to the flats.

At least we won't ever fight over the last wing. We have plenty of other things to fight about.
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post #37 of 472
9/5/07 at 4:30pm
Quote:
Originally Posted by Guttenberg Fan Club
No way, the flats are by far the higher quality meat, with a much better sauce-to-meat surface ratio. Drummies are too uneven (one end has to be overcooked for the other end to be completely cooked) and there's so much connective tissue that it's way too chewy.
For the love of Steve Guttenberg, listen to this man! He knows of what he speaks. Flats all the way.

And #21 Baby Back Ribs, smothered in sauce.
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post #38 of 472
9/5/07 at 4:32pm
Quote:
Originally Posted by Chris Miller
18. Chili, especially over spaghetti.
I love chili over spaghetti. But it's got to be Skyline Chili.
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post #39 of 472
9/5/07 at 4:39pm
Quote:
Originally Posted by jonvoight's car
I love chili over spaghetti. But it's got to be Skyline Chili.
Is Skyline better than Gold Star? It's been like 15 years since I've been in an area where either of these chains exist.
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post #40 of 472
9/5/07 at 4:44pm
22. A good pastrami on rye, stacked high, with mustard. "Good" meaning not the super-lean, coldcut-like piece of meat you find at most supermarkets, but the kind of pastrami you can only find at a good Jewish deli. Not too fatty, but not so lean that there's no grease at all.
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post #41 of 472
9/5/07 at 4:57pm
Quote:
Originally Posted by stump
Is Skyline better than Gold Star? It's been like 15 years since I've been in an area where either of these chains exist.
You know, I've never actually been to a Gold Star. I just love Skyline so much from my trips to King's Island as a kid, that every time I go to Cincinnati I go to Skyline. Next time I'm in the area, I'll have to pick up some Gold Star.
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post #42 of 472
9/5/07 at 5:24pm
The first time I had Chili on spaghetti, it was at a local chain called Hard Times Cafe, who specialized in Chili, and had an award winning Terlingua Red, and a pretty mean Cincinnati Style as well. Since then, I've actually just started making it at home. Even tastes great subbing ground turkey instead of ground beef.
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post #43 of 472
9/5/07 at 6:23pm
So we're talking about cooking spaghetti normally, and then just putting normal chili on it? I may have to try that this weekend.
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post #44 of 472
9/5/07 at 6:27pm
Quote:
Originally Posted by Rob Hughes
So we're talking about cooking spaghetti normally, and then just putting normal chili on it? I may have to try that this weekend.
That's what I'm getting from these posts - yes? Is that the case? Because that sounds really good.
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post #45 of 472
9/5/07 at 6:43pm
Quote:
Originally Posted by LisaNewYork
That's what I'm getting from these posts - yes? Is that the case? Because that sounds really good.
I believe so. My mom and I used to do this pretty much every time she made chili. It gives the chili some extra substance, and the pasta cuts the heat just a little bit (if it's a spicy chili).
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post #46 of 472
9/5/07 at 7:18pm
Yes. It's a certain type of chili though. You do one pan where you cook the meat sauce. It's ground beef with a coney-sauce type of seasoning. My dad uses some extra seasoning, like rosemary or something, I can't remember. Then in another pan you heat some kidney beans. Put both of those on top of the plain spaghetti. Don't do it all together, just do it in individual bowls. And on top of that add shredded cheddar cheese and oyster crackers. It's pretty awesome. It also works like a chili dog, no spaghetti.
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post #47 of 472
9/5/07 at 7:25pm
This sounds like some great stuff but alas my digestive track can't handle chili. Not unless I want to both violate air and water quality laws that day.
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post #48 of 472
9/5/07 at 7:26pm
Here's a recipe & history
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post #49 of 472
9/5/07 at 7:44pm
I like some pasta with my chili, but spaghetti is the wrong form. It's gotta be a small macaroni or shell. Eating chili with a fork? That's just pasta sauce. Cincinnati style is too thin for my taste.
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post #50 of 472
9/5/07 at 9:15pm
Mines actually very simple, I brown up ground turkey (obviously you can use ground beef), drain the fat off, then I add 1 can of dark kidney beans (don't drain them), two 8 oz cans of tomato sauce, and then an 89 cent packet of chili mix (ortega is pretty good). In another pan, I boil up some thick spaghetti (8 gauge if you can find it). And then, just like mentioned above, put the spaghetti on the plate, ladle the chili over it, sprinkle on some grated cheese. Awesome eats.

Another great, and insanely simple thing to do with chili, is to make it the same way I mention above, except mix in some corn. Spoon the chili into the bottom of a baking pan,add a layer of grated cheese, then spoon over corn bread mix. Bake it at 375 for 20-25 minutes until the corn bread is baked. I took this to a 4th of July BBQ and it went over great. That's why I love chili, you can make it as simple or as fancy as you want, and dress it up or eat it plain.
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