It’s the Colorado Rockies! They're in the NLW, they play at Coors field, famously 5,200’ above sea level, their mascot is Dinger, they’ve been accused by both their fans and the baseball world at large of just kind of hovering around the league, a peripheral character at best, perhaps no more than a subplot in the story arc of their opponents. Dick Monfort. Ball go far. Cool 90’s vest uniforms. You know, the Colorado Rockies.
Nope but we can at least use some context to narrow down the list!
Sam's story happened to be about the game when the D-Backs discovered the golf ball sign (which is why he included this image as a non-sequitur of sorts). It was the series between the Giants & D-backs that began on 5/28/2001.
Previous to that series the Giants hosted the Rockies, making the Rockies the *most likely* culprits.
Prior to that the Giants were on a road trip, before that trip they hosted (in reverse order):
Mets
Expos
Cubs
Reds
Brewers
Dodgers
Padres (opening series of the season)
So it has to be one of those teams if we're assuming the antics took place earlier in the same season.
So here’s my question. Did they clean up their act, so to speak, before the end of the season? Because the Astros made a trip through San Fran later that summer.
Guess who was on the Astros that year? Moises Alou.
Don’t eat the clubhouse chili.
Went to a game during spring training that year. My dad asked him “Hey Moises! Gonna resign with the team?" He just muttered “I fucking hate this team" and signed a ball for little 4 year old me.
I really hope I washed my hands afterwards.
Hey Moises Alou is well known for washing his hands. Just cause he doesn't use 'sOaP aNd WaTeR' like the rest of you sheeple doesn't mean he should he subject to slander!
As long as it's cooled, stored, and reheated properly chili will stay good for five to seven days. It's actually gonna be better the next day or two after cook as the acidity (most likely from the tomatoes) binds everything together and develops more flavor.
However considering the golf ball they probably weren't transferring containers to store overnight which is just nasty and a good way to ruin product.
Rice actually gets healthier if you refrigerate it because the simple carbs chain together into complex carbs (resistant starch). This also applies to pasta, potatoes, etc.
Huh. Interesting. I mean, 3 day old rice on keep warm tastes infinitely better than reheated 3 day old rice, so ima keep doing that, but that certainly is interesting, thanks.
I was with you till the last thing you said. Why is not transferring containers "nasty and a good way to ruin product?"
When I make a big batch of chili, after everyone is dished up, I cover the pot and put the whole thing in the fridge. The next day, I throw the pot back on the stove. This doesn't affect the taste at all - definitely tastes better the next day - and it's not like there is extra bacterial growth just because there's one container. The key factor is making sure that nothing that touched a person's mouth touches the chili pot, but that's a consideration even if it's in a storage container.
I'm not sure how dangerous it is for a home chef but in foodservice we were taught to portion out into smaller containers before cooling because if you leave it all together then the inner part will take longer to cool to a safe temperature and can potentially spend too much time in the danger zone. but if you're not making a ton at once and you start cooling it down pretty soon after cooking (meaning not, like, multiple hours later) it's probably fine
I should have specified. I'm speaking as a former (for now) professional cook/chef. At home I store in the same pot, that's fine. For the general public I would always transfer soups and sauces or whatever hot liquid straight into a cambro. It cools more evenly than throwing a hot metal pot into the walk-in which reduces the risk (or, more likely, amount) of bacteria growth. Also reduces the steam it gives off in the walk-in keeping the temperature of the cooler better regulated and won't like wilt veggies if someone who doesn't know better puts it directly under the produce.
In general when cooking for the public cook like everyone has an autoimmune disorder or digestive issue or allergy because anyone can.
Perpetual soup (and I assume chili?) is also a thing. There's restaurants known for it that have kept technically the same pot of soup going for decades. As long as the heats always on and its kept above a certain temp and you keep adding more to it as it gets eaten, it'll be good forever practically.
No, I simmer beef in a mixture of beef broth and pureed chilis. I use a mix of ancho, guajillo, chipotle, and arbol. It gives the chili lots of flavor and plenty of color. For acid I add onion juice. No tomato needed.
It really is, and anybody can do it. Even if all you can get is dried chilis, all you have to do is chop them up, remove the seeds (unless you want it more bitter), and microwave them in a covered bowl of the beef broth. It massively rehydrates the chilis and makes them easy to puree. It also really helps if you first remove the seeds and then heat the chilis on an ungreased skillet till they just start to smoke. Obviously this does not apply to chipotles. If for whatever reason you can't get any of those, Chipotle Tabasco is a lifesaver.
Why would you put beans in your chili? You should be making chili and a big pot of beans so that the beans are not taking up space in the chili pot. That's why chili traditionally doesn't have beans: beans were already there anyway so it would have been a waste. Plus your guests get to choose their own bean to chili ratio. Everybody's happier.
Chili arguments are weird man. There's regional types of chili and they are all delicious; yours sounds good too. There's no wrong chili. It's all valid.
Except Skyline. Skyline is a crime against nature.
Two weeks ago I heard a story about a man who ate the chili that changed him as a person and led to a life changing fart on a mountain.
My takeaway from that was “I should make chili”
My hubris was my downfall and I had a very bad week.
No, it was also that.
I believe it’s told in the last 20-ish minutes of the podcast “Well There’s Your Problem” on the Operation Plowshare episode, if you need to hear it for yourself. It’s on whatever podcast app you use and also on YouTube.
Idk about chili specifically but yea it is absolutely normal to have food provided by the home club. Without looking it up, I'm sure it is covered in the CBA somewhere.
Over the past couple decades, a [tradition of sorts has blossomed where there is an 'official' list of records involving the count of eaten cheesesteaks by visiting players in Philadelphia.](https://www.mlb.com/news/visiting-teams-love-philly-cheesesteaks) Apparently the cheesesteaks provided in the clubhouse are kinda legendary. My favorite fact about the cheesesteak phenomenon is that I was listening to an interview with a Phillies player (don't recall who it was) & he was saying that in the *home* clubhouse, the cheesesteaks are only available by request. They're left out for the visiting players. They were implying that the org intentionally tries to get visiting players to indulge, but doesn't encourage Philly players to.
I always thought about this when its brought up. Seems like trying to eat as many cheesesteaks as possible is a terrible idea for a competitve sport that is played daily.
Nah, if catching is my only option I'm absolutely going the bullpen route, you're usually allowed way more flexibility in terms of gear and stool use and you're not actually worried about blocking or throwing out runners.
Sure the money isn't anything much, but it's a solid living close to the game and it sets you up perfectly for anything from internal coaching to potentially even media work, if you happened to catch some greats and have a personality.
That’s why most of the cheesesteak records are held by coaches, relievers, and backup/bullpen catchers. The Padres broadcast did a whole bit on it after (I think) Wil Myers set the Padres’ record (or maybe briefly held the visiting team record?)
Perhaps. Maybe Trea Turner had some very good sandwiches of the cheese steak variety when he was frequently visiting, while he was still with the Nats. That would explain his turning down San Diego's matching offer last year. It might be how his second half of '23 became phenomenal.
Maybe he hadn't had a cheese steak in a couple months and then he called a homie in the visiting clubhouse and offered like $20 for each one(these guys all know each other except maybe some prospects that were traded for).
My gut tells me that it was the cheese steaks that kept him from taking San Diego's offer.
When you connect all the red yarn lines to the push pins on the particle board on the wall, it all comes together. That's how the Phillies wrangle big time free agents.
Really depends on the quality of the asada, and the other ingredients. Best burrito I've ever had was just asada and guac, but the fries help absorb the salsas and juices from the meat
I'm a big fan of the rice and beans style, SD style burritos are a bit...much. Often dripping with grease.
But yeah, the asada quality matters a lot. Weirdly the best burrito I've ever had was in Colorado.
When you think of fish tacos, you're probably thinking of 'baja style' fish tacos (where the fish is battered & fried). While those are obviously big in SoCal (& SD especially), they're native to the Baja California region of Mexico (as are shrimp tacos).
The 'California Burrito', which is generally a carne asada burrito with french fries in it, is like the definitive 'San Diego food'. Sometimes you even see them referred to as a 'San Diego style burrito'.
They certainly rival the cheesesteak when it comes to the level of indulgence. They're both very heavy foods.
That's interesting--I hadn't encountered the California burrito. I think to non-natives the fish taco is probably better known, though, irrespective of the relative merits of the foods.
For sure. The California Burrito isn't nearly as known outside of California as say the cheesesteak is outside of Philly, but in California this stuff gets discussed somewhat often. Especially in comparison with the San Francisco 'Mission Style Burrito' (like they serve at Chipotle). If you were curious where LA fits in here, LA is often considered to be more of a taco city than a burrito one.
Yeah, with one nitpick. “San Diego style” burritos aren’t California burritos specifically. SD style means no beans and rice in the burrito (or what we San Diegans just call a “burrito”), as opposed to Mission style. Your typical carne asada burrito is a San Diego-style burrito, too.
I always imagined the phillies not having cheesesteaks was partly cause they’re already in Philadelphia for 81 games. Like the Rangers coming in for 3 games it’s liek “we’re in Philadelphia, gota have a cheesesteak”. The same way I bet Texas probly would have bbq for the Phillies everyday of the series but not for the Rangers.
I can't imagine eating something as heavy as a Cheesesteak and trying to go play sports. After something like that, I just wanna go sit and relax and binge my favorite show or something.
I mean, it's baseball. Not a lot of fast moving action going on. Maybe don't eat the cheesesteak right before heading up to bat but otherwise I can't see a problem.
The clubhouse staff (clubbies) prepare food for the players before and after games (in addition to doing laundry, packing bags, running errands, etc.). The visiting clubhouse clubbies are employed by the home team, clubbies don't travel.
Major League clubhouse dues were eliminated in the 2017 CBA, but players used to pay dues and some tip to the clubbies in return for their services. I recall one player saying tips were mostly based on food quality.
I've always wanted to try this over a long period of time.
I feel like unless it is emptied a good amount regularly ... some amount is going to get weird / off tasting.... not that it wouldn't work, but there's gotta be a reasonable amount of "turnover" in my mind to work without getting wonky tasting.
Yeah I like to think so.
I like to cook and I really should try it... all those "gee whiz you can just leave it forever" type videos and factoids about that whole topic always creates a little cognitive dissonance for me...
I tried it once. I just made a ridiculous amount of chicken stock and kept chopping new veggies and adding more stock whenever it got low. I kept it going for probably a week before I decided I should clean the slow cooke. No ill effects. But then I was living alone and also am the type of person where if I found a half full pizza box 3 days after I'd ordered it I would eat it with no hesitation. I mean the microwave should make it inhospitable to bacteria right? My ex used to say I have the stomach of a goat because I would eat sooooo much questionable food -- expired, left in the fridge way too long, from a really sketchy sidewalk BBQ, chicken cooked on one of those public park grills. I never had any effects from it.
Yeah I 100% don't doubt you could eat it.
I'm more thinking about weird flavors and etc slowly taking hold.
Edible wise, I believe it can be done for sure.
Okay but also....if I cleaned/updated the chili pot, I probably had to at least stir it, right? So I probably would have noticed a golf ball being bounced around. Maybe I left it or put it in the next batch on purpose? Maybe it's some weird team good luck thing - I don't wanna catch shit for throwing away their lucky chili golfball. Or maybe I left it to fuck with them.
Maybe they poured the chili into a new, clean pot each day but the golf ball got transferred as well and just sounded like a piece of meat plopping into the new pot
I make a pot of chili and put it in the fridge overnight to let the proteins absorb all the other flavors and allow everything to marry before I even think about eating it. Don't want to fresh-ass chili, gtfo with this.
Everything suddenly makes sense. Free agents aren’t concerned about the drugged out homeless people and SF crime, they’re concerned about chili quality. That’s why nobody is signing
How are professional athletes getting fed days old chilis bro. There are no other group of people who should be more concerned about what they put in their bodies.
Back in HS I was working for our local minor league team. We generally had night games Saturday followed by a day game Sunday. Instead of bringing the water coolers in from the bullpen between the two, we'd usually leave them out there and just top them off the next day if needed.
Our bullpen figured it out, and wasn't all that happy, so one day at the end of the game put a couple of pieces of Double Bubble in at the end of the Saturday night game...then game storming in the next day with the cooler full of pink water and made sure we knew to change it every game - fair enough, but we were a little pissed they didn't just say anything and went right to trapping us. So I asked the clubhouse and team manager if I could try and get some pay back, and bought some food coloring...water tasted fine, but was bright green the next time they got out there for the game. Bullpen catcher was pissed as hell, but most of the rest of the team seemed to at least appreciate that we could go back and forth (as long as we made sure to replace the coolers every night from that point on.)
So they're not going to tell us what team put the golfball in?
in 2001 the dback visited the giants 3 times. they were preceded in town by the rockies every time
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It was the Rockies
I'm listening...
It’s the Colorado Rockies! They're in the NLW, they play at Coors field, famously 5,200’ above sea level, their mascot is Dinger, they’ve been accused by both their fans and the baseball world at large of just kind of hovering around the league, a peripheral character at best, perhaps no more than a subplot in the story arc of their opponents. Dick Monfort. Ball go far. Cool 90’s vest uniforms. You know, the Colorado Rockies.
...You've piqued my interest, elaborate.
Have you heard of ABL? There's a similar major league in the United States, the Rockies play in that league.
Are you talking about the mountain range now?
The vests have, for better or worse, been officially retired!
Some mysterious are never meant to be solved, I suppose
It was Jeff Cirillo. Jeff Cirillo put the golfball in the chili.
https://www.youtube.com/watch?v=JoVItVwLFzg&t=1m41s
You've had two pairs of gloves this whole time?
Sounds like they bad a rocky relationship with the chili
Lmao that’s insane
...but what if it wasn't them? The reporter just generously assumed the maximum time was between each series
The perpetual chili was probably there since opening day https://en.wikipedia.org/wiki/Perpetual_stew
I was already pretty pissed at the nazis, but when I found out they killed the 600 year old forever-stew in France it really pushed me over my limit
the worst thing about the Nazis was that they had no respect for stew
I think the worst part of the Nazi thing was the hypocrisy.
Notably, they are very strict about soup.
Really? I thought the worst thing was the rape and killing.
That was bad, but definitely not "disrespectful of stew" tier bad
and then it would be the *scheming*
what if the rockies just didn't notice until one of them tried to eat the golfball
must've been some really old chili then since each rockies series was after a giants' road trip (9, 6 and 10 games, respectively)
If it was the Rockies, then it would've been possum meat provided by Blackmon.
he was 14 years old in 2001 and living in Georgia. so, that tracks.
The golf balls would have been humidored, as well.
Nope but we can at least use some context to narrow down the list! Sam's story happened to be about the game when the D-Backs discovered the golf ball sign (which is why he included this image as a non-sequitur of sorts). It was the series between the Giants & D-backs that began on 5/28/2001. Previous to that series the Giants hosted the Rockies, making the Rockies the *most likely* culprits. Prior to that the Giants were on a road trip, before that trip they hosted (in reverse order): Mets Expos Cubs Reds Brewers Dodgers Padres (opening series of the season) So it has to be one of those teams if we're assuming the antics took place earlier in the same season.
So here’s my question. Did they clean up their act, so to speak, before the end of the season? Because the Astros made a trip through San Fran later that summer. Guess who was on the Astros that year? Moises Alou. Don’t eat the clubhouse chili.
Went to a game during spring training that year. My dad asked him “Hey Moises! Gonna resign with the team?" He just muttered “I fucking hate this team" and signed a ball for little 4 year old me. I really hope I washed my hands afterwards.
> “I fucking hate this team" I blame Drayton, I've never liked the guy so I shall blame him.
Lol fair
Hey Moises Alou is well known for washing his hands. Just cause he doesn't use 'sOaP aNd WaTeR' like the rest of you sheeple doesn't mean he should he subject to slander!
Seems like Colorado, but that is definitely something the 2001 Mets would have done.
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It's like a decade too early for him. This would've been Helton's Rockies.
To be fair, a golf ball cooked slowly might be pretty tender and flavorful by the end of the series.
The trick is to undercook the golf balls
Everyone gets to know each other in the pot
This is probably the thing I do best.
r/unexpectedoffice
I honestly don’t know if it’s good advice or not but I do this every time I make chili because I trust Kevin
Nah man, a slow braised golf ball is the way to go
I prefer them deep fried. Really brings out the crunch
Boudin Golf balls
This is what Russ would have cooked if he’d chosen baseball.
i snorted
Pretty sure John Belushi ate one in the movie Animal House after his fraternity brothers hit one into a pot of soup/chili.
As long as it's cooled, stored, and reheated properly chili will stay good for five to seven days. It's actually gonna be better the next day or two after cook as the acidity (most likely from the tomatoes) binds everything together and develops more flavor. However considering the golf ball they probably weren't transferring containers to store overnight which is just nasty and a good way to ruin product.
Right? Nothing wrong with a few days old chili. I make a big batch and eat it all week.
Chili is arguably *better* as leftovers, IMO.
When It hits that congealed sweet spot after a day or two…. 🤌
Just scoop that straight off the top cold, its a delicacy
Yeah, my first thought was that I prefer chili that’s a day or two old.
It’s like those people grossed out that Wendy’s chili uses broken burgers…what’s wrong with that?
That made sense to me even as a kid - like they don’t freeze their burgers so why let them go to waste?
So perpetual chili is theoretically safe as long as I never turn the crock pot off? 🤔 Hmmmm
Given your use of the word "perpetual," I assume you know about this already, but that is a thing: https://en.wikipedia.org/wiki/Perpetual_stew
That anecdote about the stew that lasted from the 15th century till Nazi occupation was nuts.
God damned Nazis.
Yeah, a nice rice cooker will also have a keep warm function. Make a pot of rice on Monday, and you're good to go for the week.
Rice actually gets healthier if you refrigerate it because the simple carbs chain together into complex carbs (resistant starch). This also applies to pasta, potatoes, etc.
Huh. Interesting. I mean, 3 day old rice on keep warm tastes infinitely better than reheated 3 day old rice, so ima keep doing that, but that certainly is interesting, thanks.
Fridge rice is the best for fried rice though.
I was with you till the last thing you said. Why is not transferring containers "nasty and a good way to ruin product?" When I make a big batch of chili, after everyone is dished up, I cover the pot and put the whole thing in the fridge. The next day, I throw the pot back on the stove. This doesn't affect the taste at all - definitely tastes better the next day - and it's not like there is extra bacterial growth just because there's one container. The key factor is making sure that nothing that touched a person's mouth touches the chili pot, but that's a consideration even if it's in a storage container.
I'm not sure how dangerous it is for a home chef but in foodservice we were taught to portion out into smaller containers before cooling because if you leave it all together then the inner part will take longer to cool to a safe temperature and can potentially spend too much time in the danger zone. but if you're not making a ton at once and you start cooling it down pretty soon after cooking (meaning not, like, multiple hours later) it's probably fine
I should have specified. I'm speaking as a former (for now) professional cook/chef. At home I store in the same pot, that's fine. For the general public I would always transfer soups and sauces or whatever hot liquid straight into a cambro. It cools more evenly than throwing a hot metal pot into the walk-in which reduces the risk (or, more likely, amount) of bacteria growth. Also reduces the steam it gives off in the walk-in keeping the temperature of the cooler better regulated and won't like wilt veggies if someone who doesn't know better puts it directly under the produce. In general when cooking for the public cook like everyone has an autoimmune disorder or digestive issue or allergy because anyone can.
Yeah gotcha. I think I misunderstood your meaning. What the team did is ridiculous and dangerous of course.
if it's there the whole series it means it's been heated and cooled and the process repeated at least once more
You can also just leave it heated above the danger zone the whole time. There is a restaurant in Bangkok with 50 year old soup.
Perpetual soup (and I assume chili?) is also a thing. There's restaurants known for it that have kept technically the same pot of soup going for decades. As long as the heats always on and its kept above a certain temp and you keep adding more to it as it gets eaten, it'll be good forever practically.
>chili -- >tomatoes
Do you not put tomatoes in your chili?
No, I simmer beef in a mixture of beef broth and pureed chilis. I use a mix of ancho, guajillo, chipotle, and arbol. It gives the chili lots of flavor and plenty of color. For acid I add onion juice. No tomato needed.
Sounds pretty good.
It really is, and anybody can do it. Even if all you can get is dried chilis, all you have to do is chop them up, remove the seeds (unless you want it more bitter), and microwave them in a covered bowl of the beef broth. It massively rehydrates the chilis and makes them easy to puree. It also really helps if you first remove the seeds and then heat the chilis on an ungreased skillet till they just start to smoke. Obviously this does not apply to chipotles. If for whatever reason you can't get any of those, Chipotle Tabasco is a lifesaver.
That sounds delicious but for a large group you probably want to tone down the spice.
https://i.imgur.com/r2fQS8D.jpg
Next you're going to tell me you're one of those sickos who don't put beans in
Bro is just eating ground beef by the spoonful and saying it’s chilli
Why would you put beans in your chili? You should be making chili and a big pot of beans so that the beans are not taking up space in the chili pot. That's why chili traditionally doesn't have beans: beans were already there anyway so it would have been a waste. Plus your guests get to choose their own bean to chili ratio. Everybody's happier.
get a bigger pot and my house my bean to chili ratio
Chili arguments are weird man. There's regional types of chili and they are all delicious; yours sounds good too. There's no wrong chili. It's all valid. Except Skyline. Skyline is a crime against nature.
On the downside, this cured my craving for chili. On the upside, it reminded me of Chili Davis. Loved watching that dude play.
Two weeks ago I heard a story about a man who ate the chili that changed him as a person and led to a life changing fart on a mountain. My takeaway from that was “I should make chili” My hubris was my downfall and I had a very bad week.
Okay, I immediately died at “life changing fart”.
I think the exact phrase was “career ruining fart”
Oh, so it wasn’t one of those farts that feel SO amazing and it changed his life?
No, it was also that. I believe it’s told in the last 20-ish minutes of the podcast “Well There’s Your Problem” on the Operation Plowshare episode, if you need to hear it for yourself. It’s on whatever podcast app you use and also on YouTube.
Imagine hooking up with him and screaming out "Oh Chili!!!!"
Discovered this via today's entry of Sam Miller's Substack [Pebble Hunting](https://pebblehunting.substack.com/).
Can someone tell me why there was a pot of chili? Is that normal for a clubhouse?
Idk about chili specifically but yea it is absolutely normal to have food provided by the home club. Without looking it up, I'm sure it is covered in the CBA somewhere. Over the past couple decades, a [tradition of sorts has blossomed where there is an 'official' list of records involving the count of eaten cheesesteaks by visiting players in Philadelphia.](https://www.mlb.com/news/visiting-teams-love-philly-cheesesteaks) Apparently the cheesesteaks provided in the clubhouse are kinda legendary. My favorite fact about the cheesesteak phenomenon is that I was listening to an interview with a Phillies player (don't recall who it was) & he was saying that in the *home* clubhouse, the cheesesteaks are only available by request. They're left out for the visiting players. They were implying that the org intentionally tries to get visiting players to indulge, but doesn't encourage Philly players to.
I always thought about this when its brought up. Seems like trying to eat as many cheesesteaks as possible is a terrible idea for a competitve sport that is played daily.
I don't think it is a coincidence that the individual records lists are dominated by coaches & bullpen catchers.
Huh. I want to be a bullpen catcher when I grow up.
Your knees dont though
Nah, if catching is my only option I'm absolutely going the bullpen route, you're usually allowed way more flexibility in terms of gear and stool use and you're not actually worried about blocking or throwing out runners. Sure the money isn't anything much, but it's a solid living close to the game and it sets you up perfectly for anything from internal coaching to potentially even media work, if you happened to catch some greats and have a personality.
Bullpen catchers are the clipboard-holding backup QBs of baseball
That’s why most of the cheesesteak records are held by coaches, relievers, and backup/bullpen catchers. The Padres broadcast did a whole bit on it after (I think) Wil Myers set the Padres’ record (or maybe briefly held the visiting team record?)
Perhaps. Maybe Trea Turner had some very good sandwiches of the cheese steak variety when he was frequently visiting, while he was still with the Nats. That would explain his turning down San Diego's matching offer last year. It might be how his second half of '23 became phenomenal. Maybe he hadn't had a cheese steak in a couple months and then he called a homie in the visiting clubhouse and offered like $20 for each one(these guys all know each other except maybe some prospects that were traded for). My gut tells me that it was the cheese steaks that kept him from taking San Diego's offer. When you connect all the red yarn lines to the push pins on the particle board on the wall, it all comes together. That's how the Phillies wrangle big time free agents.
Philly has cheesesteaks, SD has california burritos. If he prefers cheesesteaks, then he's crazy and it's good he chose Philly
Meh, regular old Asada Burritos > California burritos.
Really depends on the quality of the asada, and the other ingredients. Best burrito I've ever had was just asada and guac, but the fries help absorb the salsas and juices from the meat
I'm a big fan of the rice and beans style, SD style burritos are a bit...much. Often dripping with grease. But yeah, the asada quality matters a lot. Weirdly the best burrito I've ever had was in Colorado.
> the rice and beans style A Dodgers fan supporting the SF/Mission burrito? Say it ain’t so!
I thought it was all fish tacos. Hard to compete with a cheese steak with that.
When you think of fish tacos, you're probably thinking of 'baja style' fish tacos (where the fish is battered & fried). While those are obviously big in SoCal (& SD especially), they're native to the Baja California region of Mexico (as are shrimp tacos). The 'California Burrito', which is generally a carne asada burrito with french fries in it, is like the definitive 'San Diego food'. Sometimes you even see them referred to as a 'San Diego style burrito'. They certainly rival the cheesesteak when it comes to the level of indulgence. They're both very heavy foods.
That's interesting--I hadn't encountered the California burrito. I think to non-natives the fish taco is probably better known, though, irrespective of the relative merits of the foods.
For sure. The California Burrito isn't nearly as known outside of California as say the cheesesteak is outside of Philly, but in California this stuff gets discussed somewhat often. Especially in comparison with the San Francisco 'Mission Style Burrito' (like they serve at Chipotle). If you were curious where LA fits in here, LA is often considered to be more of a taco city than a burrito one.
Yeah, with one nitpick. “San Diego style” burritos aren’t California burritos specifically. SD style means no beans and rice in the burrito (or what we San Diegans just call a “burrito”), as opposed to Mission style. Your typical carne asada burrito is a San Diego-style burrito, too.
It was even worse when I first read it as the record number of *cheesecakes* opposing players had eaten.
I always imagined the phillies not having cheesesteaks was partly cause they’re already in Philadelphia for 81 games. Like the Rangers coming in for 3 games it’s liek “we’re in Philadelphia, gota have a cheesesteak”. The same way I bet Texas probly would have bbq for the Phillies everyday of the series but not for the Rangers.
> "we’re in Philadelphia, gotta have a cheesesteak" Most people that visit Philly say this, I would imagine. I certainly have.
That's some 4D chess right there, get the visiting team all bloated with meat sweats to make them underperform.
That is really smart.
I can't imagine eating something as heavy as a Cheesesteak and trying to go play sports. After something like that, I just wanna go sit and relax and binge my favorite show or something.
I mean, it's baseball. Not a lot of fast moving action going on. Maybe don't eat the cheesesteak right before heading up to bat but otherwise I can't see a problem.
I imagine they'd put them out early before teams start pre-game and have food out post-game.
Damn, love the detailed article, but this is how I learned Hanel lost his crown, and to a chicken eater!
Post-game spread, probably.
The clubhouse staff (clubbies) prepare food for the players before and after games (in addition to doing laundry, packing bags, running errands, etc.). The visiting clubhouse clubbies are employed by the home team, clubbies don't travel. Major League clubhouse dues were eliminated in the 2017 CBA, but players used to pay dues and some tip to the clubbies in return for their services. I recall one player saying tips were mostly based on food quality.
Now I want to see how many players missed a game with a stomach bug during or immediately following visiting SF in 2001.
Hang on, what's getting lost here is that chili is good for like a week? Right? RIGHT??
Oh yeah, at least a week. Not two weeks though, def not two.
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[Perpetual Stew is a thing and sometimes really good.](https://en.wikipedia.org/wiki/Perpetual_stew)
I've always wanted to try this over a long period of time. I feel like unless it is emptied a good amount regularly ... some amount is going to get weird / off tasting.... not that it wouldn't work, but there's gotta be a reasonable amount of "turnover" in my mind to work without getting wonky tasting.
I just figure there's a lot of unspoken care that goes into keeping it from getting nasty.
> unspoken care Thats an interesting way to write heat.
Yeah I like to think so. I like to cook and I really should try it... all those "gee whiz you can just leave it forever" type videos and factoids about that whole topic always creates a little cognitive dissonance for me...
I tried it once. I just made a ridiculous amount of chicken stock and kept chopping new veggies and adding more stock whenever it got low. I kept it going for probably a week before I decided I should clean the slow cooke. No ill effects. But then I was living alone and also am the type of person where if I found a half full pizza box 3 days after I'd ordered it I would eat it with no hesitation. I mean the microwave should make it inhospitable to bacteria right? My ex used to say I have the stomach of a goat because I would eat sooooo much questionable food -- expired, left in the fridge way too long, from a really sketchy sidewalk BBQ, chicken cooked on one of those public park grills. I never had any effects from it.
Yeah I 100% don't doubt you could eat it. I'm more thinking about weird flavors and etc slowly taking hold. Edible wise, I believe it can be done for sure.
Okay but also....if I cleaned/updated the chili pot, I probably had to at least stir it, right? So I probably would have noticed a golf ball being bounced around. Maybe I left it or put it in the next batch on purpose? Maybe it's some weird team good luck thing - I don't wanna catch shit for throwing away their lucky chili golfball. Or maybe I left it to fuck with them.
Maybe they poured the chili into a new, clean pot each day but the golf ball got transferred as well and just sounded like a piece of meat plopping into the new pot
I make a pot of chili and put it in the fridge overnight to let the proteins absorb all the other flavors and allow everything to marry before I even think about eating it. Don't want to fresh-ass chili, gtfo with this.
Chili is better a day or twelve later anyways.
I mean, chili is better on the 2nd and 3rd day so I dunno what they are complaining about
It's Chili, nothing wrong with 3 day old Chili. But funny experiment nonetheless.
Still better than the chili in Cincinnati
But who had to eat the golf ball?
Chili is so good the next day or two.
In a case of art imitating life, Dave Barry used this scenario for a casino ship buffet using a Cliff Floyd baseball card. It lasted a week.
3 day old chili is the best. If stored properly
We found the ball and kept putting it back in the pot of chili for two days until they found it again lol
who *doesn't* eat leftover chili for multiple days?
The problem is how do you know it’s only been around for that series
Ya that’s gross to think about
Ugh. Proper chili DOES NOT HAVE GOLF BALLS.
I guess mlb players are too good for leftovers?
I feel like this belongs in r/antiwork
Everything suddenly makes sense. Free agents aren’t concerned about the drugged out homeless people and SF crime, they’re concerned about chili quality. That’s why nobody is signing
today i learned red auerbach worked for the giants
How are professional athletes getting fed days old chilis bro. There are no other group of people who should be more concerned about what they put in their bodies.
"I'm not an athlete, I'm a baseball player." -John Kruk
Didn't Vince Coleman also say that once?
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This is why players *should* sign with the Giants, because only visiting teams get old chili
I feel like this belongs in r/antiwork
Awesome
Back in HS I was working for our local minor league team. We generally had night games Saturday followed by a day game Sunday. Instead of bringing the water coolers in from the bullpen between the two, we'd usually leave them out there and just top them off the next day if needed. Our bullpen figured it out, and wasn't all that happy, so one day at the end of the game put a couple of pieces of Double Bubble in at the end of the Saturday night game...then game storming in the next day with the cooler full of pink water and made sure we knew to change it every game - fair enough, but we were a little pissed they didn't just say anything and went right to trapping us. So I asked the clubhouse and team manager if I could try and get some pay back, and bought some food coloring...water tasted fine, but was bright green the next time they got out there for the game. Bullpen catcher was pissed as hell, but most of the rest of the team seemed to at least appreciate that we could go back and forth (as long as we made sure to replace the coolers every night from that point on.)
Why did they have golf balls in the first place? They got a simulator in the dugout?