Food Draft - Discussion Thread - Draft Starts Tuesday (8/4)

[Daniel]

Going a different direction and taking flour first overall yall.

Good luck to the rest of you wanting to make bread.

[Scoundrel]

Just now, Daniel said:

Going a different direction and taking flour first overall yall.

Good luck to the rest of you wanting to make bread.

Lmao I’ll just select a type of bread already made...

[Daniel]

19 minutes ago, Counselor said:

Lmao I’ll just select a type of bread already made...

Pfft, if you want to do it the hard way.

I'm not using it to make "bread," really.

[Scoundrel]

42 minutes ago, Daniel said:

Pfft, if you want to do it the hard way.

I'm not using it to make "bread," really.

But you said good luck to those of us wanting to make bread so that is what I responded to. Trying to take my PBJ dreams away from me.

[MKnight82]

And there we have it, flour goes #1 overall.  

[MWil23]

I’m happy butter was available. 

[MKnight82]

10 minutes ago, MWil23 said:

I’m happy butter was available. 

Butter had a good combine.

[Daniel]

26 minutes ago, MWil23 said:

I’m happy butter was available. 

Bread and butter combo officially not appearing in the draft.

[SwAg]

So, I need this disambiguated before I set down a path in the draft, even if the current situation does not affect me:

I can think of like 30 different flours, so now all of those are gone?  I thought only proteins took away broad categories?

Edit -

Quote

- The picks have to be very specific.  You can't just draft "veggies".  It has to be "broccoli" or something similar, very specific.  This goes for everything, veggies, spices, oils, etc.  The idea is to have everyone have very different dishes.  

- Except proteins.  People can't have the same protein.  Proteins will be the only broad category.  Steak, chicken, fish, duck, scallops, shrimp, etc.  You can't draft a different cut of steak than someone else.  Again, the idea is to have very different dishes.  

tbh, as written, I think I'm right, but I'm amenable (as long as I get my way when it matters).

Edited August 4, 2020 by SwAg

[Dome]

6 minutes ago, SwAg said:

So, I need this disambiguated before I set down a path in the draft, even if the current situation does not affect me:

I can think of like 30 different flours, so now all of those are gone?  I thought only proteins took away broad categories?

We all know you’re taking some kind of wine cooler at number 8.

[MKnight82]

11 minutes ago, SwAg said:

So, I need this disambiguated before I set down a path in the draft, even if the current situation does not affect me:

I can think of like 30 different flours, so now all of those are gone?  I thought only proteins took away broad categories?

That was my initial intention but I also want everyone's dishes to be different and for people to have to think creatively when making dishes.  

[SwAg]

7 minutes ago, Dome said:

We all know you’re taking some kind of wine cooler at number 8.

My White Claw reduction is to die for!

[MKnight82]

14 minutes ago, SwAg said:

tbh, as written, I think I'm right, but I'm amenable (as long as I get my way when it matters).

Lets use Flour as an example.  I think all flours are now off of the table.  But if you want to draft a flour substitute, like say ground Arrowroot, that would still be allowed.  

[Daniel]

14 minutes ago, SwAg said:

So, I need this disambiguated before I set down a path in the draft, even if the current situation does not affect me:

I can think of like 30 different flours, so now all of those are gone?  I thought only proteins took away broad categories?

Edit -

tbh, as written, I think I'm right, but I'm amenable (as long as I get my way when it matters).

 

2 minutes ago, MKnight82 said:

That was my initial intention but I also want everyone's dishes to be different and for people to have to think creatively when making dishes.  

If I need to clarify, I'd be referring to straight up ordinary wheat flour.  I don't know if we're distinguishing whole wheat vs. all purpose, but I would assume that at least alternate flours like buckwheat or rye are still on the table.

But whoever heard of making doubles with rye flour?

[SwAg]

7 minutes ago, MKnight82 said:

Lets use Flour as an example.  I think all flours are now off of the table.  But if you want to draft a flour substitute, like say ground Arrowroot, that would still be allowed.  

I'm just slightly concerned about what the determining factor is.  What is the typography and distinction for all of this?  If it's simply whether something is branded differently, then that is super artificial.

Someone could draft coconut milk, and I could draft Trader Joe's brand coconut milk that is branded coconut beverage.  So, the distinction would have to be what the substance actually is... and that becomes difficult to delineate.  Even the flour example: flour is simply a grinding some dry ingredient into a powder, which is the same as arrowroot powder.