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Of course you would be the one to start working out the logistics on that.
Yeah, I was just using sex as a vehicle to convey my love of crock pot pulled pork. Next thing you know Bonzai is going to be setting up a vendor tent at Roo with pork dildos and fleshlights made out of...flesh.
Welcome back Bonz, but I do not find it strange that your presence being requested in the Orgy thread and then you showing up, like it was the quacking Bonzai Bat Signal.
I've grown to hate pork, mainly for always having it cooked so much that it's dried out, annoyingly tough to chew through, and flavorless.
To compensate for that, this is what the 'rents would do...
I use to be like this. Cook it to a pink center. If you have a meat thermometer, stop cooking it when the center is at 135 - 140 (it will rise to 145 when resting) until you get good at figuring out the firmness to doneness feel. It will blow your mind. I use to always need BBQ of some sort on it to eat. Now, I regularly eat it without anything but a little olive oil and some pepper rubbed on while cooking.
wait until you taste the difference with a medium rare pork steak.
Blew me away when I had one. So juicy. So delicious. And yet it seemed so weird eating a pink centered piece of pork.
And thank goodness the USDA finally got on board this train (or the pork lobby finally paid enough money to get them to change it). Either way, this is why pork always tasted better at restaurants - chefs have been cooking to 145 for years. A lot of people seem to either forget or don't know that meat continues to cook after you take it off heat - so cooking it to 160 and then serving five minutes later means eating leather. Cooking pork to 145 and letting it sit for just 2-3 minutes means yummy pig.
Blew me away when I had one. So juicy. So delicious. And yet it seemed so weird eating a pink centered piece of pork.
And thank goodness the USDA finally got on board this train (or the pork lobby finally paid enough money to get them to change it). Either way, this is why pork always tasted better at restaurants - chefs have been cooking to 145 for years. A lot of people seem to either forget or don't know that meat continues to cook after you take it off heat - so cooking it to 160 and then serving five minutes later means eating leather. Cooking pork to 145 and letting it sit for just 2-3 minutes means yummy pig.
It really does. I had something come up when one was in the oven once, and it ended up being cooked until 170. That was a sad night at the Maynar house.
I've actually only had one beef burger there. (with A$AP Rosko!). I don't go often, but when I do, I get a spinach salad or the buffalo chicken burger. West Hartford is actually quite a burger mecca. We have SO many nice burger joints and they keep multiplying- Plan B, BGR, Jack's Wayback, Moolah, The Counter, Max Burger... I haven't had any of their burgers though. I just get a burger when the situation calls for it. The only burgers I have had this year were in Nashville and at the Vortex in Atlanta with mayonaise.
Good times. IIRC I got a veggie burger, and I remember it being good. Could totally be misremembering, though.
And thank goodness the USDA finally got on board this train (or the pork lobby finally paid enough money to get them to change it). Either way, this is why pork always tasted better at restaurants - chefs have been cooking to 145 for years. A lot of people seem to either forget or don't know that meat continues to cook after you take it off heat - so cooking it to 160 and then serving five minutes later means eating leather. Cooking pork to 145 and letting it sit for just 2-3 minutes means yummy pig.
It really does. I had something come up when one was in the oven once, and it ended up being cooked until 170. That was a sad night at the Maynar house.
My general rule of thumb with any meat is to cook it to 10 degrees less than what the USDA recommends. I've been doing that for almost 15 years and neither myself or anyone I've cooked for has ever gotten sick. And the food was never dry except for pork chops...wtf?!? I've NEVER succeeded in making delicious pork chops, they're always tough and/or dry. Pork chops hate me apparently.
I've actually only had one beef burger there. (with A$AP Rosko!). I don't go often, but when I do, I get a spinach salad or the buffalo chicken burger. West Hartford is actually quite a burger mecca. We have SO many nice burger joints and they keep multiplying- Plan B, BGR, Jack's Wayback, Moolah, The Counter, Max Burger... I haven't had any of their burgers though. I just get a burger when the situation calls for it. The only burgers I have had this year were in Nashville and at the Vortex in Atlanta with mayonaise.
Good times. IIRC I got a veggie burger, and I remember it being good. Could totally be misremembering, though.
I just said you were there I THINK that I got a regular burger, but I might have still gotten my buffalo chicken I don't think our brains were firing all pistons that day (damn you booze and loud music)
Welcome back Bonz, but I do not find it strange that your presence being requested in the Orgy thread and then you showing up, like it was the quacking Bonzai Bat Signal.
I can't be around my brother when he has a steak. He gets a really nice cut, cooked medium rare then drowns it in A1. I always want to punch him in the face for ruining good beef.
Welcome back Bonz, but I do not find it strange that your presence being requested in the Orgy thread and then you showing up, like it was the quacking Bonzai Bat Signal.
Post by wolfmanjess on Nov 25, 2014 12:59:39 GMT -5
I barely cook steak, I like it really rare. For Pork Chops try a yogurt based glaze/coating for them it will keep the moisture in, I usually just use the cheap Tandoori stuff from the Indian store.
They tell us "Rock'n'roll is the devil's music." Well, let's say we know that rock is the devil's music, and we know that it is, for sure … At least he fuckin' jams! If it's a choice between eternal Hell and good tunes, and eternal Heaven and New Kids on the fuckin' Block … I'm gonna be surfin' on the lake of fire, rockin' out.