Whether it's your first Bonnaroo or you’re a music festival veteran, we welcome you to Inforoo.
Here you'll find info about artists, rumors, camping tips, and the infamous Roo Clues. Have a look around then create an account and join in the fun. See you at Bonnaroo!!
Ever crack an egg into simmering water only to watch the white spread out and form wispy tentacles? It happened to me until I came across this game-changing fix: Break the egg into a sieve set over a bowl. The watery outer edge of the white will drain through, leaving the thicker white and yolk intact. Then slip the egg directly from the sieve into the water; the white will firm up around the yolk, creating a smooth, compact package.
A TBSP of vinegar into the water will keep everything tight as well.
Post by heyyitskait on Feb 24, 2014 14:16:19 GMT -5
We went to American Flatbread up in Burlington yesterday for lunch. They had a brunch special that was eggs benedict on a pizza. Capicola, cheese, hollandaise and eggs. It was good, but they put hard fried eggs on it instead of poached.
I saw this last week. It really shocked me that Vetri was only 64. There a few above it that weren't nearly as impressive.
Does Vetri still have the super stupid reservation system where you have to leave your name and dates on their answering machine? Tried for reservations there in 2011 and 2012 and it was like that both times. Flying in from Chicago for 'Roo this year. Going to try for Catbird Seat reservations on Thursday since I'm not camping.
I saw this last week. It really shocked me that Vetri was only 64. There a few above it that weren't nearly as impressive.
Does Vetri still have the super stupid reservation system where you have to leave your name and dates on their answering machine? Tried for reservations there in 2011 and 2012 and it was like that both times. Flying in from Chicago for 'Roo this year. Going to try for Catbird Seat reservations on Thursday since I'm not camping.
I booked online, perhaps open table. They call you to confirm, remind you that it's a chefs menu, and then call two days prior to reconfirm.
Bonnaroo 2008-2013
0ct 11 Pearl Jam
Oct 12 Pearl Jam
March 16 Arcade Fire
April 29 Arcade Fire
Sept 4 Wilco
Sept 9 The Hold Steady
Oct 16 Pearl Jam
Oct 17 Gaslight Anthem
Post by kickerconspiracy on Feb 24, 2014 18:29:43 GMT -5
Thanks! Yeah, it seems like the reservations are wide open now. Pretty sure last time I called it was still a la carte with a tasting menu option. Will have to check them out next time I'm in Philadelphia. Last time I was there my favorite spot was Amada, which was one of my favorite tapas restaurant anywhere.
Deal. Did you enjoy Frontera?? What about the Catbird Seat in Nashville? That place is getting tons of acclaim.
Frontera was awesome! I went with Mayo and other folks on a brief weekend visit to Chicago in 2011 (I think it was). It also happened to be my birthday! I don't even remember what I ate but I remember being very impressed with it... Probably because I was a bit drunk.
Not been to the Catbird Seat. I can't afford a $100 meal or a 4 month wait list! They only serve 10-12 people each night.
Catbird just poached a chef from Noma in Copenhagen. Shit is about to get real. Or realer.
Post by g a b f r a b on Mar 4, 2014 21:05:41 GMT -5
Fellow foodie here! Last night I had a homemade meal from Trader Joe's. I feasted on some locally raised, grass fed, free range turkey (non-grain diet and raised in the lush grasslands of western Oregon). It was breaded in a stone ground, hand rolled, gluten free flour, and flourished with hints of my own special seasoning along with a sauce distilled from my garden's organic tomatoes.
Post by Whoreshack on Apr 16, 2014 15:21:24 GMT -5
Folks were listing fave cheeses in the Random Thoughts thread. Here's mine...
Cambozola is a cow's milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola. Cambozola is often marketed as a blue brie. A soft-ripened cheese, the insides reveal pockets of blue veining and a unique exterior of grey mold. Its savory, nutty flavor with undertones of sweetness enhance the wonderful characteristics of the cheese. For a food connoisseur, the Cambozola is a great, soft start into the world of Blue Cheeses.
I like to bring a big wedge of this shitt and somethin sharp, dry and nutty, like Manchego to Roo. It's not about big, heavy meals at fests, but incredible fast snacks that pair well with booze, kinda like picnic tapas. I pack lotsa dried meats, spicy salamis & home-made charcuterie, pate, cornichon, Breton crackers, pita and french baguette. Add grapes, berries, pears, toasted nuts and assorted olives to your biggass platter at camp and you can feed an army of drooling wooks without missing any sets. Cheers.
Whoreshack, have you ever had sheep's milk cheeses? Thinking of bringing some down for brunch, along with some other local cheese's.
The manchego he mentions above is sheep's milk cheese. You can't go wrong with just about any of the Spanish sheep cheeses. Manchego is great with stuff like serrano and prosciutto, but Idiazabal is a little harder and sharper and makes a great snack as well.
Whoreshack, have you ever had sheep's milk cheeses? Thinking of bringing some down for brunch, along with some other local cheese's.
The manchego he mentions above is sheep's milk cheese. You can't go wrong with just about any of the Spanish sheep cheeses. Manchego is great with stuff like serrano and prosciutto, but Idiazabal is a little harder and sharper and makes a great snack as well.
Someday I'll do my research. Or pay attention when my teacher is explaining the cheeses we served instead of just hearing "cheese" and stuffing my face.
I put manchego on the boring cheese side of the scale (but on the high end of it). Now that blue cheese triple cream has me drooling. Mike, let me know when you're breaking it out, cause I am coming over
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.
JHOinTN
Bleary-Eyed Bonnawook Resident Prince Licker
Dearly Beloved, We are Gathered Here Today to Get Through This Thing Called Life
Whoreshack, have you ever had sheep's milk cheeses? Thinking of bringing some down for brunch, along with some other local cheese's.
I have eaten sheep's milk cheese and it was wonderful. Please bring cheeses!!!
The farm that does sheep cheese makes a feta, maenad's (its the consistency of whipped cream cheese), and a rotation of various harder cheeses (right now they're selling a Dulcinea). I plan on bringing at least a maenad to go with bagels and maybe the feta or a wedge of the harder stuff. I want to bring a goat's milk brie, too, I just have to remember the name of the farm I had it at. I'll probably pick up a small variety of cheddars from the cow farms too.
Damn, now I wish I could do a baked brie with berries for brunch.
I have eaten sheep's milk cheese and it was wonderful. Please bring cheeses!!!
The farm that does sheep cheese makes a feta, maenad's (its the consistency of whipped cream cheese), and a rotation of various harder cheeses (right now they're selling a Dulcinea). I plan on bringing at least a maenad to go with bagels and maybe the feta or a wedge of the harder stuff. I want to bring a goat's milk brie, too, I just have to remember the name of the farm I had it at. I'll probably pick up a small variety of cheddars from the cow farms too.
Damn, now I wish I could do a baked brie with berries for brunch.
Post by LoveLuckLaughter on Aug 24, 2017 16:31:47 GMT -5
We should bring this thread back.
I think I am going to make this for the weekend. The temps have cooled off, and I purchased all of the ingredients at the market a while back. I've made it about 3 times before, tweaking it a little here and there. But this base recipe is amazing.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
3post1jack1
Which Ditch Bridge Troll Wannabe God-King of the Cone
I think I am going to make this for the weekend. The temps have cooled off, and I purchased all of the ingredients at the market a while back. I've made it about 3 times before, tweaking it a little here and there. But this base recipe is amazing.
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. 
