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!!
speaking of mushy seasoned carbs, my rolls didn't turn out great yesterday. i made half of them into a savory bread pudding and turned the other half into breadcrumbs to put on some mac and cheese.
I still enjoy the holiday, but I'll be honest, traditional Thanksgiving foods don't excite me. My favorite part is the gravy. And YES, I had a steaming mug of it. <3
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.
Everything bagel, plain cream cheese and smoked salmon, capers, shaved white onions quick-marinated in white vinegar with a splash of red wine vinegar and sbp, everything seasoning on top.
It's also easy to make the lox at home too. I actually prefer it as I am not crazy about the smoked salmon most places sell/serve (but I eat it anyway). You can take a nice fresh salmon filet and douse it in salt (and herbs if you'd like - gravlax), wrap it in saran wrap, and let it sit in the fridge for a bit. (I admit, I haven't done it in a few years, so exact details are a bit iffy and I would need to look up). My mom always says having the right knife is key though. She has a knife specifically for things like this.
My parents grew up in New York and a lot of my family is still there, so bagels and lox Sunday brunch is a weekly meal when family is together. And it's uber imprtant to have that salmon as thiiiin as possible (hence the knife). Or if you were my grandfather, he refused to by it from a "goy" because they didn't know how to cut it properly.
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 been binging on tacos since Sunday - 6 to 8 a day. I didn’t get elaborate and just did a ground meat version which was cooked down extra long with spices, jalapeños and lime juice. I only made a pico +/- which consists of Spanish white onion, heirlooms and Cloud 9 cherry tomatoes jalapeños lime juice and zest and dried red black white guajillo and ancho pepper. Only thing I put on them else is a couple branches of cilantro and more jalapeños if I am drink while snacking. I think I have enough to go one or two more days. My diet got a little screwed today because someone bought me sushi when we were putting up the family Christmas tree. Usually that don’t happen until the week of Xmas.
nyt cooking has been sharing videos of their cookie week on youtube, and now i'm fully ready to start planning holiday baking. i had all of the ingredients on hand, so i made eric kim's gochujang caramel cookies this morning. they have crunchy edges and a chewy middle, just a little bit of heat, and are pretty with the gochujang swirled into the batter.
we started a tradition during the pandemic of spending a day driving all around the city listening to christmas music and leaving bags of cookies at friends' houses. i baked around 20 dozen yesterday and this morning and did the drop off trip today. made sea salt chocolate chip, molasses ginger, confetti, gochujang caramel, ritz cracker, chocolate espresso, oat and pecan brittle and a batch of milk bar pie.
Here's my artsy Christmas cookie plate I uploaded to Instagram. The gingerbread is pretty standard, but jesus christ do I hate fucking piping. I try the recommended techniques every time and it always ends up way more difficult than I need it to be, and my hands end up with repetitive stress injuries, covered in buttercream. (😏) However, the rest turned out great. 3 were from the Tosi book: pretzel choclate chunk (my favorite of the ones I've made from the book so far, simple but salty/sweet is maybe my favorite flavor combination); cinnamon toast crunch marshmallow (like a chewier, way better version of a snickerdoodle), and cherry pie (has a texture closer to a shortbread. I wasn't a huge fan but everyone who's tried it loved it so ¯\_(ツ)_/¯). I also made the It Cookie of the season, the gochujang caramel NYT cookie, and yes, it is as good as everyone (including darling beebee ) says it is: a perfect blend of sweet and spicy. Side note: a friend from Minneapolis says the winner of the Minnesota Star Tribute cookie contest this year was a similar maple walnut cayenne cookie; I can't find the recipe but it appears sweet/spicy is IN for 2023.
A second side note: I made another Tosi cookie, the marbled s'mores, which tasted absolutely phenomenal but looked like shit because the recipe calls for you to mix in the marshmallow fluff as the final step for 10 seconds when it really should be for 5 seconds. At most. But overall the Tosi cookbook is filled with so much good stuff I can't wait to try and, because this is a board where we all love to engage in hyperbole, the books reiterates her status as probably the best (or at least most interesting) baker in America.
A third side note: my mom entered the cinnamon toast crunch marshmallow cookies in an annual cookie contest she does, where she lost to a traditional thumbprint cookie. there is no justice or respect for originality in this world.
Post by Det. Jake Peralta on Jan 6, 2023 12:49:20 GMT -5
For the Houston folks I need some rec's on places to eat, I'm travelling down there for work for two days. So far all I have planned is to hit up Blood Bros BBQ...I'll be all over town to it doesn't really matter where the places are.
For the Houston folks I need some rec's on places to eat, I'm travelling down there for work for two days. So far all I have planned is to hit up Blood Bros BBQ...I'll be all over town to it doesn't really matter where the places are.
Oh man, didn't see this. Have you already gone?
El Rey Taqueria (Cuban), Fat Bao (Japanese/Korean bao buns), Pit Room (bbq), Ninfa's (Tex-Mex) for more laid back stuff. Kata Robata (Thai-sushi fusion), Pappa's Steakhouse and Hugo's (Mexican, not Tex-Mex) for classier joints. And Street to Kitchen (Thai) is somewhere in between. Great for lunch and takeout but they definitely elevate things at dinner. It's my new favorite spot but it's in East Downtown and I live on the west side. I might go grab a bunch of takeout and just subsist on that for a couple days sometime soon.
Favorite bars are Anvil, Cecil's, Poison Girl, Flying Saucer, Rudyard's, and Ladybird's.
Here's my artsy Christmas cookie plate I uploaded to Instagram. The gingerbread is pretty standard, but jesus christ do I hate fucking piping. I try the recommended techniques every time and it always ends up way more difficult than I need it to be, and my hands end up with repetitive stress injuries, covered in buttercream. (😏) However, the rest turned out great. 3 were from the Tosi book: pretzel choclate chunk (my favorite of the ones I've made from the book so far, simple but salty/sweet is maybe my favorite flavor combination); cinnamon toast crunch marshmallow (like a chewier, way better version of a snickerdoodle), and cherry pie (has a texture closer to a shortbread. I wasn't a huge fan but everyone who's tried it loved it so ¯\_(ツ)_/¯). I also made the It Cookie of the season, the gochujang caramel NYT cookie, and yes, it is as good as everyone (including darling beebee ) says it is: a perfect blend of sweet and spicy. Side note: a friend from Minneapolis says the winner of the Minnesota Star Tribute cookie contest this year was a similar maple walnut cayenne cookie; I can't find the recipe but it appears sweet/spicy is IN for 2023.
A second side note: I made another Tosi cookie, the marbled s'mores, which tasted absolutely phenomenal but looked like shit because the recipe calls for you to mix in the marshmallow fluff as the final step for 10 seconds when it really should be for 5 seconds. At most. But overall the Tosi cookbook is filled with so much good stuff I can't wait to try and, because this is a board where we all love to engage in hyperbole, the books reiterates her status as probably the best (or at least most interesting) baker in America.
A third side note: my mom entered the cinnamon toast crunch marshmallow cookies in an annual cookie contest she does, where she lost to a traditional thumbprint cookie. there is no justice or respect for originality in this world.
Respect for originality was in our cookies this year. I did a burning/dark angel and one of the offsprings did a waxed snowman. Belated Merry Merry.
For the Houston folks I need some rec's on places to eat, I'm travelling down there for work for two days. So far all I have planned is to hit up Blood Bros BBQ...I'll be all over town to it doesn't really matter where the places are.
Oh man, didn't see this. Have you already gone?
El Rey Taqueria (Cuban), Fat Bao (Japanese/Korean bao buns), Pit Room (bbq), Ninfa's (Tex-Mex) for more laid back stuff. Kata Robata (Thai-sushi fusion), Pappa's Steakhouse and Hugo's (Mexican, not Tex-Mex) for classier joints. And Street to Kitchen (Thai) is somewhere in between. Great for lunch and takeout but they definitely elevate things at dinner. It's my new favorite spot but it's in East Downtown and I live on the west side. I might go grab a bunch of takeout and just subsist on that for a couple days sometime soon.
Favorite bars are Anvil, Cecil's, Poison Girl, Flying Saucer, Rudyard's, and Ladybird's.
Thanks for the recs! I'm headed over next week so plenty of time to research these places.
It's also easy to make the lox at home too. I actually prefer it as I am not crazy about the smoked salmon most places sell/serve (but I eat it anyway). You can take a nice fresh salmon filet and douse it in salt (and herbs if you'd like - gravlax), wrap it in saran wrap, and let it sit in the fridge for a bit. (I admit, I haven't done it in a few years, so exact details are a bit iffy and I would need to look up). My mom always says having the right knife is key though. She has a knife specifically for things like this.
My parents grew up in New York and a lot of my family is still there, so bagels and lox Sunday brunch is a weekly meal when family is together. And it's uber imprtant to have that salmon as thiiiin as possible (hence the knife). Or if you were my grandfather, he refused to by it from a "goy" because they didn't know how to cut it properly.
El Rey Taqueria (Cuban), Fat Bao (Japanese/Korean bao buns), Pit Room (bbq), Ninfa's (Tex-Mex) for more laid back stuff. Kata Robata (Thai-sushi fusion), Pappa's Steakhouse and Hugo's (Mexican, not Tex-Mex) for classier joints. And Street to Kitchen (Thai) is somewhere in between. Great for lunch and takeout but they definitely elevate things at dinner. It's my new favorite spot but it's in East Downtown and I live on the west side. I might go grab a bunch of takeout and just subsist on that for a couple days sometime soon.
Favorite bars are Anvil, Cecil's, Poison Girl, Flying Saucer, Rudyard's, and Ladybird's.
Thanks for the recs! I'm headed over next week so plenty of time to research these places.
I'm sure pablo knows more than me but if I had one meal in Houston I would go to Himalaya.
Post by piggy pablo on Jan 12, 2023 17:32:12 GMT -5
Been meaning to go to Himalaya. Saw some mixed reviews on Google but it's on my shortlist of places to try. Taste of Nigeria, Candente, and Loro, also.
It's also easy to make the lox at home too. I actually prefer it as I am not crazy about the smoked salmon most places sell/serve (but I eat it anyway). You can take a nice fresh salmon filet and douse it in salt (and herbs if you'd like - gravlax), wrap it in saran wrap, and let it sit in the fridge for a bit. (I admit, I haven't done it in a few years, so exact details are a bit iffy and I would need to look up). My mom always says having the right knife is key though. She has a knife specifically for things like this.
My parents grew up in New York and a lot of my family is still there, so bagels and lox Sunday brunch is a weekly meal when family is together. And it's uber imprtant to have that salmon as thiiiin as possible (hence the knife). Or if you were my grandfather, he refused to by it from a "goy" because they didn't know how to cut it properly.
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.
rigatoni with target brand (lol) four cheese pasta sauce, shredded mozz & several generous hunks of garlic & herb brie melted in, with salt/pepper, oregano, slap ya mama (I’m a good southern woman so it goes in everything), fresh garlic, and a dash of chili powder 😁
turned more into pasta with cheese sauce but very delicious
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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. 
