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!!
Know wtf you want to do about food. I been hankering for some pan roasted chicken all morning for whatever reason. I was thinking about trying a new roasted small potato recipe where you boil halves for like 10 minutes before roasting. Then I wanted Marsala or some type of pan roasted chicken and mushrooms. Then a char siu recipe showed up on YouTube. I was hoping my semi chef kid was off today but he’s cooking at work. So idk and am going to have to figure shit out. :/
Know wtf you want to do about food. I been hankering for some pan roasted chicken all morning for whatever reason. I was thinking about trying a new roasted small potato recipe where you boil halves for like 10 minutes before roasting. Then I wanted Marsala or some type of pan roasted chicken and mushrooms. Then a char siu recipe showed up on YouTube. I was hoping my semi chef kid was off today but he’s cooking at work. So idk and am going to have to figure shit out. :/
I vote for char siu, get real carried away and make some bao to go along with it.
Know wtf you want to do about food. I been hankering for some pan roasted chicken all morning for whatever reason. I was thinking about trying a new roasted small potato recipe where you boil halves for like 10 minutes before roasting. Then I wanted Marsala or some type of pan roasted chicken and mushrooms. Then a char siu recipe showed up on YouTube. I was hoping my semi chef kid was off today but he’s cooking at work. So idk and am going to have to figure shit out. :/
Decided I’m going to the Film Festival tomorrow because it is way too nice out to miss this day. I pulled out a pork belly the other day that I forgot was in the deep freezer. Going to kayak and then grill that baby up and make pork belly tostadas. I haven’t had pork in a million years, so I’m sure that is going to end poorly for me.
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.
Know wtf you want to do about food. I been hankering for some pan roasted chicken all morning for whatever reason. I was thinking about trying a new roasted small potato recipe where you boil halves for like 10 minutes before roasting. Then I wanted Marsala or some type of pan roasted chicken and mushrooms. Then a char siu recipe showed up on YouTube. I was hoping my semi chef kid was off today but he’s cooking at work. So idk and am going to have to figure shit out. :/
I vote for char siu, get real carried away and make some bao to go along with it.
Ida needed to find some duck sauce soy for that which is probably have to drive 30 minutes each way to find it. But I’m going to be on the lookout for that ingredient. I ended up doing chicken and mixed mushrooms (button, crimini, oyster, shiitake). Chicken was pan sautéed in olive oil and a seasoned flour dredge. Set that aside and added a small bit of butter and the mushrooms and roasted them off. Then added shallots to translucent then garlic then lemon juice, lemon vinegar and white wine then chicken stock and finally a little 1% milk because I was mostly trying a healthier alternative to heavy cream and more butter. Fresh pasta Al dente added to the pot and a half bunch of chopped parsley and lemon zest. It was solid though it was missing lots of fat.
Also for a snack I picked up a bag of crawfish boiled mushrooms from Rouse’s grocery. They weren’t mushy or soft so hadn’t been boiled that long, but they were close to nuclear hot. Both times I are a couple I got hiccups. It’s cayenne so it can’t get /that/ hot, but these are as hot as I’ve had. I’m not complaining, and I’ll eat them, but it’s up to 4 heat level.
Post by LoveLuckLaughter on Mar 26, 2023 23:00:28 GMT -5
Okie! Pork belly tostadas. Shit is fire! I made a homemade adobo gravy to marinate/brush the meat with while it cooked. Open fire grilled. Thin sliced it and more of that sauce. Sharp cheddar, jalapeños, homemade pickled onions, lime juice, hot sauce or roasted poblano salsa and Mexican crema. Topped it off with sliced piece of the crispy pork skin. Fuck. Picked up some pastries from the grocery too. You’d never suspect bikini season is nigh.
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.
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.
Agreed but I’m not eating mammoth. I wouldn’t eat an elephant either under any circumstances unless it was still cave times and that’s what’s for dinner.
Post by piggy pablo on Mar 28, 2023 13:14:43 GMT -5
If the elephant meat was lab-grown I'd eat it np.
A mammoth meatball has been created by a cultivated meat company, resurrecting the flesh of the long-extinct animals.
The project aims to demonstrate the potential of meat grown from cells, without the slaughter of animals, and to highlight the link between large-scale livestock production and the destruction of wildlife and the climate crisis.
The chef of my new favorite restaurant is up for James Beard Best Chef in Texas. She's originally from Thailand.
Burnt Bean getting love. That place is so fn good. I was wearing my Viva BBQ shirt from there yesterday. I’ll be near Seguin in May so I’m going to have to go ahead and return for more.
The chef of my new favorite restaurant is up for James Beard Best Chef in Texas. She's originally from Thailand.
Really hoping that Ernest wins at Burnt Bean....Everything there is outstanding especially their Sunday brunch menu.
So cool for them to get that kind of credit so quickly in the development of their restaurant. I'm not sure which are my favorites of the bigger BBQ places I've eaten at in Hill Country. But it's up there with Franklin's and Kreuz for me except I think their sides are better than anyone else's. I think it was St. Allison who said her dad lives in Seguin. She was going to talk to him to go there, but I don't recall if she ever said what he thought.
I went and hit the Thursday Farmer's Market and got a bunch of mushrooms we're going to cook today. Not sure what we're going to make because the seafood people weren't there meaning no crab or shrimp. I'm thinking of either pan roasting them or roasting them off in the oven with some thyme, garlic and olive oil and then doing some type of pasta. I don't have mushroom stock, so I'm not sure what type of sauce we'll put together. But I think these will be good. Red oysters, some trumpets, lions mane, yellow shitakes (<--lol), not sure about all of them. But I'm sure I will like them all.
Speaking of mushroom stock, have you guys seen how many flavors Better than Bouillon has these days? I have chicken, beef, roasted garlic, and sauteed onions in my fridge right now. All bought at the grocery store, but there's a whole lot more online. I know my mom bought the lobster base.
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.
That's pretty cool. I never cooked with base before - assuming that's a starter for sauces or pan dishes?
Really? It has always been a staple in my kitchen. It's the same thing as the little bouillon cubes or powder, but better. Mix with water for a broth and use as you would use any broth or stock. Or, yes, as a starter for a sauce or really anything. Just an easy way to add flavor to things!
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.
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.