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!!
Going back to the earlier WAP theme, I was looking at some olive waygu videos and recommended came up sweet and sour cow vagina - Vietnam street food. I didn’t watch it and don’t plan to.
Post by piggy pablo on Dec 5, 2020 15:33:28 GMT -5
It's interesting to me what people consider acceptable portions of an animal to eat and what are not. Like, some people are turned off by the idea of sweetbreads or head cheese, etc. I'm more comfortable with the former, but the latter does phase me somewhat.
It's interesting to me what people consider acceptable portions of an animal to eat and what are not. Like, some people are turned off by the idea of sweetbreads or head cheese, etc. I'm more comfortable with the former, but the latter does phase me somewhat.
I had a bite of sweetbreads once and it tasted to me like what I’d expect cholesterol to taste like.
Post by Teddy Flair on Dec 7, 2020 18:28:47 GMT -5
Making spaghetti for dinner and it gave me a mild flashback to the time my family raised a goat named Belle. After slaughter we turned most of her into ground meat, and had quite a few meals called Spagoati and Meatbelles.
Making spaghetti for dinner and it gave me a mild flashback to the time my family raised a goat named Belle. After slaughter we turned most of her into ground meat, and had quite a few meals called Spagoati and Meatbelles.
Post by potentpotables on Dec 12, 2020 14:48:45 GMT -5
Did a fun twist on a grilled cheese for lunch today. Carmelized a vidalia onion, then folded it into goat cheese and put granny smith apple slices on the sand. The recipe called for kalamata olives too but I'm not a huge fan.
Did a fun twist on a grilled cheese for lunch today. Carmelized a vidalia onion, then folded it into goat cheese and put granny smith apple slices on the sand. The recipe called for kalamata olives too but I'm not a huge fan.
I love kalamatas, but I find (at least the only way I can get them) that they are salty af and can take over a dish if not accompanied by other bold flavors such as garlic, lemon, capers and other Italian/Greek/Mediterranean ingredients. I didn’t really eat olives as a kid, but I’ll try any of them now. My brother said they used to get all kinds of killer olives in the UAE when he lived there. He sent me back a couple packets of saffron from there. Damn, that’s another spice I love. It doesn’t cost much over there. I’m thinking how much I love paella and cioppino. Saffron ftw.
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Hey Druid. If you come back to town in the next few years, you want this if you like Peruvian.
Did a fun twist on a grilled cheese for lunch today. Carmelized a vidalia onion, then folded it into goat cheese and put granny smith apple slices on the sand. The recipe called for kalamata olives too but I'm not a huge fan.
made 7 dozen cookies this morning, 4 different christina tosi recipes. salted chocolate chip, ritz cookies, birthday/confetti and salt and pepper. i'm gonna spend a couple hours tomorrow driving around the city dropping off treat bags at friends doors.
Making spaghetti for dinner and it gave me a mild flashback to the time my family raised a goat named Belle. After slaughter we turned most of her into ground meat, and had quite a few meals called Spagoati and Meatbelles.
My wife's family had a cow they named Delicious. Her mom always said "for about a year no one could tell me my beef dishes weren't Delicious."
Salt and Pepper cookies? I love salt and pepper chips, cookies have to be even better.
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snowman,
This is strange to a city kid like me who didn't grow up on a farm or have any family members who did either. Obviously we don't eat our pets in America. But if I had chickens, cows, goats or pigs and got close enough to some of them to name them, I'm not going to eat them. That just sounds inhuman but it's the city boy talking. haha
Salt and Pepper cookies? I love salt and pepper chips, cookies have to be even better.
i was weary of ever making them at first, but now they're a go-to when i am making several kinds of cookies to give away. they're so easy and quick, and surprisingly delicious.
Salt and Pepper cookies? I love salt and pepper chips, cookies have to be even better.
i was weary of ever making them at first, but now they're a go-to when i am making several kinds of cookies to give away. they're so easy and quick, and surprisingly delicious.
Leaning towards soups/chili/curry that's already cooked.
It really depends on the type of camping you are doing and also the type of weather you’ll be camping in. There are hundreds of campfire type meals you can make in one or two pots on an open fire. Already cooked stuff works fine provided you have a way to keep it cold until you can reheat. Super off the grid trips and days or weeks long hiking trips where maybe you can’t, you might have to go for freeze dried or MRE type meals.
Leaning towards soups/chili/curry that's already cooked.
It really depends on the type of camping you are doing and also the type of weather you’ll be camping in. There are hundreds of campfire type meals you can make in one or two pots on an open fire. Already cooked stuff works fine provided you have a way to keep it cold until you can reheat. Super off the grid trips and days or weeks long hiking trips where maybe you can’t, you might have to go for freeze dried or MRE type meals.
Just for a few days. Should be pretty cold, maybe even freezing. Not planning on going the MRE route.
½ pound (2 sticks) unsalted butter, at room temperature 1 ½ cups sugar 1 large egg 2 cups all-purpose flour 1 tablespoon kosher salt 2 teaspoons black pepper ½ teaspoon baking powder ¼ teaspoon baking soda
Heat the oven to 375°F.
Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream on high until homogenous, about 3 minutes. Add the egg and mix until just combined, about 1 minute.
Add the flour, salt, pepper, baking powder, and baking soda, mixing until just combined, about 30 seconds.
Portion 2 ¾-ounce scoops of dough 2 to 3 inches apart onto a greased or lined baking sheet. Bake the cookies for 9 to 10 minutes, until golden brown. Cool completely on the pan.
I feel like there was a point I would have been really turned off salt and pepper cookies, but I've really grown on salted chocolate, and like flavored pretzels are usually solid, so I could probably hang
Over the past year I've grown quite fond of salted caramel. When I worked at the cafe people thought it was weird that I would put salt in my coffee, but with some caramel syrup it's quite tasty.
It really depends on the type of camping you are doing and also the type of weather you’ll be camping in. There are hundreds of campfire type meals you can make in one or two pots on an open fire. Already cooked stuff works fine provided you have a way to keep it cold until you can reheat. Super off the grid trips and days or weeks long hiking trips where maybe you can’t, you might have to go for freeze dried or MRE type meals.
Just for a few days. Should be pretty cold, maybe even freezing. Not planning on going the MRE route.
If that's the case, and you have a way to keep things cool, I'd do hearty stuff like you suggested. Certainly meatsauce with cooked spaghetti added to it can work as well. You'll still need to be careful of leaving anything out that critters can get such as bears or raccoons can get to. Bears might be in hibernation way up north, but it's not cold enough in the south yet unless you're going to a very high elevation. One festival trick we use is to freeze a case or two of water bottles (generally we drink Ozarka from Texas) which will stay frozen about 2-3 days (and cold 4-5) to use in place of ice (can also be used to supplement ice). It's just hard to know if your site will be one you can get an ice chest to or if it would be close enough to a car where you can store an ice chest (and a pot and such).
