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!!
I’ve been sitting here trying to think of some regional chains and all I got was Stewart’s and Friendly’s.
I didn't realise until fairly recently that both The 99 & Bickford's are regional chains. And a quick Google shows me that Bickford's is down to its last two locations (it used to be around 70 or 80).
Bickford’s never made it out here. The 99 got here fairly recently. Never realized it was regional until the Doughboys reviewed it.
The wife and I are doing the responsible thing and staying home for Tgiving, which means that I have to make the turkey (she's a vegetarian), which I have never done. I am panicking. I have a fresh turkey in the fridge, I'm planning on dry brining tomorrow, but I already know that's not long enough. I can't decide whether I'm smoking, grilling, or roasting it. Panic level is a solid 3.5 here.
Very excited for the creamy brussels sprouts and wild mushroom dish that we are making though.
I saw an article the other day about how the Butterball Turkey Hotline is setting records this year bc smaller gatherings are leading to so many first time cooks, so at least you're not alone in your panic.
Lots of great cooking videos on YouTube. It's probably too late for a lot of the brining/marinating/dry rubbing techniques to have full effect but you can still get some decent tips on cooking.
Good looking meal there for you. Once I leave covid-central, I'm going to go home and prep the roast for tomorrow. I'm going to avoid salting until tomorrow, but I'm definitely stuffing it with garlic and crusting it with herbs. Where we are cooking has herbs de Provence, so I'll hit it with a second coating when I salt it in prep for the rotisserie tomorrow.
Post by SupeЯfuЯЯyanimal on Nov 26, 2020 12:41:00 GMT -5
We are doing a small gathering. Just 5 of us at my parents.
I spent about 40 bucks on fancy cheese because fuck it. I haven't cooked much for other people in a good while.
I'm making
- Brown Butter Butternut Squash Casserole - 4(maybe 5) chess mac and cheese w/ panko crust: sharp cheddar, apple barrel smoked gruyere, asiago, smoked gouda (probably some parm on top of the panko for the hell of it) - Habanero bowtie mac and cheese (trying to figure out that recipe from the mac and cheese vendors at Roo. Anybody know it? lol What I'm making is fine but I'd like that one.
Post by Dave Maynar on Nov 26, 2020 12:52:46 GMT -5
My favorite Knoxville brewery opens at 6am tomorrow for Black Friday. They're my kind of people bc if I ever go out early again for that day, I'm gonna need booze immediately thereafter.
We are doing a small gathering. Just 5 of us at my parents.
I spent about 40 bucks on fancy cheese because fuck it. I haven't cooked much for other people in a good while.
I'm making
- Brown Butter Butternut Squash Casserole - 4(maybe 5) chess mac and cheese w/ panko crust: sharp cheddar, apple barrel smoked gruyere, asiago, smoked gouda (probably some parm on top of the panko for the hell of it) - Habanero bowtie mac and cheese (trying to figure out that recipe from the mac and cheese vendors at Roo. Anybody know it? lol What I'm making is fine but I'd like that one.
the secret ingredient for all mac and cheese is velveeta/american cheese. the roo people are probably doing a combo of velveeta/american cheese & cheddar with some peppers & seasoning thrown in. just guessing though.
We are doing a small gathering. Just 5 of us at my parents.
I spent about 40 bucks on fancy cheese because fuck it. I haven't cooked much for other people in a good while.
I'm making
- Brown Butter Butternut Squash Casserole - 4(maybe 5) chess mac and cheese w/ panko crust: sharp cheddar, apple barrel smoked gruyere, asiago, smoked gouda (probably some parm on top of the panko for the hell of it) - Habanero bowtie mac and cheese (trying to figure out that recipe from the mac and cheese vendors at Roo. Anybody know it? lol What I'm making is fine but I'd like that one.
the secret ingredient for all mac and cheese is velveeta/american cheese. the roo people are probably doing a combo of velveeta/american cheese & cheddar with some peppers & seasoning thrown in. just guessing though.
I use cheddar cheese soup in place of Velveeta. (Also cheddar, gruyere, and pepper jack.)
grilled romaine again, I haven't quite got it down, but getting better.
apples went in the sweet potato soup tho
*the soup is so f good. cooking with apples is the biz
how do you manage tongs with hooves?
lol so pretty drunk last night by the time I made it to dinner and decided I still wanted to eat my salad but not fuck with dressing, so I just rolled the smaller lettuces into the bigger lettuces and ate it just rolled up plain like that and immediately thought of this
lol so pretty drunk last night by the time I made it to dinner and decided I still wanted to eat my salad but not fuck with dressing, so I just rolled the smaller lettuces into the bigger lettuces and ate it just rolled up plain like that and immediately thought of this
I had three unreasonably large slices of lasagna and it's the fullest I've ever been on Thanksgiving. Had a couple glasses of wine and now we're chilling in the living room just listening to music. It's been a good day.
I made a southwestern style chorizo'd mushroom green bean thing (based on alton brown's basic recipe for green bean casserole), fried and baked scalloped potatoes with some good cheddar and gruyere, plant-basee kielbasa dressing, mix of mashed white and sweet taters, and the Mac n cheese. The boy ate some board head deli mesquite turkey. For desert the kids had pumpkin pie, I drank some cupcake wine red velvet (red blend). Chilling with a gin and watching college basketball and listening to vinyl now.
