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!!
Got two pizza doughs proofing for tonight, started some bagels for tomorrow, and might be making some pop tarts later.
What sorta pizza, and, dough?
I usually make high yeast, no proof thin crust with king arthur bread dough. Let it sit for ~30 minutes then roll it out, throw it on dark pans and cook at 500.
Got two pizza doughs proofing for tonight, started some bagels for tomorrow, and might be making some pop tarts later.
What sorta pizza, and, dough?
I usually make high yeast, no proof thin crust with king arthur bread dough. Let it sit for ~30 minutes then roll it out, throw it on dark pans and cook at 500.
we’ve been digging on cast iron skillet pizzas lately. Using kenji’s recipe on serious eats for the dough. It’s about 50% hydration, really nice and easy. Perfect for pan pizzas.
I mixed it last night and let it sit for an hour or so at room temp then threw it in the fridge overnight for a slow ferment. Pulled it when I woke up. Instead of dividing it up, I’m just going to press it into two quarter sheet pans. Going to keep it simple topping-wise, one cheese and one pepperoni. I’ve got a few cloves of roasted garlic I wanna use up so they’ll probably find their way in there.
Also was kinda drunk when I mixed the dough last night, so instead of just doubling the recipe and using one bowl, I made two separate doughs. And messed up the water measurement in both, so I then tried to knead water into the dough. Drunk Kait tried 🤷🏻♀️
I butter braised some center cut pork chops today which came out pretty damn good. They were pan sauteed on one side (salt, pepper, smoked paprika, cayenne) in olive oil with a little butter and a sprig of rosemary and a clove of garlic. I deglazed with some stock and then some red wine. Shit came out pretty excellent and went with some sauteed mushrooms/garlic/shallots. Happy belly.
Growing up chili was always just put in a bowl, and people added hot sauce as they wanted for more heat. Ground round, ground pork, and sometimes some cube steak or a hunk of "roast" chopped down.
In college on game days I'd usually drink all morning and eat some Petro's (local knoxville chili place) at the game. Fritos, chili, green onion, diced tomatoes, sour cream, hot sauce. They had a good truck at roo one year I think.
Speaking of chile though, a PhD candidate in my lab is from chile and his wife is very preggo right now. Their birthdays are both in February, so I made a cake yesterday for them. First time I made a cake not from a box, but flour and cocoa and stuff (we don't really eat a lot of cake. I'm personally a pie guy). Two 8" dutch chocolate rounds. There was a big sale on blackberries, so I made blackberry jam and used that between layers, and mixed a little with some buttercream frosting. Piper tossed some sanding sugar on top too.
Back to wings: I made the best wings last night. I impulse bought some wings from King Soopers (Kroger). They aren't pre-fried and come in an orange bag. They were kind of expensive but when I tasted them I understood why. Great texture, lots of meat on them. I tossed them in cajun seasoning and then air fried them for roughly 25 min and tossed them in buffalo sauce. Very tasty. can't recommend enough.
Really wish I could celebrate Fat Tuesday =/ Today is technically my last day of whole 30, but I'm going to extend it until after I get my second shot on March 1st just so I'm healthy going in. Going to eliminate nightshades too to help with potential inflammation
Yeah, Fat Tuesday was only a day off here in Floridaland. So I went to the dry cleaners. Then I went to Mr. Pollo which is a local charcoal chicken place. Got two pieces of white meat and 2 sides (mashed potatoes and pico de gallo) and a bowl of aguadido soup (chicken and cilantro soup over rice). While not boiled crawfish or jambalaya, I'm not complaining. The two pieces of white meat was actually two breasteses with attached wings. This all came with some various condiments. Pretty happy for $15.00 including tip. Time to pour a drink baby.
Bomb basil and garden herb focaccia with some doctored up chicken noodle soup from Fresh Market which I hadn’t shopped at since Mobile, AL circa 2005. I did go to the grand opening of the one on St Charles Ave, but they don’t have much parking. I have to figure out the good ethnic markets in Pensacola. There are a few places here and there - Asian, middle eastern, Latin and shit, but I need to figure out what’s what still.
While at Fresh Market I found a chocolate hazelnut bar. And since I love hazelnuts/filberts with chocolate I got it. Had a weird name, Tony’s Chocolonely. Turns out to have been a cool buy as it’s anti-slavery chocolate.
“Share our chocolate, share our story”
Right now slaves are working on cocoa farms in West Africa. Many of them are children. Tony’s exists to change that. Our vision is 100% slave free chocolate. Not just our chocolate but all chocolate worldwide. With incredibly tasty chocolate, we lead by example and show the world chocolate can be made differently: in taste, packaging and the way we treat cocoa farmers. Alone we make slave free chocolate, together we make all chocolate 100% slave free. So we ask you to join in. The more people choose slave free chocolate and share our story, the sooner 100% slave free becomes the norm...
Post by piggy pablo on Feb 19, 2021 22:32:02 GMT -5
From what I've heard about Nestlé, they are pretty much the worst of the worst among corporations. Giving women formula in Africa for free until they stop lactating and then jacking up the price, for example.
From what I've heard about Nestlé, they are pretty much the worst of the worst among corporations. Giving women formula in Africa for free until they stop lactating and then jacking up the price, for example.
Damn. What dicks. I feel like going to the Pensacola farmers market today because at least you can connect with the people growing and putting shit together. I’m not rich, but I can probably afford to eat more sustainable and honest shit and am 100% happy to boycott shitty corporate food and products. If anyone comes across other companies known to Ben engaged in shitty practices, hit up the thread as your boy esteban will make sure to skip on that.
I picked up a bottle of avocado oil today. It’s not extra virgin which I think would have been ideal. I’ve never cooked with it before or used it in homemade salad dressings. So I’m wondering where I can incorporate it similar to what we would do with olive oil. I know it has a super high smoking point (like high 400 degrees). So for things you want really hot but not burnt, it would seem to be a proper alternative. Thanks for any tips and ideas (except homemade mayo because I’m not making that).
I also saw macadamia nut oil at the store and almost grabbed some. But I felt like I needed to figure the avocado oil first before going ham on some other shit.
instead of cinnamon and sugar or whatever, I season it with garlic powder, cumin, cayenne, and s&p. Top it with salsa instead of syrup. Delicious. My Facebook friends are mad about it.
instead of cinnamon and sugar or whatever, I season it with garlic powder, cumin, cayenne, and s&p. Top it with salsa instead of syrup. Delicious. My Facebook friends are mad about it.