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sumac is an underrated spice. been making lots of variations with couscous as a base. throw some panfried kale in there, garbanzo beans, feta, olives, whatever is on hand.
Some people like to toast their rice in a dry skillet before starting it too bringing in new flavors. That’s a chef technique bringing out nuttiness. You definitely don’t want to wash your rice if you’re utilizing that method.
Usually my bf is in charge of the rice and he does this before we cook it. Good to know that we shouldn't wash it if we're doing this method first.
Post by stlallison on Apr 19, 2021 14:36:28 GMT -5
Off topic... I made bread pudding for the first time this weekend (sans raisins because my family consists of a ton of picky eaters) and I have to say it was exceptional. I used a brioche loaf, but it was fresh so I toasted the cubes in the oven first to dry them out. Then let them soak in my custard mixture for ~40 minutes, and baked for 50. And made a vanilla sauce for the topping. Next time I might not soak the bread as long... it was slightly mushy for my taste but everyone else seemed to love it.
Some people like to toast their rice in a dry skillet before starting it too bringing in new flavors. That’s a chef technique bringing out nuttiness. You definitely don’t want to wash your rice if you’re utilizing that method.
Usually my bf is in charge of the rice and he does this before we cook it. Good to know that we shouldn't wash it if we're doing this method first.
You probably still could rinse it and dry it if you had to, but toasting probably burns off the powdery starch that rinsing is designed to remove.
Off topic... I made bread pudding for the first time this weekend (sans raisins because my family consists of a ton of picky eaters) and I have to say it was exceptional. I used a brioche loaf, but it was fresh so I toasted the cubes in the oven first to dry them out. Then let them soak in my custard mixture for ~40 minutes, and baked for 50. And made a vanilla sauce for the topping. Next time I might not soak the bread as long... it was slightly mushy for my taste but everyone else seemed to love it.
I make a white chocolate bread pudding that doesn't call for raisins. Unfortunately the ghirardelli no longer makes white chocolate cocoa that the recipe calls for.
Off topic... I made bread pudding for the first time this weekend (sans raisins because my family consists of a ton of picky eaters) and I have to say it was exceptional. I used a brioche loaf, but it was fresh so I toasted the cubes in the oven first to dry them out. Then let them soak in my custard mixture for ~40 minutes, and baked for 50. And made a vanilla sauce for the topping. Next time I might not soak the bread as long... it was slightly mushy for my taste but everyone else seemed to love it.
I make a white chocolate bread pudding that doesn't call for raisins. Unfortunately the ghirardelli no longer makes white chocolate cocoa that the recipe calls for.
I'm going to call Ghiradelli right now and demand they bring this back because I NEED to try this recipe.
I got into Japanese cooking during the pandemic, which required me to up my short grain rice game. There is a noticeable difference, IMO, when you thoroughly rinse and soak the rice before cooking.
I got into Japanese cooking during the pandemic, which required me to up my short grain rice game. There is a noticeable difference, IMO, when you thoroughly rinse and soak the rice before cooking.
Also, steam in bag rice is trash.
general rule of thumb is shorter grain, the more starch. it's why sticky sushi rice is really short grain.
people who buy steam in bag rice need to just buy a rice cooker. they're like less than $20 and you can just buy bulk rice, set it, and forget it. totally worth it; much better results than microwaved stuff and same effort, and cheaper in the long run (though I eat rice like 3 times a week so, YMMV).
typically i never rinse my rice, but I mostly make jasmine or basmati. Sometimes I make plain white long grain in a skillet for mexican rice, but typically i'm toasting it first in that case. for fried rice though I definitely rinse it if making if "fresh" - but typically i make it with rice that has been in the fridge for a day or so and kinda dried out - keeps it from sticking to the bottom of the pan (rinsing helps with that).
Last night I made a weird combo dinner last night - mushrooms and leeks cooked in lots of olive oil, oregano, and garlic, and stewed with diced tomatoes. it's a traditional monastic greek dish; I added a ton of shredded kale and jalapenos and served over the basmati kinda like a curry, with a thick, crusty garlic bread.
my pour-over coffee maker broke, and I ordered a new one and it arrived broken in a ton a pieces. so, waiting on a new one to arrive. I've been buying cold brew concentrate at the grocery store and drinking that. the past couple days though i've just been taking shots of the concentrate straight out of the bottle. some for breakfast, some for lunch, some whenever...
my pour-over coffee maker broke, and I ordered a new one and it arrived broken in a ton a pieces. so, waiting on a new one to arrive. I've been buying cold brew concentrate at the grocery store and drinking that. the past couple days though i've just been taking shots of the concentrate straight out of the bottle. some for breakfast, some for lunch, some whenever...
I've always wanted to start a Coffee Thread. Techniques, beans, places to go for a local cup, etc. I'm a Chemex guy myself, and will french press if I need less volume.
Keurig is so expensive and wasteful. I don't get those things. One of my previous jobs had one and someone stole 500 worth of those cups. Which is insane and why did we have that much coffee?