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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 have the second of those tools, esteban. It works very well. Glad your hand is relatively alright; hope it heals quickly.
Thanks man. They told me come back today for a wound exam but skip it if it’s not red or anything. It’s fine, and I got lucky with just a flesh wound. I’ll just have to refrain from pushups until I get the stitches out. I was going to pm you after reading your dog post yesterday. I know that split was traumatic - probably the dog more than anything in the long run. But you remind me of my daughter when it comes to dogs. Sometimes care and empathy are noticeable. And I hope that’s an itch you get scratched sooner than later.
2024: The Floozies, Phyphr, Disco Biscuits, Cimafunk, WSMFP, The Killers, Cory Wong, Dumpstaphunk, Bomba Estereo, Molly & Golden Hwy, Big Freedia, Payton/Nth Power, A.P&TFN
I have the second of those tools, esteban. It works very well. Glad your hand is relatively alright; hope it heals quickly.
Thanks man. They told me come back today for a wound exam but skip it if it’s not red or anything. It’s fine, and I got lucky with just a flesh wound. I’ll just have to refrain from pushups until I get the stitches out. I was going to pm you after reading your dog post yesterday. I know that split was traumatic - probably the dog more than anything in the long run. But you remind me of my daughter when it comes to dogs. Sometimes care and empathy are noticeable. And I hope that’s an itch you get scratched sooner than later.
Ha, yeah the dog is a sore spot. I’m just enjoying my time with him before our lease is up making sure my new place will let me have a cat. But thank you.
5.5/four tet, daphni b2b floating points, avalon emerson 5.12/neil young 5.19/mannequin pussy 5.21/serpentwithfeet 5.25/hozier 6.12-16/bonnaroo 6.28/goose 6.29/goose 9.17/the national + the war on drugs 9.23/sigur ros 9.27-29/making time 10.17/air
Word. We've still got Saoirse who is now about 70 pounds and a super lazy sweetheart, and Tux who we took in after K's co-worker had that stroke. He's super rambunctious but he's the sweetest male dog I've ever been around. He'll kiss you and if he doesn't get enough, he will stand there smacking his lips until he can get more. I don't know when we'll have to give him back (and I'm in Florida anyway for a couple more months, so I only see them when I'm in New Orleans), but we are all determined to give him all the love we can until he's reunited with his real dad - if that ever happens. If not, we'll care for him and raise him as one of our own as we have been doing. He's really small for a boxer male - like 40 pounds, but kind of with long arms. I could see him getting to 55 maybe, but he's just a fucking lover. He stole my daughter's heart because he's determined to put his head on your hand, arm, chest, or whatever when he goes to bed.
2024: The Floozies, Phyphr, Disco Biscuits, Cimafunk, WSMFP, The Killers, Cory Wong, Dumpstaphunk, Bomba Estereo, Molly & Golden Hwy, Big Freedia, Payton/Nth Power, A.P&TFN
Thanks man. They told me come back today for a wound exam but skip it if it’s not red or anything. It’s fine, and I got lucky with just a flesh wound. I’ll just have to refrain from pushups until I get the stitches out. I was going to pm you after reading your dog post yesterday. I know that split was traumatic - probably the dog more than anything in the long run. But you remind me of my daughter when it comes to dogs. Sometimes care and empathy are noticeable. And I hope that’s an itch you get scratched sooner than later.
Ha, yeah the dog is a sore spot. I’m just enjoying my time with him before our lease is up making sure my new place will let me have a cat. But thank you.
I lost a puppy in a breakup. My ex got the Boston Terrier, Wyatt (I took Maya). Technically both were mine, but there was no way I was leaving with both.
I sat outside for hours to adopt that dog and then learned I was deadly allergic when that dog almost killed me.
It was really hard. I pup sat him a few times after the breakup but that didn't last. If you ever want to vent or talk, you got a sympathetic ear.
5.5/four tet, daphni b2b floating points, avalon emerson 5.12/neil young 5.19/mannequin pussy 5.21/serpentwithfeet 5.25/hozier 6.12-16/bonnaroo 6.28/goose 6.29/goose 9.17/the national + the war on drugs 9.23/sigur ros 9.27-29/making time 10.17/air
2024: The Floozies, Phyphr, Disco Biscuits, Cimafunk, WSMFP, The Killers, Cory Wong, Dumpstaphunk, Bomba Estereo, Molly & Golden Hwy, Big Freedia, Payton/Nth Power, A.P&TFN
my problem with rinsing rice is once it's wet it sticks to everything and is just a fucking mess.
This doesn't read like a typical postjack joke to me but I also don't know what you'd be doing with your rice other than putting it in boiling water, so I'm confused why it being wet is an issue.
5.5/four tet, daphni b2b floating points, avalon emerson 5.12/neil young 5.19/mannequin pussy 5.21/serpentwithfeet 5.25/hozier 6.12-16/bonnaroo 6.28/goose 6.29/goose 9.17/the national + the war on drugs 9.23/sigur ros 9.27-29/making time 10.17/air
My point was about toasting it before cooking it which would seem to probably get rid of all that loose starch similar to rinsing. But I'm not 100%
When my grandma would make her spanish rice she would toast it in the pan with oil without washing first, but I think that's a whole different process than just making white rice so I dunno how it would work out for standard white rice cooking.
my problem with rinsing rice is once it's wet it sticks to everything and is just a fucking mess.
This doesn't read like a typical postjack joke to me but I also don't know what you'd be doing with your rice other than putting it in boiling water, so I'm confused why it being wet is an issue.
I usually put it in a strainer then sit it in a bowl of water for 20ish minutes. Then you dump it strait into whatever you are cooking it with
Speaking of that SFA, have you cooked in stocks and shit and if so, was it noticeably different in taste? I see that on cooking shows sometimes but never thought to ask anyone until you brought it up. Thanks.
2024: The Floozies, Phyphr, Disco Biscuits, Cimafunk, WSMFP, The Killers, Cory Wong, Dumpstaphunk, Bomba Estereo, Molly & Golden Hwy, Big Freedia, Payton/Nth Power, A.P&TFN
Speaking of that SFA, have you cooked in stocks and shit and if so, was it noticeably different in taste? I see that on cooking shows sometimes but never thought to ask anyone until you brought it up. Thanks.
Fucking 4 stupid autocorrects I had to fix.
I usually don't but I have. It's fine. Can add a lot of flavor. And I'm pretty sure stock is better for you than broth. It also has marrow and other health attributes. I'm just usually too lazy or focused on not messing up the main meal.
my problem with rinsing rice is once it's wet it sticks to everything and is just a fucking mess.
This doesn't read like a typical postjack joke to me but I also don't know what you'd be doing with your rice other than putting it in boiling water, so I'm confused why it being wet is an issue.
I'm totally with him. there's so much rice stuck to the tile in my shower. I just can't get it to work right.
Considering you've found the need to respond to my threads as if you are threatened by me I offer you some peace my confused counterpart. May you find peace in your restless soul.
my problem with rinsing rice is once it's wet it sticks to everything and is just a fucking mess.
This doesn't read like a typical postjack joke to me but I also don't know what you'd be doing with your rice other than putting it in boiling water, so I'm confused why it being wet is an issue.
It's the trying to get it from the strainer into the rice cooker. Certainly open to suggestions.
I watched some youtube videos last night on cooking mushrooms. I cook them weekly, and they're always delicious. But I realized that I was missing a step as I never ever got caramelization on them. The best video I watched said it's a 3 step process. I wasn't ever getting to the 3rd step which is the actual frying part. The trick is to heat the pan, put in the olive oil when hot, put in the mushrooms and cook medium to medium high. They will soak up all the oil and then release their liquid which you need to get rid of quickly. So what he did was turn it up from medium-medium-high to high in order to evaporate out the liquids so that those liquids didn't boil or steam the mushrooms. He then reduced heat a little bit after the water was gone and continued to stir for several minutes. It's at this point that the mushrooms actually fry, caramelize and have the structural changes that concentrate the sweetness and flavor. I guess I was always scared of burning them as burned mushrooms suck hard. I have a few fresh criminis that I need for a dish tonight. So I'm going to give it a try and see if I can get them golden brown.
A couple tips I got watching these videos:
1) Don't wash your mushrooms before cooking them or they'll soak up the liquid. Recommendation was to wipe with a wet paper towel.
2) Don't season (salt and pepper) until the very end since black pepper can burn (if you use soy sauce, you can also add that near the end, and they'll soak it up).
3) Don't thinly slice and over-crowd the pot (better to only cut them in 1/2's or 1/4's)
2024: The Floozies, Phyphr, Disco Biscuits, Cimafunk, WSMFP, The Killers, Cory Wong, Dumpstaphunk, Bomba Estereo, Molly & Golden Hwy, Big Freedia, Payton/Nth Power, A.P&TFN
This doesn't read like a typical postjack joke to me but I also don't know what you'd be doing with your rice other than putting it in boiling water, so I'm confused why it being wet is an issue.
It's the trying to get it from the strainer into the rice cooker. Certainly open to suggestions.
I rinse it in the pot from the rice cooker, holding it at an angle until it runs clear, and then add the rest of the water for cooking
lots of good restaurants reopening in mpls like spoon and stable,112 eatery but so many high end places seem to be switching to a reservation only system vs. walk in only pre-pandemic.. hard to plan a month in advance, and takes away some of the spur of the moment joy in a good night out.
I watched some youtube videos last night on cooking mushrooms. I cook them weekly, and they're always delicious. But I realized that I was missing a step as I never ever got caramelization on them. The best video I watched said it's a 3 step process. I wasn't ever getting to the 3rd step which is the actual frying part. The trick is to heat the pan, put in the olive oil when hot, put in the mushrooms and cook medium to medium high. They will soak up all the oil and then release their liquid which you need to get rid of quickly. So what he did was turn it up from medium-medium-high to high in order to evaporate out the liquids so that those liquids didn't boil or steam the mushrooms. He then reduced heat a little bit after the water was gone and continued to stir for several minutes. It's at this point that the mushrooms actually fry, caramelize and have the structural changes that concentrate the sweetness and flavor. I guess I was always scared of burning them as burned mushrooms suck hard. I have a few fresh criminis that I need for a dish tonight. So I'm going to give it a try and see if I can get them golden brown.
A couple tips I got watching these videos:
1) Don't wash your mushrooms before cooking them or they'll soak up the liquid. Recommendation was to wipe with a wet paper towel.
2) Don't season (salt and pepper) until the very end since black pepper can burn (if you use soy sauce, you can also add that near the end, and they'll soak it up).
3) Don't thinly slice and over-crowd the pot (better to only cut them in 1/2's or 1/4's)
I did this last night, took a while but turned out incredible. Thanks for the rec!
Nice. I did too, and they were better than usual. But I'm not sure if I got it right. We always had gas stoves, so that's what I'm used to. But I only have a glass-top range in Florida. So it's really hard to adjust cooking temperatures while you're cooking unless you use multiple burners. So I did that. I cut in 1/4's and tossed the whole time I was sauteeing over medium high. But maybe it was too high? While I was trying to evaporate out the liquids, I noticed the mushrooms were browning. I was scared they would burn, so I only went a few minutes and kept lifting the pot off the range with my left hand until most of the water was gone. Then I moved it to a lower temperature burner and kept stirring and turning. I'd give them an 8 or so. But I felt like they should have been better. Keep me posted if you figure out how best to branch out. I went straight salt and pepper and a splash of red win at the very end. I felt like soy or garlic would have been nice, but it was hard enough to not burn the mushrooms as it was.
2024: The Floozies, Phyphr, Disco Biscuits, Cimafunk, WSMFP, The Killers, Cory Wong, Dumpstaphunk, Bomba Estereo, Molly & Golden Hwy, Big Freedia, Payton/Nth Power, A.P&TFN
Post by Teddy Flair on May 18, 2021 21:55:37 GMT -5
I just did soy sauce and black pepper, the soy kinda burned and added a nice crust to the outside of the shrooms. What I'm curious is, why not salt at the beginning? Shouldn't that draw out the moisture a lot quicker?
Post by NothingButFlowers on May 18, 2021 22:10:36 GMT -5
I cooked tofu for the first time ever today. It was a firecracker tofu recipe. It was okay. The sauce on it was good, but I spent a bunch of time frying the tofu, which made it kind of crispy, but then I covered it in the sauce and put it in the oven so it was all soft again by the time we ate it. Even though it wasn’t great, it definitely made me feel more confident about trying again with a different recipe.