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 really need to learn how to cook tofu. Can you overpress it? I put a big stack of plates on it last time and it ended up pretty dry.
I wondered that too. If anything, I went the other way this time, though. I put my cast iron skillet on it and put some cans in the skillet and left it for an hour. It was definitely pressed, but it was still pretty moist. I wasn’t sure if maybe I should have done something even heavier.
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?
Yeah. I wondered about that too. None of the 4 or 5 videos I watched did. But it’s a Creole thing to season as you go to develop and layer flavors. So not seasoning is foreign to me and what I know. Also I wonder if you can just pour off the liquid as it seeps out the mushrooms or blot it out the pan with a paper towel or absorbent towel and combine the second and third steps. I feel like I’m on the cusp of elevating my mushroom game, but I still have too many questions and a lot of trial and error ahead.
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?
Might just make it too salty introducing salt that early, especially if you're adding soy sauce later which is already really salty
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?
Might just make it too salty introducing salt that early, especially if you're adding soy sauce later which is already really salty
I really need to learn how to cook tofu. Can you overpress it? I put a big stack of plates on it last time and it ended up pretty dry.
how did you cook it? i havent found there's a thing as overpressing tofu because it's strength is absorbing flavors so pressing tofu is only the first step. i press it like crazy if im marinating for a while, leave a bit of moisture if im air frying vs deep frying. never grilled tofu
I really need to learn how to cook tofu. Can you overpress it? I put a big stack of plates on it last time and it ended up pretty dry.
how did you cook it? i havent found there's a thing as overpressing tofu because it's strength is absorbing flavors so pressing tofu is only the first step. i press it like crazy if im marinating for a while, leave a bit of moisture if im air frying vs deep frying. never grilled tofu
That time I stirred it into some canned marsala mix and cooked it in a pan.
Post by NothingButFlowers on May 23, 2021 16:11:24 GMT -5
A fruit and vegetable stand opened up down the road from us, so I stopped by there yesterday. I got a few things including some okra, which we fried both last night and tonight. It came out perfectly both times. It was so good.
This is the recipe I used, but I added some sriracha to the buttermilk and let the okra soak for 15 minutes before I breaded it.
A fruit and vegetable stand opened up down the road from us, so I stopped by there yesterday. I got a few things including some okra, which we fried both last night and tonight. It came out perfectly both times. It was so good.
This is the recipe I used, but I added some sriracha to the buttermilk and let the okra soak for 15 minutes before I breaded it.
A fruit and vegetable stand opened up down the road from us, so I stopped by there yesterday. I got a few things including some okra, which we fried both last night and tonight. It came out perfectly both times. It was so good.
This is the recipe I used, but I added some sriracha to the buttermilk and let the okra soak for 15 minutes before I breaded it.
A fruit and vegetable stand opened up down the road from us, so I stopped by there yesterday. I got a few things including some okra, which we fried both last night and tonight. It came out perfectly both times. It was so good.
This is the recipe I used, but I added some sriracha to the buttermilk and let the okra soak for 15 minutes before I breaded it.
A fruit and vegetable stand opened up down the road from us, so I stopped by there yesterday. I got a few things including some okra, which we fried both last night and tonight. It came out perfectly both times. It was so good.
This is the recipe I used, but I added some sriracha to the buttermilk and let the okra soak for 15 minutes before I breaded it.
Post by snowmanomura on May 24, 2021 14:20:17 GMT -5
Really looking forward to moving back to Tennessee for growing alone. There's lots of great farms out here in AZ but it takes a lot of work and attention to keep stuff alive, and to do it at our house would have taken some infrastructure (shade mesh mostly -even sun-loving stuff fries here in our laser sun).
We don't have space for real beds, but our potted peppers were weak/small, and all our herbs died once we hit 100.
Wanna do tomatoes, peppers, cilantro!,cucumbers at least when we get a new place in TN. Y'all are making me think I need to get some okra. I've only had it fried or in a gumbo.
Has anybody ever made the Milk Bar FKA crack pie before? I’m planning on doing it for a going away party and the BA recipe (https://www.bonappetit.com/recipe/crack-pie) doesn’t seem too difficult.
(I also briefly considered the NYT chocolate chip cookie recipe but it requires chocolate feves, which I always forget cost like $40.)
Has anybody ever made the Milk Bar FKA crack pie before? I’m planning on doing it for a going away party and the BA recipe (https://www.bonappetit.com/recipe/crack-pie) doesn’t seem too difficult.
(I also briefly considered the NYT chocolate chip cookie recipe but it requires chocolate feves, which I always forget cost like $40.)
i've made it a few times and it wasn't too difficult. it's good, but incredibly rich. christina tosi also has my go-to chocolate chip cookie recipe. the only thing i add is a sprinkle of maldon flaky sea salt on top. they're insanely good, the one thing i'll always bring to an event/drop off to friends and family.
I don’t eat it that often, but I like okra (also goes phonetically by o-kree in some parts of the south). It lends itself to well to a cornmeal dusting. I also liked them pickled. I’ll never complain if it’s even a jarred one in a Bloody Mary. It’s not going to waste. They’re fine in gumbo when either still crunchy or soft in smaller pieces. They need to be treated properly so one doesn’t bring out or enhance the slime.
Speaking of gumbo, i like most kinds from z’herbes to chicken andouille to seafood to mixed proteins. But if I’m eating Creole Gumbo which is more typically cooked by some black New Orleanians, I watch out for organ meat and won’t usually serve myself hunks I can’t identify. Then again, I used to work with this older lady who would use pickled pigs feet (which I don’t eat) in her butter beans (which I generally don’t like either), and that shit was pretty great. I always liked when she’d make a big pot and share some of that for lunch.
I prefer to finish gumbo off with file’. We did that at home when we cooked it as adults. I wish I had some real shit I could microplane or grate over top. File’ is the underrated real shit.
You can get anything you want at Alice's Restaurant, excepting Alice...
I have a reservation for tonight. Alice's opened last year, and I haven't been to it yet. Pensacola has some higher-end shit and probably the best food on the Panhandle except 30-A/south Walton County. Since I'm blowing out for a week and a half on Thursday, I'm going to try to get to Global Grill tomorrow. While both are pretty expensive, they've both been calling me to come eat.
I'm not sure what I'm going to get or if there are daily specials, so I'll see what I'm feeling when I sit down. If I was going to order now, I'd probably go with the Stuffed Shrimp (Crab stuffed Jumbo Shrimp wrapped with Bacon and served with lemon-leek butter) or the TG Oysters (roasted leek and tasso cream, finished with bread crumbs and garlic butter) and then it would be out of the steak au poivre (Yukon Gold puree, vegetables, peppercorn brandy cream sauce) or the Shrimp and Grits (Jumbo Shrimp over Edisto Island Blue Grits, finished with a pineapple-jalapeno sausage and heirloom tomato relish). I'm getting hungry already.
Yeah. Looks like a cross between typical Coastal style* you get here at higher end restaurants and some Cajun/Creole. When the family was in town this weekend, we did get over to Restaurant Iron. That's probably the best restaurant I've been to here in Pensacola. Chef McPhail trained under Chef Besh at August and Chef McPhail at Commander's Palace. Those are probably the best two restaurants in New Orleans. So he has the pedigree. I've been there 5 times or so, and it's always at least a 4.5 star meal (sometimes 5). Their cocktail program is pretty good there too. We had 2 appetizers and then 4 entrees along with a Mississippi Mud Plate for desert that we got a go-box for but ended up woofing it down before we left.
Appetizers Fletcher Farms Ponchatoula Strawberry Salad | 14 Hydro Butterhead Lettuce - Herbed House Ricotta - Pickled Green Strawberries - Slivered Red Strawberry - Pickled Red Onion - Blanc de Blanc Vinaigrette - Poppy Seed - Sunflower Seed
To me, this is a style that emphasizes local seafood from the Gulf Coast, lots of seasonal produce, farm raised quality poultry, pork and beef and tends to be a little on the lighter side. You'll see some fresh relishes and salsas on the fish, lots of grilling and sauces maybe more on the buttery than creamier side. Maybe occasionally some wild game when that's in season and certainly things like black eyed peas, butter beans and other typical soul-food type ingredients. It's more typical of South Alabama and NW Florida (possibly Mississippi?) than what we eat in Louisiana. But Coastal definitely does have Creole and Cajun influences due to the proximity. You can expect things like chargrilled oysters, bbq shrimp and grits and other similar offerings.
Alice's was pretty good. Solid 3.5 star type meal which is about the level I like to eat at. On the rare occasions I do 5 star places, a lot of shit is over my head. A good 2.5-4ish is generally where I'm looking to eat. Service was decent though a couple busser things were off (appetizers hit the table before the plates and shit). They had Leidenheimer's French Bread so that was a good start already. We got the Stuffed Shrimp and the TG Oysters. Both were pretty damn good. Oysters were better. That lemon leek cream or whatever was pretty bomb. I'd probably have liked a little more tasso on top, but a couple of them had bites I was looking for.
C got the shrimp and South Carolina blue grits. He said it was maybe the best he's had. I thought it was great too. Creamy and not cheesy grits allowed for the clean ass shrimp and that sausage come through. Grits were pretty damn blue/indigo under that orange sauce. The sauce was perfect - not exactly NOLA BBQ but along that worcestershire/butter vein.
Steak was decent. Well cooked with the nice bourbon cream sauce. Potatoes were good. Luckily the waiter allowed me to substitute out broccolicini for grilled asparagus. Definitely was good if not memorable as compared to the oysters and shrimp and grits. We finished off with a key lime creme brulee' which was pretty good as well. We'd totally go back. Waiter told me old man Frank Patti (of Joe Patti's family fame) was sitting in the bar. So I had to go say what's up to Mr. Frank. I think he's over 90 now. "Alice" was sitting at the table (apparently also Patti family) and introduced herself. So I busted out the opening bars of Alice's Restaurant and she sang along with me. Haha. That was great. C went and bragged to her on chef's shrimp and grits, and she was happy as shit about that. She had a fat ass pour of wine and told me, "I work in the day and drink at night." More power. Will visit again.