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!!
oh cool! I'd love to hear more opinions on these cookies since they're definitely interesting
IMO, the packaged pantry versions of Milk Bar cookies that they sell at Target, Whole Foods, etc. are disappointing. They're somehow different than the ones you order for delivery from Milk Bar's website and/or get from the actual shops.
I had these the other night and they were pretty delicious and not terrible on the calories.
it was my father-in-laws birthday a couple weekends ago and he wanted to go to Texas Roadhouse. typically we avoid big sit down "american" chains like Texas Roadhouse, Outback, etc. but hey it's his birthday and i love him and his daughter.
it'd been a while since we ate at Texas Roadhouse (probably for father-in-law's birthday in years past). but they bring you these big buttery rolls, then we got two apps and everybody got the chop steak with fries and it was all like pretty good and the bill was like $40? maybe a little more, my wife paid but it was so inexpensive. so i guess i get why places like that are so packed on a tuesday at 5:30pm.
not going to change our dining habits though. 95% of the time when we go out to eat it's for indian, middle eastern, thai, vietnamese, etc. the kind of stuff i can't cook at home.
Post by piggy pablo on Jun 20, 2021 12:57:47 GMT -5
I heard when the founders were planning Outback they intentionally didn't research Aussie food at all because they figured most Americans wouldn't know what it was like or have a taste for it anyway.
We are going to Angelina’s Ristorante tonight. Not sure what I’m going to get. They do a pasta tasting menu as well but it’s they’ll tell you when you get there. Research shows the chef was the first ever 2 time Chopped champion, so that’s kind of cool considering I got to eat at Burnt Bean Co. in Texas last month (also incidental he was a champ).
I've fallen absolutely head over heels for this low-carb pot-sticker recipe. You use slices of mozzarella cheese instead of dough for the shell, and it's soooo good. I use fish sauce and low sodium soy sauce instead of the coconut aminos/tamari, comes out great.
rick martinez is one of my favorite chef/youtube guys and i've been following all of his food52 videos since bon appetit blew up. my in-laws came over for the first time since covid started and made his spicy barbeque chicken sandwiches with homemade pickles. i used tofu for my sandwich and put the spicy pickles and cilantro/green onions piled on top. so good!
There’s a chocolate shop in the Denver Central Market called Temper. They sell a Sea Salt Dark Chocolate Caramel Graham Cracker, and it may be the greatest thing I’ve ever eaten.
The chocolates at Temper are so beautifully and intricately decorated. If anyone lives in Denver and is willing to ship some of these to me, I'd venmo you the money for the chocolates, the shipping, and chocolates for yourself as well. They won't ship to me.
Not sure if this is a food thread thing but in the last month I stopped eating meat, cut my soda consumption and tried to drink more water and I've dropped about eighteen pounds. So far I mostly been able to get the kids to eat mostly veggie meals without them realizing it.
lol. It was too. Added some mushrooms and minused the marinated egg.
Since it’s the food thread, my daughter was telling me local restaurant x had a 24 hour Instagram post the other day saying several of their vaccinated staff had tested positive for covid. Idk. Kind of freaked me out. I been wanting to go there and will when I’m back in nola for most of the time. I hadn’t been wearing a mask the last couple weeks, but I found myself questioning if maybe that wasn’t all that wise. She said they said everyone was mostly in good shape with nobody having had to have been (sorry hospitalized or anything.
I know this is Inforoo where bad taste is often celebrated and popularity gets conflated with art. Even though The Food Thread [tm] has a proportionate share of posters with higher ambition, I'm just going to have to go ahead and assume that Kraft Macaroni and Cheese flavored ice cream is something that many people would enjoy. I don't like Macaroni and Cheese. I don't eat Macaroni and Cheese. If I was going to eat Macaroni and Cheese, it wouldn't be out of the box instant powder shit where you just add water or milk shit. That's not being boujee. It probably doesn't cost that much more to melt down some chunks of cheddar cheese or brie or something else into your macaroni and then topping it with panko crumbs and baking it. But why would someone do that when all they need is a pot and a spoon?
Post by crazykittensmile on Jul 13, 2021 14:43:39 GMT -5
I find comfort in the blue box once in a blue moon, but I'll only eat the character shaped kind because it holds the cheese powder goo much better than the macaroni tubes and has more bite to it.
Oddly enough we just had paw patrol mac n cheese for dinner last night!
The blue box stuff makes me feel queasy. Mac and cheese is pretty overrated in general but the boxed stuff is legitimately bad.
Oh man. It is so bad, but so good. I make a mean 8 cheese mac and cheese for holidays. But cheap ole poor folks powdered mac and cheese holds some type of nostalgia for me. I like it really runny too.
Of note, I also have some strange name/food/smell associations. If I hear the name "Carter" I can practically taste runny boxed mac and cheese. I watch a really bad soap opera during my lunch period and a character is named Carter. I have made mac and cheese during the show because I was craving it so badly.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Post by stlallison on Jul 14, 2021 10:46:31 GMT -5
I don't mind Kraft blue box mac and cheese every once in a while... and I mean like once a year at most. My particular favorite is the "Three Cheese" version. Little shells that hold the sauce pretty well with a somewhat more interesting cheese powder.
But I am not touching that ice cream. That is an abomination.
I was thinking about that the other day. A chef friend of mine opened up a restaurant back in the late 80's. He was doing a stuffed shells (the big ones) with Italian sausage, fresh spinach and cheese. Those were delicious. You needed those big ones to stuff and bake. I don't really know if I have a favorite pasta. I like most pastas from couscous all the way up to lasagna strips. But I'm not sure which one I like the best. Fettucini, linguini, vermicelli, tagliatele, angle hair, wagon wheels, roti, ziti - I like them all. I guess it depends on what goes with the pasta as to which is the best?
I was thinking about that the other day. A chef friend of mine opened up a restaurant back in the late 80's. He was doing a stuffed shells (the big ones) with Italian sausage, fresh spinach and cheese. Those were delicious. You needed those big ones to stuff and bake. I don't really know if I have a favorite pasta. I like most pastas from couscous all the way up to lasagna strips. But I'm not sure which one I like the best. Fettucini, linguini, vermicelli, tagliatele, angle hair, wagon wheels, roti, ziti - I like them all. I guess it depends on what goes with the pasta as to which is the best?
I was thinking about that the other day. A chef friend of mine opened up a restaurant back in the late 80's. He was doing a stuffed shells (the big ones) with Italian sausage, fresh spinach and cheese. Those were delicious. You needed those big ones to stuff and bake. I don't really know if I have a favorite pasta. I like most pastas from couscous all the way up to lasagna strips. But I'm not sure which one I like the best. Fettucini, linguini, vermicelli, tagliatele, angle hair, wagon wheels, roti, ziti - I like them all. I guess it depends on what goes with the pasta as to which is the best?
For chicken and sometimes beef, I like a nice wide noodle. Fettuccine was my gateway drug into tagliatelle. Pappardelle is great too, but it can be a little too wide. It takes a certain mood. For seafood and as a general all-rounder, it's hard to go wrong with a classic linguine. And if I'm keeping it vegetarian, tortellini is the go.
9 times out of 10, I will opt for a sauce other than marinara. I usually alternate between pesto, white wine sauce, and capsicum eggplant sauce. I used to love alfredo as a kid... until I ate some bad alfredo.
I love all mac and cheese including the boxed stuff; for a Kraft box I skimp a bit on the milk, add at least 1 tsp of paprika and 1/2 tsp of cayenne and approx. 1 cup of shredded cheddar; maybe it's the bit of spice that masks the gross stuff but I always really like it!
Unreal how good the truffles are. The crunchy outside/gooey inside is perfect, and the sprinkles, which I usually find distracting in frosting, work perfectly here. 10/10. Haven't gotten to the cookies, but of course I will rank all of them.