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 was told that using cream cheese as a dip for potato chips is weird. Its common on my dad's side of the family, and the lady told me it's not common.
I was told that using cream cheese as a dip for potato chips is weird. Its common on my dad's side of the family, and the lady told me it's not common.
Our intern eats potato chips and sour cream & onion cream cheese for breakfast every morning. Ahh to be young again...
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.
otherwise for a single drink it seems that most people just light a piece of wood on fire, capture the smoke in a glass, and then pour the whiskey in there.
otherwise for a single drink it seems that most people just light a piece of wood on fire, capture the smoke in a glass, and then pour the whiskey in there.
for my birthday dinner a couple years ago me and some friends went to a really fancy place and one guy ordered a smoked Manhattan and we were so stunned when they brought it out in this glass case full of smoke, was pretty damn cool. He said the drink was ok
Post by piggy pablo on Jul 22, 2021 0:52:07 GMT -5
Bonefish Grill has a maple-smoked old fashioned where they fill a cognac glass with smoke and cap the drink glass with that, like slot the rim of the smoke glass inside the other glass. I've only been to that place once but it kinda rules.
I haven't smoked a whole block like that. But I do cut jalapenos lengthwise, fill em with cream cheese, and sprinkle a rub on top (usually a Memphis bbq rib rub or some paprika and tajin) and smoke those. They're excellent. You get a great crust on the cheese but it's gooey and delicious on the inside. Really easy to eat a dozen or so jalapenos that way.
I haven't smoked a whole block like that. But I do cut jalapenos lengthwise, fill em with cream cheese, and sprinkle a rub on top (usually a Memphis bbq rib rub or some paprika and tajin) and smoke those. They're excellent. You get a great crust on the cheese but it's gooey and delicious on the inside. Really easy to eat a dozen or so jalapenos that way.
that sounds delicious! I just bought my pellet grill in october so I'm still trying to find more uses than just ribs, briskets, burgers, and hotdogs and I love stuffed jalapenos.
I haven't smoked a whole block like that. But I do cut jalapenos lengthwise, fill em with cream cheese, and sprinkle a rub on top (usually a Memphis bbq rib rub or some paprika and tajin) and smoke those. They're excellent. You get a great crust on the cheese but it's gooey and delicious on the inside. Really easy to eat a dozen or so jalapenos that way.
We make stuffed jalapenos with cream cheese, boudin and wrapped with bacon, then put on the grill. But the cream cheese still gets that nice like roasty top to it. It's delicious and gooey. Love it.
I haven't smoked a whole block like that. But I do cut jalapenos lengthwise, fill em with cream cheese, and sprinkle a rub on top (usually a Memphis bbq rib rub or some paprika and tajin) and smoke those. They're excellent. You get a great crust on the cheese but it's gooey and delicious on the inside. Really easy to eat a dozen or so jalapenos that way.
that sounds delicious! I just bought my pellet grill in october so I'm still trying to find more uses than just ribs, briskets, burgers, and hotdogs and I love stuffed jalapenos.
Whole artichokes, watermelon, cinnamon apples, sweet potatoes, blocks of cheddar (cold smoked), all sorts of peppers, purple cabbage, cauliflower, and any of the big squashes (acorn, butternut, etc). Watermelon is best thrown over direct heat as you finish up a smoke sesh to get some good grill marks, and it soaks up the smoke. Hickory maybe, definitely mesquite is too much for the melon or fruits though. With the artichokes and potatoes, some foil wrap at first helps to get em softer (esp steamed with some butter/garlic/etc) before the smoke.
I got rid of my smoker when I went vegetarian a couple years ago, but Ive spent a lot of time drinking beer and putting things in smoke.
that sounds delicious! I just bought my pellet grill in october so I'm still trying to find more uses than just ribs, briskets, burgers, and hotdogs and I love stuffed jalapenos.
Whole artichokes, watermelon, cinnamon apples, sweet potatoes, blocks of cheddar (cold smoked), all sorts of peppers, purple cabbage, cauliflower, and any of the big squashes (acorn, butternut, etc). Watermelon is best thrown over direct heat as you finish up a smoke sesh to get some good grill marks, and it soaks up the smoke. Hickory maybe, definitely mesquite is too much for the melon or fruits though. With the artichokes and potatoes, some foil wrap at first helps to get em softer (esp steamed with some butter/garlic/etc) before the smoke.
I got rid of my smoker when I went vegetarian a couple years ago, but Ive spent a lot of time drinking beer and putting things in smoke.
thanks for those suggestions! I would never have thought of trying to smoke a watermelon but now I'm really intrigued.
someone suggested that I put an apple pie in the smoker and that's something I'll probably try at some point as well.
Bonefish Grill has a maple-smoked old fashioned where they fill a cognac glass with smoke and cap the drink glass with that, like slot the rim of the smoke glass inside the other glass. I've only been to that place once but it kinda rules.
You talking about Bonefish or the smoked Old Fashioned? Bonefish is OSI (Outback Steakhouse Inc.). They are okay in that nothing there is ever bad. But it never cut it with me as far as being from New Orleans and being able to get much better seafood (ingredients and preparation). I don't mind smoked drinks though. I know they're kind of faddy at this point, but they don't suck. Restaurant Iron had been doing a nice smoked old fashioned the last couple years. George Bar & Bistro here in the cola has a good one too:
Bonefish Grill has a maple-smoked old fashioned where they fill a cognac glass with smoke and cap the drink glass with that, like slot the rim of the smoke glass inside the other glass. I've only been to that place once but it kinda rules.
Yeah I also watched a lot of YouTube videos about this last night out of curiosity and this seems to be how most people do it casually; it does seem like it’d create some pretty nice cocktails.
Post by scenicworld on Jul 22, 2021 12:38:02 GMT -5
I almost bought the boyfriend something called a "Fog Hat" which was specifically made to smoke cocktails. I like to buy him a bottle of Langavulin around the holidays and that already tastes like a campfire so I don't think it needs any additional smoke.
Bonefish Grill has a maple-smoked old fashioned where they fill a cognac glass with smoke and cap the drink glass with that, like slot the rim of the smoke glass inside the other glass. I've only been to that place once but it kinda rules.
Yeah I also watched a lot of YouTube videos about this last night out of curiosity and this seems to be how most people do it casually; it does seem like it’d create some pretty nice cocktails.
Bonefish Grill has a maple-smoked old fashioned where they fill a cognac glass with smoke and cap the drink glass with that, like slot the rim of the smoke glass inside the other glass. I've only been to that place once but it kinda rules.
Yeah I also watched a lot of YouTube videos about this last night out of curiosity and this seems to be how most people do it casually; it does seem like it’d create some pretty nice cocktails.
Deacon Giles in Salem and Backbar in Cambridge have drinks made with smoke like this if yall ever find yourselves in MA and want a good cocktail
Post by scenicworld on Jul 23, 2021 9:08:59 GMT -5
Smoked Cream Cheese update!
I think I goofed, I wrapped the block of cream cheese in foil instead of keeping it open. the result was a more gooey cream cheese spread. it was still delicious because I love cream cheese but I didn't get the different cheesecake like texture that others reported. I am going to try it again pretty soon and I'll update the thread.