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!!
Yes it does. However what was not disgusting was the Gus's fried chicken breast I just munched before pregame nap. Fries and beans were decent as per usual. But the chicken ruled.
For the past two weeks or so I’ve been craving the idea of making pretzel brownies. I tried developing a recipe for some last night; when I looked at other people who tried similar things it seemed that the pretzels held their own in the batter just fine; when I did it though you could taste them but they lost their crunch. I assumed they’d retain their texture like, say, walnuts do but I guess not. I added pretzels to the buttercream I made for them though and that tasted absolutely incredible. It’s a good idea, but I know it can be developed into a great one, I’m just not sure how. If I’m changing the batter, I might add a lot of chocolate chips instead (I added some to the batter in this recipe and they added a nice bit of extra chocolate boost but not sure if it would be too much to add more) or I might do a chocolate/caramel batter instead. I also think it might work well as a fudgy cookie instead but not sure how to make that work.
Not going to include a picture because the buttercream looked rather messy when spread so just imagine it yourself here. Stay tuned for more exciting developments as I come back to this idea every once in a rare while!
Tried again over the weekend. Added chocolate chunks to the batter instead of pretzels, which added a nice chew, and included pretzels in the buttercream. Hit the textural spot that I really wanted, that having the extra pretzels in the batter also gave it a kind of flavor punch that I was missing with this. Next time I might add more sea salt on top to really ramp up the saltiness or make a caramel drizzle just to give it one final flavor contrast between the pretzel/chocolate. It's very close to being a really good thing, but I feel like it's missing a little oomph that'll take it to the next level.
Chicken salad, egg salad, tuna salad...they would like a word.
Ok, but that’s all.
What about Potato salad? I mean I prefer a more yellow/mustardy potato salad, but you still gotta put in a bunch of mayo. I think you might have to give a pass to some other salads. Does pasta salad have mayo (that shit is nasty and what is those black things)?
Also, I guess you aren't down with mayo casserole or any of those nasty things women started cooking in the 50s, thanks to Better Home & Gardens. I personally like light mayo on my poboys and sammies.
Potato salad is disgusting. All kinds. And WTF is a mayonnaise casserole? Dear God.
I thought you lived in Louisiana?!? That is sacrilege talk right there! Yellow potato is fucking delicious especially in your gumbo (with rice you weirdos).
And as far as mayonnaise casserole, idk it is a thing. All these just so happen to be pushed from big mayo, go figure:
My mom used to make these open faced sandwiches growing up. Mix some shredded cheese with mayo, maybe add some diced onion or bacon. Spread it on some lightly toasted bread and then under the broiler until brown and bubbly. Easy comfort food that is.
Wait, Druid you don't eat tartar sauce? Also, weird super high food for thought...so if raw eggs can get you sick, why doesn't mayonnaise? Do they pasteurize it? What about when it is made from scratch at home or by a chef?
My mom used to make these open faced sandwiches growing up. Mix some shredded cheese with mayo, maybe add some diced onion or bacon. Spread it on some lightly toasted bread and then under the broiler until brown and bubbly. Easy comfort food that is.
My favorite is white bread, light layer of mayo, tomato, cheese and pepper cooked open-faced in the toaster oven. That shit is so good. thejeremy and I put mayo on scramble or fried egg sammies sometimes also.
Post by piggy pablo on Oct 27, 2021 20:06:55 GMT -5
Ranch dressing is an American salad dressing usually made from buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley and dill), and spices (commonly pepper, paprika and ground mustard seed) mixed into a sauce based on mayonnaise or another oil emulsion. Sour cream and yogurt are sometimes used in addition to, or as a substitute for, buttermilk and mayonnaise.
Ranch dressing is an American salad dressing usually made from buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley and dill), and spices (commonly pepper, paprika and ground mustard seed) mixed into a sauce based on mayonnaise or another oil emulsion. Sour cream and yogurt are sometimes used in addition to, or as a substitute for, buttermilk and mayonnaise.
Wait, Druid you don't eat tartar sauce? Also, weird super high food for thought...so if raw eggs can get you sick, why doesn't mayonnaise? Do they pasteurize it? What about when it is made from scratch at home or by a chef?
Store mayo is pasteurized, but in general the potential of raw eggs to get you sick is way overblown and is a uniquely American fear from what I understand.
Post by piggy pablo on Oct 27, 2021 20:21:53 GMT -5
I think American eggs are washed at the factory, which removes the membrane and is why they need to be refrigerated. Most countries don't wash/refrigerate eggs and they're fine.
Salmonella is somewhat rare in eggs, and extremely rarely fatal/seriously dangerous.
So homemade mayo is fine then because egg salmonella is rare? Interesting. I love some useless knowledge. I get my eggs fresh and leave them on the counter because they haven't been washed. Love my sister and neighborhood friend's urban chickens. The pandi has made it a little harder to get them fresh, but I try.
Post by piggy pablo on Oct 27, 2021 20:32:08 GMT -5
You'd still want to use pasteurized eggs, to be safe. If you were getting eggs from a local friend/farm, idk. And the USDA says you should use the mayo within four days if it's homemade. Not gonna last nearly as long as store-bought.