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!!
Here’s my cookie plate, from left to right: M&M on top, oatmeal chocolate ganache on bottom, homemade Milk Bar cake truffles, spice cookies with vanilla buttercream, and maple bacon snickerdoodles.
Nice job on that roast shuck. Reverse coking method and reverse sear methods are interesting to me because of the results you can get from a quality roast. I haven’t ever tried it, but all the French chefs I’ve see on YouTube recommend we put in at a low/200’s type temperature for how ever many hours are necessary take out and rest, then blast that shit at 500/550 for another 5-10 minutes. Some of them want to paint a roast with ghee or clarified butter for that 500 degrees grand finale but again I don’t know. I never tried to cook shit that way. Props to you.
Hey Pablo, I finally got to eat some Cajun Viet boil at a local place called Hieux Boil House. Shit was on the money. I know that style is more of a Texas adaptation of Cajun and reimported back to Louisiana. But it was tasty as hell.
You gotta wonder about us in the south. Most of us eat too much and could benefit from healthier diets. Houston and Gulfport usually battle over who can be the least healthy population. The Rockets unveiled a new concession item yesterday which is a hot dog with mac and cheese, bacon and froot loop toppings. I don’t really eat hot dogs unless I’m in NY state. But I’m not putting Froot Loops on that motherfucker. Maybe don’t knock it until you try it, but ima still knock it a little bit.
Post by NothingButFlowers on Jan 8, 2022 21:11:15 GMT -5
My mom got me a NordicWare bundt cake pan for Christmas, so I made this Baileys and Coffee bundt cake tonight. I messed up the ganache, so it’s not very pretty, but it sure does taste good.
You gotta wonder about us in the south. Most of us eat too much and could benefit from healthier diets. Houston and Gulfport usually battle over who can be the least healthy population. The Rockets unveiled a new concession item yesterday which is a hot dog with mac and cheese, bacon and froot loop toppings. I don’t really eat hot dogs unless I’m in NY state. But I’m not putting Froot Loops on that motherfucker. Maybe don’t knock it until you try it, but ima still knock it a little bit.
Yeah and it generated a ton of it. I don’t mind mixing sweet and salty breakfast lunch, snack or dinner elements. I’m thinking candied bacon or bacon or sausage with pancakes or waffles, sweet and sour entrees, duck (haha autocorrected to ‘fuck’) a l’orange or wild boar with some blue berry reduction, lamb with mint jelly, etc. caramel popcorn, candied jalapeños, pork al pastor, shit I could probably keep going as shit comes to mind. I’ll preface this shit by saying that Froot Loops were my favorite cereal growing up though I legitimately hated Trix and didn’t much like fruity pebbles. But I can’t eat that kind of shit anymore. I don’t like it as graffiti in muffins cakes or cookies or really anything. Maybe if they did some maple syrup bacon that could have worked?
Post by piggy pablo on Jan 8, 2022 21:32:23 GMT -5
Gummi bears and fritos is a thing some people eat that I tried when I was a kid, and it was pretty ok. Or maybe it's more commonly gummi bears and Doritos, but I had fritos on-hand.
It’s getting cold so I figured I wanted to make some stew. I keep forgetting I don’t have a 5 gallon pot so I have two pots going. It’s winter so some root veggies and chuck. Vidalia onion, red bell, poblano, 2 jalapeños with seeds, garlic, golden beets, mushrooms, parsnips carrots sweet potato regular potatoes zucchini squash one ear of corn kernels and a bag of English peas. Salt pepper bay leaves herbs de Provence cayenne hot sauce (red wine and kitchen bouquet last 25 minutes). Apartment smells good. Oh and a guajillo for fun.
Post by stlallison on Jan 27, 2022 11:55:26 GMT -5
Just realized I hadn't seen this thread floating around recently... What y'all eating/baking/cooking lately?
Tonight I'm baking a lemon blueberry layer cake recipe I've had my eye on for about a year. Seems easy enough... three layer buttermilk cake with blueberries and lemon zest in in the batter. A cream cheese frosting. Photos to come.
Nice. I've been fucking around with jumbo shrimp from the Thursday farmers market close to my apartment. It's a beurre blanc style pasta dish I'm trying to perfect which I greatly prefer to cream based seafood-pasta dishes. I'm not doing it today as I'll be making my second visit to Hieux Boil House, this time with my daughter who completely loves crawfish and also who has grown from turning up her nose to a giant pan-Asian food fan the last 2 or 3 years. She was ultra finnicky growing up, but working in the food industry for a few years taught her to bury those food prejudices.
Cajun-Asian stuff originated with the Vietnamese in Louisiana who learned how to boil crawfish and brought that to Houston/SE Texas developing buttery dipping sauces that got imported back to Louisiana a few years ago. I'm all down with a standard type boil, and can do fairly well myself. But these kinds of flavors are definitely a treat when you get chilies, lemongrass, ginger, more garlic, etc. It's a pretty cool concept where you 1) pick your catch (shrimp, crabs, crawfish, etc.); 2) Pick your flavor (Caribbean, Cajun, Garlic Butter, House Special); then you pick your heat between low, medium, high and extra high. I asked them the first time I went how hot those were. When I told them I like spice but maybe not smoke coming out of my ears, they recommended low or medium which turned out to still have a nice kick to it. I'm excited. Here's the process with pictures:
Just realized I hadn't seen this thread floating around recently... What y'all eating/baking/cooking lately?
Tonight I'm baking a lemon blueberry layer cake recipe I've had my eye on for about a year. Seems easy enough... three layer buttermilk cake with blueberries and lemon zest in in the batter. A cream cheese frosting. Photos to come.
on the menu tonight is a sous vide pichana with chimichurri sauce served with a basic side salad and a bottle of malbec.
sadly, I think it might be time for a new precision cooker because it seems like the anova impeller isn't aligned with the metal guard anymore and it makes a horrible sound unless I leave the guard loose.
Post by potentpotables on Jan 27, 2022 15:24:20 GMT -5
I made vegetarian 3 bean chili last night. Kidney and black beans plus vegetarian pork and beans, loaded with peppers and onions, crushed and diced tomatoes, chipotles and jalapenos, lots of chili powder/garlic/cumin/salt/pepper, then a quarter of a plain Ghirardelli bar.
Trying to make homemade black bean burgers tonight. We will see how they go.
My kid is selling Girl Scout Cookies. If you're interested in buying some and having them shipped to you, message me and I'll send you the link to order.
My kid is selling Girl Scout Cookies. If you're interested in buying some and having them shipped to you, message me and I'll send you the link to order.
Only if you have the powered lemon cookies. If so, then I will order 4 boxes.
Post by heyyitskait on Jan 27, 2022 16:17:29 GMT -5
I've been doing the 52 weeks of baking challenge (r/52weeksofbaking) and making bread on Sundays. It's not much, but it keeps the depression a little further away.
Also, if anyone knows anything about Lunar New Year related baked goods/confections, send me links. I don't know anything about Asian pastry outside of those little egg tarts. Please & thanks in advance.
I've been doing the 52 weeks of baking challenge (r/52weeksofbaking) and making bread on Sundays. It's not much, but it keeps the depression a little further away.
I've been doing the 52 weeks of baking challenge (r/52weeksofbaking) and making bread on Sundays. It's not much, but it keeps the depression a little further away.
Also, if anyone knows anything about Lunar New Year related baked goods/confections, send me links. I don't know anything about Asian pastry outside of those little egg tarts. Please & thanks in advance.
Also, if anyone knows anything about Lunar New Year related baked goods/confections, send me links. I don't know anything about Asian pastry outside of those little egg tarts. Please & thanks in advance.
Yum! My husband made Guinness Beef Stew last night so we had to buy a six pack of Guinness, and I think that this weekend, I’m going to make either Guinness cupcakes or Guinness brownies from Sally’s Baking Addiction.
i've been dying to make these forever but haven't had an excuse to make such a big recipe for just two of us. how did yours turn out? i've heard they're so delicious.
Post by piggy pablo on Jan 27, 2022 19:57:23 GMT -5
Mentioned this in another thread but I got an air fryer from my aunt for Christmas. Made some onion rings and chicken parm with it. My breading game is lacking because I so rarely fry anything. Thinking about doing some coconut shrimp next.
Mentioned this in another thread but I got an air fryer from my aunt for Christmas. Made some onion rings and chicken parm with it. My breading game is lacking because I so rarely fry anything. Thinking about doing some coconut shrimp next.
There’s a lot you can do with them, but rehearing fried leftovers or recrisping a chick fil a patty or soggy fries or whatever works the best of any method I ever tried.
Super full from all that buttery seafood. We got shrimp with Cajun butter, and shrimp and crawfish mushrooms corn potatoes and andouille in Asian house butter. I won’t be getting any bloodwork anytime soon.
Mentioned this in another thread but I got an air fryer from my aunt for Christmas. Made some onion rings and chicken parm with it. My breading game is lacking because I so rarely fry anything. Thinking about doing some coconut shrimp next.
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.
I made vegetarian 3 bean chili last night. Kidney and black beans plus vegetarian pork and beans, loaded with peppers and onions, crushed and diced tomatoes, chipotles and jalapenos, lots of chili powder/garlic/cumin/salt/pepper, then a quarter of a plain Ghirardelli bar.
Trying to make homemade black bean burgers tonight. We will see how they go.
how did they go? If you had success, would like your recipe.
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.
Mentioned this in another thread but I got an air fryer from my aunt for Christmas. Made some onion rings and chicken parm with it. My breading game is lacking because I so rarely fry anything. Thinking about doing some coconut shrimp next.
been using mine to get frozen broccoli perfectly crispy to throw with rice, different meat's and sauce's. currently thai peanut sauce is killing it.
Mentioned this in another thread but I got an air fryer from my aunt for Christmas. Made some onion rings and chicken parm with it. My breading game is lacking because I so rarely fry anything. Thinking about doing some coconut shrimp next.
Your breading game with the fryer or in general?
I don't know how to answer this. Is this a double entendre I'm not aware of?
I threw out some leftover french fries earlier. I definitely thought about ten minutes later it would have been good to try to re-crisp them like esteban said. I feel like I could maybe get fried crawfish takeout a little more safely now.
Overall, the cooking area is pretty small (yet the device as a whole takes up a bunch of counter space) and for the most part I could do a lot of what it does fine in the oven.
I made vegetarian 3 bean chili last night. Kidney and black beans plus vegetarian pork and beans, loaded with peppers and onions, crushed and diced tomatoes, chipotles and jalapenos, lots of chili powder/garlic/cumin/salt/pepper, then a quarter of a plain Ghirardelli bar.
Trying to make homemade black bean burgers tonight. We will see how they go.
how did they go? If you had success, would like your recipe.
Ran out of energy, so we are doing them Sunday afternoon. I will find the recipe and post and then also update Sunday.
We made a one pan gnocchi instead (though first we did the gnocchi in our new air fryer, which is way easier than sauteing or roasting). Make a tomato sauce with cherry tomatoes that burst, a can of cherry tomatoes, spinach, garlic, then top with mozz and Parm. It's 🔥🔥🔥