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'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.
theyre really really good. I halved the recipe. 24 rolls would have been waaaay too much for 2 people.
Edit: Added pictures and checked my notes. Definitely work fast when shaping into balls. This dough proofs up FAST at this stage. Next time I might throw some roasted garlic in with the chives.
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.
theyre really really good. I halved the recipe. 24 rolls would have been waaaay too much for 2 people.
Edit: Added pictures and checked my notes. Definitely work fast when shaping into balls. This dough proofs up FAST at this stage. Next time I might throw some roasted garlic in with the chives.
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:
That menu looks phenomenal. There is a place that opened up in STL about a year ago called Hook & Reel that is a similar concept, where you can order a boil in a bad and pick what type of seafood and what style of seasoning. I think it may be a chain? Anyway it was alright. That menu for Hieux looks way more sophisticated.
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.
This is the first recipe I've ever made because I saw it in an Instagram ad and it was really good: One skillet creamy sun-dried tomato chicken with orzo (I used bone-in chicken thighs because they were on sale, and half and half/mustard powder because that's what I had)
Made a big batch of chili this weekend. Roasted some poblanos, anaheims, Fresno's, serrano's, and jalapenos and skinned and diced em up. Used black, pinto, and kidney beans with a shiz ton of diced tomatoes and a can of budweiser. I had a little bit of bbq pulled pork leftover from when the in laws were here for new years and I tossed that in too. First meat of the new year. It was still mostly beans, but the pork made it really savory and added a touch of bbq flavor. Big pot, gonna be eating for days.
Made a big batch of chili this weekend. Roasted some poblanos, anaheims, Fresno's, serrano's, and jalapenos and skinned and diced em up. Used black, pinto, and kidney beans with a shiz ton of diced tomatoes and a can of budweiser. I had a little bit of bbq pulled pork leftover from when the in laws were here for new years and I tossed that in too. First meat of the new year. It was still mostly beans, but the pork made it really savory and added a touch of bbq flavor. Big pot, gonna be eating for days.
I made a chili last week and mostly just picked around the beans, think I soaked them wrong or something. Did you use canned beans?
Made a big batch of chili this weekend. Roasted some poblanos, anaheims, Fresno's, serrano's, and jalapenos and skinned and diced em up. Used black, pinto, and kidney beans with a shiz ton of diced tomatoes and a can of budweiser. I had a little bit of bbq pulled pork leftover from when the in laws were here for new years and I tossed that in too. First meat of the new year. It was still mostly beans, but the pork made it really savory and added a touch of bbq flavor. Big pot, gonna be eating for days.
I made a chili last week and mostly just picked around the beans, think I soaked them wrong or something. Did you use canned beans?
you can simmer them too. A little more control than soaking
They don’t use bains in real [tm] Texas Red. There are probably an infinite number of ways to make chili. I don’t mind beans at all. But the best I’ve had, in Texas, didn’t have em.
Baguettes toasted back great. Honey ham, yellow heirlooms (had ripe purple ones too which I’ll cut tomorrow) sweet spring mix, white onion, fresh avocado, Saratoga kettle chips and a drizzle of avocado oil and cracked black pepper made these a nice 8 for a ham sandwich.
Made a big batch of chili this weekend. Roasted some poblanos, anaheims, Fresno's, serrano's, and jalapenos and skinned and diced em up. Used black, pinto, and kidney beans with a shiz ton of diced tomatoes and a can of budweiser. I had a little bit of bbq pulled pork leftover from when the in laws were here for new years and I tossed that in too. First meat of the new year. It was still mostly beans, but the pork made it really savory and added a touch of bbq flavor. Big pot, gonna be eating for days.
I made a chili last week and mostly just picked around the beans, think I soaked them wrong or something. Did you use canned beans?
I used canned beans this time. Didn't plan ahead.
I don't try to cook raw beans in the chili, it would take forever for the beans to get soft. I usually cook them beforehand. I soak em overnight and then put them in the crock for hours until they're tender. Sometimes it can awhile, and older beans seem to take longer to get soft, in my experience.
what are you all making for the game? i'm prepping my annual curry cauliflower wings with green chutney for an appetizer. they're so delicious but a pain to make, so i end up only making them once a year. we'll probably also make a pierogi pizza later while furiously switching between football/olympics/big brother.
Made some cauliflower buffalo "wings", black bean burgers with avocado, mushrooms, onion, and pepper jack. Cheeseburgers with ketchup and mustard for the kids. Mint chocolate chip and rocky road for dessert.
I'm having a piece of Haydel's this morning. There are only 5 more days to eat King Cake, and I'm not the biggest fan. But I gotta have a slice every now and then. Dong Phuong makes the best ones as you would expect from a Viet-French bakery.
Of course some people like store-bakery made ones or any of the Randazzo's family of king cakes.
got a jar of this last time they had it in stock, it's fantastic. spicy umami bomb. great in all kinds of things. i routinely put it in eggs and really just about any kind of leftovers that involves rice/veg/meat. just picked up another three jars.
got a jar of this last time they had it in stock, it's fantastic. spicy umami bomb. great in all kinds of things. i routinely put it in eggs and really just about any kind of leftovers that involves rice/veg/meat. just picked up another three jars.
I've never had this but it looks just like Lao Gan Ma that you can get from an Asian super market.
All those varieties of fermented garlic chili paste or oils are great imho. The only one I’m not a big fan of is Sriracha which I will still eat but prefer something else like gochujang, sambal or whatever.
Post by Cookin' Mama on Feb 23, 2022 18:31:36 GMT -5
postreznorjack since you’re the ice cream man put some on an ice cream like it is in the picture and let us know how that is. I feel like it wouldn’t work but I’m really curious
postreznorjack since you’re the ice cream man put some on an ice cream like it is in the picture and let us know how that is. I feel like it wouldn’t work but I’m really curious
now i want to try this on a nice vanilla ice cream with some miso caramel. definitely doing that if we decide to reorder.
postreznorjack since you’re the ice cream man put some on an ice cream like it is in the picture and let us know how that is. I feel like it wouldn’t work but I’m really curious
now i want to try this on a nice vanilla ice cream with some miso caramel. definitely doing that if we decide to reorder.
All those varieties of fermented garlic chili paste or oils are great imho. The only one I’m not a big fan of is Sriracha which I will still eat but prefer something else like gochujang, sambal or whatever.
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.