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 had a nibble on a most stuffed Oreo. It tasted greasy and processed though otherwise like an Oreo. For some reason I thought of Hydrox which my aunt always had instead of Oreos. I could be wrong but I think it might have been Sunshine company (competitors with Nabisco and Keebler) but I gotta look it up to be sure. Fwiw Keebler Chips Deluxe and Chocolaye Lovers Chips Deluxe > Chips Ahoy (with a nod to scratch toll house).
The finalists for James Beard's Most Outstanding Restaurant in the US this year:
Convenience West - Barbecue in Marfa, TX Langbaan - Thai in Portland, OR Mixtli - Avant Garde Mexican in San Antonio, TX The Compound - New American/Southwestern in Santa Fe, NM Vestige - New American in Ocean Springs, MS
esteban we gotta see if Mixtli trumps Hugo's sometime
Post by 3post1jack1 on Apr 29, 2024 12:30:44 GMT -5
Dear Two Guys Who Book Bonnaroo:
Hello, my name is Jack but my friends call me postjack, that’s my nickname.
Please read this carefully before you begin the Bonnaroo 2025 booking process. I have some VERY specific music requirements due to my psycho sematic music neurosis or PSMN. To make my festival, and your work experience, more tolerable please read and follow the following VERY SPECIFIC requests regarding the lineup.
#1 ABSOLUTELY POSITIVELY NO CREED on the lineup under ANY CIRCUMSTANCES. I have a wicked Creed neurosis and any Creed on the lineup will trigger a VERY UNPLEASANT reaction that could induce vulgar language, food throwing, convulsions, ranting ,raving and in many cases vomiting right there in the What field or worse…….explosive diarrhea . Believe me, you don’t want to see, hear or smell any of those things.
#2 ABSOLUTELY NO THE 1975….. Please don’t book, or even suggest, The 1975. I had a VERY NASTY experience with The 1975 that caused me to have a ganreous gall bladder. Please avoid The 1975 at all costs….. they will cause what my friends & family call “CODE BROWN” which is an immediate explosive diarrhea event that you don’t want here on Great Stage Farm.
#3 NO 21 PILOTS….. Please do not book 21 Pilots of even any act that has come in contact with a pilot. These will cause another music neurosis fueled event that no one wants to see. Please, for everyone’s sake, don’t book 21 Pilots or any band that has touched a pilot.
#4 I LOVE POST PUNK….. that’s why my nickname is postjack. If Bonnaroo 2025 happens please only book Phish, Vampire Weekend, and lots of post punk bands….. that’s all I want. And remember….. NO CREED UNDER ANY CIRCUMSTANCES…. NO CREED.
Thanks for taking the time to read this and come to an understanding of my psycho sematic music neurosis. By complying with my very specific music requirements you will insure all of us will have a much more pleasant Bonnaroo experience. You will also boost your chances of a bigger tip and save both of us the bother of me asking to speak to Brad.
Post by 3post1jack1 on May 13, 2024 13:02:47 GMT -5
do y'all have air fryers? yes right? i keep getting posts pushed to me about people confused about whether to or how to clean their air fryer. an air fryer is as easy to clean as a non-stick pan. even easier really since you don't have to finagle a big pan handle to fit it in your sink. are any of y'all struggling to clean your air fryer.
do y'all have air fryers? yes right? i keep getting posts pushed to me about people confused about whether to or how to clean their air fryer. an air fryer is as easy to clean as a non-stick pan. even easier really since you don't have to finagle a big pan handle to fit it in your sink. are any of y'all struggling to clean your air fryer.
I've got one in florida that the basket is impossible to clean. You can even run that bitch through the dishwasher but it's still gunky. It's coated, so you think it would be non-stick. It probably needs some toxic degreaser.
Are they talking about like the roof or inside of the oven part? Because yeah the basket you just clean like anything else.
the basket. like see this post. caught my eye because it appears to be the same air fryer i have. it's specifically about someone who does not clean their basket at all, but the comments have all these tips for cleaning. i just spray it with dawn and scrub it with a sponge.
people also always heap praise on various silicone liners, which again i don't get since they are so easy to clean.
do y'all have air fryers? yes right? i keep getting posts pushed to me about people confused about whether to or how to clean their air fryer. an air fryer is as easy to clean as a non-stick pan. even easier really since you don't have to finagle a big pan handle to fit it in your sink. are any of y'all struggling to clean your air fryer.
I've got one in florida that the basket is impossible to clean. You can even run that bitch through the dishwasher but it's still gunky. It's coated, so you think it would be non-stick. It probably needs some toxic degreaser.
huh, maybe mine is just easier to clean for some reason (instant vortex). but prior to this i had a $40 from costco that was also easy to clean.
Are they talking about like the roof or inside of the oven part? Because yeah the basket you just clean like anything else.
the basket. like see this post. caught my eye because it appears to be the same air fryer i have. it's specifically about someone who does not clean their basket at all, but the comments have all these tips for cleaning. i just spray it with dawn and scrub it with a sponge.
people also always heap praise on various silicone liners, which again i don't get since they are so easy to clean.
I've got one in florida that the basket is impossible to clean. You can even run that bitch through the dishwasher but it's still gunky. It's coated, so you think it would be non-stick. It probably needs some toxic degreaser.
huh, maybe mine is just easier to clean for some reason (instant vortex). but prior to this i had a $40 from costco that was also easy to clean.
I forgot what mine is, but it’s similar to the one in the post (a similar kind, not similarly disgusting). We just wash it like you, Dawn and a sponge. The underside of the tray has a little bit of build-up, like in the corners, but nothing significant. The basket itself and the top of the tray are completely clean.
I have one that's like a mini oven looking thing. It toasts, air Fries, bakes, dehydrates, rotisserie it's a convection and a conventional oven all in one. It's so bad ass, but it makes it pretty easy to clean.
It might make me a bad friend but I'm avoiding going out to eat with anyone that blows liquid shit in their pants with the simple mention of pork chops.
That or I'm choosing the restaurant every time so I know the menu beforehand.
Are they talking about like the roof or inside of the oven part? Because yeah the basket you just clean like anything else.
the basket. like see this post. caught my eye because it appears to be the same air fryer i have. it's specifically about someone who does not clean their basket at all, but the comments have all these tips for cleaning. i just spray it with dawn and scrub it with a sponge.
people also always heap praise on various silicone liners, which again i don't get since they are so easy to clean.
I've got one in florida that the basket is impossible to clean. You can even run that bitch through the dishwasher but it's still gunky. It's coated, so you think it would be non-stick. It probably needs some toxic degreaser.
huh, maybe mine is just easier to clean for some reason (instant vortex). but prior to this i had a $40 from costco that was also easy to clean.
I've had my $50 Costco Gourmia for about three years and really like it. I clean it after use but it has still amassed a bit of a baked-on oil type of residue, and I don't want to scrub the finish completely off of the basket, so it's fine. The stamped metal riser is normally the real b to clean after cooking something messy like wings, but a good soak helps.
The real game changer for me have been parchment paper liners. Silicone liners work but they can still melt, finding one that fits your basket perfectly can be problematic, the ones I've tried aren't very tall, and I worry about what happens when the degrade. The parchment liners have been good for most things and can easily be picked up out of the hot basket. There's a bajillion pseudo-brands and several sizes on Amazon. Not ideal for very wet things but great for drier foods like fries.
I temporarily beat that cholesterol shit I was fighting and celebrated in Texas by breaking food and alcohol diet for a few days. The recap is I went to Dr. in 2/23 and had lipids run. Fats were out of whack which shouldn't have been a surprise based on my diet alone. Cholesterol was too high though not dangerously so. I took a year off of drinking milk and red meat and making healthy changes to my diet otherwise. So I go in this year, and yeah, everything is better but cholesterol was barely in the green range. I had dropped 20+ pounds and several belly inches so I was pretty sure that the fats were down too. And they were but just barely. So I asked for a 3 month deferral of having to get on medicine. We'd drink more raw juices and add flax seed to the diet (which I slacked on that because it's a pain in the ass and turns all liquid into jelly). But I would dump hard liquor for red wine since your body won't process LDL Cholesterol if it's fighting too hard to get rid of the alcohol and also begin drinking 5-6 cups of green tea (with oat milk) a day. I went back to retest last Thursday am and got my results which were great. Cholesterol was down to 165, and everything else was in the lower part of the green range. So f it. We stopped in Houston for late lunch at Hugo's. We got to NBTX and got some tex-mex Friday after floating. Saturday we made the trek to BBQ Mecca Lockhart, TX and ate at Kreuz Market and Black's. Both had some stuff better than the other which is the usual case. But Kreuz had smoked prime rib, smoked pork chop on the bone, pork belly burnt ends. So I broke my diet for a couple of days and also ate red meat for the first time in a long time. It was delicious, but I'm not looking to jump back in on that kind of eating except for very rare occasions. And no statins yet meaning I'm still not on any medication so far.
Oh I forgot. Kreuz for years was known for their disdain of bbq sauce. They had signs around the establishment telling the customers don't even ask. I haven't been there in a few years, but now they have it. And unlike Black's mustardy sauce, this was delicious and a good compliment to the smoked meat. I asked one of the workers about it and they said they changed that policy about a year or two ago.
Post by 3post1jack1 on May 29, 2024 10:03:57 GMT -5
this will probably be obvious to a lot of y'all but i picked up a few tips for doctoring up jarred spaghetti sauce that i implemented into our spaghetti dinners. a few simple tweaks make this shockingly delicious.
1. get water boiling and add more salt than you think you'll need. i do a full tablespoon and should probably do more. once at a boil add your pasta and boil as usual. 2. brown meat. 2/3rds ground chuck 1/3rd ground pork. just chuck is fine if you don't want to mess with the pork but the pork really elevates it. 3. remove browned meat from pan and set aside. 4. sautee one diced onion and one peeled and shredded carrot (i shred it with a cheese grater). 5-8 minutes. 5. add a few minced garlic cloves, sautee for like 30 seconds, stirring constantly. 5. once pasta is cooked, reserve 1/4 cup of the pasta water before draining. 6. combine browned meat and onion/carrot/garlic into drained pasta pot. add your jarred pasta sauce (i love Rao's marinara). heat it up. 7. add drained pasta and 1/4 cup reserved pasta water back to pot and stir to combine.
really the adding a lot of salt to the pasta water, the carrot, the pork, and the reserved pasta water were the new tips for me. top with freshly grated parm if you like. crazy good!
obviously salt the meat and the veggies i didn't say that but i figured y'all know.
this will probably be obvious to a lot of y'all but i picked up a few tips for doctoring up jarred spaghetti sauce that i implemented into our spaghetti dinners. a few simple tweaks make this shockingly delicious.
1. get water boiling and add more salt than you think you'll need. i do a full tablespoon and should probably do more. once at a boil add your pasta and boil as usual. 2. brown meat. 2/3rds ground chuck 1/3rd ground pork. just chuck is fine if you don't want to mess with the pork but the pork really elevates it. 3. remove browned meat from pan and set aside. 4. sautee one diced onion and one peeled and shredded carrot (i shred it with a cheese grater). 5-8 minutes. 5. add a few minced garlic cloves, sautee for like 30 seconds, stirring constantly. 5. once pasta is cooked, reserve 1/4 cup of the pasta water before draining. 6. combine browned meat and onion/carrot/garlic into drained pasta pot. add your jarred pasta sauce (i love Rao's marinara). heat it up. 7. add drained pasta and 1/4 cup reserved pasta water back to pot and stir to combine.
really the adding a lot of salt to the pasta water, the carrot, the pork, and the reserved pasta water were the new tips for me. top with freshly grated parm if you like. crazy good!
obviously salt the meat and the veggies i didn't say that but i figured y'all know.
curious what everyone else does?
None of us in the family that cooks uses jar sauce anymore. It's too easy to make your own that will kick jar sauce's ass. And it really doesn't take that much time. One of my kids uses a hybrid technique he learned from Lydia's Kitchen on cooking the tomatoes. You can do it in the microwave in almost no time and they peel easy for crushing. Once your seasoning vegetables are where you want them, you add the crushed/mashed tomatoes and their liquid and whatever else you're bringing to the sauce. My ex-wife does a variation on that too. I been using the sip and feast cherry tomato sauce for a base. That only takes maybe 15 minutes to come together and rules. It's just sliced garlic on low heat in olive oil to leech out slowly. Once oil is starting to bubble, you add the cherries (half cut in half and half whole) and let it go for about 10 minutes. You do bring pasta water into it which helps thicken it at the end. But it's just too easy to make sauce, and there are enough tips and tricks out there to where you don't need something simmering in a pot for 7 or 8 hours. I'll eat the fuck out of some all day sauce too, but the only way I can get it to where I like it is by using fresh ingredients.
Homemade is definitely preferred but it's hard to beat a jar of Rao's marinara to my palate.
I don't hate it or anything. We grew up on Prego and Ragu, and those were fine. That's graduating from Chef Boyardee and Franco-American which kids love for whatever but taste like dog food slop when you get older (**cue someone on Inforoo posting how much they like that shit cold out of the can**). I know this Italian dude who does what Postjack was suggesting for things like red beans and rice or white beans. He sautees off the seasoning vegetables and either bacon or sausage before adding the can of beans (blue runner generally). It's not like they don't taste creamy or aren't edible, because they do and they are. But I find pre-made stuff lacks the kind of love I'm looking for in a hearty meal like meatballs and spaghetti (or spaghetti and meatsauce) or beans and rice.
I have a toaster oven with a convection setting, so until that dies, I just don't see the need for an air fryer.
My fam was actually talking about that this weekend. My mom said she recently did a couple of tests. Three different food items and compared her convection oven to a air fryer. She said the air fryer was a clear winner; products were moister, crisper and cooked quicker. However the differences weren't colossal and agrees if you have a convection and don't want another appliance, she agrees it's not needed.
She was comparing her full-size convection oven to a relatively small air fryer, so I imagine an toaster oven with a convection setting, the difference would be even smaller.
Welcome back Bonz, but I do not find it strange that your presence being requested in the Orgy thread and then you showing up, like it was the quacking Bonzai Bat Signal.
this will probably be obvious to a lot of y'all but i picked up a few tips for doctoring up jarred spaghetti sauce that i implemented into our spaghetti dinners. a few simple tweaks make this shockingly delicious.
... really the adding a lot of salt to the pasta water, the carrot, the pork, and the reserved pasta water were the new tips for me. top with freshly grated parm if you like. crazy good!
obviously salt the meat and the veggies i didn't say that but i figured y'all know.
curious what everyone else does?
I often do something very similar, although I tend not to stick to one set recipe. The differences would be that I don't usually use pork (you're right though - it is good!), or a carrot, and I use jarlic rather than fresh garlic. Peppers do not go into pasta sauce but sometimes I'll add a bell pepper anyway because I like them in everything.
As for the base sauce, I actually like regular Prego because it's pretty plain and doesn't have any weird flavor notes like some jarred sauces. I probably used cheap-ass canned Hunt's Traditional more than anything though, which works because it's so basic, and I'll doctor it more by adding varying amounts of oregano, basil, etc.. Rao's rates very highly on every list I've seen but it's pricy. My ex-wife was raised on Ragu straight from the jar, and that crap is what made me learn to make my own from scratch. I'm too busy (lazy) for that these days, but using home grown romas gave me the best results ever.
Ya'll got me inspired now. I want to make a big batch starting with just canned crushed tomatoes.
but I do not find it strange that your presence being requested in the Orgy thread and then you showing up, like it was the quacking Bonzai Bat Signal.