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!!
Not sure if you saw this meat church a couple weeks ago but if not, it’s pretty cool. I never used the 2 pot method before or saw anyone else use it but it looks legit.
Post by NothingButFlowers on Jul 14, 2024 16:35:54 GMT -5
Made the deep dish pizza recipe from Sally’s Baking Addiction. We did red onion, green pepper, ground beef, pepperoni, and some of my grandfather’s jalapeños in it. Did not disappoint.
Going to this motherfucker next week. I'm jacked af. Their naans look incredible and then the f'n parottas which I haven't ever had. It's flaky bread made of flour that's beat into layers and pan fried. I didn't even know about this shit, but I'm going to get it fo rsure.
For actual dishes great northern white beans are probably the best. Chickpeas are highly versatile. I had some great red beans last Sunday (kidney beans). And I have some Beanitos sea salt white bean chips out of austin right now which are always great.
just sent me down a brief internet rabbit hole, apparently this is illegal most places. when eating you have to protect your eyes so the maggots don't crawl into your eyes.
i feel like i'm pretty open minded with food but no thank you.
I rarely eat beans just as beans, but my preferences are great northern or cannellini in soups, pink kidney in chili, black bean in veggie burgers and in <insert Tex Mex dish here like taco salad>, refried in burritos or tostadas.
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.
3post1jack1
Which Ditch Bridge Troll Wannabe God-King of the Cone
Post by 3post1jack1 on Oct 30, 2024 15:35:19 GMT -5
it being halloween, i'd like to state that i think hershey's chocolate is delicious. you can give me all the fancy chocolate you want, i'll eat it and enjoy it, but nothing hits quite like the chocolate made in PA USA.
it being halloween, i'd like to state that i think hershey's chocolate is delicious. you can give me all the fancy chocolate you want, i'll eat it and enjoy it, but nothing hits quite like the chocolate made in PA USA.
it being halloween, i'd like to state that i think hershey's chocolate is delicious. you can give me all the fancy chocolate you want, i'll eat it and enjoy it, but nothing hits quite like the chocolate made in PA USA.
Trying to get that swing state vote
thrilled to announce my running mate: this anthropomorphic Hershey's chocolate bar!
wait weren't you and i supposed to be running for president at some point? what was our platform? something about hamburgers.
it being halloween, i'd like to state that i think hershey's chocolate is delicious. you can give me all the fancy chocolate you want, i'll eat it and enjoy it, but nothing hits quite like the chocolate made in PA USA.
It tastes okay but Europeans say smells like baby diapers. Also Hershey PA 3 miles away…
Damn. This motherfucker fell to page 2. I’m living that 75% vegetarian life mostly munching salads, black bean burgers, drinking smoothies with oat milk and no fat yogurt. Some chicken or shrimp here and there. But Thanksgiving is next week. The older I get the more I think those fucking animals didn’t need to die for me. But I am appreciative of their ultimate sacrifices as I continue to grapple with ethical shit.
Anyway, I’m going to Louisiana and my little sisters house for early thanksgiving and then driving back to New Orleans for a catered version for my babies mama and grandma which we had to cater most of. Baby mama is a nurse and works 7a-7p Th, Fr and Sa. Scratch food is better but that couldn’t happen since I won’t be leaving Florida until wed night. The menu:
Blue Oak BBQ: 2 quarts of shrimp and andouille stuffing
Fresh Market: bone in honey glazed spiral sliced ham; green beans (which will be doctored up), roasted butternut squash with pecans and cranberries
Scratch: apple pies, sweet potato crunch, mashed potatoes and corn maque choux. Maque choux is the greatest shit few people have ever tried. Fortunately I have a cookbook by Chef Tenny Flynn (retired) who was the chef at GW Fins which is pretty much the best restaurant in New Orleans or in the Top 3 if people want to argue Commanders Palace and August. So next post I’m going to go ahead and type out the page so you motherfuckers can work this shit eventually. But first laundry.
fuck. Site glitched. I was ten minutes into typing. But Ima do it again. Note this recipe doesn’t require meat or seafood and can be made healthy by substituting healthier options. But it’s some shit that if you never had maque choux, you need to try it. It’s not baking, it’s cooking so you can change it up any way or make it vegetarian.
Chef Flynn: This sautéed corn dish said to have originated with the Native Americans is traditional to southern Louisiana, and every cook makes theirs a little differently. I like to embellish mine with bacon and tasso, and use roasted red pepper in place of the usual green bells. It’s a great side dish to fish or any simple protein, and it can easily be turned into a main dish by folding in chopped andouille sausage and/or cooked shrimp, crawfish tails, crabmeat or chunks of fish. It’s also good over hot, cooked rice.
Ingredients
8 ears fresh corn 8 slices bacon diced 1 medium onion diced 3 TBs salted butter, divided 1TBs + 1tsp creole seasoning, divided 2 large ripe tomatoes peeled, seeded and diced 2 TBs finely diced tasso or country ham 2 bunches green onion, trimmed and sliced 1 red bell pepper, roasted, seeded, peeled and finely diced 1/2 cup heavy cream 1 pound cooked and peeled crawfish tails or shrimp (cooked or uncooked) 2 TBs chopped fresh parsely 2 TBs chopped fines herbes, chervil, or a TBs chopped parsley and 1/2 tsp chopped tarragon * Kosher salt and black pepper to taste.
* (Fines herbes - this classic French herb mixture is hard to find, but if you can source it, you’ll love what it does in finishing seafood dishes. A key component is chervil, a delicate herb that tastes faintly of anise. Tarragon is similar but stronger tasting than chervil, and more readily available and makes a good substitute. To make your own fines herbes blend, mix 1 part each of chopped chervil and chives. If you can’t locate chervil, a good substitution is 1/4 part each tarragon and basil).
Instructions
1. Husk and clean the corn. Using a sharp knife, shave off the tops of the kernels and scrape the ears to remove the rest, leaving the woody part on the cobb. Reserve.
2. Place the bacon in a large sautee pan and cook over medium high heat until crispy. Remove and drain on paper towels reserving the fat in the pan. (My note you can use butter or olive oil just as well).
3. Place the onion in the pan with the reserved bacon fat. Add 2 tablespoons of butter and sauté covered on medium heat until soft and translucent.
4. Add the corn to the cooked onions with 2 teaspoons of creole seasoning (or K Paul’s Shrimp Magic). Cook on medium heat uncovered stirring and scraping the bottom of the pan often.
5. When the corn has cooked for about 5 minutes, add tomatoes, tasso, green onions and 2 more teaspoons of creole seasoning (or shrimp magic). Continue cooking until tomatoes start to break down - about 5 minutes.
6. Add red peppers and heavy cream. Raise the heat a bit and if using, add the seafood. Cook for about 3 minutes. Stir in remaining butter, the bacon and chopped herbs and season to taste with salt and pepper.
Seems like a lot but it’s easy as fuck. You can’t go wrong cooking whereas you can fuck shit up baking. Baking is a science (and art) whereas cooking is way more art and freelance.
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. 
