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Post by canexplain on Sept 25, 2013 1:21:02 GMT -5
It's almost 1200 and I got hungry. I didn't go overboard and be fancy just made some snacks. It will also be good on briskets tomorrow b4 I head out cr****
Post by Roo'adelphia on Sept 26, 2013 14:30:01 GMT -5
Ginger Soy Chicken marinating at home. Gonna throw one breast on the grill tonight with some asparagas and a potatoe and then add a jerk rub to the remaining two breast for a few more days and smoke them on Sunday.
Ginger Soy Chicken marinating at home. Gonna throw one breast on the grill tonight with some asparagas and a potatoe and then add a jerk rub to the remaining two breast for a few more days and smoke them on Sunday.
Ginger Soy Chicken marinating at home. Gonna throw one breast on the grill tonight with some asparagas and a potatoe and then add a jerk rub to the remaining two breast for a few more days and smoke them on Sunday.
Some Ham, Sharp Cheddar, Bacon Bits, and V8 that Dave Maynar left in my fridge.
There's fries in the freezer.
P.S. That V8 is foul. I bought it because I was rushing through the store and thought it was like a lime version of their juice cocktail. It was not. I found this out at 630am and almost puked it all over your kitchen.
Some Ham, Sharp Cheddar, Bacon Bits, and V8 that Dave Maynar left in my fridge.
There's fries in the freezer.
P.S. That V8 is foul. I bought it because I was rushing through the store and thought it was like a lime version of their juice cocktail. It was not. I found this out at 630am and almost puked it all over your kitchen.
Oh trust me, I despise any kind of V8 juice, it was already going in the garbage.
Post by Roo'adelphia on Sept 27, 2013 16:11:56 GMT -5
Recipes are my kryptonyte in the kitchen. Half the time I dont even remember what I seasoned with or the ratios or how long at what temp. If it looks right, feels hot, taste delicious you did a good job and its time to eat.
Recipes are my kryptonyte in the kitchen. Half the time I dont even remember what I seasoned with or the ratios or how long at what temp. If it looks right, feels hot, taste delicious you did a good job and its time to eat.
I never use recipes either, so I never make the same meal twice. sometimes I make something amazing and I think, damn, I really should have written that one down. oh well!
Recipes are my kryptonyte in the kitchen. Half the time I dont even remember what I seasoned with or the ratios or how long at what temp. If it looks right, feels hot, taste delicious you did a good job and its time to eat.
I never use recipes either, so I never make the same meal twice. sometimes I make something amazing and I think, damn, I really should have written that one down. oh well!
That snap of your triple leftover meal looked amazing, so I say you're doing it right!
I never use recipes either, so I never make the same meal twice. sometimes I make something amazing and I think, damn, I really should have written that one down. oh well!
That snap of your triple leftover meal looked amazing, so I say you're doing it right!
haha thanks! that was lasagna, chicken + rice casserole, and potatoes au gratin. one of my other friends said it looked gross so I appreciate that!
Post by monkybunney on Nov 13, 2013 21:40:37 GMT -5
Heaven! That's what was for dinner tonight! No pics, sorry, because we ate it all like barbarians right out of the pots they were cooked in.
A cup of chicken broth, 1/3 cup balsamic vinegar, some honey, Worcestershire sauce, Soy sauce, red pepper flakes, and a few roughly minced cloves of garlic. All went into the Crock pot with a 1.5 lb pork tenderloin and I cooked it on high for 4 hours, then on low for about 45 minutes more (during those 45 minutes I was baking some herbed fingerling potatoes in the oven). I shredded the pork with a couple of forks and placed it in the oven (250 f) while I reduced the leftover juice from the crock pot in a frying pan from about 1.1/3 cup down to a little over 1 cup. I transferred the pork from the oven (now with crispy little edges) and dumped it in a bowl and poured the reduction over it and tossed. Served it with some fresh green beans and the roasted herbed fingerling potatoes. It was divine!
One of my lesser New Year's resolutions was to start cooking at home more often. Tonight I made pearl couscous w/ roasted pumpkin / carrots / zucchini, coriander and rocket, crumbled feta, in a lemon-paprika-EVOO dressing.
I'm thinking I may make another pot of chilli later in the week because the last batch was so damn good, and I still have most of the fixin's. Plus it's been overcast and drizzly this week (raining on a South Pacific island? Who'd've thunk?), so it's good comfort food for this kind of weather. I am wondering about the jalapeños, though; absent-mindedly, I put them back in the pantry for a couple days last time. They look and smell fine, plus they're pickled, so they should be okay, right? Ah, screw it. Live dangerously.
I'm thinking I may make another pot of chilli later in the week because the last batch was so damn good, and I still have most of the fixin's. Plus it's been overcast and drizzly this week (raining on a South Pacific island? Who'd've thunk?), so it's good comfort food for this kind of weather. I am wondering about the jalapeños, though; absent-mindedly, I put them back in the pantry for a couple days last time. They look and smell fine, plus they're pickled, so they should be okay, right? Ah, screw it. Live dangerously.
The chili turned out great, chili weather ehre too, 6 degree in east Tennessee, added some siricha sauce as well, definitely improved the tatste.
Wine, yes (nom nom glug glug), cookies, no. That's my coffee table you are seeing, which is considerably less tasty.
I'm thinking I may make another pot of chilli later in the week because the last batch was so damn good, and I still have most of the fixin's. Plus it's been overcast and drizzly this week (raining on a South Pacific island? Who'd've thunk?), so it's good comfort food for this kind of weather. I am wondering about the jalapeños, though; absent-mindedly, I put them back in the pantry for a couple days last time. They look and smell fine, plus they're pickled, so they should be okay, right? Ah, screw it. Live dangerously.
The chili turned out great, chili weather ehre too, 6 degree in east Tennessee, added some siricha sauce as well, definitely improved the tatste.
Yum! Yes, TN is sounding just a wee bit colder than Sydney at the moment, even if it doesn't really feel like summer out. FYI Mark Twain, the weather here is about 1000x screwier than in New England.
I usually try to up the heat with some sort of dry mix, but sriracha is a good idea (and thanks to my awesome Secret Santa NBF, I now have a sriracha cookbook just waiting to be splattered in hot sauce, so double the reason to pick some up ASAP). My rough recipe usually includes some combination of:
* tomatoes * onions * any combo of black / pinto / kidney beans * bell peppers * chilli peppers * corn * zucchini * jalapeños * peri-peri dry mix (the "secret" ingredient) * chilli seasoning * cayenne * cumin * paprika * cilantro * turmeric * lime juice * garlic * chipotles in adobo
I added a couple tablespoons of peanut butter last time on the suggestion of others in this thread, and it turned out great. I may even mix in a little bit of dark chocolate this time, because any time I can mix chocolate, peanut butter, Fritos and cheese into one dish and call it dinner is okay by me.