Ask Behr anything food related thread

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#7,077
#7,077
OK, an easier non-lima-bean question:

I have the remains of our Honey Baked ham. I plan to use the hambone and final chunks of ham for ham and beans for New Years, but I was surprised to find that I still have quite a few slices left on the ham before we get to the weird parts.

Any thoughts for these slices, other than standing in front of the open fridge, peeling them off the carcass, and stuffing them in my mouth?

If it helps, I have the fixins for a potato-leek-cheese casserole thingy. Also lots of broccoli, brussels sprouts, haricot verts, asparagus, and other assorted greenery in the fridge. Tons of dried herbs and spices and whatnot. (And sriracha.)

We are saying that we will go on a low carb diet after New Years, so for the next few days, it's eat, drink, and be merry time. :eek:hmy::crazy:
 
#7,078
#7,078
Why do you call them hericot verts? Just curious because it's a stupid pet peeve of mine.

Before I answer that question, let me disappoint you first.

Making a long story short, I went to the Farmers Market Restaurant today, it's on the same property of the actual farmers market in downtown Ft. Myers. I spoke to the kitchen manager about the Lima dilemma. They serve them "fresh" on Thursdays as veggie choice. He's a dumbass. I feel my culinary IQ dropped tonight.

They use dried, quick soak and cook them all night. When I asked exactly how long all night was, he said "it's a secret ". I'll save you from the rest of the conversation.

I had a bowl while I was there and they were good. Just good.

Maybe I'll go back next month and ask his replacement.

And fawking get this. I order the 1/2 chicken dinner to go, got home and opened the container and cut into the chicken........RAW! This Focker was so raw a skilled veterinarian could have saved it. My Lima choice were mashed potatoes and the rolls were hard as a rock. Now I sit here dumb and hungry.
 
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#7,080
#7,080
Behr said:
Why do you call them hericot verts? Just curious because it's a stupid pet peeve of mine.

Before I answer that question, let me disappoint you first.

Making a long story short, I went to the Farmers Market Restaurant today, it's on the same property of the actual farmers market in downtown Ft. Myers. I spoke to the kitchen manager about the Lima dilemma. They serve them "fresh" on Thursdays as veggie choice. He's a dumbass. I feel my culinary IQ dropped tonight.

They use dried, quick soak and cook them all night. When I asked exactly how long all night was, he said "it's a secret ". I'll save you from the rest of the conversation.

I had a bowl while I was there and they were good. Just good.

Maybe I'll go back next month and ask his replacement.

And fawking get this. I order the 1/2 chicken dinner to go, got home and opened the container and cut into the chicken........RAW! This Focker was so raw a skilled veterinarian could have saved it. My Lima choice were mashed potatoes and the rolls were hard as a rock. Now I sit here dumb and hungry.
Click to expand...

:lol: I shouldn't laugh. Thanks for taking a bullet.

I call them haricot verts because that's what they're called. They're a different bean than your standard green bean. No pods, different flavor. I like them with toasted almonds, shallots, red peppers, and butter.

Mascotte French Filet Bean Seeds

Perhaps one day, if we ever get the freakin' raised beds built, we will grow some. Along with the semi-mythical lima beans. :crazy:
 
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#7,081
#7,081
As far as the ham, my thinker ain't working good right now. Maybe eggs Benedict with ham, chicken cordon bleu with a nice Mornay sauce or I have a cool recipe for buttered peas with crunchy pancetta, that would work with crunchy ham.

How much do you have? 1/2 lb. less, more?
 
#7,082
#7,082
VolNExile said:
:lol: I shouldn't laugh. Thanks for taking a bullet.

I call them haricot verts because that's what they're called. They're a different bean than your standard green bean. No pods, different flavor. I like them with toasted almonds, shallots, red peppers, and butter.

Mascotte French Filet Bean Seeds



Perhaps one day, if we ever get the freakin' raised beds built, we will grow some. Along with the semi-mythical lima beans. :crazy:
Click to expand...

I'm aware. And that's fine. Some don't know and try to be cute. Told ya, was just curious.:shades:
 
#7,083
#7,083
Good question; I don't know how to eyeball the weight, since so much left is the bone.

The eggs Benedict sound good. OT, there's a restaurant in Occidental CA that serves an Irish (corned beef) eggs Benedict that I would like to have added to my coffin when the time comes. I don't know what made it different, but it was.

Howards Station Cafe in Occidental
 
#7,086
#7,086
Oh, and I didn't really take a bullet, I wanted to go check out the restaurant anyway and that gave me an excuse. I had planned to go yesterday, but I got sidetracked twice. Part of the "long story" was why I wanted to go in the first place. It involved "homemade" hush puppies. I won a $20 bet on that one, never met the owner nor had ever been there, but she (owner) had a message sent to me. Haha.
 
#7,088
#7,088
"Homemade" hush puppies as opposed to what??

Altho I guess you can shout into a microphone and drive home with hushpuppy-like-objects :unsure:

Congrats on your $20!
 
#7,090
#7,090
VolNExile said:
"Homemade" hush puppies as opposed to what??

Altho I guess you can shout into a microphone and drive home with hushpuppy-like-objects :unsure:

Congrats on your $20!
Click to expand...

A friend told me they had the best homemade hush puppies he had ever had. I'm a fan and believe it or not, its hard to find hush puppies here, of any kind.

He brought me some one day and I laughed when I opened the box. Before I touched one, I said these are frozen commercial. He didnt believe me. We ended up betting 20 bucks. They don't serve fresh Lima beans or homemade hush puppies and evidently don't know how to cook chicken.
 
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#7,093
#7,093
VolNExile said:
Good question; I don't know how to eyeball the weight, since so much left is the bone.

The eggs Benedict sound good. OT, there's a restaurant in Occidental CA that serves an Irish (corned beef) eggs Benedict that I would like to have added to my coffin when the time comes. I don't know what made it different, but it was.

Howards Station Cafe in Occidental
Click to expand...

My guess on what made it different, other than the obvious, would be their " original " hollandaise. Maybe they use black pudding, either in the corned beef mix or in the hollandaise.
 
#7,094
#7,094
95 Vol Alum said:
Naked and Afraid is a TV show, behr. Get out of the kitchen!
Click to expand...

Never heard of it. I don't watch TV but I usually at least hear about most shows.

I'm out of the kitchen now, eating part of my stuff I had made for tomorrow, since my dinner just crossed the frickin road.
 
#7,095
#7,095
behr said:
never heard of it. I don't watch tv but i usually at least hear about most shows.

I'm out of the kitchen now, eating part of my stuff i had made for tomorrow, since my dinner just crossed the frickin road.
Click to expand...

l m a o !!!!!!
 
#7,096
#7,096
Behr said:
My guess on what made it different, other than the obvious, would be their " original " hollandaise. Maybe they use black pudding, either in the corned beef mix or in the hollandaise.
Click to expand...

:sick: :yuck: :sick: You have just broken my heart! :eek:hmy:

(I didn't eat mushrooms until I was 25, so I'm one of those people who aren't adventurous with food)

eta -- chances are that I will survive
 
#7,099
#7,099
Wasabi, Wylo. Was just about to go to bed.

I was curious about your son. You posted the other day he was in from Japan. If I'm not being to personal, why is he in Japan? Work, military, school.....it just sounds interesting and I thought I would ask.
 
#7,100
#7,100
He's 21. My oldest. He's in the Navy. Stationed in Japan. I don't mind you asking. Kwylo76@outlook.com. hit me up sometime. I don't mind making friends. :)
 
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