Ask Behr anything food related thread

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#7,327
#7,327
The Non-Violence Project urges you not to fight at the Waffle House. They woo you with food porn on the Waffle house thread in the 'Zone.
 
#7,328
#7,328
Lemon-Dill Shrimp Couscous with Spinach, Peas, Radish, and Feta.
Wife took the picture before she added the feta. D'oh!

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#7,329
#7,329
Kev eats well!!

I'm impressed fwiw, with the use of couscous (Israeli?) here, especially with the other ingredients. Smart and creative, In my humble opinion. Presentation is picture perfect even without the Feta.
 
#7,332
#7,332
Behr said:
It's still worth it either way, but I like the blend that includes sun dried tomatoes.

Your wife must not be a true Vol fan, cause we only fight at Waffle House.:)
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I'll sneak back in there and pick it up :) She'd better be a Vol fan, I met her at the Longbranch on the strip about 27 years ago.
 
#7,333
#7,333
Hey kev, do you or the missus ever prepare "gigantes" (Greek lima beans) or an approximation thereof?
 
#7,334
#7,334
I wouldn't make a special trip. I mean, it ain't a once in a lifetime opportunity. Haha.

You're there, it's a 1.50....grab it.
 
#7,335
#7,335
Tin Man said:
Hey kev, do you or the missus ever prepare "gigantes" (Greek lima beans) or an approximation thereof?
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No, we've never made those. If they have any kind of consistency like lima beans, there's no way we ever would. I don't think she's ever even mentioned them from all the times she went to visit her family in Greece, so she must have not had them, or had them and hated them. She does make these fairly often...

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#7,336
#7,336
Speaking of butter.

If any of you want to try an expensive quality butter sometime, I would like to suggest either Anchor, President or Smjor in that order. Anchor (New Zealand) and President (France) are pretty much equal in taste, President is a little bit more spreadable. I like Anchor better because it's not French. :). Smjor is harder to find and the more expensive of the three, but all three the would be my picks as the best butter available. They are made from grass-fed cows and free from all the AGH and rdST crap, unlike most of the others.
 
#7,337
#7,337
My Grandfather used to make Spanakopita when I was a kid, looked just like those.

How big a boy are you?



Haha.
 
#7,340
#7,340
yeah, for some reason she didn't take a photo of the baklava after it was done. she did take a video of pouring the syrup over it when it came out of the oven though.
 
#7,342
#7,342
Can we talk about slaw? I grew up having cabbage, carrots, and mayo. I get tired of it, not sure what I could add to it.
 
#7,343
#7,343
vollygirl said:
Can we talk about slaw? I grew up having cabbage, carrots, and mayo. I get tired of it, not sure what I could add to it.
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There's a lady we go to church with that puts pickles in hers. My wife likes it, but I'm not a big fan.
 
#7,344
#7,344
vollygirl said:
Can we talk about slaw? I grew up having cabbage, carrots, and mayo. I get tired of it, not sure what I could add to it.
Click to expand...

My mother adds bell peppers, onions, and paprika as well. I think she also adds Duke's relish (one of her four food groups, along with Triscuits, cornbread, and Spanish peanuts.)

Tasty, but major heartburn with the raw onions. :eek:hmy:
 
#7,346
#7,346
I use Mayo, celery seed, poppy seed, honey, red wine vinegar, cukes, kale and carrots. I like to cut the cabbage really thin (chiffonade)and julienne the carrots and cukes. Add a few slices of radish for Aesthetic appeal.

This is what I used at both restaurants here in Ft. Myers. It was liked well.
 
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