Ask Behr anything food related thread

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#7,876
#7,876
Wife is trying her hand at the instant pot for the first time today. Looking forward to this pork loin.
 
#7,878
#7,878
vol_in_ar said:
looks awesome
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Seriously. I wish I enjoyed eating the things I make as much as I enjoy making them. Probably best that I don't, but still.

Personally, I would prefer a Jalapeño sauce for dipping, but the Marinara just works better and is liked better in general. It works nice with the onion. Which is another point. These can be fried, but the onion keeps more of its crunch by grilling.
 
#7,882
#7,882
Christmas? Whatcha waitin for? I probably would have broken it or thrown it away by now.
 
#7,885
#7,885
One of the best pieces of fish I can remember eating, was fresh lemon shark right of the boat. I followed the instructions the Captain of the boat gave me and it was awesome. I've had different types since then and all were as good as any other fish. IMO.

I've never had any that was sold commercially.

My advice would be to use fresh or none at all, I personally wouldn't trust the handling of it if it had at any time been frozen.

Soak the fresh meat in milk for 2-3 hours. Rinse under cold water very well. Marinate in Itailan dressing (Wishbone preferably) and grill it.
 
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#7,886
#7,886
Behr said:
Yea, Google is my friend. Haha. Just checked it out. How do you like it?
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we love it.

This is what i was waiting for when I posted.

Brown Sugar and Balsamic Glazed Pork Tenderloin

16683841_10156489031968644_7563530885827110479_n.jpg
 
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#7,892
#7,892
Behr said:
One of the best pieces of fish I can remember eating, was fresh lemon shark right of the boat. I followed the instructions the Captain of the boat gave me and it was awesome. I've had different types since then and all were as good as any other fish. IMO.

I've never had any that was sold commercially.

My advice would be to use fresh or none at all, I personally wouldn't trust the handling of it if it had at any time been frozen.

Soak the fresh meat in milk for 2-3 hours. Rinse under cold water very well. Marinate in Itailan dressing (Wishbone preferably) and grill it.
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Sounds good -- why wouldnt you trust the frozen ?
 
#7,893
#7,893
508mikey said:
Sounds good -- why wouldnt you trust the frozen ?
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I just wouldn't. That's the shortest answer I can come up with.:)

Shark require being bled out while they are still alive. Most shark for commercial sale are caught on boats fishing for other types of fish, meaning they are going to give more attention to the fish they are there to catch. I've been around commercial fishermen for over 20 years and just talking to them, I just don't trust shark to be handled correctly. Why would it matter if it was frozen versus fresh if it hadn't been handled correctly? If it's fresh, it would be easier to see and smell evidence of mishandling and easier to correct if it had been mishandled.

I'm in no way saying that a frozen filet of shark at Publix would be mishandled and worse than the fresh piece right next to it. Just, I personally would buy the fresh or nothing.
 
#7,895
#7,895
Both dishes look awesome Kev, as usual. The Sticky Chicken with Turmeric Roasted cauliflower would be my favorite. The cauliflower looks really good.
 
#7,897
#7,897
Tin Man said:
Do you obtain them from a restaurant supplier? Grow them your self? Know someone who knows someone...?
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I was joking.

I've heard of them, but never curious enough to try them. I'll do some investigating tho.

I've posted this before about something else, don't remember what, but if you have a restaurant you frequent and get to know an employee pretty well, you would be amazed at how eager they could be in helping you obtain something like those.

Just a suggestion.
 
#7,899
#7,899
Just curious Kev. Are the meatballs actually stuffed with mozzarella? I mean like, did she form the meat around some fresh bocconcici? If so, shame on you for not cutting one open so we could see the goodness. :)
 
#7,900
#7,900
Behr said:
Just curious Kev. Are the meatballs actually stuffed with mozzarella? I mean like, did she form the meat around some fresh bocconcici? If so, shame on you for not cutting one open so we could see the goodness. :)
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haha, yes they were stuffed with fresh mozz. my bad.
 
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