Ask Behr anything food related thread

[malinoisvol]

Alright Behr, I tried the grilled cheese with the mayo in place of butter. You, sir, are a effing genius!!! Added some hamburger dill slices and it was awesome.

Thanks for the info.

 

[malinoisvol]

Ever tried a Croque Monsieur? If you haven't, I recommend that you do. It is a good thang.

 

[Behr]

Alright Behr, I tried the grilled cheese with the mayo in place of butter. You, sir, are a effing genius!!! Added some hamburger dill slices and it was awesome.

Thanks for the info.

Seriously, one of the most enjoyable things in my life is cooking for people that enjoy trying something different. They don't always like it, and that's understandable and expected, but when they do, it's an unexplainable satisfaction that encourages me to try more new things myself.

Anyway, glad you liked it. And to be clear, I love butter and have plenty other better uses for it, might as well save it and not waste it on grilled cheese sammiches.

 

[Behr]

Ever tried a Croque Monsieur? If you haven't, I recommend that you do. It is a good thang.

Long story short this time. Haha. Yes. My favorite version is made with a honey buttered croissant.

 

[malinoisvol]

Long story short this time. Haha. Yes. My favorite version is made with a honey buttered croissant.

That honey buttered croissant combo sounds delightful! Wife has the gruyere and croissants on hand. I think you have piqued her interest in that combo, so sometime this week, I'll be tasting one (I hope)

 

[CardiacKid]

So I have a spot that gets sun a good bit of the day. But, it's a wall next to the drive way. I'd have to use containers, but I think I could put basil and some other herbs there. Only thing is, I don't know if the cars would affect the plants. Hubby says not a problem. I'm not sure yet.

I don't see how it would affect them, especially with them being elevated above the driveway. I grew up on a farm and feel safe to say that commercially grown veggies, etc. are subjected to much more with tractors, sprayers and harvesters driving over and around them in a much closer and more direct manor. JMO.

 

[Behr]

That honey buttered croissant combo sounds delightful! Wife has the gruyere and croissants on hand. I think you have piqued her interest in that combo, so sometime this week, I'll be tasting one (I hope)

Keeping with a French theme, try some President butter to make your honey butter.

I'm not a butter "snob", but I usually try to keep a little in the fridge for certain uses. It's really good. Tifwiw.

 

[Tin Man]

Georgia gardening guru, Walter Reeves avers that used coffee grounds do little more than add a little organic matter to the soil.

 

[vollygirl]

I don't see how it would affect them, especially with them being elevated above the driveway. I grew up on a farm and feel safe to say that commercially grown veggies, etc. are subjected to much more with tractors, sprayers and harvesters driving over and around them in a much closer and more direct manor. JMO.

:rock:

Y'all made me feel so much better!! Now hurry up spring/summer!

 

[malinoisvol]

Long story short this time. Haha. Yes. My favorite version is made with a honey buttered croissant.

IT'S HAPPENING!!! We'll be eating them today.

Question: in what part of the process is the honey butter applied? Is Dijon sauce still used?

She is gonna try cooking it in her air fryer. Thoughts?

 

[Behr]

IT'S HAPPENING!!! We'll be eating them today.

Question: in what part of the process is the honey butter applied? Is Dijon sauce still used?

She is gonna try cooking it in her air fryer. Thoughts?

Already done I suppose. Look forward to hearing how it turned out. Hard for it not to be good no matter how you prepared it. If not I'll be here to explain my method if you're still interested.

 

[malinoisvol]

Already done I suppose. Look forward to hearing how it turned out. Hard for it not to be good no matter how you prepared it. If not I'll be here to explain my method if you're still interested.

It was very good. The air fryer did dry out the croissant a bit, but still good. We used the extra dijon sauce as a dip for our fries.

And yes, I am still interested in your method, o culinary sensei.

 

[Behr]

It was very good. The air fryer did dry out the croissant a bit, but still good. We used the extra dijon sauce as a dip for our fries.

And yes, I am still interested in your method, o culinary sensei.

Lol, "Obsessed Culinary Fanatic" maybe.....

I didn't comment on the air fryer because I've never used one and frankly, don't know much about them. I'm old school like Bradley Coopers character in Burnt. "I'm not cooking fish in a Fawking plastic bag, that's what a skillet is for" in response to sous vide. Haha.

Next time you want to try it, let me know at least a couple hours before, unless you want to write it down now. To be prepared to follow my instructions, you'll want some milk, nutmeg, honey and chives, as well as the ham, Gruyere, croissants, butter and Dijon.

:dance:

 

[malinoisvol]

Lol, "Obsessed Culinary Fanatic" maybe.....

I didn't comment on the air fryer because I've never used one and frankly, don't know much about them. I'm old school like Bradley Coopers character in Burnt. "I'm not cooking fish in a Fawking plastic bag, that's what a skillet is for" in response to sous vide. Haha.

Next time you want to try it, let me know at least a couple hours before, unless you want to write it down now. To be prepared to follow my instructions, you'll want some milk, nutmeg, honey and chives, as well as the ham, Gruyere, croissants, butter and Dijon.

:dance:

Sorry for the short notice. Wife changed her weekly menu at the last minute to accommodate my craving. Great woman!

I'll be sure she has all the ingredients you listed for the next time. However, I'm gonna need 30 days to work this one off. They are tranquilizers in the form of a sammich. Lol

I'm writing as you post, kind sir.

 

[Behr]

I'm on my phone. Give me about 20 minutes or so to get home. It's not a whole lot but more than I want to deal with on the phone.

 

[malinoisvol]

Take yore time and be careful.

 

[malinoisvol]

Plus, I'll be headed off to the salt mines shortly.

 

[Behr]

If this does turn out to be long, don't worry, It's not as complicated as it looks, I just try to remember to tell you everything I can think of. Like Memphis Blues meatloaf. It looked complicated but it wasn't.

Get your Mise en place, French for everything in its place (get your isht together )

Let 3/4 cup of butter come to room temperature. Don't nuke it, let it sit.

Pre-heat the oven broiler. Shred about 1 1/2 cup of the cheese.

Mix 1/4 cup of honey with the 3/4 cup of softened butter.

For the Bechamel. Heat a cup of milk in the microwave. Hot is best, but at least warm. While that's working...

Cut the croissants in half. Toast the bottoms ( this makes two) for just about a minute. They toast quick.

Spread about a tsp of the honey butter on the bottoms. Put on your ham and cheese, on the bottoms, leave about 1/3 of a cup for the Bechamel.

In a small sauce pan or skillet, melt about 1 tbsp of butter. I use unsalted but salted will work. Add about a tbsp flour and cook for a couple of minutes. Add the milk slowly constantly stirring it. You don't want lumps, that's why you heated it. After it thickens add the 1/3 cup of cheese. Stir it until the cheese melts and add a pinch of nutmeg and a black pepper to taste, Fresh ground is best. IMO. Everything should be having a culinary orgy at this point. It should be thick now but still drip off the spoon. Taste that isht, boom! Take it off the heat.

Put the bottoms of the croissants with the ham and cheese on a pan or oven safe skillet in the oven and toast. Long enough for the cheese to melt.

Spread your Dijon and a little more honey butter on the inside of the tops of the croissants. Put the tops on the bottoms and spoon the Bechamel over the sammiches and put them back in the oven until the sauce is just beginning to golden.

Dip yo French fries in any leftover Bechamel beeach

Tried to go step by step in my head, hope I didn't leave anything out. You'll have some leftover honey butter. Toasted croissants with the honey butter drizzled over them while thier still hot are great with salads. It works good on pork, like pork chops or chicken.

Or, put ham topped with cheese in a heated pan with some olive oil, get it to melt the cheese, put it on a honey buttered croissant, put it all back in the pan and mash it down with a spatula, like a grilled cheese.

Just thinking of uses for the leftover stuff. I'll shut up now. I'm in a "zone" can't help it. Haha.

Enjoy.

Edit: Forgot, garnish with as many chives as you like. I like a lot.

 

[malinoisvol]

If this does turn out to be long, don't worry, It's not as complicated as it looks, I just try to remember to tell you everything I can think of. Like Memphis Blues meatloaf. It looked complicated but it wasn't.

Get your Mise en place, French for everything in its place (get your isht together )

Let 3/4 cup of butter come to room temperature. Don't nuke it, let it sit.

Pre-heat the oven broiler. Shred about 1 1/2 cup of the cheese.

Mix 1/4 cup of honey with the 3/4 cup of softened butter.

For the Bechamel. Heat a cup of milk in the microwave. Hot is best, but at least warm. While that's working...

Cut the croissants in half. Toast the bottoms ( this makes two) for just about a minute. They toast quick.

Spread about a tsp of the honey butter on the bottoms. Put on your ham and cheese, on the bottoms, leave about 1/3 of a cup for the Bechamel.

In a small sauce pan or skillet, melt about 1 tbsp of butter. I use unsalted but salted will work. Add about a tbsp flour and cook for a couple of minutes. Add the milk slowly constantly stirring it. You don't want lumps, that's why you heated it. After it thickens add the 1/3 cup of cheese. Stir it until the cheese melts and add a pinch of nutmeg and a black pepper to taste, Fresh ground is best. IMO. Everything should be having a culinary orgy at this point. It should be thick now but still drip off the spoon. Taste that isht, boom! Take it off the heat.

Put the bottoms of the croissants with the ham and cheese on a pan or oven safe skillet in the oven and toast. Long enough for the cheese to melt.

Spread your Dijon and a little more honey butter on the inside of the tops of the croissants. Put the tops on the bottoms and spoon the Bechamel over the sammiches and put them back in the oven until the sauce is just beginning to golden.

Dip yo French fries in any leftover Bechamel beeach

Tried to go step by step in my head, hope I didn't leave anything out. You'll have some leftover honey butter. Toasted croissants with the honey butter drizzled over them while thier still hot are great with salads. It works good on pork, like pork chops or chicken.

Or, put ham topped with cheese in a heated pan with some olive oil, get it to melt the cheese, put it on a honey buttered croissant, put it all back in the pan and mash it down with a spatula, like a grilled cheese.

Just thinking of uses for the leftover stuff. I'll shut up now. I'm in a "zone" can't help it. Haha.

Enjoy.

Edit: Forgot, garnish with as many chives as you like. I like a lot.

Can't wait to try this next time.
I've read this to mich frau and have wrote it onto our recipe cards.
So it has been written, so it shall be done

Thanks for taking the time to write this out for us, Behr!

When she prepares it, I'll be sure to let you know how it came out.

We might also try the plum tomato salad I have seen recommended as a side dish.

 

[Behr]

Can't wait to try this next time.
I've read this to mich frau and have wrote it onto our recipe cards.
So it has been written, so it shall be done

Thanks for taking the time to write this out for us, Behr!

When she prepares it, I'll be sure to let you know how it came out.

We might also try the plum tomato salad I have seen recommended as a side dish.

No problem, anytime.

 

[joevol33]

I may be going down to Florida in about a month for a fishing trip. You gonna grill the fish I catch??😜

 

[Behr]

Probably won't end up with any fillets big enough to grill. You'll be a frying mofo.

What part of Florida?

 

[joevol33]

Probably won't end up with any fillets big enough to grill. You'll be a frying mofo.

What part of Florida?

Over around crystal river. A friend at church is from that area, and several of us are planning trip down there to do some in shore fishing.

 

[Behr]

Cool. That's up in VIF and the Kitchen Witches stomping grounds. Close to 3 hours from me.

 

[joevol33]

I am hungry for grilled fish now. I need to go trout fishing.