Ask Behr anything food related thread

[Behr]

Behr... are you a boneless or bone-in chicken cacciatore guy?

I've never seen bone-in before today.

I like bone-in, for no other reason than presentation. Like shrimp dishes I serve. I like to leave the tail on in pasta dishes and sometimes, get complaints. Haha, fork'um.

 

[malinoisvol]

Cacciatore is a fave of mine. I get it only once a year, tho. :-(

 

[malinoisvol]

Saffron. Does it really make a difference?

 

[Behr]

Yes.

 

[Weezer]

First thought that came to mind was Rosemary, fresh and dried works wonders with all types of potatoes.

Can't think of anything off the top of my head.

How are you preparing them?

All kind of different ways. Sometimes baked, sometimes stewed, sometimes mashed, sometimes fresh cut fries. I use black pepper but feel like I need something more. Especially on the fries. I wish I could get that seasoned fries taste, but black pepper alone doesn't accomplish that. At first, cutting out salt was easy, but lately, I've been missing it. I was hoping there might be something to distract me.

 

[Behr]

All kind of different ways. Sometimes baked, sometimes stewed, sometimes mashed, sometimes fresh cut fries. I use black pepper but feel like I need something more. Especially on the fries. I wish I could get that seasoned fries taste, but black pepper alone doesn't accomplish that. At first, cutting out salt was easy, but lately, I've been missing it. I was hoping there might be something to distract me.

You said you're "not supposed" to have salt, not "can't". I'd have to have a little. But, obviously that's just me and I might change my mind if I were in your shoes.

I would ask my doctor if the use of Pink Himalayan salt in small amounts would be acceptable. I'm not a doctor, obviously, but I do know that salt is important to our bodies and maybe this would be an option. I know it contains like 10 % less sodium chloride than regular salt, and has a lot of minerals that regular salt doesn't.

Otherwise, I guess I would use a bunch of unsalted butter and or olive oil, avacodo oil, macadamia nut oil, sesame oil etc. and different fresh herbs and vegetables to mix with them and see what you could come up with that you like.

 

[malinoisvol]

Yes.

Just wondering. Mortgage inducing spice. Lol

I loves me some piaya. Mmmmmmmmmm

 

[Behr]

It wouldn't make a difference in Piaya.

 

[kev20]

Shrimp spring rolls to go with a repeat of the Korean Pork Noodle bowl.

 

[Behr]

Between the angle of the photo and the damn near perfectly formed rolls, they almost look fake. Haha. Nice job.

Some type of dipping sauce with tamari or Harissa is probably more popular, but any type of spring roll is my favorite "vehicle" for sriracha mayo.

 

[kev20]

She made a peanut sauce (not pictured, obviously). She wasn't so proud of it because she couldn't get it to the right consistency. It didn't prevent it from tasting like restaurant sauce though.

 

[Tin Man]

Chicken cacciatore? Bird pieces must have bones. Essentially, "cacciatore" is hunters' style. Am I right, Behr?

BTW, I've not used saffron in a cacciatore recipe....

 

[Tin Man]

I'm a big fan of Vietnamese spring rolls. I enjoy the Thai peanut sauce that usually accompanies most served in the US, but I have served these at home with numerous alternative accompaniments. Sriracha mayo sounds like a gud'n...

 

[Tin Man]

Just wondering. Mortgage inducing spice. Lol

I loves me some piaya. Mmmmmmmmmm

Real honest-to-Betsy saffron? If you've any connection in Singapore, it can be bought there at pennies on the dollar compared to US prices. Ask your expat pal stationed in Singapore to head to the Indian markets, pick up a butt-oodle of saffron, vacuum seal it, and ship it to you.

 

[Behr]

Chicken cacciatore? Bird pieces must have bones. Essentially, "cacciatore" is hunters' style. Am I right, Behr?

BTW, I've not used saffron in a cacciatore recipe....

Cacciatore literally means Hunter in Italian, but it was named after some poet named Cacciatore, so yes, you are correct. But in Malins defense, it's more common to see it served boneless in restaurants.

A Tuna Dynamite sushi roll was my first introduction to sriracha. I told my girlfriend at the time that the "dynamite" sauce would be good on a spring roll. A couple of days later it was on my menu. Of all the uses for sriracha, in any form, that is my favorite. Sorry to repeat.

Sounds like a PITA for a little saffron.....but hey, it would sound cool in a conversation at a Paella dinner party. "Got this weed from Julio in the Bronx, but this saffron.......

 

[malinoisvol]

Let me be perfectly clear... I am not a cook! (nor, can I spell)

Wife uses saffron in the paella and not the cacciatore.

 

[Behr]

Let me be perfectly clear... I am not a cook! (nor, can I spell)

Wife uses saffron in the paella and not the cacciatore.

I know you you weren't talking about using it in the Cacciatore, Tin started that rumor.

And I knew you meant Paella and not Piaya, but I had to play along since Piaya is spelled correctly, if you're talking about flatbread.

 

[malinoisvol]

Haha.

I'm that "special" poster.

 

[Behr]

Question Malin, did you have the Cacciatore at a restaurant? If so, "mom and pop" Italian place? How much was it?

 

[Tin Man]

Tin started that rumor.

 

[Tin Man]

If you could get saffron for $8.64/oz vs $78/oz... I think it would be worth troubling a pal in Singapore.

 

[malinoisvol]

Question Malin, did you have the Cacciatore at a restaurant? If so, "mom and pop" Italian place? How much was it?

No sir. My wife has always made it.

But speaking of "mom and pop", there was this Italian restaurant in Lutzenhausen, Germany that served the best lasagna I've ever put in my mouth.

 

[Behr]

No sir. My wife has always made it.

But speaking of "mom and pop", there was this Italian restaurant in Lutzenhausen, Germany that served the best lasagna I've ever put in my mouth.

Nice!

Was just curious. The reason you don't usually see it served bone-in, is most places don't use bone-in pieces of chicken for anything other than fried chicken, or buffalo style wings, and you usually don't see Cacciatore on a menu that serves either of those. It wouldn't be cost effective.

I think Tin is mad. Lol.

 

[malinoisvol]

Speaking of lasagna, soft top or hard top?

I like the top of my lasagna almost burnt (hard top).

 

[malinoisvol]

Nice!

Was just curious. The reason you don't usually see it served bone-in, is most places don't use bone-in pieces of chicken for anything other than fried chicken, or buffalo style wings, and you usually don't see Cacciatore on a menu that serves either of those. It wouldn't be cost effective.

I think Tin is mad. Lol.

He been hanging out on the ff again?