Ask Behr anything food related thread

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#8,427
#8,427
Imma tell you right now. The weirdest group of posters on VN are....the ones that frequent the "what movies have you seen recently" thread.

Holy gaucamole. :blink:
 
#8,429
#8,429
Behr said:
It's prolly looking and smelling pretty righteous about now. What are you using to smoke it?
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It looked and smelled great when I took it out to wrap. It's currently stalled at 163 degrees. 😞

I'm using a Masterbuilt electric. I'm too lazy and don't have the skills to use a wood fired smoker and maintain proper temps. I like to smoke year round and this one works well in most types of weather.

I'm using approximately 2/3 apple and 1/3 oak for smoke.
 
#8,430
#8,430
CardiacKid said:
It looked and smelled great when I took it out to wrap. It's currently stalled at 163 degrees. 😞

I'm using a Masterbuilt electric. I'm too lazy and don't have the skills to use a wood fired smoker and maintain proper temps. I like to smoke year round and this one works well in most types of weather.

I'm using approximately 2/3 apple and 1/3 oak for smoke.
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Sounds good!

Hey, whatever it takes to get'er did. I've actually used liquid smoke in a crockpot to make really nice "smoked" pork and beef roasts. It served my purpose.

On another note, I'm I the only having trouble with posting? It seems to be taking forever.
 
#8,434
#8,434
Behr said:
I've learned a lot over the past five years, more than I can even begin to tell you about fish.

One of the best, if not THE best, experiences I've ever been afforded, was my time as General Manager and Executive Chef at Snug Harbor on Ft. Myers Beach. It also served as a "crutch" as far as fish go. I learned so much about "fresh straight off the boat" fish, stone crab, squid and shrimp, in some cases, still alive. Fast forward 10-12 years, it was almost like starting over, like FDA requirements on "fresh" and "sushi-grade". How it must be frozen/stored/thawed/displayed.

Trying not to ramble.

Frozen tuna is your safest bet if you are going to sear or eat it raw. If you've eaten sushi at a restaurant, 95% or higher chance it has been frozen at some point.

I can explain further if you or anyone else wants, but otherwise, Ill just say, in most supermarkets like Publix, Walmart, Costco, Sam's etc, "fresh" and "sushi-grade" are in most cases just a marketing tool.
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Love the information you bring.
 
#8,436
#8,436
Well I appreciate it. Sometimes I think I'm boring everyone so I try not to post too much too often. Then other times, I just think "they don't have to read it".

I started a post yesterday morning that was about 8-9 long paragraphs, and was only getting started. I finally laughed and deleted it. You're welcome. Lol.
 
#8,437
#8,437
If folks find posts in this thread long and boring, they can read the RIP thread.

I don't post often, but I love this thread. Picking up and sharing ideas, recipes, cooking processes, etc. is fun and educational for me. You and others have taught me a lot without even knowing.

Thanks, Behr! I appreciate the knowledge you share.
 
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#8,439
#8,439
The one time I seared Ahi tuna, it was from a fish that was minimally processed & flash frozen shipboard. The fish was thawed and cut at the seafood market that day. I purchased a big hunk of loin, sprinkled the exterior with ground black, white & red pepper with a wee bit of salt, seared the exterior on a hot flat iron griddle (kinda like rolling a log of tuna flesh). Presented it whole, sliced and served it as an appetizer. It was just right, looked like the stuff served by the hip restaurant that gave me the idea to try it.
 
#8,440
#8,440
Tin Man said:
The one time I seared Ahi tuna, it was from a fish that was minimally processed & flash frozen shipboard. The fish was thawed and cut at the seafood market that day. I purchased a big hunk of loin, sprinkled the exterior with ground black, white & red pepper with a wee bit of salt, seared the exterior on a hot flat iron griddle (kinda like rolling a log of tuna flesh). Presented it whole, sliced and served it as an appetizer. It was just right, looked like the stuff served by the hip restaurant that gave me the idea to try it.
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Awesome! It's not easy finding a place that receives whole fish, that large, for resale to the public. We have one in the Cape. Next time you're there and want to spend a few extra bucks, ask them when they will receive thier next one and if they will sell you some Otoro.
 
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#8,441
#8,441
CardiacKid said:
If folks find posts in this thread long and boring, they can read the RIP thread.

I don't post often, but I love this thread. Picking up and sharing ideas, recipes, cooking processes, etc. is fun and educational for me. You and others have taught me a lot without even knowing.

Thanks, Behr! I appreciate the knowledge you share.
Click to expand...

Cool. This thread is an important "tool" for me right now, in many ways and, I really enjoy it as much as its importance to me.
I've been asked many times, in different words but still the same question, "what was the hardest thing for you to learn". I don't even have to think about it, and it's funny because, It's part of the answer to another question I get asked often, "what is your "signature" dish?"

The Mother Sauces.

I used to get so fawking mad when trying to learn them. It was easy to make them, but I couldn't remember what each one was called. Tell me to go to the kitchen and make all 5, no problem. Now go sit down and write them all down and explain how to make each, in detail. Faaaaawk.

I wasn't finished but somehow submitted it. :crazy:
 
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#8,442
#8,442
I don't know how in the heck that happened. Volly using her Mod skills to nicely tell me to Stfu? Lol.

Anyway....
 
#8,443
#8,443
I get that. I do lots of things on a daily basis that come second nature to me, but if I had to write it down and fully explain in its entirety, I would fail miserably. I blame a lot of it on my learning process. It seems to be different than most. I don't typically memorize things, I learn them in my own way. Explaining the whys and where's is not so easy at times. The how to's, I can usually explain.
 
#8,444
#8,444
CardiacKid said:
I get that. I do lots of things on a daily basis that come second nature to me, but if I had to write it down and fully explain in its entirety, I would fail miserably. I blame a lot of it on my learning process. It seems to be different than most. I don't typically memorize things, I learn them in my own way. Explaining the whys and where's is not so easy at times. The how to's, I can usually explain.
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Yea, the thing I hate most is when a guest of the restaurant asks to speak to me, and not knowing why. Lol. Sometimes they can ask the hardest questions to answer. The "why's" and "how's" are the worst. You gotta be on top of your game! If for no other reason, to answer without being a prick. :yes:

The sauces were hard for me because, with pretty much everything but especially them, you have to be careful with where you get your information. One thing I can say about the information I share here, it's mostly my opinion and facts, based on solid research and experience. I rarely use the Internet for anything other than ideas with pictures and quick spelling references.

All of my sauce knowledge is from experience and research from "Le Guide Culinaire", written by Auguste Escoffier, which most of his knowledge came from experience and learning from Marie-Antoine Careme. Both were the "fathers" of the 5 Mother Sauces.

It's crazy how many books and notebooks I have. That is actually a big part of why I'm still so "old school". But Im good with it.:peace2:
 
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#8,445
#8,445
I can only imagine the customer "concerns" in the restaurant business. I can absolutely relate to trying not to be a prick at times.

Can't replace experience. Good and bad experiences teach us a lot.

Nothing wrong with old school.
 
#8,446
#8,446
Behr said:
I don't know how in the heck that happened. Volly using her Mod skills to nicely tell me to Stfu? Lol.

Anyway....
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f1cb3213249c849827956a72442401f6.gif
 
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#8,448
#8,448
CardiacKid said:
I can only imagine the customer "concerns" in the restaurant business. I can absolutely relate to trying not to be a prick at times.

Can't replace experience. Good and bad experiences teach us a lot.

Nothing wrong with old school.
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One of my favorite culinary movies is No Reservations. Catherine Zeta-Jones is the chef in it. This annoying guy sends his steak back twice because it's not rare enough and is a major smartass. She goes out to the table and slams down a raw steak on the table, "is that rare enough"?

Doesn't "sound" that funny, but damn, it gets me "excited" everytime I see it. Haha.
 
#8,449
#8,449
Malin, have you not tried the croque-Monsieur because it's too big of a pain in the Tin Man?
 
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