Ask Behr anything food related thread

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#8,555
#8,555
volwindy said:
So you like cheesy potatoes, just not cheesy noodles...
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#8,556
#8,556
volwindy said:
So you like cheesy potatoes, just not cheesy noodles...
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I've never had au gratin made with scalloped potatoes cut the size of a straw and powdered cheese. Where's that "you can't read" gif. :thud:

Size matters, in pasta too. :)
 
#8,558
#8,558
Is it the box of mac N cheese you're talking about Behr? Cause that's not what I think of when I think of it. I think of my Nanny's. Lord she was a good cook.
 
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#8,560
#8,560
vollygirl said:
Is it the box of mac N cheese you're talking about Behr? Cause that's not what I think of when I think of it. I think of my Nanny's. Lord she was a good cook.
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I don't think of the box stuff either. So many good recipes out there with that cheesy goodness!
 
#8,561
#8,561
vollygirl said:
Is it the box of mac N cheese you're talking about Behr? Cause that's not what I think of when I think of it. I think of my Nanny's. Lord she was a good cook.
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As best as I can remember, back in the day, Mac and cheese got brought up with the Dr. Pepper marinade. I made a comment about how I didn't like Mac and cheese and it turned into a joke, and I ran with it.

I don't like "Macaroni". It's a thin tube, either cut short and in an elbow form, or long cut and straight. I like a pasta in a tube form to be bigger so the "sauces" fill them better. Like penne or rigatoni. It's not a big deal, just one of those things that got blown up and it was always funny.

Also, my ex girlfriend loved Kraft Mac and cheese from a box. She ate it almost everyday. After I made her one with real cheese and penne, I was making it so often I just got fawking sick of Mac and Cheese!

I guess if some have forgotten this, I should go ahead and say......I don't marinate anything in Dr. Pepper and I don't cook Filet Mignon in a crockpot. Lol.
 
#8,563
#8,563
Tin Man said:
I should hope not! This thread has life in it yet!
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Okay? Do you like potato au gratin, or were you just concerned about whether I did or not?

Lol, wtf?

How did your homemade mayo work out? Was it good? Did you make a grilled cheese sandwich using it? Did your wife like it? Did you try it? What did you think?:p
 
#8,565
#8,565
Wild Fly Agaric mushrooms

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Hard boiled chicken and quail eggs with tomato and aioli.

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Looks really good...

stuffed-tomatoes.jpg
 
#8,569
#8,569
Behr said:
Haha, that's cool. Good to know that we all get good ides from each other, that we actually use.

I still use butter for grilled cheese sometimes, just because. Like it best with mayo tho.

Mayo. I like mayo and onion. If I get a plain burger with onion, mayo. No onion, mustard. If I get a hot dog at a ball park, picnic, the beach etc, just the dog , bun and mustard. If onion is offered at one of those places, they are usually nasty, so I opt out. Making one for myself, mayo and onion.

Pretty much the same with "salads", potato, chicken and tuna. I want mayo as the base because I use onion. Obviously most of those use mayo as the base mixing agent, but sometimes mustard is used, especially for the potato and Tuna. I'm sure you all know that. I had a point and was heading in that direction, then got sidetracked and forgot.

So, if you've never tried it, I suggest trying Wishbone Italian Dressing in your salads. Any mayo based salads. Just a little. Some recipes call for vinegar because of the acidity, I use the Wishbone instead.

For tuna, crab or other fish or seafood type salads, try adding capers. This works really well. Important opinion on capers. Get non-pareil capers, it will say it on the bottle, if it doesn't, they're not. It's in reference to the size, the smaller the more delicate they are in texture and flavor. Because of that, always add them last and always rinse them and pat them dry in a paper towel before using. You still want them "mixed" in, but the least amount of folding, the less tearing and smashing them. In a dish like piccata, add them towards the end.
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I do spring water tuna, with a diced serrano pepper and spicy brown mustard, for lunch occasionally
 
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#8,571
#8,571
Behr said:
Okay? Do you like potato au gratin, or were you just concerned about whether I did or not?

Lol, wtf?

How did your homemade mayo work out? Was it good? Did you make a grilled cheese sandwich using it? Did your wife like it? Did you try it? What did you think?:p
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Yes. I'm partial to one made with Gruyere cheese. Given your outspoken indifference to mac 'n' cheese, I was genuinely curious as to how you felt about cheesy taters.

My wife judged the homemade mayo to be "OK." The cheese sandwiches griddled using the mayo were "fine." She will continue to use butter (that's what her mother did).

Depending on the bread, cheese, possible other contents, and accompanying foodstuffs, I may griddle the sandwiches dry (crispy toasty with gooey innards), however, when "wet" is called for, I am going to opt for mayo more often in the future (I won't say anything to my missus unless she asks).
 
#8,572
#8,572
Tin Man said:
Yes. I'm partial to one made with Gruyere cheese. Given your outspoken indifference to mac 'n' cheese, I was genuinely curious as to how you felt about cheesy taters.

My wife judged the homemade mayo to be "OK." The cheese sandwiches griddled using the mayo were "fine." She will continue to use butter (that's what her mother did).

Depending on the bread, cheese, possible other contents, and accompanying foodstuffs, I may griddle the sandwiches dry (crispy toasty with gooey innards), however, when "wet" is called for, I am going to opt for mayo more often in the future (I won't say anything to my missus unless she asks).
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Okay, so you get my Mac and cheese issue now?

I assume you also saw my post on grilled cheese. With them, and so so many other things, I may have a favorite item, way to prepare or cooking method, but I change up and always like trying any and everything different.

I don't expect or try to change anyone's eating habits, except for just trying different things. :salute:
 
#8,573
#8,573
Going back to Macaroni. Not saying you or anyone here is like this, but I've had so many experiences with people not educated, at all on pasta. Not long ago, Me and some other people were eating at a get together at a church function. Someone at my table said " what is this"? I said a poor attempt at penne Alfredo. Dude said, no this is some type of cream and cheese linguine. Okay.

Homemade pasta and cheese, I love. Velveeta and Shells are okay too. Shells ain't macaroni.

Gordon Ramsay is one of my favorite "Celebrity" chefs. But he has become so commercialized, I've lost some respect for him.

I saw one of his shows not long ago and he was explaining how to cook pasta. I guess he has a contract with an olive oil company or something, I don't have a clue how all of that kinda stuff works, but a few years ago, he would have called you a donkey for putting oil in the water. Cooking pasta isn't rocket surgery, but there is a correct way that gives you the best results.

Making pasta is one of those things I like to do, occasionally. 9 times out of 9 1/2 I used dried. Itailan brands are the best IMO. They're more "starchy".

The key to Cooking good pasta is the amount of water. It's best to use at least 4 quarts to a pound of pasta. It gives the pasta more room so it doesn't stick together. Using oil is a waste of oil and it "lubricates" the pasta and doesn't allow the sauce to stick to it as well.

Add salt to the water. It adds flavor and unless you use too much, it won't taste salty. Just a good thre finger pinch to a gallon should be plenty.

Don't rinse pasta, before or after cooking it. That will remove the starch, which is where the flavor is and helps sauces stick it.

I like to keep about a cup of the water, after removing the pasta to add a little to my sauces.

Tifwiw.
 
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