Ask Behr anything food related thread

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#8,626
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#8,630
#8,630
While I'm patiently waiting for you to tell me where you were going with that Volly, I seriously don't know, did you ever get your stove looked at ?

Well duh, guess that's why you're replacing it. What's wrong with it?
 
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#8,632
#8,632
Behr said:
While I'm patiently waiting for you to tell me where you were going with that Volly, I seriously don't know, did you ever get your stove looked at ?

Well duh, guess that's why you're replacing it. What's wrong with it?
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What's wrong with it is it came with the house (12 years ago) and I want a new one. :) Aside from the fact that it heats between 75-100° too hot, it also has the broiler in the drawer under the oven. And I hate it. So I haven't used the broiler more than a dozen times.

Now, back to my question. I like broiled fish, but it's been so long since I've been able to do it justice, I just wondered if you had any thoughts. :)
 
#8,635
#8,635
vollygirl said:
What's wrong with it is it came with the house (12 years ago) and I want a new one. :) Aside from the fact that it heats between 75-100° too hot, it also has the broiler in the drawer under the oven. And I hate it. So I haven't used the broiler more than a dozen times.

Now, back to my question. I like broiled fish, but it's been so long since I've been able to do it justice, I just wondered if you had any thoughts. :)
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Not really. That's one method I've never used frequently and don't even remember the last time I did. Why do you want to broil? Are you getting another gas? What brand? I ask about the brand because Im only familiar with a few and just curious.

I'm not going to criticize about broiling, I just always preferred a different method of cooking. I mainly used the "broiler" for finishing something and in a restaurant, I usually had a salamander for that.

The octopus was cool.
 
#8,636
#8,636
I bought 3 boneless and skinless chicken breasts I was planning on covering in lemon pepper seasoning and baking in the oven. Anybody have a better suggestion that's easy to cook?
 
#8,638
#8,638
Behr said:
Not really. That's one method I've never used frequently and don't even remember the last time I did. Why do you want to broil? Are you getting another gas? What brand? I ask about the brand because Im only familiar with a few and just curious.

I'm not going to criticize about broiling, I just always preferred a different method of cooking. I mainly used the "broiler" for finishing something and in a restaurant, I usually had a salamander for that.

The octopus was cool.
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Cause when I was younger, my parents would take us to Red Lobster and I always got broiled red snapper. Loved it! Mom would broil my fish at home sometimes (it was usually perch, that's what she bought back in the day) with lemon, butter, and paprika. Love it!

I'm looking at a Samsung. I can't really justify buying one, other than I just want it. This one has the features I want (broiler on top and convection fan), and I can live with the price.
 
#8,639
#8,639
hmanvolfan said:
I bought 3 boneless and skinless chicken breasts I was planning on covering in lemon pepper seasoning and baking in the oven. Anybody have a better suggestion that's easy to cook?
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Marinate it in something for a while and you got a lot better shot of it being juicy. That's what I've found lately.

I used to love lemon pepper. Then I got to where I couldn't stand it. Now I love it again. Ain't that weird? They say your taste buds change every 7 years. I believe it.
 
#8,640
#8,640
I have a jar of Ragu spaghetti sauce with green pepper and mushrooms in it. How about I put the chicken breasts in a baking dish and cover them in the sauce and let it sit in the fridge for a couple hours and then bake in the oven?
 
#8,641
#8,641
hmanvolfan said:
I bought 3 boneless and skinless chicken breasts I was planning on covering in lemon pepper seasoning and baking in the oven. Anybody have a better suggestion that's easy to cook?
Click to expand...

Sounds good to me bro.

Yesterday, after we spoke about the chemo stuff, I spent a few minutes looking on the Internet about food that is best for your situation. Didn't really spend a lot of time just because it required more time than I had.

That said, even without your recovering, but that included, I suggest the next time you go shopping, get this.....

Olive oil. The best general use olive oil I've found, for the money, is Pompeian Extra Virgin "Robust" It's offered in very small bottles up to a gallon can. I usually get the 32oz bottle and it's about 6 bucks.

Garlic. I prefer whole fresh, but for convenience, in the produce section, they have jars of minced and chopped in water. It's about 4 bucks and will last a long time. It's the next best thing to fresh.

Cavenders Greek seasoning. It's in the spice section and it's excellent on chicken. No MSG either.

Sea Salt. It's cheap and just adds so much more than table salt. Alessi sea salt from the Mediterranean. Like 2 bucks for a pound box.

With those 4 items, you can do so many things with damn near anything. Cheap, long " shelf life" and just plain good.

Sorry if it was too long and/or you dgas.
 
#8,643
#8,643
Never mind, response was noted after posting signal. Will pick up ingredients but I doubt I'll ever become a competent cook.
 
#8,645
#8,645
vollygirl said:
Cause when I was younger, my parents would take us to Red Lobster and I always got broiled red snapper. Loved it! Mom would broil my fish at home sometimes (it was usually perch, that's what she bought back in the day) with lemon, butter, and paprika. Love it!

I'm looking at a Samsung. I can't really justify buying one, other than I just want it. This one has the features I want (broiler on top and convection fan), and I can live with the price.
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99% of my oven cooking in life has been a convection oven. Add another 1000 dollars to whatever yours is gonna cost and it'll be worth.

My dad always said about spending money, if it's for hunting, it don't matter. I feel that way about cooking and the equipment you need to do it.
 
#8,646
#8,646
hmanvolfan said:
So you think the lemon pepper would be better than the sauce marinade thing?
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Yes.

Got any Italian dressing?


Those items I list are very basic and easy to use. There are infinite other ideas I would love to share, but those are as basic as you can get.

Instead of the lemon pepper seasoning, it would be a little olive oil. Too much won't hurt, it'll just be a waste. A teaspoon of that garlic right out of the jar, out of the fridge and a pinch of salt. Oven, pan or grill. Fawk, nuke it if you don't feel like doing anything else!

Instead of lemon pepper, little oil and the Cavenders. Or no oil, just the Cavenders. Boom.
 
#8,647
#8,647
Got some Kraft Zesty Italian. How do I do that? Marinade the chicken in a bowl and then take it out of the bowl and put in oven?
 
#8,649
#8,649
hmanvolfan said:
Got some Kraft Zesty Italian. How do I do that? Marinade the chicken in a bowl and then take it out of the bowl and put in oven?
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Perfect. Yes, just put the breast in a bowl or on a plate, pour some of the dressing over them and let sit about 30 to 45 minutes. Too long and they will be dry, still good flavor tho. Then on a pan and in the oven. 400 on the middle rack. Depending on the breasts, should take about 15 minutes.
 
#8,650
#8,650
hmanvolfan said:
Or do I just put the chicken on the baking pan and pour the dressing over it and put it in the oven?
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No, but after you take the chicken out of the bowl, throw that crap away. Don't use it for anything. If you already knew that, sorry.
 
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