Ask Behr anything food related thread

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#10,252
#10,252
malinoisvol said:
Dang it!

Give that chowchow 30 days before you crack it open and enjoy. I'm envious.

Ain't nothing better than cornbread smothered with beans and topped with chowchow. UMMMMMMMMMM!
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joevol33 said:
I’m with Malinoisvol in this, mail it tomorrow!😬
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joevol33 said:
Dang, I should’ve flipped the page before my other response!
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Thanks, malinoisvol. I thought it should set a while, but nothing in the recipe about that. Guess it was just common knowledge/sense and they saw no reason to write that down. If it’s any good, I’ll make more next year and you can pick it up a jar at a LVBB game😄. I’ll even provide your ticket as thanks for the info.

Joevol, I mailed your jar to the address Behr provided, some place in Florida. Watch the mail; it should be coming soon. Hope your wife and girls are doing well.🙏🙏
 
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#10,254
#10,254
Smallvol#1 said:
Thanks, malinoisvol. I thought it should set a while, but nothing in the recipe about that. Guess it was just common knowledge/sense and they saw no reason to write that down. If it’s any good, I’ll make more next year and you can pick it up a jar at a LVBB game😄. I’ll even provide your ticket as thanks for the info.

Joevol, I mailed your jar to the address Behr provided, some place in Florida. Watch the mail; it should be coming soon. Hope your wife and girls are doing well.🙏🙏
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Boom 😜
 
#10,255
#10,255
First dip below freezing last night, so, I harvested my bountiful late crop of peppers, roasted 'em on the grill, peeled, seeded, and deveined 'em. Two packets frozen, one being enjoyed over the next few days.
 
#10,256
#10,256
Behr, I am going to a holiday party on Sunday. They are having fried turkey and the rest is pot luck. My wife made the best dressing I've ever had. I still have a pan of her dressing in the freezer. Can you tell me the best way to heat it up and how to tell whether it's done? I may have to get a neighbor involved to do it since I may be doing some other food in my oven, but they will work with me. Also, if it isnn't too much trouble, could you tell me how to make good gravy without buying a whole turkey and taking the giblets out? Sorry, I know that's asking a lot..
 
#10,262
#10,262
mcompton said:
Behr, I deep fried a prime rib roast recently. It was ok. Ever done it? Thoughts?
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entrepreneur-advice.jpg
 
#10,263
#10,263
Behr, I’m living out of a hotel for three months. All I have is a crock pot and two eye burners for cooking. I used the crock pot for pulled pork. It came out better than expected, but next time I want to try liquid smoke. Any suggestions on brand, when and how much to add?
 
#10,265
#10,265
volfanbill said:
Behr, I’m living out of a hotel for three months. All I have is a crock pot and two eye burners for cooking. I used the crock pot for pulled pork. It came out better than expected, but next time I want to try liquid smoke. Any suggestions on brand, when and how much to add?
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Colgin is the brand I use.

I actually tried this several months ago while experimenting with crock pot cooking. I was surprised as well. I can't remember how much I used, but I do remember wishing I had used more.

I think it was about a 3-4 pound roast and I used about half of a small bottle.

I would suggest using an ounce per pound.

To be honest, to use too much would be hard to do.
 
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#10,267
#10,267
I've never deep fried a prime rib roast, or any roast for that matter. My only thought is, sometimes good ideas should stay ideas.
 
#10,270
#10,270
Behr said:
Colgin is the brand I use.

I actually tried this several months ago while experimenting with crock pot cooking. I was surprised as well. I can't remember how much I used, but I do remember wishing I had used more.

I think it was about a 3-4 pound roast and I used about half of a small bottle.

I would suggest using an ounce per pound.

To be honest, to use too much would be hard to do.
Click to expand...

Thanks behr
 
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