Ask Behr anything about anything not related to food

#2,553
#2,553
theFallGuy said:
he hasn't left his condo since the Pilgrims arrived on the Mayflower
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Here is a photo from the last time I was at a public gathering.

last-supper_1.jpg
 
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#2,560
#2,560
Behr said:
Commonly known in a restaurant as the boat motor.

And while that would be ideal, you don't "need" one. I'm impressed you have one. I had one at the restaurant that was like handling a jackhammer.
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okay maybe he doesn't really "need" one as long as you have a good blender. We've used our ninja before. My experience with tomato soup is you have to really blend the fresh tomatoes down so they aren't too gritty and I think a "boat motor" helps with that.
 
#2,561
#2,561
theFallGuy said:
okay maybe he doesn't really "need" one as long as you have a good blender. We've used our ninja before. My experience with tomato soup is you have to really blend the fresh tomatoes down so they aren't too gritty and I think a "boat motor" helps with that.
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Cook'em first and they'll blend fine, but you're right. I wasn't disagreeing, just didn't want Joe to decide not to try making tomato soup because he didn't want to buy a boat motor.
 
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#2,568
#2,568
I've always had them in a restaurant. I'm attempting to cook some at home tomorrow night....
 
#2,573
#2,573
Souce said:
I'll probably go with pan fried. In butter??
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With grilled steak I agree with Pan-fried in olive oil and fresh garlic or sauteed with butter, white wine and fresh garlic and if you had some, a pinch of fresh tarragon.
 
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