Ask Behr anything food related thread

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#452
#452
Funny.....this was my question to The Ron last night

"My kitchen looks like a category 4 hurricane just blasted it. Should I clean it tonight or wait until tomorrow morning?"
 
#453
#453
editorb-flickr-kitchen-4251.jpg
 
#454
#454
RV calls me her sous-chef, but I'm more like FEMA hazmat cleanup.:lolabove::lolabove:
 
#457
#457
She hasn't heard my version tho...haha

Is she on vacation now? Has she started prep work for Christmas dinner? Are you having the dinner at your place?

Just interested.
 
#458
#458
Behr1213 said:
She hasn't heard my version tho...haha

Is she on vacation now? Has she started prep work for Christmas dinner? Are you having the dinner at your place?

Just interested.
Click to expand...

Yes, she is home now doing all her prep and cookie dough and such. Friends are coming over for Christmas Dinner on Sunday. then fire pit afterwards. If you weren't working...........:yes:
 
#459
#459
Love to be there! I'm going to get the rest of my supplies this afternoon and all day tomorrow will be prep work. One of my neighbors offered to help, I told her I like to do everything that needs to be done except for the cleaning, she said she would be happy to do that for me. :thumbsup:
 
#463
#463
Intelligence is knowing a tomato is actually a fruit. Knowledge is knowing not to use it in a fruit salad.
 
#469
#469
Behr,

I always use ground beef in my chili. I've heard some ppl use some type of steak cut into cubes. Is this a good idea? If so, what type?
 
#470
#470
CardiacKid said:
Behr,

I always use ground beef in my chili. I've heard some ppl use some type of steak cut into cubes. Is this a good idea? If so, what type?
Click to expand...

CK.

It's hard to find "ground beef" nowadays, I would guess you are using "ground chuck or sirloin", me personally would stick with "ground beef" if you have a good source.

Otherwise, I use a ground "beef", veal and pork mix.

If you want to go the "steak" route, go with a fatty cut. I like grease!

Help?
 
#472
#472
I agree, fat is flavor. I have an excellent source for ground beef. I raise my own steers so i just go to the freezer. I like the idea of adding other types of meat for a change up. I haven't tried that before.
 
#473
#473
CK.

I'm buzzed and sometimes forget what I'm talking about.

IMO. The procedure is more important than the ingredients.

Whatever meat you use... brown it and get as much of the juice/flavor from the meat. Then proceed with your favorite recipe. Simmer as long as you can with maters, onions, and some kind of peppers.
 
#474
#474
Haha! I'm feeling pretty good myself. Been sipping on some shine for a while now. This is some good sh!t. Best i've found in years.
 
#475
#475
hmanvolfan said:
I'm devastated you would honor that question with a reply.
Click to expand...

Oh shat! I thought he said Quail.


CardiacKid said:
I agree, fat is flavor. I have an excellent source for ground beef. I raise my own steers so i just go to the freezer. I like the idea of adding other types of meat for a change up. I haven't tried that before.
Click to expand...

You're lucky as far as the ground beef.

Ground beef, veal and pork...equal amounts, make a really good chili and opens the door for soooo many different "additions".
 
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