Ask Behr anything about anything not related to food

#476
#476
Orangeredblooded said:
I was in my 20’s at the time, I’m afraid that time is passed, but the memories and images I have in my mind have made me in the conservationist that’s I am now.
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Yeah 20's and 30's for me. Turned 34 the year we hauled Billy back to Walker's after his "misunderstanding" with a 6 ft. reef shark. I probably went back the last time in 97 or 98.
 
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#487
#487
95 Vol Alum said:
Behr,

How do I make good guacamole?
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I am not Behr but this is one of my Hispanic friend's recipe. Doris is one hell of a cook.
4 Avocados
1 Lime
1 Bundle Cilantro
1/4 Diced Red Onion
2 Diced Garlic Cloves
1 Large Jalapeno
Sea Salt
Peal Avocados place in a large bowl. Squeeze the lime juices over the avocados. This will keep the avocado from turning brown. Take a potato masher and mash avocados to desired consistency. Wash and Dry Cilantro. Finely dice cilantro leaves and set to the side. Finely dice 1/4 Red onion and add to avocado mash. Finely dice the garlic cloves and jalapeno. If you like it hot leave the seeds in the jalapeno. Add the garlic and jalapeno to the avocado mash. Fold the onion, garlic, and jalapeno into the avocado. Add salt and cilantro to taste. If you are going to eat later place in a container and put plastic wrap over the guacamole. Not over the container but the guacamole. Exposure to air will cause guacamole to turn brown. One of Doris's secrets is to put 2 of the avocado pits in the guacamole when storing it. I don't know how it works but it will keep the guacamole fresh longer.
 
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#491
#491
vol445 said:
I love cilantro but to my wife it taste like soap. Anyone else have this issue?
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mememememememememememe! Hate it! It's possibly genetic (not an interesting enough issue to have serious research on it.) Does your wife like IPAs? I sort of smell the same chemical in cilantro and in IPAs.

Anyway, I wish it weren't so. It's hard to find Indian, Thai, and Mexican food without it, unless they make it then and there when you order. Which doesn't seem to happen at Indian restaurants.
 
#492
#492
Souce said:
How much is a bundle?
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They come in a bundle when you buy them in the store. They are usually near the Italian parsley and regular parsley.
I pluck the leaves off, put them in a bowl and fill the bowl with water. Let them soak. Then just drain the bowl and rinse them off. I add the cilantro at the end. My wife doesn't like it if I add too much. I am trying to get Doris's recipe for black bean spread. That chit is the bomb. It is some closely guarded family secret. I will not give up until I get it. lulz
 
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#493
#493
Vol524 said:
They come in a bundle when you buy them in the store. They are usually near the Italian parsley and regular parsley.
I pluck the leaves off, put them in a bowl and fill the bowl with water. Let them soak. Then just drain the bowl and rinse them off. I add the cilantro at the end. My wife doesn't like it if I add too much. I am trying to get Doris's recipe for black bean spread. That chit is the bomb. It is some closely guarded family secret. I will not give up until I get it. lulz
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That seems like A LOT of cilantro, but I'm not complaining. I love it!
 
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#494
#494
VolNExile said:
mememememememememememe! Hate it! It's possibly genetic (not an interesting enough issue to have serious research on it.) Does your wife like IPAs? I sort of smell the same chemical in cilantro and in IPAs.

Anyway, I wish it weren't so. It's hard to find Indian, Thai, and Mexican food without it, unless they make it then and there when you order. Which doesn't seem to happen at Indian restaurants.
Click to expand...
giphy (18).gif
 
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#495
#495
Souce said:
That seems like A LOT of cilantro, but I'm not complaining. I love it!
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Don't use it all. Just add to taste. If my buddy Mike is eating it, I will leave the cilantro out. He hates cilantro.
 
#500
#500
VolNExile said:
mememememememememememe! Hate it! It's possibly genetic (not an interesting enough issue to have serious research on it.) Does your wife like IPAs? I sort of smell the same chemical in cilantro and in IPAs.

Anyway, I wish it weren't so. It's hard to find Indian, Thai, and Mexican food without it, unless they make it then and there when you order. Which doesn't seem to happen at Indian restaurants.
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We re non drinkers
 
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