Ask Behr anything food related thread

Status
Not open for further replies.
#227
#227
Is it possible to make chilli that taste sweet and with heat? I want to make some chilli with my own twist of sweet heat.
 
#228
#228
I'm gonna make it for the Christmas dinner I'm doing. The lady said she wanted some type of chips and dip. Perfect!
 
#230
#230
Another yummy cheese dip is a block if velveeta, pack of ranch mix, can of cream and a fried crumbled pound of sausage throw it in the crock pot
 
#231
#231
Cream cheese, fruit cocktail rolled into a ball covered in crushed nuts. Serve with graham crackers. Think this is the right recipe. Good stuff
 
#232
#232
wildnkrazykat said:
Another yummy cheese dip is a block if velveeta, pack of ranch mix, can of cream and a fried crumbled pound of sausage throw it in the crock pot
Click to expand...

That's pretty much what the Rotel dip is.

I barley brown 1 lb. of hot sausage in a pot just to get some of the flavor and grease out, a can of Rotel tomato and chili and a lb. of Velveeta. Great with Lime flavored Tostitos.
 
#233
#233
Behr:

This may be better for Kat to answer but what's the best way to eat a wiener?
Kraut, chili, onion, naked????
 
#235
#235
Coach Grizz said:
Is it possible to make chilli that taste sweet and with heat? I want to make some chilli with my own twist of sweet heat.
Click to expand...

How sweet?


Pickled Chipotles would add a hint of hot smoky sweetness.

Orange bell peppers would add a hint of sweetness.

Use vidalia onions.

Some chunks of fresh pineapple or just some of the juice.

Cook the meat on low heat just long enough to get some of the grease/water out and mix in a little honey before you put it in the chili.

I don't think I would like a chili any sweeter than what the chipotles would make it (which won't be much), But there are my only suggestions and after the onion suggestion...I don't like any of the others. Sorry I couldn't help more.
 
#236
#236
Guy I do scouts with did a chili recipe on a camping trip in a Dutch oven with cinnamon

Some leaders loved it I guess I'm a traditionalist

Edit: inb4 Dutch oven jokes
 
#238
#238
Behr1213 said:
How sweet?


Pickled Chipotles would add a hint of hot smoky sweetness.

Orange bell peppers would add a hint of sweetness.

Use vidalia onions
Some chunks of fresh pineapple or just some of the juice.

Cook the meat on low heat just long enough to get some of the grease/water out and mix in a little honey before you put it in the chili.

I don't think I would like a chili any sweeter than what the chipotles would make it (which won't be much), But there are my only
suggestions and after the onion
suggestion...I don't like any of the others.
Sorry I couldn't help more.
Click to expand...

Thanks no problem. I was thinking a tad bit of light brown sugar with cyan to heat it up. I think it's unique IMO.
 
#239
#239
I know I've been a ham today but serious note don't some people use heirloom tomatoes to get a sweeter taste? Especially with pasta sauces.
 
#240
#240
Mr Behr,
I will be having 3 calves processed this spring, what is ideal thickness and top three steak cuts? Also should I request the brisket to be left whole or sliced, trimmed or fatty covering left on, and also what percentage of fat in the ground beef?
 
#241
#241
If you smoke the brisket then fat cap is necessary but not ridiculously thick. Just my 2 cents cause I love smoked brisket
 
#242
#242
DD4ME said:
If you smoke the brisket then fat cap is necessary but not ridiculously thick. Just my 2 cents cause I love smoked brisket
Click to expand...

The slaughter house we use will put out all in ground beef unless youre specific with your instructions. last year I forgot to mentipn the ribs, guess where they ended up
 
#243
#243
That would suck, I would be really specific then

I just learned finally how to do a proper smoke brisket is the only reason I spoke up. Once you know how to do it it's awesome eats. I read up on some old timers secrets on a "smoker's" website
 
#245
#245
DD4ME said:
That would suck, I would be really specific then

I just learned finally how to do a proper smoke brisket is the only reason I spoke up. Once you know how to do it it's awesome eats. I read up on some old timers secrets on a "smoker's" website
Click to expand...

The reason we use that processor is because they are super clean and usually take pains to remove all that tallow, their only drawback is you have to be super specific about your cuts
 
#246
#246
DD4ME said:
I know I've been a ham today but serious note don't some people use heirloom tomatoes to get a sweeter taste? Especially with pasta sauces.
Click to expand...

I like them because they are the closest to homegrown taste I've found. I usually use Roma tomatoes in my sauce.

farmersdaughter said:
Mr Behr,
I will be having 3 calves processed this spring, what is ideal thickness and top three steak cuts? Also should I request the brisket to be left whole or sliced, trimmed or fatty covering left on, and also what percentage of fat in the ground beef?
Click to expand...

I don't know if you are being serious or not but I'll give a stab at it.

My experience in the restaurant business would say:
Sirloin is the most popular, but mainly because it is the cheapest steak on the menu.

In your case I would say, Tenderloin, Ribeye and T-Bone. In most restaurants (that have steak on the menu that aren't "Steakhouse") have NY Strip and very rarely see T-Bone. That would be mainly, again because of cost. If it were me, I would have at least two whole Ribs cut, bone-in and cut them in half before freezing. That way you could slice a half however thick you wanted to for 5 or 6 nice bone-in ribeyes and still have the other half for a great prime rib roast.

Again, if it were me I would keep the brisket whole and not trimmed, I would want to trim it myself. Why slice it?

80/20 on the fat in the ground beef for me. Please!

This is what I would do. Might not be what you or anyone would or should do.
 
#247
#247
farmersdaughter said:
The reason we use that processor is because they are super clean and usually take pains to remove all that tallow, their only drawback is you have to be super specific about your cuts
Click to expand...

This is why I said in my other post don't have it trimmed.
 
#248
#248
I was deadly serious. I had the last gb put in a 90/10. It would burn everytime you tried to cook it. Last steaks were 1/2" thick. Was thinking on a full inch this time. Also is there a secret on getting any cut of meat tender?
 
#249
#249
farmersdaughter said:
I was deadly serious. I had the last gb put in a 90/10. It would burn everytime you tried to cook it. Last steaks were 1/2" thick. Was thinking on a full inch this time. Also is there a secret on getting any cut of meat tender?
Click to expand...

80/20 is perfect. Meatloaf, burgers, meatballs, chili etc.

Thickness would depend on what cut. IMO. If you or whoever will be eating these steaks the most like them cooked MW or W, it would be to your advantage to have them at 1/2". I hate to butterfly steaks. For me, 1" works good to please everyone.

I would keep the tenderloin whole like the rib and cut them in half or even thirds before freezing, depending how often and how many you are going to cook at one time. Cut them as thick as you want. 2" is perfect for me.

Not sure what you mean by the last question.
 
#250
#250
Behr1213 said:
I like them because they are the closest to homegrown taste I've found. I usually use Roma tomatoes in my sauce.



I don't know if you are being serious or not but I'll give a stab at it.

My experience in the restaurant business would say:
Sirloin is the most popular, but mainly because it is the cheapest steak on the menu.

In your case I would say, Tenderloin, Ribeye and T-Bone. In most restaurants (that have steak on the menu that aren't "Steakhouse") have NY Strip and very rarely see T-Bone. That would be mainly, again because of cost. If it were me, I would have at least two whole Ribs cut, bone-in and cut them in half before freezing. That way you could slice a half however thick you wanted to for 5 or 6 nice bone-in ribeyes and still have the other half for a great prime rib roast.

Again, if it were me I would keep the brisket whole and not trimmed, I would want to trim it myself. Why slice it?

80/20 on the fat in the ground beef for me. Please!

This is what I would do. Might not be what you or anyone would or should do.
Click to expand...

+1 on the whole ribeyes. If I'm cooking several I almost always buy a whole one. Price is cheaper by the pound and you get to slice them according to the occassion and your tastes. Most grocery stores go too thin or charge you a premium on thick cut

1/2 is pretty thin FD - definately bump it up.
 
New posts
Status
Not open for further replies.
Advertisement

Back
Top