Ask Behr anything food related thread

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#2,651
#2,651
J-P said:
I'm okay w/ that.



Yeah, if I get the luxury of enjoying some jamón ibérico and some chorizo Riojano, I don't want any strong flavors to overpower those, and just a bit of smoky, stringy, cheesy chewiness sounded like the perfect complement to me. I like-a dee provolone. :eek:k:

iberico-ham_1151_1.jpg


Och_14486_308-05-ChorizoRiojano.jpg


provolone-9535.jpg
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food-gasm :drool:
 
#2,652
#2,652
I get it J-P, I was messing with ya. I just thought with the provolone, you might use roasted red and/or peperoncini peppers (anti pasta omelet) or, use the same ingredients but use smoked Gouda or Pepper jack with Chipotle (for smoke flavor).
 
#2,654
#2,654
Behr1213 said:
I get it J-P, I was messing with ya. I just thought with the provolone, you might use roasted red and/or peperoncini peppers (anti pasta omelet) or, use the same ingredients but use smoked Gouda or Pepper jack with Chipotle (for smoke flavor).
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I kinda figured.

Being that the meats I suggested were products of Spain, I did consider going with Manchego cheese for cultural consistency, but as much as I like Manchego cheese, I felt it would be too sharp and overpowering and throw off the whole aesthetics of the fictional spanish omelette, and I'm not familiar with any other cheeses from Spain, I don't think.

Perhaps we could replace the jamón and chorizo with some prosciutto and sopressata and keep the provolone? That would go well with the roasted red or pepperoncini peppers on the fictional anti-pasta omelette.

The smoked Gouda would go well with some guava or mango paste for dessert (can you tell I grew up in Puerto Rico?) :p

Food Theory 101, class is in session.

Speaking of Puerto Rican food, my wife and I made some mofongo last night and topped it with some chicken in creole sauce. It was pretty awesome. If you've never explored mofongo, you should definitely check it out. Especially if you like garlic and pork cracklins'.

As Pee-Wee Herman might say: "Mmmmmm. Mofongo-eey."

imgMofongo1.jpg
 
#2,657
#2,657
vollygirl said:
What's in the squeeze bottles?
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I don't know.

We ate dinner before I thought to take a pic last night, so that one is just from a google image search. :)

Ours looked a lot like that, only I prefer my mofongo a bit chunkier than what is in the photo, and I didn't have a fancy, deep fried slice of plantain garnishing the top.

Here's one of our pictures from last summer when we had mofongo with grilled beef short ribs.

2011%2B07%2B04%2B013%2Bdinner%2527s%2Bready.jpg
 
#2,658
#2,658
Ah. Gotcha. My husband worked in Puerto Rico for three years when he was in his twentys. Loved it there.
 
#2,659
#2,659
Behr, you ever had fresh Amish Cheese curds? Man, RV lightly breaded and fried some and it was heaven on my tastebuds. I have had them (curds) in a restaurant before but these were out of this world.
 
#2,661
#2,661
VIF said:
Behr, you ever had fresh Amish Cheese curds? Man, RV lightly breaded and fried some and it was heaven on my tastebuds. I have had them (curds) in a restaurant before but these were out of this world.
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Don't think I've ever had "Amish" curds. The father of a friend of mine used to send him a box of various cheese, including curds, from Wisconsin. I've breaded them with cornmeal, flour and breadcrumbs (not together) and deep fried them. :good!:
 
#2,662
#2,662
Just broke and cooked my first pot of green beans a bit ago. And yes I picked them as well. I seasoned them with ham, freshly dug new potatoes, and onion. Datgum they were good!
 
#2,667
#2,667
You got me distracted. What I came in here for was, do you know anything about shredded parm addiction. I'm guessing it has something to do with the salt? But put I put shredded parm and pepperocini's on everything I can, including my eggs in the morning.
 
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