Ask Behr anything food related thread

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#5,881
#5,881
What I've learned from Chopped is, 1. I don't know what a flavor profile is. And 2. I don't know how to create depth of flavor. :)

And 3. There's a whole lot of stuff out there I've never heard of.
 
#5,882
#5,882
Behr said:
Does RV watch any other "cooking" shows regularly?
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The DVR is full. Throwdown, Master Chef, HK, Chopped, many others I don't know the name of. I like Restaurant Impossible. I called setup on Mystery Diners-all scripted and fake.
I liked Paula Dean until she told the truth and got black balled from TV (pun intended).:birgits_giggle:
 
#5,883
#5,883
I know I want to be on all three (Chopped, Hells Kitchen and Master Chef), and not because I think I'm better than any of the others, it just looks like a blast.
 
#5,884
#5,884
Behr said:
I know I want to be on all three (Chopped, Hells Kitchen and Master Chef), and not because I think I'm better than any of the others, it just looks like a blast.
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Learn to make perfect Beef Wellington, risotto, scallops and lamb. Ramsey will love you.:eek:lol:
 
#5,885
#5,885
VIF said:
The DVR is full. Throwdown, Master Chef, HK, Chopped, many others I don't know the name of. I like Restaurant Impossible. I called setup on Mystery Diners-all scripted and fake.
I liked Paula Dean until she told the truth and got black balled from TV (pun intended).:birgits_giggle:
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I watch Restaurant Impossible sometimes but I don't like RI. Poor Paula, she f'ed up but I think it was blown way out of proportion.
 
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#5,886
#5,886
Behr said:
I watch Restaurant Impossible sometimes but I don't like RI. Poor Paula, she f'ed up but I think it was blown way out of proportion.
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Punished for being honest. She should have lied. I've heard that word growing up and I have used that word in the past. My parents were rasis but I wanted to evolve out of the hate.
Things will never change until people quit being IG over name calling. Don't give power to a word and don't use the word either. Simple fix.
 
#5,887
#5,887
VIF said:
Learn to make perfect Beef Wellington, risotto, scallops and lamb. Ramsey will love you.:eek:lol:
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That's the one I would enjoy the most and even have a shot at, but all the scripted drama would be tough. There's already enough without it.
 
#5,888
#5,888
Mystery Diners and whatever that other one is are definitely staged and scripted. Robert Irvine over acts. I like the next Food Network Star just because they are all so different and bring a different perspective. Used to love Nigella Bites.

I know y'all didn't ask me. Just wiggling in the conversation. :)
 
#5,889
#5,889
vollygirl said:
Mystery Diners and whatever that other one is are definitely staged and scripted. Robert Irvine over acts. I like the next Food Network Star just because they are all so different and bring a different perspective. Used to love Nigella Bites.

I know y'all didn't ask me. Just wiggling in the conversation. :)
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Wiggle away Volly, wait let me sit down here first. OK, go!:birgits_giggle:
 
#5,890
#5,890
vollygirl said:
Mystery Diners and whatever that other one is are definitely staged and scripted. Robert Irvine over acts. I like the next Food Network Star just because they are all so different and bring a different perspective. Used to love Nigella Bites.

I know y'all didn't ask me. Just wiggling in the conversation. :)
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Steakout. Hate Willie Degel, every other word is "right". "Servers need to smile, right? You're not making any money because you have no business, right".

I like FNS, but I don't watch often because of Bobby Flay.
 
#5,891
#5,891
Flay gets on my nerves as well.
Another show I won't watch is that fake fix your bar show with some obnoxious yankee dood.
 
#5,893
#5,893
VIF said:
RV has her eyes set now on making her own sausage.
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Ah, a fellow charcutier (sp.?)!

Are we talking country sausage, or sausage in casings? Now sausage is something you definitely want to stir before casing. You have to create an emulsion, and your proportion of fat to lean is very important.

I just wish I could afford the equipment to progress to the next level: dry cured sausages.

VIF said:
She just finished making 57 pounds of bacon. OMG she is really trying to kill me.
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She really loves you. :cray:

You're such a blessed man! There is no bacon in the grocery store that can compare to home made bacon, if you're doing it right. Did she smoke the bacon?

(Bracing for the "yeah, but it was hard to keep lit" joke.)
 
#5,895
#5,895
J-P said:
Ah, a fellow charcutier (sp.?)!

Are we talking country sausage, or sausage in casings? Now sausage is something you definitely want to stir before casing. You have to create an emulsion, and your proportion of fat to lean is very important.

I just wish I could afford the equipment to progress to the next level: dry cured sausages.



She really loves you. :cray:

You're such a blessed man! There is no bacon in the grocery store that can compare to home made bacon, if you're doing it right. Did she smoke the bacon?

(Bracing for the "yeah, but it was hard to keep lit" joke.)
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What do you use to stir it with?
 
#5,896
#5,896
Behr said:
Steakout. Hate Willie Degel, every other word is "right". "Servers need to smile, right? You're not making any money because you have no business, right".

I like FNS, but I don't watch often because of Bobby Flay.
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That's the one!!
 
#5,900
#5,900
Behr said:
I read an article about him in a restaurant magazine not long ago. He's another POS employer like Bobby Flay.
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That doesn't shock me all.

A show I've seen them advertised is something like Dirtiest Restaurant or something. Who in the world would put their business on that show? And who would go there knowing it had been that dirty in the past?
 
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