Ask Behr anything food related thread

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#6,526
#6,526
MphsBlues said:
You're probably right. I don't think I would ever use most of those things, but the recipe and how he raved about it intrigued me :)
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MphsBlues said:
It was on 'The Best Thing I Ever Ate.' It was posted by Andrew Zimmerman. I know he eats worms and stuff, but I think he's a chef, and he raved about the dish. It's called 'Grandmother's Chinese Chicken Wings.'
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:thumbsup:

I like him, but he's an attention whore.

Get some medium shrimp (31-35). Peel and devain them. Toss them in some bread crumbs and fry'em.

In a mixing bowl, mix 3 tbsp mayo and 2 tbsp Sriracha together and a nice pinch of fresh ground peppercorn (tri or black).

Toss the shrimp in the mix while they are still hot.

Garnish with green onions.
 
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#6,527
#6,527
Behr said:
:thumbsup:

I like him, but he's an attention whore.

Get some medium shrimp (31-35). Peel and devain them. Toss them in some bread crumbs and fry'em.

In a mixing bowl, mix 3 tbsp mayo and 2 tbsp Sriracha together and a nice pinch of fresh ground peppercorn (tri or black).

Toss the shrimp in the mix while they are still hot.

Garnish with green onions.
Click to expand...

That sounds GOOD! And a hell of a lot easier. Isn't sriracha one of the oriental spicy sauces? I've never tried cooking with it.
 
#6,528
#6,528
MphsBlues said:
That sounds GOOD! And a hell of a lot easier. Isn't sriracha one of the oriental spicy sauces? I've never tried cooking with it.
Click to expand...

Sriracha is a bare essential. Might replace Ketchup as a condiment. Eat it on everything.
They make it in Cali but yeah you still might have to go to the international isle.
 
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#6,529
#6,529
MY3*VOLS said:
Sriracha is a bare essential. Might replace Ketchup as a condiment. Eat it on everything.
They make it in Cali but yeah you still might have to go to the international isle.
Click to expand...

Thanks for the info :hi: I wonder if it's how they make that bang bang shrimp recipe that I told the bartender at Bonefish grill that I was gonna kidnap one of his chefs for..
 
#6,530
#6,530
MphsBlues said:
Thanks for the info :hi: I wonder if it's how they make that bang bang shrimp recipe that I told the bartender at Bonefish grill that I was gonna kidnap one of his chefs for..
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Evert copy cat recipe I've seen for that has Thai Sweet Chili Sauce and Sriracha sauce as ingredients.
 
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#6,533
#6,533
KappinSpaulding said:
Mine is on day 4 right now. I can't wait to try it.
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Nobody warned me about this so I'll warn you, when it starts to smell like a rotten corpse, don't panic, it's ok. It's part of the process and the smell will go away eventually once the fermentation reaches a certain point.

The only thing you should worry about is if you start to see mold on the top, and if that happens, try to skim it all off.

I usually do mine in the winter when my closet is cooler, around 65 degrees, so I allow longer for fermentation, about 2 months. If your location is warmer, it will ferment faster. I'd say around the 4th or 5th week, you want to start tasting a little piece, but don't put it up until it has that sour taste. I put one of mine up too soon and after a couple of days in the fridge it just tasted like salty cabbage.

Enjoy... these are some of the culinary arts that are being lost by newer generations.

I'm thinking this winter I might try making some kimchee.
 
#6,534
#6,534
While on the topic of fermentation, I have a habañero hot sauce mash fermenting in a large jar in my closet now. Another 3 weeks or so of fermentation, and I will then add a little vinegar, strain it, and see how it turned out. I can't wait to taste it.




248
 
#6,536
#6,536
hmanvolfan said:
You dudes are a little weird. Rotting food in your closet? Really?
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Would it be better if I did it in a copper still? lulz

Siracha, Tabasco sauce, sauerkraut, pickling, salami, country ham all involve salt preservation and some form of fermentation or molding to produce. It was one of the ways to preserve food in the ages before refrigeration.
 
#6,537
#6,537
MphsBlues said:
That sounds GOOD! And a hell of a lot easier. Isn't sriracha one of the oriental spicy sauces? I've never tried cooking with it.
Click to expand...

See below...

MY3*VOLS said:
Sriracha is a bare essential. Might replace Ketchup as a condiment. Eat it on everything.
They make it in Cali but yeah you still might have to go to the international isle.
Click to expand...

*Behr. :)


MphsBlues said:
Thanks for the info :hi: I wonder if it's how they make that bang bang shrimp recipe that I told the bartender at Bonefish grill that I was gonna kidnap one of his chefs for..
Click to expand...

Lot of good info in this thread, by several people.

Slydell said:
Evert copy cat recipe I've seen for that has Thai Sweet Chili Sauce and Sriracha sauce as ingredients.
Click to expand...

Yep, and mayo, sriracha and fresh ground pepper works perfectly. Some like 1 part sriracha to 2 parts mayo, but I like it the other way around.
 
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#6,538
#6,538
J-P said:
Nobody warned me about this so I'll warn you, when it starts to smell like a rotten corpse, don't panic, it's ok. It's part of the process and the smell will go away eventually once the fermentation reaches a certain point.

The only thing you should worry about is if you start to see mold on the top, and if that happens, try to skim it all off.

I usually do mine in the winter when my closet is cooler, around 65 degrees, so I allow longer for fermentation, about 2 months. If your location is warmer, it will ferment faster. I'd say around the 4th or 5th week, you want to start tasting a little piece, but don't put it up until it has that sour taste. I put one of mine up too soon and after a couple of days in the fridge it just tasted like salty cabbage.

Enjoy... these are some of the culinary arts that are being lost by newer generations.

I'm thinking this winter I might try making some kimchee.
Click to expand...


I agree with the lost culinary arts. At 28, my friends think it's crazy to make anything you can buy at the store.

My kraut will be fermenting for 1 week tomorrow. It is starting to take its sour note and smell pretty bad. I'm familiar with fermentation from home brewing and wine making.
 
#6,540
#6,540
MY3*VOLS said:
Sriracha is a bare essential. Might replace Ketchup as a condiment. Eat it on everything.They make it in Cali but yeah you still might have to go to the international isle.
Click to expand...

By the way...

Mixing it with mayo makes a great sandwich condiment (especially for those who don't care for "heat"). Grilled chicken sand with onion, fresh spinach and sriracha aioli on toasted focaccia is awesome.

Try it on vanilla ice cream.

So yea. Everything.
 
#6,546
#6,546
Is it the same thing you get at BoneFish?

Do you have a hot sauce preference?

I have everything to make this except the shrimp and buttermilk. I see this happening soon!! Thanks Bear!!

And where the hell is Behr? After losing OWH, I really wish people wouldn't just disappear. Y'all are like family.
 
#6,548
#6,548
hmanvolfan said:
Hold on to your day job, your stand up career is looking a bit shaky.
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His cents of humor ain't what it used to be. I think it's because he's getting older, like us.

vollygirl said:
Is it the same thing you get at BoneFish?

Do you have a hot sauce preference?

I have everything to make this except the shrimp and buttermilk. I see this happening soon!! Thanks Bear!!

And where the hell is Behr? After losing OWH, I really wish people wouldn't just disappear. Y'all are like family.
Click to expand...

Well hello, Volly....

I recommend sriracha as the hot sauce. Sly and I have talked about this recipe before. I do it differently, not saying it's better, just different. I'm sure you'll be satisfied either way, just don't fotget the most important ingredient!
 
#6,550
#6,550
vollygirl said:
Is it the same thing you get at BoneFish?

Do you have a hot sauce preference?

I have everything to make this except the shrimp and buttermilk. I see this happening soon!! Thanks Bear!!

And where the hell is Behr? After losing OWH, I really wish people wouldn't just disappear. Y'all are like family.
Click to expand...
Very similar.... Of course nothing you make at home is exactly the same as at the restaurant... Know what I mean.

For all my hot sauce cooking needs, I always go with franks
 
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