Ask Behr anything food related thread

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#6,601
#6,601
Behr said:
IMO, it depends on your personal taste, and there are several different ways it's difficult to suggest a recipe. I prefer a dry seasong than a marinade.

I don't care for "jerk". To me it's boring and popular mainly because it's cool, being it's a Caribbean dish. When I've prepared it at a restaurant, I used a dry seasoning made by R.L. Shreiber. As far as Jerk seasoning goes, that is imo the best. A little olive oil on the chix and dredge it in the jerk. You can buy it online or if you know someone that works at a restaurant that serves Jerk dishes, ask if they will give you some to take home and try.

Sorry if that didn't help.
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You're opinion always helps. Nice to see you back around.
 
#6,602
#6,602
joevol33 said:
I need a good chicken and dumpling recipe. That's one of the only things I haven't cooked that I love to eat.
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Volly probably has a better one than me. I bet she doesn't use Bisquick. Or google Rachel Ray's Chicken and Dumplins, a can of mushroom soup, chicken and lumber jack biscuits should suffice.
 
#6,604
#6,604
Behr said:
Volly probably has a better one than me. I bet she doesn't use Bisquick. Or google Rachel Ray's Chicken and Dumplins, a can of mushroom soup, chicken and lumber jack biscuits should suffice.
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First question to answer is fluffy or slick.
 
#6,605
#6,605
Behr said:
Volly probably has a better one than me. I bet she doesn't use Bisquick. Or google Rachel Ray's Chicken and Dumplins, a can of mushroom soup, chicken and lumber jack biscuits should suffice.
Click to expand...

Thanks.
 
#6,611
#6,611
joevol33 said:
Thanks for the tip!
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Sorry, never went back and finished the post last night.

Nanny would stew a whole chicken, very basic with just salt & pepper, onion and celery. Pull the meat off the bones after it cools, and remove the onions and celery from the broth. She made regular biscuit dough and pinched off pieces about the size of a ping pong ball. Drop them in one at a time to the simmering broth (after you've added the chicken back in), using a spoon to move them out of the way. Don't stir, it'll break up the dumplings. Once all of them are in, let it simmer a bit just until all the dumplings are cooked. Doesn't take real long.
 
#6,612
#6,612
vollygirl said:
Sorry, never went back and finished the post last night.

Nanny would stew a whole chicken, very basic with just salt & pepper, onion and celery. Pull the meat off the bones after it cools, and remove the onions and celery from the broth. She made regular biscuit dough and pinched off pieces about the size of a ping pong ball. Drop them in one at a time to the simmering broth (after you've added the chicken back in), using a spoon to move them out of the way. Don't stir, it'll break up the dumplings. Once all of them are in, let it simmer a bit just until all the dumplings are cooked. Doesn't take real long.
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Thanks vollygirl!
 
#6,613
#6,613
Wifey is making them right now just like volleygirls Granny. They are great on first day and even better on the second day (if there are any left over).
 
#6,617
#6,617
Behr said:
IMO, it depends on your personal taste, and there are several different ways it's difficult to suggest a recipe. I prefer a dry seasong than a marinade.

I don't care for "jerk". To me it's boring and popular mainly because it's cool, being it's a Caribbean dish. When I've prepared it at a restaurant, I used a dry seasoning made by R.L. Shreiber. As far as Jerk seasoning goes, that is imo the best. A little olive oil on the chix and dredge it in the jerk. You can buy it online or if you know someone that works at a restaurant that serves Jerk dishes, ask if they will give you some to take home and try.

Sorry if that didn't help.
Click to expand...

It does help. Thanks, Behr. :hi: That's the other question I wanted to ask - whether or not there was a pre-made jerk seasoning so I didn't have to buy 50 ingredients. I'll look for some. Personally, I prefer dry rubs because they don't stick to your fingers like the wet sauces.
 
#6,618
#6,618
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