Ask Behr anything food related thread

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#6,778
#6,778
Behr said:
Carrot cheese cake.

Those Red Velvet rice Krispy treats looked interesting, definitely different. Imma gonna try it.
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Yeah, I'll pass on anything carrot cake like. I really want to try the red velvet rice krispy treats. I have a 4 day weekend, may have to try them out this weekend.

vollygirl said:
Butter Pecan Cheesecake.
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Now that sounds good. I make a great pecan pie cheesecake, but I like to try different recipes and will probably do that one for the family.
 
#6,779
#6,779
pralinecheesecake5.jpg
 
#6,782
#6,782
vollygirl said:
Not as often as I used to. Got tired of it. Haha
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Haha, I think I have a post in here somewhere telling you it wouldn't last long. Even a broke clock is right twice a day.:)

volwindy said:
Yeah, I'll pass on anything carrot cake like. I really want to try the red velvet rice krispy treats. I have a 4 day weekend, may have to try them out this weekend.

.
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I think I remember you saying that, now that you mention it. I did remember your love for cheesecake tho.
 
#6,786
#6,786
Behr said:
Damn. You lost?

Haha, Wasabi Wylo.
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Nah, I linger in other areas. I usually just read and go. But now that we're buds, I figured I'd say hi. Also, I'm thinking of a food related question to keep in line with the thread.
 
#6,787
#6,787
Best way to slightly thicken red-eye gravy, Behr?
I'm mean, one wants that little cling, you know?
 
#6,788
#6,788
Tin Man said:
Best way to slightly thicken red-eye gravy, Behr?
I'm mean, one wants that little cling, you know?
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You know, I'm pretty sure there is a discussion on that in this thread somewhere. Nothing has changed. Red-eye gravy is my kryptonite (sp)? I f it up 9 out 10 times and it ain't good enough to spend any more time on it.

Like trying to perfect Mac & chez. Idgaf

I feel obligated to answer tho. Try some agar-agar.
 
#6,789
#6,789
Wylo said:
Nah, I linger in other areas. I usually just read and go. But now that we're buds, I figured I'd say hi. Also, I'm thinking of a food related question to keep in line with the thread.
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Haha, you don't have to "stay in line" in here.
 
#6,790
#6,790
Behr, does saffron really serve a purpose other than putting a dent in my wallet?

My wife's paella recipe calls for it.

TIA
 
#6,791
#6,791
Yes.

I would tell you to try it without saffron, but that would be giving bad advice. A little goes a long way, and it stores well (up to 2 yrs. if stored properly).

Don't try substitutes either. Tumeric , safflower and paprika won't suffice, although some may tell you it will.

My opinion? Suck it up.
 
#6,795
#6,795
Back strip is my favorite part of a deer.

Seriously, I marinate it in Wishbone Italian dressing for about an hour, then grill it with onions, green peppers, tomatoes and mushrooms.
 
#6,796
#6,796
Wylo said:
Let's be honest, there isn't much chance I'll stay in line anywhere. Buuuuuut, you guys are rubbing off on me.
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Well, since bad Jerry stopped hanging out here, there ain't no "rubbin off" anybody.
 
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