Ask Behr anything food related thread

[vol_in_ar]

Do you have to sign a waiver before you eat it?

, no he's a pretty good dude....really interesting

 

[vol_in_ar]

Well, it was a knee surgery. Lulz.

hope it's going well

 

[Behr]

, no he's a pretty good dude....really interesting

Yea, I read an article in bon appetit magazine a couple of months ago about a restaurant in Delaware I think, that served Ghost Pepper ice cream, but you had to sign a waiver before being served.

 

[kev20]

for ghost pepper? wimps.

 

[kev20]

Bone-in Pork Chop with Pecorino Garlic Butter with Hot Honey-Glazed Peas and Carrots
Yes, I picked the parsley off.

 

[Tin Man]

Don't have a pretty picture, but baby lima beans drizzled with olive oil, topped with crumbled feta cheese, and sprinkled with fresh dill. My missus loves this, though she won't try gigantes or fava beans prepared in the same manner. In her mind, "big beans" are bitter.

 

[508mikey]

whats the best way to cook boneless chicken breast so its not dry and bland ? (prefer to use stovetop)

 

[Behr]

whats the best way to cook boneless chicken breast so its not dry and bland ? (prefer to use stovetop)

Simple? Heat a pan on medium high. Drop in some butter or oil. Dredge the breast in seasoned flour. Add the breast to the pan, turn the heat down to medium. Add a little white wine if you have it.

 

[508mikey]

Simple? Heat a pan on medium high. Drop in some butter or oil. Dredge the breast in seasoned flour. Add the breast to the pan, turn the heat down to medium. Add a little white wine if you have it.

Thats the problem -- cant have flour thanks to blood sugar

 

[95 Vol Alum]

Brine it?

 

[Behr]

Just omit the flour and keep on trucking. I suggested the flour so you would have a little seasoned butter sauce to add to the breast.

 

[volwindy]

I still visit this thread. It's one of my favorites.

Down 10lbs and one size. It's taken me 5 weeks. Amazing how slow it goes when you get older. :thud:

Awesome job! I hate having to lose weight, so hard!

 

[Behr]

Brine it?

Prayer sent.

 

[kev20]

whats the best way to cook boneless chicken breast so its not dry and bland ? (prefer to use stovetop)

sous vide

 

[vollygirl]

 

[BarrythesnoUT]

IMO, just from the picture, everything looks cooked perfectly.

Yea, you've mentioned she has taken the pic before her "finishing touch" before. Ain't gonna lie, I'd like to see it the way she intends to serve it, but I'm just glad you both take the time to do what you do. Seriously, I appreciate it.:thumbsup:

I don't know if she does it on purpose or not, but as far as I can remember, the few times she has prepared beef or lamb, it's been on a white plate. In most cases, they should be on a white plate.

This just caught my attention. Why is it important to put it on a white plate?

 

[malinoisvol]

I love perusing this old cook book (Copy write 1938) "The American Woman's Cook Book". The insight, into early 1900's cooking and life is interesting, too say the least.

 

[Behr]

Whaddup? That looks like a hard copy. Interesting.

I had a 6 month subscription when it first was published, but I let it run out. Have nothing bad to say about it, I just already had 2 others I liked better.

 

[Behr]

This just caught my attention. Why is it important to put it on a white plate?

I'm racist.


Haha, just kidding, I have a bunch of white friends.


It's mostly a visual thing. Using the common definition of red meat, not the nutritional definition, red meat like a steak, veal chop, lamb chop etc. are usually going to be grilled and are most always the "star" of the plate. In general, they won't be covered in a sauce or other edible type garnishes. It's going to be dark and have black grill marks. It's going to look best on a white plate.

Also, more importantly to me. When you cut into that beautiful piece of meat in a usually dim lighted dining room, it's most likely going to be red or pink, if it's not, might as well serve it on a trash can lid. But, if it's red or pink, you want a light background to enhance the color of the inside of the meat. I don't want my 18 oz. Bone-in Cowboy Ribeye on a yellow or pink plate. Put that sombeach on a white plate!

 

[Behr]

I love perusing this old cook book (Copy write 1938) "The American Woman's Cook Book". The insight, into early 1900's cooking and life is interesting, too say the least.

That's cool. I've got my Moms Betty Crocker cook book 1956 edition. It would be interesting to see the differences between those 18 years.

 

[joevol33]

I love perusing this old cook book (Copy write 1938) "The American Woman's Cook Book". The insight, into early 1900's cooking and life is interesting, too say the least.

Cool

 

[Tin Man]

I have a Reader's Digest cookbook from the early '70s given to me by my grandmother back in the day.

 

[Behr]

Pretty sure Readers Digest was where I first saw a neckit woman.

 

[VolNExile]

I am grimly holding on to my 1975 edition of Joy of Cooking and will not accept any later editions. :angry:



Yes, Behr, I know you aren't into recipes, but when I was first venturing beyond chicken turdettes (chicken fingers) for my unadventurous kids, Joy got me thinking about why some things work well together and why others don't.

I don't think I cook a single thing using straight-ahead JoC recipes, but I always cite them as what I use: "Oh, it's just the Joy of Cooking crab cake recipe." It's not, but I sure as hell plagiarized the original.

--oh, I will also be inheriting the hand-written book of recipes that my grandmother wrote out for my mother when she married in 1945. (Her cooking skills were right up there with Lucy Ricardo's.) I hope to discover her secret for chicken and dumplings!

 

[hmanvolfan]

That's cool. I've got my Moms Betty Crocker cook book 1956 edition. It would be interesting to see the differences between those 18 years.

The 1938 book has a page dedicated to toast. Don't see that every day.