Ask Behr anything food related thread

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#8,851
#8,851
Behr said:
Seriously Tin, do you have any memories of good chow chow?
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My great aunt made chow chow to rival any relish from around the globe (even Indian bamboo chutney). I cannot remember an Easter dinner or Sunday supper at my paternal grandparents' home without it being on the table. I cannot imagine its ingredients. No living relative admits to having the recipe, nor have any of them mysteriously produced something suspiciously similar. I've lived in a chow chow desert for decades.
 
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#8,853
#8,853
hmanvolfan said:
Interesting nobody has passed down their chow chow recipes.
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Agree. Maybe because they didn't think it was anything special? Possibly it was different every time they made it, depending on what they had? I don't know.

Do you remember it too?
 
#8,854
#8,854
Yeah, when I was small my grandparents always had some and my parents did too but they quit having it around. Maybe my grandmother made it and gave some to my mother.
 
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#8,856
#8,856
I know we're just talking about chow chow, but I wonder what our grandkids and great-grandkids will be saying they remember from us? Things that aren't around anymore. Anything?

Anyway, back to chow chow. I googled "grandma's chow chow" and this popped up. This one looks as close to what I remember as I've seen. (And I still think my ex-FIL supplied the "hot peppers".)

http://www.recipelion.com/Preserving/Old-Fashioned-Chow-Chow
1 small cabbage, chopped
6 to 8 green or red tomatoes, chopped
6 medium bell peppers, chopped
6 large onions, chopped
2 hot peppers, chopped
3 cups sugar
5 cups white vinegar
1/4 cup salt or pickling salt
 
#8,857
#8,857
Wasn't sure if my ghost pepper plants were going to produce. Good news is one has 3 blooms and the other has 5, so far. They still might not produce any peppers but it's a good sign anyway.

I have 26 green tomatoes and two are starting to turn red. Woot. The plants I started from seed, I had about 72 but gave some away, ended up with 24, are looking great! All about 5-6 inches tall.

Used some fresh flat parsley from the herb garden last night on an original Alfredo sauce with vermicelli. I know you don't care for it Kev, but it added the perfect freshness.

Tomorrow Im gonna make 3 different herb compound butters, all using fresh herbs from my garden. Dill. Cilantro & Chive and garlic, basil, oregano and flat and curly parsley. Fawking pumped. Lol.
 
#8,858
#8,858
vollygirl said:
I know we're just talking about chow chow, but I wonder what our grandkids and great-grandkids will be saying they remember from us? Things that aren't around anymore. Anything?

Anyway, back to chow chow. I googled "grandma's chow chow" and this popped up. This one looks as close to what I remember as I've seen. (And I still think my ex-FIL supplied the "hot peppers".)

http://www.recipelion.com/Preserving/Old-Fashioned-Chow-Chow
1 small cabbage, chopped
6 to 8 green or red tomatoes, chopped
6 medium bell peppers, chopped
6 large onions, chopped
2 hot peppers, chopped
3 cups sugar
5 cups white vinegar
1/4 cup salt or pickling salt
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My niece will have a cookbook. What she does with it, if anything will be up to her. But she won't have to ask for recipes.

I saw that recipe. It's pretty much like the one I'm going with, the only thing I haven't decided on is what direction Im going with the heat.

And I'm absolutely fine with talking about something else.
 
#8,865
#8,865
I probably would never have thought to buy this if it wasn't for all y'all talking about sriracha......
 

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#8,867
#8,867
joevol33 said:
I'm 7 foot tall
I'm running for president next time
I love cold weather
I'm really good at the golf picks
I hate fishing

There are 5 lies.
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mila-kunis-kiss-my-ass-butt-erotic-970512.gif
 
#8,870
#8,870
Have you tried sriracha before? I mean the actual hot sauce.

I've tried several store bought items that were "sriracha " flavored, none tasted like sriracha but we're still good. They were all pretty hot! Hope you like it.

If you like it but it's just too hot, poor it in a skillet and on med heat pour in some milk or butter and just simmer it and keep stirring it until it reduces down.
 
#8,871
#8,871
Behr said:
Have you tried sriracha before? I mean the actual hot sauce.

I've tried several store bought items that were "sriracha " flavored, none tasted like sriracha but we're still good. They were all pretty hot! Hope you like it.

If you like it but it's just too hot, poor it in a skillet and on med heat pour in some milk or butter and just simmer it and keep stirring it until it reduces down.
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this. I remember being so excited to try sriracha sunflower seeds and being sorely disappointed. same thing with potato chips.
 
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#8,872
#8,872
kev20 said:
this. I remember being so excited to try sriracha sunflower seeds and being sorely disappointed. same thing with potato chips.
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Right? I tried something not long ago, don't remember what it was, but it tasted nothing like sriracha but once I got passed that, it was good. But hot!

I brought that up just in case Hman has never tasted sriracha and doesn't like this product, I don't want him to think that's what it taste like.

I hope you like it H, if you do I'm gonna try it.
 
#8,873
#8,873
Behr said:
Have you tried sriracha before? I mean the actual hot sauce.

I've tried several store bought items that were "sriracha " flavored, none tasted like sriracha but we're still good. They were all pretty hot! Hope you like it.

If you like it but it's just too hot, poor it in a skillet and on med heat pour in some milk or butter and just simmer it and keep stirring it until it reduces down.
Click to expand...
I'm not a hot sauce fan so I've never tried sriracha hot sauce. I do like food that's mildly spicy but am not fond of food that burns my throat and mouth.
 
#8,875
#8,875
malinoisvol said:
Back in the 60's, I used too help my Aunt prepare the ingredients for her chow-chow. She used a manual meet grinder mounted on a picnic table in the back yard. All the veggies came from her garden.

I wish I had paid closer attention to the ingredients or, at least, had her recipe. It was the BEST!!!

Crumbled cornbread mixed with pinto beans and topped with chow-chow. Dear lawd, I'm making myself salvate.
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Sadist!!!!!:drool::drool::drool: Now I want it and no way I can get it:cray::cray:.
 
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