Ask Behr anything food related thread

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#9,203
#9,203
Behr said:
Volly, how did your seared tuna turn out the other night? I saw the picture in the pub. Was it better than the time before? Was it the way you wanted it?

And, did you cook the chicken last night with convection? The way the skin appeared, I would say definitely yes. In fact, I would bet money on it.

Edit. The only reason I ask, it seems to have too much juice in the pan for it to be cooked with convection, but the skin is spot on.
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The tuna was good, but I didn't have the skillet hot enough, so it wasn't as good as last time (even though I took it off the heat on time this time around. :) ) The drizzle on it though (that I also dressed the greens with), omw, mouth watering! Olive oil, soy sauce, grated ginger, sriracha, crushed garlic, agave, s&p, rice vinegar.

Yes, chicken was cooked with convection. I put about 1/4 cup of water in the pan (to keep splatters down), and I had an entire lemon in it which let out a lot of the juice. I tried really hard not to eat any of the skin, but I wasn't successful. :) Just had a little bit though.
 
#9,204
#9,204
I bought and planted a package of mixed pepper seeds back when I planted my herbs. The picture on the front of the package caught my eyes and I said wtf. They're growing really well, but I forgot what kinds they include. I know there are some cayenne and japs, but don't remember what else. Think there were 5 different types. Anyway, it's kinda exciting not knowing. Haha.

I've got 4 tomatoe plants that are about done, maybe in a couple of weeks. I'll have to use those pots for my stupid hot peppers, but by then I should know what's going on with these two ghost pepper plants. If they really aren't gonna produce, I think I'll plant some red bells in those two pots.

I don't know why I told you all of that, lol. I meant to ask you what type of peppers you have planted?
 
#9,205
#9,205
vollygirl said:
The tuna was good, but I didn't have the skillet hot enough, so it wasn't as good as last time (even though I took it off the heat on time this time around. :) ) The drizzle on it though (that I also dressed the greens with), omw, mouth watering! Olive oil, soy sauce, grated ginger, sriracha, crushed garlic, agave, s&p, rice vinegar.

Yes, chicken was cooked with convection. I put about 1/4 cup of water in the pan (to keep splatters down), and I had an entire lemon in it which let out a lot of the juice. I tried really hard not to eat any of the skin, but I wasn't successful. :) Just had a little bit though.
Click to expand...

Yea, I try not to eat chicken skin as well, but if it looks like that......phsft. :crazy:

On the tuna. Take it for what it's worth. Turn the burner on high and turn the skillet upside down over it for about 5 minutes. Maybe you already thought of that, but if not, that will work.
 
#9,206
#9,206
Behr said:
Yea, I try not to eat chicken skin as well, but if it looks like that......phsft. :crazy:

On the tuna. Take it for what it's worth. Turn the burner on high and turn the skillet upside down over it for about 5 minutes. Maybe you already thought of that, but if not, that will work.
Click to expand...

I did not think of that! Thanks!!!
 
#9,207
#9,207
Behr said:
I bought and planted a package of mixed pepper seeds back when I planted my herbs. The picture on the front of the package caught my eyes and I said wtf. They're growing really well, but I forgot what kinds they include. I know there are some cayenne and japs, but don't remember what else. Think there were 5 different types. Anyway, it's kinda exciting not knowing. Haha.

I've got 4 tomatoe plants that are about done, maybe in a couple of weeks. I'll have to use those pots for my stupid hot peppers, but by then I should know what's going on with these two ghost pepper plants. If they really aren't gonna produce, I think I'll plant some red bells in those two pots.

I don't know why I told you all of that, lol. I meant to ask you what type of peppers you have planted?
Click to expand...
Green, Red , and Yellow sweet. I get the jalapeño's fom my Dad.
 
#9,208
#9,208
Cool. I wish I had thought it through enough earlier to plant some red bells, I love them roasted with some antipasti or grilled. And, they add so much color in salads like tuna, potato, seafood etc and plain salads.

Yada yada yada.

These datgum ghost pepper plants. They both have at least 100 blooms each. Frickin crazy. They'll turn to flowers and get me all excited, then dry up and fall off. Argggg.
 
#9,209
#9,209
My aunt used to grow, what she called "Christmas Bell Peppers". They were a small pepper and hot. Why'd she call them Christmas Bells you didn't ask:), cause each plant had 3 or 4 different colored peppers on it.
 
#9,210
#9,210
Haha cool, that's what these mixed peppers are gonna look like. I didn't separate the seeds, just planted them in three different pots.
 
#9,212
#9,212
Cilantro at the top, the four peppers and a little basil that was one of about five that made it.
 
#9,217
#9,217
Top is sweet basil and opal basil.

Greek and Itailan oregano.

Mint.

Flat leaf parsley

Curly parsley

Rosemary

Fern leaf dill
 
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#9,220
#9,220
I don't know why that's sideways. That pisses me off. It's why I don't like posting pics.
 
#9,222
#9,222
I'm full of questions today.

Volly, do you make your zucchini noodles or is there a product now you can buy? Just curious if you have a julienne peeler or one of those spiraling slicers or just use a paring knife.
 
#9,223
#9,223
maxresdefault.jpg


Anyone ever twice bake spaghetti squash? Serve the dish in the "skin?"
 
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#9,225
#9,225
Behr said:
I'm full of questions today.

Volly, do you make your zucchini noodles or is there a product now you can buy? Just curious if you have a julienne peeler or one of those spiraling slicers or just use a paring knife.
Click to expand...

Tonight will be my first time trying it. I bought a spiralizer.
 
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