Ask Behr anything food related thread

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#9,226
#9,226
Cool, that'll be fun. I've only made them a couple of times and didn't have any fancy tools :). Next time I make them I'm gonna pan fry them in olive oil and toss them in avacodo. I still have about 3 pints left from that case I bought several months ago. Use some of my cilantro that I've yet to use.
 
#9,227
#9,227
Tin Man said:
maxresdefault.jpg


Anyone ever twice bake spaghetti squash? Serve the dish in the "skin?"
Click to expand...

I've pinned a couple of recipes like that. Still need to try
 
#9,231
#9,231
I think I've tried them all, not growing but walking around Lowes and Walmart picking leaves and tasting them. I grew some Thai basil last year, love the flavor but I never used it for anything.

I like dill too.
 
#9,232
#9,232
spiralizer is such a cool tool. we like tossing the zoodles in toasted sesame oil with garlic and crushed red pepper. good stuff.
 
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#9,237
#9,237
So, I only cooked the zoodles 3 minutes in the microwave. They were fine, but I had to use a knife to cut them since I served it in a bowl. I would have preferred them to be a tad softer, but not sure where the mush line would be. I'll just have to experiment.

The ground turkey, dang! So good! Spicy italian seasoning makes it soooo good! Made it into little crumbles after I mixed everything in and cooked it in evoo. Should have put the mushrooms in the microwave to draw the water before I added them, but I forgot. Then the zoodles were kinda wet too. I'll have to adjust all that the next time. Didn't do a good job with the chiffonade, but the basil was still was wonderful!

Tomorrow night is left over chicken after the gym. So I'm going to make a goat cheese and basil smear for the chicken, and serve with salad and beans. Not sure what beans to use. I have green beans, cannellini beans, black beans, green beans and navy beans. Or I might fix steamed broccoli.
 
#9,238
#9,238
Weird. This thread was not in bold so it didn't seem to have a new post.

It looks fantastic from here! It sounds like the noodles were cooked just right to me, but that's definitely a personal preference issue. Same with the mushrooms, from here the dish doesn't look too watery to me.

From here your chiffonade looks fine. Tifwiw. Instead of a straight cut, cut it at an angle. And, most important, sharpen your knife! This is something everyone slips on, regularly. I can't stress it enough, it makes all the difference in the world in using a knife for anything. Your basil looks "pinched" instead of cut.

And no, I'm not being all high and mighty. I slip on it too.

*Reminder to self. Sharpen knives.

And my vote for your bean choice tonight, cannellini with a little olive oil, balsamic, garlic, red pepper and a hint of rosemary. Serve it cold. That would pair nice with the goat cheese and chix. Jmo.
 
#9,239
#9,239
Behr said:
Weird. This thread was not in bold so it didn't seem to have a new post.

It looks fantastic from here! It sounds like the noodles were cooked just right to me, but that's definitely a personal preference issue. Same with the mushrooms, from here the dish doesn't look too watery to me.

From here your chiffonade looks fine. Tifwiw. Instead of a straight cut, cut it at an angle. And, most important, sharpen your knife! This is something everyone slips on, regularly. I can't stress it enough, it makes all the difference in the world in using a knife for anything. Your basil looks "pinched" instead of cut.

And no, I'm not being all high and mighty. I slip on it too.

*Reminder to self. Sharpen knives.

And my vote for your bean choice tonight, cannellini with a little olive oil, balsamic, garlic, red pepper and a hint of rosemary. Serve it cold. That would pair nice with the goat cheese and chix. Jmo.
Click to expand...

Boom!!! Thanks Behr!
 
#9,241
#9,241
It's funny how I don't really care for goat cheese, at least it's not one of my favorites, but if I had to list my top 10 bests, my Roasted Vegetable and Goat Cheese Terrine with Sun-Dried Tomato and Garlic sauce would be there.
 
#9,242
#9,242
When I say "my", I made it and still do, but I got the idea from Emeril several years ago.

I make it now from memory, so I call it mine. :)
 
#9,243
#9,243
Focaccia / flatbread - roasted garlic & evoo, roasted red peppers, goat cheese, fresh herb(s) to your liking
 
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