Ask Behr anything food related thread

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#1,827
#1,827
red neck Smores are pretty good. I think I will get better with practice. rain kept us inside and the oven did not quite cut it.
 
#1,832
#1,832
Hey, it's a food thread......f it.

Just in case you didn't think about it.....

Pre-heat the oven to 350 degrees.

Move the racks to where you have one in the middle.

Put the pan of smores on the middle rack.

Keep a close eye on them. Should take about 4-6 minutes.

Oh, and take them out if the crackers start to turn black, kick the side of the oven and repeat..."bad oven bad oven..." :)
 
#1,833
#1,833
We have a Gemini double oven where the top over is small. Ideal for pizza and toasting most things. Not so much for smores. Switching to the bottom oven helped.
if I kicked her oven Pooh Bear would choke me out. I use the passive/aggressive approach. Mumble Fing oven under my breath.
 
#1,834
#1,834
Wondering if Volly made her pizza sauce yet and how she liked it.

I'm making the Jalapeno Popper dip that FD talked about the other day, with a couple of differences (mainly because of personal taste). It looks good so far.

Hope everyone has a fun and safe Superbowl Day.
 
#1,836
#1,836
Behr1213 said:
Wondering if Volly made her pizza sauce yet and how she liked it.

I'm making the Jalapeno Popper dip that FD talked about the other day, with a couple of differences (mainly because of personal taste). It looks good so far.

Hope everyone has a fun and safe Superbowl Day.
Click to expand...

Let me know what you think :)
 
#1,838
#1,838
farmersdaughter said:
Let me know what you think :)
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I have given you credit for the recipe with my friends and neighbors. I did change a few things. I used a grated block of Pepper Jack instead of Jack cheese, I used fresh Japs that I roasted in the oven instead of pickled, I added a little fried bacon and I didn't use the crumbled Ritz on top.

I'm serving Ritz, Lime Tostitos and garlic crostini's for dipping.

It's in the fridge right now letting all the ingredients make a little love. I'll bake it later. It was excellent before I put it in the fridge. Look forward to the finished product. :hi:
 
#1,839
#1,839
[youtube]http://www.youtube.com/watch?v=BKZqGJONH68&ob=av2e[/youtube]

Hey Behr..Doing steaks, chicken, and crab legs plus veggies and potatoes for about 8 people. Any last minute suggestions on marinating chicken breasts for the grill? Women went to pick up crab and some extra beer just in case so need to call them to get fresh herbs or spices if needed. I always do it one way any suggestions would be appreciated. Thanks Go Giants!
 
#1,840
#1,840
My3 ( I have to be careful, don't want anyone thinking I'm flirting with you)

I commented on your post last night about Crab Legs, I deleted it before I submitted it because I sounded arrogant. Please stop using Old Bay with Crab Legs King or Snow....Please?

Chicken? I swear by this stuff, you can get it at Publix or Kroger for under $2 and I can't make one as good for that kind of money....

31AfyoMEwdL._SL500_AA300_.jpg
 
#1,841
#1,841
They have several, make sure it's that one...with the orange on the front.
 
#1,842
#1,842
Behr1213 said:
My3 ( I have to be careful, don't want anyone thinking I'm flirting with you)

I commented on your post last night about Crab Legs, I deleted it before I submitted it because I sounded arrogant. Please stop using Old Bay with Crab Legs King or Snow....Please?

Chicken? I swear by this stuff, you can get it at Publix or Kroger for under $2 and I can't make one as good for that kind of money....

31AfyoMEwdL._SL500_AA300_.jpg
Click to expand...

cool I told the women about the orange stuff on the way. I only usually do it on my snow crab legs got five pounds and use old bay because I don't steam them my self. Publix does it and thats all they have unless I give them something else for it. That is our appetizer while I am grilling. Got to get to work on the grill so I don't miss too much of the game. King crab too expensive for the frozen crap per pound right now. Thanks well what should I steam them with nothing? or something else. Thanks again Behr:hi:
 
#1,846
#1,846
Behr1213 said:
Nothing!
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you arrogant son of a....:). I have always done it on snow crab. It really doesn't penetrate to the meat. It just makes a messier hand cracking time. I am making fresh garlic butter lemon zest dipping sauce. Is that good enough for your uppity standards should I add something else?
 
#1,848
#1,848
MY3*CANBEATUPUR5* said:
you arrogant son of a....:). I have always done it on snow crab. It really doesn't penetrate to the meat. It just makes a messier hand cracking time. I am making fresh garlic butter lemon zest dipping sauce. Is that good enough for your uppity standards should I add something else?
Click to expand...

Hahaha....

I steam them with nothing. I dip them in butter....sometimes.

MY3*CANBEATUPUR5* said:
The chicken marinade tastes sweet...but trying to give it some time before grilling to infuse.
Click to expand...

By itself? I promise after cooking the chicken you will like it!
 
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