Ask Behr anything food related thread

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#6,403
#6,403
What do y'all eat with pot roast? Making mashed potatoes and crowder peas. But I need something else. Dinner for my mom Friday, and she can't have veggies that haven't been cooked (so slaw is out). No time for green beans. Roast will be in the crockpot and I'll have about 30 minutes to get everything else ready.

So what do you like with your roast?
 
#6,404
#6,404
vollygirl said:
What do y'all eat with pot roast? Making mashed potatoes and crowder peas. But I need something else. Dinner for my mom Friday, and she can't have veggies that haven't been cooked (so slaw is out). No time for green beans. Roast will be in the crockpot and I'll have about 30 minutes to get everything else ready.

So what do you like with your roast?
Click to expand...

Can't you just do it the old fashioned way and throw in carrots and potatoes, etc while it cooks?
 
#6,408
#6,408
vollygirl said:
What do y'all eat with pot roast? Making mashed potatoes and crowder peas. But I need something else. Dinner for my mom Friday, and she can't have veggies that haven't been cooked (so slaw is out). No time for green beans. Roast will be in the crockpot and I'll have about 30 minutes to get everything else ready.

So what do you like with your roast?
Click to expand...

Rice to put the roast and gravy on is one of my favorites. Zucchini in tomato sauce(del Monte makes it in a can:))
 
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#6,409
#6,409
I found an awesome sausage at Kroger's in Antioch last week, and now I can't believe I have been missing out on this for so many years. There's decent sausage, there's great sausage (Swaggerty's), but this is in a whole other league, with the hickory smokiness and the spiciness.

I highly recommend you find some and check it out (no I don't work for nor get a commission from the maker, I just have a passion for great pork products).

0007234215672_500X500.jpg
 
#6,410
#6,410
J-P said:
I found an awesome sausage at Kroger's in Antioch last week, and now I can't believe I have been missing out on this for so many years. There's decent sausage, there's great sausage (Swaggerty's), but this is in a whole other league, with the hickory smokiness and the spiciness.

I highly recommend you find some and check it out (no I don't work for nor get a commission from the maker, I just have a passion for great pork products).

0007234215672_500X500.jpg
Click to expand...
Is that made by O J Mayo who used to play basketball for the Grizzlies?
 
#6,411
#6,411
hmanvolfan said:
Is that made by O J Mayo who used to play basketball for the Grizzlies?
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Not sure if serious.

From the Family Brands International website:
The Mayo brand was born on Charlotte Pike in Nashville, Tennessee back in 1932. Owned and operated by the Mayo family, they produced and sold quality smoked breakfast sausage in special cloth bags as well as dry curved bacon, each specially prepared the old fashioned way. Their products were sold and delivered to individual grocery stores by their own delivery trucks and the brand gained wide consumer appeal for their "old-fashioned" quality and flavor.

In the early 1980s, the Mayo family sold the brand and recipes to the Baltz Brothers Packing Company in Nashville, Tennessee. Under the new ownership, the brand continued to grow as sales developed through warehouse networks.

The Mayo Brand and recipes were acquired from Baltz Brothers in 1991. Since then, Family Brands has strived to continue the old-fashioned quality tradition established in the beginning by the Mayo family.
 
#6,412
#6,412
vollygirl said:
What do y'all eat with pot roast? Making mashed potatoes and crowder peas. But I need something else. Dinner for my mom Friday, and she can't have veggies that haven't been cooked (so slaw is out). No time for green beans. Roast will be in the crockpot and I'll have about 30 minutes to get everything else ready.

So what do you like with your roast?
Click to expand...

Asparagus. Sauteed with olive oil (grape seed if it's Sly) and garlic.
 
#6,421
#6,421
Behr, I went to the Faded Rose in Hot Springs, AR years ago. My dinner was an appetizer called 'Shrimp Tchopitoulas.' To this day, I think every bite of it was the best bite of food I've ever had. They wouldn't tell me how it's done, but it was a shrimp dish with sauteed shrimp in a bowl. I know there was garlic, green onion, button mushrooms and oil. Any ideas on the recipe, other than the way I just presented it?
 
#6,422
#6,422
Tchoupitoulas is a basic butter sauce with a cajun influence. Melted butter, garlic, shallots or onions, creole seasoning or cayenne pepper and clam juice. The place you had it added mushrooms and probably garnished it with parsely and green onions.

Hope that helps.
 
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#6,424
#6,424
Behr, best way to make beer cheese? I am an IPA man, but the times I have tried the cheese always turns out too bitter. TIA
 
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