Ask Behr anything food related thread

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#7,451
#7,451
Tin Man said:
MV5BMTk4NTA0MTM0Ml5BMl5BanBnXkFtZTcwMjI2MzgyMQ@@._V1_UX182_CR0,0,182,268_AL_.jpg


Well, there's this pig sequel... :wassup:
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Ha
 
#7,452
#7,452
Tin Man said:
Julie_and_julia.jpg


At the risk of causing Behr to abandon it, I love this movie and have watched it thrice since its debut.
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Haha. That's funny.:thumbsup:

After talking about it last night, I feel asleep watching it. It is by far my favorite on the "subject", followed by No Reservations.

Julia and Jacquez are my two "old school cooking Gods", for lack of a better term.

Gordon and Emeril are my favorite male celebrity Chefs and Giada and Cat would be my favorite females. The one thing they all 4 have in common that I respect is, they all have worked or still do, in a restaurant as a Chef.

Least favorite? Bobby Flay. Can't stand him.

Alton Brown? I like him, but he's in a different class, in my opinion. The best way I can describe him, he's a Rocket Scientist than incorporates his talents into his hobby of cooking. If I didn't know how to prepare a Baked Alaska or Creme Burlee, or I wanted to know more about the Maillard Reaction and Transglutaminase, he would be my first choice.
 
#7,454
#7,454
Tin Man said:
BTW, Behr, Jaques Pepin and Julia Child are two of my faves. I too treat recipes more like guidelines than doctrine.
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In my opinion. You can guarantee a good meal by picking the recipes well, not by following the recipe well. Even if you follow the exact same recipe, using identical equipment and ingredients, humidity and altitude alone can create totally different outcomes.

I like cookbooks, and I've used this illustration in the football forum discussing posts. Cookbooks/posts are often formatted for the writer, not for the reader. As for cookbook formatting, a logical grouping for the "writer" is rarely a logical progression for the reader. Who's going to cook 6 chicken dishes in a row?

I'm not sure why I'm rambling this morning, but I guess there is no harm, no one is required to read it or respond to it. :)
 
#7,455
#7,455
Kev.

If it weren't for those carrots, I would say that plate was perfect. But, in my opinion the carrots are the "star" of that dish. It's not easy to make carrots look appealing, but she has overachieved with those. I want some! I hope you understand what I Mean. Got any black plates?

Never heard of Alabama BBQ sauce either. How was it?

Slaw looks nice and fresh and not "drowned" in dressing.

Chix looks cooked perfectly, as usual.

Those carrots tho. Damn.
 
#7,456
#7,456
Thanks. The sauce was good. Can't remember what it consisted of though. We do have some black plates. I don't know if she ever thinks to use them.
 
#7,457
#7,457
Nothing wrong with that plate, it works good with the chicken, sauce and coleslaw and it's not a "deal breaker" with the carrots mainly because of there "char".

But, considering my personal attraction to the carrots, imagine it all on a black plate.

The best way for me to describe my thoughts on plating would be like picking out a tie to wear. If I have on a dark green shirt, I want a tie with a different "main" color and hints of dark green in the detailed background. Obviously the shirt being the plate and the tie being the dish. Of course this is just my base guide/rule. Hope that makes sense and helps. That is one, of many reasons I couldn't teach. I sometimes find it difficult to adequately convey my thoughts.
 
#7,458
#7,458
kev20 said:
Chicken with Alabama-Style BBQ sauce, honey glazed carrots and cole slaw. I had never heard of bama style bbq.

15542243_10156321573578644_5322687492735909809_n.jpg
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My behind-the-firewall browser won't display your pics, kev. I tried copying & pasting the URL, but it won't go there, either. Dangnabbit! I really want to see those carrots on which Behr is fixating!
 
#7,459
#7,459
Justin Wilson...cooking and a comical story teller. "Let me tell ya what I done did dare".
 
#7,462
#7,462
Tin Man,

I didn't like any of them.

Big Night - poorly acted and just boring. Didn't even finish it.

Waitress - a stupid story about a girl that just happened to be a waitress. I only finished it hoping to see her get naked. Can't even remember if she did, so.......

The Hundred Foot Journey - I don't like Helen Mirren very much and there was too much going on for me. I didn't finish it either.

These type of movies require me to be in the mood for them. I might try Hundred Foot again sometime, but I'm in no hurry.

Most of these type of movies suck, Imo.

One I always forget about because it wasn't the "main" story, but I liked Spanglish. That was a neat restaurant and a cool kitchen.
 
#7,463
#7,463
Tin Man said:
My behind-the-firewall browser won't display your pics, kev. I tried copying & pasting the URL, but it won't go there, either. Dangnabbit! I really want to see those carrots on which Behr is fixating!
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Regarding what I explained earlier about adequately convey my thoughts, let me try here.

Carrots are one of those vegetables that are likely to be the least appealing items on a plate. Like cauliflower, Brussel sprouts and even green beans.

Who really likes carrots? I eat them but they would be one of my least favorite. If ordering in a restaurant and they are an option, do you choose them?

When I scrolled down to that pic, even on that plate, my eyes went straight to the carrots. If that dish had been sat down in front of me, My first bite is a carrot. Presentation is most important. The psychological aspect of cooking kicks in. If those carrots taste as good as they look, everything else is going to taste better than if you had tasted them first. And, those carrots will, taste as good as they look because your mind has already decided they will.

The black plate would kick all of that up another 2 or 3 notches. The best part is, all of this takes little to no more effort than what you/we normally do anyway.

Serviceware and Form mimicking are 2 of the 10 principles of cooking. There is a reason they are important. Use a piece of bark from a tree to serve roast duck on, or a painting to serve a bowl of salad. To stimulate your taste through smell, Aroma is another of the 10. Use cinnamon sticks as forks, or a banana leaf or oak leaf as a veil, so when you lift them they release the aroma.

Just throwing stuff out there to help make my point. As bad as I am trying to explain my thoughts, I'm a little better at it in person instead of here.
 
#7,464
#7,464
Big Night - Watched it when I was on the Georgia coast, stuck inside with the flu. In general, I like Stanley Tucci and Tony Shaloub (his Men in Black character's a classic) as actors.

Waitress - Watched this with my wife. Her sister recommended it.

The Hundred Foot Journey - Another SiL recommendation. I first noticed Helen Mirren in the early '70s, a Malcolm McDowell self-indulgence, Oh Lucky Man! She and her big boobies were 20-something.
 
#7,466
#7,466
I like Stanley Tucci too, he did an excellent job as Paul, Julia's husband in Julie and Julia. I know you know that, but just saying from what I've read about her husband, Tucci did a good job portraying his character.

I wish they would have added about 10-15 more minutes covering the interrogation on his political beliefs. There is not much more on it in her book. Maybe because there wasn't much to tell, but I'd like to think there was a whole lot more.

Anyway, you didn't say if you liked any of those movies. Agree or disagree with my opinions?
 
#7,467
#7,467
Behr said:
Regarding what I explained earlier about adequately convey my thoughts, let me try here.

Carrots are one of those vegetables that are likely to be the least appealing items on a plate. Like cauliflower, Brussel sprouts and even green beans.

Who really likes carrots? I eat them but they would be one of my least favorite. If ordering in a restaurant and they are an option, do you choose them?

When I scrolled down to that pic, even on that plate, my eyes went straight to the carrots. If that dish had been sat down in front of me, My first bite is a carrot. Presentation is most important. The psychological aspect of cooking kicks in. If those carrots taste as good as they look, everything else is going to taste better than if you had tasted them first. And, those carrots will, taste as good as they look because your mind has already decided they will.

The black plate would kick all of that up another 2 or 3 notches. The best part is, all of this takes little to no more effort than what you/we normally do anyway.

Serviceware and Form mimicking are 2 of the 10 principles of cooking. There is a reason they are important. Use a piece of bark from a tree to serve roast duck on, or a painting to serve a bowl of salad. To stimulate your taste through smell, Aroma is another of the 10. Use cinnamon sticks as forks, or a banana leaf or oak leaf as a veil, so when you lift them they release the aroma.

Just throwing stuff out there to help make my point. As bad as I am trying to explain my thoughts, I'm a little better at it in person instead of here.
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I actually do like carrots. We had a carrot mash not too long ago that was amazing in taste and simplicity. My wife doesn't really care for cooked carrots but she made them and loved them. Just boiled carrots, mashed them and added butter, salt and pepper.
 
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#7,473
#7,473
Behr said:
I quoted you, woman. :lol:


I was just joking anyway. I'm gonna try that movie again since you said you liked it.
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Yes! I really did like it. Visually it was beautiful.

FWIW, I am 100% in agreement with you on your post in the FF. Nobody crowned him king. Most peeps just want him to do well. And we don't need to hear the same **** over and over and over again from the ones who don't like him. It's just white noise in the football forum anymore. Thank God for the off topic rooms!!

GO VOLS!!!!
 
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