Ask Behr anything food related thread

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#7,526
#7,526
Perfect. In my opinion. Everything.

I say this humorously. She's pissing me off the with "herb" garnishes. Many would work here, dill and basil would be best. Cilantro would work too. That ain't dill or cilantro, one little piece there doesn't like like basil. I'm gonna risk looking stupid again by saying it's not green onion. You don't like parsley.

I give.
 
#7,529
#7,529
Behr said:
Something else Memphis. I sometimes try to think of the most simple ways to do things here that don't require going out and shopping for a bunch of stuff you may not like and require more "work". That's what I did here. If you or anyone want something " more" ....like, stuffing that balsamic, shallot and cognac marinated flat iron with Gorganzola, crispy pancetta, baby spinach, Roma tomatoes and wrap it in pastry puff for a "Flat Out Awesome Iron Wellington" , just ask.
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8bc0f1d691aa1471c12280f2926f7ee1.jpg
 
#7,531
#7,531
OK. My pocket handkerchief is now useless. I'm going to have to take a break from this thread, or go out and get napkins or something to hold me over.
 
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#7,536
#7,536
So, if I ever post a pic of plated food to this thread, I'm going to be sure to cut the basil leaves to resemble arugula. :yes:
 
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#7,540
#7,540
Sorry Im a pain, but flat and Itailan are more similar in appearance than Greek. Obviously, I want to say Greek but it looks more like flat.
 
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#7,543
#7,543
I gotta go to Bradenton. But I want to throw this out there and I have to keep it short. I would really like to discuss it further sometime, if anyone is interested.

There are so many different types of fresh herbs that normally, if ever, aren't available at the grocery store. Thai basil, Greek parsley, Greek oregano, spicy oregano etc. Even herbs like fresh basil and tarragon that are staples are expensive to use a little and end up throwing most of it away.

My point, a package of fresh sweet Basil at Publix is 2.99. A potted plant with 2-3 actual plants at Walmart are about $3.

You can't find fresh Thai basil at the grocery, usually. It's such a nice different flavor and really beautiful.

I'm getting ready, in the next week or so, to plant my herb garden. I'll buy some plants and some seed. Basil plant 3 bucks, package of basil seed 100 or more, .79 cents.

3 or four different types of plants in a window or anywhere they can get good sun, is easy. They look and smell good and are easy to care for. Gives you more choices and no waste.
 
#7,544
#7,544
Behr said:
I gotta go to Bradenton. But I want to throw this out there and I have to keep it short. I would really like to discuss it further sometime, if anyone is interested.

There are so many different types of fresh herbs that normally, if ever, aren't available at the grocery store. Thai basil, Greek parsley, Greek oregano, spicy oregano etc. Even herbs like fresh basil and tarragon that are staples are expensive to use a little and end up throwing most of it away.

My point, a package of fresh sweet Basil at Publix is 2.99. A potted plant with 2-3 actual plants at Walmart are about $3.

You can't find fresh Thai basil at the grocery, usually. It's such a nice different flavor and really beautiful.

I'm getting ready, in the next week or so, to plant my herb garden. I'll buy some plants and some seed. Basil plant 3 bucks, package of basil seed 100 or more, .79 cents.

3 or four different types of plants in a window or anywhere they can get good sun, is easy. They look and smell good and are easy to care for. Gives you more choices and no waste.
Click to expand...

If you only knew how many times I've tried to grow herbs. :cray:
 
#7,546
#7,546
vollygirl said:
If you only knew how many times I've tried to grow herbs. :cray:
Click to expand...

Most need and can handle mostly full sun.

They like more water than recommended.

You need to pick the leaves to promote growth.

I wish I had a picture of one of my Greek oregano plants from last year. I had it "trained" in a hanging basket that "fell" about 6 feet. Absolutely unreal. I will have another this year and I will post it.
 
#7,548
#7,548
Behr said:
Not saying this is your reason, but it's amazing what a lot of people pass off as blackened. Jerk or Cajun is not blackened, nor is it just added to an item and cooked on a flat top or in a pan.

I grill my salmon to MR, drizzle it with olive oil add the blackening seasoning, and add it face down on a very hot black iron skillet. The skillet is key.

Google blackened salmon. You get just as many the incorrect way as the correct way. This one is correct.

salmon_darkened.jpg
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OK, so are you saying that you only grill on one side until it's medium rare, no blackening seasoning on the side closer to the fire, THEN add the blackening seasoning on (I guess) the top ungrilled side, then zap that side (and only that side?) in a skillet?

No blackening both sides? No grilling or skilleting both sides?
 
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