Ask Behr anything food related thread

[Behr]

We put it on almost everything.

Me too!

 

[joevol33]

Me too!

It's good stuff.

 

[vol_in_ar]

One of my cooking credos is "there is no such thing as too much garlic." I'll bet it was great!

It was good, I liked it better the first time I made it....I used more cayenne and jalapeno the first time..

I'm sticking with the spicy version from now on

 

[Behr]

It was good, I liked it better the first time I made it....I used more cayenne and jalapeno the first time..

I'm sticking with the spicy version from now on

I agree with you. I want my chili hot!

You put any type of pasta in yours?

 

[vollygirl]

Our vp made chili for a company chili cookoff. His recipe called for six cloves. He put in six bulbs. Our offices smelled awesome for a month! Haha

 

[Behr]

Our vp made chili for a company chili cookoff. His recipe called for six cloves. He put in six bulbs. Our offices smelled awesome for a month! Haha

That's what I'm talking about.:yes:

 

[VolNExile]

I wrote down Salmon instead of Mahi when discussing the menu with a women for a wedding rehearsal dinner for 160'ish people. I didn't realize it until I started delivering it to the tables and she came back in the kitchen.

Let that sink in a minute.

Ouchies! I'll bet it was great, whichever you cooked.

Did you smooth talk her back down?

 

[Behr]

Ouchies! I'll bet it was great, whichever you cooked.

Did you smooth talk her back down?

It got ugly and cost me boocu dollars in the end. I paid for her embarrassment. She left with no malice, but she still wasn't happy, even knowing how upset I was at myself.

She looked stupid to her guest because she was ultimately responsible.

Obviously I took responsibility as I should, it was my fault, but you know what she and her guests thought. How could she let that happen?

 

[VolNExile]

Things that keep us awake at night...

I'll bet that in the end, though, it was great. No consolation, I know.

My job is hairy enough. I would never have the guts to do what you do/ have done.

Put it this way: in our little house, we don't even plate. We hover over the range with forks, spearing goodies from the pot.

 

[VolNExile]

I wrote down Salmon instead of Mahi when discussing the menu with a women for a wedding rehearsal dinner for 160'ish people. I didn't realize it until I started delivering it to the tables and she came back in the kitchen.

Let that sink in a minute.

Wait, I just read this again.

160'ish people for a wedding rehearsal dinner?

What the fawk?

I had 8 people at my rehearsal, and my daughter had about 20.

That's ridiculous. Geeze Louise.

 

[Behr]

Wait, I just read this again.

160'ish people for a wedding rehearsal dinner?

What the fawk?

I had 8 people at my rehearsal, and my daughter had about 20.

That's ridiculous. Geeze Louise.

Yea, 159 of the most important people in her life, obviously including her about to be married daughter.

My estimate was $25,000. It included, a "raw bar" with oysters, clams, shrimp, crab legs. I rented a dance floor and disc jockey. Chocolate fountain and fruit. Ice sculptures (3). Open bar.....

And DINNER. Invitations with menu and RSVP. They chose Fresh Local Mahi-Mahi Newburg. They got North Atlantic Salmon Oscar. It was excellent, but not what they ordered and way less appealing in description and way less expensive.

I'm not making this seem worse than it was. I can't.

Anyway, that was about 13 years ago and my first of that size. I've done maybe 50 since then. Cant remember even screwing up the request for color of toilet paper in the restrooms.

 

[Behr]

 

[VolNExile]

Wow.

My completely irrelevant reaction is that I don't know anyone who would spend $25k on a rehearsal dinner, nor would I want to.

People like that, eeeww, although I guess they do help keep the culinary profession alive.

I'm sorry tho, because it does seem like it eats at you.

* goes back to tweaking retirement spreadsheet in hopes of being able to hang it up soon *

 

[vol_in_ar]

I agree with you. I want my chili hot!

You put any type of pasta in yours?

I'm almost afraid to put it out here, in fear of falling into the Dr Pepper marinade category....but I don't add any pasta, but I do throw a bag of frozen corn into it

 

[Behr]

I'm almost afraid to put it out here, in fear of falling into the Dr Pepper marinade category....but I don't add any pasta, but I do throw a bag of frozen corn into it

Son of $&@$#*. I can't remember how to post a pic from My "album " to here. Aargh.

Haha, that is sooo different. I like spaghetti in mine. That's how Mom made it.

 

[MphsBlues]

So, you need a complete recipe. That will require amounts of everything including directions. You know how I am about that. Gimme some time. Hope you weren't planning on having it tonight. hmy:

I will do it later tonight or in the morning.

No worries. There isn't a rush. I'll look forward to seeing/trying it. It might even make for a good celebration dinner for his bid at PSGA of the UT Pharmacy school. He is running this week. His would be no pork, no onions, though :cray:

 

[Behr]

Memphis Bleu Cheese Meatloaf

Please read the recipe thoroughly... ingredients, instructions and notes before you do attempt this. I'll try to give you as much info as I can, but remember it's more of a "guide" than recipe. Also, if you are going to leave out anything other than the onions, which is bad enough, leave it all out and make some hamburgers. Kidding. Kinda.

2 lbs. Ground beef
2 whole eggs
1 large onion
1 tomato
3 green onions
3 garlic ....CLOVES haha.
6 small button mushrooms
Fresh spinach. I think it comes in a 10 oz. package. Use about 3/4 of it. Or a good handful.
3 to 4 oz. of Gorganzola cheese crumbles.
1 cup tomato paste

Mushrooms. buttons are fine. Options...I like shiitake, 3/4 cup. Baby portobellos 3/4 cup.

Spinach. Raw Fresh. No substitutions.

Cheese. Please use Gorganzola. Acceptable subs blue cheese crumbles, goat cheese, Chèvre preferably. Feta. In that order.

Seasoning.
3-4 pinches of cayenne. Or to taste. At least 2
1/2 tsp fresh oregano fine chopped. Or 2-3 pinches of dried.
2 sprigs fresh rosemary. 1 for garnish.
Fresh ground pepper. Or other. To taste. (1-2 tsp) I like pepper.
Sea salt, to taste. ( 1-2 good pinches) the chez will add some. this could be another post, but I highly recommend sea salt for pretty much everything except baking.

Using a sharp knife, it's important that it's sharp. It's safer and a dull knife will mash more than cut, leaving most of the flavor on your cutting board. Cut the green onions thinly. Chop 1sprig of the Rosemary (I'll say it again later, but don't add the Rosemary, it goes ON last) and onion. Or the peppers, whatever you decide to use, and the garlic. Slice thin or chop the mushrooms. I like to slice them, but it doesn't matter, whichever way you're comfortable doing. Dice the tomato in small cubes. Include as much of the juice as you can.

If you want all three in one and no pork in 1, I suggest buying 2 lbs. beef, and one pound each of the other two. Go more rather than less on weights. (2.13 lb. better than 1.88 lb.)

Take half the beef and roll it in a packed tight ball and set aside. Mix the other half with the other two. Then with the mixture, pinch off some and make a ball just like the other. Both should be about a pound. That make sense? Should have 2 lbs. of the mix. 2 1/2 lb. burgers with the mixed ball would be good or experiment with another meatloaf with any leftover ingredients from this one.

Put the meat (we're working the main one right now, forget about the other til later.) in a mixing bowl. Add the eggs, break them and release the inside, not the actual "whole" egg. Heh. Now add the veggies and mix well. Don't mix the meat then add the other stuff and mix again. More work and it will pulverize the meat, doest need any more than its gonna get .

Add the seasonings, minus the Rosemary and mix again. Well. HEY, Don't forget to leave out the Rosemary.

You got your meatloaf.

Now the funner part. It's hard for me to explain, but it's not crucial and it just sounds difficult. It's not, so just do it.

Lay out a piece of plastic wrap on the counter. About 2 ft. Long. Flatten the loaf on the plastic about 12-14 inches long and Leave about 2 inches on each side. got it?

Lay the spinach, whole leafs not chopped in the middle, like in a line from side to side. Don't chop it or tear it. You can pinch off extra long stems, but that's it. Lay the cheese next to it.

Using the plastic wrap, fold one end of the meatloaf to the opposite edge of the spinach. Then fold the other end over the whole thing and seal the flap. (Pinch it together).

If you don't have any chopped rosemary left over, I'm gonna reach through this screen and smack in the mouff.

Put the loaf in a pan or glass dish. Something like a 9x5x3. Spread the tomato paste on the top. It's best to leave the paste as is, no need to add anything to it other than......the Rosemary, the loaf itself has enough going on without mixing a flavorful sauce.

Now you can sprinkle the Rosemary on top.

Cook @ 425 degrees for about 45 minutes. It will probably take at least 45, and maybe even an hour. Just keep an eye on it after 30 minutes.

If you want. Leave off the sauce and Before you put the loaf in the pan, line the pan bottom an sides, with bacon or prosciutto. You know, like put the bacon in the pan where it comes up the sides of the pan. Overlap the bacon just slightly. Then put the loaf in the pan and fold over the excess bacon and cover with arumininum foil. Cook the same as above. When it's done, pour out the juices in a bowl or whatever, and turn it upside down on a platter. The top is going to be on the bottom of the plate. Unnerstanz?

Do what you want with the juice. Garbage or make a gravy that would be good for something, but not this meatloaf.

For your other one, Mix in whatever of the ingredients you want. Just use 1/2 or close to it. Follow these instructions where they apply.

I don't think I left out anything. Any questions just ask.

 

[Behr]

yep, just flat leaf

I keep forgetting to ask you if you ever talk to A&M07? I'm reminded of him every once in a while, especially when A Few Good Men is referenced. I took a stab at the "speech" back during the football season in the FF. I even gave him credit for the "inspiration".

Anyway, Just hoping he's doing well.

 

[Behr]

Test.

 

[joevol33]

Test.

Testing 1, 2.

 

[Behr]

Sweet Jesus.

Once, when posting pics was hard, it became easy. Now, technology has made things easier, but they are harder.

That made sense in my head.

 

[joevol33]

Sweet Jesus.

Once, when posting pics was hard, it became easy. Now, technology has made things easier, but they are harder.

That made sense in my head.

I say a lot of stuff that makes sense in my head, but my wife just looks at me funny.

 

[Behr]

 

[kev20]

I keep forgetting to ask you if you ever talk to A&M07? I'm reminded of him every once in a while, especially when A Few Good Men is referenced. I took a stab at the "speech" back during the football season in the FF. I even gave him credit for the "inspiration".

Anyway, Just hoping he's doing well.

not talking so much as just a comment and a like here and there on FB. Those were the days.

 

[kev20]

Thai Turkey Lettuce Wraps with Water Chestnuts and Sesame Dipping Sauce

So good!!