Ask Behr anything food related thread

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#7,701
#7,701
Behr said:
Should've put that on a black plate.


:lol: Yes, that was a joke.


First thing that came to mind as to what to call it was Mexican Shepards Pie. Redneck Shepards Pie was next. Anyway, looks like it was tasty. Guess if I had kids, Japs and sour cream would be optional too.
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We did eat it with sour cream, should've had japs!
 
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#7,705
#7,705
malinoisvol said:
Bunch of anti-Japanese up in here!
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Haha, yea. It's funny how you have to be careful with stuff like that in the restaurant kitchens these days. Back in the day, "Japs" was common. No more.

The most common plate sizes used in high volume restaurants are 9" and 12". You'd be surprised at the whinny little bi@chs that get thier panties in a wad when asking for a 9" plate from the plate warmer... and someone yells "Sherry needs a hot 9 inches".

Working for a corporate chain a few years ago, I told a server that was buried in the weeds, to "take a chill pill". She filed a formal complaint, I was written up and put on probation. "Encouraging the use of pharmaceutical and/or illegal drugs.

:crazy:
 
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#7,710
#7,710
Several different theories.

The Navy used AT-6 as some code for taking out the garbage. That's the only one that could ever have a dog in the fight for any type of PC thing.

During prohibition, bartenders would stop serving someone 100 prof when the started getting too drunk, and switched them to 86 proof , thus saying they were 86'd.
 
#7,711
#7,711
Behr said:
The Navy used AT-6 as some code for taking out the garbage.
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Methinks swabbie-aviator smack may dwell in this...

I know "AT-6" to refer to the advanced trainer extensively used in WWII (aka The "Texan"). The Navy used these trainers as well, designation, "SNJ."
 
#7,713
#7,713
Behr,

I know you have discussed commercial seasonings in the past, such as your favorite for blackened meats. Have you tried Emeril's Bayou Blast? I will be honest and say that I have only used it on salmon filets prepared on a hot grill cooked to just over MR. My wife and I love it. Also, would you mind to share again the name of the blackening season that you use? Tia.
 
#7,714
#7,714
CardiacKid said:
Behr,

I know you have discussed commercial seasonings in the past, such as your favorite for blackened meats. Have you tried Emeril's Bayou Blast? I will be honest and say that I have only used it on salmon filets prepared on a hot grill cooked to just over MR. My wife and I love it. Also, would you mind to share again the name of the blackening season that you use? Tia.
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I think I've tried just about all of Emeril's seasonings, but can't say if a that was one. Honestly, other than Cavenders All purpose Greek Seasoning, Chef Paul Prudhomme's Blackened Redfish Magic and RL Schreiber Jerk Seasoning, I really don't use any "blends" other than whatever I mix myself.
 
#7,715
#7,715
Behr said:
I think I've tried just about all of Emeril's seasonings, but can't say if a that was one. Honestly, other than Cavenders All purpose Greek Seasoning, Chef Paul Prudhomme's Blackened Redfish Magic and RL Schreiber Jerk Seasoning, I really don't use any "blends" other than whatever I mix myself.
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Thanks, Behr. Bayou Blast is hard to find around my area now. I haven't ran across many people that have tried it. Thanks for the reminder on the Redfish Magic and for mentioning the others. I have tried mixing my own for smoking meats, with limited success. I keep working at it though.
 
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#7,716
#7,716
CardiacKid said:
Thanks, Behr. Bayou Blast is hard to find around my area now. I haven't ran across many people that have tried it. Thanks for the reminder on the Redfish Magic and for mentioning the others. I have tried mixing my own for smoking meats, with limited success. I keep working at it though.
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Said it before, In all professions without a doubt, but certainly in cooking, one is a student all his life.
 
#7,718
#7,718
Inspired by Wylo's now stalled recruiting thread, I just dropped a bomb in the recruiting off topic thread. I will do penance... Sometime later.
 
#7,719
#7,719
Behr said:
Wylo.

Do you eat?
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I do. Not as awesome as you guys, apparently. I have been getting some ideas from here for the future.

My girl is a vegetarian, so we have interesting dinners. I dabble in that life a bit, but still enjoy meat and potatoes.
 
#7,720
#7,720
To Tin Man.
Tl;dr.

Wylo. I was just curious. I don't remember you even commenting on anything but coffee.

If God hadn't intended for us to eat animals, why'd HE make them outta meat?
 
#7,721
#7,721
Behr said:
To Tin Man.
Tl;dr.

Wylo. I was just curious. I don't remember you even commenting on anything but coffee.

If God hadn't intended for us to eat animals, why'd HE make them outta meat?
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That's what I'm saying. Meat is good! I just went and got Ribeyes for tomorrow, and a pot roast for after church Sunday. My wife usually fusses if I try beef two days in a row, but she wants my steak and her parents are coming to church then eating with us. Beef, it's whats for dinner!
 
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#7,722
#7,722
If God hadn't intended for us to eat animals, why'd HE make them outta meat?[/QUOTE]

This!!

We raise a few Angus and put one in the freezer as needed after they have aged for at least 14 days post slaughter.
 
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#7,725
#7,725
I agree. I've never delt with a processor with anything but deer. When I lived in Tennessee I was an avid hunter. Every year I would take at least one deer to have it processed for sausage and ground venison. Yes, for several reasons trust was most important.
 
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