Ask Behr anything food related thread

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#7,803
#7,803
vollygirl said:
Sausage balls and Buffalo Chicken Dip. Both are easy and everybody likes it.
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Just got back from Costco - they had large bags of Italian meatballs that they were demo-ing that were really good. They were only like 2.80 a pound. I also have a sriracha garlic sauce to kick them up about three notches. I could easily do them from scratch but since we co-host the party, we have a lot to do on Sunday. Good thing about this is they are not a mess when we bring toothpicks.
 
#7,804
#7,804
MphsBlues said:
Just got back from Costco - they had large bags of Italian meatballs that they were demo-ing that were really good. They were only like 2.80 a pound. I also have a sriracha garlic sauce to kick them up about three notches. I could easily do them from scratch but since we co-host the party, we have a lot to do on Sunday. Good thing about this is they are not a mess when we bring toothpicks.
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Sounds awesome!
 
#7,806
#7,806
vol_in_ar said:
you mean after a trip for stitches, after skinning, 50-100 cheicken wings
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Behr has apparently abandoned us in our most dire time of need. I am gonna throw out a motion to let Volley take over til time for Super Church ((don't ask). *Behr, check the edit... VIA, why to you skin chicken wings? Seems to me like that is about the best part. *EDIT - I was totally kidding, Behr.
 
#7,807
#7,807
MphsBlues said:
Behr has apparently abandoned us in our most dire time of need. I am gonna throw out a motion to let Volley take over til time for Super Church ((don't ask). *Behr, check the edit... VIA, why to you skin chicken wings? Seems to me like that is about the best part. *EDIT - I was totally kidding, Behr.
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Last time I checked back, Volly had good suggestions and I saw you had meatballs from Costco. Funny that my first response to your question, that I deleted before submitting, was Buffalo chic dip. I remember the first time I heard of it was from Volly. Haha.
 
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#7,808
#7,808
MphsBlues said:
Behr has apparently abandoned us in our most dire time of need. I am gonna throw out a motion to let Volley take over til time for Super Church ((don't ask). *Behr, check the edit... VIA, why to you skin chicken wings? Seems to me like that is about the best part. *EDIT - I was totally kidding, Behr.
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I just don't think it would be worth the effort to trim the skin on wings, to make a chicken wing lollipop, and then get it to cook even without the skin drooping

hope your meatballs turn out
 
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#7,809
#7,809
VolNExile said:
"Mom, can you give me cooking lessons?"

:blink:

Youngest daughter is staying with us for a few weeks while between apartments and sprang this on me.

I have no idea how to teach cooking. I just rummage around in the fridge and pantry, think of what might be good with what we've got, and commence to cooking. So I add shallots to something because I know how they taste; how they're similar and different from onions and garlic; there you are. I dial back something else because it's too dominant. And I don't use cilantro! :)

Behr, what would you do if someone who does ok with survival cooking, but not much more, asked you this? I don't know where to start.
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Fwiw, I'm still interested in helping any way I can.

vol_in_ar said:
I just don't think it would be worth the effort to trim the skin on wings, to make a chicken wing lollipop, and then get it to cook even without the skin drooping

hope your meatballs turn out
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Yea, something like that.
 
#7,810
#7,810
Thanks! We have been ships passing in the night recently, as I go to bed and get up absurdly early, while she seems to be about 1 1/2 time zones later than me (it's that front bedroom vs back bedroom thing, I guess.)

At some point when our orbits intersect, I will start figuring out what she wants to learn.

I know your opinion on recipes and measuring, and I tilt that way myself, but I will say that I started out 40-ish years ago using both. As I got more experienced (and lazier, lol), I got a lot more freeform.

But I still remember wanting to throttle older cooks when they were telling me how to make something, and I asked "how much," and they answered "Oh, till it looks/feels right." :eek:hmy::ermm::unsure::blink::banghead2::banghead2: :mf_surrender: :lol:

I suspect she's at that stage, so at a minimum, I will need to fish the 1/4 cup measuring cup out of the dry cat food bag. And then I'll post back.
 
#7,811
#7,811
Behr said:
Last time I checked back, Volly had good suggestions and I saw you had meatballs from Costco. Funny that my first response to your question, that I deleted before submitting, was Buffalo chic dip. I remember the first time I heard of it was from Volly. Haha.
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:) Volly did have good suggestions and I have had some good buffalo chicken dip before and even mentioned her suggestions to my wife but she just doesn't like the taste of buffalo sauce. In a way I agree with her - I would prefer jerk oor something. I did not have the meatballs at the time, but have them now. We were actually walking down the aisle, yesterday, and she said, 'should we go ahead and get the meatballs, now?' I told her that I would rather see what Behr had to say. Seriously. She got red pepper sauce instead of of what I was gonna use, but that stuff is off the charts good. Thanks, as always for the responses, everyone. Cheers , and GO FALCONS!
 
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#7,812
#7,812
Mojito Lime Chicken with Roasted Cauliflower and Blistered Tomato-Jalapeño Relish

16427272_10156465586983644_9143267422601078550_n.jpg
 
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#7,813
#7,813
I can appreciate the use of cauliflower. It's ironic that I actually "worked" on a project this weekend involving cauliflower. It's my opinion that cauliflower is going to be the new kale, and Harissa is going to be the new Sriracha. Anyway, what are the seeds in the cauliflower? The relish looks amazing.
 
#7,815
#7,815
Behr said:
I can appreciate the use of cauliflower. It's ironic that I actually "worked" on a project this weekend involving cauliflower. It's my opinion that cauliflower is going to be the new kale, and Harissa is going to be the new Sriracha. Anyway, what are the seeds in the cauliflower? The relish looks amazing.
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pepitas. I love Harissa.
 
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#7,816
#7,816
I was afraid to guess, they looked small. Yea, I like Harissa too. I experimented with cauliflower creme Burlee, coconut cauliflower curry mash and Harissa crab cakes this weekend.

Shiloh Harissa is by far the best, IMO, but for some reason it's been dropped by some groceries here. I haven't heard why yet. May be nothing, I don't know. I used Mina this weekend and while it was good, it just wasn't the same.
 
#7,819
#7,819
I did not try to make chicken wing lollipops. I made chicken nachos instead (fulfilling a request).
 
#7,820
#7,820
Cauliflower... Basically, folks known to me like it 3 ways -
1. Fried.
2. Steamed & smothered in cheese sauce.
3. Tossed in turmeric infused oil and roasted, served with tomato-based curry sauce, heavy on the garlic and garam marsala.

Tonight, I am challenged to make cauliflower the "base vegetable" and to serve over it slow-roasted pork butt seasoned with a mixture of Persian spices normally applied to lamb (leftovers from a previous challenge). Well, let's hope inspiration comes to me during cocktail hour. I'm at a loss for this one...
 
#7,821
#7,821
Tin Man said:
Cauliflower... Basically, folks known to me like it 3 ways -
1. Fried.
2. Steamed & smothered in cheese sauce.
3. Tossed in turmeric infused oil and roasted, served with tomato-based curry sauce, heavy on the garlic and garam marsala.

Tonight, I am challenged to make cauliflower the "base vegetable" and to serve over it slow-roasted pork butt seasoned with a mixture of Persian spices normally applied to lamb (leftovers from a previous challenge). Well, let's hope inspiration comes to me during cocktail hour. I'm at a loss for this one...
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that sounds awesome!
 
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