Ask Behr anything food related thread

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#7,828
#7,828
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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#2 please.
 
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#7,832
#7,832
No.

Grilled then Blackened in a black iron skillet with a pineapple aioli sided with pancetta buttered peas Gremolata. Cooked and served by a hot little Mexican chic, oh hale yea.
 
#7,834
#7,834
Chili-Lime Halibut with Zucchini Noodles

16473880_10156476381898644_8416632972242204064_n.jpg
 
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#7,835
#7,835
Looks really good. Do you buy your fish from a Fish Monger or from the local grocery? Just curious. I guess I'm curious mainly because of your choices in types of fish you use.
 
#7,838
#7,838
Last night's command performance felt like being a short-order cook for beer-infused humans. Per request, the cauliflower was steamed, served in a broad shallow bowl, topped with Persian-seasoned pulled pork and a pork & vegetable stock reduction.
 
#7,842
#7,842
Yea, Spam is one of "those foods". Ate it as a kid, experimented with it as an adult. Haven't eaten it in years and might not for several more. But, the next time I do, I will enjoy it.
 
#7,843
#7,843
Behr said:
Yea, Spam is one of "those foods". Ate it as a kid, experimented with it as an adult. Haven't eaten it in years and might not for several more. But, the next time I do, I will enjoy it.
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Would you think less of me if I admitted I didn't turn down a potted meat and mayo sammich when my nanny made me one? And if she was alive today, I still wouldn't turn it down. :crazy:
 
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#7,844
#7,844
vollygirl said:
Would you think less of me if I admitted I didn't turn down a potted meat and mayo sammich when my nanny made me one? And if she was alive today, I still wouldn't turn it down. :crazy:
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I don't know who you think I think I am, but no. Lol.

A Spam sammich at moms or grandmas table>>>>>>>>Filet Mignon at the Ritz.
 
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#7,845
#7,845
So, pimento cheese spread. On a scale from gag-inducing to yum, what say you?


Aside: The missus and I enjoy touring bicycle rides. For the past few years, we've joined a Fall loop rise in middle-west Georgia (aka the gnat belt). The organizer sends urgent messages to every rider when a support site has homemade pimento cheese spread (Yes, at one time, Georgia grew more pimentos than anywhere else in North America. Pimento cheese spread was born of the plethora of locally grown pimento peppers in Georgia. Apparently, homemade pimento cheese spread is still a big thing in the region.). I've often arrived at the specified rest stop to discover the pimento cheese spread already has been gobbled up. A couple of times, I've sampled this fare, accepting the suggestion of the proud producer to apply it generously to a slice of white bread and fold this around a dill pickle spear. Purportedly, it provides sustained energy and calms the digestive tract (?).
 
#7,848
#7,848
vollygirl said:
My brother-in-law makes the best homemade pimento cheese I've ever had.
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How does he make it? My mother's was manna from heaven😋.

Never knew it was a Southern thing until a trip out west a few years ago. We stopped to picnic at a national park (traveling with another couple) and pulled the coolers out. OK, I travel with 3 coolers, and she's worse, so you can figure out the type of spread we had. I had noticed a family parked next to us picknicking: dad, mom, 3 teenage kids. Poor things eating all this dry stuff. Anyway, we got to talking and I offered them some of our food. They did not know what pimento cheese was, never had it, never heard of it😮. They hit our food big time and raved. What was so funny was they wanted to know what was in it and how to make it, especially the pimento cheese. I was sort of lost, I mean you know...pimentos, cheese...modify cheeses, add pickles, onions, capers, whatever, stir it up, bread or crackers. I can get esoteric...only sharp cheese, block not grated, must work with hands, only JFG mayonnaise, diced pimentos (Dromedary)😁. But in the end, it's just pimento cheese, make it how you like it! They left full and happy and insisted on giving us a bag of their stuff. Nice people. But I never knew until then there were people who had never heard of pimento cheese!!! Bless their hearts.

And on toast with lettuce and a garden tomato❤️❤️❤️❤️!
 
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