Ask Behr anything food related thread

Status
Not open for further replies.
#7,901
#7,901
Colorado Lamb Shank

16585563_1256016671143765_693755089386471424_n.jpg
 
#7,902
#7,902
kev20 said:
haha, yes they were stuffed with fresh mozz. my bad.
Click to expand...

No problem, just don't let it happen again. :)

I wish I liked lamb, but I don't. I'll eat it every once in a while, in hopes that my taste buds have acquired the intelligence that my eyes have, and realize what they are missing. The shank looks really good, I would try that one.
 
#7,913
#7,913
Haha, thanks for the heads up. I love the plate! Just to satisfy my curiosity, do you know what kind of oil she used for the sauce?
 
#7,917
#7,917
Behr said:
Now that I've formed a better opinion, have you used them? If so, where did you get them, or eat them?
Click to expand...

No. Read about them. Googled them. I could buy seeds, but no peppers ready to eat. I'd like to taste a pepper before committing to growing some from seed. One article said they were distributed via restaurant suppliers. Can't find any at grocers or farmers' markets.
 
#7,918
#7,918
when I was out in Cali, a guy at work grew some Carolina Reapers and made some hot sauce out of them. Soooooo good!!!
 
#7,919
#7,919
Tin Man said:
No. Read about them. Googled them. I could buy seeds, but no peppers ready to eat. I'd like to taste a pepper before committing to growing some from seed. One article said they were distributed via restaurant suppliers. Can't find any at grocers or farmers' markets.
Click to expand...

It's my understanding, that the growers, which aren't that many yet, are trying to limit the sales of them mainly to save the seeds to grow more. I personally don't think they'll ever be all that popular, but that's just me. In my experience, not many people want a hot pepper taste without the hot.

I've heard positive reviews on Bakers Creek Heirloom Seeds and would check them out if I were going to try growing some. I'm mean, come on Tin Man, how much "committing" are we talking about?:)
 
#7,920
#7,920
kev20 said:
when I was out in Cali, a guy at work grew some Carolina Reapers and made some hot sauce out of them. Soooooo good!!!
Click to expand...

I've never had the opportunity to try anything "Carolina Reaper", but plan to. I have some Smoky Ghost Pepper Jack Cheese in the fridge now that is really good! I have a note in one of my notepads "Ghost Pepper cheesecake". When it happens, I'll report back.
 
#7,921
#7,921
Behr said:
I've never had the opportunity to try anything "Carolina Reaper", but plan to. I have some Smoky Ghost Pepper Jack Cheese in the fridge now that is really good! I have a note in one of my notepads "Ghost Pepper cheesecake". When it happens, I'll report back.
Click to expand...

mmm, that sounds amazing.

guy's son made up some labels for the sauce. lulz

FullSizeRender.jpg
 
#7,923
#7,923
I use the smoky ghost pepper jack pretty often. My two favorite uses are fried cheese sticks and simple grilled cheese sammiches.

Cool label for the hot sauce.

That sirloin looks friggin awesome! I'm a fan of Brussels sprouts. Interestingly, I can't remember ever using balsamic on them. Hmm.
 
#7,924
#7,924
Behr said:
It's my understanding, that the growers, which aren't that many yet, are trying to limit the sales of them mainly to save the seeds to grow more. I personally don't think they'll ever be all that popular, but that's just me. In my experience, not many people want a hot pepper taste without the hot.

I've heard positive reviews on Bakers Creek Heirloom Seeds and would check them out if I were going to try growing some. I'm mean, come on Tin Man, how much "committing" are we talking about?:)
Click to expand...

Normally, I'd have started peppers from seed already (indoors). The new vegetable garden plot is smaller than the last one. Besides maters, wifey's requests include bush beans, herbs, and bell peppers.

As I posted earlier, I'm a habanero fan. The missus doesn't care for the heat of habaneros, so, I was checking out an alternative. She might just OK space for an "alt-hot" pepper. :)
 
#7,925
#7,925
Behr said:
I use the smoky ghost pepper jack pretty often. My two favorite uses are fried cheese sticks and simple grilled cheese sammiches.

Cool label for the hot sauce.

That sirloin looks friggin awesome! I'm a fan of Brussels sprouts. Interestingly, I can't remember ever using balsamic on them. Hmm.
Click to expand...

It was cooked perfectly. And the sprouts were excellent. There was parmesan that went on top. My wife has a bad habit of occasionally forgetting to add everything to the plate before she takes the picture.
 
New posts
Status
Not open for further replies.
Advertisement





Back
Top