Ask Behr anything food related thread

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#8,376
#8,376
kev20 said:
Ugh! That reminds me that we need to replace our grill.
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That's one of "those things" that if you don't already know exactly what you want, shopping for it sucks. IMO.

Haven't tried the hemp hearts.
 
#8,378
#8,378
Behr said:
I think asparagus is my favorite vegetable. I like it cooked any way. What did you cook it with? Butter, oil, garlic, cilantro, haha.
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Olive oil, sea salt, ground pepper, thyme (sprigs if I have them, dried if not), uber-thin lemon slices. There was a leftover half of a Meyer lemon that I used tonight, and I think I like it better than regular lemon. A little less tart.

I added grated parmesan tonight, which I think I like, but I'm fine without it. Last time I grated garlic on it for the last three minutes, and that was pretty nice too.

Hubby grilled flank steak tonight with his usual mystery rub. I know there's coffee in there, granulated garlic, dried onion, don't know what else. No brown sugar this time. :p We pretend that this is healthy eating. :thumbsup:


edit to add: the only asterisk for asparagus is that interesting smell that occurs later... Sort of a "what the..." and then you remember that you had asparagus.
 
#8,379
#8,379
It took 24 hours and 40 posts (mostly about asparagus) for that to come up. Amazing. I was surprised it wasn't mentioned in your first post. " I love asparagus, but....." Lol.
 
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#8,380
#8,380
17457452_10156625093233644_340692019565728423_n.jpg
 
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#8,381
#8,381
Okay. It's chicken Caesar salad, but Im not getting what type of chicken. It looks blackened, but you don't like blackened. It could be some type of breadcrumb encrusted mixture that is burned, but I know better :). It could be some type of "jerk", but the consistency of it doesn't look right. I give. Edumacate me.
 
#8,382
#8,382
oh, it actually is blackened.....and it was awesome! I forgot to add the description. don't know which blackening seasoning she used though.
 
#8,383
#8,383
kev20 said:
oh, it actually is blackened.....and it was awesome! I forgot to add the description. don't know which blackening seasoning she used though.
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Excellent! Blackened perfectly and the chicken looks nice and moist.

I'm only saying this so maybe it will help you to remember. Save the container or write down what kind of seasoning it is. So many times I've found a new item I really like, then get to the store, in the isle and say " Fawk". :crazy:
 
#8,384
#8,384
Lol...Mexican word of the day; chicken wing. "My wife plays the lotto so chicken wing some money".

Aw Lawdz.
 
#8,385
#8,385
Strips of lamb heart satay
Lamb kidneys and beef tenderloin scraps in a pie
Frenched rack of lamb cooked to a perfect medium rare
Braised lamb shanks

These are a few of my favorite things...
 
#8,387
#8,387
Question for anyone that cares to answer. Gonna try something I haven't done before and make a bottom round roast. I'll serve it hot the first time, and make French dips til' it's finished. Couple questions: For mid-rare, what internal temp to go to? 120? Also, seasoning - I saw a nice recipe for an herb-crusted one, as well as one for peppercorn rub. I think garlic should be used as well. On one of the recipes, they cooked it at something like 450. This seems way too high for this cut of meat. One other called for a longer cooking time at about 225. This seems more 'right.'
 
#8,388
#8,388
Imma guessing it said 450 for 20-30 minutes, then reduce to 325?

I'd rather sear it in a pan stove top.

If you're making French dips with leftovers, I would just salt, pepper and garlic it. Maybe some fresh rosemary.But that's just me.

120 should be fine.

On my phone, sorry for short answers. Or should I say you're welcome. :)
 
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#8,389
#8,389
Behr said:
Imma guessing it said 450 for 20-30 minutes, then reduce to 325?

I'd rather sear it in a pan stove top.

If you're making French dips with leftovers, I would just salt, pepper and garlic it. Maybe some fresh rosemary.But that's just me.

120 should be fine.

On my phone, sorry for short answers. Or should I say you're welcome. :)
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Thanks, Behr :salute: Garlic powder, paste, or minced?
 
#8,390
#8,390
MphsBlues said:
Thanks, Behr :salute: Garlic powder, paste, or minced?
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If you have it, granulated garlic. If not, put it on your grocery list for your next trip. McCormick or Badia brands are most common and best, IMO. Just check the ingredients to make sure there are no added ingredients like tri-calcium phosphate. No big deal, it's a non-caking agent and dilutes the flavor. Just dehydrated garlic.

Powder is fine, but I would use fresh minced myself.

If you are following a recipe on this and it doesn't mention anything about letting the roast sit on the counter until it comes to room temperature, I would suggest putting it in the oven straight from the refrigerator.

Since this is your first time, I highly recommend documenting every step. Oven temp, temp of roast before putting it in the oven, what rack (middle), type of roast, weight....etc. And then write down a few notes after its done. It's so valuable for your next time, and until you get it the way you want it. I wish I followed this advice sometimes.

Don't make it hard, just do it and have fun. Good thing about a roast, it's hard to f it up so bad that it's not edible.
 
#8,392
#8,392
The last time I cooked a gigantimungus hunk of beef, I crushed fresh garlic, mixed it with coarse salt and cracked black pepper, rubbed this all over the hunk o' flesh (wife said I was molesting it), wrapped it up, and put it back in the fridge. Let it sit overnight. Roasted it the next day. It was well received (admittedly, cocktails preceded dinner).
 
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#8,393
#8,393
Tin Man said:
The last time I cooked a gigantimungus hunk of beef, I crushed fresh garlic, mixed it with coarse salt and cracked black pepper, rubbed this all over the hunk o' flesh (wife said I was molesting it), wrapped it up, and put it back in the fridge. Let it sit overnight. Roasted it the next day. It was well received (admittedly, cocktails preceded dinner).
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Well said.
 
#8,394
#8,394
Behr, I got asparagus tonight to grill with my Ribeyes tomorrow. If I don't like it I'm coming to Florida, and you gotta grill me a steak!😜
 
#8,397
#8,397
Tin Man said:
The last time I cooked a gigantimungus hunk of beef, I crushed fresh garlic, mixed it with coarse salt and cracked black pepper, rubbed this all over the hunk o' flesh (wife said I was molesting it), wrapped it up, and put it back in the fridge. Let it sit overnight. Roasted it the next day. It was well received (admittedly, cocktails preceded dinner).
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There's an idea! I'll get everyone stone drunk before I subject them to my cooking. :good!:
 
#8,399
#8,399
Behr said:
When are you cooking this bad boy?
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Me? Not sure. I"m ready, but want to make sure that my wife is in the mood for it, as well. Sometimes it's tough to balance the dishes with the family's tastes, diet restrictions. For example, yesterday my wife was saying that she doesn't like rosemary for beef - for lamb, it's ok, but not beef. I said it's hard to not like rosemary if you like beef. Heck with it, I'm putting rosemary on it, or at least rub it on half of it. I will do fresh minced garlic, fresh ground pepper and sea salt. Cook low and slow to 120 and serve with asparagus and carmelized red potatoes.
 
#8,400
#8,400
Obviously you never want to use too much of anything, but some things such as Rosemary are less forgiving if you do, and you only need a little. My favorite thing about Rosemary is the smell of it coming from the oven. A good tbls. Of fresh sprinkled over the top of a 3-6 lb. roast, should be just right. Jmo.
 
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