Ask Behr anything food related thread

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#8,453
#8,453
ayam-cemani-indonesia-000-pertamax7-com.jpg
 
#8,456
#8,456
Ayam Cemani - The Lamborghini of chickens. They are from Indonesia. They range from $1999 - 2500 each. I found a place in Florida, the only place in the US that Im aware of, that sells them, live. They're not the same as Silkies. Everything about this chicken is black, except it's blood and it's dark red. Flesh, organs, feet, tongue, bones..everything is black.

I've had Silkie before, prepared it a couple of times, but this bioch is cool.
 
#8,457
#8,457
Made Arborio risotto, mushroom and shrimp tonight. It's been a while. I have a love/hate relationship with it. It's hard to not do anything else while making, yet it's harder to do anything while making it. Lol. Thought of Tin Man after the first bite, the umami was oozing. :)

If you've never had it anywhere but at a restaurant, you should learn to make it yourself. One of the those few things that most restaurants don't do justice to, and once you've perfected it, you'll never eat it at a restaurant again.
 
#8,459
#8,459
Wish it was better for me? Imma not following. Its one of my favorite things in life, food wise.
 
#8,462
#8,462
Would prolly help me regain my former strength and weight. I wish I could go live with Behr til I got back to normal.
 
#8,467
#8,467
Behr said:
Ayam Cemani - The Lamborghini of chickens. They are from Indonesia. They range from $1999 - 2500 each. I found a place in Florida, the only place in the US that Im aware of, that sells them, live. They're not the same as Silkies. Everything about this chicken is black, except it's blood and it's dark red. Flesh, organs, feet, tongue, bones..everything is black.

I've had Silkie before, prepared it a couple of times, but this bioch is cool.
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Blue light special.... Whole Rotisserie chicken for the low low price of 5k.
 
#8,468
#8,468
Behr said:
Yea, the thing I hate most is when a guest of the restaurant asks to speak to me, and not knowing why. Lol. Sometimes they can ask the hardest questions to answer. The "why's" and "how's" are the worst. You gotta be on top of your game! If for no other reason, to answer without being a prick. :yes:

The sauces were hard for me because, with pretty much everything but especially them, you have to be careful with where you get your information. One thing I can say about the information I share here, it's mostly my opinion and facts, based on solid research and experience. I rarely use the Internet for anything other than ideas with pictures and quick spelling references.

All of my sauce knowledge is from experience and research from "Le Guide Culinaire", written by Auguste Escoffier, which most of his knowledge came from experience and learning from Marie-Antoine Careme. Both were the "fathers" of the 5 Mother Sauces.

It's crazy how many books and notebooks I have. That is actually a big part of why I'm still so "old school". But Im good with it.:peace2:
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Man, I was a bartender/waiter for 15 years. The customers are the best thing and the worst thing in the biz. Some of the best were like waiting on Meadowlark Lemon and Art Monk and Xavier McDaniel. Some of the worst were things I don't even want to write about. Fact is, the industry can be addicting.
 
#8,469
#8,469
MphsBlues said:
Man, I was a bartender/waiter for 15 years. The customers are the best thing and the worst thing in the biz. Some of the best were like waiting on Meadowlark Lemon and Art Monk and Xavier McDaniel. Some of the worst were things I don't even want to write about. Fact is, the industry can be addicting.
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*Is
 
#8,472
#8,472
malinoisvol said:
Dayummm! Need to turn da heat down on that yard bird. :)

Never seen, nor have I ever heard of this chicken. Does it taste any different than a 'murican chicken?
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I've never had the Ayam Cemani, which is what that picture is. It's my understanding That it tastes pretty much the same as Silkie, which I have had.

Silkies are white "feathered" but have black skin and meat. It taste like regular chicken but a little "gamey ". It's mostly used in a popular soup. My opinion is most can't get past the "visual" of it, to use it any other way, that and it's expensive, like $25 lb.

You can usually find it at an Asian market. Because it's not "mass produced", the way they are raised is as "free-range" as you can get without having them in your back yard.

I love the idea of creating a dish with it, I have twice just because I wanted to try it and even seasoned restaurant employees couldn't get over the appearance to justify trying to offer it to our guests. The flavor is definitely there to create something, other than soup, really amazing. I even used squid ink on regular chicken breast to imitate it, and didn't get an approval from anyone, but me.

Short answer, yes, it's a little gamey. :)
 
#8,475
#8,475
Behr said:
I've never had the Ayam Cemani, which is what that picture is. It's my understanding That it tastes pretty much the same as Silkie, which I have had.

Silkies are white "feathered" but have black skin and meat. It taste like regular chicken but a little "gamey ". It's mostly used in a popular soup. My opinion is most can't get past the "visual" of it, to use it any other way, that and it's expensive, like $25 lb.

You can usually find it at an Asian market. Because it's not "mass produced", the way they are raised is as "free-range" as you can get without having them in your back yard.

I love the idea of creating a dish with it, I have twice just because I wanted to try it and even seasoned restaurant employees couldn't get over the appearance to justify trying to offer it to our guests. The flavor is definitely there to create something, other than soup, really amazing. I even used squid ink on regular chicken breast to imitate it, and didn't get an approval from anyone, but me.

Short answer, yes, it's a little gamey. :)
Click to expand...
That is just one oddball chicken. Haha

I'd try it. Heck, I've had weirder foods in my mouth. :)
 
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