Ask Behr anything food related thread

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#8,527
#8,527
Love me some Giada! Could watch her make pasta all day.

11-giada-de-laurentiis-gifs-in-honor-of-her-divorce-announcement-image-5.gif
 
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#8,531
#8,531
I think it's corn. But, yea, she looks like she's enjoying it more than she should be. Lol.

She's cute and I love her personality. But she's goofy. :)
 
#8,542
#8,542
Marinate them in Dr. Pepper and slow cook them in the crock pot for about 10 hours on high.
 
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#8,545
#8,545
My wife made me a grilled cheese with butter yesterday. After having the mayo grilled cheeses, I no longer enjoy the buttered ones.

Now, I have to break it to her. Lol :-(
 
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#8,546
#8,546
Haha, that's cool. Good to know that we all get good ides from each other, that we actually use.

I still use butter for grilled cheese sometimes, just because. Like it best with mayo tho.

Mayo. I like mayo and onion. If I get a plain burger with onion, mayo. No onion, mustard. If I get a hot dog at a ball park, picnic, the beach etc, just the dog , bun and mustard. If onion is offered at one of those places, they are usually nasty, so I opt out. Making one for myself, mayo and onion.

Pretty much the same with "salads", potato, chicken and tuna. I want mayo as the base because I use onion. Obviously most of those use mayo as the base mixing agent, but sometimes mustard is used, especially for the potato and Tuna. I'm sure you all know that. I had a point and was heading in that direction, then got sidetracked and forgot.

So, if you've never tried it, I suggest trying Wishbone Italian Dressing in your salads. Any mayo based salads. Just a little. Some recipes call for vinegar because of the acidity, I use the Wishbone instead.

For tuna, crab or other fish or seafood type salads, try adding capers. This works really well. Important opinion on capers. Get non-pareil capers, it will say it on the bottle, if it doesn't, they're not. It's in reference to the size, the smaller the more delicate they are in texture and flavor. Because of that, always add them last and always rinse them and pat them dry in a paper towel before using. You still want them "mixed" in, but the least amount of folding, the less tearing and smashing them. In a dish like piccata, add them towards the end.
 
#8,549
#8,549
Behr said:
Haha, that's cool. Good to know that we all get good ides from each other, that we actually use.

I still use butter for grilled cheese sometimes, just because. Like it best with mayo tho.

Mayo. I like mayo and onion. If I get a plain burger with onion, mayo. No onion, mustard. If I get a hot dog at a ball park, picnic, the beach etc, just the dog , bun and mustard. If onion is offered at one of those places, they are usually nasty, so I opt out. Making one for myself, mayo and onion.

Pretty much the same with "salads", potato, chicken and tuna. I want mayo as the base because I use onion. Obviously most of those use mayo as the base mixing agent, but sometimes mustard is used, especially for the potato and Tuna. I'm sure you all know that. I had a point and was heading in that direction, then got sidetracked and forgot.

So, if you've never tried it, I suggest trying Wishbone Italian Dressing in your salads. Any mayo based salads. Just a little. Some recipes call for vinegar because of the acidity, I use the Wishbone instead.

For tuna, crab or other fish or seafood type salads, try adding capers. This works really well. Important opinion on capers. Get non-pareil capers, it will say it on the bottle, if it doesn't, they're not. It's in reference to the size, the smaller the more delicate they are in texture and flavor. Because of that, always add them last and always rinse them and pat them dry in a paper towel before using. You still want them "mixed" in, but the least amount of folding, the less tearing and smashing them. In a dish like piccata, add them towards the end.
Click to expand...

Mustard base is better!
 
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