Ask Behr anything food related thread

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#8,951
#8,951
I let it cool to room temperature then filled the jars, it made 2 pints. Then I put it in the fridge about 8:30. I just had some on a hot dog. If I hadn't tasted it by itself, my only complaint would be the heat. It really is good. I'm even more sure now that Saturday's batch will be the "real deal".

The only things I'm doing different Saturday:

Regular Sugar instead of brown.
1 teaspoon red pepper flakes instead of 1/4 teaspoon of ground cayenne.
Green tomatoes from the farmers market instead of mine.
Instead of 1/2 cup of red bell I'm going to do 1/4 red and 1/4 Orange.

That's it.
 
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#8,954
#8,954
In my opinion the red ones are, but there isn't very much of a difference. They are so close in flavor, I'm just adding the orange for color.....you know, because it's orange.
 
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#8,955
#8,955
I feel good enough about the flavor being what I think we're all looking for, now I'm all about the "presentation". I expect to have a recipe that's worthy of keeping and sharing, and to be that, it has to have some orange. :)
 
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#8,956
#8,956
039.JPG
 
#8,957
#8,957
All this talk about chow chow, didn't any of you southerners have piccalilli relish when you were a kid?
 
#8,960
#8,960
It's my understanding piccalilli is what the Yankees call chow chow. Same stuff, I thought.
 
#8,967
#8,967
Haha, that middle one. She didn't use boiling water, the one I used said boiling water but I just used cold. She omitted cloves, cinnamon and allspice. Ditto.
 
#8,969
#8,969
Behr said:
I feel good enough about the flavor being what I think we're all looking for, now I'm all about the "presentation". I expect to have a recipe that's worthy of keeping and sharing, and to be that, it has to have some orange. :)
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Ohhhhhhh. Share, share!

Note: as to comments, it did look a little brown from what I remember.

Also, just stopped at roadside stand in LA and his chow chow was cabbage, onion, pepper. Looked more stingy than chopped.
 
#8,971
#8,971
Smallvol#1 said:
Ohhhhhhh. Share, share!

Note: as to comments, it did look a little brown from what I remember.

Also, just stopped at roadside stand in LA and his chow chow was cabbage, onion, pepper. Looked more stingy than chopped.
Click to expand...

Plan on sharing, that is the main reason I'm doing this. I just thought I'd wait until I get it as good as I think I can before posting it. That's why it's important for all of you that are interested, to give me you thoughts, this would be a waste of time if y'all don't like it.

All the recipes I looked at used sugar. Some were specific and some said either. Using the brown has to be the reason for that color.

The soaking for 12 hours is important IMO, between that and cooking it, I think you will be fine with whatever texture you want. It won't make a difference in the flavor.
 
#8,972
#8,972
pinfish09 said:
I thought it was ox tails for the longest time, but learned 4 or 5 years ago its the lower leg of cow. Thats why the meat to bone ratio is so low. The marrow makes the dish tho.
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Well, hello there. Funny, I just changed my ppp last night and just saw this this morning. Between that and using my phone, I just missed it.

Yea, osso bucco is just another one of those culinary terms that means different things to different people and is pretty much accepted by most, like Scampi. Or, like the "woo" in Rocky Top. Opinion is a big key too.

I asked Tin and or anyone that wanted to answer, to tell me what their "understanding" was. I was just curious about the use of the term by someone in another thread.

Osso buco, buco with one C, is technically and traditionally Veal. It's Itailan for "bone with hole". Now in modern terms, spelling it with 2 c's means beef shank.

So, that's why I said there really isn't a wrong answer. If someone tells me osso buccco is pork shank, I won't argue.
 
#8,973
#8,973
It's my belief that God shows favor sometimes in small ways that some call luck. Call it whatever you wish.

In preparation for making another batch of chow chow Saturday, I needed some canning jars. On my way to Walmart, I stopped by Publix for some fresh oysters. I just happened to walk by their section of discounted items. Boom. A case of 12 Ball brand pint sized canning jars with caps and rings. $1.99. They're light blue, I assume the color is why they were discounted.

I know it's a small thing, but I saved money and time. Not to mention I just hate having to go to Walmart.
 
#8,974
#8,974
Behr said:
It's my belief that God shows favor sometimes in small ways that some call luck. Call it whatever you wish.

In preparation for making another batch of chow chow Saturday, I needed some canning jars. On my way to Walmart, I stopped by Publix for some fresh oysters. I just happened to walk by their section of discounted items. Boom. A case of 12 Ball brand pint sized canning jars with caps and rings. $1.99. They're light blue, I assume the color is why they were discounted.

I know it's a small thing, but I saved money and time. Not to mention I just hate having to go to Walmart.
Click to expand...

:rock:
 
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#8,975
#8,975
Yep.

In case anyone is wondering, Publix is on the right and Walmart is on the left right across the street.
 
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