Ask Behr anything food related thread

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#9,401
#9,401
malinoisvol said:
Same heavy cream. My mistake, actually. HBPW told me milk and, as usual, my brain heard heavy cream. Haha Thus, another reason for my ban from grocery stores.

It's good with the cream, however, I want to give the proper recipe a chance.
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You will definitely tell a difference.
 
#9,403
#9,403
Not in my opinion. But try it, I'm wrong pretty often around here when it comes to what I think is better. You may like the milk better.
 
#9,405
#9,405
I like homemade banana ice cream best. Never tried it but, banana and Almond milk might be worth a try.
 
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#9,406
#9,406
Ah youth... Prepping whole medium "sweet" shrimp for cooking - save the heads for making stock.
 
#9,408
#9,408
vollygirl said:
Almond flavored soy milk?
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Being a mod and I thought a friend, you could have used your powers and saved me the embarrassment by changing that for me. :)

I have no idea how soy got there. I'm not aware of any such product. Sorry.
 
#9,409
#9,409
Dear Behr in Florida!!

Wife just made pumpkin spice ice cream, with cream. Oooooooooo Soooooooo Gooooooood

Dear Behr in Florida!!
 
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#9,410
#9,410
Behr said:
Being a mod and I thought a friend, you could have used your powers and saved me the embarrassment by changing that for me. :)

I have no idea how soy got there. I'm not aware of any such product. Sorry.
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I thought it was something we don't have around here. :lol:
 
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#9,411
#9,411
malinoisvol said:
Dear Behr in Florida!!

Wife just made pumpkin spice ice cream, with cream. Oooooooooo Soooooooo Gooooooood

Dear Behr in Florida!!
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Haha...

What happened to trying the milk?

Pumpkin spice homemade ice cream sounds good! Better than pumpkin spice homemade ice milk. :)
 
#9,412
#9,412
vollygirl said:
I thought it was something we don't have around here. :lol:
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I figured that. I don't know if I typed that just not paying attention or if it was an auto-fill / correct thing. Anyway, glad you caught it.
 
#9,416
#9,416
Behr said:
Boom!

I agree. Fwiw.

Just curious, what did you use for the pumpkin spice flavoring?
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Fresh ginger, cinnamon, cloves, vanilla, brown sugar. She won't tell the rest. She done went top secret on my azz.

We just had a bowl after it being in the freezer for a couple hours. The texture and consistancy is amazing. I asked her how'd she pull that off and she won't tell me!

Now she's asking me who Martha Focker is. I ain't gonna say. Nah
 
#9,417
#9,417
malinoisvol said:
Fresh ginger, cinnamon, cloves, vanilla, brown sugar. She won't tell the rest. She done went top secret on my azz.

We just had a bowl after it being in the freezer for a couple hours. The texture and consistancy is amazing. I asked her how'd she pull that off and she won't tell me!

Now she's asking me who Martha Focker is. I ain't gonna say. Nah
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Cool, she made her own! I thought it might be a pre made or can of something. Good for her keeping it a secret!!:good!:

The heavy cream has a lot to do with the "silky" texture. She could have gone Ninja on you and added evaporated or condensed milk, or added egg. Who knows, maybe it was just the cream.

Lol, Martha is very popular around my house. I'm trying to back off of using that now. Soon I hope to be free from using the f word and any form of it.
 
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#9,418
#9,418
(apologies if already asked)

Behr, what do you think of Cooks' Illustrated (the magazine) and America's Test Kitchens (the website)?

Pick one: thumbs up, think they're full o' crap, or some good stuff there but a lot of nonsense as well?

I keep getting freebies in the mail, and I'm tempted, because I will happily follow anything that is written down. (Last child born at home for this very reason.)

I don't know if the info in Cooks' Illustrated falls under useful guidelines or under silly click-bait crap. I know that I tilt toward things in print that look authoritative. --like your posts. :wink2:
 
#9,419
#9,419
I was a subscriber to CI when it first got started and ejoyed some of their articles on testing. Then they seemed to get too PC and brand pushers. Then repeditive and boring. I guess it just depends on what you want from it. It's not a bad coffee table magazine. Imo.

Not familiar with the website.
 
#9,420
#9,420
Chicken Piccata

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#9,422
#9,422
Behr said:
I notice that supermarkets call 41-50 shrimp medium these days.
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The Bailiff should whack their pee-pees.

IMHO, 30-40/lb are properly characterized as "medium."

Meh, the naming is unregulated, so, I go by count per pound. The range varies depending on who is doing the sorting/selling.

Back in the day, we'd buy them from the boatmen at the Thunderbolt docks. They'd glean out the larger shrimp from their catch (some would separate the smallest, too) and sell you the mixed lot at a per pound price.
 
#9,425
#9,425
Tin Man said:
The Bailiff should whack their pee-pees.

IMHO, 30-40/lb are properly characterized as "medium."

Meh, the naming is unregulated, so, I go by count per pound. The range varies depending on who is doing the sorting/selling.

Back in the day, we'd buy them from the boatmen at the Thunderbolt docks. They'd glean out the larger shrimp from their catch (some would separate the smallest, too) and sell you the mixed lot at a per pound price.
Click to expand...

When I was at Snug I helped unload and grade the shrimp from the boat. The grading is cool. The grader itself is like one of those things they use to unload trucks, you know with the rollers to slide the boxes on. But the rollers get gradually further apart as it gets close er to the end.

You places baskets under the grader and dump the basket of shrimp on it. They roll down the grader and drop in the baskets according to size. Obviously the largest last.

We graded them as

U12 were u12
12-15 Honkers
16-20 Jumbo
21-25 Large
26-30 Medium
31-35 Fryers
36-40 Small
41-50 PeeWees

Didn't fool with anything smaller at the restaurant.
 
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