Ask Behr anything food related thread

[Behr]

Merry mischief.

I have lingered too long in there, today. I am at risk of being sucked into CFB chatter, and without the conviviality to which I am accustomed, it will sap my spirits rather than lift them.

If I'm in the mood for it I enjoy it, until I don't.

If I'm not in the mood, I stay out completely.

 

[vollygirl]

I've always had trouble with thyme. Unlike most other herbs, they seem to require the perfect amount of sunlight and water. My advice, don't let it discourage you. Plant it and enjoy it while you have it. Repeat.

Depending on what alright and fair mean, it may be normal. In my experience, oregano is like ferns, neither like full sun except for maybe a couple of hours in the early morning. Oregon will start turning black, like being burned around the edges of the pedals. Parsley on the other hand loves a lot of sun, it will wilt and dy off without it.

F cilantro.

What's up with the basil? The most important thing I know of with basil is to use it. Even if you throw some away, pick the leaves to promote more growth. It will be sad if you don't.

I'm no expert, but this has been my experience. Tifwiw.

I've been pinching the basil like I think I'm supposed to, but it just looks "weak" kind of. Especially the bottom leaves, which I leave alone of course. I'll try to get a pick when I get home and you can tell me what you think. It got drowned when I first planted it cause it started raining non-stop here. I think it gets plenty of sun, when the sun is out that is. Then we were gone for the five days and all the plants got ignored.

 

[Behr]

Cool, I'd like to see a pic. Not sure I will be any help, but I'm sure I'll have an opinion.

 

[vollygirl]

I don't know what the cilantro is doing. And the oregano has flowers, guess I need to pick those off? The thyme is gorgeous though.

 

[kev20]

is beef bourguignon just a fancy way to say pot roast?

 

[Behr]

Volly, IMO your basil looks like it could use some sun, but it looks good. You definitely need to pick a bunch of leaves though. Seriously. Do what you want, but if it were me I'd pick all the big ones.

The cilantro is bolting. It's done.

Oregano and Rosemary look great!


Edit. I just noticed you said your oregano has flowers. I don't see them in the picture. They're bolting too. You need to pinch the flowers off, soon. It's my understanding when cilantro bolts, it's done but if you pinch off the flowers early enough you can save the oregano.

 

[Behr]

is beef bourguignon just a fancy way to say pot roast?

It's a fancy way to prepare and say pot roast, but since it's prepared fancier, I tend to think calling it something fancier would make it different.

My answer is No.

 

[kev20]

it's a fancy way to prepare and say pot roast, but since it's prepared fancier, i tend to think calling it something fancier would make it different.

My answer is no.

?______________________________________________________a

 

[vollygirl]

Volly, IMO your basil looks like it could use some sun, but it looks good. You definitely need to pick a bunch of leaves though. Seriously. Do what you want, but if it were me I'd pick all the big ones.

The cilantro is bolting. It's done.

Oregano and Rosemary look great!


Edit. I just noticed you said your oregano has flowers. I don't see them in the picture. They're bolting too. You need to pinch the flowers off, soon. It's my understanding when cilantro bolts, it's done but if you pinch off the flowers early enough you can save the oregano.

Thanks!

 

[Behr]

?______________________________________________________a

I'm laughing, but I don't know why. Lol

I wanted to say yes, it is. But I felt like Julia was looking over my shoulder. It has enough other stuff in it that you wouldn't put in a plain ole pot roast, and you have to give it more attention. So, yes, but no.

Call what ever you want, I don't care.

 

[vollygirl]

Volly, IMO your basil looks like it could use some sun, but it looks good. You definitely need to pick a bunch of leaves though. Seriously. Do what you want, but if it were me I'd pick all the big ones.

The cilantro is bolting. It's done.

Oregano and Rosemary look great!


Edit. I just noticed you said your oregano has flowers. I don't see them in the picture. They're bolting too. You need to pinch the flowers off, soon. It's my understanding when cilantro bolts, it's done but if you pinch off the flowers early enough you can save the oregano.

Oh, and everything in Chattanooga needs more sun.

 

[Behr]

Wish you had some of mine. Gotz plenty.

 

[Behr]

is beef bourguignon just a fancy way to say pot roast?

Sorry to bring this up again, but laying in bed last night thinking about it, I came up with something I wish I'd thought of earlier.

It's pretty well known that this is a Julia Child classic. You would be hard pressed to research it and not have her mentioned somehow or in some way.

Here is my best suggestion if you want the very best answer.

Find her recipe for it, it should be easy to do, just make sure it's hers. I have multiple books by her and others that have it.

Make it exactly the way she instructs, then you tell me.

 

[Behr]

Do any of you have one or more items that you consistently waste as much of, if not more than you use?

I have two. Heavy cream and fresh garlic. It seems I buy both everytime I go to a grocery store just because I can't remember how much I have and if it's still " good".

 

[Tin Man]

Certain spices, Behr. I'll buy ground cayenne, dry mustard, turmeric, cardamon, cumin, and coriander at the farmers' market, where the purveyor breaks them out of bulk and into squat resealable containers. I'll get thrice the volume of the little bottles at the grocer for half the price. No way will I use these within a time frame appropriate for ground spices (one cannot read the label on the ground cayenne in my cabinet).

I know... I know... Mortar & pestle; buy whole spices. Maybe when the grandsons are a few years older.

 

[kev20]

Sorry to bring this up again, but laying in bed last night thinking about it, I came up with something I wish I'd thought of earlier.

It's pretty well known that this is a Julia Child classic. You would be hard pressed to research it and not have her mentioned somehow or in some way.

Here is my best suggestion if you want the very best answer.

Find her recipe for it, it should be easy to do, just make sure it's hers. I have multiple books by her and others that have it.

Make it exactly the way she instructs, then you tell me.

no worries. I was just asking because I had some at a restaurant the other night and it seemed like just a pile of very tender meat and it reminded me of pot roast. it was amazing, btw.

 

[Behr]

Certain spices, Behr. I'll buy ground cayenne, dry mustard, turmeric, cardamon, cumin, and coriander at the farmers' market, where the purveyor breaks them out of bulk and into squat resealable containers. I'll get thrice the volume of the little bottles at the grocer for half the price. No way will I use these within a time frame appropriate for ground spices (one cannot read the label on the ground cayenne in my cabinet).

I know... I know... Mortar & pestle; buy whole spices. Maybe when the grandsons are a few years older.

Haha no, I wasn't gonna say anything about a M&P. The M&P is not the greatest gift from God, I'm sorry if I gave that impression. Honestly, the thing I like most about it, is how good it looks on my prep table. It's a nice conversation piece. I use it, but not every day.

I am the same as you with certain spices and sometimes with certain herbs. But nothing compares to the heavy cream and fresh garlic. I threw out a bunch of both this morning and still have more than need. Probably go through the same thing next week.:crazy:

 

[Behr]

no worries. I was just asking because I had some at a restaurant the other night and it seemed like just a pile of very tender meat and it reminded me of pot roast. it was amazing, btw.

It was a good question that I had a hard time deciding how best to answer.

Amazing should be the best description used for it.

 

[malinoisvol]

Do any of you have one or more items that you consistently waste as much of, if not more than you use?

I have two. Heavy cream and fresh garlic. It seems I buy both everytime I go to a grocery store just because I can't remember how much I have and if it's still " good".

Just thyme

 

[vollygirl]

Do any of you have one or more items that you consistently waste as much of, if not more than you use?

I have two. Heavy cream and fresh garlic. It seems I buy both everytime I go to a grocery store just because I can't remember how much I have and if it's still " good".

Garlic, chicken stock in a box, Bisquick, spices.

 

[Behr]

I'm the opposite with stock, seems I'm always needing more. But I often use it instead of water, especially in rice and cous cous.

 

[vollygirl]

I'm the opposite with stock, seems I'm always needing more. But I often use it instead of water, especially in rice and cous cous.

Neither of which I eat anymore. :cray:

 

[vollygirl]

Oh, put onions on the list too. I need to quit buying the bag of them, and just buy a couple when I'm at the store. Same with lemons.

 

[Tin Man]

Behr, do you make stocks at home?

I do. I'll make stocks and freeze them in stack-able pint containers. Shrimp and fowl, mostly. Once, I made stock from the bones of a huge prime rib roast. The missus liked that.

 

[Behr]

Yes Tin, that's pretty much all I use. I keep a jar of Better than Bouillon chicken base for back up but rarely use it.

I ain't afraid to freeze. I have a stand alone freezer and the one on my refrigerator and both are full. I have everything from egg whites and gaucamole to gulf shrimp and squid frozen. I sometimes freeze stuff just to see if it works.