Ask Behr anything food related thread

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#9,652
#9,652
MphsBlues said:
I think you mentioned something about roasted garlic hummus. With roasted garlic, I would eat cardboard :) I might like the hummus, as well. Yep, the one time I tried hummus it was plain and tasted like dirt.
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Happened to me too, but then I tried it again as a vegetable dip and I love it. Maybe just first time shock? But the tomato, basil, garlic, etc. flavors do make it even better. I've used it on burgers, put it in pitas and then stuffed with whatever, as a dip for chips/veggies. Give it another try.

And I like Baba Ganoush too!
 
#9,653
#9,653
Do you prefer your Baba Ganoush made with eggplant or aubergine?
 
#9,654
#9,654
Reordered super hot pepper seeds today, from a different place. Only ordered two types this time. Probably get the others tomorrow.
 
#9,656
#9,656
I'm assuming you understood my post, but I'm not sure. Which language do you speak (type) in?
 
#9,657
#9,657
Behr said:
I'm assuming you understood my post, but I'm not sure. Which language do you speak (type) in?
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Almost always Southern, unless in a formal situation (American) or I have just been to the UK (English):p.

Arugula/rocket still gets me though.
 
#9,658
#9,658
Why does it "get" you? That is easier to understand than Aubergine/eggplant. Roquette / Rocket.
 
#9,659
#9,659
Behr said:
Why does it "get" you? That is easier to understand than Aubergine/eggplant. Roquette / Rocket.
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Because for some reason I can't process arugula, even when I am speaking American. Unless I catch myself, I will say rocket. Usually I have no problem crossing over, except for the time I asked for Garabaldi cookies in Tesco. Poor clerk was totally confused :ermm:.

Edit: aubergine is also a color, pretty much the color of an eggplant 🍆, so it's all the same to me. I think in colors anyway:).
 
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#9,662
#9,662
Congrats on the Anniversary!

Won't argue on the skillet.

Was it at a restaurant or did you/your wife cook it?
 
#9,663
#9,663
Behr said:
Congrats on the Anniversary!

Won't argue on the skillet.

Was it at a restaurant or did you/your wife cook it?
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she cooked it. an Ina Garten recipe. lightly brushed 'em with olive oil, coated them with kosher salt (we didn't think we needed to buy fleur de sel) and fresh cracked pepper, seared them for 2 minutes on each side then threw them in the oven for about 8. so good.

a little salty, probably due to not using the fleur de sel.
 
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#9,664
#9,664
Nice!

Yeah, it may not have been AS salty but still salty. Like if it had been Au Poivre, you could use tri color peppercorns and it wouldn't be as peppery as black, but still peppery.

Anyway, you get what I mean. I'm sure it was excellent.
 
#9,665
#9,665
It was. The picture didn't come out very well though.

18835911_10156843086693644_4717312825496870953_n.jpg
 
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#9,666
#9,666
Looks fine, although I can't tell if that's a sauce or just butter. I'm guessing melted chive compound butter.

Looks good enough that I think I might have a good steak tomorrow. Haven't had one in a while.
 
#9,667
#9,667
it was a Roquefort chive sauce. woulda liked it a little thicker. speaking of butter, I forgot that the butter was placed on top of the steaks as they went into the oven. mmmmm
 
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#9,670
#9,670
Are those Shun knives worth the price? What's so special about them? Are they just the latest chic poo poo thing to have? What do you own?

Been looking for a good set of knives for a looooong time.
 
#9,671
#9,671
malinoisvol said:
Are those Shun knives worth the price? What's so special about them? Are they just the latest chic poo poo thing to have? What do you own?

Been looking for a good set of knives for a looooong time.
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Depends on what you mean by worth it. Is a Mercedes Benz worth the price? "Poo Poo"? Haha, yea but no. They are very nice knives, one of if not the best, but most don't need the best. They're really expensive.

Kitchen knives are one of those things, if you're into knives, yes, the expensive ones are worth it. If you just want to get the job done, you don't need them. You don't see a lot of nice expensive knives in restaurant kitchens, one reason is they're made with such hard steel that they are more "brittle" than stainless or carbon, and can chip on bones or if dropped.

I basically just use three knives, chefs, paring and my Santoku. I use the Santoku in place of a utility and some chopping, Chinese vs French.

If you only use 2-3 knives on a regular basis, you really don't need to buy a set. I think it's better to buy only the three you use the most and get decent ones. Jmo.

I don't buy knives online, unless I'm replacing one I already have with the exact same one. I want to hold it. Weight, size and shape are important.

I have a bunch of knives. The ones I use pretty much always are Mac Pro chef 8", Bob Kramer 4" paring and Wustof 5" hollow edge Santoku. I also have a Wustof double serrated 9" bread knife.

It's also important to have a nice sharpener. There are many available. If you want one of the nice electric type I'm not a good person to ask. I use a hand held diamond steel (fine) and a hand held diamond V also fine.

Buy a set and you get a sharpener and a block to store them (which is nice to have), but you get a couple of knives you won't use. If you go with a set, At least find one that you can actually hold the knives before you buy them. To me, this is most important.
 
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#9,672
#9,672
Behr said:
Depends on what you mean by worth it. Is a Mercedes Benz worth the price? "Poo Poo"? Haha, yea but no. They are very nice knives, one of if not the best, but most don't need the best. They're really expensive.

Kitchen knives are one of those things, if you're into knives, yes, the expensive ones are worth it. If you just want to get the job done, you don't need them. You don't see a lot of nice expensive knives in restaurant kitchens, one reason is they're made with such hard steel that they are more "brittle" than stainless or carbon, and can chip on bones or if dropped.

I basically just use three knives, chefs, paring and my Santoku. I use the Santoku in place of a utility and some chopping, Chinese vs French.

If you only use 2-3 knives on a regular basis, you really don't need to buy a set. I think it's better to buy only the three you use the most and get decent ones. Jmo.

I don't buy knives online, unless I'm replacing one I already have with the exact same one. I want to hold it. Weight, size and shape are important.

I have a bunch of knives. The ones I use pretty much always are Mac Pro chef 8", Bob Kramer 4" paring and Wustof 5" hollow edge Santoku. I also have a Wustof double serrated 9" bread knife.

It's also important to have a nice sharpener. There are many available. If you want one of the nice electric type I'm not a good person to ask. I use a hand held diamond steel (fine) and a hand held diamond V also fine.

Buy a set and you get a sharpener and a block to store them (which is nice to have), but you get a couple of knives you won't use. If you go with a set, At least find one that you can actually hold the knives before you buy them. To me, this is most important.
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I read it to HBPW and she understood every word. I asked her if she had any of those and she said no. Then she commenced to showing me the knives she uses. Each one she has named Not worth a Shat. Haha

So now I have a mission...new knives!
I feel ignorant and enlightened, mostly ignorant. :-( :)

Thanks for dropping some knowledge on me.
 
#9,673
#9,673
Options, IMO.

If you want to spend some money and get some really nice knives, check to see if you have a restaurant supply store or Chefs Warehouse nearby or maybe a knive shop. Or go to Macy's or Dillard's and just see what's out there. If you find some that you like, get the model numbers and check them online for a better price.

If you want to go the inexpensive set route, I know we were just joking about it the other day, but Bed Bath and Beyond or Pier One are worth checking out.

Opinion.

You only need 1 serrated knife, if at all. A bread knife. Don't buy those knife sets that all the knives are serrated.

Buy stainless steel. The carbon knives will sharpen better, but they require more maintenance.

If you're buying a set, make sure it comes with a block to store them and a sharpener. If not, buy a sharpener and I suggest a magnetic knife strip to store them. A block is fine, I just like the strip.

Kitchen knives shouldn't be stored in a drawer or washed in a dishwasher, whether they're expensive or not. Dull or damaged knives suck and they're dangerous.
 
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#9,674
#9,674
I have knives - one chef, two slicers, one pairing, two fileting, one boning, one long bread, one medium bread, and a heavy cleaver. Keeping them sharp is impossible, because my wife and her sisters will use them all to cut cheese, string, rope, cardboard, plant roots thick with soil, plastic packaging, etc. They have no respect for knives or their purposes.

One sister-in-law ran a high carbon steel knife through an as-seen-on-TV "sharpener" that she acquired at a flea market until it had no edge at all. It's now relegated to the collection of pumpkin carving tools, even though everyone who has tried to use it has abandoned it within seconds.

I'm stuck. I can destroy my marriage or live with dull knives, most of which are no longer fit to use for their designed purpose. I've bought my wife cheese slicers of ever fashion, but NO! She has to grab my barely rehabilitated boning knife and whack cold cheddar cheese while chatting up the sister who ruined one or more other knives...

The last time I filleted fish that I caught, I almost wept. I might as well be using one of these
ElectricKnives-KN400-800x600-1_800x600.jpg
 
#9,675
#9,675
What's the best type sharpener to have?

I agree with you on the knife sets. I, more importantly, she, believe we need only the three knives - Plus a good set of steak knives.

Mission refined.
 
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