Ask Behr anything food related thread

Status
Not open for further replies.
#426
#426
Behr, do you know if roasting Jlaps have anything to do with the heat one way or the other. Sometimes, I do and they seem to be more consistent in the heat ranges. But, that could just be a cowinkiedink. I learned how to make salsa in Cali (yeah, I know it's extremely difficult to make:crazy:) and I was taught to roast the Jlaps and the garlic. Slowly.

Do you know if using lemon or lime would have some different chemical reaction that would affect or enhance the flavor one way or the other. I use lime. I'll hang up and snooze now. Or, check back.
 
#427
#427
Sly, I f'ing hate jalapenos except for the taste. The heat comes from the seeds, but from all of my research, I have never found a straight up answer. The region, time of year, type of soil etc. I refuse to turn to the internet for an answer. Here is mine.

Deep fry them. If they didn't start out hot, they will be! If they started out hot....look the f out.

Lime will always bring out the acidity in anything more so than lemon and with less of the fruit flavor.

Just remember, as I'm sure you already know....use the seeds!!
 
#429
#429
Behr1213 said:
Sly, I f'ing hate jalapenos except for the taste. The heat comes from the seeds, but from all of my research, I have never found a straight up answer. The region, time of year, type of soil etc. I refuse to turn to the internet for an answer. Here is mine.

Deep fry them. If they didn't start out hot, they will be! If they started out hot....look the f out.

Lime will always bring out the acidity in anything more so than lemon and with less of the fruit flavor.

Just remember, as I'm sure you already know....use the seeds!!
Click to expand...

Thanks. Never thought of the deep fry. I just noticed that some out here use lemon. I never thought about using it. Just curious.
 
#431
#431
Lombardi Sweet Marsala....$9. a bottle. Found at most liquor stores open to the public.

About a cup of Marsala
About 1/4 stick of salted sweet butter
Three good twists of a pepper mill
One diced shallot
One clove of diced fresh garlic
1/2 tsp of fresh rosemary
1 cup mushrooms ( I like shiitake)
Some flour to thicken

Simmer the wine and butter, shallots, rosemary and garlic and caramelize.

Add flour as needed.

Add shrooms and veal.

!!!

Dinner and a movie.


It was either that or Alfredo. Don't care for veal and Alfredo.
 
#432
#432
I'm a bit drunk. I need to go cook and stop posting.
 
#436
#436
My mom
Hates me when I do that. Just go off gut instinct how I feel that day. I mean I'll measure it but if it says a cup n I'm feeling like I should use a lil more or less I just do
 
#438
#438
wildnkrazykat said:
My mom
Hates me when I do that. Just go off gut instinct how I feel that day. I mean I'll measure it but if it says a cup n I'm feeling like I should use a lil more or less I just do
Click to expand...

Me, too. Exact measurements are for losers!! I change everything from one time to the next. Measurements, ingredients, etc.
 
#439
#439
Slydell said:
That's the way I measure. Thought everyone did.
Click to expand...

I suck at measurements and recipes for that matter, I just sling shat and make it work, but when I post here, I try to be a little professional. I posted the Marsala recipe and read it after it was posted. I laughed at "some flour". I guess I need to stop talking about going to bed and just do it.
 
#441
#441
I can see the "some" flour. You just add it in until it looks right.

Some things need a bit more accurate measurements, but still, it's a basic guideline for me.
 
#443
#443
Slydell said:
I can see the "some" flour. You just add it in until it looks right.

Some things need a bit more accurate measurements, but still, it's a basic guideline for me.
Click to expand...

That's why I hate baking. hats off to the pastry Chef! :hi:
 
#444
#444
Slydell said:
I'll note and look it up tomorrow. I'm winding down for bed in a little while.
Click to expand...

No biggie, but my comment would make more sense, cents, since.

I've been going to bed for over an hour now.
 
#446
#446
Slydell said:
I can see the "some" flour. You just add it in until it looks right.

Some things need a bit more accurate measurements, but still, it's a basic guideline for me.
Click to expand...

This kills me. RV will make a dish that is out of this world and I will exclaim "Dang Honey, this is a do-over". Meaning I would like this dish again in the near future. She always says, good luck with that, I just threw stuff together and didn't write it down.
She has made so many wonderful meals that she cannot duplicate because of that. I just need to set up a camera or something.:no:
 
#447
#447
VIL, it's awesome that you have such an appreciation for what she does for you. Very cool.
 
#448
#448
vollygirl said:
VIL, it's awesome that you have such an appreciation for what she does for you. Very cool.
Click to expand...

She is off today and is home baking/cooking. She loves it and I am so glad. RV is what you call a WYSIWYG.(wizzywig) What you see is what you get. Never boring at my house with that girl runnin' around.:yes:
 
#450
#450
VIF said:
This kills me. RV will make a dish that is out of this world and I will exclaim "Dang Honey, this is a do-over". Meaning I would like this dish again in the near future. She always says, good luck with that, I just threw stuff together and didn't write it down.
She has made so many wonderful meals that she cannot duplicate because of that. I just need to set up a camera or something.:no:
Click to expand...

I would bet she can duplicate or even make the best ones better. "VIL" :)
 
New posts
Status
Not open for further replies.
Advertisement

Back
Top