Ask Behr anything food related thread

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#627
#627
What does human flesh taste like? What should I pair a leg of Caucasian with?



Also what else can I use anchovies for?
 
#633
#633
Stuff some Queen Anne olives with bleu cheese crumbles, a clove of fresh garlic. and an anchovie. Drop it a martini, by itself or slice it in half and eat it on a cracker.

They are great in almost any sauce or dressing.

A great Italian pasta dish uses them...Puttanessca with black olives.

Wrap them in a slice of pepperoni with some fresh basil and garlic, drizzle them with olive oil.

I'll try to think of some more but I gotta think about shrimp and grits now.
 
#634
#634
CardiacKid said:
Yes, if you will tell me how to fix them.
Click to expand...

Are you sure that's what you have had before that you liked so well? I ask because you might have been told they were, but weren't.

TriVol and I went through this a couple of weeks ago, you will probably have to order them online or visit a local mill.
 
#639
#639
If CK doesn't return soon, I'm gonna be watching a movie when he does.
 
#641
#641
Behr1213 said:
Are you sure that's what you have had before that you liked so well? I ask because you might have been told they were, but weren't.

TriVol and I went through this a couple of weeks ago, you will probably have to order them online or visit a local mill.
Click to expand...


The ones that i have had and liked were from fleet landing in charleston. They were advertised and stone ground. I will use whatever you suggest. I assumed they would have to be ordered if i used them.
 
#643
#643
Behr, I didn't know you guys had special guns.

My father shot a .38 S&W "Chef Special" when he was in the FBI in the 60/70s. Might want to take a look at that. We still have it
 
#644
#644
Sly, all of my ex's did!

Seriously, I'll check that out. Never heard of it.
 
#646
#646
CardiacKid said:
The ones that i have had and liked were from fleet landing in charleston. They were advertised and stone ground. I will use whatever you suggest. I assumed they would have to be ordered if i used them.
Click to expand...

Okay, I'm trying to get focused here.

IMO. Stone ground grits are overrated (when making a dish like this), but that's only my opinion.

Pour about 4 cups of water in a heavy saucepan and cover it. Bring the water to a boil. Remove the lid and add 1 cup of stone-ground grits, 2 tbsp of bacon grease and a pinch of salt and turn the heat down to low or simmer.

Stir the grits continually for about eight minutes or until they begin to thicken to a consistency similar to thick soup. Reduce the heat to low and simmer the grits uncovered for about 20 minutes, stir constantly.

Remove the saucepan from the heat when the grits are creamy and soft. Stir in 1/2 stick of butter and fresh ground pepper to taste. Add about a half cup uf shredded smoked cheese, I like gouda or cheddar.

I need a drink. BRB
 
#649
#649
That's why I said overrated. You can use "Quick Grits" (not instant) and have pretty much the same outcome and soooo much less work.

Kinda like active and instant yeast.
 
#650
#650
Not big on grits. I've only had them a few times that I liked them and they were the quick kind. Flavored of some sort.
 
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