Ask Behr anything food related thread

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#2,027
#2,027
En contra de las creencias populares OE, you entertain me. But yes, I have a phobia.
 
#2,035
#2,035
Behr1213 said:
I have some leftover mashed potatoes I need to use. I've already had them in the form of "mashed" twice and used them once to stuff in bell peppers with sausage. They have Parmesan cheese and Garlic.

I've just mixed in a little cornmeal, some green onion, red pepper, a little fresh rosemary, fried smoked bacon and a little cheddar. I made little potato cakes and they are in the freezer now (total time about 30 minutes). I'm going to pan fry them in olive oil and make a Roasted Red pepper sauce with sriracha to drizzle them with.
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You had me Drooling by sriracha and then I just passed out.
 
#2,036
#2,036
Canned navy beans, smushed up canned great northern beans, ground turkey, cumin, coriander, oregano, cayenne, celery, onion, garlic, jalapeno, poblano, and olive oil. And a secret ingredient. Garnish with a dollop of greek yogurt, cilantro, and lime.
 
#2,038
#2,038
vollygirl said:
Canned navy beans, smushed up canned great northern beans, ground turkey, cumin, coriander, oregano, cayenne, celery, onion, garlic, jalapeno, poblano, and olive oil. And a secret ingredient. Garnish with a dollop of greek yogurt, cilantro, and lime.
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I see 9 things there that weren't in the original recipe, not counting the "secret" ingredient, which if you decide to tell what it is at least give me three guesses before you do.

I also noticed you using the Cilantro as a "garnish". FWIW, that's what I would have done.
 
#2,040
#2,040
There is no secret ingredient.

TaiLungreadsthescroll.jpg
 
#2,042
#2,042
Restaurant Quality Presentation!

The bowl is the perfect dish to serve it in. I thought you had a slice of tomato in there. :)

Is that Hominy I see? Are the dark green chunks the Poblano's?

If I can't see the "secret" ingredient, which I can't, will you tell me if I guess it?
 
#2,043
#2,043
Behr1213 said:
Restaurant Quality Presentation!

The bowl is the perfect dish to serve it in. I thought you had a slice of tomato in there. :)

Is that Hominy I see? Are the dark green chunks the Poblano's?

If I can't see the "secret" ingredient, which I can't, will you tell me if I guess it?
Click to expand...

You did. Good eye!!!
 
#2,047
#2,047
Because I have a buzz, Behr is still drying from his bath, it's freaking cold, I have nothing else to do and I feel like talking about it.....can I say something else about it?
 
#2,049
#2,049
Dopey (our dog) just had a bath too.

And of course you can say something else.

And we're having a chili cookoff at work Tuesday. :)
 
#2,050
#2,050
Dopey, Hahaha...Behr's nickname is SFB. (Shat For Brains)

Chili cookoff!!!!! How does it taste? It looks great from here (900 miles away on a screen) Haha.

I'm really big on presentation. Obviously the key is to make it look good and taste good too. With your dish? (Only from a presentation aspect), I would add a few Tri-colored tortilla chips (blue, natural and red) around half of the bowl, added a little roasted red and yellow pepper (just for color and the flavor would have complimented it also) and sprinkled a little Spanish Paprika on the yogurt.

BUT!!!! It looks great the way it is. Honest!

This is what happens when I start talking about food with a buzz. Hahaha.
 
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