Ask Behr anything food related thread

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#2,102
#2,102
If you want to go to the trouble, make a "poor mans" au jus, heat it, and drop it in.
 
#2,105
#2,105
Behr1213 said:
How does she heat it, or does she?
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same as you, toss it with some olive oil after she has sauteed the peppers and melted the cheese, she drops it in the hot pan for a few seconds then slops it all onto the roll.:thumbsup:
 
#2,107
#2,107
VIF said:
same as you, toss it with some olive oil after she has sauteed the peppers and melted the cheese, she drops it in the hot pan for a few seconds then slops it all onto the roll.:thumbsup:
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Tell Kitchen Witch to drop in sometime and say hi, I miss seeing her.
 
#2,108
#2,108
Behr1213 said:
Tell Kitchen Witch to drop in sometime and say hi, I miss seeing her.
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I will tell her. She asks about you a lot. I sent you our home email if you ever want to drop her a line, she constantly checks our email with her phone. She loves to give her input on anything, just ask her. haha:eek:hmy:
 
#2,109
#2,109
Olive oil in pan worked perfect. Steak was medium rare and warmed it up to medium. Great little sammich for lunch
 
#2,110
#2,110
Behr, I bought a bag of spinach to make stuffed shells, but only need half of it. Can I freeze it and then thaw n use the next time I make them?
 
#2,114
#2,114
Kat, if you are talking about fresh spinach, you need to blanch it first. I guess I just assumed you were using frozen spinach. IDK why I thought that. Too busy trolling OE maybe.
 
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#2,121
#2,121
galadriel.jpg
 
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