Ask Behr anything food related thread

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#2,601
#2,601
Behr1213 said:
This.

I rub mine (iron skillet, fu VIF no Out of context today :)) down with olive oil and put it in the the oven at 500 degrees for 30 minutes. Let it cool, wipe it down and repeat it a total of 3 times.

Crisco works as good if not better.:good!:
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Grape seed oil is good.:)
 
#2,602
#2,602
Behr1213 said:
There are several reasons that people rave about their cast iron pans and cast iron skillets. Besides being an ideal heat conductor, cast iron cookware heats evenly and consistently, it is inexpensive and will last a lifetime (actually several lifetimes) with proper care, and it is an old-fashioned way to cook fat free. When well seasoned, a cast iron pan will be stick resistant and require no additional oil.
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One I had didn't. The rest are good to go, though. I love cast iron. I was doing a "fake grilled rib eye". I had one skillet in the oven at 500 Degrees and one on the stove eye on high. Each for about 10-15 minutes. I threw the rib eye in the skillet in the oven for a minute. I pulled the skillet to flip it into the one on the stove and dropped the skillet. It split right down the middle. Unfortunately, the one that split was one my Mom had given me. She had used that skillet for maybe 60 years or so. :sad:
 
#2,603
#2,603
Slydell said:
One I had didn't. The rest are good to go, though. I love cast iron. I was doing a "fake grilled rib eye". I had one skillet in the oven at 500 Degrees and one on the stove eye on high. Each for about 10-15 minutes. I threw the rib eye in the skillet in the oven for a minute. I pulled the skillet to flip it into the one on the stove and dropped the skillet. It split right down the middle. Unfortunately, the one that split was one my Mom had given me. She had used that skillet for maybe 60 years or so. :sad:
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ouch. This one makes me sad. I'd probably cry if I broke one of my heirloom skillets. Srs. I love my calphalon stainless, but my iron ones mean a lot to me. I try not to use them too awful much, but they are definitely right up there with my best and favorite pans. I'd love to run across an iron dutch oven, I haven't a clue what a practical use for it would be, but I'd love to have it lol
 
#2,609
#2,609
Grilling some chicken tenders tonight. The marinade is pineapple juice, brown sugar, lite soy, cayanne, ginger (powder), and S&P. I had zuchs and yellow squash to go with it on the grill, and now I'm questioning how I should season them? I have green bell peppers too. Feeling like I should've had rice to go with, and I have brown rice, but I'm not a real rice fan. Youngest son wanted pasta salad (which I don't either), so it's a boxed pasta salad mix that has mayo added to the seasoning packet.

So here's my question. If you HAD to use the ingredients I have (pretend you're on the Food Network show Chopped), what would you do?
 
#2,610
#2,610
Slice and chop the zuchini, squash, green peppers and some onions. Mix them together with some zesty italian dressing in a bowl and let sit in the fridge for a couple hours. Boom, nice summer salad mix.
 
#2,615
#2,615
vollygirl said:
Grilling some chicken tenders tonight. The marinade is pineapple juice, brown sugar, lite soy, cayanne, ginger (powder), and S&P. I had zuchs and yellow squash to go with it on the grill, and now I'm questioning how I should season them? I have green bell peppers too. Feeling like I should've had rice to go with, and I have brown rice, but I'm not a real rice fan. Youngest son wanted pasta salad (which I don't either), so it's a boxed pasta salad mix that has mayo added to the seasoning packet.

So here's my question. If you HAD to use the ingredients I have (pretend you're on the Food Network show Chopped), what would you do?
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Guess it's too late.

Hman had a good idea.

I would have sliced the zukes and yellows length wise, marinated them in olive oil, balsamic vinegar and garlic and grilled them.

Made the pasta without the mix and heated some pasta sauce, green peppers and garlic, and had pasta with red sauce.

If any leftovers. Tomorrow I would had grilled yellow and green squash topped with marinara and chicken.

I'm sure whatever you ended up doing was great though!
 
#2,616
#2,616
Behr, RV made homemade Bruschetta with a wheat baguette for an app, parmesan crusted, flattened chicken breast with a side of herbed garlic butter angel hair pasta. One of my favorites.
A question came up in conversation this weekend. Could we substitute fennel for anise in o-rock. Fennel seems to be a bit milder with a less of a licorice taste. What do you think?
 
#2,617
#2,617
Behr, I started seriously cooking couple months ago & now I can't stand going out to eat at most places. Everything on the menu looks plain & uninspired. I used to like Carrabas but this weekend I felt like my meal was overpriced and I thought of 3 different ways to improve it. How did I become such a food snob?
 
#2,618
#2,618
tri_vol said:
Behr, I started seriously cooking couple months ago & now I can't stand going out to eat at most places. Everything on the menu looks plain & uninspired. I used to like Carrabas but this weekend I felt like my meal was overpriced and I thought of 3 different ways to improve it. How did I become such a food snob?
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Improved palette and taste for freshness. btw I pronounce that restaurant Car-Rob-yas because they are overpriced IMO too.
 
#2,619
#2,619
VIF said:
Behr, RV made homemade Bruschetta with a wheat baguette for an app, parmesan crusted, flattened chicken breast with a side of herbed garlic butter angel hair pasta. One of my favorites.
A question came up in conversation this weekend. Could we substitute fennel for anise in o-rock. Fennel seems to be a bit milder with a less of a licorice taste. What do you think?
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Not in my opinion. It would seem to me, it would be to dry. I forgot, do you use Pernod? Try a cheap Anisette instead. You could also add a little (very little) heavy cream.

If you remember my "story" I posted about rockies, it took over 6 months for me to "perfect" the mix (to my taste).
 
#2,620
#2,620
tri_vol said:
Behr, I started seriously cooking couple months ago & now I can't stand going out to eat at most places. Everything on the menu looks plain & uninspired. I used to like Carrabas but this weekend I felt like my meal was overpriced and I thought of 3 different ways to improve it. How did I become such a food snob?
Click to expand...

"Food Snob"? Like VIF said, an improved palette and a taste for freshness. Not to mention the satisfaction of you making it yourself. More restaurants that advertise "fresh", use pre-made and frozen, than you would believe.
 
#2,621
#2,621
Behr1213 said:
"Food Snob"? Like VIF said, an improved palette and a taste for freshness. Not to mention the satisfaction of you making it yourself. More restaurants that advertise "fresh", use pre-made and frozen, than you would believe.
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There are only a few restaurants that RV and I will go to and that is after 14 years of trying new places and searching down here. The few gems that we have found do it right. Oh and none of them are chain restaurants. Example. Villa Verde Cafe. Dood is from Napali, Italy and makes his own pasta and bakes his own bread. Fantastic! Our dream vacation is to travel to many locations we have seen on Diners, Drive-ins and Dives. We try to find our own little places like those, around here.:salute:
 
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