Ask Behr anything food related thread

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#9,026
#9,026
giphy.gif
 
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#9,028
#9,028
The turmeric gives it all a yellow "tint". The lighting makes the cabbage and onion look more yellow in the picture than they actually are.
 
#9,029
#9,029
Just bought my pots, soil, and herbs. Basil, thyme, oregano, rosemary, curly and flatleaf parsley.

Hubby will plant the tomatoes and banana peppers next month.

Woot woot!!
 
#9,033
#9,033
Behr, me and squirrel figured out jalapeño poppers weren't a good idea after an antibiotic.
 
#9,034
#9,034
Chow chow. This recipe makes three pints. I did not follow any canning instructions. I didn't plan on storing it. I used a 1 cup conversion to make it as simple to increase it if you want to make more and can it.

1 Cup cabbage
1 Cup green tomatoes
1 Cup white onion
1 Cup green bell peppers
1/3 Cup red and orange bell (about half and half, all the same if you want but 1/3 cup.
1/3 Cup salt. I used fine sea salt, but it really doesn't matter.

Chop the veggies as fine as you want, it's up to you.
Mix together in a porcelain or glass container. I used my crockpot pot. Was perfect!
Pour in the salt and put enough cold water to barley cover the veggies. The water temp out of the tap is fine. Some recipes said to use hot water. I don't use hot tap water for cooking, it's tainted from sitting in a water heater and the pipes and could alter the taste. May sound anal but oh well.
Cover and soak for 12 hours or longer. 12 worked fine, longer won't hurt. Room temp.

After the soak, drain it in a colander and put it in a stock pot. I used my 12 quart and it was perfect. 8 quart would be good. Less than that will work but it'll be tight.

Now it's in the pot, add the following:

2 Cups White vinegar (1 16 oz. bottle)
3/4 Cup cold water. *
1 Cup granulated sugar **
1 Tbls Turmeric
1 Tbls Celery seed
2 Tbls mustard seed
2 Tbls Crushed Red Pepper ***

Put on high heat and stir. Bring to a boil and boil for 10 minutes. If it hasn't reduced to your liking, boil another 5 minutes. It shouldn't take any longer than that.

After its boiled take it off the heat and pour it back in your porcelain or glass container. Cover it with a clean towel and let it cool to room temperature.

* I used bottled water because Florida tap water sucks. If yours is okay it's fine. If 3/4 cup doesn't seem enough for the boiling, add just enough to where it is.

** When you pour in the sugar you'll probably be like me and think it looks like too much. It's not. In fact the recipes would call for 2 cups in this one. That would be sweeter than I want. But taste it, you might want to add more, but taste it after you've added all the ingredients.

***This one is tough. I like the heat and flavor of crushed red pepper. I didn't want it to not have enough heat so I opted to have too much than not enough. If you like hot, it's probably okay. If not, I suggest maybe 1 Tbls and make a note for your next time for more or less.

I didn't add any more salt, just what was used in the soaking. After the boil if you taste it you might be inclined to add some salt. I wouldn't. Mine has been refrigerated since about 8 a.m. I just tasted it and it needs nothing!

This is it, IMO. I seriously can't wait for someone to try this recipe and tell me what they think.
 
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#9,035
#9,035
The heat from the crushed pepper is not overwhelming and it doesn't linger. If you're sensitive to heat, it might be a little too much, but it's Not "ruined" hot. IMO. It's just a tad bit more than "just there".

If grandmas was a 3 this is a 5 on the heat index. Still a long way to 10.
 
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#9,037
#9,037
Thanks Volly, I did rock this morning, literally.

Gave a pint to my neighbors that are grilling burgers and hotdogs later. Look forward to their opinions. I'm thinking pintos and cornbread tomorrow. Take this stuff out for a spin!
 
#9,040
#9,040
Behr said:
Thanks Volly, I did rock this morning, literally.

Gave a pint to my neighbors that are grilling burgers and hotdogs later. Look forward to their opinions. I'm thinking pintos and cornbread tomorrow. Take this stuff out for a spin!
Click to expand...

Is this the same neighbor that keeps "borrowing" yore stuff? :)
 
#9,041
#9,041
Behr said:
Chow chow. This recipe makes three pints. I did not follow any canning instructions. I didn't plan on storing it. I used a 1 cup conversion to make it as simple to increase it if you want to make more and can it.

1 Cup cabbage
1 Cup green tomatoes
1 Cup white onion
1 Cup green bell peppers
1/3 Cup red and orange bell (about half and half, all the same if you want but 1/3 cup.
1/3 Cup salt. I used fine sea salt, but it really doesn't matter.

Chop the veggies as fine as you want, it's up to you.
Mix together in a porcelain or glass container. I used my crockpot pot. Was perfect!
Pour in the salt and put enough cold water to barley cover the veggies. The water temp out of the tap is fine. Some recipes said to use hot water. I don't use hot tap water for cooking, it's tainted from sitting in a water heater and the pipes and could alter the taste. May sound anal but oh well.
Cover and soak for 12 hours or longer. 12 worked fine, longer won't hurt. Room temp.

After the soak, drain it in a colander and put it in a stock pot. I used my 12 quart and it was perfect. 8 quart would be good. Less than that will work but it'll be tight.

Now it's in the pot, add the following:

2 Cups White vinegar (1 16 oz. bottle)
3/4 Cup cold water. *
1 Cup granulated sugar **
1 Tbls Turmeric
1 Tbls Celery seed
2 Tbls mustard seed
2 Tbls Crushed Red Pepper ***

Put on high heat and stir. Bring to a boil and boil for 10 minutes. If it hasn't reduced to your liking, boil another 5 minutes. It shouldn't take any longer than that.

After its boiled take it off the heat and pour it back in your porcelain or glass container. Cover it with a clean towel and let it cool to room temperature.

* I used bottled water because Florida tap water sucks. If yours is okay it's fine. If 3/4 cup doesn't seem enough for the boiling, add just enough to where it is.

** When you pour in the sugar you'll probably be like me and think it looks like too much. It's not. In fact the recipes would call for 2 cups in this one. That would be sweeter than I want. But taste it, you might want to add more, but taste it after you've added all the ingredients.

***This one is tough. I like the heat and flavor of crushed red pepper. I didn't want it to not have enough heat so I opted to have too much than not enough. If you like hot, it's probably okay. If not, I suggest maybe 1 Tbls and make a note for your next time for more or less.

I didn't add any more salt, just what was used in the soaking. After the boil if you taste it you might be inclined to add some salt. I wouldn't. Mine has been refrigerated since about 8 a.m. I just tasted it and it needs nothing!

This is it, IMO. I seriously can't wait for someone to try this recipe and tell me what they think.
Click to expand...
I'm jonesing more than ever for some cornbread, beans, and chow chow!

So, did you have a preference between brown sugar and the granulated sugar recipes?
 
#9,045
#9,045
malinoisvol said:
I'm jonesing more than ever for some cornbread, beans, and chow chow!

So, did you have a preference between brown sugar and the granulated sugar recipes?
Click to expand...

Yes, I like the granulated sugar better. That's why I didn't specify brown sugar in the recipe. Lol.:p

Seriously, the color is spot on now! I can't tell a difference in the sweetness.
 
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