Culinary, Arts, Thread.

#426
#426
Behr said:
We're not in our 20's anymore. Even though I act it sometimes.

That apology above was directed towards you and HBPW. I don't usually make wife jokes but that one just kinda slipped out. I think Chupa gave me a birth control pill instead of an aspirin. Yea, that's what it was.
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Lulz.

Wife jokes are funny! I don't take any thing personally, Behr. I don't think there is anything that offends me. Lol

Well, there is one personal subject that can get to me and only HBPW knows what it is. Haha
 
#428
#428
We've discussed this before, but I thought I would touch on it again.

Its almost certain that unless you've eaten Salmon right after YOU caught it, you've never eaten FRESH salmon.

Virtually all Salmon labeled in a supermarket or restaurant as "Fresh Atlantic Salmon" is farm raised and has been frozen. "Atlantic" is a marketing word that means Atlantic conditions and/or Atlantic state.

Even salmon labeled Fresh Wild Caught Alaskan Salmon in a supermarket has been frozen.

My point with this today is, if you can cook frozen salmon with no problem, you can cook "fresh" salmon with no problem.

This is not my opinion. The information to confirm this is easily available.
 
#430
#430
Behr said:
Sounds good, but I'm not sure what the "skinny" means.
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I believe it's from a group of low fat recipes she's found online. She substituted the butter with a white wine and chicken broth combo.
 
#433
#433
Behr said:
Meat. Boil. Gray. Should never be used in the same sentence.

I would use sirloin tip and use a real nice expensive knife that I bought not too long ago...ahem, and cut it in 1 1/2 - 2" cubes. If I was cooking for women, I'd marinate the meat in Wishbone Italian dressing or a Teriyaki pineapple marinade. For me I'd just drizzle some olive oil and salt and pepper.

I would use wooden skewers that had been soaked in water. They're cheap and don't have to be cleaned.

I would use red onion, green and red pepper, cherry tomatoes, whole button mushrooms and maybe some pineapple, mango, peach, zucchini or yellow squash. Cut them the same size as the meat cubes.

Don't push the cubes to tight against the other items, just enough to touch. That will allow the heat to reach more of the meat and cook it faster and more thorough. That way it gets well done and you won't have to boil it first.

I'd serve them over Wild mushroom and garlic cous cous. Far East makes a great one. After bringing the water to a boil, it Takes 5 minutes.

Any querstions?
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We don't use skewers anymore, just do it in one of those grill pans now. Marinate separately chicken and sirloin in cubes, and then also mushrooms, sometimes onions and peppers too.


My mom's marinade is a combo of soy sauce, Italian dressing and garlic.
 
#434
#434
volwindy said:
We don't use skewers anymore, just do it in one of those grill pans now. Marinate separately chicken and sirloin in cubes, and then also mushrooms, sometimes onions and peppers too.


My mom's marinade is a combo of soy sauce, Italian dressing and garlic.
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Yea, I don't do kebabs anymore either. But that's how I would. I still use skewers sometimes for my BBQ bacon wrapped shrimp, makes it easy to turn without ripping the bacon off.

Marinade sounds good. Pretty much any Italian dressing is good for marinade, but I'm a fan of Wishbone Robust. I could almost drink it.
 
#436
#436
Alright Behr...ever tried couscous curried with almonds and cranberries?

Any "BAM" suggestions?

Tia
 
#437
#437
Use a little fresh basil or mint to garnish it and squeeze a little fresh lime juice on it.

Bam!


Some other time, use Israeli couscous instead of the Moroccan, with the same ingredients and serve it chilled like a salad.
 
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#438
#438
Behr said:
Use a little fresh basil or mint to garnish it and squeeze a little fresh lime juice on it.

Bam!


Some other time, use Israeli couscous instead of the Moroccan, with the same ingredients and serve it chilled like a salad.
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Gave the info to HBPW. Thanks.

What's the dif between Moroccan and Israeli couscous?
 
#445
#445
Googled them. That's interesting. The article said, though not a true peppercorn, they have a light pepper taste.
 
#447
#447
Making my first beef chili in ages. Behr, how upset am I going to be that I used chicken stock instead of beef?
 
#448
#448
volfanbill said:
Making my first beef chili in ages. Behr, how upset am I going to be that I used chicken stock instead of beef?
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Just saw this and your pic of the chili in the dinner thread.

Interesting question because many don't use either. I'm guessing you weren't mad at all tho, especially if you used a store bought stock, they don't have that much flavor, and I mean, how much did you use? Eggsakery.
 
#449
#449
Behr said:
Just saw this and your pic of the chili in the dinner thread.

Interesting question because many don't use either. I'm guessing you weren't mad at all tho, especially if you used a store bought stock, they don't have that much flavor, and I mean, how much did you use? Eggsakery.
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Not a lot, I just don’t like using water. It came out pretty gosh darn good though
 
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