Dr. Teeth

Tried the Selena Gomez Oreos. Only ok. Sort of generally sweet. Maybe a bit of cinnamon. Post Malone Oreos on the other hand are superb. Not familiar with his music, but I can safely say he missed his calling as an Oreo tastemaker

Deeply jealous of the beautiful and abundant elk. How do you smoke it? And what cut?

Tha Google identifies a number of these for sale. Looks like the first edition was 1960

If by outdoors you mean on my back porch, then yes. Seasoned it last night with flaxseed oil and paper towels. Took about in hour but got a decent base coat. Made “Oklahoma Smashburgers” by request of my children. None of us have any connections to Oklahoma or have been to Oklahoma so I can’t make any claims to authentic. But having made them once before on cast iron pans (again kids request) this was much easier and faster. It’s for all intents and purposes a 36” plancha. Takes a good deal longer to get to full heat, seems to work great once up to heat. Given that I was seasoning before I cooked and this needed to get the whole thing hot as possible, I can’t tell yet how effectively you can have zones. i have been given a fair number of unsolicited cooking implements for various Birthdays, Christmas, and Father’s Days. Usually with an unexpressed desire for some food or another. This is my favorite so far by a wide margin

New Blackstone 36” Griddle for Father’s Day. Seasoning it now. Anybody have one? What are you doing on it?

Mac and Cheese. To stem an cheese drawer overflowing with odds and ends. And zucchini and onions made by my youngest

May be about to try to make egg rolls. Question for those with egg roll experience. If making extra for the freezer, do you fry them and freeze them or just roll them, freeze them and then cook from frozen?

Looks fantastic. I’m super jealous. This will be an odd question, but you seem very familiar with the wicked oyster. When they put quotation makes around “fries” what does that mean?

New funayuki. Because it’s not like I already have more knives than I could use in 6 lifetimes

BLT made by Mrs Dr Teeth. Benton’s bacon and sourdough bread from a rather good French bakery near us. Tomato was only ok. Still a bit early in the season.

Word ‘cloche’ pops into my head

Buy Russian ketchup. It looked fun to try. Terrible. Like all ketchup bottles it seems to regenerate its contents overnight despite my best efforts to use it up (ketchup fried rice, too ghastly for any other purpose)

Unapologetically inauthentic Jap Chae. Side of serving tongs wielded by hungry, slightly impatient spouse

Dipped fries or “dabs” are fires that have been dipped in batter prior to being fried. The primary advantage to them is that they stay crispy when they get cold. I look at an establishment selling them as akin to a workman showing up to a job site with a pillow and paperback novel. Fries should be hot. No excuses. This advantage has led to them being widely adopted in the US fast casual market. I am heartened to hear that they are a mystery to you.

El Jefe from Lucky Buns. My choice for best burger in DC (smash burger category). Early Father’s Day lunch with the boys. Also notice, really outstanding, non dipped fries