Dr. Teeth

I am, as they say, game if you are. Holly Moore and Katie Loeb, God rest their souls, are eGullet icons. In their memory alone this thread should be carried forward. Picture below is not a Philly sandwich. The slightest implication that it is should draw Weinoo here like a bolt of thunder. This is the pastrami on rye from Katz’ Deli defeated by DiNics in the Best Sandwich in America competition. Included for those that like to make their own comparisons. I think Richman got it right personally. But it’s not as good as John’s

The usual Wednesday night shuffle. 2 working parents, activities for 2 of the boys. New CSA stuffing the fridge and 20 min to make dinner. Langostine Red Curry with vegetables (scallion, bamboo shoots, yellow squash, Chinese yard long beans)

A roast pork from DiNics. Sorry to see this fantastic thread fall dormant. My friend and I have a polite but significant disagreement. He thinks DiNics is the best roast pork. I think it’s John’s. He’s a Philly native and I’m not. John’s easily won the head to head contest where we got a large at each place and split them. In defense of his position we hit John’s first.

There have been many spectacular pictures of food in the history of eGullet. The salami rose is simply in a class by itself

A bit of a kitchen fail. I made Lima bean curry with Rancho Gordo Christmas Limas. I had made this before with very good results, but previously I had scooped the limas out of the instapot into the large frying pan I use for curries. This time they were made ahead of time with the beans and bean broth pit into a container in the fridge. When I dumped the entire contents into the pan, the added broth gave the whole thing an unintended, unfortunate color. Still tasted great, very fond of the Christmas Limas. One of my favorites from RG.

Memorial Day breakfast. I made batter, youngest son made pancakes. Not shown, your choice of blueberries or M&Ms. Or plain. I guess you could do plain.

A very skilled and inspired salvage of an elderly cheese. I understand I mostly pull down the level of discourse around here, but I’ve come to the conclusion that macaroni and cheese was invented to help dispose of forgotten cheese purchases.

I’m a Penzey’s person as well. Big bag as well.

An omelette. By request of Mrs Dr Teeth. Fromage blanc with ramps from the farmer’s market (think Boursin, only a fair bit better and a good deal more pricey) with asparagus from the CSA. Sliced the asparagus as per Chinese asparagus stir fry, then tossed in the wok with butter.

8h @ 140 is what I have used with good results. Not sure how to adjust for the smoke. What smoke temp are you using? Beautiful bird btw.

More of a brunch thing. Green garlic toasts, topped with combination of sautéed mushrooms in sherry cream from the CSA (sauce cooked right as it’s going to be eaten by 3 boys who can be messy on top of toast) and some canned fish (Tonnio Tuna with jalapeño and smoked cod livers) All three boys ate the cod lovers. Youngest had seconds. Edit: The boys ate cod livers, not are cod livers. Or if they are, it’s more the kind of thing I should talk with them about privately, not post on eGullet

Another pasta? Well, lemme explain. First, I love pasta. Second wife has decided family needs to “eat clean,” meaning pasta is on the endangered species list. Umm, and she’s currently away on a work trip. Third, with her out I had 20 min to get dinner on before I drove 2 of the boys to activities. Leftover cannellini beans that were more than a bit over cooked in the instapot, blended with olive oil and sage the night before. Green garlic, shallots, hit of chilli flake. Thinned with chicken stock, lemon juice and pasta water. Lots of parsley and 2 cans of inexpensive oil pack tuna tossed off heat.

Spaghetti with cannellini beans and greens. My favorite pasta sauce (that I make) usually done with escarole but repurposed during CSA season to use up a bag of “spicy mix” that got a bit too old to be used for salad. Mostly mizuna and some odd dandelion greens

So my eldest son, who is presently a teenage malcontent, not given to easy praise, saw this picture and said “Hey why can’t you make that. That looks good as hell” (Direct quote for authenticity) It’s a beautiful plate of food.

Got home late. So a quick dinner: kabonosy sausage, creamed chard and egg noodles. Not shown, rye toast and lots of mustard