Dr. Teeth

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

Bringing this back from the dead rather than starting a new thread. anybody got recs for Myrtle Beach food? Don’t need fancy, just edible

Welcome.

Have not tried. Got on and started to play with it. Going with the “20% more savings,” and dividing the cost by the listed maximum weight it’s about 8.50 a pound. Getting on and fiddling, to get to the listed maximum weight you need to select options that come with a 2-3 lbs order: hotdogs, pre-cooked meatballs, chicken drum lets, ground beef. None of these is a great deal at 8.50 a pound. There is of course no cap on the number you may add to any order. There are a couple options where you can have a large potion (16oz) on a premium cut (porterhouse and T-bone) but there is a cap of two per order. These are probably the best deal, although that’s about as much steak as we eat in a year at the Dr Teeth household (oldest son would be thrilled) Seafood is a bit tougher to price out. Frozen shrimp (which I am rather fond of) are 40-50 count. 1 lb per order, so about 17.00 a pound. This is not a great deal at all in this neck of the woods. Scallops are 12oz serving, so north of 20 bucks a pound. Again not great. Black Cod and Steelhead aren’t regularly for sale around here so I can’t really comment Overall. It’s interesting, a good deal more even than Whole Foods around here. I would need someone to tell me the quality is remarkable to be seriously interested, although it could be fun to try.

Probably a day late and a dollar short, but I can see the problem with the old freezer pretty clearly and it’s a easy fix. It’s too organized. If you just chuck stuff in randomly and can’t find anything the freezer will sense that you’d be relieved to see it die and will hang on out of spite. I can show you pictures of mine if you need help there. It’s part of all that new smart machine AI stuff. Real high tech, complicated stuff

Appreciate the heads up on the pasta. That’s a great price. I have to confess I don’t track exact prices with the exception of a few staples I buy over and over and have the ability to buy in bulk when the right price comes along. But I have noticed the bill at the grocery store is up, and more than a little bit

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.