Dr. Teeth

Don’t mean to interrupt your flow, it’s a fascinating thread, but I thought sculpins were ray finned fish. That doesn’t seem to be one. Are you sure your identification is accurate?

Thanks for the prompt response. Need to confirm with Mrs Dr Teeth before I commit.

Are there still openings? And uhh, is there a minimum skill/experience level? I know nothing about chocolate.

Haven’t been to Chang Chang, but have eaten at a number of Peter Changs other places. He’s been a sort of local darling for a while, and deservedly so, his food is usually elegant and fun at the same time. Not a lot else near me. Maybe I could get tot the two in Philadelphia or the one in Somerville when I go to see my parents.

I bought as well, with largely the same logic

Welcome. Great to meet you. Look forward to your contributions.

Due to a desire to cook fish twice a week (falling short) I recently added Hank Shaw’s Hook, Line and Supper and Josh Niland’s The Whole Fish. Hook, Line and Supper is a favorite. Unique, deals with fish prep, storage, cooking at all levels. Recipes tend to be simple and fun. Uses all varieties of fish and is adaptable. I like it enough to have already gifted a copy to a friend. The Whole Fish is one of a few cookbooks I’ve bought (and I probably have 300-500, it’s best not to know exactly) that I’d be just as happy donating or giving away. It’s very chefy (which is not in itself a bad thing) with a lot of ideas for aging fish. He’s also Australian (again, really not in itself a bad thing) and cooks with fish I can’t get and aren’t familiar with. l’m aware this is a me thing, not about his ability or the book. With ideas like aging fish, I’m less comfortable making substitutions blindly and require some more hand holding. Maybe it’s a great book, but not for me.

I mostly cook greens. Yes, in pork fat on your recommendation. Is it commonly used with greens? If so, any in particular?

Before we move on from this ingredient I had a few questions. I bought a canister of the tototle brand from Amazon after reading the Turkey and the Wolf cookbook where Mason Hereford uses it a number of ways as a “secret ingredient” - granules, as mentioned by an earlier poster. Anyway, I’m not bothered by the ingredient list and Hereford uses it a number of ways where “good old chicken stock,” really isn’t a substitute. I also assume given how often it’s referenced in videos on Chinese cooking that I’ve eaten a fair amount of it in takeout without knowing it. If I,m trying to recreate those dishes I’m happy to use it rather than substitute. But it’s a large canister. And large canisters that don’t get used irritate Mrs Dr Teeth. You reference its use in stir fry. Any more specifics on how to incorporate it?

DARTO pans is offering a limited run of their carbon steel pans in higher gauge steel than usual. Not a sale, but their pans tend to be rather inexpensive and well regarded.

Me too. By request of our guests. Otherwise wings. Guests are bringing queso dip and pizza I think. First year in a long time I’m not really sure who I want to win. Mostly just looking forward to the ads and halftime show (my middle son putting on a wing eating symposium, not Usher)

I put beans in the freezer routinely. In all honesty, there is probably some small decrement in quality compared to the ones that just go straight into the grinder, more pronounced in lighter roasts than in darker ones (to my palate, in my experience). I’ve found that placing them in a vacuum seal ( food saver, nothing fancy) mitigates this somewhat as does a shorter stay in the freezer. Also, to the extent it makes a difference, I use a drip coffee machine. If you’re really into coffee and use a French press, a pour over or frankly just have a better palate you may notice it more. Or less, I dunno.

The lettering wore off a couple newer Pyrex for me too, so you’re not alone. Less high brow than other suggestions, but pampered chef makes measuring cups with raised glass measurements, iirc. We have a couple and I can read them fine (I also have failing eyesight)

The Chef and the Slow Cooker by Hugh Atcheson is rather fun. Not always one pot, but fairly close. And he has some clever ideas for alternate uses for a slow cooker for those of us that simply can’t cook without making multiple pans dirty

Second vote for dc cutlery. They did a nice job on some knives of mine, including burr removal on a much abused global.