Dr. Teeth

I know a good deal less about knives than other folks here, Rickbern in particular. I mostly use cheapies like the Victorinox or Kuhn Rikon. I have the Gesshin Rick recommends, and while it’s not my style, it probably checks all the boxes in your request as well as anything around it’s price. Somewhat unrelated comment, but some of the folks at Kitchenknifeforum taught me that the Tojiro Cstapedius recommended is sold in Japan as the Fujitora line. I like Tojiro and Fujitora very much, but I didn’t see a petty on Amazon when I checked.

These were really superior.

My bad. I was flipping back and forth between the two threads in buying half a cow and put that comment here by mistake. I’m not offended if you move it to the other thread

Hey, another random question. Has anyone done something like this with another family/cook/carnivore with different culinary preferences?

Looks like they ground most of the braising cuts? Although it looks like you got a bunch of brisket and chuck. Did you get any short ribs? Did you get a hanger steak? What’s your plan for the cow and what do you like to cook? Also, I’m curious how the meat goes in the freezer. Is it vacuum sealed?

Welcome. Look forward to hearing about your cooking

Gladly. I was sort of thinking of doing a mini food blog. I was waiting to see if I had the energy to put it together.

Those were a gift from Mrs Dr Teeth! When I fell asleep after the flight she and the kids went out and hit a farmer’s market. I awoke to find those two tins. I will let her know they are coveted

Just wanted to quickly say thanks to all for the suggestions. Took as many as I could and they greatly helped the trip.

Haul from recent trip to London. All of it a good deal cheaper than the states, even with the current exchange rate

Omelette with cherry tomatoes, scallions and Boursin cheese. And toast of Dave’s Killer Bread. Trying to empty the fridge

First, allow me to say, I hope you enjoy whatever you spend your money on. I find what I tend to do in this situation, over and over, per both self report and the council of my family, is: 1)have an item I am happy with, 2)purchase another one that is similar but us some quality I might like better 3) discover that there are some features of one I like and some features of the other 4) start to wonder if there is a third option with the features I like of both See: the picture of new travel binos I posted in the birding thread

Bumping in hopes of recommendations for places to eat in London. Familiar with Borough Market and Camden Market from last visit with just Mrs Dr Teeth. Particularly interested in recs for Chinese in Chinatown, Indian or similar

When next queried by Mrs Dr Teeth about my thought process related to the purchase of yet another chef’s knife, or pan or juicer, I will direct her to this thread. I thank you all, in advance for your assistance

I’m a huge fan of elk. Probably my favorite red meat. Tried to take up hunting just to get a supply. I would probably make patties, reasonably thick, salt maybe a small bit of pepper or smoked paprika and sear it on a very hot surface, going for rare-medium rare.

Messily plated Shrimp and Vegetable Thai Red Curry

Locally sourced artisanal pasta in a gratin of cheddar/gouda Mornay sauce. Or Mac and cheese made with Wegmans elbows and the little stubs of cheese other members of my family leave about.

Community Sponsored Agriculture. It’s supposed to be an arrangement where you give a farmer money in exchange for a share of the harvest. Usually a box of whatever they have ready that is picked up weekly. In all honesty, mine is a fake CSA, aimed at the carbon conscious but culinarily inept. They let you choose what you want each week rather than forcing you to contend with a giant pile of turnips. The farm grows about 1/3 of the stuff there and buys the rest locally

Another attempt to control the cheese drawer. Served with corn from the CSA. Best corn of the season so far.

Beef with broccoli. And inauthenticity oyster mushrooms.

This is clearly an area where you have some advantages to those of us in the States. Any chance you could walk us (me) through the options on the condiment tray and the components of a “classic”?

New shipment from Rancho Gordo. It’s a good thing Im not part of the bean club, I do a good enough job of getting myself into trouble on my own. Insta-Pot, which I previously said I had no use for turns out to be super at making beans which then go into other dishes. Still don’t like it for pot beans. Anyway, this has put a run on Limas and garbanzos. Hence the order. Made Lima bean curry again, but forgot to snap a pic after I added a bundle of Chinese yard long beans from the CSA

No direct knowledge of rubberwood for cutting boards. Based on your post and looking about my house I have come to discover I have some furniture, brought by Mrs Dr Teeth to the marriage, made of rubberwood. It’s a hardwood but less hard and durable than materials usually thought of for cutting boards. It’s also a good bit less expensive. I try to never tell other folks how to spend their money. I would personally be more interested in rubberwood for a freestanding board where I’d be less upset if it didn’t hold out and I had to chuck it. Maybe if the table is more a storage thing that I cut on occasionally or that I put another board on top of.

This is a pop tart ice cream sandwich. Available only at Walmart. Shown being admired by Rocco. Other devotee’s include my middle son. I don’t get the appeal.