Dr. Teeth
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Posts posted by Dr. Teeth
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Thanks for the prompt response. Need to confirm with Mrs Dr Teeth before I commit.
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Are there still openings?
And uhh, is there a minimum skill/experience level? I know nothing about chocolate.
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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.
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On 2/26/2024 at 10:01 PM, gfweb said:
Don't really need it, but why not?
I bought as well, with largely the same logic-
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Welcome. Great to meet you. Look forward to your contributions.
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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.
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I mostly cook greens. Yes, in pork fat on your recommendation. Is it commonly used with greens? If so, any in particular?
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On 2/7/2024 at 8:47 AM, weinoo said:
I have to think most, if not all of them, are. And doesn't everything start to taste the same when one uses something like this powder in different dishes.
What's the matter with using good, old-fashioned, home made chicken stock (reduced plenty if you must) + some sodium in whatever form, and maybe a little sugar. I don't think I want this in my food:
I mean, I could just have hot dogs.
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?
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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.
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5 hours ago, TicTac said:
Oh, and I am making Pain Killers
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)
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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.
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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)
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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
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Second vote for dc cutlery. They did a nice job on some knives of mine, including burr removal on a much abused global.
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On 1/29/2024 at 10:08 AM, paulraphael said:
Most mobile knife sharpeners (and most stationary ones) are super aggressive, and grind way too much metal off your knives. You'll probably get a dozen sharpenings before they look like skewers and have to be replaced.
I made the mistake of taking my knives to a commercial joint once, at the recommendation of a local butcher in Providence. They came back with about 1/8" taken off the blades, and a deeply concave edge profile from the grinding wheel. Luckily these were just Chicago Cutlery knives, I leaned to never do that again.
“The goal is to get the knife sharp while taking off the least amount of material," says the Green Point Knife Truck man. This means he's not the typical knife truck man.
These guys sound legit. There’s nothing inherently less reputable about a truck than any other setting. I have a couple beaters I use when testing out any sharpener, however well reviewed.
BTByrd knows a ton more about knives than I do. One of my favorites is a knife I bought from him on another website (the shame) that was beneath his standards
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Anyone have experience with the “Made In” line of pots or pans. They won the Serious Eats pan test but Kenji has sold me some junk in the past. Asking for a friend.
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Going to New Orleans with kids (who eat anything, really anything) any recommendations. Cocktail recommendations appreciated as well (not for kids)
Been twice before. Once at 17 (college spring break) once where I was taken around by the folks who flew me out there. In neither case did I get the chance to really explore the food on my own.
Thanks
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On 4/26/2023 at 1:16 PM, lindag said:
My big find was big elastic bands to hold trash bas in place:
here. (eG-friendly Amazon.com link)
(Link is now fixed)
You have changed my life
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On 1/7/2024 at 12:19 PM, btbyrd said:
I have had many Microplanes through the years, but this style -- the paddle with a metal handle -- is my favorite in a home kitchen. I've broken the handles off of two of the plastic ones while not being especially abusive. The metal handled one is built to last. So are the rasps (no handles means nothing to break).
I have a similar one with a plastic handle and an after market rakish bend to it (customized by some combination of me and the kids) it’s at least 25 years old and going strong.
That said if I was buying again, I’d look hard at one of the ones with the metal handle due to the tendency of mine to harbor gunk at the point where the grater goes into the plastic handle.
That said, microplanes occupy a rare tier for me of items I can’t imagine replacing with another manufacturer.
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I’m just stunned. I never connected him to his egullet identity. He was an absolute giant in behavioral health and a force for good. What a loss.
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Among the many things I missed when away this is the saddest. I will miss Anna very much. I’m probably not alone in feeling that the blogs on her trips to Mantoulin island were my summer vacation as well.
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1 minute ago, blue_dolphin said:
I don't disagree but gotta point out that she hasn't started selling frozen food....yet!
I will confess I may not fully understand what Viv’s Fridge is. Perhaps my idea would be Viv’s Freezer-
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On 1/24/2023 at 8:35 PM, Midlife said:
I don’t know. It seems like Viv’s Fridge is an upscale version of what most chain supermarkets here in SoCal offer in the way of pick and go meals. Pavillions, Whole Foods, and Sprouts do them. Also, sous vide entrees are available in most markets (Costco has a wide variety) and are pretty acceptable, especially if you add your own touches. The one entree I just found on her site was $75. Assuming it serves 2, that’s still a price point I’d want to receive properly plated and at the right temp.
I’ve enjoyed her shows and her cooking but always thought her recipes were very complex and required uber prep. That’s likely what made her restaurant successful but also made it hard to be profitable.
Serving similar food cafeteria style would seem to be very challenging except maybe in an area of affluent, busy people who appreciate the quality but don’t need the whole nine yards of service. I’d think price would make or break the concept, assuming the quality was there.
Just my 2¢.
This. I think both Redzepi and Vivian Howard live in very rare air in the restaurant world. Just as he is revered enough that young folks flock to work at what she calls his “work camp,” for free, she is in the position to open a meat and threes and call it an evolution in fine dining.Trying not to be a cynic, but this isn’t a route available to most restaurants. She’s at a point where she famous and she can sell branded frozen food. Didn’t Rachel Ray already blaze this trail?
I am a big Viv Howard fan, but glass houses.
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On 1/24/2023 at 1:48 PM, AlaMoi said:
beef that has been mechanically tenderized must, by Federal law, state that on the label.
so, there is that . . . .
I buy Costco pork chops - splendid stuff.
I buy Costco USDA Prime beef because it's same or less than supermarket USDA Choice.
and it's dang good beef.
we have a local butcher - his stuff is always top notch - they supply the resto trade in a wide area . . .
when I'm looking for a special cut - he's my goto.
I also make a point to not over-cook my beef or pork or chicken or duck or . . . .
Agree. The pork loin at 1.99 a pound is a great bargain. The Teeth family gets a round of schnitzels with enough for the boys to take sandwiches, a round or two of center cut pork chops and usually country ribs from the plate end for Sunday sauce. Plan to cut the plate end for a roast and do Marcella Hazen’s Pork in Milk with the next one.Foodsaver and a chest freezer helps.
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Fish etc in China
in China: Cooking & Baking
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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?