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Dr. Teeth

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Posts posted by Dr. Teeth

  1. On 2/1/2021 at 12:07 PM, David Ross said:

     

    And then there were the jack rabbits, or wild hare as some call them, that roamed the open fields.  Those long ears give jack rabbits a keen sense of sounds and approaching hunters, and they’re lightning quick so we never brought a jack rabbit back to the kitchen.

     

    Rabbit, and Hare, are common dishes today in Europe.  Jugged Rabbit or Hare, dates back to at least the 14th century and is made by marinating the meat in spices, wine and vinegar. Livrè à la Royale is the epitome of French haute cuisine.  Wild hare is cooked down with a sauce made from the blood and liver.  It is still a dish that is served at Restaurant Paul Bocuse in Lyon.

     


    Rabbit and Hare are very different creatures on the plate and require very different treatment.   Rabbit is very delicate, Hare not so much.   Never heard of jugged rabbit.  The vinegar and spices would obliterate what makes rabbit special.

     

    Hank Shaw has a very nice section on his site for cooking both rabbit and hare.   
     

    it’s a great topic.    Eager to see what folks cook up.

     

     

  2. 13 hours ago, scubadoo97 said:

    I’m a roasting fan.   I’ve been roasting cut carrots, parsnips and mini potatoes on a pretty regular basis. Maybe once a week at least.   Just love it 
     

    Never get board 


    Agree.   Beets in particular roasted at 425 are fantastic for a number of applications.

    • Like 1
  3. 2 hours ago, weinoo said:

    Why not start with a Staub, never to be replaced, and save IKEA for candles, Swedish meatballs, and Daims?


     

    Agree 100%.   As mentioned by Weinoo, the Staub goes on sale for 100 bucks each Christmas season.    It’s criminal to pass on it at that price.

     

    To answer the original question.   I think a Dutch oven will work as well as anything and is the most versatile option if you are considering a purchase.

    • Like 1
  4. None of the items you listed would be on my short list of indispensable kitchen items.   The mandolin is the most practical of the three, and very useful if it suits your style of cooking.   The smoking gun and grill will sit and collect dust.     
     

    The Kyocera slicer Margaret Pilgrim mentioned would be a nice stocking stuffer type gift.   I’ve used one for years and find it does 90% of the things I would do on a mandolin. They are inexpensive, don’t take up much space and would let you get a sense if a real mandolin is something you would use often.    If the slicer sees a lot of work, you could look to upgrade to a real mandolin later.
     

    Items I personally find very useful:

     

    1) If you don’t already have a high quality sauce pan and frying pan I would upgrade.  Demeyere, which I like very much ,goes on sale around Christmas.

    2) A high quality Dutch oven.   Staub often puts a 3.5 quart oven on sale at this time of year.

    3) Vitaprep/Vitamix 

    4) Microplane grater

    5) Unicorn peppergrinder
    6) Japanese knives if you don’t already have a high quality chef’s knife

    7) Thermopen or thermopop.    
     

    After that I’d personally rather spend the money on ingredients I’d be excited about using than tools.

     

  5. 1) Slice up some garlic cloves.  Pinch of red pepper flakes.   Heat, but do not brown in olive oil.

    2) Make some pasta.   Add with a bit of retained water to pan.

    3) off heat, add lemon juice, canned tuna, parsley, capers.   Olives would be good too.   Salt as needed

    • Like 2
  6. 2 hours ago, liamsaunt said:

    Here is this week's CSA box.  Pretty similar to last week's.  Fiddleheads, beans, bread, so many potatoes, Jerusalem artichokes, corn tortillas, ramps, green garlic, parsnips, apples, shiitake mushrooms, micro greens.  I'm still doing the food share run by a local restaurant too.  That box comes in an hour or so.  I forgot to take a picture of last week's share.  It is an incredible amount of food for the money.  I've been sharing the contents with my parents and brother.  I really hope I don't get any more potatoes....

     

    box.thumb.jpg.45951dd7ef22a0fbcbbb0a7af7d1878d.jpg

     

    I am jealous every time I see your CSA.   Mine has not risen to the occasion, I'm thinking or restarting my "I hate my CSA thread."   Beans are Jacob's Cattle?

  7. I will agree Ortiz is a cut above anything else I've tried.     Current price on amazon is highway robbery, IMO.     I have used plain old Genova for pasta sauces with very good results and the current price is less than a sixth the cost of Ortiz when I just checked. 

     

    Fishing vessel St Jude looks very interesting, may have to order from them. 

    • Like 1
  8. On ‎2‎/‎26‎/‎2020 at 8:12 PM, mgaretz said:

    Pork chops, char-siu style, cooked on the PAG.  These were about 1/2" thick and rubbed with NOH Char Siu powder for about 3 hours.  Grilled 5 minutes per side, basted first side with honey just before the turn, second side just after the turn and just before removing.  Yummy.

     

    cs-chops-pag.jpg.66e7505fe53f77aa5de2780e77255a4b.jpg

     

    I got one of these grills along with an electric skillet for my 7 year old to start learning to cook on.   He would go nuts for these pork chops. 

    • Like 1
  9. Wood handle makes me think it doesn't go into deep fat.    The fact that it has a lid that seals makes me think it does get submerged when used.  Maybe a tea fob? or an infuser, like instead of a cheese cloth bundle.

    1 hour ago, weinoo said:

    Any ideas?

    image.thumb.png.59278118949f405e0d333eb69aa1532a.png

     

     

    image.thumb.png.6c07a5485f158f815cca3098c0a5bbd9.png

     

  10. On 5/3/2020 at 5:23 AM, CantCookStillTry said:

    My Patented Picky Chicky. 

    Aka Mummy can't be bothered to make a full well rounded meal, here's a chicken, do what you want. 

    Played around with brining this one for about 18 hours, tried to dry out, roasted for 45 mins. As a 'Skin Freak' I didn't really find much benefit to the brine... but I'm stuck in the house and it was something to do! 

     

    20200503_191733.thumb.jpg.7960cc4d661f0c1cd69b4da32b4c1490.jpg


    That’s a really pretty looking chicken.   The skin looks great.    What weren’t you happy with about it?

     

    • Like 1
  11. 17 minutes ago, heidih said:

     

    Last order I asked for tomato paste and got 2 pounds of chicken breast instead. Can't stand- at least did not get charged.

     

    Sorry that happened to you.    My wife and I have had really good luck with our shoppers.    Usually one of us is online with the shopper when they go through the store.    We’ve gotten a couple of things that were sold out online but that they actually had in the store when we asked the shopper.    We tip well, too.

  12. 18 hours ago, andiesenji said:

    Twelve hours - you should be okay.  If you eat any of the peel, it would be problematic after 18 hours, maybe a little less. Botulism spore can survive surprisingly long when insulated by the thickness of potato skins but it takes a while for them to develop and begin producing the spores.  A bit over 20 years ago there was a bulletin put out by one of the state health departments, published in one of the "Food-something-News"  about a group camping event where a large bunch of potatoes were roasted and served at supper one day. There were many uneaten that were saved without refrigeration and eaten the next evening.  Several people became ill and were hospitalized. There were no deaths but it was definitely botulism.

    It reminded me of the '60s, when we would camp in the High Sierras - usually near Convict Lake.  I used to bake very large russet potatoes wrapped in aluminum foil in the coals and occasionally I would have extras. For some reason, I always removed the foil and would put them in a Tupperware container and store them in the cooler, under the ice.  My husband thought they could be left out but I had memories of being told, when I was a child, that one NEVER left potatoes, especially with the peels, out of the ice box. (we had refrigerators but they were always called "Ice boxes."  

     

    When we got back from one of the camping trips, I asked my boss and he told me to call his friend, a pathologist and he told me about how "sneaky" the Botulinus organisms could be.  He said, Never store cooked potatoes with the skin out of a fridge.  If peeled, they could be stored longer but no more than a day - then other organisms would invade.


    umm.   Botulinum is an obligate anaerobe.   There is no chance it grows on a potato sitting out an a counter.   What you would be worried about is staph food poisoning, which will make you sick, but isn’t fatal.

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