Dr. Teeth

They have run that price the last 2 holiday seasons. In red, black and a turquoise they call “mint.” I think it’s a gateway cocotte, designed to get you hooked. it is also a super deal. Every time they post it I am tempted to buy another.

He’s the guy that took the canned pumpkin

With the increasing difficulty/cost of scheduling peapod deliveries and stores around my area (Maryland D.C suburbs) being sold out of a lot of items, I've been buying more items online. Anybody else doing the same? What have you found, where are you shopping? I've found: 1) World Market. Who knew? I think of them as a place that stocks little bottles of shelf stable European food, but they were doing free delivery over $50 and hadn't marked up their prices. I bought a couple of things (tomato paste, ramen) that have been totally sold out around here. 2) Giordano's. My boys fell in love with Chicago pizza after a trip there. Two had birthdays in April and wanted pizza. They were only charging about 20 bucks delivered for a frozen deep dish, which is about what they charge in the restaurant. 3) Broadbent. The sale Rotus posted a link to was super, ham and bacon are totally off the shelves around here. 4) Rancho Gordo. Back ordered for months, but still promising to send out beans

Sorry if I'm late to the thread. I've had a 5800 series FoodSaver for the past 3 1/2 years. It's one of maybe 5 cooking related items I own that if it got lost/stolen/broken I would just buy another without looking at the other options. Only complaint that I have is that it's larger than most of the other models, about the size of a large toaster oven, so it doesn't sit on the counter and goes back to the basement between uses. I use it for soups, big packages of meat from the store and venison. Works great for all those things. I just had a package of pork shoulder chunks from 2018 that gotten lost in the bottom of the freezer. They were great. I put them in a sunday sauce and I never would have known they were a couple of years old.

Chuck is always fine in a braise. I find, however, that when I braise things other than brisket (which you could cut into somewhat smaller and more manageable chunks and trim the fat cap) or short ribs, I always end up wondering why it isn't as good as brisket or short ribs.

Griswold. Ebay. No longer made and collectible, but as long as you don't want an unusual one can be had for <$20.

I'm going to take back my comments about Casey. Having looked at the stories on the net, it looks like her comments were taken off her facebook page and not intended to be public. While I don't think that makes them a whole lot better, it is the nature of the internet to let one shoot ones mouth off. Disappointing finale all around though.

I have a real problem with the random elements introduced to the finale. I think the finale has been a "cook the best meal of your life," straight ahead challenge. I really didn't like the random elements which all went Hosea's way. Casey's comments were classless. Especially if what she was saying was that Carla's cooking school wasn't very good. Utterly classless.

I think it's one of those "will be around longer than you will" items. I say go for it, as mentioned above, I don't think any pathogenes can grow in it, it just may not taste as good as a newer bottle

Well, c'mon the guy wears a t-shirt that says "I make good babies," in most of the early episodes. Is there any guy on the site over the age of 16 who thinks that's appropriate to wear outside the house (or inside for that matter)?

I like Meritage as much as any place in Boston and it's an easy walk from the Westin.

I'll second, or maybe third the suggestions of Peppin or The Way to Cook. Olney's Simple French Food is also excellent.

My pots. But I'm more passionate about knives. It's because if all my cooking items were consumed in a fire I'd buy the same pots again if I could, but I don't feel as if I've found the one perfect knife for myself yet. So essentially what I'm saying is that I would save my perfect little puppy, but leave my girlfriend, who I'm just not quite able to make it work with, to the flames. I feel bad about myself.

Think like a chef is a great cook book. One of my favorites, really has a focus on teaching technique rather than just recipies. I assume you already have La Technique and La Methode?

Asian markets mostly, I'm kinda mixed on Penzey's a lot of their blends (five spice powder, all their curries) taste a little off to me, particularly if I've eaten the real thing recently.

I'm stumped. He endorses Gustav knives, so I assumed it's one of those, but I would swear, having watched the video twice that it's an offset bread knife and gustav doesn't seem to make one of those. But I mostly just used google, so anyone with with better eyes or actual knowledge might know better than me.

Congratulations, great school.

All the time. It's sold as "Sour salt" at any supermarket with a Kosher food section. Wine as opposed to wine vinegar also adds an acidic element, surprised nobody mentioned it.

Anybody really think Hosea will be in the finals?

I have no problem with Leah staying, because the rules are clear: in team challenges, the whole team gets the win. Also, I think she's very clearly a better chef than Carla, who is still in the game.Radhika suffered because the judging is one challenge at a time, and not cumulative. Looking at just this challenge, there's a colorable argument that Radhika deserved to go, because she was the "owner" of the restaurant. But if you consider the whole body of work to date, Carla seems to wind up near the bottom over & over again, just managing to avoid elimination, while Radhika has generally been a star. With a bit better luck, I could have imagined her winning the season, while it is inconceivable that Carla would. But frankly, even judging this challenge in isolation, I would have sent Carla home, because this is fundamentally a cooking show, and on the losing team Carla cooked the worst food. Radhika proved she doesn't belong in the front of house, but the name of the show is Top Chef, not Top Host. ← That is exactly the type of arguement you have to present at the judges table too. Unfortunately it is also very cut throat to do so, but it is after all a competition. ← I'll miss Radika on the show, I thought she wasn't the most consistent chef, but she did cook some of the best food and had an interesting perspective. That said, she deserved to go. To belabor an already overstressed phrase, it's Top Chef, not Top Cook. One thing Radika had total control over was choosing the team and the job assignments, and she screwed both those up. That she got to choose first, and that Leah took her boyfriend with her first pick essentially gave Radika the first two picks. It's kind of criminal not to win with an advantage like that. After Leah chose Hosea, Radika could have taken Stephan and stacked her team, or taken Fabio to work the front of the house - she didn't. And she could have told Jeff to work the front of the house rather than wandering around like a zombie.

Beer's a pretty well established migraine trigger and your description is pretty classic for a migraine. It's not totally clear, but it's probably due to an amino acid called tyramine. In the future, most larger brewery beers have less tyramine (due to force carbination as mentioned in an earlier post), and bottled beers tend to have less than beer in kegs. Bad news is there are some other foods (cheeze, salami) that you may find you have a hard time with as well. You might want to go see a neurologist and get some meds for the next time you get the headache. Sorry about the headaches, they can be pretty nasty.

Reeses peanut butter cups. Only problem i've found is that the two cups to a pack container gives false hope to spouses and friends that you will be sharing with them.

Great looking corn fritters, Kim. Brisket looks outstanding

Red bull and Clamato with Everclear.

Congrats to egullet. Particularly grats to Sam.