Dr. Teeth

Fate was sealed on a coin toss. Dale is a good cook but doesn't play well with others and has never broken out of his comfort zone. ← Neither did Hung. Or Ilan for that matter. I see why Dale got sent home, but have a problem with them sending home the executive chef from the losing team each year. Why would anyone agree to be executive chef? Why wouldn't the others just tank the contest to get him/her sent home. Lisa should have gone. She only had to cook and she tanked both dishes she made. Dale should have stayed on the strength of his dessert and the short ribs. On another subject - did anyone else notice how dissapointed Andrew looked when Jennifer and Nikki were picked to help out? I'm sorry he got sent home he just seemed more fun than the others.

Bresaola. Cook from Rhulman's Charcuterie.

Ahh, you know I hear people about Dale's behavior but frankly I'm inclined to give pretty much everyone a pass on their behavior in the last episode. Until you've worked a 36 hour shift I don't think you can understand what it does to you and your thinking. I like Dale's food and I think that he and Stephanie are the only folks who can give Richard a run for his money in the final. Andrew is the dark horse, but I think he needs a couple more years of experience.

Price is highway robbery for those chemicals. Unless the tools are worth about $175.00 they are flat out stealing your money.

We found out about cholesterol and the health risks of obesity. Nothing wrong with food like that every now and then, looks fabulous in fact, but it's just not the kind of thing you can eat every day. We also got considerably better non french food in this country, particularly asian food.

It's $28 per week in New York, and numerous City Councilmen have tried to demonstrate how meager that is by living on it for a week - what Colicchio (a New Yorker) nicely glossed over is that person was trying to life on ramen, etc., and could not include any kind of veg, meat, etc. The Councilmen who tried it (Gifford Miller a few years ago, another young guy just this past week) all ran out of food by Day 5 and had to go scrounge from local food pantries - whose supplies are significantly lower than last year. That crack he made about $10 "not seeming so bad" is both glib, flippant and insensitive and he should know better. ← I'm not sure that Coliccio meant it to be flippant, it's hard to judge tone and intent on an internet post. I suspect the challenge was close to legit, but I suspect there were two qualifiers that were not stressed when presenting the challenge. 1) They were allowed to modify the food at the register in a way an average customer was not and 2) I think they were allowed to use some staples (cooking oil and such) from the pantry. But what to do want, it's a TV show. It isn't meant to be an instructional video on how to cook on a budget. That said, I for one would be fascinated by - and would gladly participate in- an egullet thread or blog with folks trying to cook on the food stamp budget for a week.

Great pictures. Following with great interest. Any chance of a beer tasting?

Looks good. Congradulations on the weight loss. Blog cries out for pictures of the pug, however.

Just incredible. Hard to say anything impressed me more than the pbjs, but I think the food pics themselves were my favorite part. Thanks for letting us all share.

I skipped from page 3 as I don't have time to read it all this morning. Just wanted to let you know how much I'm enjoying the blog. Great food, great narrative and amazing pictures. I like scrapple though.

No. Terrible idea. Darwin Award time.

Same. I'm embarrased by how much I paid, but I keep a bunch of parsley in the kitchen at all times and the thing works great. I previously stored them in a mug or a wet cloth in a plastic beg, but frankly this works much better. No spills either.

Bolognese sauce has milk in it. It's not just red sauce with crumbled hamburger. So stop looking at me like I'm a moron when I ask how it's made, you art school reject. Batter dipped french fries are the devil's work. Those who make them should be caught and punished.

Easily my favorite issue of any magazine each year. Always find one or two things that I hadn't tried that end up being a real treat. Which sort of brings me to my two points/questions: 1) Anyone else have the same feeling about this issue? 2) Congrats to Rancho Gordo for making the list. May finally be a sign that I need to break down and order some beans. Edit: I missed the thread in the members section. My bad. Any mod willing to merge this with the existing thread?

Had a chance to eat at the one at Regan airport. Really tasty, the spicy gardiniera was excellent.

Russo's in Watertown is the best place for produce IMHO.

An online store called Glasshopper has a nice selection.

Congradulations and good luck.

Really like the can opener and vegetable peeler. Haven't used much else from their line.

I recently had dinner at Sammy's Roumanian Steakhouse (I know, I know. I should be thrown from egullet. Worst part is I had a fabulous time) I was blown away by the chopped liver and wondered where else I could go in New York if I wanted to try the best. Your thoughts?

Got to agree with the above poster, and I might even go a little farther. I find the "look at how bad all that fast food is" articles to be tired and elitist. I doubt food at a mid priced or even high end restaraunt is any better for you. Anyone want to think about how much fat is in an order of pommes Robuchon? Big portions of meat and cheese are high in fat and calories. Anything else new?

Get an eight. 6" is nice for small prep, but the first time you need to contend with a potato or a melon you'll be glad you have the 8". The 2 " difference should take about a week or two to get used to. Just my opinion.

I used a chef's cleaver in college, and still own it today. Mine was a Dexter, but there are a number of inexpensive carbon ones, Town Food Service makes one that is generally well reviewed.

I'm with the Fat Guy on this. Turkey leftovers are fine in limited fashion. I think turkey leftovers are tolerable as long as they a) are not paired with some sort of gloppy white sauce (a la King, Pot pie, my mother's dreaded turkey tetrazini) b) brief. Repeat of the thanksgiving meal the day after, sandwiches once or twice, legs and wings for snacking.

Hi. Made my first thanksgiving in a dorm room kitchen for 10 people and I've cooked every year since. You're in for a treat it's a ton of fun to cook, most thanksgiving foods hold pretty well and are pretty forgiving. My experience has been it kind of always turns out well. My advice would be: 1) Post your menu. It's very hard to give you any advice without a specific menu. 2) The 1/2 hour after the bird comes out of the oven, rests and is carved before you plate is very busy, this is the time to write down everything that needs to go in the oven, at what temp ect. 3) Be open to offers of help. Another set of hands around crunch time is always helpful, and it's useful to have thought out what you could trust someone else to do. 4) This is odd advice, and some on the board with disagree with it but I would be open to offers from others to bring things. Sometimes what guests are telling you is that to them it's not thanksgiving without creamed onions, or greenbean casserole or some other thing. I have seen mature people who are otherwise gracious, polite guests become very odd around such things. Just be sure you know how long and at what temp they need to get something ready to be heated.