Dr. Teeth

Nice looking steak, Dave.

Just so I'm clear on the rules, does cooking oil and such count as an ingredient?

I would approach the problem as follows. 1) You live in a brewery and thus have beer to spare. 2) You live in Brooklyn and thus random shotgun blasts are not likely to be reported to the police. Perhaps a bounty in beer for each mouse? My hunting dog and I can be at your place by sunrise. Have pug, will travel. Or if you don't have kids and pets around the place I'd suggest poison. YOu probably don't one mouse you have tons. Poison tends to wipe out whole nests as the mice eat the dead poisoned mouse.

Arugala, cannelli bean and caremelized onion salad. Baby arugala Canelli beans Onion Vermouth or white wine Olive oil Slice onions, cook over low heat with 1 tbls olive oil for 30 min turn up burner to high, caremelize, deglase with wine, repeat. Salt and pepper off heat, combine onions with beans. top greens with mixture

Rump Roast is from bottom round unless I'm mistaken. That's a pretty hard working piece of muscle. I'd braise, rather than roast.

I'm not an expert on plantains by any means, but I've used some with the same kind of mold you describe. Seems to always happen about the time the peels turn black. As long as the mold is only on the outside I usually will still use them, and it's always been fine. But I'd prolly wait for someone with a little more experience to weigh in.

I think the 14.99 is more a byproduct of Kosher first cut, rather than Manhattan. Kosher sells for about that a pound here (Maryland, close to DC) but you can pick it up in supermarkets for about 3.99. Briskets all look good, but I have to say I usually take slicing a brisket as a sign of failure. I've cooked a fair number including (maybe explaining my bias) some for barbecue competitions and I find sliced brisket doesn't have that 'tender but chewy at the same time,' quality.

Any of you candy and fudge making folks have a suggestion for a candy thermometer? Is there anything to choose between the various ones for sale?

Mifi, that tart looks incredible.

Unicorn Magnum is a nice product. I've had one for about 4 years and I'd buy another if I lost mine.

Soup. 1/2 and 1/2 with butternut squash.

Hi, MD here. Luke warm pork sitting in an oven all day is perfect set up for Staph food poisioning. Does that mean it's 100% people will get sick - no. But to serve that pork is irresponsible.

Looks like an eye of round?

Lemme take a shot at it before somebody that really knows the answer comes on. Ice forms in the temperature it does in part because water molecules which are polar (positive charged end and negative charged end) line up so neatly - positive end of one next to negative end of another. Kind of like how the suitcase looks when my wife packs it. When you put in forign molecules that are soluble in water, like salt or sugar they disrupt the neat positive to negative end matrix. Kind of like what happens when I try to pack 2 books and a pair of jeans into the neatly packed suitcase The ice becomes less stable, the freezing point goes up and it melts faster.

Awesome. I'm on board. Make with the recipe, please.

Kim, I'm inspired by your post. I will need to give this a try this summer. Has anyone made less sweet pickles with this method? Love to see the recipe for bahn mi toppings.

If the autograt was posted on the menus or on a sign in the restaraunt it's part of the bill. You pay it. Even if the service was bad. Period. If you don't like autograts the time to discuss it was before you sat down. If not, or if it was different from what you were charged you have a beef. I personally don't like autograts but I see the need, and with the exception of one time when I was a college student I don't feel I've ever noticed worse service due to autograts. That said. . . Katie, you seem to love your job, you seem to be very good at it and I would love to have a drink there some day and have you educate me about bourbon. But, if I had been sitting at the bar and watched you call out somebody else for a small tip, I would have nodded in agreement with you that you were right, then paid my tab and left. And I wouldn't come back to eat/drink there again.

So you went to the restaraunt and left without trying anything, but you think you have enough information to post a highly negative review? Wow. I actually ate at a 5 Guys last week in Rockville and I thought the food was rather good for what it was. They quick fry thin patties and want to serve you a burger with two on them, which I think is their solution to how to serve a reasonably juicy medium well burger. Burgers were good, not like a steakhouse burger, but good. Fries where fresh, hot, not overly greasy and abundant. I'd go again. I suspect the experience folks are having in other locations is just the growing pains of any franchise. We'll see how they adjust.

Smaller slices of bread?

What he said. Olive Garden is inedible and PF Changs is a step up. Far better than the cheesecake factory which I loathe.

Adding to the chorus of voices: it's pretty good in yogurt. And I use it to bread cutlets of all sorts in a 2:1:1 mix of flour to crumbs to wheat germ. Or you could invent a cocktail that you inflict on your friends. Something like tequila with wheat germ.

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.