Dr. Teeth

That seasoning finish is gorgeous

So to provide context: the air conditioning sort of died in the last round of storms we had. Just a fuse, so it’s fixed and the house is cooling. I don’t plan on doing 3 meals a day on the Blackstone. And it’s a new toy. Anyway, a family staple. Mexican rice bowls/tacos. Guac done by my youngest. Refried beans made with Goya pintos. Squash with onions and peppers and onions done on the Blackstone. To provide context, that’s 4 onions worth of onions. It was designed to produce some leftovers. First thing where I was glad I had a 36” surface. Oh, and that’s a margarita. Lime, blanco and Cointreau

Per Wikipedia, Steak-ums were invented in 1968 and then marketed in 1975. I have vague memories of Jack Klugman doing adds for them as a kid. Haven’t had one in 30+ years. They are a bit groddy. Will try shaved shabu shabu beef from the Asian Market the next time. Below is Rocco. Shown having been busted investigating left over sub wrappers. Have the extra Steak-ums to him and his sister, Zoe. They thought they were great. Steak-ums, Kraft Singles, Supermarket Rolls, enjoyed next to someone named Rocco who thinks it’s a delicacy = South Philly as I experienced it. This last comment is only for you folks. Friends of 30+ years will only tolerate so much

Cheesesteaks. Kinda. Supermarket had “Steak-ums” on sale and I don’t eat lunch, so it was really just for the kids. Chance to send my best friend, a lifelong Philadelphian, who has on more than one occasion spoken for 5 minutes about the qualities of a Sarcone’s roll, a message that with my new Blackstone all I need is Steak-ums, Kraft singles and supermarket rolls for an authentic taste of South Philly, was worth the cost of the meat.

Pancakes on the Blackstone. My youngest’s first time using a real plancha surface. Hence, three pancakes at a time. Worked fairly well. Has some pronounced hotspots and can’t really be set for anything less than about 375 (by infrared thermometer gun thing)

Tried the Selena Gomez Oreos. Only ok. Sort of generally sweet. Maybe a bit of cinnamon. Post Malone Oreos on the other hand are superb. Not familiar with his music, but I can safely say he missed his calling as an Oreo tastemaker

Deeply jealous of the beautiful and abundant elk. How do you smoke it? And what cut?

Tha Google identifies a number of these for sale. Looks like the first edition was 1960

If by outdoors you mean on my back porch, then yes. Seasoned it last night with flaxseed oil and paper towels. Took about in hour but got a decent base coat. Made “Oklahoma Smashburgers” by request of my children. None of us have any connections to Oklahoma or have been to Oklahoma so I can’t make any claims to authentic. But having made them once before on cast iron pans (again kids request) this was much easier and faster. It’s for all intents and purposes a 36” plancha. Takes a good deal longer to get to full heat, seems to work great once up to heat. Given that I was seasoning before I cooked and this needed to get the whole thing hot as possible, I can’t tell yet how effectively you can have zones. i have been given a fair number of unsolicited cooking implements for various Birthdays, Christmas, and Father’s Days. Usually with an unexpressed desire for some food or another. This is my favorite so far by a wide margin

New Blackstone 36” Griddle for Father’s Day. Seasoning it now. Anybody have one? What are you doing on it?

Mac and Cheese. To stem an cheese drawer overflowing with odds and ends. And zucchini and onions made by my youngest

May be about to try to make egg rolls. Question for those with egg roll experience. If making extra for the freezer, do you fry them and freeze them or just roll them, freeze them and then cook from frozen?

Looks fantastic. I’m super jealous. This will be an odd question, but you seem very familiar with the wicked oyster. When they put quotation makes around “fries” what does that mean?

New funayuki. Because it’s not like I already have more knives than I could use in 6 lifetimes

BLT made by Mrs Dr Teeth. Benton’s bacon and sourdough bread from a rather good French bakery near us. Tomato was only ok. Still a bit early in the season.

Word ‘cloche’ pops into my head

Buy Russian ketchup. It looked fun to try. Terrible. Like all ketchup bottles it seems to regenerate its contents overnight despite my best efforts to use it up (ketchup fried rice, too ghastly for any other purpose)

Unapologetically inauthentic Jap Chae. Side of serving tongs wielded by hungry, slightly impatient spouse

Dipped fries or “dabs” are fires that have been dipped in batter prior to being fried. The primary advantage to them is that they stay crispy when they get cold. I look at an establishment selling them as akin to a workman showing up to a job site with a pillow and paperback novel. Fries should be hot. No excuses. This advantage has led to them being widely adopted in the US fast casual market. I am heartened to hear that they are a mystery to you.

El Jefe from Lucky Buns. My choice for best burger in DC (smash burger category). Early Father’s Day lunch with the boys. Also notice, really outstanding, non dipped fries

Bringing this back from the dead rather than starting a new thread. anybody got recs for Myrtle Beach food? Don’t need fancy, just edible

Welcome.

Have not tried. Got on and started to play with it. Going with the “20% more savings,” and dividing the cost by the listed maximum weight it’s about 8.50 a pound. Getting on and fiddling, to get to the listed maximum weight you need to select options that come with a 2-3 lbs order: hotdogs, pre-cooked meatballs, chicken drum lets, ground beef. None of these is a great deal at 8.50 a pound. There is of course no cap on the number you may add to any order. There are a couple options where you can have a large potion (16oz) on a premium cut (porterhouse and T-bone) but there is a cap of two per order. These are probably the best deal, although that’s about as much steak as we eat in a year at the Dr Teeth household (oldest son would be thrilled) Seafood is a bit tougher to price out. Frozen shrimp (which I am rather fond of) are 40-50 count. 1 lb per order, so about 17.00 a pound. This is not a great deal at all in this neck of the woods. Scallops are 12oz serving, so north of 20 bucks a pound. Again not great. Black Cod and Steelhead aren’t regularly for sale around here so I can’t really comment Overall. It’s interesting, a good deal more even than Whole Foods around here. I would need someone to tell me the quality is remarkable to be seriously interested, although it could be fun to try.

Probably a day late and a dollar short, but I can see the problem with the old freezer pretty clearly and it’s a easy fix. It’s too organized. If you just chuck stuff in randomly and can’t find anything the freezer will sense that you’d be relieved to see it die and will hang on out of spite. I can show you pictures of mine if you need help there. It’s part of all that new smart machine AI stuff. Real high tech, complicated stuff

Appreciate the heads up on the pasta. That’s a great price. I have to confess I don’t track exact prices with the exception of a few staples I buy over and over and have the ability to buy in bulk when the right price comes along. But I have noticed the bill at the grocery store is up, and more than a little bit