Dr. Teeth

I’m a big fan of Valomilk, although they should come with a warning label for men who have facial hair. My only problem with them is they seem to not turn their product over rapidly enough at places where I buy them (maybe once or twice a year) and when the product ages the filling becomes much less runny. I’ve raved about them to friends who then bought an older pack and were not impressed.

Sorry I tried to help you. Good luck

Agree. If you click on the link to the original in Portuguese it identifies the other as chourico de sangre

Food looks super. Now, if I could just persuade you to help me resuscitate the beer forum.

I am having a difficult time with the idea of a curated bunch of thoughtful, useful, considerate gifts winning the gold medal over “a shark cruterie,” board. Which has to be the greatest thing I’ve heard of recently. The writer of prose can only step aside when the poet passes.

Love the candy assortment. Santa brings mostly international candy in our house too, although only the youngest still believes. Mallocup is seriously underrated.

Looks fantastic. What is the sauce over the swordfish?

The only advice I have which is alluded to by others is that the roux itself should be rather dark brown.

Lemme tell you a long self indulgent story to answer your question. Maybe four years ago Rene Redzepi and David Zilber, the chef who runs his fermentation lab were touring in support of their fermentation cookbook. Mrs Dr Teeth (MDT) and I went to see them at American University. We were probably by a decade and change the oldest folks in the room and the only ones not currently in the industry. This gets us signed up on a mailing list. Two things happen from this: 1) because we were on this mailing list, and probably because MDT ordered me some stuff off it, when he announced the closure he opened reservations for 2022 early. MDT booked me a 72 hour trip for a significant birthday where we flew in and hit Noma, Geramium, the winter markets, 3-4 national museums, Warpig and the Mikkeler Brewery (greatest trip of my life should have food blogged it). 2) we were afforded the chance to purchase some of his new line of fermented products aimed squarely at well heeled foodies. So MDT has bought be some of these products, including a “smoky mushroom garum,” and “rose hip vinegar.” They are excellent, but even with the understanding that this is a safe space where $500 knives and $400 sauciers are not questioned, I am embarrassed to say how much she spent on them. I suspect he will hawk these as best he can until the momentum from Noma branding slows down. I’m going to predict a line of slightly lower end, less challenging high end restaurants featuring them, sort of like Atelier Robouchon, will follow.

Those appear to be homemade pickled jalapeños?

Those are properly referred to as ‘chips’, and malt vinegar is the classic accompaniment

If you would share the recipe, I would be in your debt. Always looking for a new way to serve crab for the local Maryland types. So I say this as a transplanted New Englander. We have plenty of seafood in New England as good as folks on the west coast have. Nevertheless there are a tremendous number of Newburg, Au Gratin, St Jacques casserole type preparations that were staples in my childhood. Legal Seafood, before they brought in Jasper White and started to suck (I’m a fan of his, just not his influence on Legal), was sort of famous for a Newburg type preparation which I think was made with jack cheese. I will grant you, it’s very possible it was the stuff that wasn’t served grilled the day before. But frankly that’s the same stuff that gets mayo with a kiss of mustard where I used to work. There were also a number of Italian-American preparations where a small amount of Parmesan or Romano was added for an umami element (stuffed calamari, clams casino, a ton of clam chowders)

Pasta alla Carrettiera (Porcini and Tuna) is sublime. So is shiitake and shrimp.

I bought an 18 pack large last weekend for 7.50 at Wegmans. I was really stunned, particularly as they were advertising it as a sale. I guess it was a bargain and I should have bought 2.

Welcome. Look forward to seeing what you cook. My household (me, wife, 3 boys) has been moving away from red meat as well (slowly)

I’m odd. I’d rather have a brisket or chuck roast to braise than any roast. To the extent that I feel roasts should be left for others who want them more. My family likes a rib roast, but Mrs Dr Teeth will buy tenderloin if she’s the one cooking it.

Merry Xmas. My first attempt at up loading a picture. Should be a shot of some of the apps.

Mark Bittman’s Cod with Potatoes is essentially a sheet pan dinner. It’s a favorite around my house. I have of course modified it to get far more than one pan dirty. If I only got one pan dirty, Mrs Dr Teeth would think I was dying or had been replaced by a space alien. I couldn’t do that to her, especially not this close to the holidays.

I personally find Jamie to be among the most annoying of food personalities, and he has had some truly tone deaf whoppers (the time where he buried a low income family’s fry daddy in the back yard springs to mind) but, boy these feel unfair. This is not Gwenneth Paltrow hawking $1000 cheese. He’s making a holiday dinner with a turkey and roast potatoes. What do people want him to do? Show you how to cook ramen for a family of five?

Had really hoped to write more here, but the holiday season got away from me. Briefly, I’m neither Italian nor Catholic. This is for me about the food I love to cook and having holiday traditions my boys will remember, having been myself raised in a household where the Holiday season lasted for an hour. I break the meal up (in my mind at least) into cold appetizers, hot appetizers and a sit down, always with a pasta, usually with another course as well. The idea is that the appetizers last for a couple hours with the goal that folks are about 50% or more full before they sit down. This year the menu is: Smoked mussels and smoked oysters Seafood salad (scungilli, shrimp, squid) Cocktail shrimp ”Jewish bruschetta,” a Mrs Dr Teeth creation of smoked salmon, cream cheese and toasts Baked stuffed clams Crab stuffed mushroom caps (new this year, experimental, looking for an every year dish using crab - it’s a Maryland thing) Grilled Octopus salad (a contribution from our guests) Ceasar salad Spaghetti with cannellini beans and escarole (no seafood a first for me but it’s a family favorite and what I’m feeling this year)

Mitch beat me to it. Just buy a couple cheapos and leave them when you go. The person renting the house may not think your running their knives through a cheap sharpener is a great idea even if it does put a fresh edge on them. They may also be made of stainless steel and a pain to put an edge on.

I was surprised there wasn’t already a thread on the subject. This is my favorite day every year. Mrs Dr Teeth stopped me from starting a thread about it in February. I tried to start this thread a number of times with a long post about our family tradition, but I keep abandoning it mid effort and at this point I just wanted to get the thread started. For those who cook the seven fishes: 1) What is your tradition? 2) What’s the structure of the dinner (courses, buffet vs sit down)? 3) What has to be there every year; and most importantly 4) What are you cooking?

I had no idea they were making Inner Beauty again. The lovely Mrs Dr Teeth lived in a an apartment 1 block from the east coast grill when we met. A number of our first dates were there. I need to find a bottle or two. Thank you.

Combo lice comb/cake server (My three pre teen boys think I’m funny) or it’s a butter knife. The teeth make butter curls when you pull it over the top of a stick of butter

In my rotation: Crystal, to cook with. I will substitute Texas Pete if Crystal is unavailable. Mild heat, lots of acid, otherwise clean. For the table I like Cholula or Valentina’s with Mexican food or anything else where I’m ok with the strong cumin note. Rancho Gordo’s Chipotle Sauce is also excellent. I have the same bottle of Siracha everyone seems to have, though I work through it slowly. I usually have a bottle of habanero sauce around somewhere, but I’m not brand loyal and usually just buy whatever looks fun I don’t have a lot of use for Tabasco (bland) or the concentrated capsaicin sauces (heat no flavor)