Dr. Teeth

Ok,ok. Serious answer this time. Thai bananas take longer to ripen due to higher starch as I mentioned. I have noticed that when eaten on the less ripe side there is often a bit towards the center that is wooden and fibrous. This would not mash as one does for banana muffins. I would wait until they are black before making them into muffins. Ok, that’s a lie. I would try one now. The ones towards the middle of the bunch that are thinner due to encroachment often ripen first. I’m looking at the one fourth from the bottom in your picture. I would then proceed to eat a bunch of them in a frenzy. Corn muffins are nice too. Lot of folks like those

I don’t mean to alarm you, but in addition to becoming riper, they seem to be reproducing as well. The bundle up top is only six bananas across. The one below is larger. When one buys bananas for oneself and has three boys in the house, counting becomes second nature

Those go by “Thai bananas,” at the local Asian grocery store by me. They are a favorite. They are higher starch and than Cavendish bananas. Our family has a preference for less ripe bananas and won’t touch one with the slightest bit of black on them. Thai bananas are inedible if eaten that way, super bitter. My rule of thumb is one to two stages further along then you normally take your bananas. Those look about 4-5 days away to me. They should at minimum have a bit of give to them and should peel easily. If the top part won’t peel or the peel splits into layers you need to wait. They are however, utterly fantastic when ripe

I know a good deal less about knives than other folks here, Rickbern in particular. I mostly use cheapies like the Victorinox or Kuhn Rikon. I have the Gesshin Rick recommends, and while it’s not my style, it probably checks all the boxes in your request as well as anything around it’s price. Somewhat unrelated comment, but some of the folks at Kitchenknifeforum taught me that the Tojiro Cstapedius recommended is sold in Japan as the Fujitora line. I like Tojiro and Fujitora very much, but I didn’t see a petty on Amazon when I checked.

These were really superior.

My bad. I was flipping back and forth between the two threads in buying half a cow and put that comment here by mistake. I’m not offended if you move it to the other thread

Hey, another random question. Has anyone done something like this with another family/cook/carnivore with different culinary preferences?

Looks like they ground most of the braising cuts? Although it looks like you got a bunch of brisket and chuck. Did you get any short ribs? Did you get a hanger steak? What’s your plan for the cow and what do you like to cook? Also, I’m curious how the meat goes in the freezer. Is it vacuum sealed?

Welcome. Look forward to hearing about your cooking

Gladly. I was sort of thinking of doing a mini food blog. I was waiting to see if I had the energy to put it together.

Those were a gift from Mrs Dr Teeth! When I fell asleep after the flight she and the kids went out and hit a farmer’s market. I awoke to find those two tins. I will let her know they are coveted

Just wanted to quickly say thanks to all for the suggestions. Took as many as I could and they greatly helped the trip.

Haul from recent trip to London. All of it a good deal cheaper than the states, even with the current exchange rate

Omelette with cherry tomatoes, scallions and Boursin cheese. And toast of Dave’s Killer Bread. Trying to empty the fridge

First, allow me to say, I hope you enjoy whatever you spend your money on. I find what I tend to do in this situation, over and over, per both self report and the council of my family, is: 1)have an item I am happy with, 2)purchase another one that is similar but us some quality I might like better 3) discover that there are some features of one I like and some features of the other 4) start to wonder if there is a third option with the features I like of both See: the picture of new travel binos I posted in the birding thread

Bumping in hopes of recommendations for places to eat in London. Familiar with Borough Market and Camden Market from last visit with just Mrs Dr Teeth. Particularly interested in recs for Chinese in Chinatown, Indian or similar

When next queried by Mrs Dr Teeth about my thought process related to the purchase of yet another chef’s knife, or pan or juicer, I will direct her to this thread. I thank you all, in advance for your assistance

I’m a huge fan of elk. Probably my favorite red meat. Tried to take up hunting just to get a supply. I would probably make patties, reasonably thick, salt maybe a small bit of pepper or smoked paprika and sear it on a very hot surface, going for rare-medium rare.

Messily plated Shrimp and Vegetable Thai Red Curry

Locally sourced artisanal pasta in a gratin of cheddar/gouda Mornay sauce. Or Mac and cheese made with Wegmans elbows and the little stubs of cheese other members of my family leave about.

Community Sponsored Agriculture. It’s supposed to be an arrangement where you give a farmer money in exchange for a share of the harvest. Usually a box of whatever they have ready that is picked up weekly. In all honesty, mine is a fake CSA, aimed at the carbon conscious but culinarily inept. They let you choose what you want each week rather than forcing you to contend with a giant pile of turnips. The farm grows about 1/3 of the stuff there and buys the rest locally

Another attempt to control the cheese drawer. Served with corn from the CSA. Best corn of the season so far.

Beef with broccoli. And inauthenticity oyster mushrooms.

This is clearly an area where you have some advantages to those of us in the States. Any chance you could walk us (me) through the options on the condiment tray and the components of a “classic”?