Dr. Teeth

New shipment from Rancho Gordo. It’s a good thing Im not part of the bean club, I do a good enough job of getting myself into trouble on my own. Insta-Pot, which I previously said I had no use for turns out to be super at making beans which then go into other dishes. Still don’t like it for pot beans. Anyway, this has put a run on Limas and garbanzos. Hence the order. Made Lima bean curry again, but forgot to snap a pic after I added a bundle of Chinese yard long beans from the CSA

No direct knowledge of rubberwood for cutting boards. Based on your post and looking about my house I have come to discover I have some furniture, brought by Mrs Dr Teeth to the marriage, made of rubberwood. It’s a hardwood but less hard and durable than materials usually thought of for cutting boards. It’s also a good bit less expensive. I try to never tell other folks how to spend their money. I would personally be more interested in rubberwood for a freestanding board where I’d be less upset if it didn’t hold out and I had to chuck it. Maybe if the table is more a storage thing that I cut on occasionally or that I put another board on top of.

This is a pop tart ice cream sandwich. Available only at Walmart. Shown being admired by Rocco. Other devotee’s include my middle son. I don’t get the appeal.

Uhh, yeah. That’s the one. It helps to know that I do research in addition to clinical work. I have an ability to be fascinated with things other people find skull numbingly boring

A very reasonable suggestion. I was posting from my phone and being lazy. Chu el al. ”An Investigation on the Effects of Varying Temperatures on Gelatin Denaturation in Response to Enzymatic Reactions from Fruit Extracts.” Journal of Industrial Biotechnology. Vol3, Issue 1, Pages 10-18.

Nor is papaya a form of terrible barbecue I made in my 20’s Hmm.

I’ve used Asian pear (kalbi) and papaya (terrible bbq as part of bbq team in my 20’s). As BTbyrd says it runs the risk of making meat mushy if used for a prolonged marinade. That said, it’s important to remember that enzymes themselves are protein catalysts. So they will themselves denature and stop working if exposed to heat, particularly high heat like grilling. Commercial products like premade kalbi marinade I buy probably have had the enzyme denatured by cooking before you get it. So it’s mostly experimentation i found a rather nice article, but I’m too dumb to know how to link it

Oh yes, appalling. Horrific. umm, where’d you happen to buy that?

Rockville, MD Trader Joe’s yesterday. Bought them on your recommendation. Have not tried yet. Also, keep this on the down low. Maybe just let Blue Dolphin know, but I bought two almond Kringles too. Don’t want to post on the Trader Joe’s thread due to the prominent Anti-Kringalist forces there.

Love it. A trusted ally in introducing the boys to new vegetables

Welcome!

Agree 100%. Presence of a brioche bun in particular is enough to get me to order something else. I’m probably in the minority but I find English Muffins make excellent burger buns when I cook at home

What ratio of honey to doenjang did you use?

Zahav hummus, particularly the hot Turkish hummus at the restaurant is remarkable. Blue Dolphin, you food always looks delicious. I had missed this thread, but they all look incredible.

Hoisin sauce is usually pretty good. And kids like it. Theres also always ketchup

Im with Rotus. Prime day used to be a big deal, particularly just before Christmas. Now it’s the same stuff over and over, mostly junk

The Spice and Herb Bible by Ian Hemphill?

It’s actually a pretty great product. Unlike almost any other kind of barbecue it’s almost impossible to screw up. You can do a rub or not. You can do a mop or not. You can do a finishing sauce or not. And after it’s done you can slice it thick like a burger patty or thin. Thank you for the article Rotus. I learned a ton from it

If you ever become a camp cook. Please let us know where. Strawberries are gorgeous. But I am struck by the bacon. That is the leanest looking bacon I can remember seeing. Is it local or homemade?

I will grant you, there are applications from a number of cuts that is superior to any one use of a pork shoulder. It is the collective contribution of the shoulder to carnitas, to sausage manufacture, to sunday sauce and pulled pork that puts it in a class by itself

With all due respect to beef briskets, duck breasts, chicken thighs, ribs of various sorts, pork bellies and the filets of every fish in the ocean, pork shoulder is the single most perfect cut of meat on the planet. If you were served a shoulder that you could not get your teeth through, it’s not the fault of the pig or the butcher.

Umm I did competition barbecue a looooonng time ago. But back then the pork shoulder was compromised of a pork butt and a pork picnic, with the butt being the shoulder joint area and the picnic the forearm. But it’s been a long time.

Another quick, before kid activities dinner, somewhat sloppily plated. Seared Yellowfin tuna with a sesame crust over noodles with stir fry of Chinese water spinach (new green I had wanted to try for a while and bundles were on sale at the Asian market) and a picture of my wok. Cause I like my wok.

Sausages with peppers and onions. Done rapidly before it started to rain. Even got the thing cooled down and the cover on. Serves with corn on the cob and tater tots. Fast dinner before kid activities

Google ‘renal diet,’ it’s generally low protein, low salt low potassium