Dr. Teeth

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

I am, as they say, game if you are. Holly Moore and Katie Loeb, God rest their souls, are eGullet icons. In their memory alone this thread should be carried forward. Picture below is not a Philly sandwich. The slightest implication that it is should draw Weinoo here like a bolt of thunder. This is the pastrami on rye from Katz’ Deli defeated by DiNics in the Best Sandwich in America competition. Included for those that like to make their own comparisons. I think Richman got it right personally. But it’s not as good as John’s

The usual Wednesday night shuffle. 2 working parents, activities for 2 of the boys. New CSA stuffing the fridge and 20 min to make dinner. Langostine Red Curry with vegetables (scallion, bamboo shoots, yellow squash, Chinese yard long beans)

A roast pork from DiNics. Sorry to see this fantastic thread fall dormant. My friend and I have a polite but significant disagreement. He thinks DiNics is the best roast pork. I think it’s John’s. He’s a Philly native and I’m not. John’s easily won the head to head contest where we got a large at each place and split them. In defense of his position we hit John’s first.

There have been many spectacular pictures of food in the history of eGullet. The salami rose is simply in a class by itself

A bit of a kitchen fail. I made Lima bean curry with Rancho Gordo Christmas Limas. I had made this before with very good results, but previously I had scooped the limas out of the instapot into the large frying pan I use for curries. This time they were made ahead of time with the beans and bean broth pit into a container in the fridge. When I dumped the entire contents into the pan, the added broth gave the whole thing an unintended, unfortunate color. Still tasted great, very fond of the Christmas Limas. One of my favorites from RG.

Memorial Day breakfast. I made batter, youngest son made pancakes. Not shown, your choice of blueberries or M&Ms. Or plain. I guess you could do plain.

A very skilled and inspired salvage of an elderly cheese. I understand I mostly pull down the level of discourse around here, but I’ve come to the conclusion that macaroni and cheese was invented to help dispose of forgotten cheese purchases.

I’m a Penzey’s person as well. Big bag as well.

An omelette. By request of Mrs Dr Teeth. Fromage blanc with ramps from the farmer’s market (think Boursin, only a fair bit better and a good deal more pricey) with asparagus from the CSA. Sliced the asparagus as per Chinese asparagus stir fry, then tossed in the wok with butter.

8h @ 140 is what I have used with good results. Not sure how to adjust for the smoke. What smoke temp are you using? Beautiful bird btw.

More of a brunch thing. Green garlic toasts, topped with combination of sautéed mushrooms in sherry cream from the CSA (sauce cooked right as it’s going to be eaten by 3 boys who can be messy on top of toast) and some canned fish (Tonnio Tuna with jalapeño and smoked cod livers) All three boys ate the cod lovers. Youngest had seconds. Edit: The boys ate cod livers, not are cod livers. Or if they are, it’s more the kind of thing I should talk with them about privately, not post on eGullet

Another pasta? Well, lemme explain. First, I love pasta. Second wife has decided family needs to “eat clean,” meaning pasta is on the endangered species list. Umm, and she’s currently away on a work trip. Third, with her out I had 20 min to get dinner on before I drove 2 of the boys to activities. Leftover cannellini beans that were more than a bit over cooked in the instapot, blended with olive oil and sage the night before. Green garlic, shallots, hit of chilli flake. Thinned with chicken stock, lemon juice and pasta water. Lots of parsley and 2 cans of inexpensive oil pack tuna tossed off heat.

Spaghetti with cannellini beans and greens. My favorite pasta sauce (that I make) usually done with escarole but repurposed during CSA season to use up a bag of “spicy mix” that got a bit too old to be used for salad. Mostly mizuna and some odd dandelion greens

So my eldest son, who is presently a teenage malcontent, not given to easy praise, saw this picture and said “Hey why can’t you make that. That looks good as hell” (Direct quote for authenticity) It’s a beautiful plate of food.

Got home late. So a quick dinner: kabonosy sausage, creamed chard and egg noodles. Not shown, rye toast and lots of mustard

I think it’s a fun season. Enjoying the fact that none of the contestants seem utterly unlikable. Im almost always wrong when it comes to picking a winner, but I’m sort of assuming Tristan will win. Would be nice to have more competition. I feel like some of the strongest chefs got knocked out early.

Spaghetti with Cavolo Nero Pesto. A family staple and a trusted ally in the constant struggle to use the CSA each week. Sorry for the messy plate

A shakshuka. With about 1/4 the cilantro that I put on it. This was the glamour shot before being served

Lemme walk back what I said. I went back to their site and went through everything, blintzes just my regular items. It looks like a few items, particularly non sardines from Portugal have gone up. Wondering if it wasn’t just a new shipment with some price changes. Huge, huge fan of theirs. Hope this isn’t a sign of things to come

Went to Rainbow Tomatoes Garden to shop, possibly place a refill (I shop from them 2-3 times a year) Their prices are, umm, different than they were before. Markedly. This tariffs or did I miss a slow creep on tinned fish prices by being an occasional customer. love them, love buying from them, but I left without anything

So I can be a bit of a hoarder with things I like that don’t go bad, but if I saw that price I’d buy at least 3-4 pounds of the shapes I use regularly (no12 spagetti, penne, orccehetti and rigatoni) in my defense, I cook for five people

$2 a pound is cheap for De Cecco in this neck of the woods (DC) I like pasta and am very brand loyal to De Cecco. Tend to buy it in bulk and Jen I see it cheap. Haven’t seen sub 2 bucks in 5 yard or so.