Dr. Teeth

Welcome to Egullet and congratulations on your success. I’m a great fan of seafood in red sauce, it’s a staple of North End Italian food (I’m originally from Boston). You sort of lost me with the cocktail sauce and old bay. Love to see pictures of this or other things you make. Where is your restaurant? Crab Pizza is sort of a thing around here (DC). I made a version for last years seven fishes in the Ooni Pizza oven using a jack Mornay sauce as the base. I’ve only had two Crab Pizzas other than my own, and would be interested in anyones input with more experience.

I’m probably the least knowledgeable person responding to your question but I would agree with the characterization of tinned mackerel as meatier and less fishy. For me, it’s been the biggest revelation in learning about tinned fish: I despise fresh mackerel, having had it a number of ways. Love tinned mackerel. More than sardines. About to order some of the brands BTByrd mentioned that I haven’t tried yet. I would also add Angelo Parodi to the list as a favorite of mine. As always, nice to have you folks around to learn from.

I am always happy to hear your opinion. You have sold me 2 cookbooks and a $100 dollar order of tinned fish on this thread alone. That reminds me. Mrs Dr Teeth would like a word with you

Just saw the blog. Happy Birthday! Looks like a fabulous time

I’m still trying to learn about conservas. If you don’t mind my asking, what do you do with the squid? How do you serve it?

The multiple question was intended for the OP, but I can see how you misread it. my fault I should have put in a paragraph break.

I’m not a cow expert, but usually the fifth rib is larger than the 6th to 12th ribs. So I’m not sure why multiple bones would make you think Chuck Eye. I like the idea of spinous process, but it’s hard to say. Lacking a picture, could you clarify “multiple”

Mitch would really be the guy to ask. I’m sure his suggestions are great. Formaggio is a legendary cheese shop in Cambridge, MA. I’ve been there a number of times. Always super, but I’ve never mail ordered. I would add DiBruno’s House of Cheese in Philadelphia to the list. I’m near DC as well and haven’t found a local vendor I like enough to recommend.

Just wanted to add that I recently bought from them as well based off recommendations from BlueDolphin and BTByrd. Simply the best experience I’ve had with a mail order vendor. Prompt, friendly, informative and fairly priced. I don’t tend to be effusive about vendors. I will buy again from them ASAP

Go for 31. Keep the streak alive.

What brand of mussels did you use?

Cocktail meatballs = good idea Meatball cocktails = great idea I’m thinking Bloody Mary w vodka in a martini glass and two small meatballs on a swizzle. I’ll just see myself out now

Their smoked trout gets a lot of positive shout outs on reddits focused on canned fish. Anybody tried it? Trying to eat more canned fish.

Mac and cheese is #1 with a bullet around here. But I have 3 young kids so most events have a large youth population. I’ve had a ton of uninspiring mac and cheese. It’s a waste of calories, but otherwise ok. I love deviled eggs, but I’ve been given some at pot lucks I’ve thought about spitting out. Or later regretted I didn’t.

Had a rare kid’s activity free Sunday and got very much overdue chance to try the Green Zone for brunch. It was as good as reported. Wife and the three little teeth had a super time (yes, we took the kids to a bar) Now that the world is starting to open again, if egulleteers ever wanted to have a DC meet up, this would be a fantastic place.

Any Mom gets to do what she likes on Mother’s Day. Zeppole appetizers for everyone Two Amy’s is great choice for pizza. Obelisk, high is owned by the same people is also super. DC has upped it’s pizza game though. There are now a few places that can compete with Amy’s

Congratulations on the niece! I may be about to not answer your question, but these would be my thoughts. Red Truck, if it is open when you are driving past is a GREAT bakery. But it’s not NOVA. Praline which is in southern Maryland is French and super. Buzz Bakery is really great and is in NOVA. Blondie’s Doughnut, is not French, but they are super and they deliver.

Re: Hot Browns. May attempt them this year for the family. Web site for the Brown Hotel is open that the listed recipe is authentic except for the Mornay sauce. I’m a bit surprised that the mornay is pecorino only, but I’ve never eaten at the Brown Hotel. Anyone who’s eaten a hot brown willing to say what they thought was in the Mornay? Thanks

Along these lines, Chris Schlesinger had a recipe for a mango pineapple daiquiri that I thought was great when I made it with friends back in my 20’s. (This should smack of an endorsement of highly dubious value.) It was roughly: 1 pineapple, top and bottom cut off, quartered 2 mangos peeled Zero of 3 limes 1/2 cup sugar vanilla bean quart amber rum pint dark rum pint white rum all tossed into a large glass jar. Age in fridge. it would probably work with paw paws substituted for mangos.

Gives me an excuse for the feast of seven fishes thread I wanted to start

You have already gotten some very good suggestions. My thoughts would be: 1) Best option would be for your aunt to buy your cousin a gift certificate to pick out a nakiri himself with the help of a clerk at a place that specializes in Japanese knives. Knife preference is very personal and without a budget or a real sense of how your cousin cooks it’s a hard question. That out of the way, some knives I would look at would be: 2) Toyama 210mm nakiri is usually the one the guys on the knife forums recommend as a dream knife. I have used, not owned one once. It’s a great knife, the cost, is daunting. About 400 bucks and you need to hunt one down. For me, it’s more than I would spend on a knife. 3) The Watanabe 180mm kurochi nakiri JoNorvilleWalker mentioned. I own one, I love it. It is also considered a classic on the knife forums. Watanabe has bumped his prices a couple times since I bought and is about to raise them again. Cost is maybe 250 and most folks will tell you to upgrade the handle which would be more. This is a great knife. 4) The Mac mentioned is a very fine knife, but shorter, lighter and a bump down in quality from a handmade knife. It is still super high quality, better than most cooks will ever use and is also less work to maintain than the above knives. 5) The knife gurus on the site will object to the following suggestion, but I have a Global G5 which sees more use than anything on my knife bar and I couldn’t be happier with it. Easy to maintain and I don’t get flustered when I see my wife or kids using it. 6) the Mac and the global can be found on sale if one is patient, the Watanabe and the Toyama not so much. good luck with your search

As others have said, it’s worth a try if you like that kind of burger: thin and heavily charred. I will say Freddie’s, if there is one near you produces a higher quality burger of the same type. They also toss their fries in a rosemary concoction of some sort. This annoys the hell out of me. But others may disagree.

Is this the district cutlery in union station? If so, do you like their work? Have a couple of knives that are beyond my ability to sharpen.

Flavor Bible Culinary Artistry

What he said. I use it for a couple things, but mostly because it’s there. Almost everything it does could be done, albeit more slowly, with the heel of a non Japanese chef’s knife. I love my knives, but one day when the kids move out and I squire Mrs Dr Teeth to an intimate romantic downsized local, it will find its way to a yard sale.