Dr. Teeth
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Posts posted by Dr. Teeth
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9 hours ago, JoNorvelleWalker said:
I don't believe I've ever had mackerel, neither tinned nor fresh. How does it compare to sardines?
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.
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1 hour ago, blue_dolphin said:
You didn’t ask me, but The Magic of Tinned Fish offers this pasta recipe for squid in ink: Calamarata With Squid in Its Own Ink
It has a couple more recipes for squid packed in ragu and this Thai-inspired salad that used plain baby squid that I made recently and shared over in the salad topic.
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
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Just saw the blog. Happy Birthday! Looks like a fabulous time
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On 9/3/2022 at 2:08 PM, farcego said:
That's the best squid in inked sauce tinned I have ever tried! I have pending to try the sardines from Gűeyu mar
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? -
14 hours ago, AlaMoi said:
one can also buy a boneless prime rib.
I don't believe I mentioned or quoted multiple bones, but name the other prime rib cut that includes multiple bones: _________________
the only way to get multiple bones is to cut further into the clod - i.e. lower rib numbers.
of course, all this overlooks the possibility that the resto is simply untruthful about the cut.
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. -
On 8/23/2022 at 8:49 AM, AlaMoi said:
suspicion:
https://www.thespruceeats.com/chuck-eye-steak-336251
" What Is Chuck Eye Steak?
Tender rib-eyes come from the sixth to twelfth ribs of a cow; butchers cut the chuck eye from the fifth rib. This proximity means the chuck eye steak shares many of the characteristics of a rib-eye. Although chuck eye steaks aren't always available—there are just two per cow—they tend to be a budget-friendly cut of meat when you can find them. "
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”-
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16 hours ago, farcego said:
So here is my question for egullet'ers. Is there a good online retailer (preferably small, and close to DC, I live in Laurel, MD) with a good variety of cheese? specially blue and rinsed cheeses? You can help me stopping saving money while in the US ha-ha. I have no blue cheese available in a reasonable walking distance (1 hour), this is a no-no as it came second to anchovies for me.
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.
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On 8/20/2022 at 4:31 PM, farcego said:
Going back to the main topic of this thread, I want to share two recent online shoppings:
A lot of seafood from rainbowtomatoesgarden. A lot of anchovies from my very own county, some special stuff like cocochas from Hake (manufactered by schoolfriends), but also stuff I wanted to give a go like sturgeon. My experience with two shoppings is above my expectations. I attach also a picture with some labeling. I love that they state clearly with a label in any anchovy tin that it must be kept refrigerated, but also they put labels on the boxes outside, stating that there is seafood inside, and the labels are custom for each package. In the first, it show anchovies (main product of my cart), in the second, sturgeon (main product of the cart).
I will soon place a new order
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
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On 7/15/2022 at 5:38 AM, liuzhou said:
I've found some feta cheese in China. I haven't eaten it in 30 years.
Suggestions?
Go for 31. Keep the streak alive.-
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On 8/20/2021 at 11:45 AM, blue_dolphin said:
Most of my dishes in this category involve pasta or toast. I like to keep some tinned mussels in escabeche in the cupboard. They can go on little toasts with aioli or into a quick pasta like I made last night:
Cook pasta, drain and return to the pot with all the liquid from the tinned mussels. Add a splash of pasta cooking water, a dollop of heavy cream or tomato sauce and heat until the sauce comes together. I like to add diced salt-preserved citrus rind and some of the pulp if it needs salt. Add the mussels to the pan just long enough to warm them up.
What brand of mussels did you use?
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23 hours ago, Kim Shook said:
cocktail meatballs - never any leftovers.
Cocktail meatballs = good ideaMeatball 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
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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.
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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.
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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.
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7 hours ago, weinoo said:
Two Amy’s was our favorite pizza in the district, and that goes back a decade or so, @Kim Shook.
But I have to ask: Who the hell starts with zeppole?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
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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.
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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
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On 4/24/2022 at 7:53 AM, cdh said:
I'd look into whether there are recipes for liqueurs made with fruits with a similar texture/consistency. Limoncello is about dissolving the _oils_ in the skin of the lemons into the alcohol. Getting a mango-cello would be a totally different thing because mangos are pulpy and the flavor isn't in an oil that can be coaxed to dissolve into alcohol. I'd imagine that pawpaws and mangos will have more in common with each other... and I can't recall crossing paths with any mango booze..
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.
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34 minutes ago, btbyrd said:
Isn't it a little early to be Christmas shopping?
Gives me an excuse for the feast of seven fishes thread I wanted to start-
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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
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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.
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On 3/10/2022 at 11:51 PM, btbyrd said:
Got my beastliest knife back from a spa day at District Cutlery. Definitely something fun.
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.
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Flavor Bible
Culinary Artistry
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On 3/15/2022 at 10:55 AM, weinoo said:
I have a meat cleaver in the kitchen. Rarely used.
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.
Pizza Toppings: Simple/Elaborate, Traditional/Unusual
in Cooking
Posted
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.