Dr. Teeth

Welcome. Trying to decide if I need a steam oven myself. Love to see more of what you bake in it

I’ll take famous last words for $1000, Alex

1) Phillips Electric Grill - Runaway success. Bought it to teach my middle son (9) to cook. Loves it. Wife loves it. 2) CSO - Also a runaway success. In that I never took it out of the box and so should be able to flip it at a profit to one of you once yours breaks (I kid, I kid) 3) The red plastic spoon thing that someone posted a black plastic one of in the “cheap food gadgets you couldn’t live without” thread- beyond a runaway success. Will probably be the time Mrs. Dr. Teeth and I fight over most when she finally throws me out due to: 4) More cookbooks than I can count- Love them but I will one day be able to build a shanty town out of extra cookbooks and: 5) A whole bunch of Japanese knives - I was fairly dedicated to German cooking knives prior to some threads by Octaveman back in the day. May have been inevitable, so I’m not sure it’s fair to lay this at egullet feet. 6) Bentons Bacon and Broadbent ham (rotus) - like them but probably not a good thing for me to know about. 7) IP -swing and a miss for me. Does a lot of things, none of them well

That would be Kenji Lopez-Alt, who has forgotten more about pushing useless kitchen junk than David Chang will ever know. I have the Chang book. I like it very much. It’s an intermediate cookbook occupying the same space as “Think like a Chef,” although Chang markets it as a guide to home cooking, rather than anything chef-like. It also has an Asian twist not present in Colicchio’s book. It’s a great book for people who can do basic cooking and follow a recipe, but can’t fix something when it comes out wrong or open the fridge and just throw something together. The average e-Gulleteer who can do all these things and already knows that brisket and chuck are great cuts may find it too basic. It would have been a super book if I had it 20 years ago, it would have sped my learning up tremendously.

I was given it as a gift, so these comments should be hidden if Mrs. Dr. Teeth shows up. I was very unimpressed. It’s a not terribly interesting memoir filled with a number of basic italian recipes that would have been novel 40 years ago. I’m a big fan of the author, loved both the TV show and Big Night. There is nothing here for a cook with any experience cooking Italian food.

Never had the chance to meet him, but from what I saw of him online he was a wonderful man. I loved how his food spoke so clearly about him and his surroundings. I will miss his posts very much.

I cook with beer all the time. It never occurred to me to put it in the food. 17 year old thread and nobody made that joke yet. What’s up with you people? Seriously though, I put beer into waffle batter. Usually less hoppy lagers or wheat beers. Adds depth and carbonation.

I’m not sure I’ve ever had anything other that the original glazed that was worth the calories, or worth passing up another original glazed.

Rabbit and Hare are very different creatures on the plate and require very different treatment. Rabbit is very delicate, Hare not so much. Never heard of jugged rabbit. The vinegar and spices would obliterate what makes rabbit special. Hank Shaw has a very nice section on his site for cooking both rabbit and hare. it’s a great topic. Eager to see what folks cook up.

Agree. Beets in particular roasted at 425 are fantastic for a number of applications.

It’s a bit small to braise in or cook beans, although those are things I love to do. maybe a very small cut like lamb shanks for two or a shakshuka. Except for it being a gift from your BF, I would put it on eBay. Somewhere out there is someone who will love it.

Agree 100%. As mentioned by Weinoo, the Staub goes on sale for 100 bucks each Christmas season. It’s criminal to pass on it at that price. To answer the original question. I think a Dutch oven will work as well as anything and is the most versatile option if you are considering a purchase.

Could also work with applejack or a fruit brandy.

Ad copy says it pairs with rosemary and lemon. Makes me think gin. Maybe with a lemon peel garnish. But there are a number of folks on the site with better cocktail knowledge than me.

None of the items you listed would be on my short list of indispensable kitchen items. The mandolin is the most practical of the three, and very useful if it suits your style of cooking. The smoking gun and grill will sit and collect dust. The Kyocera slicer Margaret Pilgrim mentioned would be a nice stocking stuffer type gift. I’ve used one for years and find it does 90% of the things I would do on a mandolin. They are inexpensive, don’t take up much space and would let you get a sense if a real mandolin is something you would use often. If the slicer sees a lot of work, you could look to upgrade to a real mandolin later. Items I personally find very useful: 1) If you don’t already have a high quality sauce pan and frying pan I would upgrade. Demeyere, which I like very much ,goes on sale around Christmas. 2) A high quality Dutch oven. Staub often puts a 3.5 quart oven on sale at this time of year. 3) Vitaprep/Vitamix 4) Microplane grater 5) Unicorn peppergrinder 6) Japanese knives if you don’t already have a high quality chef’s knife 7) Thermopen or thermopop. After that I’d personally rather spend the money on ingredients I’d be excited about using than tools.

Enjoy your purchase. Use it in the best of health.

She could write. And argue. And cook. The world is a poorer place without her. RIP

1) Slice up some garlic cloves. Pinch of red pepper flakes. Heat, but do not brown in olive oil. 2) Make some pasta. Add with a bit of retained water to pan. 3) off heat, add lemon juice, canned tuna, parsley, capers. Olives would be good too. Salt as needed

I am jealous every time I see your CSA. Mine has not risen to the occasion, I'm thinking or restarting my "I hate my CSA thread." Beans are Jacob's Cattle?

Looks incredible. They are asking for an order of at least 24 cans for free shipping. At 7 bucks a can that would be an interesting conversation with Mrs. Dr. Teeth.

Good thought. Know your audience

I will agree Ortiz is a cut above anything else I've tried. Current price on amazon is highway robbery, IMO. I have used plain old Genova for pasta sauces with very good results and the current price is less than a sixth the cost of Ortiz when I just checked. Fishing vessel St Jude looks very interesting, may have to order from them.

I got one of these grills along with an electric skillet for my 7 year old to start learning to cook on. He would go nuts for these pork chops.

Wood handle makes me think it doesn't go into deep fat. The fact that it has a lid that seals makes me think it does get submerged when used. Maybe a tea fob? or an infuser, like instead of a cheese cloth bundle.

That’s a really pretty looking chicken. The skin looks great. What weren’t you happy with about it?