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Dr. Teeth

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Everything posted by Dr. Teeth

  1. I recently had dinner at Sammy's Roumanian Steakhouse (I know, I know. I should be thrown from egullet. Worst part is I had a fabulous time) I was blown away by the chopped liver and wondered where else I could go in New York if I wanted to try the best. Your thoughts?
  2. Got to agree with the above poster, and I might even go a little farther. I find the "look at how bad all that fast food is" articles to be tired and elitist. I doubt food at a mid priced or even high end restaraunt is any better for you. Anyone want to think about how much fat is in an order of pommes Robuchon? Big portions of meat and cheese are high in fat and calories. Anything else new?
  3. Get an eight. 6" is nice for small prep, but the first time you need to contend with a potato or a melon you'll be glad you have the 8". The 2 " difference should take about a week or two to get used to. Just my opinion.
  4. I used a chef's cleaver in college, and still own it today. Mine was a Dexter, but there are a number of inexpensive carbon ones, Town Food Service makes one that is generally well reviewed.
  5. I'm with the Fat Guy on this. Turkey leftovers are fine in limited fashion. I think turkey leftovers are tolerable as long as they a) are not paired with some sort of gloppy white sauce (a la King, Pot pie, my mother's dreaded turkey tetrazini) b) brief. Repeat of the thanksgiving meal the day after, sandwiches once or twice, legs and wings for snacking.
  6. Hi. Made my first thanksgiving in a dorm room kitchen for 10 people and I've cooked every year since. You're in for a treat it's a ton of fun to cook, most thanksgiving foods hold pretty well and are pretty forgiving. My experience has been it kind of always turns out well. My advice would be: 1) Post your menu. It's very hard to give you any advice without a specific menu. 2) The 1/2 hour after the bird comes out of the oven, rests and is carved before you plate is very busy, this is the time to write down everything that needs to go in the oven, at what temp ect. 3) Be open to offers of help. Another set of hands around crunch time is always helpful, and it's useful to have thought out what you could trust someone else to do. 4) This is odd advice, and some on the board with disagree with it but I would be open to offers from others to bring things. Sometimes what guests are telling you is that to them it's not thanksgiving without creamed onions, or greenbean casserole or some other thing. I have seen mature people who are otherwise gracious, polite guests become very odd around such things. Just be sure you know how long and at what temp they need to get something ready to be heated.
  7. McRib is a class act. No way I'm going to pass on one.
  8. Brilliant. I'm in. Anything to pad my resume. I personally feel you should have your child or wife help you appoint me so I can say I was appointed by a panel. Edit: I'm back, I changed my mind. You should reject my application so that you can say that there is a careful review and not everyone is approved. Edit: While you're at it, you should reject a large number of people. Mostly those who haven't applied, but who's rejection would bring status to the appointment. Like the New York Times fodd critic or the entire editorial staff of the Wall Street Journal. And a smattering of celebrity chefs. You could even send them letters informing them of their rejection. This way you could say "only a small number of experts pass our review process." 2 patients cancelled this morning, I drank 4 cups of coffee and I'm bored.
  9. Dr. Teeth


    People missed a couple of my favorites: 1) Pine nuts @ $12 for a 2 lbs bag. 2) Canned tomatoes @ 1.20 a can 3) Barilla Pasta @ 86 cents a box
  10. Congrats on winning the contest. Go to the store, try em all. Buy the one you like most. Knife preference is a somewhat personal thing and for the $100 or so you'll drop on the knife at their store the clerk can take 15 min to let you play with all the knives. Just my 2 cents.
  11. Absurd. The equivalent of saying we should all buy slicers with round tips rather than pointed because nothing is more embarassing than tripping minutes before your guests arrive and running the knife through your intestine. I've run one of the new fiberglass spoons through an open flame and not had it melt. And they are cheaper. And they last longer. And they can be put through a dishwasher. And they don't pick up funky smells. Or funky stains. Or get fuzzy. My larger point, however, is that there is a 'foodie,' perspective that leads us, and I do include myself in this, to scoff at kitchen gizmos while at the same time seeing a 3rd $100 japanese chef's knife as the high of practicality.
  12. Again I may be an iconoclast here but, I have mixed feelings about scantily clad women in the kitchen. While not uni-taskers I find the same problem exists with scantily clad women as with chef's knives -- when you have too many, they just get in the way. There just isn't that much grape peeling, fanning with ostrich plumes and cooing apreaciatively that needs to be done.
  13. I don't really have a problem with the worthless plastic things, they don't clutter my kitchen and I didn't pay $ 70 for them. My list of worthless things would look like: 1) 85% of cooking knives after you already own a chef's knife, bread knife and paring knife. 2) 85% of pots and pans after you have the basics 3) Those cutting mats you roll out that every cooking magazine said were a must have 3-4 years ago. Not sure what they were good for other than blunting my knives. 4) Cutting boards smaller than 8' x 11' 5) The old fashioned pasta tongs that my mom had, the ones that kinda work like a scissors. 6) Wooden spoons. Ok, flame me but I don't understand why anyone would use one when a perfectly good plastic cooking spoons are made by Mafter and other companies.
  14. I would suspect that the "flavor profile," of real parmegiano comes from particular bacteria found in that area of Italy, just as the flavor of a lambic beer comes from wild yeast strains only found in that area of belgium. And yes, that statement should smack somewhat of handwaving.
  15. Olive oil Garlic Red chilli flakes Canned tomatos Italian parsley Heavy cream Home made breadcrumbs Chicken stock
  16. How is honey dangerous? ← Honey contains botulinum spores. Not dangerous to adults for the most part but very dangerous to babies.
  17. This is a little bit of a thread hijack, I admit. Anyone know of anyplace that makes custom knife blocks. I have more chef's knives and cleavers than anything else, and I always wanted a block with more wide slots.
  18. Thousands. Eggplant and veal parm subs at my favorite local pizza place. Lean proscuttio, basil and summer tomatos in the north end. Corned beef or pastrami in New York. Any BLT where the bread is good and the bacon is sliced thick and cooked well done. Tuna salad with just a bit of red onion and celery in a french roll. Cheeze steaks. Hamburgers, from a backyard grill or from anyplace that takes real pride in them. A grilled knockwurst on a kaiser roll with brown deli mustard at a local greek/kosher/deli place.
  19. I use the same knife block Marlene does, and I keep a 10" chef, a wide 8", 6" wide, 10" bread, and a chef's cleaver. I bought it for about $20.00 on ebay and have no regrets.
  20. You will soon be given a great deal more involved responses than the one I am about to give, by those far more informed. You should steel the knife every time before you use it. Easiest way is to hold the steel point down on a counter and then swipe the knife 3-4 times on each side. Angle should be about 22 degrees. This translates to about the thickness of a matchbook cover, so if you picture a matchbook between the stell and the knife, you will be a hitting it about right. After a few times, you'll be able to tell by the sound the knife makes when you are hitting the angle right. Using a stell only helps true the edge betwen sharpening, and you will still need to periodically sharpen the knives of take them to be sharpened. A lot of folks will explain to you how to use waterstones, diamond steels or those sharpening gismos but I fing it easiest to take the knives I use most to be sharpened every 9 months or so.
  21. 1) Potato Puree at Atelier. Maybe the single best thing I've ever eaten. 2) Other good mashed 3) Good french fries. EDIT: I'm changing my third. Hash Browns made with onions and bacon.
  22. I hope this will not be taken as a softening of my previous views. I still hold that this is an issue around which the frying pan of liberty must be deglazed with the blood of patriots and tyrants. I think, however, that once you add rice, the whole thing pushes over into the new-age burrito/fusion burrito camp. And those are not as bad.
  23. I have the feeling I should feel bad about this. But I don't. As long as the parents have been notified by some other means first, I don't have a problem with this. I don't see how the cheeze sandwich of shame is different from the sticker of shame. The schools don't have the money to foot the bill for unpaid meals. If they have gone as far as to employ collection agencies I don't see where they have other options. If you're too worried about the kid being traumatized have them brown bag it.
  24. Surfactants lower the surface tension of water, so it probably runs off more easily and has greater penetration into semi-porus material, but I'm not sure how that would help you with fruit. They also have hydophobic and hydrophilic ends so they can form little pockets around bits of oily dirt that would otherwise not come off with a rinse. No idea how well they actually work, about the same as soap I would guess.
  25. Russo's is amazing. They just added some new parking, maybe 20% more spaces.
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