Dr. Teeth
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Posts posted by Dr. Teeth
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I’ll take famous last words for $1000, Alex
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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
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On 12/5/2021 at 8:14 AM, weinoo said:
Chang seems to be morphing into Gen X's Ron Popeil.
That would be Kenji Lopez-Alt, who has forgotten more about pushing useless kitchen junk than David Chang will ever know.On 12/4/2021 at 4:36 PM, Anna N said:Well as if Sam Sifton writing a no-recipe recipe book isn’t bad enough, I just discovered that David Chang has done the same thing!
Here.
Does anyone own it? What do you think of it?
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.
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On 11/21/2021 at 8:55 PM, FlashJack said:
Although not a cookbook, does anyone have thoughts on Stanley Tucci's Taste: My Life Through Food?
The Amazon 'Look Inside' is ridiculously short.
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.
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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.
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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.
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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.
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On 2/1/2021 at 12:07 PM, David Ross said:
And then there were the jack rabbits, or wild hare as some call them, that roamed the open fields. Those long ears give jack rabbits a keen sense of sounds and approaching hunters, and they’re lightning quick so we never brought a jack rabbit back to the kitchen.
Rabbit, and Hare, are common dishes today in Europe. Jugged Rabbit or Hare, dates back to at least the 14th century and is made by marinating the meat in spices, wine and vinegar. Livrè à la Royale is the epitome of French haute cuisine. Wild hare is cooked down with a sauce made from the blood and liver. It is still a dish that is served at Restaurant Paul Bocuse in Lyon.
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.
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13 hours ago, scubadoo97 said:
I’m a roasting fan. I’ve been roasting cut carrots, parsnips and mini potatoes on a pretty regular basis. Maybe once a week at least. Just love it
Never get board
Agree. Beets in particular roasted at 425 are fantastic for a number of applications.-
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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.
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2 hours ago, weinoo said:
Why not start with a Staub, never to be replaced, and save IKEA for candles, Swedish meatballs, and Daims?
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.
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Could also work with applejack or a fruit brandy.
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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.
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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 knife7) Thermopen or thermopop.
After that I’d personally rather spend the money on ingredients I’d be excited about using than tools.
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Enjoy your purchase. Use it in the best of health.
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She could write. And argue. And cook.
The world is a poorer place without her.
RIP
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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
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2 hours ago, liamsaunt said:
Here is this week's CSA box. Pretty similar to last week's. Fiddleheads, beans, bread, so many potatoes, Jerusalem artichokes, corn tortillas, ramps, green garlic, parsnips, apples, shiitake mushrooms, micro greens. I'm still doing the food share run by a local restaurant too. That box comes in an hour or so. I forgot to take a picture of last week's share. It is an incredible amount of food for the money. I've been sharing the contents with my parents and brother. I really hope I don't get any more potatoes....
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?
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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.
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56 minutes ago, dcarch said:
Some kind of cocktail strainer?
dcarch
Good thought. Know your audience
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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.
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On 2/26/2020 at 8:12 PM, mgaretz said:
Pork chops, char-siu style, cooked on the PAG. These were about 1/2" thick and rubbed with NOH Char Siu powder for about 3 hours. Grilled 5 minutes per side, basted first side with honey just before the turn, second side just after the turn and just before removing. Yummy.
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.
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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.
1 hour ago, weinoo said:Any ideas?
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On 5/3/2020 at 5:23 AM, CantCookStillTry said:
My Patented Picky Chicky.
Aka Mummy can't be bothered to make a full well rounded meal, here's a chicken, do what you want.
Played around with brining this one for about 18 hours, tried to dry out, roasted for 45 mins. As a 'Skin Freak' I didn't really find much benefit to the brine... but I'm stuck in the house and it was something to do!
That’s a really pretty looking chicken. The skin looks great. What weren’t you happy with about it?-
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Introducing myself, from California
in Welcome Our New Members!
Posted
Welcome. Trying to decide if I need a steam oven myself. Love to see more of what you bake in it