Dr. Teeth

I had no idea they were making Inner Beauty again. The lovely Mrs Dr Teeth lived in a an apartment 1 block from the east coast grill when we met. A number of our first dates were there. I need to find a bottle or two. Thank you.

Combo lice comb/cake server (My three pre teen boys think I’m funny) or it’s a butter knife. The teeth make butter curls when you pull it over the top of a stick of butter

In my rotation: Crystal, to cook with. I will substitute Texas Pete if Crystal is unavailable. Mild heat, lots of acid, otherwise clean. For the table I like Cholula or Valentina’s with Mexican food or anything else where I’m ok with the strong cumin note. Rancho Gordo’s Chipotle Sauce is also excellent. I have the same bottle of Siracha everyone seems to have, though I work through it slowly. I usually have a bottle of habanero sauce around somewhere, but I’m not brand loyal and usually just buy whatever looks fun I don’t have a lot of use for Tabasco (bland) or the concentrated capsaicin sauces (heat no flavor)

I don’t like to be cavalier with other people’s money, and 100 bucks is a fair amount to some folks on the site. That said given the lifetime nature of good cast iron I wouldn’t fool around with this while Staub is in the middle of it’s annual holiday deep sale. Unless you are looking for a different size than the ones on sale

No knowledge of pizza ovens. My experience in the area of starting large expensive projects and leaving them half finished - while remaining married - is unrivaled. I would therefore like to make myself available for consultation as this thread progresses.

Last week Mrs Dr Teeth, I think swayed by the “Farewell Tour,” advertising brought home a round of McRibs for us and the kids. I hadn’t had one in 30 years probably. Ehh. I think once I every 30 years is fine with me. It wasn’t terrible, but there was really nothing to recommend it. I think slopping a patty with BBQ sauce must have somehow been revolutionary back in the day.

Light and cheap makes me think unlined aluminum from a restaurant supply store.

I guess I could have. But I discovered my mistake before I opened anything for the corn and it was just the five of us due to some unforeseen circumstances. And there was a ton of food. I love the John Copes corn, but it involves enough cream and milk that I can’t justify it as anything other than a once a year thing. (Hence my not knowing the recipe required presoaking) I had also recently seen a Curtis Stone recipe for spiced pork chops over creamed corn. So I held off on the corn with a plan to have my once a year next week with some chops we have in the freezer from the last Costco pork loin. Just seemed a better idea than more leftovers. But thank you for the help and for the mustard recommendation in the dinner thread.

So. . .fun fact. You’re supposed to soak the dried corn for cream corn (my favorite at Thanksgiving) for 4 hours before you cook it.

Middle son and I made the two cranberries this morning. Youngest and I made the sweet potatoes. Brussel sprouts cut and in the fridge. Smoked turkey ready to go. Just need to make the mac and cheese with the oldest and the creamed corn with the middle one. Mrs Dr Teeth made the desert.

This is greatly to your credit. I would assume coconut would work. Coconut has a certain tendency to overpower, but so does the stuff I put in

Umm, ok. Just remember you asked for it. 1 1/2 cup pineapple juice 1/2 cup brown sugar. combine in saucepan. Heat until sugar dissolves. add 1 bag cranberries, washed and picked through. heat at low boil for 15 min. remove from heat. add splash Captain Morgan (I have no idea why this was in my house to begin with) add smaller splash Midori (see Captain Morgan comments) Mostly embarrassing that I referred to it as tiki inspired. The parent cocktail isn’t tiki at all but more inexpensive cruise ship. Also keep in mind, we usually do ham or smoked turkey. Pineapple, brown sugar and melon all work with ham. Happy Thanksgiving

Smoked Turkey Mac and cheese Mashed sweet potato Cranberries in port (for me) Some god awful cranberry sauce that is a play on a tiki drink I came up with and now my wife and kids won’t let me stop making it John Copes creamed corn Brussel Sprouts

Eeehh. I dunno about that. I recently looked at ranges because we are in the process of a remodel. I don’t think the 36” offers a whole lot more than the 30” range unless there is something very particular about the range top layout that appeals to you. Up to 36” inches it’s just a larger, single oven. And there’s usually a premium on the 36” range. And hood. Bigger ranges only offer a lot more if you have the space to go to 48” IMO. If you did a field trip (which I think is the best step, nobody else on the site understands how you cook) and your pans weren’t crowded on the 30, I would personally go with the 30”, the minute you get to fooling with cabinets the money goes up rapidly. Seems like a lot of expense for a not forever kitchen. At the risk of a very unpopular opinion I would look at other options in addition to the Bluestar before you buy. I had wanted one for forever, but when it came time to buy, I looked at a number of sites that had them as the brand most likely to require service. Yale appliance repair IIRC had their service rates at over 60%. And Yale sells blue stars. If you get a good one they are great, if not it’s a pain. There is a thread here from a member who has had some trouble with his. They are also no longer the only game in town for high BTU. But it’s your money. I hope you enjoy whatever you end up with.

It’s not clear to me why I would. Unless it’s a family cookbook like Chromedome mentioned. Why make food you don’t want to eat?

Had a chance to try the smoked trout. Wow. Best bang for the buck I’ve had in canned fish.

I made dinner. Do you expect me to do the dishes as well?

There is also a note on their site that it is their policy to never put their product on sale: everyone pays full sticker. In the interest of fairness of course.

Always happy to be the first penguin off the ice flow and I revere Sean Brock (my proudest day, after wedding and kids born was when I found out we had the exact same regular order at Waffle House) who pitches them, but what exactly is this device meant to do?

I found the same thing after googling a bit more, including the 2006 review you cited. It mentions the mushrooms are macerated, in addition to the contents of the soffrito. Not much to go on. A description from someone who’s eaten it would help

I’ve never tasted it. Lucca Deli in San Francisco seems to still be open when I google it. Did they just stop making the sauce? Failing some EGullet member with a fair amount of experience cooking Italian food having had it, I would suggest trying to find a clone online (I looked, no luck - but I’m not the best at such things) or calling them and begging for some clue. Or asking you son to. Sorry I can’t be of much help.

I’m sure it will make a ton of money. I’m surprised both his ex-wives contributed to it. They must have been very angry with him. That his daughter will get to read about his hiring prostitutes and taking HGH and Viagra to date a woman who sounds like a terrible human being is just awful.

Yeah, they are pretty upfront that it’s gas only. For me it’s 110 bucks for a new spaghetti pot. Now, I can say safely that I will make 1000 more pots of spaghetti in my lifetime, but I’m not sure it justifies the expense, particularly when you factor in the cost of the divorce when I bring home another pot I don’t need. It will also be copied by every low end cookware manufacturer (chef’n, pampered chef) if it does work as advertised.

Fascinating idea. No reason why it wouldn’t work. I’m not sure how worried I would be about the cleaning, but I don’t feel I’m wasting my life waiting for water to boil.

As I understand your questions: 1) Copper is more responsive than stainless, it heats and cools faster. As far as getting hot slowly, I suspect that is more a function of the stove top than the pan. 2) Agree with JoNorvelle 100% I suspect the composition of those pans are all close to the same. I personally prefer copper core stainless to copper, as I find it easier to take care of. Others on this site will vehemently disagree. 3) all of those pans should be lined and would be non reactive. Welcome to egullet. Would love to hear more about how and what you cook.