Dr. Teeth

The lettering wore off a couple newer Pyrex for me too, so you’re not alone. Less high brow than other suggestions, but pampered chef makes measuring cups with raised glass measurements, iirc. We have a couple and I can read them fine (I also have failing eyesight)

The Chef and the Slow Cooker by Hugh Atcheson is rather fun. Not always one pot, but fairly close. And he has some clever ideas for alternate uses for a slow cooker for those of us that simply can’t cook without making multiple pans dirty

Second vote for dc cutlery. They did a nice job on some knives of mine, including burr removal on a much abused global.

These guys sound legit. There’s nothing inherently less reputable about a truck than any other setting. I have a couple beaters I use when testing out any sharpener, however well reviewed. BTByrd knows a ton more about knives than I do. One of my favorites is a knife I bought from him on another website (the shame) that was beneath his standards

Anyone have experience with the “Made In” line of pots or pans. They won the Serious Eats pan test but Kenji has sold me some junk in the past. Asking for a friend.

Going to New Orleans with kids (who eat anything, really anything) any recommendations. Cocktail recommendations appreciated as well (not for kids) Been twice before. Once at 17 (college spring break) once where I was taken around by the folks who flew me out there. In neither case did I get the chance to really explore the food on my own. Thanks

You have changed my life

I have a similar one with a plastic handle and an after market rakish bend to it (customized by some combination of me and the kids) it’s at least 25 years old and going strong. That said if I was buying again, I’d look hard at one of the ones with the metal handle due to the tendency of mine to harbor gunk at the point where the grater goes into the plastic handle. That said, microplanes occupy a rare tier for me of items I can’t imagine replacing with another manufacturer.

I’m just stunned. I never connected him to his egullet identity. He was an absolute giant in behavioral health and a force for good. What a loss.

Among the many things I missed when away this is the saddest. I will miss Anna very much. I’m probably not alone in feeling that the blogs on her trips to Mantoulin island were my summer vacation as well.

I will confess I may not fully understand what Viv’s Fridge is. Perhaps my idea would be Viv’s Freezer

This. I think both Redzepi and Vivian Howard live in very rare air in the restaurant world. Just as he is revered enough that young folks flock to work at what she calls his “work camp,” for free, she is in the position to open a meat and threes and call it an evolution in fine dining. Trying not to be a cynic, but this isn’t a route available to most restaurants. She’s at a point where she famous and she can sell branded frozen food. Didn’t Rachel Ray already blaze this trail? I am a big Viv Howard fan, but glass houses.

Agree. The pork loin at 1.99 a pound is a great bargain. The Teeth family gets a round of schnitzels with enough for the boys to take sandwiches, a round or two of center cut pork chops and usually country ribs from the plate end for Sunday sauce. Plan to cut the plate end for a roast and do Marcella Hazen’s Pork in Milk with the next one. Foodsaver and a chest freezer helps.

I’m a big fan of Valomilk, although they should come with a warning label for men who have facial hair. My only problem with them is they seem to not turn their product over rapidly enough at places where I buy them (maybe once or twice a year) and when the product ages the filling becomes much less runny. I’ve raved about them to friends who then bought an older pack and were not impressed.

Sorry I tried to help you. Good luck

Agree. If you click on the link to the original in Portuguese it identifies the other as chourico de sangre

Food looks super. Now, if I could just persuade you to help me resuscitate the beer forum.

I am having a difficult time with the idea of a curated bunch of thoughtful, useful, considerate gifts winning the gold medal over “a shark cruterie,” board. Which has to be the greatest thing I’ve heard of recently. The writer of prose can only step aside when the poet passes.

Love the candy assortment. Santa brings mostly international candy in our house too, although only the youngest still believes. Mallocup is seriously underrated.

Looks fantastic. What is the sauce over the swordfish?

The only advice I have which is alluded to by others is that the roux itself should be rather dark brown.

Lemme tell you a long self indulgent story to answer your question. Maybe four years ago Rene Redzepi and David Zilber, the chef who runs his fermentation lab were touring in support of their fermentation cookbook. Mrs Dr Teeth (MDT) and I went to see them at American University. We were probably by a decade and change the oldest folks in the room and the only ones not currently in the industry. This gets us signed up on a mailing list. Two things happen from this: 1) because we were on this mailing list, and probably because MDT ordered me some stuff off it, when he announced the closure he opened reservations for 2022 early. MDT booked me a 72 hour trip for a significant birthday where we flew in and hit Noma, Geramium, the winter markets, 3-4 national museums, Warpig and the Mikkeler Brewery (greatest trip of my life should have food blogged it). 2) we were afforded the chance to purchase some of his new line of fermented products aimed squarely at well heeled foodies. So MDT has bought be some of these products, including a “smoky mushroom garum,” and “rose hip vinegar.” They are excellent, but even with the understanding that this is a safe space where $500 knives and $400 sauciers are not questioned, I am embarrassed to say how much she spent on them. I suspect he will hawk these as best he can until the momentum from Noma branding slows down. I’m going to predict a line of slightly lower end, less challenging high end restaurants featuring them, sort of like Atelier Robouchon, will follow.

Those appear to be homemade pickled jalapeños?

Those are properly referred to as ‘chips’, and malt vinegar is the classic accompaniment

If you would share the recipe, I would be in your debt. Always looking for a new way to serve crab for the local Maryland types. So I say this as a transplanted New Englander. We have plenty of seafood in New England as good as folks on the west coast have. Nevertheless there are a tremendous number of Newburg, Au Gratin, St Jacques casserole type preparations that were staples in my childhood. Legal Seafood, before they brought in Jasper White and started to suck (I’m a fan of his, just not his influence on Legal), was sort of famous for a Newburg type preparation which I think was made with jack cheese. I will grant you, it’s very possible it was the stuff that wasn’t served grilled the day before. But frankly that’s the same stuff that gets mayo with a kiss of mustard where I used to work. There were also a number of Italian-American preparations where a small amount of Parmesan or Romano was added for an umami element (stuffed calamari, clams casino, a ton of clam chowders)