Dr. Teeth
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Posts posted by Dr. Teeth
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17 hours ago, Porthos said:
Now I've got to add root beer and coffee ice cream to my shopping list.
Chocolate is super as well. Or both together.
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8 hours ago, gfweb said:
But North Korea knows what you cook.
So just turn it off when you discuss top secret information. You can unplug it while you discuss the nuclear codes. I would have thought q branch would have shown you how to do that.
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Alexa how many cups in a quart? How many Celsius is 450 Fahrenheit. What’s in a gimlet? Alexa set a reminder to take the garbage out on Wednesday. It’s kinda transformative
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It can keep multiple timers at the same time and you can name them. Like Alexa set a cookie timer for five minutes. And it plays music. And keeps shopping lists. And my kids think it’s funny when I yell at it
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I use the Alexa thing from Amazon.
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18 hours ago, andiesenji said:
Twelve hours - you should be okay. If you eat any of the peel, it would be problematic after 18 hours, maybe a little less. Botulism spore can survive surprisingly long when insulated by the thickness of potato skins but it takes a while for them to develop and begin producing the spores. A bit over 20 years ago there was a bulletin put out by one of the state health departments, published in one of the "Food-something-News" about a group camping event where a large bunch of potatoes were roasted and served at supper one day. There were many uneaten that were saved without refrigeration and eaten the next evening. Several people became ill and were hospitalized. There were no deaths but it was definitely botulism.
It reminded me of the '60s, when we would camp in the High Sierras - usually near Convict Lake. I used to bake very large russet potatoes wrapped in aluminum foil in the coals and occasionally I would have extras. For some reason, I always removed the foil and would put them in a Tupperware container and store them in the cooler, under the ice. My husband thought they could be left out but I had memories of being told, when I was a child, that one NEVER left potatoes, especially with the peels, out of the ice box. (we had refrigerators but they were always called "Ice boxes."
When we got back from one of the camping trips, I asked my boss and he told me to call his friend, a pathologist and he told me about how "sneaky" the Botulinus organisms could be. He said, Never store cooked potatoes with the skin out of a fridge. If peeled, they could be stored longer but no more than a day - then other organisms would invade.
umm. Botulinum is an obligate anaerobe. There is no chance it grows on a potato sitting out an a counter. What you would be worried about is staph food poisoning, which will make you sick, but isn’t fatal. -
4 hours ago, Shelby said:
Ronnie has been almost perfect about staying home and away from people. He's much more of a "goer" than I am. He's in the high risk category so I've been the one going in to get groceries, prescriptions etc. I've been out much more during this pandemic than I was before sigh. Always being safe, not touching face or hair, wearing a mask and I bring a few precious Clorox wipes with me in a ziplock. Anyway, it was a beautiful day yesterday and Ronnie really wanted to go fishing at a lake about an hour from here. We decided I'd stay home with the dogs and he would go unless when he got there the lake was packed with people. Only 4 boats on the whole lake! So, he got to be out for a few hours and brought some crappie and white bass home without being around a single soul
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So asparagus salad, fish and mac and cheese last night
Wow the fry on that fish is incredible. That looks super.
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16 hours ago, DiggingDogFarm said:
I'm very sensitive about such things.
I saw a cow die from listeriosis — it was absolutely HORRIBLE!!!
When I told our neighborhood veterinarian recently, she said "Wow! Most people would have no idea!"
And who wants to end up in an emergency room during this time!!! I don't at any time, but especially this time.
I would agree with DDF on this one, although staph aureus is more of a worry than listeria given that it was already baked. But since it’s 12 hours after you ate it you probably got away with it though. -
3 minutes ago, Porthos said:
Wowzers.
I does bring a tear to the eye, doesn't it. Congratulations on the haul
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On 4/24/2020 at 8:00 PM, Chris Hennes said:
I'm feeling kind of broken-record-ish here, but this is the last of the gorgonzola, so I guess I'll move on with my life soon.
Please don't. The thread is fascinating, as are the pizzas being generated. Can you tell me a bit more about the current cooking technique. I have a pizza steel. Do you pre-heat the steel prior to putting the pizza under the broiler? In a 500 degree oven? or under the broiler? How far do you set the pizza from the heating element?
My favorite odd combination, if you are doing requests, is tomato sauce, smoked mozzarella and canned artichokes
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Sorry for your loss
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1 hour ago, liamsaunt said:
Here is this week's CSA box (this is not the food share I referenced earlier, that comes tomorrow). 20 potatoes. 20!!! Good gravy. I already foisted 16 potatoes off on my parents and brother. I might have to start leaving mystery potato baskets on my neighbor's doorsteps 🙂
Bottom left to right: ramps (yay!), apples, Jerusalem artichokes (meh), potatoes, garlic greens, MORE potatoes, dried local cranberries, fiddleheads (I gave my husband and I food poisoning by cooking these wrong many years back so I rise to this challenge), locally made sriracha, fava bean shoots, Iggy bread. And in the middle, two big turnips and a heck of a lot more potatoes.
That’s a good looking CSA. I’d be real happy with a haul like that. I agree with Shelby potatoes are a precious thing right about now.
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On 4/27/2020 at 12:01 PM, Hassouni said:
I followed @My Confusing Horoscope's pictorial almost to the letter and got this:
A few changes - I added celery to the onions, pepper, and okra, and added peppercorns, bay leaves, thyme, and fish sauce to the stock.
This is one of the best gumbos ever, and I've made a lot of gumbo.
Looks super. Did you notice the lack of a roux at all?
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16 hours ago, CentralMA said:
I'm thinking I could be happy with the base RCS, 15k burners. Going down the rabbit hole of mumkin's links it looks like with a little bit of chicanery and a couple of hundred dollars I could save eight hundred and have higher output.
Still looking for input....I've not placed the order as yet.
Thanks all.
I don't own a blue star, but I have a GE with one larger burner, about 21k and it does come in useful for boiling water for pasta and wok cooking. That said, I looked into various options like a 3/4 inch gas pipe and a professional range before coming to the conclusion I was being a bit crazy.
The reason I am posting is to caution you about going around manufacturers guidelines to save a few bucks. Part of what talked me out of the professional stove was looking into various fire codes and ordinances. When you start to tinker with a range you at a minimum void any warranty, you may also void your home owners insurance if you have a fire. I would proceed with caution.
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I think that's going to be the inscription on my tombstone.
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Might help to know where you are located. Those are really great stouts if you like great big imperial stouts. Probably as good as anything available nationally. Other nationally distributed ones I like are Founder's Breakfast Stout, Bell's Black Note Stout, Goose Island Bourbon County, Terrapin Wake n'Bake Stout and Victory at Sea by Ballast Point (technically an imperial porter, not a stout). Terrapin and Victory at sea are the only ones made year round rather than seasonally so it might be easiest to find them.
Gigantic stouts that taste like fudge are a style that local breweries can do very well. If you are near D.C Jupiter's Cake by Elder Pine and most of Aslin's stouts are fantastic.
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On 4/26/2020 at 12:10 PM, heidih said:
The guide should be locally reference based. General is not the best route. Many areas have foraging groups that can assist. Also classes where you go into the "wild" give a better feel than pictures in a book.
This. x 1000. I own most of the books suggested in the 2012 FrogPrincesse post. They are of limited in terms of how much they can teach you. I find it very challenging to translate a photograph, worse yet a black and white photo or a drawing, into an actual plant I come across. There are also fairly extensive restrictions about what you are allowed to forage and from where, at least around DC. Now would be a terrible time to make yourself sick or get in trouble.
You will learn a lot more having an experienced forager take you out, than you will from a book.
Just my 2 cents
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17 hours ago, Zimma said:
I haven’t eaten any really tasty frozen pizza yet! I think this is a real perversion - frozen pizza. Maybe because my grandmother was Italian)))
I think Chicago style translates much better to freezing. Gino’s East, Giordano’s and Lou Malnadi’s are all pretty good and shipping out frozen.
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3 hours ago, BeeZee said:
Guaranteed that is a couple of months old, my sister went through a phase of making pumpkin soup...
Ok, because if not, Chromedome was talking a lot of trash about his baking.
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Bamboo cutting boards are on my list of least favorite things. I find they are too hard and blunt my knives like crazy.
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Shain, that is the most beautiful matzo brei I’ve ever seen, and matzo brei is a childhood favorite of my wife’s. I’m going to have to try to make it for her. Thank you for sharing.
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6 hours ago, weinoo said:
Did anyone see this crazy price on the 4-Qt. Staub cocotte? From all vendors - wondering if they're discontinuing this size?
Of course, I needed one. Now all I have to do is find room.
They have run that price the last 2 holiday seasons. In red, black and a turquoise they
call “mint.” I think it’s a gateway cocotte, designed to get you hooked.
it is also a super deal. Every time they post it I am tempted to buy another.
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1 hour ago, BeeZee said:
My sister texted me this photo of her pantry after her Sicilian husband went grocery shopping
He’s the guy that took the canned pumpkin
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With the increasing difficulty/cost of scheduling peapod deliveries and stores around my area (Maryland D.C suburbs) being sold out of a lot of items, I've been buying more items online. Anybody else doing the same? What have you found, where are you shopping?
I've found:
1) World Market. Who knew? I think of them as a place that stocks little bottles of shelf stable European food, but they were doing free delivery over $50 and hadn't marked up their prices. I bought a couple of things (tomato paste, ramen) that have been totally sold out around here.
2) Giordano's. My boys fell in love with Chicago pizza after a trip there. Two had birthdays in April and wanted pizza. They were only charging about 20 bucks delivered for a frozen deep dish, which is about what they charge in the restaurant.
3) Broadbent. The sale Rotus posted a link to was super, ham and bacon are totally off the shelves around here.
4) Rancho Gordo. Back ordered for months, but still promising to send out beans
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Food in the time of a pandemic
in Food Traditions & Culture
Posted
Sorry that happened to you. My wife and I have had really good luck with our shoppers. Usually one of us is online with the shopper when they go through the store. We’ve gotten a couple of things that were sold out online but that they actually had in the store when we asked the shopper. We tip well, too.