Dr. Teeth

Pasta alla Carrettiera (Porcini and Tuna) is sublime. So is shiitake and shrimp.

I bought an 18 pack large last weekend for 7.50 at Wegmans. I was really stunned, particularly as they were advertising it as a sale. I guess it was a bargain and I should have bought 2.

Welcome. Look forward to seeing what you cook. My household (me, wife, 3 boys) has been moving away from red meat as well (slowly)

I’m odd. I’d rather have a brisket or chuck roast to braise than any roast. To the extent that I feel roasts should be left for others who want them more. My family likes a rib roast, but Mrs Dr Teeth will buy tenderloin if she’s the one cooking it.

Merry Xmas. My first attempt at up loading a picture. Should be a shot of some of the apps.

Mark Bittman’s Cod with Potatoes is essentially a sheet pan dinner. It’s a favorite around my house. I have of course modified it to get far more than one pan dirty. If I only got one pan dirty, Mrs Dr Teeth would think I was dying or had been replaced by a space alien. I couldn’t do that to her, especially not this close to the holidays.

I personally find Jamie to be among the most annoying of food personalities, and he has had some truly tone deaf whoppers (the time where he buried a low income family’s fry daddy in the back yard springs to mind) but, boy these feel unfair. This is not Gwenneth Paltrow hawking $1000 cheese. He’s making a holiday dinner with a turkey and roast potatoes. What do people want him to do? Show you how to cook ramen for a family of five?

Had really hoped to write more here, but the holiday season got away from me. Briefly, I’m neither Italian nor Catholic. This is for me about the food I love to cook and having holiday traditions my boys will remember, having been myself raised in a household where the Holiday season lasted for an hour. I break the meal up (in my mind at least) into cold appetizers, hot appetizers and a sit down, always with a pasta, usually with another course as well. The idea is that the appetizers last for a couple hours with the goal that folks are about 50% or more full before they sit down. This year the menu is: Smoked mussels and smoked oysters Seafood salad (scungilli, shrimp, squid) Cocktail shrimp ”Jewish bruschetta,” a Mrs Dr Teeth creation of smoked salmon, cream cheese and toasts Baked stuffed clams Crab stuffed mushroom caps (new this year, experimental, looking for an every year dish using crab - it’s a Maryland thing) Grilled Octopus salad (a contribution from our guests) Ceasar salad Spaghetti with cannellini beans and escarole (no seafood a first for me but it’s a family favorite and what I’m feeling this year)

Mitch beat me to it. Just buy a couple cheapos and leave them when you go. The person renting the house may not think your running their knives through a cheap sharpener is a great idea even if it does put a fresh edge on them. They may also be made of stainless steel and a pain to put an edge on.

I was surprised there wasn’t already a thread on the subject. This is my favorite day every year. Mrs Dr Teeth stopped me from starting a thread about it in February. I tried to start this thread a number of times with a long post about our family tradition, but I keep abandoning it mid effort and at this point I just wanted to get the thread started. For those who cook the seven fishes: 1) What is your tradition? 2) What’s the structure of the dinner (courses, buffet vs sit down)? 3) What has to be there every year; and most importantly 4) What are you cooking?

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?