Dr. Teeth

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.

Oh, and Silver Spoon for Children is superb.

Agreed. His shameless promotion of “Hungry Monkey,” alone should fate him to one of Dante’s higher circles of hell. That book managed to make me like John Thorne’s work less. And I revere Thorne. Also, has there ever been a NON kid friendly dumpling? What next, kid friendly cupcakes? Only if you consider economics and other social sciences. He would endorse anything if there is a buck to be made.

I usually look at pictures of Blue Dolphin’s food on this thread while eating a peanut buttter and fluff sandwich softened with my tears. These sort of meals only happen to me around the holidays when I need to work and Mrs Dr Teeth takes the little teeth to visit family. This sounds like a “poor me” statement unless you happen to be familiar with having small children. I mention this because it means there is usually the remains of a ham in the fridge. For me these dinners break down around 3 themes: 1) Eggs: Omelette, ham and eggs, egg sandwich, mi goreng with fried egg 2) Pasta with oil based sauce: oil and garlic, +/- hot pepper, +/- parsley, +/- gobs of parm, +/- lemon juice, capers and inexpensive oil pack tuna. 3) Pressed cheese sandwich: pimento cheese, cheddar with lots of Branson pickle

Welcome to Egullet and congratulations on your success. I’m a great fan of seafood in red sauce, it’s a staple of North End Italian food (I’m originally from Boston). You sort of lost me with the cocktail sauce and old bay. Love to see pictures of this or other things you make. Where is your restaurant? Crab Pizza is sort of a thing around here (DC). I made a version for last years seven fishes in the Ooni Pizza oven using a jack Mornay sauce as the base. I’ve only had two Crab Pizzas other than my own, and would be interested in anyones input with more experience.

I’m probably the least knowledgeable person responding to your question but I would agree with the characterization of tinned mackerel as meatier and less fishy. For me, it’s been the biggest revelation in learning about tinned fish: I despise fresh mackerel, having had it a number of ways. Love tinned mackerel. More than sardines. About to order some of the brands BTByrd mentioned that I haven’t tried yet. I would also add Angelo Parodi to the list as a favorite of mine. As always, nice to have you folks around to learn from.

I am always happy to hear your opinion. You have sold me 2 cookbooks and a $100 dollar order of tinned fish on this thread alone. That reminds me. Mrs Dr Teeth would like a word with you

Just saw the blog. Happy Birthday! Looks like a fabulous time

I’m still trying to learn about conservas. If you don’t mind my asking, what do you do with the squid? How do you serve it?

The multiple question was intended for the OP, but I can see how you misread it. my fault I should have put in a paragraph break.

I’m not a cow expert, but usually the fifth rib is larger than the 6th to 12th ribs. So I’m not sure why multiple bones would make you think Chuck Eye. I like the idea of spinous process, but it’s hard to say. Lacking a picture, could you clarify “multiple”

Mitch would really be the guy to ask. I’m sure his suggestions are great. Formaggio is a legendary cheese shop in Cambridge, MA. I’ve been there a number of times. Always super, but I’ve never mail ordered. I would add DiBruno’s House of Cheese in Philadelphia to the list. I’m near DC as well and haven’t found a local vendor I like enough to recommend.

Just wanted to add that I recently bought from them as well based off recommendations from BlueDolphin and BTByrd. Simply the best experience I’ve had with a mail order vendor. Prompt, friendly, informative and fairly priced. I don’t tend to be effusive about vendors. I will buy again from them ASAP

What brand of mussels did you use?

Cocktail meatballs = good idea Meatball cocktails = great idea I’m thinking Bloody Mary w vodka in a martini glass and two small meatballs on a swizzle. I’ll just see myself out now

Their smoked trout gets a lot of positive shout outs on reddits focused on canned fish. Anybody tried it? Trying to eat more canned fish.