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Dave the Cook

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About Dave the Cook

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  1. Welcome! The fish section at DFM is indeed impressive. I haven't been there is a while, but I thought that they had point-of-origin labels on most stuff. Maybe my memory is failing, or maybe they quit doing that. Anyway, the southeastern catch includes (these are things I've either seen for sale at coastal fish markets, or caught myself): Scamp Amberjack Triggerfish (if you see this, buy it) Pompano Grouper Black grouper Many different varieties of snapper, the most famous of which are red snapper (found all over) and yellowtail snapper (fo
  2. That seems like overkill. Using just an oven (no smoker), I roast English-cut short ribs for 2-1/2 hours at 275F. They're plenty tender, juicy and very beefy.
  3. Way back in 2005 (hard to believe it's been 15 years), a bunch of eGulleteers got together at Dean McCord's (known hereabouts as Varmint) place for the Second Occasional Pig Pickin'. One of the featured events was to be a Fried Chicken Cook-off between me and Brooks. Tragically, Hurricane Katrina made landfall about the same time as we arrived at Dean's, preventing Brooks from leaving New Orleans, and the cook-off never transpired. Still, we met up a few times, though only once in NOLA, where Brooks usually lived, and where he mistakenly but stubbornly maintained I was born and rai
  4. . . . you have an excuse to go knife shopping.
  5. Okay, I'm sold on the Edge Pro. Now, which model? We have a combination of American, European (>10 years old) and Japanese knives, if that matters.
  6. Our knife sharpener dude is no longer easily accessible to us. I'm not going to learn how to freehand water stones. I used to have a Chef's Choice, but all that vibrating was nerve-racking to me (and I'm not convinced that even the new models don't take off more metal than is necessary. So I'm thinking Edge Pro -- unless something impressive has come along in the last few months. Anything new on this front?
  7. You might find the discussion that starts here and continues for eight or nine posts to be helpful.
  8. This work quite well, and is the basis for several of the soups we've been making: creamy poblano; leek and potato; garlic with poached eggs, bacon and spinach; curry shrimp and rice; corn with red-pepper puree; carrot with chive oil; and a few others.
  9. Maybe not because it was shorter, but because it was fatter? I would eat this three or four times a week, dental issues or not.
  10. Such helpful responses. Thanks, everyone! As we found out with the quiche, crust is a problem (unless you're the family dog). But we did manage chicken and dumplings the other night, with the chicken chopped very finely and the dumplings having been softened by the sauce. Shredded chicken from a roast chicken, or chicken parts? Our usual method of sous-viding breasts is a non-starter unless we drastically overcook it, and who wants that? Squash-and-onion casserole is a good idea; ground meats, which I thought would be okay, just don't work for her.
  11. I can, and will, eat lentils. However, my partner, who is the one with dental issues, only likes them when prepared with short ribs, a la @Fat Guy. Paneer is tough to come by in our part of the suburbs, but we could make it, or sub queso fresco, or -- my suggestion --- potatoes, as what my partner really digs is the curried spinach, rather than the cheese. If we can get past the lentil issue, then we have to pass the Oatmeal Rubicon (good band name, btw). But I think this is worth a try, actually. Deseeding is smart. We've actually gone back and for
  12. Five weeks into a dental-issue-induced liquid (or at least very-small-solids) diet, we're nearly out of ideas. We've had to up our soup and food-styling games quite a bit, turning normally chunky soups into smooth purees without allowing them to look like pond scum. These are dinner soups, since that's our one shared meal of the day. Consequently, they incorporate a protein (usually an animal protein, as there are no tofu fans in the house), veg and usually a carb Most often, breakfast is yogurt with mashed fruit, and lunch is soup left over from the previous night. Here's what we've had:
  13. It's hard to tell from a photograph (and it would be hard even in person when you can't see the underside where meat markets/departments like to hide what they think is unsightly fat). But based on the color I perceive, and the mostly uniform, parallel grain, I'd say that's loin.
  14. Probably, but the question was not about the best way to cook pork tenderloin, it was about how to cook it in the Instant Pot. Regardless of whether or not you or I think it's a good idea, people are going to cook pork tenderloin in their pressure cookers. They might as well learn how to do it to obtain the best results.
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