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Lodge dutch oven mystery

Starting to think along the lines of built-in tenderizer.

Nov 10, 2006
ob_chris in Cookware

Lodge dutch oven mystery

Just took possession of a Lodge Logic dutch oven. The underside of the lid is sporting a sinister pattern of spikes. Anyone able to clue me in on their purpose?

Nov 10, 2006
ob_chris in Cookware

What Would You Try For The First Time????

I believe the reference was to the eastern European country as opposed to our US state. Glutton, just curious -- what is unique about their cuisine?

Oct 30, 2006
ob_chris in General Topics

What's The Most Exotic Food You've Ever Eaten????

I would second Sri Lankan. Over a decade ago I lived in Minneapolis, MN and one night had an incredible dinner at a restaurant called (aptly) the Sri Lanka Curry House. Hottest, wildest food I had ever had (I was 22). Too much for my co-workers but I loved it. Looked it up online a few years later, where I learned that though it was only one of 5 Sri Lankan restaurants in the US at the time, it had just closed. I was in San Diego by then, but was still totally bummed.

I tried to get a taste of the cuisine in Tarzana recently, but it just didn't compare to the time and labor-intensive meal I had way back then.

Oct 30, 2006
ob_chris in General Topics

What Would You Try For The First Time????

For whatever reason, I'm still holding off on trying uni, though I'm sure I would love it. Maybe one too many negative comments from friends.

Oct 30, 2006
ob_chris in General Topics

Short Ribs?

Hey everyone, thanks for the responses. Just to provide a bit of further detail, this was not a chain, but a rather well-reviewed formal restaurant in a hotel near the OC Convention Center in Orlando. I'd have to venture a guess that sous-vide is not in the kitchen's bag of tricks. I'm pretty sure the waitress was just used to asking that question whenever something involving beef is ordered -- the ribs were part of a special "anniversary" menu; she may have never seen them before. The food did turn out to be reasonably good. That being said, however, another waiter poured my wine into my empty water glass...

(Just an aside on the topic: The best short ribs I've ever had were at Mill's Tavern in Providence, RI. Perfect.)

Oct 30, 2006
ob_chris in General Topics

Short Ribs?

Last week I was dining out with some co-workers and ordered the short ribs. I was last to order; the two before me both ordered fillets and had been asked how they would like them cooked. When she got to me she asked the same question. I was a little surprised and responded "braised" (I believe that this was also the full name on the menu -- "braised short ribs".) She paused and said "no, I mean do you want them rare, medium, or well-done?" I gave her my quick understanding of what I thought braised meant, and jokingly told her "I guess really well done." She looked concerned. This went on for about a minute before I got concerned myself that I would find myself with a plate of something totally unexpected, so I politely changed my order to the salmon.

So my question is this: Was I confused? Is there a beef short rib preparation that would require this question (assuming the menu didn't describe them as braised)? Or was it the waitress who needed a review session with the chef?

Oct 29, 2006
ob_chris in General Topics

Do you doggie bag?

Just wanted to comment on the two subtopics I found most interesting: reheating pizza and the American tendency to need to "finish it all":

I've found that preheating the oven to 450, putting the slices of pizza on a plate on top of the stove (for me, this is a gas stove/oven combo, where the heat is always leaking out the top) during the preheating process to bring it to room temp, and then putting the slices right on the oven rack for about four minutes works like a charm...

I'll never forget one time I went out to dinner with some co-workers -- I was right out of college in the employ of a large consulting company. We went to a rather expensive restaurant, and unlike other outings, this was not on the company/client's dime. I don't remember with any accuracy the quality of the food (I was young, and still impressed by anything that wasn't hot-pot ramen), but the average entree certainly pushed the $30 barrier. My manager, with no more than 40% of his order consumed, placed his utensils -- fork tines down -- on his plate. He looked at me and said -- and I will never forget this, because it seemed like an invitation to break free of 22 years of contradictory theory from my parents -- "The truest freedom is to be able to eat just half."

That being said, I'm totally down with the DB.

Oct 09, 2006
ob_chris in Not About Food