Chow Tasting on Hold:Wisdom Teeth Removal
Chow Tasting on Hold:Wisdom Teeth Removal
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Chow Tasting on Hold:Wisdom Teeth Removal
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Post #1 - July 29th, 2005, 8:26 amSo the dreaded time has come, and I am having my wisdom teeth removed. Therefore crunchy debris like items will be missing from my tasting world for a while.
Anyone have any good chow stories and recs on foods I should be looking at in the next week, post tooth removal. Maybe I'll just throw an Al's Italian in the old Waring and drink it down. Wonder how beef and giardinara shake is?
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Post #2 - July 29th, 2005, 9:16 amI actually had fun cooking for Himself when he had his wisdom teeth removed. For some reason, it was mostly French, things like vichychoisse, souflles, a delicious cold mousse of scallops....
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Post #3 - July 29th, 2005, 9:46 amAbout a week after mine were extracted, I decided to treat myself to one of my favorites, the fried calamari at Santacafe. They were served with a tequila/lime dipping sauce. Even though I thought the wounds were pretty much healed, I almost fainted. The unrelenting pain was so intense I had to leave the restaurant. I guess the culprit was the lime juice, but the tequila probably didn't help. Beware!
Good luck on your procedure and a quick recovery.
Bill/SFNM
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Post #4 - July 29th, 2005, 9:51 amHow about a big slab of meat-jello ribs?
No one cooks up soft baby back ribs like Gale Street Inn.
Gale Street Inn
4914 N. Milwaukee Ave
Best,
Michael
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Post #5 - July 29th, 2005, 10:57 amAnd maybe someone at Moto can prepare a dinner in the nitrogen tank so it'll melt in your mouth...
(Good luck. My own came out when I was a teen, all very smooth and boring, and I have to admit I think I kept the routine going a day or two longer than I really needed just so I could have a couple more milkshakes -- hopefully that'll be the biggest "problem" you face!)
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Post #6 - July 29th, 2005, 1:48 pmhttp://boblehner.livejournal.com/32737.html
(the second to last paragraph of the post and the comments are key.)
good luck and happy blending!
Kristen
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Post #7 - July 29th, 2005, 3:08 pmI've mentioned before that Korean tofu is THE thing to have when chewing seems an issue.
As posted once before:
Say, So Gong Dong Tofu House, a/k/a the Korean tofu soup place a/k/a where chowhounds with dental problems go for succor.
We joined Zim and family for delicious bowls of percolating tofu soup last night. Midway through a garlic/chili high, I asked him how he finds these places. He said he saw a Monica Eng review, but I checked last night, and her review came several months AFTER Zim's first mention on chowhound.com. In fact, I wonder if she got it from him. Yet, if the origins remain mysterious, the results remain tasty.
There are 8 varieties of tofu soup plus a few other dishes. We started with a mondo pancake scissored for us at the table and steamed dumplings. We dragged each through a soy based liquor, chunky with garlic, scallions and other flavorings, a sauce worth bottling. After some time on the appetizers, the table filled.
It is good to have the serving dish concession for Korean restaurants. So many plates arrived. First metal bowls with rice paddles, then stone crocks of rice, finally, the scalding tofu soup. But like an infomercial, there was more. A plate of raw eggs and multiple panchan (pickley things) followed.
This is as good as time as any to mention that the staff were most friendly and that there was no translation nor cultural factor. After arraying everything in front of me, they did not wait for me to stumble. Instead, they did it for me. The rice went from hot stone pot to cool metal bowl. An egg was cracked into my soup where the heat more than killed any salmonella, and some barley tea was poured over the rice left sticking to the bottom of my stone pot.
The result of all this hard work. Hot. At first, the tofu soup seemed bottomless as one could only take micro-sips, but after a while, I developed a rhythm, going from bowl (tofu) to bowl (rice) to bowl (tea soaked rice), enjoying each.
I only ate my soup, but from my eye, the variations in the 8 flavors (a mixture of meat or vegetation versions) seemed minor. The tofu and egg thickened broth are the stars, the add-ons just condiment.
If you like your stuff hot, your flavors bold, even if your gums need a rest, this is a place for you. Say So Dong Tofu House
3307 W. Brn Mawr
Chicago, ILThink Yiddish, Dress British - Advice of Evil Ronnie to me.
