Why do I want to continue to see this dentist? She was one of two recommended by my oral surgeon, who has been enriched considerably by the errors, incompetence, and negligence of my previous dentist and her crony, the endodontist. The oral surgeon was loathe to recommend anyone at first ("We work well with all dentists") but relented when I started crying (from constant pain and frustration) in his office!
Some readers recommend I consult Yelp and Angie's List. Interestingly, both my current and former dentists have all positive reviews. The former dentist is noted for her wonderful attitude and beautiful smile. UGH.
Thanks again to all.
As a break from expensive dentistry, I present a weird recipe, which I may try tomorrow. I took the visiting Mr C to Big Lots, where I got stuff for me (with my $15 off $45 coupon!) and a few things for his harried student kitchen. Right by the entrance, I spied a cart filled with bags of potato chips marked down to 10 cents! I don't think I have ever bought potato chips (though I do buy corn chips on occasion), but how could I resist?
When I got home, I did some searching and found this recipe. I have GOT to try it. Would you dare make a frittata with potato chips?
Potato Chip Omelet
2 SERVINGS
2 SERVINGS
Courtesy of Ferran Adrià originally published in The Family Meal: Home Cooking With Ferran Adrià
6 eggs
2¾ oz. salted potato chips
1½ Tbsp. olive oil
2¾ oz. salted potato chips
1½ Tbsp. olive oil
• Break the eggs into a bowl and beat with a balloon whisk until very frothy.
• Add the chips, being careful not to break them, then let soak in the egg for 1 minute.
• Place a 10-inch nonstick frying pan over medium heat, then add 2 teaspoons of oil.
• Pour the mixture into the pan and stir gently with a rubber spatula.
• Use the spatula to loosen the omelet from the edge of the pan.
• After 40 seconds, when the bottom of the omelet has set, cover the omelet with a plate. Hold onto the pan with one hand, then carefully turn the pan over, so that the omelet slides onto the plate.
• Remove the pan and return it to the heat. Add another 2 teaspoons oil.
• Slide the omelet from the plate and into the pan, so that the uncooked side is in contact with the heat. Cook for another 20 seconds.
• Serve the omelet on a plate.
• Add the chips, being careful not to break them, then let soak in the egg for 1 minute.
• Place a 10-inch nonstick frying pan over medium heat, then add 2 teaspoons of oil.
• Pour the mixture into the pan and stir gently with a rubber spatula.
• Use the spatula to loosen the omelet from the edge of the pan.
• After 40 seconds, when the bottom of the omelet has set, cover the omelet with a plate. Hold onto the pan with one hand, then carefully turn the pan over, so that the omelet slides onto the plate.
• Remove the pan and return it to the heat. Add another 2 teaspoons oil.
• Slide the omelet from the plate and into the pan, so that the uncooked side is in contact with the heat. Cook for another 20 seconds.
• Serve the omelet on a plate.
Reprinted with permission from Phaidon Press
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4 comments:
Dysfunction! An ex-boyfriend's dad, who had an ophthalmology practice, knew his receptionist/office manager was stealing from him but allowed it to go on for years because it was still cheaper than hiring a competent person at a fair wage.
Well, I am glad you are happy staying with the dentist. Having confidence in your physician is very important. As for using potato chips in a recipe: I would use it from an accomplished cook without hesitation. Not so much if it is from those goofy celebrity cooking personalities that parade on the Food Network. Yes, I do take my food seriously. :)
I think I've finally found a DDS I like, but I haven't had anything serious happen yet, so I can't say for sure (touch wood, things will continue on that level). I'm thinking the potato chips would be soggy, so I'll be interested to see what you thought about the recipe. The only other recipe I've ever seen with potato chips was the crush them and sprinkle on top of a casserole. If I bought them, I would just sit down and eat them until I was nearly ill, which is why I never buy them!
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