Profile

DrPatman

I am a 44 year old physician and I LOVE FOOD - all kinds of food! I am an adventurous soul who will try anything. I tell everyone - I want to be Andrew Zimmern in my next life!

  • Location: Independence, MO
  • Favorite foods: Since I am Chinese, I dig all styles of Chinese food - especially Cantonese and Taiwanese cuisine. I also adore Japanese, Italian (my wife's family's recipes are my favorite), Mexican (street tacos!), and good 'ole down home Midwestern cookin'.
  • Last bite on earth: Toro sashimi, inside a Mexican street taco with a plate of diced chicken and salted fish fried rice, followed by my wife's spaghetti and meatballs. And that is the appetizer!

Snack Attack: What's Your Favorite Snack Cake?

Oooooo, Desert Dryad. I concur on the raspberry Zingers with the coconut. I haven't had them in ages...probably upwards of 20 years!

Leandra...thanks for starting this thread and the trip down memory lane. Great topic!

Still Not Sure How Much to Tip for Pizza Delivery? You're Not Alone

I tip as I do table service - a minimum of 15-20%. If the weather is bad, I will give them more.

We Try the New Lay's Chips Flavors: Sriracha, Chicken & Waffles, Cheesy Garlic Bread

I only had the opportunity to try the Sriracha flavored chips. Like most, I found them quite underwhelming. I wonder if the "barbecue flavor chip" overtone accounts for the "vinegary" flavor someone mentioned earlier. I am not a fan of barbecue flavored chips and these were similar to them, in my opinion. The only thing that made them edible enough to finish the bag was...wait for it...dipping them in sriracha!

Fast-Food Fried Fish Sandwiches: Popeyes vs. Burger King vs. McDonald's vs. Wendy's

"Piscine" will become part of my vocabulary. As will "fatlength".

I think Culver's makes a decent fish (cod, I believe) sandwich. I do not often eat fish sandwiches, but when I am in the mood for one, Culver's is my preference.

Midnight snack attack!

Sometimes a handful of almonds. Other times it is kimchi - straight out of the jar.

What's Your Favorite Burger Condiment?

Homemade mayo.

What food smell do you hate?

I have no problem with most of the smells that are mentioned here, even those that the majority would consider vile. However, as of late, I cannot handle the smell of salmon. Whether it is raw, cooking, or cooked, it makes me queasy. I attribute this to a recent sushi eating challenge (10 rolls in 60 minutes...did it in 18) where 60% of the rolls involved salmon or salmon skin of some type. This issue is definitely self inflicted and it sucks because I used to love salmon!

Cook the Book: 'Ruhlman's Twenty'

Organization. Mise en plas (or at least my version of it) is the most important technique in my arsenal.

What music do you cook/bake to?

I listen to whatever strikes my mood. Now that I really think about it, it is usually '80s hits or country music (no flames, please...I happen to like it!). Sometimes it will be classical jazz.

Like others here, I do not own and iPod or anything similar. However, I LOVE my satellite radio and it gets a ton of use-both in the cars and at home.

Tempuroni. Yes, That's Tempura + Pepperoni

Dear sweet Jesus...I think I have found heaven. And it is TEMPURONI! I must make this very soon!

Goodbye, Dumpling

My wife and I offer our sincerest condolences. RIP Dumpling! We will all miss you and the beauty you brought to our lives.

Do you have a food craving that you wish you didn't have?

Do I have a food craving that I wish I didn't have? Yep - it's called FOOD! You name it, I crave it at certain times. The worst for me are tacos, Cheetos, bread, noodles/pasta, and bacon.

25 Great Recipes for Camping

@Meat guy - as a long time Scouter, you just made my day! I have the Geezer cookbook and have made many of the recipes. Dutch Oven cooking can't be beat when camping, in my opinion.

@Aya - "sleeping in a tent next to your car" - priceless!

Soft foods/soups for someone after oral surgery.

Pudding and ice cream were my best friends. I also ate mashed tofu and soft scrambled eggs. Soup was a godsend.

I will echo omitting rice or anything with small granules. I had dry sockets when I had my wisdom teeth removed and boy did they fill up when I ate congee. My oral surgeon was less than pleased when he had to suction them out. I think the surgeon should be giving instructions regarding what you can or cannot eat during your recovery. If you are not sure, it does not hurt to ask.

Did you ever eat.....

No! But I have come close on a few occasions by nearly licking the spoon after dishing out the daily canned food for our cats.

Cook the Book: 'Food Trucks'

There is a new truck starting up in KC called Magical Meatball Tour. They are just getting off the ground, but have been at various events around the area giving out samples. I have had their standard Sicilian meatball and a vegetarian meatball (that I could swear was not) - absolutely wonderful. They are finally starting to roll and will cater parties in addition to their street business.

There is also a cupcake truck (the name eludes me at the moment) that is out of this world. I am hopeful that the Kansas City food truck scene grows - the beginning is promising.

Kitchen Rebels

I agree with @thingstea and @smoore. The "cook on high heat at all costs" mentality is in those who do not know what they are doing. I am a guy and the knobs get a workout on my stove and my gas grill. I like skillfully cooked food, not incinerated hunks of matter. I think it helps that I find cooking relaxing and like to experiment in the kitchen. After some 25 years, it still works!

I also do not subscribe to the "expert" opinions most of the time. I have even changed some of the methods my mother taught me as a child because they work better for me and achieve a similar, if not the same, result. I will admit to being a bit of a clean freak in the kitchen, but I don't wash my hands or wipe the counter every time I touch something different. My hands are already dry and cracked because my occupation requires that I wash them frequently anyway, so I am not as obsessive about it at home. Besides, I have yet to poison anyone with my food, so I forge on.

Do You Have Cinco De Mayo Plans?

Jaunt to my favorite Mexican restaurant at lunch w/ Mrs. DrPatman, then working to treat the injuries that result from tonight's festivities. Someone has to do it!

How old is your KitchenAid mixer?

Our KA Artisan was a wedding present in 1999. Still have both the mixer and the wife and both are still running strong and dependable to this day.

What are you doing with all of your leftover ham?

We didn't have any leftover this time. When I do have it, I make ham fried rice or a Chinese steamed egg custard with diced ham in it. Or I mince the ham and add it and some peas to rice as I am steaming it. If I am in the mood for a light meal, I julienne or slice it into strips for a salad. Or just slice it with some good coarse ground mustard on marbled rye bread for a great sandwich.

The Cheeseburger Eggsplosion, a Burger with a Fried Egg Center

OMG! That looks SOOOO good! I might have to make this one for our party this weekend to see everyone's reaction. I can just hear the questions now - Why are you cooking this one on the side burner and the others on the grill? Plus, this gives me an idea for the next time I make loco moco. You are a genius, Sir Kenji!

Finger Lickin' Good!

Finger lickin' - absolutely! I grew up (and once again live) in Kansas City. Surrounded by lots of BBQ and fried chicken, it is a must to keep from getting sauce or grease all over your clothes. Trying to wipe your hands with a wad of napkins just means you have shredded napkin bits all over the place.


Tiki Week: Crab Rangoon

Even though I am not a fan and do not eat them myself, I make them whey requested by my friends. In fact, they request them as much as my homemade egg rolls and dumplings. I use a bit more crab (or krab - just depends on my mood) and some finely chopped green onion (white and light green parts only). And I make them with store bought wonton wrappers.

Foods everyone seems to like but you just can't get into....

There are not many things I do not like (my wife calls me the human "garbage can"), but there are a couple of things that I either no longer like or have never liked.

Carrots - raw or cooked, it doesn't matter. If they are already in a prepared salad, I will eat them unless they are sliced large enough to be removed. I used to love them, but think I ate too many as my "healthy" snack over the last 15 or so years.

Blue cheese - I have just never liked the taste. For some reason, I will eat similar cheeses (gorgonzola and brie, for example), but blue cheese grosses me out.

How do you cook your pheasant?

These recipes all look good. Thanks everyone!

@jedd - awesome story

@Saucy - please pass the eye bleach! That was too darn funny.

Where to eat in St Petersburg/Tierra Verde/Tampa, FL?

My wife and I are spending a week in Tierra Verde, Florida. We already have a couple of places planned, but are looking for additional ideas. We would like local, non-tourist kinds of places around St Pete Beach/Tierra Verde and around the Florida Aquarium/Steinbrenner Field areas. My cousin has given us a list of his favorites (T C Choy's for dim sum as an example) but would like more ideas along the lines of seafood (sushi included), Cuban or Latin, or anything from a dive to casual dining that is local. Other than a planned Crabby Bill's trip, we are planning to avoid chain restaurants. We really apprciate the help!

How do you cook your pheasant?

We are having a family reunion at my cousin's place this summer. He apparently has some pheasant in the freezer from a hunting trip and we are looking for ways to cook it. I have thought about grilling them or smoking them. He has a couple of Chinese recipes, but are looking to expand our options. Anyone have a favorite recipe to share?

Taste Test: Store-Bought Tofu

Not all tofu is created equal. Some tofu has a mild, sweet beany flavor and a smooth consistency, while other brands have flavor defects and strange textures. Our Seriously Meatless columnist Michael Natkin took one for the team and tried six brands of firm or extra firm tofu to help you out on your next grocery trip. More

The Food Lab: The Best Way To Grill Sausages

Haven't you ever wished that your juicy pork chops were perfectly seasoned all the way to the center? Or that your tender pork tenderloin were just a bit juicier and fattier? Or maybe that your flavorful, smoky ribs had a decisive snap to their bite? Sausages combine the best characteristics of all the other popular cuts of pork into one perfectly juicy, always tender, well-seasoned through-and-through package. They really are one of the ideal foods for the backyard grill. That is, provided two simple things: you start with great sausages, and you don't mess'em up. That's easier said than done. More