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THE LUXURY OF SAME-DAY CROWNS
No. 1 Dad Hash Browns
Inspired by Bon Appétit
The dental crown is one of dentistry’s greatest weapons. Basically, crowns or caps are designed to look like a natural tooth and cover the entire part of the tooth above the gumline. Crowns have been essential for fixing damaged teeth since being introduced in the 1960s. Your dentist may recommend a crown when a cavity is too large for a filling, a tooth is cracked or weakened. Crowns are a staple of modern dentistry. Thankfully, we have cutting-edge dental technology that allows us to offer our patients same-day crowns. No more goopy molds. We’re able to create same-day crowns thanks to the technology available in our office. Instead of gagging on dental putty to make an impression of the damaged tooth, a program takes a 3D scan quickly, comfortably, and accurately. Forget the temporary. Before this technology, patients had to struggle with temporary crowns while their permanent crown was being made in a lab. This meant they had to avoid certain hard, sticky foods, and chew on the other side for a few weeks. There was always the worry that the temporary crown would break or come off at an inopportune time. Same-day crowns eliminated the need for temporaries. Spend less time at the dentist. Same-day crowns could also be called “1-visit crowns.” We’re able to take scans, create the new crown, and fit it all in one appointment. Patients don’t have to take more time off work or away from their families for an extra visit to have their temporary crown replaced with the permanent solution. We are proud to provide same-day crowns to patients who need them. We’re currently the only dentist in the area with this technology in-office. If you suspect you may need a crown and wish to get your tooth taken care of quickly, give us a call at 256.534.1475. BENEFITS OF SAME-DAY CROWNS
INGREDIENTS
• • • • • 1 stick (1/2 cup) unsalted butter, or 6 tbsp ghee 3 russet potatoes (about 1/2 lb.), peeled 1 tsp Kosher salt, plus more to taste Freshly ground black pepper, to taste Pinch of cayenne pepper, plus more to taste 1. In a small saucepan, heat butter over medium heat until foamy. Reduce heat if needed to avoid browning. Skim off white milk solids to make clarified butter (ghee). Transfer to a bowl and reserve. (This step won’t be needed if using ghee.) 2. Using the large holes on a box grater, grate potatoes. Transfer to a large bowl of cold water and stir until water becomes cloudy. Rinse potatoes under cold water, then squeeze out liquid using cheesecloth or a kitchen towel, removing as much moisture as possible. Season potatoes. 3. In a large nonstick skillet, heat butter (or ghee) to medium-high. Add potatoes and cook until a crust forms underneath, about 5 minutes. Using a rubber spatula, break up potatoes and continue to cook, adding more butter (or ghee) if potatoes begin to stick. 4. Cook until golden brown and crisp, about 8 minutes. Drain on paper towels; season with salt, pepper, and cayenne to taste. Serve. DIRECTIONS
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