ChrisOfStumptown's Profile

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Recipe ideas for pregnant lady with high blood pressure

If you can handle mild diuretics you might consider hibiscus beverages. There's some evidence it may reduce blood pressure. It tastes good and is popular as a hot tea or as a cold sweetened beverage.

Apologies if this is OT.

35 minutes ago
ChrisOfStumptown in Home Cooking

Asparagus Assistance Please

I've made fritto misto with them and it's no problem.

about 18 hours ago
ChrisOfStumptown in Home Cooking

Good salad to precede clam linguine

Shaved fennel salad would work well.

about 18 hours ago
ChrisOfStumptown in Home Cooking
2

What's for Dinner #292 - The Hippity-Hop Edition!

Thought about the ricotta meatballs that were posted yesterday, but decided that there was a merguez sausage that needed eating in the fridge. Paired up with Israeli couscous with arugula pesto and a salad of parsley and disappointingly unripe grape tomatoes from Trader Joes. I think may be destined for a future as tomato "raisins".

about 19 hours ago
ChrisOfStumptown in Home Cooking
1

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

I was putting in 10-15 miles daily on bike a few years ago and being faced with the evening dilemma of showering or ransacking the kitchen for whatever could be immediately devoured - anything from leftovers, to ice cream, to fruits, nuts, chips, it made no difference. If I chose to clean myself up first I might well be literally salivating by the time I made it back into the kitchen. Fine dining is out the window at that point.

1 day ago
ChrisOfStumptown in Home Cooking

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

Did you see the film Adaptation? It started out with flower poaching and look how that turned out.

1 day ago
ChrisOfStumptown in Home Cooking
3

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

Would that be the same roommate that cooks oven boiled steak and mystery gravy?

1 day ago
ChrisOfStumptown in Home Cooking
1

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

That is exactly where they are from. The prime mushroom vendor has had them in reasonable quantity for several weeks now.

I may buy more but I am a bit conflicted about the price. At almost $40 per pound that is about four dollars of mushrooms. On the other hand I can afford four dollars and I can imagine what it might cost at a restaurant.

1 day ago
ChrisOfStumptown in Home Cooking

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

Great, thanks

2 days ago
ChrisOfStumptown in Home Cooking

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

Looks great and I happen to have nearly all of these ingredients. One question: the recipe says "ground fennel", whic I suppose means seeds. Is that how you interpret it?

2 days ago
ChrisOfStumptown in Home Cooking

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

thanks Allie. Would you believe the plates were two bucks a piece at the thrift store?

2 days ago
ChrisOfStumptown in Home Cooking
4

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

If you do get better, I would like to sign up for remedial lessons.

Apr 15, 2014
ChrisOfStumptown in Home Cooking
2

Dairy free Chicken Enchiladas??

You are describing the enchillada style I like best. While a crumble of queso fresco atop or a bit of crema is a nice touch they really don't benefit from a lot of dairy (cheese enchiladas being an exception).

I'd suggest the OP lightly fry the tortillas on both sides, fill with shredded chicken, add chile sauce and cook til heated through. Top with a fried egg per person. The egg yolk works fantastic with the chile sauce.

Apr 15, 2014
ChrisOfStumptown in Home Cooking

Zuni Cafe Cookbook: Eggs/ Starchy Dishes

I liked this recipe using bacon, frozen peas, and spaghetti. I thought I might add one point about cookware. I used a reasonably well seasoned carbon steel pan, but still ended up with a difficult to clean mess in the pan. I think that a teflon pan would be ideal for this dish.

Apr 14, 2014
ChrisOfStumptown in Home Cooking

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

Wow you folks are cooking up a storm. I've been eyeing the multiple carbonara that have been on display. Steve's "Roman Food" version sort of settled it.

I did the Zuni Cafe version despite the unorthodox addition of peas, ricotta, and American style bacon. It was good; I'd say she knew a few things about cooking.

As far as pairings, I am lucky enough to have fresh morels which ended up in a salad with spring asparagus.

Apr 14, 2014
ChrisOfStumptown in Home Cooking
10

Sorrel? What to do with it...

I am not a huge fan of sorrel but it is a very nice addition to potato leek soup.

Apr 12, 2014
ChrisOfStumptown in Home Cooking

How often do you drink alcoholic drinks?

That's a charming story.

However I don't see that it relates to a discussion of odds. If he had died of cirrhosis at a younger age, your story would be much different. Or if he had died of colon cancer, you would not know whether alcohol was the cause of his disease.

That we can point to someone who took risks and did not suffer consequences doesn't mean those risks were wise.

Apr 11, 2014
ChrisOfStumptown in General Topics

How often do you drink alcoholic drinks?

Well there are 30,000 cirrhosis deaths annually Vs 2.5 million for all causes. Given that a very large percentage of Americans drink moderately cirrhosis is probably not the biggest worry for moderate drinkers.

Cleveland Clinic has a nice page on alcoholic fatty liver disease. They say cirrhosis gets more likely the more one drinks with risk accelerating at 60gms/day for men and 20 for women. They also say regular drinking is worse than binge drinking for cirrhosis.

I'd expect cancer might be a bigger problem at moderate intake than cirrhosis. Many different cancer risks increase several fold at 50gms/ day level, see this:

http://pubs.niaaa.nih.gov/publication...

Apr 11, 2014
ChrisOfStumptown in General Topics

What's for Dinner #290 - April Showers/April Flowers Edition! [through April 12, 2014]

You could be onto something there with the spinach eggnog breakfast smoothie. I suggest you pursue this idea. Actually I dare you. No, wait. Chris double dog dares you to drink the spinach eggnog breakfast smoothie.

Apr 09, 2014
ChrisOfStumptown in Home Cooking
2

What's for Dinner #290 - April Showers/April Flowers Edition! [through April 12, 2014]

it worked very well but of course I cannot claim credit except following directions. Ottolenghi has obvious skills with vegetables and also spices, but it seems to me that his strongest suit is fresh herbs. It's a very nice salad.

Apr 08, 2014
ChrisOfStumptown in Home Cooking
3

What's for Dinner #290 - April Showers/April Flowers Edition! [through April 12, 2014]

as do I. But let us not make spinach eggnog.

Apr 08, 2014
ChrisOfStumptown in Home Cooking
1

What's for Dinner #290 - April Showers/April Flowers Edition! [through April 12, 2014]

I wish I made the tortellini but no. And I wouldn't say the cream was heavy on the nutmeg, but to me a little really does help cream sauces. It was enough, and actually I don't like when the cream starts tasting nutmeggy. It means you put too much in.

Apr 08, 2014
ChrisOfStumptown in Home Cooking
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What's for Dinner #290 - April Showers/April Flowers Edition! [through April 12, 2014]

Tortellini and peas in nutmeg cream. Couldn't resist some really nice artichokes, so paired up with a salad of shaved artichoke hearts, pepper cress, mint, cilantro, and shaved Romano. Salad adapted from Jerusalem.

Apr 08, 2014
ChrisOfStumptown in Home Cooking
11

What's for Dinner #290 - April Showers/April Flowers Edition! [through April 12, 2014]

She had me at the 'homemade puff pastry' bit.

Apr 08, 2014
ChrisOfStumptown in Home Cooking
2

Deli Cole Slaw Surprise

I agree. That the OP was surprised does not mean the deli owner was hiding anything.

Apr 08, 2014
ChrisOfStumptown in General Topics

What's for dinner #289 - Spring Poems Edition! [Through April 7, 2014]

I've made it a few times over the past few weeks and what I like best is to press the tofu, toss the tofu cubes with salt, pepper, and cornstarch, and then deep fry. I find the cornstarch makes a nice enough crust with tofu not to need a batter like salt and pepper squid. It is a different and lighter dish.

Tonight I salted and peppered afterwards (like french fries) but I don't think that works as well. I was curious if the pepper might be better raw but it didn't seem to make much difference except that it didn't adhere as well.

Also because I eat it with a soy based sauce I cut the salt down vs restaurant salt and pepper dishes, but ymmv and all.

Apr 06, 2014
ChrisOfStumptown in Home Cooking
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What's for dinner #289 - Spring Poems Edition! [Through April 7, 2014]

I had a friend over for brunch. I served pita with borani esfenaaj (spinach in garlic yogurt), baba ganoush, broiled grapefruit, and a shrimp avocado salad. He seemed delighted which was nice.

Did a little playing with the ice cream maker and my cream whipper to make sorbet from a couple of lemons, a sweet but mushy watermelon and a little mint. A while back a blogger discovered that high pressure NO2 was ideal way to extract flavors into liquids, so a made a rum mint infusion. This found its way into the sorbet, but not in a quantity to make a difference.

For dinner I put together salt and pepper tofu with ponzu sauce, bok choy rabe with sesame and ginger, and rice. Sorbet is on deck.

Apr 06, 2014
ChrisOfStumptown in Home Cooking
5

What's for dinner #289 - Spring Poems Edition! [Through April 7, 2014]

beautiful, love the bizen ware.

Apr 06, 2014
ChrisOfStumptown in Home Cooking

What's for dinner #289 - Spring Poems Edition! [Through April 7, 2014]

Pan seared halibut cheeks last night. Partnered up with tomatoes Provençal for some acidity. They got roasted with parsley, breadcrumbs, and garlic.

The first of the local asparagus showed up at the market yesterday, just a lone vendor with a few gnarly shoots. So I did these in the oven between two sheets of parchment paper. They end up coming out steamed in their own liquid. Tossed these with a vinaigrette and voila.

Apr 06, 2014
ChrisOfStumptown in Home Cooking
4

What's for dinner #289 - Spring Poems Edition! [Through April 7, 2014]

love the cake. The flowers are great. But I can't figure out what the purple and cream colored stars are made of. What are they?

Apr 05, 2014
ChrisOfStumptown in Home Cooking
1