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Lid with hole: OK TO COOK RICE?

your most basic cheap model rice cookers purposely include a lid vent just like that.

http://ecx.images-amazon.com/images/I...

see? should work great.

eta: oops just noticed this is a zombie thread. my bad. how do pots with vented lids handle braaaaiiiiiins?

Jun 15, 2015
chartreauxx in Cookware

Sunday lunch, downtown, with kids

serious pie @ virginia is 100% the high tables/stools.

Jun 14, 2015
chartreauxx in Greater Seattle

Downtown Seattle Restaurants

le pichet, chan, steelhead diner, vonn's, RN74 would be my more upscale recommendations. i do like the pizza at serious pie, but the communal seating can be off-putting in a business context... plus if you're willing to venture to lower queen anne the masonry has better food *and* beer *and* (mostly) soft drinks. i personally find blueacre more bark than bite, and quite a pricey bite at that. if pleasant hole-in-the-walls and/or savvy happy hour deals are in question, i have some ideas about a mile-ish stroll from your hotel, and/or delivery ideas you might enjoy.

Roux? Matt's Truck

have you been to lost pelican? definitely more northwest-fusion-y but i really like some of their food.

and most of the menu at steelhead diner in the market i can take or leave (plus it's overpriced) but their bowl of gumbo is actually (IMO) really good and a filling lunch steal at $8/cup or $10/BIG bowl (just get the bowl as your meal, it's plenty of food) with soft fluffy rice. the clam chowder (while *not* Louisiana) is also good (same price/portions).

Jun 03, 2015
chartreauxx in Greater Seattle

Eggs the way you like them

1) scrambled very softly, with or without cheese/veg added
2) sunny side up
3) poached (runny!)
4) japanese, classic french, *or* spanish omelet
5) raw: whipped into hot rice with soy + eaten with nori, in steak tartare, cracked onto udon for tsukimi etc; for quail eggs, i like them raw in gunkan maki or in oyster shooters
6) egg salad (has to be japanese-style, though, with softer-boiled eggs)
7) quiche or frittata
8) soft- to just-shy-of-medium boiled
9) chawan mushi

i guess i love eggs most ways, if they're cooked on the less-done side or raw - really dislike dry eggs (if blended up) or solid yolks (if fried/poached/boiled). i'm leaving off meringue, custard etc since most people stayed savory.

Jun 03, 2015
chartreauxx in General Topics

Eggs the way you like them

those look awesome. i like to scramble (in the pan or ahead of time) with a little butter, s&p, milk or cream and - my secret weapon! - i use cooking chopsticks as the utensil to scramble with (instead of a fork or whisk or spoon). i find the chopsticks make it really easy to get the texture described.

Jun 03, 2015
chartreauxx in General Topics

Chimps are no chumps: Give them an oven, they'll learn to cook

kanzi, a bonobo in iowa, actually really enjoys cooking, eggs especially. (you'll note the article mostly focuses on "simulated" cooking in a separate research organization; kanzi cooks using a pan over heat). a friend used to work at the great ape trust so i got a behind the scenes tour. kanzi'll ask for the items he wants to add to his eggs using his symbol touch pad and fry it up. it's really pretty cool. he does rely on his human companions for most of the knife work though! ;-)

Jun 03, 2015
chartreauxx in Food Media & News

Small bite appetizer help/suggestions - wonton cups, etc?

ceviche or gazpacho in those disposable plastic shot glass, or in disposable chinese spoons, or similar. could also serve ceviche in tostitos scoops or wonton cups. you could add a single shrimp to each gazpacho, and/or include fruit in your ceviche (mark bittman has a nice scallop ceviche including plums, but i think it would take shrimp just as nicely).

homemade fruit salsa, guac, maybe sour cream, chips (covers veggies/vegans)

a chilled fruit soup (watermelon with citrus and salt is really nice, i add mint)

Jun 03, 2015
chartreauxx in Home Cooking

Sack lunches for little kid, no fridge

i would be more than a bit irked myself, and was likewise wondering what they'd do if you unwrapped a product, and how they control for home kitchens containing nuts! it seems kind of irrational to me. i get where you're coming from, but i'd guess i'd just try to avoid obvious sins and not worry about the rest? i don't see how a nut-consuming household can pack a truly, 100% nut- or nut-trace-free lunch. best of luck, what a challenge!

May 28, 2015
chartreauxx in Home Cooking

Sack lunches for little kid, no fridge

the "may contain" label is actually 1) voluntary, and 2) completely unregulated, so that seems like a silly restriction.

i mean, by that standard, if you ever use peanuts/peanut products/may contain peanut products in your home kitchen, anything that comes out of your house "may contain (traces of) peanuts/nuts"? just my immediate question on reading that restriction...

Sack lunches for little kid, no fridge

if it thaws in time, great! just noting that my sandwiches, hiking in 70-80ish F weather, were not completely un-frozen by lunch day 1. granted, they were also packed in a backpack surrounded by lots of gear to insulate them, which may play a role. worth experimenting for sure!

Sack lunches for little kid, no fridge

as a backpacker, i would just mention i use this trick... but the frozen sandwich is for the *second* day, not the first. i just take a cold sandwich from the fridge wrapped in foil for day 1. i'd be surprised if my sandwich defrosted completely by lunchtime the same day i removed it from the freezer (i pack bagels with turkey and cheese, veggies and shelf-stable single pack condiments separate from sandwich, assemble at mealtime; i don't freeze the veg).

May 27, 2015
chartreauxx in Home Cooking

Is it ok to eat many eggs?

and pig skin gel.

May 27, 2015
chartreauxx in General Topics

Sack lunches for little kid, no fridge

to prevent squishage of breads/fruits/veg/whatever, you can re-purpose things like heavy-duty produce containers/clamshells, or heavy-duty (not the clear, flimsy ones) plastic takeout containers (like these: http://www.amazon.com/ChefLand-3-Comp...

gladware also works, and wrapping sandwiches/wraps in foil vs simply saran wrap or ziploc bags can help prevent smushing.

May 27, 2015
chartreauxx in Home Cooking

Brand of sunflower seed butter that tastes most like Skippy PB?

LOL i'm sorry, i had to laugh. my brother went through a phase (luckily, before school!) where he would eat:

1) frosted flakes
2) PBJ on wonderbread
3)pats of straight butter off eggo waffles but not the waffle *or* the butter *without* the waffle

drove my mom bonkers.

Sack lunches for little kid, no fridge

hardboiled eggs are a trail standby for backpackers. i usually eat them within 1-3 days, but i know many others who will push it further than that. a HB egg straight from the fridge into the lunch bag, especially if there are other cold items like frozen veg, should last multiple days, never mind a few hours. send single serve salt/pepper packets (can be easily grabbed from any fast food joint or convenience store). does he like olives? harder cheeses like cheddar are another backpacking mainstay and keep for days, especially the vacuum packed single squares a la tillamoos; baby bel and laughing cow cheese would keep but the packaging might be too tough for him.

personally, i ate things like turkey and cheese sandwiches throughout school with minimal or no refrigeration and never got ill, but YMMV. it also depends how hot the weather is and where the lunches will be stored.

May 27, 2015
chartreauxx in Home Cooking

Sack lunches for little kid, no fridge

pack the frozen box/bottle/gogurt whatever in its own ziploc. may mean you lean toward bottled or metal-pouch juices over the paper cartons, but should keep the overall bag dry. alternatively, my mom would often just pack our whole meal in a gallon ziploc for field trips to prevent sogginess/tearing.

Brand of sunflower seed butter that tastes most like Skippy PB?

i'm guessing you might also get away with mixing in speculoos butter. sometimes as a kid my mom would also put actual fruit (like slices of apple or pear, or banana, etc) inside my pbj in addition to or instead of jam. he might also take to other x butter combos (i liked pb+honey, pb+fruit, pb+mayo, and i've heard and read good things about pb+pickle, pb+bacon, pb+cheddar, etc).

Ideas to use up syrupy marmalade?

mix it into yogurt, swirl it through coffee cake or bread pudding, blend into milkshakes or smoothies, mix with other fruit for a crumble or a buckle, spoon over biscuits or shortcake as a strawberry shortcake riff, put it over angel food cake, make a jam cake, glaze meats/fish with it...mmm. sounds good. time to go hunt for a snack...

May 26, 2015
chartreauxx in Home Cooking

nice pigskin gel

not to mention sounding a *lot* like other weird crash-diet-miracle-fix voo-doo getting kicked around the interwebs...

Brand of sunflower seed butter that tastes most like Skippy PB?

put chocolate in it and call it chocolate butter. :-P

May 26, 2015
chartreauxx in General Topics

Sriracha: Is it a Hype?

neither did ranch dressing. ranch literally started (in the public sphere) as a house special dressing served to guests of the hidden valley dude ranch in santa barbara, ca.

May 26, 2015
chartreauxx in General Topics

Sriracha: Is it a Hype?

agreed re: "foreign stuff". sriracha is, in fact though, found in the very chains mentioned. applebee's serves sriracha shrimp and a turkey sandwich with sriracha sauce. taco bell is serving a sriracha quesarito (whatever *that* means), pizza hut offers honey sriracha as a sauce option, jack in the box serves a sriracha burger, denny's has a sriracha chicken sandwich... i'd say sriracha is absolutely in those chain restaurants. so i'm not sure what's going on.

May 26, 2015
chartreauxx in General Topics

Sriracha: Is it a Hype?

do you think it might have something to do, also, with the origins of the sauce? sriracha came over from thailand ("foreign", "exotic"...even though it now appears as readily as ranch does at applebees and taco bell!), whereas ranch dressing is home-grown, having been invented on a dude ranch in california. americans, imo, do seem to have a habit of downplaying stuff we invent while tending to elevate the stuff we adopt.

May 26, 2015
chartreauxx in General Topics

Sriracha: Is it a Hype?

people do, indeed, marinate things like chicken in ranch dressing. there are ranch-flavored chips, chip dip, and plenty of people dip fries and veggies in ranch. ranch dressing powder goes into many party snack mix recipes or gets used to season popcorn. some people even top baked potatoes with it, or use it as a sandwich spread, burger topping, or taco or wrap sauce. and of course ranch goes on salads (including pasta or potato salads) as a (surprise) dressing. whether you like it or not, and whether we're talking homemade from scratch, a powdered packet, or hidden valley out the bottle, is a matter of taste. however, people do use ranch in a lot of ways similar to sriracha.

May 26, 2015
chartreauxx in General Topics

Foods to pack for long day & night at hospital

i'll speak as a round-robin hospital denizen, as well as someone who backpacks and camps regularly.

i'd suggest easy-to-digest, mild foods, probiotic and low-odor a plus. string cheese, yogurt, pudding, jello, breads/crackers (saltines, pita, wheat thins, butter crackers, rolls, bagels, etc) with spread (butter, jam, honey, hummus, nut butter, cream cheese, etc), snacky fruits (clementines, grapes, cherries, strawberries, apples, pears, baby carrots, celery sticks, baby tomatoes, mangoes, etc), dried goodies (dates, raisins, craisins, apricots, veggie chips), canned or chilled homemade soup/chili/stew for the microwave, instant oatmeal, cottage cheese, boiled eggs, chilled pasta/grain salads, anything with broccoli (it's great for gut flora), juice boxes, herbal tea with honey...i could keep going. i spent 6 weeks straight hospitalized in japan, so i have *lots* of suggestions for what i was craving. rice balls were high on the list! miso soup (easily bought instant, made with simple hot water) was also a fave.

May 20, 2015
chartreauxx in General Topics

Is it ok to eat many eggs?

or the completely scientifically unsound crash diet?

May 19, 2015
chartreauxx in General Topics

3 days in Seattle - seafood, local foods, Downtown & West Seattle

"travolata" is not a seattle restaurant. i believe you mean "tavolata".

tavolata and le pichet are, IMO, kind of apples and oranges. tavolata is quite trendy, noisy, modern, italian-northwest fusion with an almost steampunk vibe to its decor. le pichet is a warm, bustling, spot serving almost-classic french food with just a hint of northwest fusion in a cozy bistro-esque setting.

tavolata is good food with hit-and-miss service (if you go, try the burrata app, the rigatoni, and the gnocchi ala romana...shame i do not see the tartare nor the carpaccio on the current menu as those are two of my favorites). it will be noisy, likely crowded, with so-so service and hard seats. they do offer good donuts for dessert.

le pichet doesn't have especially comfortable seats either, but their servers tend to be very skilled; present and aware without hovering. their dinner offerings are (in my experience) spectacular, and the entire venue just feels a tad more rustic (in a good way). it's a small space, lit mostly by candlelight in the evenings. they have delicious complimentary bread and butter, and i've honestly never (in 10 years!) had a meal there that i would describe as less than "good".

Group Camping Meal (also posted under "grilling")

polenta is corn, so it isn't approved for those doing "paleo". beans (chili) are also verboten on paleo. this option works for the vegans, but not for the awkward mix of restrictions here.

May 18, 2015
chartreauxx in Special Diets

McDonald's Destroyed the Gut Bacteria of a College Kid in 10 Days

and caviar. it needs a side, right? kid has a main, a side and a drink (burger/nuggets, fries, coke)...