Text 4478, 177 rader
Skriven 2013-09-10 07:30:00 av Dave Drum (70272.cooking)
   Kommentar till text 4445 av Ruth Haffly (1:396/45.28)
Ärende: Eat Here - Get Gas
==========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> The procedure yesterday went somewhat better. I was allowed to get up
 DD> and use the biffy after about an hour. Then they brought me food. I
 DD> asked if it was from the St. John's Hospital kitchens (the outpatient
 DD> Diagnostic Centre is a part of that hospital) where my chilli buddy
 DD> George is a mainstay in the kitchen.

 RH> Hoping for something hot & spicy?

Not really. I just knew that if George was in charge of the kitchen ......
 
 DD> Nope, I was told. They score sandwiches from the deli in County Market
 DD> which is pretty much across the street. So, I had a half-sandwich of
 DD> pretty decent cold turkey, lettuce, mayo and tomato. A 4 oz cup of
 DD> fruit that was marked "Product of Thailand" and a couple glasses of
 DD> unsweetened iced tea. I was out of there by noon o'clock. The

 RH> I'd have rather had that than the blackened fish mush they brought me.
 RH> There was a 5:33 time stamp on the slip; I don't know if that's when it
 RH> was ordered or prepared but it was given to me a good hour or so later.
 RH> Everything had reached thermal equalibrium.

It was pretty good. But, turkey sarnies travel pretty well. I think they
tocked
the fruit cups in an ice box at the facility.

 DD> cardiologist told me that my arteries were all clear, no problems with
 DD> the stent that was already in place and that he thought the problem

 RH> Good news! I got a good report too, just have to repeat the stress test
 RH> in about 5 years (unless something warrants otherwise).

 DD> indicated by the stress test was probably a "false positive". PHEW!
 DD> I'm glad that's over with. Now, I'm just waiting out the clock so I
 DD> can ditch the dressing over the incision and go take a shower.

 RH> ("Jeopardy" think music played)

 DD> The only problem from the whole thing was that about 1800 last evening
 DD> my feet and lower legs began to itch like crazy. I'm pretty sure it
 DD> with a 12 oz club soda. That worked to flush the rest of the dye from
 DD> my system I think. In any event the itching subsided after my second
 DD> trip down the hall. And was all gone by the time the pee-pill quit its
 DD> "enhancement" of my kidney function.

 RH> At least you figured it out and took action to solve the problem. Beats
 RH> sitting around, wondering why you had the itching. I didn't notice any
 RH> sort of reaction like that.

They told me that they wanted to get the dye out of my system ASAP as it was
mildly toxic. That was A: the reason for the instruction on liquids and B: my
clew that it was likely the cause of the big itchy-scratchy.
 
 DD>       Title: New Mexico Garlic Mashed Potatoes
 DD>  Categories: Potatoes, Vegetables, Herbs, Cheese, Chilies
 DD>       Yield: 4 servings

 DD>       6 md Red potatoes; washed, peels
 DD>            - left on, quartered
 DD>       1    Head garlic; peeled
 DD>            Water
 DD>       1 c  Grated, loose pack Cheddar
 DD>            - cheese
 DD>       2 tb Milk
 DD>       3 tb Unsalted butter
 DD>     3/4 ts Fresh rosemary needles;
 DD>            - minced fine
 DD>            Salt & fresh black pepper
 DD>       3 ts Ground NuMex chilies; more
 DD>            - to taste

 RH> Looks good. We don't eat many mashed potatoes but I'd consider doing a
 RH> varient on this.

 DD> How would you vary the recipe? It looks good to me as-is. But, I'm
 DD> always looking for ideas.

 RH> I'd not use the rosemary, maybe put a bit of onion and/or cumin in,
 RH> instead. Maybe instead of the rosemary I'd add a pinch of Mexican
 RH> oregano.  Also maybe sub out pepper jack or Monterey jack for the
 RH> cheddar. Nothing against cheddar but just to change up the taste. Just
 RH> a few ideas to make it more of a southwest/Mexican flavor.

OK, fair enough. I like rosemary - so, I'd probably leave it in. If I switched
from yellow cheese to white it would probably be Emmenthaler or maybe some
decent provolone. All the other white cheeses commonly available are pretty
bland. Pepper Jack in a dish that already has ground NuMex chilies is sort of
"coals to Newcastle".
 
 DD> I have found that I prefer my moussaka made with potatoes instead of
 DD> eggplant. And I much prefer béchamel sauce to red gravy for the sauce.
 DD> I don't make it often, living alone as I do. But, once in a while I make
 DD> it for others at their house - just to give them a taste.

 RH> I liked it both with the tomato sauce as I made it and with the
 RH> bechamel sauce I had at Dimitri's. I used the tomato based sauce as I
 RH> wanted something relatively low fuss. By using the eggplant, it was
 RH> very low carb also, something I'd not have had if I'd made it with
 RH> potatoes.

I've never been one to worry over much about carbs. But, that's me. And I have
never, ever, had eggplant presented to me that I actually liked very well.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Summer Garden Risotto
 Categories: Rice, Vegetables, Herbs, Wine, Cheese
      Yield: 5 servings

      2 tb Olive oil
      1 lg Garlic clove; minced
  1 1/2 c  Arborio or other risotto
           - rice
    1/2 c  White wine or substitute *
      5 c  Hot water **
           Salt & black pepper
    1/2 c  Sweet corn niblets
    1/2 c  Red bell pepper; in sm dice
      2    Green onions; chopped, white
           - and green parts
    1/2 c  Grated Parmesan cheese
     10    (to 12) basil leaves; torn
           - up small
      2 tb Unsalted butter (opt)

  * broth, white grape juice, ginger ale or diluted
  vinegar

  ** I used chicken broth - UDD

  Bring the water to a simmer in a small pot. In another
  pot, heat the olive oil over medium-high heat. When the
  olive oil is shimmery hot, add the garlic and sauté until
  fragrant, about 30 seconds. Stir in the rice and coat with
  the olive oil. Sauté, stirring constantly, for 2-3
  minutes, at which point the rice will begin to smell
  nutty.

  Add the white wine to the rice and stir. From this point
  on, you will be stirring the risotto rice almost
  constantly. After a minute or two the rice will have
  absorbed the wine and when you stir, the spoon will leave
  streaks on the bottom of the pan. Add a cup of the hot
  water to the pot. Add a generous pinch of salt. Stir until
  the water has been absorbed by the rice and your spoon is
  again leaving a trail at the bottom of the pan. Add
  another cup of hot water and repeat.

  When this second cup of water is absorbed, add the corn
  and red bell pepper. Add another cup of water and stir
  until it is absorbed. Repeat with another cup of water and
  another healthy pinch of salt.
 
  By now the rice should be close to being done; it should
  be fully cooked but still al dente, a little firm, not
  completely soft. When the rice reaches this stage, stir in
  the green onions and grated Parmesan. When the water has
  been completely absorbed, add a little more water so the
  risotto is loose. The risotto should fill a bowl, not sit
  on a plate.

  Stir in the basil and butter and, once the butter has
  melted, serve at once.

  Yield: Serves 4-6.

  From: http://www.simplyrecipes.com

  Uncle Dirty Dave's Kitchen

MMMMM

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