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appycamper's Profile

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toppings for curried butternut squash soup?

thin slice of brie or crispy fried prosciutto

Nov 24, 2010
appycamper in Home Cooking

Searching for non-enameled cast-iron cookware

+1 on lodge. available at cracker barrel restaurants as well as many hardware stores.

Oct 31, 2010
appycamper in Cookware

Help! Too many scallions!

cut across into mini coins and dehydrate. use in soups and stews, or powder and use in dips or spreads.

Oct 24, 2010
appycamper in Home Cooking

Finishing Onion Soup

if you're looking for inexpensive and oven safe correlle makes some with a good-sized bowl and a handle on the side. walmart carries them or you might find on ebay.

too much stock is a good way to start. then you can simmer and reduce until you're happy with the consistency. i've been finishing with an ounce of pernod for the last few minutes and as with mussels it adds a nice but hard to identify aromatic note.

Sep 11, 2010
appycamper in Home Cooking

Looking for a birthday experience for a 9 year old foody.

it may not be sophisticated enough for your 9-year-old but my kids both loved a japanese steakhouse at that age. sitting on cushions, shoes off with a good cooking show with flare and a special birthday drink or dessert was golden.

Sep 11, 2010
appycamper in Austin

Clearing out my pantry...

tahini mixed with half as much miso and chopped onions makes a great spread for whole grain toast.

celery seeds go in cole slaw or any other cabbage dish and always in bloody marys here. also good in hot wing sauce.

Jul 29, 2010
appycamper in Home Cooking

What's For Dinner? Part XXXIX

tonight was 3-cheese tortellini with steamed shrimp and wilted spinach with a bit of cream, lemon zest and finished with a grating of parmagiano reggiano.

Jul 21, 2010
appycamper in Home Cooking

Yet more canning questions!

ditto what morwen said. plus i order labels through vistaprint.com, inexpensive and very fast turnaround. you can set up how you want. i leave a blank line for filling in product.

Jul 21, 2010
appycamper in Home Cooking

Avocado pit rooting help needed

http://www.gardeningknowhow.com/child...
says only 1/3 of seeds will grow. perhaps you just haven't prepped the right one in three?

Jul 21, 2010
appycamper in Gardening

What's For Dinner? Part XXXIX

very nasty hot and humid (it's not the heat it's the stupidity). leftover buffalo fillet with tomatoes and onion on whole grain toast with horseradish mayo.

Jul 18, 2010
appycamper in Home Cooking

Lobster left at room temp... Is it safe?b

probably not. certainly not worth the risk. of course, you may assume the risk but don't serve it to anyone else ;-)

Jul 18, 2010
appycamper in General Topics

Need New Entree/Main Dish Ideas- One Hour Time Limit

i lean more towards antipasto-type meals in the heat. sliced tomatoes, grilled veggies, sliced avocado, cheese. olives, hummus, prosciutto, salami, sliced hardboiled eggs, grilled seafood, some cold potato salad, pasta salad, noodles, cous cous, polenta. mix and match.

Jul 14, 2010
appycamper in Home Cooking

What's For Dinner? Part XXXVIII

hebrew national hotdogs on chunks of grilled italian bread, little new potatoes, blanched and sliced and browned with onions and peppers in duckfat, coleslaw.

Jul 10, 2010
appycamper in Home Cooking

Help with peach preserves - pectin question

i'm thinking the test was accurate and there reallly isn't much pectin in your mix. the commercial fruit pectin recipe calls for 2 pouches for approx. 6 lbs of fruit. that's quite a bit of pectin. you can certainly strain what you've got and can as syrup.

until you know what can be tweaked and how, the best start is to approach preserves like baking: follow a recipe from a trusted source exactly. the ball blue book is a good one. and if it's still in publication "putting food by" is another. good luck.

Jul 10, 2010
appycamper in Home Cooking

Is there such a thing as a squash salad?

calabacitas served at room temp?

Jul 08, 2010
appycamper in Home Cooking

What's For Dinner? Part XXXVIII

last night was fresh corn and a platter of sliced tomatoes, avocado and onions with balsamico.

Jul 08, 2010
appycamper in Home Cooking

How often do you shop for food?

i shop for fresh stuff 2 days at a time. until you get in the habit it's easy to get too much. i also go to markets (farmers, fish, meat, bakery) rather than big box grocery stores (the big store is usually every 2 weeks or so). that said i have a very deep pantry of non-perishables. good luck!

Jul 05, 2010
appycamper in Not About Food

What's For Dinner? Part XXXVIII

happy 4th! we gathered at a friend's house and had a potluck of good stuff: grilled bread and tomatoes and cheese and peppers, guac and chips, pesto dip and pretzel chips, devilled eggs, white wine sangria and beer, grilled chicken, baked beans, corn salad, tabouleh, creamed spinach, grilled baby bok choy. home made cherry ice cream with sugar wafer cookies for dessert.

Jul 04, 2010
appycamper in Home Cooking

Mac and Cheese in the Fridg?

not sure about it holding without breaking. you could cook it without the bread crumbs, cover it and refridge for a day or two. add the crumbs when you reheat, or saute them in olive oil and butter and sprinkle on. reheat in a bain marie so you bring it to temp very gently?

Jul 02, 2010
appycamper in Home Cooking

What's For Dinner? Part XXXVII

grilling here, too. small chicken leg quarters, lion's mane and shitake mushrooms sauteed in butter with a few bits of zucchini leftover from last night. green salad.

Jul 02, 2010
appycamper in Home Cooking

What's For Dinner? Part XXXVII

fresh small pods, but i do love fried. i got corn enough for 2 ears each but could probably match your 5 -6 count no problem.

Jul 01, 2010
appycamper in Home Cooking

What's the best dish you've ever eaten at a chain? What surprised you most?

carrabba's mussels! i will go out of my way to get them.

Jul 01, 2010
appycamper in Chains

What's For Dinner? Part XXXVII

awk! i seem to be having trouble posting the meal of the day. last night was the first of the farmers'-market sweet corn. and okra and romaine hearts with buttermilk ranch to dip.

Jul 01, 2010
appycamper in Home Cooking

What's For Dinner? Part XXXVII

last night was tuna salad (tunaguys canned) with celery and vidalia onions and sliced tomatoes (our own) and blue cheese stuffed olives.

Jun 30, 2010
appycamper in Home Cooking

What's For Dinner? Part XXXVII

red and black beans with sausage and onion, steamed rice.

last night was polenta with goat cheese and king crab chunks tossed in butter. side of homegrown tomatoes.

Jun 28, 2010
appycamper in Home Cooking

What should be on a kids menu?

with hindsight i have to say it's a lot about the child and some about the parents. i ate everything except liver, hard boiled egg yolk and lima beans. now well into my 50's i love chicken liver pate, liverwurst, still can't tolerate beef liver, hard boiled yolks are okay, devilled eggs can cause a swoon. still of the opinion that limas are poisonous. my younger sis had a very short list of tolerable foods as a kid and will go for adventure now.

my son ate shrimp with cocktail sauce as a 2 year old and everything else on any table. friends would not sit next to him if there was calamari on the table. he'd eat his then theirs. daughter had a short list of acceptable stuff.

no arguments from either set of parents, just availability of options. although i wonder sometimes if birth order was a factor.

Jun 25, 2010
appycamper in General Topics

My water barrell reeks. What to do?

household chlorine bleach added once or twice a week will kill the grunge makers and then gas off. leave the lid off after dosing and wait to use the water until the bleach scent is gone. good for controlling/eliminating mosquito larvae, too. you'll still have to tip over occasionally but not weekly.

Jun 21, 2010
appycamper in Gardening

What to do with leftover green beans?

toss with a vinaigrette. serve with ranch dressing to dip in. rough chop and add to potato or pasta salad. quick saute in olive oil and garlic and a splash of soy.

Jun 20, 2010
appycamper in Home Cooking

Bumper crop of tarragon - your ideas please!

chicken salad. and onion soup. +1 on the infused vinegar.

Jun 20, 2010
appycamper in Home Cooking

What to do with a big fishhead?

sounds like a good thing to put on a low simmer. then cool, strain and freeze. if you like the finished flavor freeze it all for a fish stew, ciopino dish. if it's strong freeze in ice cubes or 1/4 cups to add to paellas or chowders.

Jun 14, 2010
appycamper in Home Cooking