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surprise nice finds, and a weizenbock Q

I beg to differ. Vitus is a one-of-a-kind Weizenbock, most other Weizenbocks like Aventinus are considerably darker and rather more like wheat-infused doppelbocks, where Vitus is essentially a double hefeweizen. I had a 2006 Aventinus over the weekend and it was a beer for the ages, and I've had Vitus on tap at Weihenstephan.

Also, add Brauerei Andechs to chuckl's list, their Doppelbock is something to behold.

Oct 18, 2010
Caml3 in Beer

Cast Iron delimma

Awesome, thanks much. I didn't realize because the outside should also matte black with a decade and a half of filth, it was blue enamel after i did a bit of excavating with small knife. Guess I'll get to scrubbing then.
Thanks for the input everyone!

Oct 17, 2010
Caml3 in Cookware

Cast Iron delimma

So I just finished school and made my first (permanent) move out from the parents' place. They packed me a big rubbermaid container full of excess kitchen stuff they weren't using anytime soon, and one of the best things in there was a 10" Le Creuset skillet. It's enameled on the bottom with bare cast iron on the cooking surface, and I would just go ahead and season it, but it's got a wooden handle, so I'd rather not put it in the oven.

Thoughts, suggestions?

Oct 13, 2010
Caml3 in Cookware

Beer for Breakfast

You pictured Mahr's Kellerbier both times instead of the Pils. Honestly, you should go with the Keller, it's by far the better offering, as hops tend to both conflict with and unnecessarily compound spiciness. I can't imagine starting my day with something as heavy on noble hops as a pils.

Honestly, I think it's hard to beat a hefeweizen as a breakfast beer. It's effervescent, has a gorgeous head, is fruity enough to stand in for orange juice yet doesn't overpower your palate or provide too much sweetness, and stands up well against heat, plus all that suspended yeast give you a ton of B-vitamins while being imminently quaffable.

Jul 09, 2010
Caml3 in Features

I never eat _______ out because nobody makes it right but me.

Those two. Together. Mostly because you can never find it, but also because my 1st experience was so good:
Last summer there was a spare filet mingon leftover after Father's Day, and having gotten up very late and not having anything to do, I grilled it. Far an away the best piece of meat I've grilled to date and served up with moist eggs scrambled with sweet red peppers and cajun seasoning and a cup of black coffee. Title: Nirvana Medium: Protien

Jun 07, 2010
Caml3 in Home Cooking

Columbia, SC

Cafe Strudel just across the river in West Columbia has excellent breakfast; I think the Hangover Hashbrowns were featured in Southern Living a few years ago. Beer selection's good, too.

If you wanted to look for something closer to the interstate, Smoke has some great barbeque and other usual (cornbread, black-eyed peas, cobbler) and unusual (salt & pepper smoked wings and fried green beans) buffet items.

Cafe Strudel
118 State St, West Columbia, SC 29169

May 05, 2010
Caml3 in Southeast

BBQ in Columbia SC

Maybe you've been through already, but Smoke need to be seconded. It's all of 2 minutes off I-77 and has a small but incredibly, incredibly delicious buffet. Yeah there's pulled pork and cornbread, but there are also deep fried green beans, apple cobbler to die for, black eyed peas, and some of the best smoked wings you'll ever find. If you stop by on a Thursday evening they have oysters, crawdads, good beer, and live music out back. One of my favorite places in Columbia.

May 05, 2010
Caml3 in Southeast

Quark = curd?

Yeah, it's a kind of light curd cheese. Check out the link below for some more input from both sides of the Atlantic, but it seems you could substitute creme/fromage fraiche, light ricotta, or maybe cream cheese if need be. Check out a European market if there are any around, but I don't see why any of the suggested subs, especially greek yogurt or neufchatel, wouldn't work. Never worked with it myself though, just enjoyed it's delicious creations.

May 05, 2010
Caml3 in Home Cooking