tcamp's Profile

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Dinner Disaster!

He was a non-cook, too cocky to ask any of the regular bakers for advice.

May 01, 2015
tcamp in Home Cooking

Dinner Disaster!

That is too bad!

I have had my share of dinner disasters but on the topic of mistaken identity, my favorite story is as follows.

I was present but only as a bystander. Years ago, I was on a kibbutz where the students (me included) were permitted to use the main kitchen on Thursday nights. A bunch of us got together and baked. One evening a new baker joined us - obnoxious New Yorker who knew it all. At the end of the session, we were all comparing our baked goods and his looked/tasted awful. On account of the Black Pepper he'd used rather than Baking Powder. Misread the abbreviation BP.

May 01, 2015
tcamp in Home Cooking

Dinner Disaster!

I've made that "pour side" mistake more times than I'd like to admit.

Ideas for vegetarian dinners, please

How do you feel about main course salads? This is really good:

http://www.thekitchn.com/recipe-chick...

May 01, 2015
tcamp in Home Cooking

Cooking from Electric Pressure Cooker Cookbooks

Yeah, that doesn't sound like enough time (with giant caveat about me using a stove top PC).

I have been steaming 'chokes in my vintage 4 qt Presto for years. I cook big ones, 2 at a time, for 15 minutes, let the PC sit for 5 minutes, then quick release by running cold water over.

May 01, 2015
tcamp in Home Cooking

Cooking from Electric Pressure Cooker Cookbooks

I used BISO chicken thighs. Let them cool, then pulled meat off bone, chopped (roughly!), and added back to the pureed liquid.

May 01, 2015
tcamp in Home Cooking

Elegant way to cover food outdoors?

Yep, food umbrellas are what you need. For keeping foods cool outdoors, I highly recommend a small plastic kiddie pool that you can fill with ice. You can also buy inflatable "pools" specially made for this purpose. Super convenient, inexpensive, and you can deflate and store.

https://www.pinterest.com/pin/4880776...

May 01, 2015
tcamp in Not About Food
1

Cooking from Electric Pressure Cooker Cookbooks

Ok, I made the chicken chile verde last night. No worries about the amount liquid as after cooking and blending with a stick blender, there was plenty. In fact, my kids ended up eating it over rice.

I pretty much followed the recipe, using jalapenos and adding juice of two tiny limes. I cooked for 18 minutes at pressure (stovetop) and then let it sit for 5 minutes before releasing pressure. Easy to make, no need to individually brown ingredients, mince finely, etc. Just roughly chop and go. Pretty forgiving as far as time is concerned, as long as the chicken is cooked thoroughly. Definitely a keeper!

May 01, 2015
tcamp in Home Cooking
1

Seeking a pork chop recipe that will go with this butternut squash dish...

They should be fine in the fridge, shoved to the back where it is nice and chilly. Yep, a short brine sounds right.

Apr 30, 2015
tcamp in Home Cooking
1

how much red wine i should drink every night?

My parents used to stop by a German winery in Arkansas whenever they drove thru the state in their camper. As I recall, the wine was pretty palatable. Just sayin'....

Apr 30, 2015
tcamp in General Topics

Seeking a pork chop recipe that will go with this butternut squash dish...

I'd brine them first then quickly pan fry in butter. Lemon and thyme over at the end.

Apr 30, 2015
tcamp in Home Cooking
1

Korean tacos....!?!?

I've got no useful info for you, LC, but thanks for the tip. I live near that WF and fully intend to go by tonight to try the tacos. Are they at the self serve food bar?

no-bake dessert challenge

I'm interested in those recipes. Summer is a'coming.

Apr 29, 2015
tcamp in Home Cooking

ISO Italian White Beans recipe

I'd use the pressure cooker. Personally, I don't soak beans before PCing them but if you prefer, go ahead. Saute some bacon or pancetta in the PC, then add the beans, along with a couple of bay leaves and garlic if you want. Follow cooking instructions to cook. Drain but retain a little cooking liquid. Add a drizzle of olive oil, parmesan cheese, fried sage leaves.

Apr 29, 2015
tcamp in Home Cooking

no-bake dessert challenge

I second icebox cake. This recipe from TheKitchn is really good:

http://www.thekitchn.com/recipe-mango...

My spouse makes these, only uses dark chocolate:

http://realmomkitchen.com/7657/no-bak...

Apr 29, 2015
tcamp in Home Cooking
1

Cooking from Electric Pressure Cooker Cookbooks

I see what you mean. I thought that he used terminology that said "stovetop" to me (something about turn to high heat?) but you could be right. Either way, looks delicious.

Apr 29, 2015
tcamp in Home Cooking

Vegetarian meal recommendations for a hot night...

What about a chilled avocado soup? This one caught my eye because of the thai green curry angle.

http://www.foodandwine.com/recipes/sp...

Apr 29, 2015
tcamp in Home Cooking

Botulism outbreak linked to Ohio Church potluck

Right? After a huge plate of crispy fries with aioli, well, so be it. But potato salad? Ugh.

Cooking from Electric Pressure Cooker Cookbooks

Yeah, interesting that there is no liquid but then again the tomatillos and peppers will throw off plenty as they cook. Not to mention chicken skin! I'm doing tomorrow so I'll let you know.

I suspect kenji's PC is stovetop so add some time.

Apr 28, 2015
tcamp in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? Happy hurry up and be Spring already, April 2015 edition! [OLD]

I have JCC and love it too, for pictures and for simple and delicious recipes.

Apr 28, 2015
tcamp in Home Cooking
1

Cooking from Electric Pressure Cooker Cookbooks

Serious Eats has some good PC recipes and is worth a look. Everything I'm made has been fast, flavorful, and delicious - thai chicken green curry, black bean soup, white bean soup, chana masala, chicken enchiladas, and more that I don't recall at the moment. This is queued up for later in the week:

http://www.seriouseats.com/2015/04/pr...

Apr 28, 2015
tcamp in Home Cooking

Cooking from Electric Pressure Cooker Cookbooks

I have a couple of lemon grass plants in pots on my deck and would have used a couple of stalks, crushed, if I didn't notice the paste lurking in the fridge door so use fresh if that is easier.

The new bit for me was putting the solid cream from the coconut milk into the pan and "frying" the curry paste. I will definitely be using that technique again.

Apr 28, 2015
tcamp in Home Cooking
1

Cooking from Electric Pressure Cooker Cookbooks

I think halving would be fine. I didn't even bother to weigh the meat; it was probably less than 3 pounds factoring out the bones. I like the curry sauce so no problem with extra. I left out the brown sugar and tamarind paste but added in a heaping T of lemon grass paste. I used chunked carrots and sweet potato instead of white potatoes, also didn't quarter the onions but instead chopped them roughly and didn't bother with removing them to a plate. In my stove top PC, I cooked for 25 minutes and then did quick release.

Apr 28, 2015
tcamp in Home Cooking

Documentary: "Urban Fruit"

Very cool, thanks. I'm taking a workshop on urban foraging next month and am looking forward to seeing what else (besides mulberries, lambs quarter, gingko, to name a few) is out there for the gleaning here in the mid-Atlantic.

Apr 28, 2015
tcamp in Food Media & News

Government says it's okay to eat some food 12 or 18 months after its sell-by date

Apr 28, 2015
tcamp in Food Media & News

Best Salad Dressing You've Ever Had

Yes, love that Green Goddess!

Apr 28, 2015
tcamp in General Topics
1

Best Salad Dressing You've Ever Had

I, too, shy away from the notion of a single best salad dressing. There are so many delicious options. My favorites recently (to make at home) are a garlicky vinaigrette w/ balsamic, dijon, lemon, and oil; caesar with anchovies and garlic (don't care if it is not authentic); and Realtors Buttermilk which I got from the home cooking board.

Apr 28, 2015
tcamp in General Topics
1

parchment paper

I'm curious too!

Apr 28, 2015
tcamp in Cookware

parchment paper

What about a silicone mat? Or do you need the sides covered too? Parchment doesn't seem like a good choice to me as I've had it get pretty soggy when in contact with lots of liquid.

Apr 28, 2015
tcamp in Cookware

Pasta Sauce Cookbook?

I have a little paperback I picked up at a book sale that has a bunch of nice recipes for sauces, not just red ones.

http://www.amazon.com/The-Top-100-Pas...

I need to unearth this book again. Last summer, my son and I used it a few times and I remember a nice pesto, mushroom-based sauce, fresh tomato, meat sauce, etc.

Apr 28, 2015
tcamp in Home Cooking