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What are you baking these days? October 2014 edition, part two!

That looks really good! I am sure you are very popular at work.

What are you baking these days? October 2014 edition, part two!

Poppy seeds are due for another moment in the sun. I used to make a poppy seed cake that was really good with chocolate frosting but haven't made it in about 15 years.

1 day ago
tcamp in Home Cooking
1

Breakroom Freezer

I worked at a big consulting firm in the very early 90's and that was the atmosphere at the time. Four pm on Fridays the beer came out and hilarity ensued. Totally different now.

1 day ago
tcamp in Not About Food

What's the best non-toxic(ish) pan for cooking eggs?

Mine don't really stick without bacon grease but why risk it?

1 day ago
tcamp in Cookware

help. Peppers (green and yellow) giant Zucchini, giant cukes

Second the ratatouille idea. I love to make it in advance and pack for lunches the rest of the week. I can personally consume shocking quantities.

I consider zucchini - shredded and frozen - a freezer necessity.

1 day ago
tcamp in Home Cooking

What's for Dinner #331 - the Pumpkin Carving Edition

Culinary ennui here too. Last night was mexican out, birthday boy's choice. Just OK steak. Tonight, probably coffee and a bunless hot dog from the concession stand at away football game (chaperoning the band).

1 day ago
tcamp in Home Cooking
1

Does anybody else miss chicken skin?

Fried chicken skin chips with a spicy guacamole. Yummmm.

Oct 23, 2014
tcamp in General Topics

Once I tasted ___ from a farmer's market, I could never go back to the grocery version.

The Dutch Village Farmers Market in Upper Marlboro is good. I haven't been there recently but enjoyed cheeses, meat and baked goods purchased there.

Oct 23, 2014
tcamp in General Topics

Disputing Kitchen Wisdom - Giving up the ghost

I don't toss them either. Meat from the bones and carrots go to the dogs. I get no complaints about a lack of flavor. I have put the meat back into soups for texture.

Oct 23, 2014
tcamp in General Topics

ISO, The Best Dried Herbs and Spices

I doubt most of us could tell the difference, TBH. McCormick's is expensive, though. I buy whole tellicherry peppercorns from Costco and I am unable to tell the difference between them and Penzey's.

Oct 23, 2014
tcamp in General Topics

has my apple cake gone bad??

Quick, grab a fork!

Oct 23, 2014
tcamp in Home Cooking
1

Cast iron - large spot won't season properly

I buy chicken and duck from a woman who uses the cone method too. Very effective at containing things.

Hope you get some good fat from your friend.

Oct 23, 2014
tcamp in Cookware

What's the best non-toxic(ish) pan for cooking eggs?

Fried eggs-well seasoned cast iron skillet

Scrambled eggs-small nonstick calphalon pan

Oct 23, 2014
tcamp in Cookware

What are you baking these days? October 2014 edition, part two!

This morning I got up early to make Cocoa Cake (from the back of a hersey's box) for son's 17th birthday. Swapped in a bit of coffee for water and added cacao nibs. Plan to dust with powdered sugar this evening. As I was mixing it up, I reflected on the fact that this may be my most often used recipe; without a doubt my favorite chocolate cake.

has my apple cake gone bad??

I suppose its fate has been decided but I'd have eaten it too unless there was visible mold. Stale? No problem. My kids like to put a slice of cake in a bowl, pour milk over and eat it with a spoon.

Oct 23, 2014
tcamp in Home Cooking
1

Dinner Party for a Beginner?

True, you do lose the ability to prep in advance.

Oct 22, 2014
tcamp in Home Cooking

Dinner Party for a Beginner?

I'm sort of a failure at following recipes exactly. So, yes, I've made the CI version but took liberties. With the original, I ended up with loads of sweet liquid at the end. So, for the CI version, I think I cut the liquid even a bit more and ended up with a decent skin (you're right, not crisp like a roasted chicken) and flavorful liquid to pour over. I didn't find it terribly complicated and I appreciated the flavor added by garlic, anchovy, red pepper.

That said, cutting the sugar, direct heat and fiddling with the flavorings is a perfectly sane way to go. It is, after all, just baked chicken.

Oct 22, 2014
tcamp in Home Cooking

Trip Report (Zaytinya, DGS deli, Red Hen, Woodward, Birch and Barley, Ripple,& Graffiato)

Thanks for the thorough report. Sounds as though you made the most of your meals.

What's for Dinner #331 - the Pumpkin Carving Edition

That dish certainly looks like the ticket to health. And delicious to boot.

Oct 22, 2014
tcamp in Home Cooking

What are you baking these days? October 2014 edition, part two!

Yum.

Oct 22, 2014
tcamp in Home Cooking

Dinner Party for a Beginner?

If you (OP, not grey) are thinking of the chicken marbella, look at this link first. Cooks Illustrated revamped the recipe in a big way, making it much less sweet and reducing the flab quotient. IMO, a much better version. A great autumn dish you can tuck away in the oven so as to use the stove top and counters better in your small kitchen.

http://chowhound.chow.com/topics/8219...

Oct 22, 2014
tcamp in Home Cooking

OMG, Williams Sonoma

Hey now, we all have our addictions!

Oct 22, 2014
tcamp in Cookware
1

What's for Dinner #331 - the Pumpkin Carving Edition

It was a very simple quiche and part of my seasonal "use up freezer stores" plan. About two cups of cheese (mixed cheddar, mozzarella, and provolone. Topped with about 3/4 cup of chopped up turkey lunch meat (from freezer, texture was odd from freezing but tasted fine) and chopped shallot. I didn't use much kale and only destemmed and cut into ribbons, didn't cook. It is a fairly delicate kale so I figured that would work. Eggs and cream, seasoned, over the top.

Oct 22, 2014
tcamp in Home Cooking

Crock Pot Chicken?

I love to do the same, only I put lemon wedges in there too. Aroma and convenience make up for lack of crispy skin.

I have a 'vintage' crock that I adore. It is in use today making chicken curry.

Oct 22, 2014
tcamp in Home Cooking

Recipes from NY Times

Lingua, I made a habanero/scotch bonnet sauce following your general instructions and, man, is that stuff HOT. I actually put a warning label on the jar so fam doesn't accidentally confuse it with regular-hot sauces.

Oct 22, 2014
tcamp in Home Cooking

What's for Dinner #331 - the Pumpkin Carving Edition

Confession: Store bought crust from the freezer. I'd go crustless too but the vote was 3 to 1 for crust.

First Date Food?

Agree. It's been more than 25 years since my last first date and I'd be scared to try it now thinking I'm going to be tested. That said, picky eaters would be a turnoff for me. Also, excessive food 'allergies' and quizzing of the server not fun in my book.

Oct 22, 2014
tcamp in Not About Food

Two guys serve McDonalds at a high-end food event and nobody can tell:

Dutch but even without understanding most of it, I enjoyed the serious miens of the people sampling the food. They clearly weren't saying "you pranked us, this is crap." Hard to believe the dissected nuggets passed the ha ha test.

Oct 22, 2014
tcamp in Food Media & News
1

Cast iron - large spot won't season properly

You could also do the same thing with a mess o'chicken fat and skins if you have an issue with pork.

Oct 22, 2014
tcamp in Cookware

What's for Dinner #331 - the Pumpkin Carving Edition

Last night's quiche, actually the one left after I plated the first for the boys. This one got cut up and packed into today's lunches. Whenever I make quiche, I am reminded how dang easy it is and how I ought to make it more often. Used the last of the pretty kale from my summer flower pots.

Tonight's dinner is in the crockpot. Skinned bone in chicken thighs and assorted peppers and chopped sweet potatoes, coconut milk and curry spices. Make some rice and cut up a pineapple and I'm done. Chorus night tonight.