tcamp's Profile

Title Last Reply

Why Jell-O Could Disappear Forever

That would be sad. I've been on a jello kick lately. Plain with canned fruit, mainly.

about 8 hours ago
tcamp in Food Media & News

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Back after a very unexpected 12 day stay in ICU. WFD when not being tube fed was absolute crap. Saturday we ordered spicy Thai (green curry for me), tonight was a neighbor-donated shepherds pie. Very much looking forward to getting reacquainted with my kitchen!

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Hannaone, you must have one heck of a metabolism. I would gladly eat your food any day of the week and I'd surely weigh 700 lbs!

Mar 22, 2015
tcamp in Home Cooking

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition [through Mar 8, 2015]

I got it. I was gonna post something snarky about fresh newborn heads being ok but not leftover. But decided that might be OT.

Blue crab blues

Yuck. It was bad. Fresh blue crab, picked out of the shell on a dock with a bottle of beer - heaven. Old crab or canned, forget it.

Mar 06, 2015
tcamp in General Topics

Don't Bow Your Head Over Fajitas When you Pray....You Won't Be Able To Sue If You Are Harmed....

The devil made him do it.

Mar 06, 2015
tcamp in Food Media & News

Why delicious Indian food is surprisingly unpopular in the U.S.

Re your first sentence, then you simply haven't looked hard enough.

There certainly is a "passion for producing *really* good Indian food" here. Locally, Rasika is an incredibly popular and well-reviewed modern Indian restaurant. The chef was awarded the 2014 James Beard award for best chef mid-Atlantic.

Granted, Rasika may be at the top of the heap but there are many, many other good quality Indian (and Pakistani) restaurants in the DC area. To some extent this is driven by the large number of Indian-American entrepreneurs in the area. But also, lots of people love the food.

Mar 06, 2015
tcamp in Food Media & News

Sweet 16 ideas for DC and Northern VA

I'm certainly not one to hang out at National Harbor but the teen demographic seems to enjoy. There are alot more dining options at reasonable price points now than in earlier years - for example, Nando's and Elevation Burger. That's where my teens ate when they went over there with auntie.

In warmer weather, there are kayaks and other small boats one can rent.

Cooking from and Commentary on the 2015 Piglet Contestants

...bringing us luck, adoring men (or your choice), and smaller asses....

Cooking from and Commentary on the 2015 Piglet Contestants

maybe we can order a CH copy and send it around, ala Sisterhood of the Traveling Pants.

Why delicious Indian food is surprisingly unpopular in the U.S.

Exactly right and I hate it when people write off the cuisine of an entire nation, especially one that is so big and diverse.

Here in my area, Indian food is very popular and the offerings range from mid-price to some high end places in DC. While boogiebaby's point about buffets is well taken, I think many of the better Indian lunch buffets (near me) are quite good and go well beyond curry-ish dishes. But then I love saucy foods. I could really go for this right now:

http://aishcooks.com/2012/12/31/malai...

Mar 06, 2015
tcamp in Food Media & News
1

Jewish meal

Some of my Ashkenazi favs include challah, matzoh ball soup, kugel (with pineapple, please), brisket, latkas, chopped liver, blintz, any smoked fish, oh-my-god the list goes on.

Mar 06, 2015
tcamp in General Topics
1

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

Adding picture. Cake vanished overnight. I took half to the neighbors and my three ate the other half.

Mar 06, 2015
tcamp in Home Cooking
1

Cooking from and Commentary on the 2015 Piglet Contestants

Nice review. Fascinating that Fancy Desserts keeps prevailing despite being viewed by the reviewer as the underdog at first glance. I have to also add that I'm finally intrigued. Though I don't suppose I'd ever buy or use the book (no sugar, low carbs), I'd love to get my hands on it to give a look-see.

A word about Brock's ingredients - I've not seen the book but based on watching him on Mind of a Chef, I can believe Alford's concern about hard-to-find items. I have no qualms about substituting another good rice for Carolina Gold, for example.

for a potluck: mac & cheese or scalloped potatoes?

Mac and cheese. Sometimes when scalloped potatoes sit, liquid appears on the bottom. Not appealing.

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition [through Mar 8, 2015]

Pretty similar, on account of the butter. I'm sure either one of those would turn out a good empanada. I do think a little vinegar adds something to the dough. I once tried a recipe that used a mix of butter and shortening - never again.

My mom's friend when I was young introduced me to empanadas, mexican style, and I am 99.9% sure they had lard in them so that is the texture to which I aspire. I think I'm going to try this soon, with a tablespoon of white vinegar in there offsetting some water:

http://cooking.nytimes.com/recipes/10...

Mar 06, 2015
tcamp in Home Cooking

Adding counter top to a small kitchen?

Depending on the size of the nook, you could put 2x4s along the walls, braces at the back corners,get a countertop (maybe even a scrap) cut to fit, and glue it to the boards. I did something similar to create desktops for my kids in their loft bedroom.

Or, shop for a used dresser (you can probably use the storage space, right) and put a large cutting board or countertop fragment on top.

Check this pictures out for inspiration:

https://www.google.com/search?q=make+...

Mar 06, 2015
tcamp in Cookware
1

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition [through Mar 8, 2015]

It all worked well. I slathered the chuck roast with a Bayliss marinade made with garlic, ancho chili powder, cumin, vinegar and water. Let it sit, then browned in the PC and cooked for 35 minutes with tomatoes and onions. Mexican red rice, also Bayliss inspired, served with the green sauce which was the hit of the meal according to #1 son.

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

Very little recently. However, to rectify, I have a pineapple upside down cake in the oven. The recipes I had in my gmail folder all called for uneven numbers of egg yolks and whites so I resorted to google. The batter tasted great so I have high hopes.

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition [through Mar 8, 2015]

What dough recipe will you use? I prefer a flakey buttery dough but have not yet found "the one".

Mar 05, 2015
tcamp in Home Cooking

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition [through Mar 8, 2015]

Lol, no. Shorthand for DC, Maryland, Virginia mashup that forms the DC metro area.

Cooking from and Commentary on the 2015 Piglet Contestants

I didn't like that review as well as others. I love Sean Brock, however, so I'm happy with outcome. Huckleberry sounds great but I'm not much of a baker.

Mar 05, 2015
tcamp in Home Cooking

Bettrave, ever heard of it? Described to me as a "weed" and used for seasoning

Lucky you (as long as she is also giving your DH good care).

Mar 05, 2015
tcamp in General Topics

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition [through Mar 8, 2015]

I need to make empanadas.

Mar 05, 2015
tcamp in Home Cooking
2

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition [through Mar 8, 2015]

Applying Samuel Johnson's line about the triumph of hope over experience to kale instead of marriage, can you please talk more about this kale Caesar?

Mar 05, 2015
tcamp in Home Cooking
1

Common Korean Ingredients

In what section of the Korean mega mart will I find this item? Are these fresh refrigerated, frozen?

Thanks so much for this very helpful guide!

The part of the market I mostly avoid is the fish counter because I am not confident about what to buy or how to ask them to prepare.

Mar 05, 2015
tcamp in Home Cooking

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition [through Mar 8, 2015]

We're in snow lockdown here in the DMV. I defrosted a chuck roast and have vague plans of pressure cooking it with some sort of Mexican-ish sauce. Spanish rice, green sauce (ala CM), and pineapple upside down cake also going to happen. After I finish binge watching Mind of a Chef.

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition [through Mar 8, 2015]

Aww, that's nice. He made a sauce so that's an A in my grade book.

Mar 05, 2015
tcamp in Home Cooking

Cooking from and Commentary on the 2015 Piglet Contestants

Enabler.

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition [through Mar 8, 2015]

I don't think I've ever used canned tomatillos but I like the idea.

What size Ball jar? The advantage is that you don't have to decant from blender to jar, presumably?

Mar 04, 2015
tcamp in Home Cooking