tcamp's Profile

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Do you pray before a meal?

Lifelong atheist here but also a member of a unitarian universalist congregation. No blessings at home but with other UUs, sometimes someone offers a deity-free thanks/blessing. My sister is catholic so with her family (holidays), there is a blessing. She knows better than to give me the floor.

23 minutes ago
tcamp in Not About Food

What's for Dinner #378 - The Hot! Hot! Hot! Edition

In the 90s out there and icky sticky humid. Skies are dark overhead. A little rain would be much appreciated for my vegetable garden.

Last night was a frittata with goat cheese, mushrooms, peppers, onions, elephant garlic, and herbs. Alongside, a tomato salad with reduced balsamic glaze and basil. Also, some fresh peaches sauteed in butter with a touch of sugar, cinnamon, and fruity white balsamic. Carbs in the form of a baguette from Bread Furst - some of my favorite breadstuffs in the DMV.

about 1 hour ago
tcamp in Home Cooking
1

lentil soup

I like to go in an Indian direction with lentils. I've used this recipe but with red lentils - terrific flavors.

http://www.saveur.com/article/recipes...

about 4 hours ago
tcamp in Home Cooking

Q. What do you get after 25 years of a glutinous diet and alcohol abuse?

Yep. For OP, try selzer water with a couple of tablespoons of fruit juice if you really need a juice fix.

Jul 27, 2015
tcamp in Special Diets
1

What's for Dinner #377- The End of July Cometh Edition! [through July 29, 2015]

I stopped by to water my vegetable plot after work and picked a cuke, tomatoes, and pulled a handful of blue spuds. Thus, dinner will be Greek salad and the potatoes pan fried with butter and herbs.

What's for Dinner #377- The End of July Cometh Edition! [through July 29, 2015]

I bought a sourdough boule last night in anticipation of making something a little like the dish Hannone made on the 376 - hollow out the bread a little, top with meat/veg/cheese mixture, broil. My topping will probably involve eggplant, tomatoes, peppers, and fresh mozzarella. Steamed green beans with an almond basil pesto sauce. Maybe soup for the weekend.

Best okra in DC?

I generally buy it at my local FM in Alexandria. The pint sized boxes are a mix of very small (1") to no more than 3". But, if you're a regular and get there early, my favorite 2 farmers will pick the 1 inchers for me. Put on your friendliest smile, go early, buy lots, and ask. Many people seem to like the slightly larger ones for frying.

Manly-Man Skills: Open a can with a knife

I'd just as soon use my P-38. TSA rarely snags it, either.

Jul 23, 2015
tcamp in Cookware
2

Favorite U.S. cities (other than Chicago) for a 3 day weekend? Food is #1 priority.... [moved from Chicago board]

Seconding this idea. Just spent a week in Detroit area and had some really great meals. Not to mention beer.

Jul 23, 2015
tcamp in General Topics

What's for Dinner #376 - The HHH Edition --Horrid, Hideous, Hellacious! [through July 23, 2015]

OMG,you're killing me, Nothingwrong. I'm eyeballing my squash plants every day hoping for a sign of an actual squash. Too precious to consider harvesting the blossom!

Jul 23, 2015
tcamp in Home Cooking

What's for Dinner #376 - The HHH Edition --Horrid, Hideous, Hellacious! [through July 23, 2015]

My neighbor uses the wine bottle method in pots around her front. It works and has the added benefit of eliciting lots of comments, not all positive, from neighbors.

Crunchy Pickle Tips?

Have you tried lacto fermentation rather than vinegar brining? I made sauerkraut and turnips (separately) recently using lacto fermentation and am loving this method for preserving. The vegetables remain quite crunchy.

There are approximately 7 million websites on this topic and here is one:

http://www.culturesforhealth.com/lact...

Jul 22, 2015
tcamp in Home Cooking

Cooking from Electric Pressure Cooker Cookbooks

That's interesting. I'd still like to take a look at Great Big...but as you already know, I'm a stovetopper. I agree about ATK! Everything I've made from it has worked out. Love the pot roast and I'm dreaming about the buttermilk smashed potatoes since I'm now living in low carbville.

Jul 22, 2015
tcamp in Home Cooking

A Vegan Antipasto Platter?

It sounds as though you have plenty of great ideas already but I couldn't resist adding this cold soup to the mix from the NYT cooking email that arrived in my box moments ago. Except for the feta, which could easily be omitted, it is vegan. I'll be making this soon!

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

Jul 22, 2015
tcamp in Home Cooking

What's for Dinner #376 - The HHH Edition --Horrid, Hideous, Hellacious! [through July 23, 2015]

And I'm curious about the tomato and cauli curry. I've got both staring up at me from the veg bin at home.

Jul 22, 2015
tcamp in Home Cooking

What's for Dinner #376 - The HHH Edition --Horrid, Hideous, Hellacious! [through July 23, 2015]

Last night, braved the heat on the deck to grill chicken skewers and peppers, served with basil fried rice and cantaloupe cubes tossed with lime juice and (after I snapped the pic) mint. The weather is much nicer today!

Tonight, headed to a memorial service for a friend's husband and then a choral meet up after work so the guys are on their own. I suggested tuna melts.

Help me replicate corn recipe

What you're describing sounds a little like this recipe that I've made a couple of times. It does use corn meal but there is minimal grittiness and it tastes very rich and smooth:

http://www.examiner.com/article/corn-...

Jul 21, 2015
tcamp in Home Cooking

VEGGIE SLAWS/COLESLAWS! Home Cooking Dish Of The Month (July 2015)

Can we consider sauerkraut a type of slaw? I participated in a 'kraut making session and came home with a quart jar of "confetti" kraut (red and green cabbage + carrot) and a smaller jar of regular green cabbage kraut. It fermented for awhile on my kitchen counter and then went into the fridge. The green is already gone and I've made a huge dent in the confetti. So simple and delicious.

Jul 21, 2015
tcamp in Home Cooking
1

Is a large skillet the best way to roast a whole chicken in the oven?

I also use a large cast iron skillet. Sometimes I elevate the bird by using a veggie platform but sometimes not. I enjoy crispy skin but also like the moist dark meat that is sitting in the juices.

Periodically I use a pyrex baking dish with a rack. I do not own a dedicated roasting pan.

Jul 21, 2015
tcamp in Cookware

A Vegan Antipasto Platter?

I'd go in a Mediterranean direction too. Since you mentioned falafel on WFD, what about adding those to the vegetable platter with dips? I made a simple tahini dip the other day using jarred tahini (fell onto my head as I was rearranging shelves), garlic, lime juice, and water - so simple, so good. I don't think anyone will miss meat although I'd certainly nosh on the salumi if offered.

Jul 21, 2015
tcamp in Home Cooking
1

Young families

Give yourself a break. Elaborate cooking is pretty difficult with small children and a FT job. In my experience anyway. Mine are teens now so it is possible to spend a bit more time on dinner but realistically, the creative impulse doesn't always strike at 6:15 when I walk in the door.

My suggestion is to pick a time that works for you and prep meals in advance. I use the pressure cooker to make a pot roast or soup after dishes are done, then reheat the following night. Cut up veggies or buy precut for a stirfry. Wash a big head of lettuce and make dressing ahead of time, then a salad is easy to throw together.

I get up early and while the house is quiet, I make coffee, feed the dogs, and pull something out of the freezer for dinner. Sometimes get meat marinating or cut up vegetables. In 15 minutes, I can do a large chunk of dinner prep. On Sunday night, I usually wash lettuce and make a soup or a pasta sauce using up what ever veggies are looking sad. Takes less than 30 minutes and I feel much more ready for the week.

What's for Dinner #376 - The HHH Edition --Horrid, Hideous, Hellacious! [through July 23, 2015]

Last night was burritos, kid request after a week of horrible scout camp food. On account of the CSA bounty, I added diced yellow squash to the meat mixture. Lots of chopped fresh tomatoes, hot peppers, and cilantro; black bean, corn, and onion salad; quick pickled radishes.

This morning, I deboned and skinned chicken thighs which are now marinating in a rosemary/garlic/hot pepper bath. To be grilled, along with okra and whatnot this evening.

What's for Dinner #376 - The HHH Edition --Horrid, Hideous, Hellacious! [through July 23, 2015]

That looks just wonderful. What is your falafel burger method?

Jul 21, 2015
tcamp in Home Cooking

What's for Dinner #376 - The HHH Edition --Horrid, Hideous, Hellacious! [through July 23, 2015]

I see that in my future.

Jul 21, 2015
tcamp in Home Cooking

What's for Dinner #376 - The HHH Edition --Horrid, Hideous, Hellacious! [through July 23, 2015]

Same here. I keep checking for fruit but I think I'm SOL this year.

Jul 21, 2015
tcamp in Home Cooking

Okra happiness

That looks good. My favorite okra treatment is also from the Bitten Word guys:

http://www.thebittenword.com/thebitte...

I add serrano chiles, sliced into rings.

Jul 20, 2015
tcamp in Home Cooking

Gigantic cucumber?

Not too bitter. I cut off the end of one of them.

Jul 19, 2015
tcamp in Home Cooking

Gigantic cucumber?

If it were a zucchini, I'd shred, squeeze out moisture and freeze for baking, fritters, etc. but what do I do with a couple of huge cukes that were hiding from me?

Jul 19, 2015
tcamp in Home Cooking

Electric Skillet and Toaster Oven - Justify Purge?

I don't own either. I have little use for a toaster oven but I'd keep the electric skillet. Growing up, my parents made sukiyaki in theirs. A friend uses hers for hot pot. I keep my eyes open at thrift shops for a good one.

Jul 19, 2015
tcamp in Cookware
1

Make-ahead meals for two weeks (vegetarian and meat-eating)

Enchiladas. Sauté veggies (onions, squash, etc), soften tortillas and fill/roll. Pour spicy tomato sauce over and top with cheese. Bake and refrigerate, nuking portions when you are ready to eat. Serve with a quick slaw, thinly sliced cabbage dressed with sour cream and hot sauce.

Jul 19, 2015
tcamp in Home Cooking